Category Archives: Food/Kitchen/Farm/Agriculture

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Model School Food Standard

Iain Barli

“A drink to the living, a toast to the dead.”

— Some guy.

 

“John Barleycorn” is a figure in English and Scottish folklore who represents the personification of barley and the alcoholic beverages made from it, such as beer and whiskey. In folklore, John Barleycorn is often depicted as a person who is subjected to various forms of mistreatment and violence, such as being crushed, ground, and fermented, before eventually being reborn in the form of alcoholic beverages.

The figure of John Barleycorn has been the subject of various poems, songs, and other works of literature throughout English and Scottish history. One of the most famous works about John Barleycorn is the traditional English folk song of the same name, which tells the story of John Barleycorn’s journey from a growing plant to a fully fermented alcoholic beverage. The song has been covered by many artists over the years, including the British group  Traffic.

The legend of John Barleycorn is not widely known in the United States, but it does have some cultural resonance in certain regions and among certain groups of people. The legend is a traditional British folk song that tells the story of a man named John Barleycorn, who is personified as a personification of the cereal crop barley, which is used to make beer and other alcoholic beverages. Some breweries in the US have even named beers after John Barleycorn, as a nod to the traditional English roots of brewing.  The legend of John Barleycorn also has some resonance in American literature and popular culture. The American author Jack London wrote a novel titled “John Barleycorn” in 1913, which was a semi-autobiographical account of his own struggles with alcoholism. The novel has since become a classic of American literature and is still widely read today.

Cow to Cone

Milk

Do cows mind being milked?

Nourriture d’automne

Refrigeration

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

University Ave Pizza

Standards North Dakota

Towards Crafting Beer with Artificial Intelligence

Beer was discovered accidentally as a result of grains being left in water and undergoing fermentation. The process of making beer involves converting the starches in grains (such as barley or wheat) into sugars, which are then fermented by yeast to produce alcohol.  It was often consumed as a safer alternative to water, which could be contaminated with disease-causing pathogens. 

Beer was also used in religious ceremonies and was considered a valuable commodity for trade.  Over time, beer-making techniques spread throughout the world, and different regions developed their own unique styles of beer; now supported by artificial intelligence algorithms that analyze chemical compounds to identify specific flavor and aroma profiles for more nuanced flavors.

Towards Crafting Beer with Artificial Intelligence

Marc Bravin, et al

Lucerne University of Applied Sciences and Arts, Rotkreuz, Switzerland

 

Abstract:  The art of brewing beer has a long tradition that dates back to the very dawn of civilization. While the brewing process has been automated to a great extent, the creation of new beer recipes remains the result of creativity and human expertise with only minor support from software to validate chemical constraints. We collected a dataset of 157,000 publicly available recipes from all over the world and created a transformer-based model to support the creative process in brewing by suggesting new beer recipe templates. As a proof of concept, we crafted the IPA “Deeper” along a recipe generated by our model. Over 100 international newspapers and radio stations have reported on the first AI-crafted beer from Switzerland over the past few months. For the first time, this paper reveals the underlying pipeline architecture of eight transformer networks trained end-to-end that made this remarkable success possible.

CLICK HERE for complete paper

There are several international organizations and agreements that set standards for beer production and labeling:

Food Safety Management

Codex Alimentarius

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”

Game Day Food

Standards Iowa | Standards North Carolina

 

TRANSFORMING FANS' GAME DAY DINING EXPERIENCES: UNIVERSITY OF NORTH CAROLINA AND UNIVERSITY OF IOWA

Nourriture d’été

 

Aramark | Compass Group | Sodexo

Standards Michigan: Food | Kitchen | Farm Agriculture

Americans eat too much:

Animal Safety

University of Minnesota: Evaluating biosecure entry and exit protocols and education methods in a mock livestock facility

Evacuation Drills for Horses

“One of the Family” 1880 | Frederick George Cotman

NFPA 150 Fire and Life Safety in Animal Housing Facilities Code has entered its s025 revision cycle.   Many education communities are responsible for animal safety in academic units, research enterprises. museums and even — as in the United Kingdom — large farm animals that wander freely on campus with students, faculty and staff.  The number of colleges and universities that permit students to live with their pets has expanded; and with it the responsibilities of university administration.

From the document scope:

This standard shall provide the minimum requirements for the design, construction, fire protection, and classification of animal housing facilities.  The requirements of NFPA 150 recognize the following fundamental principles:

(1) Animals are sentient beings with a value greater than that of simple property.

(2) Animals, both domesticated and feral, lack the ability of self-preservation when housed in buildings and other structures.

(3) Current building, fire, and life safety codes do not address the life safety of the animal occupants. The requirements found in NFPA 150 are written with the intention that animal housing facilities will continue to be designed, constructed, and maintained in accordance with the applicable building, fire, and life safety codes.

The requirements herein are not intended to replace or rewrite the basic requirements for the human occupants. Instead, NFPA 150 provides additional minimum requirements for the protection of the animal occupants and the human occupants who interact with those animals in these facilities. 

 

A full description of the project is linked below:

Fire and Life Safety in Animal Housing Facilities Code

Access to the 2025 Edition is linked below:

FREE ACCESS NFPA 150

We provide the transcript of the back-and-forth on the current 2022 edition to inform how education communities can contribute to the improvement of this title; a subject that stirs deep feelings about animal safety in research enterprises.

NFPA 150 First Draft Agenda

NFPA 150 Second Draft Report

Public comment on the Second Draft of the 2025 Edition will be received until March 27, 2024.   

We have been advocating risk-informed animal safety concepts in this document since the 2013 Edition and have found that it is nearly impossible to overestimate the sensitivity of educational communities to the life safety of animals — either for agriculture or medical research.

We maintain the entire NFPA catalog on the standing agenda of our Prometheus colloquia.  See our CALENDAR for the next online meeting; open to everyone.

"i thank You God for most this amazing day:for the leaping greenly spirits of trees and a blue true dream of sky;and for everything which is natural which is infinite which is yes" -- e.e.cummings ('Seventy-One Poems' 1950)

 

Issue: [11-1] and [19-5]

Category: Fire Protection, Facility Asset Management, Academic, Risk Management

Colleagues: Mike Anthony, Josh Elvove, Joe DeRosier

More:

Protecting Animals When Disaster Strikes

Animals 300

 

Bibliography:

25 Most Pet-Friendly Colleges

National Institute of Health: Policy on Humane Care and Use of Laboratory Animals

International Building Code: Section 304 (Business Group B): Animal hospitals, kennels and pounds

Terrestrial Animal Health Code

IEEE Guide for Animal Deterrents for Electric Power Supply Substations

ASHRAE Animal Facilities

IEEE Livestock Monitoring System

Ventilation Design Handbook on Animal Research Facilities

HVAC Design in Animal Facilities

USDA Animal Welfare Information Center

ISO Assistance Dogs

US Department of Agriculture: Animal Welfare Act and Animal Welfare Regulations

S. 4288: Reducing Animal Testing Act

Guaranteeing safety of animals under risk of fire: conceptual framework and technical issues analysis

Protecting Animals When Disaster Strikes

 

Hot Dog University

The iconic American “street food” traces its origin to 19th century German immigrants who brought frankfurters from their homeland.

In the 1860s, the term “hot dog” emerged in reference to these sausages being sold in buns at street carts. The popularity of hot dogs soared during the late 19th and early 20th centuries particularly at baseball games where the hot dog is virtually synonymous.at the sport.

In many college towns push cart hot dog vendors may be welcomed and even embraced as part of the local food scene. They can add variety and convenience for students, faculty, and staff by offering affordable and quick meal options. These towns may have regulations and policies in place to support and accommodate such vendors.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Syllabus

The case against hot dogs as a food primarily revolves around health concerns and potential risks associated with their consumption. Some of the key arguments include:

Processed meat and additives: Hot dogs are often made from processed meats that can contain additives, preservatives, and high levels of sodium. These additives, such as nitrates and nitrites, have been linked to increased risks of certain health issues, including cancer and heart disease.

High in unhealthy fats: Hot dogs are typically high in saturated and trans fats, which can contribute to elevated cholesterol levels and increase the risk of cardiovascular diseases.

Potential for contamination: There have been instances of foodborne illnesses associated with hot dogs, such as outbreaks of bacterial contamination, including E. coli or Listeria monocytogenes. Improper handling, storage, or undercooking can increase the risk of such contamination.

Allergens and dietary restrictions: Hot dogs often contain common allergens like wheat, soy, and dairy. Additionally, they may not be suitable for individuals with dietary restrictions or preferences, such as vegetarians, vegans, or those following specific religious or cultural dietary guidelines.

Environmental impact: The production and consumption of hot dogs contribute to environmental concerns. The meat industry, including processed meat production, is associated with greenhouse gas emissions, land degradation, and water pollution.

These arguments against hot dogs do not necessarily apply to all hot dogs or to every individual. Moderation, choosing healthier options, and considering individual dietary needs and preferences can help mitigate some of the concerns associated with hot dog consumption.

Paul Mitchell The School | Tinley Park

Relevant codes, standards and regulations:

Food Safety and Inspection Service: Federal Meat Inspection Act

U.S. Department of Agriculture: Hot Dogs and Food Safety

Codex Alimentarius

Nourriture d’automne

 

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