Tag Archives: food

White Paper: Establishing Middle Eastern Extension Campuses to Revitalize International Enrollment

Posted on October 24, 2025 by nathanalbright

I. Problem Statement The university has experienced a significant decline in Middle Eastern student enrollment. Factors may include: Increased regional investment in domestic universities. Travel restrictions, visa uncertainty, and geopolitical risk. Cultural or religious hesitations about studying abroad. Economic pressures … Continue reading →

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Gator Tastes Like Chicken: Redneck Cuisine and the Cultural Programming of Adaptation in a Jurassic Park Scenario

Posted on October 23, 2025 by nathanalbright

I. Introduction: From Swamp to Cretaceous If Jurassic Park were real — not just a billionaire’s dream but an inhabited, chaotic frontier — few groups of people would take to it more naturally than rural Southern “rednecks.” The term, often … Continue reading →

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White Paper: The Economics and Ethics of Time-Limiting Policies in Cafés and Restaurants

Posted on October 22, 2025 by nathanalbright

Executive Summary Cafés and restaurants often face a dilemma between hospitality and turnover. When customers “camp”—remaining long after their initial purchase—the business loses potential revenue from new patrons who might have spent more. To mitigate this, some establishments impose time … Continue reading →

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White Paper: The Origin and Spread of Restaurants: A Legal, Social, and Economic Analysis

Posted on October 14, 2025 by nathanalbright

Executive Summary The modern restaurant—an establishment where meals are prepared, served, and consumed in exchange for payment—is a product of deep historical processes. Emerging in 18th-century France and spreading globally during the 19th and 20th centuries, restaurants reflect the intersection … Continue reading →

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On The Debate Over Mechanical Leavening

Posted on April 9, 2025 by nathanalbright

Mechanical leavening is considered a form of leavening because it achieves the same fundamental outcome as other leavening methods: it introduces or expands gases within a dough or batter to create a lighter, more voluminous texture in the final baked … Continue reading →

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Home And Community Gardens During The Great Depression

Posted on January 3, 2025 by nathanalbright

While Victory Gardens are strongly associated with the World Wars, the concept of utilizing home and community gardens for food production was indeed present during the Great Depression, though it wasn’t branded or promoted in the same way.1 Here’s why: … Continue reading →

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On The Contrast Between Commercial And Traditional Balsamic Vinegar Production

Posted on January 2, 2025 by nathanalbright

Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale) Production Process: Characteristics: Commercial Balsamic Vinegar Production Process: Characteristics: Contrast: In essence, the choice between traditional and commercial balsamic vinegar comes down to flavor complexity, authenticity, and the value placed on artisanal production versus … Continue reading →

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A Cup of Hot Water

Posted on October 28, 2024 by nathanalbright

There is a memorable if somewhat puzzling verse in the Gospels where Jesus Christ affirms that someone who gives someone a cup of cold water will by no means lose their salvation. I am not sure what everyone’s tastes are … Continue reading →

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A Family Dinner In Phnom Penh

Posted on October 12, 2024 by nathanalbright

After arriving in Phnom Penh and getting some sleep, I had a conversation with someone I know from church who came from Cambodia and who still has family living in the city. Knowing that I had to fast until 5:45PM … Continue reading →

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Rush Hour In Phnom Penh

Posted on October 11, 2024 by nathanalbright

When I arrived in Phnom Penh and made my way through the airport (which is lovely and surprisingly small), I befriended a rickshaw driver who took me to my hotel and offered to take me around the town. I was … Continue reading →

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