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 Teaching strategies, classroom management, education reform, educational technology--if it has something to do with teaching, we're talking about it. Jennifer Gonzalez interviews educators, students, administrators and parents about the psychological and social dynamics of school, trade secrets, academic research, and other juicy things you'll never learn in a textbook.

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Oct 16, 2016

If we want to make our content really relevant to students, we need to design our instruction the way a chef orchestrates a good meal. Rather than giving in to the educational equivalent of processed food, we could be putting more thought into preparing our lessons, from the appetizer all the way to dessert. In this episode, I interview John Stevens and Matt Vaudrey, authors of the book The Classroom Chef. They talk about how they evolved from teaching uninspired, by-the-book lessons to preparing learning experiences that truly engage students. If you're starting to feel like you're phoning in your lessons, you won't want to miss this one.