Baseball has always been an integral part of UCI alumnus Taylor Holiday’s life, even after he stopped playing the game professionally. In fact, the ’09 alumnus credits his experiences with the sport - from his days as a student athlete at Mission Viejo High School and UC Irvine to being a 19th round draft pick for the New York Yankees - for the many successes he enjoys today. But for all of his time spent perfecting his on field performance, it has been the people he’s met and relationships he formed through baseball that have proven most critical.
Big ideas don’t need to have big beginnings: some of the best have started with a single person passionate about creating change.
Senior Joyce Nguy exudes enthusiasm for her soon-to-be alma mater. In her time on campus, she has served as a Campus Representative, student blogger, Residential Adviser, Global Connect student leader and self-proclaimed zot zealot, to name a few. And there’s also that Fulbright she won to teach English in Taiwan. Majoring in political science and education sciences, Nguy is a persistent and tenacious explorer of opportunities, and it has paid off in spades.
Perspective is sometimes found close to home; other times it’s developed when one travels far away. For Elianet Romero, it has been a little bit of both. From a childhood in one of Los Angeles’ most ethnically diverse neighborhoods, to a college student on exchange in Italy, Romero continues to demonstrate that her desire for an understanding of cultural paradigms knows no borders.
Shannon Eusey doesn't do anything halfway. Unless you count half marathons, in which case yes, she’s done a few. But that was before she decided to move on to the full 26.2, of which she’s now completed eight, (six being world marathon majors). And she’s just getting started.
Germain Louie may be the only former Starbucks barista whose choice of drink is pure black coffee. Though the chain is known for its fancy and sometimes complicated coffee-based drinks, Louie became an advocate of drinking coffee black in his time working as a barista while completing his degree at UC Irvine. He enjoyed educating fellow employees as well as customers on the various flavor notes that can be experienced with different varietals, unencumbered by add-ins.