“Chanson de Matin” is characterized by its light, lyrical, and charming melody, which evokes a sense of freshness and optimism associated with the early hours of the day. Elgar is known for his ability to capture various moods and emotions in his compositions.
The development of this standard is coordinated with the ICC Group A Codes. We have tracked concepts in it previous revisions; available in the link below.
As always, we encourage our colleagues with workpoint experience to participate directly in the ICC Code Development process. CLICK HERE to get started.
Issue: [15-283]
Category: Athletics & Recreation, Architectural, Public Safety
Contact: Mike Anthony, Jack Janveja, Richard Robben
Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.
Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.
19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.
World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.
1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.
Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.
Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions
Preheat oven to 325 degrees.
Place ground beef in mixing bowl. Add eggs and combine.
Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.
Place meatloaf in a loaf pan. Make sure it is spread evenly.
Bake for about 45 minutes, uncovered. Remove from oven.
Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.
Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.
Let the meatloaf rest for 30 minutes prior to cutting.
“Scholar among Rogues; Rogue among Scholars” Having been inspired by campus-style facilities while a student at Harvard University, Georgia Tech and Michigan State University, Mike graduated from the University of Michigan in 1988 with a BA and a BSE in Electrical Engineering with professional licensure shortly thereafter. Encouraged by Mark K Enns, his professor and an early pioneer in computer-aided power systems software, he joined the IEEE in the early 1980s, just before the University of Michigan discontinued its electrical power engineering track—a program that; given the need for research into building out data centers, has since been restored.
Mike credits mentors Jim Harvey and Bill Moylan for introducing him to the IEEE Industrial Applications Society and guiding his early career.
In 1982, while still a student, he began working as an electrical design draftsman in the University’s Utilities Department, documenting its 40, 13.2, 13.8, 4.8 and 2.4 kV, ~250 MVA bulk distribution network using AutoCAD. He was hired on Ground Hog Day of that year by Jack Janveja; securing the claim that Mike has only had 1 year experience 35 time. Those early relationships continues to this day (Contacts).
In 1987, Mike became the first in-house electrical engineer in the United States dedicated exclusively to a university’s high and medium-voltage bulk distribution systems. Until this time, all of UM’s peer institutions relied on external Owner Engineers (OEs) for their electrical power distribution networks. A national search by the University’s Human Resources confirmed the “unprecedented” nature of his role – a city-within-a-city; a utility-but-not-a-utility that connected some of the most iconic buildings in the United States. This innovation proved cost-effective, prompting other major universities to adopt similar in-house models, challenging entrenched relationships with external consultants and in-house energy operatives.
The Energy Policy Act of 1992, which opened markets for independent power producers, prompted Mike to engage with the National Electrical Code (NEC) process. In 1996, he secured the only User-Interest vote for the U.S. education industry during the NEC revision cycle and has remained a voting member ever since. On June 17, 2025, he will be inducted into the NFPA’s “Quarter Century” faculty at the NFPA Expo & Conference in Las Vegas.
The University of Michigan, with 50 million square feet of real assets, remains the world’s largest university campus by contiguous square footage and occupancy diversity—surpassing institutions in Texas, Arizona, Florida, California, and even global benchmarks like Amazon or Chinese campuses. This scale makes it an ideal study unit for cities of the future.
In 2014, Mike and Jim Harvey established the IAS Education & Healthcare (E&H) Subcommittee to advance electrical safety and efficiency in academic settings. The sub committee’s efforts have led to significant code advancements, including the integration of IAS Recommended Practices into NFPA, ASHRAE, and ICC standards, benefiting the University of Michigan and higher education broadly.
After 33 years of direct employment Mike accepted a buyout during a reorganization necessitated by a new University Presidency. The admittedly generous offer, came as a surprise – likely informed by the understanding by executive management of the contributions of Mike and Jim. Thirty-six hours later Mike “re-hired” eight of his direct reports and opened an office across the street from the South Athletic Campus which continues to this day (Standards Michigan, LLC).
Mike has written several papers on code “wins” in the NFPA catalog and has published two electrical engineering textbooks with McGraw-Hill and a chapter on District Energy thermo-economics for McGraw-Hill edited by University of Michigan Alumnus, Martin Meckler with Lucas Hyman. He has written several papers on electro economics; searchable on IEEE Explore.
He is particularly proud about how the redundancy he built into the UM power system enabled the University to not only survive the August 14, 2003 Northeast Blackout but to provide reactive power (voltage support) to DTE Energy during its own restoration to Southeastern Michigan.
All of the successes claimed by the E&H committee could not have happened without the help of others. Mike and Jim continue collaboration with others in the IAS such as with David Shipp, Giuseppe Parise, Gary Fox, Daleep Mohla, Matt Dozier, Bob Arno and Neal Dowling. The E&H Committee meets online to discuss better ways to make education facilities safer, simpler, lower-cost and longer-lasting for 30 minutes in US and European time zones every other week.
Academia is where IEEE membership begins and is nurtured. Accordingly, Mike assists Faculty Advisor Laura Balzano as Student Mentor at the University of Michigan College of Engineering.
Named after Rear Admiral John A. Dahlgren (1809-1870) an influential figure in the development of naval ordnance during the United States Civil War. It served as an armory and drill hall for midshipmen. Its open space was ideal for indoor drills and military exercises.
The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy. Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.
“How to Achieve the Ultimate Filthy Navy Coffee Mug”
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:
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.
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.
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.
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.
“Whether it’s chili with beans, barbecued beef or meatballs in marinara sauce, members of the United States military are served up a rotating menu of entrees through meals, ready to eat rations. Packed in individual pouches, these self-contained meals can be eaten during combat operations, humanitarian missions or field trainings, providing nourishment on the go. Yet while MREs were first piloted for U.S. military members during the Vietnam War, it wasn’t until the 1990s that it’s been possible for these meals to be served hot…
…We can thank a University of Cincinatti Professor of Mechanical Engineering for that.” (And transforming the civilian emergency food industry, to boot)
A flag stands for a set of principles; the reach for the ideals of a civilization– not for the lapses of adherence to them.
“After School” 1959 Norman Rockwell
Flag Day in the United States, observed on June 14th, commemorates the adoption of the American flag by the Second Continental Congress in 1777. It’s a day to honor the symbol of the nation’s unity, freedom, and democracy. The flag represents the ideals and principles upon which the country was founded, including liberty, justice, and equality.
On Flag Day, Americans typically display the flag at their homes and businesses, participate in patriotic ceremonies, and reflect on the significance of the flag in American history and culture. It’s also a time to remember the sacrifices made by those who have served and continue to serve in defense of the nation. Flag Day serves as a reminder of the values that bind Americans together as one nation, under the banner of the stars and stripes.
There are no rigorous standard heights for flagpoles displaying the American flag in educational settlements but there are general guidelines and recommendations.
Commercial Use: In commercial settings, flagpoles can vary widely depending on the size of the building and the surrounding landscape. They can range from 20 feet for smaller businesses to over 100 feet for large corporate buildings.
Government Buildings: Flagpoles at government buildings or public spaces often range from 30 to 60 feet or more, depending on the size and prominence of the building.
Proportions: A general guideline for the American flag is that the length of the flag should be about one-quarter to one-third the height of the flagpole.
Regulations: Some local ordinances or homeowner associations may have specific guidelines regarding flagpole height, so it’s a good idea to check local regulations before installing one.
Ultimately, the height of a flagpole for the American flag depends on the context and purpose of display, as well as practical considerations such as the size of the flag itself and local regulations.
NB: “The flag stands for a set of principles, not the lack of adherence to them.” ― Craig D. Lounsbrough. We are not sure about this source; nor the author. We have adapted the sentiment for our home page excerpt.
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/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
