A rare moment to stop and take stock.
Does learning something new enter a phase of such frenzy that the formal aspect of the process is irrelevant.
To say I live, breathe and eat e-learning would be an exaggeration, but the mix of social media (my professional responsibility) and e-learning (my passion as an educator) on top of a foundation of 32 years of 'educational inclinations' means that I find myself in a self-constructed maelstrom of activity.
32 years ago, a 17 year old, we lived 'above the shop,' as it were, a training centre for a PLC in Cumbria. I listened eagerly to the Training Director and I was allowed to use first 1 inch reel to reel black and white Sony kit used for interview training ... and then a hefty VHS camera. I created my first 'training film' - ironically titled 'How to give a slide presentation.
A desire to taken in, and then share, what I think and understand, with others has informed my career.
Meanwhile, whilst reliving and reinventing and/or returning to my video production roots, my current interest is mobile learning - not that it is should be called 'm-learning,' just that it is 'stuff' with a learning twist, that you can have with you, connect with and use, wherever, whenever and whatever you are.
With a bit of skiing, sailing and swimming
Each in various ways as an educator, and participant: guided skiing, but never the BASI qualification, Offshore Sailing RYA qualification while instructing at RYA Level II and swimming a few weeks of effort of the most senior ASA Certification that is current (Senior Club Coach).
Everything can be taught
My turn around moment on this was a presentation I was linked to when Max Clifford, self-taught PR guru, spoke lucidly and with enthusiasm for students studying PR.
Why?
If nothing else, it showed they were passionate about the subject to study it for three years.
(Note to Max, the passionate ones might be 20% of the cohort).
And cooking?
Greek Fish Soup.
I'm yet to reach the position that I can call myself a professional academic, but is it the case the some academics (or is it just mathematicians and philosophers) are also very good cooks?.
My theory is, that they use the period of cooking, to be engaged with one activity ... while thinking of something else entirely???
Comments
New comment
Interesting [as always!]
When I have a programming problem I think about it before I go to bed, often I wake up with the answer. I'd never thought about cooking helping although it's something that I like doing.
And now I demand your recipe for Greek fish soup!
n
New comment
Two Onion
3 garlic
1 carrot
1 leek
2 celery
the basis of the soup
seasonng
saffron
dried chilli
Cook this up
For the last 20 mins add pieces of firm fish on the bone ... I've done it twicethis week with Monkfish and then Grey Mullet.
Serve the soup without the fish.
Then have the fish separately with bread and salad
New comment
Cheers Jon
neil
New comment
And an Orange! Juice of, + a strip of vest.
And did I say add a handful of chopped flat-leaf parsely when you cook (poach) this fish at the end?
Ingredients I forgot when I made it yesterday thinking I could wing it.
Sure I mentioned the courgette?
All from Nigel Slater 'Real Food' p. 158.
P.S. The 'academic' with a penchant for cooking is an OU mathematician who lives next door to me in Milton Keynes, another 'Jonathan' thogh I forget his surname.