Accounting for my Teacher\u27s Body: What Can I Teach/What Can We Learn?

The ideals of democratic education most often rely on a logic of identity that, as Theodor Adorno has argued, denies and represses difference. Young (1987, p. 63) observes that this repression relies on “an opposition between public and private dimensions of human life, which corresponds to an opposition between reason on the one hand, and the body, affectivity, and desire on the other.” This paper examines the private/public dualisms that construct the female teacher\u27s body in the space of schooling. In particular, the paper constructs three scenes: reading student evaluations at the end of term, sweating through class, and a class discussion about identity, to discuss how the female teacher\u27s competence is constructed through discourses of the body. Borrowing partly from Michel Foucault, the essay focuses on the ways discourses assumed to be private (the body) become part of the public space in order to evaluate intellectual competency. In this manner, the rational discursive space of the classroom is maintained through confusing the conformity of the body with the efficiency of the mind. The essay works toward a pedagogical stance that opens up dialogue with and through this female teacher\u27s body. Through drawing attention to how the body performs through (non)conformity, this article hopes to not only deconstruct power/body relations but also offer a means to disrupt them

Food Rescue Networks and the Food System

Before the COVID-19 pandemic it was widely reported that, in the United States, over 40 percent of food produced was wasted. During the pandemic, news reports have described unprecedented household food waste, up by 30 percent according to Republic Services, one of the largest waste management services in the US (Helmer 2020). But upstream, food waste was, and continues to be, equally problematic. When institutions such as schools and universities, large businesses, restaurants, and other venues must shut down, so too must the food supply chain for those locations. Farmers who produce food for large-scale public use have been unable to redirect their products for grocery markets, and so in many cases their harvests and dairy cannot be used. Elsewhere along the chain, farm and other food laborers (e.g. meat packing workers, delivery workers) without access to protection and health care cannot continue to pack and deliver food at “normal” levels, and so potential food was left in fields and warehouses (Evich 2020)

Food and/as Communication

This is a two-semester, eight-credit Communication Honors Thesis Seminar focusing on the ways we create and reflect meanings made about food. The seminar delves into the material and social meanings of food and implications for identity, culture and social justice. Students will have the opportunity to research food in the context of the meanings made about it in various institutions, businesses, nonprofit organizations, neighborhoods, cultures and communities. The first semester HONORS 499 CL (Fall 2020) will 1) introduce students to food as a vehicle through which society and social life is communicated; 2) introduce methods and tools for conducting survey based and qualitative community-based research and 3) introduce potential projects for student theses. Each student will develop a proposal to conduct a research project based on their interests, abilities and relevance to community needs. The second semester HONORS 499 DL (Spring 2021) will be devoted to the analysis of data and completion of your individual research projects. All research projects, upon completion, should be suitable for conference presentation and an archivable Honors Thesi

The Communicative Ethics of Racial Identity in Dialogue

This article explores the role of narratives about racial identity in constituting ethical performances in dialogue. Specifically, a dialogic communication ethics is described and placed in the context of intergroup dialogue (IGD) and communication approaches to dialogue. Then the focus turns to how these ethical frames and models for conducting dialogue functioned in a large-scale campus dialogue on race and whiteness. The article addresses the ways identities were constructed and deployed in the dialogues by examining how dialogue topics are framed and discussed by facilitators and participants. This discussion of intention and outcome raises theoretical and practical questions in order to facilitate further conversations about identity and ethics in a controversially “Post-racial” era. Finally, the article looks at how communication ethics and dialogue might work to address the discursive power of social group identities in pedagogical discussions of civility, inclusion, merit or a “good” life

Bodies, spaces and places for food taste and waste

In a darkened auditorium, I project two images to the audience. In one, a picture of mass-produced, perfectly spherical, unblemished red tomatoes. In the other, a picture of some garden tomatoes: stretch-marked, unevenly shaped, blemished, and with slightly different coloration. I ask the group of students and community members assembled at this public talk: “Which tomatoes would you buy?” I have asked this question of audiences around the US, and surveyed distributors and consumers informally in Italy and Brazil. Another time, I show a photo of abundant piles of clean, fresh, perfect produce at one market, and a picture of another market where there are just a few of each item (though no less perfect) on display. Again, the question is posed: “Which would you buy?”I have pointed out tomatoes or other produce and queried people in farmers’ markets, community centers, convention halls and classrooms. My reasons for the inquiry and the implications of the responses, while seemingly simple questions of taste and consumption, are the basis for my journey in this chapter into the complexities of taste, waste, capital and embodiment that prefigure a preference for tomato (and other food) consumption

Save Money and Save the Planet : The Rhetorical Appeal and Use of (Anti-)Food Waste and Rescue Apps During Covid-19

Two contradictory events occurred during the early months of COVID-19: 1) with portrayals of food rotting in fields and in distribution centers, more public attention was drawn to reports of massive waste all along the food chain, and 2) more people were buying more food than they needed or could possibly use and wasting it (Roe et al. 404). Simultaneously, more people were working from home and, more generally, eating all their meals at home. The incredible rise in use of apps that facilitated food delivery has been a subject of media attention and academic research (e.g., Sharma et. al). Less reported or studied has been the rise during COVID-19 in the use of apps that claimed to aid in food waste reduction

Changes induced by UV radiation in the presence of sodium benzoate in films formulated with polyvinyl alcohol and carboxymethyl cellulose

This work was focused on: i) developing single and blend films based on carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVOH) studying their properties, ii) analyzing the interactions between CMC and PVOH and their modifications UV-induced in the presence of sodium benzoate (SB), and iii) evaluating the antimicrobial capacity of blend films containing SB with and without UV treatment. Once the blend films with SB were exposed to UV radiation, they exhibited lower moisture content as well as a greater elongation at break and rougher surfaces compared to those without treatment. Considering oxygen barrier properties, the low values obtained would allow their application as packaging with selective oxygen permeability. Moreover, the characteristics of the amorphous phase of the matrix prevailed with a rearrangement of the structure of the polymer chain, causing a decrease of the crystallinity degree. These results were supported by X-rays and DSC analysis. FT-IR spectra reflected some degree of polymer–polymer interaction at a molecular level in the amorphous regions. The incorporation of sodium benzoate combined with UV treatment in blend films was positive from the microbial point of view because of the growth inhibition of a wide spectrum of microorganisms. From a physicochemical perspective, the UV treatment of films also changed their morphology rendering them more insoluble in water, turning the functionalized blend films into a potential material to be applied as food packaging.Fil: Villarruel, S.. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Rivero, Sandra G. M.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Pinotti, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

¿Al fondo del escalafón?: un estado de la cuestión sobre el trabajo doméstico remunerado en el Perú

El sector de trabajadoras domésticas remuneradas ha enfrentado una discriminación histórica desproporcionada que pareciera estar relacionada con su particular composición sociodemográfica: mujeres jóvenes, de bajos recursos, bajo nivel educativo, provenientes de grupos étnicos marginados, trabajando en un 92.4% de los casos en condiciones de informalidad (INEI 2013). Además, a diferencia de otros trabajos, éste se realiza dentro de una residencia privada, donde resulta difícil que el Estado pueda regular y hacer cumplir los derechos y obligaciones establecidos por ley

Epistemologias situadas e engajadas no Sul: ações coletivas latino- americanas e novas propostas éticas e epistêmicas

1º Congresso Internacional Epistemologias do Sul: perspectivas críticas - 7 a 9 de novembro de 2016, realizada pela Universidade Federal da Integração Latino-Americana (UNILA).Esta apresentação pretende compartilhar indagações e percursos de pesquisa que surgem do trabalho de articulação de vertentes teóricas e propostas ético- epistêmicas de ações coletivas em curso na América Latina. Essas reflexões fazem parte de pesquisas, ainda e fase de elaboração, 4 e também são fruto de experiência pedagógica recente na pós-graduação. No mesmo período que iniciava as pesquisas de pós- doutorado comecei a ministrar a disciplina “Epistemologias situadas e engajadas - corpos, contextos e políticas na produção de conhecimentos e futuros possíveis” junto ao Programa de Mestrado em Divulgação Científica e Cultural (MDCC/UNICAMP)