Educator well-being has suddenly become a buzzword. This isn’t a bad thing—on the contrary, we should have been caring more about the well-being of educators long ago.

Is going to university still worth it? That’s a question I hear more and more often these days. The answer increasingly depends on what a student wants from that degree.

Girl power isn’t just a slogan. It lives in in the stories of women who challenged barriers, raised their voices, and reshaped the world—and in the girls continuing that work today.

As educators, we are rarely asked to sit with the histories of our city and consider how they influence our pedagogy, curriculum, and relationship with the community.

The biggest gap in security isn’t whether the front door is locked. It’s whether a school can consistently control and verify who has access at every entrance, all day.

During my time as a program coordinator, I learned a lesson that has stuck with me ever since: school values don’t collapse in one dramatic moment, but rather erode one decision at a time.

Bringing diverse stories into your classroom shouldn’t be a debate. These stories add truth to your teaching, and there is so much to be learned from someone’s truth.

As educators, we aim to create meaningful, exciting, and supportive futures for all of our students. That’s why we must build learning environments where positive disability identities grow.

Reality TV star and superyacht captain Sandy Yawn speaks with us about how her educational program is creating opportunities for young people to thrive in the maritime industry.

When it comes to Korean cuisine, there is one thing you can be sure of, you will be eating a lot of white rice and it will most likely be sticky.

Lunch box policing and food bans have been a hot topic in the past couple years. But do schools and educators have the right to tell students what they can and cannot eat?

Royce Li knows of students who hadn’t cracked an egg before entering his Grade 11 class. “It’s shocking,” he says from Rick Hansen Secondary School in Mississauga, Ontario where he teaches in the hospitality department. Students are used to meals from fast-food restaurants where products are often filled with unnecessary fats, sugars, and salt.

Let’s face it—most staff don’t willingly volunteer for cafeteria duty. But with a few thoughtful tweaks, lunch doesn’t have to be the noisiest, most dreaded 30 minutes of the day.

It’s important to make sure kids understand the difference between what’s healthy and what’s not. Field trips that teach about nutrition add value to their health and knowledge.

What we might think of as “home ec” now covers a wide variety of topics, like fashion and textiles, food and nutrition, human development, housing design, and more.

While a range of programs aim to ensure kids have ready access to healthy meals throughout the school day, many K–12 students aren’t getting the food they need.

Part of creating a great outdoor space is about tailoring curriculum, and part is about landscape design.

Food allergy is a growing health concern in North America and for good reason. Too many kids are having allergic reactions and going into anaphylactic shock while at school.