davidanugraha/M4-RAG huggingface dataset:
Patricia Fili-Krushel

Patricia Fili-Krushel (1953) es una empresaria y ejecutiva de medios estadounidense. Actualmente es directora ejecutiva del Center for Talent Innovation​ y es consejera de Reddit, Dollar General y Chipotle Mexican Grill.​ Fili-Krushel ha sido como presidenta de NBCUniversal News Group, vicepresidenta ejecutiva de administración de Time Warner Inc.,​ directora ejecutiva de WebMD,​ presidenta de ABC Television Network y presidenta de ABC Daytime.
Fili-Krushel estudió en St. John's University y se graduó con una licenciatura. Obtuvo una maestría en administración de empresas de la Universidad de Fordham.
Fili-Krushel trabajó en HBO, donde fue Vicepresidenta de Asuntos Comerciales y Producción a partir de diciembre de 1984. Luego se unió a Lifetime Television en 1988 como vicepresidenta de grupo de Hearst /ABC- Viacom Entertainment Services (HAVES) y vicepresidenta sénior de programación y producción de Lifetime Television, donde fue responsable del lanzamiento de la primera cadena para mujeres.
Fili-Krushel se unió a ABC en 1993, como presidenta de ABC Daytime (ABC-D) y luego como presidenta de la cadena.​ Puso en antena el programa de entrevistas diurno The View. Mientras estaba en ABC, lanzó Soap Net, una red de cable de telenovelas de 24 horas.
Se unió a Time Warner en 2001. En 2006, fue incluida en la colección "She Made It" del Museo de Televisión y Radio.​ Desde 2012 hasta 2015 fue presidenta del grupo de noticias NBCUniversal.​​
En septiembre de 2012, Fili-Krushel hizo su segunda aparición en la lista de las "50 mujeres más poderosas" de Fortune.
Desde 2019, Fili-Krushel es miembro del consejo de administración de Dollar General Corporation, de Chipotle Mexican Grill, de The Public Theatre de Nueva York, donde es vicepresidenta,​ de PEN America,​ y del Berkshire International Film Festival.​
Fili-Krushel ha formado parte de los consejos de administración de Lifetime Television, Central Park Conservancy, Oxygen Media, NowThis News, Fordham University y Revere Media, así como del Comité Ejecutivo y el Patronato de la Academia de Artes y Ciencias de la Televisión, el Advertising Counsel y la National Campaign to Prevent Teen Pregnancy's Media Task Force (Campaña Nacional para Prevenir el Embarazo Adolescente). Fili-Krushel fue presidenta de New York Women in Film and TV.
Fili-Krushel ha sido nombrada varias veces en la lista de las “50 mujeres más poderosas” de Fortune. Ha sido reconocida por New York Women in Communications a través de sus Matrix Awards.​ Recibió el premio Women of Achievement de Women's Project & Productions, ha sido honrada por la Police Athletic League como Mujer del año, galardonada con el premio Women in Film Muse,​ y el premio Crystal Apple de la ciudad de Nueva York. .​ Fue nombrada miembro de la Comisión de Asuntos de la Mujer del alcalde Bloomberg.
En 2009, Harvard Business School publicó un caso práctico sobre Fili-Krushel; “Patricia Fili-Krushel: A través de una trayectoria profesional.” ​
Fili-Krushel vive en Nueva York con su esposo, Ken, y sus dos hijos.​
Manzanita Sol

La Manzanita Sol es una marca de bebidas sabor manzana de la compañía PepsiCo que predomina en México. En Latinoamérica, Manzanita Sol compite con Manzana Lift de The Coca-Cola Company.
La fórmula y marca de la Manzanita Sol fueron una creación de Ramón Rodríguez Fonseca y su hermano Manuel, ambos hijos de Ramón Rodríguez Cueli, industrial emigrado de España quien se estableció en la Ciudad de México a inicios del siglo veinte, y se casó con María Fonseca Lomelí, originaria del estado de Hidalgo. La Embotelladora El Sol, S. de R. L. fue creada por sus dos hijos mayores, y llevada al éxito gracias a la fórmula de Manzanita Sol, que en su fórmula original (1950) incluía 6% de jugo de manzana. En los cincuenta, la embotelladora estaba situada en la delegación Benito Juárez, Calle 20 Núm. 17 en la colonia de San Pedro de los Pinos, años más tarde se relocalizaría en la calzada Acoxpa, Núm. 69, en Tlalpan.
De las diversos productos (como "Hippo", "gaseosas de sabores" como uva y durazno, y "agua purísima"), registrados en el mismo Diario de la Federación, el más exitoso fue el que se conoce como Manzanita Sol, que quedó registrado así:
"Registro 25187 "A".– Gaseosa Sidra, sabor de: manzana El Sol... Embotelladora El Sol, S. de R. L. Calle 20 Núm. 17. San Pedro de los Pinos, D. F. Rpte. Ramón Rodríguez Fonseca. San Pedro de los Pinos [Diario Oficial de la Federación, OF, Pág. 12, Miércoles 1 de febrero de 1950]
La embotelladora El Sol representó y embotelló por muchos a la marca Seven-Up. Fue una empresa 100% mexicana e independiente hasta 1996, cuando fueron adquiridas, tanto la fórmula como la marca, por la compañía PepsiCo.
En Estados Unidos es vendida en paquetes de 12 botellas, en presentación de dos litros, y botellas de 600 ml. La bebida está disponible en Wal-Mart, Albertson's, H-E-B, Ralphs, K-Mart, Food 4 Less, Jewel-Osco, Dominick's, Vons, Stater Bros., y en tiendas más pequeñas.
Beer Factory

Beer Factory Restaurant & Wood Grill, sólo llamada Beer Factory o Beer Factory & Food, fue un restaurante bar, fundado en 1997, inaugurado en el centro comercial Santa Fe, en la alcaldía Cuajimalpa, en la Ciudad de México.​​ Desaparece del mercado mexicano la fecha del 30 de diciembre de 2024.​
Fue pionera en la cerveza artesanal y en el ámbito de los restaurantes con cerveza propia.​ Actualmente es marca de Tok's Restaurantes.
Su historia surge en 1997 cuando se apertura la primera sucursal en el Centro Comercial Santa Fe en la Ciudad de México,​a un año después, se aperturó su segundo restaurante ubicado en el centro comercial Cuicuilco, en la anterior planta generadora de energía de la fábrica de papel de Loreto y Peña Pobre. En el año 1999 abrieron su tercera sucursal en Mundo E, plaza comercial localizada en el municipio de Tlalnepantla de Baz, Estado de México.​
En 2003 inician un sistema de franquicias, hasta durante el mes de julio de 2008 Comercial Mexicana compra los 3 restaurantes Beer Factory ubicados en Santa Fe, Cuicuilco y Mundo E mediante su subsidiaria temporal de Restaurantes California, la cual en ese entonces contaba con 71 ubicaciones en algunas zonas de la república mexicana.​​
En 2010 se apertura la cuarta sucursal ubicada en la zona de Lindavista (lugar donde anteriormente era una tienda Sumesa), sobre Avenida Insurgentes Norte, en 2011 se apertura su quinta sucursal ubicada en el centro comercial Pabellón Las Torres, en Ciudad Satélite, Estado de México. Al mismo tiempo se inaugura una sucursal en Tlaquepaque, Jalisco​cerrando al poco tiempo de su apertura.
En el año 2012 se inaugura su sexta y última ubicación en la colonia Jardines del Pedregal, en la Ciudad de México, al mismo tiempo una tienda City Market. En el año 2014 Controladora Comercial Mexicana vende esta cadena a la empresa mexicana Grupo Gigante, misma que tiempo más tarde cambiaría de imagen a la cadena,​ además de ofrecer su cerveza a la empresa Tok's Restaurantes.​​​
En el año 2019 abre una sucursal en el centro comercial Gran Terraza Coapa, en la Ciudad de México, como parte de Grupo Gigante.
En el año 2014 Controladora Comercial Mexicana vende las 6 ubicaciones de Beer Factory y 47 sucursales de Restaurantes California a Grupo Gigante, por un monto de 1,103 millones de pesos, por lo que mantienen los 6 restaurantes de Beer Factory a excepción de la ubicación en Ciudad Satélite, Estado de México.​​​​​
El día 30 de diciembre de 2024 anuncian en su página web y redes sociales el cierre de todas sus sucursales con fecha del mismo día.​
Tortilla press

A tortilla press is a traditional device with a pair of flat round surfaces of about 8-inch plus to crush balls of dough in order to obtain round corn tortillas or flour tortillas. Tortillas are pressed out between sheets of plastic or corn leaves. Tortilla presses are usually made of cast iron, cast aluminium or wood.
Traditional tortilla presses require the presence of plastic wrap or wax paper or butter paper under and above the dough to prevent the dough from sticking to the surface of the press. However, many modern tortilla presses have addressed this by offering an easy to maintain non-stick surface. Unlike non-stick surfaces of your cookware, these require the application of oil (mineral oil for wood, as vegetable oil will go rancid) on the surface after use, in a process known as seasoning, maintaining the surface and at the same time allowing easy and direct use the next time it is used. Traditional tortilla presses do not need to be cleaned as the dough never touches the surface of the press. But when it comes to cleaning modern presses, some come with dishwasher safe faces that can be detached, while the others need to washed manually.
The amount of force you require to produce a tortilla depends a lot on the machine being used and the thickness of the desired tortilla. In some instances, a lot of force is required, especially when using tortilla presses constructed with lighter materials such as aluminum. But, the amount of force required is a lot lower than rolling them out with a rolling pin.
The steps vary with modern machines where there is no need of wax paper or other insulating materials.
Pit barbecue

Pit barbecue is a method and/or apparatus for barbecue cooking meat and root vegetables buried below ground. Indigenous peoples around the world used earth ovens for thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the "barbecue belt", colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat.
Throughout the New World the indigenous peoples of the Americas cooked in the earth for millennia. The original use of buried cooking in pits in North America was done by the Native Americans for thousands of years, including by the tribes of California.
In the late 18th and early 19th centuries eras, when the territory became Spanish Las Californias and then Mexican Alta California, the Missions and ranchos of California had large cattle herds for hides and tallow use and export. At the end of the culling and leather tanning season large pit barbecues cooked the remaining meat. In the early days of California statehood after 1850 the Californios continued the outdoor cooking tradition for fiestas.
Traditional Californian pit barbecuing is not done often in contemporary times, due to needing space and labor to dig a pit, significant firewood requirements, and air quality concerns. However, in 2007 the 'Culinary Historians of Southern California' recreated an Early California pit barbecue on the grounds of the Mexican Rancho San Jose, at the Ygnacio Palomares Adobe in Pomona. It required burning hundreds of pounds of wood in the pit over the preceding night, then lowering cloth-wrapped, marinated meat into the resulting pit of coals and covering everything with earth. After cooking all night, participants pronounced the results "incredibly tender, deeply smoky meat." A traditional Horno was used for baking.
The Santa Maria Style BBQ, originally from the Central Coast of California, uses a portable 'towed' trailer version frequently seen at farmers markets.
Pit barbecuing is also popular along the Eastern Seaboard of the U.S. The buried version of the New England clam bake is one example. In Maryland it is done at large "bull roasts" in the summer season and "bull and oyster roasts" in colder months. Maryland-style pit beef is not barbecue cookery in the strictest sense. Instead, it is typically cooked quickly over charcoal. The meat is typically served rare with a strong horseradish sauce as the condiment.
Across the "barbecue belt" of the United States, pit barbecue can also refer to an enclosed, above-ground "pit" such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.
Caldo de pollo

Caldo de pollo (Spanish pronunciation: [ˈkaldo ðe ˈpoʎo], lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables.
What makes this soup different from many other versions of chicken soup is that alike the Brazilian canja, caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken. Other differences are that the vegetables are usually of a heartier cut. Potato halves, not cubes, are used, and whole leaves of cabbage are added.
A typical recipe for caldo de pollo will include the following: first garlic boiled in water, adding chicken pieces (drumsticks, breasts, thighs), sliced carrots, sliced celery, potato halves, garbanzo beans, corn on the cob, diced tomato, sliced onion, minced cilantro, and cabbage.
While it is common to eat caldo de pollo plain, most add lemon juice or hot sauce. Some recipes call for cubed avocado added just before eating. Caldo de pollo can also be served with hot corn tortillas. In Mexico it is also common to add steamed or Mexican rice in the same bowl while serving, especially at fondas. In other Latin American countries, it is called sopa de pollo and not caldo, which means literally soup instead of broth.
Many Latin American countries, particularly Mexico, use this home-cooked meal during illness as a means to the healing of cold viruses, and after a woman gives birth, though in other cultures the recipe for this is significantly lighter than the traditional Mexican dish.
Frijoles charros

Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican cowboy horsemen, or charros. The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo. It is served warm, and is usually of a soupy consistency.
Chilaquiles

Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) are a traditional Mexican breakfast dish made with tortillas.
Typically, left over tortillas are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving. In Guadalajara, cazuelas are kept simmering, filled with chilaquiles that become thick in texture, similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used. In the state of San Luis Potosí, it is also common to serve chilaquiles with cecina rather than pulled chicken.
Encarnación Pinedo published El cocinero español (The Spanish Cook) in 1898 in California and included recipes for chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos (chilaquiles with dry shrimp).
As Mexican communities expanded across the United States, chilaquiles became a popular dish in Mexican-American households and restaurants, particularly in the Southwest. Over time, American adaptations emerged, incorporating local ingredients and culinary influences. Some variations featured scrambled eggs, cheese blends, and different types of salsa to cater to local palates. In Tex-Mex cuisine, chilaquiles sometimes took on a heartier form, with additions like pulled pork, beans, or avocado. The dish also gained popularity in brunch menus, especially in urban areas with a strong Mexican food scene, where chefs experimented with fusion-style toppings such as feta cheese, kale, or chipotle-infused sauces. Despite these adaptations, the core elements of crispy tortilla pieces softened in sauce have remained central, preserving the dish’s traditional roots while allowing for creative reinterpretations in modern American cuisine.
Tortilla (restaurant chain)

Tortilla Mexican Grill PLC (branded as Tortilla) is a fast-food restaurant based in the United Kingdom, founded in 2007 by Brandon and Jennifer Stephens.
As of October 2022, it has 84 branches in the UK. Internationally, Tortilla operates in the Middle East, with 10 stores in Dubai and Saudi Arabia through a franchise partnership with Eathos.
The first Tortilla restaurant opened in Islington in 2007, becoming the UK’s largest fast-food Mexican brand. Tortilla offers dine-in, self-serve, take away, click and collect, and delivery.
Tortilla's growth was supported by a steady expansion across the UK, including 10 sites in Dubai and Saudi Arabia, a cloud kitchen estate and exclusive delivery partnership with Deliveroo.
In 2019, Tortilla expanded its footprint to include some of the UK’s most prominent travel hubs, including the Euston railway station, through a partnership with SSP Group. In October 2021, Tortilla announced the launch of two new sites in Gatwick Airport and Leeds Skelton Lake Services.
In May 2021, Tortilla opened a site in Chessington World of Adventures Resort, through a partnership with Merlin Entertainments.
Over the years, Tortilla won several industry awards, including:
In May 2022, Tortilla announced it has acquired the Mexican restaurant chain Chilango Ltd from the investment company RDCP Group Ltd., for £2.8 million.
The brand only uses grass-fed British Isle brisket in its slow-cooked Barbacoa, as well as Red Tractor approved pork, and is a signatory of the Better Chicken Commitment. Meanwhile all vegetarian and vegan dishes are Vegan & Vegetarian Society approved.
In January 2021, to aid youth employment, Tortilla has offered 50 new placements as part of the Government’s Kickstart Scheme.
Pancheros Mexican Grill

Pancheros Mexican Grill is a chain of fast casual Tex Mex restaurants in the United States serving Mexican-style cuisine. The chain was founded in 1992 by Rodney Anderson when he opened two units: one in Iowa City, Iowa (near the University of Iowa campus), and one in East Lansing, Michigan (near the Michigan State University campus). As of 2023, there are 73 units throughout the country. Pancheros is known for making their tortillas on site, at the time the order is placed. In 2006, Sports Illustrated voted Pancheros the most popular place to eat when bars in Iowa City close.
In 1992, Anderson, after just receiving his MBA from the University of Chicago, opened the first Pancheros with capital made from the stock market. The first store was opened in Iowa City, next to the University of Iowa campus, while the second location opened the same year in East Lansing, Michigan, near the Michigan State University campus. The next 9 locations opened in similar midwestern college towns. It wasn't until 1998 that Pancheros was revamped to include the addition of a dough press for the famous fresh-pressed tortillas, and an updated, more upscale restaurant decor. In 2003 its first non-corporate store opened. Their mascot, Bob the Tool, was first introduced in restaurants in April 2007.
List of tortilla-based dishes

This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware). Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water-based dough, pressed and cooked like corn tortillas.
Grilled honeycomb

Grilled honeycomb (Khmer: កូនឃ្មុំត្រួយរាំងបែបខ្មែរ, kun khmom lit. 'baby bees' or ឃ្មុំអាំង, khmom ăng lit. 'grilled honey'; Lao: maeng pherng; Northern Thai: แอ๊บผึ้ง, RTGS: Aep phueng; Thai: รังผึ้งย่าง, RTGS: Rang phueng yang) is grilled bee honeycomb with bee larvae. It is considered a street food delicacy in Cambodia, Laos and Northern Thailand.
Honeycomb are harvested from the forest during rain season and they are seasoned with salt, chili, and spring onions, before being grilled. Wrapped in a waxy green banana leaf with char around the edges, the honeycomb is shaped like a corncob and is served fresh off the grill with its white bee larvae, still housed in the honeycomb hexagons. The bee larvae are voluntarily kept within the honeycomb during the preparation as in some Asian countries, honey bee worker or drone pupae (in their white stage) are consumed by humans after pickling or boiling.
When cooked or dried, honeycombs tend to retain their shape and are agreeably crunchy, presenting an intense nutty flavour. Described by one chef as tasting like “fatty honey,” the larvae survive on beebread, “the slightly fermented pollen stores of the hive,” lending to their subtly sweet flavor. While it remains a widely popular delicacy during rain season in Southeast Asia, it has also found to be distasteful by many as people cringed after watching food bloggers eating grilled honey bee larvae. It is not a cheap street food but an expensive delicacy.
Bee larvae packs a particularly strong punch of protein. Research into the nutritional value of honey bee brood indicates that it is high in carbohydrates and protein, contains all the essential amino acids. Brood is a good source of phosphorus, magnesium, potassium and the trace minerals iron, zinc, copper, selenium and most of the B-vitamins, as well as vitamin C and choline.
Grilled cheese

A grilled cheese, sometimes known as a toasted sandwich, cheese toastie (UK), or jaffle (AU), is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts. Despite its name, the sandwich is rarely prepared through grilling; it is most often pan-fried.
The 1861 English recipe book Mrs. Beeton's Book of Household Management includes a recipe for placing sandwiches of brown bread and butter with 1⁄2-inch (13 mm) slices of "a nice fat Cheshire or any good rich cheese" into an oven, and serving when the bread becomes toasted.
The cheese dream, an open-faced grilled cheese sandwich, became popular in the U.S. during the Great Depression. U.S. government cookbooks describe Navy cooks broiling "American cheese filling sandwiches" during World War II.
A grilled cheese sandwich is made by placing a cheese filling, often cheddar or American cheese, between two slices of bread, which is then put on a pan to heat until the bread browns and the cheese melts. A layer of butter or mayonnaise is usually added to the outside of the bread for additional flavor and texture. Alternatives may include additional ingredients such as peppers, tomatoes, or onions.
A grilled cheese may also be made in a sandwich toaster, particularly in the United Kingdom where the dish is normally called a toasted cheese sandwich or cheese toastie.
Some restaurants, food carts, and food trucks in the United States specialize in the grilled cheese sandwich. The Grilled Cheese Grill restaurants were a combination of reclaimed vehicle and food cart restaurants that focused on gourmet grilled cheese sandwiches in Portland, Oregon. The Grilled Cheese Truck is an American food truck company serving gourmet "chef driven" grilled cheese sandwiches.
Microwavable frozen toasted sandwiches are available in supermarkets in a variety of locations. One example is the McCain Micro Toastie, which was launched in supermarkets in the UK in 2002.
Quesadilla Salvadoreña

Quesadilla salvadoreña is a pan dulce, similar to a pound cake, made with rice flour and queso duro blando and topped with sesame seeds, that is popular in El Salvador and eastern Guatemala. Queso duro blando can be substituted with Parmesan cheese. It is commonly served with coffee as part of breakfast or as a snack. It is traditionally baked on Sunday mornings.
By the 21st century the dish was increasingly found in US cities with large Salvadoran diaspora populations, such as San Antonio, New York, and Los Angeles.
Sincronizada

The quesadilla sincronizada (Spanish pronunciation: [kesaˈðiʝa siŋkɾoniˈsaða], "synchronized quesadilla") is a flour tortilla-based sandwich made by placing ham, vegetables (like tomatoes, onion, etc.) and a portion of Oaxaca cheese (or any type of cheese) between two flour tortillas. They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with salsa and pico de gallo, avocado or guacamole on top.
They are frequently confused with plain quesadillas, due to their resemblance to "quesadillas" sold in Mexico (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered a separate dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of ham in the dish and the main ingredient used to make the tortilla (wheat flour instead of corn flour, masa harina). A quesadilla is made of a single folded and filled flour tortilla, while the sincronizada is prepared like a sandwich.
Ingredients could vary between Oaxaca cheese, Manchego cheese and different types of ham. The sincronizada is sometimes consumed alone, but in most regions of Mexico it is common to add a regional sour cream, salsa or guacamole as topping to make a richer flavor. cheese, beef fajita meat and avocado and Monterey Jack cheese instead of the traditional Oaxacan one.
Sincronizadas are commonly consumed in the evening, as a component of a light merienda.
Unguri–Holoșnița

Unguri–Holoșnița este o arie protejată din Republica Moldova, zonă umedă de importanță internațională. Suprafața totală este de 15.553 ha. Conform Legii nr. 1538 privind fondul ariilor naturale protejate de stat, obiectivul este administrat de Agenția pentru Silvicultură „Moldsilva”, Concernul Republican pentru Gospodărirea Apelor „Apele Moldovei”, autoritățile administrației publice locale, cât și alți deținători de terenuri.
Zona umedă se regăsește sub numărul 1500 în Lista Ramsar, fiind introdusă la 14 septembrie 2005.
Situl este caracterizat de malurile înalte și plajele înguste ale fluviului Nistru în zona raioanelor Ocnița, Dondușeni și Soroca din nordul Republicii Moldova, la frontiera cu Ucraina. Pe alocuri, fundul Nistrului este ridicat, ceea ce provoacă apariția unor mici insule. Micile râulețe afluente ale Nistrului sapă canioane abrupte. Pădurile de litoral sunt formate din asociații de plop cu amestec de salcie, frasin și ulm.
În acest sit cuibăresc și poposesc mai multe specii de păsări, dar mai ales rațe (Anas platyrhynchos, A. querquedula și A. strepera).
Economia este susținută preponderent prin agricultură, pe alocuri creșterea animalelor și pescuit. Cantitatea de pește este scăzută și depinde de activitatea complexului de centrale hidrologice de la Novodnestrovsk.
În regiune sunt amplasate peste 60 de arii de interes cultural, geologic, paleontologic și arhitectural, printre care și așezarea de creștini ortodocși de rit vechi Pocrovca. Conform delimitării oficiale a zonei umede, aceasta cuprinde teritoriile a 18 localități, în ordine din amonte spre aval: Unguri (raionul Ocnița), Arionești, Pocrovca (raionul Dondușeni), Rudi, Tolocănești, Niorcani, Tătărăuca Nouă, Tătărăuca Veche, Decebal, Balinții Noi, Balinți, Iarova, Oclanda, Cremenciug, Valea, Sobari, Grigorăuca, Holoșnița (raionul Soroca). De asemenea, în cadrul ariei protejate sunt amplasate arii protejate mai mici, de alte categorii: rezervațiile peisagistice Călărașeuca, Rudi–Arionești și Holoșnița, un stejar pedunculat (arbore secular) de lângă Călărașeuca, sectorul reprezentativ de vegetație silvică Rudi-Gavan și monumentul naturii de tip geologic Colina „Casca”.
Materiale media legate de Unguri–Holoșnița la Wikimedia Commons
Cenadul Unguresc, Csongrád

Cenadul Unguresc (în maghiară Magyarcsanád) este un sat în districtul Makó, județul Csongrád, Ungaria, având o populație de 1.492 de locuitori (2011).
Conform recensământului din 2011, satul Cenadul Unguresc avea 1.492 de locuitori. Din punct de vedere etnic, majoritatea locuitorilor (71,23%) erau maghiari, existând și minorități de romi (13,48%), români (12,38%) și sârbi (1,56%). Apartenența etnică nu este cunoscută în cazul a 0,42% din locuitori. Nu există o religie majoritară, locuitorii fiind romano-catolici (43,3%), persoane fără religie (17,49%), ortodocși (14,68%), reformați (6,57%) și greco-catolici (1,47%). Pentru 15,88% din locuitori nu este cunoscută apartenența confesională. În anul 1881 la Cenadul Unguresc locuiau 2777 de persoane, dintre care 1509 români, 645 sârbi, 360 maghiari, 63 germani și 200 din alte etnii. Din punct de vedere religios, 2334 erau ortodocși, 196 reformați, 171 romano-catolici, 47 mozaici și 29 din alte religii.
Sorin Mitu

Sorin Mitu (n. 2 aprilie 1965, Arad) este un istoric român, profesor la Facultatea de Istorie și Filosofie a Universității Babeș-Bolyai din Cluj. A fost asistentul profesorilor Camil Mureșanu, Liviu Maior și Nicolae Bocșan. Este specialist în istoria Transilvaniei, imagologie comparată și studiul naționalismului.Din 2004 este conducător de doctorate la Facultatea de Istorie din Cluj. Printre lucrările coordonate se numără Universul copilăriei la românii din Transilvania. 1850-1910, elaborată de către Luminița Dumănescu, Identitate și sensibilitate în izvoarele narative de limbă maghiară, elaborată de către Andrea Feher.
În anul 1998 manualul său de istorie a provocat o dezbatere aprinsă în publicistica românească.
Romanian Open

Romanian Open (cunoscut și sub numele de BRD Năstase Țiriac Trophy) este un turneu profesionist de tenis masculin jucat pe terenuri cu zgură în aer liber. Acesta face parte din seria ATP 250 a circuitului ATP. Se desfășoară anual la București, România, începând din 1993, cu o pauză între 2017 și 2023 când licența turneului a fost mutată la Budapesta, Belgrad sau Banja Luka. Denumirea turneului provine de la celebrii jucători de tenis români Ilie Năstase și Ion Țiriac.
Turneul nu a avut niciodată un câștigător român la simplu (deși la ediția din 2005 doi jucători români au ajuns în semifinale, iar la ediția din 2007 Victor Hănescu a ajuns în finală), dar o pereche românească (Andrei Pavel și Gabriel Trifu) a cucerit titlul la dublu în 1998. De asemenea, Horia Tecău a cucerit trei titluri consecutive la dublu la acest turneu (2012, 2013 și 2014), de fiecare dată cu un partener diferit.
Organizatorii au anunțat că, începând din 2012, turneul din seria ATP World Tour 250 va fi programat să se desfășoare în luna aprilie, punând astfel capăt unei perioade de 19 ani în care a avut loc în ultima săptămână din septembrie.
În 2016, ATP a relocat turneul la Budapesta. În 2024, Ion Țiriac, deținătorul licenței, a readus turneul la București.
Dirty Hungarian Phrasebook

„Dirty Hungarian Phrasebook” este un scheci Monty Python. Aceasta a fost difuzată pentru prima dată în 1970 în cadrul emisiunii Monty Python's Flying Circus, ca parte a episodului 25, și apare și în filmul And Now for Something Completely Different. Atlas Obscura a notat că este posibil să fi fost inspirată din English as She Is Spoke, o carte de fraze portugheze-engleze din secolul al XIX-lea considerată o sursă clasică de umor neintenționat, deoarece traducerile în engleză sunt în general complet incoerente.
Csaba Fenyvesi

Csaba Fenyvesi (n. 14 aprilie 1943, Budapesta, Regatul Ungariei – d. 3 noiembrie 2015, Budapesta, Ungaria) a fost un scrimer ungur specializat pe spadă, laureat cu trei medalii olimpice de aur la Jocurile Olimpice de vară din 1968 și la cele din 1972. A fost și de trei ori campion mondial pe echipe.
Din 1986 până în 1993 a fost șeful secției de scrimă la Vasutas Sport Club din Budapesta. Din 1989 până în 1993 a făcut parte din Comitetul executiv al Federației Maghiare de Scrimă.
Absolvent al Universității de Medicină din Budapesta în 1968, a început o carieră medicală la Spitalul MÁV. În 1974 a devenit chirurg oncolog. A fost cercetător invitat la Institutul Oncologic din Virginia (SUA).
Tiramisu

Tiramisu este un desert tradițional italian, care are la bază biscuiți savoiardi (biscuiți dulci cu o consistență friabilă și spongioasă, asemănători cu pișcoturile) înmuiați în cafea și acoperiți cu o cremă, compusă din mascarpone, ouă și zahăr, care in unele variante este aromatizată cu lichior.
Ceea ce o deosebește de alte deserturi este aroma intensă de cafea. Alte calități caracteristice sunt gustul brânzei mascarpone și aroma pișcoturilor.
Mai multe regiuni ale Italiei își dispută originea acestei prăjituri: Veneția, Lombardia, Piemont ori Toscana. Conform uneia dintre versiuni, ea ar fi purtat în trecut denumirea de bagatelă toscană și ar fi fost preparată pentru prima dată în Siena, o localitate din Italia, cu ocazia unei vizite a Marelui Duce Cosimo al III-lea de Medici. O altă versiune susține că prăjitura a fost inventată în localitatea Treviso, iar alta că ar fi originară din Veneția, unde curtezanele doreau să fie cât mai energizate pentru următoarea întâlnire amoroasă. Paternitatea prăjiturii tiramisu mai este atribuită unui patiser din Torino care ar fi creat un desert special pentru primul ministru Cavour.
În trecut Tiramisu se mai numea Supa Ducelui. Mai târziu a primit numele și semnificația pe care o are și în zilele noastre: Tiramisu sau în traducere din italiană Ridică-mă! Acest fapt s-ar fi datorat presupuselor sale proprietăți afrodisiace.
Cremeschnitte

A cremeschnitte (German: Cremeschnitte, Hungarian: krémes, Polish: kremówka, napoleonka, Romanian: cremșnit, cremeș, crempita, Bosnian and Serbian: krempita/кремпита, Croatian: kremšnita, Slovak: krémeš, Slovene: kremna rezina, kremšnita), also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its origin is most commonly associated with a city in Slovenia known as Bled where it is called "Blejska kremšnita". This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream.
Vanilla slice emerged as a variety of one of these similar desserts, but it is unknown which variety or varieties evolved into the modern dish.
In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The cake recipe was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled from Serbia (Vojvodina) where a similar cake was already known. As of October 2009, 10 million cream cakes have been baked at the hotel's patisserie since its invention. The name of the dessert means simply "cream slice". Locals refer to it as kremšnita, from the German word Cremeschnitte, with the same meaning. While the kremna rezina from Bled celebrated their 10th million piece production, Slaščičarna Lenček, which is located in Domžale, in year 2013 celebrated the 75th anniversary since they have made their first one which is called Lenčkova kremna rezina.
In Croatia, the two most popular variants are Samoborska kremšnita from the town of Samobor and Zagrebačka kremšnita from the capital, Zagreb. The extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) with meringue and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950s, based on different earlier variants found in patisseries of Zagreb.
In Bosnia and Herzegovina, Serbia, and Montenegro, the dish is known as krempita 'cream pie'. It is usually prepared with puff pastry dough. The filling is usually pure thick custard, less commonly combined with meringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is called Šampita.
In Montenegro, the most famous are the Kotorska krempita or Kotorska pašta (Kotor Cremeschnitte). Except for the original recipe, they differ from other crempitas because they are made with three layers of dough and two layers of cream. The "Kotorska pašta" festival dedicated to this delicacy is held in Kotor every year.
Romanian Cremșnit has a compacted puff pastry top and base (a weighted bake) and a stiff custard filling. It is usually sprinkled with icing sugar.
Plăcintă

Plăcintă (Romanian pronunciation: [pləˈtʃintə]) is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as Urdă.
The word plăcintă comes from the Latin placenta, which means "cake", from the Greek πλακοῦς plakoûs, πλακουντ- plakount- "flat cake".
As shown by the etymology of the word, the plăcintă has its origins in Ancient Rome, see Placenta cake.
Ancient Greek bakers made bread with olive oil, herbs, and cheese. The secret of making cakes was given to the Romans during the invasion. At first there were only two varieties of cakes, called the libum and the placenta. The libum was a small cake, used as an offering to the gods. As for the placenta, the Romans developed the recipe as a cake made of fine flour covered with cheese, honey, and fragrant bay leaves. Ancient Roman bakers customarily prepared a large placenta which was cut into squares to be offered for sale. This is the way that Romanians continue to prepare their plăcintă.
On July 6, 2022, the culture of platsynda cooking and eating in the villages of Frumushyka river valley was inscribed in the National Inventory of Elements of the Intangible Cultural Heritage of Ukraine.
Milk-cream strudel

The milk-cream strudel (Viennese German: Millirahmstrudel; Standard German: Milchrahmstrudel) is a traditional Viennese strudel and a popular pastry in Austria and many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce.
The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.
A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, maintaining that the pastry made him a very famous and rich man.
Toaster Strudel

Toaster Strudel is the brand name of a toaster pastry, prepared by heating the frozen pastries in a toaster and then spreading the included icing packet on top. The brand is historically notable for being stored frozen, due to innovations in 1980s food manufacturing processes.
The Toaster Strudel is marketed under the Pillsbury brand, formerly of the Pillsbury Company. The product has found considerable success since being deployed in 1985 as competition with Kellogg's Pop-Tarts brand of non-frozen toaster pastries. In 1994, the company launched the advertising slogan "Something better just popped up". As of August 2013, the company increased the foreign branding, launching a brand ambassador character named Hans Strudel, and the new slogan of "Get Zem Göing". In 2001, General Mills acquired the Toaster Strudel product line with its purchase of Pillsbury. In 2023, General Mills used the advertising slogan, "Gooey. Flaky. Happy".
Toaster Strudels come in several flavors, with strawberry, blueberry, and apple flavors being the most common varieties. They also come in flavors such as cinnamon roll, chocolate, and boston cream pie. In 2020, the company released a limited-edition "Mean Girls" Toaster Strudel, which featured pink icing instead of the brand's traditional white icing.
In the 2004 film Mean Girls, it was fictionally claimed that Gretchen Wieners' family fortune was due to her father's invention of the Toaster Strudel.
Toaster pastry

A toaster pastry is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one side usually has a coating of icing that has been dried with starch. They contain sweet, syrupy fillings, often fruit preserves or other flavoring ingredients such as chocolate or cinnamon. As the name suggests, toaster pastries are often heated in a toaster or oven. They are already fully cooked however, and may be eaten unheated as well.
The following list includes some popular brands of toaster pastries:
Cobblestone Street

Cobblestone Street is the seventh solo album by former White Lion and Freak of Nature lead singer, Mike Tramp, released April 8, 2013.
Following a successful acoustic tour of Europe in 2012, Tramp recorded the new acoustic folk style rock album at Medley Studio, Copenhagen-Denmark in the summer of 2012, with his good friend engineer/Co-producer and multi-instrumentalist Soren Andersen. Originally, the plan was to release it as double album, but Tramp later changed his mind.
The album charted at Denmark's official top 40 hitlist albums' at number 21 and features the first single "New Day" which was released on February 18, 2013. The track "Revolution" was released as the second single and the album's title track features an acoustic music video.
The album also features three acoustic bonus tracks including the White Lion classic "When the Children Cry", "92" which is from Tramp's former band Freak of Nature and the solo title track from 2003's More to Life Than This.
Tramp will commence a world tour in support of the album starting in Europe and will be supporting Beth Hart during several concerts in France.
Cobblestone Street generally received positive reviews. The album was praised by Sea of Tranquility reviewer Murat Batmaz. Noted Batmaz: "Tramp is no longer in his late-20s; he has matured and grown as an artist. On Cobblestone Street, he writes about his hometown, his childhood, and his dreams. The music is driven by his vocals, with the strummed acoustic guitars supporting, rather than creating, the melodies." Batmaz also emphasized his liking for the more "personal" songs such as "Ain't the Life I Asked for," which he defined as "documenting Tramp's life" and praised Tramp for "chanel[ling] his heart and soul into the mix." Hard Rock Haven reviewer Derric Miller praised the album's stripped-down format and Tramp's "unique vocals" drawing comparisons to Bruce Springsteen and Bob Dylan. Metal Excess described the album as "mellow and sentimental" and urged its readers to "seek [the album] out." Eurovisionary awarded the album five stars and recommended the album to both adults and teenagers alike, saying: "this album is not only for the grown ups, even though they can relate to many of the problematic topics addressed on the album. If you want to hear a real rock ‘n' roll voice this is it."
Cobblestone Street (Boonville, Missouri)

Cobblestone Street, also known as Fifth Street and Main Street, is a historic cobblestone street located at Boonville, Cooper County, Missouri. It was built about 1832, and was part of the original Fifth or Main Street. It is located beneath the Boonville Road Bridge and is constructed of cobblestones of varying sizes. The street remnant is approximately 20 feet wide and approximately 200 feet long. The street connected the main commercial district of Boonville with the wharves along the Missouri River.
It was listed on the National Register of Historic Places in 1990.
E number

E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today.
Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well.
The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee, though only a subset of the INS additives are approved for use in the European Union as food additives. Outside the European continent plus Russia, E numbers are also encountered on food labelling in other jurisdictions, including the Cooperation Council for the Arab States of the Gulf, South Africa, Australia, New Zealand, Malaysia, Hong Kong, and India.
In some European countries, the "E number" is used informally as a derogatory term for artificial food additives. For example, in the UK, food companies are required to include the "E number(s)" in the ingredients that are added as part of the manufacturing process. Many components of naturally occurring healthy foods and vitamins have assigned E numbers (and the number is a synonym for the chemical component), e.g. vitamin C (E300) and lycopene (E160d), found in carrots. At the same time, "E number" is sometimes misunderstood to imply approval for safe consumption. This is not necessarily the case, e.g. Avoparcin (E715) is an antibiotic once used in animal feed, but is no longer permitted in the EU, and has never been permitted for human consumption. Sodium nitrite (E250) is toxic. Sulfuric acid (E513) is caustic.
Not all examples of a class fall into the given numeric range; moreover, certain chemicals (particularly in the E400–499 range) have a variety of purposes.
The list shows all components that have an E-number assigned, even those no longer allowed in the EU.