ABCTE book - American Board for Certification of Teacher Excellence Exam

Monett School Board members Annie Smith and Ken Gaspar have earned their Advanced Board Member Certifications from the Missouri School Boards’ Association.

The board member certification program established by the MSBA recognizes school board members who choose to complete additional professional development requirements beyond the 18.5 hours of training required by the Outstanding Schools Act of 1993 for new board members.

ToachieveAdvanced Certification, board members must earn at least 12 additional training credits, complete annual refresher training requirements through MSBA, read two books related to school board service, attend at least two MSBA regional or statewide events and write an essay relating their study to their board service.

Those members achieving Board Member Certification will be recognized for engaging in ongoing professional development and leadership to Improve the knowledge and skills they need to be effective educational leaders during the MSBA Igniting Great Ideas Summit in June.

The Missouri School Boards’ Association is a private, not-for-profit organization that exists to help public school boards ensure all students succeed.

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In an era often punctuated by complexity and uncertainty, one figure remains a beacon of transformative leadership: Dr. Lyn Corbett. His commitment to empowering individuals, organizations, and communities is the portrait of a leader who transcends the expected. He’s more than a catalyst for change; he embodies resilience, tireless dedication, and strength.

Operating from California, Dr. Corbett helms The Pivotal Group Consultants Inc., a consulting firm lauded for its leadership development, executive coaching, and strategic planning. Yet, his influence extends beyond the corporate world. He’s a respected figure in academia, nurturing future leaders as an Adjunct Professor at both the University of San Diego, School of Leadership and Education Sciences, and the University of San Francisco, School of Management.

Dr. Corbett’s academic accolades testify to his unwavering commitment to leadership and community service. With a Doctoral Degree in Leadership Studies from the University of San Diego and a Master of Arts degree in Public Administration from New York University, he’s a seasoned scholar. His forthcoming book, “Hope is Not a Strategy: Strategy and Positioning in Health and Human Services,” set for a 2023 release, promises to redefine strategic planning in these vital sectors and offers fresh perspectives on overcoming the unique challenges faced by these industries.

Parallel to his board governance work, Dr. Corbett exhibits an unshakeable passion for effecting meaningful change in communities. His masterclass training programs equip nonprofit consultants with the necessary skills and knowledge to grapple with the unique challenges their sector presents. By championing collaboration, strategic thinking, and ethical decision-making, he arms consultants to serve their communities more effectively, amplifying their impact and driving sustainable transformation.

His credo, “A true leader doesn’t create followers, they create more leaders. They ignite the spark within individuals to become the best version of themselves, for their benefit and that of the community,” is a mirror reflecting his own leadership style – one of empowerment, transformation, and faith in the potential of others.

Dr. Corbett’s pioneering initiative, the board service certification program, highlights his unwavering commitment to community leadership. This groundbreaking venture equips board members with practical knowledge and skills, fostering greater collaboration and setting a new standard for community leadership. Mara Thomas, a latest graduate of his board certification program, states, “Through Dr. Corbett’s training, I found the confidence to lead. His program was a catalyst, transforming my passion for service into effective leadership.”

As we look forward to the publication of his book and further ventures, there’s no doubt that Dr. Corbett’s influence will continue to sculpt the leadership landscape. His journey isn’t solely about leadership; it’s about the power of positive change and the untapped potential that resides within us all. Dr. Lyn Corbett’s story is not just about leadership—it’s an invitation to ignite the leader within you.

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.

Lawmakers in Texas’ Republican-controlled House passed a bill Wednesday that would allow public schools to employ or accept volunteer chaplains who are not state certified.

Senate Bill 763, which passed 84-60, reads, “A school district or open-enrollment charter school may employ or accept as a volunteer a chaplain to provide support, services, and programs for students as assigned by the board of trustees of the district or the governing body of the school.”

“A chaplain employed or volunteering under this chapter is not required to be certified by the State Board for Educator Certification,” it added.

Funds allocated to Improve security and safety would include use for chaplains, social workers, licensed counselors and behavioral health services, according to the bill, which was amended before being approved in identical form by both legislative bodies this week.

Some of the services provided by the chaplains would include suicide prevention programs, mental health support and behavioral health services.

The bill will now head to Gov. Greg Abbott’s desk.

ACLU of Texas attorney David Donatti criticized the bill in a statement. “The same Texas politicians trying to control what students think by banning books and censoring curricula now want to dictate what students worship,” Donatti said.

“This bill is part of a coordinated campaign by conservative Christian-based organizations and their legislative champions to force state-sponsored religion into public schools without parental consent. Replacing well-educated and licensed professionals with uncertified chaplains threatens the safety and education of Texas students. The First Amendment guarantees families and faith communities the right to instill religious beliefs in their children, not politicians or the government.”

CNN has reached out to the bill’s author, state Sen. Mayes Middleton, a Republican from Galveston, for comment.

The bill’s passage comes days after the Texas House, in which Republicans have an 86-64 majority, failed to advance a bill that would have required public schools to display the Ten Commandments in every classroom.

The bill effectively died early Wednesday morning after House lawmakers did not meet a midnight deadline for a vote that would have advanced the bill for a third and final passage. The Senate passed the bill in April.

Texas’ legislative session ends on May 29.

These aren’t the only measures in Texas relating to religion and school. Senate Bill 1396, which would require schools to allow time for students and employees to pray and read the Bible on each school day, was also passed by the Senate last month.

For more CNN news and newsletters create an account at CNN.com

© Courtesy of Jeremy Benson Jeremy Benson holds up a Blue Point oyster from the waters off Connecticut. Benson is general manager of Crave Fish Bar in New York, which does a brisk business in oysters from the East and West coasts.

On today's episode of the 5 Things podcast: You might like oysters. You might even love them. But what does it take to become a master oyster sommelier? We find out as we sit down with oyster master sommelier-in-training Jeremy Benson and his instructors Julie Qiu and Patrick McMurray.

Podcasts: True crime, in-depth interviews and more USA TODAY podcasts right here

Hit play on the player above to hear the podcast and follow along with the transcript below. This transcript was automatically generated, and then edited for clarity in its current form. There may be some differences between the audio and the text.

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What's a mermmelier? Think sommelier, but instead of wine, it's all about oysters

Jeremy Benson:

So let's try that with a whole boatload of grapefruit.

Marco della Cava:

That was great. I mean, that was a lot of grapefruit, which I'm not complaining about.

Hello and welcome to Five Things. I'm Marco della Cava. It's Sunday, June 4, 2023.

Today, we're talking about oysters and what it takes to become a master oyster sommelier. Now, even if you're not a big fan of the bivalves, and we see you, there's something in this story for everyone, including a Guinness Book of World Records holder for the most oysters shucked in a minute.

Wow, what a difference ...

Jeremy Benson:

Isn't it wild?

Marco della Cava:

... between the West Coast and the East Coast.

Jeremy Benson:

Yeah. I mean...

Marco della Cava:

I mean, the East Coast, I really feel like I'm in the ocean.

Jeremy Benson:

Yeah.

Marco della Cava:

West Coast, I feel like I'm eating something meaty.

Jeremy Benson:

It's funny, a lot of our guests from the West Coast will often say that tastes like my ocean.

Marco della Cava:

Jeremy Benson is the general manager of Crave Fishbar on New York's Upper West Side. And when it comes to oyster expertise, Jeremy has it in spades.

What can I say? Do we have anymore? Is that the last one?

Jeremy Benson:

Oh, I think we can do one last Malpeque.

I think the most important thing to know about the oysters and oysters in general is how environmentally important they are. We're heavily involved with the Billion Oyster Project.

Marco della Cava:

The Billion Oyster Project is New York City's attempt at cleaning what used to be a really filthy harbor and restoring it as a healthy and vital estuary.

Jeremy Benson:

They take our oyster shells, they put new oyster larvae onto those shells, and so the oysters are able to grow very quickly and they can build oyster beds and oyster reefs here in New York Harbor. Oysters can filter five gallons of water per day, so you're keeping the water clean.

Secondly, it creates an environment. It creates much like a coral reef, it's a keystone species. So as a keystone species, it is a place for other creatures to live. It's a place for other creatures to grow and flourish. And what's come out of that is we have dolphins in the Bronx River, we have harbor seals underneath the Verrazzano Bridge. There was a whale sighting not far off the coast of New York Harbor recently.

Marco della Cava:

All because of oysters.

Jeremy Benson:

All because of the oysters and the cleanliness that they've brought. And then the third thing that they do is they actually create a seawall. And that seawall protects the city. So if you have a storm surge like we did at Superstorm Sandy, you actually have a protection for the city.

Marco della Cava:

I think it's good.

Jeremy Benson:

It looks great.

Marco della Cava:

And then drink it from, that's from the non-hinge side.

Jeremy Benson:

That's right. Slurp it from the cup.

Marco della Cava:

What ocean am I drinking right now?

Jeremy Benson:

Right now, you're drinking what is New York waters right off the coast of Fisher Island.

Marco della Cava:

I should be terrified.

Jeremy is also the guinea pig for an experimental new certification program that will make him the first master oyster sommelier, or the term he prefers, mermmelier, a nod to the French word for the sea.

Jeremy Benson:

It all connects, I think, through the Billion Oyster Project. Brian Owens, the owner and I, I turned to him and I said, "I really want to be certified. I want to be able to go to a table and say not only can I tell you about oysters, here's my badge that says that I really know what I'm talking about when it comes to oysters."

Marco della Cava:

And that didn't exist.

Jeremy Benson:

That did not exist. We scoured the internet trying to find any way for me to get that. And short of getting a doctorate in marine biology, there wasn't really a lot of options. And then we found Julie Qiu and Patrick McMurray we're starting an oyster school. Brian had worked with Julie Qiu in the past. She's a very great blogger. She runs inahalfshellblog.com. And he had met Patrick before.

We went to the Billion Oyster party, which they throw every single year, where a lot of oyster farmers come and share their wares. And it was there that I met Patrick. And he's the fastest shucker in the world, according to the Guinness Book of Records. So I shook his hand pretty emphatically and didn't let him go. And then since then, we've really been working together to get this school started and used me as a guinea pig to become an oyster master sommelier. So yeah, I would love to be called a mermmelier. So just like a mermaid, but of oysters.

Marco della Cava:

As it turns out, becoming a master oyster sommelier involves learning a lot about not just oysters, but also sustainability and the environment. I wanted to hear more, so I sat down with Julie Qiu and Patrick McMurray, the two oyster masters who started the Oyster Master Guild. Julie Qiu is an international oyster expert, educator and founder of In a Half Shell, a website devoted to oyster appreciation. Patrick McMurray is a Toronto native, restaurateur, and author who currently holds the Guinness World Record for oyster shucking.

I want to welcome you both.

Julie Qiu:

Thanks. Great to be here.

Patrick McMurray:

Thanks for having us.

Marco della Cava:

You bet. So tell us a bit about the Oyster Master Guild. When did you start it and why?

Patrick McMurray:

It's been going on forever, I think. Julie and I have been floating around in the oyster world together. We met a long while ago at the Galway Oyster Festival, but we knew about each other before that as well. And I guess we've been talking about this for couple of years, going back and forth, trying to figure out what needs to be done in the oyster world as it is. There's no formal instruction for learning about oysters. You just learn from whoever teaches you. And we see this big inconsistency when we look at either pictures online or we talk to people. But we always want to teach it as well, teach it and teach proper thoughts toward it. So we've both been working on it independently on different ideas, but we came together, I guess, in the past year to just really hone this up and come up with this plan.

Marco della Cava:

And you sort of mentioned a bit how you met. What was that meeting like? Where was it? And what happens when two oyster lovers meet?

Julie Qiu:

Which year was this? I think it was either 2014 or 2015. I can't even remember anymore.

Patrick McMurray:

I believe it was around that timeframe. Yes. Yeah, it was great. Julie, you do yours. I'll tell you what I remember.

Julie Qiu:

Yeah. So I was there on the invitation of the Irish Sea Fisheries Board to just be at the Oyster Festival, which is a world shucking competition. And at the show, I remember seeing Patrick. And I had read Patrick's book a long time ago and I knew who Patrick was. And I remember introducing myself and all of a sudden his face really lit up, being a fanboy in a certain way. And that was really surprising. I was going to do that to you. So it was ...

Patrick McMurray:

Oh, because I knew who In the Half Shell blog was and Julie Qiu was just through watching on internet and all that stuff away. And she basically come up and introduced. And I was like, "It's you. Oh, this is cool." And she goes, "Basically, I think I'm going to drop everything in my life just to follow the oyster." And I'm thinking in my head, I go, wow, this one's deep.

Marco della Cava:

Well, I'd be remiss if I didn't ask you. I mean, we all have our passions. I'm a big car geek. But we all remember what was it that first stirred that passion. And I'm curious if in a nutshell, you can each tell me when and why the oyster grabbed you.

Patrick McMurray:

For me, when I was working my first, well, my job out of university, I was working at a oyster bar called Rodney's Oyster House in Toronto. This is before I built my own place. When it really kind of clicked in that I have an idea and a thought toward the oyster, a customer asked, as they always do, "What's the difference between an East Coast and a West Coast oyster? Why should I spend more money on this West Coast oyster? Because that's what they think about, an oyster is an oyster and why are there different prices? And so I said, "Well, East Coast oyster, it's got salty, sweet. The West Coast oyster is ocean, sea salt, sweet cream, melon, cucumber. Those are the different flavors."

And they're going, "Baloney. I'm calling you out on that one." I go, "Well, take away all the sauces, don't put any lemon on it, slide it and chew it up, breathe in like a sommelier tells you to taste they're wine, like this, and you'll see that the ocean sea salt and steely clean that's East Coast. And then West Coast, you're going to get all those notes and you get this melon, cucumber."

So this gentleman, he did this, he was like, "What? You're talking like a sommelier. This is amazing. Look at these flavors." I'm like, "That's what it's all about." And that's sort of where it clicked into me. And we were always trained to do that and teach people about that. But I didn't really get deep into it until I built my own joint in 2001, Starfish Restaurant.

Marco della Cava:

Great. And Julie, tell me about when you fell in love with oysters.

Julie Qiu:

Well, I remember really distinctively having my first raw oyster experience when I was 15. I was visiting an uncle in San Diego. And being a fancy teenager, I decided to order oysters for the table without knowing what to expect. And I remember loving some of them and really didn't like others. And I couldn't figure out why that was until fast-forward 10 years later when I moved to New York. I joined this New York Oyster Lovers meet-up group where there was just a bunch of New Yorkers in a oyster bar without anything else in common but the love of oysters. And from there together, we explored all the different varieties, like Patrick said, tasted them exactly like wines, hearing the stories, and me asking a lot of annoying questions to the chefs who passed me to the distributor, who then ultimately passed me to the oyster farmer.

And I found myself one day kind of at an oyster farm in the middle of the Long Island Sound, picking up an oyster from the water and then just tasting that unique flavor only that oyster has. And I think that that was the moment at the oyster farm when I kind of realized, wow, this is an amazing product. This is amazing story and people. And there's so much that most consumers never get to see. And I think that was when I was like, "There's so much magic behind the oyster that it has to be shared."

Marco della Cava:

So I spent some time with Jeremy over at Crave Fishbar in New York, and he took me through the paces, including having me shuck. He's apparently the first person to be certified as a master oyster sommelier. There's no other masters out there.

Jeremy Benson:

No, there's no recognition in that sense. I'm a world champion oyster shucker. That's just the ability. There's nothing about the knowledge base. And I know a lot of top-end shuckers that asked me to, "Patrick, can you talk to those customers and describe these oysters and tell the stories, because I'm just shucking?" And that's the difference. And that's where we want to get the knowledge base as well as the ability in there as well. And it can fit and benefit the business overall.

Marco della Cava:

Well, you mentioned shucking. You are the Guinness Book record holder, and I want to know how many oysters do you shuck per second or minute? What is the record?

Jeremy Benson:

Well, I have Guinness Book for 39 oysters in a minute, and then 1,114 in an hour. And there's a team thing as well, 8,840 for Team Canada. There's 10 shuckers that did it in an hour and I did the most out of the hour.

Marco della Cava:

So what do you think it is about oysters that people don't get? And realistically, are people going to turn to this the way they do wine? I mean, the parallels to wine to me are amazing.

Julie Qiu:

It's already happening, I think. It's been happening for quite some time. But I still remember when Rowan Jacobsen came out with his book, A Geography of Oysters. That was when I picked it up and I really wanted to become a connoisseur of oysters. And also you can see the New York Oyster Lovers meet-up group, it went from a hundred members to about a thousand in several years. And I think the large cities with access to different varieties of oysters, it's almost like a gourmification of sorts of the oyster, and nowhere else is leading that but North America, I would say. I think oyster consumption is really popular and traditional in many countries and continents. But in the U.S. for whatever reason, because maybe we have so many independent small growers that you can really get to know the same way as wine producers, that people are really starting to say, "Oh, I like this producer." "I like this brand of oyster."

Marco della Cava:

And I know you call yourself a sustainable seafood storyteller. What is that?

Julie Qiu:

So I love to bring people into what makes a particular oyster or seafood special. Why should they care? Why should they think about what they're eating and not just eating it? And that's coming from a person who really likes to eat fast. So I love to take a minute and then show people what they're really getting and what they should appreciate.

Marco della Cava:

And tell us a bit about oysters and sustainability. Obviously, sustainability is a big important buzzword, especially with climate change and other issues. Why are oysters so much more sustainable than perhaps other seafoods and shellfish?

Patrick McMurray:

Being a filter feeder is probably the one main thing. There's many different things about the oyster that makes it sustainable. Filter feeding, they filter phytoplankton, zooplankton out of the water, clarifying the water, creating a better habitat for plant life, and therefore the rest of the ecology underneath the water, intertidal zone and even the deep water. So it really benefits the environment that way.

It is one of the lowest greenhouse gas emission proteins that you can get in comparison to, even comparing to vegetables and water resources. Oysters don't need to be irrigated because they're in the ocean creating this wonderful protein. Versus beef and pork and chicken and fish, there's other imports of energy that has to go into growing it where oyster does not have that.

So Monterey Bay Association and Ocean Wise both showcase that oysters, mussels, clams, and seaweed, those are the top four things that you can eat in the ocean that is beneficial too. And it's high in zinc and the best as well, which is one more thing, the oyster shells a carbon sink. It's a carbon sequester. So they take carbon out of the atmosphere into the ocean, out of the ocean, into the shell, and they sink it. So unless you burn it, destroy it or whatnot, it doesn't go back up into the atmosphere. It stays to wherever the shell is. So we've got them right here. They're all over the place. And you can use them. You can use them afterward as well.

So we're thinking of circular economy in that sense as well, of what do you do afterwards? BOP does a wonderful job, brilliant oyster project, in recovering the shells so they don't go to landfill. They go back into the ocean under their watchful eye of recreating a better environment around New York City. So there's lots and lots. You couldn't do, I don't think, a better protein source as far as sustainability goes.

Marco della Cava:

I was just going to say, so they're delicious and they're helping the planet, which is a pretty good combo.

Patrick McMurray:

Usually, you don't want to say, "Oh, these are nutritious and good for you too." And everyone's like, "I don't want them no more." Because usually it's just like, "Oh, they're delectable." But they are. They're a bit of everything there.

Julie Qiu:

They're a great superfood.

Marco della Cava:

I was going to say, we'll stick to delectable and expensive and then people will love it. Julie, Patrick, thanks so much for talking to us and thanks for your time today.

Patrick McMurray:

Thank you.

Julie Qiu:

Thank you.

Marco della Cava:

Keep on shucking. Sorry, I had to.

Thanks to Jeremy Benson, Julie Qiu and Patrick McMurray for joining me and to Shannon Rae Green and Alexis Gustin for their production assistance. Our executive producer is Laura Beatty. Let us know what you think of this episode by sending a note to podcasts@usatoday.com. Thanks for listening. I'm Marco della Cava. Taylor Wilson will be back tomorrow with another episode of Five Things.

This article originally appeared on USA TODAY: We shuck 'em, you suck 'em: A slogan every master oyster sommelier loves

© Provided by DailyO NCERT sounds like the CBFC in its clarification on Class 10 periodic table, ngl

The National Council of Educational Research and Training (NCERT) released a statement on Twitter concerning the ongoing debate surrounding alterations made to the science curriculum for Class 10, particularly regarding the modifications of the periodic table.

• NCERT's clarification on making the periodic table 'more age appropriate' kinda makes the council sound like the other government body in charge of certifying movies... the Central Board of Film Certification. 'Age appropriate' is after all something we have heard in context of cinema; rarely in high-school academics.

What 

NCERT on June 1 said that chapters on Periodic Classification of Elements, challenges to democracy, political parties and some other syllabus will be removed from the syllabus for Class 10 to "reduce the content load" considering the pressure in Covid pandemic. They called this removal of chapters a "rationalisation" exercise. 

• Three syllabus have been axed from the Science book: Periodic Classification of Elements, Sources of Energy, and Sustainable Management of Natural Resources. 
• Similarly, from the Social Studies textbook, three chapters from Democratic Politics including Popular Struggles and movements, Political Parties, and Challenges to Democracy have been eliminated. 

However, students still have the option to study these subjects in Class 11 and 12 if they opt for it. 

The controversy

This decision of the NCERT was widely criticised by scholars, teachers and other experts across the nation. 

A similar backlash was observed regarding the removal of The Theory of Biological Evolution from Class 10.

NCERT clears the air

Through a series of tweets, NCERT provided clarification on their decision to, what they call, 'rationalise' the content of textbooks.

NCERT said that due to students and teachers being confined to their homes during pandemic, alternative methods of studying were adopted, "A considered opinion emerged based on the feedback received from various stakeholders, including practicing teachers, that children may not have to study same concepts at different stages and it needs to be done at appropriate stage."

The rationale behind the 'rationalisation':

1. Overlapping with similar content included in the other subject area in the same class.
2. Similar content included in the lower or higher class in the same subject.
3. High difficulty level
4. Content, which is easily accessible to children and does not require much intervention from the teachers and can be learnt through self-learning or peer-learning. 
5. Content, which is not relevant in the present context or is outdated.
6. Learning outcomes already developed across the classes are taken care of in this rationalization exercise.

Based on these facts, NCERT says it decided to cover the concepts of the periodic table and evolution in appropriate depth in Classes 11 and 12. 

"The content placed in the periodic table again have been made more age appropriate, more so considering the Covid pandemic situation... Discussion about basic concepts such as elements, symbols, formation of compounds, atoms and molecules have been dealt with in Class 9," tweeted NCERT.

ALSO SEE: How NCERT Class 10 book will teach evolution and periodic table now on

Peek behind the curtain.

© Provided by Food & Wine Material

This post is part of our ‘Monthly Obsessions’ series, where we ask our writers and editors what products they’ve added to their kitchen that they now can’t imagine living without.

The kitchen is my happy place. It's where I go to nurture my creativity, and myself, with savory meals and sweet bites. And, one of my favorite parts of my job as a Commerce Writer is testing out new products in the space.

This is especially true when they make an impact, whether they become a part of my morning ritual, or they end up as a weeknight dinner staple. This month, out of all the things I bought or tested, for myself and for work, a few products stood out the most. Keep reading to learn about about my new favorite coffee maker, or my new favorite cutting board for easy prep.  Who knows? They might just be your favorites, too.

Fishwife Smoked Rainbow Trout Trio

© Provided by Food & Wine Fishwife

To buy: $30 at eatfishwife.com

I truly never thought I’d be a tinned fish person. But, in all honesty, it was the packaging that got me. Fishwife’s mission is to make the tastiest tinned fish, with an environmentally conscious lens. I placed my first order over two years ago, and have since tried virtually all of the brand’s launches. Even after constant sampling, I’ve found myself replenishing my stash of the smoked rainbow trout, which I did earlier this month. It’s sustainably sourced, and prepared with the right level of smoke and salt, all with  a bit of sweetness to balance it out. The texture is rich, and I like the size of the trout pieces, too. This is the tin you turn to for everything, whether it's for a fancy toast, a quick pasta, or even a really good trout dip. Also, I totally wouldn't judge you if you just ate it out of the can, because I do it too. I’m so glad Fishwife is here to stay. 

Our Place Always Pan 2.0

© Provided by Food & Wine Our Place

To buy: $150 at fromourplace.com 

Our Place relaunched the internet-famous multi-functional pan that put them on the map. It does everything, hence the name. Plus, it looks beautiful on my stovetop even when it’s not in use. I was lucky enough to receive it from the brand to test, and I truly appreciate the improvements. The pan is now made with recycled materials, which makes it even more appealing to me. They revamped the nonstick material to last even longer, plus it’s oven-safe now as well. I used the old pan often, nearly a few times a week. This one has still made its way into my weeknight routine just as often, and I can’t wait to make even more dishes in it for years to come. 

Balmuda The Brew

© Provided by Food & Wine Williams Sonoma

To buy: $699 at williams-sonoma.com

This coffee machine is a steep investment, but it has become a special part of my morning ritual ever since the brand sent me one to test. I’m a huge proponent of drip and pour-over style coffee. It’s simple, there’s no fuss, and when done well, arguably more enjoyable than an espresso (yes, I said it). 

This machine strikes a very interesting balance between the two methods. It’s essentially an automatic pour-over machine. But unlike a drip machine, it’s very methodical in the way it operates, taking care of the coffee you’re using to give you the best cup with no guesswork. There are multiple different settings from regular, to strong, to iced in multiple sizes. The water gets filled into a small tank in the back, then funneled out over the grounds. The coffee goes right into the carafe to keep warm for when I’m ready to take my first sip. It’s slim and sleek, and it’s the perfect machine for me. 

Material The (grippy) reBoard

© Provided by Food & Wine Material

To buy: $40 at materialkitchen.com

Another brand new product launch I received to test was this new and improved reBoard from Material. It’s nothing crazy, but that’s why I love it. It’s a thin, flat board made with 75% recycled plastic and 25% renewable sugarcane with perfectly sized silicone grips at each edge. It doesn’t slide around when I use it, and I love that I can just flip it over to double its lifespan, since the other side is exactly the same, with no bottom grips or stands. Another perk is that I often use a cutting board to chop sweet and savory things, so dedicating one side to chopping aromatics is great, just in case the smell lingers. The good news about this product being plastic, it’s that it’s much less likely to absorb those smells, plus it’s a little easier to clean and maintain. 

Heirloom Coffee Roasters Coopertiva Sacacli Coffee

© Provided by Food & Wine Heirloom

To buy: $19 at heirloomcoffeeroasters.com

I’m a bit more environmentally conscious these days, and this coffee is just one more impactful notch in the belt for me. Heirloom Coffee is producing coffee from the first ever Regenerative Organic Certified coffee cooperative that’s commercially available: Cooperativa Sacacli in Jinotega, Nicaragua. In order to achieve this brand new certification, it means that the farm has to follow very specific practices that renew and rejuvenate both soil health and the environment's ecosystem as a whole. 

It’s a new certification from the Regenerative Organic Alliance, and, similar to organic labeling, it must fulfill strict guidelines to achieve it. Regardless of the certification, this brand makes tasty coffee, and the Coopertiva Sacacli is no exception. It’s super bold and nutty, with a hit of depth from cocoa and a brightness of a floral backnote. It’s a great blend to start the day. I love some of the others too, like the Paycal Honey Lot, which they’d sent over to try. 

Kilne 6-Piece Knife Set

© Provided by Food & Wine Kilne

To buy: $240 at kilne.com

Knives were always a finicky thing for me. I often thought: Well, as long as they do the trick, that’s good enough, right? I was wrong. I’ve used a dull knife with the wrong balance far too many times, and it often resulted in a surprise knick or full blown cut. I was pushed over the edge years ago when I literally couldn't cut through a tomato with a serrated knife because it was so old. 

I have always wanted a simple set that looks nice, feels good in my hands, and cuts well. Then I tested the Kilne set. I’ve been using it for over six months, and I love it so much that I ended up buying a set for my sister. It’s sleek and slim, and takes up no space on the counter. There’s a great balance of knives too, since you get a paring knife, chef’s knife, santoku knife, a serrated bread knife, shears, and a sharpening steel. Plus, the German steel has lived up to my daily cooking over the past six months. I’m finally seeing an influx of fresh produce for spring, and I’ve never been more grateful for the set as I have been this month. 

Love is a Pink Cake: Irresistible Bakes for Morning, Noon, and Night 

© Provided by Food & Wine Amazon

To buy: $32 at amazon.com

Recently, I’ve started to collect more cookbooks. I think they’re a huge source of inspiration, in addition to being a life-long resource. Claire Ptak came out with her second book this month, and the theme really spoke to me. She’s the famous baker behind Prince Harry and Meghan Markle's lemon and elderflower wedding cake. That’s one reason many know her, but I’m mostly just inspired by the way she dreams up desserts. 

This cookbook is all about her philosophy, since it strikes the perfect blend between seasonality, creativity, and just pure tastyness. It’s split up between two locations: California, where she’s from, and London, where she lives now. Each section is divided between morning, noon, and night, with bakes in each chapter to fit the time of day. I’ve started simple with her Whole Wheat American Biscuits recipe from the California Mornings section. They were so good, slathered with a bit of butter and strawberry jam. I can’t wait to see what other memorable bites I bake up from the book in the future.

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