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Lumnicenter Lighting, Brazil: Nate MacFadden, Winter Shadow 2016
In January of 2016 I traveled to Curitiba, Brazil, for a winter shadow at Lumicenter Lighting, an LED lighting company. Immediately after leaving Boston on my plane to Brazil, I felt a mixture and excitement and anxiety: I did not speak Portuguese, had never been to South America, and was going to be doing some challenging engineering. However, as I met my host family I learned that my nerves were for naught. The family I stayed with was warm and inviting. They gave me some of the best home cooking I've had (somehow making healthy food taste really good), and showed me around like I was one of their close friends. They took me to beautiful parks, cities by the coast, drove by the tropical rain forest, went to excellent restaurants, and went go-carting. The most memorable meal for me there was at a churrascaria restaurant. It is a type of all-you-can-eat barbeque with every preparation of beef and pork you could want. I generally graze on food, eating many meals but always small in portions, but here I rarely said no when offered a cut of meat.
Once at the actual company, I was greeted by staff members with whom, once we learned how to get over the language barrier, we immediately started having fun and teasing each other, all while working on a better heating solution for a LED driver. The heat had to be reduced because the higher temperature an electrical component is, the shorter its lifetime. Even if the component is within its safe operating temperature range, being near the top of that range causes the product to break significantly earlier. Many methods were already tested so I had the challenge of coming up with new methods to hopefully be applied either in conjunction with the previous methods or by themselves. The staff made sure to give me feedback on my ideas and helped me every step of the prototyping way. They also knew that nobody could work on an empty stomach, so they introduced me to a snack called Paçoquita which I ended up loving. It was basically crushed nuts and sugar pressed into little cylinders and it was fantastic.
I'm going to miss everything from my trip: the people, the food, the weather, the work... I'll be sure to visit again soon.
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