Major in Geography
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From deforestation to sustainable chicken farming, John Hite’s projects take wing
John Hite ’17 has used his double major in geography and Spanish at Clark University to work with communities in Mexico. From helping create more sustainable methods of raising chickens, to developing a policy brief to mitigate deforestation, he has lived up to Clark’s motto: “Challenge Convention, Change our World.” In between high school and Clark, Hite, of Royersford,…
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Clark geography students present research at AAG conference; faculty honored by alumni, peers
Twenty-one undergraduates and seven master’s degree students from Clark University Geography presented posters at the American Association of Geographers’ (AAG) annual meeting April 5-9 in Boston, and for many, the chance to explain research to peers and faculty from across the world marked a step into new territory. “This is my first time at AAG. It’s interesting that I’m presenting…
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Alumna, geographer and author Carolyn Finney shares research, personal journey
Distinguished writer, performer and cultural geographer Carolyn Finney didn’t hide her surprise and delight upon seeing her former Clark University professors among the small crowd gathered for Part II of the Graduate School of Geography Spring 2017 Colloquium series, on March 23. Finney, assistant professor of geography at the University of Kentucky, said she had not been on Clark’s…
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Professor Aoyama’s latest book investigates new paradigm for social innovation
Clark University Geography Professor Yuko Aoyama’s new book, “The Rise of the Hybrid Domain: Collaborative Governance for Social Innovation,” explores a new model of social innovation through which corporations, states, and civil society organizations develop common social agendas despite differences in their primary objectives. Aoyama wrote the book in collaboration with Professor Balaji Parthasarathy of the International Institute…
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Soul Proprietors: Alumni farmers plant seeds of social justice
Leah Penniman and Jonah Vitale-Wolff's Soul Fire Farm aims to change the face of farming
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David Prentice’s beef with burgers
See that hamburger on your plate? Juicy, blanketed with cheese, capped with onion, drenched with ketchup — at this moment, it probably looks like the most perfect thing in the world. How much do you think that hamburger cost? No, not the price you paid for it, but the cost to the environment to produce…