davidanugraha/M4-RAG huggingface dataset:
Timeline of Francis Drake's circumnavigation

On 15 November 1577, Francis Drake began a circumnavigation which would last for 1046 days. Before this journey, only a single expedition had completed a circumnavigation, one pioneered by Ferdinand Magellan. On Drake's voyage, Drake was the first Englishman to navigate out of the south Atlantic Ocean and during the journey, he established the first overseas possession claims executed during the reign of Queen Elizabeth I. At its completion, this was the longest voyage humans had made to date.
Ideas of this journey arose amidst cold war tensions between Spain and England. During this time, Drake formed the idea to plunder Spanish ships in the Pacific Ocean and John Dee developed a formal proposal for English circumnavigation. After Dee submitted his proposal to Elizabeth's Privy Council, Elizabeth and Drake met at her Greenwich palace in 1577 where they finalized written details of such a voyage. In the plan, Elizabeth directed Drake to pass through the Strait of Magellan and sail north, up the coast of Chile, to 30° south latitude. There was also the unwritten understanding, one too dangerous to record on paper, that Drake was to raid Spanish property. He was to return home by the same route. During the ensuing circumnavigation, an uncertain number of English sailors were lost at the cost of zero Spanish lives.
From Plymouth Sound, England, Drake navigated into the Atlantic and then the Pacific, successfully plundered Spanish ships and settlements, and eventually departed from the original plan when he continued north of 30° south latitude to what is now Guatulco, Mexico. Due to treacherous sailing conditions in and around the Strait of Magellan and the possibility that Spaniards would be searching for him along the coast of South America, Drake abandoned the notion of returning to England by reversing his route. Instead, he sailed northward since he believed the quickest way home could be through the hypothetical Strait of Anian. Failing to find the supposed waterway, Drake eventually circumnavigated home. The expedition returned to England in September 1580 with one ship, Golden Hinde, which was laden with treasure. The fleet's chaplain, Francis Fletcher, and impressed pilot, Nuño da Silva, both kept logs of the journey. Drake's log was lost in the Whitehall Palace fire of 1698.
Drake's successful circumnavigation led to him being held with high regard as a sailor and explorer by his contemporaries and he became famous throughout Europe. The value of the treasure deposited in the Tower of London, £264,000, eclipsed the revenue collected by the English Parliament each year. Drake's feat resulted in his knighthood, attempts to the strengthen Spanish defenses, and along with the defeat of the Spanish Armada in 1588, upset the geopolitical balance of power.
மாட்டுப் பொங்கல்

மாட்டுப் பொங்கல் என்பது தைப்பொங்கல் நாளின் மறுநாள் தமிழர்களால் கொண்டாடப்படும் ஒரு பண்டிகை ஆகும். இது பட்டிப் பொங்கல் அல்லது கன்றுப் பொங்கல் எனவும் அழைக்கப்படுகிறது. மக்களின் வாழ்வில் ஒன்றிய காளைகளுக்கு நன்றி தெரிவிப்பதற்காகவும் கொண்டாடப்படுகிறது
அன்று மாடுகள் கட்டும் தொழுவத்தினைச் சுத்தம் செய்து கொள்வார்கள். கால்நடைகளை குளிப்பாட்டி சுத்தம் செய்வார்கள். மாடுகளின் கொம்புகள் சீவப்பட்டு பளபளக்கும் வகையில் வண்ணம் பூசி, கூரான கொம்பில் குஞ்சம் அல்லது சலங்கை கட்டிவிடுவார்கள். கழுத்துக்கு தோலிலான வார் பட்டையில் சலங்கை கட்டி அழகு படுத்துவார்கள். திருநீறு பூசி குங்குமப் பொட்டிட்டும் புதிய மூக்கணாங் கயிறு, தாம்புக் கயிறு அணிவித்தும் தயார் செய்வார்கள்.
உழவுக்கருவிகளை சுத்தம் செய்து சந்தனம், குங்குமம் வைப்பார்கள். விவசாயத்தில் பயன்படுத்தப்படும் அனைத்துக் கருவிகளையும் இதேபோல செய்வார்கள். தாம்பாளத் தட்டுகளில் தோட்டம் காடுகளில் விளைந்த பயிர், பச்சைகளை வைத்தும் தேங்காய், பூ, பழம், நாட்டுச் சர்க்கரை என எல்லாம் பூஜைக்காக எடுத்து வைப்பார்கள். தொழுவத்திலேயே பொங்கல் பொங்கி கற்பூர தீபாராதனை காட்டப்படும். இதன் பின் பசு, காளை, எருமை என அனைத்து கால்நடைகளுக்கும் பொங்கல், பழம் கொடுப்பார்கள்.
தமிழ்நாட்டின் தென் மாவட்டங்களில் சல்லி காசுகளை அணிந்த ஏறுகளைத் தழுவும் ஜல்லிக்கட்டு விளையாட்டு இந்நாளில் நடைபெறும்.
பொங்கல் (உணவு)

பொங்கல் என்பது தென்னிந்தியாவில் அரிசி கொண்டு செய்யப்படும் உணவு வகையாகும். பொங்கல் உணவு சர்க்கரைப் பொங்கல், வெண் பொங்கல், மிளகுப் பொங்கல் எனப் பல வகைப்படும். மிளகுப் பொங்கல் காலை உணவாகவும், சர்க்கரைப் பொங்கல் இனிப்பாகவும் உண்ணப்படுகிறது. வெண் பொங்கல், பொங்கல் பண்டிகையின் போது பால், புது அரிசியைக் கொண்டு பொங்கப்படுகிறது.
இது தமிழர்களின் பாரம்பரிய உணவு வகைகளில் ஒன்று ஆகும். இதில் பல்வேறு சத்துகள் அடங்கி இருக்கின்றன.
பொங்கல் பண்டிகையின் போது வழமையாக எல்லா உழவர் இல்லங்களிலும் அறுவடையில் வந்த புது அரிசியைக் கொண்டு சர்க்கரைப் பொங்கல் பொங்கப்படுகிறது.
உலையில் உள்ள நீரைப் பொங்கவிட்டுப் பொங்கல் செய்யப்படுவதால், பொங்கல் என்பதை ஆகு பெயராகவும் கருதலாம்.
காணும் பொங்கல்

காணும் பொங்கல் என்பது பொங்கல் கொண்டாட்டங்களில் நான்காவது நாள் இடம்பெறும் விழா ஆகும். காணும் பொங்கலைக் கன்னிப் பொங்கல் அல்லது காணும் பண்டிகை என்றும் அழைப்பர். இப்பண்டிகையின் நிகழ்வுகளில் உற்றார், உறவினர், நண்பர்களைக் காணுதல் மற்றும் பெரியோர் ஆசி பெறுதல் என்பன அடங்கும். பல்வேறு விளையாட்டுப் போட்டிகள், பட்டிமன்றம், உறி அடித்தல், வழுக்கு மரம் ஏறல் போன்ற வீர சாகசப் போட்டிகள் உட்படப் பல்வேறு நிகழ்ச்சிகள் இடம் பெறும்.
இது பெண்களுக்கு முக்கியமான பண்டிகை ஆகும். பொங்கல் பானை வைக்கும்போது அதில் புது மஞ்சள்கொத்தினை கட்டி அதனை எடுத்து முதிய தீர்க்க சுமங்கலிகள் ஐவர் கையில் கொடுத்து ஆசி பெற்று அதனை கல்லில் இழைத்து பாதத்தில் முகத்தில் பூசிக்கொள்வார்கள்.
கணுப்பிடி இந்நாளின் சிறப்பு. இது ஒருவகை நோன்பு. உடன்பிறந்த சகோதரர்களுக்காக பெண்கள் செய்யும் நோன்பு. உடன்பிறந்த சகோதரர்கள் நலமும் வளமுமாய் வாழ சகோதரிகள் பிரார்த்திப்பது.
தமிழ்நாடு வேளாண்மைப் பல்கலைக்கழகம்

தமிழ்நாடு வேளாண்மைப் பல்கலைக்கழகம் (English: Tamil Nadu Agricultural University) என்பது தமிழ்நாடு மாநிலத்தின் பொது வேளாண்மை பல்கலைக்கழகமாகும். இதன் தலைமையகம் கோயமுத்தூரில் அமைந்துள்ளது. இப்பல்கலைக்கழகமே இந்திய வேளாண் ஆராய்ச்சிக் குழுமத்தால் (ICAR) அங்கீகரிக்கப்பட்ட முதல் பல்கலைக்கழகம் என்பதும் குறிப்பிடத்தக்கது.
ஆங்கிலேயர் ஆட்சி காலத்தில் தமிழகத்தின் வேளாண் வளத்தை கருத்தில் கொண்டு மெட்ராஸ் மாகாணத்தில் 1868இல் சைதாப்பேட்டையில் மெட்ராஸ் வேளாண் பள்ளி தொடங்கப்பட்டது. பின்பு 1909இல் இக்கல்லூரி கோயமுத்தூருக்கு மாற்றப்பட்டு, சர் ஆர்தர் லாலி (Sir Arthur Lawley) அவர்களால் திறந்து வைக்கப்பட்டது. 1928இல் மெட்ராஸ் பல்கலைகழகத்தின் இணைவு பெற்று மிகப்பெரிய கல்லூரியாக உயர்ந்தது.
1946 வரை தென் இந்தியாவில் ஒரே ஒரு வேளாண் கல்லூரி மட்டுமே இருந்து. அதுவும் கோயம்புத்தூரில் தான் இருந்தது. 1957 வரை வெறும் இளங்கலை படிப்புகள் மட்டுமே இருந்த நிலையில் 1958இல் முதுகலை படிப்புகளும் பட்டயப்படிப்புகளும் இணைக்கப்பட்டன. பின்பு 1965இல் கோவையை அடுத்து மதுரையில் இரண்டாவது வேளாண் கல்லூரி தொடங்கப்பட்டது. இந்த இரண்டு கல்லூரிகளே தமிழகத்தில் வேளாண் கல்வி செழிக்க அடித்தலமாய் அமைந்தது. 1971இல் இந்திய அரசின் அங்கீகாரம் பெற்ற வேளாண் பல்கலைகழகம் என்ற பெருமை பெற்றது. 1972இல் வேளாண் இளங்கலை படிப்பை போலவே தோட்டக்கலை படிப்பும் வேளாண் பொறியியல் படிப்பும் தொடங்கப்பட்டது.
1976இல் மெட்ராஸ் கால்நடை மருத்துவக் கல்லூரி தொடங்கப்பட்டு, தமிழ்நாடு வேளாண் பல்கலைகழகத்தின் இணைவு பெற்றது. 1977இல் தூத்துக்குடியில் முதல் மீன் வளக்கல்லூரி தொடங்கப்பட்டது. ஆனால் பிற்காலத்தில் 1989இல் கால்நடை பல்கலைக்கழகம் தனி பல்கலைக்கழகமாக உருவெடுத்தது. அதுபோலவே 2012இல் மீன்வலக்கல்லுரியும் டாக்டர் ஜே ஜெயலலிதா மீன்வள பல்கலைகழகம் என்ற பெயரில் தனித்து செயல்பட துவங்கியது.
1980இல் மதுரை வேளாண் கல்லூரி வளாகத்திற்குள்ளேயே உணவு அறிவியல் கல்லூரி தொடங்கப்பட்டது. பின்பு திருச்சி, பெரியகுளம், மேட்டுப்பாளையம், கிள்ளிகுளம், தஞ்சை, திருவன்னாமலை, நாகை, கரூர், செட்டிநாடு, பையூர், குமுலூர் போன்ற இடங்களில் என, மொத்தம் 19 அரசு கல்லூரிகளும் 28 இணைவுபெற்ற தனியார் வேளாண்மை கல்லூரிகளும் இணைத்து இன்று தமிழ்நாடு வேளாண் பல்கலைகழகம் சிறப்பாக செயல்பட்டு வருகிறது.
தமிழ்நாடு வேளாண்மை பல்கலைகழகத்தில் இணைவு பெற்ற 28 தனியார் கல்லூரிகள் உள்ளன.
தமிழ்நாடு மத்தியப் பல்கலைக்கழகம்

தமிழ்நாடு மத்தியப் பல்கலைக் கழகம் (Central University of Tamil Nadu (CUTN) இந்திய நாடாளுமன்ற சட்ட எண் 25, மார்ச்சு, 2009-இன்படி நிறுவப்பட்டது. இப்பல்கலைக்கழகத்துக்கு 30-09-2009-ஆம் நாளன்று, தமிழக முதல்வர் மு. கருணாநிதி முன்னிலையில், இந்திய நடுவண் அரசின் அமைச்சர் கபில் சிபல் அடிக்கல் நாட்டினார். திருவாரூர் மாவட்ட ஆட்சியர் அலுவலக வளாகத்தில், 55,000 சதுர அடி பரப்பளவில், தற்காலிக வளாகத்தில் தமிழ்நாடு மத்தியப் பல்கலைக் கழகம் செயல்படுகிறது.
தற்போது இயற்பியல், வேதியல், கணிதம் மற்றும் உயிர் அறிவியல் (Life Science) துறைகளில், ஐந்து ஆண்டு ஒருங்கிணைந்த படிப்புகள் (Integrated Courses) (இளங்கலை மற்றும் முதுகலை இணைந்து) பயிற்றுவிக்கப்படுகிறது.
ஆங்கில மொழிப் பாடத்தில், முதுகலை மற்றும் முனைவர் படிப்பும் மற்றும் முதுகலை தமிழ் செம்மொழி படிப்புகள், மத்திய தமிழ் செம்மொழி நிறுவனத்துடன் (Central Institute of Classical Tamil (CICT) இணைந்து பயிலப்படுகிறது. மேலும் 2011-ஆம் கல்வி ஆண்டு முதல் ”சென்னை பொருளாதாரப் பள்ளியுடன்” (Madras School of Economics) இணைந்து, முதுகலை அறிவியலில் ஐந்து ஆண்டு ஒருங்கிணைந்த படிப்புகளான (Integrated Courses) பொது மற்றும் நிதி சார்ந்த பொருளாதார படிப்புகள் (General and Finance base Economics) துவக்கப்பட்டுள்ளது.
மத்தியப் பொது நுழைவுத் தேர்வு (common entrance examination CUCET ) மூலம் இப்பல்கலைக் கழகத்திற்கு மாணவ மாணவிகள் சேர்க்கை நடைபெறுகிறது. ஐந்தாண்டு ஒருங்கிணைந்த படிப்புகளான (Integrated Courses) ”இளங்கலை ஆசிரியர் பயிற்சி” படிப்பு மற்றும் ”இளங்கலை சட்டப் படிப்பு” (B.Ed - LL.B) தேசிய சட்டப் பல்கலைக் கழகத்துடன் (National School of Law University) ஒருங்கிணைந்து பயிற்றுவிக்கப்படுகிறது.
இரண்டு வருட ”மக்கள் தொடர்பியல்” (Mass Communication) படிப்புகள் மற்றும் ஐந்தாண்டு ஒருங்கிணைந்த படிப்பான (Integrated Courses) முதுகலை சமுக அறிவியல் (M.A. Social Sciences) படிப்புகள் ”டாடா சமுகஅறிவியல் நிறுவனத்துடன்” (The Tata Institute of Social Sciences) இணைந்து பயிற்றுவிக்கப்படுகிறது.
தமிழ்நாடு மத்தியப் பல்கலைக்கழக வளாகம் திருவாரூரில் உள்ள நீலக்குடி மற்றும் நாககுடி கிராமங்களை உள்ளடக்கி சுமார் 500 ஏக்கர் பரப்பளவில் அமைந்துள்ளது.
கணிதத்தின் மெய்யியல்

கணிதத்தின் மெய்யியல் என்பது மெய்யியற் கருதுகோல்கள், அடிப்படைகள், கணிதத்தின் உள்ளடக்கங்கள் பற்றிய மெய்யியலின் பகுதி கற்கையாகும். கணிதத்தின் மெய்யியல் நோக்கம் மக்களின் வாழ்வில் கணிதத்தின் இடத்தை விளங்கிக் கொள்ளவும், கணிதத்தின் முறையியல் மற்றும் இயற்கையின் பொறுப்பை வழங்குவதுமாகும். கணிதத்தின் கட்டமைப்பு இயற்கையும், தருக்கமும் பற்றிய கற்கை பரந்ததும், அதனுடைய மெய்யியற் சரிநேர்ப் படிவத்தினிடையே தனித்துவமானதாகவும் உருவாக்குகின்றது.
திரும்பத் திரும்ப நிகழும் தலைப்புக்கள் பின்வருவனவற்றை கொண்டுள்ளன:
கணிதத்தின் மெய்யியல் மற்றும் கணித மெய்யியல் எனும் பதங்கள் ஒரே பொருட் கொண்டதாக அடிக்கடி பாவிக்கப்படுகின்றன.
Pongal (dish)

Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk. Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people."
Pongal is associated with the Pongal festival, whose name means "to boil over" or "overflow." The festival thanks the Sun deity for the sunlight that makes the rice harvest possible. Therefore, the tradition calls for offering the fresh harvest of rice cooked in boiling milk to the deity. While the pongal is cooking, onlookers sometimes shout with joy, "Pongalo pongal!" ('Let the pongal rise up!').
All pongal varieties are made with cow's milk.
Venn or ven (hot) pongal has been described as a rice and lentil porridge similar to the South Asian staple khichdi. It is made with black pepper, ginger, turmeric, and sometimes asafoetida, cashews, cumin, curry leaves, ghee (clarified butter), mung beans, and salt. In South India, it is commonly eaten for breakfast with coconut chutney and Indian filter coffee.
Sakkarai (sweet) pongal is made with jaggery, cardamom, cashews, and sometimes ghee, golden raisins, nutmeg, and salt. It is served after being offered to the deity.
Kozhi pongal is made with chicken and spices.
Sanyasi pongal is made with vegetables.
Kaanum Pongal

Kaanum Pongal or Kanum Pongal (Tamil: காணும் பொங்கல்) is the fourth and the final day of the four-day Pongal festival. It is observed in the month of Thai according to the Tamil solar calendar and usually falls on 16 or 17 January. Though the name of the festival is specific to Tamil Nadu, it is also celebrated in other southern Indian states such as Andhra Pradesh and Karnataka as the festival is significantly popular in South India. The day of Kaanum Pongal is often acknowledged as the Thiruvalluvar Day in remembrance of the great historic Tamil writer, poet and philosopher Thiruvalluvar who was known for writing the world famous Thirukural. The day is also popularly treated as the sightseeing day as well as the Thanksgiving day. People believe Kaanum Pongal is an auspicious day to arrange marriage proposals and to kick start new bonds and relationships.
The word Kaanum means 'viewing and seeing'. Kaanum Pongal is the day of relaxation and enjoyment as it implies that people spend their time by arranging family trips, picnics, visiting neighbours and relatives houses. In the state of Andhra Pradesh, the festival is earmarked and celebrated as Mukkanuma and the auspicious festival is observed in Andhra by worshipping the cattle. In the state of Tamil Nadu, the day of Kanum Pongal is also referred to as Virgin Pongal or Kanni Pongal, the word Kanni implies virgin/maiden/unmarried girl. Unmarried girls celebrate the festival by playing in the water at the river banks and pray the god to have a very successful matrimonial life. Kanni Pongal is celebrated coinciding Kaanum Pongal for the wellbeing of unmarried women and for the fertility.
Kaanum Pongal for women offer special prayers towards the Sun god for the wellbeing of their brothers and as per the customs and traditions, women visit the brothers places.
List of mudras (dance)

One of the most striking features of Indian classical dance and dances of Thailand, Cambodia, Laos, Myanmar and the Malay world is the use of hand or finger gestures called mudras. Two classifications of mudras are used in Indian classical dance, Thai dances, Cambodian dances, Lao dances, Burmese dances and Malay dances, and are a prominent part of the dancer's vocabulary.
Nandikeshvara's Abhinaya Darpa (a descriptive primer for dancers) mentions that the dancer should sing the song by the throat, express the meaning of the song through hand gestures, show the state of feelings in the song by eyes, and express the rhythm with his or her feet.
From the Natya Shastra, a text on the arts, this quotation and translation is often quoted by Indian classical dance instructors:
So vast are the subtleties expressed in the hand gestures of hasta that the vastness of what being human entails, and perhaps even what the entire universe contains, might be expressed by the dancer.
Hence as 'hasta' form a distinct coded language which brings a unique poetic element while performing, so too when abhinaya (traditional facial expressions), pose (attitude), and rhythm complete the language, the dancer may express practically anything and everything to an attentive audience.
In Bharatanatyam, the classical dance of India performed by Lord Nataraja, approximately 48 root mudras (hand or finger gestures) are used to clearly communicate specific ideas, events, actions, or creatures in which 28 require only one hand, and are classified as `Asamyuta Hasta', along with 23 other primary mudras which require both hands and are classified as 'Samyuta Hasta'; these 51 are the roots but the branches permit of many more mudra, some of which are used primarily as aesthetic or decorative.
In Khmer dances, mudras are known as kayvikear dai (កាយវិការដៃ). All of the mudras are symbolizes plants.
Islamic holidays

There are two main holidays in Islam that are celebrated by Muslims worldwide: Eid al-Fitr and Eid al-Adha. The timing of both holidays are set by the lunar Islamic calendar, which is based upon the cycle of the moon, and so is different from the more common, European, solar-based Gregorian calendar. Every year, the Gregorian dates of the Islamic holidays change.
Both Eid al-Fitr and Eid al-Adha follow a period of 10 holy days or nights: the last 10 nights of Ramadan for Eid al-Fitr, and the first 10 days of Dhu al-Hijjah for Eid al-Adha. The Night of Power (Arabic: لیلة القدر, romanized: Laylat al-Qadr), one of the last 10 nights of Ramadan, is the holiest night of the year. Conversely, the Day of Arafah, the day before Eid al-Adha, is the holiest day of the Islamic year.
There are a number of other days of note as well as festivals, some common to all Muslims, others specific to Shia Islam or branches thereof.
Additionally, Friday is considered the holiest day of the week, and in Islamic tradition, is considered a celebration in itself. Friday Prayers (Juma) are congregational prayers held in mosques, and Muslims are encouraged to wear clean and refined clothes, perfume, and bathe. It is customary to eat special meals with family on this day.
Eid al-Fitr is celebrated at the end of Ramadan (a month of fasting during daylight hours), and Muslims may perform acts of zakat (charity) on the occasion, which begins after the new moon is sighted for the beginning of the month of Shawwal. Celebration begins with prayers on the morning of 1 Shawwal, followed by breakfast, and often celebratory meals throughout the day.
Eid al-Adha is celebrated on the tenth day of Dhu al-Hijjah, when the Hajj pilgrimage takes place which lasts for four days. Muslims may perform an act of zakat and friendship by slaughtering a sheep or cow and distributing the meat to family, friends, and the poor. Muslims are also encouraged to be especially friendly and reach out to one another during this period.
Muslims celebrate when they believe the Quran was first revealed to Muhammed by fasting from dawn to sunset during Ramadan, the ninth month of the Islamic calendar. Fasting is considered a purifying experience so that Muslims can gain compassion and deepen their faith in God. Those with certain health conditions such as diabetes, and children are exempt from fasting. Travelers, and women who are menstruating or nursing a baby, are exempt from fasting but are required to fast later.
The Islamic calendar is based on the synodic period of the Moon's revolution around the Earth, approximately 291⁄2 days. The Islamic calendar alternates months of 29 and 30 days (which begin with the new moon). Twelve of these months make up an Islamic year, which is 11 days shorter than the Gregorian year. Some Gregorian dates may vary slightly from those given, and may also vary by country. See Islamic calendar.
Dance Jodi Dance Reloaded

Dance Jodi Dance Reloaded is a 2022 Indian Tamil-language reality television dance competition show and is part of Dance Jodi Dance. It began broadcasting on Zee Tamil from 30 July 2022. RJ Vijay and Keerthi Shanthanu were hosts of the show which was judged by Choreographer Baba Bhaskar, Sneha and Sangeetha Krish are the judges of the show.
The first season of Dance Jodi Dance Reloaded started on 30 July 2022. The second season was released on 23 December 2023. The third season is scheduled to be released on March 1, 2025.
The show is a competition wherein 12 talented dancers with television celebrity are paired up couples compete against each other. The couple receiving the lowest combined total of judges' points and audience votes is eliminated each week until only the champion dance pair remains.
It started on 30 July 2022 and ended on 11 December 2022 with Vaishnavi and Avinash as the winners. The judges were Sneha, Sangeetha Krish and Baba Bhaskar with RJ Vijay as the host.
The grand finale consisted of two rounds. The final episode was aired 3 hours on 11 December 2022, and ended with 36 Episodes. Several guests that included in the grand finale are Sivakarthikeyan, Robo Shankar and Amir.
Prize Winners:
The second season of Dance Jodi Dance Reloaded airs on every Saturday and Sunday at 19:00 PM on Zee Tamil from 23 December 2023, and streams on Zee5. RJ Vijay return as host for this season. The judging panel for this season includes four judges: one choreographer Baba Bhaskar, and two film actress, Sneha and Sangeetha Krish and one film director, screenwriter and actor S. J. Suryah as special guest for episode 1.
The grand finale consisted of two rounds. The final episode was aired 3 hours on 14 April 2024, and ended with 34 Episodes. Several guests that included in the grand finale are Raghava Lawrence, Ashok Raja and Sridhar. The season title winner are Akshatha and Naveen.
Prize Winners:
The third season of Dance Jodi Dance Reloaded is an upcoming reality television dance competition show. Choreographer Baba Bhaskar and actress, Sneha has officially once again been appointed as the judged for the third time, accompanied by the new actress Varalaxmi Sarathkumar. Manimegalai and RJ Vijay as hosts of the show. It is scheduled to premiere on Zee Tamil from 1st March 2025 on Saturday and Sunday at 20:30.
Following two seasons, Choreographer Baba Bhaskar and actress Sneha returned as judges. Actress Varalaxmi Sarathkumar replaced actress Sangeetha Krish as the new judge this season. RJ Vijay returned to host, accompanied by the new Manimegalai.
Dance Jodi Dance

Dance Jodi Dance (transl. Dance Pair Dance) is an Indian Tamil-language dance competition reality television show broadcast on Zee Tamil and from the year 2016 and also available to watch on digital platform ZEE5. This show was being judge by actress Sneha for all the seasons. The show was one of the most successful dance reality show which premiered on 17 September 2016.
As of COVID-19 pandemic, this show was comes to the end with 3 seasons and hence started with the fresh reboot version as Dance Jodi Dance Reloaded. Thus the show follows this title in upcoming seasons from the first.
Season 1 was premiered on 17 September 2016. The Show is hosted by Deepak Dinkar while Actress Sneha, Gautami and Accomplished Bharatanatyam dancer Sudha Chandran are the judges of the show.
The Grand finale event was held at Nehru stadium chennai on 27 January 2017. The winners are listed below
A Tamil celebrities, mostly TV actors are paired with new dancers handpicked through auditions will go head to head in their quest to be best performers.
The second season aired on every Saturday and Sunday at 20:00 from 2 December 2017 to 26 May 2018 and ended with 49 Episodes. Actress Sneha has officially once again been appointed as the judge with new judge Gautami and Priyamani. Deepak Dinkar as the hosts. The season title winner is Ruth and Rinish Raj.
A total of twelve celebrities, mostly TV actors, are paired with dancers handpicked through auditions and will go head to head in their quest to be best performers.
The third season aired on every Saturday and Sunday at 18:30 from 2 December 2017 and which has been halted due to COVID-19 pandemic situation on 29 March 2020 with 41 episodes. Sneha, Priya Raman, Pooja and Namitha as the judges, Deepak Dinkar, Pearle Maaney and Anjana Rangan as the hosts.
Dance Jodi Dance was ended with Season 3 and started with the reboot / Spin-off version as DJD Reloaded which was premiered on 30 July 2022. The show was hosted by RJ Vijay while Actress Sneha, Sangeetha and Choreographer Baba Bhaskar are the judges of the show.
Dance Jodi Dance 3.0, the third season of the show was premiered on 16 November 2019, which has been halted due to COVID-19 pandemic situation on 29 March 2020 with 41 episodes. Later the channel decided to launch the third season again with the revamp as Dance Jodi Dance Reloaded with different contestants on 2022.
Sangeetha Krish

Sangeetha Krish (née Santharam) is an Indian actress, dancer and television presenter who predominantly appears in Tamil, Telugu, Malayalam films and few Kannada films. Debuted in the mid 90s, Sangeetha is best known for her performances in the films Khadgam (2002), Pithamagan (2003), Uyir (2006), Dhanam (2008), Manmadan Ambu (2010), Masooda (2022) and Varisu (2023). Sangeetha is a recipient of two Filmfare Awards South and a Tamil Nadu State Film Award.
Sangeetha was born in Chennai, India, to Santharam and Bhanumathi. Her grandfather, K. R. Balan, is a film producer, who had produced more than 20 Tamil films. Also her father had produced several films. She has two brothers. She studied at St. John's English School and Junior College, Besant Nagar, Chennai. Sangeetha is a Bharatanatyam dancer as she had learned Bharatanatyam during her school days.
She started her acting career in the late 1990s under the name Rasika, beginning in an unreleased film opposite her cousin Venkat Prabhu titled Poonjolai. Her debut release was the big-budget Malayalam political thriller, Gangotri (1997). She subsequently played small roles in successful films like Summer in Bethlehem (1998) and Kaadhale Nimmadhi (1998). She was cast as a second heroine in the Mammootty-starrer Ezhupunna Tharakan (1999) and Dileep starrer Deepasthambham Mahaashcharyam (1999). In the 2000s , she changed her stage name to birth name Sangeetha and played lead and supporting roles. She also earned a small role in the Mohanlal-starrer Sradha (2000). Her supporting roles in Khadgam (2002) and Pithamagan (2003) earned her Filmfare Awards in Telugu and Tamil. She then debuted in Kannada films alongside of Dr. Vishnuvardhan in Janani janmabhumi (1997) and later acted alongside Sudeep in Nalla (2004).
She was a judge on Vijay TV's hit show Jodi No.1. She was one of the three judges along with Silambarasan and Sundaram in Jodi No.1 Season Two, with S. J. Suryaah and Sundaram in Jodi No.1 Season Three, and with Jeeva and Aishwarya Dhanush in Jodi No.1 Season Four.
She was a guest judge during the finals of Vasantham Central's Indian dance competition "Dhool" held in Singapore in 2008. She was the anchor of Enga Veetu Mapillai show in Colors Tamil. And also she is a guest jude in Dhee and Jabardasth and she is hosted Bindaas game show for few episodes in Zee telugu
She married film playback singer Krish in 2009 at the Arunachaleshwarar Temple in Tiruvannamalai. The couple has a daughter.
Dance Jodi Dance Reloaded season 3

Dance Jodi Dance Reloaded season 3 is the third season of the Indian Tamil-language dance reality television series Dance Jodi Dance Reloaded. It was premiered on March 1, 2025 on Zee Tamil and streams on ZEE5. RJ Vijay returned to host, accompanied by the new Manimegalai. Sneha and Baba Bhaskar will be joined by new judge Varalaxmi Sarathkumar. The show air on Saturday and Sunday at 20:30.
Season 3 began on 1 March 2025 as scheduled. On 14 February 2025, a promo was released on Zee Tamil's social media platforms. The show is a competition where the top 12 contestants will be paired with television celebrity are paired up couples compete against each other.
Divali Nagar

Divali Nagar (City of Divali) is an annual exposition of Hindu culture (broadly) and Indo-Trinidadian culture (specifically), it is associated with the celebration of Diwali in Trinidad and Tobago. The exposition is staged at the Divali Nagar Site, located in the borough of Chaguanas. This event was started in the Mid Centre Mall car park in late 1986. It was given a permanent site on the John Peters Road Extension off the Uriah Butler Highway a couple of years after.
Although organised as a religious and cultural presentation, Divali Nagar has been criticised by some for the level of commercialization associated with the endeavour. Commercial activity, however, partly funds the Nagar, which really consumes a lot of resources. Emphasis must be placed on the several cultural and religious parts of the programme every year and the enormous positive impact it has had in Trinidad and the Caribbean as well as the diaspora living abroad. Diwali Nagar is the most significant Indian cultural event of the T&T and possibly in the wider Caribbean and North America. It has set a trend in that now South Florida and other places have Diwali Nagars of their own. The festivities usually start one week prior to the annual Divali day holiday and finishes the night before Divali. The Nagar culminates with extensive fireworks show on the final night. Diwali Nagar was born out of a concept enunciated by Hans Hanoomansingh, then President of the National Council of Indian Culture and was organized by a team of dedicated individuals, led by Rampersad Parasram, first chairman of Diwali Nagar. Deokinanan Sharma, current president of NCIC, was chairman for many years At the commencement of Divali Nagar 2011, which marked its 25th anniversary, pioneers of Diwali Nagar were honoured.
The Divali Nagar site is utilised during the year for educational seminars, Indian Arrival Day festivities, charitable events, religious festivities and wedding receptions. The site is also used for trade exhibitors from India selling religious and cultural merchandise.
Jhumka (earring style)

Jhumka are a style of earring worn by women of the Indian subcontinent.
Under the Mughal Empire, the Kharanphool jhumka evolved into a single jewel, still maintaining its bell shape. Previously, the Kharanphool referred to the bejeweled round disc on the ear (the name itself meaning "flower for the ear"), and the jhumki referred to the bell shaped jewelry at the bottom of the piece. The jhumka have maintained their status throughout history in India, Pakistan, and Bangladesh as coveted earrings. The origin of this popular earring style can be traced back to ancient Chola Tamil temple statues (which makes them as old as 300s BCE).
Sake

Sake (酒) (risvin) er den vestlige betegnelsen på en japansk alkoholholdig drikk som brygges av polert ris. På japansk heter drikken nihonshu (日本酒, Nihonshū); ordet sake benyttes på japansk om all alkoholholdig drikke. Alkoholprosenten i sake varierer fra 15 til 20 %.
For japanesere er sake en viktig del av matkulturen. Man skal aldri skjenke sake til seg selv, den skal skjenkes til hverandre, så den kan ikke drikkes alene. Man skal alltid se på noe fint når du drikke sake.
Å kalle sake for risvin er ikke helt korrekt ettersom fremstillingsprosessen mer ligner den man benytter ved brygging av øl.
Sake er laget av polert ris, og poleringsgraden av risen utgjør de ulike kategoriene av sake. Sake deles inn i enklere futsū-shu (普通酒) og finere tokutei meishōshu (特定名称酒). Den siste klassifiseres i fire grader:
Før ble alltid sake drukket varm, det var først i 1960-årene at man begynte å drikke kald sake. Når man med hjelp av maskiner kunne forbedre rispoleringsteknikker og få en mer raffinert sake enn tidligere, fikk man en renere sake som kunne drikkes kald.
Sake med lav polleringsgrad av risen bør drikkes varm. Saken varmes opp ved å benytte en «tokkuri» i et varmebad. Temperaturen på saken må være mellom 30 og 50 grader ved servering. Saken bør ikke holde mer enn 50 grader under oppvarmingen. Varm sake drikkes fra en «ochoko». Til varm sake spiser man gjerne toast, arme riddere, havregrøt, risgrøt og omelett med mer.
Kald sake bør serveres med en temperatur på mellom 5 og 15 grader. Kald sake drikkes fra et hvitvinsglass eller fra en «kiriko». Til kald sake spiser man blant annet sushi, men også mye annet som laks, suppe, buljong, riskaker, flatbrød, knekkebrød, kjeks med mer.
Kveldsmat

Kveldsmat eller aftensmat (opprinnelig kalt nattverd) er normalt det siste måltidet på dagen. Et velforberedt aftensmåltid kan utgjøre en supé med normalt flere retter i relativt små porsjoner.
I Norge er brødskiver eller knekkebrød de vanligste formene for kveldsmat, etterfulgt av frukt og grønnsaker.
Sammalt mel

Sammalt mel er mel der man bruker hele kornet, både skall og kjerne.
Navnet betyr sammenmalt mel, da begge bestanddeler males sammen. Melet lages i flere finhetsgrader, og inneholder mer næringsrike stoffer enn fint mel, da disse sitter hovedsakelig i skallet. Man bruker grovt sammalt mel til grovbakst, som grovbrød, grove rundstykker, knekkebrød og flatbrød.
Brød

Brød er en matvare bakt av mel fra en eller flere kornsorter.
Brød har vært en viktig og næringsrik del av kostholdet siden begynnelsen på jordbrukssamfunnet. Opprinnelig ble melet blandet med vann og stekt i glør eller på hete steiner som uhevet brød. Eksempler fra i dag er flatbrød og knekkebrød.
I 2013 ble det funnet 14 400 år gamle brødrester i det nordøstlige Jordan. 24 forkullete brødsmuler dukket opp da arkeologer undersøkte ildsteder etter jeger- og samlerkultur. Brødbaking er dermed 4 000 år eldre enn jordbruk og korndyrking. Fra arkeologiske funn bl.a. i Egypt vet man at man allerede for 5 000 år siden kjente til hevet brød.
Brød lages i en rekke varianter, alt fra helt lyst (loff) til grovt. Kneippbrød er det mest bakte brødet i Norge. Jo grovere brødet er, desto rikere blir brødet på kostfiber, mineraler og vitaminer. Brød regnes for grovt når minst 50 % eller mer av melmengden er sammalt mel eller hele korn.
Vanlige tilsetninger i brød er diverse frø, som sesamfrø eller solsikkefrø.
Brød kan enten spises som det er, ofte som tilbehør til varme retter, eller skjæres i skiver og smøres som smørbrød med pålegg. Blant annet i Frankrike er det vanlig å spise brød der pålegget (for eksempel modnet ost) spises separat i annenhver bit, men i Skandinavia er det vanlig å skjære pålegget i tynne skiver og legge det oppå.
Nattverdsoblat

En nattverdsoblat eller et nattverdsbrød, i Den katolske kirken kalt hostie (fra latin hostia, «offerdyr, slaktoffer»), er en brødbit som brukes under nattverden, et takksigelsesrituale i den katolske og protestantiske kirken innstiftet av Jesus som et minnemåltid kvelden før han ble korsfestet. Tradisjonelt skal dette brødet bakes kun med hvetemel og vann. I en del reformerte kirker anses ikke ingrediensene å ha noen betydning.
Nattverdsbrødet er i den vestlige kirke normalt usyret brød, det vil si brød hvor det ikke har foregått noen hevingsprosess. Av praktiske årsaker bruker man normalt individuelt utstansede skiver, et par millimeter tykke, sirkelrunde og med en diameter på 2-3 centimeter. I enkelte kirker er det vanlig at presten bruker en større oblat under konsekrasjonen, helligelsen eller innvielsen av brød og vin som finner sted ved opplesning av innstiftelsesordene til nattverden.
I de østlige kirker er det normalt å bruke syret brød; dette var et sentralt spørsmål under det store skisma 1054. Man bruker der også vanligvis et brød av mer konvensjonell form som brytes opp. I enkelte menigheter og kirker i de vestlige kirkene har det også blitt vanlig å bruke brød av konvensjonell form. Dette er da vanligvis usyret.
I Den katolske kirke anser man at brødet gjennomgår en total og permanent forvandling til Kristi legeme, og derfor blir konsekrerte hostier (innviede oblater) behandlet med stor respekt. De oppbevares normalt i et tabernakel, og kan også utstilles for tilbedelse. Innen luthersk teologi anser man også at brødet under nattverden blir Kristi kropp, men ikke på en slik måte at det ikke fortsatt også er brød. Med fokuset på nattverdshandlingen tar man normalt ikke vare på nattverdselementene etter handlingen, men de skal etter kirkens ordninger behandles respektfullt.
I Den norske kirke har alle nattverdsoblater blitt laget ved Diakonissehusets oblatbakeri siden 1888 og i 2023 ble det solgt 1,4 millioner oblater fra bakeriet.
Grovbrød

Grovbrød er et brød hvor minst 50 prosent eller mer av melmengden er sammalt mel, hele korn eller kli.
Ekstra grovt brød har 75–100 prosent sammalt mel eller hele korn. Norske helsemyndigheter anbefaler grove kornvarer. Grovt brød inneholder flere næringsstoffer enn fint brød. De er en viktig kilde til kostfiber. Grovt brød har også flere vitaminer og mineraler enn mindre grovt brød. Ekstra grovt brød gir to til tre ganger så mye kostfiber som fint brød, f.eks. loff.
Pølse i brød

Pølse i brød er hurtigmat som har blitt en viktig matkultur i mange land. Det er blant annet vanlig å spise denne typen mat under feiringen av barnebursdager.
I Mellom-Europa er den tyske stekepølsa, bratwurst, trolig best kjent.
Pølsebrød er vanligvis et avlangt mykt brød bakt på hvetemel.
Alminnelige pølsebrød serveres til kokte eller stekte pølser av ulike slag, og denne retten kalles normalt for «pølse i brød». I brødet kan det være et avlangt snitt som er skåret for å gi plass til en varm pølse. Denne matretten kalles for en hotdog.
Industrielt fremstilte pølsebrød er normalt ferdigskårne. Brødet gjør måltidet mer mettende, fungerer som isolering omkring den varme pølsen og holder eventuelle tilbehør på plass. Den billigste retten i de fleste gatekjøkken er et pølsebrød med sennep og kalles for en kradser.
Brød med et hull i den ene enden hvor den varme pølsen innføres i nesten hele sin lengde, kalles for fransk hotdog-brød.
Bruk av sennep som krydder på pølse i brød (såkalt hot dog) ble første gang observert på Verdensutstillingen i St. Louis i 1904, da gul fransk sennep ble introdusert i markedet av R.T. French Company. I dag kjent under varemerket French's.
I Norden er det vanlig å omsette varme pølser på gatekjøkken, bensinstasjoner, kiosker og andre serveringssteder. Variasjoner i serveringen handler ofte om det utvalg av garnityr salgsstedet tilbyr. Vanlig pølsegarnityr er rå løk, stekt løk (sprøstekt eller varm), agurkmix, ketchup, sennep, potetsalat, rekesalat, ost og bacon med mer.
Pølse i brød er blitt en viktig matkultur også i norsk matkultur. Det er blant annet vanlig å spise denne typen mat under feiringen av barnebursdager, Sankthans og på 17. mai.
I Norge er wienerpølse og grillpølse de to mest utbredte pølsesortene brukt til pølse i brød. Pølse i brød ble vanlig i Norge på 1950-tallet, og pr. 2016 spises det i Norge 46 000 tonn pølser i året. 17. mai er dagen der det spises mest, og hver nordmann spiser i snitt tre pølser denne dagen. Noen steder i landet er varianten pølse i lompe mer utbredt, her erstattes brødet med en potetlompe. I Bergen kalles pølse i brød for en hotdog.
Hamburger

Hamburger er en betegnelse på en matrett; begrepet kan vise til både selve kjøttet og den ferdige retten som vanligvis serveres som to stykker brød med rent, finhakket stekt eller grillet kjøtt mellom. Hamburger kan også serveres som en åpen sandwich, med overdelen av brødet ved siden av.
Kjøttet består opprinnelig av rent, grovkvernet storfekjøtt, men kan også bestå av kylling, kalkun, svin, en blanding av disse, eller til og med fisk eller grønnsaker. Man serverer ofte en hamburger med salat, bacon, tomat, sylteagurk og forskjellige dressinger. De vanligste dressingene er sennep, ketchup, varianter av Thousand Island og majones.
Det kvernede kjøttet formes til flate kaker som stekes på grill eller i panne. Hamburgerbrødet skjæres i to og snittflatene ristes. Den ferdigstekte hamburgeren legges på hamburgerbrødet og toppes med garnityr. Hamburgerbrødets øvre del kan serveres ved siden av. Servert på denne måten, spises hamburger med kniv og gaffel. Når øvre del legges oppå garnityren, kan retten spises uten bestikk. Hamburgere serveres ofte med pommes frites.
Hamburger tilberedt med osteskiver kalles cheeseburger. Hamburger med chili con carne kalles chiliburger. Hamburger laget av sopp, grønnsaker eller annen kjøtterstatning kalles gjerne vegetarburger.
En slider er en liten hamburger, vanligvis ikke mer enn 3″ (7,6 cm) i diameter, bestående av to stykker brød med et stykke stekt eller grillet kjøtt mellom. Noen ganger brukes kylling, fisk eller grønnsaker.
Navnet «hamburger» viser opprinnelig til en person fra Hamburg. I utvidet betydning ble ordet etterhvert brukt om andre ting, deriblant storfekjøttet som stammet fra eller var populært i Hamburg. Opprinnelig var kaker av storfekjøtt kjent som «hamburgerbiff» (første gang omtalt i en amerikansk kokebok i 1891), og når denne farsekaken ble lagt mellom brødskiver, ble navnet «hamburgersandwich». På midten av 1900-tallet var begge betegnelsene forkortet til «hamburger» eller simpelthen «burger». Ordet har etter hvert blitt et samlebegrep og brukes også om sandwicher med andre kjøttslag. Det er sannsynlig at en snack bestående av Brötchen (= rundstykke) fylt med kvernet kjøtt ble tatt med til statene av tyske innvandrere, kalt «hamburgere» etter Hamburg-Amerikalinjen de ankom med.
Ifølge Library of Congress var den danske immigranten Louis Lassen den første som serverte hamburgere. Det hendte 17 september 1895 i kaféen Louis' Lunch i New Haven, der Lassen serverte hakkekjøtt i toast sandwich, tilsatt enten løk, tomat eller ost.
Under første verdenskrig omdøpte amerikanerne hamburgeren til liberty sandwich (= frihetssandwich). Andre ting av tysk opphav ble tilsvarende omdøpt, slik at Sauerkraut (gjæret surkål) ble kalt liberty cabbage (= frihetskål) – mens dachshunder ble til liberty hounds (= frihetshunder) og German measles (= røde hunder) til liberty measles (= frihetsmeslinger).
Noma (restaurant)

Noma er en restaurant i København i Danmark med nordisk/skandinavisk mat.
Sjefkokk og innehaver er René Redzepi, som tidligere arbeidet på restaurantene The French Laundry, El Bulli og Jardin des Sens. Navnet har sin opprinnelse i de to ordene «Nordisk» og «Mad». Sommelier er norske Mads Kleppe.
Restauranten ble stemt frem til å være den 10. beste i verden i tidsskriftet Restaurant Top 50 i 2008. I april 2009 kom Noma på tredjeplass, mens restauranten gikk helt til topps på listen i 2010. Noma vant i 2009 også «The Chefs’ Choice award», som er kjøkkensjefene på de 100 beste restaurantenes egen rangering.
Noma ble 18. april 2011 for annen gang kåret til verdens beste restaurant, ifølge San Pellegrino-listen. 30. april 2012 fikk Noma førsteplassen på Restaurant Magazines liste «The World's 50 Best Restaurants». I 2013 ble de nummer 2, mens de igjen klatret til topps i 2014. I 2015 havnet de på 3.-plass.
Vinteren 2015 flyttet sjefskokk René Redzepi restauranten til Tokyo i Japan. Han stengte da dørene i Danmark i en måned, og tok med seg samtlige ansatte til den japanske hovedstaden. NOMA holdt åpent i 4 uker i Tokyo, og det var tusenvis på venteliste. Gjestene ble utvalgt ved loddtrekning, og de fikk oppleve NOMA på japansk vis med utsikt mot Fujifjellet.
25. februar 2017 stengte Noma, og René Redzepi satset på pop-up restauranter frem til nye Noma åpnet i 2018.
Noma hadde tre stjerner i Michelinguiden.
Per Morberg

Per Henrik Morberg (født Per Henrik Andersson 23. juni 1960 i Brännkyrka församling, Stockholm), er en svensk skuespiller.
Morberg vokste opp i Hökarängen og Sköndal i Stockholm, er nå bosatt på Tullgarn. I tenårene konkurrerte han i judo, fikk svart belte og ble kåret til svensk og skandinavisk mester. I 1979 fikk han bronsemedalje ved EM i Øst-Berlin.
Han utdannet seg til kokk ved Kristinebergs hotell och restaurangskola og arbeidet siden på tradisjonsrike restauranter som blant annet Riche, Café Opera, Club Alexandra og Tullgarns vertshus. Da han var på restauranten Alexandra ble han oppdaget av Roman Polanski som tilfeldigvis var på besøk og fikk senere et brev fra ham å prøvefilme for en rolle i en prosjektert film. Når denne (Pirater) omsider ble realisert var han allerede for gammel for rollen og det hele rant ut i sanden.
Han kom allikevel til å bytte yrkesvei og etter et teaterkurs på Studiefrämjandet i 1982 ble han oppfordret til å søke seg videre til teaterskolen. Han utdannet seg på Teater- och Operahögskolan i Göteborg og utførte sin praksistid på Angeredsteatern der han med engang gjorde hovedrollen som Armand i Kameliadamen, men allerede før han hadde rukket å fullføre utdannelsen hadde han fått et tilbud fra Dramaten.
Han har turnert med Riksteatern i flere oppsetninger og fikk særlig oppmerksomhet for rollen som Molina i Spindelkvinnans kyss. På Dramaten har han medvirket i produksjoner som Farliga förbindelser og Fröken Julie. Han overrasket som komisk skuespiller i Sound of Music på Göta Lejon 1995 der han fremstilte Maximillian Detweiller. I tillegg har medvirket som Jason i Meda på Stockholms Stadsteater i 2006.
For den store svenske allmennheten er Per Morberg mest kjent for sine roller på film og TV, her kan nevnes for eksempel hovedrollen som Bengt Hall i filmen 1939, pornofilmsregissøren Mos i Zingo, psykopaten Viggo i TV-serien Rederiet og Roger Rönn i Vita lögner. Han har medvirket i flere Beck-filmer med Peter Haber og i Kay Pollaks kritikerroste Så som i himmelen.
Morberg har laget reportasjer om jakt og matlagning i magasinet Jakt & Fiske på TV 4 Plus og leder et eget matlagningsprogram Vad blir det för mat? i samme kanal.
Trekkfugl

Trekkfugler er en ikke-systematisk gruppe med fugler som årlig fugletrekk mellom hekkeplassene på høye breddegrader og overvintringsplassene på lavere breddegrader. Noen arter krysser også ekvator under trekket. Med trekkfuglene følger det også både utøy og smitte, som for eksempel flåtter og virus. Motsatsen til en trekkfugl er en standfugl.
Noen trekkfugler, for eksempel gjess, kan også tilrettelegge seg som standfugl. Gåsetrekket er allikevel kanskje det mest spektakulære man kan oppleve i Norge. Svalbardbestanden av kortnebbgås består nemlig av 80 000 fugler, og hele skaren raster i Trøndelag under trekket. Et annet spektakulært skue er tranenes (Grus grus) årlige mellomlanding ved Hornborgasjön i Västergötland i Sverige, før fuglene forsvinner videre til hekkeplassene rundt om ellers i Fennoskandia. Opp mot 25 000 traner kan samle seg til tranedans og etegilde, og svenskene fôrer dem med inntil 70–100 tonn korn årlig.
Når fugler skal fly langt, som under vår- og høsttrekkene, samler de seg ofte i små og store flokker for å fly i formasjon. Slik formasjonsflyging sparer individene for energi under flukten og gjør dem tryggere mot angrep fra predatorer.
En klassisk formasjon er såkalt V-formasjon eller plogformasjon, der fuglene sprer seg ut i en V-form i luften, for å spare energi gjennom å surfe på trykkbølgen etter fuglen foran seg. En slik plogformasjon kan, om den består av mange nok individer, bestå som én primærformasjon med flere mindre sekundærformasjoner i. Prinsippet med formasjonsflukten er det samme som brettsurfere bruker, når de «rir» bølgene i vannet på et surfebrett. Fuglen som fly først i formasjonen får den største fysiske belastningen. Derfor bytter fuglene på om å fly først. Ungfugler (førstereis trekkfugler) og eldre individer ligger som regel lengre bak i formasjonen. Fuglene søker dessuten oppdrift og gunstige vinder under flukten. Underveis foretar fuglene gjerne flere mellomlandinger, typisk på strategiske steder der de vet de finner mat. Hvor ofte de mellomlander varierer imidlertid mye, både med arten, været og måten de migrerer på. Fugler som trekker i ustrukturerte større og mindre grupper, parvis eller enkeltvis, trenger oftere hvile.
Norges trekkfugler deles gjerne i kortdistansetrekkere (fugler som normalt overvintrer i vestre del av den palearktiske sone) og langdistansetrekkere (fugler som normalt overvintrer utenfor Vest-Palearktis, ofte såkalte tropikflyttere som overvintrer i tropiske strøk, men også andre).
Listene under (som nødvendigvis ikke er komplette) følger stort sett Miljølare.no og inkluderer kun fastlandspopulasjonene.
Tidvis kan også andre trekkfugler besøke Norge, men det er uvisst om eller i hvilken grad de hekker her. Et eksempel er dobbeltbekkasin (Gallinago media), som ikke lenger hekker i det skandinaviske lavlandet, men er registrert med en begrenset hekkende bestand i fjellene, både i Norge og Sverige.
Valencia CF

Valencia Club de Fútbol bedre kjent som Valencia CF eller bare Valencia er en spansk fotballklubb fra Valencia som spiller i den øverste divisjonen i Spania, Primera División. Klubben ble stiftet i 1919.
Hjemmebanen til klubben er Estadio Mestalla som har 56 000 sitteplasser, den ble åpnet i 1924. Valencia holder på å bygge nytt stadion som har kapasitet på 75 000 Den nye skal hete Estadi Nou Mestalla.
Valencia FC vant det spanske seriemesterskapet for 6. gang i 2004, det var deres andre mesterskap på tre år. I 2008 vant de den spanske cupen etter 3-1 seier over Getafe CF.
Basert på inntekter i 2004–2005 sesongen var Valencia CF den 19. rikeste fotballklubben i verden. Etter 2007 sesongen har Valencia slitt med økonomien, og klubben ble i 2010 nødt til å selge stjernespillere.
I 2020 ansatte Valencia Voro som ny hovedtrener.
Oppdatert 11. september 2024.