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Incredible snow removal

Myron Hunt Architect

Myron Hubbard Hunt (February 27, 1868 – May 26, 1952) was an American architect whose numerous projects include many noted landmarks in Southern California; most notably, the Rose Bowl Stadium, where the University of Michigan Football team appears routinely on New Year’s Day.  Hunt was elected a Fellow in the American Institute of Architects in 1908.

How To Build A Football Stadium

Michigan 34 | Washington 13

Watch & Night Operations

Watch & Night Operations

Impedance Grounding for Electric Grid Surviability

Nighttime Walk

University of California Davis Facilities Management

 

Guide to California Lighting Regulations: Title 20

Readings:

UC Davis Adaptive Controls for Exterior Lighting

“Stopping By Woods on a Snowy Evening”

Randall Thompson’s “Frostiana” is a choral cycle based on the poems of Robert Frost. The cycle consists of settings for mixed chorus and piano, and it was premiered in 1959. “Frostiana” was commissioned to celebrate the bicentennial of the town of Amherst, Massachusetts, and it features seven of Frost’s poems set to music by Thompson.

“Stopping by Woods on a Snowy Evening” is one of the poems included in the “Frostiana” cycle. The composition captures the reflective and contemplative mood of Frost’s poem, where the narrator pauses to admire the beauty of a snowy evening in a quiet forest. Randall Thompson’s musical setting adds another layer to Frost’s words, enhancing the emotional impact of the poem.

Thompson’s approach in “Frostiana” is characterized by its accessibility and tonal clarity. His settings aim to convey the meaning and atmosphere of Frost’s poetry through the expressive power of choral music. The entire “Frostiana” cycle is a celebration of both Thompson’s skill as a composer and Frost’s enduring contribution to American literature.

Acoustics

 

Sufganiyot in a Minute

Sufganiyot (plural), sufganiyah (singular); are a type of deep-fried doughnut that is traditionally eaten by Jewish people during Hanukkah, along with other fried foods, to commemorate the miracle of the oil in the Temple.  They are typically round and filled with jelly or other sweet fillings, and they are often dusted with powdered sugar. Sufganiyot are deep-fried until they are golden brown and have a light, fluffy texture.


The practice of eating fried foods during Hanukkah is a symbolic way of celebrating the miracle of the oil, where a small amount of oil miraculously lasted for eight days in the rededication of the Temple in Jerusalem.

American Jewish University | Los Angeles, California

Talmud (Tractate Shabbat 21b): The oil miracle

Breads of Christmas: Panettone

University of California Berkeley Net Position 2023-24: $4.380B (Pg. 3)

2021 Physical Design Framework

 

The word “panettone” has its origins in Italian and can be traced back to the Latin language. The root of “panettone” comes from the Italian word “pane,” which means bread. The diminutive suffix “-etto” is added to “pane” to indicate a smaller or sweetened version of the bread. The word “panettone” can be loosely translated as “small bread” or “sweet bread.”

“Still Life with Panettone, Sweets and Lemons” | Eugenio De Giacomi (1852-1917)

Department of Italian Studies

UCL: Bread predates agriculture by 4,000 years

Noteworthy: 

  • Traditional Ingredients: Panettone is made from a rich, sweet dough that typically includes ingredients such as flour, butter, eggs, sugar, and candied fruits. It may also contain raisins or other dried fruits.
  • Signature Dome Shape: Panettone is known for its distinctive dome shape. The dough is left to rise several times, and the final proofing is done in a cylindrical paper mold, giving it its characteristic tall and round appearance.
  • Regional Variations: While panettone is closely associated with Milan, various regions in Italy have their own versions of Christmas bread. For example, in Southern Italy, there’s a similar sweet bread called “Pandoro,” which is often shaped like an eight-pointed star.
  • Artisanal and Commercial Production: Panettone can be found in both artisanal bakeries, where traditional methods are often employed, and in commercial production where large-scale quantities are produced for widespread consumption. Artisanal panettone is often prized for its attention to quality and flavor.

Click image for video recipe

Italia


Elevator Construction Animation

The Civilizational Crisis No One Expects

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“You and Me Against the World”

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