In 2001 a Northern Climatic Test House (the House) was constructed to demonstrate appropriate and novel building techniques and materials for the upper Midwest region of the USA. The House is a 2,300-square-foot, two-story structure located on the grounds of the USDA Forest Service Forest Products Laboratory (FPL) in Madison, Wisconsin. It is considered a research structure and not part of the FPL’s building inventory. Following construction, the House was heated and cooled but not occupied. Regular (sometimes daily) tours were conducted from it’s opening until about 2008, when tours had diminished to less than one per week. Since eliminating regular tours, the house has been used occasionally for special events, intermittent tours, and storage. In May-July 2023 a visual and minimally invasive condition assessment was performed on the House. This report details the findings of this assessment. This report focuses on existing or potential problem areas.

In the face of catastrophic climate change, scholars and activists have sought to fundamentally transform the existing food system in the United States. One solution being offered, repeasantization, seeks to reinvigorate the idea of the small farm accompanied by principles of ecological production. While invoking the term "peasant" promises something potentially new in the US context, where the farmer is hegemonic, this movement could end up reenacting the failures of the homesteading and back-to-the-land movements which reconstituted settler colonial and capitalist relations in the US imaginary. Using literature from peasant studies, development studies, and Marxist theory, I develop a theoretical orientation towards this potential problem which focuses on how the ideas of the peasant and the farmer are part of a dialectic which has regularly reinforced the existing dominant paradigm. Imagining a new way of thinking, I introduce the concept of the "peasant+ imaginary" in order to outline the ways that the general way of thinking about farming and farmers in the US serves the ideological function of 'othering' alternative practices and subjectivities. Through a historiography which focuses on the structural logic and compulsions of settler colonialism and capitalism, I reconstruct the history of the peasant-farmer dyad in the US context. Through a critical discourse analysis of Farmers' Bulletins, I also show how the United States Department of Agriculture reinforced a settler-capitalist farmer subject-formation in the interest of a "national agriculture" which served to marginalize Black, Indigenous, and non-capitalist ways of being. This dissertation is my contribution to literature which seeks to reimagine the US food system, with the goal of creating a truly sustainable agriculture which nourishes the land and the people who work and live on it. / Doctor of Philosophy / In the face of catastrophic climate change, scholars and activists have sought to fundamentally transform the existing food system in the United States. This dissertation seeks to reinvigorate the idea of the small farm in the US by paying attention to important concerns related to environmental justice. Using writings from a range of scholarly disciplines, I develop theory which focuses on how the ideas of the peasant and the farmer are part of an often problematic relationship in the popular imagination. Imagining a new way of thinking, I introduce the concept of the "peasant+ imaginary" in order to outline the ways that current thinking about farming and farmers in the US often reinforced existing "us versus them" thinking, sidelining alternative, more ecological practices. By highlighting three key moments in US agricultural history and excerpts from United States Department of Agriculture's Farmers' Bulletins, I show how the structural logics and compulsions of settler colonialism and capitalism reinforce conventional ways of thinking about agriculture. I also show how the project of building a "national agriculture" after the Civil War served to marginalize Black, Indigenous, and non-capitalist ways of being. This dissertation is my contribution to literature which seeks to reimagine the US food system, with the goal of creating a truly sustainable agriculture which nourishes the land and the people who work and live on it.

Traditional soil classification methods invoke physical differences based on particle size to group soils into textural classes. Resulting groupings are used to make predictions about soil attributes and processes of interest including hydrologic response. My hypothesis is that more useful classification schemes will be created by starting with response and applying an inverse approach to generate soil groupings. I propose an alternative classification scheme based on these hypotheses, using techniques of cluster analysis. The resulting system has high predictive capacity with simplicity comparable to the U.S. Dept. of Agriculture soil textural triangle or other similar classification diagrams. I conclude that: classification is most appropriate when carried out on process and objective specific bases; there is a physical meaning to cluster-based groupings, which allows for more appropriate segregation of response as compared to textural groupings; using clusters, a small number of samples can be used to characterize the range of response.

Abstract available in the Journal of the Academy of Nutrition and Dietetics.

In early 1994 the United States Department of Agriculture’s Animal Damage Control agency implemented a directive providing guidance to help avoid competition between themselves and private businesses, known as Wildlife Control Operators (WCOs) engaging in similar work. Nearly two decades later some WCOs still complain about having to compete with the Animal Damage Control agency, now named Wildlife Services. Other businesses report enjoying a cooperative relationship with the agency. I analyzed four policies that regulate competition between Wildlife Services and WCOs and found that there is a good amount of guidance given to Wildlife Services in regards to their competitive relationship with WCOs. These guidelines do not carry the force of law, however, and are subject to change and deletion. I conducted interviews with representatives from the WCO community and Wildlife Services and found that the top four factors contributing to conflict are an overlap in similar services, agency advantages, money and pricing, and policy. The top four factors contributing to cooperation were cooperative work, communication, clarified roles, and training and education. Working to decrease the conflict factors and emphasize the cooperative factors will lead to a better relationship between Wildlife Services and WCOs.

The efficacy of USDA approved antimicrobials was evaluated in reducing Salmonella and Campylobacter on ground chicken frames and chicken breast fillets. Chicken frames dip treated with peracetic acid (PAA), lauric arginate (LAE), cetylpyridinium chloride (CPC) and acidified lactic acid (ALA) reduced Salmonella and Campylobacter counts in ground chicken frames without affecting meat pH and color. PAA and LAE reduced Salmonella by 0.9 log on d0 whereas on d1, PAA and CPC reduced by 1.4 and 0.9 log CFU/g respectively. PAA, ALA, propionic acid and LAE significantly reduced Campylobacter by 0.7, 1.0, 1.3, and 1.2 log CFU/g, respectively. On chicken breast fillets, 30 s application of PAA (0.04% and 0.07% pH 6.5) reduced loosely attached Salmonella by 0.5 and 0.8 log CFU/ml, respectively. ALA, octanoic acid and PAA reduced loosely attached Campylobacter by 1 log while all treatments except propionic acid were effective against strongly attached cells on chicken breast fillets.

The purpose of this research was to determine if bacteriophage (phage) could be used to treat and reduce the incidence of Listeria in food manufacturing facilities, and thereby reduce the risk of food products being cross-contaminated with Listeria monocytogenes. Listeria incidence in food manufacturing ready-to-eat environments was surveyed at 31 ready-to-eat (RTE) food plants. A total 4,829 samples were collected from all locations. Nine (29%) facilities had zero samples positive for Listeria spp., whereas 22 (71%) had one or more samples positive. The total incidence of Listeria spp. in all RTE food plants was 4.5%. The effectiveness of phage against Listeria was determined when applied to stainless steel, polyurethane thermoplastic, and epoxy. Each material was inoculated with a cocktail containing L. monocytogenes and L. innocua (4 to 5-log10 CFU/cm2) and treated with two different concentrations of phage (2x10^7 and 1x10^8 PFU/cm2). Treated samples were held at 4 or 20°C for 1 and 3h. After treatment with phage, Listeria reductions ranged from 1.27–3.33 log10 CFU/cm2 on stainless steel, 1.17–2.76 log10 CFU/cm2 on polyurethane thermoplastic, and 1.19–1.76 log10 CFU/cm2 on epoxy. Listeria reduction occurred on all materials tested, under all conditions. Higher phage concentration, longer time, and higher environmental temperatures led to significantly (P<0.05) greater reduction of Listeria on stainless-steel and polyurethane thermoplastic. The effectiveness of a phage against Listeria spp. was evaluated in two food manufacturing facilities, operating at either 4°C or 20°C. First, a moderate application of a 2x10^7 PFU/mL phage was applied once per day over three days and samples were collected and analyzed for Listeria at 0, 24, 48 and 72 h. This phage treatment led to a decrease in the incidence of Listeria by 67%. A second application method was studied with phage being applied in the food manufacturing environment in an intensified manner (3 times in 18 hours) at a higher concentration of phage (1x10^8 pfu/mL). This intensified application led to a 32% overall reduction in the incidence of Listeria in the production environment. Applications of Listeria specific phage can be an additional intervention strategy for controlling pathogenic Listeria organisms in food production facilities. / Doctor of Philosophy / Listeriosis is a serious illness caused by the bacterium Listeria monocytogenes. Annually in the United States it is estimated that 95.7% of all listeriosis illnesses are caused by the consumption of contaminated food, and it is generally recognized that L. monocytogenes is caused by cross contamination of ready-to-eat foods from an environmental source. The purpose of this research was to determine if food manufacturing facilities could use bacteriophage (phage) to treat and reduce the incidence of Listeria in food manufacturing plant, and thereby reduce the risk of food products being cross-contaminated with L. monocytogenes. The incident rate of Listeria was surveyed by collecting 4,829 samples from 31 ready-to-eat (RTE) food plants across the United States. Nine (29%) facilities had zero samples positive for Listeria spp., whereas 22 (71%) plants had one or more samples positive. The total incidence of Listeria spp. in all RTE food plant samples was 4.5%. Second, research was completed to determine if phage at different levels reduced Listeria on three common food manufacturing plant materials (stainless steel, polyurethane belting and epoxy flooring). After Listeria was attached to each material (4 to 5-log10 CFU/cm2), they were treated with two different levels of phage (2x10^7 and 1x10^8 PFU/cm2) at two temperatures (4 or 20°C) for 1 and 3 hours. After treatment with phage, Listeria reduction of 93.2 to 99.9% occurred on all materials tested, under all conditions. Finally, two different methods of applying phage (moderate and intensified) in a food manufacturing plant was studied. The moderate application was a single treatment with lower concentration of phage (2x10^7 PFU/mL) once per day for three days, while the intensified treatment was the application of high phage concentrations (1x10^8 pfu/mL) three different times, all in a single day. Both application methods reduced the incidence of Listeria in the food manufacturing plant. The total reduction across all trials was 67% using the moderate application method and 32% using the intensified application of phage.

Rural adolescents suffer from poor nutrition, increasing their risk for obesity and other chronic diseases. The Summer Food Service Program (SFSP), an off-shoot of the National School Lunch Program, provides meals to qualifying children, including low-income, rural adolescents, under the age of 18. The purpose of this study was to: 1) examine the impact of the SFSP on the nutrition–related knowledge, self-reported fruit and vegetable (SRFV) consumption, and the constructs of the Theory of Planned Behavior (attitudes, subjective norms, perceived behavioral control, and behavioral intentions) of rural, low-income adolescents; and 2) examine the relationship between nutrition behaviors (quality food selection and consumption) and participation in the SFSP using digital photography. The participants (N = 78) were recruited from those enrolled in the Upward Bound (UB) Summer Program at a mid-sized university that utilized the SFSP. The UB, a federally funded program, provided the opportunity to reach high school students from low-income, rural areas to study the aforementioned effects of the SFSP. The quasi-experimental pre- post-intervention design used a survey (n = 57) to determine predictors of positive nutrition behaviors and digital photography (n = 43) to determine actual food selection and consumption of those enrolled in the SFSP. A nutrition quality scale (0-6, with 6 indicating higher quality) was developed in order to categorize food items within food groups according to their nutritional value, and aided in determining quality of foods selected and consumed. Paired samples t-test showed a significant increase in knowledge (t(56) = -8.09, p = .000) and SRFV consumption (t(56) = -3.20, p = .002) from pre- to post-intervention. Regression analysis demonstrated that all constructs of the Theory of Planned Behavior (TPB) were significant (F(4, 52) = 14.56, p < .001 with an R2of .53) for predicting behavior intentions, with perceived behavioral control (PBC) being the most salient predictor of intentions to increase fruit and vegetable consumption. A one-way repeated measures MANOVA was not significant for the comparison of pre- and post- survey scores for knowledge, SRFV consumption, and the constructs of the TPB, F (4, 53) = .604, p = .660. Digital photography showed a significant increase in consumption from week 1 (baseline) to week 5 (program completion) for fruit (t(42) = -2.04, p = .048) and milk (t(42) = -3.13, p = .003) at lunch, for milk (t(42) = -3.01, p = .003) at supper, and for milk overall (all three meals combined), t(42) = -3.08, p = .004. Vegetable consumption decreased significantly from week 1 to week 5 t(42) = 2.47, p = .018 at supper and overall (all three meals combined) t(42) = 2.65, p = .011. Two proportion z tests showed a statistically significant decrease in the selection of food items at quality level 2 from week 1 (.34) to week 5, z = 3.11, p = .002, and statistically significant increases in the selection of quality level 3 (.20), z = -2.15, p = .031, and quality level 5 (.17), z = -3.33, p < .000, item. Two proportion z tests showed a statistically significant decrease in the consumption of food items at quality level 5 from week 1 (.62) to week 5, z = 2.94, p = .003. However, the analysis showed no consistent increase in the quality of foods selected or consumed from week 1 to week 5. Opportunities for shaping adolescent nutrient intake and eating behaviors during and outside of enrollment in the SFSP exist. Reinforcing positive attitudes, subjective norms and perceived behavioral control while participants are enrolled in the SFSP may help to increase nutrition behavioral intentions and therefore, nutrition behaviors. Opportunities also exist for offering healthier food options for those participating in the SFSP. SFSP participants are a captive, impressionable group, and providing a supportive social and physical environment, and high nutritional quality choices in the SFSP more often may provide the potential for behavior change that may lead to an increase in healthy nutritious habits for adolescents from rural areas.

United States high school student obesity rates have doubled in the past 30 years to 13%, threatening the health of millions of adolescents. To mitigate the epidemic, Congress passed the Healthy, Hunger-Free Kids Act (HHFKA) in 2010, which mandated significant changes to school nutrition and physical education. From a public policy perspective, the HHFKA changed school nutrition and exercise policy to affect obesity rates by changing intake and energy expenditure at school, though no study using national-level data examined this relationship. As such, the purpose of the study was to examine whether HHFKA policy compliance had a statistically significant effect on high school obesity rates. The theoretical framework for this study was the energy imbalance theory (EIT), as developed by James Hill, Holly Wyatt, and John Peters. The research questions focused on the relationship of HHFKA nutrition changes and childhood obesity rates. The study used Pearson's Product-moment correlation to test for a simple correlation between Compliance Scores and High School obesity rates. Findings revealed no statistically significant correlation between state high school student obesity rates and HHFKA compliance scores. Future research is needed to validate the findings after more time has passed with the HHFKA mandates in effect. The implications for social change include informing the debate over the efficacy of implementing the HHFKA as currently written to mitigate childhood obesity.

The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A common practice used by beef processors to extend the shelf life and improve tenderness of beef products is “enhancing”. Even though enhancing products is effective for water and color retention and improved tenderness, these additives can negatively impact flavor by giving a bitter, salty or metallic taste. This experiment was conducted to determine the effect of enhancement on the eating quality of USDA Select strip loin steaks. After a training session, six students in the agriculture department at Western Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, flavor, off-flavor, overall acceptability, and saltiness. The USDA Select strip loin steaks were enhanced with a 12% solution of sodium and potassium phosphate and USDA Choice strip loin steaks were non-enhanced. Results indicated the enhanced product was inferior for all palatability measures (P<.05). Enhanced USDA Select strip loin steaks were rated as being lower for tenderness, juiciness, flavor, overall acceptability, and more salty. Also, the enhanced strip loin steaks received significantly higher evaluations for off-flavor (P<.01). These data suggested that a 12% solution of sodium and potassium phosphates administered to USDA Select strip loin steaks lowered consumer satisfaction.