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Sweet Apple Pork Chops & Maine Potatoes

Standards Nebraska

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Loeffel Meat Shoppe

Nebraska Building Code: Agricultural Buildings

Baked Potato Strips

Potato beef casserole

University of Minnesota Extension | Standards Minnesota

2020 Minnesota State Building Codes

A bowl of sliced potatoes and ground beef

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Regents of the University of Minnesota: General Obligation Refunding Bonds

Norman County East School District

Cheesy Hamburger Skillet

Michigan Central

C

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MSU’s Extension’s Beef Production program supports Michigan’s beef industry through research, education, and outreach to enhance producer profitability, sustainability, and quality of life. It focuses on key areas like nutrition, genetics, grazing management, health, reproduction, and economics. Notable efforts include advancing grass-fed beef systems, feedlot management, and beef x dairy crossbreeding.

Conducted at facilities such as the Lake City and Upper Peninsula Research Farms, the program offers workshops, resources (e.g., pricing tools, disease prevention guides), and youth education via 4-H market beef projects and family recipes.

Central Texas Brisket

Grapevine-Colleyville Intermediate School District | 2024-2025 Operating Budget $172 million

University Ave Pizza

Standards North Dakota

North Dakota

While there isn’t a universally standardized pizza that everyone agrees upon, certain types of pizza have become iconic and widely recognized. Some of these include:

Margherita Pizza: This classic pizza features tomato sauce, fresh mozzarella cheese, fresh basil, and a drizzle of olive oil. It’s named after Queen Margherita of Italy.

Pepperoni Pizza: Topped with tomato sauce, mozzarella cheese, and slices of pepperoni (a cured pork and beef sausage).

Margarita Pizza: Similar to the Margherita, but without the basil. It typically has tomato sauce, fresh mozzarella, and sometimes a drizzle of olive oil.

Neapolitan Pizza: This style originated in Naples, Italy. It has a thin, soft, and chewy crust with simple and fresh ingredients like San Marzano tomatoes, mozzarella, fresh basil, and olive oil.

New York Style Pizza: Characterized by its large, foldable slices with a thin and flexible crust. It’s often topped with tomato sauce and mozzarella cheese.

Chicago Deep-Dish Pizza: Known for its thick crust, this pizza has layers of cheese, toppings, and tomato sauce. It’s baked in a deep pan, resulting in a substantial and hearty pizza.

Sicilian Pizza: Square-shaped and thick-crusted, Sicilian pizza is often topped with tomato sauce, mozzarella, and various toppings.

California Pizza: Often associated with innovative and non-traditional toppings, California-style pizza might include ingredients like barbecue chicken, goat cheese, arugula, and more.

North Dakota doesn’t have one iconic, universally recognized “official” pizza style that the whole country talks about. The state is more known for hearty, loaded, comfort-food pizzas that reflect Midwestern tastes — generous toppings, practical portions, and creative local twists. Pizza here often leans toward heavily topped pies (think “the more toppings, the better”), with locals frequently praising places that pile on ingredients rather than keeping things minimalist.

Overall, North Dakota pizza is more about satisfying, no-fuss, topping-heavy eats that pair perfectly with cold winters than about rigid “style” rules.

mac ‘n’ cheese

Standards Indiana

Capital Planning & Facilities LIVE Construction Cameras

 

Indiana

 

“Goddess of Cheese” | Echochernik

Milk

 

Beef Stew

Standards Iowa | Iowa State University Extension

Beef Stew - Spend Smart Eat Smart

Department of Inspections, Appeals, & Licensing


Ivan’s Chili

Annual Report 2023-2024

2027: Dal plans new residence to meet growing student housing needs

Dalhousie University Facilities Management

CSA Group

Old-Fashioned Beef Stew

Standards Wyoming

 

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 1 pound beef stewing meat trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 Tablespoons red wine vinegar
  • 1 cup red wine
  • 3 1/2 cups beef broth homemade or low-sodium canned
  • 1 bay leaf
  • 1 medium onion peeled and chopped
  • 5 medium carrots peeled and cut into 1/4 inch rounds
  • 2 large baking potatoes peeled and cut into 3/4 inch cubes
  • 2 teaspoons salt

Instructions

  • Wash hands with soap and water for 20 seconds.

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.

  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaf. Bring to a boil, then reduce to a slow simmer.

  • Cover the pot and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  • While the beef is cooking, scrub the onion, carrots, and potatoes with a clean vegetable brush under cold running water. Prepare vegetables as directed in the ingredients.

  • Add the onions and carrots to the pot and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.

  • Serve immediately.

Old-Fashioned Beef Stew

Wyoming

WSRN 91.5 FM

Standards Pennsylvania

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The “Worldwide Swarthmore Radio Network” is Swarthmore College’s official campus radio station. It broadcasts out of the suburban Philadelphia borough of Swarthmore, Pennsylvania.

Prior to the 1970s, WSRN operated as a carrier signal broadcast to the campus of Swarthmore College only. The station went on the air with 10 watts on October 15, 1972.  Following efforts by the Federal Communications Commission to encourage as many Class D stations as possible to increase power, a campaign was raised by the students of the college, and in the late 1970s, the FCC granted a license for a 110-watt, directional, transmission.

Programming has been eclectic from the 1970s on. Station programming is diverse; music spans “world,” hip hop, blues, folk, rock, pop, R & B, and classical. Talk and comedy programs comprise much of the weekend line-up. Notably “Funk” which ran from fall 2012 to spring 2014 Friday mornings from midnight to 2AM.

In 1986, the main on-air studio was completely refurbished, with a new control panel, turntables, microphones, and wiring installed. 1998 saw the rewiring and modernization of the production studio and the construction of an acoustically isolated sound studio connected to the production studio.

Students have always manned the soundboard, and so, during most summers, the station is dark.  Following the COVID-19 pandemic, the radio station had periods of limited broadcasting. During the 2021-2022 academic year, a significant effort by students, faculty, staff, and community members was successfully carried out to get the station back up to an operational state. As of April 1, 2022, the station has resumed broadcasting.

 

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