KU’s School of Business received a $50 million commitment from an anonymous donor — the largest donation in the school’s history. The transformative gift supports the school’s ongoing commitment to research and its student success initiatives.https://t.co/ZaohgKnVZ6
All the work we do intervening in technical standards setting to make educational settlements safer, simpler, lower-cost and longer-lasting does not keep pace with the growth rate of the largest non-residential building construction market in the United States which is presently challenged by international demand; but perhaps not for long.
This Washington D.C. – based non-profit’s founding originated at the University of Michigan in the 1920’s and has long since expanded affiliates in several North American regions and states. It maintains one of the most active bibliography on space utilization, curated here to support today’s colloquium.
“The State of Facilities in Higher Education: Space, Spending, & Staff” (June 2024) Discusses the tension between campus building stock and declining enrollment, examining the ratio of space-to-enrollment growth, and exploring how institutions are reducing footprint amid surplus space
“Changing the Facilities Backlog Conversation in Higher Education” (July/August 2021) Covers how colleges manage over 6 billion sq ft of campus space, a deferred maintenance backlog of $112 billion, and strategies (“Catch Up” & “Keep Up”) for dealing with excess and aging space
“Gordian Partners with APPA to Estimate Higher Education Infrastructure Backlog Need” (July 2021) Details the count of 6.2 billion sq ft in 210,000 buildings, average age nearing 50 years, and current replacement value exceeding $2 trillion—highlighting the need to reassess and reduce physical footprint
“Abstract: Space Planning and Administration” (Body of Knowledge, ~2019) Describes how some universities manage 20 million+ sq ft on a single site, emphasizing processes to inventory, classify, and efficiently use space, noting underutilized spaces like athletic fields (“football field syndrome”)
“The State of Facilities in Higher Education: Facilities Manager Magazine” (March/April 2025) While full access is member‑only, the issue’s focus (“Elevating Student Experiences”) includes featured articles on repurposing and rightsizing spaces in response to shifting enrollment.
“Institutional Success” (APPA Thought Leaders Series, circa 2014) Outlines how reducing campus square footage—such as demolishing 120,000 sq ft of trailers and replacing with 175,000 sq ft centralized facility—can save ~$1.6 M annual maintenance
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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.
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.
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.
The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.
These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee. However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*
Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours.
The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice.
While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day.
We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.
* These recommendations are based on general food safety practices:
Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.
Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.
Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.
Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.
Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.
Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.
Congratulations to our Lumen Scholars who are going out into the world and making a difference. Learn more about the projects they worked on during their time at Elon and what's next here: https://t.co/iuh9wQ16NBpic.twitter.com/NJ3RiNTVS3
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