Michigan 23

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BIOGRAPHICAL INFORMATION

AGE: 23

DATE OF BIRTH (DD/MM/YYYY): 18/01/1995

PLACE OF BIRTH: Lansing, Michigan

GENDER: male

ETHNICITY: Hispanic and African American

OCCUPATION: student and usher

EDUCATION: currently in college

AREAS OF RESIDENCE OUTSIDE REPRESENTATIVE REGION FOR LONGER THAN SIX MONTHS: none

OTHER INFLUENCES ON SPEECH:

The speaker’s first language is English, but he learned some Spanish as a second language.

The text used in our recordings of scripted speech can be found by clicking here.

RECORDED BY: Peter Florian (under supervision of Deric McNish)

DATE OF RECORDING (DD/MM/YYYY): 27/03/2018

PHONETIC TRANSCRIPTION OF SCRIPTED SPEECH: N/A

TRANSCRIBED BY: N/A

DATE OF TRANSCRIPTION (DD/MM/YYYY): N/A

ORTHOGRAPHIC TRANSCRIPTION OF UNSCRIPTED SPEECH:

Um, I would say growing up with my family was quite interesting, just because it wasn’t a very typical way of growing up. Um, for example, uh, I was raised by my grandmother, right — pretty much my entire life, um, due to our biological parents being either mentally incapable or — of being able to take care of us or just not being there, in general. Sorry.

[Interviewer: Tell me about your day.]

I, uh, had a lab for my theory class that lasted about 20 minutes, and then after that, I did some practicing ‘cause I have a recital coming up in a few weeks. Um, then, I had, um, a piano class that I’m required to take, um, and after that I just did some more practicing ‘cause I had a lesson during the early — late afternoon; um, did that — that went pretty well. Then I had a three-hour anatomy lab for my human bio class, and that consisted of, um, studying different systems of the body of different animals, uh, such as, a cat, a mudpuppy, a dogfish shark, and a lamprey.

[Interviewer: You like to cook. What do you like to make in particular?]

Um, honestly, a dish that I’ve been wanting to have, um, is called menudos — is, uh, Mexican dish. Uh, it’s typically served during, like, dinner, but it can also be a breakfast dish, which is something I found out a few years ago, and I think that’s kinda weird, but, uh, it consists of, um, cow stomach and hominy; and I can’t really describe what hominy is. Um, and you put a whole bunch of different like spices and, um, you, of course put water ‘cause it’s kind of like a — it’s, it’s a soupy dish. And, um, and then, you can add extra things, like pig feet and, like, oregano and all sorts of other additional, um, spices, but it’s really good, and it’s something I’ve been craving for, for a while.

TRANSCRIBED BY: Peter Florian (under supervision of Deric McNish)

DATE OF TRANSCRIPTION (DD/MM/YYYY): 29/03/2018

PHONETIC TRANSCRIPTION OF UNSCRIPTED SPEECH: N/A

TRANSCRIBED BY: N/A

DATE OF TRANSCRIPTION (DD/MM/YYYY): N/A

SCHOLARLY COMMENTARY: N/A

COMMENTARY BY: N/A

DATE OF COMMENTARY (DD/MM/YYYY): N/A

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