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NCSI Podcast – General Soup: Pursuing Equity and Moving Beyond a Compliance-Driven Approach to Addressing Disproportionality

  • Topics

    General Supervision
  • Author

    NCSI Results Based Accountability and Support (RBAS) Team

This episode of NCSI's "General Soup" podcast focuses on a key responsibility and priority of state general supervision system -- disrupting disproportionality or the over-identification of certain groups of students, particularly Black students and other students of color, for special education services and/or disciplinary action. What are the root causes of disproportionality? How can state education agencies support schools and districts to address it? What are the limits of approaching disproportionality as solely a compliance issue rather than recognizing it as evidence of a need for full-scale systems transformation? How do students themselves think about and define disproportionality and what might their framing offer us in terms of solutions? What role can Culturally Responsive and Sustaining Education play in disrupting disproportionality? How can states leverage their general supervision systems to promote equitable opportunities and outcomes for all students? 

Please join join hosts Susan Hayes and Sara Doutre  for a rich and important conversation about these questions and more with two national experts in the area of disproportionality and equity, David Lopez and John Jacobs. David and John also share some helpful resources for anyone who wants to dig deeper into these topics. In addition, they offer listeners their favorite soup recipes!

August 2022


Episode Show Notes

Resources on equity and disproportionality recommended by David and John



Veggie soup


  • olive oil
  • 3 bags of frozen mixed veggies (corn, carrots, peas, green beans)
  • 3 stalks of celery
  • vegetable broth
  • 1 onion
  • salt
  • pepper
  • 5 potatoes
  • 2 cans diced tomatoes
  • 1 can tomato paste
  • 2 containers of tomato juice (V8 or regular tomato soup)


-Finely chop onion and celery, add to pan with olive oil. Cook until slightly transparent. (Optional: finely chopped garlic)

-Cut potatoes.

-Add onion and celery to a large pot.

-Add vegetable broth, tomato paste, tomato juice, all vegetables.

-Add salt and pepper to taste.

-Simmer for a few hours.

Sourdough bread

Things you need:

  • Starter
  • Cast iron pot 
  • Scale
  • Mixing bowl (not stainless steel)
  • Banneton (proofing basket)
  • Clean towel
  • Lathe and scaper 
  • King Arthur is the best flour 

For the starter: discard about half to 3/4 of the starter daily. Replace with 3/4 cup of All- purpose flour and 1/2 c. Of filtered water. Room temp is best. I leave mine out and feed it every other day. but you can also put it in the fridge and only feed it once a week. 

Bread: measure 200g of starter. Add 400g of like warm filtered water- mix. Add 600g of bread flour. Dough will be very sticky and shaggy. Add 10g salt. 

30 min: turn the dough

2 hrs: turn

2 hrs: turn

1 hr: turn and put in proofing basket. Cover with a towel and leave in fridge overnight. 

Next day: heat the oven and the pot to 450-475. Plop out the bread and score. 

Bake for 30 min at 450-475. Turn the heat down to 350, uncover and bake for another 18 min. 

I plop my bread on parchment paper- makes it easy to carry to and from the pot

Take out bread out of the pot and cool for at least 45 min.