O O Ø O O O O
Thesis Defence
On the morning of, I simply stopped sleeping in advance of the alarm. Up early, I spent the surplus time sipping green tea and focusing on the wall.
I repeatedly told myself everything I had worked for for the past four years—and longed for for even longer—was on the other side of this defence. All I needed was to get through the next few hours.
Arundel had taken off the morning to watch the ordeal. Together we put one foot each in front of the other and walked the half hour through Halifax’s North End—past Crack Corner, past Bryan MacKay-Lyon’s house—to Spring Garden Road and the School of Architecture.
My drawings and models were waiting for me when I arrived. I had set them up on eight mobile cork boards the night before, as my defence was the first on the day’s docket. What remained was to flip the switch to lovingly bathe the Mylars in warm, incandescent light. There remained only a few minutes to kill before the internal and external examiners took the places for the proceedings.
To my surprise and approval, a full house showed up to watch my presentation. First has its advantages.
I needlessly re-oriented my models.
I made small talk, immediately forgotten.
I filled my Nalgene bottle from the fountain.
I wandered purposelessly at the back of the room.
I cracked a joke, probably. Who can tell?
Finally, I emptied my bladder one last time. Fight or flight, no doubt.
*
Afterward, as I had promised myself, I laid down on the chequerplate steps leading to the exhibition space. I pressed the palms of my hands against my eyes.
Arundel, who had never attended a crit at the School of Architecture, and so had no basis of comparison for how well it went, was in tears.
Permitting myself a ten minute recess, I sent her back to work with a kiss, and returned to the exhibition room to watch two of my friends defending next.
The Rogues Roost across Spring Garden Road from the school makes a remarkable IPA as a matter of course. That day, it was sublime.
It may in fact, have been the best beer I’ve ever tasted.
Evan Spence
February 6, 2007
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