Temporary Integration, Resilient Inequality: Race and Neighborhood Change in the Transition to Adulthood

This article focuses on neighborhood and geographic change arising with the first "selection" of an independent residential setting: the transition out of the family home. Data from two sources-the Project on Human Development in Chicago Neighborhoods, and the Panel Study of Income Dynamics-are used to provide complementary analyses of trajectories of change in geographic location and neighborhood racial and economic composition during young adulthood. Findings indicate that for young adults who originate in segregated urban areas and remain in such areas, the period of young adulthood is characterized by continuity in neighborhood conditions and persistent racial inequality from childhood to adulthood. For young adults who exit highly segregated urban areas, this period is characterized by a substantial leveling of racial inequality, with African Americans moving into less-poor, less-segregated neighborhoods. However, the trend toward racial equality in young adulthood is temporary, as the gaps between whites and blacks grow as the young adults move further into adulthood. Crucial to the reemergence of racial inequality in neighborhood environments is the process of "unselected" change, or change in neighborhood conditions that occurs around young adults after they move to a new neighborhood environment.     

Inter-Organizational Learning and Strategic Renewal in SMEs: Extending the 4I Framework

This article explores how mature SMEs which lack internal resources access external knowledge to facilitate strategic renewal. Organizational learning, in contrast to entrepreneurial learning, recognizes that owner-managers must distribute knowledge throughout the firm to achieve competitive benefits. Three case studies demonstrate how external ‘knowledge providers’ (customers, suppliers and educational institutions) help institutionalize ‘new’ knowledge. Initially, learning from inter-organizational relationships requires owner-managers to be proactive in accessing and extending appropriate inter-organizational relationships. Second, external organizations can play an active role by ‘intertwining’ knowledge to support the development of processes, systems and routines that distribute and institutionalize learning throughout the organization. The three cases have practical implications for owner-managers and add to academic knowledge via the extension of Crossan et al's 4I model of organizational learning.     

Competing nonprofit organizations also collaborate

Cooperation among voluntary organizations is examined from the perspective of an Israeli project in which local voluntary organizations formed a joint forum. An analysis of questionnaires filled in by members of nine such bodies (“roundtables”) shows that cooperation among voluntary organizations may be functional in nature and not necessarily based on common goals. The degree of independence of the organizations did not affect their cooperation, but it influenced the way they looked on the “convenor” (external change agent), who played an important role in the process of interorganizational cooperation. The authors show that competition and cooperation are not mutually exclusive among voluntary organizations.     

Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation

It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers preparing a recipe, and microbial contamination of the finished meals were compared. The results suggest that, while most consumers are knowledgeable about the importance of cross-contamination and heating in preventing the occurrence of foodborne illness, this knowledge is not necessarily translated into behavior. The adoption of habitual cooking practices may also be important. Potentially risky behaviors were, indeed, observed in the domestic food preparation environment. Eighteen of the participants made errors in food preparation that could potentially result in cross-contamination, and seven participants allowed raw meat juices to come in contact with the final meal. Using a tracer microorganism the log reduction as a result of consumer preparation was estimated at an average of log 4.1 cfu/salad. When combining these findings, it was found that cross-contamination errors were a good predictor for log reduction. Procedural food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative food safety knowledge (i.e., knowledge proffered after formal questioning). This suggests that motivation to prepare safe food was a better indicator of actual behavior than knowledge about food safety per se.