Category Archives: Breakfast

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Story County Scones

Standards Iowa

Scones

Agricultural Automation and Robotics

Sunday Brunch

Michigan Central

 

Sunday Brunch

Kitchens 300

 

MSU Infrastructure Planning & Facilities

“From College Town to Chinatown” | The Chronicle of Higher Education, December 2018 This article directly addresses how the boom in Asian international students (heavily Chinese) has turned numerous U.S. college towns into “quasi-Chinatowns,” with examples of economic benefits from Asian-owned businesses but also vulnerabilities when enrollment drops. It covers the nationwide trend across multiple universities.

Homophily Michigan

Crespelle

Castagne e cucina: ricette a base di castagne conservate



Un mondo fatto bene

American Irish Breakfast

Statement of Financial Position 2025: $4.387B (Page 1) * | Baylor Staff Pension Plan Reports

Facilities Management | Landscape Master Plan | Standards and Codes


American, Irish breakfasts indulge tastebuds in feasts of culture | Nathan Tran, June 26 2022

Pat Neff Hall (Birch D. Easterwood & Son Architects 1939)

Office of Investments

Related:

Rutgers University Annual Irish Breakfast

Collegetown Bagels

Facilities & Campus Service: Cornell Master Plan 2008

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Breakfast Cereal

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Grøt & Fika like a Swede

Nordic Winter Comfort Food

Lund University: Oat oil preparation makes you feel fuller

Lund University researchers collaborated on studies involving oat-based breakfasts (including gröt variations) to explore health benefits like unique oat oil compositions and their effects on people eating them as part of a morning meal.This ties directly into campus traditions: Swedish universities like Lund often have student canteens (kårhus or matställen) serving affordable, quick breakfasts, where plain or lightly topped havregrynsgröt is a staple—healthy, cheap, warming for cold mornings, and aligned with Nordic emphasis on whole grains.  Keeping it simple:

  • Ingredients (for 1-2 servings): 1 dl (about ½ cup) rolled oats (havregryn), 2-3 dl milk or water (or mix), pinch of salt, optional toppings: cinnamon, apple sauce/compote, fresh/frozen berries, milk, nuts/seeds.
  • Method: Boil the oats with liquid and salt for 5-10 minutes on medium heat, stirring until creamy. Serve hot with toppings.

This reflects the broader Scandinavian college breakfast culture—practical, nutritious porridge as a no-fuss start to the day, especially in winter.Other universities mention grøt/gröt indirectly (e.g., University of Agder in Norway lists “grøt” as a familiar food with rice/oat variations topped with sugar, butter, cinnamon), but Lund provides the most direct university-linked background on it as a breakfast tradition.

Fika like a Swede

Café Linné Fika

 

 

Hoosier Brunch

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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.

 

Related:

Café hopping…

Push-Cart Cold Brew

mac ‘n’ cheese

“Asparagus Officinalis” Soup

Bowling and Billiards

 

Creamy Stone Ground Grits

Financial Statement: Net Position $176.3M | 25 Year Master Plan

Standards Louisiana

Grits are made from dried corn ground into coarse or fine particles. The corn kernels are treated to remove the hull, resulting in hominy, which is then dried and milled into grits. To prepare, the grits are simmered in water, milk, or broth until soft and creamy.

They are served hot with butter, salt, or cheese. Sweet versions might include sugar or honey. In the Southern U.S., grits are sometimes paired with eggs, bacon, sausage, or shrimp for a hearty start to the day.

The Corn Refiners Association and the U.S. Food and Drug Administration provide guidelines for defining and labeling grits:

  1. Ingredients: Grits must be made from corn, typically white or yellow dent corn, and may undergo processes like dehulling or grinding.
  2. Grinding: Grits are classified by texture—stone-ground (coarser) or processed grits (finer).
  3. Preparation: Cooking guidelines suggest a 4:1 liquid-to-grits ratio, simmered until creamy. Traditional grits often use water, milk, or broth.

While variations exist, Southern-style grits generally follow these principles.

“The Brew” at Ellender Memorial Library

Morning Porridge

BSI Group | The Beans Group

Porridge is a dish made by boiling grains, legumes, or starchy plants like oats, rice, cornmeal, or barley in water or milk until it reaches a soft, thick, and creamy consistency. It’s often eaten as a breakfast food and can be sweetened with sugar, honey, or fruit, or flavored with spices and other ingredients.

Common examples include oatmeal, rice porridge (like congee), and millet porridge. The specific ingredients and preparation vary widely across cultures and regions.

Not to be confused with grits; a specific type of porridge made from corn, with a distinct texture and cultural role, while porridge is a broader category encompassing many grains and preparations.

 

The Chronicle of Higher Education: How higher education is adopting new strategies in loyalty management

 

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