Maggie Greer’s Portfolio

May 10, 2017

Post 1: The Meadowlands

Post 2: Desert Solitaire

Post 3: Fanaticism Apocalypse

Post 4: Nature Pt.1

Post 5: Nature Pt.2

Post 6: Eating Animals

Post 7: Current Event, no reading post

Post 8: Environment and Society Pt.2

Post 9: Placing Animals

Post 10: Psychology of Climate Action

Project Report: EnvironmentalProject


Course Portfolio

May 9, 2017

Week 1: No post

Week 2: Introduction, Project Ideas, Cronon- The Trouble with Wilderness, Sullivan- The Meadowlands and Current Event: Peat Bogs

Week 3: Abbey- Desert Solitaire and Current Event: Nordic Countries’ climate policies

Week 4: Sydney Spotts and I’s Class Discussion: Bruckner- The Fanaticism of the Apocalypse: Save the Earth, Punish Human Beings 

Week 5: Coates- Nature part 1 and Current Event: La Nina

Week 6: Coates- Nature part 2 and Current Event: Marijuana Legalization

Week 7: Foer- Eating Animals and Current Event: Wild Elephants Sleep Less than any Mammal

Week 8: Robins et al- Environment and Society part 1 and Current Event: Wayne National Forest Fracking

Week 9: spring break

Week 10: No post- met at Dr. Krygier’s house

Week 11: Robins et al- Environment and Society part 2 and Current Event: Indigenous Amazonians

Week 12: Urbanik- Placing Animals and Current Event: Smoky Mountains Fungi

Week 13: No post

Misc. Posts:

Project Proposal


Hyper Local Salad Bar- Course Project Report:Ellen Sizer

May 8, 2017

 

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Overview of Project:

This overview has parts in it that are found in my proposal as well.

This project was inspired by the continuous and hard work I have put in to make OWU’s campus more vegan and vegetarian (“veg”) friendly. I have been meeting with representatives for OWU’s food service provider Chartwells on a bi-weekly basis for the last year to discuss ways in which I can turn my ambitions into a reality. Through this collaboration with Chartwells I was able to implement small changes in the menu here at OWU. There are more tofu options, an abundance of soymilk, and tofurky has been added to the rotation in weekly dishes. The proposed Local Food Sourced Salad Bar, to be located in the Smith Dining Hall, is an ambitious next step in accommodating the needs of veg students and promoting local foods. The local Seminary Hill Farm will supply salad and vegetables for the salad bar: this is the foundation for the “local” theme of the salad bar. Much of the food in the salad bar will be vegetarian and vegan. I also envision the proposed salad bar as a location to offer and promote local veg food. However, I do not think only vegetarians and vegans will use the salad bar, and than it is not necessary to advertise the salad bar as vegetarian and vegan. Ultimately, the proposed salad bar will be appetizing and healthy and appealing to all students. In other words, I propose a stealth expansion of local and vegan and vegetarian food on campus through the Local Food Sourced Salad Bar. I held a discussion/tasting on April 22nd, 2017 with Tadd Peterson and Noelle Deehr from Seminary Hill Farm, as well as Chartwells staff, and Del Sroufe who is co-owner at Wellness Forum Foods. For this tasting, I also invited some students with similar ambitions such as mine to make OWU more vegan and vegetarian friendly. I also invited Portia from Portia’s cafe and owners form Patty Cake Bakery, but they were unable to attend. The food was received well and Chartwells was impressed. I plan to continue to try and implement Seminary Hill Farm’s services into OWU dining service this coming Fall 2017.

Steps:

First I did some research.

Both of these articles analyze some of the social norms that come along with being “green” or following the “all organic” trend. I wanted to include these articles to highlight that I believe my project will not reflect a social movement, but will accommodate a wide range diets and backgrounds. I think this project will discourage people from eating the salad bar or the potential local foods from local venders. I think it will be a seamless transition anyone can and will enjoy. Even thought I agree with the green movement, I believe this project does not hinder the negative implications the “green” movement accommodates.

 

This periodical reflects a similar project that I am doing at St.  George’s campus. They completely ditched their food provider, which was Aramark, and decided to head the more sustainable and eco-friendly route by teaming up with local producers such as Harmony Organic dairy company. This periodical gives me hope in the potential success of my project and it also inspires me to contact St. George and discover more about the positive changes the food provider switch has made to the campus as a whole.

 

I was able to find research supporting the fact that locally grown seasonal fruits and vegetable reduces green house gas emissions. And that less transportation and smarter load sizes reduces the green house gas emission. One interesting fact the article, “The Food System and Climate Change: An Exploration of Emerging Strategies to Reduce GHG Emissions in Canada” found was that in order to reduce green house gases remarkably, it has to be a combination of factors. Less refrigeration, less transportation use, and most importantly, more organic practices will reduce greenhouse gasses amount. Event though these findings were focused on Canada, much of their research is based on the food industry located on a more global scale.

Initial Contact:

– Dr. Krygier introduced me to this project through the sustainability plan the sustainability task force created on Owen’s campus. I was extremely interested in making this idea into a reality considering my background in food and animal activism. Subsequently, Dr. Krygier and I met and talked about vendors to invite and to layout a game plan to get students and Chartwells on board. Dr. Krygier and I met frequently in order to discuss the next steps in the weeks leading up to the discussion/tasting.

The first step was to contact the vendors. Here is the initial email I sent to Tadd Peterson & Noelle Deer (Seminary Hill Farm), Del Sroufe (Wellness Forum Foods), Portia Yiamouyiannis (Portia’s cafe), and Jennie Scheinbach(PattyCake Bakery):

“My name is Ellen Sizer and I am a junior at Ohio Wesleyan University (OWU). I am interested in collaborating with you and Seminary Hill Farm and Chartwell’s to create the hyper-local salad bar in the main dining hall at OWU. I have a deep interest in local food sources especially when they involve widening the variety of food for people seeking a plant based diet. I have worked with both Gene and Dan (Chartwells) over the past few years. Because of my involvement, Dr. Krygier suggested I would be a good candidate to help make the salad bar reality.  To start things off, I am hoping I could meet with you and discuss the project and how I can assist. I don’t have a car, but can figure out a way to get to MTSO. Let me know some times that work for you. The hours that work best for me are: Mondays at 1 or at 4, Tuesdays anytime Thursdays before 12, Fridays after 1”

Slowly, I got responses with a lot of enthusiasm and interest in helping me with the project. At this point, Dr. Krygier and I came up with a name for this project: “Hyper Local Salad Bar” Project.

My first meeting was the Tadd Peterson and Noelle Deer on February 28th. Prior to meeting with them I wrote up a proposal for this project and for a tangible document to refer to during the meeting with Tadd and Noelle. I am not going to include the proposal, because it is already located on the blog. However, I also wrote up a series of questions of ask during the meeting to ask.  and included an image of the questions here:

Here is a list of the answers and information I received during the meeting from Tadd and Noelle:

Answers:

Difficulties:

-budget – more expensive- needs to worked out with Dan and MTSO. Shouldn’t be a problem considering Smith is a set price.

-Difficult part: SEASONAL- cannot provide out of season product – not strawberries or peppers.

Promotion:

-tackle what it means to eat seasonal and promote it

– Local salad bar week? (need about 6-8 weeks notice for MTSO)

– Salad items would be sent to Smith and work staff would have to prepare.

– focus on launch for it- specialized week- from the response of students and then we plan on launch it in the fall.

-Connecting with different groups is helpful.

– Dr. Fink has discussed- mobile farmers market on campus.

Planning:

-Noelle makes production model-scale is like 100 salads a week-200 salads a week.

– use it as a lead up to a panel discussion or both. -tad is on board.

– list of available items and decide what we would try to do.

– food service has to cut- they provide the food not cut or anything

Suggestion: -salad bar with a recipe next to bar as well would be helpful

– Tadd can collaborate with local farms to get more items if demand.

 

– Additions:

-composed salads like “ready made salads”

 

– Panel Discussion

Tadd is on board to attending and would love to bring appetizers or micro greens.

 

What does sustainable mean?

Tadd: – ambiguous word

– doing things the best you can and most responsible

Noelle: being self reliant- it’s taking care of the whole system.

Why do you work here?

Tadd: -bc it was a unique opportunity to be the developer of all this. There is a lot of freedom.

Noelle -passionate about oversee a farm den work with like minded ppl- to supply ppl they deserve.

Why is “Local” Important?

Tadd:   -advantage: economic growth- food dollars local- product dollars local.= generates jobs

Noelle: -Supporting your community

With Tadd and Noelle on board, it was time to meet with the other vendors. Even though, Seminary Hill Farm is the only company that can support a community as large as OWU with local greens, it is beneficial for the discussion/tasting to have a diverse selection of food to taste and have a different opinions for the discussion.

I met with Del and Portia on March 26th. The time in between the meeting with Tadd and Noelle and Portia and Del is long due to many things. There was spring break, Portia and Del are busy people, and allocate funds for stipends towards the vendors. Also, during this time, Dr. Krygier invited the entire Geography 360 class to his house for dinner on March 22nd. I utilized Portia’s cafe and provided the veggie option to the class from Portia’s cafe located relatively close to Dr. Krieger’s house in Columbus. The response to the food was extremely positive and made sure to mention this to Portia when we met.

The meetings with Del and Portia were brief, but important. The main goal of the meetings were to formally and in person invite them to the discussion/tasting on April 22nd. I encouraged sample, but they were not required to be part of the event. I explained my proposal more in depth and why I want to do this project. I also go tore info on them and their history in the dietary and food business. Both vendors were very happy and please to see my enthusiasim and dedication to an important issue our culture is facing with our lack of value for food.

Almost immediately I sent out a formal invite via email to students, faculty, Chartwells staff, a den the lovely vendors. At this time, I was also able to get permission to use the Smith Dining Hall facilities. Here is the email for the vendors:

Invite:

“Hello,

I formally invite you to a tasting and discussion on April 22nd at 330 in Smith Hall (on the corner of Oak Hill Ave and S Liberty Street) with yourself and other local vendors and Chartwells(OWU dining service) to try some local food and talk about it! As I have said, you will be provided with a stipend as well as a covering cost for food. But to get a right estimate, how much would the food cost if you are to able to provide some? I don’t want to underpay you.

Please text me if that is more convenient: 513.324.4525

Thanks! Ellen ”

 

Here is the email for the students, staff, and Chartwells:

 

“Hello,

So some of you know this already, but I am trying to have local food to be part of the OWU dining experience. With that said, I am having a tasting and discussion on April 22nd at 330 in Smith with local vendors and Chartwells to try some local food and talk about it! I would love for all you to be there and support me, the mission, and the possibility of some positive change on this campus.”

 

I invited hundreds of students. A handful showed up to the tasting/discussion. However, that handful had positive reviews on the mission of the project and the food itself.

I would like to highlight that I also invited Chris Fink, a Health and Human Kinetics professor who is involved with similar projects and proposals in the food dining experience with Chartwells. He also has a partnership and want to say friendship with Tadd Peterson. He was able to come to the discussion/tasting and thoroughly enjoyed himself and wants to be kept in the loop with the developments of the project in the future.

Agenda for Discussion/Tasting:

This is copied from the email I sent to all the vendors and chartwells a few days before the event in order to get on the same page.

“1. The main discussion topic I would like for us to talk about is my project itself I wanted to get your feedback on how to improve it and ways I cold make it happen on OWU’s campus.

  1. With your guidance, I would want to talk about ways to make it more accessible for businesses like yours to expand so people can eat healthier and locally.
  2. I want to take time for you to tell a little bit about what you do and why you wanted to come.
  3. I hope there will be time for students to give feedback on the samples (if you brought any) and discuss ways they think I can continue my project.
  4. I want there to be some talk on the importance of sustainable eating and plant based eating”

The Event itself:

The day of the event, I printed out proposals for people to read while eating and then to discuss more in depth. About 10 students showed. Tadd and Noelle arrived with a variety of food including salad greens, radish sides, various dips, and bread. Everything was vegan expect for one dish. Del Sroufe brought three tubs of his very popular dish of spicy peanut noodles. Portia was not able to attend. After all the guests set out their food they gave a general introduction of themselves and their mission of the companies or projects they represent. Then everyone served themselves hefty helpings of all the food. After, we discussed the issues with distributing and providing services such as local and vegetarian food. We mentioned the difficulty comes from the undervalued and most of our society and associated network have toward food and consumption in general. We touched on the fact that ideally, collaborations between farmers and local vendors, liked he organizations I brought to the event would make distributing the foods and services that take the consideration and time food (I think) deserve a lot easier. However, there are always complications. Mostly those complications come from not having or getting enough money to sustain one’s business or oneself. Saddened by this reality, we remarked that events liked his get people talking and is a step in the right direction in achieving a more local and plant based diets in schools or restaurants even.

 

Recommendations

Due to the fact that this project will continue into the Fall of 2017 I do not have a lot to comment for this section. However, it is noteworthy to mention that it is hard to have stuff like this happen. Not just within OWU’s campus. But in discussing topics of distributing and selling products labeled vegan and local is hard. As I mentioned above, there just isn’t a big enough market for it, not enough collaboration, and our society as whole devalues their food. This project tis my way of changing all that in a small way. Next semester I hope to actually get Seminary Hill farms produce in the salad bar and hope to inspire students and Chartwells to notice the difference it makes to themselves, their bodies, the image of the school, and/or the environment. With this goal ahead of me I will do my best to make it happen successfully.

Contacts:

These contacts are also found in the proposal.

Tadd Petersen: Manager of Farm and Food at Seminary Hill Farm.

I am hoping he will be able to ignite the transition from current salad bar item to local salad bar items through his leadership at Seminary Hill Far. I also plan to ask him about his insight on the use of pesticides and the benefits of local food. Finally, I hope he will be able to be part of discussion panel and tasting at the end of the semester.

tpetersen@mtso.edu

 

Seminary Hill Farm Webpage: https://www.mtso.edu/ecotheology/seminary-hill-farm/

It is the farm located on Methodist Theological School in Ohio’s campus. They are committed to sustainability through theology and ecology. It is a great opportunity to take advantage of and I plan to work with them extensively in the next few weeks.

 

Dan Magee: Director of Dining Services for Chartwells at OWU. I am meeting with Dan bi-weekly basis to touch base on progress made in the project. Also Dan Magee is a source of information and works as a liaison to Chartwells and the potential reality of my project.

djmagee@owu.edu

 

 

Pattycake Bakery: Jennie Scheinbach

http://www.pattycakeveganbakery.com

Located in the heart of Columbus, Patty cake Bakery is an all vegan bakery that goes beyond their food in order to be sustainable as possible. On their website they list a multitude of habits the bakery does in order to maintain “green” and sustainable. Some of those habits include: compost all of our food waste, recycle everything, and reuse cardboard boxes to package wholesale orders. I plan to collaborate with them and hope they attend a panel and participate in a tasting at the end of the semester.

 

Del Sroufe :Wellness Forum Foods:

http://chefdelsroufe.com

http://wellnessforumfoods.com

Del Sroufe is a chef who has a main focus in plant based diet and cuisine, He is in the Worthington area and will be a great resource for advice in sustainability and for the panel and tasting I plan to invite him to and be in.

 

Portia’s Cafe: Portia Yiamouyiannis

http://www.portiascafe.com

  • This cafe located in Columbus is committed to sustainability and healthful options leaning toward the vegan and vegetarian lifestyle. Their mission is to create an inviting space for all dietary needs. My goal is to speak with the owner and to get their view on sustainable living and ways to improve my project going forth. I also plan to invite them to the discussion panel and ask them to provide food for a tasting.

 

Appendix:

This appendix is also found in the proposal.

Shin, Yeon Ho, and Murat Hancer. “The role of attitude, subjective norm, perceived behavioral           control, and moral norm in the intention to purchase local food products.” Journal Of           Foodservice Business Research 19, no. 4 (September 2016): 338-351. Academic Search          Complete, EBSCOhost (accessed February 21, 2017).

Hempel, Corinna, and Ulrich Hamm. “How important is local food to organic-minded c           consumers?.” Appetite 96, (January 2016): 309-318. Academic Search Complete,         EBSCOhost (accessed February 21, 2017).

 

Both of these articles analyze some of the social norms that come along with being “green” or following the “all organic” trend. I wanted to include these articles to highlight that I believe my project will not reflect a social movement, but will accommodate a wide range diets and backgrounds. I think this project will discourage people from eating the salad bar or the potential local foods from local venders. I think it will be a seamless transition anyone can and will enjoy. Even thought I agree with the green movement, I believe this project does not hinder the negative implications the “green” movement accommodates.

 

MACRAE, ROD, VIJAY CUDDEFORD, STEVEN B. YOUNG, and MOIRA MATSUBUCHI-          SHAW. 2013. “The Food System and Climate Change: An Exploration of Emerging Strategies to Reduce GHG Emissions in Canada.” Agroecology & Sustainable Food    Systems 37, no. 8: 933-963. Academic Search Complete, EBSCOhost (accessed February        21, 2017).

 

I was able to find research supporting the fact that locally grown seasonal fruits and vegetable reduces green house gas emissions. And that less transportation and smarter load sizes reduces the green house gas emission. One interesting fact the article, “The Food System and Climate Change: An Exploration of Emerging Strategies to Reduce GHG Emissions in Canada” found was that in order to reduce green house gases remarkably, it has to be a combination of factors. Less refrigeration, less transportation use, and most importantly, more organic practices will reduce greenhouse gasses amount. Event though these findings were focused on Canada, much of their research is based on the food industry located on a more global scale.

 

HECK, ALEXANDRA. “A great campus food makeover.” Maclean’s 129, no. 44 (November 7,          2016): 74-77. Academic Search Complete, EBSCOhost (accessed February 21, 2017).

This periodical reflects a similar project that I am doing at St.  George’s campus. They completely ditched their food provider, which was Aramark, and decided to head the more sustainable and eco-friendly route by teaming up with local producers such as Harmony Organic dairy company. This periodical gives me hope in the potential success of my project and it also inspires me to contact St. George and discover more about the positive changes the food provider switch has made to the campus as a whole.

 

 

 


Digital Portfolio: Ellen Sizer

May 8, 2017

Blog Postings:

W1: nothing was due

W2: Cronon “The Trouble with Wilderness” + Sullivan The Meadowlands

W3: Edward Abbey:”Desert Solitaire”

W4: Pascal Bruckner “The Fanaticism with Apocalypse”

W5: Coates “Nature: Western Attitudes Since Ancient Times”

W6: Coates: “Nature:Western Attitudes Since Ancient Times” P2

W7: Jonathan Foer: “Eating Animals” This is when I presented.

W8:Robbins and et al.: “Environment and Society”

W9: Wednesday March 15: No Meeting / Spring Break

W10: Wednesday March 22: Meet in Columbus at my haüs (7-8:30pm)

But I did a post: W10:Hodgkinson:” How to Be Idle: A Loafer’s Manifesto”

W11:Robbins et al.: “Environment & Society” (2ndhalf)

W12:Urbanik: “Placing Animals”

W13:Stoknes. “What We Think About When We Try Not To Think About Global Warming: Toward a New Psychology of Climate Action”

Current Events: (order is chronological)

W2: E-Waste Is Growing Rapidly in Asia

W3: Cowspiracy

W4: Why climate change is good news for wasps

W5: Underwater photographer of the year 2017 winners – in pictures
W6:Wind Power Sets New Record: Briefly Provides Majority of Electricity for 14-State Grid

W7: Got Almond Milk? Dairy Farms Protest Milk Label on Nondairy Drinks

W8: K-Cups will kill us!

W9: Wednesday March 15: No Meeting / Spring Break

W10: Wednesday March 22: Meet in Columbus at my haüs (7-8:30pm)

But I did a post:

EXPLORING THE EMOTIONAL STATE OF ‘REAL HAPPINESS’. A STUDY INTO THE EFFECTS OF WATCHING NATURAL HISTORY TELEVISION CONTENT.

 

W11:The U.S. Government Is Making It Legal To Shoot Hibernating Bear Families In Their Dens

W12: Russian Conservationists Launch Survey of Elusive Snow Leopard

W13:Climate Change Is A Major Threat To Us All, But Here’s Why You Might Not Care

Fun Links/Misc Links:

Nature Rx Part 1 this video is in conjunction with Week 3 post.

Local Food Sourced Salad Bar or Hyper Local Salad Bar Proposal

Electric Cars Aren’t As Green As You Think this video is in conjunction with Week11 post


Dom Orsini’s Digital Portfolio

May 8, 2017

Post 1: Post #1-Dom

Post 2: Desert Solitaire: Edward Abbey-Dom

Post 3: The Fanaticism of the Apocalypse- Post #3-Dom

Post 4: Post #4 – Nature/Current Event- Dom

Post 5: Nature Pt. 2 – Current Event- Dom

Post 6: Eating Animals- Post #6- Dom

Post 7: Environment and Society Part 1 ( Post #7)- Dom

Post 8: Post #8 Environment and Society Pt. 2- Dom

Post 9: Post #9 Placing Animals- Dom

Post 10: Post #10 A NEW PSYCHOLOGY OF CLIMATE ACTION- Dom


Digital Portfolio

May 7, 2017

W1: Introduction

W2: The Meadowlands, The Trouble with Wilderness

W3: Desert Solitaire

W4: The Fanaticism of the Apocalypse: Save the Earth, Punish Human Beings

W5: Nature Part I

W6: Nature Part II

W7: Eating Animals

W8: Environment & Society Part I

W9: Spring Break

W10: Krygier’s house

W11: Environment & Society Part II

W12: Placing Animals

W13: What We Think About When We Try Not To Think About Global Warming: Toward a New Psychology of Climate Action

Project Report:

Summary

To the larger student population at OWU, behaving sustainably on campus is not a norm. There is a wide disconnect between sustainable thinking and sustainable living and oftentimes students have the best intentions but fail to fully act on them. Inconvenience, lack of knowledge, and social stigma cause many students to hold back from participating in recycling, using the green-containers, and attending ‘green’ events. In order to increase student involvement in current and future sustainable activities, sustainable behavior must first become the social default.

Training a behavior to become a norm is a long process that is full of abstract, psychological concepts. In relation to sustainability, the Minnesota Pollution Control Agency developed the Psychology of Sustainable Behavior (appendix A), providing tips to empower people to take environmentally positive action. It’s clear that participating in sustainable behavior is very much a social construct rather than an environmental one. In order to transform this behavior into the social default, it’s important to acknowledge that some modes of action are likely to be more effective than others. In the case of sustainability, forcing it on our peers is likely going to result in defensive, annoyed responses. Taking a subtler approach could prove to be more effective. One such approach is through the use of aesthetics.

Displaying art that is made of recycled/reusable materials is one way to capture students’ attention in a nonaggressive manner. If placed in a common area where students see it every day, they may grow a new perspective on their own, without someone ‘shoving it down their throat’. If students were to see a certain piece and develop a fondness for it, they might learn to appreciate what it stands for, thus provoking a shift in their ideologies.

The sustainable art created in this project consists of recycled clay and glazes molded into tiles that are to enhance the exterior of the chimney swift towers.

Methods & Results

The process of recycling clay can be slightly tedious, but worth it. Clay is a nonrenewable resource, but our desire for it appears to be open-ended. Not only is clay used for pottery and art, it’s presence extends into beauty products (facial masks, deodorants, makeup, shampoo, toothpaste), medicinal products (for cuts, burns, food poisoning, bug bites, digestive issues, bloating, vomiting, acid reflux, and removing toxins, impurities and chemicals from the body), and construction (clay roofing, bricks, tiles). Because clay is found in many facets of our lives, being responsible with its disposal is extremely important.

For this project, we recycled clay from Ohio Wesleyan University’s ceramics studio. There are four steps in the process: sorting and drying, slaking, more drying, and then using or storing it.

The first step involves sorting clay from old projects into buckets. It is important to sort like with like, usually by color and maturation range. If the next project is intended to be white, then keeping white clays separate is necessary. Furthermore, different clays have different maturation ranges or the degree to which a clay or glaze has vitrified or sintered during the firing. Keeping clays with higher maturation ranges from being mixed with those with lower ranges will prevent the project from turning out uneven. The clay is sorted into buckets until it is about half way full. The clay is then left to dry completely. After drying, the larger chunks are broken down into smaller pieces. Once this is done, the next step is slaking.

The term ‘slake’ is essentially a fancy word to say we soaked the clay in water. We added water to the bucket of scraps until the clay was unable to absorb anymore. At this point we allowed the clay to sit for a few hours, typically overnight, resulting in a wet slurry. During this step, we mix in any other materials we wanted to recycle. Usually, this consists of leftover glazes which are unable to be poured down the drain due to their toxicity. After mixing in the glazes, we transferred the slurry to a shallow container to evaporate excess water. This process typically takes a few days, so we just stirred it as we waited. After the excess water evaporated, we were left with extremely wet clay, so we needed to let it dry.

This drying step is different from the initial one because we didn’t want the clay to dry out entirely, otherwise it wouldn’t be useable. We simply wanted to dry it to a working consistency that could be stored or used. In order to dry the batch of clay, we worked it onto a sheet of plaster. The plaster absorbed the moisture and allowed it to dry out to a nice consistency. When the clay could be formed into a ball without sticking to our fingers, we removed it from the plaster. At this point we reach our final step—storing and using it. We stored our clay in heavy duty plastic bags. Because clay doesn’t go bad, it’s important to make sure the bags are air tight and lock in the moisture, otherwise the clay will dry up. We pulled chunks of the recycled clay from the bag as needed to make the tiles.

To make the tiles we wedged the clay and placed it in a plaster mold. We worked the clay into the mold by pressing it with our fists and hitting it roughly to remove all the air bubbles. Once it was sufficiently molded, we used scrapers to remove the excess clay until the surface was smooth and even. At this point the clay needed to dry. This was done by either letting it sit for roughly 20 minutes or blow-drying it. We did both, depending on our haste. After it was dry enough we removed the clay tile from the plaster mold by tapping it on the table. At this point the clay is still wet, but dry enough to be fired. Before firing we cut the edges so they were straight and used a fork to scrape the back. This is to allow a point for the adhesive to attach to when we put them on the chimney swift towers. We then removed any excess clay pieces by wiping the tile down with a wet sponge. Once dry, the tile was fired in the hiln. Each tile resulted in more scraps that we threw into the bucket to be recycled again, as they were too dry to be put back in our bag of freshly recycled clay.

Once the tiles were fired, we were finished with them. However, on some tiles we used photolithography. This is the process of transferring a picture of high contrast to clay. This involved taking a photo through an inkjet printer, covering a hard glass surface with oil, laying the photo down on the surface and then applying more oil. After wiping the excess oil off, a roller was used to press the oil into the photo. The photo was then taken off the glass and pressed onto the clay tile. After waiting for the photo to dry almost completely, we used the back of a plastic spoon to rub the photo onto the clay more, thus transferring the image. Once we were sure the image had been transferred completely, we removed the photo from the tile.

Although we don’t have enough tiles for the chimney swift towers yet, a total of # tiles were made. However, the chimney swift project itself is not complete yet, so there is still plenty of time to develop more tiles. Whenever the chimney swift towers get put up, the tiles will be put up shortly after.

 

 


Digital Course Portfolio

May 3, 2017

Post One- Introduction and Meadowlands

Post Two- Desert Solitaire

Post Three- Current Event (for Desert Solitaire Week)

Post Four- Fanaticism of the Apocalypse

Post 5- Nature (pt 1)

Post 6- Project Proposal

Post 7- Nature (pt 2)

Post 8- Environment and Society (pt 1)

Post 9- Environment and Society (pt 2)

Post 10- What we think about when we try not to think about global warming

Project Report

Wildlife Friendly Campus

Kylie Shaw

Making a College Campus More Habitable to Local Wildlife

College campuses are scattered across the country, owning a lot of land and there are significant pieces of these properties that aren’t being used or already green spaces.  These spaces are usually either made into gardens designed for aesthetics or left to grow without much litter clean up.  These areas could be used as natural wildlife habitats, with some minor changes or additions.

According to the guidelines for a wildlife friendly habitat set out by the National Wildlife Federation, these habitats should include three food sources , a water source, two places for cover, two places suitable for mating and breed, and two sustainable practices. These things are important for the native insect, bird, reptile, amphibian, and mammal populations and help grow the biodiversity for even small locations.  These locations are especially important to the migration butterfly and bird species who need plenty of food and water along the paths they take for their migration.  Also, examples of sustainable practices would be a reduction in the use of harmful chemicals and litter, which keeps these things from being taken in by the local plants and animals.

The location on the Ohio Wesleyan campus that I chose is surrounded by the Meek Aquatic Center, Selby Stadium’s parking lot, the field for throwing events for track and field, the rugby field, and a highway.  So, it’s a small space that’s constantly surrounded by human activity, but it’s a great place for small wildlife since it has a thick cover of trees and bushed. The main problem for this area is that there is a lot of litter.  This poses a choking or poisoning hazard to any animal that tries to eat any of it, but some litter can also leak harmful chemicals left over from the production process.

For my project I located all of the different things that fulfilled any of the requirements listed out by the National Wildlife Federation and also cleaned up the litter found in the area. 

The woods provides good cover and plenty of dead and fallen trees that are good for cover and raising young.  The throwing field next to the woods could be useful for some species’ mating displays, but, since it’s in use for most of the typical breeding, I don’t think it would usually get used for mating.  There is also a pond across the street that could sustain larger animals that can’t drink from the large puddles that are usually under the trees and bird houses lining the outer edge of the woods.  There are also bird feeders across the street at the science center.  There could be more native plants within the wooded area used as food for local animals, but for most of the semester the plants weren’t out and couldn’t be identified. I was able to pick up almost two full trash bags of litter, which I then separated into trash and recyclables and disposed of.

In the future, I think it would be helpful to know the plants that can be used as food for native animals as well as which are native and which are invasive species.  Also, the clean up process needs to be an ongoing thing, which could possibly be a responsibility that the university takes on.