Iowa State’s CyTown is a going to be a revenue engine, and the pro forma is starting to show it. The university is projecting $184M in net revenue over 30 years, with about half coming from a revenue-share with developer Goldenrod and roughly 30% from a tax arrangement with the… pic.twitter.com/5938dy6cfb
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.
Beef Stroganoff originated in 19th-century Russia, named after the wealthy Stroganov family (likely Count Pavel Alexandrovich or a relative). It first appeared in cookbooks like Elena Molokhovets’s “A Gift to Young Housewives” around the 1870s, featuring sautéed beef strips in a simple sauce of mustard, bouillon, and sour cream (smetana)—no mushrooms or onions in the earliest versions.
Russian aristocrats often employed French chefs, blending French techniques (like mustard seasoning and sautéing) with Russian ingredients (heavy sour cream). Legends claim it was created for a toothless count or due to frozen Siberian beef, but it’s likely a refined take on older Russian beef dishes. It spread globally after the 1917 Revolution via émigrés (so-called White Russians) that settled in Nebraska.
Over 230 grads from UNL’s Engler Agribusiness Entrepreneurship Program are growing businesses and creating jobs in Nebraska. pic.twitter.com/E10p50qTax
Construction keeps on rocking and rolling on our campus. Soon, music will be filling the halls of the Surack-Sweetwater Music Industry Building. pic.twitter.com/us9Ppj7fNO
— Purdue University Fort Wayne (@purduefw) June 4, 2026
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.
The Rural Health Information Hub now classifies Farm Dinner Theater as an effective rural-health intervention, with evidence that participants are more likely to make health and safety changes than farmers receiving the same information in conventional educational materials.
Our Knott County Extension Office recently worked with UK student-athletes who conducted the Cats Holiday Toy Drive, spreading holiday cheer to children in Eastern KY 🎁
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.
Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
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.
Add the parsley and celery. Cook the mixture about 45 min. longer.
Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
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).
Today marks the 10th anniversary of Chancellor Jeffrey P. Gold’s remarkable journey with UNMC. Thank you, @jeffreypgold, for your unwavering commitment to excellence and your visionary guidance to the UNMC community. https://t.co/jgGhyMH55rpic.twitter.com/fPxvyMsnz2
— University of Nebraska Medical Center (@unmc) February 1, 2024
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.
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.
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.
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
