Author Archives: esimmeth

About esimmeth

I teach French and English at a public high school. When I'm not teaching, you'll find me reading, writing, cooking, thinking, and possibly compulsively straightening the sofa cushions.

On The Road to Beaune

On a blustery, grey morning, we loaded ourselves into the Schtroumpfette and headed for Beaune, capital of Burgundy. We couldn’t resist stopping for lunch in Lyon, since it was roughly half-way. We once again “took the scenic route” and ended up driving through all of the villages of Côtes-du-Rhone Villages. Once we figured out how to get to the autoroute and how to successfully pay for gas, we were on our way.

summer 2014 260

Olives are a must with a crisp white wine at lunch.

We found our way to a little Bouchon Lyonnaise, a small restaurant that serves typical Lyonnaise dishes, and ordered the kidneys and sausage Lyonnaise. Our server brought us some delicious olives while we started in on a nice white Saint Véran, a taste of things to come.

summer 2014 261

The Salade Lyonnaise tastes even better in Lyon.

Naturally, we both had the Salade Lyonnaise, with crispy lardon (like bacon, but so much better), buttery croutons, and a perfectly poached egg. Leave it to the French to make a salad sinful.

summer 2014 263

This was the extent of our tourism in Lyon.

Our goal of eating Salade Lyonnaise in Lyon accomplished, we hit the road for Beaune. Out in the heartland of France, golden sunflower fields flashed by, alternating with herds of creamy-white Charolais cattle and rows of wheat and corn. A powerful thunderstorm roared through, the sky dark purple and rain beating down in sheets. We would later learn that this storm brought devastating hail to the vineyards in Southern Burgundy, the third year in a row that the crop has been all but ruined in some areas.

Sunflowers and storm clouds.

Sunflowers and storm clouds.

We were staying in Ruffey-les-Beaune, just outside of Beaune, in a gîte (essentially a bed-and-breakfast) operated by a very helpful couple. Our room was decked out in Soutwestern style, complete with sombreros, an actual western saddle, and fake cacti.

summer 2014 345

We felt right at home.

Next, we headed into central Beaune to explore. The heart of town is centered around the Hospices de Beaune, a charitable hospital built in 1443 by a wealthy chancellor as a “Palace for the Poor.” The historic building is now a museum, with a modern hospital just outside Beaune funded by an annual wine auction.

summer 2014 306

The Hospices of Beaune.

On our host’s recommendation, we stopped into the Café Bélèna for a “light” dinner of charcuterie and more white burgundy, followed by a marc de Bourgogne and sorbet floating in crème de cassis. We were not very good at the whole “light dinner” thing.

Beaune isn’t much of a nightlife town, so we headed back to the gîte to prepare ourselves for the packed day of wine tasting ahead. Beaune, part two to follow tomorrow!

summer 2014 340

Beautiful Beaune.

 

Advertisements

Châteauneuf-du-Pape, Part Deux

After a day packed with incredible wine tastings, we decided to get some culture at the Pont du Gard. This incredible Roman aqueduct should have been a 25-minute drive from Avignon, but we took the scenic route (aka, were just a little lost).

summer 2014 217

The “pont” or bridge is actually a Roman aqueduct.

It is hard to convey the immensity of this structure without actually seeing it in person. Its three levels of perfectly-symmetrical arches reach 160 feet high, and it is part of a 31-mile structure that was used to carry water through the villages of the Roman Empire in what is now the South of France. It is an impressive feat of ingenuity, especially considering it was built without modern technology. Seen up close, it is beautiful and mysterious.

summer 2014 216

The pictures really can’t do it justice.

On our meanderings in search of the Pont du Gard, we had passed Tavel, a village that is famous for its rosés, so we decided to have lunch there. The Auberge de Tavel was one of the only places open for a late lunch in the postage-stamp of a village; everything else was shuttered tight against the hot afternoon sun.

summer 2014 242

Tavel is a tiny, picture-perfect Provençal village.

The Auberge de Tavel did not disappoint. The dishes were all exquisite, and just kept coming, starting with an amuse-bouche of crème de courgette with chèvre whipped cream:

summer 2014 228

Yes, chèvre whipped cream.

Our main courses of guinea fowl stuffed with olives and a crispy duck breast were followed by a pre-dessert of crème brulée presented in a perfect eggshell:

summer 2014 230

The pre-dessert-dessert.

Having dessert and wine at lunch means you must also have coffee. And with the coffee came yet more mini-desserts, tiny jellies and chocolates:

summer 2014 231

Things were starting to get a little extreme.

Sitting on the sunny patio surrounded by flowers and trees blowing in a gentle breeze, savoring a local rosé, it was a truly perfect meal.

summer 2014 239

Vineyards in Tavel.

After lunch, we decided we needed to walk it off with a stroll through the vineyards. Some of the best rosés in the world come from Tavel, including the incredible Domaine de la Mordorée, which is apt to convert even the staunchest anti-rosé wine drinkers. We love it and wait eagerly for it to become available in the U.S. every year.

summer 2014 246

We had to at least visit Mordorée, even if we didn’t go in.

Since Drew had already tasted this year’s release, we decided to try something different. We stopped into a tasting room and sampled three wildly different Tavel rosés, from light and airy to rich and robust. Tavel is known for producing rosé wines that are meant to be paired with food and that can even be aged like other French wines, although in our experience they rarely (never) make it to the “cellar” (our closet) simply because they are just too good to resist!

Back in Rognonas, we went for a dip in the hotel pool and shared the lovely, lean “mystery bottle” from Julien at Domaine la Barroche. As the sun started to go down, we were still stuffed from lunch, so we went to watch the Coupe du Monde at our new favorite bar.

summer 2014 202

Café de la Bourse, we will be back one day.

After closing out the bar and the one pizza place open in town at 11pm on a Saturday night, we decided we had gotten the most out of Rognonas and were ready to be off to our next adventure in Burgundy!

summer 2014 254

Rognonas had a lot to offer for a tiny town.

 

Châteauneuf-du-Pape: Modernity Meets Tradition

After two whirlwind days in Catalonia, we were off to Avignon, the heart of Châteauneuf-du-Pape, to taste some incredible wines.

We are both used to traveling in Europe on a tight budget and taking public transportation everywhere. This time, with our goal of getting out into the countryside and vineyards, we decided to rent a car.  Yes, it was a stick shift, as most European cars are, and no, that was not a problem for either of us (my current car is manual). We definitely had our share of adventures with driving in France for the first time, although no accidents occurred!

summer 2014 103

We nicknamed the car Schtroumpfette (Smurfette in French).

After settling into our auberge in Rognonas, a little town just south of Avignon, we headed into central Avignon, a stunning medieval city with well-preserved 14th-century ramparts and the Palais des Papes as its focal point. This immense palace is built directly into a massive rock outcropping, with narrow city streets spiraling outward from its base. We wandered up through 700-year-old streets to take in the view from the palace steps.

summer 2014 106

Sunset over the Palais des Papes.

Feeling adequately cultured, we settled into Cuisine Chic, a tiny bistro tucked into a corner beneath a 7th-century church. Our server presented us with the interactive menu on wireless tablets, providing links to information about each of the wines on the list. Cuisine Chic embodies what I love so much about France: in the shadow of a 1300-year-old church is a restaurant playing with modern technology, and not just in the menu format. The melange of tradition and novelty was equally apparent in the cuisine: our starter of foie gras cured in cognac accompanied with a salad of edible flowers and truffle whipped cream melded traditional flavors with novel presentation and techniques.

summer 2014 109

Almost too beautiful to eat. Almost.

Yes, I said truffle whipped cream.

summer 2014 107

Drew was very enthusiastic about the truffle whipped cream.

We decided we would make it our mission to eat foie gras as often as possible while in France. Mission accomplished for Day One!

The next day we got up relatively early for our tasting appointments in Châteauneuf-du-Pape. The coffee at our auberge was an odd shade of grey, but the croissants and home-made jams made up for the unconvincing brew. Our first stop, Chateau de Vaudieu, was just outside of the tiny village of Châteauneuf-du-Pape.

summer 2014 132

This was not actually the driveway.

We managed to find the place without using GPS, although we did at first turn down what we thought was the driveway but which turned out to be a tractor path. La Schtroumpfette was not amused. This minor detour did draw our attention to the incredible soil the vines were growing out of, or rather, the lack of soil — the vines were growing directly out of huge, jagged chunks of hard limestone rocks. The difference between French and Californian vineyards was immediately obvious — no pampered, fertilized and watered fields here.

summer 2014 134

The vines were growing out of hard chunks of limestone.

When you talk about terroir in France, you are literally talking about rocks. We will discuss this in far greater detail when we get to Burgundy. In the meantime, we should also mention that Chateau de Vaudieu is actually a chateau — a real one built in the 18th century out of the same white limestone the vines were growing out of.

summer 2014 127

The Chateau de Vaudieu is the real deal.

Laurent Bréchet, manager and proprietor, welcomed us and proudly showed us the facilities, once again a blend of tradition and modernity. The original underground cellar is still in use for barreling, but a newer addition houses cutting-edge cement Tulipe fermentation tanks, the first to be used in Châteauneuf-du-Pape.

summer 2014 120

The 18th-century barreling cellar provides humidity and reduces evaporation.

summer 2014 111

The Tulipe tanks provide state-of-the-art fermentation conditions.

The name Vaudieu comes from the original name of the vineyard: Val de Dieu, or Valley of God. The harsh, rocky terrain hardly seems fit for one of the premier vineyards in the world, but these conditions are exactly what makes Vaudieu’s wines so unique and memorable. The large chunks of white limestone impart a creamy minerality and intense acidity to the white wines in particular. The reds are grown in sandier soil for an elegant marriage of varietals with strong tannins and spice. With austere growing conditions and extremely low production, the wines are focused and memorable, the essence of their origins.

Our next appointment was at Domaine la Barroche.  Pulling into the address we were given, we were sure we were lost — we found ourselves in the driveway of a typical village house, with a little garden and someone pulling up on a moto just behind us. No sign, no chateau, no vines to be seen. But the someone on the moto confirmed that this was indeed Barroche, and we followed him into the garage, where Julien Barrot, winemaker and son of the proprietor, ushered us into the facility.

summer 2014 146

La Barroche’s facilities were simple, but the wines were complex.

We climbed down a ladder from the garage to the cave, a simple underground space with several enormous traditional oak fermentation barrels and a couple of newer stainless-steel tanks. While La Barroche’s facilities were basic, the wines were anything but simple. We had stumbled onto a special opportunity: Julien and a circle of CdP winemakers were gathering to taste through all of the Barroche vintages side-by-side, from 2003 to present. There were over twenty wines in all.

summer 2014 149

Julien Barrot setting up the tasting.

The winemakers stood in a circle around the table, spit bucket casually placed on the floor, as they dissected and discussed each cuvée in hushed tones that gradually grew into a party atmosphere. These were wine professionals, but there was a lot of wine to taste, after all. The wines were fascinating. With such a wide range of vintages and cuvées came an equally wide array of experiences, from dark and rich to lean and focused. At one point, maman Barrot brought out a huge sack of sliced baguette to help soothe everyone’s palates. FInally it was time to adjourn for lunch; as we headed out, Julien handed us an unmarked bottle of house-blend white “just for fun.”

summer 2014 153

Drew with the infamous ladder — turns out, we could have just gone through the garage door.

On Laurent Bréchet’s recommendation, we hopped over to Gigondas for lunch, where we found a shady restaurant terrace offering grillades and rustic local rosé, summer in a glass. Gigondas is a tiny mountain village nestled under Les Dentelles, jagged mini-mountains that give Gigondas a unique elevation and cooler climate that is worlds away from the sun-baked quality of Châteauneuf.

summer 2014 171

View from the main square of Gigondas.

While we were in the neighborhood, we stopped into Domaine des Bosquets, the brother winery to Vaudieu, managed by Laurent Bréchet’s brother, Julien. Bosquets is a rule-breaker, offering a wonderfully crisp, almost saline white in spite of the fact that the Gigondas appelation does not permit white wines. A similar attention to quality was evident in the rosé, which provided further evidence that rosé is not “just for girls.” The reds were rugged, like the terrain they hailed from, but with elegant layers of fennel and dark fruit, the result of sandy soil with good drainage. Soil is everything in France — every serious winery will proudly exhibit columns excavated soil and rocks representing their unique terroir. Sun, wind, rain, all contribute, but it is all about the rocks at the end of the day.

summer 2014 191

Domaine des Bosquets, or “the little forests”.

After a long day wine tasting, we were ready for dinner. A restaurant down the street from our auberge was offering an aioli, which in French culture refers not just to the mayonnaise-garlic spread, but to the vast platter of steamed seafood and vegetables which is served alongside it. We weren’t totally sure what all of the things were that we ate, but they were all amazing.

summer 2014 198

I don’t even know what all these things are, but they were all amazing.

After sufficiently stuffing ourselves with seafood, we decided to see what Rognonas had to offer in the way of nightlife. The answer was: one glorious dive bar.

summer 2014 257

Rognonas is a small town.

Rognonas obviously doesn’t get many American tourists. We were definitely a subject of curiosity sitting on the terrace, drinking pastis and trying unsuccessfully to blend in. Evidence of improved Franco-American relations: over ten years ago, when I first came to France, nearly every French person I spoke to wanted to know: What do you think of Bush? What do Americans think of French people? Now, in 2014, we were asked: What do you think of pastis? Do you know George Clooney? You know, “waters?” (Apparently Clooney is omnipresent in French ads for Nespresso coffee machines asking, “What else?”). No, we didn’t know George personally, yes, we (or rather I) liked pastis, our bar tab was shockingly low for the number of demis and Mauresques consumed, and we found our way home happy and exhausted.

This post has gotten extremely long, so Châteauneuf-du-Pape, Part Deux will have to wait for tomorrow! If you are still with me, dear reader, I appreciate you. Here is one last photo for today:

summer 2014 207

If you understand why this is funny, comment on why. If your sense of humor is as dark as ours, you win!

 

Catalonia

Drew and I recently took our first real vacation together in too long. It was part belated honeymoon, part road trip, part food-and-wine tour, and completely incredible. Our first stop was Catalonia in the north of Spain, where we stayed with our brother-in-law Jordi’s family who live about thirty minutes from Barcelona.

drew 292

Jaume, Drew, and Sagra in the family vineyards.

We landed groggy after a 14-hour flight. Jaume, Jordi’s dad, met us at the airport, and we began navigating communication in a mash-up between his basic English and our basically non-existent Spanish (ahem, Castellano). It was a bit tricky at first, especially with jet-lag tying our tongues, but we managed.

We drove south along the windy sea-side cliffs to El Vendrell, where Jordi’s mom Sagra instantly prepared a mid-morning snack of pan tomate (bread with fresh tomato juice and olive oil), delicate Spanish ham, and Manchego cheese. Then we were off to see the sights with Jaume as our enthusiastic tour guide.

drew 305

Cava vines that have been in Jaume’s family for generations.

First we visited vineyards that have been in the family for generations. The grapes are still sold to the local collective, where they are made into wonderful local Cava. A powerful thunderstorm broke out while we were touring the vineyard, with lashing rains chasing us back to the village. Back at home, Sagra made a wonderful paella for lunch, accompanied by a variety of pickled shellfish.

drew 302

Very, very old vines.

Days in Spain seem longer somehow.  Lunch is served late, in our case around 3pm, and dinner is normally served at nine or ten pm.  This leaves a lot of afternoon for exploring. We visited beautiful villages along the coast, each with a different style. Decorative walls and windows dripping with flowers invited one to linger, but we kept moving.

summer 2014 066 group door

Sightseeing with Jaume.

In one village, we witnessed a castell competition, a Catalan tradition in which teams stand stacked on each others’ shoulders, up to eight people high (or more). The sound of drums and flutes signaled the beginning of each castell. A pool of team members dressed in brightly colored tunics and sashes formed a wide base, out of which the tower seemed to grow effortlessly. At last, the tiny angellito, a little child of about 5 years, scrambled up to the very top, thirty or more feet in the air. When the angellito gave the signal, the supporting sides of the castell slid down in layers, leaving a single column of people standing stacked and perfectly straight. The effect was breath-taking and beautiful, if more than a little crazy.

drew 322

A castell six levels high, with the angellito almost to the top.

After a good night’s sleep, we were ready to taste Catalonia. We drove out through the countryside to Cordoniu, the oldest Cava producer. The wines were light and lovely, but the facility itself was just as interesting, built in the Art Deco style with intricate brick and glass details.

summer 2014 084

In the Cordoniu cellars.

For lunch, we stopped at a little spot lost among the vines, with an extensive garden that provided most of the produce and even the poultry served in the restaurant. A rich duck breast with plum sauce and a delicate wild trout both worked nicely with a light local red wine. Sagra and Jaume also insisted that we try the crème catalan, similar to a crème brulée but with an intriguing cinnamon flavor.

Next stop was to visit family in Vilanova. We walked down La Rambla to the sea, then back for a drink and some people-watching. Sagra pointed out several local companies that have closed, evidence of the economic crisis that hit Spain especially hard.  It seems that times are improving, but slowly.

Our final visit was to Sitges, a town perched over the Mediterranean and barely contained by its limestone seawall. Waves crashed over the steps of a church overlooking the sea.

summer 2014 090

The church at Sitges.

The next morning, we were off to France. There was so much to see and do in Catalonia, and we only got a tiny taste of it. Thanks to our amazing hosts, however, we made the most of the time we did have!

summer 2014 101 erin drew citges

One final view of Catalonia.

Candy Caps, Hedgehogs, and Black Chanterelles: Mushroom Hunting on the Sonoma Coast

I can still remember my first bite of a wild Black Trumpet mushroom: rich and dark, almost chocolaty, the mushroom tasted like wilderness.  A friend of my husband’s had foraged for them in the mountains, and I thought that was the coolest thing ever.  Fast forward a few years, and my amazing friend Bobbi keeps trying to get me to go out mushroom hunting with her, but either the weather or our schedules keep getting in the way.  Finally, yesterday the stars aligned and we were able to go out in search of the last of this year’s wild mushroom crop.

There are only a few places on the Sonoma Coast where mushroom foraging is both plentiful and legal.  We drove about an hour north of Bodega Bay to Salt Point State park, over winding mountain roads with precipitous drops to the ocean.  Once there, we loaded up our gear: a large basket, brown lunch sacks to separate varieties, and a pastry brush for field cleaning.  Then we started hiking into the forest up a gentle incline lined with spring wildflowers and a mix of tan oak and pines, ideal mushroom habitat.

We found our first mushrooms just a few minutes along the trail.  Positive mushroom identification is essential if you don’t want to end up losing your lunch, or worse; Bobbi knew what to look for, but we cross-checked with this field guide just to be on the safe side:

406

This guide is as essential as it is wacky.

 

Our first find was a rosy Russula — beautiful, but not food.  We decided to stray off the path for better luck, and Bobbi soon spotted a few yellow-footed chanterelles hiding under a clump of ferns that had been completely invisible to me.  The mushroom season in Northern California lasts as long as the rains, and this year has been especially dry, meaning thin pickings which had already been heavily foraged by other mushroom hunters.  But we kept on in search of more delicious mushrooms!

After several sightings of non-edible varieties, Bobbi spotted a small patch of Candy Caps.  These small, reddish-orange mushrooms are named for their sweet, maple-syrup fragrance.  Once I knew what color to look for, as well as their distinctive scent, I started seeing Candy Caps everywhere!  Our little lunch sack started filling up quickly with sweet-smelling mushrooms.

The chanterelles, meanwhile, were more elusive.  We found a few clumps of small yellow-footed chanterelles, but the real prize, the black trumpets, seemed to have all but disappeared.  Just as we were about to turn back, Bobbi spotted a few growing in a mossy clearing, and once I knew to look for the distinctive trumpet shape, I found a few, as well.  Mushroom hunting requires sharp eyes and lots of patience!

Once back at the trailhead, we reveled in our haul, relatively small but good considering the season is drawing to a close.  I was especially excited to experiment with the Candy Caps with their unique smoky-sweet flavor!

From Left to Right: Black Chanterelles, Yellow-footed Chanterelles, and Candy Caps

From Left to Right: Black Chanterelles, Yellow-footed Chanterelles, and Candy Caps

All the way home, I pondered what to do with our collection: the chanterelles would go in an amazing pasta dish my husband makes with Italian sausage and a cream sauce.  But what to do with the sweet Candy Caps — cookies, pancakes, or a savory dish?

Back home, we carefully washed and inspected the mushrooms for travelers (bugs) and then dried them in the oven (the flavor is supposedly intensified by drying).  The amazing maple-bacon aroma that filled the house made up for the fact that the total quantity shrunk down considerably while drying.

Candy Caps

Candy Caps ready to dry in the oven

After a brief search, I decided to go for a Humphry Slocombe-inspired Candy Cap Ice Cream.  I found the original recipe here, but combined it with a simplified non-custard-based recipe found here.  The result: a sweet-savory blend, closer to toffee than maple, with a distinct earthiness that is the only hint that the flavor began with an unusual ingredient for ice cream — mushrooms!

Meanwhile, the whole house still smells like maple syrup, and I can’t wait to try out the remaining Candy Caps in other recipes.  And I am actually hoping for rain so we can go out mushroom foraging once again!

Where I’ve Been

My last post here was in May of last year.  Eight months have gone by since then, and so much has changed in seemingly so little time.  I accepted a traditional teaching job at a public high school in a small town which required moving to a new home, in a new town, with a totally new way of life.  Farther from friends and family, closer to mountains and vineyards and rural life.  More space to move and spread out, longer commute times.  New challenges at work, and new stress, yet familiar from past experiences.  At times I am homesick for my old life, the easy rhythm I had, the familiarity and comfort of routine carved out over years of repetition.  Looking back over my past blog entries made me remember how much I loved my old life, and made me sad.  But I also saw in those posts a need to justify what I was doing and how I was living, and and underlying craving for change and adventure.  We made the decision to throw everything up in the air and see how it would land together, my husband and I, and we are in this new adventure together and loving the new life we are creating.  It is a slow process, and I must be patient with myself as I sometimes resist change and mourn the old.  Will I continue to post on this blog and make it into something new, or will I let it remain as a testament to my old life?  Perhaps it could become a place to celebrate new discoveries and focus on what I have gained in my new life instead of feeling nostalgia for what I let go of.

 

The Philosophy of Fear, or, San Jose State needs to get a grip.

Most of the conversation about online learning right now is centered around the MOOC.  No relation to the Moog synthesizer, and as Wikipedia helpfully points out, “not to be confused with mook,” MOOC stands for massive online open course.  Basically, what this means is that a college professor somewhere records all of his or her lectures and notes and makes them available for free to the public.  Awesome, right?  The tricky part is that students tend to drop out before completing their first assignment, which is not too surprising given the low buy-in of 0 dollars and the fact that most of these courses, in the current arrangement, do not provide for much teacher-student interaction or support.

Dave Cormier at Skolforum 2012-10-30.JPG

This is what a MOOC might look like.

This is a Moog synthesizer.

 

 

 

 

 

 

 

Recently, despite these criticisms, the California State University system has started to seriously consider adding online options in order to provide access to courses to students who would otherwise be shut out due to budget cuts.  San Jose State is leading the fray, partnering with the local tech start-up Udacity and the educational technology nonprofit edX (the same one whose essay-grading software I criticized last month) to start providing some remedial courses as MOOCs on an experimental basis.  According to The New York Times, these courses will be provided to students at a cost well below the in-state tuition fee and will involve the direct participation of the on-campus professor of record.

And yet, the San Jose State Philosophy Department recently unleashed a scathing diatribe against the idea of offering these online courses, stating that this move was tantamount to “the dismantling of public universities” (New York Times 5/2/13).  Hyperbole aside, I do appreciate their concern.  I see major problems with privatizing public education, or rather privatizing it further than it is already (fodder for another post, another day).  But in this case, the Philosophy department should have recognized its own straw man fallacy.

One of the main criticisms being lobbed is that the course would require professors to provide someone else’s lectures, and thus teach someone else’s viewpoint.  And yet, again according to this article, professors are not required to use the edX materials, which just so happen to have been created by a well-known Harvard professor.  The State professors are free to create and use their own materials, recording their own lectures for students to watch on their own time.  So the issue they are clamoring about does not actually exist.  Straw Man, meet Aunt Sally.

Instead, what is really happening is that a top professor from a top university is offering his lectures, for free, to students and professors at San Jose State.  These lectures are theirs to use, or not use, as they see fit — a gift from one of the nation’s wealthiest universities to one of its poorest.  How is this different from using a chapter of a textbook written by another professor, or even providing an article written by another as required reading?  Can a professor not show a lecture, or segment of a lecture, and ask their students to debate its contents, to discuss the extent to which they agree or disagree with this individual’s view?  What I see here is not a legitimate fear that online teaching might undermine quality education, but rather a resistance on the part of traditional education to adapt to a changing world and a changing student body.  This is a resistance of fear, not of legitimate concern for educational priorities.

And then comes my favorite moment of the article, when I realized that this group of professors is engaging in a spot of academic doublespeak:

“(San Jose State Provost) Dr. Junn said she had e-mailed the philosophy department on Wednesday, the day she learned of the letter, to ask whether anyone wanted to discuss it, but was told there was no need, since the letter was mainly meant to raise the level of discussion” (New York Times 5/2/13) (emphasis added).

There was no need to discuss the letter, as it was mainly meant to raise the level of discussion.  Said the San Jose State Philosophy Department.  Circular argument, meet begging the question.

In all seriousness — the move into for-credit, public online education, is one that must be made cautiously.  There must be careful attention paid to the quality of instruction and participation, the protection of academic and intellectual freedoms, and student outcomes above all else.  But fear-mongering and hyperbole will not further the conversation.  Unless, that is, this was all meant as a high-concept educational activity in which students are intended to identify the various logical fallacies being employed by both parties.  A “teaching moment,” you might call it.  And yet, I have a feeling this letter was written in earnest, a cri de coeur from a group of educators who fear to tread in the future.  And yet, ready or not, here it comes — our state universities can either compete with the private, online schools on their own turf, or they can continue to resist change and allow themselves to lose the race.  I suppose you know by now which side I fall on.