• Mon. Dec 23rd, 2024

Singapore is an environmental and diversity-oriented country. The country makes efforts to ensure that everyone who visits Singapore feels welcome and safe. Join Derek Petrey to learn more fun facts about Singapore in the Building 8 stage area, Wed. Feb. 1 at 4 p.m. Singapore satay with jasmine rice will be served.

Photo credit: Canva

Petrey’s interest in Singapore began during a trip to Indonesia. He had a layover in Singapore, and it was then that he realized how unique and fascinating Singapore is. Afterward, he took 2 more trips to learn more about it.

Petrey’s pictures from these trips will be displayed during the presentation.

During his trips, he realized how unique and inclusive the country is.

At the YMCA, the “Young Man’s Christian Association,” where Petrey stayed, there was representation for people who practice other religions. There is a green arrow on the ceiling that points to the direction of Mecca, the birthplace of the Prophet Muhammad, so that people who practice Islam can pray in the right direction.

“The first time I went to Singapore, I wanted to see how many city blocks I could walk before I saw a piece of trash,” said Petrey. “And sometimes I’d walk three whole blocks and never see a piece of trash.”

The country banned chewing gum once they realized that it does not have any positive effects. It can negatively impact kids’ teeth and people throw it out and litter.

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Petrey will be expanding on these topics as well as telling other stories from his experiences in Singapore.

This presentation is a piece of the “International Series” that will be going on until April. The purpose of this series is to educate about international nations and describe the differences in cultures as well as giving viewers a chance to connect with the culture by offering ethnic foods.

To hear more about Petrey’s experiences in Singapore as well as the general culture of Singapore, be sure to join him in Building 8 in the stage area Feb. 1 at 4 p.m. Remember to grab some Singapore satay with jasmine rice after the presentation.

Marissa Collier

Reporter