@UNLincoln didnβt just cut a program, they cut the future of Nebraska-born students and every student who lives in regions where weather and agriculture define life.
Eliminating the Earth & Atmospheric Sciences program in the middle of Americaβs ag heartland is reckless. These students live the reality EAS teaches: drought, hail, planting windows, harvest risk, rural safety, climate volatility. This isnβt theory to them, itβs home.
@RodneyDBennett and the UNL Board of Regents chose to dismantle the science that keeps farms operating, communities resilient, and students prepared to serve the industries that raised them. Thatβs not βprioritizing.β Itβs abandoning agriculture, safety, and the students who depend on it.
Nebraska deserves better. Its students deserve better.
#UNL #UNLincoln #NebraskaAg #SaveEAS #WeatherScienceMatters #RuralStudentsMatter #StudentsDeserveBetter #UNLRegents #newx #wxtwitter
@UNLincoln didnβt just cut a program, they cut the future of Nebraska-born students and every student who lives in regions where weather and agriculture define life.
Eliminating the Earth & Atmospheric Sciences program in the middle of Americaβs ag heartland is reckless. These students live the reality EAS teaches: drought, hail, planting windows, harvest risk, rural safety, climate volatility. This isnβt theory to them, itβs home.
@RodneyDBennett and the UNL Board of Regents chose to dismantle the science that keeps farms operating, communities resilient, and students prepared to serve the industries that raised them. Thatβs not βprioritizing.β Itβs abandoning agriculture, safety, and the students who depend on it.
Nebraska deserves better. Its students deserve better.
#UNL #UNLincoln #NebraskaAg #SaveEAS #WeatherScienceMatters #RuralStudentsMatter #StudentsDeserveBetter #UNLRegents #newx #wxtwitter
2 prime ribs:
Prime rib #1, 6 lb (8lb with bones) aged for 6 days in the fridge with a cheesecloth cover.
Binded with Bear & Burton's W Sauce, then seasoned with Meat Church Blanco (SPG& butter), topped with herbs de Provence. Smoked at 225 on the Masterbuilt for a touch over 4 hrs, Basted in W sauce
Prime rib #2, also aged 6 days with a cheesecloth cover, 6 lb boneless, unfurled and stuffed with a spinach, horseradish, anchovy, nutmeg, and chili flake paste. Roasted hot at 400 for about 50 minutes, then 300 for about 2 hrs more.
Early Christmas gift to myself to add the arsenal. Miyabi 4500 FCD 6-inch chef knife, pre-black Friday item at SurLa Table. Weighs 7.2oz/203g balanced slightly on the handle side. No bolster, somewhat wide shoulder allows for forefinger control. Very comfortable and not fatiguing. I love it.