PageThanksgiving Archives - Page 2 of 3

Five turkey tips for first-time Thanksgiving chefs

Standards Ohio

Pumpkin Spice Latte

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

Chris Williamson: The Hidden Truth About Our Collapsing Birth Rates

Standards New York

The Codex Alimentarius Commission regularly reviews and updates its standards and guidelines to reflect the latest scientific knowledge and technological advancements in the food industry. These standards are voluntary, but they serve as a reference for countries and international organizations when developing their own food safety and quality regulations. Compliance with Codex standards can facilitate international trade by ensuring that food products meet common criteria for safety and quality.

Some of the key areas addressed by Codex standards include:

Food safety: Codex sets standards for food contaminants, residues of pesticides and veterinary drugs, food additives, and microbiological criteria to ensure that food products are safe for consumption.

Food labeling: Codex provides guidelines on how food products should be labeled, including information on ingredients, nutrition, allergens, and more.

Food hygiene: It establishes principles and guidelines for food handling, processing, and storage to prevent foodborne illnesses.

Food quality: Codex standards also cover the quality attributes of various food products, including fruits, vegetables, and various processed foods.

Food additives: Codex regulates the use of food additives to ensure they are safe for consumption and serve a specific purpose in food production.

Residue limits: It sets maximum residue limits for various chemicals, such as pesticides and veterinary drugs, in food products to protect consumers from potential harm.

Blockchain Tokens for Food Traceability

The Science of Food Standards

Food Safety Risk Management

📰 | #CodexNews | National Codex Committee of Turkmenistan🇹🇲 visits Germany🇩🇪

➕ℹ️➡️ https://t.co/TixjQTUILA #FoodSafety | #Codex pic.twitter.com/1d29EQISDh

— Codex Alimentarius (@FAOWHOCodex) September 15, 2023

Thornton Wilder’s “Our Town”

Lively Arts 300

Remember how good National Geographic used to be? When I was a kid happening on a stack of these was like finding actual treasure. I used to read my grandpa's old ones, until one year I got a subscription for Christmas. It was like having the whole world at my fingertips. pic.twitter.com/RyDtDuxbnN

— Casey B. Head (@CaseyBHead) November 26, 2025

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

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

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