Study Abroad Programs Blog

Everything Under the Sun

by Kayla Allen South America is the world's 4th largest continent, includes 12 countries and is divided into 3 major territories. It contains the massive Amazon River and surrounding basin - the largest tropical rain forest in the world, the Andes Mountains stretch the entire length of the continent and some of the most diverse and spectacular landforms on the planet. Because of its diverse landscape South America's climate varies greatly. South America contains the world's highest waterfall, Angel Falls, the largest river (by volume), the Amazon River, the longest mountain range, the Andes, the driest desert, Atacama, the largest rainforest, the Amazon Rainforest, the highest capital city, La Paz, Bolivia, and the world's southernmost town, Puerto Toro, Chile. The fact that South America resides in the southern hemisphere does mean that their seasons are the opposite of those in North America but what winter or summer look like for the various countries in South America is a another ballgame. In many South American countries, altitude rather than distance from the equator determine temperature. For instance it has been said that in the Andes all seasons are represented in one day. Even a small country like Bolivia can be broken into 5 separate climate regions; the Andes and Altiplano (high plains), the Yungas and Chapare (hot and humid), the temperate valleys, the Chaco (hot and dry) and the tropical lowlands of the upper Amazon basin. The same can be said for Chile. Temperatures are moderate along the coast throughout the year and more extreme inland, especially in the central basin. The average temperatures for the hottest (February) and coldest (July) months are 72F and 60F. Central Chile has a Mediterranean type of climate, with cool and rainy winters but without a completely dry season. The climate of the southern region is cool and rainy the year round and characterized by abundant clouds. For more information on South America and what all of its countries have to offer visit one of my resources at here Because of its topographic and climatic diversity, South America has a lot to offer equally diverse travelers; with tropical getaways, skiing paradises, and miles of rainforest for the ecotourist in all of us. Pretty much everything under the sun, below the equator, above the tree line and approaching the antarctic circle.

Cooking with Greece

by Glenn Rigby I love spinach and you can too, with this traditional Greek recipe. I like spinach salad, spinach souffle, creamed spinach – you name it. But I am also a big fan of spinach pie, or the Greek "spanakopita." Spanakopita is a Greek spinach pie, made with spinach, phyllo dough, butter, olive oil, feta cheese, green onions, egg, and seasoning. The filling can also be rolled up in phyllo pastry to make individual triangles. We should achieve a nice golden color when cooked. This tasty treat always makes me daydream of vacationing on the Mediterranean or Aegean Sea. Or the Ionian. The good news is that you can enjoy this deluxe pie in Athens if you decide to go, or simply prepare it yourself with an easy recipe such as this one. Original recipe yield: 1 - 9x9 inch pan. Prep Time: 30 Minutes Cook Time: 1 Hour Servings: 5 Ingredients: * 3 tablespoons olive oil * 1 bunch green onions, chopped * 2 cloves garlic, minced * 1 large onion, chopped * 2 pounds spinach, rinsed and chopped * 1/2 cup chopped fresh parsley * 2 eggs, lightly beaten * 1/2 cup ricotta cheese * 1 cup crumbled feta cheese * 1/4 cup olive oil Preparation: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. 1. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute green onions, garlic and large onion until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. 2. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. 3. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. Enjoy! Source for recipe: * Planet Claire

A New Dimension of Learning

By Jeremy Carter - Guest blogger traveling in Merida, Mexico. While the foreign language program at the university I attend is very strong – with incredible instructors from all over the world as well as US-born instructors who have spent extensive time abroad – there's so much I've experienced in the past two weeks that I could never get from a classroom in North Carolina. The program I'm attending here in Merida is divided into three parts: the first hour is devoted to Mayan culture, the second hour is about Latin American literature, and the third hour is about Yucatecan literature. Learning about Mayan culture and the literature of the peninsula is given an entirely new dimension when classes are taught by people who have been immersed in this culture their entire lives. For example, we read part of "Popol Vuh," the sacred book of the Maya, in a university class in North Carolina last fall. But last week, our literature instructor here in Merida taught us another part of the book, and she was able to give us so much insight into the symbolism in the book and how it can be found in Mayan culture today. To her, these legends are part of her history, not something she studied for a few days as part of a larger curriculum. Last Friday, our Mayan culture instructor, who works as an archaeologist for the Instituto Nacional de Antropologia e Historia (INAH), took us to the office where he works, and we were given a tour of places few people get to see. As its name implies, INAH is devoted to excavating, restoring and interpreting historic sites throughout Mexico. Armando took us into a room filled with rows upon rows of drawers containing literally thousands of artifacts that have been recovered from sites such as Uxmal, Chichen Itza and even the city of Merida. Some artifacts were scraps of pottery, while others were highly detailed statuettes. By just glancing at a piece, Armando was easily able to tell us which time period it came from, what part of the peninsula it was from, what it was used for, what the designs represented, and more. The past two weeks have been filled with experiences such as these…opportunities to experience the culture through the eyes of people who live it every day. It brings a new dimension to learning the language and history of Latin America, and it reminds me of why I love this culture so much and chose to study it in the first place.