The average test scores for U.S. 13-year-olds have dipped in reading and dropped sharply in math since 2020, according to new data from National Assessment of Educational Progress.
The average scores, from tests given last fall, declined 4 points in reading and 9 points in math, compared with tests given in the 2019-2020 school year, and are the lowest in decades. The declines in reading were more pronounced for lower performing students, but dropped across all percentiles.
The math scores were even more disappointing. On a scale of 500 points, the declines ranged from 6 to 8 points for middle and high performing students, to 12 to 14 points for low performing students.
The math results also showed widening gaps based on gender and race. Scores decreased by 11 points for female students over 2020 results, compared with a 7-point decrease for male students.
Among Black students, math scores declined 13 points, while white students had a 6-point drop. Compared with the 35-point gap between Black and white students in 2020, the disparity widened to 42 points.
Sir Paul McCartney says he has employed artificial intelligence to help create what he calls "the final Beatles record".
He told BBC Radio 4's Today programme the technology had been used to "extricate" John Lennon's voice from an old demo so he could complete the song.
"We just finished it up and it'll be released this year," he explained.
Sir Paul did not name the song, but it is likely to be a 1978 Lennon composition called Now And Then.
It had already been considered as a possible "reunion song" for the Beatles in 1995, as they were compiling their career-spanning Anthology series.
Sir Paul had received the demo a year earlier from Lennon's widow, Yoko Ono. It was one of several songs on a cassette labelled "For Paul" that Lennon had made shortly before his death in 1980.
Lo-fi and embryonic, the tracks were largely recorded onto a boombox as the musician sat at a piano in his New York apartment.
What is misophonia?
Are there sounds that instantly cause you to feel intense anger, anxiety or disgust? Are those emotions extremely strong, even overpowering, to the point where they’re hard to control? These are features of misophonia, a disorder where you have a decreased tolerance to specific sounds and things you can sense (see, touch, etc.) related to them.
This phenomenon can affect people very differently. Some people may only have one "trigger" sound that causes this reaction. Some people can have several trigger sounds.
People can also have reactions that are more or less severe. Some people can’t control the emotions they feel but can control their responses. Some people can't control either, causing them to react impulsively. In the most severe cases, people may not be able to do certain things or be in specific environments.
Around 8,000 people gathered Wednesday around prehistoric Stonehenge in Britain to observe the summer solstice.
Many wore colorful clothing and even antlers. They stayed overnight to greet the sunrise on June 21. It is the day with the most daylight in the Northern Hemisphere. The crowd greeted the morning sun shining into the heart of Stonehenge with drumming, chanting and cheering.
Nichola Tasker is director of Stonehenge at English Heritage, a non-profit group that oversees many historic places in Britain. Tasker said: “Stonehenge continues to captivate and to bring people together to celebrate the seasons, just as it has done for thousands of years.” She added, “There was a wonderful atmosphere from sunset to sunrise, and everybody enjoyed a very atmospheric morning.”
In addition to the 8,000 people present, English Heritage said that about 154,000 others watched on its live stream video.
If you're a regular reader of Serious Eats, you've definitely seen us refer to the Maillard reaction time and again. That's because the Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.