Meet the Interns: Kerrigan Dougherty

We’re so excited to have a wonderful group of interns with us this summer (once again)! Sure, our interns gain invaluable experience supporting every team, from editorial to production to marketing—but they’re also kind of incredible to start. Here’s a chance to get to know a few of them, and what they’re up to at the Press, with a Q&A.

First up: Meet Kerrigan. (Note: We encouraged a goofy picture from her. It’s safe to say she delivered, yes?)

Name and role at the Press:
Kerrigan Dougherty, Intern in Sales and Marketing

St. John’s College, Annapolis, MD, Class of 2016

Cake baking and decorating, tasting coffee, making budgets and schedules

How did you hear about the internship and why did you decide to intern with NYU Press?
Through a string of connections: Smelling of pepperoni after a shift at my pizza store, I arrived at a neighbor’s boxing day party. In truth, I was hoping to find some free dinner  and bounce right out of there. I was starting to think about summer plans, though, and knew that adult friends of the family would have good advice or contacts. Someone there sent my name along to a few professional friends. Through one of these folks, I got into contact with Mary Beth Jarrad.

I love the books that NYU Press works with. History is not my thing, but contemporary books on race, class, gender, history of food and fair trade are.

Any previous internships you’d like to note? What’s your dream internship?
I worked for State Senator Leanna Brown as a senior in high school. She and I drafted my first serious resume and discussed the value of networking and forming meaningful, professional relationships. Also, I had the pleasure of organizing materials from her many years in office. There is a great deal to be learned from reading materials like this; each document contained interesting information. This internship with Senator Brown was supremely educational and has set me up with good skills and a good outlook!

My dream is to work in coffee. I love the process from tree to cup. I love how many people are involved getting the precious fruit from its equatorial origin across the world. Once it is roasted, the longest part of the journey has passed. However, a bag of nicely roasted beans does not have a sealed fate. These “beans”, actually seeds of a coffee fruit, have so much potential! Hot or iced. Espresso, French press, pour over. Single origin for a distinct flavor or a blend for a well-rounded feel. Brewed cold or brewed hot. Perhaps the addition of milk, if artfully steamed. I am so excited by it all and my dream internship would bring me from farm to cup.

Tell us about your experience thus far. What has surprised you most about the work environment here? Have you learned anything valuable?
As a fan of organizing and extensive cleaning up, I have cleaned the storage room and alphabetized a few shelves in the office. Our display books needed some dusting. I would not have guessed that book dusting would be a part of my work here! This crowd has been incredibly warm and leaves me excited to enter the real world when my college days come to an end.

I have learned something about this office, perhaps about offices in general: a certain amount of tasks and projects will come my way. I can stick to those, have a mellow day and make good progress. I can also keep my ears and eyes open to things that could be done or improved and ask if I can be of help. This satisfying and a great way to get to know people!

Any books you’re looking forward to getting your hands on?
I spent all year reading original texts, mostly from the Greeks. All of the work at school is reading the originals and analyzing for myself. After a year of that, I am delighted to have someone else make connections for me. It is a great way to take a break and ramp back up for another year of classics and oldies. I love picking up one of our books, finding and reading the most interesting chapter, reshelving the book, and starting the process again. This gets me learning about a number of things very quickly.

What do you love most about working in NYC? Have you found a good smoothie spot yet?
I love the commute on most of my days. I was wiped out in my first few weeks. Now, I am trying to stay out and enjoy New York after work. I have taken it upon myself to seize all of the coffee opportunities around me.

I have been to quite a few shops, taking my coffee journal along to record descriptions of distinctive drinks and doing my best to articulate what my coffee tastes like. Easier said than done, describing coffee.

Tell us about your favorite summer vacation.
I hope to spend next summer in Antigua, Guatemala. Antigua coffee has, what I think, is a balanced flavor. Someone recently said that if he had to have one coffee for the rest of his life, it would be a Guatemalan. I agree! My love of the drink and the process originates in visiting beautiful Antigua, a city in Guatemala, and seeing where it all begins. I hope to set myself up in a Spanish school in the city, volunteer with From Houses to Homes (a sweet organization which I love dearly), live with a host family, and get to as many coffee farms as I can.

Website | + posts