“Forgotten Dreams”

  1. Home
    2. Page 27
Loading
loading...

“Forgotten Dreams”

July 3, 2026
mike@standardsmichigan.com
No Comments

 

Standards Slovenia (Lorem ipsum)

 

New University of Ljubljana Faculty of Pharmacy building

Colloquy (July)

July 3, 2026
mike@standardsmichigan.com

No Comments

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 Eisenhower Parkway 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

 

 

The Chemistry of Fireworks

July 3, 2026
mike@standardsmichigan.com
, , , ,
No Comments

Readings / PYROTECHNIC ARTS & SCIENCES IN EUROPEAN HISTORY

Cow to Cone

July 2, 2026
mike@standardsmichigan.com
, ,
No Comments

Milk

Do cows mind being milked?

Nourriture d’automne

Refrigeration

July 2, 2026
mike@standardsmichigan.com
No Comments

Stony Brook University’s New Ultra-Low-Temp Walk-in Freezer Farm

Walk-in refrigerators play a crucial role in food preparation areas in education communities; residence halls, hospitals, research laboratories and large football stadium not the least of them: 

  1. Food Storage: They provide space for perishable foods, such as fruits, vegetables, meats, dairy products, and prepared dishes. They help maintain the freshness and quality of ingredients by keeping them at the appropriate temperature.
  2. Temperature Control: They allow precise temperature control, ensuring that food items are kept at the correct temperature to prevent spoilage and bacterial growth. Different shelves or zones within the refrigerator can be set to various temperatures to accommodate various types of food.
  3. Extended Storage: Compared to reach-in refrigerators or freezers, walk-ins offer a larger storage capacity. This is especially beneficial for residential kitchens that need to store bulk quantities of ingredients, prepared dishes, and food supplies.  
  4. Organization: Walk-in refrigerators are designed with shelving, racks, and storage options that enable proper organization of food items. This organization makes it easier for kitchen staff to access ingredients quickly during busy service times.
  5. Prep Space: In addition to storage, some walk-in refrigerators are equipped with prep tables or counters. This feature allows chefs and kitchen staff to work directly within the cold storage area, making it more convenient to prepare ingredients and assemble dishes.
  6. Energy Efficiency: Modern walk-in refrigerators are designed with energy-efficient features, including well-insulated panels and energy-efficient compressors, helping to reduce energy consumption and operating costs.
  7. Compliance with Regulations: Many health and safety regulations require commercial kitchens to store perishable foods at specific temperatures. Walk-in refrigerators are designed to meet these regulatory requirements.

ASHRAE 15 sets the standard of care for safe design, construction, installation and operation of refrigeration systems. It establishes safeguards for life, limb, health, and property and prescribes safety requirements.  This standard does not apply to refrigeration systems using ammonia (R-717) as the refrigerant.  (ASHRAE Standard 34-2022, Designation and Safety Classification of Refrigerants covers that domain.)

As of this posting we find only one markup on proposed changes to ASHRAE 15; that one having more to do with correlation with changes to the one of the ASME Boiler Code (a lower tier priority for us).

Proposed Addendum a to Standard 15-2022, Safety Standard for Refrigeration Systems

Consultation on that markup closes October 22, 2023.

 

Energy Standard for *Sites* and Buildings

Other ASHRAE committees post their consultations at the link below:

Online Standards Actions & Public Review Drafts

We maintain the ASHRAE catalog on the standing agenda of nearly every topic we cover every day.  See our CALENDAR.

Issue: [Various]

Category: Mechanical, Electrical, Energy Conservation, Facility Asset Management, US Department of Energy, #SmartCampus

Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben

Allston District Energy

July 2, 2026
mike@standardsmichigan.com
,
No Comments

Leers Weinzapfel Associates: Complete Project Prospectus 2021

Harvard Capital Project Vitals

Standards Massachusetts

Mechanical 330

Rewind: District Energy

July 2, 2026
mike@standardsmichigan.com

No Comments

University of California Merced

Lucas Hyman is the co-author of “Sustainable On Site CHP Systems:  Design, Construction and Operations” published by McGraw-Hill 2010 ISBN 978-0-07-160317-1, Co-Editor Martin Meckler is a graduate of the University of Michigan.  Mike Anthony contributed Chapter 23 — Government Mission Critical – A combined FMECA and time value of money study on Critical Operations Power Systems.

Goss Engineering was one of the engineers for the University of California Merced; the first university campus with an energy infrastructure begun from “scratch”.  Here, Lucas offers his insight into the subtle energy economic trade-offs between centralized and de-centralized systems.

LEARN MORE:

Backgrounder from 2007 ASHRAE conference presentation by Goss Engineering: Designing Sustainable CHP Systems

Scouser District Energy

July 2, 2026
mike@standardsmichigan.com
, , ,
No Comments

Eurocodes

Energy Management Systems

Clambake: A History and Celebration of an American Tradition

July 1, 2026
mike@standardsmichigan.com
, ,
No Comments

Yes — and there is serious academic treatment of the New England clambake, enough that it could support something richer than a food post.

The place I would begin is Katherine D. Neustadt’s Clambake: A History and Celebration of an American Tradition, published by the University of Massachusetts Press edition listing in 1992. It is essentially a scholarly ethnography/history of the clambake. Neustadt organizes the subject around its social, economic, political and regional history, then studies the long-running Allen’s Neck clambake in Massachusetts and finally treats the clambake as food, ritual and festival.

That last formulation is especially promising for Standards Michigan. Neustadt’s work treats the meal not simply as a recipe but as a community institution — something through which people express place, season, memory and belonging. An Indiana University scholarly review describes the book as an ethnography concerned with the “invention of tradition,” usable pasts, power and the relationship between observer and participant.

There is also an interesting historical complication. The familiar story says coastal Native Americans taught colonists the clambake. The scholarship is considerably more cautious. A University of Rhode Island Sea Grant environmental history, drawing on Neustadt, notes that archaeological and written evidence does not establish the familiar nineteenth-century version of that origin story. Neustadt consequently sees something more complicated: Native cultural inheritance intertwined with a tradition subsequently constructed and ritualized by white New Englanders. Historic New England reaches much the same conclusion: Indigenous peoples unquestionably harvested and cooked shellfish, but the genealogy of the recognizable New England beach clambake is not securely established.

What really catches my attention for an August Sunday, however, is a scholarly archaeological treatment that quotes Neustadt describing clambaking as a seasonal rite marking the end of summer and as a means of transmitting traditional knowledge. The same research discusses the physical process itself — gathering stone, firewood and rockweed, heating the stones and orchestrating the bake — as part of the tradition rather than merely a cooking technique.

And there is a campus connection. Massachusetts Institute of Technology has actually used the New England clambake as part of institutional social life: its 2014 reunion program included a clambake on Kresge Oval for the 25th reunion class.

So I think you’ve stumbled onto an unusually good late-August Sunday subject. It gives us seafood and summer dining on the surface, but underneath it are season, landscape, fire, water, inherited practice, community assembly and the transmission of culture. In other words, rather more Standards Michigan material than the clams initially let on.

 

 

McGrath Clambakes and Catering

Yes. Harvard gives you a couple of good college-site examples, though one is stronger on the tradition itself and another on how the custom survives in university life.

The best historical/cultural reference I found is a Harvard Environmental Law Review article that explicitly describes the New England clambake as a longstanding regional custom with origins in the cooking practices of Indigenous coastal peoples, later adopted broadly into New England culture.

For a more accessible campus-life angle, Harvard’s Biophysics Graduate Program has an annual Year-End Clambake held around Commencement. The university describes it as a recurring celebration for graduating Ph.D. students, faculty and guests, featuring lobster and other traditional fare.

Harvard College Observatory has also hosted a summer staff and faculty clambake, with lobster, littleneck clams, New England clam chowder, mussels, corn and strawberry shortcake—a very recognizable New England summer menu.

For Standards Michigan, I think the Harvard Biophysics example is especially useful: it shows the clambake not merely as regional cuisine, but as a summer academic custom marking the end of the university year. That’s exactly the kind of ordinary cultural continuity you’ve been looking for in educational settlements.

Chicken Veggie Risotto

July 1, 2026
mike@standardsmichigan.com

No Comments

The Recipe

 

Welcome

Standards Michigan Group, LLC

455 East Eisenhower Parkway, Suite 300
Ann Arbor, MI 48108 USA

888-748-3670

DIRECTIONS

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