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How Reggio Emilia, a small city in Northern Italy, became one of the biggest buzzwords in progressive preschools

<ul class="summary-list"><li>I've been a preschool teacher for over a decade and have taught in the US and Ukraine. </li><li>The US relies heavily on monthly themes, whereas in Ukraine the topics are wider.</li></ul><p>As the world gears up for <a href="https://www.insider.com/5-tips-for-back-to-school-while-living-different-houses-2023-8">back to school</a>, with upbeat shopping ads for new clothes, backpacks, and school supplies, I can't help but feel nostalgic. I taught preschool for 10 years, and <a href="https://www.insider.com/how-mom-of-3-kids-survives-first-weeks-of-school-2023-8">back-to-school</a> time still reminds me of the <a href="https://www.insider.com/teacher-quit-her-job-burnout-feelings-about-back-to-school-2023-8">excitement of the season</a>. Setting up my classroom, preparing cubbies and nametags, and getting ready to welcome the new students was the highlight of this time.</p><p>Lately, as the war in <a href="https://www.insider.com/what-ive-learned-from-sponsoring-ukrainian-refugees-in-nyc-2023-5">Ukraine</a> continues to press on, I've been looking through old photographs from my former classrooms in Kyiv and started reflecting on how attitudes toward education differ in both countries.</p><p>Here are five key differences that have changed how I approach student learning as a teacher for you.</p><h2>Themes</h2><p>One of the biggest differences I noticed between teaching in the United States and Ukraine was the use of curriculum themes.</p><p>In every school I taught in in the US, September was centralized around apples and back to school, October was pumpkins and Halloween parties, November fluttered with harvest decor, and in December, we cut snowflakes and decorated sugar cookies. Themes were seasonal, and while cute, it didn't give me much room as a teacher to create lessons based on what the children were actually interested in.</p><p>Since I worked at an international school in Ukraine, themes were much broader, such as "Who We Are," and "Construction." Since the themes were wider, I could observe the children and discover what their interests were, whether it was the three little pigs, zoos, or cities. O</p><p>Having broader themes allowed me much greater freedom to create units that were guided and catered to follow the students' interests. This gave the children much more voice, choice, and agency, allowing for deeper learning opportunities since we weren't changing themes weekly or monthly and could go into a singular theme more deeply.</p><h2>Curriculum</h2><p>Both the schools I worked at in Ukraine, and the US held very high standards for curriculum and student learning. Yet I always experienced more pressure teaching in the US to make sure that the students had covered all of the core curriculum areas and were advancing even if they weren't developmentally ready.</p><p>Parents in the US were much more concerned about how their students were progressing academically, especially in math and language, whereas in Ukraine, parents kept asking me if their children were eating soup, sleeping well during nap time and if they were playing well with other children.</p><p>The absence of pressure gave me space and time as a teacher to help focus on the children's social and emotional well-being while making learning more of a game and a fun positive experience.</p><h2>Play</h2><p>When I first started exploring the city in Ukraine, I was shocked by how many designated play areas there were for children in the city: pony rides, face painting, and climbing structures were everywhere. This emphasis on long, uninterrupted periods of play was extremely important at the school I worked at in Kyiv.</p><p>During my lesson planning, I carefully thought out, prepped, and prepared learning engagements that would enhance student play and learning. For example, when the children showed interest in animals, I set up a zoo area for my students with different land, sea, and jungle animals. Since we had at least an hour and a half of uninterrupted play in the morning, students could have time to explore the different centers we had prepared. We always made sure to have activities that covered fine motor, sensory, language, math, building, and dramatic play available for our Play Exploration block. While supporting student play, we were still able to make sure the students were able to cover all of the core curriculum areas.</p><p>Whereas while teaching in the US, lessons came first, and play was allotted to a 30-minute block of time for either recess or free play, where all I had time to do was empty a container of blocks on the table. </p><h2>Teacher appreciation</h2><p>My first year in Ukraine, I was shocked when my 40-something Australian director who rescued stray kittens told me, "Clare it's the weekend. Stop working." Coming from the US, where I had already been teaching for three years, I thought it was normal to work 12 months of the year, 60 to 80 hours a week, with the occasional week off for the winter or spring break.</p><p>In Ukraine, I was able to have regularly scheduled vacations throughout the school year and at least two full months off each summer to rest and recharge and come back ready to teach again for back to school. I would also get planning periods in Ukraine and would be able to take coffee breaks twice a day in the morning and afternoon and have a small lunch break. Whereas in the US, I was lucky to get a 15-minute lunch break, where I would microwave my frozen Amy's gluten-free meal, go to the bathroom, and then return to the classroom to eat with the children.</p><h2>Professional development</h2><p>One of the biggest differences I also noticed between teaching in Ukraine and the US was the level of professionalism and professional development that was provided to teachers. For example, in Ukraine, I was paid a normal salary, which allowed me to pay for rent, food, utilities, and the occasional vacation. When I worked in the US, I was barely able to cover rent and food. When I started teaching in New York, I remember people asking me how many other jobs I had besides my teaching one.  My jaw dropped.</p><p>Professional development for staff was important in both the United States and Ukraine. One of the biggest differences that I noticed was that in Ukraine, the school had a dedicated teacher resource section in the library where I could go and check out books to help me understand how to implement reading and writing programs or discover how to implement Reggio Emilia play based learning practices in the classroom. I would also receive opportunities to attend conferences at other schools where I could learn from other professionals how to support play and student learning better.</p><p>The only way I was able to have access to most professional development materials in the US was because my mother was the director of a teacher education support center in New Jersey, where her staff would help me find books, materials, and show me the die cut machines where I could cut out shapes and prepare classroom materials on weekends. After moving back to the States, I remember being annoyed that the majority of our professional training in the US were state-mandated courses, which covered how to put on a Band-Aid, disinfect toys, and always push chairs under tables to prevent students from tripping in the classroom.</p>

I taught preschool in the US and Ukraine. Here are 5 key differences I noticed.

<ul class="summary-list"><li>In the US, the terms Parmigiano Reggiano and parmesan are used interchangeably, but they are not the same. </li><li>Italy has strict laws governing the ingredients, production, and aging process of Parmigiano Reggiano.</li><li>Most <keyword id="12020458" type="UNKNOWN" weightage="60" keywordseo="cheese" source="Orion">cheese</keyword> labeled "parmesan" in the US is an imitation of Parmigiano Reggiano.</li></ul><p>It's rare that a spirited discussion about Italian <keyword id="11894142" type="UNKNOWN" weightage="100" keywordseo="food" source="Orion">food</keyword> is without mention of cheese. And a conversation of Italian cheese always has a way to involve the country's most iconic one: Parmigiano Reggiano. </p><p>In the US, you might refer to Parmigiano Reggiano as parmesan. At the very least, you've probably seen both labels at your local grocery store.</p><p>While parmesan has become synonymous with Parmigiano Reggiano — often used interchangeably from recipe to recipe — the two cheeses are not the same. Why? Because of the high standards by which real Parmigiano Reggiano is made.</p><p>When you buy "parmesan" in the US — whether it's blocks, grated, or the powdery stuff found in green plastic cylinders — you're not buying Parmigiano Reggiano. The reality is Parmigiano Reggiano is hard to duplicate. </p><p>So what exactly makes Parmigiano Reggiano so special and how does it compare to its well-known imposter, parmesan?</p><h2><strong>What is Parmigiano Reggiano?</strong></h2><p><strong></strong></p><div type="image" title="Block of parmesan on the left next to a block of Parmigiano Reggiano on the right." height="1365" width="2048" msid="90550660" hostid="261"></div><p>Parmigiano Reggiano is a hard, fermented cheese made from cow's milk with <a href="https://www.parmigianoreggiano.com/product-history" target="_blank" rel="noopener">a long and storied tradition in Italy</a> that first appeared in the Middle Ages, when monks began aging wheels of cow's milk cheese to prevent food waste.<strong> </strong></p><p>For centuries, Parmigiano Reggiano has been made almost the same exact way, making it an age-old delicacy with producers having a vision of how the cheese should look, feel, smell, and taste. </p><p>Parmigiano Reggiano is light yellow in color, with a granular, crumbly texture. It's rich in umami, distinctly salty and nutty, sometimes fruity or grassy, while carrying a touch of sweetness. It's this range of flavor complexity that has earned Parmigiano Reggiano the title of the "king of cheeses." <strong> </strong></p><p>"In every fridge in Italia, there is always Parmigiano [Reggiano]," says Dino Borri, the global vice president of <a href="https://www.eataly.com/us_en/" target="_blank" rel="noopener">Eataly</a>, adding its ever-presence is due to the cheese's shelf stability, versatility, and distinctive taste. </p><div type="image" title="Block of Parmigiano Reggiano" height="1536" width="2048" msid="90551320" hostid="261"></div><p>But what exactly makes Parmigiano Reggiano so special?</p><p>By law, Parmigiano Reggiano must uphold strict requirements in order to be stamped with Italy's official label of <em>Denominazione d' Origine Protetta</em> (DOP), which translates to Protected Designation of Origin (PDO). <strong> </strong></p><p>First and foremost, the cheese must be produced within the northern Italian region of Emilia Romagna, and more specifically, in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. </p><p>With Parmigiano Reggiano, the process starts with unpasteurized cow's milk, and those cows must be raised under certain standards. The cows are fed only hay and grass, which imparts beneficial bacteria to the cheese-making process native only to the Emilia Romagna region. </p><p>"There are different breeds of cows that make the Parmigiano [Reggiano]," Borri says. "For us, each product, each producer, each cow, has their own taste." Different seasons, vegetation, farms, breed of cow, and producers all make each batch of Parmigiano Reggiano slightly different, says Borri, though its core nutty and fruity characteristics always remain.</p><p>In addition to the area of origin and production, the law dictates other specifications, like strict ingredients guidelines (only milk, salt, and calf rennet), quality standards (each wheel must be inspected by a <a href="https://www.parmigianoreggiano.com/consortium-history" target="_blank" rel="noopener">consortium</a>), and aging requirements (a minimum of 12 months).  </p><p>"[Parmigiano Reggiano] cannot be younger than 12 months. You can age it from 12, to 25, to 56 [months], sometimes even super old," Borri says. Borri notes that in Italy, each type of aged Parmigiano Reggiano is used or eaten differently, as the older the cheese is, the more its distinctive flavor profile is present. </p><p>These requirements help maintain the cheese's signature quality and taste. </p><h2><strong>How Parmigiano Reggiano is made</strong></h2><p>Parmigiano Reggiano gets its start in a large vat where whole milk is combined with skim milk. Rennet and whey are added to the milk and stirred with a spino, a tool to help separate granules from the liquid. The milk is cooked slowly until solids come together to form a ball, which is split in half, wrapped in cheesecloth, and shaped into a mold where it will take its classic shape. </p><p>Once in the mold, the cheese is stamped with the famous DOP dotted markings. After a few days, it sits in a salt bath to help form the rind. Once out of the saltwater, it's placed on shelves to age for a minimum of 12 months. During aging, the cheese will continue to ferment and the salt crystals will develop to add to its grainy texture.</p><p><strong>Important:</strong> If you're buying pre-grated or cut Parmigiano Reggiano, make sure it is fresh with no added ingredients. Look for the signature rind or check the label for the official Parmigiano Reggiano name and logo or a DOP/PDO logo.</p><h2><strong>Why is Parmigiano Reggiano so expensive?</strong></h2><p><br />The average wheel of Parmigiano Reggiano can cost roughly $1,000, making it more than double the price of your average cheddar cheese. This is all due to Parmigiano Reggiano's incredibly unique origin, production requirements, and its lengthy minimum aging time.</p><h2><strong>How is parmesan cheese different?</strong></h2><p>Parmesan is the English translation of Parmigiano Reggiano. But that doesn't mean the two products are the same. </p><p>While Parmigiano Reggiano enjoys protected status in the European Union — meaning only Parmigiano Reggiano with the DOP stamp can be sold under the name "parmesan" — those laws do not apply in the US. </p><p>Even though Parmigiano Reggiano and parmesan are widely understood as the same thing in other parts of the world, that's far from true in the US. Laws do not protect cheese sold under the label "parmesan." Because the product of origin requirements are not applied to parmesan cheese in the US, parmesan lacks the consistent flavor and essential quality control its Italian counterpart has, Borri says. </p><p>When it comes to the production of cheeses labeled as parmesan in the US, they are typically made with similar processes as Parmigiano Reggiano. Despite those similarities, the key elements (like location and bacteria strains, breeds of cow, and ingredients) that make Parmigiano Reggiano taste the way it does aren't present, resulting in a cheese with a different flavor profile.  </p><p><strong>Note:</strong> Both Parmigiano Reggiano and Parmesan cheese use rennet. According to DOP requirements, the rennet for Parmigiano Reggiano cheese must be derived from cows, making it <a href="https://www.businessinsider.com/is-cheese-vegetarian-2017-5" target="_blank" rel="noopener">an ingredient that isn't vegetarian</a>. This rule doesn't apply to parmesan makers, and some use non-animal derived rennet, making their cheese fully vegetarian.</p><h2><strong>Can you use parmesan instead of Parmigiano Reggiano?</strong></h2><p><strong></strong></p><div type="image" title="Rind of parmesan (left) vs Parmigiano Reggiano (right)." height="1365" width="2048" msid="90550661" hostid="261"></div><p>Though you <em>can</em> theoretically substitute Parmigiano Reggiano with parmesan cheese, it's important to understand that parmesan is not genuine Parmigiano Reggiano. <strong> </strong></p><p>If a recipe calls for Parmigiano Reggiano, it's worth getting the real stuff. <strong> </strong></p><p>"They are two different products," Borri says. "When you buy Parmigiano Reggiano you know there are some specific characteristics." It's harder to know how parmesan's flavor characteristics will show up when you eat it or add it to a dish due to its less stringent rules of production and origin. </p><p>If Parmigiano Reggiano isn't an option, Borri suggests reading the cheese's label to check its origin and producer to find what's local or artisan. Choose hard cheeses that are aged longer, as its flavor will be more impactful. If you're unsure, Borri suggests asking a cheesemonger for suggestions on a good replacement or what is locally made.<strong> </strong></p><p>If you're looking for an inexpensive replacement, Borri recommends buying less instead. "Buy less, buy better. Usually with Parmigiano Reggiano you don't need too much." Borri also notes that you can buy Parmigiano Reggiano that is aged longer to get more flavor out of less cheese. </p><p><strong>Quick tip</strong>: The rind on Parmigiano Reggiano is edible and is often used to add flavor to sauces and soups, or cooked and eaten. Rinds on parmesan cheese are not always edible. </p><h2><strong>Insider's takeaway</strong></h2><p>Parmigiano Reggiano is a hard cheese with unique flavor characteristics that's been produced in the same northern region of Italy for centuries. It maintains strict qualifications required to be a DOP product of Italy. In addition to regional requirements, only certain cows can be used, only certain factories can produce it, and it must be aged for at least one year. <strong> </strong></p><p>Parmigiano Reggiano can't be used interchangeably with parmesan since they are different products. In the US, cheese labeled as parmesan doesn't have to stick to the same requirements as Parmigiano Reggiano, meaning the flavor characteristics won't be the same.</p>

What's the difference between Parmigiano Reggiano and parmesan? Why most "parmesan" cheese in the US is fake

<ul class="summary-list"><li>Babies born by <keyword id="27592" type="PERSON" weightage="60" keywordseo="C-section">C-section</keyword> may be at a higher risk for immune-related conditions than babies who are born vaginally.</li><li>The reason for this could be that, at birth, <keyword id="1067287" type="PERSON" weightage="60" keywordseo="C-section-babies">C-section babies</keyword> don't ingest their mothers' <keyword id="344898" type="COMPANY" weightage="60" keywordseo="microbiota">microbiota</keyword>, which can boost their immune <keyword id="6354750" type="UNKNOWN" weightage="100" keywordseo="health">health</keyword>.</li><li>A new study published in the journal Cell found that serving babies a small portion of their mothers' poop could improve their microbiota. </li></ul><p>Feeding babies born by C-section a small amount of their mothers' poop may help them get the same healthy start as babies who are born vaginally, a study published on Thursday in the <a href="https://www.cell.com/cell/fulltext/S0092-8674(20)31089-8?utm_source=EA">journal Cell found.</a></p><p>C-section babies have "really different" microbiota than babies born vaginally, which may explain why C-section babies develop immune-related conditions such as, asthma, allergies, type one diabetes, and other health issues later on in life, said Willem de Vos, a co-author of the study and professor of human microbiomics ​at the University of Helsinki. </p><p>Microbiota refer to the microbes living in a person's gut, which play an essential role in building the immune system in early life. C-section babies tend to <a href="https://www.nature.com/articles/d41586-019-02807-x">lack strains of gut bacteria</a> that healthy children and adults have. They also often harbor harmful microbes that are common in hospitals. This may be because babies born vaginally ingest their mothers' microbiota in her vagina and perineum during birth, and C-section babies don't. </p><p>"This is a gift the mother gives to her baby," Sture Andersson, a co-author of the study, said of the transfer of microbial material in a vaginal delivery. </p><p>Serving a newborn born by C-section a little bit of their mother's poop may help them get that same "gift."</p><h2>Babies born by C-section were fed a small portion of their mothers' poop mixed with breast milk</h2><p>For the study, the authors solicited seven mothers who had scheduled C-sections. The authors collected poop samplings from each woman to test for pathogens. After the births, each baby was fed about three-and-a-half milligrams of their mother's feces, mixed with breast milk.</p><p>The babies' fecal microbiota was tested at birth, and they remained in the hospital for two days to be monitored for complications. The babies' were tested regularly for three months. </p><p>At that point, the C-section babies' microbiota was similar to the microbiota of babies born vaginally, Willem said. It was significantly different from babies born via C-section who didn't receive the fecal transplant. </p><p>The study demonstrated that "we can normalize the microbiota development in early life by fecal matter transplant of C-section born babies," Willem said. </p><p>With further research, and more safety and efficacy data, fecal transfers at birth could become common practice for C-section babies in the future, Willem said. </p><p>Willem also emphasized that this is something that should only be implemented in a clinical setting, and not be attempted at home. </p><p>In the past, doctors had tried other approaches to give missing microbiota to babies born by C-section. That has included swabbing a baby's face with vaginal fluid after birth and giving certain probiotics. Swabbing hasn't worked, Willem said. There's no consensus as to which probiotics work, if any at all.</p><p>"It may be better to have a more natural way of getting the right microbes in the C-section baby," Willem said.</p><ul class="read-more-links"><li>Read more:</li><li><a href="https://www.insider.com/high-screen-time-use-kids-linked-to-lower-brain-development-2019-11">There's evidence that high levels of screen time in preschoolers may hinder brain development</a></li><li><a href="http://static6.insider.com/katy-perry-kylie-jenner-how-bodies-changed-pregnancy-2020-8">Katy Perry, Kylie Jenner, and 6 other celebrity moms on how their bodies changed during pregnancy</a></li><li><a href="http://static4.insider.com/coronavirus-pandemic-children-with-disabilities-regression-2020-6">Children with disabilities are losing skills they worked hard to develop as they're forced to miss school. Parents worry about what's next.</a></li><li><a href="https://www.insider.com/how-reggio-emilia-city-in-italy-became-known-preschool-model-2020-9">How Reggio Emilia, a small city in Northern Italy, became one of the biggest buzzwords in progressive preschools</a></li></ul>

Feeding C-section babies their mother's poop could improve their immune systems, study finds

<p><div class="KonaFilter image-container display-table float_right"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p></div><p></p></div></div></p>
<p class="p1">Photographer Charles Traub has been <a href="http://www.charlestraub.com/">documenting the world through his all-seeing lens for the better part of fifty years</a>, but no place has made more of an impression on him than Italy.</p>
<p class="p1">Though he has visited countless times since, Traub's trips to Italy during the 1980s - the period when he first visited - remains a critical points of his career. During that time, Traub traveled to various parts of Italy each year, staying for 2 or 3 weeks at a time, to photograph what he called La Dolce Via, or the Sweet Way, a reference to the exuberant street life that has long been a hallmark of Italian culture.</p>
<p class="p1">The street culture and leisurely pace that Traub documented is now mostly gone, he says, as Italy struggles to keep up with the competitive global economy. Traub calls his work from this period "a time capsule" to an Italy that no longer exists.</p>
<p class="p1">Though Traub has shared a number of his photos with us here, the entire collection forms the basis of <a href="http://www.amazon.com/Charles-H-Traub-Dolce-Italy/dp/8862083440">his new book, aptly titled, Dolce Via: Italy In the 1980's</a>. </p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Agrigento, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Venice, 1981</p></div><p></p></div></div></p>
<p class="p1"><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Rome, 1980</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Naples, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Naples, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Rome, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Milan, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Florence, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Rome, 1981</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Amalfi, 1982</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Rome, 1982</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Naples, 1982</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Rome, 1982</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Naples, 1982</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Florence, 1982</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Reggio Emilia, 1983</p></div><p></p></div></div></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Courtesy of Charles Traub/Damiani</span></p><p class="caption">Naples, 1985</p></div><p></p></div></div></p>

Vintage Photos Show How Idyllic Italy Was During The 1980s

<p><div class="KonaFilter image-container display-table click-to-enlarge"><div><div class="image on-image"><a title_source="Lisa Maree Williams/Getty" title_caption="If he keeps this up, this kid's going to be a peace-maker. " class="zoomin" href="https://static-ssl.businessinsider.com/image/5411a4ee69bedd4d5425dd35-960/reading-harry-potter-1.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>Lisa Maree Williams/Getty</span></p><p class="caption">If he keeps this up, this kid's going to be a peace-maker. </p></div><p></p></div></div>If you don't want your kids to grow up to be jerks, make sure that "<a href="http://www.amazon.com/gp/product/059035342X/ref=s9_al_bw_g14_i1?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=center-2&amp;pf_rd_r=1FBSQFE655RCFNXPACW8&amp;pf_rd_t=101&amp;pf_rd_p=1355629242&amp;pf_rd_i=1084186" target="_blank">Harry Potter</a>" is a part of their lives. </p>
<p><a href="http://onlinelibrary.wiley.com/doi/10.1111/jasp.12279/full" target="_blank">New research</a> from an Italian university suggests that J.K. Rowling's wizardly world helps kids to be more empathic. <span style="line-height: 1.5em;">It's all in the study's title: "</span><span style="line-height: 1.5em;">The greatest magic of Harry Potter: Reducing prejudice." </span></p>
<p>There are two bodies of research intersecting here.</p>
<p style="padding-left: 30px;">  <a href="http://www.sciencemag.org/content/342/6156/377.short" target="_blank">Research</a> is starting to show that reading literary fiction can train you in social perception and understanding other peoples' experience of the world.</p>
<p style="padding-left: 30px;">  Other <span style="line-height: 1.5em;">research shows that you can get people to be less prejudiced if they interact with people who they don't identify with - psychologists call it "inter-group contact."</span></p>
<p><span style="line-height: 1.5em;">This can happen by way of written word, </span><a href="http://www.scientificamerican.com/article/why-everyone-should-read-harry-potter/" target="_blank">reports Bret Stetka at Scientific American</a><span style="line-height: 1.5em;">, since </span><span style="line-height: 1.5em;">kids have better attitudes toward "stigmatized groups" if they read stories about friendship between characters from different sides of the tracks. </span></p>
<p>Beyond the dragons and wands, "Harry Potter" has lots of those group dynamics: there's the "muggles," derided for their magiclessness; the "mudbloods," scoffed at for being half-breeds (such as our hero Harry); and the curious case of Lord Voldemort, "who <span style="line-height: 1.5em;">believes that power should only be held by 'pure-blood' wizards," Stetka says. "He's Hitler in a cloak." </span></p>
<p>It's in these group dynamics that the hidden magic of Potter lies. </p>
<p>In the stud<span style="background-color: #ffffff;">y, lead author <span style="line-height: 1.5em;">Loris Vezzali of the University of Modena and Reggio Emilia in Italy gave 34 elementary school children a questionnaire regarding their feelings about immigrants. Their attitudes toward them changed, by way of Harry Potter. </span></span></p>
<p><span style="line-height: 1.5em;">Stetka sketches the experiment: </span></p>
<p class="p1" style="padding-left: 30px;">One group read passages relating to prejudice, like the scene where Draco Malfoy, a shockingly blond pure-blood wizard, calls Harry's friend Hermione a "filthy little Mud-blood." The control group read excerpts unrelated to prejudice, including the scene where Harry buys his first magic wand.</p>
<p class="p1" style="padding-left: 30px;">A week after the last session, the children's attitudes towards out-groups were assessed again. Among those who identified with the Harry Potter character, attitudes toward immigrants were found to be significantly improved in children who'd read passages dealing with prejudice. The attitudes of those who'd read neutral passages hadn't changed.</p>
<p><span style="line-height: 1.5em;">After being exposed to Malfoy's unsavory intolerance, the students showed more tolerance. </span></p>
<p><span style="line-height: 1.5em;">Follow-up experiments showed similar tolerance-inducing results. In one experiment, Italian high schoolers had better attitudes toward gay people after spending some time with Harry and the gang, while another found that British college students felt more compassionate toward refugees after hanging out in Hogwarts. </span></p>
<p><span style="line-height: 1.5em;">The key might be the genre itself. </span><span style="line-height: 1.5em;">Vezzali, the lead author of the study, says that fantasy is great for opening up people's minds because you get to sidestep political defensiveness since you're usually dealing with goblins and orcs rather than groups of people. </span></p>
<p class="p1">"Unfortunately the news we read on a daily basis tells us we have so much work to do [around tolerance]," Vezzali says. "But based on our work, fantasy books such as Harry Potter may be of great help to educators and parents in teaching tolerance." </p>

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