I realize that this is my first post about my job. I love my job and one of the reasons being that I meet so many great and interesting people. In my ten years of teaching English, I’ve only ever had one nightmare student. I think that’s a pretty good batting average. One of the things that is hard about my job is finishing up with students and saying goodbye.
Like teachers with school boards you have to say goodbye at the end of the school year, but in the private sector, students can begin and finish at anytime. This past month I started with two new students and am saying ‘See you later’ to four. While starting with a new student can be nerve-wracking -- not knowing their level, their abilities to communicate in English, what they want – it’s a piece of cake compared to that awkwardness of saying goodbye to someone you’ve come to know really well, but who is still an acquaintance.
With language students who work for the government, summer is spent at work, with their families, and probably taking some holidays. I can’t blame them. In Ottawa summer is short and you have to take advantage of it while it’s here (and the last two summers haven’t been that great). And for others it means their course has come to an end. For some reason it seems easier saying goodbye when I teach international students. Maybe it’s because at the beginning I know that they will return to their country at the end of their studies. Maybe it’s because the classes are groups and other students take my attention away from the sadness. Maybe it’s because I know it’s pretty unlikely that we’ll meet again. Comparing with my government students, the majority work in Ottawa, a short walk or drive to the school. It’s also private classes so when my student leaves for the last time I’m left standing there alone with an empty chair across from me. It’s a weird feeling knowing that you’re probably not going to see them again, even though they work and/or live in the same city.
In teaching private classes, I’ve been blessed with interesting students, so much so that planning lessons and getting through them is a joy. Rarely is there a quiet moment and we cover everything; work, family, habits, hobbies, annoyances, news items, pop culture, the government –municipal and federal. Like the saying goes: ‘Time flies when you’re having fun’, and boy does it fly. Most often, if we didn’t need a bathroom or tea break, we would keep going all morning, afternoon, or all day.
Since the majority of my students need to learn English for work, we concentrate and practise the skills and functions they need to improve upon. In all the describing, explaining, talking about needing things done, making preferences, and composing orders you really get to know who these people are. While you prepare for their language test conversation will also include the joys and frustrations with work. Early in my career the complaints made me feel a little uncomfortable until I realized that as a student, they need to know how to do this. So while I’m sympathetic and have an ear to listen (my resume should also read part-time therapist) we use them as opportunities to learn not only about how people work, but also the language they need to express themselves. Topics that are personal and unrelated to work also materialise and it’s intriguing to see what’s behind the person sitting in front of me and it’s often these topics that show me what make them tick. I not only learn about my student personally, but their kids, spouses, other family members, and sometimes even friends. It’s the personalization of these lessons that makes it harder to say goodbye.
This is the part of my job that never gets easier. While the last day of class is far from my mind during our course, when I enter the room on our last day there is less of a bounce in my step. In the walk to the bus station or the coffee shop I think about the great time I’ve had and areas the student has succeeded in. Tomorrow I say ‘See you later’ to my last student before starting another job for the summer. There I’ll meet 200 students, get to know them, and then unfortunately, say goodbye as they return home.
Showing posts with label Conscience. Show all posts
Showing posts with label Conscience. Show all posts
June 24, 2010
June 18, 2010
Lessons Learnt
In my page ‘Gluten Free ‘ I mentioned the assumption that medical practitioners are now better prepared and knowledgeable in providing information to their patients then they were in the past. As a result, I was quite surprised when my French teacher mentioned that she’s also gluten intolerant and was at a loss of what to do. I couldn’t believe it. It had been ten years since I discovered I was wheat intolerant and the information available now is amazing, combine that with the products those with gluten sensitivity have available to them and I’m a pretty content person.
She was diagnosed fairly recently so she hasn’t been at a loss for too long, but nonetheless, she’s been frustrated and disheartened in not knowing what to do. Her doctor gave her the address for the Canadian Celiac Association and figured she’d take it from there. Luckily she shops at a nearby natural food store, so she’s found some items, but overall she hasn’t had much success. While I don’t know everything there is to know about the subject, I want her to be better informed. I care about those around me and so; some of our lessons have turned into me teaching her, which is fine by me because I’m using French to communicate. Ironically, although being gluten free is about information, it’s becoming more apparent that being gluten free is also about learning. And in our lessons together we’re discovering things that one has to learn in being gluten free.
One of the first lessons has been what we can and can’t have and I would say that the second is just as important as the first. If one dwells on what they cannot have then they will be consumed by it and won’t be able to move past it and onto what they can enjoy. It’s like the Rolling Stones song ‘You can’t always what you want’. In doing this one needs to learn to read the list of ingredients, which will become regular routine.
Patience is needed and often it needs to be learnt. One may not be able to always find what we need or want, nor eat where we want. One may need to improvise. Also, the products one picks up may not be that great and instead of giving up, one needs to keep plugging along trying something new.
Price can sometimes be infuriating, especially when you know the ‘regular’ product is a third of the price. Shopping around looking for a better price will also become routine as being gluten free can have an effect on one’s pocketbook if one allows it to.
Options are out there. Products are more widely available and can sometimes be found in places you least expect. Learning to cook and bake gluten free can be enlightening. One discovers new things, foods, and flavours. One can find new places to visit and shop, and sometimes, one can gain new allies in this journey.
Reading the list of ingredients becomes a part of life, and when one forgets (like I did the other day); the resulting experience becomes a quasi-helpful reminder. One needs to read for those taboos, plus any finished product that the product in your hand may contain that also contains those ingredients that need to be avoided.
Sometimes the best way to learn is to ask questions. I have gotten over the fact of feeling like an idiot or a pain in the ass; because I’m not and nor are those who suffer from gluten sensitivities. But, there is a catch: one still needs to be nice and polite. There’s an expression something like: It’s easier to attract bees with honey than vinegar. Even if the answer is not what one had hoped for, at least you have a touch more knowledge than 10 seconds before.
Carrying snacks can mean the difference between going hungry and eating something that will make one ill. It may happen (and it usually does) that you are without something to eat and all that is around you are taboo foods. One can either go hungry, and feel ill and tired as a result, or pull a snack from one’s bag and feel content until something better comes along. I finally learnt my lesson and always carry a few healthy and tasty GF snack bars in my purse wherever I go.
She was diagnosed fairly recently so she hasn’t been at a loss for too long, but nonetheless, she’s been frustrated and disheartened in not knowing what to do. Her doctor gave her the address for the Canadian Celiac Association and figured she’d take it from there. Luckily she shops at a nearby natural food store, so she’s found some items, but overall she hasn’t had much success. While I don’t know everything there is to know about the subject, I want her to be better informed. I care about those around me and so; some of our lessons have turned into me teaching her, which is fine by me because I’m using French to communicate. Ironically, although being gluten free is about information, it’s becoming more apparent that being gluten free is also about learning. And in our lessons together we’re discovering things that one has to learn in being gluten free.
One of the first lessons has been what we can and can’t have and I would say that the second is just as important as the first. If one dwells on what they cannot have then they will be consumed by it and won’t be able to move past it and onto what they can enjoy. It’s like the Rolling Stones song ‘You can’t always what you want’. In doing this one needs to learn to read the list of ingredients, which will become regular routine.
Patience is needed and often it needs to be learnt. One may not be able to always find what we need or want, nor eat where we want. One may need to improvise. Also, the products one picks up may not be that great and instead of giving up, one needs to keep plugging along trying something new.
Price can sometimes be infuriating, especially when you know the ‘regular’ product is a third of the price. Shopping around looking for a better price will also become routine as being gluten free can have an effect on one’s pocketbook if one allows it to.
Options are out there. Products are more widely available and can sometimes be found in places you least expect. Learning to cook and bake gluten free can be enlightening. One discovers new things, foods, and flavours. One can find new places to visit and shop, and sometimes, one can gain new allies in this journey.
Reading the list of ingredients becomes a part of life, and when one forgets (like I did the other day); the resulting experience becomes a quasi-helpful reminder. One needs to read for those taboos, plus any finished product that the product in your hand may contain that also contains those ingredients that need to be avoided.
Sometimes the best way to learn is to ask questions. I have gotten over the fact of feeling like an idiot or a pain in the ass; because I’m not and nor are those who suffer from gluten sensitivities. But, there is a catch: one still needs to be nice and polite. There’s an expression something like: It’s easier to attract bees with honey than vinegar. Even if the answer is not what one had hoped for, at least you have a touch more knowledge than 10 seconds before.
Carrying snacks can mean the difference between going hungry and eating something that will make one ill. It may happen (and it usually does) that you are without something to eat and all that is around you are taboo foods. One can either go hungry, and feel ill and tired as a result, or pull a snack from one’s bag and feel content until something better comes along. I finally learnt my lesson and always carry a few healthy and tasty GF snack bars in my purse wherever I go.
My most recent ‘learning moment’ was regarding expiry dates on packaging. It had never occurred to me to look for those until I came home with a fabulous box of GF cookies that I like and were hard as a rock. Seeing the confusion on my face, the Honey asked about the expiry date (I’ve got a smart man!). Lo and behold they expired months ago (I dipped them in tea and treated them like biscotti). New lesson learnt: expiry dates don’t just apply to fresh products like cheese and juice.
Learning how to cook or experimenting in the kitchen may help you stay healthy and keep your options open. Many of the things one enjoys may contain gluten so finding some recipes or useful cookbooks may help keep those favourites in one’s life. It could be simple like pasta and tomato sauce or a soup with added chopping skills. Recipes can get you started, but your only limited by your imagination.
May 17, 2010
Punch and Guilt
This weekend was about girls and family. I hosted a little baking party for one of my honey’s cousins who is getting married later this summer. I’m co-hosting her shower and wanted to bake cookies as a parting gift for the guests. I thought it would be great for the bridal party to get together to do this as its much more fun when you have company. My nana’s sugar cookies is one of my prized recipes and I make them for occasions whenever I can. It’s not celiac friendly so the recipe’s not posted, but if you have a copy of the Five Roses Cookbook, it’s in there.
It was such a nice way to spend the day. The sun was shining, the windows were open, and a nice warm breeze would come through the sliding doors once in a while. Blended with good company, smiling faces, and good conversation; you can’t go wrong.
One of the items on my shower list is to bring punch. I offered because it’s something I’ve never made before. Never. Ever. Like many food related things in life I hit my stash of cookbooks and nothing did it for me. Many didn’t even have a beverage section. Boy was I ever disappointed. Then I remembered the LCBO’s website. Their Food and Drink magazine always has great recipes, including non-alcoholic. I got quite thirsty going through the list and settled on four to make for our baking party. I wanted to test these out and luckily I was going to have four willing participants in my kitchen for most of the day. Paradise Punch became the favourite and will be served with anticipation in two week’s time.
Throughout the day my sense of guilt got stronger and stronger. I wasn’t sure what to do. The mother of the bride brought lunch and knowing that I’m a vegetarian, brought veggie sandwiches. I was touched that she made veggie sandwiches for me and I didn’t have the heart to tell her that I couldn’t eat them. I also avoided the wheat-subject earlier while people were talking about their diet. Knowing she brought sandwiches I didn’t want to mention how much better I’ve been feeling since removing my evil-doers. When asked about my bread machine, I avoided the gluten-free cycle. Why did I do this? Why did I feel so guilty about being sensitive to gluten? Did I merely want to avoid hurting her feelings? Am I tired of the awkwardness and the questions? 24 hours later I still can’t answer these questions. I ate half a sandwich, along with a digestive enzyme, and hoped for the best (thankfully nothing major happened). This behaviour is very unlike me and I don’t understand the rationale, or lack thereof. Has anyone else ever felt this way? What did you do and why do you think you did it?
Paradise Punch
1 ½ cups peach juice
1 ½ cups orange juice
1 ½ cups cranberry juice
1 ½ oz lime cordial
1 ½ oz grenadine
3 cups soda water
Combine all ingredients except the soda water and chill until ready to serve. Prior to serving add the soda water.
I’m planning on mixing everything the night before and putting it back into the juice/pop bottles so hopefully the fizz won’t disappear.
