I’ve had three episodes of depression that stand out in my life. One was toward the end of my undergraduate career. I was an electrical engineering major at Georgia Tech. When people would take their minor classes in easy topics, I took nuclear astrophysics and stellar evolution. I was taking six EE and physics classes and doing several extracurricular activities. It was insane. I managed to finish number two in my class.
My mom crossed the border illegally 22 years ago. She was waiting to give birth in a hospital in Mexico when her sister picked her up and smuggled her across the border. My mom made it 30 minutes north of there, in the midst of birth pains, to a small town by the flat Southern Californian lands. I was born there. I, a U.S. high school valedictorian and member of the MIT Class of 2014, was born there in California. But our home was in Mexico.
You could get all the education you could possibly imagine — a B.S., an M.S., an M.D. or even a Ph.D — and it wouldn’t prepare you for working in the food industry. One task isn’t necessarily more difficult than the other, but a majority of the skills required for one simply don’t carry over to the other. At least, that’s what I’ve found throughout my experiences working at the Flour Bakery and Cafe these past few months.