Hattie Hensley ’26 in Athens, Greece
For her Global Perspective summer, Hattie Hensley ’26 is volunteering with the Saffron Kitchen Project in Athens, Greece, to better understand sustainable food systems and how to address food insecurity. The organization produces 400–500 meals a day for refugees in the city.
Hattie said the summer has grown her love for building community.
“The Saffron Kitchen Project has taught me the need for healthy food, the importance of kindness, and the impact of community support,” she said.
The Global Perspective summer is an opportunity to conduct an independent research project or learn about a new sector or part of the world through a more traditional internship.
