Tag Archives: GSAS

#ThrowbackThursday: Why Jiali Chose Tufts

Written by Jiali Liu, Philosophy M.A. 2017

Coming to Tufts for philosophy was no minor deviation from what I was doing in college. I majored in English and International Relations as an undergraduate and my school offered no philosophy class (it was a petite institution affiliated with the Chinese Foreign Ministry and it was highly specialized in diplomacy studies). I came to formal contact with philosophy when I was a visiting student at Barnard College in New York. It was a short semester, but that one Intro to Philosophy class intrigued me enormously.

In retrospect, I still could not pinpoint the exact reasons for how that happened—to be shaped by one single class and then make a two-year, or even longer, commitment to the subject matter. Graduate schools are different from college in significant ways. They are more expensive. They are more specialized. They bear more relevance to and influence on one’s future career path and prospects. To make a decision about what to do at when and where for a Master degree sometimes calls for a deep soul search. My own guess is that I was exposed to philosophy in a myriad ways much earlier than Barnard, only that I was not fully conscious of its presence and power of osmosis with time in my thinking and action. I probably felt dissatisfaction with only an answer to how things are and wanted to seek why they are such.

But Tufts? First of all, I knew the program because I had a professor who graduated from here back in 2003. The continuity of tradition and legacy presented itself beautifully and ignited my initial interest in knowing more about Tufts. On the other hand, I did not want to mass-produce a dozen of applications (interestingly graduate schools do not work the same way as colleges in this aspect either: to apply for more places barely increases one’s chance to get into any of them). So I had to concentrate on a few programs that are (1) academically top-notch; (2) not discriminating against non-philosophy majors; and (3) cost-efficient.

According to the Philosophy Gourmet report, Tufts’ Master in Philosophy program is number one in the country. It has the highest faculty quality. It actually invites different majors who are interested and determined in making a career in philosophy and helps them to prepare for a PhD program. And it is generous in money and TA opportunities! I doubt that anyone who has received the Tufts’ offer would decline it unless she has a PhD letter of acceptance from somewhere else. There was another reason equally important to me. I like intimate communities and a close work-together spirit with my cohort. In total, Tufts’ program has around 20 people, including both first and second years. People have plenty of chance to invest in friendships and intellectual connection and graduate students are treated as peers by the faculty and staff.

Choosing Tufts was not nearly as hard a decision as the one on philosophy. It felt almost natural for what has happened to unfold the way it did once I knew philosophy was what I wanted.

#ThrowbackThursday: Why Rachael Chose Tufts

Written by Rachael Bonoan, Biology Ph.D. 2018

Post-doctoral Researcher, Tufts University and Washington State University

There are two main reasons why I chose Tufts: collaboration and community. When picking my graduate school, I chose based on the Biology Department specifically. Now, after having been at Tufts for four years, I can say that these two reasons also apply to Tufts in general.

Collaboration: I loved that the Biology Department was collaborative, not competitive. Since we are one Biology Department, there is a range of expertise: from DNA repair to animal behavior, there is likely someone that can help with any project you propose. There are grad students that are co-advised and many labs collaborate. I am currently working on a project with the Wolfe Lab, a lab that studies microbial communities in fermented foods! I am working with the Wolfe Lab to determine if honey bee diet affects the community of microbes that live in the honey bee gut.

In general, I find the atmosphere on the Tufts campus to be a collaborative one rather than a competitive one. There are opportunities for grad students to collaborate with labs outside of their own department. Tufts even has an internal grant, Tufts Collaborates, which is specifically for this purpose! In my department, I know of biologists who work with chemists, engineers, and computer scientists.

Students enjoying talks at the 2017 Graduate Student Research Symposium.

Community: Even though we are divided into two buildings, the Biology Department strives to stay united. Every Friday, we have a seminar with cookies and tea before, and chips and salsa after. After seminar, I have the chance to catch up with faculty, staff, and students that work in the other building.

Outside of my department, the Tufts Graduate Student Council (GSC) strives to create a sense of community within the grad students. There are monthly GSC meetings where you can meet other grad students, hear about things going on, and voice your own opinions. The GSC also hosts academic, social, and community outreach events. Just last month, the GSC held their annual Graduate Student Research Symposium (GSRS). This symposium is for all grad students on the Tufts University Medford/Somerville campus and School of the Museum of Fine Arts. The GSRS is not only a place to meet other grad students, but it’s a place where you can learn about all the cool research happening at Tufts, and maybe find a collaborator!

Rachael hiking Mt. Monadnock in New Hampshire, equipped with her Tufts Jumbos winter hat!

A couple other reasons specific to me: I grew up in a small town and while I enjoy visiting the city, I am not much of a “city girl.” The location of Tufts is great for the small-town girl in me: it’s easy to visit the city but it’s also easy to find beautiful places to hike and enjoy nature. Just about an hour south of New Hampshire and an hour east of Central Mass, there are plenty of gorgeous hiking trails and mountains within a manageable driving distance.

Since I would one day like to teach at a primarily undergraduate institution, I also like that Tufts has unique teaching opportunities for grad students. There is the Graduate Institute for Teaching where grad students attend workshops on teaching during the summer, and then co-teach a class with a faculty member during the fall. There is also the ExCollege which awards Graduate Teaching Fellowships for students who want to create and teach a class on their own. This coming Fall, I will be teaching my own class on insect pollinators and applying basic science to conservation practices!

Cooking 101: How to cook in grad school with no money and no time

Written by Alia Wulff, Cognitive Psychology Ph.D. Student

I’m sure most of you have been on your own for at least a few years. You’ve probably dabbled in cooking, maybe tried your hand at baking. You might make your own breakfast or bring lunch to the office. But a lot of you have probably (and totally understandably) been ordering food more often than you should be. It’s easy and delicious and even healthy on occasion. But it’s not cheap. And in grad school cheap is a top priority.

Alia’s turmeric-spiced garbanzo beans and chicken on rice with lime

This blog post is not intended to magically turn everyone into amazing cooks. I just want to show you that it is possible, even easy, to grocery shop, cook, and meal prep like a pro while in graduate school for way less than it costs to eat out.

The number one thing to figure out is what you have to have in your pantry at all times. My staples are pasta, rice, beans (black, garbanzo, and refried), tortillas, tomato sauce, chicken, yogurt, eggs, bread (probably in bagel form), some fruits and veggies, and hot sauce. I can make a different thing for breakfast, lunch, and dinner every day for a week out of those items. Oil and seasonings are also pantry staples, but they rarely need to be replenished so they don’t really count.

The next order of business is figuring out where to get your groceries. It’s really hard for me to get to a grocery store and back because I don’t have a car, so I use Amazon Fresh. It costs me less for a monthly subscription than a Lyft from the grocery store twice a month would. With that service, my pantry staples cost me less than $50 a week. I generally order food twice a month and pay about $80-$100 each time. I’ve never spent more than $200 a month on necessary groceries. Don’t ask me about my Pringles and Twizzlers budget, though.

Alia’s avocado toast with hard-boiled egg and Tajin seasoning

Next, plan your meals. You don’t have to go crazy and make a chart with dates, lists, and bullet points. Just know what you have in your pantry and make a list of things you can make that week. Then, when you get home you can check your list, find something that matches up with the energy you have left, and make that. Don’t try making a complicated feast when you’re dead on your feet or you will never try cooking again. My go-to lazy meal is to microwave some beans, pop them in a tortilla with some leftover chicken and rice, dash some hot sauce on there, and eat it without a plate because laziness and washing dishes do not mix.

Speaking of leftovers, here is an actual tip: make too much food. I know some people have weird issues with leftovers, but you are a grad student now and literally cannot afford the time or money to have wasteful beliefs about food. Make too much food on the weekends, pop the extras into containers, and then you have multiple meals for the week. Made too much chicken? Put leftovers in the fridge and have it with pasta or rice the next day. Made too much pasta because determining how much pasta to make probably requires the use of black magic? Pop some sauce (or some butter, I won’t judge) in it, portion it into containers, and – voila – you have lunches for a few days. Made too much rice? Make rice pudding for breakfast with flax or protein powder and use honey instead of sugar so you can pretend you’re not just eating pudding for breakfast (even though you are and that’s perfectly valid).

Pudding for breakfast is a reminder of the biggest point of this post: it’s important to not feel bad about food. You can ignore everything in this post as long as you remember this one thing. If you end up eating out more than you should have, if you eat unhealthy food for a few days, if you always put an extra bag of chips or pile of candy bars in your cart, you are not a bad person. You will always find something to beat yourself up about. Don’t let your personal method to replenish calories be one of them.