John Muir is known as the father of our National Parks. His boyhood was spent in Marquette County, Wisconsin where he found inspiration in the wilderness around him. In this Unit, students will learn about John Muir’s boyhood neighborhood and actively work to preserve it, connect with Muir’s many accomplishments, understand different environmental philosophies, and saunter in nature while observing and reflecting on the world around them. Students will Connect, Explore, and Engage through intentional time in nature, reflective writing, reading inspirational passages by Muir, and using technology to document changes over time.

This collection uses primary sources to environmental preservation in the Progressive Era. Digital Public Library of America Primary Source Sets are designed to help students develop their critical thinking skills and draw diverse material from libraries, archives, and museums across the United States. Each set includes an overview, ten to fifteen primary sources, links to related resources, and a teaching guide. These sets were created and reviewed by the teachers on the DPLA's Education Advisory Committee.

In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques -- drying, freezing, canning, salting, etc -- that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history?

Provides an understanding of the distribution of organic carbon (OC) in marine sediments from a global and molecular-level perspective. Surveys the mineralization and preservation of OC in the water column and within anoxic and oxic marine sediments. Topics include: OC composition, reactivity and budgets within, and fluxes through, major reservoirs; microbial recycling pathways for OC; models for OC degradation and preservation; role of anoxia in OC burial; relationships between dissolved and particulate (sinking and suspended) OC; methods for characterization of sedimentary organic matter; application of biological markers as tools in oceanography. Both structural and isotopic aspects are covered.

Subject considers how the visual and material world of "nature" has been reshaped by industrial practices, beliefs, structures, and activities. Readings in historical geography, aesthetics, American history, environmental and ecological history, architecture, city planning, and landscape studies. Several field trips planned to visit local industrial landscapes. Assignments involve weekly short, written responses to the readings, and discussion-leading. Final project is a photo-essay on the student's choice of industrial site (photographic experience not necessary).