Lucas Hyman is the co-author of “Sustainable On Site CHP Systems: Design, Construction and Operations” published by McGraw-Hill 2010 ISBN 978-0-07-160317-1, Co-Editor Martin Meckler is a graduate of the University of Michigan. Mike Anthony contributed Chapter 23 — Government Mission Critical – A combined FMECA and time value of money study on Critical Operations Power Systems.
Goss Engineering was one of the engineers for the University of California Merced; the first university campus with an energy infrastructure begun from “scratch”. Here, Lucas offers his insight into the subtle energy economic trade-offs between centralized and de-centralized systems.
Medal of Honor recipient Matt Williams ’25 grew up in an Aggie household in Boerne, Texas, learning the value of hard work and service from his dad ’77. Matt was recognized at the Military Appreciation game as one of nine Aggie Medal of Honor recipients.
MSU’s Extension’s Beef Production program supports Michigan’s beef industry through research, education, and outreach to enhance producer profitability, sustainability, and quality of life. It focuses on key areas like nutrition, genetics, grazing management, health, reproduction, and economics. Notable efforts include advancing grass-fed beef systems, feedlot management, and beef x dairy crossbreeding.
Conducted at facilities such as the Lake City and Upper Peninsula Research Farms, the program offers workshops, resources (e.g., pricing tools, disease prevention guides), and youth education via 4-H market beef projects and family recipes.
Our Master Gardeners are wrapping up a great educational tour of Alberta and British Columbia, Canada. They participated in learning opportunities at Canadian National Parks, agricultural sites, and gardens, and gained a better understanding of Indigenous and Asian cultures. pic.twitter.com/47jcrlYJfv
Last night, we celebrated the graduation of the 2nd class of Leadership GCISD! This incredible group of community members got a behind the scenes look at what makes GCISD thrive, and finished their semester-long program learning more from Finance, Human Resources and Technology. pic.twitter.com/CuMt95cZBm
What a sweet way to celebrate learning! About 40 Silver Lake students were honored with medals and treated to Kona Ice for reading at least 2,100 minutes this school year as part of their campuswide reading challenge. Nice job! pic.twitter.com/kkg7sDt7y5
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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.
The musical “Oklahoma!” opened on Broadway on March 31, 1943, at the St. James Theatre. Explores challenges of farmers & ranchers in newly settled territory; close coupled with the awakening of young love.
The University of North Carolina School of the Arts does a painstaking… pic.twitter.com/Rq7R7AJYdJ
This simple method preparing hot coffee evolved from open flame; out on the range. The result is a strong, robust cup that retains grittiness due to the coarse grind and the absence of a filter. Cowboy coffee is more about utility and simplicity rather than precision and refinement, which aligns with the rugged and practical nature of cowboy life. Here’s how it’s typically made:
A pot (often a simple metal or enamel coffee pot), a heat source (campfire or portable stove), and a way to separate the grounds from the liquid (like pouring or using a fine mesh strainer).
Process:
Add coarsely ground coffee to the pot. The amount can vary based on personal preference, but it’s generally a couple of tablespoons of coffee per cup of water.
Add water to the pot. Again, the ratio of coffee to water can be adjusted based on taste preferences.
Place the pot on the heat source and bring it to a near-boil. Watch it carefully to avoid boiling over.
Once it’s heated, let it steep for a few minutes. Some cowboys might toss in a crushed eggshell to help settle the grounds.
Remove the pot from the heat and let it sit for a moment to allow the coffee grounds to settle.
Pour the coffee carefully to avoid pouring the grounds into your cup.
Locals swear by it:
“Cowboy coffee ain’t as easy as it looks. It takes some know-how to make it right.” – Unknown
“You can’t compromise with a cup of weak coffee.” – Cowboy Proverb
“There are only two things that a cowboy can’t do without – his horse and his coffee.” – Unknown
“A cowboy’s day starts with coffee and ends with whiskey.” – Unknown
“Life is too short for bad coffee.” – Unknown
“Cowboy coffee: where the grounds are meant to be chewed, not sipped.” – Unknown
“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
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
