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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.

Paul Mitchell The School | Tinley Park

Relevant codes, standards and regulations:

Food Safety and Inspection Service: Federal Meat Inspection Act

U.S. Department of Agriculture: Hot Dogs and Food Safety

Codex Alimentarius

Nourriture d’automne

Pool, Spa & Recreational Waters

“Innenansicht des Kaiserbades in Aachen” | Jan Luyken (1682)

Education communities provide a large market for recreational and therapeutic water technology suppliers.  Some of the larger research universities have dozens of pools including those in university-affiliated healthcare facilities.  Apart from publicly visible NCAA swimming programs there are whirpools in healthcare facilities and therapeutic tubs for athletes in other sports.   Ownership of these facilities requires a cadre of conformance experts to assure water safety.

NSF International is one of the first names in this space and has collaborated with key industry stakeholders to make pools, spas and recreational water products safer since 1949.   The parent document in its suite is NSF 50 Pool, Spa and Recreational Water Standards  which  covers everything from pool pumps, strainers, variable frequency drives and pool drains to suction fittings, grates, and ozone and ultraviolet systems.  

The workspace for this committee is linked below:

Joint Committee on Recreational Water Facilities

(Standards Michigan is an observer on this and several other NSF committees and is the only “eyes and ears” for the user interest; arguably the largest market for swimming pools given their presence in schools and universities.)

There are 14 task groups that drill into specifics such as the following:

Chemical feeders

Pool chemical evaluation

Flotation systems

Filters

Water quality

Safety surfacing

The meeting packet is confidential to registered attendees.  You may communicate directly with the NSF Joint Committee Chairperson, Mr. Tom Vyles (admin@standards.nsf.org) about arranging direct access as an observer or technical committee member.   

Almost all ANSI accredited technical committees have a shortage of user-interests (compliance officers, manufacturers and installers usually dominate).  We encourage anyone in the education facility industry paying the bill for the services of compliance officers, manufacturers and installers to participate. 

We maintain this title on the standing agenda of our Water and Sport colloquia.  See our CALENDAR for the next onine meeting; open to everyone.

Fullerton College

Issue: [13-89]

Category: Water, Sport

Colleagues: Mike Anthony, Ron George, Larry Spielvogel


More

Model Aquatic Health Code

IAPMO Swimming Pool & Spa Standards 

UL 1081 Standard for Swimming Pool Pumps, Filters, and Chlorinators | (UL Standards tend to be product standards so we rank them lower in our priority ranking than interoperability standards.)

Aquatic Health Code

Nitro Cold Brew

Consolidated Financial Statement 2024: $3.541B

Nitro cold brew is bubbling up in coffee shops almost everywhere. The nitrogen-infused beverage became one of the hottest new offerings for coffee lovers looking for something different.   The cold brew — made by steeping coffee grinds in cold water for multiple hours — is dispensed from a stout tap, similar to what you’d find at your local bar.

Image: Chemical & Engineering News

WBUR City Space | Campus Planning & Operations


 

City Journal (February 6): “The Downfall of Ibram X. Kendi”

Discusses the collapse of Kendi’s Center for Antiracist Research at Boston University, alleging mismanagement of $55 million with minimal research output. Describes Kendi as a “symbol of the BLM era’s destructive passions” and notes his move to Howard University. 

— Christopher F. Rufo

Exploration of the Theory of Electric Shock Drowning

Exploration of the Theory of Electric Shock Drowning

Jesse Kotsch – Brandon Prussak – Michael Morse – James Kohl

University of San Diego

Abstract:  Drowning due to electric shock is theorized to occur when a current that is greater than the “let go” current passes through a body of water and conducts with the human body. Drowning would occur when the skeletal muscles contract and the victim can no longer swim. It is theorized that the likelihood of receiving a deadly shock in a freshwater environment (such as a lake) is higher than the likelihood in a saltwater environment (such as a marina). It is possible that due to the high conductivity of salt water, the current shunts around the individual, while in freshwater, where the conductivity of the water is lower than that of the human; a majority of the current will travel through the individual. The purpose of this research is to either validate or disprove these claims. To address this, we used Finite Element analysis in order to simulate a human swimming in a large body of water in which electric current has leaked from a 120V source. The conductivity of the water was varied from .005 S/m (pure water) up to 4.8 S/m (salt water) and the current density through a cross sectional area of the human was measured. With this research, we hope to educate swimmers on the best action to take if caught in such a situation.

CLICK HERE to order complete paper.

Marina & Boatyard Electrical Safety

Facilities Management

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.

Arboreta

“On Holiday (Girl resting on the grass)” 1879 Kuznetsov Nikolai Dmitrievich

University of Michigan Matthaei Botanical Gardens

St. John’s University

University of Florida

Harvard University

Lunds universitet Scania

Swarthmore College Pennsylvania

Ruhr-Universität Bochum

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

Michigan State University

University of the Ozarks

 

Freie Universität Berlin

Kent State University

Uniwersytet Warszawski

Nanyang Technological University, Singapore

 

Bard College / New York

Michigan State University Healing Garden

Japanese Garden | Normandale Community College Minnesota

东北师范大学 | Northeast Normal University | Changchun, Jilin, China

University of Michigan | Matthaei Botanical Gardens

Shenandoah University | Winchester, Virginia

Princeton University Secret Garden | Photo by Sarah Ly

King’s College | London, United Kingdom

 

École Normale Supérieure | Paris, France

Arizona Cactus Garden | Stanford University

Duke University / North Carolina

Oxford University

University of Minnesota Landscape Arboretum

University of Helsinki Botanical Garden

University of Notre Dame / South Bend, Indiana

University of Tromsø the Arctic University of Norway

Florida Tech Botanical Garden

University of Nottingham

Smith University Botanical Garden

Aarhus University | Denmark

 

High Point University | North Carolina

Universiteit Stellenbosch | Western Cape, South Africa

Louisiana State University

Albert-Ludwigs-Universität Freiburg

Rutgers University

Great Court University of Queensland Australia

University of Oklahoma

Wageningen University | The Netherlands

More

Bucolia 300

Trees

Nursery Stock

 

https://postharvest.ucdavis.edu/produce-facts-sheets/watermelon https://wvstateu.edu/news/wvsu-watermelon-research-published-in-the-plant-jo/

Vacation Bible School

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