Monthly Archives: May 2010

Bibliophile’s Book Find: The Revolutionary War You Didn’t Learn About in High School

In light of Memorial Day next week, Marion Slack, Wonder Woman of Reference Librarians, suggested that I blog about one of the new history resources that we just added to the Reference Collection. I am pleased to introduce you to The Guide to the American Revolutionary War In Canada and New England: Battles Raids and Skirmishes, by Norman Desmarais, a historical reenactor and librarian at Providence College. This book was published in 2009 by Busca, Inc. in Ithaca, New York.

The unique and stimulating subject matter of this book covers the lesser known battles that were fought during the Revolutionary War. Each chapter is dedicated to a particular New England state, or Canada. These chapters are then subdivided by town or region. As an example of what the reader could find in this book, page 111 offers the first-hand account of a 19 year old Connecticut Governor’s son who witnessed events in Boston during June 1775, just before George Washington took command of the Continental Army. The young man stated, “The entire army, if it deserved the name, was but an assemblage of brave, enthusiastic, undisciplined country lads; the officers in general, quite as ignorant of military life as the troops, excepting a few elderly men, who had seen some irregular service among the provincials…”. I found this to be a surprising portrait of the army that eventually won the war! In the chapter dedicated to New Hampshire, on pages 68-69, the reader will find a description of the residents of Portsmouth, who were hassled for months by the crew of the British HMS Scarborough. The fed up townspeople decided to drag the boat out of the water, carry it through the streets and threatened to set it on fire. One tidbit of information that I found particularly interesting in the Preface is the fact that a soldier’s weekly ration of food generally consisted of 7 pounds of beef or 4 pounds of pork, 7 pounds of bread or 7 pounds of flour to make bread, 3 pints of beans or peas, ½ pound rice and ¼ pound butter. The soldiers rarely received this amount of food, and therefore civilians often hid their cattle from being stolen from hungry soldiers (xvi). Aside from interesting, unfamiliar facts and stories from the Revolutionary War, this book also features a concise, yet informative introduction to the events that led to the start of the war. There are also several maps and photographs that show locations, buildings, monuments, boats and other objects that played a role in the war. The author also included recommendations for several websites, museums, historical societies, as well as an extensive bibliography that the reader may use to find further information on a particular area or event.

This book can be found in the Reference Room, Room 118 of the Library. The call number for this book is Ref E 230.5 N3 .D47 2009. It is shelved in the “New Reference Books” section. If you have any questions about this or any other resource, contact a Reference Librarian in person, by phone at 508-626-4654, by email at or IM at fscrefdesk. If you would like to suggest a treasure in the library’s Reference Room, please email me at


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Library Resources: Modern Drama

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Nutrition Sources

From our guest student blogger Allison Johnson:

John C. Stalker Institute of Food and Nutrition

Your source for nutritious learning and more…available at

The John C. Stalker Institute of Food and Nutrition(JSI) a partnership between the Massachusetts Department of Secondary and Elementary Education and Framingham State College, is the leader in child nutrition training in the Commonwealth of MA. With a mission to improve the nutrition and wellness environment in our schools, JSI offers a variety of professional development opportunities for school foodservice workers, educators and other school professionals; included are workshops, certificate programs, continuing education course, and online courses. The JSI web site provides schools with a central location to locate educational resources on child nutrition and wellness. Three popular resources include The A List, JSI Resource Center and Wellness Symposium Resources.

The Resources

The A List 

 Created for use by school foodservice personnel to help improve the nutritional quality of school food ala cart options, the A list consists of “A-cepptable  vending and snack food items that meet the Massachusetts a La Carte Food and Beverage Standards to Promote a Healthy School Environment  established by MA Action for Healthy Kids.  

 JSI Resource Center

The JSI Resource Center utilizes the social bookmarking site Delicious, where hundreds of credible, up-to-date online resources related to child nutrition and wellness have been organized to make it easy to find online resources. Navigate through the categories, aka tags, which include lessons, nutrition education, physical activity, obesity, special diets and many more.

  Wellness Symposium Resources

Videos from the April 2009 Wellness Symposium are available to view online and are intended to promote and encourage wellness in schools.  Resources from the Wellness Symposium are also available on this portion of the JSI web site.

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Social Media in Higher Education: Resources

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Bibliophile’s Book Find : Sun, Sand and Ecology

As the Spring 2010 semester closes at FSC, I’m sure that many of you are starting to plan trips to one of the many beaches along the Atlantic Coast. This year, before your trip, stop by the Reference Room of the Library to read through one of our newest additions to the collection – A Naturalist’s Guide to the Atlantic Seashore: Beach Ecology from the Gulf of Maine to Cape Hatteras. Published in 2008 by Globe Pequot Press, this book was written by Scott W. Shumway who is a biology professor at Wheaton College.

A Naturalist’s Guide to the Atlantic Seashore offers information about the various ecosystems that are found along the coastal region of the Atlantic Ocean, from the Gulf of Maine to Cape Hatteras. This book includes descriptions of habitats found along the coast, as well as plant and animal species that are found in there. A major portion of the guide is divided into chapters dedicated to these habitats, including rocky shores, sandy beaches, sand dunes, estuaries, salt marshes, tidal flats, seagrass meadows and the open ocean. Are you planning to go near Barnstable on the Cape this summer? Read pages 135 – 158, and you can learn about the plants and animals you’ll see in the marshes there, including Marsh Heather, fiddler crabs, Coffee Bean Snails and “no-see-ums”. Did you know that Deer Ticks are commonly found in thickets among beach dunes (pg. 104)? Did you know that the world’s second largest species of shark, the Basking Shark, can grow up to 40 feet, and that they can be seen at the Atlantic’s surface during the summer months (pg. 196)? Shumway has written this guide in a style that is both informative and entertaining. There are several sections in each chapter that are dedicated to interesting facts and environmental issues, such as shorebird protection, alien species that have invaded or integrated into the habitats, and a short history of the whaling industry and whale conservation in New England. There are also over 300 beautiful color photographs that depict life along the Atlantic coast included in this guide.

You can find this book in the Reference Room on the first floor of the Library. The call number is QH 541.5 S35 S527 2008. It is shelved in the “New Reference Books” section.

If you have any questions about this or any other resource, contact a Reference Librarian in person, by phone at 508-626-4654, by email at or IM at fscrefdesk. If you would like to suggest a treasure in the library’s Reference Room, please email me at

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Food and Nutrition Resources Uncovered!

From our guest blogger Denise Courtney:

Do you have questions about how to eat healthier, train better or just want make sense of food labels in the grocery store?  Maybe you are thinking about majoring in nutrition and want to see projects created by the Food and Nutrition students at Framingham State College (FSC)?

Well, the Food and Nutrition program at FSC has got just the web site for you:

FSC Student Produced Nutrition Resources

This web page provides resources from three different projects completed by students in the Food and Nutrition program at FSC.  Take a look at what you will find:

  • Pediatric Nutrition Fact Sheets: These handouts are easy to read child nutrition education sheets . Topics include Fueling Families with Power Foods, Going Vegetarian, Omega 3’s and much more.
  • Cultural and Food Connections: The information on these pages was developed for nutrition and other health/educational professionals working to improve the health of individuals and families with ties to their cultural roots. They can also provide you with some practical information if you are going to attend a holiday or share a meal with friends of a different culture.
  • Nutrition Websites: These web sites were made by students and cover a variety of different topics. They also have links to other reliable websites where you can get more information.

Finding credible nutrition information on the Internet can be overwhelming, but hopefully you will find these nutrition resources are to easy to understand as well as useful. Now that you have found them…ENJOY!

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Meet our guest blogger: Allison!

I am Allison Johnson, a Graduate Student in Food and Nutrition at Framingham State College. My concentrations are in Media & Technology and School Foodservice and Nutrition Education. I plan to work in school foodservice helping to provide nutrition education and improve nutrition in schools.

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