Places of Worship

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Places of Worship

June 8, 2025
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“The Church is not a gallery for the exhibition of eminent Christians,

but a school for the education of imperfect ones.”

— Henry Ward Beecher

WEBCAST Committee Action Hearings, Group A #2

 

2024 International Building Code: Chapter 3 Occupancy Classification and Use

In the International Code Council catalog of best practice literature we find the first principles for safety in places of worship tracking in the following sections of the International Building Code (IBC):

Section 303 Assembly Group A

“303.1.4:  Accessory religious educational rooms and religious auditoriums with occupant loads less than 100 per room or space are not considered separate occupancies.”   This informs how fire protection systems are designed.

Section 305 Educational Group E

“305.2.1: Rooms and spaces within places of worship proving such day care during religious functions shall be classified as part of the primary occupancy.”  This group includes building and structures or portions thereof occupied by more than five children older than 2-1/2 years of age who receive educational, supervision or personal care services for fewer than 24 hours per day.

Section 308 Institutional Group I

“308.5.2: Rooms and spaces within places of religious worship providing [Group I-4 Day Care Facilities] during religious functions shall be classified as part of the primary occupancy.   When [Group I-4 Day Care Facilities] includes buildings and structures occupied by more than five persons of any age who receive custodial care for fewer than 24 hours per day by persons other than parents or guardians, relatives by blood, marriage or adoption, and in a place other than the home of the person cared for.

Tricky stuff — and we haven’t even included conditions under which university-affiliated places of worship may expected to be used as community storm shelters.

"This We'll Defend."

2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE

Public response to Committee Actions taken in Orlando in April will be received until July 8th.

Because standard development tends to be a backward-looking domain it is enlightening to understand the concepts in play in previous editions.  The complete monograph of proposals for new building safety concepts for places of worship for the current revision cycle is linked below:

 2021/2022 Code Development: Group B

A simple search on the word “worship” will reveal what ideas are in play.  With the Group B Public Comment Hearings now complete ICC administered committees are now curating the results for the Online Governmental Consensus Vote milestone in the ICC process that was completed December 6th.   Status reports are linked below:

2018/2019 Code Development: Group B

Note that a number of proposals that passed the governmental vote are being challenged by a number of stakeholders in a follow-on appeals process:

2019 Group B Appeals

A quick review of the appeals statements reveals some concern over process, administration and technical matters but none of them directly affect how leading practice for places of worship is asserted.

We are happy to get down in the weeds with facility professionals on other technical issues regarding other occupancy classes that are present in educational communities.   See our CALENDAR for next Construction (Ædificare) colloquium open to everyone.

Issue: [17-353]

Category: Chapels

Colleagues: Mike Anthony, Jack Janveja, Richard Robben, Larry Spielvogel


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Colloquy (July)

June 7, 2025
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Open agenda; Not Too Organized. Whatever anyone wants to talk about.  We do this once every month.  Use the login credentials at the upper right of our home page.

 

Summer Hours at our State Street Office: 8:30 AM – 4:00 PM

Join us for lunch 11:45 AM – 1:15 PM every Wednesday at the University of Michigan Business School

 

Retrodiction

Education & Healthcare Facility Electrotechnology Committee

 

 

Evensong “Lullabye (Goodnight, my angel)”

June 6, 2025
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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)

Southern Ice Cream

June 6, 2025
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Standards Mississippi

University of Mississippi Financial Statement 2023: $1.207B

US Department of Agriculture | § 58.2825 United States Standard for ice cream.

Southern ice cream often differs from ice cream in other regions of the U.S. in several ways, reflecting regional tastes, ingredients, and traditions:

  1. Flavors and Ingredients:
    • Pecans and Pralines: Southern ice cream frequently incorporates pecans and pralines, which are popular in the region.
    • Peaches: Georgia is known for its peaches, so peach-flavored ice cream is a Southern staple.
    • Sweet Tea and Bourbon: These flavors are inspired by Southern beverages and can be found in ice creams.
    • Buttermilk: Buttermilk ice cream has a tangy flavor and is a nod to traditional Southern cooking.
  2. Style and Texture:
    • Custard Base: Southern ice cream often uses a custard base, which includes egg yolks, giving it a richer and creamier texture compared to the typical Philadelphia-style ice cream that uses a simpler cream and sugar base.
    • Churned at Home: Traditional Southern ice cream is often made using hand-cranked ice cream makers, producing a different texture and incorporating more air, which can make it lighter and fluffier.
  3. Historical Influence:
    • Cultural Heritage: The South’s diverse cultural heritage influences its ice cream, with recipes passed down through generations and reflecting African American, Native American, and European influences.
  4. Popular Brands and Shops:
    • Regional Brands: Brands like Blue Bell, which originated in Texas, are particularly popular in the South and known for their classic Southern flavors.
    • Local Shops: Small, local ice cream parlors in the South often offer unique, homemade flavors that highlight regional ingredients and traditions.

These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.

University of Mississippi | Lafayette County

William Faulkner Home: Rowan Oak

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June 6, 2025
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Notre Dame in Ireland: Chef David’s Scones

June 6, 2025
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“…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

Cobb Salad

June 6, 2025
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Abide with Me

June 6, 2025
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Henry Francis Lyte  1847

Abide with me; fast falls the eventide;
The darkness deepens; Lord with me abide.
When other helpers fail and comforts flee,
Help of the helpless, O abide with me.

Swift to its close ebbs out life’s little day;
Earth’s joys grow dim; its glories pass away;
Change and decay in all around I see;
O Thou who changest not, abide with me.

Not a brief glance I beg, a passing word,
But as Thou dwell’st with Thy disciples, Lord,
Familiar, condescending, patient, free.
Come not to sojourn, but abide with me.

Come not in terror, as the King of kings,
But kind and good, with healing in Thy wings;
Tears for all woes, a heart for every plea.
Come, Friend of sinners, thus abide with me.

Thou on my head in early youth didst smile,
And though rebellious and perverse meanwhile,
Thou hast not left me, oft as I left Thee.
On to the close, O Lord, abide with me.

I need Thy presence every passing hour.
What but Thy grace can foil the tempter’s power?
Who, like Thyself, my guide and stay can be?
Through cloud and sunshine, Lord, abide with me.

I fear no foe, with Thee at hand to bless;
Ills have no weight, and tears no bitterness.
Where is death’s sting? Where, grave, thy victory?
I triumph still, if Thou abide with me.

Hold Thou Thy cross before my closing eyes;
Shine through the gloom and point me to the skies.
Heaven’s morning breaks, and earth’s vain shadows flee;
In life, in death, O Lord, abide with me.

Sacred Spaces

Standards Minnesota

St. Olaf Facilities Department

 

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