December 2018 – I'm A Scottie

My understanding of my own leadership capacity has morphed into a better understanding of my drawbacks and strengths. Going into my first Leadership 101 class, I had a very clear idea about how I would choose to lead: I prefer to think logically, realistically, and think about what would be better for the group as a whole. Initially I went in thinking I would develop a strong sense of camaraderie with everyone I would work with, that I would not be afraid to speak my mind, for fear of rocking the boat, and that I would make frequent contributions reminiscent of back seat driving. While this all proved to be true in a way, I was challenged and met with a little more resistance then I was used to. I was met with a class of people who admittedly, had very similar ideas to me, but had different takes on what that meant. I also had the privilege to talk to and work with others who were different enough to challenge my own ways of thinking and planning. I do believe I went in knowing how I prefered to lead, and how I preferred to work with others, but I also believe I came in knowing that my style of leading was in need of some experience.

Before my classes in college, I was often someone people could turn to; I was in the top 10% of my class, I was willing to speak-up, present and make speeches, and there was always something I could add to make things work. Projects, assignments, jokes, a conversation, I always looked to bring more, and in this class I found there were ways to recieve. My peers thought like me, we had similar trains of thought and conclusions, but there were also many twists and tunnels that always made sure we stood out from one another. In class we could be given something, anything, and be told to read, analyze, and discuss. I felt like the discussion would be mediocre at best, imagine my delight when someone would point out a heart-wrenching quote about animal cruelty and make me think about it in terms of people, or when a someone on a different occasion pointed out in an Op-ed that the writer was passive and looking for attention. Conversation pieces that I couldn’t fathom coming up.

Additionally, I found that working in a group the way I tend to might not always work. In a class where everyone is expected to be a leader, there are about to be some issues and complications because everyone is taught to lead their groups into battle. I prefer to either lead by steering the group into what i believe is the right way for us to move, or to be the head of the whole operation because I’m a big sister and some of my best friends from high school were underclassmen who didn’t want to work half the time. It’s different, as class groups taught me that I needed to present myself as an equal, no herder, and no boss. In order to make a turn in a group affair, of to even make a compromise, I needed to be strong and flexible in order to make things work. This class had taught me manything about how my leadership skills need to evolve and hopefully this is still the edge of an iceberg.

A half-smoke is well known to be Washington D.C.’s own creation and invention. It is basically a type of sausage/chili dog that was created around the Washington D.C. area with a foggy history; there is some debate about what the name means or where it came from. Some suspect the sausage hints at its ingredients, a half-pork and half-beef smoked sausage. Or perhaps the name hints at how the food was cooked; half-smoked and half grilled. The sausage is smoked before being grilled and topped with chili and cheese, sometimes onions or a bit more. Generally spicier than the average hot dog, the half-smoke contains half-beef and half pork meat that is coarsely ground.

The half-smoke appears to be be D.C.’s own take on a great American pastime meal with a little bit of a twist. Fast food is a known American signature and has been served throughout the decades often grilled or fried. This hot-dog offspring takes a food that is close to the heart of many Americans and gives it a new twist and a bit of spice. The baseball and food cart food is now available in every corner of D.C. and is a very locally known food with many dinners and restaurants selling the novelty.

American fast foods are known for being ubiquitous in towns and cities; making it high in demand and affordable to the average citizen. Like in New York City, this food is available at just about every street corner served on napkin, paper, or ceramic plates. Basically what you can afford to pay for this food is what you get. It makes sense, that the capital of the U.S. and the seat of political power has a signature dish that is inherently “American,” but has some spice added. It goes to show that somethings about the patriotic or “good ol’ American” lifestyle will never change. The food like it’s predecessor the hot dog, will endure and and remind one of old U.S. pastimes such as baseball, big cities, and grills on the fourth of July.

Some places go all out when it comes to presentation, the diner “Half Smoke” on Florida Ave NW in Washington D.C. presents the half-smoke in a lunch boxes by the waiters. Additionally the check arrives in old VHS covers.

Environmentally, the half-smoke shows another great American Pastime, demonstrating how Big Food and Agro-business are present in America’s everyday lives. The sausage is made of spicy meat containing both pig and cow meat, two animals known for their mass production and large water usage and carbon footprints. The food is also smoked and fried leading to big flavor but large pollutants as well. The food of course, is not healthy but is available for anyone to eat. The beans and fries were most likely grown by a large scale agricultural business of some kind before being harvested, processed, transported, cooked and fried.

Overall, the half-smoke can be argued as America in a nutshell. A strong tradition meets a modern twist with a rich background.

Month: December 2018

A short Cover letter/My LDR Reflection

D.C. Food Analysis-The Half-Smoke

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