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SPONSORED: Finding students’ interests and passions drive them to explore beyond the classroom. |
For more than 20 years, BP has been recognizing Alaska's exceptional teachers—like Michael Mahoney—through the BP Teachers of Excellence program. Since 1995, the company has honored nearly 700 educators for their dedication to teaching and inspiring students. Nominations for this year's awards are open until Feb. 1; th... |
It all started more than 20 years ago in Ron Doubt's biology classroom at Kodiak High School. For Michael Mahoney, a lifelong Alaskan, something clicked. The class was interesting and funny. Mahoney still remembers it. Doubt was a "great teacher"—one who set him on the path toward a career in education. |
"I just decided then, 'I'm going to be that guy when I grow up,'" Mahoney said. |
Fast-forward to the present, and he is. After two decades at Mt. Edgecumbe High School in Sitka, Mahoney's vision is clear. |
"My job is to prepare students for life," he said. Beyond the lesson plan and the syllabus, Mahoney aims to teach his students how to be independent thinkers and learners, which is why he was awarded a BP Teachers of Excellence award. After a 20-year career at Mt. Edgecumbe, Mahoney is one of several dozen Alaska teach... |
After school, he's the head volleyball coach. During the day, his classes include everything from organic chemistry to biology, environmental science and a class focused on the history of the school. Mt. Edgecumbe, established nearly 70 years ago by the Bureau of Indian Affairs, is a public boarding school that hosts m... |
"It's an amazing program—we have a partnership with the Whale Acoustics Lab at Scripps," Mahoney said. |
Through the program, Mt. Edgecumbe students have access to high frequency acoustic recording packages directly from the Scripps lab. They analyze the high-pitched cries of bearded seals, the whistles of beluga whales, the songs of bowheads and other mysterious underwater sounds. The internship focuses primarily on the ... |
"It's a wonderful experience," Mahoney said. "It's wonderful for our students to have this opportunity." |
Throughout his career as a teacher, Mahoney said, he's seen plenty of experts come into classrooms and lecture students about all the steps they need to take to one day do the work. The Scripps internship takes a different approach. Students are challenged to dive in right away and undertake real scientific study, and ... |
The internship started with a twist of serendipity more than 10 years ago, when a scientist from the Scripps lab happened to be on a charter fishing trip with another teacher from Mt. Edgecumbe, Mahoney said. They got to talking. |
"The next thing you knew, two of us were on an airplane down to San Diego, and that's where the program started," Mahoney said. "From there on out, we've done some pretty amazing stuff." |
After launching in 2006, the internship had just two students. Now there are 18. Even if they don't chose to pursue careers in oceanography or marine biology after high school, Mahoney said, he hopes the hands-on scientific experience prepares them to tackle all the other challenges they'll encounter along the way. In ... |
"I think that's my most important job," he said. |
The key? A big part of it, he said, is teaching to students' interests. Like with the organic chemistry class he started teaching more than a decade ago at the request of two students who had their sights set on a career in the medical field. They came in at 7 a.m., three days a week, just so Mahoney could teach them o... |
Teaching is difficult. Getting students to engage with difficult scientific subjects can be even harder. The key? |
"I think to myself, as long as I'm happy and passionate about what I do, I can get the kids to be happy and passionate in the classroom," Mahoney said. |
It seems to be working. The vast majority of Mt. Edgecumbe students go on to accept positions in postsecondary educational institutions or training programs. Some of Mahoney's former Sea-Tech interns have gone on to study at the University of California, San Diego; some have gone on to accept jobs at the Whale Acoustic... |
Next year, Mahoney wants to do more. |
"I believe in continual improvement, and I try to make sure I learn something new every year, and I do something new every year," he said. |
Winning another volleyball state championship wouldn't hurt, either. |
If your kids are like most, they come home from school FAMISHED. No matter how much they eat for lunch, they're ready for a snack before their backpacks hit the ground. And while snack time can be a great bonding time because they have to slow down at least a little, it's also nice if they can pitch in and make snacks ... |
It just takes planting a few ideas in their minds and the right ingredients in your pantry and refrigerator. It will save you time, help them become more self sufficient, and it's healthier than just handing them a bag of chips. |
Forget the fake "fruit" kind, start with whole-wheat flour tortillas and some filling choices like hummus, cheese, vegetables, lunch meat, or even peanut butter and jelly. Your kids can do the filling and rolling. These also make great portable snacks to take on the go too. |
Using a whole-wheat pita as the crust, they can top it with some jarred pizza sauce, fresh veggies and mozzarella cheese. Microwave for about 30 seconds or broil for a few minutes in a toaster oven, and pizza is served. |
Have on hand plain vanilla yogurt, granola, fruit, and maybe even a few sprinkles (they make even the most sullen teenager smile) and let them layer the ingredients to create their own personal parfait. If you give them a fancy glass to put it in, even better. |
It just takes a few minutes to top baked tortilla chips with black beans, tomatoes, green onions, olives and any other toppings they like. Cover with a sprinkle of shredded cheese and microwave for about 30 seconds. Ole! |
An oldie but a goodie. If you slice up celery (or buy it that way), they can quickly fill it with peanut butter and top it with raisins for a protein-packed snack. You can also switch things up and offer Nutella and peanuts on apple slices as well. |
Do your kids make their own snacks? What are their favorites? |
Bush and Korea: What Next? |
As the new Bush Administration enters office, it will review US policy towards North Korea. Given Republican criticism of President Clinton ‘s efforts to improve relations with Pyongyang, the outcome of this review is unclear. What is clear is that the United States is entering a “shakedown” period that could last seve... |
In conducting its review, the Bush Administration will have to pay close attention to the views of allies, particularly South Korea. The trilateral approach adopted after the review of US policy by former Secretary of Defense William Perry emphasized seeking better relations. It would be difficult to jettison, particul... |
North Korea’s actions may also influence the policy review. Continuing North Korean efforts to engage the outside world, particularly Seoul, and to explore economic reform, while rightly viewed with some skepticism, will make it easier for a new Administration to stick with a moderate approach. Conversely, a tougher No... |
Finally, Republican attitudes will be important. Their skepticism towards Clinton’s policy was politically-motivated, but also reflected deeply-held views. New appointees in the Pentagon and the White House are decidedly conservative and could easily advocate a tougher approach in dealing with the North. This may be re... |
These circumstances present the new US Administration with both opportunity and danger. The opportunity is the US can play an active, influential and positive role in trying to shape a transition away from Cold War confrontation to a more peaceful, stable Korean peninsula. The danger is that it will become a prisoner o... |
The bottom line is, given the history of vocal Republican opposition to Clinton’s policy, the Bush Administration is viewed with some nervousness by North Koreans and many South Koreans. The challenge it faces is to build up credibility with both North and South while making the necessary policy adjustments that will s... |
Following this prescription, the Administration should take a number of steps. It could demonstrate support for South Korea and send the right signal to the North by establishing a Korea reconciliation fund. Such a fund would provide assistance-funneled through Seoul, non-governmental and multi-lateral organizations—fo... |
Above all, the new Administration should recognize that rapprochement is a fragile process and it should do everything possible to reinforce that process. President Kim is threatened by the lack of perceived progress with the North as well as domestic political and economic problems. Chairman Kim Chong-il may not be fo... |
MEXICAN food has become a part of our everyday cuisine in Australia. |
There is a vast difference between the fast food variety bought from chain outlets and the real deal from Mexico, just as real American southern fried chicken differs from that served by the Colonel and a true Aussie burger tastes nothing like the product that emerges from the golden arches. |
While beans and cheese do feature in everyday Mexican cuisine, there are many more parts to the picture. |
A mole is a rich savoury sauce made with bitter chocolate that is served with meat; a combination developed by the ancient Aztecs and Mayans. |
From this part of the world also came peanuts, the all-important corn, vanilla and coconut. |
When the Spanish conquistadores arrived they introduced pork, beef, wine, vinegar and cheese, which were all embraced by the locals and integrated into their cuisine. |
The one thread that runs through authentic Mexican food is fresh colourful ingredients, prepared simply. |
Today's recipe is for the Mexican version of a cheese sandwich, the quesadilla (pronounced kay-sa-DEE-yah). |
Flavoursome and quick to prepare, quesadilla can be served as a light lunch or with a salad on the side for a more substantial meal. |
You can omit the chilli powder if you prefer. |
Blanch fresh corn in boiling water for two minutes if using and remove niblets with a sharp knife. Set aside. |
Finely chop spinach leaves and scrape into a bowl; add cottage cheese and chilli powder and mix well. You can also do this step in a food processor. |
Combine beans, green onions and capsicum in a small bowl. |
Assemble quesadilla on a baking tray: place eight tortillas on tray and spread each with spinach mixture. |
Top with bean mixture and scatter with Cheddar then place remaining tortillas on top. Spray lightly with olive oil. |
Place under hot grill for 4-5 minutes or until quesadilla are lightly browned on top. |
Dice avocado and squeeze with lime juice. Combine with blanched corn or drained canned corn and scatter over quesadilla. |
Drizzle with a little salsa and sour cream. |
Serve immediately with fresh coriander leaves on top. |
Of all the skills we’ve hoped to master, Italian cooking is surely top of the list. |
When we think of authentic Italian cooking, we tend to imagine a banquet table adorned with colourful plates of delicious food, surrounded by an animated group friends and family, eating outdoors among the vines. |
And that’s the magical thing about food—it can transport us to another time and place. |
But Italy will always have a special place in our hearts—and stomachs. After all, it’s the only country on Earth that dedicates a whole course on the menu to pizza. |
The Italians certainly know a thing or two about living la dolce vita and below we’ve rounded up a few tips on how to get a taste of the good life in your own home. |
There’s a whole cultural history behind the passion Italians pour into the craft and ritual of cooking. So the best way to learn Italian cooking is by experiencing it firsthand with experts. |
And thankfully, the timing couldn’t be better. Starting immediately and taking place over the next three Tuesdays, Vancouver Community College has partnered with the Associazione Professionale Cuochi Italiana del Canada and the Italian Chamber of Commerce in Canada – West, to put on an Italian Master Class Series. |
Taking place from 6 to 9 p.m. at VCC’s downtown campus, each session can accommodate up to 16 students, promising an intimate, authentic, and unique class. |
Participants will be given the opportunity to prepare and sample delicacies from various regions of Italy, and will receive a Certificate of Completion. |
In addition to cooking, each workshop will also cover how to recognize and use authentic Italian DOP and IGP products. |
Cooking can be fun! While it can be easy to get lost in the daily grind of preparing meals for the family after a long day at work, it’s important to remember that there is pleasure to be found in the process. |
Baldan emphasizes the joy that the Cucina Italiania Italian Master Class series can provide for amateur chefs, especially those keen to learn more about Italian culture. |
When we consider that a traditional Italian meal consists of five courses, you can see—and taste—the time and passion that goes into every meal. |
While there is no shortage of wonderful Italian eateries in Vancouver, true satisfaction comes in being able to craft an authentic and delicious meal from scratch. |
From the perfect pizza dough, to delectable wine pairings, learning from the true masters can ignite a passion for the preparation. |
While speciality dishes vary from one region to another, the commonality in all Italian cooking lies in an emphasis on fresh, simple, and quality ingredients. By mastering the basics, you can elevate even the most humble of ingredients—without the need for elaborate recipes and complicated methods. |
For this reason, it’s important to take seasonality into account. Italians are experts at incorporating seasonal produce into recipes to ensure that they are getting the very best from every ingredient. |
Consider the divine simplicity of a classic Caprese salad—tomatoes plus mozzarella plus basil, olive oil, and a drizzle of balsamic, equals summer-patio-dining perfection. |
This also makes for a far easier and more pleasant shopping experience, since most ingredients will be readily available at your grocery store or local farmers market. |
In the Master Class, participants will learn about typical dishes from various regions of Italy, since different climates lend themselves to particular cuisine. |
VCC’s senior program coordinator of continuing studies, Claire Sauvé, pointed out that there are certain classifications of ingredients from Italy reflecting their regional authenticity. |
“An even higher measure of authenticity is if the ingredients come from a particular region and have been 100-percent prepared in that region,” she adds. |
Eat! Really eat. After all, it’s as much a part of the Italian dining experience as the preparation. Indulge and savour the fruits of your labour. You’ll be amazed at how much better food tastes when you give it the time it deserves. |
And this applies to beyond the plate. Turn off Netflix, talk to your family, and share with your friends. |
If it sounds romantic, that’s because it is. Look, Italians don’t get their reputation for nothing. |
For more information on learning how to cook like an Italian in the Italian Master Class Series, visit VCC or the Italian Chamber of Commerce in Canada – West website. |
All illustrations by Frank Lepkowski. |
Earlier this year, Kim Kardashian tweeted out that her husband Kanye West was helping her re-do her entire wardrobe. |
This isn't the first time Kanye has lent Kim a helping hand in cleaning out her closet and dishing an assist with his fashion knowledge. Back in the summer of 2012, Ye raided Kim's closet and re-did almost her entire wardrobe. Just a few years later, and he's at it again, this time bringing a "New 2015 vision," whateve... |
The new direction effectively remains to be seen, but we couldn't help but picture what this night of re-organizing, re-imagining, and revamping would look like. With the help of artist Frank Lepkowski—who created those hip-hop emojis that are now necessary in your life—we cooked up several scenarios that we're pretty ... |
Roger Federer admitted “I blew it” after seeing his hopes of a ninth men’s title crushed by Kevin Anderson. |
Eighth seed Anderson produced the performance of his life to dethrone King of Wimbledon and defending champion Federer in a five-set epic 2-6 6-7 7-5 6-4 13-11. |
Top seed Federer conceded he only had himself to blame after snatching defeat from the jaws of victory having been two sets up and then had a match point in the third. But he squandered it with a wild backhand and Anderson made the most of his reprieve with a brilliant, gutsy fightback to reach his first Wimbledon semi... |
The pair produced a four-hour, 14-minute classic and the match of the men’s draw so far this year ended with biggest shock. |
But playing his part in such a memorable occasion would have been no consolation to Federer, whose forehand repeatedly failed him and fittingly handed Anderson the chance to serve for the match at the end of a marathon fifth set. |
Nobody would have predicted Federer’s collapse after he raced into a one set lead in just 26 devastating minutes. |
Federer, who lost from two sets up for the fifth time in his career, said: “It was just a bad day from my side, except the first set. After that, I never really felt exactly 100%. I had my chances and blew them. It’s just not one of my best days. It’s one of those average days. |
And Federer, 36, insisted losing will only motivate him to return to Wimbledon again next year. |
He said: “Maybe the losses hurt more, that you don’t want to be on the loser’s side. |
Anderson halted Federer’s run of consecutive sets at Wimbledon at 34, meaning he only equalled rather than beat his record set in 2006. |
And the giant, big-serving South African also became the first to break eight times champion Federer at SW19 this year. |
He said: “Beating Federer at Wimbledon will be one I’m going to remember, especially in such a close match. As it went on I just kept telling myself this is going to be my day and I’m ecstatic to get through that. |
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