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The term “curling” is thought to derive from the way the stone moves and “curls” as it travels over the ice. The key feature of curling that sets it apart from other ice sports is the deliberate rotation, or “curl,” applied to the stones as players release them. This rotation causes the stone to curve or “curl” on its path down the ice, adding an element of strategy to the game.
The precise origin of the term is not definitively known, but it likely emerged organically as people described the action of the stones on the ice. The word “curling” has been associated with the sport for centuries, and as the game evolved and gained popularity, the term became firmly established.
The concept of curling is integral to the sport’s strategy, as players use the curl to navigate the stones around guards and other stones strategically placed on the ice. The unique way in which the stones move and interact with the playing surface is one of the defining characteristics of curling, and the name captures this distinctive feature
A curling facility typically consists of several key components to support the sport and provide a suitable environment for players and spectators:
Flooding equipment, refrigeration for 3 degrees C, fine mist sprayers, ice planer, infrared thermometers.
The playing surface is called a “sheet,” and it is a rectangular area of ice where the game is played. Each sheet is divided into several sections called “curling houses,” which are the target circles.
Curling stones are made of granite and weigh around 38 to 44 pounds. Each team has eight stones, and players take turns sliding them down the ice towards the target area, known as the House.
The house is the target area with concentric circles marked on the ice. The center of the house is the “button,” and the circles are used for scoring points.
The hacks are footholds on either end of the sheet where players push off to slide the stones. The player in control of the stone uses the hack as a starting point for their delivery.
Brooms, also known as brushes, are used by players to sweep the ice in front of the sliding stone. Sweeping can affect the stone’s trajectory and speed.
A scoreboard is essential for keeping track of the score in a curling game. It typically displays the current score, the end in progress, and other relevant information.
Players use locker rooms for changing into their curling attire and storing their personal belongings.
A designated area where players can warm up before a game. It may include stretching space and possibly a small practice sheet.
A facility usually has a clubhouse or main building that includes amenities such as viewing areas, meeting rooms, a bar, and possibly a restaurant. In the case of the Windsor Curling Club: Scotch Whiskey
Equipment like ice resurfacers or Zambonis are used to maintain the quality of the ice surface between games.
The origin of curling is sketchy but this much is agreed upon: Curling is thought to have originated in Scotland, and its roots can be traced back to medieval times. The first written record of curling dates back to 1541 in the records of the Scottish city of Paisley, where a challenge was issued for a contest on the ice between two rival churches.
The early form of the game involved players sliding stones across frozen ponds and lochs, attempting to reach a target. Over time, the sport evolved, and rules were established. Early versions of curling stones were likely rudimentary compared to the polished granite stones used today.
Curling gradually gained popularity in Scotland and spread to other parts of the world, especially among Scottish immigrants. The sport found a home in Canada in the 18th century, where it has become particularly popular. The first curling club in North America, the Montreal Curling Club, was established in 1807. The Detroit Curling Club was established in 1840; one of the oldest curling clubs in the United States, owing much to its across the river relationship with Windsor Canada.
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.
Before the commercialization of baby food, parents typically prepared homemade baby food using simple kitchen tools and ingredients. Here’s a general overview of how baby food was made traditionally:
Selection of Ingredients: Parents would select fresh fruits, vegetables, grains, and meats suitable for their baby’s age and dietary needs. These ingredients were chosen based on their nutritional value and ease of digestion.
Cooking: The selected ingredients would be cooked using methods such as boiling, steaming, or baking to soften them and make them easier for the baby to eat. Cooking methods were chosen to preserve as much of the natural nutrients as possible.
Mashing or Pureeing: Once cooked, the ingredients would be mashed or pureed into a smooth consistency suitable for a baby’s developing digestive system. This could be done using tools like a fork, potato masher, food mill, or blender.
Straining (Optional): Some parents might choose to strain the pureed food to remove any seeds, skins, or fibers that could be difficult for a baby to digest or might pose a choking hazard.
Storage: Homemade baby food could be stored in small containers or ice cube trays and frozen for future use. This allowed parents to prepare larger batches of baby food at once and thaw individual portions as needed.
Feeding: When it was time to feed the baby, parents would simply thaw the desired portion of homemade baby food and serve it to their baby using a spoon or by bottle-feeding.
Variety: Parents would typically introduce a variety of flavors and textures to their baby over time, gradually expanding their palate and exposing them to a wide range of nutrients.
Overall, making homemade baby food required time, effort, and attention to detail, but many parents preferred it because they had control over the quality and ingredients used, ensuring that their baby received nutritious and wholesome meals.
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Iowa Wesleyan University is a private university in Mount Pleasant, Iowa with a founding affiliation with the United Methodist Church. It is Iowa’s first co-educational institution of higher learning and the oldest of its type west of the Mississippi River. It is one of several colleges and universities in the United States funded through the National Institute of Food and Agriculture program. These institutions receive funding for research, education, and outreach programs related to agriculture, food, and natural resources.
With an enrollment consistently below 1000 students the university will close at the end of the 2022–23 academic year owing to financial challenges.
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
