Summer Archives - Standards Michigan

I will arise and go now, and go to Innisfree,

And a small cabin build there, of clay and wattles made;

Nine bean-rows will I have there, a hive for the honey-bee,

And live alone in the bee-loud glade.

And I shall have some peace there, for peace comes dropping slow,

Dropping from the veils of the morning to where the cricket sings;

There midnight’s all a glimmer, and noon a purple glow,

And evening full of the linnet’s wings.

I will arise and go now, for always night and day

I hear lake water lapping with low sounds by the shore;

While I stand on the roadway, or on the pavements grey,

I hear it in the deep heart’s core.

— William Butler Yeats

Anglo-americká vysoká škola, z.ú. Czech Republic

Today we walk through literature governing the safety and sustainability of the open space features of education community estates. Unlike the titles for the building envelope, which are known to most design professionals and contractors, the standards for grounds and landscaping are widely scattered; many of them occupational safety related; created, administered and enforced by units of government.

Bucolia 100. We present a broad overview of the dominant standards catalogs incorporated by reference into public safety and sustainability legislation.

Bucolia 200. We drill into technical specifics of the titles in Bucolia 100.

Bucolia 400. We pick through case studies in landscape, garden, tree and water literature. We also track titles about the reclamation of building roofs for permeable surfaces and gardens.

During the winter months (Bucolia 200) in the northern hemisphere we include snow and ice management; while covering summer month technologies for southern hemisphere (and vice-versa). Snowfalls in the southern hemisphere are mainly contained to the highlands and mountain ranges, which are almost exclusively in Victoria and Southern New South Wales, as well as the mountains in Tasmania. Winter does not pose as much of a cost burden to education facilities in the southern hemisphere as it does in the northern hemisphere.

Arboreta

Landscape standards refer to guidelines or regulations that specify the requirements for the design, installation, and maintenance of outdoor spaces such as parks, gardens, streetscapes, and public spaces. Landscape standards typically cover various aspects of landscape design, including vegetation selection, planting arrangements, irrigation systems, hardscape materials, and lighting.

These standards may be set by government agencies at the federal, state, or local level, or by professional organizations such as the American Society of Landscape Architects (ASLA). Landscape standards aim to ensure that outdoor spaces are safe, functional, and aesthetically pleasing while also promoting sustainability and environmental protection.

Landscape standards may also address issues such as accessibility for people with disabilities, water conservation, stormwater management, and erosion control. They may vary depending on the specific location, climate, and intended use of the outdoor space. Compliance with landscape standards may be required for approval of development projects, public funding, or other permits.

We track the standards catalog of two ANSI-accredited standards developers:

American Hort

Tree Care Industry Association

Additional practice titles applicable to accessory systems:

ASABE/ICC 802 Landscape Irrigation Sprinkler and Emitter Standard

ASHRAE 90.1 Energy Standard for Sites and Buildings

Golf Course Superintendents Association of America

National Electrical Code: Article 411 Low-Voltage Lighting

Upcode Article 411

National Electrical Code: Article 225: Outside Branch Circuits and Feeders

Illumination Engineering Society (Lighting Library)

IoT Enabled Smart Gardening

Land F/X: Landscape Lighting, Codes, Guidelines and Techniques

OSHA Landscape and Horticultural Services

Sports Turf Managers Association

As a cross-cutting subjectSports Turf Managers Association ( involving soil and water and sun many other standards developers, and all levels of government, produce best practice literature for today’s topic. We’ll have a look at what’s moving among those.

To join us use the login credentials at the upper right of our home page.

Linfield University oregon twilight best 1923 september solstice

blithewood garden bard college new york needs attribution 1921 721

EWVDXrpWkAMMsak missouri state garden 1921 721

university of southern mississippi spring 1921 719 featured image

Grotto_University_of_Notre_Dame_Spring 1918 719 featured image

the university of oklahoma spring flowers facebook cover 1921 721

michigan state university gardens james siatczynski needs attribution summer 1920

St. Olaf College minnesota facebook cover summer 1921 719

University_of_Washington_Quad,_Spring_2007 1923 721

unlv university of nevada spring facebook 1923 721

EUtdIViUUAAW040 Cal State Long Beach garden 1923

university of bergen norway garden global student staff needs attribution map screen capture by victor sanchez 2019

University of St. Michael's College garden canada best 1923 global

Keeping Soil Alive

Engineering in Sport

Bibliography

Sprint time differences between single- and dual-beam timing systems

Sprint Running Performance Monitoring: Methodological and Practical Considerations

Comparison of Three Timing Systems: Reliability and Best Practice Recommendations in Timing Short-Duration Sprints

Readings / Sport, Culture & Society

Maths and Sport

Cold Brew

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Caprese Salad & White Muscadine Wine

Standards Tennessee

Commercial Kitchens 200

UT Extension Explores Tomatoes

Medical Center Dining Options

Fruit Smoothie

West Virginia University Financial Statement 2022 | $1.178M

The WVU Extension is a primary outreach division of West Virginia University. With offices in each of the state’s 55 counties, Extension faculty and staff develop and deliver programs in leadership development, rural and community-based economic development, youth development, workforce development, and health education.

Ingredients

3 cups frozen strawberries or other frozen fruit
1 banana
1 cup yogurt (plain or vanilla)
1 handful spinach or kale
2 cups of milk

Directions

Wash fresh produce.
Collect and measure all ingredients before starting recipe.
Add the fruit, yogurt and greens to the blender.
Pour the milk into the blender.
Blend 30 to 45 second until smooth.
Refrigerate leftovers within two hours, and finish within two days.

Nutrition information per serving (recipe makes six one-cup servings):
Calories — 120; fat — 2g; carbohydrates — 21g; fiber — 2g; protein — 5g

Geoffrey Hinton & Joel Hellermark

This conversation was recorded in April 2024 at the Royal Institute of Great Britain in London. An edited version was premiered at Sana AI Summit on May 15 2024 in Stockholm, Sweden.

Geoffrey Hinton has been called “the godfather of AI” and is considered one of the most prominent thought leaders on the emergence of artificial intelligence. He has served as a faculty member at Carnegie-Mellon and a fellow of the Canadian Institute for Advanced Research. He is now Emeritus Professor at the University of Toronto. In 2023, Geoffrey left his position at Google so that he could speak freely about AI’s impact on humankind.

Fun fact: University Park is located right next to Smoothie King! 🥤 pic.twitter.com/Gmrlb2nKPb

— WVU University Apartments (@WvuApartments) September 15, 2023

Southern Ice Cream

Standards Mississippi

University of Mississippi Financial Statement 2023: $1.207B

Demystifying the graduate school application process with our #nanoREU students @OxfordCreamery 🍦 pic.twitter.com/4HLda9lhSC

— Nikki Reinemann (@OleMiss_MBELab) July 15, 2024

US Department of Agriculture | § 58.2825 United States Standard for ice cream.

Southern ice cream often differs from ice cream in other regions of the U.S. in several ways, reflecting regional tastes, ingredients, and traditions:

Flavors and Ingredients:
- Pecans and Pralines: Southern ice cream frequently incorporates pecans and pralines, which are popular in the region.
- Peaches: Georgia is known for its peaches, so peach-flavored ice cream is a Southern staple.
- Sweet Tea and Bourbon: These flavors are inspired by Southern beverages and can be found in ice creams.
- Buttermilk: Buttermilk ice cream has a tangy flavor and is a nod to traditional Southern cooking.
Style and Texture:
- Custard Base: Southern ice cream often uses a custard base, which includes egg yolks, giving it a richer and creamier texture compared to the typical Philadelphia-style ice cream that uses a simpler cream and sugar base.
- Churned at Home: Traditional Southern ice cream is often made using hand-cranked ice cream makers, producing a different texture and incorporating more air, which can make it lighter and fluffier.
Historical Influence:
- Cultural Heritage: The South’s diverse cultural heritage influences its ice cream, with recipes passed down through generations and reflecting African American, Native American, and European influences.
Popular Brands and Shops:
- Regional Brands: Brands like Blue Bell, which originated in Texas, are particularly popular in the South and known for their classic Southern flavors.
- Local Shops: Small, local ice cream parlors in the South often offer unique, homemade flavors that highlight regional ingredients and traditions.

These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.

University of Mississippi | Lafayette County

William Faulkner Home: Rowan Oak

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.

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.