Tag Archives: Graduate Student

From the Classroom to the Field

Written by Ruaidhri Crofton, History and Museum Studies M.A. student

As a graduate student, much of your time will no doubt be spent attending classes or dedicated to other forms of research and study. However, being able to take what you have learned and apply it to “real world” scenarios through internships, fellowships, jobs, and other positions is another great learning experience that many students at Tufts will have the opportunity to engage in during their time at the university. Not only does this help to reinforce the information you have already learned through study, it also allows you to gain valuable new skills and knowledge outside of the classroom. This summer I was lucky to have an opportunity to do just that while working as the Camp Director of the Chase Ranch Museum in Cimarron, New Mexico. As someone pursuing a master’s in History and Museum Studies, this seasonal position provided me with a great way to put many of the topics I had covered in classes to use, while simultaneously learning about the rich history of an often overlooked yet incredibly unique historic site in the rural Southwest.

When many people think of New Mexico, they likely picture a hot desert. Although the state is certainly is warm and often arid, much of its land has been used for ranching and agriculture for a considerable portion of its history. This was particularly true in the Northeast corner of the state where the small village of Cimarron, population 903, is located. Having grown up in another town just an hour and a half or so south of here, I am used to “small town living”. However, living in Cimarron for three months was quiet even for me. There’s everything you may need: a couple of gas stations and restaurants, a few stores, a hotel, and a three-officer police force, but it’s certainly different from life in a city like Boston. Despite its size, Cimarron was once a bustling stop on the Santa Fe Trail, and home to trappers, ranchers, cowboys, miners, loggers, outlaws, and railway workers. Today, its main claim to fame is Philmont Scout Ranch—a 140,000 acre wilderness in the Sangre de Cristo Mountains run by the Boy Scouts of America (BSA) and visited by thousands of Scouts on hiking trips annually. In addition to their wilderness programs, the BSA also runs four museums on the property tasked with sharing the history of the area, including the one where I had the privilege of working this summer.

On a dirt road three miles outside of town sits the headquarters of the Chase Ranch. Originally hailing from Wisconsin, Theresa and Manly Chase first moved to the New Mexico Territory in 1867 and eventually purchased 1,000 acres of land in 1869 where their family would remain for the next 143 years and four generations. At their height, Manly and Theresa were managing an extensive cattle, horse, and sheep operation on over one million acres of land, in addition to running a dairy, a coal mine, and tending to an orchard of 6,000 fruit trees producing over 500,000 pounds of fruit annually. In the generations that would follow, the Chases continued their legacy of ranching and contributing to the Cimarron community. Gretchen Sammis, the last member of the Chase family to live on the ranch and the great-granddaughter of Manly and Theresa, was herself an award-winning rancher in addition to being an accomplished soil and water conservationist, teacher, and sports coach. Awarded Cattleman of the Year in 2008, both Gretchen and her Ranch Manager, Ruby Gobble, were also inducted into the National Cowgirl Hall of Fame in 1982 and 1996 respectively.

Following Gretchen and Ruby’s deaths in 2012 and 2013, ownership of the ranch was passed on to the Chase Ranch Foundation, which today partners with Philmont Scout Ranch in a 50 year lease to open the now 11,000 acre ranch to Scouts on trek, maintain operation of the property as an active cattle ranch, and transform the historic 1871 ranch house into an educational museum open to all. This summer it was my task to ensure that the historic house museum was open for the 5,000 plus Scouts and other visitors we hosted over the course of three months. This included, among other things, training staff, leading tours, historic research, developing education programs, artifact care and cleaning, gardening, and occasionally helping to corral a runaway cow or two! As you can imagine, this was no small task, and I was very thankful to have a staff of fantastic colleagues to support the museum’s mission along the way.

I was also thankful for the insight professors and classmates in both the History and Museum Studies departments at Tufts had equipped me with throughout two semesters of coursework examining collections care, Southwestern history, and museum education, among other topics. Thanks to this baseline of knowledge, throughout my summer I gained experience in putting this information to work “in the field,” as well as a considerable amount of additional knowledge that helped me better understand best practices and approaches to museums and management. It was an incredible opportunity to not only work in this special place, but to also build upon what I had learned in the months leading up to it. Although certainly not everyone has an interest in working at a remote historic house museum, there is no shortage of opportunities that will fit your specific interests and goals, regardless of your program, and a similarly extensive number of resources at Tufts to help you find them. So do some research! You never know what cool experiences you might be able to find.

Adventures of a Tufts Teaching Assistant

Written by Alia Wulff, Cognitive Psychology Ph.D.

When I first was admitted into Tufts, I barely thought about the fact that I would need to be a teaching assistant. It was an abstract concept, something that graduate students naturally knew how to do or were taught how to do during some mythical three-month intensive course. I knew I would have to take on the role of a TA, but I didn’t know what it would mean.

Fast forward five months, and I was attending the teaching assistant orientation during my first week at Tufts. I sat down with my notebook and pencil in hand, ready to have all of the necessary knowledge to be a teaching assistant implanted into my brain. Two hours, at least a dozen speakers, and a whirlwind discussion with a current psychology TA later, I still had no idea what I would have to do. The Tufts orientation taught me everything I would know about the ethical obligations and workload expectations of a Tufts TA, but it would be impossible to have an orientation that would teach every individual TA their responsibilities for every class they would ever TA for. I left, full of questions and worry. The TAs I had in undergrad taught full classes, knew the answers to every single question, and graded papers. I didn’t know how to do any of that.

Then I went to my first class. I introduced myself to the class and saw the faces of 40 undergraduates staring back at me, full of excitement and concern and boredom in equal measures. I realized that I was going to be fine. I didn’t know every answer, but that wasn’t my responsibility. My only responsibility was to the 40 people in that room. I was not there to teach them everything about the subject, I was there to help them understand what had already been taught. Being worried would not help me help the students.

I created quizzes for that class, taking notes and writing questions from those notes. I pulled questions from the test bank and edited them to better align with the lecture. I graded activities. I had students come into my office confused about terms and definitions. I offered basic study topics and techniques if people expressed concern about testing abilities. I learned the name of almost every student in that class.

The semester seemed like it flew by if I marked the time according to the syllabus. The midterm came and went. Finals loomed, and suddenly my first semester as a teaching assistant was done. It was rewarding and educational and I appreciated everything I had learned about teaching and organizing a class. I even got positive teaching evaluations. One student referenced how much they appreciated that I took the time to learn their name. At the time, it seemed like just another task I had to do, but it actually made a difference in this student’s perception of me as a teacher. I took that to heart and still do my best to learn the name of everyone in my class.

The next semester I was assigned to a course that is generally taken further on in the program. I had to grade papers this time, which worried me at first. I quickly learned how to create a rubric and stick to it. My comments were short and to the point, but I always encouraged my students to come to me and talk about how to improve next time. I got evaluations that thanked me for my quick grading (and one that complained that I took too long), my feedback, and my helpful email responses. I also was told that I was too harsh of a grader and didn’t explain the requirements before I graded. I now make sure that I grade easier the first time a student makes a mistake and set expectations early.

This semester I am a teaching assistant to a course that requires me to teach a lab section once a week. I’ll admit that it still seems weird to be in front of the class, rather than sitting in the front row taking notes, but it’s a good weird. I’m learning even more about what I should be doing to help the students get the knowledge they need. Next semester I am not taking a TA position, as I have research assistant funding available. It will be nice to focus on my research, but it will also be strange not to be preparing for class every week. Being a teaching assistant was once a hugely foreign concept to me. Now I am not sure what grad school will be like without it.

The Ultimate Healthy Eating Guide for #TuftsGrads

Written by Ece Gulsan, Chemical Engineering Ph.D. student

After I finished high school, my parents sent me to Canada for an international cultural exchange program where I got to spend the whole summer in a small town called Guelph (near Toronto). I stayed with a host family, and became very close friends with their daughter Meagan. The next summer, she visited me in Istanbul, and we took her to our summer house which is located in Tenedos, one of the Greek-Turkish islands on the west coast of Turkey. My mom prepared a typical famous Turkish breakfastwith all the fresh produce she picked up from our garden, while my dad was spearfishing to catch some bluefish for dinner. When Meagan saw the table, she couldn’t hide her astonishment by how much we eat at breakfast. Then she grabbed a bite of a plump tomato, and amazedly murmured: “I didn’t know that real tomatoes actually taste like this!”.

Growing up in Turkey, I was very spoiled in terms of my food. Seasonal fruits and vegetables, fresh herbs, organic legumes, and assorted table wines were essentials of our pantry. Wild-caught fish was served at least three days a week with a drizzle of the highest quality extra-virgin olive oil. My family grew some of our own food, but we also had access to good quality fresh food at local markets.

Dealing with the differences in food culture was one of the biggest challenges I faced when moving to the U.S. for graduate school; not only the kind of food consumed, but also the way it is packaged and sold at supermarkets.

Graduate student life is very busy and demanding, and unhealthy habits can make our lives more difficult and stressful. Nourishing our bodies is as important as having a good night sleep and regular exercise. Understanding nutrition and healthy eating is more common these days, but for some people it can still be difficult to know where to start making changes to improve their health and feel better about what they eat.

Here is some basic information that will help you begin your journey towards a more balanced plate: avoid too much sugar and salt, read the list of ingredients on food packages, and try to learn more about the meanings behind terms like “gluten-free”—they don’t always mean “healthier.”

First of all, EAT YOUR VEGGIES! Here is an example of my weekly vegetable shopping from the farmer’s market.

 In addition to all the minerals, vitamins, and phytochemicals necessary for your body to fully function, vegetables are also packed with fiber, which affect your overall health starting from your gut microbiome to all the way up to your cognitive abilities.

A great way to introduce more vegetables into your diet is to go seasonal—do some research online about what produce is in season for your location, or visit a local farmer’s market and see what’s available. Choosing fresh, local vegetables is also preferable to pre-cut, imported vegetables from the supermarket because pre-cut vegetables are more prone to bacteria and can lose their nutritional value when cut. Many packages also contain preservatives to keep them fresh; chlorine and ozone are sprayed on the vegetables to delay spoilage. Try to buy whole fruits and vegetables, and wash and cut them right before you will eat them; the difference in taste is impossible to ignore.

Another good way to get more healthy foods into your diet is to eat more high-quality proteins. Lean protein sources such as chicken breast have always been a “go-to” meal for me. However, considering how common the use of antibiotics in chicken farming is in the US, it could be a better idea to switch to turkey, which is a safer option in terms of additives. Turkey is also a great source of the amino acid called tryptophan, which is known to aid in quality sleep. Can you say no to a better night sleep as a graduate student? I thought so. If you don’t eat meat, you can add lentils and tofu to your diet for more protein.

When it comes to sleep quality, another thing you should be mindful about is the time at which you sip your coffee and how much you consume in a day. Coffee is the elixir of life for us graduate students, but it can take up to eight hours to be metabolized. So, if you go to sleep at 11:00 pm and want to wake up the day feeling well-rested, try to avoid drinking coffee after 3:00 pm, and aim to not exceed 400 mg of caffeine per day. It is also noteworthy that consuming coffee right after your meals significantly decreases the absorption of some minerals and vitamins in your food, such as iron.

Lastly, I would like to talk about meal-preps. I looooove meal-prepping! As a chemical engineer, I have this an obsession with knowing what exactly is in each of my meals. With a little preparation, you can bring your own food to campus and know that you have made something delicious and healthy (not to mention cost-efficient)!

Health doesn’t just start and end with food. The containers you use to carry your food to campus can also be unhealthy. Many common plastic containers are a main source of “obesogens” called “endocrine disruptors,” and they tend to release into your food when they are in contact with fatty acids. Glass containers are a much safer option to avoid those chemicals. If you would like to learn more about how those chemicals affect our bodies and how serious they are, I recommend the Swedish documentary Submission (2010) by Stefan Jarl.

With a few simple changes, it is possible to eat healthier! Keep things balanced and stick to real food. You can also visit Tufts Sustainability and learn more about healthy eating on campus. With these tips, I hope you can take your healthy eating goals and upgrade them to a new level.

Need to get out of the lab? Let’s grab a drink!

Written by Brenna Gormally, Biology Ph.D. candidate

Graduate school is great, but let’s be honest—sometimes you need to get out of the lab, library, and classroom for some good old-fashioned fun. One of my favorite ways to explore new parts of the city is by going to the local craft breweries. There is really an incredible number of options when it comes to Boston beer—and I’m not even including Sam Adams! Here are some of my favorite spots close to campus. Check out this map for even more spots around the greater Boston area.

Aeronaut

14 Tyler Street, Somerville

Aeronaut is probably my current favorite brewery, mostly because it’s within walking distance to my apartment! They have lots of great beer options and are constantly coming out with new pours. Aeronaut also hosts a number of local musicians so there’s never a dull moment. Although Aeronaut doesn’t often have food options, they encourage people to bring their own or get it delivered! Stop by to play some fun board games, listen to great music, and drink tasty brews.

Lamplighter Brewing Company

284 Broadway, Cambridge

If you find yourself in Cambridge, be sure to check out Lamplighter in Central Square. The front taproom is a bit smaller than Aeronaut, but be sure to head to the back where they’ve recently opened up more space! Lamplighter also shares their space with Longfellows, a café that serves delicious coffee in the morning and afternoon. It’s the perfect place to get some work done, and transition right into a beer!

Night Shift

87 Santilli Highway, Everett

Night Shift is a bit farther from Tufts, but it’s worth the trip. Their huge taproom has plenty of room and is a great spot for big groups. In the warmer months, they have a great patio—an uncommon feature in the Boston brewery scene. Night Shift also does a great job of bringing tasty food trucks to their doorstep, so a snack is never far away.

Harpoon

306 Northern Avenue, Boston

I had to include Harpoon in my list because it was the first brewery I ever went to when I first moved to Boston. It’s a much larger operation than any of the other options I’ve mentioned, but it’s worth schlepping to Seaport for this quintessential Boston experience. The best part is probably the enormous soft pretzels that come in three delicious flavors. I also highly recommend the brewery tour, where they are quite generous with the free samples.

All graduate students over 21 should use alcohol responsibly and must adhere to Tufts University’s alcohol policy and Massachusetts state laws at all times.