Here's what the editors of Schools of Thought are reading today:
Good: Why Stanford's Free Online Education Experiment Is Booming
More than 35,000 students complete Stanford's free Introduction to Artificial Intelligence course, turning in assignments and taking exams for a "badge of completion" instead of college credit.
New York Times Opinion: How About Better Parents?
Thomas Friedman says that parents who are focused on their children's education make a huge impact on their classroom success.
Education Week: Multi-Million Settlement Helps St. Louis Move Toward Accreditation
The St. Louis school district won a $96 million settlement from a desegregation lawsuit dating back to 1972. Now the district is finally free to use the funds to pay its debts, and possibly allow it regain accreditation.
San Antonio Express-News: Gen TX teaching kids to think, not memorize
An ad campaign about college life morphs into lessons that help high school students learn problem-solving in preparation for college or career.
By Paul Frysh, CNN
Arugula, radishes, kale, pomegranates, persimmons, figs and quince - these are just some of the varieties of produce tended by students at Burgess-Peterson Elementary school, an urban school on the east side of Atlanta.
When the garden started three years ago, students hadn't even heard of - much less grown and eaten - a lot of the food now grown on school grounds.
And yet on the day CNN visited the school, fifth-graders ate quiche made with fresh spinach from the school garden, and fourth-graders chomped happily on slices of persimmon, an unusual orange-colored fruit, harvested from the school's fruit orchard.
You'd be surprised, said fifth-grade teacher Megan Kiser, what foods students are willing to try if they grow it themselves.
In the school's courtyard in November, students tended their plants - each class is responsible for a particular section of a particular bed. The students look in on their plants a few times a week, watering them as needed and harvesting them when the time is right. Each class from first to fifth grade weighs the produce for a friendly contest. The class that harvests the most weight by the end of the season wins a cooking demonstration from a local chef.
The garden is not just for looks: Eight pounds of produce from Friday alone went home with teachers for the Thanksgiving holiday.