The earliest installation of a passenger elevator in a university building in the United States was at the Massachusetts Institute of Technology in Cambridge. In 1861, Otis Brothers & Co., the company founded by Elisha Graves Otis, installed the first passenger elevator in this three-story structure that housed laboratories, classrooms, and offices for faculty and students.
This early installation of a passenger elevator marked an important milestone in the history of vertical transportation on college and university campuses, and it paved the way for the adoption of elevators in other educational institutions as they expanded in size and height over time.
The University of Wyoming Extension service provides research and education to farmers and ranchers; funded by federal, state, and local sources:
Agricultural production and management: The Extension service provides information and resources on topics such as crop production, livestock management, and farm business management.
Soil and water management: The Extension service offers expertise on soil fertility, irrigation, water quality, and conservation practices.
Pest management: The Extension service provides resources and support for integrated pest management, including information on insect and disease control, weed management, and pesticide safety.
Youth education: The Extension service offers educational programs and activities for youth interested in agriculture, including 4-H clubs and competitions.
Community development: The Extension service works with local communities to support economic development, tourism, and natural resource conservation.
The Extension service also offers consultations, workshops, field days, and other events to help farmers and ranchers stay up-to-date on the latest research and technologies in agriculture.
These square, spiraled buns originated in early 18th-century London at the Chelsea Bun House, a royal-favored spot selling spiced, fruit-filled yeast buns to Georgian nobility. They cut a foodway path across Britain as an indulgent treat, settling at “Fitzbillies Bakery” on Trumpington Street eventually making first landfall in North America at Penn State University as “Grilled Stickies”.
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Everyone would basically be 50% happier if everyone dressed a little better. Clothes are everywhere. Everyone doesn’t have to be a clothes hound, but if the girls looked pretty and the guys looked nice, people would be happier and even more optimistic about the future. pic.twitter.com/iQcNPL1cMl
Overdoor, France, ca. 1825; | Smithsonian Design Museum
Education communities have significant food safety responsibilities. Risk gets pushed around global food service counterparties; a drama in itself and one that requires coverage in a separate blog post.*
Since 2013 we have been following the development of food safety standards; among them ANSI/NSF 2: Food Equipment one of a constellation of NSF food safety titles whose provisions cover bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks. The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.
It is a relatively stable standard; developed to support conformance revenue for products. A new landing page seems to have emerged in recent months:
Manufacturers are required to meet the NEC and CEC electrical codes to have their food equipment sold and used in the United States and Canada. Watch our video for more details. pic.twitter.com/d0vUf4zUl2
Not trivial agendas with concepts that cut across several disciplines involving product manufacture, installation, operation and maintenance. We find a very strong influence of organizations such as Aramark and Sodexo. More on that in a separate post.
This committee – along with several other joint committees –meets frequently online. If you wish to participate, and receive access to documents that explain the scope and scale of NSF food safety standards, please contact Allan Rose, (734) 827-3817, arose@nsf.org. NSF International welcomes guests/observers to nearly all of its standards-setting technical committees. We expect another online meeting hosted by this committee any day now.
Keep in mind that all NSF International titles are on the standing agenda of our Nourriture (Food) colloquia; open to everyone. See our CALENDAR for the next meeting.
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.
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.
Welcome to the future: robot chef whips up tasty meals at FIU | FIU News – Florida International University https://t.co/IE4qDASlJv
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
