Ballymaloe Cookery School is situated on a 100-acre organic farm in County Kerry. It produces the freshest vegetables, fruit, meat and dairy products, all of which are used in the kitchen every day. We teach a diverse range of cooking styles but the fundamental message we pass on to our students is the importance of putting time and effort into sourcing the highest-quality ingredients.
Coláiste Nuaman | Ballykelly County Tuaisceart Éireann
The Newman Centre in Ireland is a Catholic chaplaincy and student center located at University College Dublin. The center is named after Blessed John Henry Newman, a prominent 19th-century Catholic theologian and cardinal who was recently canonized as a saint by the Catholic Church. Its spaces are open to Catholic students and staff at the university, as well as for the wider community. These include daily Mass, confession, adoration of the Blessed Sacrament, Bible study groups, social events, and retreats. The center also hosts talks and lectures on topics related to Catholicism and the Catholic intellectual tradition, and supports student-led initiatives and outreach programs.
The Newman Center is part of a global network of Newman Centers and Catholic campus ministries that aim to provide spiritual and intellectual support for Catholic students in higher education. The centers are typically named after John Henry Newman, who wrote extensively on the role of education in developing the whole person and fostering a deeper understanding of faith and reason.
Duncan G. Stroik is a practicing architect, author, and Professor of Architecture at the University of Notre Dame specializing in religious and classical architecture. Gathered here are images from Christ Chapel, Hillsdale College Michigan. His award-winning work includes the Our Lady of the Most Holy Trinity Chapel in Santa Paula, California, the Shrine of Our Lady of Guadalupe in LaCrosse, Wisconsin, and the Cathedral of Saint Joseph in Sioux Falls, South Dakota.
A frequent lecturer on sacred architecture and the classical tradition, Stroik authored The Church Building as a Sacred Place: Beauty, Transcendence and the Eternaland is the founding editor of Sacred Architecture Journal. He is a graduate of the University of Virginia and the Yale University School of Architecture. Professor Stroik is the 2016 winner of the Arthur Ross Award for Architecture. In 2019, he was appointed to the U.S. Commission of Fine Arts.
In Federalist No. 2, John Jay [1764 Graduate of King’s College; now Columbia University] argues that a strong union under the Constitution will promote peace and prosperity, which are conducive to the spread of religion and morality:
“Providence has been pleased to give this one connected country to one united people—a people descended from the same ancestors, speaking the same language, professing the same religion, attached to the same principles of government, very similar in their manners and customs… These considerations, and many others that might be mentioned, prove, and experience confirms it, that artificial distinctions and separations of [America’s] land are essentially unnatural; and that they may be eradicated and extirpated by the united and advisable efforts of individuals and communities…”
The Federalist Papers discuss themes of morality, social order, and the importance of a cohesive society, they do not explicitly emphasize the importance of Christian faith to the American constitutional republic. The authors generally focused on principles of governance, political theory, and the structure of the proposed Constitution.
John Harvard, the namesake of Harvard University, was a 17th-century English minister lived on campus from 1607 – 1638 and conformed to Puritan ideal of dedicating Sundays to worship, prayer, and rest.
“View of Eton College Chapel” 1834 William Ingalton
I believe in Christianity as I believe that the sun has risen:
not only because I see it, but because by it I see everything else.
— C.S. Lewis
The founding of many education communities is inspired by faith communities. In many of them the place of worship was the very first building. College and university chapels are central places of worship for students, staff and faculty, and provide a space for solitude and reflection. A place for feeling at home in the world.
There are several hundred technical standards, or parts of standards, that govern how churches and chapels are made safe and sustainable. Owing to innovations in construction, operation and management methods, those standards move, ever so slightly, on a near-daily basis. They are highly interdependent; confounded by county-level adaptations; and impossible to harmonize by adoption cycle. That movement tracked here as best we can within the limit of our resources and priorities. That’s why it’s best to simply click into our daily colloquia if you have a question or need guidance.
Today is the Feast of Corpus Christi.
The 13th century Eucharistic chant of Ave verum corpus was set to music by Mozart in 1791 to be sung especially to celebrate the feast day.
The image criteria of our WordPress theme does not permit many images of college and university chapels to be shown fully-dimensioned on sliders or widget galleries. We reproduce a few of the outsized images here and leave the complexities of financing, designing, building and maintaining of them in a safe and sustainable manner for another day. CLICK HERE for the links to our Sacred Space Standards workspace.
Click on any image for author attribution, photo credit or other information*.
“Monday morning” as a concept since the modern idea of weekdays, including Monday as the start of the workweek, is a relatively recent development. In ancient times, different cultures had their own systems for organizing time, often based on astronomical or religious cycles rather than the structured workweek we’re familiar with today.
From ancient writings, however, we learn about the start of the week in various contexts. For instance, in Greco-Roman literature, there are numerous references to the beginning of the day and the importance of starting tasks early. Additionally, certain religious texts, such as the Bible, may contain references to the first day of the week, which could be interpreted in a similar context to Monday.
“No matter where you are in the world,
you are at home when tea is served.”
– Earlene Grey
There is an American way for drinking tea, a British way of drinking tea, a Japanese way of drinking tea and so forth and so on. However, the International Organization for Standardization (ISO) section ISO 3103 concludes upon an “international way” of drinking tea. The ISO even created a standard on how to run a standard organization. Their goal for this standard, no matter where you are in the world, is to have one way to play it safe in terms of making tea. To maintain consistent results, the following are recommendations given by the standard:
The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.
If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).
If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).
2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
Freshly boiling water is poured into the pot to within 4-6 mm of the brim.
The water should be similar to the drinking water where the tea will be consumed
Brewing time is six minutes.
The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g)
If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g)
If the test involves milk, then it can be added before or after pouring the infused tea.
Milk added after the pouring of tea is best tasted when the liquid is between 65 – 80 °C.
5 ml of milk for the large bowl, or 2.5 ml for the small bowl, is used.
If you travel out of the country and are not informed on the countries traditions and practices for drinking tea, according to the ISO, you can’t go wrong by using the above standards. Their standards does not make your way of making tea wrong. It just sets a default and reproducible cup for everyone to make.
There are several universities around the world that specialize in tea research. Some of the most well-known include:
University of North Carolina at Greensboro (USA): The UNCG has a Center for Applied Research in Tea and is dedicated to tea research in the areas of health, culture, and sustainability.
Huazhong Agricultural University (China): Huazhong Agricultural University has a Tea Science Institute that conducts research in the areas of tea breeding, tea processing, tea quality, and tea culture.
University of Shizuoka (Japan): The University of Shizuoka has a Faculty of Agriculture that includes a Department of Tea Science, which conducts research in the areas of tea production, processing, and quality.
University of Darjeeling (India): The University of Darjeeling has a Department of Tea Science and Technology that offers courses in tea science and conducts research in the areas of tea cultivation, processing, and marketing.
University of Colombo (Sri Lanka): The University of Colombo has a Department of Plant Sciences that conducts research in the areas of tea breeding, cultivation, and processing.
Anhui Agricultural University (China): Anhui Agricultural University has a Tea Research Institute that conducts research in the areas of tea breeding, cultivation, processing, and marketing.
Aarhus University was founded in 1928 and is the second oldest university in Denmark. It has a total enrollment of approximately 39,000 students and employed around 9,000 faculty members and staff. During the summer its doors are open to everyone on earth.
The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.
Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.
As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.
In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.
Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.
In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip. Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.
The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.
Here is a basic recipe for making standard scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup milk (plus more for brushing on top)
1 large egg
Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
Place the scones on the prepared baking sheet, leaving some space between them.
Brush the tops of the scones with a little milk to give them a nice golden color when baked.
Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.
This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations.
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