Written by William Walsham How in 1871 for the Church Hymns collection, this Christian standard is a celebration of God’s creation and love, set to the tune “Ruth” by Samuel Smith (1865). How, an Anglican bishop known for his pastoral work, crafted the hymn to reflect the joy of summer, with its vibrant imagery of glowing suns, flowing light, and nature’s voices uniting in praise.
The hymn’s four stanzas emphasize God’s mercy, eternal love, and guidance through life’s challenges, urging steadfast faith even in dark times. Its meaning centers on gratitude for divine providence, the beauty of creation, and trust in God’s presence, with the final stanza affirming hope in eternal light.
Published in over 239 hymnals, it remains a cherished expression of summer’s warmth and spiritual reassurance.
In terms of total spend, the US elementary and secondary school industry is about twice the size of the higher education industry according to IBISWorld. About $100 billion is in play every year for both (which we cover during our Ædificare colloquia); with higher education spending only half of what elementary and secondary school systems spend on facilities.
Note that some districts are including construction for faculty housing.
Our focus remains on applying global standard to create educational settlements that are safer, simpler, lower-cost and longer-lasting — not on the hurly-burly of local school bond elections. We recommend consulting the coverage in American School & University for more detailed and more timely information.
Williams College is a private liberal arts college located in Williamstown, Massachusetts, USA. Founded in 1793, it is one of the oldest institutions of higher education in the United States. The college was established through a bequest of Colonel Ephraim Williams Jr., a war hero who died in the Battle of Lake George during the French and Indian War. In his will, Colonel Williams left funds for the establishment of a free school on the condition that it be located in Williamstown.
US Department of Agriculture | § 58.2825 United States Standard for ice cream.
Southern ice cream often differs from ice cream in other regions of the U.S. in several ways, reflecting regional tastes, ingredients, and traditions:
Flavors and Ingredients:
Pecans and Pralines: Southern ice cream frequently incorporates pecans and pralines, which are popular in the region.
Peaches: Georgia is known for its peaches, so peach-flavored ice cream is a Southern staple.
Sweet Tea and Bourbon: These flavors are inspired by Southern beverages and can be found in ice creams.
Buttermilk: Buttermilk ice cream has a tangy flavor and is a nod to traditional Southern cooking.
Style and Texture:
Custard Base: Southern ice cream often uses a custard base, which includes egg yolks, giving it a richer and creamier texture compared to the typical Philadelphia-style ice cream that uses a simpler cream and sugar base.
Churned at Home: Traditional Southern ice cream is often made using hand-cranked ice cream makers, producing a different texture and incorporating more air, which can make it lighter and fluffier.
Historical Influence:
Cultural Heritage: The South’s diverse cultural heritage influences its ice cream, with recipes passed down through generations and reflecting African American, Native American, and European influences.
Popular Brands and Shops:
Regional Brands: Brands like Blue Bell, which originated in Texas, are particularly popular in the South and known for their classic Southern flavors.
Local Shops: Small, local ice cream parlors in the South often offer unique, homemade flavors that highlight regional ingredients and traditions.
These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.
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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
