Category Archives: Food/Kitchen/Farm/Agriculture

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Morrill Land-Grant Act

IEEE Rural Electric Power Conference |  Agricultural Extension Offices

“Harvest Rest”  1865 George Cole

“Agriculture is our wisest pursuit, because it will in the end

contribute most to real wealth, good morals, and happiness.”

— Thomas Jefferson

From the Wikipedia: Land-grant university

“…A land-grant university (also called land-grant college or land-grant institution) is an institution of higher education in the United States designated by a state to receive the benefits of the Morrill Acts of 1862 and 1890.

The Morrill Acts funded educational institutions by granting federally controlled land to the states for them to sell, to raise funds, to establish and endow “land-grant” colleges. The mission of these institutions as set forth in the 1862 Act is to focus on the teaching of practical agriculture, science, military science, and engineering (though “without excluding… classical studies”), as a response to the industrial revolution and changing social class.  This mission was in contrast to the historic practice of higher education to focus on a liberal arts curriculum. A 1994 expansion gave land grant status to several tribal colleges and universities….”

Link to the original legislation:

THIRTY-SEVENTH CONGRESS / Approved July 2, 1862

The Morrill Land-Grant Act has not undergone significant changes in its core structure within the past decade. However, there have been important developments and discussions surrounding its implementation, particularly regarding the use of land originally designated under the Act.

One key area of focus has been the ongoing management of trust lands associated with land-grant universities. Investigations have revealed that many of these lands continue to generate substantial revenue, often through activities such as fossil fuel production, mining, timber sales, and agriculture.

For instance, between 2018 and 2022, trust lands associated with land-grant universities generated over $6.7 billion in revenue. These investigations have also highlighted the historical context of how these lands were acquired, often from Indigenous nations, sparking ongoing debates about equity and restitution.

Several universities associated with the Morrill Land-Grant Act continue to generate significant revenue from fossil fuels, timber, and agricultural activities. Here are some examples:

  1. Washington State University (WSU): WSU benefits from timber sales on its trust lands, which have generated over $1.1 billion in revenue from 1889 to 2022. These lands are used for timber production, grazing, and other activities​ (Grist).
  2. University of Arizona: The university’s trust lands are involved in grazing, timber, and fossil fuel production. These lands generate revenue through leases for activities such as mining and oil extraction​ (Grist).
  3. University of Texas: The Permanent University Fund, which includes land-grant lands, generates revenue primarily through oil and gas production. The University of Texas system benefits significantly from these fossil fuel activities​ (Grist).
  4. University of Wyoming: Like other land-grant institutions, the University of Wyoming manages trust lands that produce revenue through activities like coal mining and grazing​ (Grist).

These activities raise important questions about the environmental and ethical implications of continuing to use land-grant trust lands in this manner, especially given the historical context of how these lands were acquired.


Point / Counterpoint

 

Climate Psychosis

Strawberry Rhubarb Pie

Standards Wyoming

University of Wyoming Net Position 2025: $1.554B $ Facilities Revenue Bonds

Delivering our rhubarb around the village #Sunday

“Delivering our rhubarb around the village”

The University of Wyoming Extension service provides research and education to farmers and ranchers; funded by federal, state, and local sources:

  • Agricultural production and management: The Extension service provides information and resources on topics such as crop production, livestock management, and farm business management.
  • Soil and water management: The Extension service offers expertise on soil fertility, irrigation, water quality, and conservation practices.
  • Pest management: The Extension service provides resources and support for integrated pest management, including information on insect and disease control, weed management, and pesticide safety.
  • Youth education: The Extension service offers educational programs and activities for youth interested in agriculture, including 4-H clubs and competitions.
  • Community development: The Extension service works with local communities to support economic development, tourism, and natural resource conservation.

The Extension service also offers consultations, workshops, field days, and other events to help farmers and ranchers stay up-to-date on the latest research and technologies in agriculture.

Rhubarb Strawberry Pie

Standards Wyoming

Morrill Land-Grant Act

Albert Bierstadt: Landscapes of the American West

The Goose that Laid the Golden Egg

Homophily Michigan

Cornell Cooperative Extension: Click image for roast goose recipe

Wild Harvest Table

618 Church Street

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Soybean Gall Midge 2026 Update

Soybeans play a critical role in the food chain as a source of protein and oil for human consumption, animal feed, food processing, industrial applications, and sustainable agricultural practices. They are a versatile and widely used crop that contributes to various aspects of the global food system.

University of Minnesota: Hired Before Graduation 2022

University of Minnesota: Hired Before Graduation 2019

University of Minnesota: Hired Before Graduation 2018

University of Minnesota Duluth Facilities Management

Wild Blueberry Pie

Standards Maine

Solanum lycopersicum

The Historic Rutgers Tomato Gets Re-invented in University’s 250th Anniversary Year

 

Rutgers University Institutional Planning and Operations

Coconut Cold Brew

ALAMANCE COUNTY WEATHER

Standards North Carolina

2023 Financial Report & Audit | $1.092B 

Master Plan: Vision 2030

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.

https://youtu.be/p9_zQUVbwn0?si=JsBMJLZyq4S0aF7t two guys talkingme talking icon coffee

The Sacred Myths of Liberalism | Eric Kaufman (University of Buckingham)

Elon University Facilities Management

Coffee

We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.

Relevant IEEE Research:

COVID-19 pandemic affected on coffee beverage decision and consumers’ behavior

Quality-Anomaly Identification in Liquid-Coffee Vending Machines Through Electrical Current Waveforms and Olfactory Data

Using Digital Marketing to Enhance Sustainability in The Coffee Business


* 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.

County Fair

Standards Arizona | Other Agricultural Extension Offices

Chandler High School

4-H is a U.S.-based network of youth organizations whose mission is “engaging youth to reach their fullest potential while advancing the field of youth development”. Its name is a reference to the occurrence of the initial letter H four times in the organization’s original motto head, heart, hands, and health, which was later incorporated into the fuller pledge officially adopted in 1927.  In the United States, the organization is administered by the National Institute of Food and Agriculture of the United States Department of Agriculture.

Maricopa County Cooperative Extension

Farm Electrical Power

Agriculture

Before the Harvest

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