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sport, mercury, athletic

Track & Field

Aphrodite and Hermes, god of sport

Gustavus Adolphus College | Nicollet County Minnesota

 

Recreational sports, athletic competition, and the facilities that support it, are one of the most visible activities in any school, college or university in any nation.  Arguably, these activities resemble religious belief and practice.   Enterprises of this kind have the same ambition for safety and sustainability at the same scale as the academic and healthcare enterprises.  

According to IBISWorld Market Research, Sports Stadium Construction was a $6.1 billion market in 2014, Athletic & Sporting Goods Manufacturing was a $9.2 billion market in 2015, with participation in sports increasing 19.3 percent by 2019 — much of that originating in school, college and university sports and recreation programs.  We refer you to more up to date information in the link below:

Sports & Athletic Field Construction Industry in the US – Market Research Report

Today at the usual time we will update our understanding of the physical support systems for the track and field activity listed below:

  1. Sprinting: Races over short distances, typically 100m, 200m, and 400m.
  2. Middle-distance running: Races covering distances between sprinting and long-distance running, such as 800m and 1500m.
  3. Long-distance running: Races over longer distances, including 3000m, 5000m, 10,000m, and marathons.
  4. Hurdling: Races where athletes jump over hurdles at set distances, such as 110m hurdles (for men) and 100m hurdles (for women).
  5. Steeplechase: A long-distance race that includes hurdles and a water jump.
  6. Racewalking: A form of walking competition where athletes race over various distances while maintaining contact with the ground.
  7. Relays: Team races where athletes take turns running a specified distance before passing a baton to the next runner. Common relay distances include 4x100m and 4x400m.
  8. High jump: Athletes attempt to jump over a horizontal bar placed at measured heights without knocking it down.
  9. Pole vault: Athletes use a pole to vault themselves over a high bar.
  10. Long jump: Athletes sprint down a runway and jump as far as possible into a sandpit.
  11. Triple jump: Athletes perform a hop, step, and jump sequence into a sandpit, with distances measured from the takeoff board to the nearest mark made in the sand by any part of the body.
  12. Shot put: Athletes throw a heavy metal ball for distance.
  13. Discus throw: Athletes throw a discus, a heavy circular object, for distance.
  14. Javelin throw: Athletes throw a javelin, a spear-like object, for distance.
  15. Hammer throw: Athletes throw a heavy metal ball attached to a wire and handle for distance.
  16. Decathlon (men) / Heptathlon (women): Multi-event competitions where athletes compete in ten (decathlon) or seven (heptathlon) different track and field events, with points awarded for performance in each event.

Open to everyone.  Log in with the credentials at the upper right of our home page.

Issue: [19-46]

Category: Athletics and Recreation, International,

Contact: Mike Anthony, Jack Janveja, Christine Fischer

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“Asparagus Officinalis” Soup

Standards Indiana

Indiana

 

The “Sugaring” Season

Standards Vermont

Vermont is the largest producer of maple syrup in the United States, and the maple syrup industry is an important part of the state’s economy and culture. Vermont maple syrup is renowned for its high quality and distinctive flavor, and many people around the world seek out Vermont maple syrup specifically.

The maple syrup industry in Vermont is primarily made up of small-scale family farms, where maple sap is collected from sugar maple trees in early spring using a process called “sugaring.” The sap is then boiled down to produce pure maple syrup, which is graded according to its color and flavor. Vermont maple syrup is graded on a scale from Grade A (lighter in color and milder in flavor) to Grade B (darker in color and more robust in flavor).

The Vermont maple syrup industry is heavily regulated to ensure quality and safety, and the state has strict standards for labeling and grading maple syrup. In addition to pure maple syrup, many Vermont maple producers also make maple candy, maple cream, and other maple products.

University of Vermont Facilities Management

Vermont

Easter Bread & Yaupon Tea

“Every year as Easter approaches, if you are lucky, you might catch the scent of baking bread and fragrant anise wafting in the air in my hometown of Clarksburg, West Virginia.  Easter bread, sweet and flavored with anise seed, is a holiday ritual in the Italian-American community here.  With roots stretching back to Calabria, making Easter bread is a foodways tradition that now thrives in North Central West Virginia”  — Lori Hostuttler, Assistant Director at West Virginia & Regional History Center

Standards West Virginia | Lane Department of Computer Science & Electrical Engineering

Yaupon Drink: A Medicine Bundle in the Atlantic World

Steven P. Carriger Jr, University of Tennessee, Knoxville

Abstract. This dissertation examines yaupon drink, a tea made from yaupon holly along with other ingredients, as a medicine bundle in the Atlantic World. Originally a medicinal drink used by Native Americans across the what is today the American South, over time the tea became a trade good demanded by the Spanish and a medicinal herb sought by European botanists and medical practitioners. Chapter One traces yaupon’s origins across the southeast and bundles the drink into the many cosmic and social connections it held. Chapter Two shows how the Spanish colonial presence offered an alternative to yaupon in Florida, through Christianity and its Sacraments even as the Spanish themselves began to commodify it, demanding it as an item of tribute. Chapter Three looks beyond Spanish Florida into the interior of the southeast as Creek, Cherokee, and Natchez towns negotiated the “Shatter Zone” and shows how towns of the Native Americans preserved or changed how they used yaupon in response to European colonialism. Chapter Four explains how the yaupon became a part of medicine and gardens in early modern Europe and how its leaves negotiated the changes that the Enlightenment brought. Using archaeology and European narrative histories, this dissertation examines yaupon drink within its relational fields, recognizing its affordances and how these help write a small piece of a decolonized history of the tangled relationships among Native Americans and Europeans in Southeast and the larger Atlantic World.

“Spring Turning” 1936 Grant Wood

Related:

Easter Bread (Bosca) & Cowboy Coffee

Krían í vanda

Iceland


Malzkaffee

Chicory, surrogate and roasted coffee provide new insights into mechanisms of taste perception

Dr. Gisela Olias, Presse- und Öffentlichkeitsarbeit, TUM

In some Christian traditions, especially among Catholics who observe dietary restrictions during Lent, chicory root has been used as a caffeine-free substitute for coffee. It’s commonly consumed in Louisiana and parts of Europe.

The term “Muckefuck” (pronounced “Mook-eh-fook”) is a traditional German word for coffee substitutes, particularly those made from roasted chicory root, barley, or other grains.  No joke! “Muckefuck” is a real historical term in Germany, and while it may sound funny to English speakers, it has nothing to do with profanity.

  • The word likely comes from a mix of French and German dialects. One theory is that it originates from the French phrase “mocca faux”, meaning “fake coffee” (literally, “false mocha”).
  • Over time, German pronunciation altered it into “Muckefuck”, referring to coffee substitutes made from chicory, barley, or other roasted grains.
  • It was commonly used in Prussia, Bavaria, and other German-speaking areas, especially during times of war or economic hardship when real coffee was unavailable.

While the word may raise eyebrows for English speakers, it’s completely innocent in German! If you prefer, you can simply ask for “Chicorée Kaffee” or “Malzkaffee” in Munich to avoid any awkward moments.

Coffee

Was it Normung?

Related:

Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee

 

Coffee & Bears

Standards Montana

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Campus Dining

‘A Love Letter to Montana’: UM Celebrates Opening of New Dining Hall, The Lodge


Standards Montana

RE: Blue State Diaspora to Red State College Towns:

The Eternal Music

“Heard melodies are sweet,
but those unheard are sweeter…”
John Keates (Ode on a Grecian Urn)

Click image

Lively Arts 300

History of Western Civilization Told Through the Acoustics of its Worship Spaces

Agriculture

“Harvest Rest” | George Cole

One characteristic of the “customer experience” of school children, dormitory residents, patients in university-affiliated hospitals and attendees of large athletic events is the quality of food.  School districts and large research universities are responsible for hundreds of food service enterprises for communities that are sensitive to various points along the food supply chain.

The American Society of Agricultural and Biological Engineers (ASABE) is one of the first names in standards setting for the technology and management of the major components of the global food supply chain.   It has organized its ANSI-accredited standards setting enterprise into about 200 technical committees developing 260-odd consensus documents*.   It throws off a fairly steady stream of public commenting opportunities; many of them relevant to agricultural equipment manufacturers (i.e, the Producer interest where the most money is) but enough of them relevant to consumers (i.e. the User interest where the least money is) and agricultural economics academic programs that we follow the growth of its best practice bibliography.

A few of the ASABE consensus documents that may be of interest to faculty and students in agricultural and environmental science studies are listed below:

  • Safety for Farmstead Equipment
  • Safety Color Code for Educational and Training Laboratories
  • Recommended Methods for Measurement and Testing of LED Products for Plant Growth and Development
  • Distributed Ledger Technology applications to the global food supply chain

The ASABE bibliography is dominated by product-related standards; a tendency we see in many business models of standards setting organizations because of the influence of global industrial conglomerates who can bury the cost of their participation into a sold product.  Our primary interest lies in the movement of interoperability standards — much more difficult — as discussed in our ABOUT.

The home page for the ASABEs standards setting enterprise is linked below:

ASABE Standards Development

As of this posting we find no live consultation notices for interoperability standards relevant to educational settlements.  Sometimes you can find them ‘more or less concurrently’ posted at the linked below:

ANSI Standards Action

We always encourage our colleagues to participate directly in the ASABE standards development process.  Students are especially welcomed into the ASABE Community.  Jean Walsh ([email protected]) and Scott Cederquist ([email protected]) are listed as contacts.

 

Category: Food

Colleagues: Mike Anthony, Jack Janveja, Richard Robben

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Cold Brew

University of Miami: Condensed Statement of Financial Position 2023 ($7.02B)

Florida: Municipal Securities Issuers

https://youtu.be/p9_zQUVbwn0?si=JsBMJLZyq4S0aF7ttwo guys talking

Tom Bilyeu & Sam Harris

The Border, DEI, Trump, Islam, BLM & the Misinterpretation of Data

Standards Florida

Coffee

 

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Standards Michigan Group, LLC

2723 South State Street | Suite 150
Ann Arbor, MI 48104 USA

888-746-3670

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