4-H is a U.S.-based network of youth organizations whose mission is “engaging youth to reach their fullest potential while advancing the field of youth development”. Its name is a reference to the occurrence of the initial letter H four times in the organization’s original motto head, heart, hands, and health, which was later incorporated into the fuller pledge officially adopted in 1927. In the United States, the organization is administered by the National Institute of Food and Agriculture of the United States Department of Agriculture.
Summer occupies a surprisingly small place in the orchestral imagination. Winter has storms and Christmas; spring has awakening; autumn brings harvest, melancholy and departure. Summer, by contrast, often appears indirectly—as heat, evening, landscape or memory.
Gershwin’s Summertime became perhaps the season’s most familiar American expression, while Barber found summer in the remembered voices and warm night air of Knoxville: Summer of 1915. Delius gave us A Song of Summer and Summer Night on the River.
Still’s Summerland belongs naturally in this slender company. Perhaps summer resists composition because its characteristic activity is precisely the suspension of activity: long days asking little of us.
This is the second movement of William Grant Still’s *Three Visions*, composed in 1936 and originally written for piano. Set between the troubled atmosphere of *Dark Horsemen* and the luminous *Radiant Pinnacle*, it imagines a place of repose beyond earthly difficulty.
The music moves slowly, carried by long melodic lines and harmonies that seem to suspend ordinary time.
Still later arranged the work for other instruments, and it has proved especially adaptable to strings and wind ensembles. Its warmth is neither idle nor sentimental. There is movement beneath the stillness: a summer landscape understood less as a season than as a state of rest.
Today at 15:00 UTC we will review the latest in best practice literature for air conditioning systems. Note that we have broken out this topic from the standing Mechanical colloquia. Our approach features interoperability and system considerations. Catalogs on the agenda:
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.
Water fountains enhance campus outdoor settings by creating serene, inviting spaces that promote relaxation and social interaction. Their gentle sounds of flowing water reduce stress, mask noise, and foster a calming atmosphere conducive to study or reflection.
Aesthetically, fountains serve as focal points, adding elegance and visual appeal to courtyards or green spaces. They attract students, faculty, and visitors, encouraging gatherings and community engagement. Environmentally, fountains can support local ecosystems by providing water for birds or plants.
Well-maintained, they symbolize a campus’s commitment to beauty and sustainability, enriching the outdoor experience and enhancing the overall campus ambiance.
The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.
One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.
In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.
To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:
Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.
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
