How To Use Then And Than
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"If You Can't Be Better Than an N-Word, Then Who Can You Be Better Than?"
Americas elites utilize the divide-and-conquer strategy, and with African Americans, they have found their first target. Centuries of brainwashing have instilled a superiority high in many whites and at the same time placed blacks in less-than positions. I intend to show to what extent Apartheidism and the less-than culture affect blacks in several different environments, such as how the criminal justice system is used to marginalize and criminalize blacks at rates disproportionate to their population. Even the sports world can be more problematic for blacks than for non-blacks. I will present people and events that will show the double standards society has been led to not only accept but to expect, and just how easily we seem to have been manipulated. Most, and perhaps none of which could have been so relatively easily accomplished if the drug of superiority did not cloud our perceptions.
Choice Cuts
“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. K. Fisher on the virility of Turkish desserts . . . Alexandre Dumas on coffee . . . W. H. Auden on Icelandic food . . . Elizabeth David on the downward march of English pizza . . . Claude Lévi-Strauss on “the idea of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.
Never Work Harder Than Your Students & Other Principles of Great Teaching
Is great teaching a gift that only a few of us are born with, or is it a skill that can be learned? In Never Work Harder Than Your Students, Robyn Jackson makes a radical assertion: Any teacher can become a master teacher by developing a master teacher mindset, The master teacher mindset can be achieved by rigorously applying seven principles to your teaching until they become your automatic response to students in the classroom. The more you practice these principles, the more you begin to think like a master teacher. The seven principles are 1. Start where your students are. 2. Know where your students are going. 3. Expect to get your students to their goal. 4. Support your students along the way. 5. Use feedback to help you and your students get better. 6. Focus on quality rather than quantity. 7. Never work harder than your students. Using these seven principles, Jackson shows you how to become a master teacher no matter where you are in your practices. Each chapter provides a detailed explanation of one of the mastery principles, the steps you need to take to apply them to your own practice, and suggestions for how you can begin practicing the principle in your classroom right away. Jackson offers stories from her own teaching practice as well as from other teachers she has helped to show you how each principle works. Teaching is a hard job, but using JacksonÆs principles will help you and your students reap the rich rewards of that hard work. Book jacket.