Pecan Pie

Loading
loading...

Pecan Pie

June 1, 2025
mike@standardsmichigan.com
,
No Comments

University of George Financial Report 2022 | $2.1B

https://en.wikipedia.org/wiki/Pecan_pie

 

University of Georgia: Cranberry Pecan Pie

The popularity of Georgia pecan pie can be attributed to several factors:

  1. Abundance of Pecans: Georgia, particularly in the southern region of the United States, has a favorable climate for pecan trees. Pecans have been grown in Georgia for centuries, and the state has a long history of pecan cultivation. With such abundance, pecans became a staple ingredient in many traditional Southern recipes, including pecan pie.
  2. Southern Culinary Tradition: Southern cuisine, known for its comfort foods and indulgent desserts, heavily features pecans in various recipes. Pecan pie is a classic Southern dessert that has been passed down through generations, becoming deeply ingrained in the culinary heritage of the region. Georgia, as a quintessential Southern state, plays a significant role in promoting and preserving these culinary traditions.
  3. Cultural Significance: Pecan pie is not only a delicious dessert but also holds cultural significance in the South. It is often served during holidays and family gatherings, evoking feelings of warmth, nostalgia, and tradition. The act of sharing a slice of pecan pie with loved ones is a cherished tradition for many families in Georgia and throughout the South.

Standards Georgia

Young Center for Anabaptist and Pietist Studies

June 1, 2025
mike@standardsmichigan.com

No Comments

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.

Strawberry Rhubarb Pie

June 1, 2025
mike@standardsmichigan.com
, , , ,
No Comments

The University of Wyoming Extension service provides research and education to farmers and ranchers; funded by federal, state, and local sources:

  • Agricultural production and management: The Extension service provides information and resources on topics such as crop production, livestock management, and farm business management.
  • Soil and water management: The Extension service offers expertise on soil fertility, irrigation, water quality, and conservation practices.
  • Pest management: The Extension service provides resources and support for integrated pest management, including information on insect and disease control, weed management, and pesticide safety.
  • Youth education: The Extension service offers educational programs and activities for youth interested in agriculture, including 4-H clubs and competitions.
  • Community development: The Extension service works with local communities to support economic development, tourism, and natural resource conservation.

The Extension service also offers consultations, workshops, field days, and other events to help farmers and ranchers stay up-to-date on the latest research and technologies in agriculture.

Standards Wyoming

Morrill Land-Grant Act

Albert Bierstadt: Landscapes of the American West

Ice Cream at the Rock

June 1, 2025
mike@standardsmichigan.com
, , , , , ,
No Comments

“The only emperor is the emperor of ice cream”

— Wallace Stevens

 

Michigan Central

The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.

One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.

In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.



MSU Extension: Dairy Store

MSU Infrastructure Planning and Facilities

To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:

  1. Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
  2. Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
  3. Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
  4. Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
  5. Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
  6. Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
  7. Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
  8. Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
  9. Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
  10. Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
  11. Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.

Food Code 2017

Food 500


ASHRAE Landing Page (Lorem ipsum)

June 1, 2025
mike@standardsmichigan.com
No Comments

Draft: June 24, 2025

 

 

Public Review Drafts*

Guideline 12 – Managing the Risk of Legionellosis Associated With Building Water Systems

Guideline 13 – Specifying Building Automation Systems
Guideline 45P – Measurement of Performance for Buildings Except Low-Rise Residential Buildings
Public Review Draft July 29
Standard 90.1 – Energy Standard for Buildings Except Low-Rise Residential Buildings
Addendum BK June 30
Addendum cy June 30
Addendum ae June 16
 
Addendum cn June 16
 
Standard 127 – Method of Testing for Rating Computer and Data Processing Unitary Air Conditioners
Standard 135 – BACnet: A Data Communication Protocol for Building Automation and Control Networks
Standard 201 – Facility Smart Grid Information Model
170- Ventilation of Health Care Facilities

Addendum m July 7
Standard 214 – Standard for Measuring and Expressing Building Energy Performance in a Rating System

 

*ASHRAE staff typically removes the link to exposure drafts after consultation close date.

 

 

Evensong “Mr. Sandman”

June 1, 2025
mike@standardsmichigan.com
,
No Comments

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.

Nitro Cold Brew

June 1, 2025
mike@standardsmichigan.com
,
No Comments

Consolidated Financial Statement 2024: $3.541B

Nitro cold brew is bubbling up in coffee shops almost everywhere. The nitrogen-infused beverage became one of the hottest new offerings for coffee lovers looking for something different.   The cold brew — made by steeping coffee grinds in cold water for multiple hours — is dispensed from a stout tap, similar to what you’d find at your local bar.

Image: Chemical & Engineering News

WBUR City Space | Campus Planning & Operations


 

City Journal (February 6): “The Downfall of Ibram X. Kendi”

Discusses the collapse of Kendi’s Center for Antiracist Research at Boston University, alleging mismanagement of $55 million with minimal research output. Describes Kendi as a “symbol of the BLM era’s destructive passions” and notes his move to Howard University. 

— Christopher F. Rufo

Mussorgsky (arr. Ravel): Pictures at an Exhibition

June 1, 2025
mike@standardsmichigan.com
No Comments

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.

Temple of Zeus

June 1, 2025
mike@standardsmichigan.com

No Comments

Consolidated Financial Statements – June 2024: Net Position $19.548B (Page 4)

The Temple of Zeus is a popular café located in the Groos Family Atrium of Klarman Hall at Cornell University in Ithaca, New York. Established in 1964, it began as a modest coffee and donut operation in a basement storage room in Goldwin Smith Hall, designed as a neutral space for students and faculty to meet. The café’s name comes from plaster casts of statues from the Temple of Zeus in Olympia, purchased by Andrew Dickson White in 1881, some of which still decorate the Arts & Sciences Career Development Center and Klarman Hall atrium.

Since moving to Klarman Hall in 2016, the café has grown significantly, serving nearly 900 customers daily. It offers a menu focused on healthy, locally sourced food, including creative soups (like Choklay’s Lentil, Tomato Garlic, and Curried Cauliflower), made-to-order sandwiches, salads, and baked goods. Beverages include locally roasted Copper Horse Coffee and Gimme Coffee, with a discount for bringing your own mug. The café is known for its vegetarian and vegan options, yogurt from Ithaca Milk, and seasonal fruit from local growers.

The current space is bright and spacious with 170 seats, a stark contrast to its original dingy basement setting with recycled Navy ROTC furniture. It’s a vibrant hub for students and faculty, fostering a communal atmosphere. The café employs four full-time staff, two student managers, and 50 student workers, and is managed by Keith Mercovich, who emphasizes high-quality, healthy food. It operates Monday through Friday, 8:00 AM to 3:00 PM, and is closed on weekends.

Historically, it was a gathering spot for notable faculty like Archie Ammons and Roald Hoffmann, and it remains a cherished part of Cornell’s campus culture, with a 2017 petition ensuring its name remained unchanged despite rumors of a potential rename. The café also faced a temporary closure in 2020 but reopened with a simplified menu focusing on classics like soups and scones.

Layout mode
Predefined Skins
Custom Colors
Choose your skin color
Patterns Background
Images Background
error: Content is protected !!
Skip to content