In this piece, which was published in the New York Times on December 24, 1995, Al Shanker uses a creative analogy to argue that policies require experimentation and refinement before they are brought to scale, and that some reformers mistake this process for rigidity and "stifling innovation."
A couple of weeks ago, the New York Times food section ran an article about a French bread that you can make with a food processor (November 22, 1995). The article claimed that the baguette was as delicious as the kind you buy in a good bakery. I was skeptical. I have made bread for my family and friends for a number of years, and I know that a good French loaf is a real accomplishment. I had no trouble believing that the bread would be quick and easy. But delicious? Nevertheless, I tried the recipe for Thanksgiving. It was terrific!
Though making the bread was as painless as the article said, the process by which Charles van Over, a chef and restaurateur, arrived at the recipe was anything but simple. Van Over experimented over a period of several years in order to get a bread with the best possible texture, flavor, and crust - and a recipe that could be made with predictable results by other cooks. It occurred to me as I read the article that there might be some lessons for school reformers in van Over's systematic efforts to perfect his recipe for a food processor baguette.