 from parents and teachers. The more they acquire these skills, the better equipped they are to navigate their own successes within the educational sphere, often teaching themselves as well as their peers.
“The past year has showed us that moving forward, children can take more initiative in their own learning especially when using technology,” said Hillier, an assistant professor at Crandall University, who was so inspired by the creativity of a Grade One student she interviewed, she has since borrowed a word he coined. “He had cleverly made up the word ‘mideo games’ to describe the math-based video games he was using to strengthen his math skills. It became our hook for this project,” she explained.
The researchers found that the more technology is encouraged in learning, the more “co-construction of knowledge” takes place. Even though teachers weren’t 100 per cent confident in their technical knowledge about robots, for example, the study found that when they “were open and willing” to use them in their classrooms, it provided an opportunity to capitalize on student skills and increase student confidence. Teachers were no longer positioned as experts at the front of the classroom, but as co-learners alongside their students as they explored answers together.
“Kids are doing amazing things. They’re learning how to code, they’re getting apps that can read to them,” said Rizk, a postdoctoral researcher at University of Waterloo. “There’s this understanding that there’s this world of opportunity online that extends past what teachers and parents can do and opens doors for children to explore learning on their own, to self-teach and teach others as well,” she said, adding that students are also showing a deep understanding of the importance of skills like coding, communication, collaboration and leadership.
That’s not to say kids should be handed tablets and told to “run with it,” she added. Content and screen time still need to be monitored by an adult, and teachers are still required to develop the pedagogy and instruction around the use of technology in the classroom.
Hillier and Rizk’s research was partly supported by funding from a Social Sciences and Humanities Research Council of Canada’s Insight Grant [435-2013-0730]. It is drawing on data from two larger studies in Ontario: The Summer Learning Project and Robotics and 21st Century Competencies Project.Abolitionism is a school of transhumanism which advocates the eradication of suffering (both human and non-human) through biotechnology. David Pearce is the founder of the movement, and proposes using genetic engineering and other emerging technologies to replace Darwinian suffering-based motivational systems with “gradients of intelligent bliss”. In his manifesto The Hedonistic Imperative, he discusses the practicality, philosophical basis, and sociological impact of the abolition of suffering, as well as the possibility of future states of well-being of greater quality than any that have existed so far. Pearce stresses that the abolition of suffering would be compatible with more sophisticated forms of well-being and “intentional objects” (i.e. what you are happy “about”), and need not involve maxed-out wireheading.
In his post Serious Stories, part of The Fun Theory Sequence, Eliezer Yudkowsky argues that removing all forms of suffering would make the world boring, just as a story without conflict is boring. Instead, Yudkowsky proposes to abolish only intolerable suffering, while preserving the ability to experience mild sorrow.
February 2015
Contributors: February 2015
Serena Maria Daniels A trip to Mexico City last summer led Serena Maria Daniels to visit La Casa Azul, the estate and museum of Frida Kahlo, in the Colonia del Carmen neighborhood of Coyoacán. This inspired her to research the iconic female artist’s time in Detroit. “I think like a lot of women, I’ve always […]
Of Race and Restaurants
Letter From the Editor
We've Got Mail…
Praise us or pan us, but just put it down in words. Bravos or boos, we want to hear from you.
Wright of Passage
Journey through the world’s largest African-American history museum
Ice-Solid Position
Red Wings’ Mike Babcock’s worth as a coach isn’t in question, but where will he lace up his skates?
Against the Grain
Two young woodworkers commit to keeping their businesses in Detroit
Unlikely Sprinter
Cass Tech/U-M graduate Eddie ‘The Midnight Express’ Tolan ran to fame in the 1932 Olympic games.
Field Trip
Whether it’s antiques or artisanal food, a drive up M-53 reveals unexpected treasures
Improve Your Health … Enhance Your Looks
February is a month for introspection. It’s a good time to have a heart-to-heart talk with yourself, especially if you’re a woman.
Hitting Bull’s-Eyes
In a fiercely competitive industry, Bill Roberts and his Roberts Restaurant Group are consistently on target
Prescription For Savings
From low-tech to low-cost, here are some tips that can help keep you healthy
Shop Hour February 2015
Shop Hour Special Advertising Section
A Mighty Mini Market
Old-fashioned corner store concept thrives in a West Village neighborhood
Game […]
Bright Spot
Nonprofit working to rejuvenate the blighted northwest Detroit neighborhood of Brightmoor is planting the seeds for community kitchen
The Way It Was – Nelson Mandela, 1990
Nelson Mandela, 1990
Power Couple— 1930s Style
Multimillion-dollar DIA exhibit explores Detroit’s influence on iconic Mexican artists Diego Rivera and Frida Kahlo
A Taste for Competition
Local chefs create medal-worthy meals in international food artistry events
Deco Delicious
Antietam’s décor, drinks, dishes, and attention to detail are a tempting combination
Wine Pioneer
Raise a glass to Len Olson, who launched Michigan on a path to grow European vinifera grape varieties
Bites: February 2015
News and notes about the metro Detroit food scene from Molly Abraham and the Hour staff.
Hot Spot: February 2015
â€‹YARDBIRD SMOKED MEATS Chef and proprietor Jeremy Grandon did a 180-degree turn at the former Jeremy Restaurant and turned it into a smokehouse with all manner of wood-smoked meats served with the traditional accompaniments of cornbread, gumbo, and black-eyed peas. It’s a hit and a much better fit for Keego Harbor. Popular dishes include the […]
Molly's Picks
Restaurant veteran Molly Abraham noshes around town, tracking down some top spots
Unrequited Like
Valentine’s Day is approaching, so “like” must be in the air. The folks at Roast know how to do a nice steak, naturally. But their cocktails are the object of Hour Detroit readers’ affections, as witnessed by their perch atop Hour Detroit’s “Best Happy Hour” list a few times. The bartending crew tries to rotate […]
Cravings: February 2015
Their stylish menus are enticing enough to attract a loyal clientele of discriminating diners, but no matter how expert they are, restaurant people like to take a break from their own kitchens for a taste of someone else’s cooking.
Taking the (Crab) Cake
Justin Vaiciunas of Top of the Pontch tweaks a classic Japanese dish
Déjà Food: Early Farm to Table?
Before we married, my husband and I frequented the Farm House restaurant on Nine Mile Road in Hazel Park in the 1980s. We have many fond memories of getting to know one another over dinner. The Farm House was owned by two sisters who always did their best to make you feel like you were […]
Gossip Girls
Instantly classic bridal fashions that can make your big day the talk of the town
Winter Beer Festival and Beer Fest Boot Camp
2 great ways to enjoy Michigan beer outdoors in the winter
Atwater Brewery Success Pushes Expansion Plans for 2015
Record sales for 2014 enable Southeast Michigan’s largest brewery to boost production
Corktown Welcomes Two New Breweries
Brew Detroit and Batch Brewing Company open their doors
Size Matters?
Large-format bottles provoke awe, provide ageability<?php
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 * Time: 14:40
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Make tofu in three steps: Soak the soybeans, make soy milk and coagulate the soy milk. The beans in this workshop are non-GMO soybeans from Laura’s Soybeans in Iowa. You’ll use the lees to make whole grain tofu lees pancakes and use the whey to make miso soup, so no part of the bean will be wasted.
Haha Even with that explanation I still have no idea what you said.
Roughly translated, it means