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My name's Thomas Moriarty — Tommy Moriarty.
I'm a junior here, in Ocean Engineering,
and I'm from Lexington, Massachusetts, so like, a 20 minute drive.
My name is Beth, I'm a sophomore here, in Course 1-C.
I'm from Tucson, Arizona.
I'm Robin Carleton. I'm the administrative officer
in Music and Theater Arts, in the School of Humanities, Arts, and Social Sciences.
I've been here for thirteen years.
I'm Carinne Johnson; I'm a junior here; I'm Course 6;
and I'm from California.
My name is Felix DeLeon, I have been part of the MIT family for 2 years;
I'm part of the Facilities Department.
I'm actually the Assistant Manager for Custodial Services.
I'm Brian; I'm a senior; I'm from Poughkeepsie, New York.
I'm Francisco Vargas; I'm a member of the class of 2015;
and I'm from San Juan, Puerto Rico.
So, I haven't really been planning on going home
very much for Thanksgiving — last year I went with a friend
to Connecticut, and that was a lot of fun.
But this year, I want to stay in Boston, and hopefully
gather up a few friends, and go volunteer at a few places.
So, I'm in the a cappella group the MIT Logarhythms,
and we sometimes go on tour during the Thanksgiving holidays,
but this Thanksgiving I'm really excited to actually just go home,
and get some food with the family.
Usually for Thanksgiving, it's harder for me to get home,
just because I'm so far away, so this year,
I'm actually going with one of my friends to New York.
I'm actually going back home, to Puerto Rico,
and yeah, it's gonna be a lot of fun.
Actually, over there we don't — sometimes we eat turkey,
but, sometimes we eat pernil, which is like this pork dish.
Here at MIT, it's kind of like, uh...
It's like tastes from all over the world.
I'm baking the turkey, my daughter's doing the stuffing,
my brother's doing the vegetables, and my sister's doing all of the pies.
I'm actually—ok, so, until recently—I know this sounds a bit weird, but,
I didn't like turkey.
Ah, I love stuffing.
I love stuffing.
I love the very, very processed cranberry sauce.
I love the absolutely processed, no-longer-cranberry cranberry sauce,
I love it.
My favorite Thanksgiving food is pernil, rice, and a little bit of beans on the top.
I always like a mix.
At home, we have a big Thanksgiving tradition.
My mom will cook these yeast rolls that everyone loves,
and that's probably my favorite part,
and then we all try to get the first piece of pumpkin pie.
The thing that I'm most thankful for is actually all the
close friends that I have here at MIT, especially in this post-election week.
I'm just so, so thankful for having all these incredible friends,
who have such different opinions, but yet we're all able
to kind of come together, share ideas, collaborate,
and make MIT what it really is: just a place where people
have fun and make awesome things.
I'm actually—I'm thankful, actually, for being here in Boston,
by the way, because I'm originally from New York City,
it was kind of hectic, but now it's kind of calm, you just walk,
there's quiet, but there's also a feeling of a city as well,
so I'm actually thankful to be part of Boston, and actually
the MIT family as well.
I'm really thankful that I have such a big family that cares about me.
My mom always sends me care packages, and I'm actually
lucky to have my sister here at MIT, she's a Sloan student,
and so I'm really thankful every year to have her around campus,
because it's nice to have family even when you're away from home.
I guess we don't really sit down and exactly talk about
what we are thankful for, but it's more of an implied,
it's wonderful to be able to just be here.