In the light of recent food industry scandals, Everybody Up co-author Patrick Jackson asks some questions about what we are putting on the table for our young learners.
When I was little, breakfast was spent listening to our budgie Jacob telling my sister to wake up. I drew faces on boiled eggs, poor souls, then executed them with the whack of a spoon. Above all, I read the back of the cereal box from which you’d often get a small plastic toy. Nowadays, because I eat boring grown-up cereals, the backs of cereal boxes only give me nutritional information and charts showing me how I have made the right choice and will live for 100 years. To be honest, the magic has gone. No more mazes, jokes, cartoons or collectible plastic figures for me.
As educators, we are responsible for providing our students with a healthy balance of activities to make up a good all-round educational diet from source to table.
The recent food industry scandals have made us all think a bit harder about where our food comes from and who we trust to supply it. We should have the same rigour when choosing what we bring into the classroom. Home-grown and home-cooked are the most delicious but not everybody has the time or the expertise to prepare tasty food day in day out. When the ‘family’ consists of 40 or more with ‘meals’ running all day long, it is time to reach for something that has been prepared for you. Do your materials come from trusted suppliers and are those suppliers providing what they say on the packet?
The other day in the supermarket I was struck by how, down the whole length of the aisle, I could only see plastic, paper and glass. I could not see any actual food at all. What a shame it would be if we allowed our education system to become like that: depersonalised, delegated and always covered in expensive and unnecessary packaging.
So what are you bringing to the table? Are your lessons nice and fresh or a bit stale and mouldy? Is your presentation crisp and crunchy or a getting rather tired and floppy? Do you use enough organic local ingredients? Are your lessons colourful and attractive or bland and uninviting? Do they change with the seasons or is it the same thing all year round? Do you even get to choose what is on the menu and do your students get to feel like they have choice too? Are there some tasty treats and snacks to brighten things up now and again? Is there enough variety and balance? What utensils do you use to prepare, serve and eat? Does it all come to the table piping hot or have your materials got the look and feel of yesterday’s cold pizza? Do your students get enough chance to ‘cook’ for themselves or is it always a one-way process?
And how about those essential five portions of fruit and vegetables we should be eating every day? What are the language teaching essentials that young learners absolutely need? Everybody will have their own ideas on this but I believe that the diet should include the following:
- Music and movement
- Links to real world wonder and discovery
- Creative and imaginative activities
- Stories and values
- Personalisation moments
We owe it to our students to give them fresh and healthy produce. When we need to reach for processed fare, we should do everything we can to ensure it does what is says on the tin. What sort of meals are you laying on for your students?
Try the Everybody Up Global Sing-along for free animated songs, lesson plans and a great learning opportunity for your students.
- Yes! No! Spaghetti! (oupeltglobalblog.com)