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In Japan, some schools are teaching students the challenges of parenting through hands-on simulations.
Male students wear 7kg (15-pound) pregnancy vests to mimic the physical strain of carrying a baby, and they also take care of real infants under supervision.
This unique educational approach helps students—especially boys—better understand the responsibilities and emotional demands of parenting.
The goal is to promote empathy, gender equality, and shared family roles in a society facing declining birth rates.
By experiencing pregnancy and baby care firsthand, students gain a deeper appreciation for what it takes to raise a child. Similar programs exist in other countries as well, aiming to teach life skills and responsibility.In Japan, some schools are teaching students the challenges of parenting through hands-on simulations. Male students wear 7kg (15-pound) pregnancy vests to mimic the physical strain of carrying a baby, and they also take care of real infants under supervision. This unique educational approach helps students—especially boys—better understand the responsibilities and emotional demands of parenting. The goal is to promote empathy, gender equality, and shared family roles in a society facing declining birth rates. By experiencing pregnancy and baby care firsthand, students gain a deeper appreciation for what it takes to raise a child. Similar programs exist in other countries as well, aiming to teach life skills and responsibility.
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MEGA JALAPEÑO POPPER DEEP DISH ERUPTION
Ingredients:
5-6 jalapeños, sliced (seeds removed for less heat)
½ cup cooked bacon, crumbled (optional)
1 cup cream cheese, softened
1 cup shredded cheddar
½ cup mozzarella
Deep-dish pizza crust or thick dough
1 clove garlic, minced
Optional: green onions or hot sauce drizzle
Instructions:
1⃣ Mix cream cheese with garlic, spread over pressed dough in deep-dish pan.
2⃣ Add cheddar, mozzarella, jalapeños, and bacon.
3⃣ Bake at 375°F for 25-30 min until hot, bubbly, and golden.
4⃣ Top with green onions or hot sauce if desired.
5⃣ Slice into this spicy, creamy, cheese-blasted eruption!
Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4-6MEGA JALAPEÑO POPPER DEEP DISH ERUPTION Ingredients: 5-6 jalapeños, sliced (seeds removed for less heat) ½ cup cooked bacon, crumbled (optional) 1 cup cream cheese, softened 1 cup shredded cheddar ½ cup mozzarella Deep-dish pizza crust or thick dough 1 clove garlic, minced Optional: green onions or hot sauce drizzle Instructions: 1⃣ Mix cream cheese with garlic, spread over pressed dough in deep-dish pan. 2⃣ Add cheddar, mozzarella, jalapeños, and bacon. 3⃣ Bake at 375°F for 25-30 min until hot, bubbly, and golden. 4⃣ Top with green onions or hot sauce if desired. 5⃣ Slice into this spicy, creamy, cheese-blasted eruption! Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4-6
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French Basque Poulet à la Basquaise – Chicken with Peppers and Tomatoes
From the Basque Country, this dish features chicken stewed in a vibrant piperade of sweet peppers, onions, garlic, and tomatoes with a touch of Espelette pepper.
Ingredients (Serves 4):
* 1 whole chicken, cut into 8 pieces
* 2 bell peppers (red and green), sliced
* 1 onion, sliced
* 3 tomatoes, chopped
* 3 garlic cloves, minced
* 1 tsp Espelette pepper (or smoked paprika)
* 150ml white wine
* Olive oil, salt, pepper
Instructions:
1. Brown chicken pieces in olive oil, remove and set aside.
2. Sauté onions, garlic, and peppers until soft. Add tomatoes and wine.
3. Return chicken to pan, season, and simmer for 40–45 minutes until cooked through.
4. Serve with rice, bread, or roasted potatoes.
Basque Tip:
Espelette pepper provides mild heat and smoky depth — use generously if available.French Basque Poulet à la Basquaise – Chicken with Peppers and Tomatoes From the Basque Country, this dish features chicken stewed in a vibrant piperade of sweet peppers, onions, garlic, and tomatoes with a touch of Espelette pepper. Ingredients (Serves 4): * 1 whole chicken, cut into 8 pieces * 2 bell peppers (red and green), sliced * 1 onion, sliced * 3 tomatoes, chopped * 3 garlic cloves, minced * 1 tsp Espelette pepper (or smoked paprika) * 150ml white wine * Olive oil, salt, pepper Instructions: 1. Brown chicken pieces in olive oil, remove and set aside. 2. Sauté onions, garlic, and peppers until soft. Add tomatoes and wine. 3. Return chicken to pan, season, and simmer for 40–45 minutes until cooked through. 4. Serve with rice, bread, or roasted potatoes. Basque Tip: Espelette pepper provides mild heat and smoky depth — use generously if available.
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