DEXIGN Signals | Reflection
Week 1 | Sunday, January 23rd
I’m not completely sure where to start with this project but.. sustainability is something I’m very much interested in.
We’ve had a couple of lectures perviously about designing in a more sustainable way. The lecture from Jonathan Chapman’s class “Design that Lasts” comes to mind but I haven’t thought much about products or more practical ways to implement long-term design that affects people directly. It’s always been about changing the mindset, habits, and behavior. So in this way, I’m pretty excited about working on this semester long project, especially since it’ll be longer than 6 weeks. In the past, projects were streamlined and it felt like there’s never another time. Granted, I do think most design projects feel that that as design ideation never stops but it feels nice to have a very structured process.
In regards to the design target aside from sustainability and consumption habits, other areas of interest I’m leaning towards are: good health and well-being, gender equality, and trust. I think it can relate to how Arthur had mentioned that people care about themselves first and if we target their specific needs or wants, we can increase their interest in these areas. I think good health, gender equality and trust are areas that large communities of people are consistently working towards and if we bring these topics up, it can attract their attention.
From last semester, our class became more diligent about the design process especially on Medium as we were required to document week by week. I plan on continuing this and proceeding with more research and ideation than we have done in the past.
Week 2 | Saturday, January 29th
Over the last week, our team did more research on what part of the food sector we would like to tackle and after feedback and discussion, we moved into dietary changes.
There were a few areas of interest I was especially interested in. This is how my process went:
I still looked into food waste and found how businesses like supermarkets would profit from food waste: https://www.notallbad.com/case-studies/design-thinking-food-waste
In this case study, restaurants would take nearly expired food and cook it to sell it again. It provoked creativity rather than waste. Items don’t have one purpose.
The second project I found interest in was https://designawards.core77.com/Design-for-Social-Impact/84742/Mobile-Food-Lab
This was a mobile food lab that was divided into three sections: science, art and cooking. It was a hands-on experiential learning type of project. This one hit a little bit home to me because I was reminded of in elementary biology classes where we would learn how to grow lima beans and decompose items like toothpicks. In addition, I was recently given an avocado plant that started from a seed and it’s been amazing to see it grow. These hands-on learning experiences really resonate with you when see the result of time and effort.
From the feedback that we had gotten after our first presentation, I’ve been thinking a lot more about how I envisioned the future. This prompt differs from what I usually think about in that the last few projects I’ve worked on were about human needs at this moment or in the relative near future. However, when designing for long-term change, it can be difficult to fathom.
But I digress, if we are designing for the future, I’m thinking about the sstakeholders — the new generation. What does this new generation need? What is the world they’re living in? How can we help them?
How can help kids to make better choices regarding food? How can they help their parents? One area of discussion my team talked about was how the new generation has a much larger set of resources than we do and they already want change. They’re so much more willing to stand up and adjust because they know this is the world they’ll have to live in.. but as for their parents?
They might have a harder time. The parents don’t necessarily always listen to their children to make better, healthier eating choices nor do they like being told what to do by their offspring.
With these points in mind, our team is narrowing its focus and defining the scope every meeting.
Week 3 | Saturday, February 5th
After making the decision to focus on plant-based diets, our team explored individually about this topic and decided on doing some interviews with someone who was/is a vegetarian/vegan and someone who is not. The other decision we made was to do a personal diary study of going vegan for a week.
After my interviews today, I found them to be quite insightful. In my first interview, I asked my interviewee to define what healthy eating means and she had responded it was definitely not what influencers promote. She also brought up this point of how Western influencers have a stigma against other cultures and about “healthy” eating. Many of them promote simply boiling or steaming vegetables that are not flavorful. However, East Asian food, which incorporates nearly all of an animal so it does not go to waste, is looked down upon, although some could argue that East Asian food is healthier. As someone who grew up in a Cantonese household, I completely agreed. There were some parts that we ate that was so called “not normal” but my Mom’s vegetable dishes were superior to what you’ll find at Boston Market. To this day, salted duck egg and baby bak choy is still one of my favorite dishes.
Afterwards, I told her a little bit about our project brief and had asked her if she thought plant based lifestyles would benefit the Earth. She said this,
“I don’t know. I’m not sure mass production to produce vegetables would look like.”
Which hit a chord with me. Because in the last week, after Greg had mentioned Omnivore’s Dilemma, we listened to him explain how the government corrupted corn, drove the market, and taken control of the farmers, which was really upsetting. So theoretically even if our team had the perfect solution to our problem, whose to say the government wouldn’t control it anyway? Or what if we all did switch to veganism/vegetarianism? Corporations like Beyond Meat would still find a way to be bad.
It’s a dark, dark hole. But. I guess it’s kinda up to us to drive the demand anyway. My second interview confirmed how difficult it was to convince a person who needed meat in their diet to try vegetarianism. They said the only way they would do it is if others would be doing it so they could observe first to see if they would want to try it, which was interesting to me.
I told him I was going to try veganism next week and I’m preparing for it now. I’ve been looking at recipes and am going to head over to Whole Foods later with a friend who can help me out. I can be a picky eater so I’m a little bit concerned. I don’t enjoy quinoa, beans, or chickpeas which is what I’m finding to be the main alternatives to protein besides meat. I’m also worried that I won’t have enough energy.
But I think it’ll be a good diary experience. We’ll see.
Week 4 | Saturday, February 12th
It’s been a long, long week. Veganism is difficult and honestly, I’m not sure how much vegans are pure vegans. Everything needs to be checked. Even white sugar is not purely vegan. Wine is not either, fyi.
I think from the start, it was pretty difficult. I walked around Whole Foods, looking at nutrition labels and found right away that this isn’t easy. It became a lot easier when I saw vegan sections. Those areas were safe. That and the fruit/produce sections. However, sometimes I’ll pick up things like a jar of pesto thinking, oh this is vegan for sure, and it wasn’t. So I guess when you’re vegan/vegetarian, you would probably have a lot of knowledge of how things are made. In this way, I found this to be very positive. You were very aware of what goes into your body and what was healthy.
I ended up making a lot of the sauces from scratch just because it felt safer this way. This reminded me of one of my interviewee’s statements:
“People make food taste good. People have to learn to cook. Corporations don’t.”
She was right. I felt fed up at a certain point and would rather not just eat the premade/cooked sauces and just make everything form scratch. But I digress, here are some other things I’ve learned from my diary study.
- It was easier when there is a variety of options — you felt more full
- It was a lot harder when you’re surrounded with people who are eating meat. When the temptations are in front of you, you felt hungry, no matter how much you ate.
- When you pay for food, you want your food’s value. Going to a buffet and not being to eat able to eat anything was a waste of money.
- People who are busy, may not care about their meals. They just need energy and substance.
Was it hard? Yes. Would I do this again? Maybe not full vegan but possibly vegetarian with restrictions. I definitely could implement more plant-based meals in my diet. Some parts didn’t feel luck much of a change but it was hard to be bounded by the limitations.
My body does feel a little bit different though. I’m not sure if I have more energy. I feel tired but I’m taking into account that this week was very, very long and difficult. Moving forward for next week, we’ll putting our findings together and have decided we will be focusing on the group of vegans/vegetarians and how to strengthen their community. We also want people to start caring about what they eat as well and promoting healthier diets with more plant-inspired meals.
Week 5 | Sunday, February 20th
It’s week 5 and we finished our research presentation!
In the earlier half of this week, our team spent a lot of time working on synthesizing information. We decided to use the Stages of Change model because it’s been helping us define our audience and the entry points to assist them into plant-inspired diets.
From here, we had mapped the needs/values we saw from our research and placed them in the stages of change. We separated the groups, into vegan/vegetarian and non vegan/vegetarian and the points of change. This made it a lot easier to figure out the pain points that we could tackle.
From the dry run on Monday, the feedback was especially helpful. Without Peter’s feedback, I’m not sure if any of us would have noticed how the Perch met most of our needs from the 7 day vegan challenge. This too, will also help us with our solution.
After our presentation, we took a little break from things, but we did have a team dinner! It was a plant-inspired hot pot, as we are all trying to incorporate more plant ingredients into our diets and limiting our meat intake.
Next week, we get back to work on defining our audience and coming up with some solutions.
Week 6 | Sunday, February 27th
This week, we discussed what our next steps were going to be and formed a workshop for the coming week.
We started off with reaching out to vegan/vegetarian restaurants for some interviews including CMU dining. We were able to interview CMU dining and follow up with some questions about how they incorporate veganism/vegetarianism into the available choices on campus.
A lot of their decisions come from how much they will profit off it. They had mentioned that “healthy” doesn’t sell very often and healthy is often associated with vegan/vegetarian. Something else that was interesting to me was that they liked to incorporate restaurants like “Picking your own ingredients” something similar to a Chipotle bowl, because then the student could choose vegetarian if they wanted.
Later this week, we started preparation for our workshop. Our workshop aims to understand how international students make their choices under certain circumstances and how this compares to how they eat back in their country. What were the adjustments that they had to make?
We were able to pilot test it once to change up some kinks, like when we should ask questions, how many plates should we use. We’re following up with asking 3 international students now.
Week 7 | Monday, March 14th
After our week of hiatus, we began to synthesize what we had found from our workshop findings. A lot of our findings were similar to what we had before, especially the one-on-one interviews with university students.
Previous to this, I really liked Liz Sander’s statement about how you knew you were done when you were learning the same thing after each workshop. Taking this into account, I do feel like we confirmed our findings that international students relied on community and gained a better understanding of the adjustments they had to make when moving to the States. There was also an emphasis on how much time played a role in cooking. CMU students and university students have a limited amount of time. Because of this, we don’t always get to control what we put in our bodies and as a result, we just eat the easiest meal possible. It was more upsetting and something that would build up. Most of our workshop attendees cared about food. It wasn’t something they wanted to ignore. We noticed that this is not a commonality only international students shared, but all busy university students could relate to. How could we help them control their diets?
A few ways we had thought about were through accessibility. The access to fresh, healthy, good food had to be easier. The second was through awareness. How could help them prioritize healthy PBD eating?
Following this, we were also able to conduct our interview with a vegan run business called ShadoBeni, a local restaurant in Pittsburgh.
Their mindset was much different than CMU Dining services, in which they really emphasized that every little bit matters. In addition to this, they noted that sometimes they would go to areas that wouldn’t make a lot of profit, just so they could reach more non-vegan audiences. I also really liked how the owner mentioned that Trinidadian cuisine was already a mixture of influences from different countries and when they brought it to the States, they had to adjust it even more. That being said, adaptations will always be needed whenever we have change, something we had found from last time.
Our project is beginning to circle and I think now, we’re having trouble finding a solution. We began brainstorming a little bit about what CMU would look like in 2030 to adapt to help these plant based diet (PBD) communities really flourish. Solutions we have thought about were trackers, to record what we were eating, a library of recipes and local supermarkets to help ease into the environment, and more.
We’ve been tackling this project from three different levels such as the individual, community, and campus. We’ve always been looking at infrastructure and systemic thinking to expand our ideas for solution more. However, it’s hard to land on a direction. I think this is what we’ll be doing this week just right before our presentation.
Week 8| Sunday, March 20th
It was presentation week! Our group scrambled to come up with solutions but we had all the moving parts we needed. On Monday, we had a dry run for our presentation to talk about what direction we were headed. We had mapped out what percentage our population would need to be plant based dieters and how far along we were from there. As indicated below, the U.S. is not very much on track.
From here, we again discussed further on creating a community, the strength of its influence, and why we chose international students to start with. With over 1 million international students in the U.S. and many of them have plant based diets, many of them have an influence on others during university. To confirm this, anecdotal research shows that many of these international students experience degrees of dietary change.
As we dived deeper into the international student stakeholder maps and our generative research, we found three potential opportunities to assist them in their dietary changes. They were the following:
- Welcome Pack — to assist newly accepted international students transition their diets in Pittsburgh.
- PBD Space — An on-campus recreational area to learn about plant-based diets with weekly/monthly events.
- Bento Community — Sharing plant-based Bento together. People who cook save money and people who join the community get fresh food.
We presented these ideas on Wednesday and received a lot of positive feedback on the Bento Community and PBD Space. Afterwards our team met on the weekend to discuss more about these proposals. We are going to move forward with prototyping and ideating more on these ideas for the following week. Our main focus will be on the Bento Community and then we are going to follow up with PBD hot spots instead of a designated one space.
We began discussing features that the Bento Community needed such as a verification check, meal preferences, dietary needs and crafted personas for our storyline. We will be focusing on two international students and an incoming native students and how these interactions will create a community.
This is where we left off for the week and will be bringing it back on Monday for some feedback!
Week 9 | Saturday, March 26th
We split off our last meeting by splitting up the work and creating personas and journey maps for the following stage. The following three personas were made for our storyboard and journey map where we follow an international student through her journey, coming here to the US, getting help from a current international student, and influencing a local student in her PBD.
While this storyboard worked well, we are still thinking about the logistics of the backend of our product/service. How are we going to get student chefs to become verified? What kind of training will they have to go through? Where will the bento boxes be purchased? Who will run the space — CMU Dining or will it be a student run organization? We will be discussing this early next week to work out this process in preparation for the next set of prototype.
As for our first prototype, we decided to go with the method of receiving the bento box. We thought about a bento box vending machine. There was a lot of interest here because it is not common to find vending machines for hot food in the States.
We received both positive feedback when testing this prototype out. Our participants enjoyed how convenient it would be to get fresh food on campus and also the QR codes on the bentos. They felt that it was safer to know that the student chef went through some kind of training and that it was run by CMU Dining. On the flip-side, people most likely wouldn’t try the food unless they knew of a friend who made the meal / had tried it already. This meant that the community influence was very strong here.
We also had asked our participants about the emissions. They spoke frankly stating it didn’t really matter. It was nice to know but it wouldn’t affected their choices too much. Personally here, I think this meant that there was a big opportunity to make the “game-ify” / competitiveness shine. If there were achievements and ‘streaks’, would the user be more willing to stick to a plant based diet? Especially if there was an award.. like a t-shirt.
For reflection, I felt like this was really rushed because we didn’t have too much clear instructions to prototype our experience. From our last Monday meeting, we were splitting off to create digital prototypes and mockups of the app and marketing component and wasn’t aware it had to be a physical experience. While it was enjoyable to interact and chat with participants to learn what they thought, I don’t know how helpful. I think for this week, we’ll be a little bit more directed and specific with our prototype. We’ll be enacting the process of choosing a bento box this time.
Week 10 | Sunday, April 3rd
This week, we spent a lot of time thinking about our the backend of our service and how much CMU Dining would play a role in our ecosystem.
We conducted a customer journey map and service blueprint to help determine the point of contact and interactions that users would have during the bento box and PBD space service. While I had taken Service Design before, this felt a little bit more difficult because the success of the service would focus on more than one main character. Two other characters played a big role since a big goal of ours was also to address how to grow a community together on campus.
Therefore, we split up the actions to sometimes involve two people for a clearer story. You could see that on the left. This had helped illustrate the moving parts of our design ecosystem in the back such as people who already started eating plant based diets influencing ones who do not and how word of mouth was extremely prevalent in the international student community and also affected others.
On the right, our service blueprint opened up a lot of discussion with CMU dining. How much were they going to play a role in our community? Selling food on campus is a sensitive topic, understandably. A university would want to keep their students safe. However, how much would they need to facilitate? Especially if this Bento Box community is run by students chef?
Here, we thought a lot about how much we would need to design for. When partnering with organizations such as CMU, they would already have existing policies to consider. For example, we had learned that food that is sold on campus needs to be cooked in an approved kitchen — something we had not known before. However, knowing this, we could design for incentives to cook in the on-campus kitchens, such as easier access to food supplies.
Putting ourselves as mindsets of the students but also the mindset of CMU Dining was a little bit challenging. However, thanks to our interview with them previously, it was easier to understand the business side of the view and what they would want to do.
In conclusion, for this week, we thought a lot of about tying the ecosystem together and what role designers play when starting a service project like this. Personally, this is also my first time designing for physical spaces and there were so many things to consider as well (thinking about the in-place policies).
Week 11 | Sunday, April 10th
It’s presentation week! Our personas got a little bit of a makeover.
As we prepared for our 4th Evaluative Research prototype together, we tied together a storyboard and our journey map for a more engaging approach. It looked something like the below, where we could see the space and also the application as we verbally talked about it.
We introduced the entire storyline of Fatima with her touchpoints and went further in with the explanation of how the ecosystem works, both physically and digitally. Ideally, most of our participants would be like Fatima or Eric, who entered after this was stable and working. The opening launch of Bento Box could be slightly different, especially because it would need momentum.
Despite that, this is our system diagram. We have a few touchpoints, such as the app, PBD space, and the vending machine. We’re also collaborating through the Bento Community and CMU dining with a shared space. Once this was explained, we went into some details with our app, space, and vending machine.
At this point, I think the bento box system is pretty set (cooking and buying a bento box, picking it up and sending it back). Now we’re working on the engagement process and how to create a leaderboard to keep people more interested and acknowledging the carbon emissions saved when you switch to plant based diets. We’re thinking of “game-ifying” the process with a competitive leaderboard where you can see how schools across the city and state are doing. Here we can also incorporate graphics like growing a tree or forests for growth. The thought of game-ifying is really to keep people interested and speaks to inner curiosity to see how other places are doing (esp if you’re a graduate student and want to check your undergraduate school).
It was also a first time in a while where I had started drawing wireframes and prototypes (not for the achievements/leaderboard) and it felt really good! It’s a fun to start drafting the UI again and moving forward. I guess, as an afterthought, the development of a prototype shouldn’t feel more like “designing” as much as the research phase. Maybe it’s because the research phase just feels like circling around and around but seeing how far we are right now is also really awarding. :) More prototyping next week!
Week 12 | Sunday, April 17th
Over the last week, we began preparing for the final two weeks to wrap this project together. On Monday, we discussed more about the UI and the community leaderboard and how to compare students and universities. On Wednesday, we had a storyboarding workshop where we acted out our services. To close up, on Saturday, we discussed the road map for the following week.
The main activity this week was definitely storyboarding. Instead of following our storyboard with Fatima as our main character, we decided to use the Bento Box to be our spotlight. There, we could explain how the Bento Box moves into different locations and people.
When explaining our service and the product, we encountered a few questions that we hadn’t thought thoroughly about. For example, one of our classmates asked about the Bento Boxes that weren’t sold — where would they go? I was reminded of what happens after designing on a project for so long, we forget the little things that seem so obvious. It may be easy for us to understand the product but not to strangers. It’s hard to step away and see the experience from a different perspective.
Though my acting skills need a little work, it was fun to try explaining someone else’s service and project. We were reminded of the creativity and personalities that it needed to be successful. We had all created these ideal personas but what happens if the user is a little bit more difficult?
From this, we are starting to sketch our next round of storyboarding for our video. We’re struggling a little bit with what we can and cannot show, since we wouldn’t be able to prototype a perfect vending machine for the video. Therefore, we will be moving on with a video that falls in between showing the concept and the features. I will be working on some of the sketches this week and bringing it up to show on Monday and Wednesday to receive feedback before filming.
As for other tweaks and changes, we’re finalizing up our UI! This is one of our low-fi prototypes and soon, we’ll be adding our visual identity to it. We’re thinking of Earthy colors to go with our PBD lifestyle and a fun, boxy look. Though my teammates are taking the lead for this, it’s exciting to see it come together. Happy Easter!
Week 13 | Sunday, April 24th
This week, we had did a round of silent crit. Below are some of the materials we prepared. We included some pieces of our storyboard, marketing items, and visual identity.
It was my first time experiencing a silent crit and it weirdly calming to go around and silently place post-its on other projects. I personally also liked to see how people really felt because of added anonymity. However, being unable to explain our work and thought process could be a little bit of a challenge. We had gotten a lot of feedback and began to organize the content from there.
A big flag we had not even realized was that the Bento Box and PBD space felt separate. Until we had read comments, we didn’t think that there was that much of a disconnect and that it needed a system to connect the two. So we began brainstorming names and that’s when we came up with CoPlant.
CoPlant is an organization working to cobuild a sustainable future, starting with universities such as Carnegie Mellon. We came up with the name because at first we had thought of being “uprooted” when you go to a new location such as college. However, because of this negative connotation we moved into “replant” or “reseed” to start something new. Our final touch in creating this name was adding the “co” because it was about influencing others and working together. Once we had created this overarching system, our service began to tie together and felt much more unified.
Afterwards, the design elements synced up with the mobile prototype. This is a sneak preview of how it looks like:
The UI will play alongside our video, which we have begun to start a mockup for. We had to make a few changes to the storyline. Our main character is now Tiffany, a combination between Dee and Fatima, and will already be a student chef. We’ll talk a little bit about her background and how she inspires Eric, who is still our local, meat-centric dieter to eat bento boxes. Our goal is to introduce the service and the community building aspect.
That was about it all for this week. It’s Week 12. I think the silent crit was helpful in some ways to give us a perspective from an outsider, since we’ve been at it for so long. In that way, it was positive to receive this kind of feedback and make those changes. Things are starting to wrap up!
Week 14 | Saturday, April 30th
This week was all about refinement — no major updates but just wrapping up. We got feedback from our rough cut and will be continuing to film for the actual one this weekend. Our mobile prototype is beginning to pull together as well and we’re syncing it up to the video.
After discussing what still needs to be done, we started sketching out the demo for the next week. Because our system is about cooking and buying, we are going to have people in groups of 4 come in and we’ll assign someone to be the student chef to cook for others. Our goal here for the chef is to show that it isn’t that difficult to cook more than one portion. For the buyer, it’s for them to experience different cultural foods. We’ll have two options — Korean or Taiwanese. All ingredients will be pre-cooked and the student chef will have to assemble four meals. We want to do six rounds, three of each cuisine.
We had one of our classmates test the demo to see how it would go and how long it would take. It was approximately eight minutes so we’re expecting ten minutes for the entire process. Then the rest of the group will enjoy the cooked meals. It worked out well. Next we’ll be assigning our facilitators, dishwasher, a bento box seller, and a floater to help wherever needed.
We also started a photoshoot for our bento boxes this week! After ordering and purchasing some ingredients and supplies, this is the bento box with some meals! It’s very compact and cute and even comes with its own utensils. We all brought a meal in to take photos for our mobile prototype. These were all vegetarian/vegan meals and then we had a team lunch. Honestly, I felt like I would love to eat these often. A teammate had brought in a meal I used to eat for lunch very often back in high school and I didn’t realize how much I missed them.
After taking some photos, that was it for this week. We took a team picture and called it a day. We’ll be filming tomorrow for the video. After that it’ll be time to wrap up the final presentation, sync up the video with the prototype and finally presenting on Thursday! It’s coming to a close and it’s about to get pretty chaotic.
Thinking about how long this project is, I’m definitely grateful for the experience because from what I’ve heard, real-life industry/agency projects will take this much time at a minimum and longer. At certain times, it’s been hard to stay motivated but towards the end, the excitement was up again. Saturday was full of energy, especially during the photoshoot and I’m hoping that Thursday, presentation day, will be the same.
Week 14 | Friday, May 6th
We made it!
A final week of rapidly filming, demoing, and presenting. It’s been a long fifteen weeks, but we’re here, we made it.
For the earlier half of the week, my primary goal was to finish the video. I think I feel pretty comfortable in After Effects and Premiere Pro after two long years. Organizing file names, finding the right music and sound effects, all of these mistakes in the past had paid off. We were also having a little bit of fun with it while filming which made it more relaxed. The remainder of the group worked on preparing instructions and prepping ingredients for the demo session and refining slides for the presentation.
Strangely enough, unlike most group projects and deadlines, my group and I were pretty organized and finished on time. The last couple of presentation/deliverable dates we felt very last minute — but for our final one, we all were able to finish very much on time.
I guess it was the constant preparing and thinking about the subject matter. Speaking about the presentation also felt very natural. I was confident we could defend our choices and decisions. This might have come from the 1.) the accumulation of the time and energy invested from the project 2.) the two years of graduate school presentations or 3.) a combination of both.
Either way, I was happy with how everything came out. It was slightly challenging to take 14 week of materials and compress it into a 10 minute presentation but it was also about knowing what to visually show but also being able to prove all of this on the sidelines. I really like how we structured the research and our insights by highlighting the research methods shown. This was an idea by a teammate and one that I’ll pick up for future presentations.
Lastly, although we didn’t show everything from our research, we were able to elaborate further during our Q&A which actually strengthened our entire pitch. I heard a while back that a really good presentation opens up room for questions you left room for so you can talk about something you didn’t have time for on purpose.
As for the demo, it was a hit. But to be fair, free food is always a hit. I’m glad everyone had fun during the session and it makes me think that having a bento box service at CMU or universities would be a successful one, especially with chefs like Chen Yu and Juwon. Event planning and demo-ing is another whole field in itself. I’m lucky we had a small cohort because I don’t think our team could have handled to do this for another hour.
Overall, it’s been a long 15 weeks but I’m grateful for it. I could feel certain skills strengthening and understanding my own strengths and weaknesses to utilize and work on. I’m excited to apply this to my next job and I’m grateful for the experience.
