Tuesday, July 6, 2010

Back-to-School Reading for Parents

Alternatives to the traditional four-year university are the subject of two interesting books published recently. The books, "DIY U: Edupunks, Edupreneurs, and the Coming Transformation of Higher Education", and Shop Class as Soulcraft: An Inquiry into the Value of Work are two different perspectives on paths young people can take to finding livelihoods. Parents of kids who are not marching along the path of admission to a four-year college should find either book, or both, interesting and helpful. Shop Class will be of particular interest to anyone who knows (or is) someone who is not interested in college at all, and DIY U is a must-read for the rest of us.

When the New York Times Magazine published an adapted essay from Shop Class, The Case for Working With Your Hands, it was an unexpected sensation. Written by Matthew Crawford, a man who inhabits the worlds of academia and garages, the essay makes a (somewhat) simple case for the satisfaction that comes from making a livelihood from solving puzzles through your hands. In some ways, the essay is better than the book; it's that word 'somewhat' that can be a problem. In his little blurb on the University of Virgina website, where he is a fellow, the synopsis of this book reads:

Matthew is currently writing a book for The Penguin Press that will explicate the experiences of making things and fixing things. These activities illuminate the mutual entanglement of mind and hand, and thereby shed light on certain permanent requirements of human flourishing that material culture must answer to.

And, I'm sorry to say, this isn't just UV Institute for Advanced Studies In Culture claptrap, a good bit of the book reads this way. If this is how your brain picks through words then it's a really great read. The essay is much more palatable, but like a good dessert, isn't as nutritious. Mr. Crawford's background in philosophy is evident on every page, for example when he makes the case that "The trades are then a natural home for anyone who would live by his own powers, free not only of deadening abstraction but also of the insidious hopes and rising insecurities that seem to be endemic in our current economic life. Freedom from hope and fear is the Stoic ideal."  The thought that choosing a career that is free from ambition could be liberating is certainly novel in our culture, and it is a neat trick.

It might take me the rest of the summer to finish this (my kid is 14 - there is no hurry and there are mysteries to be read), but every time I pick this up I'm glad for the time I spend in this guy's head, glad for the new perspective. I'll finish with a paragraph from an early chapter that summarizes a thought that is not new to those in the Sudbury world, and makes this book reassuring:


"So what advice should one give to a young person? If you have a natural bent for scholarship: if you are attracted to the most difficult books out of an urgent need, and can spare four years to devote yourself to them, go to college. In fact, approach college in the spirit of craftsmanship, going deep into liberal arts and sciences. But if this is not the case; if the thought of four more years sitting in a classroom makes your skin crawl, the good news that that you don't have to go through the motions and jump through the hoops for the sake of making a decent living. Even if you do go to college, learn a trade in the summers. You're likely to be less damaged, and quite possibly better paid, as an independent tradesman than as a cubicle-dwelling tender of information systems or low-level "creative." To heed such advice would require a certain contrarian streak, as it entails rejecting a life course mapped out by other as obligatory and inevitable."

One might add that if you feel that you can spare a great deal of money, go to college. But we'll get to that in the next post, when we cover "DIY U".


Copyrighted text used with permission, Penguin Press c. 2009

End of post.

Wednesday, April 21, 2010

Cooking Class with Young Students

Robert and Braden, who have spent a lot of time under Mat's tutelage in the Clearwater kitchen, are doing their cooking and eating in Denmark for the next month and a half. (For their ongoing posts, look for the "Denmark" tag.) Meanwhile, cooking at Clearwater continues even in their absence.

Last week, I loved watching Mat work with a group of nine- and ten-year-olds, who wanted to make sushi and teriyaki to eat. These students don't have the expertise some of our older student cooks have, but they are learning more skills almost effortlessly thanks to Mat's ability to work with students at their particular skill level. They prepared ingredients, rolled rice balls, cleaned, and had a great time. Plus, the food they made was delicious.


Peeling carrots and cutting cucumbers


Mat purchased some whole squid and the four students cleaned them: removing heads, innards and skin. They were simultaneously fascinated and mildly repelled by the task. They all know a lot more about squid anatomy than they did before.

Cleaning whole squid


While they were all rolling rice balls, a six-year-old student wandered in to watch and eventually rolled her own rice ball. Watching her watch her older peers so intently reminded me again of the incalculable advantages of a school where all ages share all the spaces throughout the day. The learning and rich interactions that happen daily because everyone has access to each other all the time are sometimes obvious (as in this cooking class) and and other times more difficult to discern.

Rolling rice balls


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Batch of completed rice balls


The younger girl watched the others roll rice balls, stood on a chair to see Mat fry up the squid, then watched him improvise rolled sushi after discovering that the package of nori in the cupboard had disappeared. I later realized she also paid attention when I took photos of a couple of the students' rice-covered hands.

Fashioning sushi rolls without nori



Rice-covered hands


The six-year-old asked to roll a rice ball and found out that before she could begin, she had to wash her hands with soap, which surprised her. Perhaps she didn't intially see the difference between rice-messy and mud-messy hands. She also discovered that rolling a rice ball was not a slam dunk. She found she had to use quite a lot of pressure to fashion a ball that would stick together.

Rice ball with carrot and fried squid


Although the six-year-old girl may have wandered into cooking classes with the teenage students, I don't remember seeing her spend a lot of time watching much older students cook. I suspect what held her interest last week was the fact that the group was only three to four years older than her and what they were doing seemed therefore more accessible and possible.

I can guess but don't really know what of her experience that day seemed important to her, what new thoughts will bubble up, or what will ultimately stick with her. It doesn't matter whether I know. What matters is that she was able to be a part of a complex and rich experience that she chose and had meaning for her.

After she was done making her rice ball she came over to me and asked me to take a picture of her rice-covered hands. In addition to whatever she took away from the experience, as a bonus she got to share the experience of having and showing off messy hands.

Proud of rice-covered hands


End of post.

Tuesday, April 20, 2010

Denmark

The new house we are staying at is great. They have a guitar and a piano, so I have been practicing with both of those. Herbie's mom is a fantastic cook, so its been good eating really good food. On Saturday, it's their cousin's birthday and my birthday, so I'm going to go to their birthday party. I'm excited to be having my birthday in another country.

Sadly, I just got over being sick which was kind of lame, but I kept pushing on and having fun. It's a blast here! I can't wait to come back here when I can.
--Robert

Saturday, April 17, 2010

New Host

Braden and I are staying at a new house for the week. It's a boy, Hebie's house. He is American, so it's cool to be staying at a house where people speak English well.

There is only one problem--I can't send emails out from his house. I dont know why, but I can't. So if I have been emailing you, sorry, it will be a bit before I can email anyone again.
--Robert

Friday, April 16, 2010

Cooking in Denmark

Braden and I had a cooking class today with a staff member's girlfriend. It was a lot of fun. I have missed cooking a lot and learning how to cook new things, so this was a great experience. We made a Swiss tarter; it was really good and I wanted to share it with you all.

Swiss tarter
2 cups of flour
½ teaspoon salt
2 and a half tablespoons butter
7 tablespoons water
1 tablespoon vinegar

Mix salt and flour together. Cut the butter into the flour mix. Crumb the dough.
Add the water and vinegar work it into dough. Let sit 15-30 minutes.
Roll dough out and put into a pie pan; shape edges with the back of a butter knife.

Filling:
3 spoons of bread crumbs
3 shallots (small onion)
Put the bread crumbs on top of the dough and onion on top of the breadcrumbs.

Mix:
3 cups of milk
2 eggs
300 grams grated white cheddar or Swiss cheese
1 tablespoon of flour
1 pinch of nutmeg
Put mix on top of the onions. Slice up little tomatoes and lay them on top.

Baking:
Bake at 325 degrees for 30-40 minutes or until crust is golden brown and top layer of cheese is crispy.
Let cool for 10 minutes so it can harden, then slice and enjoy.
--Robert

Wednesday, April 14, 2010

Denmark

Sorry I haven't posted in a while, but the past couple days have been fun and I have been very tired at the end of the day. I am finally getting used to this atmosphere. People here are very anti-social, so its been hard to meet people. But I have been going to the shopping street everyday and people are starting to notice me around, so its only a matter of time before they start opening up. I am making a fire poi video soon; I just need to buy more fuel. I have been looking for cool places to spin.

Its been very sunny over here; I am loving it. I also realized that I have been eating too many sweets and pastries, so I'm having to cut back. Ahahahaha.
--Robert

Friday, April 9, 2010

Denmark


This is the Parliament in Copenhagen.


This is our school. The two middle top widows are ours.


Me. That's the opera house behind me.

--Robert