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— Anna Lulis (@annamlulis) November 25, 2024
Chris Williamson Podcast
Involuntary Childlessness: Academia and Collapsing Birth Rates
Family Housing: Cache County
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Family Housing: Cache County
Turkey Pot Pie Soup
Cornell University Dining: Student & Campus Life
Number of servings per recipe: 8
Ingredients:
- 1/4 cup flour
- 2 cups turkey stock
- 4 cups fat free milk
- 2 large celery stalks, chopped
- 1 1/2 cups chopped onion
- 8 oz sliced cremini mushrooms
- Salt and pepper to taste
- 2 Tablespoons chopped parsley
- 8 oz frozen peas and carrots
- 1 teaspoon turkey bullion
- 2 medium potatoes, cubed small
- 16 oz cooked turkey breast, diced small or shredded
Directions:
- 1.Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
- 2.Pour remaining broth and milk into a large pot and slowly bring to a boil.
- 3.Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bullion, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- 4.Remove lid, add potatoes and cook until soft, about 5 minutes.
- 5.Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
*Recipe from Skinny Taste
Nutrition Information: 1 1/3 cups| servings per recipe: 8 | Calories: 192, total fat: 2 g, saturated fat: 0 g, trans fat: 0 g; cholesterol: 1.3 mg, sodium: 159 mg, carbohydrates: 27 g, fiber: 8.3 g, sugar: 8.5 g, protein: 18 g
Kitchens 300
United States Air Force Military Academy
Commercial kitchens in school cafeterias and college dormitories are designed to meet strict health and safety standards, accommodate high-volume food production, and provide nutritious meals to students in an efficient and organized manner. Some common features:
- Industrial-grade cooking equipment: This may include commercial ovens, grills, ranges, fryers, steamers, and other specialized cooking equipment designed for high-volume cooking.
- Food preparation areas: These may include spacious prep tables, cutting boards, sinks, and other food preparation stations for washing, chopping, and assembling ingredients.
- Walk-in refrigerators and freezers: These are used for storing large quantities of perishable food items at appropriate temperatures to maintain freshness and safety.
- Food storage facilities: These may include shelves, racks, and cabinets for storing dry goods, canned goods, and other non-perishable food items.
- Dishwashing area: This may include commercial dishwashers capable of handling a large number of dishes and utensils efficiently.
- Serving stations: These may include counters, warming stations, and other facilities for serving food to students.
- Ventilation and exhaust systems: These are essential for maintaining a clean and safe kitchen environment by properly removing smoke, steam, and odors generated during cooking.
- Safety features: These may include fire suppression systems, emergency exits, and other safety measures to ensure compliance with local health and safety regulations.
Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:
Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.
Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.
Williams P. Clements Jr. University Hospital
Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:
Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.
Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.
Relevant catalogs:
3-A Sanitary Standards
AGA Response to The Atlantic Article about Natural Gas Cooking
ASHRAE International
Ventilation for Commercial Cooking Operations
ASTM International
Institute of Electrical and Electronic Engineers
Noteworthy Research:
Design Application of Smart Kitchen for Aging Based on Interactive Behavior Analysis
A Futuristic Kitchen Assistant – Powered by Artificial Intelligence and Robotics
Environmental analyses of waste cooking oil recycling and complete use practices in Bogor, Indonesia
IAPMO International
Prefabricated Gravity Grease Interceptors
International Code Council
International Building Code Sections 303 Commercial Kitchens
National Fire Protection Association
National Electrical Code
Standard for the Installation of Air-Conditioning and Ventilating Systems
The Association for Packaging and Processing Technologies
We will also review federal and state-level regulatory action. Open to everyone. Use the login credentials at the upper right of our home page.
Related:
History of the Kitchen
• In ancient times, kitchens were often located outside the main living quarters of a home. They were typically small, with an open hearth for cooking and a few basic utensils.
• During the Middle Ages, kitchens began to be built inside castles and manor houses. These kitchens were much larger and more complex than earlier versions, with multiple hearths, ovens, and cooking utensils.
• During the Renaissance, kitchens continued to become more elaborate, with the development of specialized cooking tools and the introduction of new cooking techniques. The kitchen also became a central gathering place for the household.
• With the onset of the Industrial Revolution, kitchens began to incorporate new technologies, such as gas stoves and refrigeration. As more people moved into cities, smaller kitchens became the norm.
• In the 20th century, the design and functionality of kitchens continued to evolve. The introduction of electricity and new materials, such as stainless steel, allowed for more efficient and hygienic kitchens. Open-plan kitchens, where the kitchen is integrated with the living and dining areas, also became popular.
Commercial Kitchens
2024 GROUP A PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2658 pages)
Commercial kitchens offer several benefits, such as efficient food preparation and large-scale production, allowing businesses to meet high demand. They provide professional-grade equipment and ample space, enabling chefs to explore culinary creativity. Commercial kitchens also promote hygiene and food safety standards, with dedicated cleaning protocols and inspections. However, hazards can arise from the high-temperature cooking equipment, sharp tools, and potentially hazardous substances. There is also a risk of burns, slips, and falls, emphasizing the importance of proper training and safety measures. Adequate ventilation and fire safety systems are vital to prevent accidents and maintain a healthy working environment.
The International Code Council is re-configuring its code development process in nearly every dimension. While that situation stabilizes let us review the back-and-forth on this topic during the previous revision cycle (linked below):
2021 International Building Code Section 306 Factory Group F Moderate Hazard
2021 International Fire Code Section 606 Commercial Cooking Equipment and Systems
The International Code Council has recently re-configured its code development calendar:
2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE
Public hearings on the proposed changes happen in Orlando, April 7-16.
This is a summary of the actions taken on the 2024 Comments on Proposed Changes to the ICC International Codes at the October 23-28, 2024 Committee Action Hearings #2 held at the Long Beach Convention Center, Long Beach, California. Balloting of local building code officials is now underway.
Commercial kitchen electrical power wiring requirements are covered extensively in Article 210 through Article 215 of the National Electrical Code. Standards action in this domain is referred to IEEE Education & Healthcare Facility Committee.
ASHRAE International: Calculating Airflow Rates, Cooking Loads in Commercial Kitchens
Related
International Mechanical Code: Chapter 10 Boilers, Water Heaters and Pressure Vessels
AGA Response to The Atlantic Article about Natural Gas Cooking
Thomas Edison State University: Undergraduate Certificate in Gas Distribution
Eggnog
December is National Eggnog Month
Historians’ best guess as to the origin of eggnog dates back to the English Middle Ages, where a warm, milky ale called ‘posset’, was consumed. Posset was often consumed with eggs and figs; eggs, figs, dairy, and sherry were products that only the wealthy could afford to enjoy at the time. Eggnog was thought to have arrived in the U.S. prior to the revolutionary war. Whereas most of the eggnog consumed in Britain was by the upper class (with sherry), as eggnog advanced throughout the U.S. like a milky river of frothy delight, it was generally consumed with rum or bourbon.
Because the agricultural-based colonies were flush with chickens and cows, the consumption of eggnog was not limited to crusty upper class Brits, but rather a drink that most people throughout the American colonies could enjoy. In fact, food historian, Emelyn Rude (2015), author of “How Eggnog (Almost) Changed the World”, explains that consumption of eggnog was a popular holiday pastime of many, even including West Point cadets, such as Edgar Allen Poe and Jefferson Davis.
Campus Surveillance
“Big Brother is watching you.”
“Always the eyes watching you and the voice enveloping you. Asleep or awake, working or eating, indoors or out of doors, in the bath or in bed—no escape. Nothing was your own except the few cubic centimeters in your skull.”
“At any rate, they could plug in your wire whenever they wanted to. You had to live—did live, from habit that became instinct—in the assumption that every sound you made was overheard, and, except in darkness, every movement scrutinized.”
“It was terribly dangerous to let your thoughts wander when you were in any public place or within range of a telescreen. The smallest thing could give you away.”
“Fire at Full Moon” 1933 | Paul Klee
Hard upon conclusion of the fall semester, educational settlements ebb in population as students return to their home fires.
Today we pull together best practice in the systems — the people and the technologies — that sustain campus safety and stability during the Thanksgiving, Christmas and New Year holidays.
Join us at 16:00 UTC with login credentials at the upper right of our home page.
Electronic Communications Privacy Act (ECPA) of 1986:
Johns Hopkins University | Baltimore Maryland
Builders Hardware Manufacturers Association A156.25 – 2023 Electrified Locking Systems
Shawnee Mission West High School
Open Network Video Interface Forum
New York City Public Schools
IEC 62676-1-1: Video surveillance systems for use in security applications
University of the District of Columbia Community College
ANSI C136 Series – Standards for Roadway and Area Lighting Equipment
Columbus City Schools Ohio
Park Point University Campus Security
Strawberry Mansion High School | Philadelphia Pennsylvania
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/njrDAbSpwB pic.twitter.com/GkAXrHoQ9T
— USPTO (@uspto) July 13, 2023
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