davidanugraha/M4-RAG huggingface dataset:
Arosbalensiyana

Ang arosbalensiyana o arusbalensiyana (Kastila: arroz [a la] valenciana, "kanin sa istilong Balensiyano") ay isang uri ng lutuing may kanin na sinahugan ng mga manok, karne, chorizo, kamatis, pepper at asin.
Ang lathalaing ito na tungkol sa Pilipinas ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Puto bumbong

Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).
The name is derived from Tagalog puto (steamed rice cakes) and bumbong or bombong ("bamboo tube"). The names are sometimes mistakenly spelled as puto bungbong or puto bongbong.
Puto bumbóng is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan), which is deep purple to near-black in color. Pirurutong is mixed with a larger ratio of white glutinous rice (malagkít or malagkít sungsong in Tagalog, lit. "Chinese glutinous rice"; pilit in Visayan). Regular white rice may also be used instead of malagkít, to give the dish a less chewy consistency.
The rice grains are covered completely in water (traditionally mixed with salt) and left to soak overnight. This gives it a slightly acidic, fermented aftertaste. The mixture is then drained and packed densely into bamboo tubes and steamed. The sides of the bamboo tubes are traditionally greased with coconut oil, but modern techniques use butter or margarine. The rice is traditionally cooked as whole grains, but in some recipes, the rice is ground before or after soaking.
The resulting cylindrical rice cake is then served on banana leaves, slathered with more butter or margarine, seasoned with muscovado sugar, just brown sugar, white sugar, grated coconut, and sometimes sesame seeds. Less common toppings include condensed milk (as an alternative to sugars), grated cheese, and leche flan.
Puto bumbóng is commonly served as a snack or breakfast dish during the Christmas season. It is usually associated with the nine-day traditional Simbáng Gabí devotion, where stalls serving snacks including puto bumbóng are set up outside churches before dawn.
Modern puto bumbong may use metal cylinders or regular food steamers. These versions are commonly shaped into little balls or long narrow tubes (similar to suman). In some modern versions, pirurutóng is excluded altogether as it can be hard to find, and purple food coloring or even purple yam (ube) flour are used instead. However, these versions may be frowned upon as being inauthentic.
Adaptations of the dish in restaurants include ice-cream flavors, pancakes, cakes, and empanadas.
A variant of puto bumbóng from the provinces of Batangas and Pampanga is putong sulot, which uses white glutinous rice. Unlike puto bumbóng, it is available year-round.
In Indonesia there is a very similar dessert known as kue putu in Indonesian. It is also cooked in bamboo tubes, but is made with rice flour. It is also commonly green due to the use of pandan leaves as flavoring.
In India (Kerala, Tamil Nadu, and Karnataka) and Sri Lanka, a similar dish is known as puttu or pittu, though it is a savory dish rather than a dessert.
Both of these related dishes are very different in that they use regular (non-sticky) rice flour or ground white rice, but they are all cooked in bamboo tubes.
Puto (food)

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).
Puto is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as galapong. The mixture is then steamed.
The most common shape of the putuhán steamer used in making puto is round, ranging from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 and 5 centimetres (0.79 and 1.97 in) deep. The steamers are rings made of either soldered sheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (similar to a dim sum steamer basket). The cover is almost always conical to allow the condensing steam to drip along the perimeter instead of on the cakes.
A sheet of muslin (katsâ) is stretched over the steamer ring and the prepared rice batter poured directly on it; an alternative method uses banana leaf as a liner. The puto is then sold as large, thick cakes in flat baskets called bilao lined with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped individual portions.
Properly prepared puto imparts the slightly yeasty aroma of fermented rice galapong, which may be enhanced by the fragrance of banana leaves. It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain. The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes. Most puto cooked in the Tagalog-speaking regions may contain a small quantity of wood ash lye.
Puto eaten on its own commonly add toppings like cheese, butter/margarine, hard-boiled eggs, meat, or freshly grated coconut. In Bulacan, puto with cheese toppings are humorously called putong bakla ("homosexual puto"), while puto with egg toppings are called putong lalaki ("man's puto") and those filled with meat are called putong babae ("woman's puto").
Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti ("white puto") or putong bigas ("rice puto) to distinguish it from other dishes also called puto. It is also similar to potu in Guam.
Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate. Notable variants of puto, as well as other dishes classified as puto, include the following:
Puto Calasiao

Puto Calasiao is a type of Filipino soft steamed rice cake; that is well known all over the Philippines for its melt-in-the-mouth feeling. It is a type of puto (steamed rice cake) shaped in small bite-sized portions.
The name is derived from Tagalog puto (steamed rice cake) and Calasiao the place of its origin.
Puto Calasiao is a type of puto (steamed rice cake) that are shaped in small bite-sized portions that is made out from a semi-glutinous rice that is soaked in water, ground and fermented in earthen jars for three days or more, with just enough sugar to taste, and steamed. It can be topped with cheese or drizzled with chocolate syrup for variation.
The Puto Calasiao tradition started dates back from about 1900s, and it originated from the place of Calasiao from the province of Pangasinan where its namesake comes from. It is the town's "white gold" and iconic food. It is known for its sweet, fluffy, chewy, cup-shaped, and small bite-sized soft rice cakes.
Puto Calasiao Festival celebrates annually every early December at the end of the year in Calasiao, Pangasinan, in the Philippines. It is the town's pride and cultural heritage. During its festivals, the local villagers and people outside the region come in for the culinary competition for varieties of Puto Calasiao and to celebrate the feast. The festival promotes unity in its community.
Ube cake

Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.
Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar. The resulting cake is pink to purple in color (depending on the amount of ube used) and slightly denser and moister than regular chiffon cakes.
Ube cake typically has a whipped cream, cream cheese, or buttercream frosting, which may also be flavored with ube or coconut.
Like mamón, ube cake can be modified readily into other recipes.
The combination of ube and macapuno (coconut sport) is a traditional one for ube halaya in Filipino cuisine, and it also applies to ube cakes. Ube macapuno cake is basically just ube cake with strips of gelatinous macapuno strips layered on top. The Triple Ube Macapuno Delight is a confection topped with macapuno and piped cream cheese. The cake is made of purple yam chiffon cake dressed with ube halaya and ube crumble. The 2024 Ube Dream Cake by Goldilocks Bakeshop has ube chiffon cake layers, ube halaya, and macapuno jelly.
Other combinations of ube cake include ube pandan cake and ube leche flan cake, among others.
Ube mamón or ube cupcakes are ube cakes baked into the shape of large cupcakes, which is the traditional shape of Filipino chiffon cakes.
Ube roll or ube pianono is a variant of ube cake made into a Swiss roll (known as pianono in the Philippines). It typically has an ube filling made with butter, sugar, milk, and mashed ube. A very similar dessert made from meringue instead of chiffon or sponge cake is brazo de ube, which is more accurately a variant of brazo de Mercedes.
Ube taisan is a version of ube cake cooked as a traditional Filipino taisan cake. Like the taisan, it is rectangular in shape and is not frosted, but is covered with butter (or margarine), cheese, and white sugar.
Chapssal-tteok

Chapssal-tteok (찹쌀떡; [tɕʰap̚.s͈al.t͈ʌk̚]), also called chaltteok (찰떡, [tɕʰal.t͈ʌk̚]), is a tteok, or Korean rice cake, made of glutinous rice.
Chapssal-tteok is traditionally provided as a good luck gift to students before exams. Its sticky texture symbolizes the answers "sticking" in students' minds.
Chapssal-tteok is a compound noun consisting of chapssal (찹쌀), meaning "glutinous rice," and tteok (떡), meaning "rice cake."
The word chapssal is derived from the Middle Korean chɑl (), meaning "glutinous," and psɑl (), meaning "rice." Chɑlpsɑl () appears in Gugeup ganibang, a 1489 book on medicine. The word became chɑppsɑl () with consonant cluster reduction and then became chɑpsɑl () with degemination. Due to the loss of the vowel ɑ (ㆍ) as well as syllable-initial consonant clusters, the word became chapssal with the syllable boundary between coda p and onset ss. Tteok is derived from the Middle Korean sdeok (), which appears in Worin seokbo, a 1459 biography and eulogy of the Buddha.
The word chaltteok is a compound consisting of the attributive adjective chal (찰), meaning "glutinous," and tteok. Chal is derived from the Middle Korean chɑl (), and the word chɑlsdeok () appears in Geumganggyeong Samga hae, a 1482 book on the Diamond Sūtra.
Accordingly, chaltteok can mean tteok made of glutinous grains other than rice, but chapssal-tteok can only refer to tteok that is made of glutinous rice. In most cases, however, the words are used interchangeably, as tteok is most often made with glutinous or non-glutinous rice.
Chapssal-tteok can be prepared in several ways. Glutinous rice is soaked, ground into flour, and then steamed in a siru (rice cake steamer). The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before.
Chapssal-tteok can be coated with gomul (powdered sesame or beans) and steamed, or it may be boiled and then coated. Chapssal-tteok can also be made round and filled with various so (fillings) such as red bean paste.
Chapssal-tteok ice cream is popular in modern South Korea.
Chapssal-tteok is featured in some fusion Korean dishes.
Some Japanese mochi varieties are very similar to certain chapssal-tteok varieties. Both may be made by steaming and pounding soaked glutinous rice.
Bánh

In Vietnamese, the term bánh (Hanoi: [ɓaʲŋ̟˧˥] or Saigon: [ɓan˧˥], Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi.
Each variety of bánh is designated by a descriptive word or phrase that follows the word bánh, such as bánh bò (lit. 'cow cake') or bánh chuối (lit. 'banana cake'). Bánh that are wrapped in leaves before steaming are called bánh lá (lit. 'leaf cakes').
In Vietnamese, the term bánh is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune cookies (bánh may mắn), pudding (bánh pudding, bánh pútđinh), caramel custard (bánh caramen, bánh flan), sacramental bread (Bánh Thánh), Hamburger (bánh Hamburger, bánh Hămbơgơ), etc.
In some cases, the word can also refer to inedibles that have a cake-like shape, such as wheels (bánh xe), bath soaps (bánh xà phòng, bánh xà bông), and compressed tobacco wheels (bánh thuốc lào).
There is a nearly endless variety of named dishes with the prefix bánh. What follows is a list of the most typical traditional varieties of bánh.
Ube cheesecake

Ube cheesecake, also known as purple yam cheesecake, is a Filipino cheesecake made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.
Ube cheesecake is usually prepared with a base made of crushed graham crackers (cookies, digestive biscuits, and broas can also be used), sugar, and butter. The ingredients are mixed, molded into the desired form, then refrigerated until it has set. Ube halaya is prepared separately, either by making it traditionally or by using store-bought ube halaya in jars. It is mixed with cream cheese, vanilla extract, and (optionally) condensed milk, then poured on top of the base. This layer is usually much thicker than the base. For baked versions, eggs are usually added. Both baked and unbaked versions are chilled before serving.
Ube cheesecake can be made into cupcakes or bars. The ingredients can also be modified easily. For example, it can be made using traditional queso de bola, rather than cream cheese. It can also use a variety of toppings or additional ingredients in the base, including coconut, toasted peanuts, whipped cream, or buttercream.
Ube crinkles

Ube crinkles, also known as purple yam crinkles, are Filipino cookies made from purple yam, flour, eggs, baking powder, butter, and sugar. They are characteristically deep purple in color and are typically rolled in powdered sugar or glazed. They have a crunchy exterior and a soft chewy center.
They are a Filipino take on chocolate crinkle cookies, among the many ube (purple yam) variations of other pastries and sweets including ube cheesecake, ube pandesal, ube brownies, and others.
Ube ice cream

Ube ice cream is a Filipino ice cream flavor prepared using ube (purple yam, not to be confused with taro/purple sweet potato) as the main ingredient. The ice cream is often used in the making of the dessert halo-halo.
Due to its vivid violet color and mildly sweet and nutty taste, ube has been a staple of Filipino desserts, most notably ube halaya. The earliest recorded use of ube in ice cream was in a recipe from 1922, when ice cream's introduction to Filipino culture during the American occupation (as the local adaptation sorbetes) led to new flavors like mango, pinipig, and melon. The recipe called for mashed ube, milk, sugar, and crushed ice. During that time, ice cream was also hand-churned in a garapinyera, a manually operated ice cream mixer.
Ube ice cream has risen in popularity outside the Philippines, due to its use by Filipino immigrants in restaurants (often with halo-halo) and Trader Joe's line of ube products, its vivid violet color and the spread of its pictures on social media.
Ube ice cream is a common ingredient in halo-halo, a popular Filipino dessert consisting of a mix of various ingredients, such as coconut, sago, sweetened beans, slices of fruit such as jackfruit or mango, leche flan and nata de coco, and ube itself in halaya form. Ube is seen as an essential ingredient of halo-halo due to lending the dessert its distinctive flavor and violet color. Thus, ube ice cream may be used in place of or together with ube halaya. Since evaporated milk is another essential ingredient of halo-halo, using ube ice cream as well makes for a creamier recipe.
List of banana dishes

This is a list of banana dishes and foods in which banana or plantain is used as a primary ingredient. A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant.
Sambal stingray

Sambal pari, also known in English as stingray sambal or spicy banana leaf stingray and by the Malay name ikan pari bakar (barbecued stingray fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal pari can be easily purchased at hawker centers in both Malaysia and Singapore.
Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans. Its Malay name is ikan bakar, which literally means ‘barbecued fish’.
The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots. Other ingredients may include garlic, sugar, Chinese parsley, or raw peanuts. The paste is then spread on top of stingray fins, preferably fresh ones. In addition, female ones are preferred to male ones. White fish is in some instances used as an alternative, usually when stingray cannot be found. Flavor enhancers include white pepper or salt. Other recipes involve small amounts of brandy and olive oil. The dish is commonly accompanied with lime or lemon.
Usually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits. It also can be wrapped in ginger leaves or aluminium foil. Sambal stingray is charcoal-grilled.
Tapa (Filipino cuisine)

Tapa is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.
Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog, a portmanteau of the Tagalog words tapa, sinangag (fried rice) and itlog (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.
Tapa in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means. It is derived from Proto-Malayo-Polynesian *tapa, which in turn is derived from Proto-Austronesian *Capa. Tinapa (literally "prepared by smoking") is another cognate, though it usually refers to smoked fish.
Before cooking tapa, the meat is cured or dried and cut in to small portions thick or thin slices. As a method of preservation, salt and spices are added. After preparation, the meat can be cooked either grilled or fried.
Just like any other ulam (main dish) in Filipino cuisine, tapa is usually paired with rice. It can be garlic rice, java rice, plain rice or any other types of preparation. As a side dish, tapa sometimes comes with atchara (pickled papaya strips) or sliced vegetables (usually tomatoes). Vinegar (oftentimes with siling labuyo) or banana ketchup is usually used as a condiment.
Tapsilog is the term used when tapa, garlic-fried rice (sinangag), and fried egg (itlog) are combined into one meal, which is served primarily during breakfast. In Tagalog, a restaurant that primarily serves tapa is called a tapahan, tapsihan or tapsilugan.
According to some sources, tapsilog and tapsihan are colloquial slang words; however, these terms are already being used by those restaurants and many Filipinos from all social strata. Tapsilog and tapsihan, therefore, may now be considered standard words in the Filipino language rather than slang.
Small restaurants called tapsihan (or tapsilogan) in many barangays in the Philippines serve tapsilog along with some of its variants (see silog). However, large business establishment chains in the Philippines, particularly some fast food chains and even most hotels, have already ventured into the selling of tapa and the tapsilog due to the popularity of this type of cuisine, including the tapsilog and its variants on their breakfast menus.
Turon (food)

Turon (Tagalog pronunciation: [tuˈɾɔn]; also known as lumpiang saging (Filipino for "banana lumpia") or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas (preferably saba or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. Turon can also include other fillings. Most common is jackfruit (langka), but there are also recipes with sweet potato (kamote), mango (mangga), cheddar cheese and coconut (niyog).
Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection).
It is a crunchy and chewy snack most commonly consumed during merienda or for dessert.
It is also a popular street food, usually sold with banana cue, camote cue, and maruya.
In Malabon, the term "turrón" or "turon" instead refers to a fried, lumpia-wrapper-enveloped dessert filled with sweet mung bean while the term valencia is used for the banana-filled variety. Malabon banana turon are generally sold as valencia trianggulo, which are uniquely triangle-shaped.
Kasama (restaurant)

Kasama is a Filipino restaurant in Chicago, Illinois. The restaurant has received a Michelin star, making it the world's first Filipino restaurant to earn one.
The restaurant is located in the Ukrainian Village neighborhood of the West Side of Chicago. The name Kasama comes from the Tagalog word for together. The restaurant serves breakfast, lunch, and dinner. For dinner, it offers a 13-course tasting menu.
Kasama is co-owned by husband-and-wife team Tim Flores and Genie Kwon, who serve as chef-owners. Flores stated that their goal was to make Filipino food accessible to people who had never had it before. Their initial concept for the restaurant was a cafe with pastries baked by Kwon in the morning, and lumpia and sandwiches in the afternoon.
The restaurant opened in July 2020 with the initial cafe concept. Later, they began offering a tasting menu at dinner during the COVID-19 pandemic as a response to widespread labor shortages.
The restaurant was featured in the TV series The Bear, which is set in the restaurant scene of Chicago.
Kasama has been praised by Louise Chu of the Chicago Tribune as "one of the best restaurants in the world." The Michelin Guide initially added Kasama's tasting menu to its Bib Gourmand list in 2021, and then later awarded it a Michelin star in 2022, making it the world's first Filipino restaurant with a star.
Esquire called Kasama one of the best new restaurants in America in 2021. It was nominated for the James Beard Award for best restaurant of 2022. Magazine Robb Report ranked Kasama the third best new restaurant in America in 2022, and named co-owners Tim Flores and Genie Kwon best chefs of the year for their efforts in opening the restaurant during the COVID-19 pandemic.
In 2024, Food & Wine called Kasama the No. 5 restaurant in the U.S.
Afritada

Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. It can also be cooked with seafood.
The name afritada is derived from Spanish fritada ("fried"), referring to the first step of the preparation in which the meat is pan-fried before simmering in the tomato sauce.
Afritada is a braised dish. It is first made by sautéing diced meat with vegetables including onions, garlic, and tomato paste, carrots, potatoes and bell peppers and spices. The mixture is simmered until the vegetables are cooked. It is served on white rice.
Afritada has different names based on the main ingredients of the dish. The most common ones are afritadang manok (chicken afritada), afritadang baka (beef afritada), and afritadang baboy (pork afritada). Afritada can also be used to cook seafood like fish (afritadang isda) or mussels (afritadang tahong), utilizing the same basic process as when preparing meat afritadas.
Afritada is also commonly cooked hamonado-style (with pineapple chunks). This sweet variant is usually known as "pineapple afritada". It is commonly confused with pininyahang manok, braised chicken also made with pineapples. However, the latter does not use tomato sauce.
Similarly Filipino menudo and kaldereta both use tomato sauce or banana ketchup. However, menudo includes sliced liver, while kaldereta exclusively uses goat meat or occasionally beef. Igado contains liver but no tomato sauce.
Merienda

Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche or merenda) and Italy (merenda), whence the word spread to Serbo-Croatian in, according to dictionaries, the Venetian dialectal format marenda, and was popularised throughout all of former Yugoslavia as an official snack in the Yugoslav People's Army, as well as France (goûter), Hispanic America, the Philippines (meryenda/merienda), North Africa, and Brazil (lanche or merenda). Usually taken in the afternoon or for brunch, it fills in the meal gap between the noontime meal and the evening meal, being the equivalent of afternoon tea in the English-speaking world, or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, bread, biscuits, yogurt, and other snacks accompanied by fruit juice, milk, hot chocolate, coffee, spirits, or other beverages.
It is typical for Argentines, Paraguayans, and Uruguayans to have merienda around 5:00 pm, between the midday meal and supper. It generally consists of an infusion (e.g., tea, mate, coffee, mate cocido, etc.) and a baked snack (e.g., scones, bread, toasts, cake, facturas, etc.), usually accompanied with dulce de leche, honey, butter or jam.
In the Philippines, merienda (Filipino: meryenda) is a generic term encompassing two light meals: the first is a morning snack that may correspond to either brunch, elevenses, or second breakfast; the second one is the equivalent of afternoon tea. Merienda taken in the early evening around sunset just before or in place of dinner is meanwhile distinctly referred to as merienda cena. Generally speaking, merienda refers to any kind of dish or snack in a portion smaller than the traditional "full meal" consisting of rice and a complementary viand (unless the merienda is taken as brunch or merienda cena), coupled with either a cool or hot drink (usually coffee). Common fare may be sweet or savoury, ranging from breads and pastries (notably pandesal), desserts and sweets, street food, to noodle dishes.
In coastal parts of Croatia, Slovenia, Montenegro, Bosnia and Herzegovina and on the Greek island of Corfu, it is referred to marenda, a meal eaten between breakfast and lunch. Usually it is a light snack, like sandwiches or toast, eaten during a work break.
In France, the merienda is called goûter or quatre-heures; the latter name refers to its timing at around four in the afternoon. The modern goûter is lighter than a full meal and is more often consumed by children than by adults. It was a full cold meal until the 18th century, before which the goûter was taken at around 17:00 hours, but began to decline in popularity thereafter, since the evening meal was consumed at about 18:00 hours.
Black rice

Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.
There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. It is also known as chak-hao in Manipur, India and as "kavuni arisi" or "kavuni rice" in Tamil Nadu, India.
The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin pigment found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.
Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.
So-called "forbidden rice" was said to have been "forbidden" for all but the wealthy and powerful to eat in ancient China. Black or forbidden rice has been available for general consumption for centuries since such customs would have been in place within China.
Raindrop cake

Raindrop cake is a wagashi (Japanese confection) made of water and agar that resembles a large raindrop. It first became popular in Japan in 2014 and later gained international attention.
In Japan the dessert is known as mizu shingen mochi (水信玄餅). The dish is an evolution of the Japanese dessert shingen mochi (信玄餅). Shingen mochi was developed in the 1960s and inspired by the locally made abekawa mochi (安倍川餅) which is traditionally eaten during Obon festival in Yamanashi and Shizuoka prefectures.
Shingen mochi, like abekawa mochi, is a rice cake (mochi) covered with kinako (roasted soybean flour) and brown sugar syrup. It is named after Takeda Shingen a famous daimyo who ruled over Yamanashi during the Sengoku era. He is said to have used mochi which consisted of rice flour and sugar as an emergency ration during the warring periods.
Kinseiken came up with the idea of mizu shingen mochi. The company is located in Hakushu, Yamanashi which is known for its fresh mineral water. The area is one of the largest producers of mineral water in Japan.
Mizu (水) means water and shingen mochi (信玄餅) is a type of sweet rice cake (mochi) made by the Kinseiken company. The year prior in 2013, the creator wanted to explore the idea of making edible water. The dessert became a viral sensation and people made special trips to the region to experience the dish.
Darren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. Shortly after, London restaurant Yamagoya worked four months to develop another version. The dessert is also sold in kits to be made at home.
The dish is made from mineral water and agar; thus, it has virtually no calories. The water of the original dish is obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste. Agar is a vegan alternative to gelatin that is made from seaweed.
After heating the water and agar, the liquid is molded and cooled. A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings. The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish. The largely tasteless dessert melts when it enters the mouth and must be eaten immediately, or it will melt and begin to evaporate after twenty to thirty minutes.
Vanguard (Nigeria)

Vanguard bụ akwụkwọ akụkọ kwa ụbọchị nke Vanguard Media na-ebipụta, dabere na Lagos, Nigeria . Vanguard Media tọrọ ntọala na 1983 site n'aka onye odeakụkọ ochie bụ Sam Amuka-Pemu ya na ndị enyi ya atọ. Akwụkwọ ahụ nwere mbipụta nke ịntanetị. Daily Report Nigeria na -agbaso usoro uwe mgbasa ozi ịntanetị ama ama na Nigeria. Na Junu 1990, Col. Raji Rasaki Gọvanọ ndị agha Legọs steeti kwụsitụrụ akwụkwọ akụkọ a, .
The Guardian (Nigeria)

The Guardian bụ akwụkwọ ozi kwụụrụ onwe ya na-ebiputa ndị kwa ụbọchị na Lagos, Nigeria, nke Guardian Newspapers Limited.
E hiwere The Guardian na 1983 site n'aka Alex Ibru, onye ọchụnta ego, na Stanley Macebuh, onye ode kacha kacha elu na akwụkwọ Daily Times, yana ihe ọmụmụ ya sitere na mbụ The Guardian nke UK . The Guardian bụ ihe ọsụ ụzọ n'iwebata okpukpe nta ndị dị elu na Nigeria nwere ikike ederede nwere echiche. E akwụkwọ akwụkwọ nke ahụ nke mbụ na 22 February 1983 dị ka mbiputa kwa ike, na- ike na obodo. Ọ akara kwa ụbọchị na 4 Julaị 1983.
The Nation (Nigeria)

The Nation bụ akwụkwọ akụkọ na- ebipụta kwa ụbọchị na Lagos, Nigeria . Dị ka otu nnyocha e mere na 2009 si kwuo, ọ bụ akwụkwọ akụkọ nke abụọ a na-agụkarị na Nigeria, a meghachi nsonaazu a na akụkọ 2011 nke Advertisers' Association nke Nigeria (ADVANS).
Akwụkwọ akụkọ ahụ na- ekpuchi azụmahịa na akụ na ụba, atumatu ọha, usoro ochichi na ụlọ ọrụ nke ochichi, egwuregwu, nkà na omenala .
N'April 2010, Edo Ugbagwu, onye nta akụkọ nke na-emepụta akwụkwọ akụkọ ikpe ikpe maka The Nation, ndị ji egbe gburu ya. Amaghị ihe kpatara ya.
Afi Ekong

Chief Constance Afiong "Afi" Ekong, Lady Attah (26 June 1930 – 24 February 2009) bụ onye na-ese ihe na onye na-akwalite nka na Naijiria.
A mụrụ Afi Ekong nye nne na nna Efik na Ibibio na Calabar, Nigeria, dị ka onye otu ezinụlọ eze nke Edidem Bassey Eyo Epharaim Adam III. Ọ gara Duke Town School na Christ Church School na Calabar . A zụrụ ya azụ dị ka onye na-ese ihe o wee mụọ imewe ejiji na England, na Oxford College of Arts and Technology, Saint Martin's School of Art na Central School of Art and Design.
Ekong malitere ọmụmụ nka ya na London na 1951 na Oxford College of Arts and Technology, o wee gaa na Saint Martin's School of Art na 1955, wee laghachi Lagos na 1957. N'afọ 1958 na Exhibition Centre Marina, Ekong bụ nwanyị mbụ na-ese ihe ngosi naanị ya na Lagos. N'afọ 1961, o nwere ihe ngosi o mere naanị ya na Galeria Galatea na Buenos Aires. O nwere ma na-arụ ọrụ na Bronze Gallery na ebe dị iche iche, na Lagos na Fiekong Estate na Calabar. Ọ bụ onye njikwa nke Lagos Arts Council, onye guzobere Society of Nigerian Artists, onye nlekọta nke Gallery Labac site na 1961, na onye isi oche nke Federal Arts Council Nigeria site na 1961 ruo 1967. Ọ na-apụta mgbe niile na mmemme telivishọn Naịjirịa a na-akpọ Cultural Heritage, iji kwalite nka. N'afọ 1963, e gosipụtara ya na edemede foto nke New York Times dị ka ihe atụ nke "nwanyị Afrịka ọhụrụ" mgbe nnwere onwe gasịrị. Ọ bụkwa onye isi oche nke kọmitii UNESCO n'afọ ndị 1970, na n'afọ 1990 National Council of Women's Societies Committee on Arts and Crafts.
A nabatara ọrụ Ekong iji kwalite nka na agụmakwụkwọ ụmụ nwanyị na West Africa na 1962 mgbe onye isi ala William Tubman nke Liberia kwupụtara ya dika "The Star of Dame Official of the Human Order of African Redemption". Ọ bụkwa okenye a họpụtara na Presbyterian Church.
Afi Ekong lụrụ onye ọrụ gọọmentị aha ya bụ Prince Abdul Azizi Attah, nwa Atta nke Igbirra, na 1949. Afi Ekong nwụrụ n'afọ 2009, na Calabar, ọ dị afọ iri asaa na asatọ. Ụlọ ihe ngosi The Bronze Gallery ka na-arụ ọrụ na Calabar. Ihe osise nke Afi Ekong dị na Ọbá akwụkwọ Mahadum nke Lagos.
Ola-dele Kuku

Ola-Dele Kuku (a mụrụ n'ọnwa Ọgọstụ 8, 1963) bụ onye Naijiria na-arụ ụlọ na onye na-ese ihe nke Yoruba. Ọ bi ma na-arụ ọrụ n'etiti Nigeria na Belgium.
Ola-Dele Kuku gụrụ akwụkwọ na (SCI-Arc), Southern California Institute of Architecture (1984 - 1986), na Los Angeles, California, U.S. na Vico Morcote, Ticino, Switzerland (1986 - 1988). Ọ gakwara Architecture Intermundium na Milan, Italy, (1988 - 1990), maka ịmụ ihe owuwu dị elu, ebe ya na Daniel Libeskind rụkọrọ ọrụ na ọrụ City Edge (Berlin), na asọmpi Berlin Jewish Museum.
N'ileghara ikike njedebe n'onwe ya anya, Kuku nwere mmasị dị ukwuu site na ọmụmụ nke nha ma mepụta ihe owuwu n'etiti mkparịta ụka a na-ahụ anya na mkparịta ụka a na-eche n'echiche nke na-etinye anụ ahụ na echiche nke ohere efu na-agbanwe echiche nkịtị nke ohere obibi na ịma aka ụlọ ọdịnala.
Na mmepụta ihe a na-enweghị ihe ọ bụ, Kuku nwekwara ọrụ ndị ọzọ metụtara isiokwu ahụ dị ka "Opera Domestica" usoro nke nwere ihe ọkpụkpụ osisi nke na-eme ka ihe owuwu na ọrụ nke ohere ụlọ dị na mbara igwe ihe.
Ola-Dele Kuku esonyego n'ọtụtụ ihe omume na asọmpi mba ụwa nke ọma dịka:
Ola-Dele Kuku akụziela ma nye nzukọ ọmụmụ ihe n'ọtụtụ ụlọ akwụkwọ na-ewu ụlọ.
Ranti Bam

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Ranti Bam (a mụrụ n'afọ 1978) bụ onye Britain-Nigerian na-ese ihe sitere na London na Lagos nke a maara maka ọrụ ụrọ ya mara mma na ihe ọkpụkpụ nke ejiri usoro ụrọ dị iche iche mee.
A mụrụ Ranti Bam na Lagos, Nigeria ma a zụlitere ya na London. O nwetara MA na School of Art, Architecture and Design na London (nke bụbu The Cass), mee njem n'ọtụtụ ebe, ma biri na Gris. Mgbe e mesịrị, ọ gụrụ akwụkwọ na City Lit, London.
Bam ekwuola na ihe gbara ya ume bu na e nwere ike ime nka na ụrọ mgbe ọ gara ihe ngosi Africa Remix na Hayward Gallery na London: "Ọ dị ka mmeghe nke anya nke atọ m," ọ gwara onye na-agba ajụjụ ọnụ maka Ceramic Review, "Na nke mbụ m na-ahụ ọrụ ọgbara ọhụrụ nke ndị na-ese ihe n'Afrịka mere. "
Mgbe ọ gụsịrị Fine and Applied Arts course na ceramik na City Lit, Bam egosipụtala ọrụ ya na otu na ngosi nke naanị ya na Europe, North America, na Africa.
N'afọ 2017, onye nduzi nke London gallery 50 Golborne, Pascale Revert, kpọrọ Bam ka ọ gosipụta ụrọ ya na U.K. Crafts Council's annual Collect exhibition na nke mbụ ya; ọrụ ya gara nke ọma n'ebe ahụ nke e gosipụtara na Collect ruo afọ atọ n'usoro. 50 Golborne egosipụtala ọrụ ya n'ụlọ ntu ha na Contemporary African Art Fair na Paris. N'afọ 2018, o sonyere na ihe ngosi otu onye nlekọta Bisi Silva The Gallery of Small Things na Senegal .
Bam enweela ebe obibi na Moly-Sabata [fr] na Sablons, France; Catinca Tabacaru Gallery na Harare, Zimbabwe; na Cité Internationale des Arts na Paris, France, ebe ọ nọrọ ọtụtụ n'ime ọrịa COVID-19.
A na-edebe ọrụ ya na nchịkọta na-adịgide adịgide nke V&A na Brooklyn Museum. Site na omume nka ya na ebe obibi ya, na site n'ịkụzi ọmụmụ ihe na nnọkọ mmekọrịta, ọkachasị ndị ya na ndị otu obodo na-enweghị ikike na ndị na-akwado ụmụ nwanyị, Bam na-aga n'ihu na-enyocha ohere iwu nke ụrọ na akụkụ mmekọrịta mmadụ na ibe ya.
Olusegun Adejumo

Olusegun Adejumo bụ onye na-ese ihe na Naijiria, nke a maara maka eserese nwanyị ya na eserese ndi ozo ya. Ọ bụ onye nduzi nke One Draw Gallery ma ugbu a ọ bụ onye isi oche nke Guild of Professional Fine Artists Nigeria .
A mụrụ Adejumo na onwa itolu abali iri ato nke , 1965 na Lagos. Ọ gara Yaba College of Education n'afọ 1982 ruo n'afọ 1987 ma gụsịrị akwụkwọ na Higher National Diploma (HND) na eserese. Site n'afọ 1987 ruo n'afọ 1988, ọ rụrụ ọrụ dị ka onye enyemaka onye nkuzi na-ese ihe na Lagos State Polytechnic . Ọ rụkwara ọrụ dị ka onye na-ese onyinyo na Advertising Techniques Limited na 1988.
Lakin Ogunbanwo

Lakin Ogunbanwo bụ onye na-ese foto ejiji Naijiria marakwa maka okwu ya nke nhụsianya dị nro.
Tupu ọ gaa Mahadum Buckingham, Ogunbanwo gụrụ Law na Mahadum Babcock . Mgbe ahụ, ọ malitere ọrụ na foto n'afọ 2012. Ihe ngosi nke Forbes mere n'afọ 2015 na-akọwa Ogunbanwo dị ka "onye na-ese foto nke onwe ya". Dị ka Ogunbanwo si kwuo, n'agbanyeghị na ọ na-enwekarị mmasị na foto, ọ malitere ịmụta nka site n'iji ihe oyiyi nke ụmụnne ya ndị nwanyị na-eme ihe. Mgbe ọ gbasịrị foto dabere na ihe ọmụma o nwetara onwe ya, Ogunbanwo kpebiri inweta ọzụzụ site na ịga Spéos Photography Institute na Paris. A kọwara ụdị foto ya dị ka ụdị abụọ - "foto siri ike na nke na-akpali akpali" yana "foto ejiji". Mgbe ọ na-agwa Vogue Italia okwu banyere ihe kpatara nhọrọ ọrụ ya, Ogunbanwo kwuru, ."..Ahọrọghị m foto, foto họọrọ m...".
E bipụtala ọrụ Ogunbanwo n'ọtụtụ magazin mba ụwa gụnyere Billboard (magazine), Vogue, GQ, New York Times, wdg. Ya na onye odee a ma ama, Chimamanda Ngozi Adichie. Na mbipụta nke CNN bipụtara n'ọnwa Eprel afọ 2019, edepụtara Ogunbanwo dị ka otu n'ime ndị isi asaa na-ese foto na Afrịka. N'ajụjụ ọnụ ya na BellaNaija, Ogunbanwo gosipụtara nsogbu ọkụ eletrik dị ka nnukwu ihe ịma aka dị ka onye na-ese foto. O mekwara ka echiche ahụ dị na ọnụ ahịa dị elu nke ibi ndụ na Afrịka na-ebelata ekele maka nka ọkachamara. Ọ kọwara na "nkà bụ maka ịkpalite mmetụta uche maka ndị mmadụ iji jikọọ". E tinyere ya na British Journal of Photography n'elu ndị na-ese foto iri abụọ na ise - nchọpụta talent maka 2015.
Na Mee afọ 2016, Vogue (magazine) mere ihe ngosi na ihe osise nke Ogunbanwo nke nyochara mmetụta mmekọrịta mmadụ na ibe ya na okpu a na-eyi maka njirimara nwoke Naijiria. N'ọnwa Febụwarị afọ 2020, ọ ghọrọ onye mbụ na-ese ihe nke e nyere 1-54 Contemporary African art residency program nke Thami Mnyele Foundation kwadoro. N'ịgbalị ime ka ndị mmadụ mara banyere ọdịiche dị iche iche nke obodo ndị Afrịka, Collosal gosipụtara Ogunbanwo na usoro ebe ọ na-ekerịta ihe osise banyere ndị nwunye Naịjirịa na uwe ha kwekọrọ na agbụrụ ha. Onye odee ahụ toro nke a ka ọ na-emegide echiche ndị ọdịda anyanwụ banyere Afrịka. E gosikwara ya na CNN, Creative Boom, Vogue (magazine), n'etiti ndị ọzọ.
Ovia Idah

Chief Ovia Idah (1903–1968) bụ onye Naijiria na-ese ihe, onye na-ese ihe, ọkwá nkà, onye nrụpụta na onye nkuzi. Ọ na-arụ ọrụ n'ọtụtụ ebe gụnyere osisi ebony, ọdụm, plastik, yana terracotta na ciment. Idah's na-arụsi ọrụ ike na Lagos na Lagos State, na Benin City na Edo State, mana gosipụtara ọrụ ya na mba ụwa. A na-akpọkwa ya Igbolovia Ida na Ovidah Ida .
A zụlitere ya n'obí eze dị ka onye ọrụ ụlọikpe (ma ọ bụ omada) site na afọ 7 ruo afọ 15, ebe ọ mụtara nkà n'ịkpụ ihe na-eje ozi dị ka ibe n'okpuru Oba Eweka II nke Benin.
Idah rụrụ ọrụ dị ka onye ọkwá nkà na ngalaba ọrụ ọha na Lagos site na 1923 ruo 1947. Ọ kụzikwara na King's College dị na Lagos. Oba Akenzua II mere ka Idah duo ndi otu ndi oru ugbo ala Benin na Benin City na 1947.
Ọkpụkpụ Idah mebiri site na omenala ịsa ihe n'obodo wee nwee ụdị nke ha pụrụ iche. E tinyere ya dị ka akụkụ nke akwụkwọ ahụ, "New Currents, Rivers Ancient: Contemporary African Artists in a Generation of Change" ( Smithsonian Institution Press, 1992), otu n'ime nyocha kachasị ukwuu nke nkà Africa nke oge a n'oge ahụ.
Zulu Sofola

Nwazuluwa Onuekwuke "Zulu" Sofola (22 Juun 1935 - 5 Septemba 1995) bụ nwaanyị onye edemede ejije mbụ e bịpụtara ọrụ ya na Naijiria. Sofola bụkwa onye nkụzi mahadum wee bụrụ nwanyị mbụ Prọfesọ nke Theater Arts na Afrika .
Amụrụ Nwazuluwa Onuekwuke Sofola na Bendel State nke ochie na ezinụlọ Nwaugbade Okwumabua na Chief Ogana Okwumabua ndi bu ndi Igbo site na Issele-Uku, Aniocha North Local Government Area, nke di na Delta Steetị . Ọ gara ụlọ akwụkwọ praịmarị nke Federal Gọọmentị na Asaba na Baptist Girls High School dị na Agbor, Delta steetị. N'ihi ọrụ pụtara ìhè ọ nwere n'ụlọ akwụkwọ, e nyere ya ohere agụmakwụkwọ ka ọ gụchaa akwụkwọ sekọndrị na Nashville, Tennessee, USA ọ nọrọ oge ya na-eto eto na n'oge agbọghọ ya na US, ebe ọ na-gaa akwụkwọ na Southern Baptist Seminary, nweta BA na aụsụ bekee na Mahadum Virginia Union dị na Richmond, Virginia na 1959. Ọ nwetara MA ya na Drama (ide ejije na mbịpụta) site na Mahadum The Catholic University of America na Washington DC na afọ 1965. Ọ laghachiri Naịjirịa na 1966, wee bụrụ onye nkuzi na ngalaba Theater Arts na Mahadum Ibadan, Oyo Steetị, ebe ọ nwetara PhD na Theater Arts (Tragic Theory) na 1977.
Ejije ya "sitere na ọdachi mere n'oge gara aga ruo n'ihe ntọchị ma jiri usoro ọdịnala na nke Afrịka oge a" Ọ na - eji "ihe anwansi, akụkọ ifo na emume iji tụlee esemokwu dị n'etiti ọdịnala na ọgbara ọhụrụ ebe oke ịbụ nwoke nọ." A na-ewere ya dịka otu n’ime ụmụ nwanyị ndị kacha ama ama n’edemede Naịjirịa. Ọ ka bụ ihe na-enye ndị ntorobịa n’edemede Afrika ume. Ụfọdụ ejije Sofola mere a na-egosikarị bụ Wedlock of the Gods (1972) na The Sweet Trap (1977), Ọ nwụrụ na 1995 mgbe ọ dị afọ 60.
Martha Davis Coe

Martha Davis Coe (April 24, 1907 - November 11, 1986) bụ onye egwu, onye na-ede egwu, onye isi PR na onye na-emepụta ihe. Ọ nọ na ndị ọrụ nke Girl Scouts of the USA (GSUSA) ruo afọ iri.
Martha Laysa Davis bụ nwa nke abụọ nke Bret C. Davis na May W. Davis (née Wheeler). Ọ lụrụ Arthur Clinch Coe (1905-1999) na July 1, 1939. Ha kewapụrụ oge ụfọdụ tupu 1946. Ọ zutere onye òtù ọlụlụ ya, Alicen White (1908-2007), onye edemede na onye na-ede egwuregwu, mgbe ha abụọ na-arụ ọrụ maka GSUSA. [1] Ha biri ọnụ na New York City ruo 1971, mgbe ha kwagara Rumson, New Jersey.
Coe nwere ndụ ọrụ dịgasị iche iche, na-eke oge ya n'etiti ide egwu, ime ihe nkiri, njikwa ihe nkiri, mmekọrịta ọha na eze, Girl Scouts, TV na redio.
Ọ bụ onye isi nchịkwa maka Women's Army Corps na Agha IIwa nke Abụọ, [1] Secretary Executive for the American Women's Association na afọ 10 bụ onye isi nchịkwa maka Argus Archives maka ọgwụgwọ ụmụ anụmanụ.
Ọ bụ onye nduzi mmekọrịta ọha na eze maka Cabrini Medical Center na Public Relations and Business Manager maka New England Repertory Theatre, Martha's Vineyard . Ruo afọ iri ọ bụ onye na-enyere onye isi mmekọrịta ọha na eze nke GSUSA aka.
N'afọ 1940, ọ bụ osote onye ntụzi aka nyocha maka ụlọ ọrụ redio WOR, na-ahapụ ka ọ bụrụ onye ntụzi mmemme Music na-ahụ maka mmemme egwu niile dị ndụ na edekọ maka ụlọ ọrụ redio WMCA[1] na 1945. Ọ rụkwara ọrụ na mmemme telivishọn mbụ na DuMont. Netwọk telivishọn.
O nwere ụlọ ọrụ egwu nke ya na New York City ruo ọtụtụ afọ ma bụrụ onye na-ede egwu na onye na-akpọ piano nke nwere ahụmịhe dị ukwuu na ọrụ ihe nkiri na mmepụta na New York na Summer Stock.
Maka GSUSA, ọ duziri Nrọ na nkwa dịka akụkụ nke 1953 National Council na Cincinnati, Ohio maka ndị na-ege ntị nke 3,000.[1] Na 1956, o mepụtara ihe omume atọ buru ibu maka egwuregwu izizi Girl Scout Senior Roundup [2] [3] na Highland State Park, Michigan. Ihe ngosi nke mbụ gụnyere ụgbọ elu ndị agha na ọkà okwu ọbịa Charlton Heston. Dorothy Fields dere peeji nke atọ.
N'agbata afọ 1976 na afọ 1986, Coe na White dere, mepụta ma mee ihe ngosi ụmụ nwanyị abụọ Music Hall Favourites na Oscar Wilde na Wonderful dị ka Coe-White Associates, na-apụta na New York na New Jersey.
Coe dere egwu maka egwu egwu anọ, jiri akwụkwọ na/ma ọ bụ egwu nke White dere:
Abụ ndị a na-abụ n'onwe ha gụnyere:
O dekwara ọrụ egwu Paul Bunyan Fantasy" ma ọ bụ Old Paul na Blue Ox ya, Babe (1946) [1] [2] nke National Orchestral Association dere [3] (1946) nke National Orchestral Association dere
N'afọ 1961, Coe na White guzobere May White Corporation, site na nke ha mepụtara ma ree Ude Ngwongwo Mmasị nke nne nne, dabere na nhazi nke nne White, na Wurry Beads, Lucite na-eṅomi nke beads nchegbu.
N'afọ 1980, Coe tinyere akwụkwọ ikike maka onye na-eje ije nwere oche a na-ewepụ.
Leamon Green

Leamon Green (amụrụ n'afọ 1959) bụ onye America na-ese ihe nkírí nke na-arụ ọrụ n'ụdị mgbasa ozi dị iche iche.
A mụrụ Green na 1959 n'ọbọdọ Anniston, Alabama. Agụmakwụkwọ ya gụnyere Master of Fine Arts na Mahadum Temple, Philadelphia (1985), Bachelor of Fine Arts site na Cleveland Institute of Art, Ohio (1982) na Studio Arts Degree site na Concord College (1977 rụo 79). N'afọ 2007, e nyèrè ya ihe nrite Fulbright maka njem gaa Tanzania, ebe ọ biri ma kụzie otu afọ.
Ọ bụ ugbu a osote prọfesọ nke ngalaba nka ihe osise na Mahadum Texas Southern dị na Houston. Nwunye ya bụ Susan Wallace, ónyé kụziri akụkọ ihe méré eme na 2015 Art History Bowl Texas State Champions Patrick Smith (Captain), Imran Hyder (Second Chair), Aditya Deshpande (Third Chair), na Leo Gao (Substitute).
A na-edebe ọrụ Green na nchịkọta nke Museum of Fine Arts, Houston.