This week, NDSU is hosting the state Future Farmers of America (FFA) convention with over 1,000 students from across North Dakota. We’re excited to have these future Bison on campus as students soon! 🤘🚜#NDSUpic.twitter.com/OoMmrpHim9
— North Dakota State University (@NDSU) June 5, 2024
“The Liberals are Coming, and They’re Bringing Fancy Coffee” https://t.co/XykfCFYZgVhttps://t.co/exHU6TR2h9
America is changed by flight from miserable Blue States to better Red States—only to import the policies that created the misery they fled from in the first place. pic.twitter.com/OaVVgrTxJr
This week, NDSU is hosting the state Future Farmers of America (FFA) convention with over 1,000 students from across North Dakota. We're excited to have these future Bison on campus as students soon! 🤘🚜#NDSUpic.twitter.com/OoMmrpHim9
— North Dakota State University (@NDSU) June 5, 2024
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Vicki Hayman, University of Wyoming Extension Nutrition Educator, explains how to put together an English muffin, poached egg, Canadian bacon, and a homemade hollandaise sauce named after Lemuel Benedict, a Wall Street banker who, in 1894, ordered a hangover remedy at the Waldorf Hotel in New York. He requested buttered toast, poached eggs, crisp bacon, and hollandaise sauce.
The hotel’s maître d’hôtel, Oscar Tschirky, was impressed and adapted the dish for the menu, swapping bacon for ham and toast for an English muffin, naming it Eggs Benedict in his honor. Another claim links it to Commodore E.C. Benedict, but the Lemuel story is more widely accepted. The dish’s luxurious combination of poached eggs, ham, English muffin, and hollandaise sauce cemented its fame as a breakfast classic.
The Oxford Olympics is a cherished tradition for incoming students @EmoryOxford— an evening filled with exciting team activities and friendly competition. Congrats to the Light Blue team for winning first place! 🎉 Full gallery: https://t.co/ahPzeqd2Zrpic.twitter.com/WUNQNLFUJC
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Cold shower? Ice swimming? ‘In 2014, researchers at Radboud University in the Netherlands investigated one of Hof’s bolder statements: that his regime can be used to control the immune system.’ @radboudumc@newscientist@Radboud_Unihttps://t.co/I9nqlJbUQQ
— Radboudumc wetenschap (@radboudumc_weet) April 22, 2021
Increased adrenaline rush: Cold water swimming can produce a surge of adrenaline in the body, which can make you feel more energized and alert.
Improved mood: Cold water swimming has been associated with an increased release of endorphins, which can elevate your mood and reduce stress levels.
Improved immune function: Cold water swimming has been shown to improve immune function, possibly due to the stress response induced by the cold water.
Sense of accomplishment: Many people find ice swimming to be a challenging and rewarding experience, providing a sense of accomplishment and pride.
Social bonding: Ice swimming can be a social activity, with groups of people coming together to share the experience and support each other.
Hazards:
Hypothermia: Prolonged exposure to cold water can cause hypothermia, which can be life-threatening if left untreated.
Cold shock response: Entering cold water can cause an involuntary gasp reflex, which can lead to drowning if it occurs while the head is underwater.
Heart problems: Cold water swimming can put a strain on the heart and increase the risk of heart attack or stroke in people with underlying cardiovascular disease.
Frostbite: Exposed skin can become frostbitten in cold water, particularly in extremities such as the fingers and toes.
Injury from slipping or falling: Ice swimming can be hazardous if proper safety precautions are not taken, such as wearing appropriate footwear and using a rope or ladder to enter and exit the water.
“…Hot cocoa and hot chocolate are terms that we often used interchangeably. Technically, hot cocoa and hot chocolate are as different as milk chocolate and bittersweet chocolate. Hot cocoa is made with cocoa powder, the way my mother made it when I was a kid. Hot chocolate is made from melting chocolate bars into cream…”
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.
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
