All pumpkins are not created equal!
by RaDonnaRidner-Thurman
 Savory Servings
Dec 14, 2011 | 3094 views |  0 comments | 11 11 recommendations | email to a friend | print | permalink
Cinderella Pumpkin from Dad's Farm in Tennessee
Cinderella Pumpkin from Dad's Farm in Tennessee
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Cooking and freezing fresh pumpkin

So I know I’m a little late on this post… About 4-6 weeks late actually but things have been a little hectic in our household as of late. Thankfully things have calmed down just enough so that I have time to talk about pumpkins! I have memories growing up of my Grandmothers and my Mother cooking many, many things out of pumpkin. I grew up on a farm and we grew most of what we ate. We would harvest in the late summer and fall and can and freeze and eat that during the winter. One of my family’s favorite vegetables is pumpkin.

I’m not sure if it’s a southern thing or a Tennessee thing but I have a ton of pumpkin recipes. Recipes for pumpkin bread, pumpkin muffins, pumpkin stew, fried pumpkin, candied pumpkin, pumpkin pancakes, pumpkin smoothies, pumpkin casserole, pumpkin cookies, pumpkin cake, and of course pumpkin pie. And as luck would have it, I married someone who was equally fond of pumpkin. In fact, I will post a pumpkin recipe soon that came from my husband’s Grandmother and is probably the best cake recipe I’ve ever made.

There is one very important rule with pumpkins – not all pumpkins are created equal. The orange ones that you carve at Halloween are just for that – carving. They are not sweet and not cut out for cooking in the least. When choosing a cooking pumpkin, there are a lot of varieties to choose from. You really can’t go wrong with just about any “cooking pumpkin.” I found a great link with a list of some of the best cooking pumpkins, www.allaboutpumpkins.com. Some of my favorite varieties are the “long island cheese pumpkin” and the “cinderella” pumpkin. Their shells are very hard to cut but well worth the taste and they work well in any recipe. Now if you’re just cooking a pie – the small sugar pumpkin is fairly easy to find and makes a wonderful pie. My Dad grew a large patch of Cinderella pumpkins this year so that is type that I have prepared and described below. The Cinderella gets it name from the pumpkin's resemblance to the one that was transformed into Cinderella's carriage.

When buying your pumpkin at the grocery store – look near the squash or ask the produce manager. Oftentimes they will be labeled “pie pumpkins.” A farmer’s market is also a great place to find home grown cooking pumpkins.

Almost every recipe out there calls for cooking the pumpkin before using it in your recipe. I will post below how I cut and prepare my pumpkins – it is how I learned from my Mom and my Grandmother. If my instructions are confusing or you have questions, please feel free to leave a comment. Or, you can google “cutting a pumpkin for cooking” and there are many you tube videos that take you through the process.

First, I wash my pumpkin really well to get all of the dirt off. I like to use a large old bath towel on the counter, especially if my pumpkin is rather large. I cut out a “lid” much like when carving a pumpkin. Using a large metal spoon, scrape the sides as best you can to remove all of the strings and seeds. Then, cut the pumpkin in half. Take one half and slice wedges of pumpkin. Take each wedge and slice it into small chunks. This will allow you to lay each chunk on its side and slice the skin off easily. Drop the chunks into a bowl of water until you have them all peeled or “shelled.” Repeat with the other half of the pumpkin.

Place the pumpkin chunks in a large stewpot and add water, not quite covering the pumpkin. Bring it to a boil then reduce it and simmer it for about 45 minutes or until the pumpkin is very tender. It should all cook down into the water – if you still have pumpkin exposed after 25 minutes, add enough water to just cover the pumpkin. When it cooks, it soaks up a lot of water and you will have to remove that water later for it to work well in your recipes.

After it has finished cooking, strain it with a wire mesh strainer. I like to use an old dish towel or an old bath towel and after I strain it, dump it in the towel. Standing over the sink, wrap the towel up tight and squeeze out all of the excess water from the pumpkin. I am always amazed at how much water is left before I use the towel method. Put the pumpkin in a bowl and measure out what you need for your recipe. You can freeze the remainder for future uses. Just put the desired amount in a freezer bag and try to get all of the air out before you seal it. I like to freeze mine in 2 cup increments because most of my recipes call for 1-2 cups.

Thanks to my Dad I have lots of frozen pumpkin in the freezer and hope to shower you with family recipes during the upcoming winter that feature this interesting vegetable.

 

 

 

Nestlè Dark Chocolate Crumb Bars
by RaDonnaRidner-Thurman
 Savory Servings
Dec 06, 2011 | 3866 views |  0 comments | 16 16 recommendations | email to a friend | print | permalink
Nestlè Dark Chocolate Crumb Bars
Nestlè Dark Chocolate Crumb Bars
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I found another new bar/brownie type recipe! Did you know that Nestle makes dark chocolate morsels? I did not know that until recently and I was so excited to find another new simple but homemade recipe on the back of the package. I have to warn you though, these little bars are extremely addicting. The sweetened condensed milk gives it just enough sweetness to counteract the dark chocolate bitterness. They come together to make the chocolate filling that practically melts in your mouth. The topping and crust add a unique texture. Paired together, it exudes happiness in your mouth. I found the recipe to be quite easy and it all came together in about 25 minutes total. I love the bar/brownie recipes because there is no waiting around for multiple pans of cookies that you shuffle in and out of the oven and hope that you don’t forget and let a pan get too brown. Personally I don’t care for nuts in my desserts (unless they are a main attraction) so I omitted those when I made the recipe.

What you will need:
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 10 package NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

The Instructions:
Preheat your oven to 350 and grease a 13 x 9 inch baking pan.

In a large mixing bowl, beat butter until creamy. Add in the flour, sugar and salt until crumbly. With floured fingers and hands, press 2 CUPS of the crumb mixture onto the bottom of the baking pan. Save the rest of it for the last baking step. The layer will be slightly thin but cover the bottom. Bake it for about 10 minutes or until the edges are golden brown (my oven had it golden brown in about 7-8 minutes).

In a small saucepan, combine 1 CUP of the morsels and the sweetened condense milk. Warm it over LOW heat, stirring constantly until it is smooth. Stir in the vanilla extract and spread it over the hot crust.

Add the remaining 2/3 cup of morsels with the reserved crumb mixture (and nuts if using). Sprinkle it evenly over the chocolate filling.

Bake for about 25 minutes or until the center is set. Let it cool completely before trying to cut it (I waited about an hour).
 

Chickpea and Lentil Soup
by RaDonnaRidner-Thurman
 Savory Servings
Dec 02, 2011 | 1758 views |  0 comments | 15 15 recommendations | email to a friend | print | permalink
Chickpea and Lentil Soup
Chickpea and Lentil Soup
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Total approximate time from start to finish: 40-45 minutes

The weather has been bitter cold this week, but it is the perfect time for a hot bowl of soup! I found this recipe in my food and wine soups and salad cookbook and I just love it. I was very skeptical at first because the ingredients were a bit… odd. But it is absolutely delicious and tastes even better the next day. It is a vegetarian soup but it is so hearty and filling that even my carnivorous husband devoured it. It is quite simple to make. When I have a crazy day I like to make it the night before, let it cool and put it in the fridge. It takes about 5 minutes to warm it up on the stove the next day. The flavors are even more amazing after they have had a chance to meld together overnight. My favorite thing about this recipe – all of the ingredients are fairly inexpensive! Even if you are not a seasoned cook, I would definitely recommend giving this unique recipe a try.

Here is what you will need:

2 tablespoons of butter
1 onion, chopped
2 ribs celery, chopped
½ teaspoon ground ginger
¼ teaspoon turmeric
1/8 teaspoon ground cinnamon
1 ¾ teaspoons salt
¼ teaspoon of fresh ground black pepper
1 cup lentils (any variety is fine)
6 ½ cups water
1 ¾ cups crushed tomatoes in thick puree (15 oz can)
1 2/3 cups drained and rinsed chickpeas (15 oz can)
1/3 cup chopped cilantro    
Lemon wedges for serving

The Instructions:

In a large pot, melt the butter over medium low heat. Add the onion and celery and cook for about 10 minutes until the vegetables are nice and soft. Stir in the ginger, turmeric, cinnamon, salt, pepper and lentils. It will release a huge fragrance of spices but stir it all together so that everything gets coated nicely.

Then add the water and tomatoes and bring it to a boil. Partially cover it and reduce the heat. Let it simmer for about 30 minutes, stirring about every 10 minutes. Make sure the lentils are tender (if they’re not, cook it an additional 10 minutes) and then add the chickpeas. Simmer for about 5 minutes more, stir in the cilantro and it’s ready to serve.

I like to serve mine with a lemon wedge and a little bit of chopped cilantro on top. The chopped cilantro is mostly for presentation but the squeeze of lemon juice really brings out all of the amazing and different flavors in this recipe.

Sausage and Egg Breakfast Casserole
by RaDonnaRidner-Thurman
 Savory Servings
Nov 22, 2011 | 4501 views |  0 comments | 17 17 recommendations | email to a friend | print | permalink
Breakfast Casserole fresh out of the oven
Breakfast Casserole fresh out of the oven
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Total prep time: about 20 minutes (can prepare in advance)
Total cook time: 30-40 minutes (depending on your oven)

Do you have company coming in for the holidays? I love this recipe because I can prepare it the night before and pull it out when I wake up and in about 45 minutes, breakfast will be ready (and I haven’t spent more than 5 minutes in my kitchen). It is also great as a “breakfast for dinner” meal or to take and share at a work or church breakfast. I have to admit, I’m not a huge casserole fan but it’s hard to beat a good breakfast casserole. This recipe is actually from my friend JS. Her mother-in-law perfected the recipe and it has been in their family for years. She brought it to us for dinner one night when our son had surgery and I had to have the recipe. There are a lot of variations of this recipe on the internet but I have had repeated success with this one – it is delicious every time.

Here is what you will need:
1 lb mild sausage
6-8 slices of white bread
1 ½ cups shredded sharp cheddar cheese
5 eggs
2 cups half & half
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon worcestershire sauce


The Instructions:

Preheat the oven to 350. Cook the sausage over medium heat until it is cooked and drain it well. Spread each slice of bread with soft butter then cut it into cubes. Place the cubed, buttered bread in the bottom of greased 9x13 dish. Sprinkle it with the sausage and cheese. In a separate bowl, combine the eggs, half and half, and spices and pour it over the sausage, bread and cheese. Bake it for 30-40 minutes or until the middle is set and the top is golden brown. If it starts to brown too much before the middle is set, cover it loosely with foil.

If you are making it in advance, cover it with foil and chill it until you are ready to cook it. Let it sit on the counter about 20 minutes before you put it in the oven.

Vegetarian Version: For our resident vegetarian, I used the imitation soy sausage and she loved it.



Nestle Butterscotch Pumpkin Cake
by RaDonnaRidner-Thurman
 Savory Servings
Nov 16, 2011 | 2214 views |  0 comments | 15 15 recommendations | email to a friend | print | permalink
Nestle Butterscotch Pumpkin Cake
Nestle Butterscotch Pumpkin Cake
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Always in search of a new dessert recipe, I love looking at the back of the various chip packages. From the semi-sweet to the white chocolate chip, they always have at least two recipes they recommend with their product. My thinking is that they have test kitchens and they make sure the recipe is top notch before they publish it on the back of their product. So you are usually pretty safe in making those recipes – I’ve always had good luck with them. I have to admit though, when I saw “butterscotch pumpkin cake” on the back of the Nestle butterscotch chip bag I was extremely skeptical. Who in their right mind would put butterscotch and pumpkin together? It had to be someone very creative who realized that these two flavors can complement each other beautifully. The sauce actually makes the dish. I must admit, I could eat a bowl of the sauce by itself, it is so delicious. I found when I made it though, the longer the butterscotch sauce stood at room temperature, the better it became. So I would definitely recommend making the sauce first and then make your cake. I kept my sauce in a separate container and drizzled it on the slice when I served it. You could probably pour the sauce on the cake if you are going to serve it all immediately. However, if you are going to serve a few slices here, a few slices there, I would recommend keeping it separate because I think the cake would soak up all of the sauce goodness within an hour of pouring it on. You can use canned pumpkin or fresh pumpkin in this recipe. I will post a recipe soon that involves fresh pumpkin, how to prepare it and how all pumpkins are not created equal. Some are for decoration only and there are specific ones for specific purposes (certain types for pies, certain types for cakes, muffins, etc.).


What you will need for the cake:

•    1 2/3 cups (11-oz. pkg.) butterscotch chips
•     2 cups all-purpose flour
•    1 3/4 cups granulated sugar
•    1 tablespoon baking powder
•    1 1/2 teaspoons ground cinnamon
•    1 teaspoon salt
•    1/2 teaspoon ground nutmeg
•    1 cup cooked and pureed pumpkin
•    1/2 cup vegetable oil
•    3 large eggs
•    1 teaspoon vanilla extract
•    3 tablespoons powdered sugar (optional)

What you will need for the butterscotch sauce:

•    1/3 cup of evaporated milk
•    2/3 cup of butterscotch morsels (the rest of the package after measuring what you will need for the cake)


The instructions for the cake:

Preheat your oven to 350. Liberally grease a Bundt pan with nonstick spray or vegetable shortening. Measure 1 cup of butterscotch morsels and microwave them for one minute and stir. If they are still a little lumpy, microwave them for an additional 10 seconds stirring until they are melted. Set them aside to work on the rest of your batter.

In a medium bowl, add the flour, baking powder, cinnamon, salt, nutmeg and sugar. In a large bowl, combine the melted butterscotch with the pumpkin, vegetable oil, eggs and vanilla extract. Stir vigorously with a wire whisk until thoroughly combined. Stir in your flour mixture and mix until you have a nice orangey – brown batter. Carefully pour or spoon it into the prepare Bundt pan.

Bake it for 40-50 minutes depending on your oven. It will be golden brown on top and if you insert a wooden toothpick and it comes out clean then your cake is done. My got a little brown on top before it was done in the middle so I placed a small sheet of foil over the top very loosely to protect it from getting too brown while the middle finished baking. Cool it in the pan for 30 minutes then remove it and let it cool on a wire rack for at least an hour. Sprinkle it with the powdered sugar and serve it with the butterscotch sauce.

The Instructions for the Butterscotch Sauce:

Heat 1/3 cup of Evaporated milk in a medium saucepan over medium heat until it just starts to boil. Remove it from the heat and stir in the butterscotch morsels. Whisk it until it is smooth, this took me a little while. I still had little bits of butterscotch in my sauce but they ended up dissolving a little later. Let it cool completely to room temperature and stir it before serving.

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Editorial: Democracies, free or not — Germany’s Merkel latest to question NSA’s surveillance program
by The Anniston Star Editorial Board
Jun 19, 2013 | 175 views |  0 comments | 3 3 recommendations | email to a friend | print
Whether in Berlin or on Capitol Hill, President Barack Obama can’t avoid the lingering global trauma caused by his administration’s surveillance methods. Wednesday provided proof. In Washington, FBI director Robert Mueller warned the Senate Judiciary Committee that curtailing the National Security Agency’s system of tracking phone calls would damage the nation’s ability to thwart terrorist attacks. Judging by the depth of the committee’s questions, it’s doubtful that the program’s harshest critics were convinced. In Berlin, Obama heard from German Chancellor Angela Merkel, who pressed the president about what some see as the program’s intrusions on the privacy, particularly the privacy of Germans whose phone records may be tracked by the NSA. At one point, Merkel said, “Although we do see the need,” such activities must be balanced by “due diligence” to guard against unwarranted invasions of privacy. “Free democracies live off people having a feeling of security,” she added, according to The New York Times. Merkel’s words are spot-on correct. Free democracies in which governments keep tabs — be they phone records, not phone conversations — on their citizens lose a little of that freedom. It’s unfortunate that that is the world in which we live in. Our opinion hasn’t changed: the Obama administration, despite its criticisms of its predecessor’s warrantless wiretapping, isn’t going to tone down its efforts without a fight. The government, under the umbrella of uncovering terrorist plots before they occur, shows no sign of willingly turning back the clock. Reality and perspective are key. Governments have spied on friends and foes since the beginning of modern civilizations. The NSA program falls into that category. That said, it’s interesting that the Times reported on Gen. Keith B. Alexander, the director of the NSA, who is preparing a report for Congress on the “advantages and disadvantages” of altering the program. Nevertheless, it’s foolish to expect either the White House, the FBI or the NSA to succumb to public pressure and soften their approach. We wish this weren’t the case. What must occur — without deviation — is a continued watchdog approach over the government’s use of its surveillance powers. Congress is right to pepper Mueller with questions and demand accountability. Merkel is to be commended for questioning the president about the program and its effect on her nation, both good and bad. And Americans should feel no shame in wondering how far the government should go to keep this nation safe. There are limits, of course. As the German chancellor said, free democracies exist within a sense of safety. As always, balancing those competing interests is proving extremely difficult.
Editorial: The pitfalls of merit pay — After years with no raises, state employees deserve more
by The Anniston Star Editorial Board
Jun 19, 2013 | 54 views |  0 comments | 4 4 recommendations | email to a friend | print
State employees have historically earned raises to (a.) compensate for the rising cost of living and (b.) to reward them for meritorious performance. Since 2008, when state revenue took a hit from the Great Recession, state workers have received neither, even though inflation has continued to eat away at their buying power and many, if not most, have continued to perform their jobs in a meritorious fashion. While the state’s budget hawks complain about the cost of government, they consistently fail to acknowledge that when it comes to providing services to its residents, our state gets more for its money than most states and many businesses. That is why this page is pleased that Gov. Robert Bentley has announced plans to reinstate merit raises starting Jan. 1. However, the plan has pitfalls. Pay for meritorious service depends on the administrator who evaluates the service and judges it worthy of a reward. It is not a cost-of-living increase, granted across the board, with little regard for the quality of the work. This requires clear criteria for judging the employee’s performance and an equally clear understanding on the part of the supervisor and the employee of what goes beyond what is normally expected. As a consequence, a worker who does an adequate job, who shows up and does what is expected, may find himself or herself without a raise or with a raise smaller than he or she feels is deserved. Let’s face it, it is not uncommon for an employee to feel he or she are equal to or better than their co-workers. In jobs where the results are not immediately evident, or there is not a common understanding of what is meritorious, merit raises can cause dissention in the workplace. The best way to fairly increase salaries is a combination of cost-of-living and merit, a base figure for all and merit raises on top of that. Lacking the money to go that route, and saddled with a state Legislature that has categorically refused to consider reasonable methods of raising new revenue for the state, the governor is doing what may be the only option he has — reinstating merit pay raises. It now falls the task of the supervisors to grant the raises fairly.
Speak Out: The wrath of God
by our readers
Jun 19, 2013 | 58 views |  0 comments | 5 5 recommendations | email to a friend | print
God is pouring his wrath on America — floods, storms, tornadoes and fires. With what people have put in our White House, it’s no wonder that when our America turns into Sodom and Gomorrah, when this person stands for such sin. A very sad day. Virty Walker
Heflin
Harvey H. Jackson: Alabama, No. 1 in more than football
Jun 19, 2013 | 75 views |  0 comments | 7 7 recommendations | email to a friend | print
It was one of those headlines that simply dared me to write a column. “Alabama cities lead list of porn-loving religious places, poll says” My first reaction was not to take the dare. As we say down in south Alabama, “some swamps don’t need draining,” even if the swamp is AL.com, the face of new journalism in our fair state. But something just didn’t seem right. What sorta poll would have pollsters calling up folks around the country asking them (1.) “are you religious,” and if they answered yes, following up with (2.) “do you love porn?” So I checked it out, and guess who did the polling? No one. There was no poll revealing that Alabama cities were high among the “porn-loving religious places.” The article beneath the headline was based on another article that was based on research undertaken by researchers working for PornHub.com, a pornography website, and published online by BuzzFeed.com. PornHub.com bills itself as the world’s biggest porn distributor, which I doubt because there is no Wikipedia entry for it, and we all know that if it isn’t on Wikipedia . . . . As for BuzzFeed.com, according to Wikipedia, it is “a website that combines a technology platform for detecting viral content with an editorial selection process to provide a snapshot of ‘the viral web in realtime.’” Huh? Well, the “viral content” Buzzfeed detected was a report compiled by researchers at PornHub.com. (Dear readers, do not go to PornHub.com to see what it is all about. You might be scarred for life or, worse yet, find yourself a statistic in a research report like the one that was the subject of the BuzzFeed article. You have been warned.) Now, I am not exactly sure how or why the folks at PornHub.com came up with the research project that led to the BuzzFeed.com article, but the decision might have been the result of a conversation among researchers employed by the porn site that went something like this: Porn researcher No. 1 to porn researcher No. 2: “You know what I did over the weekend?” (Look, surely porn researchers have lives outside the realm of porn research. So I imagine this sort of conversation was pretty common around the PornHub.com office.) Porn researcher No. 2 replies: “No, what?” (A reasonable response, given the options available to porn researchers.) Porn researcher No. 1: “I took a look at that recent Gallup poll, you know, the one that ranked cities by how religious their residents were.” Porn researcher No. 2: “So?” Porn researcher No. 1: “People in those religious cities are into porn.” Porn researcher No. 2 gets really interested and asks: “How do you know that?” Porn researcher No. 1: “Because they visit our site.” And with that revelation, the research that led to the article that led to the headline was set in motion. I am not sure whether their inquiry was an effort to search out and expand a market niche, or if it was a way for porn people to fire a zinger at anti-porn people who seem to cluster under the Gallup poll category “very religious.” Whatever the motive, this is what they discovered. Eight of the top 10 “very religious” cities where folks watch a lot of online porn are in the South. Yessir. The Bible Belt. Of the remaining two, one was in Michigan and the other was Provo, Utah, in the heart of Mormon country. Go figure. This raises a number of questions, not the least being whether cities that aren’t “very religious” watch even more online porn than cities with significant “very religious” populations. The porn researchers didn’t say. What they did say was this: Of all the “very religious” cities that watch a lot of porn, the one that leads the list is Huntsville-by-gum-Alabama. This set my mind reeling back to 2010, when the owner of a Huntsville adult-items store, “Pleasures” (“your one-stop romance shop”), challenged Alabama’s ban on sex toys, a ban passed by a Legislature that conveniently did not ban owning the items, just selling them. That allowed Alabamians, including legislators, one supposes, to go online and order — or just watch. Which folks down in Montgomery are doing, for according to PornHub and Buzzfeed, Montgomery came in second in the race to the top of the “very religious” cities where citizens visit the PornHub website. That leaves me with just one question: Do these Montgomery visits to the PornHub website coincide with the times when the Legislature is in session? Now that would be really interesting to know. Meanwhile, “Pleasures,” well aware of the needs and desires of Huntsville’s porn-watching citizenry, has expanded to five locations so it can better serve its customers. The free market marches on. Harvey H. (“Hardy”) Jackson is Eminent Scholar in History at Jacksonville State University and a columnist and editorial writer for The Star. Email: hjackson@jsu.edu.
Larry Lee: Seeking the ‘bold steps’ for Alabama schools
by Larry Lee
Special to The Star
Jun 19, 2013 | 67 views |  0 comments | 7 7 recommendations | email to a friend | print
It was exciting to read recently that one of the Republican leaders of the Alabama House of Representatives said, “It is time to take bold new steps and leave the broken status quo behind.” I could not agree more. Obviously, Dr. Tommy Bice, state superintendent of education, feels the same way. In fact, the statement of the legislator echoes what Bice said last winter when speaking to the legislative education budget committees. “We have bold plans and high expectations of everyone involved in public education,” Bice told committee members. So when are we going to start with these “bold steps”? This last legislative session would have been a great time, especially considering that Bice, along with lots of help from many people, has put together an excellent outline of what our public education needs are in his Plan 2020. What sets this plan apart from so many others is that it truly takes a comprehensive look at education by focusing on all the areas that must be addressed if we’re to have quality education in quality schools being led by quality educators. It details priorities and objectives in four areas: (1.) students; (2.) support systems; (3.) education personnel; and (4.) schools and systems. Of these, the recognition that attention must be paid to factors that impact students outside the classroom is especially significant. Each day during the school year, 150,000 Alabama students attend a school where there is at least an 80 percent poverty rate. These are the schools most prone to fail and these are the students who are most likely to need health care, vision screening, hearing screening, mental health counseling, etc. Some systems are already addressing such needs. The Florence City System has a partnership with a local mental health agency that provides counselors to schools; in Gadsden there is a health clinic at Adams Elementary manned by a local health provider. In many systems there are churches and nonprofits that provide food for needy children for the weekend. But filling these, and other Plan 2020 needs, takes resources. This is why Bice’s budget proposal re-directed funding in a number of cases. He was not asking for new money, but rather, asking to take the “bold step” of setting new priorities. Unfortunately, no one paid much attention. For instance, since the Alabama Reading Initiative devotes considerable resources to professional development, the Alabama State Department of Education asked that $10 million be shifted from ARI to a more inclusive professional development program for teachers and principals. This was not funded, but ARI was still cut by $10 million. Is that a “bold new step”? They asked for $5 million to work with family resource centers to provide more of the critical support system needs of high poverty students. Again, they got zerp. Another “bold new step”? They asked for $19.1 million to cut class sizes and restore lost teacher units. Zero again. Again, a missed opportunity for a “bold new step.” They asked to restore funding for textbooks to $75 per student, as it was in 2008. Instead, this was level funded at last year’s rate of $31.50. How in the world do you under-fund textbooks and claim you are taking “bold new steps”? About 360,000 kids ride buses each school day. The actual cost of providing transportation is $323 million. But the state only funded $304, leaving a hole of $19 million. So, evidently, leaving rural school systems to pay for things the state is supposed to pay for is considered a “bold new step.” The same can be said for setting aside funding for controversial new programs professional educators did not support, while not increasing support for proven programs such as the Alabama Math and Science Technology Initiative and the distance-learning program. Yes, we need “bold new steps.” But we need to do more than talk about doing so. You can’t run a bus on political “spin” or reduce class sizes or buy textbooks. Bice and the State Board of Education have the plan in place to move our schools forward. They just need help from the folks controlling the purse strings — help that was woefully lacking this year. Larry Lee led the study, Lessons Learned from Rural Schools, and is a long-time advocate for public education and frequently writes about education issues. Email: larrylee33@knology.net.
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