October 2008
Vol 5 No 10

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Teachers.Net Gazette Vol.5 No.10 October 2008

Cover Story by Eric P. Jensen
A Fresh Look at
Brain-Based Education

More than 20 years since it was first suggested that there could be connections between brain function and educational practice, and in the face of all the evidence that has now accumulated to support this notion, BBE guru Eric Jensen urges educators to take full advantage of the relevant knowledge from a variety of scientific disciplines.

Harry & Rosemary Wong: Effective Teaching
Boaz City Schools:
Professional Learning Teams

»Change Isn’t Just for PoliticsCheryl Sigmon
»Are you an Informal Teacher-Leader?Hal Portner
»Strategies to Meet Standards, Promote Reading and Boost SkillsSue Gruber
»Helping Children Cope with LossLeah Davies
»The Future Votes NowTodd R. Nelson
»The Brain and SleepMarvin Marshall
»The Busy Educator's Monthly FiveMarjan Glavac
»Dear Barbara - Advice for SubsBarbara Pressman
»My Supervisor Hates Me! & Are These Kids Just Crazy?Kioni Carter

»Curriculum Happens
»Spam! Spam! and More Spam!
»FHA-Hero Program Creates Leaders
»October 2008 Writing Prompts
»A “Disruptive Behavior” Plan
»More Than A Desk - Changing the Learning Environment
»A Teaching Guide for Night Journey to Vicksburg
»Computers in the Classroom
»Silent Mentoring
»Cyberbullying Tips for Educators
»Perfectly Normal

»The T-Netters Who Saved My Life
»Teacher Starts Rock Band to Help Students Learn
»Printable Worksheets & Teaching Aids
»School Photographs for October 2008
»Lessons, Resources and Theme Activities: October 2008
»Video Bytes: Brain Based Education, Monday Morning, Rockin' the Standards and More
»Today Is... Daily Commemoration for October 2008
»Live on Teachers.Net: October 2008
»The Lighter Side of Teaching
»Apple Seeds: Inspiring Quotes for Teachers
»Alternatives to Halloween Party and Costumes
»Newsdesk: Events & Opportunities for Teachers


The Teachers.Net Gazette is a collaborative project
published by the Teachers.Net community
Editor in Chief: Kathleen Alape Carpenter
Layout Editor: Mary Miehl

Cover Story by Eric P. Jensen

Effective Teaching by Harry & Rosemary Wong

Contributors this month: Kioni Carter, Marvin Marshall, Cheryl Sigmon, Marjan Glavac, Todd R. Nelson, Hal Portner, Leah Davies, Barbara Pressman, Tim Newlin, James Wayne, Ellen Porter, Bill Page, Lisa Bundrick, Panamalai R. Guruprasad, Mamie Pack, Chick Moorman and Thomas Haller, Derek Randel, Michael Biasini, Barb Stutesman, Ron Victoria, Susan Rowan Masters, and YENDOR.

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Featured Book...

Teaching Guide

A Teaching Guide for Night Journey to Vicksburg

Cook up some Civil War era dishes during the study of a young slave’s quest for freedom.
by Susan Rowan Masters
Regular contributor to the Gazette
October 1, 2008

A Teaching Guide for Night Journey to Vicksburg
(with printable option)
By Susan Rowan Masters

“This is a beautifully-written, powerful story that focuses on a single individual’s life in order to communicate broader issues of bravery, self-sacrifice and the rewards of freedom. Susan Rowan Masters uses wonderfully descriptive language to convey the terrors of slavery and escape, and does so in a way that avoids sensationalism. This is a moving story that will be of great interest to readers of all ages. While the novel certainly could be used as part of a history curriculum, it will also stand alone as a coming-of-age story that transcends a single historical moment.” –Civil War Book Review

Materials: Night Journey to Vicksburg by Susan Rowan Masters


Journey with Jubi, a slave boy, in his quest for freedom by cooking up the foods he and his sisters share along the way. Peek inside the ‘croker sack’ Henry Long gives to Jubi and you will find old-fashioned cornbread called hoecakes as well as a chunk of salt pork.

Hoecakes are thin cornbread originally baked on the blade of a hoe over an open fire (pgs. 23-24).

You will need:

1-1/2 cups cornmeal
3 Tbs. self-rising flour (or 3 Tbs. regular flour, 1/2 tsp. of baking powder)
1 teaspoon salt
hot water
cooking oil
a large bowl, a large spoon, a spatula and a griddle.

Combine the salt, flour and cornmeal in the bowl, adding enough hot water to make a batter. Pour a little on the griddle. When it sizzles, add half of the batter. Let the cake brown on one side. Then adding a little oil first, flip to the other side. When done, repeat with the other half of the batter.

Salt pork is pork cut from the belly of the hog, preserved in brine in large barrels (pgs. 23-24). (Note: as salt pork shrinks during cooking, select a piece one-third larger than seems necessary to feed the class.)

You will need:

salt pork (thick slices of bacon can be substituted.)
ground pepper
potatoes and cabbage (optional)
a kettle

Place the pork in the kettle, cover with water and bring to a boil. As soon as the water boils pour it off to remove the salt. Pour on more boiling water at once. Boil very slowly, almost simmering, until done. When tender take it out, remove the skin and bones and sprinkle with freshly ground pepper. Serve with potatoes and cabbage, each boiled separately.

For more information and a complete Teacher’s Guide to Night Journey to Vicksburg, visit For school orders, call Silver Moon Press:

Printable "Night Journey to Vicksburg" Lesson in pdf format

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