Write an article based on this "Present the evidence to the school board. Inform the teacher about the dismissal. Provide the teacher a chance to present their side."
article: If the teacher has been given all of the outlined allowances and failed to improve, either in performance or behavior, a proposal for their dismissal should be submitted to the school board. The teacher's file should be submitted with the proposal. The file should include every piece of relevant information or evidence that's been collected. To terminate a teacher, usually one of the following must be proven: immoral conduct, incompetence, neglect of duty, substantial noncompliance with school laws, conviction of a crime, insubordination, fraud or misrepresentation. The United States Supreme Court case of Cleveland Board of Education v. Loudermill provided the basic standard for how this is to be done. A teacher with tenure must be given verbal or written notice of their dismissal. All of the charges against the teacher must be revealed, along with any evidence gathered. The employer is also expected to explain the evidence and why it is grounds for dismissal. Teachers are protected by procedural due process, which essentially means that after the dismissal has been served and an explanation provided, they have the right to tell their side of the story. It must be made clear that they have the opportunity to do this, with the understanding that they will be heard. In some cases, the teacher will still be dismissed. Often, dismissing a tenured teacher is a very expensive process for the school district; many districts will choose other methods (such as a warning or a reprimand) instead of dismissal. The amount of money and evidence needed to fire a tenured teacher makes it very rare occurrence.

Write an article based on this "Dry the seeds. Chill the seeds."
article: Remove them from the paper towel and spread them on a tray in a single layer. Let the seeds sit until they are dry to the touch. Let the seeds dry out for a few days. Place the seeds, loosely covered, in the refrigerator. Let them stay there for a few weeks. This helps speed up germination by simulating the time the seeds would have spent in cooler ground during the winter before sprouting the next spring. If you are starting your seeds during the winter, then you can skip this part of the process.

Write an article based on this "Heat milk, coffee beans, and some of the cream. Let steep one hour. Whisk together egg yolks, sugar, and salt. Reheat milk mixture and whisk slowly into eggs. Place the remaining cream in an ice bath. Heat your custard base. Strain into the chilled cream and vanilla extract. Finish in the ice cream maker."
article:
Combine milk, coffee beans, and cup (120 mL) cream in a large saucepan. Cover and remove from heat once the mixture is steaming considerably, just before it starts to boil. If using brewed coffee instead of whole beans, do not include it at this stage. Leave the saucepan covered at room temperature to give the coffee beans time to lend flavor to the milk. Skip this step if using brewed coffee instead. Whisk for about 5 minutes, or until it turns pale yellow and falls off the whisk in thick ribbons. Return the saucepan to the stove and reheat until once again hot and steaming. Pour very slowly into the egg mixture, whisking constantly. Pouring too fast here will cook the egg, which is taking ice cream breakfast ingredients a step too far. If you notice any lumps, stop pouring and beat the mixture vigorously. If the beans are getting in the way of stirring, pour through a mesh and return the beans to the mixture once you're done whisking. Pour the remaining cup (240 mL) heavy cream into a metal bowl. Place this bowl inside a larger container, filled with ice. Return the egg and milk mixture to the saucepan. Heat on medium low, stirring constantly with a flat-bottomed spatula. Cook until you can run your finger on the spatula without the custard running across the mark you made. If you're not used to making custard, consider the following safeguards: Use an infrared thermometer to make sure the temperature stays below 180F (82C). To avoid burning the bottom or heating it too quickly, use a double boiler. Place a mesh strainer over your chilled cream, to catch the coffee beans. Pour the hot custard through this strainer. Press the beans to extract flavorful liquids, then discard them. Add vanilla extract to the ice cream and stir to combine. Chill the mixture in the refrigerator, then freeze in the ice cream maker according to your model's instructions. This typically takes less than half an hour. If substituting chilled, brewed coffee for whole beans, pour it in halfway through churning.