Farmer’s Dinner Theatre

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Farmer’s Dinner Theatre

January 1, 2026
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Cooperative Extension Service

“Kentucky Landscape” 1832 James Pierce Barton

This project was created a few years ago in Kentucky to bring awareness to farm safetyΒ  through a dinner theatre is continuing to gain momentum in rural communities. The focus nowΒ is more on farm mental health and wellness.Β 

https://youtu.be/ztDxdsWW4q0?si=qaQ6OTpKSSP2mMY3

Standards Kentucky


Morrill Land Grant Act

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 β€” Cooperative Extension services have hosted events as part of the program’s expansion.
  • North Carolina β€” The program is active through local extension efforts.
  • Tennessee β€” Events have been held, often in collaboration with extension agents.
  • Virginia β€” 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.

Hot chocolate vs. hot cocoa

January 1, 2026
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Michigan Central Β 

2026 General Fund Revenue & Expenditures: $1.738BΒ $ Integrated Facilities and Land Use

MSU receives record-breaking $401 million commitment

Why Does The Modern World Make No Sense?

“…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…”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plant science at your dinner table: Hot chocolate vs. hot cocoa

 

How to make the chemically perfect hot chocolate

Milk

 

Cheesy Hamburger Skillet

January 1, 2026
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Michigan Central

C

CLICK HERE FOR RECIPE

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.

Central Texas Brisket

January 1, 2026
mike@standardsmichigan.com

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Grapevine-Colleyville Intermediate School DistrictΒ | 2024-2025 Operating Budget $172 million

Weekend Brunch

January 1, 2026
mike@standardsmichigan.com

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Β§
Β§

Indiana University Bloomington (the main campus, often referred to as IU) operates its student food services (including residential dining halls, retail locations, and campus eateries) in-house through IU Dining & Hospitality, a department under Campus Auxiliaries.

This unit is not run by an external corporation as so many educational settlements do (also known as “outsourcing”).Β  IU handles operations directly, with its own executive director, chefs, staff (including many student employees), and leadership team. They emphasize local sourcing, sustainability, and student-focused menus. :

  • In 2018, IU transitioned away from Sodexo (which previously operated some IMU restaurants) to create IU Dining as an internal operation for better control, fresher/local ingredients, and community alignment.
  • Residential dining (All You Care to Eat halls like McNutt, Forest, etc.) and most campus food services are run by IU Dining & Hospitality.
  • Note: Athletics concessions and game-day food/beverage (at venues like Memorial Stadium and Assembly Hall) are separately handled by Levy (a Chicago hospitality company under Compass Group), starting in summer 2024β€”but this does not cover general student dining/residential services.

For the Bloomington campus student meal plans and everyday dining, it’s university-managed internally.

 

Related:

CafΓ© hopping…

Push-Cart Cold Brew

mac ‘n’ cheese

“Asparagus Officinalis” Soup

Bowling and Billiards

 

Old-Fashioned Beef Stew

January 1, 2026
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Standards Wyoming

 

Ingredients

  • 1/4Β cupΒ all-purpose flour
  • 1/4Β teaspoonΒ freshly ground pepper
  • 1Β poundΒ beef stewing meatΒ trimmed and cut into inch cubes
  • 5Β teaspoonsΒ vegetable oil
  • 2Β TablespoonsΒ red wine vinegar
  • 1Β cupΒ red wine
  • 3 1/2Β cupsΒ beef brothΒ homemade or low-sodium canned
  • 1Β bay leaf
  • 1Β mediumΒ onionΒ peeled and chopped
  • 5Β mediumΒ carrotsΒ peeled and cut into 1/4 inch rounds
  • 2Β largeΒ baking potatoesΒ peeled and cut into 3/4 inch cubes
  • 2Β teaspoonsΒ salt

Instructions

  • Wash hands with soap and water for 20 seconds.

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.

  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaf. Bring to a boil, then reduce to a slow simmer.

  • Cover the pot and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  • While the beef is cooking, scrub the onion, carrots, and potatoes with a clean vegetable brush under cold running water. Prepare vegetables as directed in the ingredients.

  • Add the onions and carrots to the pot and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.

  • Serve immediately.

Old-Fashioned Beef Stew

Wyoming

WSRN 91.5 FM

January 1, 2026
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Standards Pennsylvania

CLICK IMAGE to start stream

The “Worldwide Swarthmore Radio Network” is Swarthmore College’s officialΒ campusΒ radio station. It broadcasts out of the suburbanΒ PhiladelphiaΒ borough ofΒ Swarthmore, Pennsylvania.

Prior to the 1970s, WSRN operated as a carrier signal broadcast to the campus of Swarthmore College only. The station went on the air with 10 watts on October 15, 1972.Β  Following efforts by the Federal Communications Commission to encourage as many Class D stations as possible to increase power, a campaign was raised by the students of the college, and in the late 1970s, the FCC granted a license for a 110-watt, directional, transmission.

Programming has been eclectic from the 1970s on. Station programming is diverse; music spans “world,” hip hop, blues, folk, rock, pop, R & B, and classical. Talk and comedy programs comprise much of the weekend line-up. Notably “Funk” which ran from fall 2012 to spring 2014 Friday mornings from midnight to 2AM.

In 1986, the main on-air studio was completely refurbished, with a new control panel, turntables, microphones, and wiring installed. 1998 saw the rewiring and modernization of the production studio and the construction of an acoustically isolated sound studio connected to the production studio.

Students have always manned the soundboard, and so, during most summers, the station is dark.Β  Following the COVID-19Β pandemic, the radio station had periods of limited broadcasting. During the 2021-2022 academic year, a significant effort by students, faculty, staff, and community members was successfully carried out to get the station back up to an operational state. As of April 1, 2022, the station has resumed broadcasting.

https://peaches.caes.uga.edu/research.html

College Bowl Games

January 1, 2026
mike@standardsmichigan.com
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Football Stadium Facility Standards

🏈

Standards Indiana


 

 

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