WASHINGTON — Six million immigrant workers are at the frontlines of keeping U.S. residents healthy, safe and fed during the COVID-19 pandemic, according to a Migration Policy Institute (MPI) analysis of U.S. Census Bureau data issued today. While the foreign born represented 17 percent of the 156 million civilians working in 2018, they account for larger shares in pandemic-response frontline occupations: 29 percent of all physicians in the United States, 38 percent of home health aides and 23 percent of retail-store pharmacists, for example.

WASHINGTON – Even as 1.5 million immigrants and refugees are already employed in the U.S. health care system as doctors, registered nurses and pharmacists, another 263,000 foreign-born health care graduates are on the sidelines during the COVID-19 pandemic—many of them because of difficulties getting their credentials accepted by employers and licensing bodies.

WASHINGTON — The U.S. immigration system was dramatically reshaped by the terrorist attacks of September 11, 2001, which shone a harsh spotlight on weaknesses in visa and immigration screening processes. From the creation of the Department of Homeland Security (DHS) to expanded national security protections in immigration and tourism policies, countless changes in the immigration arena have unfolded over the past 19 years.

WASHINGTON – As more than 33 million U.S. workers have lost their jobs since March amid the pandemic-induced economic crisis, immigrants are among the most vulnerable: They are more likely than the U.S. born to be laid off and to live in communities with high COVID-19 infection rates, and less likely to have health insurance coverage and access to a doctor or other usual source of health care.

In the coming decades, the U.S. labor market will undergo major transformation. Automation, an aging workforce, and alternative staffing practices will change how, where, and by whom work is done. This think piece, by a former chief economist for the U.S. Labor Department, explores how immigrant workers fit into this changing landscape, and what immigration and workforce policy changes could help maximize their contributions to the U.S. economy.

The U.S. economy is facing an uncertain future as an aging workforce, stagnating labor force participation, skill mismatches, and automation reshape the labor market. This issue brief explores these forces and the role that immigration could play in supporting future U.S. economic growth. It also examines how immigration affects workers already in the country, both native born and immigrant.

This MPI webinar marks the release of a policy brief that explores program and policy opportunities to improve home visiting services for immigrant and DLL families currently underparticipating in these programs due to a lack of culturally and linguistically responsive programming and other barriers

As the top destination in Europe for asylum seekers in recent years, Germany has rolled out a number of integration policy changes. Based on an early look at how newcomers’ integration is progressing, the report finds the policies have had ambiguous implications. The report also provides insights into the demographic and socioeconomic characteristics of the asylum seeker and refugee population.

As migrant- and refugee-receiving countries in Europe, North America, and beyond prioritize services that are focused on employment, language instruction, and civic integration, newcomers who are not in the workplace are at high risk for social isolation. As a result, societies should reconsider what successful integration looks like for vulnerable newcomers who will never find traditional employment or who need a longer-than-average timeline to get there.

On this webinar, experts and state refugee resettlement program leaders discuss two activities that can be key parts of a broader strategy for sustaining and improving employment services for refugees: Partnerships with experts in workforce development strategies, and access to federal workforce development funding.

Addressing the deep-rooted integration challenges unearthed by large-scale migration and rapid social change will require a combination of strategies. Governments in Europe and North America must create a new social contract for increasingly diverse societies that are confronting cycles of disruption. This report sketches a blueprint for an adaptive process oriented by skill needs rather than national origins.

India is the world's largest source for immigrant physicians, and for Indian-trained doctors and nurses the allure of working abroad is strong despite an acute domestic shortage of health-care workers. Against this pull, the Indian government has enacted a number of policies to limit and regulate the emigration of health-care professionals, though these have been more ad hoc in nature and not part of a fully realized strategy.

Experts share how states have approached Every Student Succeeds Act (ESSA) implementation, and areas where the law and state efforts to support English Learners can be improved.

All 50 states, the District of Columbia, and Puerto Rico have developed blueprints to meet their commitments under the Every Student Succeeds Act—including requirements that aim to raise the profile of English Learners (EL) in state accountability systems. This report breaks these plans down, comparing the significant diversity of approaches taken on everything from EL identification to tracking academic achievement.

Interested in answers to some of the most frequently asked questions about immigration and immigrants in the United States? This incredible resource collects in one place top statistics from authoritative government and nongovernmental sources, offering a snapshot of the immigrant population, visa and enforcement statistics, and data on emerging trends, including the slowing of growth of the foreign-born population, changing origins, and increasing educational levels.

States publish a wealth of data about their English Learner students’ academic achievement and other outcomes such as graduation rates. But the answer to the question “Who is an EL?” is not always the same. This brief explains how the EL subgroup varies across states and types of data, and why it is important to understand these differences when making decisions about how ELs and schools are faring.

1 onion, grated 1 cup Greek yoghurt 1/2 cup olive oil 1/2 lemon, juiced 2 cloves of garlic, crushed 1 tsp. smoked paprika 1/2 tsps. ground coriander 1/2 tsps. ground cumin 500g chicken thighs, cut in to 3 cm pieces 2 tbsps. sesame seeds, toasted tabbouleh 100g burghul 2 1/2 cups frozen peas 1 handful of flat leaf parsley, chopped 1 punnit of cherry tomatoes, halved 1 handful of mint leaves, lightly chopped 3 shallots, thinly sliced 200g Greek feta, crumbled 1/3 cup olive oil 1/2 lemon, juiced 1/2 tsp. ground cinnamon Good pinch of sea salt flakes and black pepper

Arancini balls are yummy way to use leftover rice, either for a party snack or dinner.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Phillippa Grogan. Her new book is 'Phillippa's Home Baking.'

A new take on that old favourite, potato salad. The sesame and miso adds interest, while the walnuts add taste and crunch. So substantial it could be a meal in itself.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

A BBQ meal you can whip up in a jiffy.

Nicky Riemer from Union Dining is one of 20 of Victoria's top chefs who will unite to raise funds for vulnerable children at Gastronomique on November 25. The gala food and wine charity evening will support Anglicare Victoria. Now in its 12th year, Gastronomique includes signature dishes, fine wine and entertainment. www.gastronomique.org.au

When it comes to bacon, it's everything in moderation... This recipe uses bacon as a seasoning.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Julie Goodwin. Julie's new book is "Homemade Takeaway."

This gourmet vinegar is often the choice for a vinaigrette dressing when making a classic French leafy green salad but it's so easy to make at home. It's worth using a good quality white wine vinegar. You could also use a local cider vinegar. Either way, the flavour is beautifully aromatic. Tarragon vinegar will last for well over a year. Be sure to use un-sprayed tarragon.

Make these a few days before gifting - unless you decide to keep them! Walnuts will remain crisp for a few days only but that shouldn't be a problem. Serve walnuts as a nibble, sprinkle over a leafy green salad or roast vegetables, use to decorate panna cotta, cheesecakes, a frozen dessert, or serve on a cheese board.

This syrup is delicious and well worth the time involved. While it tastes sweet it is natural and sugar-free. Add a tablespoonful to any chopped fresh fruit - berries, mango, pineapple, papaya, banana, grapes - and it will balance and enhance the flavours. It's also great served over waffles, crepes or ice cream.

This is what I think of as an honest cake - not tizzy, just homely, buttery and ever-so more-ish with its tender, nutty crumb and sweet, caramelised pineapple topping. I particularly love the way the sides, through some kind of magical alchemy of heat and sugar, become ever-so-slightly crunchy. There are a couple of little things I've noticed when I bake it - the first is that it cooks better and looks better when baked in a regular, not a non-stick, cake tin. And the second is that it's really important not to overload the tin with pineapple or it will release too much liquid and the centre of the cake will be soggy.

Referred to as a Japanese 'pizza', okonomiyaki is probably best described as a cabbage fritter. There are many versions that can include seafood, pork belly, kimchi or cheese, and either served with the sauce described or with Japanese mayonnaise. Delicious snack food, which can also be a meal.

Cheesecake: 1/4 cups chocolate or coconut biscuit crumbs 80g butter, melted 500g cream cheese, softened 1/4 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 200g dark chocolate melted and cooled slightly 2 splashes of rum 1 cup Baffle Creek Cream, softly whipped Salted Caramel Popcorn: 1 1/2 cup caster sugar 1/2 cup water 2/3 cup brown sugar 300ml thickened cream 1/2 - 1 tablespoon sea salt flakes 200g popcorn, popped

Delicious fish dish for a summer night.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of George Calombaris. George's new book is called "Greek."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of George Calombaris. George's new book is called "Greek."

A delicious treat for the serious chocolate lover

500g cooked and peeled beetroot (about 900g fresh) 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 1 cup of Greek yoghurt 5 fresh Medjool dates 3 tbsps. olive oil 1 tbsp. Za'atar Good pinch of Himalayan salt 2 shallots, finely sliced on the diagonal Handful of toasted and crushed hazelnuts 50g goat's cheese, crumbled

I love Christmas my all time favourite time of year. It's also a great time for awesome summer sweet produce. Muscovado brown sugar is a treacle like flavour and makes a welcome texture to a traditional pavlova.

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

This recipe was featured on 774 ABC Melbourne Drive's Foodie Tuesday segment.

I absolutely adore a rich moist fruit cake laced with brandy. We love this cake in our house and will stay fresh in a airtight tin for months.

Simple things are often the best, and never more so than in cooking. Although it's tempting to gild the lily, sometimes the best thing you can do with beautiful ingredients is keep things as simple as possible - and this light, refreshing sorbet is a case in point. The flavours are true and clear, and it needs nothing more than a few orange segments and strawberry slices to finish it off.

It's rare for me to cook fresh figs as I think there is little that can better a squishy-ripe, jammy fig eaten just as is. However just sometimes when they are cheap (well, relatively speaking!) and plentiful, I make this dish; it makes a lovely, simple summer dessert. The thing to be mindful of when you're buying figs, is that they're often picked when they're under-ripe as they're easier to handle and store, however if they're like this they're rarely worth eating; look for figs that feel softly squishy when you gently cup them in your hand, and ideally have tiny splits in the tender flesh...your care will pay off in spades.

A good frittata is really simple to make, but it does need a little TLC to make sure that the eggs don't overcook. At its best the eggs are softly set and still really tender and the whole thing is such a pleasure to eat. So do take just a little extra care with this, it's really worth it.

Fresh and tasty chicken pot stickers with a delicious Asian slaw.

This recipe features on Foodie Tuesday, a weekly segment with Raf Epstein on Drive , 774, 3.30pm, courtesy of Alice Zaslavsky.

This recipe for Kansas City ribs was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM courtesy of Lance Rosen. Lance's new book is called "Temples of BBQ".

Celebrate sweet, juicy peaches with this easy and delicious dessert. No ricotta? Serve peaches with vanilla ice cream and toasted almonds.