The Oxford Union Debating Society, founded in 1823, is one of the world’s most prestigious debating societies, affiliated with the University of Oxford. It has hosted numerous influential speakers and debates, including historical figures like Winston Churchill and Malcolm X. Over the years, it has played a vital role in shaping public discourse and fostering critical thinking among students. The society’s iconic debating chamber and rich tradition of lively debates have made it an enduring institution in the world of debate and public speaking.
“In an era of cancellation and defenestration we sometimes forget that we both cannot go on like this and that we have been here before. We know this because our greatest writers and artists have addressed this question in their own times.
When Roger [Scrouton] was going through his own battle with the shallows I often thought of Shakespeare’s rarely performed but great play Timon of Athens. Timon has the whole world before him. He is surrounded by friends and admirers. He is generous to all. Yet he falls on hard times and when he does absolutely everybody deserts him. He is left with nothing and nobody, and risks being filled with despair and rage. It does not help that he is shadowed by the cynical philosopher Apemantus, who has warned him that just such a desertion might occur.”
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.
RECIPE: 1 cucumber, peeled and seeded, chopped 1 red bell pepper, seeded, chopped 3 vine ripe tomatoes ¼ red onion, peeled 2 garlic, whole cloves 2 tsp extra virgin olive oil 3 Cup tomato juice without added salt ½ lemon, juiced 1 Tbs sugar 2 tsp white wine vinegar 1 Cup italian parsley, coarsely chopped ½ tsp kosher salt
Combine the ingredients. Blend slightly (in a food processor or blender), to desired consistency. Cover and refrigerate. Serve chilled as a soup. Nutrition Facts (per serving) Calories: 70 Fat: 2.0 gm. Sodium: 115 mg. Carbohydrate: 13 gm. Fiber: 2.0 gm. Protein: 2.0 gm.
Dickinson College | Cumberland County Pennsylvania
“Every week, patrons of Farmers on the Square can count on locating the Dickinson College Farm’s wood-fired pizza oven right at the heart of the square. Our handmade and fresh-baked pizzas reflect the seasonal fluctuations on our farm in addition to quality ingredients grown within the Cumberland Valley. In addition to wood-fired pizzas, our stand features seasonal organic vegetables, fresh salad dressings, refreshing popsicles and “our farm in a jar” through canned soups, pickled favorites, salsa, hot sauce and more!”
What makes #icecream so irresistible? 🍦😋🍦It’s the fascinating #chemistry at play, balancing fat globules, air & ice crystals to perfection – basically, ice cream isn’t just a treat, it’s a chemistry masterpiece!😉Check out this cool visual by @compoundchem@ndbrningpic.twitter.com/1qKLQaBF8k
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
