Fresh(man) Observations
Life on the Hill: Bison Blog
One of the defining aspects of my upbringing was that I didn’t spend a lot of time around many people. While I was not averse to mass socializing, I certainly was unaccustomed to it. So, when I arrived on campus, I was nothing but apprehensive of living with complete strangers. Moving to school was the social equivalent of throwing a child into the deep end of a pool to teach him to swim. And as if the pressures of college and a new community weren’t enough, I immediately entangled myself with three jobs and one theatre role.
All of these circumstances would have undoubtedly crushed me were not for the support of my new friends, teachers, and bosses. Working for The Bison and OBUTV is jolly good fun, my classes have been thoroughly enjoyable, and I’m quite enjoying my part in The Addams Family, but I know I couldn’t have made it this far without the understanding and assistance from my teachers and bosses.
Meeting new friends has proved rather exciting-I’ve met loads of wonderful people over the past three weeks, but many of my closest bonds I formed on my very first day here. I couldn’t have asked for a better welcome week group (and if I had, I should deserve harsh rebuke). We’ve done more than a few group activities, but my favorite must be the time we prepared a fine Italian meal and served it on paper plates. It had to be quite a sight, ten college students watching The Office and stuffing themselves with pappardelle. But despite the frustration and absurdity (paper plates and plastic ware are not conducive to the fine dining experience), we had a wonderful time.
Yes, college is stressful-especially when you’re obligated to more than classes. But adversity and testation breeds character and strong friendships. And with a community and faculty as kind and helpful as ours, I know these can be the best years of our lives yet. I’m looking forward to experiencing many more crazy adventures and trying hardships with my OBU compatriots.
Life on the Hill: Bison Blog
