Filtering by: “24_Wed_17”

What Are Mental Illnesses?
Apr
17

What Are Mental Illnesses?

  • South Burlington Public Library, Board Room (map)
  • Google Calendar ICS

What makes some conditions “illnesses”? What distinguishes “mental” illnesses from “physical” illnesses? Should mental illnesses be considered “brain disorders”? Join us for a discussion of these and other challenging and important questions in the philosophy of psychiatry.

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Unpacking Special Education: Exploring Its Role and Effects on Signing Deaf Students
Apr
17

Unpacking Special Education: Exploring Its Role and Effects on Signing Deaf Students

Join John Pirone and Kristabel Stark for a conversation about deafness and special ed. We will open by sharing our insights and professional experiences related to special education in an informal manner. Following that, we'll encourage attendees to contribute their own perspectives. The session will then transition into a facilitated discussion focusing on two different question sets: one centered on theoretical and philosophical aspects and the other on practical applications.

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Child Poverty is a Policy Choice
Apr
17

Child Poverty is a Policy Choice

Nikhil Goyal, sociologist and former senior policy advisor for Senator Bernie Sanders, joins Donald Tinney, a veteran high school English teacher and President of the Vermont branch of the National Education Association, to discuss Goyal's new book, "Live to See the Day: Coming of Age in American Poverty," which was named A Best Book of 2023 by The New Yorker. Last year, child poverty more than doubled in the United States, the largest single-year increase on record. Goyal and Tinney will discuss the crisis of child poverty, the implications for public education, and what we can do to address these inequalities.

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What Happens in a Climate Kitchen?
Apr
17

What Happens in a Climate Kitchen?

  • Marsh Life Sciences Building, UVM Food Lab, Rm 231 (map)
  • Google Calendar ICS

In the Climate Kitchen, we are comfortable with ideas and things and actions that might not ever work out. Or they just might. Delicious food emerges from unexpected sources – insects, invasive species - or with new techniques – dehydrators, Instapots. Or cool new ways to compost the less delicious food and then use the compost. Or experiments on new (hybrid mung beans?) or old (buckwheat?) foods are designed and tested. Or something that we have yet to imagine. What do you think are the kitchens of the future? What do you think should happen in them? We will talk and taste our way to some ideas, in collaboration and in conversation.

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