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IPS superintendent speaks at Arlington transition meeting

INDIANAPOLIS (WISH) – IPS Superintendent Dr. Lewis Ferebee spoke at Arlington high school Wednesday night.

In June the school will once again be part of the Indianapolis Public Schools system.

Dozens of parents, teachers and students came out to learn more about what to expect when that change happens.

Dr. Ferebee talked about how Arlington would transition from charter control back to IPS. He said students would keep their credits, and that they are still working on staffing plans, and how to better use the building space.

He calls this an opportunity to continue to improve education for Arlington students.

That’s all the community members and parents want for students.

One former educator got up during the meeting to say, “We need to stop thinking that it’s always better on the other side and somebody else can come in and do better things than what we can do because we already have that love and that care and that passion.”

The school is currently being run by Tindley Charter Schools.

Transition activities begin this spring.

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How to make Apple Pie Tacos

INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!

Apple Pie Tacos are easy, delicious, and kids love them! 

Apple Pie Tacos

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1-1/2 teaspoon cinnamon, divided 
5 ROCKIT® apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream 

1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately! 

Apple Pie Tacos (WISH Photo/Annessa Chumbley)

Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl. 

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