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校長ブログ

4月9日(土)に令和4年度の始業式を行いました。感染予防の観点から放送で行いましたが、3年連続のことです。礼儀やマナーを学習するためにも中高生全員が揃った式を早く行いたいのですが、もう少し時間が掛かりそうです。
始業式や終業式の式辞の内容は、入学式や卒業式とはかなり異なります。入学式や卒業式は当該学年の生徒に向けてのことですが、始業式や終業式のほとんどは中学1年生から高校3年生に対して同時に話をすることになり、その内容にいつも苦慮しています。
今年度の始業式では、正しい情報を取り込み警戒しながらコロナと共存するウィズコロナの意識と、終息後のアフターコロナ時代を見据えたチャレンジする意欲について、年齢幅5歳の生徒たちにお話ししようと思いました。
ウィズコロナについては、すでに2年以上にもなるコロナ禍での生活で、かなりの部分が定着していると思われます。実際、生徒たちの学校生活を見ても、そのことが十分に伝わって来ます。大きな声で歌えないとか、家庭科の実習でも以前とは同じようには出来ないなど、制約を受けるところはありますが、全体的に取り戻しつつあることが分かります。

チャレンジすることについては、食べ物の例を出すことにしました。固定観念にとらわれないで自由に発想すること、そして実際にやってみることの大切さを伝えようと思いました。例とした食べ物は「ポテそば」です。
今から7年前の2015年2月に、阪急電鉄十三駅の2号線・3号線のホームにある「阪急そば若菜」で、かけそばにポテトを入れる「ポテそば」という大胆すぎるメニューが登場し、大きな話題となりました。
駅そばというと立ち食いのイメージがありますが、ここは椅子に座って食べる店となっており、少しだけ時間をかけて食べる駅そばです。「ポテそば」は、そばとポテトが別々に出され、熱々のポテトにそばの出汁が染み込むと、想像以上においしいと評判になりました。
阪急そばの客層はそれまで中高年層が圧倒的でしたが、若者達の需要を掘り起こそうと「ポテそば」が考案されたらしいのですが、この発想力と実行力は素晴らしいと思います。今では「ポテそば・うどん」に加えて、客からの要望に応える形で、「ポテカレーそば・うどん」も登場していると聞きます。
身の回りの便利で重宝している物も、多くはチャレンジからスタートしています。本校においても、生徒がチャレンジしてみようと思うきっかけとなるものを数多く用意しています。クラブ活動だけでなく、講習や補習、ボランティア活動など、放課後の充実が特色となっており、生徒の何かに打ち込む姿を楽しみにしているところです。

 

“Challenges”

The opening ceremony for the 4th year of Reiwa was held on Saturday, April 9th. As has been the case for the past 3 years due to COVID-19, the ceremony was broadcast to the students into their classrooms. Ideally, we would like to hold these kinds of ceremonies with all students together, but it seems that will not be possible for a little longer.

The content of the opening and closing ceremonies is quite different from that of the entrance and graduation ceremonies. The entrance and graduation ceremonies are aimed at students of a specific grade, however, an opening or closing ceremony provides the opportunity to address all students from first to third grade at the same time.

During the most recent opening ceremony, I wanted to talk to all students, from those in the 1st grade of junior high school through to those in the 3rd grade of high school about coexisting with COVID-19 while also being careful about making sure the information they have about this situation is correct. I also wanted to talk about the willingness to take on new challenges with an eye on post-COVID-19 times.

Regarding COVD-19, it seems that it has become part of life for the time being as we have been living with it for more than two years. In fact, when you look at school life, all students are now fully aware of and understand the situation. There are still some restrictions and limitations in place, such as not being able to sing in a loud voice, and not being able to do the same things in home economics training as was possible before. However, it is clear to see that things overall are improving.

Regarding the current challenges we face, I have decided to use the example of food. I want to convey the importance of acting and thinking freely without being bound by stereotypes. The example I will use is “potato soba”.

Seven years ago, in February 2015, at “Hankyu Soba Wakana” between platforms 2 and 3 at Hankyu Juso Station, a bold new dish called “pote soba” that includes potatoes in regular soba was introduced. It quickly became big news.

When you think of soba noodles in a train station, you probably think of eating while standing at a counter, but “Hankyu Soba Wakana” is a place where you can sit and dine, so it takes a little time to finish your meal. “Potato soba” has a reputation for being more delicious than you might imagine when soba and potatoes are served separately, and the soba stock has time to soak into the hot potatoes.

Until this new dish appeared, the customer base of Hankyu Soba was overwhelmingly middle-aged or older. It seems that “potato soba” was simply devised to stir up demand amongst younger diners. I think this creativity and how it was implemented is wonderful. I hear that in addition to regular “potato soba and udon”, “potato curry soba and udon” is now available because of customer requests.

Many of the things in our lives that we find convenient and useful start due to the challenges we face. At Shoin, we have planned and prepared a lot of opportunities that give students a chance to take on a challenge. These include not only club activities, but also extra after school classes, supplementary lessons, volunteer activities, and so on, and I am looking forward to seeing our students devote themselves to more challenging pursuits in the future.