The creme de la creme of learning
Posted by Lee-Anne Ragan | Filed under Human resources, Training & development, Travel
I’ve just returned from a whirlwind trip around Europe, speaking at the WIN conference in Paris, launching Life Lenses™, visiting old friends and meeting new ones.
I spent one weekend in Scotland, in a tiny village near Stirling, where an old friend Tara Fenwick has started ProPEL, a “collaborative, multi-professional international network to promote research and knowledge exchange in leading issues of professional education, practice and learning”.
One of my favourite memories of the weekend involved cream. Yes cream.
More specifically shopping for and eating it as part of dessert.
I grew up eating one kind of cream, whipping cream and so I found the wall of cream choices that faced me in the Scottish grocery store daunting.
Facing me in the cooler were extra thick Channel Island double cream, clotted cream (so thick you’d need a knife to cut it), extra thick double cream, extra thick single cream and half fat creme fraiche, just to name a few. Richard, another friend who’s British was practically salivating at the thought of imbibing his favourite childhood treat.
So off we trundled, desserts in hand, including the precious cream, which we all thoroughly enjoyed after dinner.
The moral of this tale?
Learning happens in a context. The context can curtail, cushion or expand the learning.
To me cream means whipping cream. Period.
For Richard cream means an endless list of types to choose from, down to the kinds of cows that the cream comes from. (I understand Channel Island cows are particularly gifted at making cream.)
The deeper you dive in the more there is to know.
For the creme de la creme of learning dive deep.
Tags: context, creme de la creme of learning, learning, life lenses, ProPEL, scotland, Stirling University, Tara Fenwick, training & development
October 14th, 2010 at 1:52 am
Ahhh yes, clotted cream is one of life’s greatest pleasures! But not allowed in the US I believe, because it’s unpasteurised.
October 14th, 2010 at 11:17 am
Hi Nicola- I’ve never had the pleasure of trying clotted cream. I found it hard to believe that any cream could be thicker than the one we ate. It was remarkable. Like all the best culinary bits wrapped into one creamy blanket, enveloping heaven. Makes my mouth water at the mere memory.
How did you come upon your love of clotted cream?