Cooking Memories: A Sheridan College Community Cookbook

With the support of an internal SRCA Growth Grant and a team of student editors and designers, Dr. Jessica Carey, professor in the faculty of Humanities & Social Sciences (FHASS), has produced Cooking Memories: A Sheridan Community Cookbook - a collection of over forty recipes and food stories contributed by staff, faculty, and students at Sheridan College. The collection showcases the diversity of the Sheridan community in its wide range of cuisines and food experiences and presents a snapshot of the lived experience of people working and studying at Sheridan during the pandemic. The Cookbook is a unique record of contemporary collective memory, valuable to scholars and researchers in multiple fields including food studies, memory studies, and other historical and cultural disciplines. For the Sheridan community, the cookbook is both a community-building project - especially welcome during the pandemic - and a practical cooking resource.https://source.sheridancollege.ca/fhass_books/1022/thumbnail.jp

Development of new chip products from Brewer's Spent Grain

Brewer's Spent Grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year, and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles from the presence of barley, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable snack product containing varying percentages of brewer's spent grain.BSG samples were provided by Iron Monk in Stillwater, and were evaluated for nutrients and potential antioxidant capacity. The samples were dried at a low temperature, then milled into flour. Two different formulations were developed, with one containing sweet potatoes. Varying percentages of BSG were incorporated into each formulation.This project involved further evaluation of water activity, color, and texture (fracture force) in BSG chips. An informal sensory evaluation was performed, evaluating flavor, texture, and probability of purchase using a 5-point hedonic rating scale. It was expected to observe visual changes in color as BSG levels increased. However, there were no significant differences between the many percentages. The texture fracture force levels decreased as BSG inclusion increased in both formulations. This is largely due to the fact that higher levels of BSG created a more brittle texture, allowing the chips to break sooner than the chips made with lower levels of BSG, which resulted in a more 'leathery' texture. The results observed from the informal sensory testing indicated that chips with higher levels of BSG were more appealing to customers despite being dark in color.Results from this work could be economically beneficial for our local Iron Monk business as well as breweries nationwide. Development of an alternative value-added product represents an opportunity to turn a processing waste into a future asset

The Iowa Homemaker vol.5, no.6

Table of Contents The Thanksgiving Dinner by Barbara Dewell, page 1 Safe and Adequate Food Supply by Mildred Rodgers, page 2 Real Lace by Grace Bonnell, page 3 When in Doubt – Try Apples by Beth Bailey McLean, page 4 “In the Candle Light”, page 5 With Iowa State Home Economics Association, page 6 The Mechanical Maid by Grace Heidbreder, page 7 Girls’ 4-H Clubs, page 8 Editorial, page 9 Who’s There and Where, page 10 The Eternal Question, page 12 New Faculty Members by Virginia Reck, page 14 Birch Hall by Margaret Ericson, page 15 Recipes – Old and New by Muriel Moore, page 1

BUY LOCAL BRANDS RISING: THE SECRET INGREDIENT TO SUSTAINING AN ENDURING CLEVELAND BAKERY’S LEGACY

This creative project explores the subject of brand sustainability for local businesses. Evaluating bodies of literature in place branding and brand management, the project aims to investigate the trendy philosophy known as buy local, how small businesses can harness the power of their local community to both develop and sustain the company’s brand. With success from buy local campaigns, small businesses in return strengthen the community’s economy and the city’s brand. This essay uses Davis Bakery and Delicatessen, a 76-year-old Cleveland business, as a case study to illustrate the creation and maintenance of a buy local brand. The case study was developed from the perspective of an agency evaluating and developing a client’s brand strategy through competitive and market analyses, and the development of a creative brief and brand guidelines

Core dimensions of human material perception

Visually categorizing and comparing materials is crucial for our everyday behaviour. Given the dramatic variability in their visual appearance and functional significance, what organizational principles underly the internal representation of materials? To address this question, here we use a large-scale data-driven approach to uncover the core latent dimensions in our mental representation of materials. In a first step, we assembled a new image dataset (STUFF dataset) consisting of 600 photographs of 200 systematically sampled material classes. Next, we used these images to crowdsource 1.87 million triplet similarity judgments. Based on the responses, we then modelled the assumed cognitive process underlying these choices by quantifying each image as a sparse, non-negative vector in a multidimensional embedding space. The resulting embedding predicted material similarity judgments in an independent test set close to the human noise ceiling and accurately reconstructed the similarity matrix of all 600 images in the STUFF dataset. We found that representations of individual material images were captured by a combination of 36 material dimensions that were highly reproducible and interpretable, comprising perceptual (e.g., “grainy”, “blue”) as well as conceptual (e.g., “mineral”, “viscous”) dimensions. These results have broad implications for understanding material perception, its natural dimensions, and our ability to organize materials into classes

The Iowa Homemaker vol.1, no.8

Table of Contents An Appreciation of the Life of Dean MacKay compiled by Clara Jordan, page 1 Iowa Members of W. C. T. U. Meet by Helen Paschal, page 2 What Shall We Have for Thanksgiving Dinner? by Beth Bailey, page 3 Things to Know About the School Lunch Basket by Millie Lerdall and Grace McIlrath, page 4 Do You Know What’s In a Can? by Blanche Ingersoll, page 5 “La Chambre D’Ami” in An Iowa Home by Eda Lord Murphy, page 6 “Looking In” on Home Economics at Iowa State by An Alumna, page 6 Pumpkin Pies They Don’t Forget by Viola M. Bell, page

The Iowa Homemaker vol.4, no.1

Table of Contents The Why of College Training for Motherhood by Lula R. Lancaster, page 3 Does Your Education Stop When You See a French Menu Card? by Katherine Goeppinger, page 4 April Showers by Ada Hayden, page 5 Better Homes by James Ford, page 6 All Is Not Silk That Rustles by Hazel B. McKibben, page 6 Make Your Own Bias Tape by Helen M. Green, page 7 Rejuvenating Our Homes by Lulu Robinson, page 8 Moronitis by H. B. Hawthorn, page 9 Unit Kitchens by Florence Busse, page 10 The Physically Fit Family by Grace Heidbreder, page 11 Early Spring Markets by Marvel Secor, page 11 Who’s There and Where by Dryden Quist, page 12 Editorial, page 13 The Eternal Question, page 14 Homemaker as Citizen, page 15 That Something Different by Rhea Fern Shultz, page 1