Dinner recipe for Advent Sundays from the School of Hospitality Business Management at WSU’s Carson College of Business. Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker. Recipe features local honey and seasoning.
Named after Rear Admiral John A. Dahlgren, an influential figure in the development of naval ordnance. Its large, open space was ideal for indoor drills and military exercises. The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy. Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.
Named after Rear Admiral John A. Dahlgren (1809-1870) an influential figure in the development of naval ordnance during the United States Civil War. It served as an armory and drill hall for midshipmen. Its open space was ideal for indoor drills and military exercises.
The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy. Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.
Did you know that people often fall in love with, or at, their universities? UAF recently launched a project called “Show Your Love” to share student and alum stories.
“Fish and chips was in many ways the pioneer fast-food industry. It became an essential component of working-class diet and popular culture in parts of London, and over wide areas of industrial midland and northern England and southern Scotland, in the early decades of the twentieth century…I propose to argue that the fish and chip trade was not only important enough in itself to justify sustained historical analysis, but also that it provides a useful vantage point for examining important changes in British society more generally.”
— John Walken, 1998, Journal of Social History
In England I’m in a very international community. I’m meeting students attempting to learn English, they are from all over the world. Many have never heard of Jesus, some have heard the name and nothing more. It’s amazing, a kind smile and warm conversation is a perfect pretext… pic.twitter.com/jLiDAc8nlU
This project was created a few years ago in Kentucky to bring awareness to farm safety through a dinner theatre is continuing to gain momentum in rural communities. The focus now is more on farm mental health and wellness.
Our Knott County Extension Office recently worked with UK student-athletes who conducted the Cats Holiday Toy Drive, spreading holiday cheer to children in Eastern KY 🎁
This program has been adopted or implemented by extension services and related organizations in several other states. This initiative uses short plays performed during a community dinner to educate farmers and their families on health, safety, mental health, and farm-related issues in an engaging, non-traditional way:
Nebraska — Cooperative Extension services have hosted events as part of the program’s expansion.
North Carolina — The program is active through local extension efforts.
Tennessee — Events have been held, often in collaboration with extension agents.
Virginia — Particularly notable in the Shenandoah Valley, where Virginia Cooperative Extension offices (e.g., in Rockingham County) partnered with local groups like Valley Urgent Care and Future Farmers of America (FFA) chapters to organize Farm Safety Dinner Theaters, adapting the UK model for community-based participatory approaches.
The program is designed to be replicable nationwide. The University of Kentucky provides an online Farmers Dinner Theater Toolkit for any cooperative extension service, community group, or organization to stage their own events, customizing scripts to local needs. This has enabled wider adoption beyond the original sites. These efforts focus on helping farmers by addressing critical topics like injury prevention, hearing loss, skin cancer, stress, and suicide awareness in a social, farmer-friendly setting that encourages discussion and behavior change.
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1 pound dried split peas, rinsed and picked over 1 ham hock, ham bone, or 1 pound diced ham 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 8 cups chicken or vegetable broth 2 bay leaves Salt and pepper to taste Optional: thyme, parsley, or other herbs for flavor
Instructions:
Prepare the ingredients: Rinse the split peas under cold water and pick out any debris. Chop the onion, carrots, and celery. Mince the garlic.
Sauté aromatic vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
Add split peas and broth: Add the rinsed split peas to the pot, along with the ham hock, ham bone, or diced ham. Pour in the chicken or vegetable broth. Add bay leaves and any other herbs you’re using.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, stirring occasionally, until the split peas are tender and the soup has thickened, about 1 to 1.5 hours. If using a ham hock or bone, remove it from the soup once the meat is falling off the bone; shred the meat and return it to the pot.
Season to taste: Taste the soup and season with salt and pepper as needed. Adjust any other seasonings to your liking.
Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with chopped fresh parsley or a drizzle of olive oil.
Tips:
You can customize the soup by adding other vegetables like potatoes or leeks. For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. Split pea soup tends to thicken as it sits, so you may need to add more broth or water when reheating leftovers.
16 oz cooked turkey breast, diced small or shredded
Directions:
1.Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
2.Pour remaining broth and milk into a large pot and slowly bring to a boil.
3.Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bullion, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
4.Remove lid, add potatoes and cook until soft, about 5 minutes.
5.Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
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
