Tag Archives: D7/1

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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.

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

Mothering Sunday

Observed the fourth Sunday of Lent, known as Laetare Sunday, a day when the strict fasting rules of Lent are traditionally relaxed.  The name referred to the practice of returning to one’s “mother church”—the main church or cathedral of the region—for a special service. Over time, this evolved into a day when people, especially young servants and apprentices working away from home, were given time off to visit their families and attend their home parish church and sharing Simnel Cake.

https://studentlife.lincoln.ac.uk/2022/03/27/the-history-of-mothering-sunday/

Vide: Office of National Statistics: How is the fertility rate changing in England and Wales?

Gwalchmai "King of Glory, King of Peace"

Gwalchmai “King of Glory, King of Peace” | Lincoln Minster School Chamber Choir


BSI GroupEstates Annual Report 2024

Cloud Skills

The Best Student-Friendly Brownies

Krían í vanda

Iceland


University of Coffee

“You invent a story, and then the story invents you.”
— Umberto Eco’s Foucault’s Pendulum

 

https://www.accuweather.com/en/it/trieste/213117/weather-forecast/213117?city=trieste

ACCU Weather

Università degli Studi di Trieste

Publication of the Bible jumpstarted literacy

Un mondo fatto bene


London Fog

Bowdoin College Statement of Financial Position: June 2023 | $3.046B

Maine MiscellanyState of Maine Building CodesBowdoin College Chapel (SGH Architects)

The Cafe’s London Fog | Yield: 16oz

Ingredients

16oz  Cup
1  Earl Grey tea bag
1oz  Vanilla syrup
11oz  Hot water
4oz  Steamed milk

Steps

1. Fill the cup with hot water
2. Add vanilla syrup
3. Add tea bag
4. Top with steamed milk

Click Image

https://youtu.be/p9_zQUVbwn0?si=JsBMJLZyq4S0aF7t

“Deranged Toxic Universities”

vv

Standards Maine

 

French Baguette & Cowboy Coffee

Standards Kentucky

Napoleon Bonaparte changed the specification for the traditional round bread so that his soldiers could more easily march with food. Chef Woehrle from the National Center for Hospitality Studies in Jefferson County Kentucky demonstrates how to do it.

Cowboy Coffee

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

Newman Centre

“The love of our private friends

is the only preparatory exercise

for the love of all men.”

— John Henry Newman

Coláiste Nuaman | Ballykelly County Tuaisceart Éireann

 

 

 

 

 

 

 

 

 

The Newman Centre in Ireland is a Catholic chaplaincy and student center located at University College Dublin. The center is named after Blessed John Henry Newman, a prominent 19th-century Catholic theologian and cardinal who was recently canonized as a saint by the Catholic Church.  Its spaces are open to Catholic students and staff at the university, as well as for the wider community. These include daily Mass, confession, adoration of the Blessed Sacrament, Bible study groups, social events, and retreats. The center also hosts talks and lectures on topics related to Catholicism and the Catholic intellectual tradition, and supports student-led initiatives and outreach programs.

The Newman Center is part of a global network of Newman Centers and Catholic campus ministries that aim to provide spiritual and intellectual support for Catholic students in higher education. The centers are typically named after John Henry Newman, who wrote extensively on the role of education in developing the whole person and fostering a deeper understanding of faith and reason.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sacred Spaces

 

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