Thursday, October 31, 2019

Thursday / Friday October 31/ November 1 HBCU


  
I should have everybodies HBCU responses at this point!

There is meeting for HBCUs, as well as, a day out to visit them. For that reason, I thought this just published article is quite relevant for anyone considering these schools.

Assignment: on Thursday, read through the article and answer the questions below. On Friday, be prepared to discuss the article. Send along the questions. Thank you.





1. Who is Kayvon Thibodeaux and what is his significance in terms of football?

2. Explain this quote: “Nobody wants to eat McDonald’s when you can get filet mignon”

3. How have multi-billion dollar white institutions been funded? 

4.  How does the money compare that the athletes brought in between the HBCU schools and Division I schools?

5. What is the ratio of black athletes at Division I schools to non white?

6. Why should this matter to anyone beyond the administrators and alumni of the HBCUs themselves?

7. Explain the racial economic gap. Check the figures.

8. What careers have been fostered by HBCU?

9. Why do some students prefer an HBCU?

10.But what if a group of elite athletes collectively made the choice to attend HBCUs?



In the summer of 2018 Kayvon Thibodeaux, who was then ranked as the top high-school football player in America, visited Florida A&M University, in Tallahassee. When a player of Thibodeaux’s caliber visits a perennial football power—say, Alabama—it’s called Wednesday. But when he visits a historically black college or university (HBCU) like Florida A&M, it threatens to crack the foundation on which the moneymaking edifice of college sports rests.
I really just wanted to learn the history of FAMU,” Thibodeaux, a defensive end who received a scholarship offer from the school after his freshman year in high school, told me. “And I wanted to show there were more opportunities out there than just big-time Division I schools.”
Ultimately, and perhaps inevitably, Thibodeaux announced that he was going to one of the top football programs in the country, the University of Oregon. “Nobody wants to eat McDonald’s when you can get filet mignon” is how Thibodeaux put it. But over the course of the five months between his visit to FAMU and his decision to enroll at Oregon, Thibodeaux—who gushed about the historically black university on social media—galvanized alumni and boosted national awareness of the institution. It was a moment of hope for HBCUs, and it should have been a moment of fear for the predominantly white institutions whose collective multibillion-dollar revenues have been built largely on the exertions of (uncompensated) black athletes.


The NCAA reported $1.1 billion in revenue for its 2017 fiscal year. Most of that money comes from the Division I men’s-basketball tournament. In 2016, the NCAA extended its television agreement with CBS Sports and Turner Broadcasting through 2032—an $8.8 billion deal. About 30 Division I schools each bring in at least $100 million in athletic revenue every year. Almost all of these schools are majority white—in fact, black men make up only 2.4 percent of the total undergraduate population of the 65 schools in the so-called Power Five athletic conferences. Yet black men make up 55 percent of the football players in those conferences, and 56 percent of basketball players.
Black athletes have attracted money and attention to the predominantly white universities that showcase them. Meanwhile, black colleges are struggling. Alabama’s athletic department generated $174 million in the 2016–17 school year, whereas the HBCU that generated the most money from athletics that year, Prairie View A&M, brought in less than $18 million. Beyond sports, the average HBCU endowment is only one-eighth that of the average predominantly white school; taken together, all of the HBCU endowments combined make up less than a tenth of Harvard’s.
Why should this matter to anyone beyond the administrators and alumni of the HBCUs themselves? Because black colleges play an important role in the creation and propagation of a black professional class. Despite constituting only 3 percent of four-year colleges in the country, HBCUs have produced 80 percent of the black judges, 50 percent of the black lawyers, 50 percent of the black doctors, 40 percent of the black engineers, 40 percent of the black members of Congress, and 13 percent of the black CEOs in America today. (They have also produced this election cycle’s only black female candidate for the U.S. presidency: Kamala Harris is a 1986 graduate of Howard University.)
Moreover, some black students feel safer, both physically and emotionally, on an HBCU campus—all the more so as racial tensions have risen in recent years. Navigating a predominantly white campus as a black student can feel isolating, even for athletes. Davon Dillard is a basketball player who transferred to Shaw University after Oklahoma State dismissed him for disciplinary reasons. “Going to a school where most of the people are the same color as you, it’s almost like you can let your guard down a little bit,” he told me. “You don’t have to pretend to be somebody else. You don’t have to dress this way, or do things this way. It’s like, ‘I know you. We have the same kind of struggles. We can relate.’ It’s almost like you’re back at home in your neighborhood.” Perhaps partly for this reason, black students’ graduation rates at HBCUs are notably higher than black students’ at other colleges when controlling for factors such as income and high-school success.







But what if a group of elite athletes collectively made the choice to attend HBCUs?
Black athletes overall have never had as much power and influence as they do now. While NCAA rules prevent them from making money off their own labor at the college level, they are essential to the massive amount of revenue generated by college football and basketball. This gives them leverage, if only they could be moved to use it.

“I have a hard time saying this,” LeVelle Moton, the head basketball coach at North Carolina Central, an HBCU that has won three consecutive Mid-Eastern Athletic Conference titles, told me. “Black people, I love us, but everyone else understands that we’re the culture, except for us.” Audiences and money “are going to come wherever the product is. We don’t understand that, and we continue to give ourselves away for free.”

Kayvon Thibodeaux (left) made news when he visited Florida A&M University, an HBCU—but he ultimately decided to attend the University of Oregon. Davon Dillard (right), a basketball player at Shaw University, says that being at an HBCU is “almost like you’re back at home in your neighborhood.” (Logan Cyrus; Icon Sportswire / Getty)
Some people point to September 12, 1970, as the day HBCUs lost their corner on the nation’s best black football talent. That’s the day an all-white Alabama team got their asses handed to them by the University of Southern California’s heralded African American triumvirate of quarterback Jimmy Jones and running backs Sam “Bam” Cunningham and Clarence Davis. After that, football programs in the Deep South realized that if they were going to stay competitive, they would have to recruit black players. (In other areas of the country, colleges had already begun to recruit African Americans: The Michigan State team that fought Notre Dame to a 10–10 draw in the fall of 1966—a contest that many still consider to be the best college football game of all time—had 20 black players.)
In the era before big television contracts, HBCUs more or less had a monopoly on black athletes, because there was little money to be made from them. But when college sports became big business, the major sports schools proved to be relentless in recruiting players away from HBCUs. William C. Rhoden, the author of Forty Million Dollar Slaves, an account of how black athletes have historically commanded big audiences but had little true power, places some of the blame for the exodus on the HBCUs themselves, which operated as if they would have a monopoly on black talent forever. “The HBCUs probably felt that racism was so deeply entrenched that white people would never go after black kids en masse,” Rhoden told me recently. “Had HBCUs known then what we all know now, maybe they could have figured out a way to say, ‘How can we, with the window we’ve got left, make a great product, so when white people finally get religion, we’ll still be in a good position?’
The flight of black athletes to majority-white colleges has been devastating to HBCUs. Consider Grambling State, in Louisiana, home of arguably the most storied football program in HBCU history. A 57 percent decrease in state funding over a period of several years had made it difficult for Grambling to maintain its football facilities. In 2013, things got so bad that players—fed up with the school’s dilapidated facilities and the long bus trips to road games, as well as the firing of the coach—staged a boycott that led to them forfeiting a game. Though the walkout prompted Grambling to spend $30,000 on a new weight room, and it has since raised nearly $2 million for upgrades to its Eddie Robinson Stadium, the ordeal was embarrassing for the university.
Today, most blue-chip recruits in football or basketball don’t even consider attending black colleges. This has forced HBCUs to become proficient at identifying and developing diamonds in the rough—prospects who were passed over or jettisoned by bigger programs. “These are guys who were thought to be not big enough or not fast enough,” Buddy Pough, the head football coach at South Carolina State, told me. “Our niche has been that we take the guy that nobody seems to want.”
To attract the best football and basketball players in the nation, HBCUs have to spend money to improve their facilities—but to generate the athletic revenue necessary to improve their facilities, the colleges need more of the best players.
“We really have to get monetary support in upgrading facilities,” LeVelle Moton told me. “These kids want to know: What does this weight room look like? What does this athletic facility look like? What does this practice facility look like? It’s tough to compete.”
Kayvon Thibodeaux said much the same. “In this day and age, it’s about money,” he told me. “Unless HBCUs upgrade drastically, I don’t know if things will change.”
















Wednesday, October 30, 2019

Wednesday, Country News Search number 2



NEWS TO YOU!
Florida man jumps off surfboard and lands on shark 
Also known as a Volusia County Dismount.


For the second time- and a second quarter grade- you are exploring some of the news around the world. Find your name below and your country.  Follow the directions in red and complete the information. Each (1-6) is worth 16 2/3 points. Due by midnight tonight.  Thank you.

On the blog: 
1)write your name
2), the name of your country,
3) its continental location and countries nearby,
4)  the source of your information,
5)  the title and reporter's name 
6) and a one to two line synopsis of the article.
7.) Please post. 



Period 6
Abdi, Akhiyar  - Columbia
Bruce, Wesley- Japan
Burgess, Avery. Singapore
Clarke DeSouza, Eysha-  Austria
Coleman, Naimah - Malawi
De las Casas, Imani-  Chad
Douglas, Derick- Australia
GibsonShai - Trinidad and Tobago
KehoeMaeve- Uruguay
LopezAisha- Vanuatu
MartinKaydra-  Monaco
MooEh Tha- Yemen
MorganJaden- Cuba
Ogando-MejiaMaria- Romania
WalkerRainey- Yemen

Period 3
Anderson, Joniah- Sri Lanka
Carter, Kyla- Namibia
Dowdell, Nevierah- Sweden
Hall, Kyneisha- Brunei
Jenkins, Jamila- Ecuador

Jones, Jared- Timor Leste
Lister, Jahnae- Mexico
Marshall, Princess Majestie- Papua New Guinea
Maye, Alquasia- Burkina Faso
Newsome, Madeline-Costa Rica
Phonharath, Joshua- Azores
Rodriguez, Alyssa- New Zealand
Vazquez, Jesziah- Kazakhstan
Velazquez, Aracely-Nepal
Walker, Teriyana- Madagascar
Zhelyazkov, Zhuliyan- Japan


Tuesday, October 22, 2019

Tuesday, October 22 through Tuesday, October 29 College Essay wriitng

___________


At this point you should  mostly have a solid draft of your essay. Make sure it has been looked at. Remember: the completed essay, with the exception of teacher editing, is due by midnight on Tuesday. You will get them back within a week. They should then be ready for your applications.

This is the last writing grade of this quarter!
_______________________________________________________
THE GOAL / ASSIGNMENT     DUE at by midnight Tuesday, October 29.
Writing Grade: 50 % category
Everyone, whether you need a college essay, will write a thoughtful reponse to one of the prompts. 
Length: 450 to 550 words.
No MLA heading
Times New Roman, double spaced.
Class time must be productive. These will be edited for corrections. 

8 Tips for Crafting Your Best College Essay

The college essay matters

Your essay reveals something important about you that your grades and test scores can't—your personality. It can give admission officers a sense of who you are, as well as showcasing your writing skills. 

How to Write a Great College Essay, Step-by-Step

:#1. Organizing - length 500-700 words
#2: Brainstorming- your personality, your interests, your story: how do you see yourself
#3: Picking a topic- see list; Unexpected or slightly unusual topics are often the best.   Keep it narrow

#4: Making a plan- three parts: introduction, body, conclusion (reflection)
#5: Writing a draft: details, details...let the reader experience with you
#6: Editing your draft
#7: Finalizing your draft
#8: Repeating the process


  1. Some students have a background, identity, interest, or talent that is so meaningful they believe their application would be incomplete without it. If this sounds like you, then please share your story.
  2. The lessons we take from obstacles we encounter can be fundamental to later success. Recount a time when you faced a challenge, setback, or failure. How did it affect you, and what did you learn from the experience?
  3. Reflect on a time when you questioned or challenged a belief or idea. What prompted your thinking? What was the outcome?
  4. Describe a problem you've solved or a problem you'd like to solve. It can be an intellectual challenge, a research query, an ethical dilemma - anything that is of personal importance, no matter the scale. Explain its significance to you and what steps you took or could be taken to identify a solution.
  5. Discuss an accomplishment, event, or realization that sparked a period of personal growth and a new understanding of yourself or others.
  6. Describe a topic, idea, or concept you find so engaging that it makes you lose all track of time. Why does it captivate you? What or who do you turn to when you want to learn more?
  7. Share an essay on any topic of your choice. It can be one you've already written, one that responds to a different prompt, or one of your own design.

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Tuesday, October 15, 2019

Monday, October 21 writing a restaurant review


Cigarette cockroach is giving pizza rat a run for its money in New York






Learning targets: 11-12W1: I can write arguments to support claims that analyze substantive topics or texts, using valid reasoning and relevant and sufficient evidence.
11-12SL4: I can present claims, findings, and supporting evidence, conveying a clear and distinct perspective; alternative or opposing perspectives are addressed; organization, development, substance, and style are appropriate to task, purpose, and audience.
              
Due at the close of class on Monday, October 21
What will you turn in?
1) Exercise 2: (class handout / copy below)
2) Your personal dining chart from the restauant you selected
3) Your review: 1. length 300 words
                           2. follows the information in "how to put it all together"
                           3. must include article title
                           4. your name as the critic
                           5. two images
Please share: 2006630

REVIEW ONE
Tables for Two
At Mo’s Original, It Pays to Be Open-Minded
In Prospect-Lefferts Gardens, a pair of talented chefs have found success in the unexpected intersection of Caribbean food and ramen noodles.
By Hannah Goldfield
In Prospect-Lefferts Gardens, a neighborhood with a large Caribbean population and a lot of Caribbean restaurants, Mo’s stands out by finding the intersection of Jamaican and Japanese food.
Photograph by Makeda Sandford for The New Yorker




The story of Mo’s Original, a new restaurant in Brooklyn, involves a few false starts. First, there was Glady’s, an eclectic sandwich shop opened in Crown Heights, in 2013, by Michael Jacober, a chef and grilled-cheese-truck impresario. The sandwiches were excitingly unusual, but after a few months Jacober, feeling like an interloper in the neighborhood, decided to rebrand as a Caribbean restaurant, focussing on Jamaican-style jerk to better serve the local community. If this was pandering, it was in good faith—Jacober travelled around Jamaica to educate himself and found a partner in one of his sous-chefs, Junior Felix, a native of St. Lucia—and it worked; in 2016, they expanded to a second, bigger location, in Prospect-Lefferts Gardens.
The menu showcases several varieties of ramen, including one made with a vegan mushroom broth, fried tofu, and smoked cherry tomatoes (left) and a spicy miso-curry iteration (right) with a rich, creamy chicken broth and smoked chicken.Photograph by Makeda Sandford for The New Yorker
In these new digs, however, Glady’s didn’t quite take. And so, in May, Felix, with a new partner, William (Mo) Garfield, a onetime collaborator with Jacober (who recently divested from both places), decided to rebrand, as a Caribbean-ramen restaurant. If this sounds to you, as it did to me, like an outlandishly misguided and even lazily of-the-moment idea: I’m happy to report that it pays to be more open-minded. Garfield and Felix are not trend-chasing hacks but, rather, skilled chefs who have found the intersection of their passions. Garfield, originally from Portland, Maine, and a veteran of Japanese restaurants, is a devoted student of ramen; Felix is fluent in Caribbean flavors and a master of the custom smoker that he and Jacober designed for Glady’s, which burns American maple and ash wood in addition to traditional Jamaican pimento chips.
The bar serves beers on tap, sake, and tiki-style cocktails, plus a house-made yuzu lemonade.      Photograph by Makeda Sandford for The New Yorker
The success of Mo’s is best exemplified by the spicy miso-curry ramen. Curry is Caribbean, curry is Japanese, curry is fantastic when added in balanced proportion to an incredibly rich chicken broth, which is so thick with miso that it’s almost a sauce. Golden and creamy, it’s a perfect base for a tangle of thick-cut wavy noodles and generous curls of succulent smoked chicken thigh, nestled with charred cabbage and carrots and topped with wisps of scallion, garlic oil, and a house-made togarashi spice mixture.
The “smoke” ramen, made with both smoked-chicken broth and shreds of smoked pork loin, would be my second choice, and, in the mushroom-broth ramen, the three-dimensional flavor of the sweet smoked cherry tomatoes alone makes that dish worth ordering. (The latter is vegan, and the kitchen is unusually accommodating of dietary restrictions, using only wheat-free tamari in lieu of regular soy sauce and offering to substitute rice noodles in any ramen.)
But the menu goes far beyond noodles. Dinner begins with complimentary baskets of freshly made, copper-hued potato chips sprinkled with togarashi. Appetizers include crunchy tater tots topped with eel sauce, aioli, and bonito flakes; fried Brussels sprouts with vegan fish sauce (made with seaweed and mushrooms); and plump bao buns filled with sweet-and-sour pickles and meaty-textured deep-fried tofu. A “big salad” features frilly-tendrilled mixed greens that taste like they came from the farmers’ market as opposed to a plastic clamshell, tossed with carrots, daikon, hemp seeds, almonds, and herbs in an oniony dressing. The smoked chicken and pork loin are available barbecue style, too, and, to really please the crowds, there’s a burger—with two beef patties—plus a veggie “burger” (actually a smoked portobello cap).
A few months in, Mo’s has some kinks to iron out. On several recent evenings, the kitchen had run out of a good third of its offerings, and delicious-sounding specials, though prominently advertised, have been elusive; I’ve been chasing the smoked lobster with corn for weeks. I was sorry to see a dish of excellent head-on shrimp grilled in soy and ginger replaced by one with shrimp breaded and fried, and to be served a plate of tamari-brined fried chicken that was just shy of inedibly burnt. With a few tweaks, Mo’s could end its Goldilocks-like journey and feel exactly right. (Dishes $5-$15.)

♦Review 2


Keith McNally’s meatpacking-district destination once had a sexy edge, but now it seems merely to blend in.
The other night, at the recently rebooted Pastis, a server who had just shouted “Sock it to me!” while taking my table’s dinner order leaned in conspiratorially. Lowering his voice to a near-whisper, he said, haltingly, “And—are we having bread?” Of course we were having bread, my companions and I sputtered. Did we look like no-bread people? His expression turned sheepish. “I just moved from Los Angeles, the no-bread capital of the world,” he explained.
Pastis is named for pastis, an anise-flavored apéritif usually mixed with water and ice before serving. Photograph by Vanessa Granda for The New Yorker

In fairness, Pastis is the sort of place that attracts plenty of no-bread people, not to mention no-dairy people and no-sugar people. When the original Pastis opened, in 1999, in the meatpacking district, it became one of the Midas-like restaurateur Keith McNally’s most golden establishments, where the food, though more than serviceable, was not really the point. A convincing replica of an elegantly understated Parisian brasserie, it was, first and foremost, a hangout for A-listers like Sarah Jessica Parker and the Olsen twins, and a means for commoners to brush shoulders with them while spending lavishly for the privilege.
Pastis ratified the transformation of the neighborhood from industrial to industrial chic. In 2014, it closed, after the building that housed it was slated for major construction and the rent tripled; it was eventually replaced by a Restoration Hardware, one of the many luxury chains that have lent the area the feel of an open-air mall. This past June, McNally reopened it, in partnership with the flashy restaurateur Stephen Starr, in a new location a few blocks away.
Sticking with classics, such as steak tartare, is the best way to have a joyful meal here.Photograph by Vanessa Granda for The New Yorker
This dining room is very similar to the old one: café chairs, marble tables, and ruddy leather banquettes; white subway tiles and tin ceilings; distressed mirrors glowing in the halogen light. (The shelves of cigarette packs are long gone. Overheard at breakfast: “I’m listening to you, but I’m also going to pick my Juul up off the floor.”) The no-bread people, donning Cartier bracelets and Louis Vuitton-print shifts, have come rushing back; in recent weeks, it’s been nearly impossible to get a table for dinner at a reasonable hour, and even at lunchtime on a Tuesday in the dead of August there was a thirty-minute wait. On that Tuesday, some celebrities had returned, too: the performer Sandra Bernhard walked out with the former Vogue editor André Leon Talley; the chef and Food Network host Anne Burrell posed for photographs.
On one visit, frites were crisp and as coarsely salted as an icy highway in February; on another, they were considerably more limp but only marginally less enjoyable, accompanying plump mussels in an extra-buttery white-wine broth and a brawny hanger steak carved into juicy slices. Frites are a must, as are smashed pommes at breakfast. At a moment when New York’s French restaurants can feel exhaustingly ambitious, there’s something refreshing about revelling in plain potatoes. And do not forgo the bread, which, like the morning Viennoiseries (croissants, pain au chocolat, brioche), comes from McNally’s Balthazar Bakery. It’s a perfectly chewy, tangy pain au levain, served with tubs of whipped butter. Life is too short to be a no-bread person. (Entrées $17-$59.)


Exercise 1: with a partner
 Make a list of the restaurant qualities that attract you to a restaurant.

 Make another list of qualities that you don’t like.

 Good Qualities                                Negative Qualities
********************************************************************************

Exercise 2: Based upon the two reviews above, fill in the Restaurant Data Charts below. (class handouts) To be collected as class participation grades


Your Name_______________________________-Restaurant Review Data Sheet
 Name of Restaurant_____________________________________________
Location



Menu



Type of restaurant



Price



Clientele



Atmosphere



Reputation



Food Quality



Service



Your experience










Your Name_______________________________-Restaurant Review Data Sheet
 Name of Restaurant_____________________________________________
Location



Menu



Type of restaurant



Price



Clientele



Atmosphere



Reputation



Food Quality



Service



Your experience










How to put this all together for your own review




1.      Begin with a general statement that mentions the restaurant’s name and location.
2.       It is also possible to begin with a “hook” and then provide specifics about the restaurant. (A hook is the first sentence or two of a review. The purpose of a hook is to grab the reader’s attention.)
3.       Food – Describe the food on the menu in detail. You can mention a particular dish that you have had there, if you think it is appropriate.
4.       Atmosphere – Discuss the exterior and interior décor. Also mention the ambience, background music and special features of the restaurant.
5.       Service – Some reviews may give details about the service from the first moment a customer enters the restaurant until the customer has finished the meal and leaves. It is okay to mention the name of a server or chef that is exceptionally friendly, helpful or talented.
6.       Clientele – Mention what type of people like to go there. Is there a dress code?
7.       Price – It is important to mention the general price range; however, specifics are not necessary. A “hint” about whether the place is expensive or cheap may be adequate.
8.      Location – Is the restaurant hard to find?
9.      Other details – Do customers need reservations? What are the hours? Is it crowded on weekends?
10.   The “Bottom Line” – Overall Conclusion. Make a couple of final comments and give the restaurant some type of “score” that will help other people decide whether they want to go there or not.
11.   Provide the address and telephone number at the bottom of the review.