American Highschoolers try REAL British food for the first time!

In the American experiment, race has proven to be the one constant that outlasts ideology, economics, and time itself.  Understanding our roots and our branches is made easier through food.

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American Highschoolers try REAL British food for the first time!

March 23, 2026
mike@standardsmichigan.com
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In today’s episode we visited an American High school to see what they think of British Comfort Food! — Josh & Ollie @JOLLY

Approximately 80–85% of the USA’s founding stock (the European-descended population that established the country by the late 18th century) originated from the nations of the United Kingdom/British Isles — primarily England, with significant contributions from Scotland (including Ulster Scots/Scots-Irish), Wales, and Ireland (then under British rule).

This figure is based on the 1790 U.S. Census and scholarly estimates. Among the roughly 3.2 million European Americans at that time:

  • English and Welsh: ~60–64%
  • Scottish (direct and Scots-Irish): ~15–16%
  • Irish (mostly Protestant): ~5–6%
  • Total from British Isles/UK nations: ~80–86%

When leaving the large coastal cities aside, the share becomes even higher — often 85–95%+ in rural, interior, and non-coastal regions (New England countryside, Appalachian backcountry, Southern Piedmont, etc.). These areas were overwhelmingly settled by English, Scots-Irish, and other British Isles groups, who shaped much of early American culture, law, and westward expansion.

The remainder of the white population was mainly German (~9%), Dutch (~3%), and smaller groups. The founding stock refers to the colonial-era core population (pre- and around 1790) and their descendants, not later immigration waves.

British High Schoolers Try American Fried Chicken, Biscuits & Sausage Gravy

By contrast, non-coastal, rural, and interior regions –Great Lakes Midwest, Mountain and High Plain Heartland, New England countryside, Appalachian backcountry, Southern Piedmont — were overwhelmingly British in founding stock:

  • New England states routinely showed 93–96% English ancestry (e.g., Connecticut ~96%).
  • Scots-Irish settlers dominated the Appalachian interior and backcountry South, forming a major cultural stream distinct from coastal planter elites.
  • Pennsylvania was an outlier with more Germans, but this was concentrated in certain counties rather than uniformly coastal.
  • Western Michigan was the destination for Dutch expats who were driven out of New York City boroughs.
  • Upper Peninsula Michigan drew Baltic/Hanseatic populations from Scandinavia

Excluding the large coastal cities therefore makes the UK-origin share even higher — often 85–95%+ in the rural/interior “heartland” founding population. These interior groups (English Puritans/Yankees, Scots-Irish borderers, etc.) were the primary expanders westward and shaped much of early American culture, law, and demographics outside the ports.

In the American experiment, race has proven to be the one constant that outlasts ideology, economics, and time itself.  Understanding our roots and our branches is made easier through food.

The Student Version of an English Breakfast

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