Ball State University was founded in 1918 and was originally named the Eastern Indiana Normal School and primarily a teacher’s college. The university was renamed Ball State University in 1965, in honor of the five Ball brothers, who began by manufacturing and selling wooden jacketed tin cans. In 1884, the company introduced the Ball Improved Mason Jar, which became a popular way to preserve food.
The university is home to the Center for Middletown Studies, which conducts research on the social and cultural dynamics of small-town America.
“Everything which is in any way beautiful is beautiful in itself…. That which is really beautiful has no need of anything”… — Marcus Aurelius (Meditations)
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.
Founded in 1999, the European Bartender School (EBS) is the world’s leading bartending school, operating over 25 schools across five continents. Its mission is to provide top-quality, globally recognized bartending and barista courses designed by industry experts.
EBS aims to train aspiring bartenders with practical and theoretical skills, offering a comprehensive International Bartender Course that equips students for global career opportunities. With over 80,000 graduates, EBS fosters a vibrant community, connecting students to jobs via EBS MatchStaff. The school emphasizes a fun, social learning experience, blending professional education with personal growth and travel
KANM Student Radio, founded in 1973 at Texas A&M University, began as Student Government Radio, broadcasting via cable on 107.5 FM in partnership with Mid-West Video Corporation. Initially airing from 4 p.m. to 2 a.m. weekdays, it offered diverse genres like hard rock and country. Despite early financial struggles, accumulating $5,783.64 in debt by 1977, KANM grew its influence through the 1970s and 1980s, facing technical issues like outages in 1978 and 1979.
It became independent in the 1980s, moving to the Pavilion complex in 1983 with equipment donations. KANM pioneered online streaming in 1998, transitioning to online-only by the mid-2010s. In 2024, it secured a low-power FM permit (KAGZ-LP 95.5 FM), marking a return to airwaves. Now located in the Memorial Student Center, KANM remains student-run, promoting non-commercial music and hosting events like the bi-annual “Save the Music” concert.
Howdy! I am so stoked to announce that we recently got to work with The Highway 6 Band, a sick group based out of College Station, to produce a KANM Library Session!!
Here’s a quick clip of the band performing their original song “Me or the Road” 🔊 pic.twitter.com/0lWpzZhFDU
Professor Karl Siebert, who teaches FDSC 4300, The Science and Technology of Beer, demonstrates how to properly pour a beer and discusses the sensory experience of beer appreciation. In a recent study, Siebert identified the key component in a ‘perfect’ head of beer: a barley protein known as Lipid Transport Protein 1 or LPT1.
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.”
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.
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
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