Students work in teams and are assigned roles such as manager, recorder, presenter and reflector. In contrast to traditional lecturing, POGIL is a learn-by-doing approach to science. Drury says it's an important part of her teaching style, and she is part of a corps of trainers who teach other educators to use the same approach. They were using an educational approach called Process Oriented Guided Inquiry Learning (POGIL). The graph that took shape on the screen illustrated the relationship between water salinity and chickpea hydration. A 13-year veteran of the William Floyd School District on Long Island, she scanned the screen of a laptop as her lab partner entered the data they'd just collected. One participant was Kristen Drury, who was recently named 2018 High School Chemistry Teacher of the Year by the American Association of Chemistry Teachers.
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In teams, they weighed the chickpeas, soaked them in water, and weighed them again. The teachers were playing the role of students for this 100-minute exercise.
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That was the problem that confronted about 70 educators - all from colleges, high schools or middle schools throughout the Northeast - during a three-day training at Manhattan College in New York City in July.
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How do you make stew with a recipe that calls for canned chickpeas when you only have dried chickpeas in the cupboard and can't get to the grocery store? What's the best way to rehydrate the chickpeas and avoid a dry, crunchy dish?