Tag Archives: Winter

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Stuffed Cabbage

From the Badger Insider: Eat Like a Freshman

Ingredients

1 pound ground beef

¼ pound ground pork

1 onion, chopped

¼ cup rice, parboiled

½ can tomato sauce

Parsley

Salt

Pepper

Procedure

Mix all ingredients together. Cut the core from a head of cabbage. Cook cabbage until just heated through and leaves are pliable. Peel off leaves. Put a handful of filling in each leaf and roll up the leaf. Place cabbage rolls in a baking dish.

Mix the remaining half can of tomato sauce with an equal amount of water. Pour this over the cabbage rolls. Cook in a moderate oven about one and a half hours. Serve the gravy on this dish on mashed potatoes.

Standards Wisconsin

The Science of Food Standards

 

Curlin’

Sport and WellbeingStandards Scotland

The term “curling” is thought to derive from the way the stone moves and “curls” as it travels over the ice. The key feature of curling that sets it apart from other ice sports is the deliberate rotation, or “curl,” applied to the stones as players release them. This rotation causes the stone to curve or “curl” on its path down the ice, adding an element of strategy to the game.

The precise origin of the term is not definitively known, but it likely emerged organically as people described the action of the stones on the ice. The word “curling” has been associated with the sport for centuries, and as the game evolved and gained popularity, the term became firmly established.

The concept of curling is integral to the sport’s strategy, as players use the curl to navigate the stones around guards and other stones strategically placed on the ice. The unique way in which the stones move and interact with the playing surface is one of the defining characteristics of curling, and the name captures this distinctive feature

World Curing Mixed Championship 2024

Scientific American: Why Do Curling Stones Curl?

A curling facility typically consists of several key components to support the sport and provide a suitable environment for players and spectators:

  • Flooding equipment, refrigeration for 3 degrees C, fine mist sprayers, ice planer, infrared thermometers.
  • The playing surface is called a “sheet,” and it is a rectangular area of ice where the game is played. Each sheet is divided into several sections called “curling houses,” which are the target circles.
  • Curling stones are made of granite and weigh around 38 to 44 pounds. Each team has eight stones, and players take turns sliding them down the ice towards the target area, known as the House.
  • The house is the target area with concentric circles marked on the ice. The center of the house is the “button,” and the circles are used for scoring points.
  • The hacks are footholds on either end of the sheet where players push off to slide the stones. The player in control of the stone uses the hack as a starting point for their delivery.
  • Brooms, also known as brushes, are used by players to sweep the ice in front of the sliding stone. Sweeping can affect the stone’s trajectory and speed.
  • A scoreboard is essential for keeping track of the score in a curling game. It typically displays the current score, the end in progress, and other relevant information.
  • Players use locker rooms for changing into their curling attire and storing their personal belongings.
  • A designated area where players can warm up before a game. It may include stretching space and possibly a small practice sheet.
  • A facility usually has a clubhouse or main building that includes amenities such as viewing areas, meeting rooms, a bar, and possibly a restaurant.  In the case of the Windsor Curling Club: Scotch Whiskey
  • Equipment like ice resurfacers or Zambonis are used to maintain the quality of the ice surface between games.

The origin of curling is sketchy but this much is agreed upon:  Curling is thought to have originated in Scotland, and its roots can be traced back to medieval times. The first written record of curling dates back to 1541 in the records of the Scottish city of Paisley, where a challenge was issued for a contest on the ice between two rival churches.

The early form of the game involved players sliding stones across frozen ponds and lochs, attempting to reach a target. Over time, the sport evolved, and rules were established. Early versions of curling stones were likely rudimentary compared to the polished granite stones used today.

Curling gradually gained popularity in Scotland and spread to other parts of the world, especially among Scottish immigrants. The sport found a home in Canada in the 18th century, where it has become particularly popular. The first curling club in North America, the Montreal Curling Club, was established in 1807.  The Detroit Curling Club was established in 1840; one of the oldest curling clubs in the United States, owing much to its across the river relationship with Windsor Canada.

 

 

How to Care for Horses in the Winter

 

“No hour of life is wasted that is spent in the saddle.”
— Winston Churchill

 

Utah


Gulliver’s Travels

…”The curiosity and impatience of my master were so great, that he spent many hours of his leisure to instruct me. He was convinced (as he afterwards told me) that I must be a Yahoo, but my teachableness, civility and cleanliness, astonished him; which were qualities altogether opposite to those animals…”


 

Rewind: Animals 100

Wild Swimming

 

INTERVIEW: Student Ellie Ford on founding the University’s first cold water swimming group

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“Port Meadow is absolutely beautiful and a wonderful place to swim. We often swim in a different spot from other open water swimming groups in order to create a more relaxed environment – especially for our beginners. We do special beginners swims on Saturdays, to ease new members into the practise slowly and very carefully.

Safety is paramount, so I’ll walk them in to the water and they can immerse themselves as much as they want. We never allow anyone to jump or dive into cold water – the shock can cause a swimmer to gulp for air and subsequently ingest water; it’s always a gentle process.” — Ellie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sex Difference in Female and Male Ice Swimmers

Ice Swimming

Hot chocolate vs. hot cocoa

Michigan Central § 2024 Net Position: $5.600B

Why Does The Modern World Make No Sense?

“…Hot cocoa and hot chocolate are terms that we often used interchangeably. Technically, hot cocoa and hot chocolate are as different as milk chocolate and bittersweet chocolate. Hot cocoa is made with cocoa powder, the way my mother made it when I was a kid. Hot chocolate is made from melting chocolate bars into cream…”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plant science at your dinner table: Hot chocolate vs. hot cocoa

 

How to make the chemically perfect hot chocolate

Milk

Nourriture Hiver

Western Colorado University Center for Cold Climate Food Security

Today we break down the catalog for food safety in education communities; with primary attention to consultations from private standard developing organizations and federal agencies charged with food safety.  We do so with sensitivity to animals and plants and sustainability of the global food supply chain.   Many schools are the communal cafeterias for the communities that own and operate them and run at commercial scale.

We prepare responses to public consultations released by standards developing organizations which, in many cases, have significant conformance enterprises.

ANSI Standards Action | Current Weekly Edition

Note the call for public comment on proposed WTO Agriculture, Sanitary and Phytosanitary (SPS) measures (Page 48)

Core titles are published by the ANSI accredited organizations listed below:

3-A Sanitary Standards

Catalog

ASHRAE International

The ASHRAE catalog is the most cross-cutting and fastest moving catalog in the land.   If you claim ownership of the United States energy domain you pretty much capture everything related campus safety and sustainability.  Best to deal with it on a day-by-day basis as we usually do according to daily topics shown on our CALENDAR.

Association for Packaging and Processing Technologies

American Society of Agricultural and Biological Engineers

Institute of Electrical and Electronic Engineers

National Electrical Safety Code   (Our particular interest lies in the safety and reliability of off-campus agricultural and research facilities that receive power from regulated utilities)

Kitchen Safety and Security System for Children

TupperwareEarth: Bringing Intelligent User Assistance to the “Internet of Kitchen Things”

Designing an IoT based Kitchen Monitoring and Automation System for Gas and Fire Detection

Re-Inventing the Food Supply Chain with IoT: A Data-Driven Solution to Reduce Food Loss

International Code Council

Commercial Kitchens

International Building Code Assembly Group A-2

International Building Code Group U Section 312 Agricultural Buildings

International Building Code Moderate Hazard Factory Industrial Group F-1 (Food Processing)

Who Gets Rich From School Lunch

National Fire Protection Association

Kitchen Wiring

National Electrical Code Article 210 (Branch Circuits)

National Electrical Code Article 547 (Agricultural Buildings)

Standard for the Installation of Air-Conditioning and Ventilating Systems

Public Input Report for the 2024 Revision

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Public Input Report for the 2024 Revision

NSF International

Food Equipment

Commercial Warewashing Equipment

Commercial Refrigerators and Freezers

Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment

Commercial Powered Food Preparation Equipment

US Federal Government:

US Department of Agriculture

Food & Drug Administration (HACCP)

State Governments:

Lorem ipsum @StandardsState

Global:

International Organization for Standardization

International Electrotechnical Commission

Codex Alimentarius

Food safety and sustainability standards populate are of the largest domains we track so if we need a break0-out session, let’s do it.  Use the login credentials at the upper right of our home page.

University of Kentucky College of Agriculture, Food and Environment

Agenda / Farm & Table


More

Standards supporting vertical farming

STANDARDS SUPPORT SOPHISTICATED FARMING METHODS THAT BRING PRODUCE TO YOUR TABLE

US Food & Drug Administration: Food Facility Registration Statistics (as  of January 11, 2021)

National Grange of the Order of Patrons of Husbandry

The U.S. Land-Grant University System: An Overview

American Society of Agricultural and Biological Engineers Standards Development

The origin of the Land grant act of 1862 

International Electrotechnical Commission: Keeping food safe from farm to plate

 Codex Alimentarius

Council for the Advancement of Standards in Higher Education: Dining Services Programs

Science and Our Food Supply: A Teacher’s Guide for High School Classrooms

Food Code 2017

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