Telecommunications Service Point

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Telecommunications Service Point

March 28, 2026
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Today we get down in the weeds to examine the point of common coupling between a building and a telecommunication service provider.  In many cases the TSP is the university itself.

TIA-758-C (2021) Customer-Owned Outside Plant Telecommunications Infrastructure Standard. Covers direct-buried cable, conduit systems, duct banks, handholes, manholes, burial depths, warning tape, backfill, and route planning. → Includes minimum bend radii, pulling tensions, separation from power, and environmental protection.  Applies to copper, coaxial, and optical fiber in underground pathways.
TIA-590-B (2015) Standard for Physical Location and Protection of Below-Ground Fiber Optic Cable Plant.  Focuses on fiber optic underground protection. → Specifies burial depths, marker tape, locator wires, armored vs. non-armored cable, and risk mitigation (e.g., flood zones).

 

Higher education settlements often require a more diverse approach to designing and implementing ICT systems than that of a typical commercial building.  First of all, educational settlements are frequently one building. That means not only does the ICT infrastructure need to meet the varying demands of a specific building, but multiple buildings must all be integrated into one cohesive design.

In an environment of providing multifunctional spaces within one building, it is common to find a combination of commercial, industrial, data center, health care and entertainment environments within just a few buildings; hence our preference for the word “settlements” over the more widely used word “campus”.

TIA Standards

ANSI/TIA-568-C series: Telecommunications Cabling Standards.  Specifies the requirements for various aspects of structured cabling systems, including cabling components, installation, and testing.

TIA-569-B: Telecommunications Pathways and Spaces.  Provides guidelines for the design and installation of pathways and spaces for telecommunications cabling.

TIA-606-B: Administration Standard for Commercial Telecommunications Infrastructure.  Specifies administration practices for the telecommunications infrastructure of commercial buildings.

Our inquiry cuts across the catalogs of several other standards developers:

NEC (National Electrical Code).  NEC Article 800 specifically addresses the installation of communications circuits and equipment.

ISO/IEC 11801: Information technology — Generic cabling for customer premises.  Defines generic telecommunications cabling systems (structured cabling) used for various services, including voice and data.

IEEE 802.3: Ethernet Standards. Defines standards for Ethernet networks, which are commonly used for data communication in buildings.

UL 497: Protectors for Paired Conductor Communications Circuits. Addresses requirements for protectors used to safeguard communications circuits from overvoltage events.

GR-1089-CORE: Electromagnetic Compatibility and Electrical Safety. Published by Telcordia (now part of Ericsson), this standard provides requirements for the electromagnetic compatibility and electrical safety of telecommunications equipment.

FCC Part 68: Connection of Terminal Equipment to the Telephone Network. Outlines the technical requirements for connecting terminal equipment to the public switched telephone network in the United States.

Local building codes and regulations also include requirements for the installation of telecommunication service equipment.

Last update: October 12, 2019

All school districts, colleges, universities and university-affiliated health care systems have significant product, system, firmware and labor resources allocated toward ICT.   Risk management departments are attentive to cybersecurity issues.   All school districts, colleges, universities and university-affiliated health care systems have significant product, system, firmware and labor resources allocated toward ICT.

The Building Industry Consulting Service International (BICSI) is a professional association supporting the advancement of the ICT community.   This community is roughly divided between experts who deal with “outside-plant” systems and “building premise” systems on either side of the ICT demarcation point.   BICSI standards cover the wired and wireless spectrum of voice, data, electronic safety & security, project management and audio & video technologies.  Its work is divided among several committees:

BICSI Standards Program Technical Subcommittees

BICSI International Standards Program

BICSI has released for public review a new consensus document that supports education industry ICT enterprises:  BICSI N1 – Installation Practices for Telecommunications and ICT Cabling and Related Cabling Infrastructure.    You may obtain a free electronic copy from: standards@bicsi.org; Jeff Silveira, (813) 903-4712, jsilveira@bicsi.org.

Comments are due November 19th.

 

You may send comments directly to Jeff (with copy to psa@ansi.org).   This commenting opportunity will be referred to IEEE SCC-18 and the IEEE Education & Healthcare Facilities Committee which meets 4 times monthly in American and European time zones and will meet today.  CLICK HERE for login information.

Issue: [18-191]

Category: Telecommunications, Electrical, #SmartCampus

Colleagues: Mike Anthony, Jim Harvey, Michael Hiler

Readings:

What is Grounding and Bonding for Telecommunication Systems?

 

 

Adhiyamaan College of Engineering

 

 

 

 

 

 

 

 

Stella

March 27, 2026
mike@standardsmichigan.com
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Gallery: Doctoral Dissertations, et al

March 27, 2026
mike@standardsmichigan.com

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Sketchy:

Dr. Jill Jacobs-Biden: Student Retention at the Community College: Meeting Student’s Needs

Michelle Obama: Princeton-Educated Blacks and the Black Community

Dr. Claudine Gay: Taking charge: Black electoral success and the redefinition of American politics

Ibram X. Kendi (Henry Rogers):  The Black Campus Movement: An Afrocentric Narrative History of the Struggle to Diversify Higher Education, 1965-1972

Hilary Clinton: There is Only the Fight…

Not Sketchy:

Martin Luther King, Jr.: A Comparison of the Conceptions of God in the Thinking of Paul Tillich and Henry Nelson Wieman

John Kennedy: Appeasement at Munich

Janet Yellen: Employment, Output and Capital Accumulation in an Open Economy: A Disequilibrium Approach.

John Nash: Non-Cooperative Games

Reflections / John Nash

Alma Adams (D-NC, US House)

Multicultural attitudes and teacher performance in art classrooms in the southwestern city schools of Franklin County /

Jamaal Bowman (D-NY, US House, until 2024)
“Community Schools: The Perceptions and Practices that Foster Broad-Based Collaboration among Leaders within the Community School.”
Raphael Warnock (D-GA, US Senate)
“Churchmen, Church Martyrs: The Activist Ecclesiologies of Dietrich Bonhoeffer and Martin Luther King, Jr.”
John Walsh (former Democratic US Senator, Montana)

 

 

“The Crisis in Higher Ed & Why Universities Still Matter”

Spoon University was founded in 2013 by Northwestern University students Mackenzie Barth and Sarah Adler. While living in their first off-campus apartment, the duo realized they lacked basic cooking skills and decided to create an accessible food resource for college students. Starting as a campus magazine and website, it quickly expanded to over 100 U.S. schools, empowering 3,000+ student contributors to share recipes, reviews, and tips on everything from dorm hacks to trends.

Rhubarb Strawberry Pie

March 26, 2026
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Recipe

A dessert  popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust.

In the United States, often a lattice-style upper crust is used.  This pie is a traditional dessert in the United States. It is part of New England cuisine.  Rhubarb has long been a popular choice for pies in the Great Plains region and the Michigan Great Lakes Region, where fruits were not always readily available in the spring

Related

University of Missouri: Plant rhubarb, the pie plant, in March

University of Nebraska: Rhubarb Cream Pie

TU Dublin: Rhubarb Pie Using Sweet Shortbread Pastry

Strawberries

Kitchens 200

Food Safety

Thomas’s Battersea

March 26, 2026
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Cacennau y Cymry

March 26, 2026
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A traditional Welsh pastry similar to scones or griddle cakes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Standards Agency Wales

 

 

 

 

 

 

 

 

 

Welsh Cakes in Glyntaff – Random Acts of Kindness Week

Student Life at the University of South Wales

Recipe (English):

Ingredients: Traditional Welsh cakes are made from basic ingredients including flour, butter, sugar, eggs, and sometimes dried fruit such as currants or raisins. The ingredients are mixed together to form a dough, which is then rolled out and cut into rounds before being cooked on a griddle or bakestone.

Cooking Method: Welsh cakes are typically cooked on a griddle or bakestone, which gives them a slightly crispy exterior while remaining soft and tender on the inside. They are cooked in batches and flipped halfway through to ensure even cooking.

Variations: While the basic recipe for Welsh cakes remains relatively consistent, there are variations in flavor and texture across different regions and families. Some recipes may include additional ingredients such as spices (e.g., cinnamon or nutmeg) or flavorings (e.g., vanilla extract).

Occasions: Welsh cakes are enjoyed year-round but are particularly associated with special occasions and holidays in Wales, such as St. David’s Day (the national day of Wales) or traditional tea times. They are often served warm with a sprinkle of sugar or a spread of butter.

“Resipî (Welsh):

Cyfansoddiadau: Mae cacennau Cymreig traddodiadol yn cael eu gwneud o bethau sylfaenol gan gynnwys blawd, menyn, siwgr, wyau, ac weithiau ffrwythau sych fel llygaid neu rysáit. Mae’r cyfansoddiadau’n cael eu cymysgu gyda’i gilydd i greu cwrel, yna’n ei ymlwybro ac yn ei dorri’n gronynnau cyn cael ei goginio ar griw neu farwydd bobi.

Dull Coginio: Fel arfer, coginir cacennau Cymreig ar griw neu farwydd bobi, sy’n rhoi arnynt allanol ychydig o grisial tra maent yn parhau’n feddal ac yn drwchus yn y tu mewn. Maent yn cael eu coginio mewn loti a’u troi hanner ffordd drwy i sicrhau coginio cyson.

Amrywiadau: Er bod y resipî sylfaenol ar gyfer cacennau Cymreig yn parhau’n gymharol gyson, ceir amrywiadau mewn blas a thestun ar draws gwahanol rannau a theuluoedd. Gall rhai resipî gynnwys cyfansoddiadau ychwanegol fel sur (e.e., sinamon neu nythwydd) neu flasurau (e.e., ekstrac fansila).

Digwyddiadau: Mae pobl yn mwynhau cacennau Cymreig drwy gydol y flwyddyn, ond maent yn arbennig o gysylltiedig â digwyddiadau arbennig ac ar wyliau yng Nghymru, megis Dydd Gŵyl Dewi (diwrnod cenedlaethol Cymru) neu amserau te traddodiadol. Yn aml maent yn cael eu gweini’n gynnes gyda phwdin o siwgr neu sgrws o fetys.”

Coffee & Tea Standards

English Fry Up

March 25, 2026
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The Full English Breakfast, or “fry-up,” originated in the Victorian era (1830s–1900s) as a hearty meal for the rural gentry and emerging industrial working class in Britain. It combined affordable, energy-dense ingredients—butter-fried eggs, back bacon, sausages, fried bread, tomatoes, mushrooms, baked beans, and black pudding—designed to fuel long days of manual labor or fox-hunting. By the Edwardian period it had become a symbol of British identity and was served in hotels and boarding houses to travelers.
§
In the United States, the fry-up arrived on college campuses primarily after World War II via two routes: British faculty and students at elite universities (Oxford-Cambridge exchanges, Rhodes Scholars) and the 1960s–70s “British Invasion” cultural wave. Dining halls at places like Yale, Harvard, and certain Ivy League-adjacent schools began offering weekend “English breakfasts” as novelty brunches. The tradition stuck hardest at boarding schools and liberal-arts colleges with strong Anglophile traditions (e.g., Choate, St. Paul’s, Middlebury, Kenyon).
§
By the 1980s–90s, beans on toast and proper rashers of back bacon became hangover cures at off-campus houses, cementing the fry-up as a once-a-semester ritual rather than daily fare.

 

English Breakfast for Each Day of the Week

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Relata:

[SCRIBD] Y6 Breakfast Food Technology Workbook

 

Pink Squirrel

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Alcohol & Other Drugs | Duke Community Standard

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March 24, 2026
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Broadcast Club • United States Air Force Academy

 

American Highschoolers try REAL British food for the first time!

March 23, 2026
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In today’s episode we visited an American High school to see what they think of British Comfort Food! — Josh & Ollie @JOLLY

Approximately 80–85% of the USA’s founding stock (the European-descended population that established the country by the late 18th century) originated from the nations of the United Kingdom/British Isles — primarily England, with significant contributions from Scotland (including Ulster Scots/Scots-Irish), Wales, and Ireland (then under British rule).

This figure is based on the 1790 U.S. Census and scholarly estimates. Among the roughly 3.2 million European Americans at that time:

  • English and Welsh: ~60–64%
  • Scottish (direct and Scots-Irish): ~15–16%
  • Irish (mostly Protestant): ~5–6%
  • Total from British Isles/UK nations: ~80–86%

When leaving the large coastal cities aside, the share becomes even higher — often 85–95%+ in rural, interior, and non-coastal regions (New England countryside, Appalachian backcountry, Southern Piedmont, etc.). These areas were overwhelmingly settled by English, Scots-Irish, and other British Isles groups, who shaped much of early American culture, law, and westward expansion.

The remainder of the white population was mainly German (~9%), Dutch (~3%), and smaller groups. The founding stock refers to the colonial-era core population (pre- and around 1790) and their descendants, not later immigration waves.

British High Schoolers Try American Fried Chicken, Biscuits & Sausage Gravy

By contrast, non-coastal, rural, and interior regions –Great Lakes Midwest, Mountain and High Plain Heartland, New England countryside, Appalachian backcountry, Southern Piedmont — were overwhelmingly British in founding stock:

  • New England states routinely showed 93–96% English ancestry (e.g., Connecticut ~96%).
  • Scots-Irish settlers dominated the Appalachian interior and backcountry South, forming a major cultural stream distinct from coastal planter elites.
  • Pennsylvania was an outlier with more Germans, but this was concentrated in certain counties rather than uniformly coastal.
  • Western Michigan was the destination for Dutch expats who were driven out of New York City boroughs.
  • Upper Peninsula Michigan drew Baltic/Hanseatic populations from Scandinavia

Excluding the large coastal cities therefore makes the UK-origin share even higher — often 85–95%+ in the rural/interior “heartland” founding population. These interior groups (English Puritans/Yankees, Scots-Irish borderers, etc.) were the primary expanders westward and shaped much of early American culture, law, and demographics outside the ports.

In the American experiment, race has proven to be the one constant that outlasts ideology, economics, and time itself.  Understanding our roots and our branches is made easier through food.

The Student Version of an English Breakfast

 

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