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Cornbread & Grandma’s Chicken Soup

Standards Nebraska | Statement of Net Position: $5.191B (Page 26)

WRITTEN BY Kalani Simpson PUBLISHED May 25, 2021

 

Ingredients:

  • 1 5- to 6-pound stewing hen or baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 11 to 12 large carrots
  • 5 to 6 celery stems
  • 1 bunch of parsley
  • Salt and pepper to taste

Directions:

  1. Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
  2. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
  3. Add the parsley and celery. Cook the mixture about 45 min. longer.
  4. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
  5. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
  6. Add salt and pepper to taste.

(Note: This soup freezes well.)  Matzo balls were prepared according to the recipe on the back of the box of matzo meal (Manischewitz).

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Cornbread & Coffee

Meatloaf

Standards Illinois

(Illinois) State Universities Retirement System 2025 Financial Report

Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.

Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.

19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.

World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.

1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.

Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.

 

Campus Dining recipe: Meatloaf

Ingredients:

Celery, chopped fine, 1 & 1/2 oz.
Yellow onions, chopped fine, 2 & 3/4 oz.
Ground beef, 2 lbs.
Eggs, 2 whole
Ketchup, 2 & 1/3 Tbsp.
Mustard, 2 3/8 tsp.
Worcestershire sauce, 1 1/8 tsp.
Italian seasoning, 5/8 tsp.
Bread crumbs, plain, 3 & 1/2 oz.
Kosher salt, 3/8 tsp.
Black pepper, 1/4 tsp.
Topping

Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions

Preheat oven to 325 degrees.

Place ground beef in mixing bowl. Add eggs and combine.

Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.

Place meatloaf in a loaf pan. Make sure it is spread evenly.

Bake for about 45 minutes, uncovered. Remove from oven.

Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.

Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.

Let the meatloaf rest for 30 minutes prior to cutting.

Illinois

Farmer’s Dinner Theatre

Cooperative Extension Service

“Kentucky Landscape” 1832 James Pierce Barton

Kentucky

This project was created a few years ago in Kentucky to bring awareness to farm safety  through a dinner theatre is continuing to gain momentum in rural communities. The focus now is more on farm mental health and wellness. 

https://youtu.be/ztDxdsWW4q0?si=qaQ6OTpKSSP2mMY3

Standards Kentucky

Morrill Land Grant Act

This program has been adopted or implemented by extension services and related organizations in several other states. This initiative uses short plays performed during a community dinner to educate farmers and their families on health, safety, mental health, and farm-related issues in an engaging, non-traditional way:

  • Nebraska — Cooperative Extension services have hosted events as part of the program’s expansion.
  • North Carolina — The program is active through local extension efforts.
  • Tennessee — Events have been held, often in collaboration with extension agents.
  • Virginia — Particularly notable in the Shenandoah Valley, where Virginia Cooperative Extension offices (e.g., in Rockingham County) partnered with local groups like Valley Urgent Care and Future Farmers of America (FFA) chapters to organize Farm Safety Dinner Theaters, adapting the UK model for community-based participatory approaches.

The program is designed to be replicable nationwide. The University of Kentucky provides an online Farmers Dinner Theater Toolkit for any cooperative extension service, community group, or organization to stage their own events, customizing scripts to local needs. This has enabled wider adoption beyond the original sites. These efforts focus on helping farmers by addressing critical topics like injury prevention, hearing loss, skin cancer, stress, and suicide awareness in a social, farmer-friendly setting that encourages discussion and behavior change.

Cornish Pasties

Michigan Upper Peninsula

Dining Services Recipe  | MTU Alumni Recipe

2024 Financial Report: Net Position $479,190,705

 

Today, February 23, 2026, marks the start of Cornish Pasty Week in the UK — an annual celebration of the iconic Cornish pasty, Cornwall’s most famous traditional food.

This year’s event runs from February 23 to March 1, 2026, organized by the Cornish Pasty Association. It highlights the protected status of the genuine Cornish pasty (which must be made in Cornwall to traditional recipes: beef, potato, swede/rutabaga, onion, and seasoning in shortcrust pastry, hand-crimped) and encourages pasty makers, bakeries, and sellers across Cornwall (and beyond) to promote it.

Key highlights happening right now:

  • It’s kicking off with promotions, special offers, and events at local bakeries and shops.
  • The week builds excitement toward the Global Pasty Championships on Saturday, February 28, at the Lost Gardens of Heligan in Cornwall. This competition brings together bakers for a chance at a “global title,” featuring pasty-making, music, and Cornish pride — it’s positioned as a big finale to the week, just before St Piran’s Day (Cornwall’s patron saint day on March 5).
  • Pasties are being celebrated as a cultural staple, with mentions of fundraising (the event has raised over £35,000 in past years for school cooking programs in Cornwall).
  • Social media and news outlets are buzzing about it — BBC Cornwall shared a fun post calling it “any excuse for an oggy” (a common nickname for a pasty), and butchers/bakeries are posting their versions and specials.

It’s a lighthearted, food-focused week emphasizing tradition, community, and enjoying (or baking) these hearty handheld pies. If you’re in the UK, especially Cornwall, look out for local deals or events — or just grab a proper one to join in! No major controversies or breaking scandals today; it’s all positive vibes around this beloved British classic.

Michigan Technological University

❤️Homophily Michigan ❤️

Cornish Pasty Association | Truro Cornwall

 

Old-Fashioned Beef Stew

Standards Wyoming

 

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 1 pound beef stewing meat trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 Tablespoons red wine vinegar
  • 1 cup red wine
  • 3 1/2 cups beef broth homemade or low-sodium canned
  • 1 bay leaf
  • 1 medium onion peeled and chopped
  • 5 medium carrots peeled and cut into 1/4 inch rounds
  • 2 large baking potatoes peeled and cut into 3/4 inch cubes
  • 2 teaspoons salt

Instructions

  • Wash hands with soap and water for 20 seconds.

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.

  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaf. Bring to a boil, then reduce to a slow simmer.

  • Cover the pot and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  • While the beef is cooking, scrub the onion, carrots, and potatoes with a clean vegetable brush under cold running water. Prepare vegetables as directed in the ingredients.

  • Add the onions and carrots to the pot and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.

  • Serve immediately.

Old-Fashioned Beef Stew

Wyoming

Stovetop Lasagna

Italian flag Accademia Italiana della Cucina Italian flag

Eat.Move.Save.

Standards Illinois | Altgeld & Illini Hall Renovation | Virtual Tour

Split Pea Soup & Ham

Oklahoma Commercial Kitchen Requirements

Ingredients:

1 pound dried split peas, rinsed and picked over
1 ham hock, ham bone, or 1 pound diced ham
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups chicken or vegetable broth
2 bay leaves
Salt and pepper to taste
Optional: thyme, parsley, or other herbs for flavor

Instructions:

Prepare the ingredients: Rinse the split peas under cold water and pick out any debris. Chop the onion, carrots, and celery. Mince the garlic.

Sauté aromatic vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

Add split peas and broth: Add the rinsed split peas to the pot, along with the ham hock, ham bone, or diced ham. Pour in the chicken or vegetable broth. Add bay leaves and any other herbs you’re using.

Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, stirring occasionally, until the split peas are tender and the soup has thickened, about 1 to 1.5 hours. If using a ham hock or bone, remove it from the soup once the meat is falling off the bone; shred the meat and return it to the pot.

Season to taste: Taste the soup and season with salt and pepper as needed. Adjust any other seasonings to your liking.

Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with chopped fresh parsley or a drizzle of olive oil.



Tips:
You can customize the soup by adding other vegetables like potatoes or leeks.
For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
Split pea soup tends to thicken as it sits, so you may need to add more broth or water when reheating leftovers.

Standards Oklahoma


Ice Hockey Arena Lighting

National Collegiate Athletic Association: August 2022 IRS Form 900 Tax Filing

"People don’t notice whether it’s winter or summer when they’re happy" -- Anton Chekhov

After athletic arena life safety obligations are met (governed legally by NFPA 70, NFPA 101, NFPA 110,  the International Building Code and possibly other state adaptations of those consensus documents incorporated by reference into public safety law) business objective standards may come into play.For almost all athletic facilities,  the consensus documents of the Illumination Engineering Society[1], the Institute of Electrical and Electronic Engineers[2][3] provide the first principles for life safety.  For business purposes, the documents distributed by the National Collegiate Athletic Association inform the standard of care for individual athletic arenas so that swiftly moving media production companies have some consistency in power sources and illumination as they move from site to site.  Sometimes concepts to meet both life safety and business objectives merge.

 

During hockey season the document linked below provides information to illumination designers and facility managers:

NCAA Best Lighting Practices

Athletic programs are a significant source of revenue and form a large part of the foundation of the brand identity of most educational institutions in the United States.   We focus primarily upon the technology standards that govern the safety, performance and sustainability of these enterprises.  We collaborate very closely with the IEEE Education & Healthcare Facilities Committee where subject matter experts in electrical power systems meet 4 times each month in the Americas and Europe.

See our CALENDAR for our next colloquium on Sport facility codes and standards.   We typically walk through the safety and sustainability concepts in play; identify commenting opportunities; and find user-interest “champions” on the technical committees who have a similar goal in lowering #TotalCostofOwnership.

"People don’t notice whether it’s winter or summer when they’re happy" -- Anton Chekhov

Issue: [15-138]*

Category: Electrical, Architectural, Arts & Entertainment Facilities, Athletics

Colleagues: Mike Anthony, Jim Harvey, Jack Janveja, Jose Meijer, Scott Gibbs

LEARN MORE:

[1] Illumination Engineering Handbook

[2] IEEE 3001.9 Recommended Practice for Design of Power Systems for Supplying Lighting Systems for Commercial & Industrial Facilities

[3] IEEE 3006.1 Power System Reliability

 

* Issue numbering before 2016 dates back to the original University of Michigan codes and standards advocacy enterprise 

English Fry Up

The Full English Breakfast, or “fry-up,” originated in the Victorian era (1830s–1900s) as a hearty meal for the rural gentry and emerging industrial working class in Britain. It combined affordable, energy-dense ingredients—butter-fried eggs, back bacon, sausages, fried bread, tomatoes, mushrooms, baked beans, and black pudding—designed to fuel long days of manual labor or fox-hunting. By the Edwardian period it had become a symbol of British identity and was served in hotels and boarding houses to travelers.
§
In the United States, the fry-up arrived on college campuses primarily after World War II via two routes: British faculty and students at elite universities (Oxford-Cambridge exchanges, Rhodes Scholars) and the 1960s–70s “British Invasion” cultural wave. Dining halls at places like Yale, Harvard, and certain Ivy League-adjacent schools began offering weekend “English breakfasts” as novelty brunches. The tradition stuck hardest at boarding schools and liberal-arts colleges with strong Anglophile traditions (e.g., Choate, St. Paul’s, Middlebury, Kenyon).
§
By the 1980s–90s, beans on toast and proper rashers of back bacon became hangover cures at off-campus houses, cementing the fry-up as a once-a-semester ritual rather than daily fare.

 

English Breakfast for Each Day of the Week

Standards Massachusetts | Planning, Real Estate, and Facilities

Incredible snow removal

Relata:

[SCRIBD] Y6 Breakfast Food Technology Workbook

 

Floor & Pathway Safety

“Weather is fate”

— Charles Louis de Secondat, Baron de La Brède et de Montesquieu

“Road to Versailles at Louveciennes” 1869 Camille Pissarro

Today and its Slip and Fall season everywhere. Accordingly, at the usual hour, we review best practice literature for the safety and sustainability of the surfaces beneath our feet; with special focus on the risk aggregation in educational estates.

Bates v. State Bar of Arizona, 433 U.S. 350 (1977)

Provision of Slip Resistance on Walking/Working Surfaces

Related coverage:

Heat tracing is a process used to maintain or raise the temperature of pipes and vessels in order to prevent freezing, maintain process temperature, or ensure that products remain fluid and flow through the system properly.

Heat tracing works by using an electric heating cable or tape that is wrapped around the pipe or vessel, and then insulated to help retain the heat. The heating cable is connected to a power source and temperature control system that maintains the desired temperature by regulating the amount of heat output from the cable. Heat tracing is commonly used in industrial applications where temperature control is critical, such as in chemical plants, refineries, and oil and gas facilities.

There are several types of heat tracing, including electric heat tracing, steam tracing, and hot water tracing, each of which have their own unique advantages and disadvantages. The selection of the appropriate type of heat tracing depends on the specific application and the required temperature range, as well as factors such as cost, maintenance, and safety considerations.

The literature for snow and ice management (and enjoyment) produced by these standards-setting organizations:

Accredited Snow Contractors Association

American Society of Civil Engineers

American Society of Mechanical Engineers

ASTM International

FM Global

Destructive Deep Freeze Strikes Cold and Hot Regions Alike

Institute of Electrical & Electronic Engineers

Electrical Heat Tracing: International Harmonization — Now and in the Future

International Code Council

International Building Code: Chapter 15 Roof Assemblies and Rooftop Structures

National Electrical Contractors Association

National Fire Protection Association

Winter is Coming: Is Your Facility Protected? (Holly Burgess, November 2022)

National Electrical Code: Articles 426-427

National Floor Safety Institute

Snow and Ice Management Association

Underwriters Laboratories

Manufacturers:

Chromalox Electrical Heat Tracing Systems Design Guide


It is a surprisingly large domain with market-makers in every dimension of safety and sustainability; all of whom are bound by state and federal regulations.

Join us at 16:00 UTC with the login credentials at the upper right of our home page.


There have been several recent innovations that have made it possible for construction activity to continue through cold winter months. Some of the most notable ones include:

  1. Heated Job Site Trailers: These trailers are equipped with heating systems that keep workers warm and comfortable while they take breaks or work on plans. This helps to keep morale up and prevent cold-related health issues.
  2. Insulated Concrete Forms (ICFs): ICFs are prefabricated blocks made of foam insulation that are stacked together to form the walls of a building. The foam insulation provides an extra layer of insulation to keep the building warm during cold winter months.
  3. Warm-Mix Asphalt (WMA): WMA is a type of asphalt that is designed to be used in colder temperatures than traditional hot-mix asphalt. This allows road construction crews to work through the winter months without having to worry about the asphalt cooling and becoming unusable.
  4. Pneumatic Heaters: These heaters are used to warm up the ground before concrete is poured. This helps to prevent the concrete from freezing and becoming damaged during the winter months.
  5. Electrically Heated Mats: These mats are placed on the ground to prevent snow and ice from accumulating. This helps to make the job site safer and easier to work on during the winter months.

Overall, these innovations have made it possible for construction crews to work through the winter months more comfortably and safely, which has helped to keep projects on schedule and minimize delays.

Somewhat related:

Why so much slip and fall attorney advertisements after SCOTUS Bates v. State Bar of Arizona (1977)

Electrical heat tracing: international harmonization-now and in the future

 

 

 

 

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