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Leaders often find themselves encumbered by many challenges. Because of these hurdles, leaders may lose sight of their holistic wellbeing. Wellbeing is a combination of the quality and cumulative effects of work, life, health, relationships, and community. Leaders with higher levels of wellbeing are likely to be more effective, productive, and foster quality relationships with followers. This practice paper details a guided meditation methodology that creates a safe space for leaders to remove mental distractions, reflect on their current state of wellbeing, and develop increased levels of self-awareness. Results to date indicate learners have responded positively to the guided meditation process and have sustained the practice of introspection. Recommendations and implications are discussed.

This study examined the use of five servant leadership dimensions including altruistic calling, emotional healing, wisdom, persuasive mapping, and organizational stewardship by male and female servant leaders. Staff members (368) employed in county government offices across a Midwestern state were sampled using the Servant Leadership Questionnaire and a series of demographic questions. Results indicated males and females equally and effectively utilized both communal and agentic servant leadership dimensions. These findings contest prevailing gender role stereotypes in leadership.

This practice paper describes the development and implementation of a senior capstone course for communication and leadership development for undergraduate students. The resulting course is a unique combination of experiential skill development and career preparation. The success of this course provides students with an important and meaningful culmination of their undergraduate experiences.

Web-based resources are increasing both in number and conventionality. In particular, blogs have become a popular method for self-expression. Educators have been encouraged to utilize blogs in the classroom. This paper presents a model for effectively using blogs in the leadership classroom to enhance critical thinking capacity and provide leadership students with more effective reflection opportunities.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

Such reports as reach us go to prove that few, if any, attacks on library finances, such as are usually frequent in the municipal budgetting month of February, have been made this year; and that in spite of the fact that local rates have risen to an unprecedented extent throughout the Kingdom. This is our general impression, although librarians are somewhat reticent upon the matter. Last year we appealed for information as to reductions and retrenchments, but received little response; it appeared that the matter was not sufficiently interesting to librarians to make them express their views or state their experiences concerning it. Library finance is in spite of that a vital matter to us all, and the primary need in connexion therewith is accurate information. We therefore venture to repeat our request for news of the kind. It will be used with discretion.

The concerns that implementing a new structured innovation with increased oversight may lead to reduced job autonomy and poorer work attitudes. These concerns have been cited as a barrier to evidence-based treatment (EBT) implementation. However, previous research found lower turnover among child welfare providers implementing an EBT with fidelity monitoring compared to those administering services as usual (SAU). The authors hypothesized that changes in job autonomy, job satisfaction, and organizational commitment would be no worse among providers in EBT conditions and fidelity monitoring conditions compared to SAU and no monitoring conditions.

Survey data were collected from 208 service providers over four waves at six month intervals as part of a 2 (EBT vs SAU) by 2 (fidelity monitoring vs no monitoring) hybrid effectiveness-implementation trial. Superiority testing was conducted to determine whether there were significant differences over time on the outcomes as a function of experimental condition. Non-inferiority testing examined whether the EBT condition is not inferior to SAU and monitoring not inferior to no monitoring on the outcomes.

No evidence of superiority was found for any conditions over time on the outcomes. Non-inferiority testing indicates EBT is not inferior to SAU and monitoring is not inferior to no monitoring on the outcomes.

This study provide empirical quantitative data regarding job attitudes and job autonomy perceptions over time following EBT implementation. In light of the current findings, concerns regarding the impact of EBT implementation on provider job perceptions should be minimized.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

One of the commonest excuses put forward in defence of the practice of treating milk, butter, meat, and other foods with ‘preservative’ drugs no longer possesses even the appearance of validity. Several of the large railway companies are adding refrigerator vans in considerable numbers to their rolling‐stock, and this fact should make it no longer possible for defendants to plead that the necessity of sending food‐products a long distance by rail involves the necessity of mixing preservative chemicals with them. Although the excuse referred to will not bear examination, it is a very specious one, and in those instances where evidence has not been brought forward to refute it, it has produced some effect on the minds of magistrates and others. It cannot be too often pointed out that such substances as boracic acid, salicylic acid, and formaldehyde are dangerous drugs, and that their unacknowledged presence in articles of food constitutes a serious danger to the public. Such substances are not foods, and are not natural constituents of any food. In most instances they are purposely introduced into food‐products to avoid the expense attending the proper production, preparation, and distribution of the food, or to conceal the inferior quality of an article by masking the signs of commencing decomposition or incipient putrefaction, and thus to enable a dishonest producer or vendor to palm off as fresh and wholesome an article which may be not only of bad quality, but absolutely dangerous to the consumer. The use of these substances, in any quantity whatsoever, and the sale of articles containing them, without the fullest and clearest disclosure of their presence, is as gross and as dangerous a form of adulteration as any which has at any time been exposed. In no single instance can it be shown that these drugs are, to quote the words of the Act of 1875, matters or ingredients “required for the preparation or production of a food as an article of commerce,” nor, of course, can it be contended that such substances are “extraneous matters with which the food is unavoidably mixed during the process of collection or preparation.” In reality, even under our inadequate and unsatisfactory adulteration laws, through which the proverbial coach‐and‐four can be so easily driven in so many directions, there ought to be no loophole of escape for the deliberate and dishonest drugger of foods. While the presence of preservative chemicals in any quantity whatever in articles of food constitutes adulteration, wherever the quantity is sufficient to allow the production of the specific “preservative” effect of the substance added, that fact alone is enough to make the food so drugged a food which must be regarded as injurious to the health of the consumer—in view of the inhibitory effect which, by its very nature, the antiseptic must produce on the process of digestion. To our knowledge the food market in this country is flooded with all sorts of inferior food‐products which are rarely dealt with under the Adulteration Acts, and which are loaded with so‐called preservatives. There will be no adequate protection for the public against the consumption of this injurious rubbish until the consumer sees the advantage of insisting upon an authoritative and permanent guarantee of quality with his goods, and until manufacturers of the better class at length find it to be a necessity for their continued prosperity that they should supply, apart entirely from their own statements, an independent and powerful guarantee of this kind.

Fashion designers in South Africa remain ambivalent in embracing sustainable fashion. This study examines the role of neutralisation techniques on attitude towards sustainable fashion. The study was conducted in South Africa, an emerging market known for water scarcity and pollution emanating from the textile industry.

A structured questionnaire was used to collect cross-sectional data from a sample of 590 fashion designers using a web-based online survey. Study constructs were drawn from the neutralisation theory and theory of planned behaviour.

Standard multiple regression analysis results identified denial of injury, appeal to higher loyalties and external locus of control as the major rationalisation techniques influencing South African designers' negative attitudes towards sustainable fashion.

Research was conducted in South Africa where the concept of sustainable fashion is still at developmental stages. The generalisation of the study findings may be enhanced by extending the study to other markets with a fully developed market for sustainable fashion.

The study results underscore the necessity of reducing social, structural and institutional barriers associated with the adoption of sustainable fashion. This study provides input towards efforts to develop attitude change strategies to stimulate designers to embrace sustainable fashion.

The research study contributes to theory, practice and future research.