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Thomas’s Battersea

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Cacennau y Cymry

A traditional Welsh pastry similar to scones or griddle cakes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Standards Agency Wales

 

 

 

 

 

 

 

 

 

Welsh Cakes in Glyntaff – Random Acts of Kindness Week

Student Life at the University of South Wales

Recipe (English):

Ingredients: Traditional Welsh cakes are made from basic ingredients including flour, butter, sugar, eggs, and sometimes dried fruit such as currants or raisins. The ingredients are mixed together to form a dough, which is then rolled out and cut into rounds before being cooked on a griddle or bakestone.

Cooking Method: Welsh cakes are typically cooked on a griddle or bakestone, which gives them a slightly crispy exterior while remaining soft and tender on the inside. They are cooked in batches and flipped halfway through to ensure even cooking.

Variations: While the basic recipe for Welsh cakes remains relatively consistent, there are variations in flavor and texture across different regions and families. Some recipes may include additional ingredients such as spices (e.g., cinnamon or nutmeg) or flavorings (e.g., vanilla extract).

Occasions: Welsh cakes are enjoyed year-round but are particularly associated with special occasions and holidays in Wales, such as St. David’s Day (the national day of Wales) or traditional tea times. They are often served warm with a sprinkle of sugar or a spread of butter.

“Resipî (Welsh):

Cyfansoddiadau: Mae cacennau Cymreig traddodiadol yn cael eu gwneud o bethau sylfaenol gan gynnwys blawd, menyn, siwgr, wyau, ac weithiau ffrwythau sych fel llygaid neu rysáit. Mae’r cyfansoddiadau’n cael eu cymysgu gyda’i gilydd i greu cwrel, yna’n ei ymlwybro ac yn ei dorri’n gronynnau cyn cael ei goginio ar griw neu farwydd bobi.

Dull Coginio: Fel arfer, coginir cacennau Cymreig ar griw neu farwydd bobi, sy’n rhoi arnynt allanol ychydig o grisial tra maent yn parhau’n feddal ac yn drwchus yn y tu mewn. Maent yn cael eu coginio mewn loti a’u troi hanner ffordd drwy i sicrhau coginio cyson.

Amrywiadau: Er bod y resipî sylfaenol ar gyfer cacennau Cymreig yn parhau’n gymharol gyson, ceir amrywiadau mewn blas a thestun ar draws gwahanol rannau a theuluoedd. Gall rhai resipî gynnwys cyfansoddiadau ychwanegol fel sur (e.e., sinamon neu nythwydd) neu flasurau (e.e., ekstrac fansila).

Digwyddiadau: Mae pobl yn mwynhau cacennau Cymreig drwy gydol y flwyddyn, ond maent yn arbennig o gysylltiedig â digwyddiadau arbennig ac ar wyliau yng Nghymru, megis Dydd Gŵyl Dewi (diwrnod cenedlaethol Cymru) neu amserau te traddodiadol. Yn aml maent yn cael eu gweini’n gynnes gyda phwdin o siwgr neu sgrws o fetys.”

Coffee & Tea Standards

Campus Outdoor Lighting

“The Starry Night” | Vincent van Gogh

The IEEE Education & Healthcare Facilities Committee has completed a chapter on recommended practice for designing, building, operating and maintaining campus exterior lighting systems in the forthcoming IEEE 3001.9 Recommended Practice for the Design of Power Systems for Supplying Commercial and Industrial Lighting Systems; a new IEEE Standards Association title inspired by, and derived from, the legacy “IEEE Red Book“.  The entire IEEE Color Book suite is in the process of being replaced by the IEEE 3000 Standards Collection™  which offers faster-moving and more scaleable, guidance to campus power system designers.

Campus exterior lighting systems generally run in the 100 to 10,000 fixture range and are, arguably, the most visible characteristic of public safety infrastructure.   Some major research universities have exterior lighting systems that are larger and more complex than cooperative and municipal power company lighting systems which are regulated by public service commissions.

While there has been considerable expertise in developing illumination concepts by the National Electrical Manufacturers Association, Illumination Engineering Society, the American Society of Heating and Refrigeration Engineers, the International Electrotechnical Commission and the International Commission on Illumination, none of them contribute to leading practice discovery for the actual power chain for these large scale systems on a college campus.   The standard of care has been borrowed, somewhat anecdotally, from public utility community lighting system practice.  These concepts need to be revisited as the emergent #SmartCampus takes shape.

Electrical power professionals who service the education and university-affiliated healthcare facility industry should communicate directly with Mike Anthony (maanthon@umich.edu) or Jim Harvey (jharvey@umich.edu).  This project is also on the standing agenda of the IEEE E&H committee which meets online 4 times monthly — every other Tuesday — in European and American time zones.  Login credentials are available on its draft agenda page.

Issue: [15-199]

Category: Electrical, Public Safety, Architectural, #SmartCampus, Space Planning, Risk Management

Contact: Mike Anthony, Kane Howard, Jim Harvey, Dev Paul, Steven Townsend, Kane Howard

LEARN MORE:

What Is A Standard Drink?

 

“It’s a fine line between Saturday night

and Sunday morning” – Jimmy Buffett

 

“Rather a bottle in front of me

than a frontal lobotomy” — Some guy

 

Many people are surprised to learn what counts as a “drink”. The amount of liquid in your glass, can, or bottle does not necessarily match up to how much alcohol is actually in your drink.  Even before the United States federal government withdrew from regulating alcohol, the conversation, and degree of agreement and  attitude, remains remarkably regionally specific:

Missouri University of Science & Technology: What is a Standard Drink?

University of South Alabama: What is a Standard Drink?

Stanford University Office of Alcohol Policy and Education

Other nations serve alcohol to students on campus in university owned facilities.

Maynooth University Student Union County Kildare


College students create the ultimate hangover cure


Water and Fire

Tradition is tending the flame, not worshiping the ashes.”
— Gustav Mahler

Well Water

Water and Sanitation

“Kettle’s On” & Morning Shower

International Plumbing Code

Fireplace Safety

English Fry Up

The Full English Breakfast, or “fry-up,” originated in the Victorian era (1830s–1900s) as a hearty meal for the rural gentry and emerging industrial working class in Britain. It combined affordable, energy-dense ingredients—butter-fried eggs, back bacon, sausages, fried bread, tomatoes, mushrooms, baked beans, and black pudding—designed to fuel long days of manual labor or fox-hunting. By the Edwardian period it had become a symbol of British identity and was served in hotels and boarding houses to travelers.
§
In the United States, the fry-up arrived on college campuses primarily after World War II via two routes: British faculty and students at elite universities (Oxford-Cambridge exchanges, Rhodes Scholars) and the 1960s–70s “British Invasion” cultural wave. Dining halls at places like Yale, Harvard, and certain Ivy League-adjacent schools began offering weekend “English breakfasts” as novelty brunches. The tradition stuck hardest at boarding schools and liberal-arts colleges with strong Anglophile traditions (e.g., Choate, St. Paul’s, Middlebury, Kenyon).
§
By the 1980s–90s, beans on toast and proper rashers of back bacon became hangover cures at off-campus houses, cementing the fry-up as a once-a-semester ritual rather than daily fare.

 

English Breakfast for Each Day of the Week

Standards Massachusetts | Planning, Real Estate, and Facilities

Incredible snow removal

Relata:

[SCRIBD] Y6 Breakfast Food Technology Workbook

 

Pink Squirrel

Alcohol & Other Drugs | Duke Community Standard

Standards North Carolina | North Carolina Alcoholic Beverage Control

Pink Squirrel: It really is the nuts

Why Democrats Hate (And Aren’t Ashamed About It): Scholars@Duke| Political sectarianism in America

Students’ top five loved lounge spots

Standards Canada (CSI Group) | Bureau de normalisation du Québec (BNQ)

Consolidated Financial Statement 2025: Deficit of $17.0M CAD

 

Higher education institutions worldwide exhibit a pronounced left-leaning bias primarily due to their structural dependence on large government. Public universities rely directly on taxpayer subsidies, while even elite private ones receive massive federal research grants, loan guarantees, and regulatory favors. This creates powerful incentives to support expansive government: more spending sustains enrollment via student aid, funds bureaucratic growth, and aligns research agendas with state priorities in climate, equity, and regulation.

Faculty and administrators, insulated by tenure and public-sector-like employment, internalize the worldview that justifies their funding model—favoring redistribution, identity politics, and skepticism of markets. Dissenting views threaten grant flows and institutional prestige tied to government alignment. Globally, from Europe to Latin America to Asia, state-dominated higher education reproduces this pattern, as independence from Leviathan remains rare. The result is ideological conformity masquerading as expertise.

Gad Saad, Professor of Marketing at Concordia Quebec, quotes E. O. Wilson (Edward Osborne Wilson), the renowned Harvard biologist and professor” “Karl Marx was right, socialism works, it is just that he had the wrong species.”

LIVE: KAFA 97.7 FM | THE ACADEMY

Broadcast Club • United States Air Force Academy

 

American Highschoolers try REAL British food for the first time!

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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