Rebecca Kay Bright, Author

Breaking the Mold: Rethinking Education Beyond Standardized Testing Ah, the word "school" – for many, it evokes a sense of dread, while for others, it's a beacon of excitement. But why such a stark contrast? It's time we delve into the heart of the matter. There's a troubling notion out there, one that suggests education is not meant for everyone. It's a mindset that relegates certain individuals to low-paying jobs and tells them to be content with their lot in life. This mindset, rooted in the Industrial Revolution's socioeconomic disparities, seemed to fade with the rise of the middle class in the mid-20th century. Alas, it appears to be making a comeback among today's affluent and can be seen in certain state's public school curricula once again. In far too many states, standardized tests have become the be-all and end-all of education. They dictate whether a student progresses to the next grade, graduates, or even receives proper attention in

                  Cooking For Diabetics and Those At High Risk I don’t know how many of you are diabetic, cook for a diabetic, or are just concerned with limiting the amount of table sugar (Sucrose) in your diet. But both of my parents are diabetic, making my risk for diabetes sky high and my son’s only slightly less so. So when I cook any kind of treats like cookies, cakes, breads, muffins, etc I try and make it low sugar or no sugar added. I know you are thinking “that’s not possible!” It is tricky but doable. In place of (regular) maple syrup use agave nectar or dark maple syrup…I try not to make anything that requires this because both of these still react very similar to sucrose thus defeating the exercise. When something calls for brown sugar use the brown sugar/Splenda mix you can buy at the grocery store. When something calls for regular sugar, use Splenda. I know, I know…Splenda is altered and sorta man made; thus basically a processed food. I agree. BUT if you are d