Academic Success through Partners in Achievement

Board-certified as a diplomate in clinical psychology, Dr. Joseph Frey maintains a private practice in Augusta, GA, and owns Psychological Specialists of Augusta. With a background in forensic consultation and business and management psychology, he has more than three decades of experience and has conducted individual psychotherapy with people of all ages. Since 2002, Joseph Frey has also served as a partner with the organization Partners in Achievement (PIA).

Dedicated to helping students be successful in an academic environment, Partners in Achievement helps students though two academic improvement programs. PIA’s longest-running program, PACE, stands for Processing and Cognitive Enhancement and has been tested in more than 350 schools over a period of more than 10 years. Focused on improving the brain’s processing rather than a specific academic skill or behavior, PACE has been proven to benefit both children and adults with memory deficits, dyslexia, attention problems, and other learning disabilities.

The second program, Master the Code (MTC), helps to address reading speed and comprehension issues. Designed to help readers who read too slowly, cannot concentrate, or exhibit other reading difficulties, MTC can help identify problem skill areas such as memory, segmenting, blending, and visualization, among others. MTC features one-on-one training and a kit for all students so that they are less likely to fall back into bad reading habits.

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A Discussion on Cajun Cooking, by Joseph Frey, III, PhD

Former French-Canadians known as the Acadians originated Cajun cooking. Leaving Canada because of British rule in the mid 1700s, they settled in Louisiana due to the hospitality of its natives. The area’s proximity to water and fertile land allowed them to harvest many animals and crops. African, English, and Spanish settlers also influenced the Acadians and the development of what we know today as Cajun cuisine.

The mark of Cajun cooking is spiciness as opposed to “hotness.” Most cooks utilize a variety of spices and seasonings in order to produce a remarkable culinary experience. Other staples in a Cajun diet include oysters, ham, bell peppers, celery, and rice.

About the Author:

Joseph Frey, III, PhD, is a licensed psychologist in private practice and the Chief Executive Officer of Partners in Achievement. He teaches at area schools while assisting his clients. When not working, Dr. Frey enjoys cooking in a Cajun style, and he creates red beans and rice, crawfish and shrimp étouffée, redfish court bouillon, and other traditional dishes at home.