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Spoon University was founded in 2013 by Northwestern University students Mackenzie Barth and Sarah Adler. While living in their first off-campus apartment, the duo realized they lacked basic cooking skills and decided to create an accessible food resource for college students. Starting as a campus magazine and website, it quickly expanded to over 100 U.S. schools, empowering 3,000+ student contributors to share recipes, reviews, and tips on everything from dorm hacks to trends.

Rhubarb Strawberry Pie

Recipe

A dessert  popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust.

In the United States, often a lattice-style upper crust is used.  This pie is a traditional dessert in the United States. It is part of New England cuisine.  Rhubarb has long been a popular choice for pies in the Great Plains region and the Michigan Great Lakes Region, where fruits were not always readily available in the spring

Related

University of Missouri: Plant rhubarb, the pie plant, in March

University of Nebraska: Rhubarb Cream Pie

TU Dublin: Rhubarb Pie Using Sweet Shortbread Pastry

Strawberries

Kitchens 200

Food Safety

Readings / PYROTECHNIC ARTS & SCIENCES IN EUROPEAN HISTORY

“Royal Fireworks 1749” | CLICK ON IMAGE

 

FIREWORKS: PYROTECHNIC ARTS AND SCIENCES IN EUROPEAN HISTORY

Simon Werrett | University College London

Fireworks are synonymous with celebration in the twenty-first century. But pyrotechnics—in the form of rockets, crackers, wheels, and bombs—have exploded in sparks and noise to delight audiences in Europe ever since the Renaissance. Here, Simon Werrett shows that, far from being only a means of entertainment, fireworks helped foster advances in natural philosophy, chemistry, mathematics, and many other branches of the sciences.

Fireworks brings to vibrant life the many artful practices of pyrotechnicians, as well as the elegant compositions of the architects, poets, painters, and musicians they inspired. At the same time, it uncovers the dynamic relationships that developed between the many artists and scientists who produced pyrotechnics. In so doing, the book demonstrates the critical role that pyrotechnics played in the development of physics, astronomy, chemistry and physiology, meteorology, and electrical science. Richly illustrated and drawing on a wide range of new sources, Fireworks takes readers back to a world where pyrotechnics were both divine and magical and reveals for the first time their vital contribution to the modernization of European ideas.

 

CLICK HERE TO BUY THIS BOOK

 

BrewBike

Northwestern University Financial Report 2024: $19.260B (Page 8)

Spoon University, a prominent online food publication for college students, was founded in 2012 by Northwestern University students Sarah Adler and Mackenzie Barth. As juniors living off-campus, they struggled to cook and navigate the food scene, noticing a lack of youth-focused culinary media. This inspired them to launch a blog combining journalism and food, initially for Northwestern students.

The platform quickly grew, engaging 100 students at Northwestern to create recipes, restaurant reviews, and food-related content. Its success led to expansion, with students from other universities requesting chapters. By 2014, Spoon University had spread to over 100 campuses globally, amassing thousands of contributors. Supported by the Techstars accelerator and later acquired by Scripps Networks Interactive in 2017 for approximately $10 million, Spoon University became a key voice in the food movement, empowering young creators

BrewBike Wants You to Buy Your Next Cup of Cold Brew From the Back of a Bike

Parable of the Wedding Banquet

Matthew 22:1-14 KJV | Word on Fire

Standards IllinoisSacred Spaces | Sending Out Workers for the Vineyard

What is Happening to the Family, and Why?

Hot Dog University

The iconic American “street food” traces its origin to 19th century German immigrants who brought frankfurters from their homeland.

In the 1860s, the term “hot dog” emerged in reference to these sausages being sold in buns at street carts. The popularity of hot dogs soared during the late 19th and early 20th centuries particularly at baseball games where the hot dog is virtually synonymous.at the sport.

In many college towns push cart hot dog vendors may be welcomed and even embraced as part of the local food scene. They can add variety and convenience for students, faculty, and staff by offering affordable and quick meal options. These towns may have regulations and policies in place to support and accommodate such vendors.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Syllabus

The case against hot dogs as a food primarily revolves around health concerns and potential risks associated with their consumption. Some of the key arguments include:

Processed meat and additives: Hot dogs are often made from processed meats that can contain additives, preservatives, and high levels of sodium. These additives, such as nitrates and nitrites, have been linked to increased risks of certain health issues, including cancer and heart disease.

High in unhealthy fats: Hot dogs are typically high in saturated and trans fats, which can contribute to elevated cholesterol levels and increase the risk of cardiovascular diseases.

Potential for contamination: There have been instances of foodborne illnesses associated with hot dogs, such as outbreaks of bacterial contamination, including E. coli or Listeria monocytogenes. Improper handling, storage, or undercooking can increase the risk of such contamination.

Allergens and dietary restrictions: Hot dogs often contain common allergens like wheat, soy, and dairy. Additionally, they may not be suitable for individuals with dietary restrictions or preferences, such as vegetarians, vegans, or those following specific religious or cultural dietary guidelines.

Environmental impact: The production and consumption of hot dogs contribute to environmental concerns. The meat industry, including processed meat production, is associated with greenhouse gas emissions, land degradation, and water pollution.

These arguments against hot dogs do not necessarily apply to all hot dogs or to every individual. Moderation, choosing healthier options, and considering individual dietary needs and preferences can help mitigate some of the concerns associated with hot dog consumption.

Paul Mitchell The School | Tinley Park

Relevant codes, standards and regulations:

Food Safety and Inspection Service: Federal Meat Inspection Act

U.S. Department of Agriculture: Hot Dogs and Food Safety

Codex Alimentarius

Nourriture d’automne

Venison Biscuits & Gravy

Standards Illinois

State

University of Illinois Extension

Facilities and Services Strategic Plan

https://standardsmichigan.com/august-14-2003-power-outage-at-the-university-of-michigan/

University of Illinois Champaign-Urbana

Venison Tater Tot Casserole

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Strawberry Sipper Water

Illinois Extension

Strawberry sipper water is a flavored water beverage made by combining pureed strawberries with cold water, often enhanced with ice cubes for a refreshing taste. It’s typically prepared by blending fresh or thawed frozen strawberries into a puree, mixing it with water in a pitcher, and adding ice, sometimes with mint leaves frozen in the cubes for extra flavor.

Unlike infused water, where fruit sits in water for hours, strawberry sipper water is more akin to an agua fresca, blending fruit for immediate flavor and a vibrant pink color.  It’s a hydrating, low-calorie drink popular for summer or as a soda alternative, often garnished with fresh strawberries or mint.

Standards Illinois

Stovetop Lasagna

Italian flag Accademia Italiana della Cucina Italian flag

Eat.Move.Save.

Standards Illinois | Altgeld & Illini Hall RenovationVirtual Tour

The University Campus As A Designed Work and an Artefact of Cultural Heritage

The University Campus in the United States—As a Designed Work to Produce Knowledge; and as an Artefact of Cultural Heritage

Paul Hardin Kapp
School of Architecture, University of Illinois at Urbana-Champaign, Illinois, United States

 

ABSTRACT: The university campus in the United States is a unique architectural and landscape architecture typology. Nothing like it existed until Harvard University was established in 1638. Invented during in the 17th century by the American colonists and later developed during the American Industrial Revolution, the American campus is a community devoted to teaching and generating knowledge. It can be urban, suburban, and/or rural in form and its planning directly correlates with a university’s research mission and the pedagogy of the American university system. Its buildings and landscapes are embedded with iconography, which the founding builders used to convey their values to future generations.

This paper presents the history of how this designed work first emerged in American society and then evolved in ways that responded to changes that occurred in America. At the end of the 20th century, universities conserved parts of them as cultural heritage monuments. Originally, the university campus was built to disseminate a classical education, but later, the campus was built for technical and agricultural education. By the beginning of the 20th century, professional education and sport changed its architecture and landscape. The paper briely discusses that while it has inspired how universities are built to teach and generate knowledge throughout the world. It concludes by reairming its value to cultural heritage and that it should be conserved.

Illinois

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