F&M Stories
Senior Spotlight: Abigail Quint
As they prepare for their May 9 Commencement Ceremony, Franklin & Marshall seniors look back at their four years on campus — and what's next.
Major: English Literature and Business, Organizations & Society
Hometown: Valparaiso, Ind.
Activities at F&M: Editor of The College Reporter, Alumni Leaders of Tomorrow, First of Many Campaign, president of Diplomatic Congress, Kappa Delta sorority
What was your most memorable moment or time at F&M?
I will always remember running the Early Edition program last August. Ten first-years interested in journalism volunteered to arrive at F&M early to learn about The College Reporter, our student newspaper. Having attended the program as a first-year, leading the group this past semester was very fulfilling.
What did you enjoy most about the College?
F&M is special because the other students pushed me to be my best. The culture here demands engagement, whether it's doing extra reading for class or leading an on-campus organization.
What are your plans for after graduation?
I am moving to Washington, D.C., where I will work in marketing for a health care consultant.
Related Articles
August 21, 2026
Class of 2030 Encouraged to Embrace Curiosity
Members of F&M’s Class of 2030 took their first steps as Diplomats at Convocation Aug. 20. The time-honored event signifies the beginning of the College’s academic year. “At F&M, the realms of possibilities are endless,” said Ibrahim Bin Amjad ’27, class president.
August 20, 2026
A Class Without Borders: Meet F&M’s Class of 2030
For some, the journey to campus was a short trip across town. For others, it was a 15-hour international flight. But for the almost 600 members of the Class of 2030 at Franklin & Marshall College, arriving on campus this week marked the beginning of a shared four-year journey.
August 18, 2026
Biology Professor Brews Up New Beer Science Course
F&M Professor of Biology Rob Jinks concocted the first course of its kind this summer: Brewing Science. The one-month intensive course and corresponding labs introduced students to the science and art of crafting beer from four fundamental ingredients: water, malted grain, hops, and yeast.
