全て、子どもたちのため。Everything we do is always for our children.

こないだ「有機の匠講座」でいい話を聞いてきた。

天童市で有機農業を長年やられている森谷さんの米作りについてのお話。ぼかしの作り方と除草方法。森谷さんは、子どもたちに安心安全なものをという動きになってきているから、私の知的財産を皆さんにお伝えします。と言っていた。

なんて素晴らしい方なんだ。

A little while ago, Moriya-san, a gentleman who has been practicing organic rice farming for many years in Tendo city generously taught us about composting and weed control to help us with our own organic rice farming project in Takase. Even though everything he knows has been hard earned, there was no gate keeping the secrets of organic farming, in fact he told us that if anything he knew could help contribute to a healthier, safer world for children, he was all in.

What an absolute legend.

ある日、この春中学1年生になったニキさんのお母さんから連絡があった。

学校の英語がわかりすぎる。デコボコのおかげで私は引き出しが豊富。一年生から六年間

デコボコに通っていたから、英語がわかるよ。スピーチコンテストのテーマには

「ジェンダー」を選んだそうだ。

Not too long after that, the mother of one of our recently graduated students contacted us to let us know how she was doing at school. We were overwhelmed to hear that not only had she written a speech for an upcoming competition on the topic of 'Gender', but thanks to all the hard work she had done with us over the past 6 years, she felt more confident speaking English than any of her classmates.

中学生向けのオンラインレッスン、ここ数週間の学習テーマは「ステレオタイプ」。

ちょっと難しい話題だったかな、、、、と思ったのも束の間、レッスンを受けている中学

三年生のちひろさんは、それをスピーチコンテストのテーマに選んだ。

Another veteran student of ours has actually entered the same competition, the theme she chose to talk about is 'Stereotypes'. They're both challenging, nuanced topics, but it's not surprising, they're both brilliant, confident young women, and these are themes the we talk about often at Deko Boko Eigo.

これからを生きていく子どもたちが、明るい未来で、元気にそして広い視野を持ちながら自分の意見をはっきり伝えることができる。そのお手伝いのために、デコボコ英語を

はじめたんだった。

It's why we started this classroom. Like Moriya-san, we wanted to do everything in our combined power to help raise the next generation of open minded, confident, and kind people, and it's thrilling to hear that we're making progress.

2017年9月1日に開校し、まもなく7周年。目まぐるしい日々を過ごす現代の子どもたちが、私たちと共に過ごしてくれていることに感謝。最高の仲間たちに囲まれながら、子どもたちはしっかりと前を向いて進み、そんな姿が私たちの背中をドーンとおしてくれる。いつ

もありがとう。新しい大きなチャレンジから始まった今年度。その挑戦はまだまだ続く！

It's been almost 7 years since we opened our doors in September of 2017. We have worked hard to support our students, and organise lessons that provide enriching new experiences for them. It has been our honour to be a part of their busy lives, and we are so grateful to our students, their families, and to everyone in the community who has supported us. This year has brought enormous changes to our classroom, and were still trying to get a handle on how best to forge ahead, but we know however hard it may be, we must take the time to reflect on the support of our awesome community and the amazing challenges our students are taking on, and know that it will always be worth the struggle.

Thank you, friends. Deko Boko Eigo loves you!

Make Way for Deko Boko Rice!・「デコボコ米2021」できました！

9月に子どもたちと稲刈りをし、杭がけで乾燥させたお米が出来上がりました。去年に比べると収穫量は落ちましたが、化学肥料や除草剤などは一切使わず、牛糞と鶏糞、米糠、木酢液を使って育てた「デコボコ米」は格別なはずです。また、自然に乾燥させたお米は「割れ」が無いのだそうです。それも手作業の賜物。

とはいえやはり、土に栄養を与えることはさんなねですので、今年は秋のうちに牛糞を撒くことを検討中です。

コンバインを使えば、刈るのと同時に砕いた稲藁を田んぼに撒き栄養にすることができますが、手刈り+稲藁を使いたいがためにそれはやりません。稲藁は年末に子どもたちの手によって、素敵なしめ飾りに変身するからです。

11月に入ったら「ティータイム」の時間にデコボコ米のおにぎりをいただきます。一昨年みんなでこしらえた味噌をつけて食べる日が待ち遠しいです。

In September, our students helped us harvest the Deko Boko rice and stack it up on stakes to dry. Although the yield was less than last year, we have been assured by our farmer friends in Takase that it will be exceptionally delicious! We grew it without using any chemical fertilisers, and instead relied on rice bran, wood vinegar, and cow and chicken manure. The traditional method of naturally drying the rice on stakes also has the benefit of preventing cracks in the grain. Ah, thank goodness there was an upside to all that hard manual labour!

However, the decrease in yield indicates that the soil needs some TLC. When using a combine harvester, the leftover grain stalks (wara) are sprinkled back over the field and make an excellent fertiliser, however, we hand harvest each stalk, and like to keep the leftover stalks to make traditional New Year's decorations with our students in December, so we miss out on this step. To make up for this, we are considering spreading cow manure over the field this autumn to help get it ready for next year's crop.

In November, we will have a special Onigiri tea

time before class, and enjoy Deko Boko rice with some of the Deko Boko Miso we made 2 years ago with our friend Aya-san. We can't wait!