Sensitivity. The dictionary defines sensitivity as “a person's feelings which might be easily offended or hurt”. Growing up, people often described me as nice. Although being called “nice” was often taken as a compliment, I took it as an offense. I resented the idea that my tolerance for everyone’s needs but my own, molded me into a walking carpet. Terrified that if I ever replied with “no”, instead of nice, I would be…sensitive. Being impenetrable hasn't always been my strong suit. In order to transform into a stronger version of myself, I had to learn a new way of living in harmony with my food allergies and the judgment that followed. Wanting to thicken my armor, I grew hungry for change. Somehow, this transformation led to science in the midst of my high school and college career. Throughout high school, I managed to maintain focus as a Student Senate Chairperson during a global pandemic and graduated with Cum Laude honors. I was also provided with the opportunity to participate in the "Student Secretary Council". The Legislation was led by students, we communicated about conflicts, passed bills through the House/senate, and spoke to politicians. Honorably speaking, I was able to be a panelist, attempting to pass a bill supporting a once-a-year training for teachers confronting suicide practices and situations. Fortunately, it passed! It was incredibly challenging, as I had to continuously face my ADHD, obtaining my presence in the “504 Plan”. On paper, I was perfect. But, on a doctor’s note, my food allergies stripped away my identity. From dairy and peanut to banana and eggplant, I was unable to enjoy my favorite dishes due to my food sensitivities and was often ridiculed by my peers, leading me to indulge in a nut-free jelly sandwich in a dirty bathroom stall, alone. These obstacles blossomed into a passion for developing “allergy-friendly recipes” so I could enjoy food and take part in society again. If I hadn't experienced these sorrowful events in high school, I wouldn't have received a Certificate of Completion of Core Culinary Classes from Maui College and a Plant-Based Diploma from Auguste Escoffier School of Culinary Arts with presidential honors. After receiving my degrees, I realized there weren't a lot of options to have a stable career as a food-allergy chef. I panicked at the idea of possibly wasting my time and money in Culinary School or waiting until people were aware of food allergies. Until I came across the largest food allergy organization in the world, Food Allergy and Education (FARE). It was my dream job! However, I was unqualified to be employed there unless I had a background in research and science. Frankly, I had no idea that there was a position called a “food scientist”, and then I was determined to become one, which leads me to the present moment. I’ve recently been accepted as a transfer student to the College of Agriculture and Life Science Program at the University of Idaho where I will be earning my Bachelor of Science in Food Development. I dream of working with large food science corporations and hopefully owning my own research and development organization. At my own research and development facility, my colleagues and I would perform scientific experiments to develop and create our own chain of delicious allergy-friendly food. “Coming from a family that owns a small business in Maui, we’ve been impacted by the Lahaina fires. This scholarship will help fund my education and my dreams.”

Introduction: "Aloha! My name is Isabella Sabado and I was born and raised on the island of Maui, HI. Coming from a family that owns a small business on Maui, we’ve been impacted by the Lahaina fire’s. This scholarship will help fund my education and my dreams." Sensitivity. The dictionary defines sensitivity as “a person's feelings which might be easily offended or hurt”. Growing up, people often described me as nice. Although being called “nice” was often taken as a compliment, I took it as an offense. I resented the idea that my tolerance for everyone’s needs but my own, molded me into a walking carpet. Terrified that if I ever replied with “no”, instead of nice, I would be…sensitive. Being impenetrable hasn't always been my strong suit. In order to transform into a stronger version of myself, I had to learn a new way of living in harmony with my food allergies and the judgment that followed. Wanting to thicken my armor, I grew hungry for change. Somehow, this transformation led to science in the midst of my high school and college career. Throughout high school, I managed to maintain focus as a Student Senate Chairperson during a global pandemic and graduated with Cum Laude honors. On paper, I was perfect. But, on a doctor’s note, my food allergies stripped away my identity. From dairy and peanut to banana and eggplant, I was unable to enjoy my favorite dishes due to my food sensitivities and was often ridiculed by my peers, leading me to indulge in a nut-free jelly sandwich in a dirty bathroom stall, alone. These obstacles blossomed into a passion for developing “allergy-friendly recipes” so I could enjoy food and take part in society again. If I hadn't experienced these sorrowful events in high school, I wouldn't have received a Certificate of Completion of Core Culinary Classes from Maui College and a Plant-Based Diploma from Auguste Escoffier School of Culinary Arts with presidential honors. After receiving my degrees, I realized there weren't a lot of options to have a stable career as a food-allergy chef. I panicked at the idea of possibly wasting my time and money in Culinary School or waiting until people were aware of food allergies. Until I came across the largest food allergy organization in the world, Food Allergy and Education (FARE). It was my dream job! However, I was unqualified to be employed there unless I had a background in research and science. Frankly, I had no idea that there was a position called a “food scientist”, and then I was determined to become one, which leads me to the present moment. I’ve recently been accepted as a transfer student to the College of Agriculture and Life Science Program at the University of Idaho where I will be earning my Bachelor of Science in Food Development. I dream of working with large food science corporations and hopefully owning my own research and development organization. At my own research and development facility, my colleagues and I would perform scientific experiments to develop and create our own chain of delicious allergy friendly food.

Sensitivity. The dictionary defines sensitivity as “a person's feelings which might be easily offended or hurt”. Growing up, people often described me as nice. Although being called “nice” was often taken as a compliment, I took it as an offense. I resented the idea that my tolerance for everyone’s needs but my own molded me into a walking carpet. Terrified that if I ever replied with “no”, instead of nice, I would be…sensitive. Being impenetrable hasn't always been my strong suit. In order to transform into a stronger version of myself, I had to learn a new way of living in harmony with my food allergies and the judgment that followed. Wanting to thicken my armor, I grew hungry for change. Somehow, this transformation led to science in the midst of my high school and college career. Throughout high school, I managed to maintain focus as a Student Senate Chairperson during a global pandemic and graduated with Cum Laude honors. On paper, I was perfect. But, on a doctor’s note, my food allergies stripped away my identity. From dairy and peanut to banana and eggplant, I was unable to enjoy my favorite dishes due to my food sensitivities and was often ridiculed by my peers, leading me to indulge in a nut-free jelly sandwich in a dirty bathroom stall, alone. These obstacles blossomed into a passion for developing “allergy-friendly recipes” so I could enjoy food and take part in society again. If I hadn't experienced these sorrowful events in high school, I wouldn't have received a Certificate of Completion of Core Culinary Classes from Maui College and a Plant-Based Diploma from Auguste Escoffier School of Culinary Arts with presidential honors. Fortunately, I’ve recently been accepted as a transfer student to the College of Agriculture and Life Science Program at the University of Idaho where I will be earning my Bachelor of Science in Food Development. I dream of working with large food science corporations and hopefully owning my own research and development organization. At my own research and development facility, my colleagues and I would perform scientific experiments to develop and create our own chain of delicious allergy-friendly food. Academically speaking, I’m well on my way to achieving my dreams. In all honesty, however, I’m the loneliest I’ve ever been. Since graduating from high school, I have lost more than I’ve gained. From my therapist ghosting me to realizing my male best friend sexually abused me, to releasing extended family members due to being cyberbullied/watching their substance abuse unfold, and being left with absolutely no real friends. And more information that I’m not ready to share. It was incredibly challenging, as I had to continuously face my ADHD, where I learn at a slower pace than my peers. I know how it sounds, and yes…I have called the suicide hotline. On the other hand, I can proudly say that I’ve found healthy ways to cope with my pain. For example, I don’t drink/smoke, I eat healthy/exercise, I sing/dance, and I am currently preparing for my next adventure at my University in the Fall. Now, you may be asking yourself, what sets her apart? I have darkness planted in my heart, encouraging me to expand my black roots and present my blonde streaks of enlightenment and knowledge. “Coming from a family that owns a small business in Maui, we’ve been impacted by the Lahaina fires. This scholarship will help fund my education and my dreams.”

Sensitivity. The dictionary defines sensitivity as “a person's feelings which might be easily offended or hurt”. Growing up, people often described me as nice. Although being called “nice” was often taken as a compliment, I took it as an offense. I resented the idea that my tolerance for everyone’s needs but my own, molded me into a walking carpet. Terrified that if I ever replied with “no”, instead of nice, I would be…sensitive. Being impenetrable hasn't always been my strong suit. In order to transform into a stronger version of myself, I had to learn a new way of living in harmony with my food allergies and the judgment that followed. Wanting to thicken my armor, I grew hungry for change. Somehow, this transformation led to science in the midst of my high school and college career. Throughout high school, I managed to maintain focus as a Student Senate Chairperson during a global pandemic and graduated with Cum Laude honors. On paper, I was perfect. But, on a doctor’s note, my food allergies stripped away my identity. From dairy and peanut to banana and eggplant, I was unable to enjoy my favorite dishes due to my food sensitivities and was often ridiculed by my peers, leading me to indulge in a nut-free jelly sandwich in a dirty bathroom stall, alone. These obstacles blossomed into a passion for developing “allergy-friendly recipes” so I could enjoy food and take part in society again. If I hadn't experienced these sorrowful events in high school, I wouldn't have received a Certificate of Completion of Core Culinary Classes from Maui College and a Plant-Based Diploma from Auguste Escoffier School of Culinary Arts with presidential honors. After receiving my degrees, I realized there weren't a lot of options to have a stable career as a food-allergy chef. I panicked at the idea of possibly wasting my time and money in Culinary School or waiting until people were aware of food allergies. Until I came across the largest food allergy organization in the world, Food Allergy and Education (FARE). It was my dream job! However, I was unqualified to be employed there unless I had a background in research and science. Frankly, I had no idea that there was a position called a “food scientist”, and then I was determined to become one, which leads me to the present moment. I’ve recently been accepted as a transfer student to the College of Agriculture and Life Science Program at the University of Idaho where I will be earning my Bachelor of Science in Food Development. I dream of working with large food science corporations and hopefully owning my own research and development organization. At my own research and development facility, my colleagues and I would perform scientific experiments to develop and create our own chain of delicious allergy friendly food. “Coming from a family that owns a small business on Maui, we’ve been impacted by the Lahaina fire’s. This scholarship will help fund my education and my dreams.”

Aloha! My name is Isabella Sabado. I’m 19 years old and I was raised on the island of Maui, Hawaii. I’m currently enrolled in “Auguste Escoffier’s School of Culinary Arts”, earning my degree in plant-based cuisine. Today, my purpose is not for you to understand, but to listen to my perspective on how “Food sensitivity isn’t fragility, but strength within vulnerability”. The essay provided is a gateway to participating in my upcoming community service project for “FARE”. FARE is the world’s largest food allergy corporation, creating opportunities for people to express their food allergy concerns/needs and providing context on allergy-free recipes and activities. Growing up, many family members and friends often described me as…sensitive. I took it as a primary offense. I resented the idea that my flexibility and tolerance for everyone’s needs but my own, transformed into a walking carpet. The path of food sensitivity fell into my story during my freshman year of high school. The classroom became a blur and my body hit the floor. I woke up to a doctor’s list of foods that I was highly allergic to. Unfortunately, my inability to vape, drink and eat hot Cheetos removed my seat from the popular kid’s table. My body’s sensitivity to food left me eating alone, desperate for any form of connection. It often felt impossible to be my pure self from only eating the “popular” healthy snacks during school hours, to binging all of my lunch after school because I was embarrassed of my vegan mac’n cheese. It was heartbreaking to look at myself in the girl’s locker room mirror. I was either starving or bloated after school before practice. It was a vicious cycle to experience for 4 years. A memory that eats at my soul, was my attempt at redemption to make more friends. Only to hear “You don’t know anyone”, “why are you always alone?”, “do you have any friends?”, or the most painful “Just take one bite, it won’t kill you”. These hurtful phrases chased me into eating a gluten-free almond butter and jelly sandwich in the bathroom stall. Tasting the salty drops of my tears in the rims of the bread crust. It was pure torture. I wish I could tell you that things got better, but they didn’t. The next three years blossomed into more failed attempts to sustain relationships, a virtual junior prom during a global pandemic, and my eyes blurring once again as I sat alone in the field holding an honors graduate diploma in my hand and watched the rest of my classmates hug one another during graduation. I felt more invisible than the air itself. All because of what I couldn’t eat. Trust me, I tried everything. I joined sports, clubs, honors classes, AP classes, received awards, student council, a youth government organization, and passed a bill that helped students by infiltrating suicide prevention training once a year for teachers and staff! It sounds selfish, but deep down I was inserting effort into all of these remarkable academics in order to receive one thing…connection. One day, I grew exhausted from surrendering my mental health to have a community, and I tightened a belt around my neck. The world went quiet and my air gateway lessened. It’s incredibly heart-wrenching that the reason for the totality of my pain and trauma is because of food sensitivities. The idea that the second we tell others that we are allergic to types of food, they label us as “sensitive” or “incapable of normalizing our place in society”, is truly appalling. We need change and we need it now. Mahalo.

Aloha! My name is Isabella Sabado. I’m 19 years old and I was raised on the island of Maui, Hawaii. I’m currently enrolled in “Auguste Escoffier’s School of Culinary Arts”, earning my degree in plant-based cuisine. Today, my purpose is not for you to understand, but to listen to my perspective on how “Food sensitivity isn’t fragility, but strength within vulnerability”. The essay provided is a gateway to participating in my upcoming community service project for “FARE”. FARE is the world’s largest food allergy corporation, creating opportunities for people to express their food allergy concerns/needs and providing context on allergy-free recipes and activities. Growing up, many family members and friends often described me as…sensitive. I took it as a primary offense. I resented the idea that my flexibility and tolerance for everyone’s needs but my own, transformed into a walking carpet. The path of food sensitivity fell into my story during my freshman year of high school. The classroom became a blur and my body hit the floor. I woke up to a doctor’s list of foods that I was highly allergic to. Unfortunately, my inability to vape, drink and eat hot Cheetos removed my seat from the popular kid’s table. My body’s sensitivity to food left me eating alone, desperate for any form of connection. It often felt impossible to be my pure self from only eating the “popular” healthy snacks during school hours, to binging all of my lunch after school because I was embarrassed of my vegan mac’n cheese. It was heartbreaking to look at myself in the girl’s locker room mirror. I was either starving or bloated after school before practice. It was a vicious cycle to experience for 4 years. A memory that eats at my soul, was my attempt at redemption to make more friends. Only to hear “You don’t know anyone”, “why are you always alone?”, “do you have any friends?”, or the most painful “Just take one bite, it won’t kill you”. These hurtful phrases chased me into eating a gluten-free almond butter and jelly sandwich in the bathroom stall. Tasting the salty drops of my tears in the rims of the bread crust. It was pure torture. I wish I could tell you that things got better, but they didn’t. The next three years blossomed into more failed attempts to sustain relationships, a virtual junior prom during a global pandemic, and my eyes blurring once again as I sat alone in the field holding an honors graduate diploma in my hand and watched the rest of my classmates hug one another during graduation. I felt more invisible than the air itself. All because of what I couldn’t eat. Trust me, I tried everything. I joined sports, clubs, honors classes, AP classes, received awards, student council, a youth government organization, and passed a bill that helped students by infiltrating suicide prevention training once a year for teachers and staff! It sounds selfish, but deep down I was inserting effort into all of these remarkable academics in order to receive one thing…connection. One day, I grew exhausted from surrendering my mental health to have a community, and I tightened a belt around my neck. The world went quiet and my air gateway lessened. It’s incredibly heart-wrenching that the reason for the totality of my pain and trauma is because of food sensitivities. The idea that the second we tell others that we are allergic to types of food, they label us as “sensitive” or “incapable of normalizing our place in society”, is truly appalling. We need change and we need it now. Mahalo.