Skip to Main Content

Ag Boilers Abroad: Exploring agriculture and culture in the land of fire and ice

Ag Boilers Abroad

Planning your next trip abroad? Learn about key strategies and experiences through the adventures of students and faculty in the Ag Boilers Abroad series. With over 400 programs in 60 countries on six continents, ranging from a week to a semester, Purdue College of Agriculture students have an abundance of study-abroad opportunities.

Shelby Whitaker, an agricultural communication and agricultural sales and marketing student, embarked on the study abroad trip of a lifetime over the summer — spending time exploring the breathtaking landscapes of Iceland.

“Iceland has been a bucket-list location for me since middle school,” she said. When she spotted the chance to study abroad at the Fall Ag Study Abroad Fair, she knew she couldn’t pass it up. “It combined my love of travel with agriculture, so I got to experience parts of the country I may not have seen if I went on my own.”

Whitaker did not jump into her Icelandic adventure unprepared. She attended pre-trip meetings, read extensively about the country and followed travel photographers who had explored Iceland. These preparations gave her insights into what she could expect and built the excitement she felt for the experiences that awaited her.

One of my favorite memories was kayaking on the glacier lagoon at Diamond Beach,” she said, recounting how she paddled through icy waters in a wetsuit and saw harbor seals swimming nearby, all while taking in the awe-inspiring sight of massive icebergs. “It was an experience I was not expecting but easily became one of my best.”

Harbor seals swimming on the glacier lagoon at Daimond Beach
Harbor seals swimming on the glacier lagoon at Diamond Beach.

Iceland’s famous waterfalls also left a lasting impression. Two in particular — Gljúfrabúinn Falls and Seljalandsfoss — stood out.

“We had to walk through a cave to reach Gljúfrabúinn, and we got to walk behind Seljalandsfoss. Both were incredible,” Whitaker said.

Beyond the stunning landscapes, Whitaker’s time in Iceland helped her grow personally. She became more open-minded and adaptable, navigating a few language barriers and embracing Icelandic cuisine. Her trip also fueled her passion for travel photography.

Now is the time to study abroad

“This is my first study abroad where I’ve felt comfortable putting myself out there with my camera. I’ve grown in confidence and in my technical abilities,” Whitaker said. She was determined to capture memories for both herself and others, embracing the philosophy that “the worst photo you’ll take is the one you don’t.”

Whitaker’s time in Iceland has also changed the way she views the world. The trip deepened her understanding of cultural differences and solidified her appreciation for sustainable agriculture.

“This experience has really opened my eyes to how different each part of the world is. I would highly recommend studying abroad to anyone looking for adventure!”

Students Engaged in Study Abroad Adventures

How to prepare for your study abroad program?

  • Research cultural aspects of the country you’re traveling to
  • Research the weather at the time of year you’re traveling
  • Pack light — try to bring only a carry-on
  • Talk to peers who have already embarked on a study abroad or traveled abroad

Featured Stories

Yunmei Huang: Purdue’s Esri student of the year
Yunmei Huang: Purdue’s Esri student of the year

What if? It’s a question that drives innovation, and one that inspires Yunmei Huang, a PhD...

Read More
Dairy cows
Milk and motorsports: dairy’s lasting legacy in the Indy 500

Sunday, Hoosiers and racing fans from across the country gathered to watch the iconic Indy 500...

Read More
group of awardees
2025 Department of Biochemistry Spring Awards

The following awards, scholarships, and recognitions are presented by the department each Spring.

Read More
Jim Forney portrait
Professor Jim Forney Retires After 36 Years

Professor Jim Forney retired in Fall 2024 after 36 years at Purdue. During that time, he has...

Read More
powder being poured into a beaker
2024-25 Department of Biochemistry Publications

Publications associated with Department of Biochemistry faculty, postdoctoral researchers, and...

Read More
Carlos Corvalan, associate professor of food science and the project’s supervisor works on screen in lab at Purdue.
From lab to table: Purdue Food Science research predicts texture with machine learning

The creaminess of custard. The fizz of foam. The slurpability of soup. Texture is just as...

Read More
To Top