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
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”). 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 2024—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.
Hoosier The Bison is back, baby. Indiana University’s official mascot – Hoosier The Bison – has returned to the IU-Bloomington campus after a nearly 60-year hiatus. The Bison will make its public debut Aug. 30 when Indiana hosts ODU pic.twitter.com/pH3oKB2QSL
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.
The “Worldwide Swarthmore Radio Network” is Swarthmore College’s official campus radio station. It broadcasts out of the suburban Philadelphia borough of 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. 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. Following the COVID-19 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.
Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.
Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.
19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.
World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.
1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.
Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.
Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions
Preheat oven to 325 degrees.
Place ground beef in mixing bowl. Add eggs and combine.
Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.
Place meatloaf in a loaf pan. Make sure it is spread evenly.
Bake for about 45 minutes, uncovered. Remove from oven.
Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.
Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.
Let the meatloaf rest for 30 minutes prior to cutting.
In partnership with the SIU School of Medicine, Farm Family Resource Initiative (FFRI) is a project which consists of a free, 100% confidential hotline for farmers and those experiencing agriculture-related stress.
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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
