Author Archives: mike@standardsmichigan.com

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2024+ Student Paper Competition

ANSI Student Paper Competition paused for 2025

No award for the 2024 cycle (per COE Chairperson)

“A Girl Writing; The Pet Goldfinch” 1870 Henriette Browne

 

The Society for Standardization Professionals Paper Competition 2025

 

 


Updated January 7, 2024

 

For nearly twenty years now,  the American National Standards Institute Committee on Education administers a student paper competition intended to encourage understanding of the global standards system that also provides a solid prize — in the $1000 to $5000 range.  The topic of the 2024 Student Paper Competition will be What Role Do or Could Standards Play in Safe and Effective Implementation of Artificial Intelligence Applications/Systems?

Student Paper Competition Flyer 2024 – Entries due 7 June 2024

For the past six years Standards Michigan has hosted Saturday morning workshops to help students (and faculty) interested in entering the contest.   We will soon post those dates on our CALENDER.  We typically host them — three sessions ahead of the deadline — on Saturday mornings.

We provide links to previous paper winners and refer you to Lisa Rajchel: lrajchel@ansi.org for all other details.

Related:

 

“Normal” Things Americans Do That The Rest Of The World Will Never Understand

ANSI Accredited Standards Developers | Contact Information

2023 Student Paper Competition

2022 Student Paper Competition

2020 Student Paper Winner / Remanufacturing

2020 Student Paper Winner / Road Traffic Safety

ANSI 2019 Student Paper Winner: Cybersecurity & Ukraine Power Grid Attack

2019 Student Paper Winner / Standards in Crisis Prevention & Response:

2018 ANSI Student Paper Winner / Internet of Things

2017 ANSI Student Paper Winner / Cyborg Gen 2330

2016 Student Paper Winner | Life, Liberty and Pursuit of Happiness

2016 Student Paper Winner / World Without Standards

United States Standards Strategy

Chats Coffeehouse

The University of Northern Iowa does not currently have a student-run coffee shop based on available information. There is a coffee shop called Chats located in Maucker Union, which serves Starbucks coffee, Freshens smoothies, and other items, but it is not explicitly described as student-run.

In 2012, a student organization called UNI Roast planned to open a nonprofit, student-run coffee shop called The Roast on “The Hill” near campus, aiming to provide practical experience in business operations and foster a coffee shop culture. However, there is no evidence that The Roast is still operational in 2025, as no recent sources mention it.

ICYMI: The University of Michigan Welcomes ANSI

S. Joe Bhatia at UM Ross School of Business | ANSI Company Member Forum, May 2016

 

 

University of Michigan Business School | ANSI CEO S. Joe Bhatia | October 2014

 

August 14, 2003

“The world is changed by examples, not by opinions.”

Marc Andreesen (Founder of Netscape, the first dominant web browser)

 

August 14, 2003 Power Outage at the University of Michigan

Carpentry

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Notre Dame in Ireland: Chef David’s Scones

“…I have spread my dreams under your feet;

Tread softly because you tread on my dreams.”

–W.B. Yeats | ‘He Wishes for the Cloths of Heaven’

The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.

Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.

As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.

In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.

Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.

In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip.  Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.

Ireland

National Standards Authority of Ireland

Standard Scone Recipe

The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.

Here is a basic recipe for making standard scones:

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup milk (plus more for brushing on top)
  • 1 large egg
  • Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
  • Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
  4. If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
  5. In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
  6. Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
  7. Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
  8. Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
  9. Place the scones on the prepared baking sheet, leaving some space between them.
  10. Brush the tops of the scones with a little milk to give them a nice golden color when baked.
  11. Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
  12. Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.

This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations. 


Morning Tea

The Imitation Game

“Systems of Logic Based on Ordinals” Alan Turing PhD dissertation 1938

Computing Machinery and Intelligence 1950

 

May 28, 1936: Alan Turing submitted his paper “On Computable Numbers, with an Application to the Entscheidungsproblem” that would quietly spark the digital revolution with the design of a machine (Bombe) that significantly shortened World War Two in Europe.

– Alan Turing (1912-1954)

Related:

Facilities | WRNS Studio Frist Health Center (~$48.5 Million)

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