Wichita Falls ISD board reviews academic progress reports from four schools
Superintendent Dr. Donny Lee said the overall theme the board heard was 'making small incremental improvements.'
United Supermarkets donates to help Texomans in need
Principals from Hirschi, Southern Hills, Fain, and Booker T. Washington brought their reports to board members, showing how students have progressed since taking an assessment at the beginning of the year.
The reports give board members a projection of where students will be when they take the STAAR test.
'We try to educate the whole child and try to really ensure that all of our kids are growing. Every year we focus on growth. What does that mean? That means if they were reading on the third-grade level last year, we want to read on a fourth-grade level this year. Same with math. So we want constant improvement,' Lee said.
STAAR testing begins April 8 for districts across the state.
Lee knows educators are entering crunch time, so he will provide the support they need before testing.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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Yahoo
06-08-2025
- Yahoo
Find great ‘chai kuih' at Pandan Jaya's Si Xiang Restaurant together with well-crafted ‘tong sui' and various snacks
KUALA LUMPUR, Aug 6 — Depending on which part of the city you're located, different food items appear more often as community favourites. Around the Ampang area, the Teochew chai kuih is much loved for a light breakfast or even just as an afternoon snack. This shop located near to the famed Jia Li Mian Noodle House in Pandan Jaya is a wonderland for all kinds of snacks, light bites and even frozen food. It's mainly a takeaway joint but a few seats at the back can curb your snack cravings immediately. Many come here for the chai kuih – steaming away in an enormous steamer fronting the shop – said to be made in-house. Four different flavours – yam bean, pumpkin, chives, taro – can be selected for RM1.20 per piece. Fronting the restaurant is a multi-tier steamer that hides the 'chai kuih'. — Picture by Lee Khang Yi Each plump morsel is wrapped in a translucent skin, pinched in the middle to resemble a leaf-like shape. The skin is thin, slightly stretchy but doesn't break easily as you use your chopsticks to daintily pick up a piece. Each maker has their own proprietary recipe to create that all important skin, which needs to be resilient yet not too thick to upset the ratio of skin to filling, affecting your mouthfeel. This version also feels healthier as it's not slick with oil, as some kuih makers use oil to allow inexperienced hands to handle the whisper thin skin easily. The generous fillings do not disappoint too, each flavour catering to different preferences, from savoury to sweet, or soft to slightly crunchy. Bubur Cha Cha (left) comes with chunky sweet potatoes and mochi for a sweet treat as one can select the Tomyam Fried Beehoon (right) with its light, piquant flavours. — Picture by Lee Khang Yi Traditionally, it's yam bean and this version is slightly sweet with soft-crunchy textures mingled together. Softer fillings are the ones with pumpkin and taro, with a creamier mouthfeel for the sweet pumpkin and a fluffier bite for the cooked taro that has a hint of savouriness. Take away your 'tong sui' to enjoy at home like the thick Red Bean Black Glutinous Rice Dessert (left) and Ginkgo Barley (right). — Picture by Lee Khang Yi Gleaming a vibrant jade green, the Chinese chives with dried prawns has a strong flavour of onion and garlic, a trademark of this vegetable. It comes with an orange coloured chilli sauce. complementing the chai kuih with a zingy flavour rather than heat. Here, the snack game gets better with their homemade tong sui, six varieties prepped daily. Yam Cake is substantial with tiny bits of taro and an aromatic topping of fried dried prawns and fried shallots. — Picture by Lee Khang Yi Bubur Cha Cha was my pick, since it's pretty scarce on menus and this version is heavy on the ingredients, especially the soft chunks of purple and orange sweet potatoes. The purple hued coconut milk was light and easy to drink with the chewy mochi too. Other picks I decided to takeaway were their super thick Red Bean Black Glutinous Rice Dessert and the heat busting Ginkgo Barley, essential for these hot days. The tong sui is priced at RM3.80 for a small portion. Golden, flaky Kaya Kok are a crowd favourite with their regulars. — Picture by Lee Khang Yi On the cards here, expect homemade simple meals, assorted kuih from Aroma Nyonya, baked goods and packed food like nasi lemak Pulau Ketam and mee Siam. Try their Tomyam Fried Beehoon, lightly fragrant with torch ginger flower and chillies, fried with vegetables and omelette strips. Options to add a fried egg or fried chicken are also available. For the nasi lemak Pulau Ketam (RM3.70), it's pretty plain with just a small portion of their trademark tiny prawns and spicy sambal. Go for the hefty Yam Cake (RM5) topped with fragrant fried dried prawns and fried shallots for a more substantial snack, paired with the same zingy chilli sauce used for chai kuih. The shop is filled with all kinds of goodies that you select from the counter or WhatsApp to order for a quick pick-up. — Picture by Lee Khang Yi Apparently the Kaya Kok (RM5) is a crowd favourite, as seen by this lady who took away at least three boxes of the pastry with her! The golden flaky pastry is half filled with thick pandan kaya, making it a good snack on the go. A chicken version for RM7 is also available but less sought after. Orders can also be made via WhatsApp to book the chai kuih and if you want the convenience of dining at home or the office, you will need to arrange for delivery yourself. Previously at another shoplot down the road, this new location puts them nearer to the popular Jia Li Mian Noodle House. — Picture by Lee Khang Yi Si Xiang Restaurant, No. 33, Jalan Pandan Jaya 2/2, Pandan Jaya, Kuala Lumpur. Open: 8am to 4pm. Closed every second Tuesday of the month. Tel:016-4012729* Follow us on Instagram @eatdrinkmm for more food gems.


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05-08-2025
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Indian Prairie School District 204 board OKs e-learning plan renewal
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Business Insider
03-08-2025
- Business Insider
My name is not common. I still correct people in work emails when they get it wrong.
Growing up, I always dreaded the first day of school. I winced and braced myself as the teacher traveled down the roster. I always knew my name was next when it was introduced with an awkward chuckle and disclaimer. "I'm really bad with names, and I know I'm going to mess this up. I-i-is it Jayce-Lee?" the teacher would say while the class snickered in the background, much to my embarrassment. It's actually pronounced juh-sehl-lee. Unfortunately, those awkward moments didn't disappear after school — they followed me into my career. Whenever someone misspells my name in an email, I can still hear those snickers in my head: Jasley. Jaselyn. Joselyn. Jas. Jaselley. All loud and wrong. I feel disrespected In the corporate world, we are frequently told to uphold professionalism in all forms of communication. I was taught to double- and triple-check my emails for typos before sending them. I understood that misspelling someone's name was a sign of carelessness and, ultimately, disrespect. I'd digitally dot every I and cross every T in all my emails, just to receive a response saying, with random versions of what's supposed to be my name. My name is in my email, signature, website, LinkedIn, and bylines. It's exhausting. To some, my request to spell my name correctly may seem dramatic. But I care. Many people from diverse backgrounds with unique names can relate. It's not "just a name —" it's my name. I'm named after 2 women in my family I'm named after two fearless and confident women: my mother and grandmother. My name is a combination of the first syllables of my mother's and grandmother's names: Jacqueline and Celina, with a special twist in its spelling. It's also a nod to my Dominican culture, where it's common for mothers to create unique names by blending parts of loved ones' names. My name is prophetic, foreshadowing how I would navigate the world: fearlessly and confidently, just like my mother and grandmother. I wear my name, its unique pronunciation and spelling with pride. So yes, it is deep to me. That's why I'm also intentional about extending the same care to others with names that reflect their culture, language, and proud lineage. I resonate deeply with Netflix's "The Residence" actor Uzo Aduba's quote on her own name: "My mom taught me not to change my name for those unwilling to learn it. If they can learn to say Tchaikovsky, Dostoyevsky, and Michelangelo, they can learn to say Uzoamaka." For a long time, I didn't fully grasp the weight of that statement. Back in school, I would shy away from correcting my teachers. I used to feel embarrassed. However, as an adult, I've learned to reclaim the beauty of my name and correct people without feeling like I was doing too much. I correct people in professional settings These days, when I get a "Hey, Jasley!" email, I correct the sender with a simple line like "By the way, my name is spelled Jasely" or "I noticed you spelled this way, but my name's actually spelled like this." No one has ever gotten upset when I corrected them. In fact, they usually appreciate the clarification, apologize, and move forward with the correct spelling. I may not be Dostoyevsky, Freud, or Arnold Schwarzenegger, but my name carries just as much weight. My identity is beautifully woven into it.