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Superheads also need a thorough understanding of all elements of a school’s operation, from the curriculum to budgets, he says. Even though these are delegated to members of the team, the principal needs to know what is possible.
Other skills are needed too. To interpersonal skills, Carter adds to the list credibility from a track record of improving schools, a clear idea of what makes good teaching, a commitment to staff development and an ability to manage change and model of good leadership.
But there is another piece of the jigsaw, without which even a superhead will find the odds stacked against them, and that is the importance of matching them with the right school. Even a principal with a history of success can flounder if they do not understand the nature of the challenge facing them.
The significance of a school’s context – its history, the make-up of the school community, its wider environment – and its ability to frustrate even the most talented of school leaders, puts a premium on making sure principals are matched to the right schools.
It is possible, and it's going to RULE. Here are 10 rules to follow.
Obviously we all want NYE to be like this.
RULE #1: Don't pour straight champagne until just before midnight.
Otherwise your guests will get all like this.
Instead, stretch the champers by mixing it into boozy cocktails.
Here are 24 champagne cocktails. Get the recipe for this Platinum Sparkle pictured above from Food & Wine.
Get the recipe for Elderflower-Champagne Punch at Martha Stewart.
Also, make an ice ring.
This is not a rule because it doesn't really impact your budget, but IT'S THE RIGHT THING TO DO because small ice cubes melt too fast and water down your punch. Get instructions here from Bon Appetit or here from Williams-Sonoma.
RULE #2: Don't buy champagne. Buy Prosecco or Cava.
Here is a great list of budget bottles from Wine Enthusiast and another good list from Serious Eats.
RULE #3: If you serve caviar, be smart about it.
BuzzFeed Food is a firm believer in caviar. (Farm-raised caviar, that is. Because many of the fish — especially sturgeon — that provide caviar are overfished and near extinction.) Don't bother with canned, shelf-stable supermarket caviar.
1. "Real caviar" comes from three kinds of wild sturgeon in the Caspian and Black Seas: Beluga (best caviar), Ossetra (second-best caviar) and Sevruga (third-best caviar). But you're not going to buy any of that unless you want to spend a ton of money, get arrested, or spit in the face of Mother Nature.
2. Beluga caviar is illegal because of overfishing. In fact, any caviar that comes from wild fish is an ethical no-no because of overfishing.
3. Look for "sustainably farmed" caviar. Likely from America.
We recommend American trout caviar.
In a recent article, The New York Times recommends 15 grams of caviar per person. That means about 5 ounces for a group of 10 people. That's generous.
Black caviar is usually more expensive. The cheapest-but-still-good options are Paddlefish at $120 for 125 grams or Hackleback at $145 for 125 grams.
The best option is trout caviar (pictured) from Sunburst Trout Farms. It's the best bang for your buck; $105 for 4 ounces.
The cheapest option isn't caviar but salmon roe, which is bigger than caviar and about $25 for 125 grams.
Portion out the caviar before your guests arrive.
After you eat a couple of spoonfuls straight out of the tin, of course.
Blini are a good way to stretch caviar.
For big effect, pile caviar on blini sandwiches.
Get the recipe at Bon Appetit.
Point is, don't do this.
Or some jerk will eat it all when no one is looking.
RULE #4: Pomegranate seeds can fill a caviar void.
Get the recipe at Smitten Kitchen.
Because they are like beautiful little jewels.
They aren't cheap, but you don't need a lot.
One pomegranate has a LOT of seeds.
Get the recipe at Snacking in the Kitchen.
We'd recommend skipping the little seeds since people are going to try to get kissed and midnight and stuff. Get the recipe at LA Times.
Get the recipe at What's Gaby Cooking.
Get the recipe at Blissful Blog.
RULE #5: Serve chicken liver mousse in lieu of a fancier pate (like foie gras).
Chicken livers are cheap, duck livers are not. But it still feels fancy. Get the recipe at Bon Appetit.
RULE #6: Stretch the meat.
Chow has great tips for classing up inexpensive ham, including that this recipe will make even the world's cheapest ham taste amazing. The below photo's recipe is at Bon Appetit.
Serve that ham with biscuits.
These are sweet potato biscuits, and when you put them out in a way that suggest people eat them with the ham, your ham lasts longer. Get the recipe at Bon Appetit.
These little soppressata bundles won't disappear as fast as a straight-up platter of cured meat. Get the recipe at Food & Wine.
Buy an inexpensive cut of beef and marinate it for 48 hours.
Find a butcher that will sell you a top round London broil, and give yourself a couple days to marinate/tenderize it. Get a recipe at Food Network.
RULE #7: Dress up some budget-friendly cheese.
This is not fancy goat cheese BUT with a few pomegranate seeds and some herbs, doesn't it look so debonaire? Get the recipe at Martha Stewart.
Baked brie with pecans. Get the recipe at Martha Stewart.
Bite-size baked brie. Get the recipe at Joy the Baker.
Gorgonzola pear crostini. Get the recipe from Southern Living.
Also, for the record, this Trader Joe's Brie en Croute is delicious.
RULE #8: Serve some seafood bisque in a mug.
It is rich. It is filling. It still feels luxurious. Below: Thai Clam Chowder. Get the recipe from Tartine and Apron Strings.
Shrimp bisque would be delightful.
Can't find any pictures of shrimp bisque in a mug. Readers, please fill this perilous hole in the Internet.
Salmon chowder is OK too.
Get the recipe at Project Foodie.
Mussel bisque: also a good option.
Mussel bisque. Get the recipe at Barefoot Contessa.
RULE #9: Make regular desserts sparkly or otherwise extra pretty.
Edible glitter $6 at Wilton.
Get the instructions at Delicious Delicious Delicious.
Recipe at Epicurious, but we'd recommend using Julia Child's Perfect Mousse with Epi's presentation.
A nice garnish for drinks too.
RULE #10: Make your own decor.
Get directions and Linen, Lace, and Love.
Get directions at Brit Co. or at Something Monumental.
Anthony Grisanti says the bearish crude trade has gotten way too crowded. After a huge decline, he believes it's time to play for a bottom. With CNBC's Jackie DeAngelis and the Futures Now Traders.
This paper is the first in a series of the Cross-Brookings Initiative on Energy and Climate, focused on the geopolitics of energy and climate change. View the full series here.
Build foundations for better governance.
For two decades, the annual rollout of talent booked for the Coachella Valley Music and Arts Festival has been greeted with joy and derision, celebration and total confusion. It’s judged as a music connoisseur’s dream or as hopelessly behind the curve; as too pop, too rock, too much EDM or hip-hop.
The festival’s least controversial year was probably its first in 1999, with a lineup heavy with cutting-edge rock and electronic dance music led by Beck, Rage Against the Machine and the Chemical Brothers. It was a gathering of tribes that promoter Goldenvoice Productions had cultivated since 1981, when punk was the c...
The first years of Coachella were slanted toward major Los Angeles acts who were friends and contemporaries of the Goldenvoice crew (Tool, Jane’s Addiction, et al.). From there it moved into U.K. indie and New York indie, and continued to ebb and flow.
Modern rock still dominated, but the festival’s second chapter in 2001 included an electrifying wave of progressive hip-hop from the Roots, Mos Def and Gang Starr. The year after brought higher billing to EDM stars the Prodigy, Sasha & Digweed and Paul Oakenfold.
After the show’s groundbreaking year in 2004, with the monumental lineup of peak-era Radiohead, a reunited Pixies and the EDM godfathers of Kraftwerk, Coachella remained rooted in an alternative rock comfort zone. What also became clear was the point of the festival was often less about fabulous headliners than the new...
Tollett and his team are especially gifted at finding the next generation of essential artists. So fans in Indio could have seen M.I.A. in 2006, Diplo in 2005 or the Killers in 2004, each listed in small print at the bottom of the poster, years before mainstream discovery.
Then came a surprising new set of artists: legacy rockers like Paul McCartney, Steely Dan and Roger Waters. Even then, Goldenvoice usually included a roll call of punk rockers to keep the operation connected to its history: the Descendents, the Refused, the Damned.
In the last couple of years, pop music has ascended in the form of sophisticated divas Lady Gaga and Beyoncé, whose 2018 headlining set was nearly two hours of euphoric pop and soul, blazing horns and dance moves, layered with culture and meaning. This week, Ariana Grande will attempt to follow that path with her ambit...
Fans who attended the first years of Coachella are some of the loudest critics of more recent talent lineups — though some who have attended every year since 1999 are among its most vigilant defenders. For Tollett, the changes are inevitable at a vibrant musical festival. Tastes evolve, generations of fans come and go.
Tollett points out that the distance between the first Coachella and today is about the same as the original Woodstock in 1969 and Depeche Mode at the Rose Bowl in 1988. That represents an epochal shift, as one cultural revolution eclipses another.
On the 2019 roster, rock has clearly faded from prominence, but it was only a few years back that the Indio polo fields hosted the loud guitars of AC/DC and Guns N’ Roses. Things will veer in unexpected directions, and Tollett is still hoping for that Smiths reunion.
“I don’t know what the future holds, but currently electronic-based music, including hip-hop and pop, seems to be at the forefront,” says Tollett, who expects to continue monitoring the changes ahead of next year’s festival.
“If we as a profession and as a society can create the conditions for success, we will see information security explode in the sense that there will be more interest in it and more demand for it,” he told Computer Weekly at the (ISC)2 Emea Congress 2016 in Dublin.
He said the event itself was aimed at helping to educate members on an ever-wider range of security-related topics in consultation with members of the (ISC)2 regional advisory council.
Davis said he would like (ISC)2 to be at the forefront of information security’s change in direction by helping to improve understanding of the profession and he is keen to ensure the opportunity is not missed.
Davis wants to change public perception so that information security professionals are seen as business people above all else, and he believes the role of (ISC)2 is to help members to be as successful as possible in the profession to put it on a steep trajectory.
“My vision is to help create and support a thriving, diverse and open information security community to ensure we do not become some sort of coterie or clique,” said Davis.
He wants to dispel the perception that cyber security is something that belongs only to the realm of government rather than ordinary business and everyday life. He also wants to grow the information security community as a whole to include as many cyber security-aware people as possible.
He said one of the key roles of (ISC)2 is to provide the tools that information security professionals need, not just to do their day-to-day activities, but also to help them think more strategically about the business.
This is over and above the standard membership benefits available to those who attain (ISC)2 certifications such as the CISSP and SSCP, said Davis. “We are continually looking to provide the tools and route maps to help people who come from the technical side to engage with the non-technical side, and vice versa,” he a...
Information security in the context of the digital world is barely 30 years old, said Davis. “We are still trying to define who we are, what we really do, and what we expect of people,” he said.
Davis said it is challenging for information technology professionals to adjust, in a relatively short period of time, to a more business-oriented approach considering the profession’s technical roots.
As part of the maturation process, he believes information security professionals need to avoid setting too high expectations of themselves and to recognise that although there is a need for more business focus, they cannot be expected to be “brilliant” at everything.
Instead of beating themselves up for not being perfect, information security professionals should assess what gaps need to be filled most urgently in their own particular role and go in pursuit of the skills required to fill that gap, said Davis.
“In one company, a mainly technical chief information security officer may be perfect, while another company will require a CISO who is more of a risk manager than a technician,” he said.