GCU Global Education

Japan tour

Japan Virtual Program (Day 4)

The 4th day on our virtual trip to Japan   by Lenka Ferry Today we had a cooking class with Dr. Sachiko Komagata and cooked “Spinach and Bacon Shoyu Pasta”. I got my husband interested to cook with me, not sure how I accomplished that; lol. We had a great time. I was amazed by the

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Japan tour

Japan Virtual Program (Day 3)

Previous Next The 3rd day on our virtual trip to Japan  by Lenka Ferry Today we have toured Gion, Kyoto that was led by Marie (Max’s wife).   We saw a beautiful shrine where people make wishes for all different reasons; for example, relationships, your beauty or for passing a test. The small charms were

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Japan tour

Japan Virtual Program (Day 2)

The 2nd day on our virtual trip to Japan   by Lenka Ferry Our tour today started with “Kikou” (Qigong) health exercise guided by Maki Hoshino, Qigong Master. This exercise helps to elevate function of lungs, collects energy, improve overall health and improve mental health. You can do this even while watching TV for about 30

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Japanese food

Japan Virtual Program (Day1)

Fruit Sandwiches The 1st day on our virtual trip to Japan  by Lenka Ferry We started in the area of Asakusa, the 2nd city center of Tokyo. It’s a place of shrines & tourism, people come here to enjoy, stroll around or come to pray. Asakusa has the oldest temple in Tokyo “Sensouji”. We have

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GCU International Food Festival -3.11.21

Thursday, March 11th 3pm San Bay Chicken (TAIWAN) Cooking Host: Dr. Vincent Chen Ingredient List chicken cup of sesame oil cup of rice wine cup of soy sauce brown sugar basil ginger Professor Isitshwala (ZIMBABWE) Cooking Host: Dr. Lindiwe Magaya Ingredient List corn meal 5 cups boiling water professor Cavatelli (ITALY) Cooking Host: Dr. Susan

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international food festival flyer

International Virtual Food Festival 3.10 & 3.11

Wednesday 7:30pm eventGLOBAL DISHES & INGREDIENTS Pastel (BRAZIL) Cooking Host: Will Bruce ’17 Ingredient List pastel dough (like wonton or dumpling dough that can be fried) oil white cheese (ricotta or brie) goiabada (any kind of jam or jelly) ALUMNI Ceviche (PERU) Cooking Host: Dawn Lopez ’20 Ingredient List ceviche- fish red onions green lime

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