The World Soil Museum hosts a range of educational programs and workshops for students, researchers, and other visitors who are interested in learning more about soil science. These programs cover topics such as soil classification, soil management, and soil conservation, and they are designed to help people understand the vital role that soils play in supporting agriculture, ecosystems, and human societies around the world.
Eero Saarinen‘s MIT Chapel is widely regarded as a masterpiece of modernist architecture and has been praised by architectural critics for its innovative design and spiritual atmosphere. Here are some examples of what critics have written about the chapel:
Ada Louise Huxtable, writing in The New York Times in 1955, described the chapel as a “sacred space of rare and exceptional quality” and praised its “dramatic contrasts of light and dark, scale and detail, intensity and serenity.”
Vincent Scully, writing in Architectural Forum in 1956, called the chapel “a consummate work of art” and praised Saarinen’s use of light and form to create a “subtle and mysterious” atmosphere.
Reyner Banham, writing in New Society in 1964, described the chapel as “an object of timeless quality” and praised its “radiant luminescence” and “clear and quiet” spatial qualities.
Paul Goldberger, writing in The New York Times in 2003, called the chapel “one of the great architectural treasures of the 20th century” and praised its “perfectly balanced” combination of light, color, and texture.
Overall, critics have praised the MIT Chapel for its innovative design, its spiritual atmosphere, and its skillful use of light and form. The chapel is considered one of Saarinen’s most important works and a landmark of modernist architecture.
Encourages the use and reuse of existing buildings. This code covers repair, alteration, addition and change of occupancy for existing buildings. and historic buildings, while achieving appropriate levels of safety without requiring full compliance with the new construction requirements contained in the other I-Codes. Key changes in the 2021 IEBC® include:
For storm shelters, the required occupant capacity is now limited to the total occupant load of the classrooms, vocational rooms and offices in the school while the maximum distance of travel was deleted.
When significant portions of a building’s exterior wall coverings or exterior wall envelope are added or replaced, they must comply with the requirements of Chapters 14 and 26 of the IBC.
Snow loads must be addressed during repair of substantial structural damage regardless of whether the damage was a result of snow.
Additions, Level 3 alterations and Changes of occupancy in Educational occupancies are now required to meet the enhanced classroom acoustic requirements of Section 808 of ICC A117.1.
Additional equipment may be added to a roof without a full structural analysis when the equipment weighs less than 400 pounds and is less than 10 percent of the total roof dead load.
With a change of occupancy, a seismic analysis is required for a Group S or Group U occupancy changing to a new occupancy.
Furniture, such as office cubicles, reception desks or smaller bookcases, are exempt from a permit and not intended to be a Level 2 alteration.
Sprinkler requirements for Level 2 and Level 3 alterations are revised for higher hazard areas.
The consumption of raw milk, which is milk that has not been pasteurized or homogenized, is a topic of debate and controversy. Advocates of raw milk claim certain potential advantages, while opponents highlight health risks associated with consuming unpasteurized milk. It’s important to note that health regulations and recommendations vary by region, and some places may have restrictions on the sale or distribution of raw milk due to safety concerns.
Advocates of raw milk often cite the following potential advantages:
Nutrient Retention: Some argue that the pasteurization process, which involves heating milk to kill harmful bacteria, may also destroy certain beneficial nutrients in milk. Proponents of raw milk claim that it retains more of its natural vitamins, enzymes, and beneficial bacteria.
Enzymes: Raw milk contains natural enzymes that may aid in digestion and nutrient absorption. Some people believe that these enzymes are destroyed during pasteurization, potentially affecting the milk’s nutritional value.
Probiotics: Raw milk may contain beneficial bacteria, or probiotics, which could contribute to a healthy gut microbiome. These bacteria are thought to have potential health benefits.
Improved Taste: Some individuals prefer the taste of raw milk, finding it to be richer and creamier compared to pasteurized milk.
However, it’s crucial to consider the potential risks associated with raw milk consumption:
Bacterial Contamination: Raw milk can harbor harmful bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria. These bacteria can cause serious foodborne illnesses, especially in vulnerable populations such as young children, pregnant women, and individuals with weakened immune systems.
Health and Safety Concerns: Pasteurization is a process designed to kill harmful bacteria without significantly affecting the nutritional value of the milk. It has played a crucial role in preventing the spread of infectious diseases through milk consumption.
Regulatory Compliance: In many regions, the sale of raw milk is subject to strict regulations due to concerns about public health. Consumers should be aware of and comply with local laws and regulations regarding raw milk.
Before considering raw milk consumption, individuals should thoroughly research local regulations, consult with healthcare professionals, and weigh the potential benefits against the associated risks. It’s essential to prioritize food safety and make informed decisions based on reliable information.
“303.1.4: Accessory religious educational rooms and religious auditoriums with occupant loads less than 100 per room or space are not considered separate occupancies.” This informs how fire protection systems are designed.
“305.2.1: Rooms and spaces within places of worship proving such day care during religious functions shall be classified as part of the primary occupancy.” This group includes building and structures or portions thereof occupied by more than five children older than 2-1/2 years of age who receive educational, supervision or personal care services for fewer than 24 hours per day.
“308.5.2: Rooms and spaces within places of religious worship providing [Group I-4 Day Care Facilities] during religious functions shall be classified as part of the primary occupancy. When [Group I-4 Day Care Facilities] includes buildings and structures occupied by more than five persons of any age who receive custodial care for fewer than 24 hours per day by persons other than parents or guardians, relatives by blood, marriage or adoption, and in a place other than the home of the person cared for.
Tricky stuff — and we haven’t even included conditions under which university-affiliated places of worship may expected to be used as community storm shelters.
Public response to Committee Actions taken in Orlando in April will be received until July 8th.
Because standard development tends to be a backward-looking domain it is enlightening to understand the concepts in play in previous editions. The complete monograph of proposals for new building safety concepts for places of worship for the current revision cycle is linked below:
A simple search on the word “worship” will reveal what ideas are in play. With the Group B Public Comment Hearings now complete ICC administered committees are now curating the results for the Online Governmental Consensus Vote milestone in the ICC process that was completed December 6th. Status reports are linked below:
A quick review of the appeals statements reveals some concern over process, administration and technical matters but none of them directly affect how leading practice for places of worship is asserted.
We are happy to get down in the weeds with facility professionals on other technical issues regarding other occupancy classes that are present in educational communities. See our CALENDAR for next Construction (Ædificare) colloquium open to everyone.
The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.
Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.
As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.
In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.
Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.
In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip. Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.
The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.
Here is a basic recipe for making standard scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup milk (plus more for brushing on top)
1 large egg
Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
Place the scones on the prepared baking sheet, leaving some space between them.
Brush the tops of the scones with a little milk to give them a nice golden color when baked.
Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.
This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations.
This hymn is most often sung to the tune “King’s Lynn”, a traditional English folk melody collected by Ralph Vaughan Williams in 1906. The hymn’s text was written by Horatio Bolton Nelson (1823–1913), an English priest and hymn writer. It is commonly sung in Anglican, Episcopal, and sometimes Catholic churches, particularly in the Anglosphere, during feasts honoring saints, including the Feast of Saints Peter and Paul on June 29.
Resident Counselors are current ND undergrads who mentor our high school students during on-campus programs. We're so thankful for this group who share their love of @NotreDame all summer long. ☘️ ☀️ pic.twitter.com/bQQIKy1tR5
— Notre Dame Pre-College Programs (@NDPreCollege) July 21, 2022
The founding of many education communities is inspired by faith communities. In many of them the place of worship was the very first building. College and university chapels are central places of worship for students, staff and faculty, and provide a space for solitude and reflection. A place for feeling at home in the world.
There are several hundred technical standards, or parts of standards, that govern how churches and chapels are made safe and sustainable. Owing to innovations in construction, operation and management methods, those standards move, ever so slightly, on a near-daily basis. They are highly interdependent; confounded by county-level adaptations; and impossible to harmonize by adoption cycle. That movement tracked here as best we can within the limit of our resources and priorities. That’s why it’s best to simply click into our daily colloquia if you have a question or need guidance.
The image criteria of our WordPress theme does not permit many images of college and university chapels to be shown fully-dimensioned on sliders or widget galleries. We reproduce a few of the outsized images here and leave the complexities of financing, designing, building and maintaining of them in a safe and sustainable manner for another day. CLICK HERE for the links to our Sacred Space Standards workspace.
Click on any image for author attribution, photo credit or other information*.
This hymn traces back to the 16th century; also known as “The Old Hundredth”. The hymn first appeared in the Anglo-Genevan Psalter, a collection of psalms and hymns used by English-speaking Protestant congregations in Geneva and later in England. The tune is credited to Louis Bourgeois, a French composer and music editor who collaborated on the Genevan Psalter. The psalter was influenced by the work of John Calvin and other Reformed theologians.
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