Introductions

The first two days working at the department of design (DoD) went by in a blur. We started the week by getting to know the campus and where we will be working. In the evening we took a walk to IIT Roorkee's high-resolution transmission electron microscope (HRTEM) lab. Here Dr. Manovah David explained how the HRTEM works. We learned that the microscope works by firing a high energy electron beam through a specimen to create 2D images. Although the microscope is used for many things, it is often used to study super-alloys. 

To get the image, the electrons must pass through an ultra-thin specimen. When the electrons pass through the specimen of a specific width, the electrons collect information from the specimen material (crazy!). Based on this, these electrons can be analyzed through a few different methods, which each reveal different information about the specimen material. 

As mentioned, the specimen must be ultra-thin for the electrons to pass through properly. By ultra-thin, I mean 50-100 nanometres thin. For comparison this is 1000 times thinner than a human hair! To make the specimen this thin, there are a few methods, some being chemical and some physical, but no matter which one you choose, it can take from a week to more than a month!

Our first Monday at Indian Institute of Technology Roorkee was truly unforgettable. The Department of Design organized a warm welcome dinner for us, and it became one of our first meaningful experiences in India. From the moment we arrived, we could feel the kindness and hospitality of everyone involved. The event brought together faculty members and their families, giving us the opportunity to interact not only with professors but also with the people closest to them. This made the evening feel very personal and welcoming rather than formal. Through our conversations, we learned more about India’s rich culture and diversity. Hearing different stories and perspectives from the faculty members helped us better understand the traditions, values, and warmth that make India so unique.

One of the most memorable parts of the evening was receiving handmade scarves and beautiful handicrafts from the state of Assam. The gifts were thoughtful and meaningful, reflecting the importance of art, craftsmanship, and cultural heritage. We were touched by the generosity behind these gifts and appreciated the effort taken to make us feel included and valued. The dinner venue itself was beautifully decorated, creating a joyful and welcoming atmosphere. Around 20-25 guests joined the dinner, making the evening lively and interactive. Before the main meal, we enjoyed starters such as fries and samosas, which quickly became everyone’s favourite. The main course included a variety of delicious Indian dishes that allowed us to experience authentic Indian cuisine for the first time. Every dish reflected the richness and diversity of Indian food culture.

The night ended with a group photo session, capturing memories from such a special evening. Overall, the welcome dinner was much more than just a meal; it was an experience that introduced us to the warmth of Indian hospitality and the strong sense of community at IIT Roorkee. We all left the event feeling grateful, honored, and excited for the journey ahead.

The following day, we visited a local for-profit organization called Bhu Amrit. They are a group of 630 farmers who work together to cut out the middleman. A main issue in the farm industry right now is that many farmers turn to outside companies to manufacture and package their products, then send them back to be sold, but these companies take a significant share of the profits. Bhu Amrit works directly with farmers to help package and sell their products, and the funds are then evenly distributed to them. They also provide funding for people who want to start farms. 

Next, we explored the manufacturing warehouse where the mustard oil, honey, and wheat are processed. On the way, we passed by many fields with flowering crops and butterflies. At the warehouse, our guide explained to us how various machines are operated. It was amazing to see how the raw materials collected from so many farmers were all processed locally in this small area!

The second stop on our itinerary was a 30-minute drive away. This farm grew roots such as ginger, turmeric, and chicory, as well as tea ingredients, including chamomile, blue-pea, and lemongrass. They had large drying areas for the chicory, and they were building new infrastructure to hold solar-powered ginger washers. We took a walk around the farm to see all of the crops, as well as their compost area. 

After a long and educational day, the team went to a restaurant called Rustic House with the grad students and drivers. There was a wide selection of food, ranging from Mexican to Italian and Indian. We discussed how the day went and reflected on the quality of the questions we asked and the amount of information we received. We then got some Belgium waffle treats and turned in for the day!