2000 Fine Art Graduation Exhibition Catalogue

Graduation Exhibition 2000 Fine Art ProgramFanshawe College McIntosh GalleryThe University of Western Ontario April 13th to April 30th 2000 Guest Speaker: Fred Steinmetz, Chair, Communications Artshttps://first.fanshawec.ca/famd_design_fineart_gradcatalogues/1023/thumbnail.jp

Uneven Urban Metabolisms: Toward an Integrative (Ex)urban Political Ecology of Sustainability in and Around the City

Expanding cities present a sustainability challenge, as the uneven proliferation of hybrid landscape types becomes a major feature of 21st century urbanization. To fully address this challenge, scholars must consider the broad range of land uses that being produced beyond the urban core and how land use patterns in one location may be tied to patterns in other locations. Diverse threads within political ecology provide useful insights into the dynamics that produce uneven urbanization. Specifically, urban political ecology (UPE) details how economic power influences the development decision-making that proliferate urban forms, patterns of uneven access, and modes of decision-making, frequently viewing resource extraction and development through the urban metabolism lens. The political ecology of exurbia, or, perhaps, an exurban political ecology (ExPE), examines the symbolic role nature and the rural have played in conservation and development efforts that produce social, economic, and environmental conflicts. While UPE approaches tend to privilege macroscale dynamics, ExPE emphasizes the role of landowners, managers, and other actors in struggles over the production of exurban space, including through decision-making institutions and within the context of broader political economic forces. Three case studies illustrate the strengths and weaknesses of these approaches, demonstrating the benefits for and giving suggestions on how to integrate their insights into urban sustainability research. Integrated political ecology approaches demonstrate how political-economic processes at a variety of scales produce diverse local sustainability responses

Developing teamwork skills among first-year occupational therapy students

Introduction/Rationale: Teamwork is an integral part of occupational therapy practice. Subsequently, team-based assessments are commonly used within occupational therapy courses. However, students frequently report negative experiences in completing group assessments. Objectives: (1) To implement teamwork skill building resources in a first-year first-semester occupational therapy subject to assist students in completing a group assessment. (2) To explore students’: teamwork skills; experiences and perceptions of working in teams to complete assessments; and experiences and perceptions of the implemented teamwork skill building resources. Method/Approach: Tuckman’s stages of group development was used to guide the development of teamwork skill building resources. Pre and post surveys were implemented with students. Appropriate statistical analysis techniques and thematic analysis were used to explore survey data. Results/Practice Implications: Developed resources focussed on the importance of teamwork; conflict management and communication strategies; team and individual reflective tasks; a group contract; meeting agendas and minutes; and an online platform to facilitate teamwork. Five students completed the first survey, and four students completed the second survey. A low response rate resulted in removal of pre- and post-survey comparison. Preliminary findings indicate students identified a range of positive and negative aspects of working in teams. The developed resources have the potential to be used in other subjects across the curriculum. Conclusion: Teamwork skill building resources can be incorporated into subjects containing group assessments to assist occupational therapy students in developing teamwork skills for practice

Texas in Transition: Considering the Production of Grapes, Wine, and Place

Given the state’s growing prominence in the United States wine industry, paired with its relative obscurity, we explore the cultural and environmental transformation of the state of Texas from the perspective of the b(l)ooming wine industry. Using a qualitative, narrative approach, focused on the two largest and most productive appellations in the state, we form a framework for understanding the historical and contemporary context for wine in Texas. Through participant observation and targeted interviews with growers, winemakers, and other wine industry insiders, we uncover how wine has become a major part of the regional identity of the Texas Hill Country and High Plains. We find that, even though the best wines made in Texas are made from lesser known and harder to market varietals, Texans have embraced the wine (culture) produced in their state. Though, as elsewhere, the industry in Texas is complex and multifaceted, it is still evolving, and industry actors are focusing on making a high quality, tasty product in order to compete with other wine industry giants. Although growers in the Hill Country and High Plains face various challenges, these circumstances demand creativity. However, the challenging circumstances and accompanying creativity are precisely what drive the unique tastes of Texas wines, a reality the Texas wine industry has begun to embrace

Representations of Low(er) Alcohol (Craft) Beer in the United States

Given increasing social interest in health and wellness, rising cultural trends toward sobriety and moderating alcohol intake, and improvements in brewing technology, low(er) alcohol beer is a rising segment in the beer industry for both craft and larger-scale producers. In this paper, we assess the representation of low(er) alcohol beer among craft brewers in the United States. Using a novel quantitatively-informed qualitative analytical approach, we surveyed a randomized, non-representative sample of 400 craft brewery websites in the United States to assess the relative presence of low(er) alcohol beers as well as how these brews are represented by the breweries themselves. To do so, we recorded, both numerically and via website screenshots, the lowest ABV beverage on offer and noted the beer type, the beer name, and the ABV. Ales were the most prominent style of beer on offer, accounting for 62% of the low(er) ABV beers identified. Only 15.5% of the breweries surveyed in this study offered a beer with an ABV of less than 4%; however, an additional 67.9% offered a beer with an ABV of less than 5%. The representations of these low(er) alcohol products focused mostly on taste, health, and demographic indicators

fff musings 2021 (the abecedary)

fff is an organization dedicated to bringing the three themes of food, feminism, and fermentation together / we aim to invite discussants, and engage in conversations across culinary, health, and educational sectors. In 2021, we built an abecedary, or ABC book, of keywords common to the three domains