“A work college since its inception in 1906, College of the Ozarks® Work Education Program provides over 130 unique work stations where students earn their education. Students do everything from mowing the grass to overseeing the campus fire station, and they produce some of the most delectable treats around. That’s what you’ll find here, a showcasing of College of the Ozarks students’ talents and trades – small-batch, handcrafted gifts and baked goods, including world-famous fruitcakes, delicious fruit spreads, and student-milled products.
When you choose our campus store and online gift shop, know that you’re supporting our students and that you’ve made a purchase with a purpose.”
College of the Ozarks Missouri
College of the Ozarks | Taney County Missouri
This weekend, our agriculture department welcomed hundreds of FFA students from Missouri and Arkansas for hands-on learning through lectures and competitions. We’re proud to help train the next generation of agriculture! #HardWorkUpic.twitter.com/QKSARNtw0o
— College of the Ozarks (@CofOHardWorkU) March 3, 2025
Spoon University, a prominent online food publication for college students, was founded in 2012 by Northwestern University students Sarah Adler and Mackenzie Barth. As juniors living off-campus, they struggled to cook and navigate the food scene, noticing a lack of youth-focused culinary media. This inspired them to launch a blog combining journalism and food, initially for Northwestern students.
The platform quickly grew, engaging 100 students at Northwestern to create recipes, restaurant reviews, and food-related content. Its success led to expansion, with students from other universities requesting chapters. By 2014, Spoon University had spread to over 100 campuses globally, amassing thousands of contributors. Supported by the Techstars accelerator and later acquired by Scripps Networks Interactive in 2017 for approximately $10 million, Spoon University became a key voice in the food movement, empowering young creators
Since first opening our doors in 1845, we have been shaping a better world by driving innovation, strengthening communities and changing lives for the better.
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
Bert Askwith worked his way through college shuttling students to and from Detroit Metropolitan Airport until his graduation in 1931; when two semester tuition cost $300. With no student debt he founded and grew Campus Coach Lines that still provides the same services at many other US campuses. He donated part of his fortune to establish a cafe in the Undergraduate Library; which now serves an expanding and bewildering catalog of caffeine-based drinks found in educational settlements worldwide.
When new foreign national students arrive at U.S. colleges and universities, they often enter environments where a left-leaning worldview is prominent and pervasive. Many campuses today emphasize themes of social justice, equity, and systemic critique that align with a preference for larger, more interventionist government. Faculty and administrative messaging can reinforce these ideas, portraying government as the primary instrument for addressing inequality, redistributing resources, and regulating social behavior.
For many international students, this can be both eye-opening and disorienting. They may come from countries with different political traditions, including skepticism of state power due to experiences with corruption or authoritarianism. Yet, in the university setting, they encounter curricula and campus cultures that valorize activist government solutions while often criticizing markets, traditional institutions, or individual responsibility. Programs in the humanities and social sciences in particular tend to frame policy questions through a progressive lens that sees expansive government action as not just beneficial but morally necessary.
This immersion—some might call it a “marination”—shapes perspectives over time. Students adopt the language of social justice, climate policy, and identity politics, often without exposure to robust counterarguments. While this experience can broaden horizons and foster empathy for marginalized groups, it also risks narrowing intellectual diversity and suppressing debate about the limits and costs of government power. For international students, it can mean graduating with a worldview significantly more aligned with the American academic left than with the diverse political traditions of their home countries.
.@uihealthcare is a top hospital for maternity care according to U.S. News & World Report. Our hospital is ranked as “High Performing,” the highest rank available. 💛 pic.twitter.com/Cbuv53mBkJ
The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.
These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee. However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*
Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours.
The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice.
While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day.
We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.
* These recommendations are based on general food safety practices:
Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.
Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.
Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.
Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.
Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.
Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.
Congratulations to our Lumen Scholars who are going out into the world and making a difference. Learn more about the projects they worked on during their time at Elon and what's next here: https://t.co/iuh9wQ16NBpic.twitter.com/NJ3RiNTVS3
Switzerland has some unique ways of making and serving coffee. One notable tradition is the “Schümli-Pflümli,” a Swiss coffee drink that combines coffee with plum schnapps and whipped cream.
Here are a few other Swiss coffee specialties:
Café Crème: A popular Swiss coffee, it’s a large coffee similar to an Americano but typically served with a layer of crema on top.
Kaffee fertig: This is a coffee with added Schnaps or Kirsch (a type of cherry brandy), served hot and often enjoyed in the winter.
Luzerner Kafi: A regional specialty from Lucerne, this is a coffee with Schnaps and sugar, sometimes with a bit of whipped cream.
Zuger Kirschtorte Coffee: Inspired by the famous cherry cake from Zug, this coffee includes cherry liqueur and is often served with a small piece of the cake or similar dessert.
These coffee traditions highlight Switzerland’s blend of coffee culture with local flavors and ingredients.
— John Cabot University (@JohnCabotRome) June 12, 2024
🐰 🐰 Hey friends! Don’t forget to shout “Rabbit, rabbit!” today for a month of good vibes. But have you ever wondered where this bouncy tradition came from? https://t.co/8PGn9Qhdyopic.twitter.com/adAGShnwk7
— The Farmers’ Almanac (@FarmersAlmanac) July 31, 2024
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
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
