A collection of stories from SmartBrief publications and around the web…

The editor of The Economist says farewell: John Micklethwait departs The Economist bound for Bloomberg. I won’t even try to summarize his farewell message. It is too good. Read the whole thing.

How the next editor got the job: Gideon Litchfield writes for Quartz about the process The Economist employed to select Zanny Minton Beddoes as the new editor. Litchfield, who was also a candidate for the job, offers unique insight on the refreshingly straightforward way The Economist handled the search.

Food for thought from Davos: With the glitz and glam always stealing the headlines in Davos, many people overlook some of the research the World Economic Forum actually disseminates – during the conference or throughout the year. Kirill Shakhnov from the European University Institute shares some interesting research with this paper: How wealth inequality entices talent into finance.…

(read more…)

P2WAs part of SmartBrief Education’s coverage of Path to Workforce, we’ve teamed with the Association for Career and Technical Education to share CTE articles written by educators, for educators. This blog post also helps us recognize national CTE Month.

We all know that interviewing for a job can be intimidating. Here, 2015 ACTE New Teacher of the Year Eric Mathews breaks-down top interviewing skills for CTE students.

Interview strategies are a combination of preparation for the interview, behavior during and after the interview, as well as follow-up. Each of these strategies are equally important in the interview process.

I often tell my students, preparing for an interview can be daunting because you may not be aware of the kinds of questions that will be asked or how long the interview will take. However, a good attitude and professionalism can give you an edge. Candidates should always be confident in their ability to do the job they are interviewing for, but not arrogant.…

(read more…)

None of us succeed without some kind of setback.

Too often, we don’t acknowledge our ability to deal with the negatives. As a result, we may stay negative, or too self-critical, and, as a result, not recognize the inner resolve that fuels us.

Defeat may always lurk around the corner, but it’s how we deal with it that defines us as the individuals we are, and can become.…

(read more…)

badgeSmartBlog on Education’s monthly content award recognizes content written by educators, for educators that inspires readers to engage, innovate and discuss.

SmartBrief Education editors and writers sift through thousands of sources each day, reading a variety of content, including blogs and commentaries written by you and your peers.

In an effort to recognize some of the innovative voices in the field, we’ve asked our team to nominate their favorite content each month from which we’ll choose two winners for the Editor’s Choice Content Award. These award winners are then in the running for our annual Educators’ Choice Award.

Meet this month’s winners:

Meet our 2014 winners and read about our annual Educators’ Choice Content Award.

If you enjoyed this article, join SmartBrief’s email list for more stories about education.

(read more…)

Cocktail fans turn to hot toddies, tipplers sip warm brown whiskies and wine drinkers often put away the rosé in favor of something deep and red to keep the winter chill at bay. It may be meyer lemon season and time for light aperitifs on the west coast, but in colder climates cocktail fans seek out beverages to warm them up inside and out.

“They’re going for a lot of the same things that they’ve been going for for a while, a lot of bourbon and whiskey, but they’re getting a lot more creative this winter,” said Adrian Watson, owner of mobile bartending service VIP Mixologists.

Aged rums are growing in popularity as people get more adventurous, he said, and hot eggnogs, ciders and exotic liqueurs in flavors like pomegranate are pleasing more palates. One new specialty for VIP, which serves cocktails made with fresh, organic ingredients, is a hot cider made with fresh apples, cinnamon and aged rum, and another is a chai tea spiked with bourbon and cinnamon.…

(read more…)