Perhaps it is this ability to concentrate that allows her not only to play three varsity sports, but also to stand out in all of them. Or maybe it's just that Joslin's so good at all of them, she just can't decide which one she likes best.

"The sport I am playing at the time is the one that is most important to me," Joslin says. "When the next one starts, then it becomes the most important."

Joslin attended the A-Camp Trials for the Olympic field hockey team in 1987 but decided that her loyalties to Harvard were too strong for her to commit herself fully in the tryouts.

"I know if I dedicated myself wholeheartedly to field hockey, I might be better than I am now, [but] I'm not sure I'd ever be able to concentrate on one sport," Joslin says.

With all the awards and honors she has received, which moment in her athletic career stands out most in her mind?

"Being elected captain of my eightgrade, all-boys' hockey team at Dedham Country Day School," Joslin says.

Despite her dominance on the playing fields and in the rink, the Kirkland House resident could hardly be considered one-dimensional. A modern European history concentrator focusing in Russian Studies, Joslin is planning to write her thesis on the history of imperial Russia.

"I find Russian history particularly fascinating because it seems that in no other period have individual personalities--the Czar [Nicholas II], Lenin, Rasputin--played such crucial roles," Joslin says.

Having taken a year off before matriculating, Joslin traveled extensively in Europe, including three weeks in the Soviet Union. She speaks French and Greek fluently and has studied German and Chinese.

"I've always been drawn to Europe--the art, the culture, the history," Joslin says.

While in Europe, Joslin worked with the British School of Archaeology on a dig in Crete and tracked turtles and monk seals in Scala, Greece. She also took some classes at L'Institut Cordon Bleu in Paris. Her culinary repertoire--heavily influenced by her travels through Greece and the Soviet Union--includes moussaka, chicken Kiev and borscht.

"I love to cook," Joslin says. "I would love to go back and do the full program to become a certified gourmet chef."

Although Joslin is not sure what career path she will follow, she is thinking of attending graduate school in London and pursuing a career in some aspect of international relations, perhaps with the Foreign Service or in journalism. Spending last summer as an intern at The New York Times in Boston sparked a greater interest in this field.

It's difficult to imagine anything unnerving Joslin, but she confesses that her journalism experience was less than ideal.

"I was so intimida because I would be interviewing people over the phone, and I don't know shorthand," Joslin says. "So I'd want to talk to them, but I didn't want to ask them to slow down, so I couldn't really keep up with them."