The Virtue of Temperance & Becoming "Idea Chocolatiers"
Mrs. Hillary Short, the Lower School dean of faculty, spoke about the virtue of temperance at our last opening ceremony for the month of November. She compared using temperance when making decisions to the process of tempering chocolate. Mrs. Short encouraged the lower school students to be what she called “chocolatiers of ideas” when they practice temperance.
Tempering chocolate involves bringing melted chocolate to specific temperatures for a certain amount of time in order to create candies that are shiny, smooth, do not melt easily, and snap pleasantly when they are bitten into. Taking the time to temper chocolate leads to the best results.
Mrs. Short told the Lower School students that they could use the virtue of temperance to become “chocolatiers of ideas.” She said “We are exposed to so many ideas throughout the day. We hear ideas from our friends at school, or read them in a book or magazine, or we see someone in a TV show or on a YouTube channel share an idea. Often these ideas are presented as fact, truth, a done-and-done deal. But our job as idea chocolatiers is to slow the process down and temper that idea. Let’s practice temperance by holding the idea for a while, stirring it around, and generally learning more and thinking more on it. Then we can determine if it is good enough for our finest chocolate.”
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