It Always Comes Down to Food

At least it always does for me In a recent episode of uncomfortable self evaluation it struck me If my music room was a source of food, what are my students eating? More importantly, what am I feeding them? Are they getting fast food at the drive-thru or are they getting Thanksgiving dinner at Grandma’s house? I am afraid that I am guilty of sometimes having a little too much fast food teaching and not enough quality, home-cooked teaching .

For me, fast food teaching is quick and easy That kind of lesson needs very little thought or planning . They are easy in, easy out and usually very pleasing for the kids The problem is obvious Fast food lessons lack any of the critical musical nutrients and fuel that our students need It fills the time, and fills their bellies, but it doesn’t really last much beyond the moment

Nevin Van Manen General Music Chair, OMEA

class lessons? Especially when I have ten or eleven classes a day?” My very profound answer is…I am not sure

First let me just say that I am not tossing all of my quick and easy lessons Just like in real life, fast food as a time and a place It is picture day, vision screening, field trips, and pajama day all on the same day Yup, it might just be a good day for a drive thru lesson We all have those days

Music

Grandma’s Thanksgiving is well thought out, carefully planned, and joyously served Recipes are researched; ingredients are examined, and if the cranberries don’t work this year new recipes are sought out for next year Thanksgiving Day is a product of many hands, and the table is full of depth, color and flavor You leave stuffed but wanting more

So right now I am asking the same question that you probably are asking me too “When is there time to put that kind of effort into individual

The more difficult question is how I can quickly “gourmet up” my current lessons so that my students get maximum value for the time I have with them The solution for me goes something like this I am looking for connections I can make to things outside of the music room I am trying to find as many opportunities as I can for my students to express and be expressive . I am talking to my colleagues about how they teach (borrowing new recipes so to speak) I am going into my day trying to have clear intentions and purposes Ultimately, I want my students to be connoisseurs not just consumers .

Bon Appétit!