Matching Items (5)
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- All Subjects: Creative Project
- Status: Published
Description
Sound is immediate and ever-present, pushing in, around, and through physical boundaries to blend together in whichever way it best sees fit, no matter the controls we seek to impose on it. It builds associations for us: physical spaces become distinctive based on the quality and familiarity of sounds which inhabit them. With this spirit, I see sound as the central arbiter of sense of place, particularly in alternative community spaces, wherein individual and collaborative expression is not only encouraged, but essential to its experience, separating it from commonly-held mainstream and/or programmed social space. By recording the sounds of three distinctive such alternative cultural spaces in central Phoenix—The Trunk Space, Lawn Gnome Publishing, and Welcome Diner, rooted in art and music, literature, and food and drink, respectively—I captured the soundscapes in which the community around theses spaces democratically builds its sense of place. Compiling them into a soundscape composition, I installed the piece in the non-place of an art gallery, immersing listeners in fleeting glances at theses soundscapes, then inviting them to use the fluctuating sonic environment to cite their own associations with art, literature, and food-based senses of place right on the gallery walls. Through this exercise, and research on the experience of sound and meanings of sense of place, I express the intersection and essentiality sound, ambient and performative, in building sense of place.
ContributorsDescheemaker, Connor Patrick (Author) / McHugh, Kevin (Thesis director) / McKay, John (Committee member) / Barrett, The Honors College (Contributor) / School of Geographical Sciences and Urban Planning (Contributor) / School of Public Affairs (Contributor)
Created2015-05
Description
The page program at the state legislature has played an integral role in the daily operations of the legislative branch since the state's founding. This paper examines the demographics of the page program from statehood to now, the experiences that make the page program unique, and the outcomes it creates for public servants' careers. Additionally, a media component is included to observe the visual changes that the program has undergone in the last five decades. Participants include a handful of former pages from as far back as 1971 who sat for interviews regarding their time served as a page and are still public servants today. Beyond interviews, legislative journals, photos, and policies were referenced for research purposes. These former pages shared their experiences as a page and how it has helped them where they are in their career now. Furthermore, the paper explores the gender demographics from the turn of the century through 2012 of both page programs and legislators. It is evident that Arizona is a pioneer in women's representation in both the page staff and members, especially the page program. From this research into the various experiences as a page in the legislature it is clear that the program is an incredible networking opportunity unmatched by other entry-level jobs in government and that the passion it fuels will live on in public servants throughout their career. Moreover, without the page program the state legislature would not operate as smoothly and lack tradition in an environment that is ever-changing.
ContributorsGroves, Madison (Author) / Bowie, Sean (Thesis director) / Drake, Jim (Committee member) / School of Public Affairs (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
In collegiate athletics, recruiting talented prospective athletes is imperative to be successful at the Division I level. This creative project aims to explore the recruiting culture of NCAA Division I women's soccer programs across the United States. More specifically, it will analyze the surfacing trend of recruiting players at increasingly younger ages and evaluate how this trend is affecting institutions, coaches, recruits, and the game as a whole. In today's recruiting landscape, youth soccer players are being recruited by college coaches as early as seventh grade with some athletes offering verbal commitments before they even enter high school. With 333 Division I women's soccer programs in the country, competition to recruit the most talented athletes has caused the age at which athletes are being recruited to take a dive. While college coaches feel it is wrong to be recruiting players this young, if they don't secure the top talent now, their teams won't win in the future and they will be without a job. Throughout the course of this creative project, multiple prospective athletes, college coaches, and youth club soccer coaches provide insight into their own experiences in this recruiting age. The future of recruiting in this collegiate sport is more deeply discussed, concluding that in order for this trend to be slowed or halted, the NCAA must step in. Additional resources and information such as the NCAA rules governing the process and suggested recruiting timelines for players are available for prospective athletes who are currently going through the recruiting process or just getting started. Website: https://minimaddie14.wixsite.com/recruitingepidemic
ContributorsStark, Madison Ann (Author) / Zermeno, Gilbert (Thesis director) / Casavantes, Michael (Committee member) / Walter Cronkite School of Journalism and Mass Communication (Contributor) / School of Public Affairs (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Feed Your Senses is an illustrated book made to holistically communicate links between local food systems and cultural wellbeing. Food was the center of my household growing up; my mom’s love of food, cooking, and experimenting with flavors molded my palette from a young age. As I got older, I realized that everyone has a deeply personal relationship with their food - no matter what their upbringing. My developing interests in food took off when I started traveling and experiencing the uniqueness and vibrancy of food culture. Food became the object of every trip I took.
The summer after my Junior year, I studied abroad in Denmark and was given the opportunity to create my own research topic. My interest in Sustainability has always revolved around food, so I started thinking about ways that I could incorporate this interest with the geographical backdrop of Århus, Denmark. Food is a medium for so many uniquely human creations: celebrations, art, connection, and taste. Food is also a big driver of climate change, as the meat and agriculture industries account for more than half of all greenhouse gas emissions. However, I wanted to research more than food. I wanted to incorporate balance; a balance of local and global food systems, a balance of individual and community relationships, and a balance of science and art. I wanted to show how food is a driving force in achieving global sustainability and resilience.
After much contemplation, I began researching the connections between local food and community wellbeing in the city. I interviewed farm-to-table chefs, local farmers, farmer’s market vendors, street food vendors, and consumers on their relationships with food. The topic itself was flexible and open-ended enough so that each interviewee could relate it to their lives in a unique way. I loved the research so much that I decided to continue interviewing stakeholders in the Phoenix metropolitan area. Through the continuation of my research in Arizona, I was able to include a comparative element that offered a better perspective on the matter. I found that the history of the country itself has a significant influence on people’s mindsets and actions surrounding food and the environment. The common theme I heard from all interviewees, however, was their confidence in the power of food to unite people to one another and to the natural world.
I chose to create this illustrated book because my research experience was a whole and inseparable experience; it could never be fully expressed in words. I wanted my project to be an intellectual and visual map of my journey, inspiring the reader to go on a journey of their own. Therefore, I partnered with an undergraduate art student at Arizona State University, Sofia Reyes, to help create my vision. I shared my experiences, photos, and stories with her so that she could create the beautiful watercolor paintings that make the book so visually appealing and accessible to all demographics. The images act as a way of engaging all of our human senses, initiating a stronger connection to the material presented.
Creating this project was my favorite experience as an undergraduate, and I feel fortunate to be able to tell the stories of those intimately tied to the local food system. I am in the process of entering my book in various competitions including Writer’s Digest, Reader’s Favorites, The Food Sustainability Media Award, and The Indie Book Awards. I am also going on to publish the book through a small publishing company.
The summer after my Junior year, I studied abroad in Denmark and was given the opportunity to create my own research topic. My interest in Sustainability has always revolved around food, so I started thinking about ways that I could incorporate this interest with the geographical backdrop of Århus, Denmark. Food is a medium for so many uniquely human creations: celebrations, art, connection, and taste. Food is also a big driver of climate change, as the meat and agriculture industries account for more than half of all greenhouse gas emissions. However, I wanted to research more than food. I wanted to incorporate balance; a balance of local and global food systems, a balance of individual and community relationships, and a balance of science and art. I wanted to show how food is a driving force in achieving global sustainability and resilience.
After much contemplation, I began researching the connections between local food and community wellbeing in the city. I interviewed farm-to-table chefs, local farmers, farmer’s market vendors, street food vendors, and consumers on their relationships with food. The topic itself was flexible and open-ended enough so that each interviewee could relate it to their lives in a unique way. I loved the research so much that I decided to continue interviewing stakeholders in the Phoenix metropolitan area. Through the continuation of my research in Arizona, I was able to include a comparative element that offered a better perspective on the matter. I found that the history of the country itself has a significant influence on people’s mindsets and actions surrounding food and the environment. The common theme I heard from all interviewees, however, was their confidence in the power of food to unite people to one another and to the natural world.
I chose to create this illustrated book because my research experience was a whole and inseparable experience; it could never be fully expressed in words. I wanted my project to be an intellectual and visual map of my journey, inspiring the reader to go on a journey of their own. Therefore, I partnered with an undergraduate art student at Arizona State University, Sofia Reyes, to help create my vision. I shared my experiences, photos, and stories with her so that she could create the beautiful watercolor paintings that make the book so visually appealing and accessible to all demographics. The images act as a way of engaging all of our human senses, initiating a stronger connection to the material presented.
Creating this project was my favorite experience as an undergraduate, and I feel fortunate to be able to tell the stories of those intimately tied to the local food system. I am in the process of entering my book in various competitions including Writer’s Digest, Reader’s Favorites, The Food Sustainability Media Award, and The Indie Book Awards. I am also going on to publish the book through a small publishing company.
ContributorsSykes, Chloe (Author) / Cloutier, Scott (Thesis director) / MacFadyen, Joshua (Committee member) / School of Sustainability (Contributor) / School of Public Affairs (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Arizona’s Dram Shop Statute, specifically ARS 4-311, was enacted in 1986 to hold liquor licensees financially responsible for any injuries or deaths that arise from the service and consumption of alcohol by customers of their establishment. The intent of such policies was to mitigate instances of driving under the influence of alcohol. However, evidence shows that such statutes have little to no effect on incidents of drunk driving in the State of Arizona, yet are detrimental to the viability of local restaurants and bars. The full liability that businesses in this industry face has an adverse effect on the following:
• The ability of establishments to obtain and maintain insurance coverage
• Limits the number of insurance carriers in Arizona, which increases the cost of such coverage.
• Expensive insurance directly affects business profitability:
o restricting their ability to make capital purchases
o limiting their ability to make local investments
o reduces state income tax revenue
o the need to reduce their staff or close their doors completely
o less money that any local business can bring to their bottom line is less money that they are able to
o reinvest in their community, their city, and in their state
In an effort to reduce the burdens imposed on Arizona’s restaurant and bar industry, I propose legislative changes to Arizona Revised Statute 4-311. These legislative changes would not only aid these small businesses in their efforts to be profitable and serve their communities, but would be beneficial to local cities and the State of Arizona alike. I would propose the following:
• Place a burden of proof on the plaintiff that a customer was served in an “obviously intoxicated” state as defined in A.R.S 4-311 (D), diminishing the ability to file suits based solely on the driver’s BAC of .08 or above.
• Strike all claims with basis on “known or should have known” judge made and judge applied common law standard that has not been incorporated in to the Arizona Dram Shop Statutes through legislation.
With these changes to Arizona Dram Shop Statutes, local restaurants and bars could contribute not only to their local economies, but also to support deterrence of the crime through a .5% tax on liquor sales generated through the sale of such in a liquor licensed establishment. This tax would amount to approximately $27* million dollars annually for the State of Arizona. This additional tax revenue would go directly to their local police departments to specifically fund increased efforts to deter instances of drunk driving. This deterrence could be achieved through increased police presence, hiring and training officers in the specialty of detecting drunk drivers, and/or conducting additional sobriety checkpoints throughout the state. Currently, a few other states (MD 9%, MN 2.5%, ND 7%, D.C 10%) have implemented a small tax on retail sales of liquor in addition to the various excise tax imposed at the wholesale and/or manufacturing level.
• The ability of establishments to obtain and maintain insurance coverage
• Limits the number of insurance carriers in Arizona, which increases the cost of such coverage.
• Expensive insurance directly affects business profitability:
o restricting their ability to make capital purchases
o limiting their ability to make local investments
o reduces state income tax revenue
o the need to reduce their staff or close their doors completely
o less money that any local business can bring to their bottom line is less money that they are able to
o reinvest in their community, their city, and in their state
In an effort to reduce the burdens imposed on Arizona’s restaurant and bar industry, I propose legislative changes to Arizona Revised Statute 4-311. These legislative changes would not only aid these small businesses in their efforts to be profitable and serve their communities, but would be beneficial to local cities and the State of Arizona alike. I would propose the following:
• Place a burden of proof on the plaintiff that a customer was served in an “obviously intoxicated” state as defined in A.R.S 4-311 (D), diminishing the ability to file suits based solely on the driver’s BAC of .08 or above.
• Strike all claims with basis on “known or should have known” judge made and judge applied common law standard that has not been incorporated in to the Arizona Dram Shop Statutes through legislation.
With these changes to Arizona Dram Shop Statutes, local restaurants and bars could contribute not only to their local economies, but also to support deterrence of the crime through a .5% tax on liquor sales generated through the sale of such in a liquor licensed establishment. This tax would amount to approximately $27* million dollars annually for the State of Arizona. This additional tax revenue would go directly to their local police departments to specifically fund increased efforts to deter instances of drunk driving. This deterrence could be achieved through increased police presence, hiring and training officers in the specialty of detecting drunk drivers, and/or conducting additional sobriety checkpoints throughout the state. Currently, a few other states (MD 9%, MN 2.5%, ND 7%, D.C 10%) have implemented a small tax on retail sales of liquor in addition to the various excise tax imposed at the wholesale and/or manufacturing level.
ContributorsRutten, Lori Ann (Author) / Novak, Shawn (Thesis director) / Herbert, Anne (Committee member) / School of Public Affairs (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12