Hey friends today, we are hanging out at Epcot and today is the first day of the International Food and Wine Festival 2022 I am so excited. We're gonna be going around the World Showcase Trying something from every single booth possible and then just enjoying all the other food and wine festivities They have some entertainment some concerts some really awesome merchandise, and we're gonna try to check it all out Anywho's let's go do this. I Do have to say it is a beautiful day to be hanging out at Epcot trying some unique food and beverage items It's just around 90 degrees out a little bit humid And we're expecting showers later this afternoon because it's Florida and that just happens There are so many new things I cannot wait to try at this year's festival and I'm hoping that we can try a little bit from every single booth Like I said, it's actually very challenging because there's so many different booths out there So we're gonna come up with a little plan and a little strategy how to navigate around World Showcase I'm gonna show you that and then also highlight some of my favorite things about the festival. I Am a firm believer in starting in Mexico and then making my way around But today we are gonna do things a little bit different because all in this section right here There's tons of really awesome food boots So we're gonna still make our way towards Mexico But I think we're gonna start here and then go around and then this way. That's the plan. That's the way And that is my plan and I think it's gonna help us get everything we want to get done I want to try as much as possible.  That's my that's my motto It's more about experiencing all these different flavors from around the world That's what food and wine was created for it's to sample food from all the different countries around the world And we're gonna be going quantity today. We're gonna try to get as much as possible We're gonna start right here at the fry basket right outside test track And they have some amazing things on the menu that I'm excited to try. This is new this year They have a french fry flight. So you get to actually try a whole bunch of different french fries They have sea salt and malt vinegar fries barbecue bacon fries and then a sweet potato casserole fries And I think we're gonna get that seven dollars and fifty cents sounds perfect. Oh my lord They have a salty dog cocktail wasn't expecting that but I might want to get it And here it is the fry flight They got sea salt with malt and vinegar french fries the barbecue bacon french fries And then the sweet potato casserole fries with candy pecan's toasted marshmallow cream and caramel whiskey on it That is crazy and then I had to get the salty dog cocktail because it just sounded so good It's Boyd and Blair vodka with grapefruit juice ginger simple syrup lime on a salted rim And I'm excited a little salty snack to start the day Here we go. We're gonna dive in and I think I'm gonna start with the Salt and vinegar fries first and I think it's like just seasoning on there. We'll find out Oh, those are good. Wow. I love it That is too good. I want to oh the barbecue bacon fries have smoked aioli on it I'm not the biggest fan of aioli, but I'm gonna try it I want something with a little bit of the bacon bites in it. There we go a little bit aioli a little bit That's not bad That's pretty good. It actually tastes like the china soda From club cool. It tastes like the soda. How crazy is that? Now we're gonna try the sweet potato casserole fries with candy pecans We got oh, we got to get one of everything. That's how you got to do it You got to get a little bit of everything on one bite. So a little pecans a little marshmallow. Here we go Take a casserole Those are great Wow If I was to give them a ranking it would have to be sweet potato casserole sea salt and vinegar fries and then the barbecue bacon fries Serious, I'm sure a lot of people are gonna be saying this but it tastes just like the soda It literally tastes just like the soda and I think that's amazing now. I gotta try the salty dog I gotta try the salty dog If we're gonna be doing a little salt savory drink kind of combination today being starting here It's all salty. It's all salty from here Hey, oh, yeah, oh that's good. It's not like super salty either I'm sure it's super salty if you lick from the rabbit There's a salt there it is I ran into my friends and Pete McDevitt right there and you got some french fries Did you try some? Yeah, Preston likes the vinegar one The sweet potato that's how I am so we think alike we think alike well stay cool guys stay very cool It's a hot one today The salty dog drink is like pretty good, but it's not like the best drink you could probably get at food and wine festival I mean if you come here, you definitely want to get the french fry flight. It's well worth it and Kudos to the cast members in there man.  So, you know kudos to them. Great job The fry basket was the perfect place to start and now we're gonna move along We're gonna head to the flavors from fire, which is right next to it and kind of in like on our path that I was talking about And they have some good things there too that I'm excited to try Some of the boots aren't actually open yet, and they're always late to open. Hi friends. How are you? Oh Good good. Stay cool. It's hot out today But yes, some of the boots aren't actually open yet like the mac and cheese boots the mac and eats and then the coastal leads And I'll have to check when the date is that they open but right next door here is the flavors from fire and they have this Amazing Bao bun right here char grilled Asian skirt steak chicken liver aioli pickled vegetables and cilantro. I think I'm all about that I think I like it a lot And here it is I am so excited to dive into this skirt steak and they're cooking up the skirt states right back there So you can actually watch them grill it and it smells amazing over here But this is gonna be so exciting and also I got the bonfire beer I'm very excited to try this bonfire beer, so we're gonna give it a sip first. Oh That's good. That's very delicious. It doesn't taste like fire I don't know why just because something's in the name. I think it's gonna be like that But it's actually very delicious brown it brown ale. It's a really good beer Now I think we're gonna dive in to the bun to the Bao bun And I'm not too sure how many like the chicken liver aioli, you know what I mean chicken liver think about that I don't like aioli in the beginning, but I kind of feel like I need to try it since it's chicken liver aioli. So here we go mmm The skirt state is amazing Yeah, this is really good. I get a little spice in there I don't taste much of chicken liver aioli, but can really taste the Asian skirt steak and it's delicious And the steak is my favorite like this is really really amazing. I like this a lot The steak really packs some flavor in there and it's it's very it's very I wish I could just eat the steak on its own Like I could just nibble on it if I wanted to I mean if they sold it All right now that we got flavors of fire done We're gonna keep moving along and instead of heading directly into world showcase kind of like how I showed you on that Map we're gonna actually make our way over here by figment and then go wrong side and get the boots there And then cut back around and then go that way kind of like a big you a big you The first stop on our little path here is earth eats and it's hosted by impossible And they have a lot of different impossible food items and I really don't eat a lot of impossible things So I really can't tell you like how good or how not good it is But I do have some friends who basically only eat impossible things So they're gonna help me. I'll give a little review for you guys Here it is earth eats and then take a look they got the impossible burger slider impossible meatball Looks like they only give you one meatball, but I might be wrong and then the strawberry freeze Which is a very good looking refreshing drink. I mean look at that lemon and ginger with tea. I like it They also have a alcohol version right there All right, I ran into my friends alley alleywood studios and then Blake Yep Yeah, that's it right there right look at that Because my hand now that's impossible It's pretty good. Yeah, I'm gonna say seven out of ten.  Did not see that coming. Oh the spice comes afterwards. It creeps up on you Very fancy. I would say this is definitely you have to get this, but actually to make it a little bit better. Let's see Oh, yeah, what's this though strawberry? This is the strawberry freeze with vodka. It comes with Kettle one cucumber. Yeah Personally, but this is so refreshing that actually made that very good Now that the impossible business is taking care of now It's time to move along and we're gonna finally head on into world showcase Right there is earth eats and right here is the first booth in world showcase that we're gonna start and it's Australia And they have the grilled sweet and spicy bush berry shrimp They have the roasted lamb chop and then the lambington. Oh, I think I said that right? It's a yellow cake with raspberry filling dipped in chocolate and coconut. That sounds amazing I think I might want to get that. They also have some really good drinks over here Cooper's brewery Pacific parallel. I think I've had all of these before but I've never had the lambington. I Am most definitely getting the lambington I don't think I've ever had it before like I said and I asked and it wasn't on the menu last year was on maybe the year before But it looks really amazing and also another thing that I'm gonna try to do today, which is gonna be a little difficult I'm gonna try to keep all my receipts and then add them up and let you guys know how much I spent today So I think that would be fun But it's really hard to manage all those papers and I'll got a lot of stuff in my pockets But we'll see we might be able to get it done And here it is the lambington. Oh, look at it's kind of sliding look at it's separated Lambington away that looks actually really good. I know when I first got it They gave it to me on another plate and it fell over So I've been trying to keep it like standing up, but it's not been working in my favor So we're just gonna go in for it But look at that this actually looks really good and I'm excited because it's got coconut on it I love coconut. I Feel like this is a good bite right here cuz it has some jam on it a little coconut a little chocolate and the sponge cake So we're going in here That's delicious, I love that Yeah, it's really good. It's really really good Wow I'm all about the lambington. I don't know why I was so nervous I was saying it wrong because it just sounds like it shouldn't be called that the lambing You know, it's not like it shouldn't be called that but Yeah, it doesn't sound Australian. Oh, I mean, it's delicious Street Now we get to the point where you find something that's really good But you don't want to eat it all because you're gonna get a full You know I mean so maybe one or two more bites, and then that's it. We'll move along, but I like it All right now we're gonna move from Australia to shimmering sips and this one has been around since 2018 I like how they put the date on some of the boots to let you know how long it's been around and they have a guava mousse on a sugar Cookie with coconut lime whipped cream. We just had a very delicious dessert Which that one might be probably my favorite dessert so far at the festival I mean, it's it's like the only one that I had but they also have the mimosa flight And this one is a popular one right there Everyone loves the mimosa flight so we'll see what we're gonna get a Big pro tip that I always want to throw out there try to do a festival with friends because it's a lot easier to get a lot More food and try more things so luckily we're here with a group of friends And I don't have to drink all the drinks and I don't have to eat all the food and like say the mimosa flight We're all just gonna you know grab one and enjoy and try it Here are the shimmering sips here and this is the mimosa flight now This is a popular returning one this year and everybody loved it has a little bit of a tropical mimosa a key lime Mimosa and a blood orange mousse and I remember I think last time I got them mixed up I switched them up But I'm pretty sure we know this is tropical and this one is the blood orange and like I said This is a real popular returner right here. This is a festival favorite Here we go Cheers to mimosas Oh It's like Sunday morning like Sunday morning Yeah, very refreshing good You like the key lime one though. Yeah I love this one. This is a tropical one. Yeah, you don't like the blood orange that much though Yeah Yeah Superior mimosas See, I guess a lot of people are hating on blood orange today. No, huh? I'm pretty sure everybody agrees the blood orange is a no I mean, I just think the other ones are just way better or superior like she said Now we're gonna move along But it looks like we've come across a couple more stands that aren't open yet Hawaii right here and then the noodle stand isn't open yet So so far we've seen four different stands that aren't open yet Kind of makes me a little sad because I really love the Hawaii one. Oh, man That is such a good one too, but now I guess we're gonna keep going and I think Mexico's next. Oh, and then the Bruin wing can't forget about the wings Wait a second. I almost skipped over one of my favorite Boots for food and wine and that's the swanky saucy swine. I'm so happy. I didn't miss this But it doesn't look like they got the porketta today. They don't got porketta on the menu They had the pork rinds. They had the sticky ribs. I might be interested in those and then they also have a pork shoulder wrap Wow, oh man, I really loved the porketta last time I was here, but I think we should get something at least Last year the swanky swassies the swanky saucy swine swanky swassie sign Yeah, it's a tongue twister But they had this amazing porketta that I loved and it's not here this year It had really awesome potatoes on it, but I like sticky ribs. Sticky ribs are good Here are the sticky ribs. They look fantastic Sometimes they come in twos and threes it depends on the size of them and then Blake you got The Bloody Mary the Bloody Mary and I was not expecting it to come either in the jar or with bacon You're gonna keep that. I know it'll end up in my yeah You're gonna have to go wash it and then shove napkins in it and then put it in your purse. That's what I do It might have a little kick to it It looks good it has a kick. It has a kick. Oh, it has a kick We're gonna dive into the ribs and we got Ryan with us now for love of the theme parks. Are you excited? I guess cheers to the ribs cheers. Thank you. Cheers to the ribs What happened No, this is not bad at all. That is like a definite I mean that's like the definition fall off the bone right there. I wasn't expecting it, but you like it, right? You like them Yeah, no, it is really good. Yeah soy glazed. I know I know yeah It's like hanging and I thought it would be just like straight-up barbecue. Yeah No, and you can see the grow marks down right here because they're grilling them right there right on the grill Thanks guys ribs were fantastic amazing Even though I love my porchetta and a lot of people say porchetta But I'm from Northeast, Pennsylvania and that is porchetta to me Even though I love that the ribs are actually really good Nice addition to it. They're not overly saucy, which is something really cool Especially because you might have saucy fingers when you're walking around a festival And now I think we're gonna go from ribs to wings because we're gonna go to the brew wing in the at the odyssey That's up next This is a very good break because it's actually indoors so we can get some nice AC and It's wings and brews. I mean brews and wings and it's right over here at the odyssey And this is where the Epcot experience used to be which is now gone It feels great to get out of the heat, but holy moly it is so hot out today I am sweating up a storm, but that's food and wine. It's giving me the food and wine vibes and The wings are they did add an additional flavor this year And it's the the peanut butter and jelly wings kind of and that you can get wings like this at steakhouse 71 But I'm excited to try the ones here and then they have a nice little beer flight and some fancy Brussels sprouts Little fancy Brussels sprouts Here they are the sticky wings with peanut sauce and grape jelly and they look good And they don't look like the ones from steakhouse 71 and then the crispy brussel spouts I don't know why I have a hard time saying that crispy brussel spouts I do have a hard time saying it and then I've got the beer flight And the reason I got the beer flight is because of the unique flavors that they have in here a lot of Like fruity beers they have pineapple vibes blonde ale They have a watermelon wheat ale, and then they have a blood orange IPA. So this all looks good I know right? What do you want? Are you team flat? I'm a team flat mostly. You team flat. I'm team flats too. Oh, they are sticky Yeah, they're very very sticky wings. All right. You ready? Let's go. Let's do it That's not bad I feel like it's just coated in peanut butter. Yeah, it tastes like a lot of peanut butter A lot a lot of peanut butter Lots of peanut butter. I don't taste any jelly in there. I mean there's crushed peanuts on there I think I would try the traditional wings better. I think I would like regular buffalo wings I mean, it's really cool. It's like kind of gimmicky, but I Don't know. I mean I just really taste a lot of peanut butter. I don't know I Mean if peanut butter and jelly is your jam then you're gonna like these Do you like what I did there too? Peanut butter jelly jam. I mean you're gonna like these wings. I'm I know I'm not funny I try to be I did that on purpose Ryan's favorite thing at the festival last year were these Brussels sprouts these exact Yes, usually minus the sauce on top we go Brussels sprout time. Cheers. Cheers. No soggy Brussels sprouts Wow So you agree now. You don't they're still the same They're the same as last year. Yeah These are not as fresh as I had last year, but also it's been like 10 minutes since we got it So like I'm excited. I mean I take your food and wine stuff serious, especially the Italy booth I yeah, well, don't don't get me started on that. Yeah for 10 minutes. You guys you have a video though for it, right? I do have a video about how the Italy booth is the worst booth anywhere Yeah, but I've been I've been told we see which I put out that video today, but I've been told that they brought the prices a lot Okay, well, we have to check it out. You guys got to check out his video for love of theme parks I'll put the link in the description, but the Italy video is hysterical Now we got to get to the beer the beer business. I'm gonna start off with the pineapple one I think give it a little sippy here. I Could have finished that but I did it And now we're gonna do with a watermelon weed ale This one I'm excited for That is good watermelon weed ale amazing and now the blood orange IPA Watermelon weed ale all the way blood orange number two pineapple number three Seriously, all of the beers are pretty good, but I really love this watermelon weed ale That's like that's my favorite out of all of it I would definitely get a bigger version of this and they all sell them individual so you don't have to get all three All right, it's time to make our way back out Yeah, the world showcase back out to the heat, but the wings are really good I think I should have gotten just the regular wings the peanut butter and jelly ones were they were okay But only if you really love peanut butter and jelly, but the beer flight was phenomenal the beer flight was so amazing I loved it. I love the watermelon weed ale and now we're gonna make our way to Mexico and Lacava has a special Thursday drink like a special drink for food and wine that they only serve on Thursdays And they're already sold out for the day, but luckily they made one for me so I can come show you guys So I'm so I'm so excited to show you guys that Since we're gonna be heading to Lacava to get a special little margarita I don't think I'm gonna get anything at the Mexico booth here because they're technically the same thing But they do have a lot of interesting things here including some new margaritas It takes two mango margarita a blood orange char margarita, and then they brought back a couple of their favorites I wouldn't mind trying the barbacoa, but I feel like the the margarita I'm gonna get at Lacava is gonna be pretty good enough, but still a lot of good stuff Now we're making our way into Lacava and like I said, they have a special drink and it's basically a cold brew coffee cocktail But with tequila and coffee two of my favorite things coffee and tequila And I'm so excited to try it and they make it in very small batches and it's only on Thursdays So it does sell out quick so we're very lucky that we're gonna be able to show you guys this today And I'm just excited like like I said coffee and tequila best of both worlds So what I've been told the cold brew coffee cocktail is basically Brewed with tequila like it's literally like coffee over I mean tequila over coffee grounds and it's called the cafe no se I think and I'm just excited to try it So we're gonna head in Wow, and here it is doesn't that look amazing. I am so excited. Oh my lord. That's me Look it. That's me. I Just noticed that I am so excited. Look. There's a picture of me on there. Oh my lord. I am I love it. That's a great one. Well, thank you guys Just take a look at this. I am so excited when they first showed me it and I had my picture on it I literally just got so happy, but this is amazing. What a perfect combination Coffee and tequila. This is the way a cold brew coffee cocktail 36 hours and I love it right here is everything that comes with it. I am so excited to try this. This looks unbelievably amazing It is so pretty. I don't want to ruin it I don't want to ruin the pretty picture on top, but I have to give it a sip. I have to try it. Oh That is so good. Holy moly. I Love it can really taste the coffee not too strong on the liquor though Like you I mean it is very strong on the liquor Let me tell you that but you can't taste it and that's the good thing about it. I love this Seriously, this is the highlight of the food and wine festival for me right here I am so beyond excited and like so like I wanted to run outside because you know, it's very dark inside La Cava so like I wanted to run outside so I can get some good photos of it And I was just rushing around because I didn't want to melt away like I don't want me on top of the drink to melt away and They said that I mean you can't get your photo They just did that for me today But they plan on changing it every Thursday and adding like a little special thing on top And I just thought that is that is just so special And I think it's only a $25 cocktail compared to the other drinks usually and there was a lot of Mascall in there and tequila and even the whipped cream on top is actually tequila cream Isn't that crazy so much and this is wow And here we are get some more friends cheers, and you've got the cafe nose. They told me time to see what you think Oh, it's not cool, it's all straight coffee That's good, right? It's giving you a little mustache. That's a tequila cream mustache. Where's it? That's the way He knows he knows Make sure you guys check them out. They have a channel too. What's your channel arc adventures arc adventures? I'll put a link in the description too so you guys can check them out, but cheers. I hope you guys are having a great food of wine This is like I said wow So awesome way to hit it out of the park again like I was still my favorite place to get a drink This is officially the only drink that I'm probably gonna be able to drink and finish all day today because it was that good Top top drink for me It has been a long day so far and like I said, we're just breaking world showcase So I'm not sure if we're gonna make it all the way around, but we're gonna try if not there might be a part two and Up next is China China Looks like we got pan-fried chicken dumplings Mangolian beef baobun and then dan dan noodles They also have the by Joe punch which you guys know I'm all about the by Joe So that is really awesome that they have it and the Jasmine beer is always here But I'm not really the biggest fan because it tastes too flowery, but I don't know I don't know what I'm gonna get hot to take a look see Well, I was talked into getting the dan dan noodles Which they said was a little bit spicy you and today I do not want any spice like it is so hot out But I feel like I want to try the new thing and it's basically spicy pork with peanut butter sesame and green onion sauce Well green onions on it, but I'm really excited to try it looks phenomenal Here are the dan dan noodles and honestly, I have been warned three times. They're very spicy. They're very spicy Have fun.  Yeah, it's oh boy. I mean, but it looks good though. It looks interesting All right, I got Jojo. What's up guys to try some of the dan dan noodles with me Dan Dan Dan My roommate's name is Dan. You still have never met Dan. Oh really? Yeah one day you'll meet him. Hi Dan All right, so I'm really bad at scooping. I'm like you apparently I know you're gonna go for it. Cheers It's like spaghetti. Yeah, whoa, I think I don't know hasn't hit.  I might have set you up on this.  I'm okay. It's all right. Yeah. Yeah, whoo, man It does have a little kick to it, but I'm a little concerned with the noodles I feel like they're just like spaghetti like like the sauce and the pork is really good But I mean, it's just literally it's like eating pasta that you can make at home Other than the yeah, you know what I mean? It is a little odd. I understand that it is a little bit odd All right, now it's time to move along. We're gonna head to India and another friend Jackie Super enthused. Are you ready for some Indian cuisine? I guess so.  Did you have the dandan noodles? I did not. I had the bubble tea, which I did not care for So then I went and got the regular milk bubble tea, which is always a winner. Oh The mump bugle. Yeah Yeah, now we're gonna see what we got in India see what we got Maybe something not so spicy. That'll be nice. Yeah Now that we made it over to India. It looks like they've got some good stuff. They have a Potato and pea samosa. They have chicken tiki masal. They have mango lassi Which I don't even know what mango lassi is and then they have a premium lager or Taj Mahali And I don't know. I'm not too sure what to get. You don't know you're trying to get all the new stuff Yeah, so the potato and pea samosa is I guess a new item for this year. It's listed as a new item Well, let's try it. Lassi's not but I've never had it before I'll get the lassi you get the samosa and then we'll try it. Okay, that's a plan. Okay Alright, here it is the mango. I don't even know lassi. Yeah, and then the samosa I feel like I'm confusing this because it sounds like a mamosa Yeah, it's so nice we got the mango lassi which is obviously like a frozen drink and we watched them put frozen I mean chunks of fresh fresh mango fresh mango so nice fancy Two cups kindly. We're looking at two cameras. I know look at that I'm gonna do this without spilling any You see how I did that you got to do it fast. That was good. The only thing is only one cup has all the fresh mango It's okay. Nope. Nope. Nope. I'm making it happen Oh Interesting I don't like that interesting so it's kind of like a mango milkshake, but with some spice and tang in it But it's definitely Interesting It's chunky It's chunky. I love mango. Do you like mango? No, that's why Puff pastry type of a thing. It's like a potato puff. It's a little bit spicy. Oh boy. Oh Boy, did you just put all that silverware in your purse? What are you doing? You taking the silverware? You put it in your purse? I just caught Jackie taking silverware and putting it in our purse. Alert, alert I don't like fork and knife it. Hey, yeah, do you have a fork? Oh, you do look at that. Look at that.  I love it. Okay, thanks. I don't want to get in there with the filling Jackie's like you want to get in there with the filling I don't want to get in there with the filling. There we go. Okay. Samosa Oh I'm good. Yeah, that's pretty good. I like how we had the same reaction like oh wait Surprising yeah, I don't feel a lot of spice. I taste a lot of potato a lot of potato. Yeah There's like peas in there. There's a little bit of like kick spices in like like herbs and spices But not as in like yeah, no heat. Yeah, very good Honestly, like I said, that's better than I thought it was because when I first saw it we especially with those sauce and stuff like that And with the name Samosa like you would think but I would eat that it kind of just takes like a potato hand-pied Yeah, overall this I just don't like it. It's too chunky. I like it. You like it. You're in the chunks of mango Not some not so much for me It was nice meeting up with Jackie and grabbing some Indian food and I ended up liking it a little bit And the Sun is really starting to get to me this super hot out today I feel like the sunburn is just it's sinking in here. I am super super red and We're almost like halfway. I would say not really because we have some other boots, but we're doing pretty decent Now we've made our way over to Kenya and they've got a Kenyan coffee barbecued beef tenderloin served with sweet potato and Corn pap this sounds amazing. I think I'm gonna go with that actually they do have this huge shrimp and the shrimp is actually really good I've had it before but that beef tenderloin is calling my name Another thing I highly suggest doing is making sure you guys drink plenty of water Unfortunately, the water that's at the boots individually are More expensive than if you bought them actually like in creations and stuff like that There are cheaper places to get to Sonny, but you can't get free cups of water anywhere that has a font when service But keep up on the water Here it is the Kenyan coffee barbecued beef tenderloin With sweet potato and corn pop and I'm excited. It's got a little slaw on there But the like the which we call beat just looks good doesn't it? I might be really loving this dish All right now. It's time to try and I'm excited I'm gonna get a little bit of the pop on there the pap the pap and here we go It's good Okay, so I like the sauce and I like the pap but I feel like the meat is just very chewy Like it was very chewy actually. It's hard to cut. It's very rubbery, but like I Kind of like it. Yeah, I kind of like a little bit of everything else except for the main part That's the sad part. I like everything else except for the main thing It actually sounds like there's some thunder in the area. We might get a downpour so we're gonna move along We got to get going I do like I said I feel like the second bite kind of got me some redemption overall. I do like it. It just really wasn't like something I'm gonna be like. Oh, yeah, you got to get it. You know what I mean? Oh Boy did you I honestly got a little startled there when I heard that thunder so we got it. I think we have to move quick To give you guys an idea on how we have traveled so far. We have accomplished a lot We started off right here at these boots right here We went well first we walked in we came here then this way then this way And now we are all the way over here and I don't even know how many boots we hit I mean we we definitely have to be over 10 now definitely have to be over 10 So we're doing pretty good and we've got quite a way. Oh, why did you hear that? Holy moly?  I've got the perfect place to go and get some AC. I could feel raindrops. We got a run Oh, thank you. What's your name? Lily oh Thank you Lily you made my day. Thank you so much. Oh here comes the rain Let's do a picture. Let's do a picture come on Lily was so cute and now it's like it's starting to rain right now We're rushing we're gonna try to make it over to American adventure so we can sit in the AC cool off a little bit And hopefully let the storm go let it pass us let us go Florida 30 minutes 30 minutes. Yeah, we're good And I think the show is 45 minutes long. Yeah, exactly isn't it? It's like 26. It's like 20. Yeah Good enough time We wanted to actually make our way over to the American adventure, but we didn't make it in time So so we ended up here at Regal Eagle Yeah, but it's okay But look you can see it actually like it is storming so bad out there the rain But I think it's all gonna end soon and this is a good spot to seek shelter. You know Look at this. We made the right. We made the right decision to come here.   So yeah Might as well just head in that direction that general direction Here is a look at the hops and barley markets and they have some really good items last year One of my favorite items was the hot beef sandwich now They added a crab slider a fresh baked carrot cake and then the beer looks amazing. They've got coffee hard cider They've got a Kentucky pumpkin barrel arrow a lime weed ale. I might have to get the flight I think I'm getting the flight on here. I mean this is too good to pass up. I Might actually get the fresh baked carrot cake along with the beer flight because that actually looks pretty good But I think they had that here last year All right, here it is here is the carrot cake look at all that sauce there Right, do you like it? It looks really good I'm excited to dive into it and then also the beer flight and I am so excited for the beer flight I'm gonna take my little card out right here And we got the strawberry lime weed ale the pumpkin barrel age and then the wait a second I wanted the coffee one, but I guess it's not included in this they gave me the brewing boom sauce Oh, well that makes me so sad Good news Ali got the coffee cider, but it doesn't look like it though, right? I was expecting you to be really dark, but it's the bold rock Coffee hard cider and I'm from Virginia bold rock ice in Virginia. So I figured I need to try it very good That's what I was thinking.  I'm excited for that boom, but I'm gonna drive right on in and we're gonna do the Strawberry key lime one a strawberry lime one. I'm gonna see if this flight is the best flight of the festival That's okay, that's good, but anything with pumpkin in it. I'm already excited and I think this is the pumpkin one Take my money pumpkin ale all the way right there. Oh, that's got to be that's got to have a high what you call it ABV like that's that oh my lord That's got some oh got some kick to it, but I love it very very good and now for the boom Very good very hoppy. I like it. This beer flight is good. I don't know if it's I'm gonna say it is It's better than the Bruin wing experience I'm really like it mainly because the pumpkin Really takes the cake the pumpkin takes the cake for me and I love it It at this is better than the watermelon weed ale I Was really talking about that pumpkin ale and it is 10% and I was not expecting that Wow to give you a comparison. I think like a Bud Light is like a 4.1 But you know what I mean or white claws are like five so like that is like basically drinking two of those that is a yeah Lexington Brewing 10% Holy moly Now it's time for the carrot cake business gotta get all that sauce right there. There we go a little scoop That's the way actually I'm gonna get a little extra sauce This will actually go well with the pumpkin ale. I still can't get over that pumpkin beer It still blows my 10% but pumpkin and carrot kind of goes together That's amazing That's amazing Dang it, that is amazing Honestly, oh, I don't want to say it's gonna be my favorite dessert because I've gotten a couple of good things That's the best Breece actually has that special brittle cheese and I think my friend Ali's gonna get that so we're gonna move along and hop in line and Go to Belgium and I think Brazil to have over here so that we can kind of split up and try to conquer all you know what I mean Here at Belgium they have beer braised beef served with smoked glutamate potatoes They've got the Belgian waffle with warm chocolate ganache Then they've got the Belgian waffle with berry compote and whipped cream and those are all amazing Then of course they have some pretty cool beers, too They've red fruit ale a chilled coffee not too sure what I'm gonna get but like everything is just amazing here So I mean I might just try the beer braised beef. I mean hey, I think that comes with a waffle I'm a little sad it looks like they ran out of the beef the beef is all gone So we might have to just get regular waffles which aren't too. I mean that's not a bad thing So I think we're gonna get a little bit of the fruit in a little bit of the chocolate And here is a little bit of everything We've got the berries and cream berries and cream waffle and then the chocolate waffle And then this is the cheese bread from Brazil. This is a very popular. Oh, and then there is the griddle cheese From over at Greece. Look it. We kind of have all three booths right here Very fancy a team effort That's the way she's that cheese me did you try the griddle is it good? You know nobody's been doing a meals from a montage at all the whole entire time. They should be counting. Yep We yeah, we've been missing it the whole time We'll go back I want my stamps It's really impressive how you can actually cut this with a fork like that's pretty crazy so Oh, yeah That's good waffles.  That's it right there This is how you cut it. Look at this. It just let it go And just cut like that I ran it to my friend Anna and look it. Hey friends. I have like so happy about this Anna Thank you so much. That is amazing. I love it. That is all the best day ever Enough of the waffle business and by the way, I think I like the berry waffle better than the chocolate waffle. Sorry Blake. Sorry Blake But up next is France we're gonna see what the line is like here Usually this is like one of the longer lines But they do have some pretty amazing crème brûlée and we've made it. We made it a good amount I mean, I have to go back and count and see how many boots we got to eat at But I feel accomplished with today so far, especially being held like held up by a rainstorm The France line is a little bit too long, but we do have some friends. So they're gonna break off They're gonna go get some stuff from there We're gonna move along and get some stuff from there Then we're gonna meet and we're gonna you know kind of like Enjoy a little bit of everything without having to wait in line at each one In the meantime while they're raiding in the France line I hopped over here to Ireland where they've got the fisherman's seafood pie the roasted Irish sausage And the warm chocolate pudding cake with Irish cream liqueur custard, and I'm all about that I think I'm going for it. They're going for the warm chocolate pudding cake. I got you look at this We got the whole lot here. We got some of the little sausage. I'm not too sure how I feel about those Right, but there's the chocolate. That is right there.  I'm a sweet tooth. Wow. This is like this is the stuff This is the stuff right here So we're gonna try a little bit of everything from Ireland, right? Yes. We are you pumped. I am super excited. All right What are we going with first sweet or? Meat sweet or meat meat or sweet meat meat meat meat.  Yeah Yeah Okay, that's not bad.  I've had them before it's very good The onion is what I like the onion lots of onion Now we're gonna dive into this this is the stuff the best part did you clean your fork good? I did all right You're ready. Oh, yeah. Are you sure? Yeah, we don't want any leftovers there There we go Did you see that like My glasses are completely fogged up my glasses are completely fogged up, but I'm going in for a bite. Oh my god Wow It's I can't I can't tell if I like that more than I like the carrot cake holy moly. I Really truly believe we could have eaten something from every single boot today if it wasn't for the rainstorm We could have done totally I I think only we have we have Canada left. Yeah, that's pretty much Literally have Canada left. Wow. We could have told and if Japan didn't close I'm gonna get that I'm gonna get that octopus It's so funny that we left the France line and We went to another boot to get a bunch of different items and they're still not even halfway Well, they're about halfway through here to getting into the French thing. That's a lot Yeah, this will always be the longest line. So if you plan on coming to France hit it early Yeah, oh, yeah, wait, can we get a time check Shannon? 35 minutes Wow I cannot even believe 35 minutes Shannon said but they said go on without us They said go on and we'll bring you a crème brûlée So we'll see if that happens and now we made our way down to Canada Which is probably the last one for us tonight. We did it really We made a full lap all the way round and we only missed one two three four boots And those were because of the rainstorm and Japan not reopening, but we could have totally gotten everything today for Japan Here is a look at the menu in Canada. Of course They got the cheddar and bacon soup, which is a popular the licelli a wild mushroom beef filet Which everybody wants to get and then they also have the audio visual logger Which I think is the same one they had last time. I almost feel like this is a complete like Same menu from last year, but you got to get the filet You guys made it 40 minutes you made it No more teeny glass And would you look at that the crème brûlée showed up to the party? I can't even believe it. They came through what champions and then now we've got a filet. Yeah, Ali came through Yep, so now we got a little filet and a little crème brûlée that kind of matches They're right a little filet little crème brûlée A little filet first and then the crème brûlée Oh wow Always a solid choice right there always The filet was cooked to perfection.  Yes, yeah, I gotta get that get a filet. Here you go. It's the good stuff and now crème brûlée I broke you broke yours. I'm gonna try to like the bottom cuz that's where the raspberry is Oh, they put the raspberry beneath it. Oh, I see it. I see it. Oh We just discovered that they put the raspberry in the bottom of the crème brûlée from France, so here we go Well, that's very good. I like that Do you think the crème brûlée was worth the wait? Yeah, gluten-free crème brûlée. Yes, chef's kiss chef's kiss That's the way like All right now that we got Canada knocked out of the way like I said that completes it We did such a great job and I'm so happy and now we're gonna go out to space ship Earth We're gonna see if they're gonna do a special beacons of magic and the past festivals They've done colors of the wind and they've done The way the rainbow connection, so I'm intrigued maybe they might do something special for food and wine And we're gonna find out so we're gonna head out to space ship Earth And it looks like I wasn't able to make it out front to catch the show at the end of the night It's like beacons of magic, but they did a special Be our guest like Beauty and the Beast one and I'm so sad I missed it But I'm sure I will look it up online somewhere and I had an amazing day So much we got to do today hanging out with a great group of friends and just enjoying the festival so much fun I love these opening days because their memories that I'm gonna have forever a couple of people I was that weren't able to make it here today, and I'm sad like my friends the kingdom crew But they'll be out another day. We'll have some fun, but it was great Make sure you guys check out everyone's channel. I link in the description It was great to hang out with them and let me know what your favorite food was and then also I tried to add up everything that we like how much we paid for everything But because I didn't pay for everything we were doing things as a group, but I did look in my app And I spent around a hundred and sixty dollars today hundred sixty dollars I feel like that I mean we did a lot like we did a lot and it was all worth it So I hope you guys enjoyed the video. I enjoyed making it. My glasses are all now foggy. We'll see you next time I am sun barge. Bye!


What are you gonna do for peace day? I'm gonna volunteer in my community. I'm going to assume good intentions


Hello, everyone, and welcome to the SJSU School of Information Career Colloquia Session. My name is Jill Klees, and I am your iSchool Career Center Liaison. So thank you for joining me this evening. We have the great pleasure to have three teacher librarians representing different segments of teacher librarianship with us for a candid talk about what exactly teacher librarians do. This session is one hour. It is being recorded, so feel free to ask presenters questions throughout the presentation. And you can do that by typing your questions into the chat box. This particular session is going to be done a little bit differently where we're going to have a moderator, and she will be asking the other presenters some questions. So I think it's fine to go ahead and type your questions into the chat box as we're going through the presentation. You're also welcome to share your comments on Twitter using the hashtag SJSU colloquia. And I will type that in here just as well in just a minute when we get started. So I think we're ready to go. I'm going to hand this off to one of our SJSU iSchool two-time alumna and lecturer, Dr. Mary Ann Harlan. So go ahead and take it away, Mary Ann. Hi, I'm Dr. Harlan. I am a two-time alumna. I got my MLIS and teacher librarianship credential at San Jose State in 1999. I was working as a school librarian when I did that, and I worked for as a school librarian until 2008. I came on board at San Jose State University as a professor lecturer in 2010. And about a year or so thereafter that I took over administration of the teacher librarianship program at San Jose State, which essentially means that I sign a lot of contracts and answer a lot of questions and make sure that we're following standards. So that is my role at San Jose State. I'm an assistant professor there now, and I teach a couple of school librarian classes. With us joining us tonight is Dr. Bellercher, who is another professor at San Jose State who also teaches school librarian classes and who fabulously introduced me to one of our presenters tonight. But I was curious to know what kind of your background is if you're working in a school library or if you're not working in a school, if you're hoping to work in a school, what's your situation? And I'm realizing this didn't get updated. So if you could just type in the background, you know, in the back chat rather than even willing a poll where, you know, if you're in the program or if you're just curious about school librarianship. And I see somebody's typing. So, and welcome, Mary. And we just got started. You haven't missed anything, so. Joining us tonight, let me introduce who we have with us tonight. We have Shannon Hyman, who is a, I'm sorry, I don't know how to pronounce that, but she's a teacher librarian at a school in Virginia. And she works in a library learning commons, which I'm sure she will talk to about, looks lovely, that I'm sure she'll talk to us a little bit about what that means and what that means for her day. All of these pictures here, that's a lovely picture of Shannon. And all of these pictures here that we have are of her school librarian, things that are going on in her school library learning commons. We also have with us Lisa Cheddie, who is a teacher librarian at Fredugo Hills High School. And I forgot to ask you guys to put your URLs in the back chat because I'm not live right now, but I will do it once we get started so that people have access to your websites. Anyways, Lisa Cheddie is with us. She is at Fredugo Hills High School, which is in Los Angeles. Lisa is a recent, I think. Certainly she's a recent finisher of the teacher librarian program at San Jose State, and I think she's finished her MLIS now. Thanks. And so she is with us to talk a little bit about what her day is like at Fredugo High School. So welcome, and I thank you both very much for joining us. So I'm curious, before we get started, we're going to take another poll just to give our presenters an idea of where you're at in terms of this, when they're answering questions, which is are you in your first year of library school? Are you somewhere in the middle or graduating? Or are you an alumni like Lisa is? So we have somebody who's somewhere in the middle, and somebody who is in their first year, and that's fabulous, and it's great to have you here. And you now have both of the sites, so that's great. So there's two people in their first year. So welcome, and we're happy to have you here tonight. So we're going to start with the first question, and I think I will let Lisa start this off and then have Shannon answer the question second. We'll start there. And the very first question is, what is it that drew you in to school librarianship? Why are you here? What made you want to be a school librarian or a teacher librarian? So first of all, I'm really happy to be here. Thanks for inviting me, and it's interesting because I kind of fell into being a school librarian when I took a leave of absence and came back and ended up in a position that was part-time librarian and a part-time English teacher. But what made me want to stay and pursue the librarian position as a full-time position is the different focus that you get to have as a librarian. I liked that I could focus particularly on literacy issues and information literacy and technological literacy and working with students. And I could just go in a way that felt a little bit freer because since I don't grade the students, then I could just really hone in on these skills that I saw as so lacking in some of my students and something that I wish I had more time to focus on. And then also, I get to do that in a way that's very collaborative, working with other teachers and helping them implement that in their class. I also really liked sort of the variety of tests that you get to do as librarians. So I've been teaching for almost 10 years at that point. And it was nice to just kind of have a little bit of a change of pace and be able to be involved in sort of more management, more professional development activities, and also just sort of curating programming for students to try to engage with them in different ways. Thank you. Shannon? Hi, everyone. I'm excited to be here as well. And thank you so much for welcoming in, welcoming me in to get to meet some of you and talk with you tonight. I really want to affirm what Lisa was just saying as well regarding wanting to join into librarianship in order to be able to collaborate. The collaborative nature was very attractive to me with other teachers, with other staff members. But I would say also, I'll back up a little bit all the way to my childhood because I'm definitely one of those people that kind of knew what I wanted to do from the very beginning. And I can remember when I was a young girl, I actually used to go up to our treehouse and I would bring all of my books and line them up and just absolutely destroy them by writing little spine labels on them and little places to check out with the little checkout cards the whole nine years.  Although I didn't do it immediately, I talked for about 20 years before I became a librarian and what really drew me to wanting to do that is that exciting opportunity to be able to impact an entire school and really quite honestly an entire district rather than just the handful of students that I would be able to work with, you know, a year at a time. So that was certainly something that was attractive to me. I think additionally to that, I also found it really an exciting opportunity to be able to get a seat at the instructional table in terms of working with administrators, staff and teachers developing curriculum, thinking about our school's goals and our visions for the future of our students and looking at the students as a whole rather than simply at one grade level. So I thought that was really intriguing and I really liked the opportunity to be able to do that and have been given that opportunity in my current position. So I truly do value that. I really also affirm that Lisa was mentioning as well in terms of having that freedom. We certainly have standards and things that we follow and we are certainly people who are quite conscious of data and making sure that we are making good decisions based on what's happening with our students instructionally. But it's also really nice to be able to step away from that a little bit and find out what that whole student is in need of. And sometimes the flexibility of our program allows us to meet those needs in very different ways and can be very formative for them. And I think that's really exciting as well. Thank you. So a couple of sort of common themes that I want to highlight that came out of that is the notion of being able to be collaborative and impact the whole student has sort of been a holistic approach. And certainly that was one of the things that wasn't what drew me to librarianship. It was what made it my vocation and it was the thing that I was passionate about. So I can respect the fact that that is what you're talking about. That item of being having a little bit more freedom and being able to look at a whole school and do the sort of collaborative approach to education that really you're allowed in the school library in ways that sometimes you're not in the classroom. So it's great to hear that sort of those themes emerge and I can definitely echo and support them. So. Mary Ann? Yes. Oh, I just wanted to add something that Shannon said that, you know, it's nice to be able to have that seat at the instructional table but still be a teacher also. You know, it is distinct from an administrative position. So that's something else that I also really liked about it was that opportunity to have that. But still be among the teachers. Yeah, that's really important. And Jill asked a question in the back chat about one needing to be a teacher before moving into the role. And that is really dependent on your state. And then like everything in education, that means there's 50 different answers. It really depends on what state you're in. So in California, you have to have what I have taken to calling a base credential which is a classroom teaching credential. In other states, you don't necessarily have to have that. I'm not sure Shannon, what's the status in Virginia? To answer your question, I can't tell you specifically but I can tell you that I know that you can get your, you are required to get your master's degree as a teacher. And then beyond that, you can go ahead and get your master's degree with specializing in school library science, which is what I've done. So really, if you do that, most people have been a teacher before they are librarians, although I have certainly seen people who have gone through the program, specifically career changers, that kind of thing, and then they have stuck right into a library program without necessarily having that kind of experience in the classroom. But my experience has been, I think it is incredibly helpful to be able to have that. Yes, I would echo that. I, you know, from my perspective as some of the administrator of the teacher librarianship program, I have had a remarkably difficult sort of relationship with California requirements of having that teacher credential first. But our program is built on the idea that you have it. And my experience with people is that generally better school librarians mean or people who have already had classroom teaching experience. And there's an authority thing, too, where teachers are like, oh, you know what it means to be in my shoes. And that's, I find, particularly helpful. And you might notice that Sinead put something in the back chat. I use this site all the time, which is the 50 state certification requirements. And also, it has links to the state's departments of education, which I need to look at. So it's really helpful if you're from out of state of California that you look at that particular site in order to have that question answered. But thank you for bringing it up, Jill. So one of the things about being a school librarian is that it looks different than being a classroom teacher. It's interesting that we're just talking about that. And your daily activities look a lot different. And I think one of the things that Lisa mentioned is that there's such a variety of different tasks. So I wanted you guys to spend a little bit of time talking about what your daily activities look like. And my guess is this isn't the easiest thing in the world to do, because they probably don't look the same from day to day. But if you had just kind of a little bit of a snapshot. And Shannon, if we could start with you, because you're actually working in a library learning commons just slightly, as I've heard, pretty remarkable and a little different, and Lisa, I know you're working towards that at your site. So I'm going to start, Shannon, and then we're going to follow up, Lisa. Thank you. Yes, to start, I should also say I probably didn't mention this before. If you're wondering my location right now, it's actually, I'm on the East Coast. So it's a little bit later here. And so I'm at home, as opposed to some of you actually being in your workplaces. But I do also want to just mention that we were given a really unique opportunity in that we were able to open our school three years ago. And so I was pulled to do a, oh, thank you. I just saw your information about the video. No problem. That sounds great. We had the opportunity to be able to open the school and basically design the school and develop the school and the culture from the ground up. And so in doing so, I was hired specifically because I knew where I wanted our program to go and kind of community we wanted to build. And it aligned perfectly with what our principal was thinking in terms of a culture of readers in the library learning commons kind of scenario that we wanted to do in our school. So with that in mind, our daily activities are busy to say the least. I would say, I guess I want to ask first, if you think would you like for me to kind of go through what would typically happen in a day? Is that pretty much what you're asking me with this so that I can be a little more specific? Yeah, that's the direction I was going. Okay, great. All right, so in a typical day, the first thing that would happen in our library learning commons is open access checkouts. And that's pretty typical for most traditional libraries. Students are able to come in immediately and take care of any library business they have. Simultaneously, while that is happening, I am also working with a morning crew of students who fully produce a live morning show each day using some pretty interesting and exciting technology in order to do that, including video switching, audio mixing, as well as laptop and DVD interaction, and live anchors as well as special guests. And that happens on a daily basis, and it is kind of frenetic, but it's really exciting to see. And we designed that program in order to be able to build skills in our students that they could continue to apply and use throughout their school careers and then beyond. So that happens first thing in the morning, literally at 7.20 in the morning, and we go live about 10 minutes later. And then directly after that, we move into, oh, and by the way, that is run completely by students. I'm simply just supervising that. So we do some training, and then they run it. And then directly after that, we move into, generally speaking, a few fixed classes that I have for kindergarten, first and second grade. Those are done within our regular schedule so that we can allow our students some planning time. Excuse me, our teachers some planning time, excuse me. And our students then come to me for about a 30-minute lesson in if they're in grades, kindergarten, first and second grade on a rotating basis. That, again, is pretty typical and for traditional type libraries. But in addition to that, what's happening simultaneously at that time are continued open access checkouts throughout the school as well as an open-maker space for our students. And I'll be happy to talk about that later if you would like, but that's been something that has been incredibly successful in our library learning commons. Simultaneously to that happening as well, we have students that are coming in to research as well as to work in small groups. We have something we have called a cognitive coalition, which is pretty much staffed by parents who are volunteering to come in and work with small groups of students and that's happening simultaneously. So that pretty much happens in the very early parts of our day and then directly after that we are moving into what we would consider to be our flexibly planned schedule, which for the most part includes our third, fourth and fifth grade classes, but can also include our kindergarten, first and second grade classes as well, depending on what their needs are. So all of those classes are planned collaboratively and then co-taught with the teacher and they are all determined at point of need. So whatever those teachers are needing, we plan that collaboratively and then co-teach it together. Most of our planning, to be quite honest with you, because we're super busy, is done in our pajamas and that means we do it via our Google Drive that we all use and so we're usually opening a doc and planning from that direction. So that's happening pretty much for the rest of the afternoon in terms of instruction in the library learning commons, but again, simultaneously to that going on we also have makerspace happening and students rotating in and out using our makerspace area as well as students enjoying open access checkouts, as well as students researching and working in smaller groups depending on other support personnel that are working in the building. The space is used really to the fullest extent and it is often changing and quite flexible. So meaning many of our shelving units are on wheels and so there, it's not unusual to see that we would move actual furniture around in order to accommodate a specific event or a specific lesson that's being taught. So that's the kind of thing that would happen on a general instructional day. While that's going on in between time, I might also have consultations with specific teachers or grade levels and I might also be working to help troubleshoot technology. We do have an instructional resource teacher, excuse me, instructional technology resource teacher who comes to our school only once per week and he actually shares five other schools. So that leaves pretty much the balance of a lot of kinds of technology troubleshooting and also training to a certain extent and integration to me. I see a question from David or a point of David to tell you about how we manage some of that movement in the library learning commons and that is a key. Everything is done very intentionally and very carefully planned in terms of a movement in and out of our library learning commons to control the chaos as best we can. One of the things that we use and have been very successful with are wristbands and they're the wristbands that you probably have seen for things like Live Strong or you know other kind of inspirational saying type things but we purchase them with our library learning commons name on them and we have green ones that our students use if they have any kind of library related business so basically the way that works is at the beginning of each year I give each teacher a certain number of wristbands depending on the number of students they have in their classroom as an example if they have you know somewhere around 20 to 25 students in their classroom they'll probably get about four wristbands per class I do the same thing with our purple wristbands which are intended for those students who will be using our makerspace area. Basically what this does is it helps manage the number of students who are coming at any particular time it also gives us a quick look when students come in the door of why they are there first of all and also it confirms that they have permission to be there. If they don't have a wristband on it's probably because they are a wanderer and they might be actually heading down to the clinic but thought the library learning commons looked more fun and so they you know hung out with us so it kind of gives us a quick little management thing without me having to stop instruction or my assistant having to get up and check on what's happening and it helps us to be able to manage the space a little bit better. I found that the wristbands have been a little bit better than some other things that I've used in the past such as you know the necklaces and things like that mostly because I saw them about the high school they're cooler for our older kids and so they do actually really like that and coming from which I haven't mentioned coming from a middle school that's where I came from before I opened the school wristbands are really something that seemed to work pretty well because they stayed on and didn't get lost but if you're concerned about that you know the other thing that we do is we have we use a Google sign-in that we have that's just basically a Google form and that also has some accountability attached to it to let us know who's in the space at any given time and it allows us to be able to keep data really easily and be able to check on where people are in the building to make sure that everyone is being safe so in addition to all those things during the day like I was mentioning we would have consultations as well with different staff and teachers and I'm also part of our administrative team. I know Lisa had mentioned too about that seat at the table being unique for us and that we can be teachers while we are also working in a bigger leadership role and that is the case for me I'm very fortunate that I'm actually considered part of the administrative team and that I am the instructional connection for them so I'm sort of the liaison for instructional the instructional piece whereas our associate principal is sort of the liaison for discipline kinds of things that are going on and then our school counselor would be sort of the student advocate kind of avenue anyway together it really does seem to work well but that also is a portion of my day is meeting with them and we meet once a week to talk about the school as a whole and bring all those pieces together and make sure that we're aligning with our continuous school plan. I'm also part of our school leadership team which means I meet with grade levels and department chairs and so again just keeping all of that aligned is part of my job as well. In addition to all those things on a daily basis we would also be very busy planning on event type things like author visits, reading incentives and that sort of thing and then on top of all that of course would be just keeping the space running logistically and by that I'm talking about collection development, making sure that we have things processed, processing interlibrary loans, taking care of any email requests that are coming through that sort of thing. My job, I see the question is my job 12 months. My job is not, well okay I'm not paid for 12 months but I, so I do work pretty much the same contract as the teachers I do work a little bit later and come in a little bit before really I would say a total of about two weeks difference in that but I would not be truthful if I did not say that I work quite a bit more than that throughout the summer in planning and meeting with the principal and I find that to be quite valuable because again I know that I'm aligning with what our whole school plan is by being able to do that. Thank you. You are remarkably busy. I knew when I asked this question that this was going to open up a lot of something, a lot of like oh my gosh look at everything that has to be done during course of the day because you've got a lot going on and it's really super impressive. A couple of things I want to mention is that the idea of starting a new school and this is a good way to lead into Lisa because she's coming into an environment which is a little bit different sometimes but the fact that you have this opportunity to sort of kind of start in a new school and build a program which is always super exciting. I've done that before but it really does kind of open up these amazing opportunities and you have taken such advantage of it and have such an amazing, rich program. It's great to hear it articulated and sort of described because that is what we all want to have happen in school libraries so that was great. Thank you. Lisa, one of the things that we did is we wanted to have an elementary and a high school or primary and a secondary school librarian so Lisa actually works at a high school library, might look a little bit different. It's definitely a program that she's coming into which means there's probably tradition and those types of things that impact the way she works but if you could kind of take a little bit of time to describe your day that would be great. Yeah, absolutely. I think there's actually a good amount of overlap I think with what Shannon has already talked about but I think I'm going to talk a little bit more generally because my days, I feel like my days may vary a little bit more based on scheduling and teachers coming in and how we do our, sort of how I manage my calendar. Also it is very different coming into a school that has a, that is a very old school with a very established faculty that has a very set way of doing things and where sort of the politics of the school are already established and it's been a challenging school as far as budgets and some administrative issues we've had but you know, in the library I kind of, I'm very fortunate to be at a school that allows me to basically kind of do what I want and experiment in Chinese things so I'm very thankful for that. So the day usually starts out with students coming in using the library before class and a lot of my time is sort of broken up by students coming in individually and I think maybe there's more of that in high school. So I don't have an assistant at my school so I do everything from you know, the physical checking in and out of books to troubleshooting on the computers to the whole curriculum design and collection management items. So how I design that up varies for me from day to day and from each week depending on classes that are coming in and so initially when I started there I had a lot more time because there weren't a lot of classes coming into the library because they didn't have a librarian for about almost a half a semester before I started there. So mostly I'd be helping individual students using the library, using computers, a lot of them just typing, printing papers, I've started by inventorying my collection and working on collection management would be a lot of my day as well as developing lessons and developing online resources for students and for teachers and then sort of targeting and marketing the library to the school and to the teachers to get people to come in to the library. So that's sort of a different aspect that I think Shannon, that seemed kind of built into the school design which was really great whereas I have to sort of build or reinvigorate the program that was there. So you know the link to the website is somewhere in there and that can kind of show what I've done as far as building that online presence for the school. A lot of my work is really focused on getting the students ready for college level research and so in recruiting teachers to come to the school or to come to the library, I, you know, I was able to use those tools to go to the department meetings individually and it took about a year, year and a half for me to kind of get a core group of teachers to come in on a regular basis to do research lessons and collaborate with me. So that's been exciting seeing that develop. So my day-to-day like today I went in, I taught three research lessons with classes. I'm doing a series of research lessons with one of the science teachers and in between that during lunch students are coming into print papers, check out books. During lunchtime I hosted the book club meeting and got to chat with those students and in between filming all those sort of other emails and teacher requests for scheduling time and videos and resources and that sort of thing. So sometimes my days are very depending on the time of the semester, it's very much teaching and helping students with research and then other times when it's much slower I focus more on reading the collection and I've just been trying to make the collection more accessible. We have, you know, books, the school's been there since 1924. So we have books from 1924 in the collection, so it's interesting going through and doing that and then of course there's fundraising and programming and that is part of your job that you may not realize is part of the job when you go an hour, depends on the school. So I do spend a lot of time trying to find ways to raise money so that I can buy books and that kind of goes hand in hand with the collection development and I know Dr. Lawshere is here and in his class I created some wonderful sort of propaganda, sorry I think my computer kind of cut out there for a minute. And so my, actually the past two years have been advocating for expanding our computer lab, expanding the collection and raising money for those things. So I've been in sort of grant development mode also in addition to collection development. So those things sort of feed off each other and you kind of fit those things in between all the questions of the students coming in and eating out of their papers or finding books or checking out books. And so I feel like my days are a little bit less structured than what it sounds like at Shannon School but it all sort of happens, you know, as you can kind of fit things in. And then I try to do a lot of programming. I bring in authors and our local poet laureate comes in to do creative writing workshops and things like that. So that's, I think I've kind of touched on everything that I do throughout the day and just continually developing those resources and trying to, you know, right now still trying to build a program, a school-wide program of research and information literacy instruction. So I guess I'll open up to questions at that point. So I'm going to direct Jill's question a little bit. So Lisa's come into a library that has a culture of very traditional librarianship and she's been slowly working to sort of change and shift that sort of function there. And a lot of what she's talked about is having to kind of reach out and do some advocacy and then the grant building because you got your MLIS which not everybody does in the teacher librarianship program at San Jose State in which I highly, highly, highly, highly, highly recommend. Can you talk a little bit Lisa about the electives that you took that you think helped make you marketable beyond, you know, the things that you were absolutely required to take? Oh, sure. I mean, first of all, I know the next question and this is something about what I wish I knew when I went into this. And my only answer is I wish I knew everything I learned in the high school program. You know, I really started off not having any clue about librarianship. And so all the teacher librarians, the teacher librarians classes, of course, you know, were things I could incorporate, the only in what I was doing. And I love that the program is also structured in that way. I will say also, you know, the other classes I've taken, I'm trying to think which were the elective classes I took. I remember I did take Dr. Tucker's online searching which I believe is not part of, you know, it's not a required class for the teacher librarianship. Yes. So that class is amazing and has completely changed how I teach research. It's completely, you know, and I was an English teacher. So, you know, theoretically I taught research but this sort of revolutionized my way of thinking about research and how to engage students in research, particularly because so much is online and the students think they know how to do research because they know how to access a web browser. And so it's deepened my understanding of all of that. I also took a metadata class which I found to really help me better understand sort of, again, the behind the scenes of what we're seeing. So much of our interaction with resources is through the computer. And so it helped me understand, again, how we find things, how we classify things. And what we're kind of seeing on the screen, that sort of under the hood behind the scenes look at information. So all of that I think are, I think those are two courses that really helped me try to think as far as what other electives I took. But basically all the classes just really seem to sit together in ways that just always continue to push and inspire me to understand our job on a deeper level. And I think like Shannon was saying before, you know, we go out there and we advocate, our advocates for this sort of higher level of rigor and the larger picture in education for our students as well as what our faculty are trying to do. And that is a role that I didn't expect to have but that I find I really love. And I find that I, you know, I think I'm kind of good at it. So it just seems to be a good fit for me and I really enjoy that a lot and being able to work with everybody in that way and have that larger impact on a whole school. And as Shannon said, possibly, you know, a district, push the district to, again, be meeting those more rigorous standards and deeper understanding of what it is our students really need to be learning as far as technology and information literacy. And somebody has to be sort of the Lorax out there saying, this is what we need. And so now I'm getting into computer lab. It's very exciting. Mary Ann, could I also add something to that as well? Yeah. And then I'm going to talk a little bit. I'm going to answer David's question. But go ahead. Oh, sure. Yes. I just wanted to, again, I totally agree with everything that Lisa is saying about marketing yourself in all of those ways. One little layer of that that I definitely want to make sure that your students and these other colleagues have considered and think about is especially when you're walking into a new situation, whether it be like mine where I, we were building from the ground up or like mine when I was working in a middle school environment in a school that had been established for 50 years. You know, both of those are very different kinds of environments. But one thing that I would definitely say is key to both of them is making that connection to your administrator and taking the time to research your school's goals and their continuous school plan, taking a look at your district's goals, looking to see what the mission statements are, and making sure that every single thing you're doing is aligning with that. That makes you indispensable and quite marketable within not only for your administration but also for your staff. And then, again, likewise with your staff, taking a look at that curriculum, making sure that you're understanding where their needs are, taking a look at their data, see where the weaknesses are on the students, and know that at the same time they're knowing that so that you can actually be a support to what they are doing and a team member, a co-teacher, rather than somebody on the side. It's very hard to break through some of those traditional thinking, traditional norms that are out there. And I know that's one of our questions, too. But, you know, it's very hard to do that without you taking the time to do the research ahead, making sure that you're aligning with those things. If you show that value of your alignment with everything that they need, what their stakes are, then they are much more likely to pull you alongside them and see your value in their needs as well. Thank you. It's funny, we just did this in one of my classes, this alignment between mission and vision and making and standards and what you're trying to do and aligning it with both the library and the school. It's just super important. Dr. Lercher asked about your record space. And I do want to address that, but I'm very conscious of the time at this point. So what I would like to do is to hold that particular question until question four, which is the thing about stereotypes. And then that way, if we run over, we can continue to record, but it's kind of at there. So I want to hold, I want to put a pin in that question. And I definitely want to come back to it, Shannon, but I am super conscious of time at the moment. I think one of the things that's important for all school librarians to consider when you come into the school library is what is it that brought you into the school library? So I wanted to ask this question about why are you interested in school libraries? Are you interested in helping kids explore their world? Frequently, we hear it's B that you're building a level of reading, although you may have heard from both of our presenters tonight that that may shift as you get involved in what you're doing. Is it teaching academic research or building rigor like Lisa just talked about, or is there some other reason that you're interested in school librarianship? So I set a little poll up. You can either do it in the back chat the way we've been doing, because there's so few of us, to kind of keep an eye on it, or there's a little A, B, C, or D up at the top underneath your name, and you can drop that down, and that'll give us poll numbers as well, and then we can see where people are at. But that was, I just wanted you guys to think through that, because I think it's helpful in establishing, you know, what it is that's bringing you into the school library. In the interest of time, however, it's Shannon that's interesting, that building a level of reading, because you are, you do so much, so much more than that. I'm going to move on. Yeah, thanks, Sinead. So this was a question. What did you wish you knew before you started? And let's go ahead and start with Lisa.  I wasn't kind of, you know, and knew everything that I learned in high school before I started. I guess the only other thing is that I wish I knew, I wish I thought of this option earlier, like maybe 20 years ago. I just love my job so much. I don't know if I would have, you know, followed into it if I hadn't gone all the other paths that I had gone along before I ended up in a high school library. But, you know, I kind of wish I was more aware of it, that as a career option. And for some reason it just wasn't really on my radar. Thanks. I fell into it, too, and I feel exactly the same way. Yeah, Jill mentioned in the back, if you've picked D, can you tell, can you kind of clarify what other means? So, and then, so, Shannon, what do you wish, if you can think back, what do you wish you knew before you became a librarian? Well, I think I kind of agree with a lot of the things that Lisa has said as well. I have some funny things that I guess I wish I had kind of known before I had stepped into it, although I don't think there's any going back. I'm kind of like Lisa, I love what I do. I'm very passionate about what I do, but one thing that I didn't know before I started is that in this particular job there's absolutely no closure. It's like shoveling while it's still snowing. I mean, it's just a constant amount of activity as well as a constant amount of change. And that's inherent of this position. I think you have to be open to it, but it's not something that I realized until I was already well into it. So, I think that's one thing that might have been nice to know ahead is that this kind of job is just an ongoing kind of thing. You just really don't get closure on really anything at all. The other thing that I would say too is just I think it might have been more helpful for me to have an idea of the scope of what I would be doing. I think my library program that I was in was an amazing program, and it certainly opened my eyes to what it is to be a librarian or whatever. I'm not even sure what you guys use as the title. We're school librarians and information specialists as our official title. But basically I had no idea the scope of it until I stepped into that pool. And again, that is part of what I love about it, but I think I might have liked that a little bit more. The other thing I think when I looked with looking towards doing this, I think it would have been, I think it would have been a faster transition for me had I already started thinking about looking at education sort of outside of the box. Because that is, as Lisa mentioned before, one of the cool things about being a librarian is being able to look at things from a different perspective. And so I mentioned that because I think that that's been one of the valuable things I've learned along the way is simply being able to see what is working well out in society and figuring out how you can hack that to see what that looks like in a school and how that can benefit your community inside the school. So I think that's one thing I would say. The other thing I would say having been again in a school that was 50 years old and then moving to one that was brand new, if I'm glad that having had that experience, I knew that I would want to, when given the opportunity to buy new furniture and books and that sort of thing, I would want to do that with flexibility in mind. Making sure that I could use as much as I could, you know, in a lot of different ways. So Shannon, you're alluding to a couple of things that's going to lead us right into this question, which is what myth would you like to bust? And it also comes back to the question that David asked about the year makerspace, right? Because it's a little, and the fact that you call yourself a library learning commons, it's a little different. So could you talk a little bit about this in particular the second point that you've just made about thinking about education outside the box? Sure. I think, first of all, I'll just tell you my myths buster things that are definitely sort of my pet peeves. But very quickly, one that I would really like to bust is when people say that it is my library, it makes me just cringe. Because that is the exact opposite of what I see and envision as a library learning commons. It belongs to all of us and it is space for all of us. So that's one thing I would definitely bust out there. Now my students and my community, they know this, but people on the outside looking in, it is something that I think is a stereotype that needs to be busted. Also, the one of our librarians read all day, we wish we got to read all day. That's all I can say about that. But that's definitely a myth. We do not have that luxury. The other thing I would say is that I would definitely want to bust that idea of libraries or quiet places to consume information. And that's where I'm going to jump right into this discussion about maker spaces. Because we do have certain areas in our library learning commons that are quiet and are better for students to be able to concentrate and relax and sort of decompress a bit, but we also have a pretty good hum going most of the day in our areas such as our maker space areas. We basically teach our students that the library learning commons is a place where we have consumers and producers of information. And really, depending on the age of the student, we say it in different ways. The language we use with our younger ones are, we have makers and we have takers. And so your traditional thinking about libraries in terms of checking out books, in terms of researching and that sort of thing is the side where we have the opportunity to take information. So that's the taker part of the library learning commons. And it's a very valuable part of what we do. But in addition to that, we have makers. And that's what we talk to our kids about how it's exciting to not only be able to consume the information or be the takers of the information, but to have the opportunity to create that information. And we have maker space for that purpose. It gives our students the opportunity to explore their passions, to identify skills that they would like to learn and to begin to tinker with those skills and try them out. It's a safe place for them to be able to take risks and fail and then learn through the failing. And because of that and through that, we also are able to give them that opportunity to learn that really all of that that is in their imagination and in their hearts that they are passionate about, it really just doesn't come alive until they have the opportunity to share it. And so that's a big part of what we do with our library learning commons as well, is make sure that we're building opportunities for our students to share what they do. It can be something as simple as at the end of every maker space experience, our students are required to grab an iPad and document their process. So it could be a simple image that they take or it could be a quick video where the student is kind of explaining what they've done and the process that they've gone through materials they might have used, their ethics failed as well as any successes that they might have. And then we take all of those and load those to our library learning commons page for parents to be able to see as well as, you know, the world for that matter. And it gives them that audience that's very authentic and it really helps them to see a purpose in what they're doing. That's sort of the small end of it but obviously we have lots of other opportunities as well for students to share what they've, their experiences have been and that's been a big part of it as well. The last stereotype I would love to bust though is this picture that we all look like that even though she's kind of cute. That's what I'm going to say. I don't think that's true. Lisa, we have a couple more minutes. Do you have anything to add really quickly to that, anything that Shannon didn't touch on? I think she covered a lot of, you know, I think the typical myths. I think for me in the high school there is this idea that like, you know, my only job is to sit there and check books in and out and people just, and I didn't either, you know, have no idea sort of the scope of what it takes to manage and develop a collection and really have a thriving library program and that building of curriculum across disciplines and, you know, the work as the, of being an advocate for the students and for the faculty and, you know, in that sense. So I would say that the main myth that I would like to bust is that we just check books in and out and sit around and read. I saw a great thing about that particular myth, the checking books in and out and why professional librarians have found themselves in that position recently written by Sharon McNameel, somebody David is actually familiar with too. So that's a really, that's a good point because I hear that a lot. We are very close on time and Jill had a question that I think is really important which is the job outlook for teacher librarians and hopefully everybody can stay on for just a little bit for any more questions. I would say the job outlook for teacher librarians as always tends to vary from state to state, it depends. I will, right now California is hiring, we are having a hard time filling positions in California, it's become an actual issue where we've seen a couple of school districts cut the position because they can't fill it, although to be honest, they're not being very creative about how they want to fill that position. They just want somebody who's already got a credential. One of the things that you may have picked up on is that Lisa started her program in the MLISTL program already working in a school library and that is very, very familiar at the San Jose program. I would say 70% of our students are already working in a school library and they're trying to like fill in and get their credential. We're noting that there's a need in Virginia, New York is hiring right now, Illinois I know is struggling to fill positions. So right now there's a little bit of an opening for it. A lot of this has to do with the ways we market our role. Shannon spent a lot of time talking about her learning commons makerspace and sort of recognizing that basically what we're talking about here is that you don't sit in the back corner of your library and read books or, you know, fill out invitations to your daughter's birthday party because you just don't have time to do that. You have to be on your toes and you're working all the time and you've got kids coming in and you've got teachers coming in and you're teaching and you've got kids making, you know, creating and making and posting school-wide video announcements in the morning or you've got, you know, kids that are frantically trying to finish up their IB project or all of these things and so you're always very quite busy and I think as more people understand that that's our role then the more jobs there will be available to us. The more people who think that our role is to sit in the back corner and read books then the less jobs will be available to us. But right now the outlook is good so it's something, you know, to kind of keep in mind but it does, it switches a little bit. Allison has been saying in the back chat that she's gotten MLIS and has come back to get the teacher library in credential. I'm seeing that happen quite a bit as well. So it's 6.31 so we're at an hour and I would like to make sure that everybody got their questions answered. So I'm going to stop talking now and see if there are any questions. I want to thank both of you. I know it's late for you Shannon, it's 9.30 and Lisa I know you're probably like, oh I'd like to have dinner sometime soon but thank you very much both of you for coming in and talking about what it is you do every day. It shows such a wide variety and how spectacular this job can be because it really looks different in every place and every way and every day. So thank you so much.


As the organizer of this protest, what are your comments about the recent events with the Freddie Gray incident? Well, I think it's an outrage what happened to Freddie Gray, and I think that's where we need to start the whole conversation. People want to talk about lawlessness and violence, but the lawlessness and violence started with the government, with the representatives of the government, the police officers who severed the spine of Freddie Gray. And by not acting swiftly to indict these officers, we created a situation where people are feeling unheard and their rights being trampled upon. And it's just a reflection of, you know, many more incidents than Baltimore that have caused this outrage. So what are you all trying to accomplish by this protest tonight? Well, the protest tonight is just to show that not everybody in America, you know, goes along with the narrative that's being run in the mass media, that it's a bunch of thugs and criminals running the streets. We want to show solidarity with the people of Baltimore, the protesters, and with the family of Freddie Gray. What is the turnout expectation for tonight? It's difficult to say, but we do think there'll be over a thousand people, maybe quite more than that. But we put out the call just in a day or two. You know, we've gotten over a couple thousand RSVPs on Facebook as an indication of the interest out there. So we've heard that the protest tonight is supposed to be peaceful and nonviolent, but how can we guarantee that that will happen? Obviously, the one in Baltimore has not been that way. Well, I mean, from the standpoint of as organizers, we definitely are calling for a peaceful protest. We're not trying to encourage any violence. We're not going to be encouraging really any disruption. We just want to air our concerns, we want to gather up forces in a public display of solidarity and protest in opposition to the state of things in the country right now. So as far as guarantee, I mean, I can't guarantee anything, but we'll do whatever we can to maintain a peaceful protest and definitely encourage that from the podium. Do you personally think it will be peaceful tonight? I do think so. I don't think we have any reason to believe it won't be. We just had a march in Roxbury last Saturday, the 18th, and that was very peaceful. There was no confrontation with the police and no arrests, and we hope for the same thing tonight. Great. Thank you so much for your time. Thank you.


Where do I begin? Where do I start? Got a feeling in my heart that I want you to feel Cause I feel so real so I do it for no reason, I believe in Make it for a switch in the pace Right simple, wanna make an impact Dimple, wanna make you laugh Freakly symmetric, limitless, effortless Why do I focus on luck when I have all the answers The questions I ask, just the next Home is where we be, I'm with you and you with me Wonder closes, another opus Keep it steppin', now that's the key Gotta slow it down, now I can breathe


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