Scope, Scale, and Sustainability: What It Takes to Create Lasting Community Change

· This article examines success factors that relate specifically to the ability of a comprehensive community initiative (CCI) to achieve the scope and scale required to generate community-level outcomes and to sustain those positive impacts over time. · The CCIs selected for study represent a wide range of goals, strategies, and organizational structures. · Six factors were found to cut across scope, scale, and sustainability. These factors include having a single broker or entity that holds the vision of the change effort; clearly defined roles; alignment among interventions, resources, and geography; meaningful community engagement; competent leadership and staff; and strategic, cross-level relationships. · Additional factors were found to relate to success in achieving scope, scale, or sustainability individually. · Lessons include to plan, operate, and evaluate based on a systems- and community-change framework; choose focused and affordable strategies; build the capacity to use data; and plan for change and conflict

Factors Affecting Wine Purchase Decisions and Presence of New York Wines in Upscale New York City Restaurants

Substantial industry and winery efforts in recent years have centered on improving access of New York wines into upscale restaurants in New York City (NYC), albeit with limited success. A survey of upscale restaurants and wine stores in NYC was conducted to identify important attributes influencing wine purchase decisions and to better understand the primary factors affecting the level of New York wines included on restaurant wine lists. Larger restaurants with higher entrée prices and a larger dependence on wine sales were shown to include fewer New York wines, while restaurants serving higher proportions of Riesling, Cabernet Franc, and domestic wines included more. A wine’s collective regional and varietal reputation was found to influence overall wine purchasing decisions, indicating that marketing efforts targeted on these attributes may be a beneficial strategy.Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

MODELING PERCEPTIONS OF LOCALLY PRODUCED WINE AMONG RESTAURATEURS IN NEW YORK CITY

Poor perceived product quality, an inadequate sales force, and intense competition from wines produced elsewhere are common reasons cited for why New York wines have not achieved broad acceptance in the New York City (NYC) market. NYC restaurant owners, sommeliers, and chefs were surveyed regarding their perceptions and purchasing decisions of wines grown and bottled in New York State. Factor analysis was applied to examine the structure of interrelationships among key indicators of product perception, and an ordinal logistic regression model was used to identify the characteristics of restaurants that show a strong propensity to adopt local wines. The results indicate that a NYC restaurant’s type of cuisine does not affect its propensity to adopt local wine, nor does a restaurant’s desire to offer a large, geographically diverse wine list. The perceived collective reputation for a wine region’s excellence in one particular grape varietal was found to be the most significant factor in the probability of adoption of local wines in NYC. An important implication of these results is that being local is not enough, and New York winery stakeholders could establish a more prominent presence in NYC by emphasizing their collective reputation for particular grape varietals.product perception, restaurant, wine, sommeliers, local, collective reputation, New York, New York City, Demand and Price Analysis, Marketing,

Correcting for Activity Effects on the Temperatures, Radii, and Estimated Masses of Low-Mass Stars and Brown Dwarfs

We present empirical relations for determining the amount by which the effective temperatures and radii---and therefore the estimated masses---of low-mass stars and brown dwarfs are altered due to chromospheric activity. Accurate estimates of stellar radii are especially important in the context of searches for transiting exoplanets, which rely upon the assumed stellar radius/density to infer the planet radius/density. Our relations are based on a large set of well studied low-mass stars in the field and on a set of benchmark low-mass eclipsing binaries. The relations link the amount by which an active object's temperature is suppressed, and its radius inflated, to the strength of its Halpha emission. These relations are found to approximately preserve bolometric luminosity. We apply these relations to the peculiar brown-dwarf eclipsing binary 2M0535-05, in which the active, higher-mass brown dwarf has a cooler temperature than its inactive, lower-mass companion. The relations correctly reproduce the observed temperatures and radii of 2M0535-05 after accounting for the Halpha emission; 2M0535-05 would be in precise agreement with theoretical isochrones were it inactive. The relations that we present are applicable to brown dwarfs and low-mass stars with masses below 0.8 Msun and for which the activity, as measured by Halpha, is in the range -4.6 < log Lha/Lbol < -3.3. We expect these relations to be most useful for correcting radius and mass estimates of low-mass stars and brown dwarfs over their active lifetimes (few Gyr). We also discuss the implications of this work for determinations of young cluster IMFs.Comment: To appear in Cool Stars 17 proceeding

Schumaker Acres equine assisted learning curriculum: building social emotional learning skills for autistic individuals

Autistic students often receive educational services supporting the development of Social Emotional Learning (SEL) skills. SEL can also be taught effectively outside of the classroom through the use of animal assisted interventions. The purpose of this project was to develop an eight week SEL program utilizing Equine Assisted Learning (EAL) for Autistic individuals five to 21 years old. This curriculum offers a unique programming plan as it provides an SEL curriculum that is specifically designed for Autistic individuals