davidanugraha/M4-RAG huggingface dataset:
铁姑娘

铁姑娘是一个文革名词。意思是用性质坚硬、坚强的“铁”修饰姑娘，是1960年代、1970年代对中国女性去性别化（或称男性化、中性化）行为方式的称誉性评价。在之前普遍認為姑娘是脆弱的，对中国传统之于妇女德容工言须“温柔”“贤淑”的弱女子性别规范，“铁姑娘”是对传统的一种颠覆，其语义与中国古代的穆桂英、花木兰形象相似，指称女性中可堪与男性媲美的豪杰。
妇女作为现代工业化的人力资源被动员起来加入劳动大军，1970年代年全民所有制企业女工比重达到28.3% （低于实际的妇女参与劳动率），1980年代妇女的劳动参与率达到80%以上（比世界平均水平高15%），是1949年以来重要的社会进步之一。女性被鼓励进入以前由男人从事的重工业、重体力劳动行业—— “三八女子测量队”（“三八女子XX队”成为了固定格式的命名方式）、“三八钻井队”、“女子高空带电作业班”、女炼钢炉长、女建筑工、女子架桥班、三八女子搬运班、三八女子掘进班、女子海洋采殖班、女拖拉机手、雷锋女子民兵班、女飞行员……被媒体广为报道，刺激着、塑造着人们的想象。但据研究者调查，女子专业队也多集中在生产建设兵团、石油系统和电业局等大型国有企业和基地，不像人们想象（被媒体渲染所诱导、营造）的那么普遍。实际是计划经济下统一调配劳动力造成某些局部、暂时的性比例失调，以妇女从业方式来缓解。而通过组织女子专业队的方式激励妇女做超出她们体能的重、累、脏、险的活，往往比男女混编更行之有效。
她们中的风流人物是女劳模李秀英、吕玉兰、郝建秀、吴莲英、尉凤英，第一代知青邢燕子、侯隽，大寨铁姑娘郭凤莲、江水英（《龙江颂》里的女主人公）。梳双辫、留短发，宽肩粗腰，大嗓门，身着蓝色工装（裙子有“小资”嫌疑），皮肤黝黑，结实而强壮，神态活泼开朗；从不在乎自己的容貌，忌讳个人情感，“同志”、“战友”取代了“窈窕淑女，君子好逑”；“一副肩膀两只手，一根扁担两条腿”，在生产劳动中“誓叫大地换新颜”——江青所摄“飒爽英姿五尺枪”的“女民兵”照片就是典型的铁姑娘形象。任何肯定女性身体性征美（秀发、玉肤、红唇、高乳、长腿）的展示都被斥之为“臭美”，把那些令人怦然心动的人体美许给了狐媚的女特务、资产阶级小姐、浪荡堕落女人。
应该看到，1949年以后这一中国社会性别平等的多层次的、分步的历程，作为中国共产党主导的妇女解放，毕竟拓展了妇女参与社会生产的广度，改变了社会对妇女的能力评价，部分触及到“男主外女主内”的传统性别分工模式以及支持这一模式的文化观念系统，争取女性的权利，是女权权利在中国发展、成长的实际道路。但它同时也是牺牲了女性福利换来的。罔顾固有女性生理特点，忽视对妇女生理特点的劳动保护，造成了许多妇女病的发生、遗留。
1980年代大陆学界对这样的政策取向进行了批判性审理。1990年代国家劳动人事部明确禁止女职工从事矿山井下作业、森林伐木及流放作业、建筑业脚手架的组装和拆除作业、电力电信行业的高处架线作业、连续负重（每小时负重次数在6次以上）每次负重超过20公斤等作业。此时女职工已全线退出重体力、井下和野外作业；初步达到国际公认的妇女劳动保护底线。
有研究者在对中国城市女性就业的回顾和反思的文章中,把1949年以来的中国妇女就业按就业机制分为三阶段:不完全计划就业阶段、计划就业阶段和80年代后从计划就业机制向市场就业机制过渡阶段。其中，不完全计划就业阶段是1949-1957年，比如在1952年, 全民所有制女职工不过60万，登记要求就业的妇女就有58.2万(占登记就业人员的41.4% )，当时工业对劳动力的吸纳能力还很有限，所谓国家统包统分还谈不上，妇女的就业愿望也远不能都实现(邓颖超,1952)。计划就业阶段是1957-1960年，国家强力干预在这个阶段起到了重要作用，因此女性就业增长效果明显。全民所有制女职工从328.6万增至1008.7万，增长了206.7%,而同期全民所有制职工增长幅度是90.2%，在这一阶段，女性就业的领域也不断拓宽,遍布了国民经济的各个行业。新华社1959年一则电讯所称:“‘什么事情都能干, 什么事情都能干好’是概括今天中国妇女的形象的最恰当的两句话。”(新华社讯,1959) 80年代后在城市经济改革的背景下，中国妇女就业进入第三阶段，即从计划就业机制向市场就业机制过渡阶段，90年代以后中国重现性别行业分化。可见，20世纪50年代到80年代是中国经历去性别化过程的时代，期间国家干预所起的作用是非常明显的。妇女进入重工业和重体力劳动部门得到了政府的明确鼓励，当时的劳动部部长撰文要求劳动部门:“用妇女劳动力顶替部分生产部门现有的年轻力壮的男劳动力”。妇女较多涌入重工业部门是基于中国以重工业带动工业化的政策背景，所以全国妇联强调，妇女是“为了响应国家‘以重工业为工业建设的重点’，参加了过去从来没有妇女参加过的生产部门”，方形成女职工在重工业部门“逐年地增加”的局面(邓颖超,1991/1953)。20世纪六七十年代，政治动员模式的理想性别分工模式下“铁姑娘”是时代特有的符号。
大跃进背景下的就业政策对城市妇女就业的影响是：妇女就业规模和水平全面提高;妇女就业领域继续拓宽,但行业、职业间的平均分布为日后妇女就业的发展留下了隐患;妇女就业作为正常的社会经济现象已被全社会确认,但过度的保障和保护在把妇女从家庭束缚中解放出来的同时，强化了城市女性对国家、单位的依赖。
摩艾石像

摩艾石像（Moai，/ˈmoʊ.aɪ/ ，或 moʻai 西班牙語：moái）是1250年至1500年間，由波利尼西亞東部復活節島上的拉帕努伊人雕刻、多數是一體成形的石像；多半摩艾石像只有頭，也有不少石像有肩膀、手臂、軀幹以及下半身，這些石像的其他部分現在逐漸被挖掘出來。摩艾石像的意義至今仍然不明，有不少關於這些石像成因的推論。目前復活節島共發現約900多尊摩艾石像，相近一半未完成的石像仍位於主要的拉諾拉拉庫（英语：Rano Raraku）（Rano Raraku）採石場，其他數百尊則被放置在島嶼的其他地區。當歐洲人首次訪問該島時，多數雕像仍佇立，之後多數摩艾石像則在18世紀末和19世紀初遭到推翻。摩艾石像的製作和搬運被認為是一項物理壯舉，目前島上最高的摩艾石像被稱為Paro，近10公尺高，重達82噸。
岛上早期的神话说有一位部落首领在寻找新的居住地时，最后找到复活节岛。他死后，岛就被他的儿子们分了。每个部落首领死后，总有一个摩艾石像竖立在他的坟墓。岛民们相信，这些雕像能捕获首领的灵力。他们相信把首领的灵力留在岛上会保佑这个岛风调雨顺。
1250年至1500年間，由波利尼西亞東部復活節島上的拉帕努伊人雕刻的石像，多數為一體成形，也就是說整體是從一塊大石頭刻出來的，但有時候石像頭上會加一塊普卡奧（Pukau）作帽子，一頂帽子可重達十數噸；多半摩艾石像只有頭，也有不少石像有肩膀，手臂還有軀幹和下半身，這些其他身體部分現在慢慢地被挖掘出來。摩艾石像的意義至今仍然不明，但是有不少關於這些石像成因的推論。
目前復活節島共發現約900多尊摩艾石像，相近一半未完成的石像仍位於主要的拉諾拉拉庫（英语：Rano Raraku）（Rano Raraku）採石場，數百尊被放置在島嶼的其他地區，幾乎所有的摩艾石像都有過大的頭部，且遙望的視角幾乎都朝向內陸，當歐洲人於1722年首次訪問該島時，大多數雕像仍然佇立，多數摩艾石像則在18世紀末和19世紀初遭到推翻，可能是由於與歐洲人接觸或部落內戰的結果。
摩艾石像的製作和搬運被認為是一項非凡的物理壯舉，目前島上最高的摩艾石像被稱為「Paro」，高度接近10公尺、重量達82噸。在拉諾拉拉庫豎立最重的摩艾石像，是一個較短、較矮的石像，重達86噸。此外，拉諾拉拉庫還有一件未完成的雕塑，完成後高度大約21公尺，重約145至160噸。
最常見的推論指向一千多年前移住在島上的原住民，這些石像代表他們去世的祖先（像墓碑的作用一樣），或是當時的重要人物，或是代表家族地位的象徵。這些石像想必鑿起來要耗費鉅資，不僅是刻這些石像要花多年的功夫，而搬運到他們最後的目的地也很費勞力。目前為止到底還不知道這些石像當時是如何搬運的，但藉由證據並比較太平洋波利尼西亞部落運輸沉重原木的造船技術，猜測出當時可能用到木橇和滾輪，或是使用繩索讓石像「走」起來。但也因為大量木材的需求，使得島上的森林被砍伐耗盡。森林的耗盡使得生態受到破壞，也用來解釋爲什麼火山採石場會突然被遺棄，以及文明的突然衰落。
一般認為石像是散亂隨機分布於島上，但紐約賓漢頓大學人類學家卡尔·利波（Carl Lipo）指出，其實石像位置和水源分布息息相關。利波和團隊集中研究東部93座18世紀前建成和分別置於高台的石像群，分析石像周邊地質數據，如土質、漁獲和水源等，嘗試找出共同點，結果發現「靠近高台的區域都是有地下淡水湧出的位置」，無論位於海岸、內陸還是低地都是如此，而沒有石像或高台的地方就沒有水源，分布原則十分一致。
復活節島上沒有固定溪流，而當時的人們沒有製造容器和引水的知識，所以利波相信他們會聚居在有水的地方，建石像為指引維護水源，圍繞石像而居，而非如過往理論所說是宗教祭祀的場地。
共有12個石像已從復活節島移走並運往世界各地，包括目前在巴黎盧浮宮和倫敦大英博物館展出的石像「失落的朋友」。
摩艾石像于2010年以绘文字的形式被编入Unicode，码位为U+1F5FF（🗿）。 该表情符号的统一码名为moyai，这是东京一座雕塑的名字（日语：モヤイ像），这尊雕塑的灵感来自摩艾石像，但外形与其并不相同（有头发，但摩艾石像没有），因此导致了在不同公司所制造的字体中对这一码位的不同表现。
行李

行李，又稱行囊，是旅行時攜帶物品以及其容器的合稱。現代的行李通常裝在行李箱中，短期或時常移動的旅行常用背包。
在現代的行李箱和後背包發明以前，行李通常裝在木箱或布袋中。用來裝行李的木箱和當家具用的木箱類似，只不過因為運送需求而更為堅固。因為木箱很重，通常有專門的搬運工或是馱獸負責搬運。
行李中佔最大空間的通常是衣物。其他常見的物件包括食物、盥洗用具、藥品、照相機、行動電腦等等。回程時也常有紀念品和伴手禮。若是搭飛機或是過海關，可能無法帶農產品、武器（包括水果刀、刮鬍刀、球棒、弓箭等）、易燃物等等。
因為裝有許多貴重物品，而且又會帶出門到公共場所，行李有時會上鎖（行李箱鎖（英语：Luggage lock））。為了配合機場的安全檢查，有些人會使用特製的海關鎖。為了配合航空公司的行李規定，行李的大小通常不超過130公升（68 cm x 53 cm x 35 cm）、22.5 公斤。帶上飛機的隨身行李通常小於55 cm × 40 cm × 25 cm，7~10 公斤。
有些人用裝行李的容器來展示其身份地位，講究其設計、品牌和價格。
行李傳送帶

行李輸送带又稱行李轉盤、行李传送带，是一种通常出現在机场行李提領處的设备，是为使托运行李的乘客在他們的目的地認領行李。并非所有机场都配有此种设备，而大型機場则通常配有多條行李輸送帶，每一條都有顯示輸送的是哪一班飛機的行李。
通常来说，以下类型的托运行李不放在行李转盘上：
这些物品可以多种方式转运，包括：
失蹤行李

《失蹤行李》（英语：Lost Luggage）是一款於1982年發行的动作游戏，由總部位於美國的阿波羅遊戲（英语：Games by Apollo）開發，遊戲平台為家用遊戲機雅達利2600。在遊戲中，玩家操控著在機場工作的行李搬運工，去接從行李輸送帶瘋狂送下來的行李。遊戲也包含雙人模式，當中第二個玩家負責控制行李落下的方向。
程式設計師艾德·薩佛（Ed Salvo）在美國达拉斯/沃思堡国际机场等待行李送達時，獲得了《失蹤行李》的靈感。該作花費約4個星期的時間開發。遊戲推出後，評論家們的評價好壞參雜，對玩法、圖像呈現的看法不一，但整體而言以負評為主。有評論家認為該作和动视出品的遊戲《Kaboom!（英语：Kaboom! (video game)）》很像，批評《失蹤行李》是款粗劣的仿製品。
《失蹤行李》是一款动作游戏，當中玩家操控著機場搬運工，試圖接住從捉摸不定的行李輸送帶上瘋狂送下來的行李。遊戲的目標是在每個行李落地前全部接起來。玩家開始遊戲時，左下角會有三個行李，代表玩家的生命值。每當玩家沒接到任何一個落下的行李，左下角的行李就會扣一個，如果三個行李都扣完了，遊戲就會結束。另外，如果玩家漏接，畫面上所有正在落下的行李都會散開，掉出裡面的東西，包含普通衣物和內衣褲等。
該作分有兩種不同難度，根據玩家選擇的難度，玩家可以操控一個或兩個搬運工。除了單人模式外，《失蹤行李》也包含雙人模式，當中第二個玩家負責控制行李落下的方向。在「恐怖份子行李」模式中，會有黑色行李和一般行李一起從輸送帶上落下。一旦黑色行李落地，遊戲會直接結束。
《失蹤行李》由總部位在美國德州理察森市（英语：Richardson, Texas）的電子遊戲工作室阿波羅遊戲（英语：Games by Apollo）開發，遊戲平台為雅達利2600。該工作室以經常旅行的人們為該作的目標族群，相信他們會喜歡其內容。在《失蹤行李》的開發期間，阿波羅遊戲聘用了五名人員。該作由程式設計師艾德·薩佛（Ed Salvo）構思。一次，薩佛在與阿波羅遊戲的創辦人帕特·羅珀（Pat Roper）會面後，待在美國达拉斯/沃思堡国际机场的行李輸送帶處等待行李送達，這時薩佛有了《失蹤行李》的靈感。後來，薩佛與羅珀討論了這款遊戲的概念，兩人還想出了讓輸送帶「噴出內衣褲」的點子。
之後，薩佛將他對遊戲的粗略概念告訴藝術家厄尼·朗年（Ernie Runyon）。阿波羅遊戲的成員花了半個小時腦力激盪，決定該作的標題。朗年回憶道，在定案為《失蹤行李》前，曾有一個提議是「機場大亂」（Airport Mayhem）。朗年在薩佛的幫助下完成了遊戲的編程。朗年表示，他原本打算加入行李列車，但僅4KB的卡帶空間容納不下。薩佛在碰撞偵測和讓角色動作與搖桿同步方面上面臨難題，其中搖桿問題花了整整一個星期修復。由於硬體問題，玩家每次接到行李都會出現顯示圖像的Bug。這個問題可以透過用另一台電腦對遊戲進行編譯來解決。
該作的音效和配樂由賴瑞·麥訥（Larry Minor）負責。根據朗年的說法，《失蹤行李》是第一款不只是有音效，而是將配樂結合遊戲機的雅達利2600遊戲。薩佛表示，《失蹤行李》估計共花了四個星期的時間完成開發。拜倫·帕克斯（Byron Parks）為該作設計了長4分鐘的廣告順口溜。當時羅珀正在「找尋廣告題材」，而帕克斯正好是羅珀擁有的一間錄音室的成員。這段廣告後來完全沒有派上用場，多年後，朗年在2013年的採訪中表示，他「根本不知道或不記得這段廣告本來要作何用途」。
《失蹤行李》推出後，朗尼退出了阿波羅遊戲，該作是他在該工作室的唯一作品。薩佛最終也選擇出走。由於廣告公司班頓與鮑爾斯（英语：Benton & Bowles）的壓力，阿波羅遊戲於1982年11月12日申請破產。阿波羅遊戲欠班頓與鮑爾斯250萬美元，而總債務則達500萬美元。雖然羅珀希望阿波羅遊戲能以較小規模重生，但最後以失敗告終，阿波羅遊戲於1983年正式關閉，走入歷史。
《失蹤行李》於1982年9月由阿波羅遊戲發布，分為兩種版本，分別在卡帶上標有藍色標籤和綠色標籤。藍色標籤版本包含開場動畫：玩家角色拿出三個代表生命值的行李。如果玩家玩的是綠色標籤版本，便可以在遊戲時透過按下操控器上的「開火」按鈕來重新開始遊戲，藍色標籤版本的「開火」按鈕則無毫無功能。薩佛和朗年都不知道綠色標籤版本的存在。朗年推測薩佛可能是在調整遊戲後發現卡帶還有空間，便加入了重新開始功能；而薩佛則表示不記得自己「有弄過什麼東西」，並表示「我無法想像阿波羅遊戲的任何人會在遊戲（卡帶）開始生產後，還對它胡搞瞎搞」。
發布初期，評論家給予該作評價整體而言褒貶不一。1982年，比爾·康柯（英语：Bill Kunkel (journalist)）與艾尼·凱茲（Arnie Katz）在雜誌《電子遊戲（英语：Electronic Games）》上批評《失蹤行李》「毫無偉大的火花」。雖然兩人稱讚該作跳脫「老套的科幻射擊遊戲」，「紮實」又具「高可玩性」，但對於該作簡陋的外觀動畫則予以批評，表示「就算遊戲概念真的無與倫比，如果不結合出色的視覺呈現，仍然無法成就一款佳作」。。康柯和凱茲也為《視頻（英语：Video (magazine)）》雜誌寫了一篇《失蹤行李》的評論，當中兩人稱讚該作「相當可愛」，但認為阿波羅最好「多花點心思在遊戲外觀上」，不要一心只想著增加遊戲的挑戰性。《創意電腦（英语：Creative Computing）》雜誌的丹尼·古德曼（英语：Danny Goodman）稱讚《失蹤行李》的圖像呈現「很有趣」，但表示，「該作的玩法對於有經驗的玩家而言很快就膩了」。為雜誌《電視玩家》（TV Gamer）寫文章的一位評論家將《失蹤行李》推薦給兒童們，但覺得比起該作，資深遊戲玩家會更喜歡《Kaboom!（英语：Kaboom! (video game)）》。雜誌《Videogaming Illustrated（英语：Videogaming Illustrated）》和《德州月刊（英语：Texas Monthly）》給出了較為正面的評價，前者稱讚該作為阿波羅遊戲出品過最迷人的作品，而後者則形容該作是「巧妙又高難度的小消遣」。
2000年代後，許多評論家們給予《失蹤行李》較糟糕的評價。為AllGame寫文章的評論家布雷特·艾倫·懷斯（Brett Alan Weiss）認為該作像是《Kaboom!（英语：Kaboom! (video game)）》，只是「更遲緩、更沒刺激感又更無趣」。他也對該作不支援旋式控制器（英语：Paddle (game controller)）這點給予批評，並表示，就算有雙人模式或恐怖攻擊模式也不會讓遊戲變有趣。懷斯在他的著作《經典家庭電子遊戲》（Classic Home Video Games）中評論道，玩《失蹤行李》帶來的娛樂只有一下子，「雖然畫面上方的飛機看起來不錯，但其他部分的圖像呈現實在是平庸至極」。他也批評該作的難度曲線和角色移動十分糟糕。Atari HQ的編者凱特·伊達（Keita Iida）表示，「這世上有一款優質的《Kaboom!》仿製遊戲——《Eggomania（英语：Eggomania）》，也有一款差勁的——就是這一款」。伊達認為，如果《失蹤行李》不那麼像《Kaboom!》的話，就會「有趣一點」。
Smarte Carte

Smarte Carte Inc. (stylized as smartecarte) is a global company providing products and services to the travel and leisure industries. Smarte Carte specializes in luggage carts and trolleys, wheelchairs, electronic lockers, commercial strollers, and massage chairs, as well as airport services such as baggage storage, baggage wrap, lost property, Mail N’ Fly, porter services, and more.
Operating in more than 3,500 locations around the world, its products and services are primarily found in airports, shopping centers, theme and water parks, ski resorts, and fitness centers.
The company is owned by 3I, an investment firm based in London, the United Kingdom, that focuses on mid-market private equity and infrastructure.
In 1967, Jim Muellner was commissioned to design and build one of the first self-serve luggage cart vending machines. In 1970, Salt Lake City, Minneapolis, and Los Angeles saw the launch of Smarte Carte Inc.'s initial activities. They moved into foreign markets in the 1980s and have maintained market leadership in other vending equipment and airport baggage carts through long-term customer contracts. In 1992, the company recognized the increasing concern with security at airports and formed Smarte Carte Inc. to develop and grow the locker business. The company extends operations into shopping malls across the country. In 2008, with the purchase of First Class Seats and Sit Back & Relax, they entered the massage chair business, making them the largest provider of vending massage chair services in the United States. They expanded their business further in 2018 by purchasing Aviation Mobility and entering the wheelchair market.
Smarte Carte’s corporate and North American headquarters are located in White Bear Lake, Minnesota, United States. Additional regional headquarters are located in Australia and the United Kingdom.
Smarte Carte Inc. operates products and services in the United States, Canada, United Kingdom, Sweden, Australia, New Zealand, and Singapore.
• Luggage carts and operations at airports and major bus/rail stations. • Mobility products, including Strollers, ECVs, and Wheelchairs at airports, amusement parks, zoos, and shopping centers. • Long-term baggage storage, baggage wrapping, lost property, porter, meet and greet, and Mail N’ Fly and other services at airports and major bus/rail stations. • Electronic lockers and operations at amusement/theme parks, indoor and outdoor water parks, trampoline parks, ski resorts, entertainment centers, shopping centers, zoos, and transportation centers. • Massage chairs at airports, malls, gyms, transportation centers, and family entertainment centers.
Smarte Carte has acquired several companies over the course of its history, including Sit Back & Relax and First Class Seats in 2008 (massage chairs), Central Specialties LTD in 2012 (strollers), Bagport in 2016 (carts and services), Aviation Mobility in 2018 (wheelchairs), and Feel Good Chairs (massage chairs) in 2019.
45°4′26″N 93°3′5″W﻿ / ﻿45.07389°N 93.05139°W﻿ / 45.07389; -93.05139
List of airports in Singapore

This is a list of airports in Singapore, grouped by type and sorted by location. As of 2023, the country had a total of nine airports. Two of them are civilian airports in use (active), and seven are used for military purpose - non-civilian (not active).
Singapore, officially the Republic of Singapore, is an island country off the southern tip of the Malay Peninsula, 137 kilometres (85 mi) north of the equator. Singapore is also a city-state.
Airport names shown in bold have scheduled passenger service on commercial airlines now.
List of air rage incidents

Air rage occurs when airline personnel or passengers act violently or disruptively towards others. When these incidents have occurred in flight, they have often required the pilots to divert and make an emergency landing in order to remove the individual(s), as the safety of those on board cannot be guaranteed otherwise. On the ground they have led to delayed departures. In the case of unruly passengers, the incidents have resulted in criminal charges; unruly crew often face disciplinary action including termination and, in some cases, charges as well.
Baggage handling system

A baggage handling system is a type of conveyor system installed in airports that transports checked luggage from ticket counters to areas where the bags can be loaded onto airplanes. A baggage handling system also transports checked baggage coming from airplanes to baggage claims or to an area where the bag can be loaded onto another airplane.
The first automated baggage handling system was invented by BNP Associates in 1971, and this technology is in use in almost every major airport worldwide today.
Bags are entered into the baggage handling system when an airline agent, or self-check system, assigns each of them a tag with a unique ten-digit barcode. Airlines are also now incorporating RFID chips into tags to track bags in real time and reduce the number of mishandled bags. The baggage handling system then scans and sorts the bags by airline, usually by means of Automatic Tag Readers (ATR). A series of diverters along the conveyor belt then directs the bags through the baggage handling area.
Although a baggage handling system's primary function is the sorting and transportation of bags, a typical system also:
After September 11, 2001, the majority of airports around the world began to implement baggage screening directly into baggage handling systems. These systems are referred to as "Checked Baggage Inspection System" by the Transportation Security Administration (TSA) in the US, where bags are fed directly into Explosive Detection System (EDS) machines. A CBIS can sort baggage based on each bag's security status assigned by an EDS machine or by a security screening operator.
Rubber duck debugging

In software engineering, rubber duck debugging (or rubberducking) is a method of debugging code by articulating a problem in spoken or written natural language. The name is a reference to a story in the book The Pragmatic Programmer in which a programmer would carry around a rubber duck and debug their code by forcing themselves to explain it, line by line, to the duck. Many other terms exist for this technique, often involving different (usually) inanimate objects, or pets such as a dog or a cat. Teddy bears are also widely used.
Many programmers have had the experience of explaining a problem to someone else, possibly even to someone who knows nothing about programming, and then hitting upon the solution in the process of explaining the problem. In describing what the code is supposed to do and observing what it actually does, any incongruity between these two becomes apparent. More generally, teaching a subject forces its evaluation from different perspectives and can provide a deeper understanding. By using an inanimate object, the programmer can try to accomplish this without having to interrupt anyone else, and with better results than have been observed from merely thinking aloud without an audience. This approach has been taught in computer science and software engineering courses.
On 1 April 2018, Stack Exchange introduced a rubber duck avatar on their websites as a new "feature" called Quack Overflow as an April Fools' Day joke. The duck appeared at the bottom right corner of the browser viewport, and attempted to help visitors by listening to their problems and responding with solutions. However, the duck merely produced a quack sound after apparently thinking and typing. It referenced rubber ducking as a powerful method for solving problems.
Portmanteau (luggage)

A portmanteau is a piece of luggage, usually made of leather and opening into two equal parts. Some are large, upright, and hinged at the back and enable hanging up clothes in one half, while others are much smaller bags (such as Gladstone bags) with two equally sized compartments.
The word derives from the French word portemanteau (from porter, "to carry", and manteau, "coat") which nowadays means a coat rack but was in the past also used to refer to a traveling case or bag for clothes.
In the 1700s, the term also described a mail bag. This continued into the 1800s for bags used by the United States Postal Service. An 1823 resolution in Congress further stated that "locks... will be placed on the portmanteaus containing the principal mails [which] can only be opened... at the distributing offices."
ባዶ ሽሮ

ባዶ ሽሮ
(58)ወራቱ ሁዳዴ ነው ታዲያ አለቃ ሲያስቀድሱ ውለው እቤት ይመለሳሉ። የአለቃን መምጣት ያዩት ማዘንጊያም ምሳ ለማቅረብ ተፍ ተፍ ይላሉ ታዲያ በዚህን ጊዜ አለቃ ከማዘንጊያ ደረት ላይ ተጣብቃ የቀረች አይብ ያያሉ። ትንሽ ቆይቶም ማዘንጊያ ባዶ ሽሮ ወጥ ይዘው ይቀርባሉ። አለቃም «በይ ነያ እንብላ?» ማዘንጊያም መልሰው «አይ እቴ ይቅርብኝ አላሰኘኝም።» አለቃም ማዘንጊያን ምሳቸውን አይብ እንደበሉ ገብቷቸው እንዲህ አሉ አሉ «በሁዳዴ ሽሮ እንዳይጥም አውቃለሁ አንቺ ባይበላሽ እኔ እበላዋለሁ»
ሽሮ ወጥ

ሽሮ ወጥ ኢትዮጵያ ውስጥ የሚሰራ የምግብ አይነት ሲሆን፣ የሚሰራውም ከአተር ወይንም ባቄላ ዱቄት ነው። ሽሮ ዋት ጣፋጭ እና ጣፋጭ ወጥ ነው በኢትዮጵያ ምግብ ውስጥ ትልቅ ቦታ ያለው። ስለእሱ ማወቅ ያለብዎት ነገር ሁሉ ይኸውና:: ሽሮ ዋት፣ እንዲሁም ሹሮ ወይም ሽሮ ወት በመባል የሚታወቀው፣ በማንኛውም ኢትዮጵያዊ የቬጀቴሪያን ሳህን ውስጥ ዋና ምግብ ነው - ጥቅጥቅ ያለ፣ ሽንብራ ወጥ ቀስ ብሎ ተንጠልጥሎ በባህላዊ ጎምዛዛ ዳቦ እንጀራቸው፣ እንጀራ ላይ፣ ከሌሎች የቬጀቴሪያን ምግቦች ጋር ይቀርባል።
ሽሮ ዋት በዋነኛነት የሚዘጋጀው ከተፈጨ ሽንብራ ወይም ምስር ሲሆን ከዚያም ጥቅጥቅ ያለ እና በቅመም ወጥ ውስጥ ይዘጋጃል። ምግቡ በርበሬ (የቅመም የኢትዮጵያ ቅመማ ቅመም)፣ ነጭ ሽንኩርት፣ ዝንጅብል እና ቀይ ሽንኩርት ጨምሮ ልዩ በሆኑ የቅመማ ቅመሞች ተዘጋጅቷል። አንዳንድ ጊዜ እንደ ቲማቲም ያሉ ንጥረ ነገሮችንም ያካትታል. ሽሮ ወት (ቅመም ደረቅ አተር ወጥ) ½ ኪሎ ግራም ደረቅ አረንጓዴ አተር 3 lg ሽንኩርት ½ ኩባያ ዘይት 1 ea የጭንቅላት ነጭ ሽንኩርት ½ tsp የተፈጨ ዝንጅብል ½ tsp ጥቁር በርበሬ 1 t ጨው 3-4 ኩባያ ውሃ.
የተፈጨ አተር በቧንቧ ውሃ ውስጥ ለ 20 ደቂቃዎች. ሽንኩርት እና በትንሽ ኩብ ይቁረጡ. ነጭ ሽንኩርቱን ይላጩ እና ይፍጩ. በድስት ውስጥ ዘይት እና ሽንኩርት እና ነጭ ሽንኩርት እስከ ወርቃማ ድረስ ይቅቡት ። ዝንጅብል, ፔፐር እና ጨው እና 2 ኩባያ ውሃን ይጨምሩ. በደንብ ይቀላቅሉ, ይሸፍኑ እና ወደ ሙቀቱ ያመጣሉ. 4-ውሃው በሚፈላበት ጊዜ የተፈጨውን አተር እና የቀረውን ውሃ ይጨምሩ እና ለ 40 ደቂቃዎች በትንሽ መካከለኛ እሳት ላይ ያብስሉት።
የሽሮ ዋት ዝግጅት መጀመሪያ የተፈጨውን ሽንብራ ወይም ምስር ማበስን ይጨምራል። ከዚያም የተጠበሰው ጥራጥሬ ከውሃ ጋር በመደባለቅ ለጥፍ. በተለየ ማሰሮ ውስጥ ቀይ ሽንኩርት፣ ነጭ ሽንኩርት እና ዝንጅብል ወጥተው ከበርበሬ ቅመማ ቅመም ጋር ተደባልቀው ጥሩ ጣዕም ያለው መሠረት ይፈጥራሉ። የጎማ ጥብስ ወደዚህ ድብልቅ ይጨመራል, ወፍራም ወጥ ይፈጥራል. ጣዕሙ እንዲቀላቀል ለማድረግ ሳህኑ በዝግታ ይዘጋጃል።
ሽሮ ወት ብዙ ጊዜ ከኢንጄራ ጋር ይቀርባል፣የኢትዮጵያ ምግብ ውስጥ ዋነኛ የሆነ ኮምጣጣ ጠፍጣፋ ዳቦ። ኢንጄራ እንደ ዕቃም ሆነ እንደ ጐን ዲሽ ሆኖ ያገለግላል፣ ተመጋቢዎች ድስቱን ከቂጣው ጋር እንዲያነሱ ያስችላቸዋል። ሽሮ ወት እና እንጀራ ውህድ በኢትዮጵያውያን ምግቦች ውስጥ ጥንታዊ እና ተወዳጅ ጥንዶች ነው።
ሽሮ ዋት ብዙውን ጊዜ የቬጀቴሪያን ወይም የቪጋን ምግብ ነው ምክንያቱም ከዕፅዋት የተቀመሙ ንጥረ ነገሮች የተሰራ ነው። ይህ የቬጀቴሪያን ወይም የቪጋን አመጋገብን ለሚከተሉ ተወዳጅ ምርጫ ያደርገዋል።
በኢትዮጵያ ባህል ሽሮ ወት ብዙ ጊዜ የሚዘጋጀው በበዓል እና በአል ላይ ነው። ሰዎችን የሚያገናኝ እና የእንግዳ ተቀባይነትን ሙቀት የሚያመለክት ምግብ ነው።
ሽሮ ወት በኢትዮጵያውያን ቤተሰቦች ውስጥ ባህላዊ ጠቀሜታ ያለው ምግብ ነው። በተለያዩ አጋጣሚዎች ከቤተሰብ መሰብሰቢያ እስከ ሃይማኖታዊ ክብረ በዓላት ድረስ የሚዝናና ምግብ ነው።
ሽሮ ወት የኢትዮጵያን የበለፀገ ጣእም እና የምግብ አሰራርን የሚያሳይ ጣፋጭ እና ሁለገብ ምግብ ነው። በ"shero wot" የተለዬ ቃል እየጠቀሱ ከሆነ እባኮትን ተጨማሪ ዝርዝሮችን ያቅርቡ ስለዚህ የሚፈልጉትን መረጃ አቀርብ ዘንድ።
Shiro Wot (spicy dry peas stew)
½ kg Dry green peas 3 lg Onions ½ cup Oil 1 ea Head garlic ½ ts Ground ginger ½ ts Black pepper 1 t Salt 3-4 cups water.
The ground peas in tap water for 20 minutes. The onions and cut into small cubes. Peel and mash the garlic. The oil in a pan and saute the onion and garlic until golden. Add the ginger, pepper and salt and 2 cups water. Stir well, cover and bring to boil. 4-When the water boil, add the ground peas and the rest of the water and cook 40 minutes on a medium-low flame.
Preparation time: 45 minutes
Serves: 1
Sent by Lemlem, Boston, Sep 2006
ከባልሽ ባሌ ይበልጣል ሽሮ አበድሪኝ

ከባልሽ ባሌ ይበልጣል ሽሮ አበድሪኝ የአማርኛ ምሳሌ ነው። ከባልሽ ባሌ ይበልጣል ሽሮ አበድሪኝ የአማርኛ ምሳሌ ነው።
የእናት ልጅ የሌለው አይበላ ሽሮ የሌለው ምንቸት አይፈላ

የእናት ልጅ የሌለው አይበላ ሽሮ የሌለው ምንቸት አይፈላ የአማርኛ ምሳሌ ነው። የእናት ልጅ የሌለው አይበላ ሽሮ የሌለው ምንቸት አይፈላ የአማርኛ ምሳሌ ነው።
Shiro (food)

Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro wäṭ), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro), is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea. An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. Shiro is served atop injera (leavened flatbread) or kitcha (unleavened flatbread). Tegabino shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, oil (or butter), and water. It is brought bubbling to the table in a miniature clay pot or shallow aluminum pan. It is often consumed with dark or sergegna injera.
Shiro can be cooked and added to shredded injera or taita and eaten with a spoon; this version is called shiro fit-fit. Shiro is a vegan food, but there are non-vegan variations that use niter kibbeh (a spiced, clarified butter) or meat (in which case it is called bozena shiro).
Shiro is a favorite dish during special occasions, including Tsom (Lent), Ramadan and other fasting seasons.
The preparation of shiro wat first involves cooking the ground chickpeas or lentils. Then mixing the roasted grains with water in a separate pot along with onions, garlic, and ginger. which are then sautéed and mixed with peppercorns to create a flavorful base.
List of Ethiopian and Eritrean dishes and foods

This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians and Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian and Eritrean cuisine.
List of stews

This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood are also used.
Fit-fit

Fit-fit or fir-fir (Ge'ez: ፍትፍት fətfət; ፍርፍር fərfər), (Oromo: chechebsaa), is Ethiopian food typically served as breakfast. Fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. It is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. There are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.
Injera fit-fit (enjera fetfet; also taita fit-fit in Tigrinya) is a combination of shredded injera, berbere, onions, and clarified butter. Variations on this basic recipe are common in which the name of the additional item is commonly used as a prefix (e.g. injera with shiro is called shiro fit-fit).
In Eritrea, leftover meat sauces (zighni or tsebhi) are often added to injera fit-fit and served for breakfast with raw chili peppers and yoghurt on the side. Similarly, in Ethiopia, leftover wat is used as a main ingredient along with injera. It can also have cubed meat and boiled egg added.
Injera fit-fit can be eaten with a spoon when served in a bowl or eaten with the right hand when served atop of another piece of injera as is typical in Ethiopian or Eritrean cuisine.
Kitcha fit-fit (variations in Ethiopia: kitta fer-fer, kita fir-fir; widely known by its Oromo name chechebsa) is a combination of shredded kitcha (Tigrinya) or kitta (Amharic), berbere, and clarified butter. Kitcha fit-fit is sometimes eaten with plain yogurt (urgo in Amharic and rug-o in Tigrinya). Unlike most Ethiopian foods, it is eaten with a utensil (usually a spoon).
Berbere

Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chili pepper itself.
Berbere sometimes encompasses herbs and spices that are less well known internationally. These include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima).
Kitfo

Kitfo (Amharic: ክትፎ, IPA: [kɨtfo]) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in mitmita (a chili-based spice powder) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic triconsonantal root k-t-f, meaning "to chop finely; mince".
Kitfo cooked lightly rare is known as kitfo leb leb. Kitfo is often served alongside — or sometimes mixed with — a mild cheese called ayibe or cooked greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a spongy, absorbent sourdough crêpe-like flatbread made from fermented teff flour; traditional Gurage cuisine replaces this with kocho, a thick flatbread made of the ensete plant. An ensete leaf may be also used as a garnish.
Though not considered a delicacy, kitfo is generally held in high regard. It is served on special occasions such as holidays like Meskel on 27 September, the feast celebrating the Finding of the True Cross.
Wat (food)

Wat or wet (Amharic: ወጥ, IPA: [wətʼ]) or ito (Oromo: Ittoo) or tsebhi (Tigrinya: ጸብሒ, IPA: [sʼɐbħi]) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere (hot variety), and niter kibbeh, a seasoned clarified butter.
Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Wat is traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ሥጋ śigā) made with beef.
Doro wat (Amharic: ዶሮ ወጥ dōrō we̠t’, Tigrinya: ጸብሒ ደርሆ Tsebhi derhō ), is a spicy stew made of chicken. The cooking often (but not always) includes the addition of peeled but undivided hard-boiled egg. It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera. It is eaten only on special occasions since it takes approximately 10 hours to prepare adequately.
Misir wat is a lentil stew; its key ingredients include split red lentils, garlic, onions, and spices. It is a popular vegan dish, and in high demand during fasting periods for Orthodox Christians.
A Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a pareve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
Indigenous cuisine

Indigenous cuisine is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area.
Indigenous cuisine is prepared using indigenous ingredients of vegetable or animal origin in traditional recipes of the typical cuisine of a place.
Contemporary indigenous cuisine uses indigenous products to create new dishes.
Chefs and restaurateurs using indigenous foods are aided by farmers who are reviving traditional varieties and breeds.
David Cook has asked how "indigenous cooking" can be defined, arguing that it can mean anything from techniques to ingredients, and that the ingredients can be further argued as using only pre-colonial ingredients vs. using post-colonial and invasive-species ingredients, concluding that "it all depends on your concept of [indigenous] identity."
In Australia, there are chefs both "sticking to the old recipes (and) innovating new ones" using traditional ingredients.
In Canada, multiple restaurants owned by First Nations restaurateurs offer menus based on traditional ingredients such as beans, corn, and squash. According to restaurateur, Shawn Adler, one of the challenges is public awareness. "People understand what Thai food is, what Italian food is, what Chinese food is, what Ethiopian food is," he said. "But people don’t really understand what indigenous cuisine is."
The concept was also used in the Caribbean.
The concept as such began to take shape and gain popularity in Chile at the beginning of the 2010s, when a restaurant dedicated to this style of cuisine in Santiago de Chile appeared in the ranking of the World's 50 Best Restaurants in 2014.
In El Salvador indigenous cuisine is an "emerging movement...composed of young chefs who are integrating traditional foods into contemporary cuisine", according to NPR. Fatima Mirandel said, "We take old ingredients from the [farming areas] and combine them in new ways. The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people." вЗЭв
Some US Native American chefs using indigenous ingredients in traditional dishes object to referring to indigenous cuisine as a "trend". Sean Sherman, a member of the Oglala Lakota and indigenous food activist, said, "It's not a trend. It's a way of life."
Vincent Medina, a member of the Muwekma Ohlone tribe, serves acorn-flour brownies, a non-traditional dish made with indigenous ingredients, at his Cafe Ohlone by Mak-’amham.
Booyah (stew)

Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and brought to northeastern Wisconsin by Walloons, it is now made throughout the Upper Midwestern United States. Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. The name can also refer to a social event surrounding the meal.
In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often in the same kettle), with vegetables such as carrots, peas, onions, and potatoes also in the mix. A wide variety of seasonings is used, sometimes lowered into the kettle in a cheesecloth bag. Typical large-scale booyah kettles can hold more than 50 US gallons (190 L) and are made from steel or cast iron to withstand direct heat and the long cooking time.
The term "booyah" may be a variant of "bouillon". It is thought to have derived from the Walloon language words for "boil" (bouillir) and "broth" (bouillon). The spelling with an H has been attributed to phonetic spelling by Wallonian immigrants from Belgium. The Dictionary of American Regional English attributes the term to French Canadian immigrants; others attribute it to a derivation from the Provençal seafood dish bouillabaisse.
An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads:
A November 19, 2015, Press-Gazette article repeats Rentmeester's claim, but also suggests that the dish "could have erupted as a tradition in multiple places at once". The article notes that several variations on the name "booyah" occur around the Upper Midwest that "appear to be attempts to phonetically manage the hard-to-spell word 'bouillon', and they all are pronounced roughly the same".
Booyah is still made in northern and northeastern Wisconsin, Minnesota, and Michigan's Upper Peninsula at county fairs, VFW gatherings, booyah-cooking contests, and in small amounts at private gatherings. In a 2018 article in the Post Crescent, Booyah was reportedly sold at church and other nonprofit fundraisers for US$20 per gallon (4 liters). The Green Bay Booyah baseball team was named after the stew.
Sonofabitch stew

Sonofabitch stew (or son-of-a-bitch stew) was a cowboy dish of the American West.
Various recipes exist for this beef stew, and some sources say its ingredients may vary according to whatever is on hand. Most recipes involve meat and offal from a calf, though, making sonofabitch stew something of a luxury item on the trail. Alan Davidson's 1999 book Oxford Companion to Food specifies meats and organs from a freshly killed unweaned calf, including the brain, heart, liver, sweetbreads, tongue, pieces of tenderloin, and an item called the "marrow gut" and much Louisiana hot sauce.
This last item, the "marrow gut", was a key ingredient. Davidson quotes Ramon Adam's 1952 Come An' Get It: The Story of the Old Cowboy Cook, which reports that this is a tube, between two of the calf's stomachs, filled with a substance resembling marrow, deemed edible only while the calf is young and still feeding on milk. This marrow-like substance was included in the stew and, according to Adams, was "what gave the stew such a delicious flavor". Davidson says this "marrow gut" probably was the passage leading to the abomasum as well as the abomasum itself (said to have a "distinctive flavour of rennin-curdled milk"). Another possibility is that "marrow gut" refers to the calf's thymus, more commonly known as "sweetbread". Sweetbread is indeed commonly found in traditional European cookery and many books refer to the use of this ingredient, including for the preparation of stews made with offal. In German it is called "Kalbsbries", in French "Ris de veau". A French book originally published in 1928 (Ali-Bab, an alias used by Henri Babinski: Gastronomie Pratique) refers to a recipe involving sweetbread but also the spinal marrow ("cord"). Babinski is known for having traveled around the world.
The stew also contained seasonings and sometimes onion. Babinski's recipe for eight guests contains the following ingredients, which cook together for about four hours at moderate heat in the oven, the excess of surfacing fat being removed before serving:
Frank X. Tolbert's 1962 history of chili con carne, A Bowl of Red, discusses sonofabitch stew as well. Tolbert suggests that the chuck wagon cooks borrowed the idea for the stew from the cooking of the Plains Indians. He also specifies a recipe that never includes onions, tomatoes, or potatoes.
In addition to "sonofabitch stew", the dish was known as "rascal stew" or "SOB stew", or fitted with the name of any unpopular figure at the time: for example, "Cleveland stew" in honor of Grover Cleveland, a president in disfavor with the cowboys displaced from the Cherokee Strip. "In the presence of ladies", reports a 1942 Gourmet magazine piece, the dish was commonly called "son-of-a-gun stew" instead. The "polite" name is used in the Gunsmoke episode "Long, Long Trail" in 1961 (7.6), also Gunsmoke Matt's Love Story in 1973 (19.3) and Disney's 1975 movie adaptation of The Apple Dumpling Gang. In the TV series Yellowstone, the character 'Teeter' cooks the stew for her co-workers, referring to it as "Sum' bitch" (4.4).
Menudo (stew)

Menudo (from Spanish: "small [bits]"), also known as ginamay or ginagmay (Cebuano: "[chopped into] smaller pieces"), is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe, hominy, or red chili sauce.
The dish is made with garlic, onions, tomatoes, pork, liver (pork or beef), diced potatoes, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi, and tomato sauce, and seasoned with salt and pepper.
It is one of the most common offerings in carinderias or karinderyas (small eateries that offer budget-friendly meals to local residents) and is also commonly served in potlucks or buffets due to the inexpensive ingredients used in the dish.
Waknatoy, also called Marikina menudo, is a Filipino pork stew with pickles. It is a variant of the Filipino menudo stew originating from Marikina. It is made with cubed pork and pork liver with sausages (typically Chorizo de Bilbao), red and green bell peppers, tomatoes, garlic, onions, and distinctively, pickle relish, cooked in a tomato-based sauce with salt, pepper, fish sauce, and bay leaves. Waknatoy does not traditionally include other vegetables like potatoes and carrots, like menudo, but they can be included.
Amakusa Shirō

Masuda Shirō Tokisada (益田 四郎 時貞, c. 1621? – 28 February 1638), also known as Amakusa Shirō (天草 四郎), was a Japanese Christian of the Edo period and leader of the Shimabara Rebellion, an uprising of Japanese Roman Catholics against the Shogunate. His Christian name was Geronimo and was later known as Francisco.
The uprising led by Shirō was defeated, and he was executed at the age of 17. His head was displayed on a pike near Nagasaki as a warning to Christians. His failures were reflected in the 1962 movie Amakusa Shirō Tokisada (shown in English-speaking countries as The Christian Revolt or The Revolutionary), by the Japanese movie director Nagisa Oshima.
Shirō was born in 1621 as the son of Catholic parents, Masuda Jinbei (益田 甚兵衛), a former Konishi clan retainer, and his wife. Urban legend speculates that Shirō could have been the illegitimate son of Toyotomi Hideyori, but these claims have little credibility.
Portuguese Jesuit missionaries had been active in Japan since the late 16th century. By the age of 15, the charismatic youth was known to his Japanese Catholic followers as "Heaven's messenger". Miraculous powers were attributed to him.
Shirō was among Japanese Catholics who took over Hara Castle in a rebellion against the Shogunate. They mounted a coordinated defense that held off attackers, but the rebel force had no logistical support, and their resolve was weakened. Shirō was said to display posters in the castle to raise morale and said:
One of the rebel soldiers, Yamada Emosaku [ja], betrayed Shirō. He got a message to the Shogunate that rebel food supplies were running low. The Shogunate forces made a final assault, taking Hara Castle in the process. The Shogunate forces massacred almost 40,000 rebels. Yamada was the only recorded survivor.
Shirō was taken captive and executed after the castle was overtaken. His head was displayed on a pike in Nagasaki for an extended period of time as a warning to potential Christian rebels.
Fate: Apocrypha
This article incorporates text from OpenHistory.
Bătălia de la Adamclisi

Bătălia de la Adamclisi a fost o bătălie importantă în primul război daco-roman, în iarna anilor 101-102.
După victoria de la a doua bătălie de la Tapae, împăratul Traian a hotărât să aștepte primăvara să-și continue ofensiva asupra Sarmizegetusei, capitala Daciei. Decebalus, regele dac a profitat de aceasta, și a atacat provincia romană Moesia de la sud de Dunăre, împreună cu triburile aliate, roxolanii și iazigii, pentru a-i obliga pe romani să-și părăsească pozițiile din munți din apropiere de Sarmizegetusa.
Armata dacă, împreună cu roxolanii și iazigii, a traversat Dunărea înghețată, dar, deoarece nu era destul de frig, gheața s-a rupt sub greutatea lor, și mulți au murit în apa înghețată.
Traian a plecat cu armata din munți, urmându-i pe daci în Moesia. O primă ciocnire a avut loc în timpul nopții, cu pierderi nesemnificative de ambele părți, și fără un rezultat decisiv.
Bătălia finală s-a dat la Adamclisi, cu pierderi grele de ambele părți, chiar dacă rezultatul a fost o victorie romană.
După bătălie, Traian a avansat către Sarmizegetusa. Decebal a cerut un armistițiu, iar Traian a fost de acord. De această dată pacea era favorabilă Imperiului Roman: Decebal trebuia să cedeze teritoriile ocupate de armata romană, și trebuia să înapoieze toate armele și mașinile de luptă primite după 89, când romanii sub Domițian trebuiau să plătească un tribut anual dacilor.
Decebalus era obligat să renunțe la politica externă, și să aibă ca “prieteni și dușmani pe prietenii și dușmanii Imperiului Roman”, după cum afirmă Dio Cassius.
După cucerirea Daciei în urma războiului din 105 și 106, Traian a construit în 109, la Adamclisi, monumentul Tropaeum Traiani.
Diegi

Diegi sau Diegis este unul dintre cei doi chiliarhi (generali) ai lui Decebal, care au fost atestați de Dio Cassius în lucrarea sa „Historia Romana”. În cartea LXVII (67), capitolul 7 al acestei lucrări este descrisă campania împăratul Domițian în Dacia. Domițian este înfrânt de Marcomani și astfel, ca să nu lupte pe două fronturi, încheie pace cu Decebal. Regele dac îl trimite la negocieri pe unul dintre generalii săi, Diegi (Diegis în text).
În continuare traducerea textului în română :
Numele chiliarhului, sub forma „Diegio”, apare și în textele de pe plăcile de plumb descoperite la Sinaia la începutul secolului al-XX-lea, cunoscute ca Tăblițele de la Sinaia.
Decebal către popor

Decebal către popor este o poezie de George Coșbuc, publicată în 1896 în volumul Fire de tort.
În urma traducerii primelor două versuri în limba franceză, ele au ajuns să îi fie atribuite, în mod eronat, poetului național Mihai Eminescu.
În spațiul francofon, aceste versuri au căpătat valoare de maximă.
A Doua Bătălie de la Tapae

Bătălia de la Tapae (101) a fost bătălia decisivă a primului război daco-roman, în care împăratul roman Traian l-a învins pe regele dac.
Când Traian a devenit împărat roman, a început organizarea unei campanii împotriva Daciei. În urma acestei campanii s-a purtat primul război dacic între 101 și 102.
Motivele acestei campanii au fost lipsa de respect a lui Decebal față de romani și faptul că nu a respectat angajamentele luate după Prima Bătălie de la Tapae din 87/88.
Armata romană a traversat Dunărea la Viminacium, avansând încet în interiorul Daciei. Exact ca în 87/88, bătălia a avut loc la Tapae. Dacii au rezistat în fața ofensivei romane, dar, la izbucnirea unei furtuni, aceștia, considerând-o un semn de la zei, au hotărât să se retragă.
Din cauza apropierii iernii, Traian a hotărât să aștepte primăvara pentru a-și continua ofensiva asupra Sarmizegetusei. Decebalus a profitat de această situație, și în iarna dintre 101 și 102 a atacat provincia romană Moesia, cea mai importantă confruntare fiind în Bătălia de la Adamclisi.
Graham Greene

Henry Graham Greene (n. 2 octombrie 1904, Berkhamsted, Anglia, Regatul Unit al Marii Britanii și Irlandei – d. 3 aprilie 1991, Vevey, cantonul Vaud, Elveția) a fost un scriitor, dramaturg, scenarist și critic literar englez.
Călătoriile în Mexic, Africa și Asia au determinat alegerea locului acțiunii diferitelor sale opere. Scrierile sale, de puternică tensiune și structurate după tehnica romanului polițist, explorează probleme politice și morale ale lumii moderne. Sunt reprezentate naturalist, fără iluzii, conflictele de conștiință ale omului părăsit în voia spaimei și singurătății.
Grădinița Dramei Totale

Grădinița Dramei Totale (engleză Total DramaRama) este un serial de animație canadian creat de Jennifer Pertsch și Tom McGillis. Serialul, servind ca un prequel spin-off crossover și este al doilea spin-off al serialului Dramă Totală după Dramă Totală: Cursa Colosală, este amplasat într-un univers paralel cu Dramă Totală și 6teen. Este produs de Fresh TV Inc. și Corus Entertainment și distribuit de Cake Entertainment. Premiera pe Cartoon Network în Statele Unite și pe Teletoon în Canada a fost în octombrie 2018. Premiera în România a fost pe 25 noiembrie 2019 pe Cartoon Network.
Dublajul a fost realizat de studiourile Fast Production Film:
Regia: Cristian Neacșu
Lista membrilor Parlamentului European, 2019–2024

Mai jos este o listă a membrilor Parlamentului European care funcționează în al nouălea mandat al acestuia (2019-2024). Aceasta este sortată după poziția listei sau în cazul mai multor circumscripții, o percepere în engleză a numelui care tratează toate variantele de / di / do, van / von, Ó / Ní și așa mai departe ca parte a cheii de colaționare, chiar dacă nu este practica obișnuită în țara proprie unui membru. Termenul va începe la 2 iulie 2019.
La începutul mandatului 2019-24, sunt 751 de parlamentari din cele 28 de state membre, a căror componență ar trebui să se schimbe după ce Marea Britanie va fi părăsit Uniunea Europeană. Unii eurodeputați vor intra după retragerea Marii Britanii din Uniunea Europeană (aceștia sunt prezentați separat). După Brexit, numărul de deputați în Parlamentul European ar trebui să scadă la 705.
Parlamentul European este împărțit în mai multe grupuri politice:
Dragan Đokanović

Dragan Đokanović (sârbă Драган Ђокановић, n. 20 aprilie 1958, Sarajevo, Republica Socialistă Bosnia și Herțegovina, RSF Iugoslavia), este un politician sârb din Bosnia și Herțegovina. Președintele partidului democrat din Bosnia-Herțegovina (sârbă Демократска Странка Федералиста). Ministrul al Republicii Serbska (1993-1994). De profesie specialist de pediatrie, a lucrat la spitalul Koševo - Universitatea de Medicină din Sarajevo.
Drăgan Muntean

Drăgan Muntean (n. 18 aprilie 1955, Poienița Voinii, județul Hunedoara, Republica Populară Română – d. 20 aprilie 2002, Târgu Mureș, județul Mureș, România) a fost un cunoscut solist vocal de folclor muzical românesc din Ardeal. Caracteristice pentru repertoriul său au fost cântecele spațiului natal, din Ținutul Pădurenilor Hunedoarei. Artistul s-a bucurat de o deosebită popularitate într-o carieră care a durat 20 de ani. El s-a stins din viață la 20 aprilie 2002, în urma unui accident vascular cerebral. Înregistrările sale constituie documente importante ale cântecului popular românesc.
Interviuri
Fata cu un dragon tatuat (film)

Fata cu un dragon tatuat (original:The Girl with the Dragon Tattoo) este un film de mister și thriller suedezo-american din 2011, bazat pe romanul cu același nume de Stieg Larsson. Filmul a fost regizat de David Fincher după scenariul lui Steven Zaillian, cu participarea lui Daniel Craig și Rooney Mara. Filmul se axează pe povestea jurnalistului Mikael Blomkvist (Craig) care investighează ce s-a întâmplat cu o femeie dintr-o familie bogată, care a dispărut patruzeci ani mai înainte. El recrutează în ajutorul pe hackerița Lisbeth Salander (Mara).
Dumitru Drăgan

Dumitru (Dimitrie) Drăgan (n. 2 decembrie 1939, București, România – d. 15 iulie 2018, Pitești, România) a fost actor român de teatru și film.
Născut la 2 decembrie 1939, în București, absolvent al Colegiului Național „I.L. Caragiale”, promoția 1956, a fost admis la Institutul de Artǎ Teatrală și Cinematografică "Ion Luca Caragiale" din București, unde urmează cursurile de actorie la clasa Prof. A. Pop. Marțian, cu asistenții: Horea Popescu, Ion Cojar, Mihai Berechet și Cornel Todea, colegi de promoție fiindu-i Stela Popescu, Rodica Popescu Bitănescu, Sebastian Papaiani, Anda Caropol și alții.
În anul 1960 își dă examenul de Diplomă cu Mica studentǎ de Nicolai Pogodin, regia Prof. A. Pop Marțian, în rolul Lev Poroșin. Dupǎ absolvirea acesteia, cere să fie repartizat la Teatrul de Stat din Baia Mare unde debutând în piesa "AVARUL" de Molière, reușește să facă spre sfârșitul piesei din personajul Cleante un alt Harpagon. A fost căsătorit din anul 1967 pânǎ în anul 1991 și are trei copii, Cristian Mihai (n. 1968, Piatra Neamț), Bogdan Alexandru (n. 1970, Baia Mare) și Anca Oana (n. 1975, Pitești).
Activitatea sa artistică cuprinde peste 150 de roluri, interpretate în mai multe teatre din țară, dar mai ales Premiere Absolute ca: PERICLES, de William Shakespeare (1964); Brașov, Jocul ielelor, de Camil Petrescu (1964); Brașov, Grădina cu trandafiri, de Andi Andrieș (1963); Brașov, Rouă și tutun, de Mircea Radu Iacoban (1971); dar și roluri marcante pentru cariera sa artistică în: Pogoara iarna (Mio), de Max Anderson (1961); Maria Stuart (Miortimer), de F.Schiller (1967); Baia Mare, Avarul (Cleante) de Jean-Baptiste Molière (1960); Baia Mare, Dona Juana (Don Juan), de Radu Stanca; Clipe de viață, de W.Saroyan, cu Liviu Ciulei; Don Carlos, de F.Schiller; Pitești, Ospățul lui Trimalchio, de Cristian Munteanu (1982).
În cei 50 de ani de activitate pe scenele teatrelor din București, Brașov, Baia Mare, Piatra Neamț, Constanța și în cele din urmă la Teatrul Alexandru Davila din Pitești, unde din anul 1973 pâna la sfârșitul carierei sale în anul 2010, a jucat în peste 90 de roluri, a fost să fie făcut un adevărat erou romantic, căci din toate dramele lumii numai cele romantice i s-au potrivit perfect.
A obținut numeroase diplome de onoare, de merit și de excelentă, dar și Titlul de Fiu al Argeșului și Muscelului în anul 2011, pentru personalitate marcantă în domeniul Culturii.
Romanian Music Awards

Romanian Music Awards este un eveniment muzical anual care are loc în România, începând cu anul 2002. Între 2002 și 2007 purta titulatura de Premiile muzicale MTV România, schimbându-și denumirea în 2008, când Music Channel a preluat decernarea premiilor de la MTV. Majoritatea edițiilor au fost organizate la Brașov și Craiova.
S-au ținut 14 ediții: