ALWAYS ON
“The Big Chill” Morning Coffee
'A group of friends reunite to join the funeral service for one of their housemates from their time in Ann Arbor. The film explores their personal and generational struggles and the changes that have occurred in their lives since'. The film was released in September 1983 with several performances receiving Academy Awards
Origins of Hospitality
Lee Mingwei -- Professor of Practice at the University of Chicago's Department of Visual Arts -- discusses hospitality and family history. One of his most well-known works is "The Dining Project," in which he invites strangers to share a meal with him in a gallery or museum setting. He has also been the recipient of numerous awards and honors, including a John D. and Catherine T. MacArthur Foundation Fellowship in 2020.
How to Clean Your Room
“Cleanliness becomes more important when godliness is unlikely.” -- P. J. O'Rourke
Pumpkins
Researchers and Extension Educators at Ohio State University work directly with local growers to get them the information they need to grow the best pumpkins possible.https://standardsmichigan.com/wp-admin/post.php?post=63974&action=edit#edit_timestamp
Quadrivium: Autumn
Educational settlements should be magical places. The stack informing the beauty of these "cities-within-cities" changes 100 to 1000 times per day globally. We monitor the action continuously to formulate response to public consultations. Topics appear on our CALENDAR and explored every day at 15:00 UTC.
Nourriture d’automne
Today we break down the catalog for food safety in education communities; with primary attention to consultations from private standard developing organizations and federal agencies charged with food safety. We do so with sensitivity to animals and plants and sustainability of the global food supply chain. Many school cafeterias are central fixtures in the local community food supply chain.
Fine Arts 300
"What art is, in reality, is this missing link, not the links which exist. It's not what you see that is art; art is the gap" -- Marcel Duchamp
Commercial Kitchens
Commercial kitchens are efficient food preparation operations and are heavily regulated. Along with professional-grade equipment and ample space there are rigorous cleaning protocols and inspections of high-temperature equipment and ventilation systems. Today we examine the Complete Monograph of recent gatherings and provide a link to the 2030 I-Code Development Calendar.
Bulletin Board
Curated list of open consultations and calls for information from state, federal and global agencies.