TNTP’s work is making headlines. Read recent articles below, or check our press room for our latest press releases.
TNTP's CEO Dan Weisberg exchanges ideas with education experts.
The Mirage reawakens the concerns of a former professional development presenter.
A new study of teacher training efforts says millions of dollars being spent by districts on professional development are having little impact. But between the lines is a different conclusion.
A new study from TNTP adds a troubling finding to research on professional development.
Doug Lemov continues his commentary of The Mirage with a video exemplifying a development-focused culture.
Doug Lemov, author of Teach Like a Champion, shares why school culture is critical to teacher development.
Citing The Mirage, a teacher shares her growth mindset toward professional development.
We're wasting billions on professional development, as documented in a new study, The Mirage. What can be done about a culture of low expectations?
What works to support great teaching? That's the question TNTP's latest blockbuster report, released yesterday, addresses.
Charlotte-Mecklenburg Schools has invested millions of dollars and countless hours on measuring teachers’ performance and trying to make them more effective. Two studies released this week highlight how elusive those goals can be.
Report from nonprofit group suggests rethinking ways to boost skills of teachers.
When it comes to teaching, real improvement is a lot harder to achieve—and we know much less about how to make it happen—than most of us would like to admit.
TNTP receives the Keystone Award for Leadership in Education.
Stephanie Sun, a 2015 winner of the Fishman Prize, has been nominated as a Hometown Hero.
TNTP has announced the four winners of its annual Fishman Prize for Superlative Classroom Practice.
Erin Dukeshire and Zeke Phillips are awarded the Fishman Prize for Superlative Classroom Practice.
Erica Mariola is one of four winners of the national Fishman Prize for Superlative Classroom Practice.
Check out these places where the company culture is either partially—or completely—defined by employees’ love for food.