At least a dozen classes in humanities, social sciences and management have engaged in collaborative community-based research and field trips through the Field Station.
These have led to many positive outcomes, including a documentary on the Fire History Museum in Shamokin, a block captain program, studies on community revitalization, a study on the history of coal mining in the area, assistance with strategic planning and a study of regional food availability.
Faculty Research and Projects
Faculty-led research projects have included:
- Development of the Fire History Museum in Shamokin, led by Professor Carl Milofsky, sociology & anthropology.
- A book project focusing on community politics and identity in the coal region by Professor Jennifer Silva, sociology & anthropology.
- A documentary on coal country churches for the Stories of the Susquehanna Valley series by Professor Alf Siewers, English, in collaboration with WVIA (the PBS and NPR affiliate for Northeastern Pennsylvania).
Students engage with coal region communities through coursework, independent research with faculty mentorship, and by working as interns or faculty research assistants.
They have digitized archives, researched historical immigrant experiences, conducted youth summer camp assessments, created digital tours of monuments, developed health needs questionnaires and explored options for creating a reading garden next to the Mount Carmel Public Library.
Bucknell Athletics and the Catholic Campus Ministry have worked through the Field Station to provide service opportunities for students. They have hosted youth swim clinics, conducted a food drive, streamlined a food bank's operations, partnered with a summer camp and helped to prepare a space for the local historical society.
Through Bucknell's Small Business Development Center, entrepreneurs have access to free, confidential consulting, training workshops and other resources that encourage businesses in the region.
One of the group's successes has been the Mount Carmel-based Soupie Brothers. The company produces and sells a dry-cured meat made with a family recipe that originated in Isca, a small village in Italy.