While sociologists and the public at large are increasingly interested in the life conditions of animals, conceptual and empirical development of the topic is limited. This paper seeks to further develop the sociological research on attitudes toward animal well-being. We build on insights from contemporary stratification theory to explain the nature of animal attitudes and their determinants. We also extend past work by examining a broader range of factors related to attitudes about animal wellbeing, focusing on place, other social structural factors, and individuals' unique animal-related experiences. Data are from a survey of over 4,000 Ohio residents conducted in 2002. We find that childhood experience has the greatest place-based effect on attitudes. Other findings highlight the importance of social structural factors, suggesting support for the ''underdog hypothesis.'' Women, people experiencing economic hardship, those with less education, younger and middle aged people, and blacks tend to be more concerned with animal well-being. Individualized, experiential variables are also important. Our results reflect the complexity of attitudes about animals and point to the need for greater sociological attention to factors left largely unexplored in previous studies, including childhood place-based factors, economic hardship, and individuals' unique animal-related experiences.

A community embeddedness perspective hypothesizes that nonmetropolitan localities high on entrepreneurial social infrastructure (ESI) are more successful at implementing economic development projects than those lacking ESI. ESI is a format for converting social capital into organizational forms that facilitate collective action. Logistic regression revealed that localities with projects were more likely to have an unbiased newspaper, multiple contributions by financial institutions to community projects, and more external linkages. Project communities place more emphasis'on citizen involvement through civic organizations than through local government. Community-based patterns of interactions and organization are associated with successful collective economic development action.Building on ideas about community embeddedness and collective action, this article addresses the relationship between entrepreneurial social infrastructure (ESI) and economic development. The central hypothesis is that communities and counties with more ESI are more likely to have successfully implemented a recent economic development project than localities lacking in ESI. The analysis is based upon a national random sample of nonmetropolitan places and counties.The concept of entrepreneurial social infrastructure was developed by the senior researchers] in order to better understand why some communities remain economically vital while others do not. Location factors (John Batie, and Norris 1988) and theories of leadership have not provided adequate explanations of community vitality. For instance, one careful evaluation of leadership training programs in Montana and Pennsylvania, using a quasi-experimental design, showed an increase in organizational membership and leadership roles for program graduates compared to a matched sample of nonparticipants in such programs (Cook, Howell, and Weir 1985). However, we found no studies that

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Chefs have been recognized as potentially important partners in efforts to promote local food systems. Drawing on the diffusion of innovation framework we (a) examine the characteristics of chefs and restaurants that have adopted local foods; (b) identified local food attributes valued by restaurants; (c) examine how restaurants function as opinion leaders promoting local foods; (d) explored network linkages between culinary and production organizations; and (e) finally, we consider some of the barriers to more widespread adoption of local foods in the culinary community. Analyzing quantitative and qualitative data collected from interviews with individuals from 71 restaurants, we compare and contrast restaurants that utilize relatively large amounts of locally-produced ingredients with restaurants using few, if any, local products. Results reveal that chefs are most interested in intrinsic food qualities, such as taste and freshness, and less interested in production standards. As opinion leaders, chefs utilize signage, wait staff, and cooking classes to promote local foods; however, the diffusion process across restaurants, and between restaurants and producers, is limited by network associations. Structural barriers such as distribution problems and lack of convenience were identified as limiting more widespread use of locally-grown foods. We offer several implications of this research for further work that seeks to engage chefs as opinion leaders who are important to building greater support for local food systems.

We posit a spatially explicit, county-level model of the hog production sector and estimate how numerous firm-specific, locality-specific, and spatial agglomeration factors affect the location, movement, and intensity of hog production within 15 key hog production states. Spatial agglomeration, urban encroachment, input availability, firm productivity, local economy, slaughter access, and regulatory stringency variables affect the sample regions' spatial organization. Analyses suggest that western states in the sample may shape hog production levels by wielding traditional business recruitment and retention tools (e.g., tax rates, environmental stringency) while Corn Belt states may shape hog production via nontraditional tools (e.g., land use controls). Copyright 2002, Oxford University Press.

The study of alternatives to conventional industrial agricultural production has intensified in recent years. While many types of alternative production systems, and the motivations of individuals to participate in them, have been studied, there are significant gaps in the literature. One such dearth is research on those participating in self-provisioning activities. This study begins to fill the gap by looking at the self-provisioning activity of home gardening using data from the 2008 Ohio Survey of Food, Agriculture, and Environmental Issues. Discerning who household gardeners are is important given the recent economic, cultural, and political climate of the United States. The results show that home gardening occurs throughout the state of Ohio at surprisingly high levels. Bivariate and multivariate analyses reveal several noteworthy associations between gardening and household characteristics, including spatial location, pro-environmental and economic hardship behaviors, and level of participation in localized food systems.

Consumers appear increasingly interested in how to engage in consumptive practices that lead to a more sustainable food and agricultural system. In this paper, we examine two possible consumptive pathways for achieving sustainability: the purchase of organic foods and/or the purchase of local foods. While there is some debate regarding the integrity and sustainability of organic versus locally produced foods, there is limited information examining the similarities or differences among consumers variably interested in one or the other attribute. Using data from a statewide survey of Ohio, USA, respondents and members of a food cooperative and an environmental and social responsibility organization, a typology is proposed and comparisons are made among different types of local and organic food consumers regarding their attitudes about food, agriculture and the environment. While a large proportion of the survey respondents expressed little or only modest interest in either local or organic foods, distinct groups of respondents interested in primarily the local attribute, primarily the organic attribute, and both attributes are identified. The results reveal similarities and differences across types with the profiles of each type of consumer contributing to a more nuanced view of supporters of these foods that can assist in production decisions, as well as purchasing and marketing decisions among retailers.