Thanksgiving Archives - Standards Michigan

“City of Washington from Beyond the Navy Yard” 1833 | George Cooke

District of Columbia Municipal Regulations

Planning & Facilities Management

Standards October: Harvest

Pumpkin Spice Latte

Ivan’s Chili

Annual Report 2023-2024

2027: Dal plans new residence to meet growing student housing needs

Dalhousie University Facilities Management

CSA Group

Standards for American Prosperity

Crucial Role of Standards for American Prosperity Highlighted in CSIS Roundtable Session with S. Joe Bhatia

Here are some of the ways in which government regulations impede economic growth:

Increased costs: Regulations can impose additional costs on businesses, which can affect their ability to operate efficiently and compete in the marketplace. For example, regulations can require businesses to invest in new technologies or processes to comply with environmental or safety standards, which can increase their expenses.
Reduced innovation: Some people believe that regulations can stifle innovation and entrepreneurship, as businesses may be hesitant to invest in new products or technologies that could be subject to strict regulations. This can limit the potential for new businesses to emerge and grow.
Slowed job growth: Regulations can increase the cost of doing business, which can lead to reduced hiring and slower job growth. This can be particularly challenging for small businesses that may not have the resources to comply with regulatory requirements.
Reduced competition: Regulations can sometimes create barriers to entry for new businesses, which can reduce competition and limit economic growth. This can be particularly true in industries that are heavily regulated, such as healthcare and finance.
Reduced trade: Regulations can make it more difficult for businesses to operate in international markets, as they may face additional regulatory requirements and trade barriers. This can limit economic growth and reduce opportunities for businesses to expand their operations.

It is important to note that regulations can also have benefits, such as protecting consumers and the environment, promoting fair competition, and fostering innovation. It’s essential to strike a balance between regulatory requirements and economic growth to ensure that businesses can thrive while also protecting public health and safety.

The U.S. Standards System effectively provides a “shadow government” that runs parallel to the elected government so that a balance of informed voices are present in formulating what Montesquieu called the “necessary laws”. See our ABOUT.

"The Spirit of the Laws"https://t.co/XJySKe3kCz
Charles de Secondat, Baron de Montesquieu
Cambridge University Presshttps://t.co/WCerwqSnUA @CambridgeUP pic.twitter.com/lby6W3E49z

— Standards Michigan (@StandardsMich) December 27, 2021

More

NIST: Procedures for the Development of American National Standards

ANSI Essential Requirements: Due process requirements for American National Standards

Office of Management & Budget Circulars in Numerical Sequence

Poutine

Standard Poutine

Health Canada: Food safety standards and guidelines

A poutine pilgrimage: What one professor learned by digging into the origins of the iconic Canadian dish

University of Vermont: Poutine: From Rags to Riches

Dalhousie University researcher Sylvain Charlebois, known as “the food professor,” enjoys a poutine at a restaurant in Brisbane, Australia.

‘Girls tell about their time at Canadian College of English Language’https://t.co/SKYf5gNZLX https://t.co/fsQaxC1L69 pic.twitter.com/FBywkbB1BY

— Standards Michigan (@StandardsMich) July 1, 2024

Pumpkin Spice Latte

SYRACUSE WEATHER

By the Numbers: Inside the University’s 3 Newest Residence Halls

Inside the University’s Three Newest Residence Halls ($458M of new borrowing)

Trustee Approval Documents

Syracuse University Financial Statement 2023 | Net Position $4.263B

Campus Planning, Design and Construction | Syracuse University Facilities Services

“Autumn on the Hudson River” 1860 | Jasper Francis Cropsey

“While the earth remaineth, seedtime and harvest, cold and heat,

and summer and winter, day and night will never cease.”

– Genesis 8:22

Syracuse University College Eats

Standards New York

Chris Williamson interviews Mads Larsen about declining birth rates

Chris Williamson Podcast:
Mads Larsen is an author and journalist whose research focuses on the history of human mating ideologies. The truth can be a tough pill to swallow, but when it comes to saving humanity, even the hardest truth is better than the softest lie. So why is Mads facing outrage for speaking a truth that could save a country? Expect to learn why Mads was cancelled for talking about Norway’s declining birth rates, the key reasons why people aren’t having more kids, the underlying psychology behind modern mating, the potential interventions to fix this and much more…

Watch & Night Operations

(Night’s Rest) from the Times of Day series. (1889) Alphonse Mucha (1860-1939) pic.twitter.com/FWv0zVmRqN

— Filipe Floyd (@FloydFilipe) September 12, 2023

Impedance Grounding for Electric Grid Surviability

Turkey Pot Pie Soup

Cornell University Dining: Student & Campus Life

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

Standards New York

Roast Goose

Washington State University Net Position Increase of $162M | $1.452B revenue over $1.290B expenses

Dinner recipe for Advent Sundays from the School of Hospitality Business Management at WSU’s Carson College of Business. Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker. Recipe features local honey and seasoning.

It’s #FeatureFriday with @WSUPullman! The flagship campus was founded in 1890, and is nestled in the rolling hills of the Palouse. #WSUPullman offers more than 200 undergraduate, graduate, and professional degree programs. ➡️https://t.co/KGU4RYcRiR #WSU #GoCougs pic.twitter.com/U68puWvO1M

— WSU System (@wsu) September 20, 2024

Catcher in the Rye

Internet Archive: “Catcher in the Rye” 1951 , J.D. Salinger

Harold Bloom’s Catcher in the Rye Critical Readings

Audiobook Chapters 1-26

Selected quotes:

“I’m quite illiterate, but I read a lot.”

“It’s funny. All you have to do is say something nobody understands and they’ll do practically anything you want them to.”

“The mark of the immature man is that he wants to die nobly for a cause, while the mark of the mature man is that he wants to live humbly for one.”

“I like it when somebody gets excited about something. It’s nice.”

“If a girl looks swell when she meets you, who gives a damn if she’s late? Nobody.”

pic.twitter.com/7mHn5YAmel

— Edward Elderman (@edwereddie) November 26, 2025

Kitchens 300

United States Air Force Military Academy

Commercial kitchens in school cafeterias and college dormitories are designed to meet strict health and safety standards, accommodate high-volume food production, and provide nutritious meals to students in an efficient and organized manner. Some common features:

Industrial-grade cooking equipment: This may include commercial ovens, grills, ranges, fryers, steamers, and other specialized cooking equipment designed for high-volume cooking.
Food preparation areas: These may include spacious prep tables, cutting boards, sinks, and other food preparation stations for washing, chopping, and assembling ingredients.
Walk-in refrigerators and freezers: These are used for storing large quantities of perishable food items at appropriate temperatures to maintain freshness and safety.
Food storage facilities: These may include shelves, racks, and cabinets for storing dry goods, canned goods, and other non-perishable food items.
Dishwashing area: This may include commercial dishwashers capable of handling a large number of dishes and utensils efficiently.
Serving stations: These may include counters, warming stations, and other facilities for serving food to students.
Ventilation and exhaust systems: These are essential for maintaining a clean and safe kitchen environment by properly removing smoke, steam, and odors generated during cooking.
Safety features: These may include fire suppression systems, emergency exits, and other safety measures to ensure compliance with local health and safety regulations.

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:

Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Williams P. Clements Jr. University Hospital

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:

Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Relevant catalogs:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

ASHRAE International

Ventilation for Commercial Cooking Operations

ASTM International

Institute of Electrical and Electronic Engineers

Noteworthy Research:

Design Application of Smart Kitchen for Aging Based on Interactive Behavior Analysis

A Futuristic Kitchen Assistant – Powered by Artificial Intelligence and Robotics

Environmental analyses of waste cooking oil recycling and complete use practices in Bogor, Indonesia