A dessert popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust.
In the United States, often a lattice-style upper crust is used. This pie is a traditional dessert in the United States. It is part of New England cuisine. Rhubarb has long been a popular choice for pies in the Great Plains region and the Michigan Great Lakes Region, where fruits were not always readily available in the spring
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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.”
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
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:
One student’s desire to get involved with the water community eventually led to the creation of the a student chapter of AWWA at West Virginia University. Read more about Kara Cunningham’s journey in #AWWAConnections.https://t.co/f8X2yFcciBpic.twitter.com/IjLwg038Os
Manufacturers are required to meet the NEC and CEC electrical codes to have their food equipment sold and used in the United States and Canada. Watch our video for more details. pic.twitter.com/d0vUf4zUl2
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.
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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).
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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.
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.”
“We see that the Pacific theater presents significantly longer distances than any theater we operated in the recent past, and that’s going to present some pretty significant fuel/logistic supply chain risk,” said DAD Roberto Guerrero.https://t.co/ncdcEwP6d3
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
