Thursday, July 30, 2009
Tuesday, July 28, 2009
Sunday, July 26, 2009
- The first year is very time consuming, so much so that, honestly, for the next nine months I anticipate spending a good half of my total time on homework. The reason for this is two-fold: first, the grades made in the first year of law school direct the entire remainder on one's law career; second, it's 15 graduate credits a semester.
- Law school is expensive, not a whole lot of aid because the schools know that the average salary right out of law school is $160,000/yr which pays off student loans pretty swiftly. (I'm still seeking out and applying for all the scholarships I can find, of course) I was aware of this but also am looking to go into the public/not-for-profit sector which pays a quarter to a third of that figure. Often law schools will assist their students in paying off their loans if they choose a public service type job so until taking this course, I was planning on that route. However, (see next number)
- I learned something about working at large firms where the median salary is $160,000 a year: their training is the best in the industry. So, if I ultimately want to work in human rights, does it behoove me to have the best training in the industry or not? It's a deep question, which doesn't need to be answered now, but at the moment I'm leaning toward a 2-4 year jaunt in "big law". Doing so would help to set us up after a good 9 years of school, moving back to the West Coast, setting up our farm community, and provide awesome training for the remainder of my legal career.
- What about the PhD in Philosophy one might ask? Integrating that in has become a little more difficult, but I still plan on doing it, when has just been made a little more vague. Most likely after the jaunt in Big Law if that happens. I plan on staying in touch with the philosophical world as well though. With an MA I can "legitimately" write in journals and present at conferences, especially on the combined law/philosophy topics.
- I'm of the belief, having had a good introduction/preview of law school, that their emphasis on writing will really help in my writing in all areas. This is good.
- The possibility of transferring after my first year is still a strong one, however, I learned that it is not worth doing so unless one is making a jump of some 20-30 ranking points. This being the case, I intend on applying to Harvard, Stanford, and Berkeley next summer. Whether I get in or not isn't too much of a concern for me at this point. BC is a great school and produces a good number of law professors in its own right.
Tuesday, July 14, 2009
After my last coffee post, one of my very good friends, M sent me this beautiful wheel, whereby I will be able to include more tasting detail in my coffee blog posts! Thanks M!
Yirgacheffe is one of the great aromatic coffees of the world. It is often used in the finest Italian espresso blends, such as Illy, to add a critical floral element. The scientist- quality coffee pioneer Ernesto Illy (Illy Coffee) stated at the SCAA Conference in Boston, 2003 that the coffee of this region shared an aromatic component found in Darjeeling tea and Chanel #5.
Favorite of Food & Wine Magazine, March 2006
Roast Style: Full Flavor Roast
Altitude: over 6,000 feet
Arabica Variety: Ethiopica"
Using my nifty wheel, I'd have to say it's nose is certainly fruity, almost to the flowery point, giving me a scent of cherries rather than apricots. The taste is a sweet-mellow-delicate, especially brewed with a Swissgold filter.
One of my very good friends, J came over for dinner last night and had a few questions about espresso makers. She is heading to Marquette in the fall for a PhD in Philosophy, looking to have good coffee on a budget (aren't we all), and driven to the point of really desiring a good espresso maker by the lunatic ravings of our mutual friend P who is currently filling the tweetosphere with mocha talk...
A noble enterprise to be sure. I pointed her to this fabulous site:http://www.sweetmarias.com/prod.espresso.php which has a solid offering and even better guidance in purchasing a good machine. I use the stovetop brewer personally, primarily because my tastes still lie in the full flavor roasts, which espresso doesn't bring out well.