INPUT ARTICLE: Article: Read all assigned readings. Write down any new vocabulary, theories, models, graphs, or measures. Notate any questions you might have.  Read an article's introduction and conclusion carefully. Authors often use the introduction to outline the lecture's material. The conclusion could serve as a summary and help you see if you missed anything. Plan to spend two hours of studying for every one hour in class. When taking your economics classes, try to sit in the front of the classroom. Your teacher is more likely to see you, recognize you, and be willing to help you. Additionally, there will be fewer distractions (e.g. other people’s laptops) to keep you from the lecture. When your professor is giving a lecture, take thorough notes. While you don’t need to copy every word she says, try to craft an outline of her ideas. Create a wide lefthand margin for summarizing content. Fill in each segment with sub-points and facts. Write down any important definitions. Leave a smaller righthand margin for your own thoughts on the material. If your professor says, “this will be on the exam,” take note!  If your professor provides a PowerPoint, fill in the presentation with extra details. It is unlikely she will give you all the information upfront. Taking notes by hand is actually better for memory retention than taking notes on a laptop. If you have time, take notes by hand and later type them. Draw your own versions of graphs. When your professor draws a graph to illustrate a concept on the blackboard, draw your own version. Even if she gives you a print out, practice drawing and labeling the graph. You likely will need to reproduce this skill later. Focus on the connection between ideas that your professor is explaining or has mentioned previously. Aim to understand the logic between numbers in a mathematical problem. If you don't understand the concept, draw a question mark in your notes and ask a classmate or your TA later. You are more likely to remember what happened in class if you participate. Ask questions when you have them. Answer questions that you know. Engage in debates. Offer to draw graphs. Many classes have a participation grade but even if they don’t, being an active learner will help you get better grades. Use class time to clarify misunderstandings about the material being covered rather than to ask logistical questions. For example, rather than asking "What's the reading for next week?," look at your syllabus. A good question would be, "Could you please explain how you produced that figure? I did not quite understand." When you get your exam, immediately write down any formulas, theories, or key terms that you think you might want to recall during the test. Read the entire test and pay attention to how many points are given to each section. Read all directions slowly and carefully. Then begin with questions about which you feel confident.  Keep in mind requirements for your writing equipment. If you must use a pen, do so.  Look to see if any questions are similar to questions you went over in class.  When answering multiple choice or true or false questions, look out for words like "never, sometimes, always, or none." Be sure your answer fits an answer for whichever word is included.  For essay questions, be sure to include a graph if one is asked for. Follow the directions carefully. If the prompt says to "explain" something, do so. If it asks you to draw a diagram and identify certain markers, do this as well.  Write legibly and budget your time wisely.

SUMMARY: Prepare before class. Sit toward the front. Take good notes. Participate in class. Be a smart test-taker.

INPUT ARTICLE: Article: There are two main types of honey available on the market: raw unfiltered honey and pasteurized honey. The pasteurization process kills pollen, spores, and bacteria, and you can do this on your own by heating the honey before adding the seed. To make pasteurized creamed honey, you'll need:  Your liquid honey and seed honey A medium saucepan with a lid A rubber spatula or wooden spoon A candy thermometer A sterilized storage jar with a lid Pour the liquid honey into the saucepan and heat it over medium–high heat. Use the candy thermometer to monitor the temperature, and bring the honey to 140 F (60 C).  Along with killing bacteria, heating the honey will also remove any large crystals that have already formed. If large crystals form rather than small ones, the honey will harden instead of becoming smooth and spreadable. To make a larger batch of creamed honey, increase the ratios of liquid honey and seed honey. For the seed honey, use about 10 percent of the quantity of liquid honey. To prevent burning, stir the honey regularly as it heats. While it’s heating up, you can also add additional flavorings and ingredients to the honey if you like. You can gradually add in:  Cinnamon Vanilla Dried herbs, such as thyme or oregano When the honey reaches 140 F (60 C), remove it from the heat. Set it aside and let it cool to about 95 F (35 C). As the honey cools, bubbles will rise to the surface. Skim the bubbles and the foam off the top. While the honey is still between 90 and 95 F (32 and 35 C), add in the seed honey. Stir gently until the seed honey has been fully incorporated into the liquid honey. It’s important to stir gently so that you don’t create more air bubbles. Place the lid on the saucepan and set the honey aside to rest for at least 12 hours. During this time, more bubbles will rise to the surface, and the seeding process will begin. Over time, the small sugar crystals in the seed honey will help more small crystals grow. As the crystals spread, the entire mixture will turn to creamed honey. Once the honey has had time to rest, skim off any bubbles that have risen to the surface. Transfer the honey to a sterilized glass or plastic container and screw on the lid. It’s not absolutely necessary to remove the air bubbles from the honey, but it will improve the appearance of the final product. Transfer the honey to an environment that constantly remains around 57 F (14 C). Leave the honey to crystallize for at least five days, and up to two weeks.  Good places to store the honey during this time include a basement, cold cellar, refrigerator, or cold garage. Once the honey is ready, store it in the cupboard or pantry.

SUMMARY:
Gather your ingredients. Heat the honey. Stir frequently. Cool the honey and skim the bubbles. Add the seed. Let the honey rest. Skim off the bubbles before bottling. Store the honey somewhere cool for about a week.