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Issue 6, Summer 2016
Editor: Thu Vo
MEET OUR HOST FAMILY
INSIDE THIS ISSUE HOMESTAY Q&A
HOMESTAY NEWS
Please Contract Hideko Lyle, our Homestay Coordinator,
hlyle@olympic.edu or 360-475-7562 for any homestay questions.
Office of International Education
360-475-7412 international@olympic.edu
Don and Lisa have been hosting for
about five years. They are on their 3rd
student now. Their first student is
Naoki, a baseball player. He enjoyed
Mariner’s game where he met a Japa-
nese author who wrote a book about
history of baseball. The second stu-
dent is Taichi, also a baseball player.
When Lisa went to his game, she ar-
rived just in time to watch him hit a
double. She was so proud of him.
Taichi said his own parents never went
out to cheer him on, so he kept thank-
ing Lisa for coming. She gave him a hug
and said, “I was so proud of you.”
The reason they started hosting is
because Don’s mother had been
hosting. And she was having a great
experience. When Naoki asked if his
brother Koki (14 years old at that time)
could come for a visit, they were
thrilled. They communicated using
translating apps and sign language, but
that wasn't a barrier for them to have
fun together.
The only challenge for them is say-
ing goodbye to their students. Lisa
said, “I have come to love them as
sons.”
We asked an advice from Lisa and
Don for future host families. “Try to
be there for your student, they may
open up about their past experience.”
They also have an advice for future
homestay students. “Please put your
cell phone away during dinner. Keep
alive the dying art of conversation.
Host parents want to get to know you
and share.”
Q: How often do host families provide cooked meals?
A: The host is expected to prepare five evening meals per week. For the remainder
of their meals such as breakfast, lunch, and dinner, host families will provide food
and groceries for students to eat or prepare. If you are someone who cooks seven
nights for yourself and/or family, please also ask your students if they want to eat
together. As for leftovers, some students like to pack them for their lunch next day.
Food is one of major cultural challenges your students face upon arrival in the U.S.
Searching for receipts online with your student(s), and cook some ethnic themed
meals together is one of fun ideas to help them with the adjustment process:)
Encourage them to go shopping with you to learn what they can find in American
supermarkets. Ask them to provide you with a shopping list if they cannot go.
When you are in doubt, please remember that you are hosting your student(s)
as a part of the family member!
Host Family Interview
Mr. & Mrs. Malkowski
Homestay Q&A
Student Interview
Sara Thomas from Switzerland
Global Recipe
Zürcher Geschnetzeltes from
Switzerland
Mr. Don & Mrs. Lisa Malkowski
Zürcher Geschnetzeltes (cut meat Zurich style)
Olympic College does not discriminate on the basis of race, color, national origin, sex, disability, sexual orientation, or age in its programs and activities.
OC Homestay News Issue 6, Summer 2016
MEET OUR HOMESTAY STUDENT
INGREDIENTS (For 4 people)
GLOBAL RECIPE
Sara from Switzerland, one of our inter-
national students in Spring quarter,
shared her experience of homestay. She
said she chose homestay because she
felt it´s good to have someone who can
help you get used to this new life when
you´re so far away from home for the
first time. Now she feels like it was the
best decision she made.
She is really happy with her host
family because she felt welcomed. And
they talked a lot about the differences
between their cultures. They watched
movies together or took dogs for a walk,
which she really enjoyed. Also, they
knew when she needed to study or just
some alone time.
Sara has an advice for international
students. Feeling homesick can be hard
for everyone and often it helps a lot if
you just talk to someone and find a dis-
traction.
Additionally, she has an advice for
future homestay students. Remember
to share your culture with your host
family, be polite, and offer help if
you feel like you can. And most im-
portantly, enjoy this new experience.
Sara from Switzerland
0.66 pounds (300g.) sliced, fresh mushrooms
Juice of ½ lemon
Spices
1.3 pounds (600g.) veal, cut in small pieces
1 onion, cut in very small pieces
3.4 fl. ounces (0.4 cup) white wine
3.4 to 6.8 fl. ounces (0.4 to 0.8 cup) water
1.5 to 6.8 fl. ounces (0.6 to 0.8 cup) cream
Gravy-powder
Paprika
1 teaspoon of salt
Grind pepper
Bring the water to boil and add the gravy-powder, let it dissolve and put it
aside for now.
Cook the mushrooms in the lemon juice (add some white wine if you
want) and put them in a strainer.
Peel and chop the onions.
Melt some butter in a pot and cook the onions in it. Add the rest of the
white wine and let it simmer for a moment. Now pour the gravy in the pot
and bring it to a quick boil. Then you can mix it with the cream and just let
the sauce simmer for a while. Lastly, add the mushrooms.
Season the meat with salt, pepper, and some flour. Roast it gently in some
oil.
Put it into the sauce and let it sit for a couple minutes. (The flour makes
the sauce a little thicker.)
Decorate with some parsley and enjoy!
Basically, you just need to put all the ingredients in the Zürcher Geschnetzeltes!
For the instruction details, please visit: http://www.about.ch/culture/food/zuercher_geschnetzeltes.html
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