Elemento
COVID on the Border: Part II
Título (Dublin Core)
COVID on the Border: Part II
Disclaimer (Dublin Core)
DISCLAIMER: This item may have been submitted in response to a school assignment prompt. See Linked Data.
Description (Dublin Core)
A personal account of the pandemic.
COVID on the Border: Part II
Its been 6 weeks since I arrived in this small little border town. COVID and its accompanying regulations changed everything here since then. The mask rules went into effect two weeks ago, police will ticket on the spot if found in public without a mask. Over the past week I continue to watch the numbers climb, soon the U.S. has surpassed the rest of the world’s nations with COVID illnesses and deaths. Social distancing has just become the buzzword of the year. Everyone knows who Dr. Fauci is. I went to the local Walmart to pick up a few groceries; my hotel room has a fridge and stove. Milk, gone. Bottled water, gone. Eggs, gone. Soap, hand sanitizer, forget about it. There’s a hushed panic on the faces of many of the shoppers. I make do with the basics and head back to my hotel room. Is the zombie apocalypse coming?
Working in a new places forces me to meet new people. After introducing myself there’s an awkward feeling when we both realize that shaking hands is now taboo. Will shaking hands ever return? Should we adopt the Eastern bow? We now question the traditions that have shaped our lives. Who are we deep down? We’re naked and vulnerable without tradition.
Breakfast at the hotel is now a thing of the past. Can’t serve it, too many COVID concerns. Sure. And how much is the hotel saving now. We make do. The hotel receptionist now serves our coffee. She’s nice. I use it as a way to practice my Spanish again. I enjoy it, I think she’d rather me speak English. Life in the hotel consists of channel changes back and forth from CNN to FOX. I have to ensure my understanding is balanced, I guess each network cancels each other out.
Although life here is at a standstill, I am impressed with the way the farms and agriculture moves forward. I still witness workers arriving at the fields in the afternoon to escape the heat of the day. They work hard, picking carrots, broccoli, spinach and lettuce. Life doesn’t stop for many. They’ll be getting no stimulus checks, yet they continue forward, doing the only thing they know to do: work to put food on a table for a family somewhere. I’m impressed. This small little border town has some grit. It’s growing on me.
COVID on the Border: Part II
Its been 6 weeks since I arrived in this small little border town. COVID and its accompanying regulations changed everything here since then. The mask rules went into effect two weeks ago, police will ticket on the spot if found in public without a mask. Over the past week I continue to watch the numbers climb, soon the U.S. has surpassed the rest of the world’s nations with COVID illnesses and deaths. Social distancing has just become the buzzword of the year. Everyone knows who Dr. Fauci is. I went to the local Walmart to pick up a few groceries; my hotel room has a fridge and stove. Milk, gone. Bottled water, gone. Eggs, gone. Soap, hand sanitizer, forget about it. There’s a hushed panic on the faces of many of the shoppers. I make do with the basics and head back to my hotel room. Is the zombie apocalypse coming?
Working in a new places forces me to meet new people. After introducing myself there’s an awkward feeling when we both realize that shaking hands is now taboo. Will shaking hands ever return? Should we adopt the Eastern bow? We now question the traditions that have shaped our lives. Who are we deep down? We’re naked and vulnerable without tradition.
Breakfast at the hotel is now a thing of the past. Can’t serve it, too many COVID concerns. Sure. And how much is the hotel saving now. We make do. The hotel receptionist now serves our coffee. She’s nice. I use it as a way to practice my Spanish again. I enjoy it, I think she’d rather me speak English. Life in the hotel consists of channel changes back and forth from CNN to FOX. I have to ensure my understanding is balanced, I guess each network cancels each other out.
Although life here is at a standstill, I am impressed with the way the farms and agriculture moves forward. I still witness workers arriving at the fields in the afternoon to escape the heat of the day. They work hard, picking carrots, broccoli, spinach and lettuce. Life doesn’t stop for many. They’ll be getting no stimulus checks, yet they continue forward, doing the only thing they know to do: work to put food on a table for a family somewhere. I’m impressed. This small little border town has some grit. It’s growing on me.
Date (Dublin Core)
May 6, 2020
Creator (Dublin Core)
Kyle S. King
Event Identifier (Dublin Core)
HST643
Partner (Dublin Core)
Arizona State University
Controlled Vocabulary (Dublin Core)
Community
Consumer Culture (shopping, dinning...)
English
Food & Drink
English
Travel
English
News coverage
English
Healthcare
Curator's Tags (Omeka Classic)
lettuce
egg
carrot
broccoli
Fox
CNN
Linked Data (Dublin Core)
Curatorial Notes (Dublin Core)
Added subjects and moved #HST643 to description - MTV 05/10/2020
Date Submitted (Dublin Core)
05/06/2020
Date Modified (Dublin Core)
02/26/2021
03/04/2021
06/27/2023
Date Created (Dublin Core)
05/06/2020
Accrual Method (Dublin Core)
3535