Author Archives: mike@standardsmichigan.com

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Student Medical Centers

 

 

 

 

 

 

 

 

 

 

 

 

 

This facility class has many names but is similar in our approach to them: the settings that provide primary care in a visible, central service.  After the chapel, the library, the kitchen and the classroom, the on-campus medical center is a central fixture.  These clinics typically provide basic medical services primarily aimed at addressing the immediate health needs of students and sometimes staff.   These clinics are often staffed by a nurse or a small team of healthcare professionals such as nurse practitioners or physician assistants.

  • Services may include first aid, basic medical care (such as treating minor injuries and illnesses), immunizations, health screenings, and sometimes mental health counseling.
  • These clinics are often staffed by a nurse or a small team of healthcare professionals such as nurse practitioners or physician assistants. In some cases, a physician may be available on a part-time basis.
  • These clinics are usually small and may be located within or near the school premises. They typically have limited space and equipment compared to hospitals.

Access to school-based clinics is often limited to students and staff during school hours. They may not be open during weekends, holidays, or outside of regular school hours.

University of Michigan Health Service: Reproductive Health

University of Vermont: Primary Care at Student Health Services

University of North Dakota Student Health Services

University of Chicago Student Sexual Health

University of California System Abortion Services

During today’s open door session we examine the literature relevant to making this facility class safer, simpler, lower-cost and longer-lasting in the links below, including open public consultation close dates:

Health 400 | OB-GYN

Healthcare Occupancies

Healthcare Facilities Code

Design & Operation of Health Care Facilities

Gallery: University-Affiliated Healthcare Enterprises

Smart Medical Campus Power

 

Beauty in a World of Ugliness

Golf Course Operation & Maintenance

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Evensong “Lullabye (Goodnight, my angel)”

Goodnight my angel, time to close your eyes
And save these questions for another day
I think I know what you’ve been asking me
I think you know what I’ve been trying to say
I promised I would never leave you
Then you should always know
Wherever you may go, no matter where you are
I never will be far away
Goodnight my angel, now it’s time to sleep
And still so many things I want to say
Remember all the songs you sang for me
When we went sailing on an emerald bay
And like a boat out on the ocean
I’m rocking you to sleep
The water’s dark and deep, inside this ancient heart
You’ll always be a part of me
Goodnight my angel, now it’s time to dream
And dream how wonderful your life will be
Someday your child may cry, and if you sing this lullaby
Then in your heart there will always be a part of me
Someday we’ll all be gone
But lullabies go on and on
They never die
That’s how you and I will be

— Billy Joel

Evensong: Lullabye (Goodnight My Angel)

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.

DYI Buttermilk & The Perfect Pancake

Understanding the Guns-and-Butter Curve & How It Works

“The Butter Churn” 1897 Ralph Hedley

Buttermilk is a tangy, dairy-based liquid often used in cooking and baking. It’s traditionally a byproduct of churning butter, but modern buttermilk is typically made by adding lactic acid bacteria to low-fat milk. This bacterial fermentation imparts its characteristic sour flavor and thickens the milk.

Buttermilk provides a pleasant acidity and moisture to recipes, especially in pancakes, biscuits, and marinades. It also aids in leavening, making baked goods rise. Additionally, buttermilk can be enjoyed as a refreshing drink on its own or blended with other ingredients for beverages and dressings, lending a delightful, tart quality.

School Lunch Milk

There is no single international standard for buttermilk, as its composition and characteristics can vary from one region to another.


Related:

“Buttergate”

Milk

ISO standards help ensure the quality, safety, and consistency of these products in international trade. Some ISO standards related to milk and dairy products include:

  1. ISO 7886-1:2005 – Milk and milk products — Determination of the protein content — Part 1: Test at 0.020 specific density (Reference method)
  2. ISO 1053:2006 – Milk — Enumeration of somatic cells
  3. ISO 21415-1:2006 – Milk — Enumeration of psychrotrophic microorganisms — Part 1: Colony-count technique at 6.5 degrees C
  4. ISO 11816-1:2013 – Milk — Determination of milkfat, protein, and lactose content — Part 1: Guidance on the operation of mid-infrared instruments

These standards cover various aspects of milk quality, testing methods, and safety parameters. Dairy products, including milk, undergo strict quality control and testing to ensure they meet the required standards for international trade and consumer safety.

The “Perfect Pancake” & DYI Buttermilk

Kitchens 100

Kitchens 200

Kitchens 300

“By All Your Saints Still Striving”

Standards Indiana

This hymn is most often sung to the tune “King’s Lynn”, a traditional English folk melody collected by Ralph Vaughan Williams in 1906.  The hymn’s text was written by Horatio Bolton Nelson (1823–1913), an English priest and hymn writer.  It is commonly sung in Anglican, Episcopal, and sometimes Catholic churches, particularly in the Anglosphere, during feasts honoring saints, including the Feast of Saints Peter and Paul on June 29.

Sacred Spaces

World Census of Agriculture

Much like its role as a discoverer of new knowledge and as a large consumer in the energy sector, education communities have a significant role in food security research and as a consumer in its school lunch programs, dormitory, athletic facility and healthcare enterprises.  Accordingly — in much the same way we follow the US Census Bureau’s monthly construction activity report — we follow a data point provided by the US Department of Agriculture (USDA) as one of our stars to steer by.

The World Agricultural Supply and Demand Estimates  is a monthly report published by the USDA that provides comprehensive forecast of supply and demand for major crops (global and United States) and livestock (U.S. only). The report provides an analysis of the fundamental condition of the agricultural commodity markets for the use of farmers, governments and other market participants.

 

World Agricultural Supply & Demand Estimates | September 12, 2025

 

 

 

We maintain the WASDE report on our periodic Nourriture colloquia.   See our CALENDAR for the next online meeting; open to everyone


More

Morrill Land-Grant Act

Family of Mr. Schoenfeldt | Sheridan County, Kansas
Source: Farm Security Administration Russell Lee photographer

Food Code 2022

“Fall Plowing” | Gant Wood (1880)

Food safety is an obvious priority for education communities, given the prevalence of school lunch programs, student residence meal services, university-affiliated hospitals, athletic and entertainment event concessions — too many to count.   We find food services in the interstitial spaces of traditional educational occupancies such as libraries and student recreation centers.  Many land grant colleges and universities were founded to develop agricultural programs for local food supply and safety.  It is fair to say that there are far more people involved in food preparation and delivery services than there are skilled tradespersons such as electricians, plumbers, carpenters, software programmers, etc.

The food supply chain is an essential feature of education community infrastructure so we track the literature of food safety and sustainability here; starting with one of its foundational documents with the force of law.

FOOD CODE 2022

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