19 Jun 21 June, Randol Thompson | University of Utah| Week one

Hey everybody! I’m so glad to be here in Salt lake city thanks to the Pinhead program. I work specifically with the Energy and Geoscience institute with in the University of Utah. I am interning with Bryony Richards & I am also working with Yakelin Ramos.

my own personal desk!

Last week, before theinternship began, I had gathered some soil samples form Telluride to analyze them for tailings (mining waste). One Tuesday, our first day here, Yakelin and I were given a tour of the place we are interning at. We are interning in different fields, she is doing critical minerals and I am doing environmental science, so our internships’ will look slightly different. For me, this week was mainly getting a good foundation set and understanding some of the techniques I will be using. This week I looked at maps and some research papers to try and get a good understanding of the area, and did some research on XRDs (x-ray diffraction) which mainly included watching youtube videos. One of the many things I found out though my research was Telluride district as a heavily milled polymetallic vein system with dozens of historic mill sites and significant tailings deposition in both upland basins and along the San Miguel River. Additionally, I gained deep insight into the dangers of pollutants and how to mimize their danger to both people and the environment.  

Map I used that records gamma rays across the world

This week I’ve also been doing a lot of cooking. About half the time I feel like Messi in the kitchen, and the other half I feel like a fumbling toddler trying not to make a mess of everything. The meal I’m most proud of so far is the tacos I made last night.That said, it was definitely a fumbling toddler kind of night. Trying to manage all the different toppings and sides while making sure I didn’t burn the meat was a challenge. Still, considering the most complex thing I had made before this was a quesadilla, I’d call it a success. The tacos turned out great, and I’m slowly starting to feel more confident cooking meals.

some samon I cooked

Salt Lake City is great! It’s a lot cooler than Texas, and the mountains stretching across the horizon make for some amazing views, especially around sunset. Watching the sun dip behind the peaks has easily been one of my favorite parts of being here so far. I also had Popeyes for the first time. The biscuits were surprisingly good and definitely not as dryas I had always heard people claim. I can see why so many people are fans. Another nice surprise is how convenient everything is. I have a grocery store within walking distance, which makes it super easy to grab groceries whenever I need them without having to drive. Between the scenery, the cooler weather, and the convenience of having essentials nearby, Salt Lake City has made a really positive first impression on me.

This weekend I’m hoping to get out and explore a little more of the area. A few people have recommended some hiking trails nearby, so I might try one of those if the weather stays nice. I also want to spend some time walking around downtown and checking out a few restaurants. Other than that, the plan is pretty simple: relax, enjoy having a free weekend, and maybe attempt another cooking experiment that will either turn out surprisingly well or become a valuable learning experience.