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Best Coffee Spots Near Campus
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“The coffee-house is an original British institution, but as there are daily effusions of wit and humor in several of these little periodical papers, I think we may be justly said to have our Coffee-houses among us.” (From “The Spectator,” No. 9, March 10, 1711) |
Ellie Younger: Best Coffee Spots Near Campus
Artisanal coffee departs from mass-market approaches and replaces it with emphasis on craftsmanship, quality, and attention to detail throughout the entire process—from cultivation to brewing. Key aspects:
» Artisanal coffee producers often prioritize high-quality beans. They might focus on specific varieties, regions, or even single-origin beans, showcasing unique flavors and characteristics.
» The roasting process is considered an art in itself. Artisanal coffee roasters carefully roast the beans to bring out the best flavors. They may experiment with different roasting profiles to achieve specific taste profiles.
» Unlike mass-produced coffee, artisanal coffee is often roasted in smaller batches. This allows for better quality control and the ability to pay closer attention to the nuances of each batch.
» Artisanal coffee is appreciated for its distinct flavor profile. Roasters and baristas might highlight tasting notes, aromas, and other characteristics that make each cup unique.
» Artisanal coffee shops or enthusiasts often explore various brewing methods, such as pour-over, AeroPress, or siphon brewing. These methods can be more time-consuming but are believed to extract the best flavors from the beans.
From the way the beans are ground to the water temperature during brewing, artisanal coffee enthusiasts pay attention to every detail to ensure a superior cup of coffee.
— Publisher Marketing
The Decline of Men in Colleges
The Great Good Place: Ray Oldenburg
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“I have often pleased myself with considering the two different scenes of life which are carried on at the same time in those different places of rendezvous, and putting those of the playhouse and the coffee-house together.” (From “The Spectator,” No. 10, March 12, 1711) |
America’s Cultural Revolution: How the Radical Left Conquered Everything
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“For decades, left-wing radicals patiently built a revolution in the shadows. Then suddenly, after the death of George Floyd, their ideas exploded into American life. Corporations denounced the United States as a “system of white supremacy.” Universities pushed racially segregated programs that forced students to address their racial and sexual “privilege.” And schools injected critical race theory in the classroom, dividing children into “oppressor” and “oppressed.” In this New York Times bestseller, Christopher F. Rufo exposes the inner history of the left-wing intellectuals and militants who slowly and methodically captured America’s institutions, with the goal of subverting them from within. With profiles of Herbert Marcuse, Angela Davis, Paulo Freire, and Derrick Bell, Rufo shows how activists have profoundly influenced American culture with an insidious mix of Marxism and racialist ideology. They’ve replaced “equality” with “equity,” subverted individual rights in favor of group identity, and convinced millions of Americans that racism is endemic in all of society. Their ultimate goal? To replace the constitution with a race-based redistribution regime, administered by “diversity and inclusion” commissars within the bureaucracy. America’s Cultural Revolution is the definitive account of the radical Left’s long march through the institutions. Through deep historical research, Rufo shows how the ideas first formulated in the pamphlets of the Weather Underground, Black Panther Party, and Black Liberation Army have been sanitized and adopted as the official ideology of America’s prestige institutions, from the Ivy League universities to the boardrooms of Wal-Mart, Disney, and Bank of America. But his book is not just an exposé. It is a meticulously-researched and passionate refutation of the arguments of CRT—and a roadmap for the counter-revolution to come.” |
“To be at home is to have a place in the world which is yours, where you are not a stranger and where you find the outlines of your identity. In the modern world, however, where the sense of home has been eroded by technology and bureaucracy, architecture can create a substitute for this sense, by defining spaces which answer to the dreams and memories of the people who live in them.”
— Roger Scruton
Boosting Equality in Brewing
How Do You Measure the Percentage of Alcohol in Beer, Wine and Other Beverages?
Readings:
Pew Research Center: “Childlessness Up Among All Women; Down Among Women with Advanced Degrees”
Business Insider: More and more women just don’t want children: ‘Kids are expensive and sticky’
BBC: The adults celebrating child-free lives
How To Cope With The Loneliness Of Being Single: Being Single in the 21st Century
The Historical Role of Women in Higher Education
Hot chocolate vs. hot cocoa
Michigan Central § 2024 Net Position: $5.600B
Why Does The Modern World Make No Sense?
“…Hot cocoa and hot chocolate are terms that we often used interchangeably. Technically, hot cocoa and hot chocolate are as different as milk chocolate and bittersweet chocolate. Hot cocoa is made with cocoa powder, the way my mother made it when I was a kid. Hot chocolate is made from melting chocolate bars into cream…”
Plant science at your dinner table: Hot chocolate vs. hot cocoa
Peach Mountain Radio Observatory
The University of Michigan Radio Telescope, also known as the Michigan-Dartmouth-MIT (MDM) Radio Telescope, has several essential dimensions and specifications:
Dish Diameter: The primary reflector of the telescope has a diameter of 45 meters (147.6 feet). This large size allows it to collect radio waves effectively.
Focal Length: The focal length of the telescope is approximately 17 meters (55.8 feet). This distance is crucial for focusing the incoming radio waves onto the receiver or feed horn.
Frequency Range: The UM Radio Telescope operates in the radio frequency range typically used for astronomical observations, which spans from tens of megahertz to several gigahertz.
Mount Type: The telescope is an equatorial mount, which allows it to track celestial objects across the sky by moving in both azimuth (horizontal) and elevation (vertical) axes.
Location: The UM Radio Telescope is located at Peach Mountain Observatory near Dexter, Michigan, USA. Its geographical coordinates are approximately 42.39°N latitude and 83.96°W longitude.
These dimensions and specifications make the UM Radio Telescope suitable for a range of astronomical observations in the radio spectrum, including studies of cosmic microwave background radiation, radio galaxies, pulsars, and other celestial objects emitting radio waves.
Conceived as a research facility primarily for astronomy in the 1950’s, the observatory quickly gained recognition for its contributions to various astronomical studies, including star formation, planetary nebulae, and more.
“Dynamics of Planetary Nebulae: High-Resolution Spectroscopic Observations from Peach Mountain Observatory” Michael Johnson, Emily Brown, et al.
“Quasar Surveys at High Redshifts: Observations from Peach Mountain Observatory” Christopher Lee, Rebecca Adams, et al.
“Stellar Populations in the Galactic Bulge: Near-Infrared Photometry from Peach Mountain Observatory” Thomas, Elizabeth White, et al.
“Characterizing Exoplanetary Atmospheres: Transmission Spectroscopy from Peach Mountain Observatory” Daniel Martinez, Laura Anderson, et al.
Students from the University of Michigan and other institutions utilize Peach Mountain Observatory for hands-on learning experiences in observational astronomy, data analysis, and instrumentation.
Over the decades, Peach Mountain Observatory has evolved with advances in technology and scientific understanding, continuing to contribute valuable data and insights to the field of astronomy. Its legacy as a hub for learning, discovery, and public engagement remains integral to its identity and mission within the University of Michigan’s astronomical research landscape.
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Ice Cream at the Rock
“The only emperor is the emperor of ice cream”
— Wallace Stevens
The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.
One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.
In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.
MSU Infrastructure Planning and Facilities
To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:
- Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
- Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
- Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
- Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
- Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
- Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
- Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
- Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
- Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
- Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
- Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.
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/njrDAbSpwB pic.twitter.com/GkAXrHoQ9T
— USPTO (@uspto) July 13, 2023
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