Opinion: Asian Students' Test Scores Are Often High. Our Success Is Complicated
Few observers were probably surprised when Asian students outscored other students on test scores released by California state this fall.
Statewide, and here in Los Angeles, Asian students who completed California's 2024 assessments showed higher levels of proficiency in reading and math, compared to other racial groups.
Asian kids' dominance of California's state tests echoes the results of national exams, where the same, long-standing trend of academic achievement by these students holds true in other cities and states across the country.
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So, why do Asian kids do so well on those exams? In my experience, the reasons are complicated.
I grew up in L.A.'s San Gabriel Valley, where I attended high-performing public schools that enrolled a lot of Asian students like me. We consistently outperformed other schools and student groups across the state.
But here's what the high test scores didn't show. Many of us poured countless hours into our studies and extracurriculars. Many of us were also privileged enough to have tutors.
Growing up, I had classmates who started their academic after-school programs in elementary school. And although not every family in the neighborhood had a tutor, education was definitely one of the top priorities for the majority in my community.
We were in a high-pressure environment, and assimilation meant performing well. In high school, students engaged in afterschool activities, such as sports and academic clubs. Some parents paid tens of thousands on college counselors.
All this pressure, however difficult at times, created 'success,' which ultimately meant being accepted to reputable universities. Our graduating class had around 250 students. One of our most notable statistics for college admissions was 26 confirmed acceptances to U.C. Berkeley.
However, a highly competitive atmosphere like this can exact psychological and social costs.
Many students around me growing up were constantly stressed. It felt like college admissions were the be-all end-all. It shouldn't be that way.
My mom and dad immigrated from China, and I am forever grateful for their dedication and sacrifices. One way to show my appreciation and that their efforts weren't wasted was through my academic and professional achievements.
It's all part of the American Dream.
However, that pressure to succeed can also hold a dark side.
A University of Michigan research project called Deconstructing the Model Minorityfound Asian students 'often experience extreme pressure and stress.' We may also feel 'the responsibility and guilt […] for [our] parents' sacrifices.'
This is what academic achievement costs for some Asian students, and also probably what it costs some other kids from other ethnic groups.
However, not every student has access to the same opportunities as me. And not everyone's experience was like mine.
While my school growing up provided structure, support, and community, many other students in L.A. are navigating underfunded schools. And often those students also have less academic support and face greater socio-economic instability.
I've worked as a tutor in South Central L.A., so I've seen some of these issues first-hand.
I've worked with fourth graders struggling to read. It's not that those students lacked the ability to learn. It's that they've been disadvantaged by systematic issues and other external factors they can't control.
But I believe that education is the great equalizer. And I think that we are making progress on fulfilling that potential. Organizations such as Teach for America, Khan Academy, Head Start, and PeerForward are excellent starting points in the ultimate goal of closing the achievement gap.
It sounds simple, but it's not. Educators and policymakers everywhere need to ensure every student has an equal opportunity to a quality education. It's a multifaceted issue.
That's why our conversation should not center solely on why Asian students score higher than other kids. We should also be talking about how to ensure that all students have all the resources they need to succeed.
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If you're buying heartier greens in the fall from some of the local farmers, like spinach or kale, because they can handle the colder weather, that's the stuff that's been nipped by a frost, so it gets better and gets sweeter. Some of those greens, they've kept them in the ground, and they get sweeter as the nights get colder. Then they have interesting greens, like all the radicchios and the endives, the treviso — the bitter greens. Surprisingly, they have a kind of sweetness to them as well, so they're nice raw in a salad. I also like endives quickly charred in a hot pan, maybe with some garlic. I like them slowly braised in the oven with some orange halves and zest, maybe a little wine. If you have dandelion greens or kale, I like doing a conserva-style where you're slowly cooking them with garlic and anchovies in olive oil, maybe some chile flakes, and then finish them with a splash of vinegar or lemon juice. And they'll keep longer because of all the oil. And at Gaijin, we do a lot of Japanese-inspired pickles, and one is like a quick kind of ferment of mustard greens or chrysanthemum greens. The farms that have been pretty consistent in my world would be the Nichols Farm, Mick Klüg Farm, Ellis Family Farms, Iron Creek Farm, and there are a lot of others too. I like River Valley Ranch's mushrooms, Finn's Ranch for meat and eggs (they have duck eggs too). I love Jake's Country Meats. When they're at the market, I make sure to bring my Yeti strap cooler and buy a whole chicken, get some pork, good stuff I can make at home. Oliver Poilevey of Mariscos San Pedro , Le Bouchon , Obelix , and Taqueria Chingon Farmers Market Move: Summer tomatoes from Froggy Meadows I'm most excited for the summer tomatoes. I'll put them on everything. The really good ones are only here for a little while, and I don't really use the other ones that much. Nothing ruins a February sandwich more than a hard tomato. My friend Jerry at Green City Farmers Market in Lincoln Park, from Froggy Meadows, he's the tomato whisperer. Put tomatoes in everything you can think of, but definitely salads. And make sauces and salsas with them. You can also just slice them and eat them with salt and pepper. Leigh Omilinsky of Daisies Farmers Market Move: Strawberries, sweet black cherries, and sugar cube melons from Mick Klüg Farms, Quince from Oriana Orchard and Nursery We wait six months or however long for strawberries. Those are always the best. They're always the highlight for me. Because I have my strawberry items planned in my head in March, when I'm actually ready for them. But we don't get them until the first week of June. We get the majority of our fruit from Mick Klüg. I love them. I've worked with them for more than 15 years. I watched Abby's kids grow up. So it's cool to go and see how they've expanded. But I always look forward to the first strawberries. Then everything happens in rapid succession. All of a sudden, everything is here, at least fruit-wise. Sweet cherries are always fun for me because the season can be like two weeks. And then it's done, so I need to find something that really showcases them. Those sweet black cherries are so fleeting. And black raspberries, too, are so fleeting. I used to know in the city where there are some secret spots where you can pick them. I think generally speaking, with produce that is so special, we know our farmers, we know where they come from, we know what it takes to get there. The less we muck it up, the better. So we are jamming and preserving, and pickling all summer. Then, always like in August, the sugar cube melons I love. The little teeny yellow cantaloupe-looking ones. Those are great. I always make a sous vide out of those because, like it's two ingredients and that's it. And that's just perfect as is. Later into fall, I always want to do something with quince from Oriana. Bring a bag. Take your time. Talk to your farmers. These are the people that put everything they have into this. And for the most part, I can't think of a single one that's not willing to answer any questions. Ask them what's coming up next. Ask them what they're excited about. Ask them what they would do with it. They want to educate you. They want to have you enjoy their product as well. Jenner Tomaska of Esme and The Alston Farmers Market Move: Medlar and a strawberry smoothie from Seedling Fruit Peter from Seedling Fruit is amazing. He's been a long-time supporter of me, and he's an avid diner; he really stays in touch with the chef community. He's able to curate and plan for the following year if there's something special or unique you want to do. His stand at Green City Market also makes smoothies; my favorite is strawberry when they're in season. Right now, I'm looking forward to rhubarb. It's such a small season and small window, so we usually bulk up on it. But he also does medlar, which is just kind of an out-of-the-norm fruit that people don't really buy because it's kind of a pain in the ass to process. Medlar is a small brown fruit, like three times the size of a blueberry. It's dark in complexion, and when you press the innards out of it, it almost tastes already cooked and caramelized. It's almost like a roasted apple pawpaw flavor. It does have some of the slightest astringency to it. You can turn it into ice cream, adding it to a vinaigrette or dressing to make it slightly more savory. Esme is like a block away from Green City in Lincoln Park, so I usually go with my kid, and he goes up to Seedling Fruit, and he'll eat a flat of blackberries in like 30 seconds. Arshiya Farheen of Verzenay Farmers Market Move: Strawberries, gold and black raspberries, and Jupiter grapes from Mick Klüg and Ellis Family Farms, pawpaws from Oriana's Our booth is very close to Nichols Farm, and soon as the ramps get done, you start getting garlic scapes, which is very fun. They have different varieties of allium that you can never see in a grocery store. But we are a bakery and I really believe that strawberries from the Midwest, especially Michigan, are the best in the entire country. If you try Mick Klüg farms or Ellis Family Farms or any other farm from Michigan, their strawberries are a whole different level. It's red through and through, it tastes amazing. They're the closest I have seen to the gariguettes, these tiny French strawberries that grow around spring. The strong flavor profile that a strawberry should have, unfortunately, gets lost in other conventional farming. I also love getting the apples, the peaches, and the pawpaws from Oriana's. Jupiter grapes from Mick Klüg, they're a good alternative to Concord grapes, but they have a deep muscat flavor, and I love to make open-faced tarts with them. Ireland tomatoes from Nichols and sungold tomatoes from Jerry [Boone at Froggy Meadow]. Black raspberries and gold raspberries from Ellis; they are really fragile, so you have to get them right when they bring it out and eat them soon. Oriana's pawpaws and the Asian pears she has are so good. I didn't know what a pawpaw was 10 years ago before we started going to the market. They remind me of some of the fruits back in India; they have a custardy flavor profile, and you don't have to do anything but scoop it out and eat it with a spoon. You can also do something savory with strawberries if you want to try something new. Get the green strawberries and pickle them. These interviews have been edited and condensed for clarity. Sign up for our newsletter.
Yahoo
3 days ago
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