Category Archives: Food/Kitchen/Farm/Agriculture

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Tobacco Crop Research

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Root Beer Olympics

Sober Fun

North Dakota

“Standard Root Beer” is typically made using a combination of ingredients that include water, sugar, sassafras root or extract, and various other flavoring agents. Here’s a general overview of the process:

  • Sassafras Flavoring: In traditional root beer recipes, sassafras root or extract is a key ingredient. However, it’s important to note that sassafras contains safrole, a compound that has been deemed potentially carcinogenic. For this reason, commercial root beers often use a safrole-free sassafras flavoring.
  • Sweetener: Sugar is commonly used to sweeten root beer, although some recipes may use alternatives like corn syrup or honey. The amount of sweetener can vary based on personal preference.
  • Water: Root beer typically starts with plain water as its base. The water is heated to dissolve the sweetener and other ingredients.
  • Flavorings: Besides sassafras flavoring, root beer can include a range of other flavorings to create its distinct taste. These may include wintergreen, vanilla, anise, licorice, molasses, or other herbs and spices. The exact combination of flavors varies among different root beer recipes.
  • Carbonation: Carbonation gives root beer its characteristic fizz. This can be achieved by using carbonated water or by introducing carbon dioxide gas into the mixture. In commercial production, carbonation is typically added during the bottling process.
  • Yeast Fermentation (optional): Some traditional homemade root beer recipes involve a fermentation step. Yeast is added to the root beer mixture, which consumes the sugar and produces carbon dioxide as a byproduct. This creates a natural carbonation in the beverage. However, this step can also increase the alcohol content, so it’s important to be mindful of the fermentation duration.
  • Bottling and Aging: Once the root beer is prepared, it is typically poured into bottles or kegs and sealed. Some recipes may recommend allowing the root beer to age for a certain period to develop the desired flavors.

It’s worth noting that the commercial production of root beer may involve different processes, as well as the use of artificial flavors, stabilizers, and preservatives to ensure consistency and shelf life. The specific recipe and production methods may vary among manufacturers.

Standards North Dakota

 

Hospital Teaching Kitchen

Commercial Kitchens

 

Fat Studies

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Water Smart Farms

NSW Government | Department of Primary Industries

 

Water 100

Funeral Potatoes

 
Funeral potatoes are a tradition in Utah, especially within the Latter-day Saints community. This food is typically served at gatherings following funerals, providing warmth and solace to grieving families.The dish is a casserole made with hash brown potatoes, sour cream, cream of chicken soup, cheese, and a topping, often cornflakes or crushed potato chips. Its origins date back to the mid-20th century, when practical, easily-prepared meals were essential for feeding groups quickly.The name “funeral potatoes” reflects their frequent appearance at post-funeral luncheons, but they are also enjoyed at other gatherings and holidays. The dish embodies the spirit of community and support, symbolizing the care and comfort shared among friends and family during difficult times.

Recipe: Mormon Mortician in the Kitchen

Agriculture

“Harvest Rest” | George Cole

One characteristic of the “customer experience” of school children, dormitory residents, patients in university-affiliated hospitals and attendees of large athletic events is the quality of food.  School districts and large research universities are responsible for hundreds of food service enterprises for communities that are sensitive to various points along the food supply chain.

The American Society of Agricultural and Biological Engineers (ASABE) is one of the first names in standards setting for the technology and management of the major components of the global food supply chain.   It has organized its ANSI-accredited standards setting enterprise into about 200 technical committees developing 260-odd consensus documents*.   It throws off a fairly steady stream of public commenting opportunities; many of them relevant to agricultural equipment manufacturers (i.e, the Producer interest where the most money is) but enough of them relevant to consumers (i.e. the User interest where the least money is) and agricultural economics academic programs that we follow the growth of its best practice bibliography.

A few of the ASABE consensus documents that may be of interest to faculty and students in agricultural and environmental science studies are listed below:

  • Safety for Farmstead Equipment
  • Safety Color Code for Educational and Training Laboratories
  • Recommended Methods for Measurement and Testing of LED Products for Plant Growth and Development
  • Distributed Ledger Technology applications to the global food supply chain

The ASABE bibliography is dominated by product-related standards; a tendency we see in many business models of standards setting organizations because of the influence of global industrial conglomerates who can bury the cost of their participation into a sold product.  Our primary interest lies in the movement of interoperability standards — much more difficult — as discussed in our ABOUT.

The home page for the ASABEs standards setting enterprise is linked below:

ASABE Standards Development

As of this posting we find no live consultation notices for interoperability standards relevant to educational settlements.  Sometimes you can find them ‘more or less concurrently’ posted at the linked below:

ANSI Standards Action

We always encourage our colleagues to participate directly in the ASABE standards development process.  Students are especially welcomed into the ASABE Community.  Jean Walsh (walsh@asabe.org) and Scott Cederquist (cedarq@asabe.org) are listed as contacts.

 

Category: Food

Colleagues: Mike Anthony, Jack Janveja, Richard Robben

More

 

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

How to Make Baby Food

How to Make Banana Puree for Babies

Special Supplemental Nutrition Program for Women, Infants, and Children

Before the commercialization of baby food, parents typically prepared homemade baby food using simple kitchen tools and ingredients. Here’s a general overview of how baby food was made traditionally:

Selection of Ingredients: Parents would select fresh fruits, vegetables, grains, and meats suitable for their baby’s age and dietary needs. These ingredients were chosen based on their nutritional value and ease of digestion.

Cooking: The selected ingredients would be cooked using methods such as boiling, steaming, or baking to soften them and make them easier for the baby to eat. Cooking methods were chosen to preserve as much of the natural nutrients as possible.

Mashing or Pureeing: Once cooked, the ingredients would be mashed or pureed into a smooth consistency suitable for a baby’s developing digestive system. This could be done using tools like a fork, potato masher, food mill, or blender.

Straining (Optional): Some parents might choose to strain the pureed food to remove any seeds, skins, or fibers that could be difficult for a baby to digest or might pose a choking hazard.

Storage: Homemade baby food could be stored in small containers or ice cube trays and frozen for future use. This allowed parents to prepare larger batches of baby food at once and thaw individual portions as needed.

Feeding: When it was time to feed the baby, parents would simply thaw the desired portion of homemade baby food and serve it to their baby using a spoon or by bottle-feeding.

Variety: Parents would typically introduce a variety of flavors and textures to their baby over time, gradually expanding their palate and exposing them to a wide range of nutrients.

Overall, making homemade baby food required time, effort, and attention to detail, but many parents preferred it because they had control over the quality and ingredients used, ensuring that their baby received nutritious and wholesome meals.

Standards Iowa

Stair aiste bia na hÉireann i bPlandaí

 

 

 

UCD Estate Services

 

Cóiríocht Nua do Mhic Léinn UCD

 

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