Author Archives: mike@standardsmichigan.com

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History of Communism

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American Irish Breakfast

MCLENNAN COUNTY WEATHER

Statement of Financial Position 2025: $4.387B (Page 1) * | Baylor Staff Pension Plan Reports

Facilities Management | Landscape Master PlanStandards and Codes


American, Irish breakfasts indulge tastebuds in feasts of culture | Nathan Tran, June 26 2022

Pat Neff Hall (Birch D. Easterwood & Son Architects 1939)

Office of Investments

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Rutgers University Annual Irish Breakfast

Ghana’s Rabbit Industry

Like many folk traditions of saying “Rabbit, rabbit” to your colleagues on the first day of the month has an unclear origin and has several variations and interpretations.  We use it a reason to explore university research into food sources; the proper business of education communities everywhere.  In one version of the tradition, saying “Rabbit, rabbit” or “White rabbit” as the first words upon waking on the first day of the month is believed to bring good luck for the rest of that month. It is thought to ensure good fortune, happiness, and general positivity throughout the coming weeks.

The specific origins and reasons behind this tradition are difficult to trace, as superstitions often evolve and are passed down through generations. It’s worth noting that this practice is not universally known or followed, and its popularity may vary among different regions and communities.  Ultimately, the saying “Rabbit, rabbit” on the first day of the month is an example of a charming and whimsical superstition that some individuals enjoy participating in as a fun way to start the month on a positive note.

Codex Alimentarius

Ploughman’s Lunch

RANDOLPH WEATHER

Standards Wisconsin | Extension Service | Food Standards

August 2025 Update on Extension Budget Reduction

Ploughman's lunch | Traditional, British, Pubs | Britannica

University food service increasingly treats international variety as both an educational and marketing virtue. There is nothing inherently wrong with variety in fair measure. Yet an outsized emphasis on cuisines outside American and Anglosphere traditions can cause universities to neglect the foodways of the very nation and institutions that have attracted generations of international students.

Food is part of the inheritance of an educational settlement. Regional American cooking, the English ploughman’s lunch, Canadian breads and preserves, Australian meat pies and the ordinary dishes of Scotland, Wales and Ireland carry histories of agriculture, climate, season and family life. They deserve a place beside newer arrivals.

Universities need not choose between hospitality and inheritance. A generous table can accommodate both. Indeed, international students may reasonably expect to encounter the distinctive food traditions of their host country. Cosmopolitanism is most interesting when cultures remain recognizable. University kitchens can welcome the world without forgetting the food already at home.

British Food in America


Kanley Chapel

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Sacred Spaces

Kanley Memorial Chapel

Situated  near the heart of the settlement along the Arcadia Creek Watershed as a reminder that the postwar American campus was conceived as something more than classrooms, laboratories and residence halls. Planned during Western’s great expansion onto its West Campus, the chapel was made possible by the estate of alumnus William Kanley and completed in the early 1950s. It became a memorial to Western students lost in the Second World War.

Designed by Ralph Calder and Associates, Kanley belongs to Michigan’s mid-century modern tradition. Its restrained exterior, prominent tower and remarkable collection of 72 student-designed stained-glass windows give the building an unusually intimate relationship with the university community. Students did not merely occupy the chapel; they helped make it.

That relationship extended into the rhythm of campus life. Early Western yearbooks place weekly chapel services and Sunday evening meetings alongside concerts, lectures and theater as part of the university’s cultural life. Another remembers hymns sounding from Kanley’s bell tower across campus on quiet evenings.

 

Homophily Michigan

May be an image of 2 people and wedding

Planning, Design and Construction

Pork Chops with Apples and Onions

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Cafe 181

NEW YORK WEATHER

Morning Waters

NYU Eats Menu

NYU Stern: The Greatest Trade in History

John A. Paulson Center

The “New York Times” Is Not the “United States Times”

The New York Times is a powerful, well-resourced newspaper based in Manhattan. It sees much, reports much and influences the conversation of the republic. But Manhattan is not the republic. A newspaper, however distinguished, looks outward from somewhere; and the somewhere matters.

Its newsroom, sources and habitual audience gather largely in New York, Washington and the other metropolitan precincts of the educated professional class. From such places certain things appear enormous and others scarcely visible. Crime, energy, religion, guns, immigration and class acquire the proportions given them by the city. What seems self-evident in Brooklyn may look rather different in Boise, Birmingham or Bakersfield.

This is not principally a complaint about bias. It is a question of scale and perspective. The modern metropolis has an old temptation: to mistake the intensity of its own conversation for the breadth of the civilization surrounding it. Yet beyond the newsroom lie counties, workshops, farms, churches, substations, schoolhouses and kitchen tables where the country conducts most of its ordinary life, frequently without appearing above the fold.

National influence is therefore not national representation. A serious reader uses the Times for what it does exceptionally well — reporting, investigation and the argument of the governing and professional classes — but reads outward from it as well: local newspapers, regional voices, primary documents and, not least, direct observation.

The map is larger than Manhattan.  The republic contains more voices than its loudest newspaper, and more life than can be gathered into a morning edition.

Nærmere Deg, Min Gud

On the occasion of King Harald’s passing

In Lutheran memorial the traditional hymn does not treat death as defeat or a meritorious climb, but as the last stage of God’s gracious drawing. Its quiet, stepwise melody and repeated refrain make it especially suited to funerals: a humble prayer of trust rather than triumphant victory, ending in the hope of being “hjemme hos deg.”

Source Exchange Café

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Eggs, Bacon, Hash Browns, Toast & Coffee

NORMAN WEATHER

Standards Oklahoma

Net Position 2025: $1.081B (Page 9) | OU Campus Master Plan | OU Housing & Food Services

 

Lunch

Menu

The classic American breakfast of eggs, bacon, hash browns, toast, and coffee follows a foodway that begins on farms and plantations, moves through regional processing industries, and arrives at the home kitchen, campus dining room, hotel, or neighborhood diner.

Eggs come from poultry farms; bacon begins with hog production and curing; hash browns originate with potato farms; toast begins as wheat grown, milled, baked, sliced, and toasted; and coffee follows the longest path, from tropical farms to American roasters and breakfast tables.

Together, these foods converge through griddling, frying, toasting, and brewing into a familiar morning meal. It reflects American agriculture, transportation, refrigeration, food preservation, and regional specialization—an enduring symbol of hospitality, comfort, and a hearty start to the day.

“Cherokee Gothic” — Frank Lloyd Wright

Christopher C. Gibbs College of Architecture

Homophily Oklahoma

Campus Myths | Sooner Yearbook | oudaily.com

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