This summer, I challenged my students to do a version of Ignite (What if you only got 20 slides and they rotated automatically after 15 seconds?) I co-opted the idea and gave them the constraint of 10 slides, 15 seconds per slide to synthesize their experience in the MAET program. A few that have been posted to YouTube (grads, if there are more, send them my way!)
Long story short at the end of the class, they challenged me to do an Ignite presentation. So, when the opportunity came up at Ignite Lansing 2.0, I submitted my idea, and people wanted to hear what I had to say! BIG thanks to all involved in putting on the Ignite Lansing show, but a special thanks to @quetwo for capturing the evening and producing our presentations!!!
A big thank you to all of my students – past, present and future – for continuing to inspire and challenge me!
Tomorrow, I’ll be presenting at the “Explorations in Instructional Technology” brown bag seminar series at MSU. My presentation is called “Adding a FlipCam to Your Technology Toolbox (for Online and Offline Instruction).”
First we will explore some resources for using the flip:
Next, is this brief video from Flip showing you some techniques for getting the best video from your camera:
How do I use the Flip? In my online courses I frequently send my students a “video voicemail” to check in and increase a sense of instructor presence for the students. Sometimes I use my iSight, other times I make a screencast with Jing and other times I use the Flip! Last semester I did quite a bit of travel while I was teaching and the Flip came in really handy! (Here is an example of one from my CEP 815 course last semester: http://bit.ly/aq3lS)
In my summer teaching, we focus on the use of video in teaching — the Flip cams are a great way of introducing video and video production. The ease of use allows us to focus on story boarding, lighting, without worrying about editing or some of the more advanced video techniques – that comes later once students are more focused on the goal (rather than the tool!)
The best way to show the power of the FlipCam is to participate in a QuickFire!
FilpCam QuickFire Challenge
Step 1:
I will put you in groups and hand your group a secret topic. (The secret topic can be ANYTHING, a math problem, case study, foreign language scenario, be creative, you can do this with any discipline!)
Step 2:
Then I will hand out your storyboard paper. Each scene should run 10 seconds. (Here is a storyboard you can use – http://bit.ly/1uKliQ – you can change the number of scenes and length depending on how much time you have.) You have 10 minutes to complete this task.
Step 3:
Take your group storyboard and pass it to the group on your left. (This highlights the importance of communication and storyboarding.)
Step 4:
Now, you must execute the storyboard you were given. Record each scene (in sequence) You have 10 minutes to complete this task.
Step 5:
If your students have laptops, have them stitch the 3 scenes together – if not, have them turn the Flip into the instructor.
Step 6:
Watch the creations!
UPDATE 9/18/09 2PM
A big thank you to all who came to the session this afternoon! I sincerely appreciate your willingness to “get your hands dirty” and try out the QuickFire — I hope you enjoyed the activity and that it spurred ideas on how you can use the Flip in your own practice.
A few things —
http://drop.io – a lightweight easy to use site for file/video sharing and commenting/feedback. Can be made private.
I think that answers the main questions — please do not hesitate to email or comment below if you have further questions or ideas on how to use the Flip!!
The idea is not original, it was inspired by the reality competition show, Top Chef. (As you may be able to tell by some of the posts on my blog, I’m very interested in the Culinary Arts.) In a nutshell, in each episode, the chefs are challenged to cook a dish with certain constraints (i.e. ingredients, themes) within a tight time frame. As I watched the show, I thought, mmmm, I should remix/co-opt this for my teaching!
A few people have asked me for examples — here are a few quick ones:
“Living Words”
(Individual Quickfire)
(goal: think beyond the tool)
In 30 minutes
You will be given a word – use FONTS ONLY to create an image conveys the idea of that word (use any image editor you are comfortable using.)
Post to our Flickr group
—
“you light up my life”
(Group Quickfire)
(goal: understanding lighting & your video camera)
In 1 1/2 hours:
Using your video/flip camera artistically shoot an object in:
fluorescent light
window light
low light
sunlight/cloud
shade
experimental light
—-
I’m always looking for new ideas for the Quickfires — before heading off to teach this summer, I was inspired by the “Jing Speed Series.” I thought — we can do this! Wouldn’t it be great to use a new technology (jing) and practice a skill (screencasting) in the Quickfire format? The result exceeded my expectations…we were featured on the JingProject and TechSmith Education blogs. (Click through to see their work!) My students saw the potential of their work extending way beyond the classroom…it was extremely exciting for me as this embodied many of the social and collaborative ideas we were exploring.
—
Haiku Stop Motion
Students were given a haiku and asked to interpret the haiku through a 30 second stop motion video. They had 2 hours (plus a little time at lunch) to produce the video. Here is one example:
—
I am very touched that one of our recent graduates liked the Quickfire idea so much, that he created the MAET Challenge Ning to allow anyone to participate in a challenge – – What a great opportunity to join a PLN (Personal Learning Network.)
As I have improved the Quickfire challenges (with the assistance of my teachingpartners and the students) it has become a great tool for introducing intimidating topics, reducing inhibition and inspiring creativity. This has inspired me to do more (pedagogical) thinking around the Quickfire Challenges — stay tuned for more!
With this teaser…do you think you could use Quickfires in your teaching? Give me some examples!
p.s. The picture at the top of the page was our last Quickfire Challenge of the summer inspired by the Instax Windows Pool on Flickr — Check out some of our #maet examples here.
When we were in Traverse City for Matt and Bridget’s wedding, Judy had the most delicious strawberry jam out. She said it was “freezer jam” and so incredibly easy to make, just follow the directions on the box. I decided I would give it a try…I was a little skeptical though, because Judy is an amazing home baker/canner/you name it!
I bought a package of Sure-Jell Certo Fruit Pectin, followed the directions…and what do you know…amazing jam!!!!
Canning is something I’ve always wanted to try–but–was afraid (for all the silly sanitary reasons.) I purchased two books this summer that gave me the courage to give it a go. The first is Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foodsby Eugenia Bone. The second is Preserves: River Cottage Handbook No.2by Pam Corbin and Hugh Fearnley-Whittingstall. I recommend them both, but if you have to choose one over the other…go with the River Cottage book, many more recipes and techniques to try. Plus Pam & Hugh are fabulous writers.
I dove head first into catsup (or ketchup if you prefer) — the recipe was from the River Cottage Handbook. I took pictures of (most) of the process…slides show below :)
Next on my list…I’m going to try making my own pickled horseradish & sauerkraut…all in preparation for tailgating season in a few weeks!
I had the distinct pleasure of presenting with MAET graduate April Tincher at the Michigan Council of Teachers of Mathematics annual conference this past Friday. Our presentation was called “Repurposing Technology for the Math Classroom.” It was wonderful to work with April and to share and learn from the Mathematics teacher community…thank you to all who attended!
I have embedded our slides below…please feel free to ask questions or add additional resources in the comments!
So, we tried Cincos Lagos tonight. It was their 3rd day in business, however, it is a reincarnation of Five Lakes Grill which was in business for 14 years. Where do I start…I’ll try to channel my good teacher side (as opposed to my Frank Bruni side) and start with constructive criticism. We were seated right away. Now transition to restaurant critic. We were seated right away, in error. There were 6 other couples waiting ahead of us…and it all goes downhill from there.
It took approximately 25 minutes for our waitress to come to our table to take our drink order. I do not fault her, I fault the almost non-existent GM who is responsible for the floor. Luckily, she had a pleasant personality unlike the other server who was working the tables around us. The whole waitstaff and front of house staff was obviously stretched thin. What’s the old adage — “don’t let them see you sweat” — this is something the staff did not take to heart. It was extremely obvious they were over stressed — this seeped into service and left a general air of tension and unhappiness around the restaurant. The only members of the staff who were on top of things were the bus boys (I would say bus people, but they were all male.) These kids were sharp and extremely friendly…put them in charge.
I ordered Green Chile Enchiladas, Scott ordered Carne Asada. Enchiladas, bland. Tortillas, mushy. The sauce on the Carne Asada was the only redeeming factor in the meal, very well done, great depth of flavor.
So, who am I to complain? Those that know me, know some of my passions center around food, cooking and dining culture. Name a local restaurant, chances are I have dined there. Name a local farm or farmer’s market, I shop there. Name Michelin 1-2 & 3 star restaurants, I have dined there as well. Name any book about cooking and chances are I have read it. In this particular instance, two books come to mind – The Soul of a Chef and Charcuterie. Let me address the first — the proprietor of the restaurant, Brian Polcyn is prominently featured in Soul of a Chef. For someone who is so passionate about cooking and who was trained at the Culinary Institute of America to let so many small details slide at such a crucial time for a restaurant is appalling. Second, for someone who wrote a BOOK on CHARCUTERIE to not offer chorizo on the menu in a Mexican restaurant…absurd.
The website claims “Chef Brian Polcyn’s Cinco Lagos will follow the same high quality traditions as his other restaurants – fresh ingredients, great flavors, and exciting food.” First impressions are so important…for someone who has been in the restaurant industry for so long and at such a high level and for someone who has built a base of “high-end” local clientele to feel comfortable associating his name with mediocrity is disappointing.
Suggestions? Have someone dedicated to cleaning the silverware, put chorizo on the menu and convince your staff that your restaurant is their restaurant. Do all you can to ensure passion oozes from every part of the restaurant from the kitchen to table and connect with your clientele. This does not cost a lot of money, nor does it require Michelin stars…make your customers feel welcome and wanted…make them want to talk about you and share your passion.
This year's Menu for Hope will again benefit the school lunch program in Lesotho,
as well as support the WFP's local procurement initiative, which
contracts local farmers to grow food to supply the feeding program. Learn more at chezpim!
Encyclopedia Britannica has introduced a special blog forum called "Brave New
Classroom 2.0" – there are several well known "Web 2.0/Educational
Technology" scholars (champions and critics) who will be blogging this
week.
So, we tried 