Dickinson College | Cumberland County Pennsylvania
“Every week, patrons of Farmers on the Square can count on locating the Dickinson College Farm’s wood-fired pizza oven right at the heart of the square. Our handmade and fresh-baked pizzas reflect the seasonal fluctuations on our farm in addition to quality ingredients grown within the Cumberland Valley. In addition to wood-fired pizzas, our stand features seasonal organic vegetables, fresh salad dressings, refreshing popsicles and “our farm in a jar” through canned soups, pickled favorites, salsa, hot sauce and more!”
Craving the College Farm’s wood-fired pizza and made-from-scratch soup? So are we! Now you can indulge in these mouthwatering treats without stepping foot off campus. https://t.co/7pxypmxb10pic.twitter.com/UYgxpDnms6
Hops are a major ingredient for beer brewing. Read more about a new design for a hops dryer for small-scale producers by the @University of Tennessee’s Department of Biosystems Engineering in the latest issue of Resource. #hops#beer#brewinghttps://t.co/CSQgQp5EXcpic.twitter.com/6S5k8OD5zT
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Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
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.
Add the parsley and celery. Cook the mixture about 45 min. longer.
Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
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).
Today marks the 10th anniversary of Chancellor Jeffrey P. Gold’s remarkable journey with UNMC. Thank you, @jeffreypgold, for your unwavering commitment to excellence and your visionary guidance to the UNMC community. https://t.co/jgGhyMH55rpic.twitter.com/fPxvyMsnz2
— University of Nebraska Medical Center (@unmc) February 1, 2024
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After moonlighting in several underground Detroit bands as a drummer, Jack White founded the White Stripes with fellow Detroit native and then-wife Meg White in 1997. He graduated from Cass Tech High School and attended Wayne State University as a dramatic arts student; thereafter receiving an honorary degree; and since awarded eight Grammy Awards, among them, for his work on the soundtrack of “Cold Mountain”.
“Seven Nation Army” is one of the most iconic and popular songs of the early 21st century and is routinely performed at athletic events at all levels in the United States. Its view count on YouTube is closing in on 1 billion. Several factors contributed to the song’s popularity:
Memorable Guitar Riff: The song is instantly recognizable for its distinctive and powerful guitar riff played by Jack White. The riff, created using a semi-acoustic guitar and an octave pedal, became an anthem for many music enthusiasts.
Catchy Chorus: The song features a catchy and memorable chorus with the repeated lyrics, “I’m gonna fight ’em off, a seven nation army couldn’t hold me back.” This repetition and simplicity added to its appeal and made it easy for listeners to sing along.
Sports and Pop Culture: “Seven Nation Army” transcended the music scene and found its way into various aspects of popular culture. The song became a favorite at sports events around the world, particularly in stadiums and arenas. Its use in sports contexts, such as football chants, contributed to its widespread recognition.
Critical Acclaim: The song received critical acclaim for its raw energy, innovative sound, and Jack White’s distinctive vocals. It won a Grammy Award for Best Rock Song in 2004 and became a defining track for The White Stripes.
Cover Versions and Remixes: The song’s popularity was further fueled by numerous cover versions and remixes by various artists across different genres. This contributed to its longevity and continued relevance in diverse musical contexts.
As a result of these factors, “Seven Nation Army” has endured as a cultural phenomenon, maintaining its popularity long after its initial release.
I’m gonna fight ’em off
A seven nation army couldn’t hold me back
They’re gonna rip it off
Taking their time right behind my back
And I’m talking to myself at night
Because I can’t forget
Back and forth through my mind
Behind a cigarette
And the message coming from my eyes
Says “Leave it alone”
Don’t want to hear about it
Every single one’s got a story to tell
Everyone knows about it
From the Queen of England to the Hounds of Hell
And if I catch it coming back my way
I’m gonna serve it to you
And that ain’t what you want to hear
But that’s what I’ll do
And the feeling coming from my bones
Says “Find a home”
I’m going to Wichita
Far from this opera forevermore
I’m gonna work the straw
Make the sweat drip out of every pore
And I’m bleeding, and I’m bleeding, and I’m bleeding
Right before the Lord
All the words are gonna bleed from me
And I will sing no more
And the stains coming from my blood
Tell me “Go back home”
A classic side dish in northern and central Italy; not unlike mashed potatoes in America. Made from coarsely ground cornmeal slowly boiled in water or broth until it thickens into a creamy porridge. Historically a peasant food (originally made from grains like farro or chestnut before corn arrived from the Americas in the 16th century). It can be served soft and creamy—often enriched with butter, cheese like fontina, or topped with ragù, mushrooms, or sausages thereby making it a main course.
Happy #NationalFarmersDay! Thank you to the hard working Illinois farmers and ranchers who work to feed a hungry world.
Extension connects with ag workers every day to help solve problems by talking through options, collaborating on research, and exploring new technologies. pic.twitter.com/UiBAu9bD9a
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Ribollita origin traces back to the Middle Ages in rural Tuscany, Italy, as an example of cucina povera (poor people’s cooking). Peasants and servants repurposed leftovers to avoid waste: after feudal lords ate meals served on large slices of bread (used as trenchers), the soaked, stale bread was collected and combined with vegetables, beans (especially cannellini), and greens like lacinato kale or cabbage. The mixture was boiled, often reboiled the next day with more bread added for thickness, improving flavor and heartiness. This thrifty habit of reheating and extending the dish gave it its name.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
