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Washington's Quiet Work

Washington's Quiet Work

The Atlantic4 days ago
In August 1775, nothing particularly dramatic was happening among the roughly 14,000 soldiers of the Continental Army besieging the British army in Boston. Indeed, nothing particularly dramatic happened for the next six months. And then, in March 1776, the British suddenly evacuated Boston. Which is why the months of apparent calm deserve a close look.
The semiquincentennial of American independence has begun: The anniversaries of the battles of Lexington and Concord and Bunker Hill are behind us; the reenactment of Ethan Allen's Green Mountain Boys' storming Fort Ticonderoga was a smashing success. Other big moments await, culminating, no doubt, in a big party on July 4, 2026. One hopes and expects that there will be plenty of hoopla, because that is the American way.
But 250 years ago today, the real and unspectacular work of American independence was under way. The Continental Army, created in June of 1775, had warily welcomed its new leader, George Washington, without much fuss. A slaveholding Virginia gentleman and loosely religious Anglican was going to lead an army that was mainly made up of New Englanders—including both psalm-singing, Bible-quoting descendants of the Puritans and dissenting freethinkers. For his part, Washington was appalled at what he saw: militia units that elected their own officers and called them by their first names, free Black men carrying weapons, money-grubbing Yankees (as opposed to land-grubbing Virginia gentry), and general squalor. 'They are an exceeding dirty and nasty people,' he told his cousin Lund Washington.
Lindsay Chervinsky: The 'dirty and nasty people' who became Americans
What happened that summer outside Boston was of monumental importance. If this was to be an American army and not just an assembly of colonial militias, then Washington would have to be the first American general, and not just a provincial. He would have to create a system out of chaos, and hold together a force against a dangerous enemy. Although slightly outnumbered and bottled up in Boston, which connected to the mainland by only the narrowest of peninsulas, the British army was tough, cohesive, professional, and eager to avenge its unexpected defeats and Pyrrhic victories.
Washington did the work in many ways—by organizing the army in divisions and brigades, inspecting the troops, regularizing discipline, hammering home the importance of digging latrines, and quarantining soldiers who had smallpox. It helped that he looked the part of a military leader: tall, well turned out, graceful, and the best horseman in the colonies, by most accounts. No less important, he was able to transcend his aversion to those strange New Englanders.
Two men utterly unlike his social set in Virginia quickly became his most trusted subordinates: Nathanael Greene of Rhode Island, a Quaker with a talent for organization, and a tubby Boston bookstore owner, Henry Knox, who became the chief of artillery. The former was eventually made quartermaster of the army and then commander of the southern army, where he displayed a flair for field command. The latter brought 59 heavy-artillery pieces from Crown Point and Fort Ticonderoga to the army outside of Boston in the dead of winter, before developing the artillery arm into the equal of its British opponent.
Washington quickly realized that his most talented military leader was a third New Englander, the Connecticut merchant Benedict Arnold, who, until he committed treason, was the best field commander on either side of the conflict. In the autumn of 1775, Washington sent him off on a daring march through the Maine wilderness that very nearly wrested Quebec from British control.
The commander in chief needed a headquarters guard—what we today call a personal security detail—and so in March 1776, the army created a unit known as the life guard. Washington selected men from each army unit, which meant that the life guard's personnel skewed in favor of New Englanders; as its first commander, he chose a Massachusetts man, Caleb Gibbs, who lasted until 1780. He chose southerners, too, for crucial positions, and not all of them gentlemen—Daniel Morgan of Virginia, for example, was a roughneck leader of riflemen who formed an elite corps. The point was clear: This was an American army, and talented men, no matter their background, could win their leader's trust and rise up the ranks.
Washington remains in some ways the most remote of America's national heroes; he is more distant from us than Abraham Lincoln because of his greater austerity and reserve. He mastered his volcanic temper; prudently handled both his subordinates and his superiors; and knew the value of dignity and a certain distance in exercising command. He was brave but not particularly gifted as a tactical leader, and he was prone to devising overly aggressive and complicated plans, but these did not matter as much as the larger leadership qualities that he had brought with him to Boston. Small wonder that many years later, men who were his intellectual superiors—Thomas Jefferson, Alexander Hamilton, John Adams—worked for him. His story shows why character and good judgment are far more important in a leader than mere intelligence.
Despite wonderful writing about Washington in recent books, including Ron Chernow's 2010 biography and the first two volumes of Rick Atkinson's trilogy on the history of the Revolution, Americans do not value him as we once did. The fault lies across the political spectrum. For some (think of the 1619 Project), the fundamental sin of slavery overwhelms every aspect of biography. Washington controlled several hundred enslaved people on his Mount Vernon estate; he often treated them badly, and as of 1775, he felt no shame about that.
Being a plantation owner was part of his identity, but not all of it, and more important: Like some of the other Founders, he became uneasy about reconciling the ideals of the Revolution with the practice of holding men and women as chattel—which is why he manumitted all of his slaves in his will.
At a deeper level, this view of American history cannot help but crush patriotic pride in what remains, in retrospect, an astounding achievement. The Revolution culminated not in despotism but in a new political order based on liberty and self-government, built on ideals that, described with exceptional eloquence by another slaveholder, Jefferson, eventually blew up the evil institution on which their way of life rested.
George Packer: A view of American history that leads to one conclusion
A different form of relentless present-mindedness afflicts the current administration, which seeks to purge national parks and museums of references to the darker sides of American history, beginning with slavery but also including the slaughter and dispossession of American Indians, and various forms of discrimination and persecution thereafter. In everything from signage to artwork, the Trump administration reaches for pabulum and kitsch, a false and unidimensional depiction of the American past.
As for academic historians, although some exemplary ones are at work—including Gordon Wood and David Hackett Fischer—the contemporary trend is to shun great individuals in favor of subaltern history. There is not much place for a commanding general in a pantheon composed of people overlooked by previous generations.
That summer and fall in Cambridge and the other towns surrounding Boston, George Washington's work made a difference. It reminds us that American independence was won by dramatic deeds, to be sure, but also by mastering—slowly and painfully—the undramatic things, such as insisting on rank insignia and saluting, managing gunpowder production, and digging latrines properly. It reminds us that there is such a thing as individual greatness, and that it can make all the difference. And particularly in an age of self-righteous scorn, we would do well to recall how Washington's lifelong struggles with himself—his prejudices, his emotions, his upbringing and background—contributed to final victory. We can still profit by the example.
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DIY McDonald's fries were worth it. My Domino's pizza dupe was not. Back in 2016, a lifetime and multiple jobs ago, I publicly lamented that the worst thing about being single is all the soup. It was the end of a long winter, and I had grown sick of soup serving sizes that left me, the lone occupant of my studio apartment, with a freezer full of bygone broccoli cheddar, forgotten French onion ... you get the idea. Don't get me wrong; I love to cook and I love to eat, and I do plenty of both. But the production, the leftovers, the mess — it sometimes seems like more trouble than it's worth for one person. And yet, at the same time, I'm not much interested in takeout either. I rarely order in, and when I think about doing it, I often find myself filling a cart, experiencing sticker shock over the service fees charged by third-party delivery apps and promptly jumping ship. Plus, in my experience, half the fun of ordering delivery is getting a bunch of things to share. Doing that on my own feels indulgent and wasteful. Most evenings, I can be found dousing pieces of tinned fish in hot sauce over crackers or eating cold Costco rotisserie chicken with my hands over the sink. Delicacies, in my humble opinion. According to 2020 census data, over a quarter of American homes are one-person households like mine — a figure that has tripled since 1940. And I'm not exactly alone in my denial of delivery. Among my fellow millennials, 48.5% of married couples order takeout once per week; for singles, it's 31.8%. Still, I wondered: Is there a better way to do dinner for one? Was I depriving myself of takeout that might actually save me time, money and freezer space? Or is cooking actual meals (vs. my version of 'girl dinner') the cheaper, more practical option? I decided to find out by re-creating classic takeout dishes at home. The challenge First, I picked a menu. After consulting this list of Grubhub's most-ordered dishes of 2022, I went through and picked four favorites: a burrito, pizza, Caesar salad and a cheeseburger. Then I went rogue and added orange chicken to the mix, since on the rare occasions that I do order delivery, it's usually Chinese food. Next, I mock-ordered my five chosen dishes online from national chains to see how much they would set me back. I noticed something immediately: On almost every website, I was asked — even encouraged — to upgrade my order to a bigger portion or tack on an add-on for a slightly higher cost. Hello, don't they realize I'm trying to end up with less food, not more? Instead of submitting these online orders, I whipped up a grocery list to DIY these dishes at home over the next few days. Here's how my cooking skills and cents stacked up to these mainstays of American takeout. Day 1: Domino's pepperoni pizza I was so excited to get started on this culinary experiment. So excited, in fact, that I left my keys at home when I left for work. I was locked out of my house (with no partner or roommate around to save the day) before I even had a chance to get to the supermarket. By the time I did get to my local Wegmans, it was 9 p.m. Nothing says 'I'm single' like being alone, at a Wegmans, at 9 p.m. I had some pizza decisions to make. Should I make my own dough, or buy it premade? Should I go out and buy a pizza oven, or was I already overthinking this assignment? As the clock ticked onward, I made the executive decision to go with a full block of mozzarella over the pre-shredded stuff and save time elsewhere with a premade dough. The only kind left was whole wheat, but I thought, How different could it be? Reader, let me tell you. It's pretty different. The first joke was on me when I got home and noticed the note on the bag: 'Bring dough to room temperature, one to two hours.' Great. It was already late at this point; I probably wouldn't have been able to order a pizza even if I wanted to. So, I let the dough rest for about an hour before I lost patience and started trying to soften it up with my hands. Because I don't own a pizza stone, I had to make myself a square pie. It was ... fine? Not great. The crust was too thick, too sweet. The cheese, sauce and pepperoni were good, but I was left with — what do you know! — a ton of leftovers I wasn't particularly in the mood to bring for lunch with me all week. The pizza is still in my fridge, waiting to get thrown out. Time spent: 3 hours What a delivery app would charge (including fees, tax and tip): $20.12 Money spent on ingredients: $14.60, roughly $1.80 per serving Score: -10,000/10 Days 2-3: McDonald's burger and fries I'll be honest, after the midnight pizza debacle, I didn't have high hopes for day two. And I was right not to. After reading through the copycat McDonald's french fries recipe I'd found by Googling, erm, 'copycat McDonald's fries recipe,' I found out that you're supposed to slice your potatoes into fry shapes, then soak them in a sugar/vinegar brine for anywhere from two to 24 hours. The drive-through already had the edge in the time department. In any event, I had the burger meat ready to go, and so I forged on, knowing that at the very least, I'd have three extra patties ready to eat tomorrow alongside my fries. I followed this copycat cheeseburger recipe, which didn't call for pre-seasoning. After tasting one, I realized that was a bad move; it needed some oomph. I also didn't think the rehydrated minced onion the recipe did recommend was worth $5.99. But overall, the burgers were fun to make, pretty tasty and not super time-consuming. And once I did get to make the fries, they were the star of the show. They were delicious, and definitely close enough to the real thing. I guess the brine time paid off. Time spent: 24 hours What a delivery app would charge: $19 Money spent on ingredients: $35.80, roughly $8.95 per serving Score: 9/10 Day 4: Sweetgreen kale Caesar salad with grilled chicken I was excited about this dish, mostly because I already had a kale Caesar salad recipe in my arsenal that I use all the time. But my excitement was deflated when I realized the chicken I wanted to use for this recipe wasn't defrosted — because I, the only person who lives in my house, hadn't taken it out of the freezer. I used an extra, already-cooked piece of chicken I found in the fridge, and took out the rest of the chicken to defrost for the next day. In the meantime, I got out my ingredients to make a mayo-based dressing, during which time I promptly found out my Worcestershire sauce expired in 2023. For the record, I used it and it was fine. But it got me thinking that a single person likely never really goes through an entire bottle of Worcestershire sauce. I also did not have Parm crisps, as the recipe demands, but I was able to improvise with some Parmesan cheese and stale sourdough bread. I cut up the bread, sprinkled some Parm on the cubes and air fried them to create a cheesy crouton crunch vibe. It worked (mostly). I also realized midway through that my food processor was broken, which meant I had to use an immersion blender to get the dressing together. It also only kind of worked, and I ended up having to mash up a bunch of the anchovies in with a fork. It was not the most time-efficient endeavor, and it made me late for work. Honestly, though: I think this salad was better than Sweetgreen. Time spent: 1.5 hours What a delivery app would charge: $21.99 Money spent on ingredients: $31.23, roughly $7.80 per serving Score: 9/10 Day 5: Panda Express orange chicken I make a lot of Asian-inspired meals for myself, and while orange chicken isn't necessarily my first choice, it sounded like more of a challenge than my standard go-tos. I quickly realized I was missing an orange, a pretty crucial ingredient for this dish. But I figured orange juice would do the heavy lifting. I zested a lemon and got to work. The recipe itself wasn't that hard, though it was a little messy. After cutting my chicken breast into bite-size pieces and dredging them in egg and flour, it was time to fry them up. I normally probably would use my air fryer in lieu of actual frying, but I wanted to stay true to the recipe I'd found. The frying took the longest, while the sauce actually came together quickly and easily. I'm not sure if I had just gotten into a cooking groove, but making these meals started to feel simpler. I made rice, tossed the golden pieces of chicken in the sauce and dinner was served. I feel like of all the dishes I made, this one was definitely the closest to the real thing. It tasted like fast food in a way that made me feel a little happy, and a little sick. Time spent: 2 hours What a delivery app would charge: $17.81 Money spent on ingredients: $23.81, roughly $5.95 per serving Score: 9/10 Day 6: Chipotle burrito I'll be honest with you, I was about ready to be done with this challenge by this point. By the time I was able to make the final meal, the guacamole I bought had gone bad. I'd run out of chicken and had to buy more. I was second-guessing the shredded Mexican cheese blend I had. I was tired of cooking. My refrigerator was bursting at the seams with leftovers. And I was pretty much convinced that I had no idea how to roll a burrito. Still, I trudged on. I seasoned the chicken thighs with a sazón spice blend, along with a few other seasonings, and set them to air fry. Then, I cooked the rice and stirred in black beans. In a last-minute Hail Mary, I cooked down some tomatoes and onions, then blended them up to be salsa-esque, but the flavor was pretty off. It was also really ... not much to look at. And it didn't taste that good either. My homemade version definitely did not hold a candle to burritos I've eaten out in the world. Time spent: 2 hours What a delivery app would charge: $16.06 Money spent on ingredients: $32.13, roughly $8 per serving Score: 4/10 The verdict Buying groceries to replicate takeout meals can add up, but when you factor in how many servings you're getting (yep — leftovers again), it comes out to being cheaper. But cooking requires time, something most people don't have. Getting dinner delivered is undoubtedly more convenient — making pizza late at night is not sustainable — but that convenience comes at a cost. I also have some big concerns about our food delivery system, and the culture around delivery in general. We are conditioned to believe that we can get whatever our hearts desire, delivered directly to our doorstep, in record time. In New York, where I live, this puts intense pressure on the people hired to deliver that food, often putting them in precarious situations as they zip around trying to make quotas for third-party delivery apps. It might be 'cheaper,' but not once you start accounting for the human cost. There are also, of course, environmental implications. After a week of eating homemade takeout dupes, I was not inspired to order delivery. If anything, I realized that if and when I do want to eat something I haven't cooked for myself, it makes more sense to get out into the world, pop into a local business, bypass the interference (and fees) of third-party apps and pick something up myself. Not only will it be easier on my wallet, it will also be easier on my mind. For now, I most likely will maintain my standing-over-the-sink-eating-cold-rotisserie-chicken and tinned fish lifestyle — and sprinkle in some homemade McDonald's-style french fries when the mood strikes. Solve the daily Crossword

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