In our increasingly globalized world, ever more students are growing up immersed in multiple cultures throughout their childhood. These children can become “third culture kids”, young people who identify with a hybrid culture that is distinct from any of the places they’ve lived. We consider how teachers can be sensitive to their experience and supportive in their journey.
Later, we’ll read about Statway – a redesigned program that helps students engage in productive struggle and earn collegiate math credit faster and more consistently than a typical remedial program. We find lessons from their implementation that can be useful in any classroom or institution.
Finally, we read from a Mixed Bag of listener mail that prompts us to think more about past discussions on feedback and change initiatives.
- First Segment – 1:46 – Third Culture Kids
- Second Segment – 17:45 – Productive Struggle
- Third Segment – 30:53 – Mixed Bag: Student Support and Change Initiatives
Cover image by University of Fraiser Valley
Kwon, J. (2019). Third Culture Kids: Growing up with mobility and cross-cultural transitions. Diaspora, Indigenous, and Minority Education, 13(2), 113-122.
- Assessing the First Two Years’ Effectiveness of Statway®: A Multilevel Model With Propensity Score Matching
Yamada, H., & Bryk, A. S. (2016). Assessing the first two years’ effectiveness of Statway®: A multilevel model with propensity score matching. Community College Review, 44(3), 179-204.
- Third Culture Kids 3rd Edition: Growing up among worlds
- Long Term vs. Short Term Gains (Flinn Scientific)
- Pathways to Improvement: Using Psychological Strategies to Help College Students Master Developmental Math (Carnegie Foundation)
- Founder’s Story – Workplace Diversity / Diversity Director
- Founders Brewing manager claims he didn’t know Black employee is Black (Detroit Metro Times)
- STATEMENT REGARDING METRO TIMES ARTICLE (Founder’s Brewing Co)
- Founders Brewing diversity director resigns, writes scathing letter to leadership (Detroit Free Press)
- Founders Brewing sets plan for Detroit taproom, vows to rebuild trust amid skepticism
We drink Cast Iron, an oatmeal brown from 4 Hands Brewing in St. Louis, MO.