Many Lafayette students walked back onto campus this past weekend looking rested, rejuvenated and tanned, while others looked even more bitter about the cold than they had when they left the previous week.

Over the course of our workless nine days off from class, some students took the time to relax with family and friends, travel to warm and tropical places, and catch up on some much needed sleep. Others opted to take advantage of Lafayette’s Alternative Spring Break options or remained on campus for sports. Regardless of how they spent their time, very few students were eager to step back onto the still frosted grasses of the quad for class Monday morning. While Spring Break is long behind us, we can still take a moment to reminisce on our time off. Here’s how some of Lafayette’s very own Spring Breakers spent their weeks.

“The Crew team went down to DeLand, Florida for the annual spring training trip to prepare for the upcoming regattas including River Cup against Lehigh. The trip was a success and we are all looking forward to racing in the weeks to come. Laf Crew!”

-Nathaniel Fowler ‘16

“Spring Break turned into a game of how many people I could see within 6 days and still be home for dinner.” –Grace Todesco ‘17

“I went to Punta Cana with a bunch of friends. It was a really fun, relaxing trip with a lot of beach time!”
–Jaclyn Dornfeld ‘14

“I went to Florida and golfed with my dad. Quality bonding time!”
–Nick Segar ‘17

“Not only did the track team do really well in our natural habitat of warm weather, but we got tan… so North Carolina was basically the same as partying in Miami, but minus the partying.”
–Isabella Maita ‘17

“Aside from the 8 inches of snow we got, it was pretty good. I hung out with family and friends and got some sleep.” -Bri Braswell ‘16

“My break was great- I was accepted into grad school! I visited a friend in Philadelphia and also spent time with family and friends at home.” -Lauren Steinbeck ‘14

“I went to Boston with Alternative School Break (ASB). The purpose of the trip was to work with a local non-profit called Community Servings and prepare meals for low-income families (primarily women and children) in which the primary caretaker has a life-threatening illness such as HIV/AIDS or cancer.”
–Ricky Lanzilotti ‘16