So if you’re a smarty pants and you worked really hard to get good grades, you are invited to join the Beta Sigma Kappa Honor Society. We pay for membership, but we get it all back in the form of recognition and delicious food!
To be invited to join BSK, you need a 3.5 GPA after you complete first year, and to maintain a slightly lower GPA requirement in subsequent years at ICO. It’s a club to promote academic excellence, and it’s great to have on your resume when you’re finally ready to look for a job post-graduation. Another major bonus is that you get cords at graduation and there’s an annual banquet at a fancy restaurant.
This year, we went out for lunch at Wildfire.
As you can see, all the tables were pretty filled up
It’s awesome visiting a private practice, because while I’m certain that ICO will train me to eventually become a competent optometrist, the business side of running a successful optometry practice is something that I don’t believe can fully be taught in any institution. In speaking to different optometrists who own a practice, almost all of them tell me, “Optometry is easy, but business management isn’t.” Before I came to ICO, I worked at an optometry office, and I thought I learned all I needed to know about how to run one. But then I found out there are different kinds of practices that focus on different things, with varying reasons for their success. I’m very interested in vision therapy, so I was fortunate to be able to visit a practice that specializes in that.
Tip: If you dream of opening a practice one day, you’ll want to visit some existing ones before you open your own. You’ll learn a lot at ICO, but there are things that you can only learn outside the classroom. Plus, you’ll be sitting in the same room all year, so field trips are a nice change of learning environment. It’s worth your while, I promise.
Dr. Margolis’ office is inside this huge medical building, where the office gets so busy, sometimes the parking lot isn’t big enough to fit all the cars of patients.
Dr. Neil Margolis, an ICO alum, was kind enough to host members of ICO’s College of Optometrists in Vision Development club and Neuro-Optometric Rehabilitation Association student group at his suburban practice. He blocked off an entire afternoon to teach us things we might never learn in our normal optometric academic curriculum. His practice specializes in working with patients that have visual-spatial processing, tracking, or other binocular vision issues that may negatively affect academic learning and visual attention. Children compose the biggest portion of his practice, and from this visit, I could really sense that he cares about them.
After giving us an office tour, Dr. Margolis discussed how he came to build such a successful practice, imparted clinical pearls of wisdom and printed out lots of reading material for us.
When first and second years have a bit of free time (it actually happens once in a blue moon), we get together with the professor(s) in our colleague group and connect with each other. I’m a colleague-group facilitator for Dr. Faheemah Saeed, our first year optics professor, and her husband, Zeki Nur, ICO’s director of benefits who also moonlights as a finance professor here. Facilitators organize events for colleague groups so that teachers and students can get together and have fun. I think it’s a great way to get to know our faculty in a fun, more relaxed setting. There’s a lot less tension when grades aren’t involved.
After our first meeting during orientation, Dr. Saeed and Zeki were so kind to invite us to their beautiful home near Navy Pier for brunch. Dr. Saeed is not only good at optics, we learned she’s an amazing cook as well.
We’re having our annual Eye Ball in a couple weeks at the Museum of Science and Industry:
Kwong Yee Cheng/Creative Commons
I think Eye Ball is one of the commonalities between optometry schools all over the world. My friends studying optometry in Canada, Hong Kong and Australia all have one. All the students and some faculty dress up in fancy clothes get together for a night of fun in between cramming for various tests and practicals.
At the 2012 Eye Ball, in Navy Pier’s Crystal Gardens
Last year, I scrambled everywhere looking for a dress. Lucky for me, I was able to get the red one you see above last minute on clearance for just $25! I promised myself I wouldn’t let that happen again, and shop early for the next Eye Ball.
I’m very lucky this year, as I got to celebrate my birthday during break week when we don’t have anything to study for (unlike blogger Michelle!). My friends came to Chicago to visit me, and we decided to try out the food that Chicago is best known for: deep dish pizza. When it comes to eating, the number-one thing anyone should do while visiting Chicago is to try the pizza. I don’t know if it’s because we’re so close to Wisconsin, but if you’re a cheese lover, our pizzerias are extremely generous with their portions of cheese.
We couldn’t decide on a single pizza place to try out, so we decided to choose three popular spots and decide which one served up the best pie. We settled on Lou Malnati’s, Connie’s and Giordano’s.
First stop: Lou Malnati’s
The Lou Malnati’s menu–one of the few times the real thing looked better than in the pictures
We visited Lou’s first because it was on the way to the Shedd Aquarium. I guess it depends on which of the 35 locations you go to, but at the South Loop restaurant, the decor was like any other average restaurant. The atmosphere was casual and there wasn’t a line, even at the height of the lunch hour. We ordered the Malnati Chicago Classic–butter crust deep dish, with spinach, sausage and mushrooms.
My slice of pizza in its full cheesy delicious glory
I wish I could say that the pictures do it justice, but they don’t. The cook time for the pizza was 30-40 minutes, but it was worth it. The cheese was perfectly melted and stringy, topped with fresh, chunky tomato sauce. The toppings added great flavor but didn’t overpower the cheese or sauce. I’m not normally a crust-lover, but the butter crust was flaky and soft like a delicious freshly baked biscuit. It was so good that I cleaned my plate. I must note that I’ve tried Lou’s on other occasions, like ordering it for delivery when I was too lazy to go outside. It was good in the past, but not like this time. I’ve also tried on another occasion to order the classic without the butter crust, and again, it wasn’t the same. The only complaint I have is that the pizza seemed smaller than the average medium that I would get from any other pizza shop.