In the 1990s, Mexican immigration dispersed spatially, leading to the emergence of many "new destinations," in nonmetropolitan areas of the United States. Previous studies constrain the scope of the analysis to the United States, limiting our understanding of how new destinations are formed. We place new destination formation into a…

The aim or purpose of this study was to statistically determine whether there were significant differences in obtaining employment and wages after training provided by East Mississippi Community College (EMCC). The training was specifically provided to employees of Sara Lee Corporation, LLC, after the massive layoff when the company closed its…

This article highlights how two institutions--Redlands Community College (RCC) and Auburn University--teamed up to create a virtual world called Eagle Island, where learners enter to learn all they need to know about poultry science. Eagle Island, located in Second Life, provides an opportunity to tour a real-life food processing…

During the recent economic downturn, media and industry reports of skill shortages in the trades continued to appear. The intent of this paper is to examine the evidence for skill shortages in the trades persisting during the economic downturns over the last 20 years, using various indicators. These include employment growth, vacancy rates,…

New technology developed over the past several decades have allowed farmers to grow more food using fewer resources. Compared with 60 years ago, today's farm can supply more than three times more corn per acre, and the average dairy cow produces almost four times more milk. Even as technology improves farm yields, however, many consumers are…

Baking in the woods can be a lot of fun and can help to make a good trip an amazing one. It does take some time, planning, and preparation, and chosen recipes should be tested in the oven at home before trying them out with friends on a 10-day trip. Outdoor baking requires a different set of rules and equipment than those one uses at home and a…

As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP-based food safety programs have demonstrated their value by reducing the…

Student farms, developed largely out of student efforts, have served as centers for the development of experiential learning and sustainable agriculture and food systems educational activities on land-grant colleges of agriculture well before most formal sustainable agriculture and food systems programs were proposed. This study explored students'…

As Australia's economy recovers from the economic downturn, attention is turning once again to skills shortages. To gain insights into the labour market for tradespeople, this report investigates changes in supply, demand and how adjustment occurred through the varied economic conditions of the past 20 years. It concludes that there was no overall…

When superintendent Calvin Baker of the Vail School District in Vail, Arizona, substituted laptops for textbooks in Vail's first 1-to-1 high school in 2005, he saw that his district now had the freedom to purchase digital content the way he purchased digital music. "People would say, "So, what digital textbook are you going to use?"…

Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…

Objective: To examine the impact of fresh fruit availability at worksites on the fruit and vegetable consumption and related psychosocial determinants of low-wage employees. Design: A prospective, randomized block experimental design. Setting: Seven apparel manufacturing and 2 food processing worksites. Participants: A convenience sample of 391…

Work practices in the meat-processing industry have changed in recent years. The industry has moved away from workers dressing a whole carcass towards a chain-based system, with each worker performing a single task along a moving production line. The nature of the meat-processing workforce has also changed. It is no longer dominated by seasonal…

Many small to medium sized manufacturing organizations do not have adequate resources to conduct formalized workplace training or properly evaluate its results. The purpose of this study was to examine the effectiveness of electronic training on workplace behavior and small business organizational performance in the manufacturing environment using…