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World Soil Museum

Nederland

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

Getting to Know Your Soil

Ogród na dachu biblioteki

“It is impossible to communicate to people who have not experienced it–

the undefinable menace of total rationalism.”  Czesław Miłosz

 

 

Polish Committee for Standardization

Polska

Notre Dame in Ireland: Chef David’s Scones

“…I have spread my dreams under your feet;

Tread softly because you tread on my dreams.”

–W.B. Yeats | ‘He Wishes for the Cloths of Heaven’

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.

Ireland

National Standards Authority of Ireland

Standard Scone Recipe

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:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. 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.
  4. If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
  5. In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
  6. 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.
  7. Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
  8. 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.
  9. Place the scones on the prepared baking sheet, leaving some space between them.
  10. Brush the tops of the scones with a little milk to give them a nice golden color when baked.
  11. Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
  12. 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. 


Morning Tea

MIT Chapel,1954

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.

MIT Visual Arts Center

Our Short Documentary: Meral Ekincioglu, Ph.D

Interview: David Adjaye at MIT

Reconstructing the MIT Chapel

Standards Massachusetts

International Existing Building Code

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.

Sacred Spaces

Chanson de matin Op.15 No. 2

“Chanson de Matin” is characterized by its light, lyrical, and charming melody, which evokes a sense of freshness and optimism associated with the early hours of the day. Elgar is known for his ability to capture various moods and emotions in his compositions.

Anderson University School of Music, Theater, and Dance

Physical Plant | Anderson University

Indiana

Raw Milk & “Vols Snacks”

Introducing Vols Snacks | Summary of Net Position 2023: $4.538B


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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.

Milk

Morning with Cows

Places of Worship

“The Church is not a gallery for the exhibition of eminent Christians,

but a school for the education of imperfect ones.”

— Henry Ward Beecher

WEBCAST Committee Action Hearings, Group A #2

 

2024 International Building Code: Chapter 3 Occupancy Classification and Use

In the International Code Council catalog of best practice literature we find the first principles for safety in places of worship tracking in the following sections of the International Building Code (IBC):

Section 303 Assembly Group A

“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.

Section 305 Educational Group E

“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.

Section 308 Institutional Group I

“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.

"This We'll Defend."

2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE

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:

 2021/2022 Code Development: Group B

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:

2018/2019 Code Development: Group B

Note that a number of proposals that passed the governmental vote are being challenged by a number of stakeholders in a follow-on appeals process:

2019 Group B Appeals

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.

Issue: [17-353]

Category: Chapels

Colleagues: Mike Anthony, Jack Janveja, Richard Robben, Larry Spielvogel


More

“By All Your Saints Still Striving”

Standards Indiana

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.

Sacred Spaces

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