With limited resources, LEAP layers its activities, making the most of each opportunity. Accordingly, when a learning activity took students to Houston, LEAP students sought out new experiences.
On the way to Houston, we stopped at SHSU’s College of Osteopathic Medicine in Conroe, where we introduced some of our newer students to alum James Surls. Not in person–but through his art. His work, “Pitcher with Flowers,” was designed in 2014, and it was installed at the College of Osteopathic Medicine in early 2020.
The vase with flowers, according to Surls, represents giving “life to new growth,” and, accordingly, was “perfect for the site.” It was also, we thought, a perfect introduction of Surls’ work to students who might not have gone out of their way to explore art.
We took the same approach to food. We stopped at J.Alexander’s, which serves a wide and rich variety of food. We tried a lot of it! We began with smoked salmon, avocado bombs, and artichokes.
It was Ashton’s first time to try salmon, and for several of the students, it was the first time to try artichokes.
The entrees ranged from the basic (burgers and salad)…
to the moderately interesting–salmon, crab cakes, and pork tenderloin.
In typical LEAP fashion, we sampled from each other’s plates, and this led to Ashton discovering a third dish she had never tried before: crab cakes. It was also her favorite!
Perhaps the favorite course was the dessert, which featured carrot cake (favorites of Michelle and Mike), chocolate cake (Ashton’s favorite), peanut butter pie, and Key Lime pie.
It was a wonderful outing, complemented by the opportunity to try new foods, discuss our experiences at Sam Houston State University, and get to know one another better.
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