Testing Season Is Near: Here's Where Gary Students Can Get Tutoring Support

Standardized testing season is approaching, and for many Gary students, the stakes are high.
Students who don't pass Indiana's standardized exams face additional studying requirements or are required to take summer school, but for third-graders, the consequences are even more severe. Those who fail the state's reading assessment risk being held back and required to repeat third grade.
Recent results from Indiana's third-grade reading assessment highlight racial disparities in test performance: 88.3% of white students and 86.3% of Asian students passed, compared with just 68.6% of Black and Hispanic students, according to Indiana Department of Education testing data.
The push for tutoring comes as three standardized tests mandated by the department are on the horizon for students. The state uses IREAD-3 to determine whether third-graders meet its literacy benchmarks before advancing to fourth grade. ISPROUT is used to assess kindergarten readiness based on early learning development. ILEARN, taken by students in grades 3-8, is the department's tool for measuring proficiency in English, math, science, and social studies.
To help students and parents prepare, Capital B Gary has compiled a list of tutoring resources across the city.
IREAD-3: March 31 & May 30
ISPROUT: April 14 & May 9
ILEARN: April 14 & May 16
City Life Center 225 W. Fifth Ave., Gary(210) 880-4851*Includes after school homework assistance
YWCA of Northwest Indiana 150 W. 15th Ave., Gary (219) 881-9922 *Includes homework assistance
1831 Virginia St., Gary (219) 883-2720
Concept Tutoring 435 W. 35th Ave., Gary(888) 988-8674
Sparky Brains Tutoring 6600 Broadway, Merrillville (219) 801-9656*Also has locations in Gary and Griffith
Sylvan Learning1070 W. 84th Drive, Merrillville(219) 472-1345
Gary Literacy Coalition 650 Grant St., Suite 8, Gary(219) 885-2229*Does not provide tutoring but serves as a resource for parents, connecting them to tutoring, homework help, and educational programs across Northwest Indiana.
The post Testing Season Is Near: Here's Where Gary Students Can Get Tutoring Support appeared first on Capital B Gary.

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San Francisco Chronicle​

15 hours ago

• San Francisco Chronicle​

Can a new art space succeed in San Francisco's struggling Tenderloin?

TnT Art Lab isn't officially open, but people walking by its future location on Turk and Taylor streets in the Serif building are already curious. Video installations, paintings and textile works are already on view in the unfinished space that often draws passersby to peer inside. Bradley McCallum, founder of the project through his 36-year-old nonprofit Conjunction Arts, usually invites them inside. 'Our goal is to really activate the corner with regular viewing hours and events,' said McCallum, a multimedia artist whose work is rooted in social practices and activism. McCallum envisions TnT as a hub that will bring social art to the Tenderloin, a genre focused on making work that emphasizes collaboration, community building and human impact. In social art practice, creativity is viewed as a catalyst for positive change and collective transformation. To that end, McCallum's plans include an international artists residency, exhibitions, a dialogue series and other community programming. The 2,000 square foot space is already framed out for different areas, with studio space, a media library and a flexible gallery all key to the overall mission of TnT Art Lab. McCallum also knew it was important to build a kitchen. 'One way we come together as a community is through food, and being able to gather for a cup of tea or for a glass of wine,' said McCallum. 'This is about standing beside people and not in front of them, joining a community and joining the table.' 'The idea is that TnT can be this open, porous space and exist as part of that larger arts network too,' said Natasha Becker, McCallum's wife and a member of Conjunction Art's Board of Directors. 'It's an amazing opportunity to be one of the nodes in this already rich network.' McCallum and Becker relocated from New York after she accepted a position at the Fine Arts Museums of San Francisco as its first-ever curator of African art. He recalls driving from his studio at the Minnesota Street Project through the neighborhood in the evenings during a bleak moment of the city's pandemic recovery. 'Bearing witness to some of the most visible and difficult challenges of homelessness, drug addiction and poverty on Sixth Street left a lasting impression,' said McCallum. 'Here was an opportunity, adjacent to some of the most difficult challenges, to invite artists to come in and look more deeply at these problems instead of turning a blind eye.' McCallum learned the space was available in the fall of 2024 through gallerist Jonathan Carver Moore. His eponymous gallery, on the Market Street side of the Serif, has helped bring new life to the building since opening in March 2023, with shows that often spotlight LGBTQ+, female and Black artists. In January, McCallum began fundraising with a dinner in the space during San Francisco Art Week. He later hosted a closing party in May for TnT's benefit auction, which featured works by local artists including McCallum, Arleene Correa Valencia, Michele Pred and Reniel Del Rosario as well as Nigerian textile artist Daàpo Reo, Lebanese painter Hiba Kalache and South African photo artist Zanele Muholi (who is on the organization's advisory committee). The auction raised $108,600, with $50,000 dedicated to building out TnT's space and the remainder shared with the artists. At a time when institutional and government financial support for the arts is grinding to a halt, McCallum has mostly sought private donors — though TnT has received an SF Shines grant for $10,000 and a grant from the Mid-Market Alliance for $5,000 for their graphic window display. (He notes TnT Art Lab's website donation page is open.) Joy Ou, president and CEO of the Serif's developer Group I, said she has long believed in the Tenderloin's potential for the arts. She recently sold the neighboring Warfield Building for $7.3 million to the Community Arts Stabilization Trust and KALW Public Media. Plans for the nine-story building center around Warfield Commons, a hub for media, journalism and literature. KALW will occupy two floors, while the CAST will manage the property and occupy one floor. For all its challenges, arts in the Tenderloin have been on an upswing in recent years. In 2023, experimental art and performance space Counterpulse completed a $7 million fundraising campaign and entered into a partnership with CAST, enabling the nonprofit to buy its longtime building at 80 Turk St. The Tenderloin is also part of the Compton's Transgender Cultural District, which was established in 2017 to recognize the historic trans and queer population in the neighborhood. 'It feels like a very exciting time for the neighborhood, and for arts in the neighborhood,' said McCallum. 'There is a synergy that can be created between all these things.' When plans with the Magic Theatre to take over the space at 67 Turk St. as part of the building's community benefits package fell through, Ou said she began looking for an organization that would bring steady foot traffic. 'I told Brad, it's a 24/7 activation that's needed here,' said Ou. 'It needs that social justice type, like him.' Ou, a board member at the Museum of Craft and Design in Dogpatch and advisor for the Luggage Store Gallery on Sixth and Market, said she was familiar with McCallum's 2024 painting series 'Inescapable Truths: James Foley's Indelible Legacy,' which transformed video of the late journalist murdered by ISIS in 2014 into paintings with augmented reality components. That work, she said, confirmed for her that TnT was a fit for the building. 'For anybody who takes this on, they have to believe in the arts,' Ou stressed. 'You have to be a strong artist and you have to understand how this community works.' Ou has promised McCallum a 10-year, rent-free lease on the space if he can raise the $175,000 needed to complete the buildout. But she didn't just work with McCallum on favorable lease terms, she made a $25,000 donation to TnT from her personal foundation and joined the organization's advisory committee. So far, McCallum has raised $125,000 toward completing the space and is seeking an additional $350,000 for the first year's programming. He hopes to open TnT with a show featuring Bay Area artist Hector Zamora and Muholi this fall. 'We are trying to revitalize downtown, including Mid-Market,' said Ou. 'And how do we do that? It's by bringing art.'

Los Angeles Times

16 hours ago

• Los Angeles Times

The secret ingredient you've been looking for all your life? It grows (practically) everywhere

'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. 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And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.

Buzz Feed

a day ago

• Buzz Feed

10 Tasty Products To Help You Discover Your Inner Chef

A 16-piece nonstick aluminum cookware set that will let you cook literally whatever you want without anything sticking anywhere. Imagine how much better cooking will be knowing you won't have to spend hours scrubbing after. This set includes an 8-inch fry pan, a 9.5-inch fry pan, a1.5-quart saucepan with glass lid, a 2.5-quart saucepan with glass lid, a 5-quart dutch oven with glass lid, two-piece cookware protectors (11.5 inch and 13.5 inch), a solid spoon, a slotted turner, and three piece ceramic prep bowls (6-ounce, 4-ounce and 2-ounce).Promising review: "I decided that I wanted to get some new pots and pans because my old ones are looking kind of shabby. And I saw the pink set and I thought, why not? So far, I'm very happy with the pans. They're very sturdy, and things are not sticking when I'm cooking. I'm impressed." —JLynnePrice: $69.96 (available in three colors) A carbon steel nonstick wok reviewers love for its high sides and beautiful stir-fry abilities. Say hello to your new favorite kitchen item. Promising review: "Love this wok! Great for fried rice and tons of other Asian-inspired dishes. So glad I didn't spend more on another option." —KimPrice: $24.96 A cutting board prep station set with removable trays so you can keep everything separate and tidy. Trying to find space for everything on the same cutting board is like trying to shove your queen bed in your tiny apartment bedroom. There's not enough room! Promising review: "For years, I always just used my countertop when cutting and preparing food in the kitchen. We recently replaced our countertops, so this could not have arrived at a more perfect time! I love most that this is an elevated cutting surface so that I can cut and push the prepared items right into the containers/trays that came with this Tasty Cutting board. This really is more than just a cutting board; it is a complete prep station. The trays have come in handy when my kiddos are helping in the kitchen. I can cut and chop everything for them, and then they each have their own tray, or we can line them up and have a mini topping bar. This cutting board prep station can be used in so many different ways. When I get finished, I just stack it all in the dishwasher. Super easy to use and super easy to clean up. My kiddos also love the bright colors!! LOVE it!!! I would definitely recommend this to friends, family, and anyone looking for a great cutting board/prep station. Another great product offered by Walmart!!."—multitalented1Price: $8.88 A nonstick griddle that'll make easy work of the most important meal of the day. Eggs? Sure! Sausage? You bet! Pancakes? What else is a griddle for?! Promising review: "I am a Tasty fan. I have purchased numerous nonstick pans and have always been satisfied with the price and workmanship. I don't want to spend a ton of money on nonstick pans. 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This set includes an 8" chef knife, 7" bread knife, 7" slicer knife, 5.5" Santoku knife, 3.5" paring knife, 5" utility knife, 3" bird's beak knife, (6) 4.5" steak knives, all-purpose shears, and a black cutlery review: "Very sharp knives and the soft handle is easy on the hands." —WilmaPrice: $45.97 (available in two colors) A set of tongs because it's finally time for BBQ season. These tongs have steel-reinforced silicone teeth to ensure they can handle even the toughest steaks, and they're dishwasher-safe, so once it's time to clean up, they are a cinch. Can you already smell that intoxicating BBQ aroma? They're also heat resistant up to 400 degrees Fahrenheit, so they won't get damaged if you're grilling up meats and review: "These tongs are the best! They are strong, and the grip is awesome! I have been looking for strong tongs forever. All the silicone ones I have at home are not strong at all. Wow! I am shocked by the great quality! 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