My plan for the future is to work in food systems management, designing programs that help schools and institutions reduce food waste. In college, I plan to study conservation and related fields that focus on sustainable food systems and community-based solutions. I want to study how science, policy, and community can work together to reduce food waste and have more access to nutritious food. Food waste has been bothering me because of my own experiences with food insecurity. In the past four years, my family has relied on food stamps and monthly food distributions from the local church to make ends meet. Growing up in a traditional Chinese family, I have been taught that every grain is hard-won since I was a child. Wasting food is morally wrong because of the work and resources that go into it. So when I learned that the federal government might suspend the SNAP food stamp program during a shutdown, I felt anxious for my family and the many others who depended on it to survive. I began to think about how I could give back and help others facing the same struggles. Every day at school, I noticed so many students threw away fresh fruit they didn’t want. Whenever I see fresh food tossed away, I really feel heartbroken. I decided to contact the food department manager to set up a sharing table so students can share whole fruits they don’t want to eat. Other students in need can get them for free. I urged them to donate the food they had extracted to the local food bank. Since the start of the campaign, our school has saved 10+ pounds of fruit per day that would otherwise have gone to the landfill; food that now nourishes students and may even be taken to feed their families. I also collaborate with a local non-profit organization to organize a school-wide food drive during the holiday season and donate all the collected items to families in need. That’s how it led to my plans in food justice, community health, and sustainability. I want to use this scholarship to pursue a bachelor’s degree in conservation and resource management. If I receive this scholarship, it will help me pay for my education so I can research food systems and society. This support will also relieve the financial stress on my family, because they sometimes have to cut back on food spending to pay for other necessities. Also, it will give me more time to volunteer in my community without worrying about my daily needs. That way, I can help redirect extra food to people who need it. Most importantly, it would help me continue the passion that I want to contribute to a society where nobody has to worry about where their next meal comes from.

My career goal as a first-generation college student is to break free from restrictive family expectations. My family had strong expectations that a girl should be quiet and show filial piety. Whenever I didn’t behave "right”, my father would make me feel bad with mean words or sometimes even use violence when he got angry. Gradually, I began to doubt that I was inherently not good enough and dared not express my thoughts. One day, I overheard that my father planned to send me to work after high school and save money for my brother’s college education. My anger finally erupted at that moment. I realized that I am not going to be the one sacrificed just because I am a girl. My mom encouraged me to be financially independent, as it would give me the right to choose my own life. Because no one in my family has walked this path before, there are no precedents for advising and guiding higher education. Yet I am breaking cultural expectations and creating opportunities for myself and my younger brother. I am interested in a career in Conservation and Resources to support marginalized communities. Being first-generation means that I am studying to rewrite what is possible for girls like me. I want to use my education to create change, designing solutions that help vulnerable people. As long as I achieve something through my effort, they will see that I not only can but also deserve to pursue the future I choose. I want to use my education to uplift others who still try to break free from their shackles and redefine the possibilities for women for generations to come.

Food waste has been bothering me because of my own experiences growing up in a low-income family. In the past four years, my family has relied on food stamps and monthly food distributions from the local church to make ends meet. When I learned that the federal government might suspend the SNAP food stamp program during a shutdown, I felt anxious for my family and the many others who depended on it to survive. Because I understand how important it is to access healthy food, especially for children and older people who need more nutrients. Many low-income families like ours have to cut food spending to pay for other necessities. I began to think about how I could give back and help others facing the same struggles. Every day at school, I noticed so many students threw away fresh fruit they didn’t want. Whenever I see fresh food tossed away, I really feel heartbroken. I kept thinking about how my grandmother sometimes skipped meals so we could have more. Many families in my community line up for hours at food banks, hoping for a few bags of groceries. I decided to contact the manager of the food department to see if we can set up a sharing table so students can share whole fruits they don’t want to eat. Other students in need can get them for free. I had to visit several times to convince the staff and urge them to donate the food they had extracted to the local food bank. When they agreed, I made several posters and posted them on the walls so that every student who enters to get meals can see and be encouraged not to waste food. Food is not always plentiful. Beyond that, I also collaborate with a local non-profit organization to organize a school-wide food drive during the holiday season and donate all the collected items to families in need. I learned that some problems in our system can be fixed when someone is brave enough to start speaking up and leading. Having grown up in a low-income background, I have developed a passion for conservation and resource management. When we waste 1/3 of the food we produce, what is the point of developing new technology to increase food production? It will never fix the problem. I want to build a career in waste management and food system sustainability by identifying opportunities to reduce food waste and educating communities on food storage and preparation. I want to work with businesses and organizations to find ways to reduce food waste. I also want to create and promote policies that improve food systems for the environment and make them more equitable for everyone. I plan to spend my career making sure that the resources we already have are used wisely and continuing to advocate for food justice. No one should ever feel worried about where their next meal will come from.

Food waste has been bothering me because of my own experiences with food insecurity. In the past four years, my family has relied on food stamps and monthly food distributions from the local church to make ends meet. Growing up in a traditional Chinese family, I have been taught that every grain is hard-won since I was a child. Wasting food is morally wrong because of the work and resources that go into it. So when I learned that the federal government might suspend the SNAP food stamp program during a shutdown, I felt anxious for my family and the many others who depended on it to survive. I began to think about how I could give back and help others facing the same struggles. Every day at school, I noticed so many students threw away fresh fruit they didn’t want. Whenever I see fresh food tossed away, I really feel heartbroken. I decided to contact the food department manager to set up a sharing table so students can share whole fruits they don’t want to eat. Other students in need can get them for free. I urged them to donate the food they had extracted to the local food bank.  Since the start of the campaign, our school has saved 10+ pounds of fruit per day that would otherwise have gone to the landfill; food that now nourishes students and may even be taken to feed their families. I also collaborate with a local non-profit organization to organize a school-wide food drive during the holiday season and donate all the collected items to families in need.  It led to my interest in food justice, community health, and sustainability. In college, I plan to study conservation and related fields that focus on sustainable food systems and community-based solutions. I want to study how science, policy, and community can work together to reduce food waste and have more access to nutritious food. My long-term goal is to work in food systems management or food policy, designing programs that help schools and institutions reduce food waste. I want to use this scholarship to pursue a bachelor’s degree in conservation and resource management. If I receive this scholarship, it will help me pay for my education so I can research food systems and society. This support will also relieve the financial stress on my family, because they sometimes cut back on food spending to pay for other necessities. Also, it will give me more time to volunteer in my community without worrying about my daily needs. This way, I can help redirect extra food to people who need it. Most importantly, it would help me continue the passion that I want to contribute to a world where nobody has to worry about where their next meal comes from.

Going to college means breaking free from traditional values and my commitment to creating my own path. My family had strong expectations that a girl should be quiet and show filial piety. Whenever I didn't behave "right", my father would make me feel bad with mean words or sometimes even use violence when he got angry. Gradually, I began to doubt that I was inherently not good enough and dared not express my thoughts. One day, I overheard that my father planned to send me to work after high school and save money for my brother's college education. My anger finally erupted at that moment. I realized that I am not going to be the one sacrificed just because I am a girl. I came to understand that my father's temper was a result of his inability to handle emotions, but not me. This mindset freed me from self-doubt and made me honestly examine myself rather than be defined by his judgments. I also communicated with my mother; she encouraged me to be financially independent, as I could have the right to choose my own life. So I took internships during the summers to earn money and saved up for my future. As I fought for the right to shape my own future, I also began shaping my academic passions. Going to college will empower me to prove that gender does not limit anyone’s potential. In college, I want to pursue my interest in nutrition science. My desire to become a nutritionist comes from my shame about my body shape during puberty. It made me feel self-abased when relatives teased me because I am not lean enough. As a result, I often skip breakfast or cut carbs entirely, since social media always promotes the idea that cutting carbs can help people lose weight. However, I feel tired and hungry all the time. Eventually, I realized that companies push these trends to profit from people, especially young girls who lack the judgment to evaluate what they see online. Having experienced improper weight loss, I knew I wanted to study nutrition to inform the public and help other teenagers like me who are overwhelmed by social aesthetics and misinformation. I hope to become a nutritionist who works with teenagers, helping them discern misinformation and find comfortable relationships with food. I am committed to challenging the fallacies of social media and encouraging a healthy lifestyle rather than succumbing to the trend. I’ve grown from a girl struggling with violence and prejudice into an independent individual with strength and purpose. I’ve gained a deeper understanding of self-identity and value. I aspire to go to college to challenge gender norms through nutrition science, just as I have proven to my dad that girls can excel in math with excellent grades, which he once claimed only belonged to boys. I want to encourage others to be confident in themselves and not be influenced by the majority, so that they can recover their critical thinking. I aim to show that girls not only can succeed but also deserve the right to reach their destinies. Receiving a higher education means reclaiming the voice I was once denied and using it to challenge harmful beauty standards. Going to college allows me to think independently, embrace my dreams, and help others who are still learning to break free from their cages.

Food waste has been bothering me because of my own experiences with food insecurity. In the past four years, my family has relied on food stamps and monthly food distributions from the local church to make ends meet. When I learned that the federal government might suspend the SNAP food stamp program during a shutdown, I felt anxious for my family and the many others who depended on it to survive. Because I understand how important it is to access healthy food, especially for children and older people who need more nutrients. Additionally, those non-profit organizations will face greater needs and larger burdens in providing food bags. I began to think about how I could give back and help others facing the same struggles. Every day at school, I noticed so many students threw away fresh fruit they didn’t want. Whenever I see fresh food tossed away, I really feel heartbroken. Many low-income families like ours have to cut food spending to pay for other necessities. I decided to contact the manager of the food department to see if we can set up a sharing table so students can share whole fruits they don’t want to eat. Other students in need can get them for free. I had to visit several times to convince the staff and urge them to donate the food they had extracted to the local food bank. When they agreed, I made several posters and posted them on the walls so that every student who enters to get meals can see and be encouraged not to waste food. Food is not always plentiful. I also go to the cafeteria after school to get the remaining food for the day to avoid waste. Since the start of the campaign, our school has saved 10+ pounds of fruit per day that would otherwise have gone to the landfill; food that now nourishes students and may even be taken to feed their families. Beyond that, I also collaborate with a local non-profit organization to organize a school-wide food drive during the holiday season and donate all the collected items to families in need. When we waste 1/3 of the food we produce, what is the point of developing new technology to increase food production? It will never fix the problem. These actions inspired my interest in conservation and resource management. I want to play a role in waste management by identifying opportunities to reduce food waste, educating others on food storage and preparation, and reducing waste in kitchens and institutions. I want to work with businesses and organizations to find ways to reduce food waste. I also want to create and promote policies that improve food systems for the environment and make them more equitable for everyone. I plan to dedicate my career to advocating for food justice and never stop working to make the world a better place, because no one should have to worry about where their next meal will come from.

The inspiration for this Thai Tom Yum Goong Zongzi is a combination of traditional Chinese festival food and Southeast Asian flavors. Incorporating tom yum goong into zongzi may sound crazy. Still, it’s my creative "MASHUP" work inspired by breaking traditions and catering to new tastes. I was born and raised in China, eating traditional Chinese cuisine throughout my childhood. After moving to the United States, my longing for hometown food has been increasing year by year, especially during Chinese traditional festivals when my family gets together to make traditional delicacies. However, with internationalization and the popularity of fast food, many people no longer make traditional Chinese cuisine. Today's young people value novelty and the fun of food. Zongzi is a festival food for the Dragon Boat Festival in China, and it’s also one of my favorite foods. I want to attract young people who pursue novelty by creating new flavor combinations. During the last few years, I've been exposed to various cuisines from different cultures, and I’m most in love with Thai tom yum goong. Tom yum goong is famous for its complex flavors of sourness, spiciness, freshness, and fragrance, and it's one of the representative Thai dishes. I wondered what kind of spark would be produced if this soup flavor could be concentrated and incorporated into traditional Chinese zongzi. The flavor of tom yum goong soup is complex, and using it as a filling would make it scattered. Therefore, I combined the core spices of tom yum goong, such as lemongrass, galangal, kaffir lime leaves, and mushrooms, with ingredients like salted egg yolks and Cantonese-style sausages through stir-frying to form a filling suitable for being wrapped in glutinous rice. I also added dried shrimp and a little meat to the filling, which will make it tastier and give it a nice chewy texture, a contrast to the sticky rice. This cross-regional creative zongzi is also an "MSAHUP" in terms of culture. Combining the two flavors not only attracts Southeast Asian people but also adds a new taste to East Asian tradition. It also blurs the line between soup and staple food. Tom yum goong is a soup, while zongzi is a solid staple. Incorporating the flavor of soup into a staple food is an interesting "ready-to-eat food package" innovation, allowing commuters to take out and reheat. On the basis of respecting the traditional zongzi-making process, it injects modern and popular Thai flavors, which is a mad transformation of traditional cuisine. The creation of this tom yum goong zongzi comes from my insight into modern market trends, my love for food flavors, the courage to keep trying, and the imagination of cultural collisions. It may not be accepted by everyone, but it certainly brings popularity to the inheritance of traditional cuisine. It also proves that as long as we think outside of the box, anything can be the inspiration for the next creation.

When I was a child, my favorite thing to do was sneak into my grandma's kitchen and watch her make traditional Chinese food. I especially remember when she taught me how to make dumplings. Her wrinkled but skillful hands carefully picked up a dumpling wrapper, added the right amount of filling, and gently pinched it to make a round, plump dumpling. I watched closely, wanted to learn. When I tried to make dumplings by myself, they often had the filling spill out or looked funny and crooked. Grandma was patient and didn't get angry. She gently showed me each step and said with a smile, "Making dumplings is like being a person; you need to be patient and take your time." Her words made me feel encouraged. I kept trying, and when I finally made my first perfect dumpling, I felt very proud. Little did I know at the time that this would lead me to a career in cooking and a wish to help my community. Cooking is an art that always needs to learn and explored. And I knew that if I could make a living doing something I loved, I would be very happy. I want to take cooking classes so I can learn skills and knowledge in a more comprehensive way. I want to get better at cooking and feel proud of myself. Additionally, the culinary industry offers a wide range of career paths. I find this interesting because I can explore different parts of the food world and find what I like and what suits my skills. I believe that by studying cooking professionally, I can learn how to succeed in this field, find new opportunities, and discover my own way. Also, studying cooking will teach me important things like food safety, cleaning, making menus, managing costs, and helping customers. These skills are very good if I want to run my own food business. When studying cooking, I might have a chance to study in other countries, learn about different cultures and foods, and try new ideas. Once, I made a special pizza with Chinese Sichuan flavors, mixed with Western food, creating my unique dish "Sichuan-flavored pizza". My family was surprised. I even attempted to apply the sushi-making techniques from Japanese cuisine to homemade snacks. These attempts allow me to be creative and have helped me find new ideas and flavors to share. As a daughter of Chinese immigrants, I was taught that it is a moral thing to "waste nothing." Now I’m going to connect that institution beyond my kitchen to systemic change. My biggest dream is to be a chef who values sustainability with my cooking. I think kitchens should care for the soil and environment, just like they make good food. I want to open a community kitchen. I will work with local food banks and charities that recycle food from stores and restaurants. We will then make healthy meals for people who need help. My family once used the food bank, too, so I want to contribute to society the same way. In my kitchen, people of all ages and skill levels are welcome to learn by preparing meals. I will also use my job as a chef to teach about important food issues, such as saving food and storing food properly. For me, cooking is a way to follow my dreams and help others. In the future, I am happy to help my community and make a positive impact.

“How come such a grown-up girl still doesn’t know how to cook? When you go to your husband’s home…” I’ve been teased by my relatives every time I visit them since I was a child. In my family’s values, if a girl or woman doesn’t know how to cook, she’s gonna be ashamed for not taking care of her future family. This repeated teasing during my childhood planted a seed of determination within my heart. Little did I know at the time that it would ignite my passion toward food and a desire to give back to my community. I first became interested in cooking when I was helping my grandmother make steamed stuffed buns. She taught me a life lesson that still impacts me today: The dough needs to be kneaded and beaten repeatedly to become smooth and soft, just like people also need the challenges of society to grow. During my cooking experience, I once succeeded in cooking very delicious food and also experienced failures, but for every experience of failure or success, I will carefully summarize and constantly improve myself. My greatest strength is that I love and stick to my hobbies. After a stressful day at school, there's no better way to unwind than to lose myself in the rhythm of baking. I especially enjoy the aroma of wheat when the steamed buns are fermenting. Watching them slowly expand in the steamer, I also get excited. The precision required in baking is another aspect of cooking that I appreciate, as it forces me to be organized and pay attention to details. Besides that, I also like delving into different cultures and cuisines, learning about their traditions, and putting my own spin on them. For instance, I combined traditional Sichuan cuisine with Western food to create my own unique "Sichuan-flavored pizza"; I even attempted to apply the sushi-making techniques from Japanese cuisine to homemade snacks. I gradually discovered my strengths and areas of expertise in cooking through these innovative practices. Each attempt filled me with a sense of achievement and made me even more passionate about cooking. As a Chinese immigrant daughter, I was raised to believe that “waste nothing” was a virtue. Now I’m going to connect that institution beyond my kitchen to systemic change. My biggest dream is to be a chef who values sustainability with my cooking. I believe kitchens should take care of the soil and the environment, just like they focus on making delicious food. I plan to open a community kitchen by partnering with local food banks and charities that recycle food from stores and restaurants, then prepare healthy meals for those in need. My family once depended on the food bank for meals, so I want to give back to society the same way. In my kitchen, people of all ages and skill levels are welcome to learn by helping with meal prep. I want to use my role as a chef to raise awareness about important food issues, like reducing food waste and storing food properly. To me, cooking is not tied to gender. It is a way to follow my dreams and give back to society. As I look forward to the future, I am excited about the opportunities to give back to my community and make a lasting difference.

A kitchen moment sparked something deep within me, which was a natural, moral awareness of food waste that has now become a part of my values. I’d spent hours mashing potatoes, grown by farmers investing sweat and time. I saw some potatoes being thrown away in the trash. They were thrown away just because people were too full to eat them. That night, as I lay in bed, I kept asking myself: Why do we waste so much food when many people do not have enough to eat? We need to understand how our choices affect others and try to make a change. That discarded food lit a fire in my chest. This is an environmental issue; it’s also where human dignity, common sense, and the survival of the planet intersect. The statistical numbers still gut me: over a third of the world’s food is wasted. Ration charity boxes to serve their lunches and dinners on their tables. As a Chinese American and first-generation college student, I was raised to believe that “waste nothing” was a virtue. Leftovers became tomorrow’s lunch, and banana peels became nutrient-rich compost. This wisdom is sustainability, and it was passed down through my culture from generation to generation long before it was labeled. Now I’m going to connect that institution beyond our kitchen to systemic change. I want to help the planet with my cooking. My goal is to be a chef who cares about nature. I want to create menus that use all parts of every ingredient, so nothing gets wasted. I will buy food from local farms because it is important to support them. I believe kitchens should take care of the soil and the environment, just like they focus on making delicious food. My biggest dream is to open a community kitchen. In this kitchen, people are invited to learn by doing. They will practice using knives while exploring how one simple ingredient connects them to their culture, their community, and the amazing world we all live in. My generation’s restless energy fuels me. We’re done waiting, done accepting “how it’s always been.” I see it in malnourished women who cannot feed their children due to empty breasts, in volunteers digging deep on urban farms, even in the compost bins that are filled with fresh apples in our school cafeteria. Fighting food waste won’t be quick or easy. It’ll take teamwork and flipping old habits that choose convenience over what’s right. But I believe in showing up and sticking together; we can build a world where no food, and absolutely no person, gets left behind.

That kitchen moment sparked something deep in me—a natural, moral awareness of food waste that’s now my values. I’d spent hours mashing real potatoes, food grown by farmers investing sweat and time. Yet I watched those same potatoes slide into the trash—just because my family was full. Laying on my bed at night, the smell of their scent on my hands made me unable to go to sleep, a relentless question came up in my mind: Why do we waste so much while there are so many people still struggling with hunger and malnutrition? Those discarded food lit a fire in my chest. This is an environmental issue, it’s also where human dignity, common sense, and planet survival intersect. The statistical numbers still gut me: over a third of the world’s food is wasted. Nearly half in the U.S. Instead of feeding mouths, it rots in landfills, filling the air with methane, which is a gas that harms our climate. Meanwhile, in my neighborhood, I saw many low-income families and working-class parents depend on ration charity boxes to serve their lunches and dinners on their tables. As a Chinese American and first-generation college student, I was raised to believe that “waste not” was a virtue. Leftovers became tomorrow’s lunch, and banana peels became nutrient-rich compost. This reckless wisdom is sustainability, and it was passed down through my culture from generation to generation long before it was labeled. Now I’m going to connect that institution beyond our kitchen into systemic change. Right now, I am volunteering with a nonprofit that rescues surplus groceries from stores right before they’d get tossed and gets them straight to people who need it. Every week, I see firsthand how grabbing that real food before it hits the dumpster feeds hungry people and changes lives. I also participate in the recycling events at my school, searching every classroom after the bell to collect bottles and cans, and encouraging students to share their uneaten food on the shared tables. Although these are small steps, they’re realistic, impactful, and they’re building towards something better. My next stop is going to college studying for environmental policy. I need the tools and knowledge to dig into the tangled roots of food waste. I know that fixing this means seeing how race, class, and simple access interact together. My plan is partnering with communities to create solutions that protect the planet and its people. I could do this by building a food rescue app or advocating for change at city hall, which all achieve the same goal: fight waste, protect our soil and air, and make sure everyone’s voice is heard in policymaking about food justice. My generation’s restless energy fuels me. We’re done waiting, done accepting "how it’s always been." I see it in malnutrition women who can not feed their children due to empty breast, in volunteers digging deep on urban farms, even in the compost bins that are filled with fresh apples in our school cafeteria. Fighting food waste won’t be quick or easy. It’ll take teamwork and flipping old habits that choose convenience over what’s right. But I believe in showing up, thinking fresh, and sticking together, we can build a world where no food, and absolutely no person gets left behind.

Real talk, being Gen Z is wild. My phone’s basically glued to my hand, checking message every few minutes, while drowning in group chats with 40+ unread school email messages, and trying to keep it real on BeReal. But here’s the thing: I’m not just living online. I’m figuring out how to mash up my digital world with who I really am offline. Take my obsession with traditional Chinese culture. Seriously, seeing Han Chinese Clothing and Chinese trends explode on Bilibili and Tik Tok, it hit different. Last year, I went full send at a Chinese festival, putting on that traditional outfit, feeling the silk, it wasn’t just a photoshoot. It felt like connecting with something deep. And yes, I posted it all online, wanted my feed to scream: "This heritage? It’s fire." But let’s be honest, being online 24/7 can wreck you. The pressure to look perfect, the endless doomscrolling about politicle/gossip news and how expensive everything is, I’ve been there. Last semester, I totally bombed a huge test. Why? I spent more time watching reels than studying, plus I was just... burnt toast. It sucked, but it slapped me awake. Now, I fight for my focus, app timers ON during crunch time and scheduled breaks. Balance isn’t easy, it’s a daily grind. So what makes my Gen Z flavor unique? I’m equally fluent in emoji and empathy, streaming K-pop while writing calligraphy, all without dimming my cultural spark. We’re the "anxious generation", sometimes it feels like we’re all stuck in a rat race in every industries: competing higher quality, comparing grades, grinding just to look like they're hardworking. But here’s my rebellion: I refuse to let that noise drown out who I really am offline.

Books have always been my haven and my mirror, places where I can dream and see myself more clearly. One story that stuck with me is Spirited Away. Yes, the one with the spirits and the bathhouse! Chihiro’s crazy journey, this scared kid finding her courage in a world totally upside down, hit close to home. Watching her cling to her name, her family, while everything changed... it felt familiar. Like her, I'm figuring out how to hold onto who I am while stepping into totally new worlds. Her biggest lesson for me? Real courage isn't about never being scared; it's about being scared and doing it anyway. As a bicultural kid and the daughter, "home" often feels like two places at once. Juggling my family’s traditions, language, and expectations with the buzz of American high school life, it’s a tightrope walk. Chihiro had to adapt and grow up fast in that spirit world; I kinda did too, translating bills for my parents or explaining school stuff they never experienced. Grandma taught me this: "You don’t have to choose. Be like bamboo – roots deep in the soil, bending gracefully in new winds." My passion for environmental justice? It started in her kitchen. Watching her transform scraps into nourishing meals, she’d say, "Waste nothing. Everything has a purpose." That lesson followed me to the urban farm where I interned, seeing neighbors line up for veggies because their grocery store was miles away. Grandma’s practicality became my fight: everyone deserves clean air, good soil, and real food. I remember that feeling when confidence just crumbles. In my junior year, walking out of one of my big chem exams knowing I bombed. I’d aced stuff before, this felt like falling flat on my face. But that failure became my stubborn teacher. I swallowed my sadness, camped out in my teacher’s room after school ("Can we go over problem 4... again?"), rewired how I studied (goodbye, last-minute cramming!), and clawed my way back up. The better grade felt good, sure, but the real win is that learning I could stumble, get muddy, and still get back up stronger. Grandma never went to college, not even high school, but her wisdom shaped me more than any textbook. While stirring soups, she’d share stories of surviving hardship: "Fall seven times? Stand up eight. But look, why are you falling?" She taught me to see patterns, in life, and in environmental neglect hitting our community hardest. When I doubted applying to Berkeley, her hand squeezed mine: "You carry our stories forward. That is courage." Because of her, I tutor younger kids in math, weaving her lessons into science projects, and showing how food waste harms our atmosphere. My community isn't just where I live; it's who I fight for. Sometimes you’ll find me hauling boxes at the food bank distribution, and running recycling workshops at school. It’s not glamorous, but seeing neighbors get fresh food, or kids get excited about recycling, that’s the good stuff. That final scene in Spirited Away where Chihiro walks across the bridge, changed but still herself. That’s my hope. This scholarship isn't just money; it’s a sturdy plank on my bridge to college. I want to earn that Environmental Science degree, arm myself with knowledge, and come back to build a healthier, fairer world right here. With this support, I can keep moving forward, scared maybe, but always stepping – just like Chihiro taught me.

Amber Hudson’s story stays with me. Learning that nutrition could have played a role in her battle against cancer, I wonder what if her family discovered this truth earlier. It isn’t just sad; it’s a call to action. Her legacy mirrors what I’ve witnessed firsthand: my father and grandfather both suffered debilitating gout flare-ups until dietary changes reduced their pain dramatically. Like Amber’s family, we learned that food isn’t just fuel, it’s medicine. That’s why I’m driven to become a registered dietitian. Inspired by Amber's story, I am driven by the science that what we eat profoundly shapes our risk for cancer, heart disease, and autoimmune disorders, the very illnesses Amber fought. If I receive this scholarship, here’s how I’ll help patients and families harness nutrition’s power to live longer, fuller lives. To achieve my goal of helping families, my approach begins by making science relatable and human. Research papers can be overwhelming. I’ll translate them into real-life choices through conversations, not lectures. If I am sitting with a family facing a new diabetes diagnosis, I won’t just list "avoid sugar." We’ll talk about their favorite meals. Consider swapping white rice for quinoa in their traditional dishes, finding satisfying alternatives to their favorite sugary drinks, or brainstorming easy, veggie-packed snacks for busy weeknights. It’s about bringing healthy choices into their world. I want to run a workshop at a community clinic where we chop vegetables together, quickly prepare simple meals filled with anti-inflammatory spices and vegetables, and learn how to read food labels to identify hidden sugars or unhealthy fats. Understanding and addressing barriers such as cost worries, time constraints, and cultural preferences is key to my approach. I’ll promote local farmer’s market locations and times, share tips for using frozen veggies (which are just as nutritious!), and build meal plans around budget-friendly staples like beans, lentils, and oats. I’ll teach batch-cooking healthy soups or stews on a Sunday, turning leftovers into quick lunches. Cultural foods matter as well. Healthy eating shouldn’t mean abandoning heritage. I’ll work within traditions, finding ways to boost veggies in beloved recipes, suggest healthier cooking oils for familiar dishes, or explore traditional herbs and spices with proven health benefits. No one does this alone. I will advocate for support groups, a safe space where patients and families who have been through similar experiences (such as managing arthritis pain through diet or supporting a child with Crohn’s disease) can share recipes, frustrations, and successes. This builds the community Amber’s family dreamed of promoting. While my drive comes from prevention, I am equally committed to helping those already sick by tirelessly teaching how today’s food choices shape tomorrow’s health. Honoring Amber Hudson means ensuring families know nutrition’s power before they face a crisis.