February’s Photo of the Month comes from Tacara Elliot (Aomori, 2023-2024), enjoying hanami in Hirosaki. Nothing beats springtime under the cherry blossoms! 🌸

USJETAA’s Marco Blasco sat down with Eirene Tran Donohue, screenwriter and JET alumni. In this interview, Eirene shares how her JET and experience abroad shaped her life, her writing process, and shares advice to other creatives about keeping an open and perceptive mind.

USJETAA is offering subsidized, one-on-one career coaching sessions with experienced JET alumni career coaches. Availability is limited to USJETAA members, and appointments will be scheduled on a first-come, first-served basis. Limit one coaching session per registrant. $25 for a one-hour session.

John Gauntner is the world's first leading non-Japanese sake expert. Not exactly what he envisioned for his future when he arrived in Kanagawa in August of 1988 with the JET Program.

In February, we will be reading オカルト (Occult) by translator and essayist Kishimoto Sachiko that takes a look at Japan’s fascination with the occult and the supernatural.

In January, Japan Society of Boston featured Rachel Eio (Osaka, 1997-1998). In her JSB meets JET Alumni series, Rachel shares about her love for Kansai's lively culture, even mastering Osaka-ben, and brought the spirit of Japan to her U.S. classroom through a sister-school program.

For Aaron Woolfolk (Kochi, 1992-1993), it was one particular teacher who helped get it all started. “My second grade teacher in elementary school — she was Japanese American — and she would introduce elements of Japan into our lessons,” Woolfolk said. “She would tell us, ‘This is where my family is from.’”

From there, Aaron joined the JET Program and went on to become an award-winning writer, director and producer.

In December, Japan Society of Boston featured Lillian Rowlatt (Niigata 2003-2005), in their JSB meets JET Alumni series, Lillian discusses how JET allowed her to more deeply explore her Japanese heritage. ⁠
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Post-JET, Lillian went on to co-found Kokoro Care, which delivers locally (Japanese) made products to your door which showcase Japan’s unique regions and seasonal ingredients. ⁠
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