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LIVE: Trinity FM

“When a true genius appears in the world, you may know him by this sign,

that the dunces are all in confederacy against him.”

– Jonathan Swifit, Trinity College graduate

 

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Ireland

Barbering & Cosmetology Academies

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Cowboy Coffee

“We wish to suggest a structure

for the salt of deoxyribose nucleic acid (DNA).

This structure has novel features

which are of considerable biological interest….”

James Watson | “Nature” April 1953

“The Valley of Wyoming” 1865 Jasper Cropsey

University of Wyoming 2021

This simple method preparing hot coffee evolved from open flame; out on the range.  The result is a strong, robust cup that retains grittiness due to the coarse grind and the absence of a filter. Cowboy coffee is more about utility and simplicity rather than precision and refinement, which aligns with the rugged and practical nature of cowboy life.  Here’s how it’s typically made:

Ingredients:

Coarsely ground coffee beans, water.

Equipment:

A pot (often a simple metal or enamel coffee pot), a heat source (campfire or portable stove), and a way to separate the grounds from the liquid (like pouring or using a fine mesh strainer).

Process:

Add coarsely ground coffee to the pot. The amount can vary based on personal preference, but it’s generally a couple of tablespoons of coffee per cup of water.

Add water to the pot. Again, the ratio of coffee to water can be adjusted based on taste preferences.

Place the pot on the heat source and bring it to a near-boil. Watch it carefully to avoid boiling over.

Once it’s heated, let it steep for a few minutes. Some cowboys might toss in a crushed eggshell to help settle the grounds.

Remove the pot from the heat and let it sit for a moment to allow the coffee grounds to settle.

Pour the coffee carefully to avoid pouring the grounds into your cup.

Locals swear by it:

“Cowboy coffee ain’t as easy as it looks. It takes some know-how to make it right.” – Unknown

“You can’t compromise with a cup of weak coffee.” – Cowboy Proverb

“There are only two things that a cowboy can’t do without – his horse and his coffee.” – Unknown

“A cowboy’s day starts with coffee and ends with whiskey.” – Unknown

“Life is too short for bad coffee.” – Unknown

“Cowboy coffee: where the grounds are meant to be chewed, not sipped.” – Unknown

Wyoming

University of Alaska Ethnobotany: Bannock

Donut Expedition

 

“…I found myself in the midst of a civilization that had advanced beyond all the great dreams of my forebears.  I had thought my home would be a simple place for pastoral people, people who made their living from agriculture.  But it was already a complex place, an iron and steel and railway and grain-exchange city, the gates to the prairie…”

— Saul Bellow, (Nobel Laureate 1976)

 

The College by the Cup: Grounds of Being

Coffee

University of Chicago Financial Position 2024: $11.589B | University of Chicago Facilities Services

Illinois

VIU: FM 98.3 Pamplona

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History of Radio Regulations

Gingerbread Latte

Michigan West

ProPublica Nonprofit Explorer: Davenport University, Kent County Michigan

Davenport University Facilities

Self Reliance: Ralph Waldo Emerson

“Self-Reliance” by Ralph Waldo Emerson is an essay that emphasizes individualism, nonconformity, and the importance of trusting one’s own instincts. Here are some passages from this influential accomplishment that informs American culture:

“Trust thyself: every heart vibrates to that iron string.”

” A foolish consistency is the hobgoblin of little minds, adored by little statesmen and philosophers and divines.”

“To be great is to be misunderstood.”

“Whoso would be a man must be a nonconformist.”

“Nothing can bring you peace but yourself. Nothing can bring you peace but the triumph of principles.”

These excerpts capture the essence of Emerson’s philosophy in “Self-Reliance,” promoting the idea of individualism, self-trust, and the pursuit of one’s unique path in life. 

We have avoided listing interpretations offered by artificial intelligence algorithms because those algorithms are informed by at least one-hundred years of biased interpretation by scholars funded by the US federal government which has long since grown hostile to individualism; worthy coffee-house debate.  We recommend you consult the original text, linked above.

Kent County Michigan

“The Big Chill” Morning Coffee

“Amazing tradition.

They throw a great party for you

on the one day they know you can’t come.”

— Sam (Tom Berenger)

‘The Big Chill’ cast reunites after 30 years | NBC News

Central Michigan

Roger Scruton: Why Are Intellectuals Mostly Left?

Amy Wax: The Perilous Quest for Equal Results in Academia

University of Oxford: Tackling Corruption in the University

Th0mas Sowell: How to spot a lying intellectual socialist

Heather MacDonald: Feminist Takeover of Academia

Jordan Peterson: Intellectual Corruption of Colleges and Universities

Douglas Murray: Has academia has turned on Christopher Columbus?

 



Best Coffee Spots Near Campus

George H.W. Bush 1991 University of Michigan Commencement Speech on “Political Correctness”

“Ironically, on the 200th anniversary of our Bill of Rights, we find free speech under assault throughout the United States, including on some college campuses. The notion of political correctness has ignited controversy across the land. And although the movement arises from the laudable desire to sweep away the debris of racism and sexism and hatred, it replaces old prejudice with new ones. It declares certain topics off-limits, certain expression off-limits, even certain gestures off-limits.”

Purpose-Built Student Accommodation

Water Smart Farms

NSW Government | Department of Primary Industries

 

Water 100

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

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What Are People Wearing?

“What you wear is how you present yourself to the world, especially today,

when human contacts are so quick. Fashion is instant language.”

– Miuccia Prada

May Ball


University of Cambridge Estates Division

 

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