Hi.  My name is Barbara Jean Johnson.  I am currently a non-traditional student attending the University of the District of Columbia (UDC).  I refer to myself as a non-traditional student because it had been  thirty years since  my last academic pursuit (high school) prior to enrolling  in UDC.  However, the way of the future in higher education  will be  the non-traditional student, who will then no longer be considered non-traditional.  Consequently, we  are already seeing more students in their eighties and seventies graduating colleges and universities with degrees.

    Initially, my purpose for attending UDC was to study Computer Science.  Well, when I entered the world of academia, I became so overwhelmed with everything this campus had to offer that it became my personal smorgasbord.  After reading the ingredients for Computer Science, I discovered that my taste buds didn't relish the taste for mathematics.  So, while sampling  Beginning French I, I acquired a craving for French.  Unfortunately, French hasn't yet acquired a flavor for me.  I am continually ingesting French whether it agrees with me or not.  Like any unfamiliar food it requires acquiring a taste for it.  I don't have to enjoy it all, just enjoy that which tastes good to me.

    Continuing my exploration on the  UDC smorgasbord, next  sampled was Sociology, followed by Business, then  Criminal Justice, and finally English.  I began my first semester as an English major in Spring 2000.  This is a difficult course  to  digest.  It takes a lot of chewing on the material to make it digestible.  For me, English is like choosing a steak.  It looks good, smells good while cooking, but the true test comes in the tasting.  Is it tough or is it tender?  The outcome can be determined by the preparation.  Since I didn't properly prepare my steak for cooking, it's  tough.  However, being a country girl, I'm taking that tough steak, cutting it up into small pieces and cooking it in some gravy.

    Let me share some of the hors-d'oeuvres (starters) I have had while attending UDC.  During my seceond semester I was afforded the opportunity to intern in the culinary school of English under the guidance of Drs. Eileen Crawford and Andress Taylor.  Unfortunately for me, I was too busy sampling the cooking to study the recipes and their proper preparations.  For me, at that time,  English was only a requirement of the University that I needed to complete, so I didn't take full advantage of what was offered me.  Take it from one who's been there: learn from the Master Chefs, study the recipe and properly prepare the course.

    Rather than take you through the entire menu, I will tell the delicacies I have experienced at UDC.  Aside from Drs. Crawford and Taylor, I also got to sample events planning with Dr. Faye Garrett for the  UDC CAMPUS HONDA COMPETITION.  Beyond belief, I participated in the FRENCH COMPETITION reciting a poem by Langston Hughes "Le Lever Du Jour En Alabama", talk about fearing food poisoning, I was petrified.  However, it was worth it.  C'est bonne.  Professeur Christophe  est le  meilleur!  Sampling the flavor of Dr. Krauthamer's expertise  with introducing me to creating a webpage was like  eating blackberry cobbler with  French Vanilla ice cream.  But, my Lobster Newburg came in the form of being inducted into the McNair Scholars Program at American University.  Inquire in the English Department and/or the UDC Reading and Writing Lab for information regarding  the McNair Scholars Program.

    Having metaphorically shared with you my culinary delights as they relate to my academic endeavors, I hope that by getting to know something about me will encourage you to "chomp" on until your goal has been achieved.  I look forward to seeing you on campus and in the UDC Reading and Writing Lab.