I am a rural geographer and political ecologist with specialties in land and environmental management; (ex)urbanization; (rural) sustainability and tourism; wine, beer, and cider geographies (or what I like to call “fermented landscapes“); and agriculture, inclusive of urban, peri-urban, and “local”.
I am involved in a number of projects (independently, in collaboration, or as supervisor) related to environmental politics and management, rural change and sustainability, the definition and dynamics of the rural-urban interface, and the environmental, economic, and sociocultural implications of fermentation in both rural and urban places.
I advise students in the Master of Applied Geography, Master of Science in Geography, and PhD in Geography as well as Masters of Sustainability students at Texas State University. These students, and others whom I work with closely, are organized into the Myles Lab Group.
I teach courses at the undergraduate and graduate level at Texas State, including courses on: Environmental Management, Cultural and Political Ecology, Land Management, Managing Urbanization, Research Techniques and Design, Rural Sustainability, and the Geography of Food and Agriculture. I also lead an off-campus course every other summer to central Italy called “TXST to Tuscany”.
In addition, I serve on several internal (Texas State) committees (Collage of Liberal Arts Study Abroad Council and the university-wide Environment and Sustainability Committee) and volunteer in leadership roles with the American Association of Geographers, where I currently serve as the President of the Wine, Beer, Spirits Specialty Group (WBSSG).