During the pandemic, I was grounded for an extensive period of time. It was quite odd and liberating not to be constantly on a plane, train, or in a rental car. Boy, did I make use of my bike since the gyms were closed. While a few of my projects continued, these were few and far between. When I traveled, there was nowhere to go and eat as everything was delivered. One of the few perks in my line of work is enjoying different kinds of food unique to certain areas of the world. This might be the only consistent pleasure when you are a road warrior. Living out of a suitcase is less glamorous than one would think.
Since I now had precious time at home, I decided to become a better cook. I saw this as both a hobby and a necessity since I didn’t have numerous restaurant choices at my fingertips like I did on the road. Thus, I began by reflecting on some of my favorite travel dishes. The first thing that came to mind was charbroiled oysters. Now, being from the Northeast, I will tell you that we eat our oysters raw. Long Island Bluepoint’s are my favorite. It wasn’t until work took me to the Gulf Coast of Mississippi that I had my eyes opened to a new delicacy.
Oysters grow in the Gulf of Mexico and are much larger than those found in colder areas around the world. When I saw these on the menu, I was intrigued and tried them. Until now, I had only had them either fried or Rockefeller style, but never charbroiled. One bite in, and I was asking myself where these have been all my life. Here is an interesting fact. It would be best if you were careful eating warm-water oysters raw as they often contain much higher amounts of harmful bacteria. I know this as I have a B.S. in marine biology. Thus, I avoid eating them raw.
Back to my story. Drago’s is one of my favorite places in New Orleans to get charbroiled oysters. So, during the pandemic, I searched to see if I could find their recipe. Lo and behold, I came across a YouTube video, which I watched repeatedly until I was ready to take a stab at cooking them myself. When my confidence peaked, I put my learning into action and shucked, seasoned, and cooked them for the first time. The smell that emanated made me feel like I was in Drago’s, and I was mesmerized by the flames engulfing the oysters as the garlic butter boiled over from each one.
Finally, it was judgment time, and my family and I tried them. Let’s say it was a resounding success. My mom, who doesn't eat oysters, loves mine. My twin brother now brings bushels to my house for me to shuck and cook. It is such a joy for me to now make charbroiled oysters for family and friends, but here is the point of the story. If I hadn’t been able to learn at my own pace, I am not sure I would have been successful. I literally watched the YouTube video ten times before I began and serval times during the process. Nicki Slaugh and I shared the following in Personalize:
If learning is the goal, students should be able to work at their own pace within reason.
The above quote should resonate as learning is a process, not an event. When students can progress through standards and concepts at a speed that suits their individual needs, they are more likely to feel engaged and motivated. This can lead to increased understanding, higher levels of confidence, and a greater appreciation for the content. Additionally, working at one's own pace can help reduce stress and anxiety, allowing students to focus on the learning process rather than feeling pressured to keep up with their peers.
Consider strategies such as flipped lessons, playlists, choice boards, must-do / may-do menus, or stations with an adequate amount of time. You can read more about these strategies HERE.
The pace of learning is and should be individual, but the destination is the same.
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