In life, many times it’s the little things that make it all worthwhile. I say that to the lunch ladies in the morning, who laugh at how stoked I am to see that they’re cooking breakfast burritos. (Eggs, potatoes, bacon – they make a special one for me without cheese – for 1.25 w/juice? That’s a beautiful thing.) And I know all of you out there know what I mean when I talk about walking into the faculty room, and seeing a pie, or a little deli spread with a sign that says, “Thanks from the Leadership Clas” (sic), and that feeling you get, like, hey this ain’t half bad. It’s all about the snacks. The best part of almost any in-service is the snacks. Usually that’s all I can think of to say on the little comment sheets at the end: “tasty snacks.” When I was a BTSA adviser, we had a director who always made sure there were snacks. And lunch. And beverages. One all-day training was out on the coast (a whole 15 minutes away) at a place called The Inn, overlooking the ocean. Lunch was chicken Cordon Bleu, merci beaucoup. One of our previous principals, who
Middle school teaching: Five shows a day, 180 days a year.
