Category Archives: Food/Kitchen/Farm/Agriculture

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Weekend Provocation: Chemistry of Beer

Nourriture d’automne

 

Split Pea Soup & Ham

Bourbon Research

What Is A Standard Drink?

Greg Gutfeld and guests discuss how President Biden’s alcohol czar is warning that new guidance could be only two beers a week

Mint Julep University

What Is A Standard Drink?

 

“It’s a fine line between Saturday night

and Sunday morning” – Jimmy Buffett

 

“Rather a bottle in front of me

than a frontal lobotomy” — Some guy

 

Many people are surprised to learn what counts as a “drink”. The amount of liquid in your glass, can, or bottle does not necessarily match up to how much alcohol is actually in your drink.  Even before the United States federal government withdrew from regulating alcohol, the conversation, and degree of agreement and  attitude, remains remarkably regionally specific:

Missouri University of Science & Technology: What is a Standard Drink?

University of South Alabama: What is a Standard Drink?

Stanford University Office of Alcohol Policy and Education

Other nations serve alcohol to students on campus in university owned facilities.

Maynooth University Student Union County Kildare


College students create the ultimate hangover cure


Ploughman’s Lunch

FALMER WEATHER

https://standardsmichigan.com/136343-2/

HOME | FOOD | BSI Group

The Ploughman’s lunch belongs to the English foodway of simple cold meals built around bread, cheese and preserved foods. Its ingredients reflect the farmhouse, dairy, bakery and kitchen garden: a substantial piece of cheese, crusty bread, butter, pickled onions or chutney, often accompanied by apple, ham, boiled egg or salad.

Requiring little preparation and no cooking at the table, it evokes food carried into the fields or served at an inn during the working day.

Though the modern name and standardized pub presentation are comparatively recent, its components are much older: local produce, preservation, seasonality and refreshment arranged as an ordinary meal.

“The Cornfield” | John Constable 1826

NHS University Hospitals Sussex Recipe Book
https://images.openai.com/static-rsc-4/Lbi3D0edDbraAhBaTcpuLEIMKjL198wWUZ4--HywTbsRHTEx4Y321juI2_iKN_E1h6rcqsqTwY772UxE0bmqHYdpVKFEw4acMMwfijJ-gwBmNCkZyhZ2gplkomVKFGRDln0C2w3GQ_EtNOz1Sq2O5zIFblPdlbfTh0shXyRJgNaYrevewKuMbDdydlQJnS7f?purpose=fullsize

Pictures of Ophelia Lovibond

Ophelia Lovibond studied English at the University of Sussex, graduating in 2008.

Ploughman’s Lunch

Ghana’s Rabbit Industry

Like many folk traditions of saying “Rabbit, rabbit” to your colleagues on the first day of the month has an unclear origin and has several variations and interpretations.  We use it a reason to explore university research into food sources; the proper business of education communities everywhere.  In one version of the tradition, saying “Rabbit, rabbit” or “White rabbit” as the first words upon waking on the first day of the month is believed to bring good luck for the rest of that month. It is thought to ensure good fortune, happiness, and general positivity throughout the coming weeks.

The specific origins and reasons behind this tradition are difficult to trace, as superstitions often evolve and are passed down through generations. It’s worth noting that this practice is not universally known or followed, and its popularity may vary among different regions and communities.  Ultimately, the saying “Rabbit, rabbit” on the first day of the month is an example of a charming and whimsical superstition that some individuals enjoy participating in as a fun way to start the month on a positive note.

Codex Alimentarius

Søndagstallerken

https://www.ku.dk/studies/student-life/campus-life/frederiksberg-campus?utm_source=chatgpt.com

 

Yes—and Europe gives us a few better settlement-specific directions than the American apple-oatmeal idea.

The one I’d choose this morning is Copenhagen. The University of Copenhagen explicitly treats breakfast, coffee and cake as part of campus life across its campuses; at Frederiksberg, the Gimle canteen serves breakfast and the university even remarks that the coffee at its garden café has a reputation for being particularly good. University of Copenhagen That suggests a Danish Sunday plate: strong filter coffee, dark rye bread, butter, cheese, a soft-boiled egg and perhaps apple or preserves.

There are two other good directions. At Heidelberg, the university student-services cafés emphasize Fairtrade organic coffee and breakfast as part of ordinary student life. Studierendenwerk Heidelberg That points toward coffee with a Brötchen, butter, preserves, cheese and egg. In Britain, St Andrews offers Fairtrade coffee, breakfast rolls and home baking, while Plymouth explicitly still serves the full English breakfast on campus. University of St Andrews

But given this morning’s Matins → Austria → UNESCO → European choral tradition, I’d stay continental rather than go Full English.

Coffee + rye bread + butter + cheese + soft-boiled egg.

Very Copenhagen, very university-town, and suitably austere for Matins.

Bagel & Lox

Culture and Cuisine Recipe of the Week

Hamburg’s Master Plan for Education for Sustainable Development 2030

“With this weekly post we want to introduce you into the culinary range of the English speaking world. Each week we present you an iconic dish and give you information around its origin, preparation and eating habits. This week we are visiting the Big Apple – New York. Bagels can be regarded as a true American melting-pot meal.”  — von Nadja Wostiera (Language graduate and blog author)

Standards Michigan: Food/Kitchen/Farm/Agriculture

EAT

Universität Hamburg

Pushed by Old World limits. Pulled by New World promise.

 

Evensong “Peace”

Agriculture

“Harvest Rest” | George Cole

One characteristic of the “customer experience” of school children, dormitory residents, patients in university-affiliated hospitals and attendees of large athletic events is the quality of food.  School districts and large research universities are responsible for hundreds of food service enterprises for communities that are sensitive to various points along the food supply chain.

The American Society of Agricultural and Biological Engineers (ASABE) is one of the first names in standards setting for the technology and management of the major components of the global food supply chain.   It has organized its ANSI-accredited standards setting enterprise into about 200 technical committees developing 260-odd consensus documents*.   It throws off a fairly steady stream of public commenting opportunities; many of them relevant to agricultural equipment manufacturers (i.e, the Producer interest where the most money is) but enough of them relevant to consumers (i.e. the User interest where the least money is) and agricultural economics academic programs that we follow the growth of its best practice bibliography.

A few of the ASABE consensus documents that may be of interest to faculty and students in agricultural and environmental science studies are listed below:

  • Safety for Farmstead Equipment
  • Safety Color Code for Educational and Training Laboratories
  • Recommended Methods for Measurement and Testing of LED Products for Plant Growth and Development
  • Distributed Ledger Technology applications to the global food supply chain

The ASABE bibliography is dominated by product-related standards; a tendency we see in many business models of standards setting organizations because of the influence of global industrial conglomerates who can bury the cost of their participation into a sold product.  Our primary interest lies in the movement of interoperability standards — much more difficult — as discussed in our ABOUT.

The home page for the ASABEs standards setting enterprise is linked below:

ASABE Standards Development

"It is spring again. The earth is like a child that knows poems by heart." -- Rainer Maria Rilke

As of this posting we find no live consultation notices for interoperability standards relevant to educational settlements.  Sometimes you can find them ‘more or less concurrently’ posted at the linked below:

ANSI Standards Action

We always encourage our colleagues to participate directly in the ASABE standards development process.  Students are especially welcomed into the ASABE Community.  Jean Walsh (walsh@asabe.org) and Scott Cederquist (cedarq@asabe.org) are listed as contacts.

 

Category: Food

Colleagues: Mike Anthony, Jack Janveja, Richard Robben

More

 

Lemonade

ISLAND GROVE WEATHER


University of Florida College of Agriculture and Life Sciences

More

United States Department of Agriculture: Frozen Concentrate for Lemonade Grades and Standards

United States Food & Drug Administration: Canned Fruit Juices

Spoon University: My Perfect Lemonade Recipe

Standards Florida

Before the Harvest

WILLAG.ORG RADIO | AM 580

Wheaton College Illinois

Illinois

Related:

County Fair

 

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