Highlandtown Community Association / US Congressional High School Art Competition / Click on image to see entries from all 50 states
The U.S. Department of Energy (DOE) has reviewed the 2018 edition of the International Energy Conservation Code and determined the updated edition would improve energy efficiency in buildings subject to the code compared to the 2015 edition. First. free access to the 2018 edition is linked below:
DOE analysis indicates that buildings meeting the 2018 IECC (as compared with buildings meeting the 2015 IECC) would result in national site energy savings of 1.68 percent, national source energy savings of 1.91 percent, and national energy cost savings of approximately 1.97 percent of residential building energy consumption. Many colleges and universities have real assets that are classified as residential.
Upon publication of this affirmative determination, each State is required by statute to certify that it has reviewed the provisions of its residential building code regarding energy efficiency, and made a determination as to whether to update its code to meet or exceed the 2018 IECC. Additionally, this notice provides guidance on state code review processes and associated certifications.
Public consultation closes December 10, 2021
We maintain this topic on our periodic Energy and E Pluribus Unum (State) colloquia. See our CALENDAR for the next online meeting; open to everyone.
Click on image for list of state status tabulation.
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
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 schools are the communal cafeterias for the communities that own and operate them and run at commercial scale.
We prepare responses to public consultations released by standards developing organizations which, in many cases, have significant conformance enterprises. Core titles are published by the ANSI accredited organizations listed below:
The ASHRAE catalog is the most cross-cutting and fastest moving catalog in the land. If you claim ownership of the United States energy domain you pretty much capture everything related campus safety and sustainability. Best to deal with it on a day-by-day basis as we usually do according to daily topics shown on our CALENDAR.
Association for Packaging and Processing Technologies
National Electrical Safety Code (Our particular interest lies in the safety and reliability of off-campus agricultural and research facilities that receive power from regulated utilities)
Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
Commercial Powered Food Preparation Equipment
Manufacturers are required to meet the NEC and CEC electrical codes to have their food equipment sold and used in the United States and Canada. Watch our video for more details. pic.twitter.com/d0vUf4zUl2
Food safety and sustainability standards populate are of the largest domains we track so if we need a break0-out session, let’s do it. Use the login credentials at the upper right of our home page.
University of Kentucky College of Agriculture, Food and Environment
The Pilgrims at the 1621 Plymouth harvest celebration almost certainly had a morning drink, and it was very likely beer. Here’s the evidence from primary sources and historical context:
Beer was the standard breakfast beverage for English people in the early 17th century, including the Pilgrims (many of whom were Separatists from Scrooby, England). Water was often unsafe or distrusted, especially in new settlements, so even children and pregnant women drank “small beer” (low-alcohol, around 1–3% ABV).
The Mayflower’s cargo manifest and passenger accounts show they brought large quantities of beer. Edward Winslow’s letter (December 1621) mentions they were running dangerously low on beer by late 1621, implying it was a daily staple they were rationing.
William Bradford (governor of Plymouth) wrote in Of Plymouth Plantation that when the Mayflower arrived, the crew was anxious to leave because their beer was nearly gone—they considered beer essential for health and survival.
On the day of the 1621 harvest celebration itself, the Wampanoag guests (90+ men) arrived unexpectedly. The English served what beverages they had, and surviving accounts suggest beer was among them (along with whatever distilled spirits or wine remained).
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
