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Navigating “Divisive” Issues in Social Studies Education: Practical Guidance for Teachers
No full textSocial studies classrooms and curricula have long been localized battlegrounds of broader cultural and political conflicts (Nash et al., 2000). These proxy conflicts—about what counts as history and whose history is taught to whom and why—have more recently evolved from brushfire conflicts to full-scale hot wars as local and state governmental actors have become more involved. Several state legislatures have introduced restrictions on teaching race, gender, and identity and increased demands for transparency in instructional content. More recently, in a 2024 executive order, President Donald Trump issued an executive order prohibiting governmental support for diversity, equity, inclusion, and justice efforts. The stakes for educators have never been higher. This article aims to offer social studies teachers a toolbox with which they may more effectively navigate this challenging landscape while continuing emphasize meaningful and inclusive education
Boogie with Billy Homecoming - Decorate with AHS
No full texthttps://thekeep.eiu.edu/ahs_pr/1014/thumbnail.jp
From Farm to Table: Chefs’ Perspectives on Managing Local Food Procurement
No full textThis study examines the role of chefs in procuring locally sourced food and the challenges they face in managing this process within the foodservice industry. Through qualitative interviews with seven executive-level chefs from diverse foodservice operations in West Texas, the research explores their decision-making processes, attitudes toward local sourcing, and the logistical hurdles involved. Findings highlight that while chefs are highly motivated to use local products due to quality and sustainability benefits, they face significant challenges such as limited availability, inconsistent supplier networks, and distribution inefficiencies. Additionally, concerns about managing the cost and quality of local ingredients were prevalent, especially in rural regions where distribution infrastructure is weak. Chefs expressed the need for stronger partnerships with local suppliers and better access to products through mainstream foodservice distributors. The study concludes that effective management of local food procurement requires addressing logistical barriers, improving supplier relationships, and implementing clearer quality standards. Enhancing these areas can help chefs better align their sourcing practices with sustainability goals and consumer preferences for fresh, high-quality products
