Rose Shipman was in the line up for the January 10th Indie Chef Week at Foreign & Domestic restaurant in Austin, Texas with her namoora with almond tuile and fernet ice cream and candied ginger and fernet gastric.
At Oxbow, I got to try inquiry-based learning for the first time. This allowed me to control the amount of rigor and the depth of research in my topic, as well as picking a topic that I found most interesting. From going through this new process of learning, I feel excited to go back to the rigor of my sending school to apply the inquiry-based perspective to my classes.
— Meave Cunningham, Fall, 2015
I learned to drop all previous assumptions I had about people because I had never met anyone like the other students at Oxbow. For the first time, my peers and their insightful thinking inspired me. For example, during the ‘Einstein’s Dreams’ presentations, I kept looking around the room thinking, I can’t believe all of these students are talking the way I think.
— Sara DeLong, Spring 2010
Advice I would give to future students is to just do it and come to Oxbow and not overthink it because it will most likely (99.9%) be the best decision you have made in your life.
— Malachi Snyder, Spring 2018
A School Like No Other