Tag Archives: Winter

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Rifle


Winslow Homer, “The Army of the Potomac–A Sharp-Shooter on Picket Duty” 1862

NCAA Rifle Competition began in 1980 and features both men’s and women’s teams competing together. The competition includes smallbore and air rifle events, with each athlete shooting in both disciplines.

The two primary events are smallbore rifle (also known as .22 caliber) and air rifle (using a .177 caliber air gun). Competitions typically involve both individual and team scoring, with athletes shooting a series of targets from different distances and positions.

Several U.S. colleges and universities have competitive rifle teams that participate in NCAA rifle competitions. Some of the notable institutions include:

  1. University of Alaska Fairbanks
  2. West Virginia University
  3. University of Kentucky
  4. Texas Christian University (TCU)
  5. University of Nebraska-Lincoln
  6. Murray State University
  7. Ohio State University
  8. University of Akron
  9. United States Military Academy (Army)
  10. University of Memphis
  11. North Carolina State University
  12. Jacksonville State University
  13. Morehead State University
  14. University of Mississippi (Ole Miss)
  15. U.S. Naval Academy (Navy)

The NCAA rifle competition serves as a pipeline for athletes aiming to compete in international events, including the Olympics where it was part of the inaugural modern Olympics in 1896.  Rifle events scheduled for the 2024 Olympics include:

  • 10m Air Rifle (Men and Women): Athletes will shoot from a standing position using a .177 caliber air rifle at a distance of 10 meters.
  • 50m Rifle Three Positions (Men and Women): Competitors will shoot from kneeling, prone, and standing positions using a .22 caliber smallbore rifle at a distance of 50 meters.
  • Mixed Team 10m Air Rifle: Teams composed of one male and one female shooter will compete together in the 10m air rifle event.

West Point Military Academy New York

University of Kentucky | Fayette County

 

Snow Management

“A Morning Snow–Hudson River” 1910 George Wesley Bellows | Smithsonian American Art Museum

This time of year in the Northern Hemisphere we keep an eye on snow management  standards; among them titles developed by the Accredited Snow Contractors Association.  The barriers to entry into this domain are relatively low and, arguably undisciplined; hence the need for standards setting.  Even when only partially adopted, use of ANSI accredited standards reduces the “wheel reinvention” that is common to the business side of the education industry when new initiatives, or continuous improvement programs are undertaken without consideration of already existing leading practice discovery by ANSI-accredited technical committees.  Start here:

ASCA Standards Home Page

The parent title for the emergent ASCA bibliography is System Requirements for Snow and Ice Management Services; free to ASCA members.  The current version is dated 2014 and will likely be updated and/or re-affirmed.  The circumstances of the pandemic has slowed the work of many standards setting committees.  The safety and sustainability concepts remain intact, however.  Among them:

  • If snow can be removed from a lot or hard surface and appropriate room exists, always push the snow as far back as possible beyond the curb or lot edge to make room for additional snow.
  • If snow cannot be removed from a lot or hard surface, always place snow piles on a predetermined spot approved by the client and marked on the snow contractor’s preseason site report.  
  • Do not pile snow in a handicap parking space.
  • Do not bury or plow snow onto a fire hydrant, post indicator valve, or fire hookup along the building wall.
  • Avoid placement of snow piles where thaw/melt off can run across the parking lot surface. Try to place piles near drain grates to avoid icy situations during thaw-and-refreeze periods.
  • Do not push snow against a building.
  • Do not block building doorways or emergency exits.
  • Do not block pedestrian walks or paths with snow piles.
  • Do not push snow onto motor vehicles.
  • Do not plow snow in front of or bury trash containers. Sidewalk labor must shovel inside trash container enclosure for access to the doors. If the container is not in an enclosure, create a clear path to the access doors or panels.

"Liberty, when it begins to take root, is a plant of rapid growth" - (Letter to James Madison, March 2, 1788)“The cold was our pride, the snow was our beauty.” — F. Scott Fitzgerald ('Wiinter Dreams' 1922)

ASCA has more recently released another title — Standard Practice for Procuring and Planning Snow & Ice Management Services — that seems (by its title alone) to be a companion consensus product.  From its prospectus:

This standard of practice covers essential procuring and planning for snow and ice management services. Standards for procuring and planning are essential for business continuity and to improve safety for patrons, tenants, employees, and others in the general public. Knowing how to describe service requirements in a snow and ice management request for proposal (RFP) is an important component to providing effective services, particularly where winter weather is a variable. This standard practice provides guidance on the snow and ice management procurement and planning process to aid in the creation of RFPs, contracts, agreements, and monitoring procedures. This standard will not be submitted for consideration as an ISO, IEC, or ISO/IEC JTC-1 standard.

Apart from these titles, we do not see any recent happening in the ASCA standards setting enterprise.  We will pass information along as it becomes available.  Alternatively, you may communicate directly with ASCA, 5811 Canal Road  Valley View, OH 44125, Ph: (800) 456-0707.  Most education communities employ a combination of permanent and contract staff for these services.

We maintain the ASCA bibliography on our Snow & Ice colloquia  See our CALENDAR for the next online meeting; open to everyone.

Issue: [13-104]

Category:  Grounds and Landscaping, Exterior, Public Safety, Risk Management

Colleagues: John Lawter, Richard Robben

More>>

ARCHIVE / Snow & Ice


 

Heat Tracing Installation

“Vue de toits (effet de neige)” 1878 Gustave Caillebotte

One of the core documents for heat tracing is entering a new 5-year revision cycle; a consensus standard that is especially relevant this time of year because of the personal danger and property damage that is possible in the winter months.  Education communities depend upon heat tracing for several reasons; just a few of them listed below:

  • Ice damming in roof gutters that can cause failure of roof and gutter structural support
  • Piping systems for sprinkler systems and emergency power generation equipment
  • Sidewalk, ramp and stairway protection

IEEE 515 Standard for the Testing, Design, Installation, and Maintenance of Electrical Resistance Trace Heating for Industrial Applications is one of several consensus documents for trace heating technology.   Its inspiration originates in the petrochemical industry but its principles apply to all education facilities exposed to cold temperature and snow.   From its prospectus:

This standard provides requirements for the testing, design,installation, and maintenance of electrical resistance trace heating in general industries as applied to pipelines, vessels, pre-traced and thermally insulated instrument tubing and piping, and mechanical equipment. The electrical resistance trace heating is in the form of series trace heaters, parallel trace heaters, and surface heating devices. The requirements also include test criteria to determine the suitability of these heating devices utilized in unclassified (ordinary) locations.

Its principles can, and should be applied with respect to other related documents:

National Electrical Code Article 427

NECA 202 Standard for Installing and Maintaining Industrial Heat Tracing Systems

IEC 62395 Electrical resistance trace heating systems for industrial and commercial applications

 ASHRAE 90.1 Energy Standard for Buildings Except Low-Rise Residential Buildings

Lowell House / Harvard University

We are happy to explain the use of this document in design guidelines and/or construction specifications during any of our daily colloquia.   We generally find more authoritative voices in collaborations with the IEEE Education & Healthcare Facilities Committee which meets 4 times per month in Europe and in the Americas.  We maintain this title on the standing agenda of our Snow & Ice colloquia.  See our CALENDER for the next online meeting.

Issue: [18-331]

Colleagues: Mike Anthony, Jim Harvey, Kane Howard

Category: Electrical, #SmartCampus


LEARN MORE:

Good Building Practice for Northern Facilities

Electrical Heat Tracing:International Harmonization Now and in the Future, IEEE Industry Standards Magazine, May/June 2002 pages 50-56

 

Ice Hockey Arena Lighting

National Collegiate Athletic Association: August 2022 IRS Form 900 Tax Filing

"People don’t notice whether it’s winter or summer when they’re happy" -- Anton Chekhov

After athletic arena life safety obligations are met (governed legally by NFPA 70, NFPA 101, NFPA 110,  the International Building Code and possibly other state adaptations of those consensus documents incorporated by reference into public safety law) business objective standards may come into play.For almost all athletic facilities,  the consensus documents of the Illumination Engineering Society[1], the Institute of Electrical and Electronic Engineers[2][3] provide the first principles for life safety.  For business purposes, the documents distributed by the National Collegiate Athletic Association inform the standard of care for individual athletic arenas so that swiftly moving media production companies have some consistency in power sources and illumination as they move from site to site.  Sometimes concepts to meet both life safety and business objectives merge.

 

During hockey season the document linked below provides information to illumination designers and facility managers:

NCAA Best Lighting Practices

Athletic programs are a significant source of revenue and form a large part of the foundation of the brand identity of most educational institutions in the United States.   We focus primarily upon the technology standards that govern the safety, performance and sustainability of these enterprises.  We collaborate very closely with the IEEE Education & Healthcare Facilities Committee where subject matter experts in electrical power systems meet 4 times each month in the Americas and Europe.

See our CALENDAR for our next colloquium on Sport facility codes and standards  We typically walk through the safety and sustainability concepts in play; identify commenting opportunities; and find user-interest “champions” on the technical committees who have a similar goal in lowering #TotalCostofOwnership.

"People don’t notice whether it’s winter or summer when they’re happy" -- Anton Chekhov

Issue: [15-138]*

Category: Electrical, Architectural, Arts & Entertainment Facilities, Athletics

Colleagues: Mike Anthony, Jim Harvey, Jack Janveja, Jose Meijer, Scott Gibbs


LEARN MORE:

[1] Illumination Engineering Handbook

[2] IEEE 3001.9 Recommended Practice for Design of Power Systems for Supplying Lighting Systems for Commercial & Industrial Facilities

[3] IEEE 3006.1 Power System Reliability

 

* Issue numbering before 2016 dates back to the original University of Michigan codes and standards advocacy enterprise 

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

 

Beef & Sour Cream

Beef Stroganoff originated in 19th-century Russia, named after the wealthy Stroganov family (likely Count Pavel Alexandrovich or a relative). It first appeared in cookbooks like Elena Molokhovets’s “A Gift to Young Housewives” around the 1870s, featuring sautéed beef strips in a simple sauce of mustard, bouillon, and sour cream (smetana)—no mushrooms or onions in the earliest versions.

Russian aristocrats often employed French chefs, blending French techniques (like mustard seasoning and sautéing) with Russian ingredients (heavy sour cream). Legends claim it was created for a toothless count or due to frozen Siberian beef, but it’s likely a refined take on older Russian beef dishes. It spread globally after the 1917 Revolution via émigrés (so-called White Russians) that settled in Nebraska.

Thesis: The History of the German-Russian Colony in Lincoln (June 1909)

Beef Stroganoff over egg noodles

CLICK IMAGE FOR RECIPE

Standards NebraskaNebraska Extension


Iowa Variant

Outdoor Hockey Arena

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Farmer’s Dinner Theatre

Cooperative Extension Service

“Kentucky Landscape” 1832 James Pierce Barton

This project was created a few years ago in Kentucky to bring awareness to farm safety  through a dinner theatre is continuing to gain momentum in rural communities. The focus now is more on farm mental health and wellness. 

https://youtu.be/ztDxdsWW4q0?si=qaQ6OTpKSSP2mMY3

Standards Kentucky


Morrill Land Grant Act

This program has been adopted or implemented by extension services and related organizations in several other states. This initiative uses short plays performed during a community dinner to educate farmers and their families on health, safety, mental health, and farm-related issues in an engaging, non-traditional way:

  • Nebraska — Cooperative Extension services have hosted events as part of the program’s expansion.
  • North Carolina — The program is active through local extension efforts.
  • Tennessee — Events have been held, often in collaboration with extension agents.
  • Virginia — Particularly notable in the Shenandoah Valley, where Virginia Cooperative Extension offices (e.g., in Rockingham County) partnered with local groups like Valley Urgent Care and Future Farmers of America (FFA) chapters to organize Farm Safety Dinner Theaters, adapting the UK model for community-based participatory approaches.

The program is designed to be replicable nationwide. The University of Kentucky provides an online Farmers Dinner Theater Toolkit for any cooperative extension service, community group, or organization to stage their own events, customizing scripts to local needs. This has enabled wider adoption beyond the original sites. These efforts focus on helping farmers by addressing critical topics like injury prevention, hearing loss, skin cancer, stress, and suicide awareness in a social, farmer-friendly setting that encourages discussion and behavior change.

Split Pea Soup & Ham

Oklahoma Commercial Kitchen Requirements

Ingredients:

1 pound dried split peas, rinsed and picked over
1 ham hock, ham bone, or 1 pound diced ham
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups chicken or vegetable broth
2 bay leaves
Salt and pepper to taste
Optional: thyme, parsley, or other herbs for flavor

Instructions:

Prepare the ingredients: Rinse the split peas under cold water and pick out any debris. Chop the onion, carrots, and celery. Mince the garlic.

Sauté aromatic vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

Add split peas and broth: Add the rinsed split peas to the pot, along with the ham hock, ham bone, or diced ham. Pour in the chicken or vegetable broth. Add bay leaves and any other herbs you’re using.

Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, stirring occasionally, until the split peas are tender and the soup has thickened, about 1 to 1.5 hours. If using a ham hock or bone, remove it from the soup once the meat is falling off the bone; shred the meat and return it to the pot.

Season to taste: Taste the soup and season with salt and pepper as needed. Adjust any other seasonings to your liking.

Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with chopped fresh parsley or a drizzle of olive oil.


Tips:

You can customize the soup by adding other vegetables like potatoes or leeks.
For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
Split pea soup tends to thicken as it sits, so you may need to add more broth or water when reheating leftovers.

Standards Oklahoma

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