2/18/2021 9:54 am

Nery Castillo-McIntyre, the Cornell PTA's Diverse Learners Liaison, wrote this brief history paper about the right to education for children with disabilities. You can reach Nery at diverselearners@cornellpta.org.

At the Intersection of Race & Disability: A brief history of disability education rights law

By 1918, the United States had finally figured out how to address an issue that affected citizens (or residents) in every American household; yet, a whole century later, locales across the country continue to struggle with how to deliver a public benefit to all without exception. This is not about social practices, protective gear, or vaccines to cure a deadly virus wreaking havoc around the world in a global pandemic, but about the promise of public education to cure ignorance and empower an informed citizenry.

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2/17/2021 4:41 pm

Callie, a 5th grader in Ms. Shepard's class submitted this recipe, chose this recipe "because I enjoy making crepes and they are so yummy! They remind me of Paris even though I've never been!" Thanks Callie! For more, visit the Cornell Cookbook. 

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2/14/2021 7:56 pm

Cornell teacher Ms. April Stewart submitted this recipe. She says these potatoes are delicious and her family LOVES when she makes them. They are easy too, and they go well with chicken, beef, pork, lamb, etc. Thanks Ms. April! For more, visit the Cornell Cookbook.

Ingredients:

3 large russet potatoes or 4 medium

4 tbs unsalted butter

2 tbs vegetable oil

1 cup chicken stock

2 cloves garlic crushed

4 sprigs fresh thyme or rosemary or oregano

Kosher salt

Coarsely ground black pepper

Instructions:

1. Preheat oven to 400 degrees F.

2. Heat a large ovenproof skillet over medium-high heat (I use a 12-inch cast iron skillet).

3. Peel the potatoes; cut off the round ends.

4. Slice potatoes into 1-inch thick slices.

5. Pat potatoes dry with a paper towel.

6. Add the oil and 4 tbs of the butter to the hot skillet.

7. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.

8. Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown.

9. Turn the potatoes and remove from the heat.

10. Pour in the chicken stock in the pan. Add the thyme (or rosemary or oregano) and the garlic.

11. Place the skillet in the oven and bake for 30-40 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.

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2/14/2021 7:45 pm

This recipe was submitted by Cornell Teacher Ms. Joan Wickstrom. Ms. Joanie says, "My daughter is of Ethiopian origin. She and I love Ethiopian food. Traditionally we eat this wot with injera, but it is also tasty with rice. I also enjoy it as a side with my salad." Thank you for sharing, Ms. Joanie! For more, visit the Cornell Cookbook. 

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