I am writing in response to Nancy Kaffer’s recent article, “Detroit Superintendent Nikolai Vitti to charters: Come at me, bro” on Aug. 23. As the CEO of University Prep Schools, one of Detroit’s longest-standing, nonprofit public charter school systems, I believe it’s time we end the charter school versus non-charter school rhetoric and join forces as community leaders, educators and Read More

In the throes of a debate about how much taxpayer money would go to Illinois public schools, state lawmakers have agreed to provide students more educational options. On Thursday, Illinois Gov. Bruce Rauner’s signature created a program that allows for up to $75 million in tax credit-eligible contributions to K-12 private school scholarship organizations. Under the law, individuals and businesses can Read More

James Duigan is about to release his seventh book, Blueprint for Health ‘We Rise By Lifting Others’ – so reads the much-Instagrammed slogan emblazoned across the windows of the Bodyism gym and cafe in London’s Notting Hill. The space itself – all subway tiles, Crittall doors and luxurious reclaimed wood – is almost exclusively populated by the beautiful and the wealthy in Read More

‘It’s no surprise schools face a recruitment crisis.’ Angela Rayner, shadow education secretary. Photograph: Linda Nylind for the Observer Teachers are more than £5,000 a year worse off on average in real terms than in 2010 – according to analysis of official data showing the effect of years of pay restraint on the profession. With millions of children returning to Read More

      Ingredients 200g of Moinmoin mix 140g of grated Cheddar cheese 30g of grated cold butter 20g of finely chopped fresh Rosemary 1 levelled tablespoon of Baking powder 50ml of Milk or Water 1 beaten free range or organic egg Salt to taste     Method Pour the Moinmoin mix , salt and baking powder into a bowl. Read More

Ingredients 1 cup dried beans (red or pinto are preferred) 1¼ cups chopped onion 1 clove garlic & ginger grinded ½ tsp cayenne pepper (or 1 small green chili, chopped) ½ tsp salt & sugar 3 tbsp ground shrimp or other dried fish Riped plantain     Method 1.Boil the beans with ¼ cup of the onions, briskly for 2 Read More

  Ingredients Butter Green pepper Cloves of garlic Fresh parsley Tomato sauce Chopped tomatoes Fresh asparagus Fresh basil     Method Stir-fry the leek, green pepper, garlic and parsley in the butter for 5 minutes. Add the tomato sauce, chopped tomatoes, asparagus, and chicken. Bring to a boil, lower the heat, cover and cook for 12 minutes. Cook on low Read More

  Ingredients ½ kg of long grain rice. ½ kilo of lamb 1 cup of green onion, chopped ½  cup of Parsley and Some mint leaves, chopped 1 teaspoon ground ginger or fresh ginger 2 onions, chopped black Pepper Thyme leaves 3 to 4 bay leaves 1  Bouillon cube 2 onions 1 garlic, crushed ½  bell pepper, crushed Vegetable oil Read More

Ingredients 100g of dried headless Anchovies (Abobi or Keta School boys) 300g of blended fresh Tomatoes 20g of Tomato purée or paste 3 large free range Eggs 2 large peeled and sliced chunky white Onions 8 Kpakpo shito or 1 Habanero chilli 2 tablespoonful of a Ginger, Onion and Aniseed (Sukoni) blend 2 tablespoonful of Olive oil 15g of chopped Read More

  Ingredients ¼ cup Palm Oil or Vegetable Oil 1 maggie cube Salmon Pepper Agushie Garlic Chopped kontomire 1 chopped onions 3 large diced tomato Long grain rice Method Heat the oil in a medium pan and fry the onions and garlic until golden. Add pepper and the tomatoes. Cook for 10 to 15 minutes on low heat, stirring regularly Read More