Professional Activities
Tim Garland, Supervisor of Electrical Services in Physical Plant, has received the Certified Educational Facilities Professional (CEFP) credential from APPA, the association dedicated to leadership in educational facilities.
Zachary Giroux (Library) presented a paper, entitled “Creating a Third Space, A Memory House: The Orang Asli Archive” at BOBCATSSS, an international library and information science conference held in Finland at the University of Tamare this past January. Co-authored by Rodney Obien (Library), the paper focused on the creation of the Orang Asli Archive (housed at Mason Library) as a “third space” or “safe house” for preserving and protecting the history and culture of the indigenous peoples of Peninsular Malaysia; the paper argues too that the creation of the OAA represents an act of social justice.
Dr. Beverly J. Ferrucci, Professor of Mathematics, presented a two-part workshop titled “Creating an Action Plan to Engage the Struggling Mathematics Learner” at the National Council of Teachers Mathematics (NCTM) INNOV 8 Conference in St. Louis, MO. Her presentation was part of NCTM’s new conference format which requires presenters and participants to interact with each other through apps, smartphones, and tablets during the workshop.
Rich Blatchly, Chemistry, published The Chemical Story of Olive Oil, released February 21, with Zeynep Delen Nircan and Pat O’Hara. From the Royal Society of Chemistry’s website: “Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavor and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.” It is available on the Royal Society of Chemistry website and Amazon, and the authors keep a blog called World Olive Press. For more on this project, see the keene.edu news site.
