Tag Archives: November

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Dahlgren Hall & “Seasoned” Coffee Mug Stories

Named after Rear Admiral John A. Dahlgren (1809-1870) an influential figure in the development of naval ordnance during the United States Civil War.  It  served as an armory and drill hall for midshipmen. Its open space was ideal for indoor drills and military exercises.

The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy.  Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.

“How to Achieve the Ultimate Filthy Navy Coffee Mug”

Military

Servicemen’s Readjustment Act

ROTC

Meals-Ready-to-Eat

“Eternal Father, Strong to Save”

First Snow

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Mortuary Arts

“In the sweat of thy face shalt thou eat bread, till thou return unto the ground;
for out of it wast thou taken: for dust thou art, and unto dust shalt thou return.

Genesis 3:19 

“Marat Assassinated” | Jacques-Louis David 1793

There are several ANSI accredited standards that apply to mortuary science, particularly in the areas of forensic science and medicolegal death investigation. These standards are developed to ensure the highest levels of professionalism, quality, and consistency in the field. Here are some key standards:

  1. ANSI/ASB Best Practice Recommendations: The American National Standards Institute in collaboration with the American Academy of Forensic Sciences has developed various standards, including those related to the handling and processing of human remains. For example, the ANSI/ASB Best Practice Recommendation 094-2021 outlines procedures for postmortem friction ridge print recovery, emphasizing systematic approaches and legal compliance during the process​
    ANSI/ASB Standard 125-2021: This standard focuses on the general requirements for medicolegal death investigation systems. It covers infrastructure, personnel training, and competency requirements to ensure high-quality death investigations. It also references other professional guidelines and accreditation checklists from organizations such as the National Association of Medical Examiners and the International Association of Coroners and Medical Examiners

These standards are integral to maintaining rigorous protocols and ethical practices within mortuary science and related fields. They help ensure that procedures are consistent, legally compliant, and respectful of the deceased, ultimately contributing to the reliability and credibility of forensic investigations. For more detailed information, you can refer to the ANSI and ASB standards documentation available through their respective organizations.

Anatomical Donation

Virtual Gross Anatomy Lab

Standard for Interactions Between Medical Examiner, Coroner and Death Investigation Agencies

Pumpkin Pie

“There is no love sincerer than the love of food.”

– George Bernard Shaw

 

NIST Headquarters | Gaithersburg Maryland | Link to Standards Michigan coverage

Related:

Michigan State University: Pumpkin Pie filling from scratch

Iowa State University

Johnson & Wales College Rhode Island: Foolproof Pumpkin Pie

Carbonic Macerated Coffee

The crossover was inevitable — wine inspired coffee. Respecting today’s release of Beaujolais Nouveau in the Vallée de la Saône we reflect upon “enlightened” coffee varieties and preparations that classically “pair” with wine — either as contrast or  complement.  Anaerobic or carbonic-maceration coffees (very “winey” ferments).  Many modern specialty lots taste like red fruit jam, Concord grape, or even Lambrusco. As with the wine itself: not for coffee snobs.


BEAUJOLAIS NOUVEAU

Beaujolais Nouveau is a young, light, fruity red wine made from Gamay grapes in the Beaujolais region of France (just south of Burgundy). Unlike most red wines that are aged for months or years, Beaujolais Nouveau is rushed from the vineyard to the bottle in just 6–8 weeks using a special fermentation technique called carbonic maceration (which gives it its signature banana/strawberry/candy-like flavors).

By French law, it cannot be released before one minute past midnight on the third Thursday of November. This has turned the release into a global marketing event that started in the 1970s–80s:

  • At midnight, the phrase “Le Beaujolais Nouveau est arrivé !” (“The Beaujolais Nouveau has arrived!”) is shouted in bars, restaurants, and wine shops.
  • There used to be literal races (by car, helicopter, hot-air balloon, etc.) to get the first bottles to Paris and later to cities around the world (Tokyo, New York, London…).
  • It’s marketed as a fun, unpretentious “party wine” meant to be drunk young and slightly chilled.

Reputation today

  • Serious wine lovers often look down on it (it’s simple and can taste artificial to some).
  • But millions of people still love it as the unofficial kickoff to the holiday/winter drinking season — a light, festive, easy-drinking red that says “the new vintage is here!”

Beaujolais Nouveau Day celebrates the year’s freshest, fruitiest red wine released with maximum fanfare and zero pretension. 

Turkey Pot Pie Soup

Cornell University Dining: Student & Campus Life

Number of servings per recipe: 8

Number of servings per recipe: 8

Ingredients:

  • 1/4 cup flour
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • Salt and pepper to taste
  • 2 Tablespoons chopped parsley
  • 8 oz frozen peas and carrots
  • 1 teaspoon turkey bullion
  • 2 medium potatoes, cubed small
  • 16 oz cooked turkey breast, diced small or shredded

Directions:

  • 1.Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
  • 2.Pour remaining broth and milk into a large pot and slowly bring to a boil.
  • 3.Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bullion, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • 4.Remove lid, add potatoes and cook until soft, about 5 minutes.
  • 5.Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

*Recipe from Skinny Taste

Nutrition Information: 1 1/3 cups| servings per recipe: 8 | Calories: 192, total fat: 2 g, saturated fat: 0 g, trans fat: 0 g; cholesterol: 1.3 mg, sodium: 159 mg, carbohydrates: 27 g, fiber: 8.3 g, sugar: 8.5 g, protein: 18 g

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