One side pits winners and losers against each other in a race for the American Dream, while the other wonders what might be possible if we work together to form communities, build schools and create a culture of mutual respect.
Forget Nazi comparisons — find other ways to reject hateful speech
We’re proud to be working with Rep. Frank Hornstein, featured in this op-ed piece from the Star Tribune.
Forget Nazi comparisons — find other ways to reject hateful speech: Even in the rare case where it’s warranted, there are better ways to counter ugly, fear-mongering rhetoric.
Citizens as Co-Creators
By
I like your question to students, “how are decisions on various levels of importance are made?” I agree that the capacity to “throw the rascals out” is essential.
But I also am convinced democracy is not only about decision making. It is about co-creation and a feeling of ownership – where “culture” comes in.
Some years ago I had an exchange with two distinguished academics, Eric Olin Wright and Archon Fung, about their “Deepening Democracy” essay, later published in Politics and Society (my response, “Reconstructing Democracy,” is also on the Havens site).
They were interested in developing “transformative democratic strategies,” larger than local experiments or single issue movements. Drawing lessons from large scale examples which they called “empowered deliberative democracy,” from habitat conservation planning under the Endangered Species Act to participatory budget discussions in Brazil, they developed a model which could be adapted to schools.
They distilled three principles: Issues have a practical focus on specific, tangible problems; all involve ordinary people affected by the problems and officials close to them; all rely on deliberative development of problem solving. They noted three design features – decentralization of state decision making to local units; creation of formal linkages that connect local units to each other and to more central authorities; and ways to support and guide problem-solving efforts.
Introducing the Tom SenGupta Forum
Last March we announced the Sabo Center’s partnership with Changing the Norm of Society, a project conceived by Tom SenGupta, long time pharmacist and owner of Schneider Drug on University Avenue in Minneapolis, who convened hundreds of conversations on politics and public issues that took place after hours right in the aisles of the drug store. Today we are pleased to introduce the project under its new name, the Tom SenGupta Forum.
The project’s mission is to create inclusive places with opportunities for learning and sharing of ideas which inspire ordinary citizens to reclaim our moral compass and reshape our world. Planning is underway to open the Tom SenGupta Forum soon and the first topic will be the legacy of slavery and its impact on society today.
Learn more about Tom SenGupta
MinnPost column by Doug Grow: The Legend of Tom SenGupta
Star Tribune column: Beloved community leader to say goodbye to his independent drugstore
Star Tribune column: Philosopher pharmacist dreams of a memorial to the common man
Make a Gift to the Tom SenGupta Forum
To donate to the project by mail, send a check payable to Augsburg University to:
Sabo Center for Democracy and Citizenship, Tom SenGupta Forum
2211 Riverside Avenue, CB 10
Minneapolis, MN 55454
To receive e-mail updates about the Tom SenGupta Forum please send a message to sabocenter@augsburg.edu
You can eat processed meats and red meats, but can you digest cancer?
As a way to further reflect on their experience with Campus Cupboard, polish their communication skills, and explore new topics related to food and sustainability, Campus Cupboard volunteers will be publishing weekly blogs this fall. Check back each week for new musings from the students!
By: Oscar-Martinez-Armenta (’16)
The International Agency for Research on Cancer (IARC), an intergovernmental agency forming part of the World Health Organization (WHO), recently served us a mouthful. On Monday, October 26, the IARC reported that processed meats and red meats are linked to cancer.
After analyzing 800 scientific studies, the IARC categorized processed meats as a Group 1 Carcinogenic. Under this category, “there is enough evidence to conclude that it can cause cancer in humans.” Red meats were placed in Group 2A, which means that there is probable cause of cancer, but the evidence is inconclusive.
Processed meats are those altered through methods like salting, curing, and fermentation. Bacon, ham, and sausage are prime examples. Eating 50 grams per day of these meats can increase the risk of colorectal cancer by 18%. Continue reading “You can eat processed meats and red meats, but can you digest cancer?”
Educating, Organizing, and Thinking Democracy (pt. 2)
Education Week
Bridging Differences
http://blogs.edweek.org/edweek/Bridging-Differences/
by Mike Miller
In the final piece of the rich “Educating, Organizing, and Thinking Democracy” Education Week blog exchange between Deborah Meier and Harry Boyte, Deborah says about her work in New York City, “…[I]n the early 1990s we invented a possible answer [to how to do democratic education] that, alas, we were never able to test out…If we hadn’t been stopped by a new chancellor and a new state superintendent we’d have learned a lot.” Observing a similar experience in Boston, she writes of a similar democratic effort, “[T]hose in power seemed remarkably uninterested in this public solution, and preferred to put their money into charter chains or vouchers.” She notes a similar experience in 39 NYC high schools, “Again with relatively little attention. Amazing.”
She is, she says, “desperate” to broaden understanding of these efforts, presumably so they can be expanded upon in public schools systems. She notes one consequence when they aren’t, “Some of the young admirers of these efforts feel stymied and turn to opening ‘mom and pop’ small charters with more autonomy…” and she asks, “How can we break through the silence by making these public alternatives more visible before they die off as their autonomies are chipped away?”
Continue reading “Educating, Organizing, and Thinking Democracy (pt. 2)”
Educating, Organizing, and Thinking Democracy
Education Week
Bridging Differences
by Deborah Meier and Harry Boyte
Dear Harry and friends,
So what do I know from experience, observation and research about the essentials of schooling for democracy? I know that education which prepares the young to join and even surpass the adult world, where learning sticks with them, happens best (maybe only) when the novice is in the company of experts who accept the child as is and takes it for granted that she will become an expert over time. It requires that the adults demonstrate their expertise in action, and the novice can observe, ask questions, and try out new knowledge in a setting where he/she can fail without shame. That’s the setting children find themselves in at birth, with a ratio generally of several experts per novice.
What are the special features of such learning? The novice is accepted lovingly, is assumed to be able to become an expert (an adult), has many chances to observe and to experiment, and has good reason to trust the setting and the people there. Adults delight in children’s early mistakes because we can see the beginning of understanding and competence. We even cherish their mistakes.
Most rarely reach such a space again in life which rich and poor share. Continue reading “Educating, Organizing, and Thinking Democracy”
My Passion for New Adventures
As a way to further reflect on their experience with Campus Cupboard, polish their communication skills, and explore new topics related to food and sustainability, Campus Cupboard volunteers will be publishing weekly blogs this fall. Below, Malia kicks off the “Food and Sustainability Series” by exploring new food adventures. Check back each Monday for new musings from the students!
By Malia Thao (’16)
Living in a big and dynamic world, I have a strong passion to travel across the globe, for new adventures and to learn more about the various cultures out there. Food is always a big part of that learning.
Last semester, I was fortunate enough to studied abroad in two countries: El Salvador for a short term winter break, and South Korea for a semester long. Both of these international experiences were wonderful and awesome learning abroad experiences. The biggest highlight of everything was the authentic foods from these places. One of my favorite foods in El Salvador was Pupusa which is a thick tortilla bread stuffed with a bean paste. On the other side, my favorite food in South Korea was Kimbap and Dakbokki. Kimbap, is a steamed rice wrapped with all kinds of vegetables and Dakbokki is a spicy rice cake stew. Just thinking about these foods makes me really want to go back to visit El Salvador and South Korea. Continue reading “My Passion for New Adventures”
Biodiesel: Fueling an Open Mind
As a way to further reflect on their experience with Campus Cupboard, polish their communication skills, and explore new topics related to food and sustainability, Campus Cupboard volunteers will be publishing weekly blogs this fall. Below, Oscar kicks off the “Food and Sustainability Series” with a topic he has been interested in learning more about. Check back each Monday for new musings from the students!
By Oscar Martinez (’16)
Last year, Minnesota increased the mandate from a 5 percent minimal biodiesel blend (B5) in its diesel fuel supply to B10. The shift occurred because biodiesel has demonstrated substantial reduction in particulate and greenhouse gas (GHG) emissions. As the statue currently reads, Minnesota will be raising to B20 by 2018.
Biodiesel is a renewable, clean-burning substance made from oils and natural fats (e.g., soybean oil, and animal fats) that is reducing dependence of fossil fuels. If I was in the same mindset that I had been in three years ago and listened to these statements, I would be asking why the state is not aiming for higher biodiesel blends. Luckily (or maybe not), playing the scientist in college has opened my mind. Through lecture, lab research, and discussion, I have found that biodiesel and other renewable energy sources are not 100% practical. Continue reading “Biodiesel: Fueling an Open Mind”
Campus Kitchen Summer Update
It’s hard to believe summer is almost over – it feels like it just started for us! With a solid team of interns serving weekly meals, supporting the community garden, revamping our farmer’s markets, and teaching gardening and cooking classes, it was a busy but rewarding summer at the Campus Kitchen. We’re looking forward to keeping this momentum going into the school year… but before that happens, we finally have time to catch our breath and share what we’ve been up to for the past 3 months. Check out our summer updates below!
Food To Share
In addition to serving 60 packaged lunches to seniors in Phillips and Seward each week, we had a few special events at our Friday community dinners at Ebenezer Tower. Rhys led an “Easy Cooking & Eating” discussion with residents to share strategies on no-fuss healthy eating. Many thanks to The Campus Kitchens Project and AARP for sharing the curriculum and supporting these new senior outreach efforts! To celebrate Independence Day, we brought our most festive attire, some July 4th trivia, and pies graciously donated by Perkins Restaurant.
