For the 20th year, Elon University has been recognized as a leader in study abroad by the Institute of International Education. Elon is ranked #1 in the percentage of undergraduate students who participate in study abroad among doctoral universities. https://t.co/kak6mETp2Qpic.twitter.com/0m7fyJ4rzT
The Oxford Olympics is a cherished tradition for incoming students @EmoryOxford— an evening filled with exciting team activities and friendly competition. Congrats to the Light Blue team for winning first place! 🎉 Full gallery: https://t.co/ahPzeqd2Zrpic.twitter.com/WUNQNLFUJC
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.
Berry College in Georgia holds the title of the world’s largest contiguous college campus at 27,000 acres (about 42 square miles), far surpassing others like West Point (~16,000 acres).
Founded in 1902 by Martha Berry as the Boys Industrial School (later expanding to include girls and becoming Berry College), it began on 83 acres she inherited from her father.
Through relentless fundraising, donations from philanthropists (including Henry Ford and others), and strategic land purchases—often farms, forests, and rural properties in northwest Georgia—the institution steadily acquired surrounding acreage.
By the 1930s, it owned thousands of acres, emphasizing self-sufficiency, work-study programs, and conservation. This gradual expansion, tied to its mission of education and stewardship, made it the largest by far.
He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart. | Psalm 91:4 pic.twitter.com/FaJlUHZ4I1
“…Hot cocoa and hot chocolate are terms that we often used interchangeably. Technically, hot cocoa and hot chocolate are as different as milk chocolate and bittersweet chocolate. Hot cocoa is made with cocoa powder, the way my mother made it when I was a kid. Hot chocolate is made from melting chocolate bars into cream…”
The Full English Breakfast, or “fry-up,” originated in the Victorian era (1830s–1900s) as a hearty meal for the rural gentry and emerging industrial working class in Britain. It combined affordable, energy-dense ingredients—butter-fried eggs, back bacon, sausages, fried bread, tomatoes, mushrooms, baked beans, and black pudding—designed to fuel long days of manual labor or fox-hunting. By the Edwardian period it had become a symbol of British identity and was served in hotels and boarding houses to travelers.
§
In the United States, the fry-up arrived on college campuses primarily after World War II via two routes: British faculty and students at elite universities (Oxford-Cambridge exchanges, Rhodes Scholars) and the 1960s–70s “British Invasion” cultural wave. Dining halls at places like Yale, Harvard, and certain Ivy League-adjacent schools began offering weekend “English breakfasts” as novelty brunches. The tradition stuck hardest at boarding schools and liberal-arts colleges with strong Anglophile traditions (e.g., Choate, St. Paul’s, Middlebury, Kenyon).
§
By the 1980s–90s, beans on toast and proper rashers of back bacon became hangover cures at off-campus houses, cementing the fry-up as a once-a-semester ritual rather than daily fare.
“What art is, in reality, is this missing link, not the links which exist.
It’s not what you see that is art; art is the gap”
— Marcel Duchamp
Today we refresh our understanding of the literature that guides the safety and sustainability goals of lively art and special event setting on the #WiseCampus. Consortia have evolved quickly in recent years, leading and lagging changes in the content creation and delivery domain. With this evolution a professional discipline has emerged that requires training and certification in the electrotechnologies that contribute to “event safety”; among them:
ASHRAE International
Standard 62.1: This standard establishes minimum ventilation rates and indoor air quality requirements for commercial buildings, including theaters and auditoriums.
Standard 55: This standard specifies thermal comfort conditions for occupants in indoor environments, which can have an impact on air quality.
RP-16-17 Lighting for Theatrical Productions: This standard provides guidance on the design and implementation of lighting systems for theatrical productions. It includes information on the use of color, light direction, and light intensity to create different moods and effects.
RP-30-15 Recommended Practice for the Design of Theatres and Auditoriums: This standard provides guidance on the design of theaters and auditoriums, including lighting systems. It covers topics such as seating layout, stage design, and acoustics, as well as lighting design considerations.
DG-24-19 Design Guide for Color and Illumination: This guide provides information on the use of color in lighting design, including color temperature, color rendering, and color mixing. It is relevant to theater lighting design as well as other applications.
Dance and Athletic Floor Product Standards: ASTM F2118, EN 14904, DIN 18032-2
Incumbent standards-setting organizations such as ASHRAE, ASTM, ICC, IEEE, NFPA have also discovered, integrated and promulgated event safety and sustainability concepts into their catalog of best practice titles; many already incorporated by reference into public safety law. We explore relevant research on crowd management and spectator safety.
The circumstances of the pandemic has made “re-rationalization” of education community spaces an urgent priority. Today at 15:00 UTC we pick through the concepts in play. Use the login credentials at the upper right of our home page.
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
