He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart. | Psalm 91:4 pic.twitter.com/FaJlUHZ4I1
Dr. Gisela Olias, Presse- und Öffentlichkeitsarbeit, TUM
In some Christian traditions, especially among Catholics who observe dietary restrictions during Lent, chicory root has been used as a caffeine-free substitute for coffee. It’s commonly consumed in Louisiana and parts of Europe.
The term “Muckefuck” (pronounced “Mook-eh-fook”) is a traditional German word for coffee substitutes, particularly those made from roasted chicory root, barley, or other grains. No joke! “Muckefuck” is a real historical term in Germany, and while it may sound funny to English speakers, it has nothing to do with profanity.
The word likely comes from a mix of French and German dialects. One theory is that it originates from the French phrase “mocca faux”, meaning “fake coffee” (literally, “false mocha”).
Over time, German pronunciation altered it into “Muckefuck”, referring to coffee substitutes made from chicory, barley, or other roasted grains.
It was commonly used in Prussia, Bavaria, and other German-speaking areas, especially during times of war or economic hardship when real coffee was unavailable.
While the word may raise eyebrows for English speakers, it’s completely innocent in German! If you prefer, you can simply ask for “Chicorée Kaffee” or “Malzkaffee” in Munich to avoid any awkward moments.
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There is no formal legal, academic, or regulatory criteria that permits an entity to officially call itself a “Latte University.”
The term is not a protected designation like “university” in many jurisdictions (where using “university” in a name often requires government accreditation, charter, or licensing to offer degrees and avoid misleading the public).
In practice, anyone can self-apply the ironic or humorous label “Latte University” because:
It is obviously not a genuine accredited higher-education institution with all the bells and whistles we cover at @StandardsMich.
It parodies elite or pretentious colleges by associating them with upscale coffee culture (e.g., pumpkin spice lattes, study-in-Starbucks vibes, or “basic” collegiate aesthetics).
The name appears jokingly in merchandise (e.g., “Pumpkin Spice Latte University” hoodies), social media bios, memes, or casual self-descriptions for coffee enthusiasts, remote workers, or satire.
No trademark, law, or accrediting body enforces restrictions on such whimsical usage, as long as it doesn’t falsely claim official degree-granting status or confuse consumers in commerce. It’s free speech + branding playfulness.
The College of William & Mary, the second-oldest institution of higher education in the United States, was founded on February 8, 1693, through a royal charter granted by King William III and Queen Mary II of England. Named in their honor, the college aimed to establish a “perpetual College of Divinity, Philosophy, Languages, and the good arts and sciences” in the Virginia colony.
Efforts to create a college in Virginia dated back to 1618, but earlier plans failed due to events like the 1622 Powhatan uprising and political upheavals. In 1691, the Virginia General Assembly sent Reverend James Blair, a Scottish clergyman and representative of the Bishop of London, to England to secure approval. Blair successfully petitioned the monarchs, who issued the charter and appointed him as the college’s first president—a position he held until 1743.
The institution, initially Anglican-focused with schools for grammar, philosophy, and divinity, received funding from tobacco taxes, land grants, and even pirate forfeitures. Construction of its main building (now the Wren Building) began in 1695 at Middle Plantation, before Williamsburg existed.
* According to a 2013 report from the Aspen Institute and Washington Monthly based on LinkedIn data for graduates from 2000 to 2010, 32.1% of William & Mary graduates reported positions in government and non-profit sectors as their first and second jobs after graduation.
This includes government roles but is not limited to them.More recent first-destination surveys from William & Mary’s Office of Career Development & Professional Engagement (e.g., for the Class of 2024) do not break down employment percentages by specific sectors like government. However, they categorize mean salaries for “public service careers” at $53,529, indicating some graduates pursue roles in that area (which often overlaps with government).
The university is consistently ranked highly for fostering service-oriented careers, such as #12 for “Best Colleges for Service” by Washington Monthly in 2022
…A student-run dining space located on the fourth floor (Room 429) of Wagner Hall; formerly the Home Economics and Nursing Building that connects to the Bailey Rotunda. The pop-up café is operated by hospitality students that serves four-course meals (sandwiches, soups, salads, desserts) in a home kitchen atmosphere integrated with the building’s offices, classrooms, and labs.
West Virginia University is integrated with the city of Morgantown in a way that shares some strong similarities with many European universities, though not identically in every aspect.
Many classic European universities (e.g., in cities like Oxford, Cambridge, Bologna, Paris/Sorbonne, Heidelberg, or Utrecht) are deeply embedded in their urban fabric. Buildings are often scattered throughout the historic city center, with lecture halls, libraries, and administrative spaces intermixed among shops, residences, cafes, and public streets rather than being confined to a walled-off or peripheral “campus.”
In Morgantown the university and city feel like one continuous, walkable entity — the institution essentially helped shape or co-evolved with the town over centuries, creating a seamless “town-gown” blend where university life spills directly into city life and vice versa.
West Virginia University is cutting over 140 faculty and gutting its liberal arts programs, but it still has money for training sessions on implicit bias, microaggressions, and DEI in research. pic.twitter.com/DYoTk8RjTL
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…”
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
