Afraaz Malick recounts his experience learning CPR, participating in a culinary competition and practicing mindfulness.

8:22 a.m.: I miraculously find one of the last parking spots in senior lot. Typically, all of the spots are taken by 8:15 a.m.

8:30 a.m.: I am overwhelmed by the variety of Chick-fil-A breakfast entrees: chicken biscuits, breakfast burritos, fruit cups and golden chicken minis. Which combo should I make? Burrito and fruit cup it is! 

9:00 a.m.: I walk out to the plaza to meet representatives from the American Heart Association. I inflate the dummy, whose name is Annie, and start compressions.  Á la Michael Scott, I use “Stayin’ Alive” by the Bee Gees to stay on track during CPR. When I attempt to switch with my partner, I find that Annie has died from a lack of oxygenated blood. The heart keychain I receive is a token of this everlasting memory.

10:00 a.m.: Transition to the Great Hall for dorm room cooking. Chef Malick in the house!!! The Duncan advisory creates its restaurant, called Duncan’s Table. Located at 2401 Claremont Lane, it is open Monday through Friday 8:30 a.m. to 3:35 p.m. The first course is a two-layer yogurt parfait, containing yogurt, granola, strawberries and blueberries. The second course is freshly made guacamole with tomato chips. The third (and best) course was sliced avocado on crispy, golden toast. Cheesy scrambled eggs were made in the microwave and looked surprisingly tasty. Salt and pepper were added, of course. The judges taste-tested, but results have yet to be revealed to the senior advisories. 

11:00 a.m.: Mindfulness and wellness came at the perfect time. Just as I was stressing about the college essays I have due this week, we sit down on the Quad to practice meditation techniques. Deep breath in, one…two…three. Hold breath, four…five. Breathe out, six…seven…eight…nine…ten. This helps trigger a relaxation response in my body through my vagus nerve and parasympathetic nervous system. My wristband, which says “patience,” reminds me to relax during the day.

12:00 p.m.: My friends and I head to lunch at Paulie’s, where the pesto pasta and grilled chicken could have been better. Should have joined our EIC at Local Foods.

1:00 p.m.: After lunch, I head to my favorite location on campus, the QR room. With our first print issue rapidly approaching, it’s all hands on deck. Stay tuned!