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.
Since 2019, the @ncccoffeelab has allowed students to experiment with high-end coffee equipment, including a professional-grade roaster, while exploring their academic interests through the lens of #coffee production.
Newman University hosts its Heritage Month in February to celebrates the English heritage of the university’s namesake, St. John Henry Newman. It typically takes place in the Dugan-Gorges Conference Center following the St. Newman Mass and features meticulously prepared finger foods, English breakfast or Earl Grey tea, and elegant tea sets, fostering a sense of community among students, alumni, faculty, and staff.
Why and How High Tea Originated as a Working-Class Custom: High tea, despite its modern association with elegance and afternoon tea, began as a practical, working-class custom in 19th-century Britain. Its origins lie in the Industrial Revolution, when factory workers, miners, and laborers, typically from the lower classes, returned home after long, physically demanding shifts. Unlike the leisurely afternoon tea enjoyed by the upper classes, high tea was a hearty, substantial meal served around 5–7 p.m., designed to sustain workers after a grueling day.
Why It Was Working-Class:Timing and Necessity: Workers couldn’t afford mid-afternoon breaks for tea, as their schedules revolved around factory or manual labor. High tea was served after work hours, replacing or supplementing dinner with affordable, filling foods like meat pies, bread, cheese, and tea, which provided energy and comfort.
Economic Constraints: The working class lacked the resources for the delicate sandwiches and pastries of upper-class afternoon tea. High tea used simple, inexpensive ingredients, reflecting the economic realities of laborers.
Cultural Context: Tea was a cheap, widely available beverage by the 19th century, thanks to Britain’s colonial trade. It became a staple for workers, offering warmth and stimulation, while the meal addressed their hunger.
How It Developed: High tea was served at a high dining table (unlike the low tables of aristocratic tea settings), where families gathered for a practical meal. The term “high” referred to the table height, distinguishing it from the refined “low tea” of the elite.
Food and Function:
The meal included robust dishes like stews, cold meats, or potatoes, paired with strong tea. It was less about social ritual and more about nourishment, often the main meal of the day for working families.
Social Evolution:
As tea became a British cultural staple, high tea spread across classes, but its working-class roots remained evident in its heartier fare and evening timing, contrasting with the lighter, earlier afternoon tea of the wealthy.
By the late 19th century, high tea’s association with the working class faded as middle and upper classes adopted and refined it, leading to its modern, more elegant connotations.
“…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…”
Summer Soiree event on the Upper Quad during First Weekend.
The Fall 2021 magazine is now available! In this issue, we highlight @LycoCEAE & how the program creates a smooth transition from backpack to briefcase for our students, including how Lycoming alumni contribute to that successful journey. Read it here: https://t.co/wclDIMUFuipic.twitter.com/UVqApHZeOx
I’ve never made a fortune and it’s probably too late now. But I don’t worry about that much, I’m happy anyhow. And as I go along life’s way, I’m reaping better than I sowed. I’m drinking from my saucer, ‘Cause my cup has overflowed.
I don’t have a lot of riches, and sometimes the going’s tough. But I’ve got loved ones around me, and that makes me rich enough. I thank God for his blessings, and the mercies He’s bestowed. I’m drinking from my saucer, ’Cause my cup has overflowed.
I remember times when things went wrong, my faith wore somewhat thin. But all at once the dark clouds broke, and the sun peeped through again. So God, help me not to gripe about the tough rows that I’ve hoed. I’m drinking from my saucer, ‘Cause my cup has overflowed.
If God gives me strength and courage, when the way grows steep and rough. I’ll not ask for other blessings, I’m already blessed enough. And may I never be too busy, to help others bear their loads. Then I’ll keep drinking from my saucer, ‘Cause my cup has overflowed.
St David’s Day (Dydd Gŵyl Dewi Sant) is Wales’s national day, celebrated annually on March 1, the date of Saint David’s death in 589 AD. Saint David (Dewi Sant), the patron saint of Wales, was a 6th-century monk and bishop who founded monasteries, preached, and promoted simple, faithful living—his famous advice: “Do the little things” (Gwnewch y pethau bychain).
“The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.”
Located 15 minutes from Traverse City, this Laker alum and his family are celebrating their 10th season at Rove Winery this summer! 🍷🍇 Read about Creighton Gallagher ’06 and his journey to the vineyard here: https://t.co/lJ0eYlL7z7pic.twitter.com/iAXWXRuglO
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
