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Meatloaf

Standards Illinois

(Illinois) State Universities Retirement System 2025 Financial Report

Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.

Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.

19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.

World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.

1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.

Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.

 

Campus Dining recipe: Meatloaf

Ingredients:

Celery, chopped fine, 1 & 1/2 oz.
Yellow onions, chopped fine, 2 & 3/4 oz.
Ground beef, 2 lbs.
Eggs, 2 whole
Ketchup, 2 & 1/3 Tbsp.
Mustard, 2 3/8 tsp.
Worcestershire sauce, 1 1/8 tsp.
Italian seasoning, 5/8 tsp.
Bread crumbs, plain, 3 & 1/2 oz.
Kosher salt, 3/8 tsp.
Black pepper, 1/4 tsp.
Topping

Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions

Preheat oven to 325 degrees.

Place ground beef in mixing bowl. Add eggs and combine.

Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.

Place meatloaf in a loaf pan. Make sure it is spread evenly.

Bake for about 45 minutes, uncovered. Remove from oven.

Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.

Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.

Let the meatloaf rest for 30 minutes prior to cutting.

Illinois

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

First Snow

Du Froid | Standards Indiana

Estopinal College of Architecture and Planning

First Snow of the Season

“Everyone begins as a child by liking Weather. You learn the art of disliking it as you grow up. Noticed it on a snowy day? The grown-ups are all going about groaning and saying it is ‘dreadful’ and they are nearly always worrying about some awful thing or other happening because of the snow. But the children? They are out in it, throwing snowballs, building snowmen, sliding down slopes on toboggans—having a marvelous time.” — C.S. Lewis (‘That Hideous Strength – A Modern Fairy Tale for Grownups, 1945)

 

Cornbread & Grandma’s Chicken Soup

Standards Nebraska | Statement of Net Position: $5.191B (Page 26)

WRITTEN BY Kalani Simpson PUBLISHED May 25, 2021

 

Ingredients:

  • 1 5- to 6-pound stewing hen or baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 11 to 12 large carrots
  • 5 to 6 celery stems
  • 1 bunch of parsley
  • Salt and pepper to taste

Directions:

  1. Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
  2. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
  3. Add the parsley and celery. Cook the mixture about 45 min. longer.
  4. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
  5. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
  6. Add salt and pepper to taste.

(Note: This soup freezes well.)  Matzo balls were prepared according to the recipe on the back of the box of matzo meal (Manischewitz).

PRINT Recipe

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Cornbread & Coffee

Tom Hanks Center for Motion Pictures

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Winter Sport

 

“Indians Playing Lacrosse on the Ice” 1934 Yale University Art Gallery

The literature for designing, building and maintaining sport and recreation related spaces in education settlements cuts across so many safety and sustainability risk aggregations that, starting 2024, we begin breaking up the topic according to four seasons; mindful that not all seasons are present in all settlements at all times of the year and in different age groups.

Volleyball at the high school level in the USA is a winter sport but a fall sport at the collegiate level.  Rifle and Fencing is only a collegiate sport.  Swimming “short course” (25 meter) competition is a winter sport depending upon regional facilities. (e.g. University of Southern California, University of North Carolina Wilmington, University of Michigan)

Join us today when we sort through the literature and any live public consultations on proposed changes to the most frequently referenced titles.


Hockey

Ice Hockey Arena Lighting


Figure Skating


Rifle


Recreation

Darts

Ice Fishing

Curling

Billiards


Swimming

Coetzenburg Swimming Pool


Related:

Readings / Sport, Culture & Society

Maths and Sport

National Center for Spectator Sports Safety and Security

Virtual reality technology in evacuation simulation of sport stadiums

 

Hot chocolate vs. hot cocoa

Michigan Central  

2026 General Fund Revenue & Expenditures: $1.738B $ Integrated Facilities and Land Use

MSU receives record-breaking $401 million commitment

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

 

Curlin’

Sport and Wellbeing | Standards 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 Curling 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.

 

 

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

 

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