davidanugraha/M4-RAG huggingface dataset:
Isla Mujeres Municipality

Isla Mujeres (Spanish pronunciation: ['isla mu'xeɾes], Spanish for Island of the Women) is one of the eleven municipalities of the Mexican state of Quintana Roo, located on the Yucatán Peninsula. Most of the municipality is located on the mainland in the northeastern corner of the state. Its municipal seat, also called Isla Mujeres, is a small town on the island from which it takes its name. It is located about 13 kilometres (8.1 mi) northeast of Cancún in the Caribbean Sea, and it is the easternmost municipal seat in Mexico. As of the 2010, 2019 census, the town had a population of 22,686 inhabitants.
The municipality consists of a total of 143 localities. The largest localities (cities, towns, and villages) are:
Cabo San Lucas International Airport

Cabo San Lucas International Airport (Spanish: Aeropuerto Internacional de Cabo San Lucas) (IATA: CSL, ICAO: MMSL) is an international airport located in Cabo San Lucas, Baja California Sur, Mexico. It serves as a secondary airport to the popular tourist destination of the Los Cabos region on the Baja California Peninsula. In contrast to the larger Los Cabos International Airport situated approximately 32 kilometres (20 mi) to the north, Cabo San Lucas Airport primarily focuses on regional flights within western Mexico, as well as charter and commercial flights to the United States. It operates as the main hub for the regional airline Calafia Airlines. The airport also supports various activities in general and executive aviation, air taxi services, and flight training. It is the only privately-owned international airport in the country. The airport handled 45,178 passengers in 2021 and 40,714 passengers in 2022.
The airport features a runway measuring 2,400 metres (7,900 ft). South of the runway, there is a small apron and a series of hangars designed for general aviation purposes. North of the runway, an apron with four plane stands caters to narrow-body aircraft and executive aviation, along with the primary Passenger Terminal.
The passenger terminal, a single-story structure, serves both arrivals and departures for domestic and international flights. The departures area comprises a check-in section, a security checkpoint, and a departure concourse featuring a VIP lounge, snack bars, souvenir shops, and four gates that provide direct access to the apron, allowing passengers to board their planes by walking to the aircraft through a series of ramps and walkways. The arrivals section includes customs and immigration facilities, a baggage claim area, and an arrivals hall equipped with car rental services, taxi stands, snack bars, and souvenir shops.
Recent enhancements at the airport include the installation of new navigation aids, updated air traffic control equipment, the addition of a control tower, improved lighting, PAPI visual aids, and a new Fixed-Base Operator (FBO) equipped with all necessary ground support equipment. The airport operates from 6:00 AM to 8:00 PM local time.
Volver a Empezar (TV series)

Volver a Empezar (English title: Starting Again) is a Mexican telenovela produced by Emilio Larrosa for Televisa in 1994–95. It originally released on the Mexican television network Canal de las Estrellas.
Yuri and Chayanne starred as protagonists, while Rafael Sánchez Navarro and Claudia Silva starred as antagonists.
The telenovela revolves around the story of Mexican diva Renata or "Reny" and Puerto Rican singing legend Chayanne. Other significant characters include Lalo, Tony, Sandra, Poncho and Jessica. Reny is a 26-year-old whose father leaves her a fortune upon dying. Reny who is an aspiring singer, dreams of someday meeting Chayanne. Chayanne is (in real life and in the telenovela) an international singing star and teen idol.
Reny’s dream comes true when her boyfriend, Santiago, a music producer, arranges a meeting to happen after one of Chayanne's concerts. As the drama unfolds, Reny becomes increasingly famous, and her bond with Chayanne evolves into romance.
However, Santiago becomes increasingly jealous and angry. Reny becomes afraid of Santiago and starts seeing him less often. Santiago's lawyer, Tony, starts to develop an interest in Reny. While this plays out, Reny’s sister Sandra also becomes jealous of her success and the fact that their father left the family fortune to Reny.
Unknown to viewers for most of the telenovela is that Sandra suffers from a degenerative mental illness, which explains Reny’s father not leaving the fortune to Sandra. Sandra and Santiago create a diabolic plan where they will make Reny have an accident during one of her concerts. Their plan succeeds, leaving Reny paralyzed and with amnesia after her fall.
Eventually, she recovers and begins to walk again, and plans to return to the show business under the name of Chaquira. She uses this pseudonym to not tip off her enemies as to who she really is and that she's still alive.
Through all of this, and before Reny’s accident, a fan of hers, Lalo, becomes her friend and falls in love with her. This causes tension with Jessica, who has just broken up with Poncho. Jessica becomes enemies with Reny and her attraction towards Lalo fuels Poncho's anger and jealousy.
Chayanne had to leave Reny because of his professional compromises. During this time, Tony started to move in on her. He became her greatest ally and protector during the time she was in her wheelchair, and a great deal of love grows between them.
Tony ended up protecting Reny from Santiago, who himself ends up paralyzed and jailed. Jessica moved to Guadalajara, Jalisco after finding she was suffering a terrible disease, Lalo purposely gets himself killed in a motorcycle crash, and Chayanne decides that he and Reny should stay only as good friends due to their busy singing careers.
Sandra gets committed to a mental hospital. Reny starts using her real name again and makes a big comeback into the musical world where she goes on a tour. At the end, Tony marries her and they have a family together.
Isla Mujeres National Airport

Isla Mujeres National Airport (Spanish: Aeropuerto Nacional de Isla Mujeres) (IATA: ISJ, ICAO: MMIM) is an airstrip located on Isla Mujeres, Quintana Roo, Mexico. It serves air traffic for the town of Isla Mujeres, supporting general aviation activities. It does not provide scheduled passenger public flights. The nearest airport that serves commercial flights is Cancun International Airport.
Situated at an elevation of 5 metres (16 ft) above mean sea level, the airport features a single asphalt runway, designated as 15/33, measuring 1,050 by 23 metres (3,445 by 75 ft). Adjacent facilities include an apron with parking positions for small aircraft and a small terminal and control tower, which is currently abandoned and has been vandalized.
Catalogul colecției Caleidoscop

Editura Ceres a lansat sub numele Caleidoscop o serie de volume de sfaturi practice, de cultură generală, medicină, grădinărit, gastronomie etc. Colecția a fost numerotată.
Cu subtitlul Practic! Instructiv! Educativ! colecția de volume a prezentat diverse soluții practice și a adus răspunsuri la diferite probleme cotidiene întâmpinate în încercarea de îmbunătățire și înfrumusețare a vieții. Unele coperți au fost realizate de Nicolae Nicolaescu, Gion Mihail etc.
S.O.S. România

S.O.S. România este un partid politic de extremă dreapta din România, ideologic populist de dreapta, naționalist român, conservator social și iredentist. Partidul a fost fondat în noiembrie 2021 de către Marcel Viziteu, Adeluța și Gabriel Gib, ultimul fiind fost membru al Partidului Socialist Român (PSR). A devenit cunoscut pe scena politică din România în mai 2022, după ce senatorul Diana Iovanovici-Șoșoacă, aleasă pe listele Alianței pentru Unirea Românilor (AUR), s-a alăturat partidului și a devenit liderul acestuia.
S.O.S. România este un partid naționalist, conservator, populist de dreapta și eurosceptic. A fost descris ca fiind mult mai radical decât AUR. Șoșoacă a cerut retragerea României din Uniunea Europeană și a criticat NATO. Pe site-ul partidului, acesta afirmă că se opune „dictaturilor din Rusia și China” și că sprijină integrarea României în UE, preferând să fie descris mai degrabă ca un partid eurorealist decât eurosceptic. Partidul este de asemenea iredentist, cerând Ucrainei să înapoieze României teritoriile anexate de Uniunea Sovietică în 1940, care sunt acum parte din teritoriul Ucrainei. Între timp, Ucraina a impus sancțiuni asupra președintelui partidului, Șoșoacă.
Analistul politic și fostul politician Miron Mitrea a declarat că partidul are între 5% și 6% în sondajele de opinie, în iulie 2023. Șoșoacă a răspuns, spunând că partidul este mult mai popular decât 5-6% și a sfătuit oamenii să nu se încreadă în sondajele de opinie.
Pe 13 octombrie 2023, Europe Elects a dezvăluit că S.O.S. România intenționează să se alăture Partidului Identitate și Democrație. Ca urmare a alegerilor europarlamentare din 2024, S.O.S. România a trimis 2 eurodeputați în Parlamentul European. Cu toate acestea, liderul partidului, Diana Șoșoacă, a anunțat după alegeri că partidul intenționează să se alăture unui nou grup din Parlamentul European care urmează să fie fondat de Alternativa pentru Germania (AfD). Totuși, AfD a refuzat să primească partidul în grupul său europarlamentar, astfel că S.O.S. rămâne neafiliat.
Șiș chebap

Șiș kebap (şiş kebabı, turcă pentru "frigare cu carne la grătar", persană/masanderan masă شیش کباب shish kabāb) este o frigăruie tradițională din bucătăria turcească și arabă din carne de miel marinată, rosii si ardei.
La preparare se taie mai întâi cuburi de carne fără grăsime din pulpă de miel și se marinează timp de mai multe ore într-un sos de ulei de măsline, lapte, ceapă sau suc de ceapă, sare și piper și, în funcție de rețeta usturoi, chimen, scortisoară, cimbru si mentă. Apoi bucățile de carne se înfig alternativ cu bucăți de rosii si ardei pe frigarui și se frig pe mangal.
Chebabul este servit cu garnituri, cum ar fi orez sau bulgur, cacık, salată, verdețuri proaspete, și pide (lipie).
Sunt pregătite, de asemenea, variante de șiș chebap din alte tipuri de carne sau pește și cu alte legume, cum ar fi vinete și sunt răspândite în toată bucătăria orientală și în Balcani. În Grecia, un fel de mâncare similară este souvlaki, cunoscut în Serbia și Croația ca ražnjići și în Rusia ca un șașlîk.
Andivă

Andiva, Cichorium endivia este o legumă din familia Asteraceae. Andivele pot fi gătite sau folosite crude în salate.
Tehnica de cultivare a andivelor a fost descoperită accidental în anii 1830 în Schaerbeek, Belgia. Andivele sunt cultivate pentru uz culinar, prin tăierea frunzelor plantei și păstrarea rădăcinii și tulpinii într-un loc întunecat. Frunze noi înmuguresc, dar, în lipsa luminii, acestea sunt albe și nu mai sunt amare, ca frunzele crescute în aer liber. Franța este cel mai important cultivator de andive.
Big Land

Big Land este o companie agricolă din România, înființată în anul 2002. Este deținută de omul de afaceri Florin Stoian și de familia acestuia. Compania lucrează pe 800 de hectare de teren și este una dintre cele mai mari afaceri din domeniul producției de legume din România, producând în principal cartofi, țelină și morcovi.
Cifra de afaceri în 2010: 4 milioane euro
Cacık

Cacık [dʒaˈdʒɯk] este un preparat din bucătăria orientală, din iaurt, castraveți si usturoi.
La preparare se amestecă iaurt, iaurt fără zer (Süzme Yoğurt) și castravete tocat mărunt, se condimentează cu usturoi presat, sare, mentă sau mărar și se completează cu un pic de oțet și ulei de măsline. În funcție de rețetă și de scopul de utilizare, cacık este diluat cu apă. Ca și garnitură se servește mentă sau frunze de mărar.
Cacık este servit ca aperitiv, folosit ca sos pentru salate, kebap și lahmacun sau servit la lipie și börek.
Retete similare sunt cunoscute deja din Mesopotamia antică. Similare sunt tzatziki, din bucătăria grecească, taratoi din cea albaneză, mast o khiar din cea persană și Kheere ka Raita din bucătăria indiană (raita cu castraveți).
Materiale media legate de cacık la Wikimedia Commons
Guacamole

Guacamole e un sos originar din Mesoamerica, preparat pe bază de avocado. Cuvântul provine din limba spaniolă din aguacate și mole (avocado și sos) care la rândul lor provin din limba nahuatl, de la cuvântul Ahuacamolli (ahuacatl→aguacate→avocado; molli→mole→sos). Sosul are în componență pastă de avocado și apă la care se adaugă mirodenii.
Avocado a fost cultivat pentru prima dată în Mexico în urmă cu aproximativ 10.000 de ani.. La începutul anilor 1900, avocado era cunoscut frecvent cu numele de para aligatorului. În cartea din 1697, A New Voyage Round the World, prima descriere cunoscută a unei rețete de guacamole (deși nu este cunoscută sub acest nume) a fost făcută de naturalistul englez William Dampier, care, în vizita sa în America Centrală în timpul uneia dintre circumnavigațiile sale, a remarcat un preparat nativ făcut din măcinarea împreună a avocado, zahărului și sucului de lămâie.
Rețeta modernă și elementară a sosului guacamole constă în a pisa, într-un mojar, fructul de avocado până la obținerea unei paste omogene, adăugând un cățel de usturoi, ceapă roșie, chili verde, zeamă de lămâie sau lime, sare si piper. De asemenea se poate adăuga coriandru tocat fin, miez de roșii proaspete sau pastă de roșii. În țările de proveniență a sosului, varianta în amestec cu roșii poartă denumirea de salsa (sos) și nu guacamole. În nordul Mexicului, sosul guacamole se prepară doar din fructul de avocado pisat, la care se mai poate adăuga puțin lapte sau smântână.
În bucătăria mexicană sosul de guacamole se folosește pentru a acompania diverse gustări, taco mexican, preparate din carne, etc.
Materiale media legate de Guacamole la Wikimedia Commons
Chicken pastel

Chicken pastel, also known as pastel de pollo, is a traditional stew or pie from the Philippines made with chicken, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce. The sausages used are usually dry chorizos like chorizo de Bilbao or chorizo de Macao, Vienna sausages, and/or hotdogs. It originates from the Spanish dish pastel de pollo, but differs in that Filipino chicken pastel is usually not baked into a pie, uses local Philippine ingredients, and is usually eaten with white rice. It can also be made with pork, in which case it is known as pork pastel. It is commonly served during the Christmas season.
Lengua estofado

Lengua estofado (lit. "tongue stew" in Spanish), sometimes known as lengua estofada or simply lengua, is a Filipino dish consisting of braised beef tongue in a sweet sauce with saba bananas, potatoes, or mushrooms. It originates from the similar Spanish and Latin American dish estofado de lengua but differs significantly in the ingredients. The dish is prominent in the regional cuisines of the Kapampangan, Ilonggo, and Negrense people. It is usually prepared for Christmas dinner and other special occasions.
Recipes of lengua estofado are extremely variable, ranging from preparations very similar to the original estofado de lengua to versions which use ingredients unique to the Philippines. A unifying similarity between the different lengua estofado recipes in the Philippines is that they use soy sauce, vinegar, and sugar for the sauce, which are absent in the Spanish versions.
The most distinctive variant of lengua estofado is found in Ilonggo cuisine in the Western Visayas islands. It typically uses a sauce made with muscovado or brown sugar, coconut vinegar (or palm wine, tubâ), black pepper, soy sauce, bay leaves, anisado wine, onion, and garlic. Its ingredients, other than beef tongue, typically includes potatoes, pineapple slices, and uniquely, saba bananas. Other lengua estofado recipes are closer to the Spanish version. Instead of bananas, they typically add mushrooms, as well as carrots, olives, paprika, and optionally, white wine. The sauce can optionally be tomato-based, in which case its preparation becomes very similar to other Filipino dishes like estofado and caldereta. The beef tongue component can be switched with meat, including beef, goat, pork, or even chicken.
Lengua pastel from Pampanga is a variant that is cooked in a creamy white sauce with button mushrooms and young corn kernels. In Bulacan, lengua Sevillana or lengua a la Sevillana is a variant which adds sherry or red wine to the sauce and is typically eaten with bringhe.
Tales from the Darkside: The Movie

Tales from the Darkside: The Movie este un film american de groază supranatural antologie din 1990 regizat de John Harrison. Rolurile principale au fost interpretate de actorii Debbie Harry, Steve Buscemi și William Hickey. Este bazat pe seria de televiziune Tales from the Darkside și pe povestirile Lot No. 249 de Arthur Conan Doyle și The Cat from Hell de Stephen King.
Filmul începe cu Betty (Deborah Harry), o femeie casnică bogată dintr-o suburbie și vrăjitoare modernă, care plănuiește o petrecere. Principalul fel de mâncare este Timmy (Matthew Lawrence), un tânăr pe care l-a capturat și l-a legat în cămară. Pentru a-l scoate din umplutură și pentru a nu fi copt, băiatul îi spune cele trei povești de groază dintr-o carte pe care ea i-a dat-o, carte intitulată "Tales from the Darkside".
Betty remarcă că Timmy a lăsat cea mai bună povestire ("Lover's Vow") pentru final, dar el îi afirmă că încă nu i-a spus ei cea mai bună poveste și că acesta are un sfârșit fericit. Ea îi spune că ar fi trebuit să facă acest lucru mai devreme, pentru că acum este prea târziu și trebuie să-l pregătească pentru a fi gata la timp pentru petrecerea ei și că nici una din poveștile din carte nu au sfârșituri fericite. În timp ce Betty avansează către Timmy, acesta aruncă niște bile pe podea. Betty alunecă, cade și se taie în uneltele sale. Timmy se eliberează și o împinge în propriul cuptor. Filmul se termină cu Timmy la o prăjitură și prin ruperea peretelui al patrulea, întrebând spectatorii: "Nu vă plac finalurile fericite?"
Cașcaval

Cașcavalul (albaneză: Kaçkavall; bulgărește: Кашкавал (Kashkaval); sârbește: Kačkavalj; siciliană: Cascavaddu; italiană: Caciocavallo) este un tip de brânză făcută din lapte de vacă sau de oaie, produsă la început în Sicilia, dar acum răspândită prin Balcani, mai ales în România, Bulgaria, Serbia, Ungaria, Turcia, Grecia, Slovenia și Croația.
Materiale media legate de Cașcaval la Wikimedia Commons
Cronut

The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.
In 2013, the French bakery owner Dominique Ansel created the pastry out of dough similar to that of a croissant (a pastry that he had been more familiar with) with flavored cream inside. It took Ansel two months to perfect the recipe.
Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York's SoHo neighborhood. That night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry. The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it.
Within nine days of introducing the pastry, Ansel filed for a trademark for the name "Cronut" at the United States Patent and Trademark Office, which was approved.
After the release of the Cronut, similar products have sprung up throughout the world including some with different names such as the Kelownut, Doughssant, Crullant, zonut, and others.
Dominique Ansel released an at-home Cronut recipe in his cookbook, Dominique Ansel: The Secret Recipes, in 2015, for bakers to attempt in their own homes. Like the original pastry made at Ansel's bakeries, the process takes three days.
Writing for the Village Voice in May 2013, Tejal Rao proclaimed the Cronut Ansel's "masterpiece". Time magazine named the Cronut one of the best inventions of 2013.
Media related to Cronut at Wikimedia Commons The dictionary definition of cronut at Wiktionary
Viennoiserie

Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated.
Viennoiseries are typically eaten at breakfast or as snacks.
Examples include croissants; Vienna bread and its French equivalent, pain viennois, often shaped into baguettes; brioche; pain au chocolat; pain au lait; pain aux raisins; chouquettes; Danish pastries; xuixo; bugnes; and chausson aux pommes.
The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by Austrian August Zang in 1839. The first usage of the expression pâtisseries viennoises appeared in 1877 in a book by the French author Alphonse Daudet, Le Nabab. However, the use of puff pastry came later and is a method that is French, not Viennese.
Bombolone

Bombolone (Italian: [bomboˈloːne]; pl.: bomboloni) is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called bomba (pl.: bombe) in some regions of Italy.
While bomboloni may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto, and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety.
Pasticcerie sometimes have handwritten signs for them, and food writer Emily Wise scornfully wrote that visitors might not be as taken with hot filled doughnuts in an area with wild boar salami and sandwiches with truffle oil on offer, but that residents of Tuscany enjoy them even at the beach. They are also sold from carts on the beach and are a bit distinct from the filled doughnuts in other countries by having the filling put in from the top, where it is sometimes visible, rather than injected from the side.
Media related to Bomboloni at Wikimedia Commons
List of foods named after places

Lists of foods named after places have been compiled by writers, sometimes on travel websites or food-oriented websites, as well as in books.
Since all of these names are words derived from place names, they are all toponyms. This article covers English language food toponyms which may have originated in English or other languages.
According to Delish.com, "[T]here's a rich history of naming foods after cities, towns, countries, and even the moon."
The following foods and drinks were named after places. Each non-obvious etymology is supported by a reference on the linked Wikipedia page. Food names are listed by country of the origin of the word, not necessarily where the food originated or was thought to have originated. Some foods are certified to originate in that region with a protected designation of origin (PDO).
Amritsari Kulcha - the city Amritsar of Punjab
Gogoși

Gogoși (Romanian: [ɡoˈɡoʃʲ]), known as pancove in Transylvania, pampuște in Bukovina and croafne/crofne in Banat are Romanian sweet pastries similar to filled doughnuts. Gogoși is the plural form of the Romanian word gogoașă ([ɡoˈɡo̯a.ʃə]).
Gogoși are pieces of dough shaped into a flattened sphere that are deep-fried in oil and optionally dusted with icing sugar. They have a fluffy and airy consistency, no hole and are often filled. Gogoși fillings include chocolate, apricot jam, strawberry jam, cream cheese, or feta cheese.
Sfogliatella

Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.
Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.
In Neapolitan cuisine, there are two types of the pastry: sfogliatella riccia ('curly'), the standard version, and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.
A variation named coda d'aragosta (in the United States "lobstertail") also exists, with the same crust but a sweeter filling.
Media related to Sfogliatelle at Wikimedia Commons
Pardon

Ar pardon eo an ober graet gant an den pe gant Doue a lam ar c'hastiz diwar chouk an den en deus graet a youl-gaer ur gwallober bennak.
Ar Pardon : liderezh katolik e Breizh Unan eus doareoù heverkañ ar speredelezh vrezhon kristen eo ar pardonioù e Breizh. Tra gentañ evit mont d'ar Baradoz eo anzav e bec'hedoù, dre sakramant an adunaniñ. Dont a ra an anv diwar-se : ar Pardon a zo un doare da c'houlenn ar pardon eus e bec'hedoù digant Doue.
Un ober a binijenn ez eo eta. Setu aze perak e aer di war e droad, a-wechoù diouzh a bell. En em gavet war an hent tostik d'ar santual, war an dorgenn ma weler diouti evit ar wech kentañ tour-iliz ar santual, a zo skeudenn ar "Jeruzalem eus an Neñv" da lavarout eo ar Baradoz, penn beaj ar c'hristen war an Douar, ez eus ur groaz, anvet kroaz ar Salud, da lavarout eo ar Silvidigezh a-drugarez da Jezuz-Krist. En em gavet war al lec'h, kentañ tra en deus d'ober ar pirc'hirin eo mont da gofes eta gant ur beleg. Resev a ra neuze ar feizad ar pardon eus e bec'hedoù, pardonet gant e Zoue dre garantez, ha, diliammet, ez eo gouest neuze da respont da garantez Doue ha kemer perzh gant levenez vras hag anaoudegezh vat ouzh laouenidigezh ar brosesion gant ar gouloù, an Oferenn-bred, ar chapeled, ar Gousperoù, Bennozh ar Sakramant.
Er pardonioù e kaver ivez doareoù kehelerezh an Tan (tantadoù), an Dour (mont a reer da soubañ e dour ar feunteun a gaver bepred tost d'ar santual, ur chapel pe un iliz-parrez, a sav da bell, a-raok ar Gristeniezh. Roet eo bet dezho gant hêred an Drouized, beleion vrezhon gentañ an Iliz katolik, a oa kar dezho dre liammoù a familh zoken, a greder (Sant Ildud, Sant Samzun... ) ur ster a glot gant gwirionezioù ar feiz kristen, kentoc'h eget o diskar.
Boaz e vezer da c'houlenn bennozh Doue war ar mor (Santez Anna en Osptital-Kamfroud), ar c'hezeg (Sant Alar), an tanvarc'hoù (Porzh-Karozh)
Ur pred a vez kinniget gant tud ar c'harter goude an Oferenn-bred ha c'hoarioù da heul, rak gouel ar c'harter maz eo chapel ar c'harter an arouez anezhañ ez eo ivez.
Alies-mat, pa vez pardon bras, ez eus termajied e-kichen ar pardon o kinnig a bep seurt c'hoarioù (kirri-tos-tos).
Chapel Santez Anna ar Palud

Chapel Santez Anna ar Palud zo ur chapel e Plonevez-Porzhe, e Kerne Izel, tost d'an aod, e bae Douarnenez, ha brudet eo ar pardon a vez eno bep bloaz e dibenn miz Eost. Savet e voe etre 1863 ha 1864.
Chapel Santez Anna ar Palud a oa Sancta-Anna-ad-Paluden e 1518 . Ken na oa deuet an Dispac'h gall e oa stag ouzh abati Landevenneg.
Kantik savet gant Jacques Thomas e 1948.
Nolwenn Korbell

Nolwenn Korbell, ganet e Kemper d'an 3 a viz C'hwevrer 1968, a zo ur ganourez eus Breizh hag un aktourez stummet e Kembre hag en doe c’hoariet e-barzh kentañ film hir brezhonek.
En he familh, ne veze komzet nenet brezhoneg ha kan ha sonerezh a voe e meur a zegouezh. Desket he deus bet ar galleg er skol. Heuliañ a rae he mamm ar ganourez vrezhonek, Andrea ar Gouilh, e troiadoù sonadegoù dre ar broioù keltiek. Klevout a reas neuze tud eus Bro-Gembre, Iwerzhon ha Bro-Skos o kanañ en o yezh. He zad, Herve Korbell a zo soner. Kentelioù c'hoariva he doe heuliet e MJC Douarnenez. 1- vloaz e oa-hi pa c'hoarias e sketchoù e-pad " La Nuit des Raouls ", un adsevel fentus eus Nozvezhioù ar Cesar. Remerket e voe gant Youenn Gwernig, rener an abadennoù brezhoneg war France 3 Ouest. Kroget he doe gant ar c’hoari (filmoù ha c’hoariva brezhonek) a-raok mont war-zu ar c’han ouzhpenn. Sevel a ra ivez he c'hanaouennoù liesseurt o awen.Un aktourez (sinema, c'hoariva ha skinwel), kinnigourez er skinwel, ha kanourez ivez er strollad kembraek Bob Delyn a'r Ebillion.
Kanañ e brezhonek, saoznek, kembraek ha gallek e c’hell ober.
Chotenn ha joskenn

Chotenn pe joskenn zo anv daou veuz peuzheñvel e Breizh.
Ar chotenn zo anv ur meuz hag a vez gwerzhet ha debret er Vro-Vigoudenn da vare an Ened. Un hanter eus penn ur pemoc'h nevez lazhet eo, hag a vez holenet, bervet, ha rostet e forn ar baraer. Debret e vez gant un tamm bara dous. Dister eo an niver a dud a oar skrivañ brezhoneg, setu perak e weler alies "chotten" skrivet war skritelloù stalioù ar Vro-Vigoudenn.
Un tamm heñvel eo ar joskenn a vez debret e Treger, hag a gaver da brenañ a-hed ar bloaz, ha n'eo ket ur wech hepken, e ti pep kiger a feson. Unan eus arouezioù broadel Treger eo. Hervez tud zo e vije kavet e Goueloù ivez. Gwechall e veze debret en-tomm, gant patatez krign, hag en-yen gant ar wazed, war ar maez, d'o adlein, gant bara hag amann, ha banneoù chistr. Nebeutoc'h e vez debret bremañ, gwir eo, pa ziwall an dud a zebriñ re a zruzoni.
Ur blaz dreist a zo war ar meuz rak n'eus ket gwell eget druzoni mat da reiñ blaz d'ar c'hig. Gwir eo n'eus ket kement-se a gig avat, met ar blaz eo an tad.
Pa vez Deiz kentañ ar Bloaz e vez hetet ar bloavezh mat gant pokoù e-leizh, ma vez graet pardon ar joskennoù eus an deiz-se. Met n'eus forzh peseurt abadenn heñvel a c'hall bezañ ur seurt pardon ar joskennoù, interamantoù da skouer, ha joskenn war an daol a-wechoù.
E ti kigerien ar vro e kaver joskenn : e 2018, er Roc'h-Derrien, Trelevern ha Plouilio, e Kerleo Bras, e Landebaeron. Er marc'hadoù : re Landreger, Lannuon, Plistin, Plouared, hag ar Roc'h. En un nebeuig pretioù : La Table d'Arnaud e Gwengamp, L'Hermine Blanche e Trebeurden.
E Breizh-Uhel e vez graet paté de tête, pe museau, gant penn ar pemoc'h, gant an tammoù kig a vez kavet e-kreiz an druzoni. Hogen, dre ma vez bervet an tammoù kig-se e vezont divlaz a-walc'h, se zo kaoz e vezont debret en ul lipig diwar gwinegr.
Savet eo chotenn diwar ar ger chot, aet da jod e Treger. Gant jod ha ken (evel er gerioù vilgen ha louskenn) eo savet ar ger joskenn. Gwelout : [2].
Da ziwall zo ! Ur gunujenn an hini eo ... ha n'eo ket gwall blijus bezañ keñveriet ouzh moj ur pemoc'h poazh moarvat.
Ur wiz e Lannuon, anvet Joskenn, zo bet brudet e 2015
Chapel Itron-Varia ar C'hrann

Chapel Itron-Varia ar C'hrann zo ur chapel e kumun Speied. Moarvat e voe savet a-raok ar bloavezh 1532. Miret ez eus enni gwer-livet kozh, eus kreiz ar XVI kantved. Kaer eo ar garnel hag ar sternioù-aoter ivez.
Ur pardon a vez bep bloaz e chapel Itron-Varia ar C'hrann, da Sul an Drinded, e Mezheven, anvet "pardon an amann", ma vez profet ur pilerad bras a amann d'ar Werc'hez.
Lionel Floch

Lionel Floch, bet ganet e Kemper e 1895 hag aet d'an Anaon e 1972, a oa ul livour, un engravour ha un tresour breizhat.
Mab e oa d'un ofiser a vor. Deskard e voe da d/Théophile Deyrolle e Konk-Kerne, ha mignon da v/Max Jacob ha da Jean Moulin.
Pardon my French

"Pardon my French" or "Excuse my French" is a common English language phrase for asking for excuse for one's profanity by the humorous assertion that the swear words were from the French language. It plays on the stereotype of Gallic sophistication, but can be used ironically.
At least one source suggests that the phrase "derives from a literal usage of the exclamation. In the 19th century, when English people used French expressions in conversation they often apologized for it – presumably because many of their listeners (then as now) wouldn't be familiar with the language". The definition cites an example from The Lady's Magazine, 1830:
"Excuse my French" appears an 1895 edition of Harper's Weekly, where an American tourist asked about the architecture of Europe says "Palaces be durned! Excuse my French." The phrase "pardon my French" is recorded in the 1930s and may be a result of English-speaking troops returning from the First World War.
The phrase has been used in broadcast television and family films where less offensive words are preceded by "pardon my French" to intensify their effect without violating censorship or rating guidelines. An example is in the movie Ferris Bueller's Day Off; Cameron Frye says, "Pardon my French, but you’re an asshole" on a phone call with Edward Rooney.
Several euphemisms expressions exist in both English and French which ascribe culturally unacceptable or sensitive matters to another culture.
Pardon My French (collective)

Pardon My French is a collective of four French DJs composed of DJ Snake, Tchami, Mercer and Malaa created in 2015. The goal of this collective is to promote electronic music in the world, but also to bring together French artists to share their passion for music.
DJ Snake released his 1st album on August 5, 2016 and went platinum in less than a month. He headlined the Olympia in February 2016, then the Zenith on November 25, 2016, and the AccorHotels Arena on February 24, 2018. He says:
Tchami released his single After Life , from his first EP of the same name, on December 22, 2015. At the end of the year, he founded the label Confession. Tchami stood out by creating many remixes and original productions that put him in the DJ Mag Top 100, in 62nd place in 2015. He returned in the DJ Mag Top 100 in 2017, at 95th Place. He returned to France for a concert at the Olympia on 1 December 2016, with Malaa, who makes his first part of his set. He says:
Mercer has released several titles on the Dutch label Spinnin' Records, and collaborated with DJ Snake on the track' 'Lunatic' '. In 2018, he released Satisfy featuring Ron Carroll. He says:
Malaa is the mysterious, hooded character of Pardon My French. The Parisian DJ and producer is regarded as part of the new wave of house music. Malaa has released remixes on songs by DJ Snake and Tchami.
In 2016, the members of this collective decided to create their brand of clothing. Pardon My French products are marketed on the official online store. The brand has punctually ephemeral shops, during an event of one or more artists, lasting a day or two days, worldwide. In Paris, DJ Snake opens the first boutique, located on the Quai de la Mégisserie, on the weekend of July 22 and 23, 2017. A second boutique, opened on February 23, 2018 at the Léon Beaubourg space, to present the new collection spring-summer 2018. On February 24, the Levi's brand joins forces with this brand for a limited collection.
In 2016, DJ Snake announces that he will have a tour of the United States Pardon My French Tour tour, with Tchami, Mercer and Malaa, at six locations. He added two more dates on December 28 and 29. In 2017, DJ Snake announces three "limited edition" dates for Pardon My French in Ibiza with Tchami, Mercer and Malaa, including two in July and one in August. He also announces five other dates in Cap d'Agde, whose members organize their own evening. He adds Martin Solveig, Aazar and Dombresky in this collective, the time of an evening, to promote French music. In 2019, DJ Snake announces a date of Pardon My French at Red Rocks Amphitheater.
Pardon Mon Affaire, Too!

Pardon Mon Affaire, Too! (French: Nous irons tous au paradis, lit. 'We Will All Meet in Paradise') is a 1977 French romantic comedy film co-written and directed by Yves Robert. It is a sequel to Pardon Mon Affaire (1976). Jean Rochefort, Claude Brasseur, Guy Bedos, Victor Lanoux and Danièle Delorme reprise their roles from the first film.
Having fortuitously discovered a photograph in which Marthe embraces someone unknown, clothed with a chequed jacket, Étienne Dorsay becomes jealous, and imagines various stratagems to identify the lover.
In the meantime, Étienne and his friends acquire a weekend house for a very low price.
As in the previous work, the film is largely narrated by the character Étienne, whose tone shifts with the reality of the images.
The film contains a certain number of allusions to the films of Blake Edwards (the Pink Panther series).
Public holidays in France

There are eleven official public holidays in France, of which three are movable days which always fall on a weekday. The Alsace region and the Moselle department observe two additional days. These holidays do not shift when they fall during a weekend, which means that the average number of observed public holidays falling on weekdays (outside Alsace and Moselle) is 8.7 and ranges from seven to ten. Most Asian countries and all North American countries observe between two and ten more public holidays per year on weekdays.
Note: French law dictates that work should stop, but be paid only for the Fête du Travail (May Day, 1 May), except in industries where it is infeasible to stop working. The rest of the public holidays are listed in statute law, but law does not dictate that work should stop; however a leave from work may be granted by the employer or by convention collective (agreement between employers' and employees' unions).
In 2005, French prime minister Jean-Pierre Raffarin removed Pentecost (Whit) Monday's status as a public holiday. This decision was eventually overruled by French courts in 2008. Employers are free to decide whether to make Whit Monday a day off or not.
Procession of the Holy Blood

The Procession of the Holy Blood (Dutch: Heilig Bloedprocessie) is a large religious Catholic procession, dating back to the Middle Ages, which takes place each Ascension Day in Bruges, Belgium. In 2009, it was included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
The Procession of the Holy Blood seems to have emerged as a civic ceremony by the late thirteenth century. By 1303, if not earlier, the ceremonial procession carried the holy blood relic around the perimeter of the city walls, completed in 1297. The procession commemorates the deliverance of the city, by the national heroes Jan Breydel and Pieter de Coninck, from French tyranny in May of the previous year. It takes place on Ascension Day, as one of the great religious celebrations in Belgium. Residents of the area perform an historical reenactment of the phial's arrival together with similar dramatizations of Biblical events. The passion play Jeu du Saint Sang takes place every five years. Sixty to one hundred thousand spectators watch the procession, a parade of historical scenes and biblical stories. Choirs, dance groups (e.g., dance theatre Aglaja), animals (ranging from geese to camels), horse-drawn floats and small plays with many actors pass by within a couple of hours.
The centerpiece is the Relic with the Precious Blood of Jesus. The traditional account holds that Joseph of Arimathea wiped the blood-stained face of the dead Christ and carefully preserved the cloth, which was later, after the 12th century Second Crusade supposedly brought to the city by Thierry, Count of Flanders, who had received it from Baldwin III of Jerusalem in recognition of his bravery. However, an alternative view says after the Sack of Constantinople in 1204, during the Fourth Crusade, Baldwin, Count of Flanders was chosen emperor and sent looted relics to Flanders. His two daughters lived at Bruges. The earliest documentation of the Holy blood relic dates from 1256.
In 2015 the procession was cancelled, a few hours before it was scheduled to start, due to bad weather. In 2020 it was cancelled from health concerns due to the COVID-19 pandemic.
More than 3,000 Bruges residents participate in the spectacle, which is also called "Brugges Schoonste Dag" (Dutch, "The Most Beautiful Day in Bruges"). Bruges residents used to decorate their facades with flags in the colours of the city and country. The event retains its formal spiritual aspect. Every year, the bishop and governor invite important diplomatic guests. Among the most famous guests were the archbishop of Krakow, Cardinal Wojtyła (later Pope John Paul II), in 1973 and Cardinal Wiseman in 1849. Many bishops, priests and nuns from all over the world come to celebrate this famous procession. In the morning, a pontifical Mass is celebrated in the cathedral, and, in the afternoon, the procession takes place. Clergy carry the relic on their shoulders, guarded by the brotherhood. When the relic of the Holy Blood passes by, the crowd becomes still and silent in reverence. In 2009, the event was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Human intelligence (intelligence gathering)

Human intelligence (HUMINT, pronounced /ˈhjuːmɪnt/ HEW-mint) is intelligence-gathering by means of human sources and interpersonal communication. It is distinct from more technical intelligence-gathering disciplines, such as signals intelligence (SIGINT), imagery intelligence (IMINT), and measurement and signature intelligence (MASINT). HUMINT can be conducted in a variety of ways, including via espionage, reconnaissance, interrogation, witness interviews, or torture. Although associated with military and intelligence agencies, HUMINT can also apply in various civilian sectors such as law enforcement.
NATO defines HUMINT as "a category of intelligence derived from information collected and provided by human sources." A typical HUMINT activity consists of interrogations and conversations with persons having access to information.
As the name suggests, human intelligence is mostly collected by people and is commonly provided via espionage or some other form of covert surveillance. However, there are also overt methods of collection, such as via interrogation of subjects or simply through interviews.
The manner in which HUMINT operations are conducted is dictated by both official protocol and the nature of the source of the information. Within the context of the United States Armed Forces' military intelligence, HUMINT activity may involve clandestine activities, however these operations are more closely associated with CIA projects. Both counterintelligence and HUMINT include clandestine human intelligence and its associated operational techniques.
Typically, sources of HUMINT generally include:
The first steps for recruiting HUMINT sources is spotting and assessing a target. Surveillance of targets (e.g., military or other establishments, open source or compromised reference documents) sometimes reveals people with potential access to information, but no clear means of approaching them. With this group, a secondary survey is in order. Headquarters may be able to suggest an approach, perhaps through a third party or through resources not known to the field station.
Burlina

The Burlina is a breed of cattle from the mountainous areas of the Veneto region of north-east Italy. It is distributed mainly in the provinces of Treviso, Verona and Vicenza. It is a dual-purpose breed, but is raised principally for milk production. It has been suggested that it may be related to the similar Bretonne Pie Noir breed of small pied dairy cattle in Brittany.
The origins of the Burlina are unknown. It has been suggested that it may be related to the Bretonne Pie Noir, a breed of small pied dairy cattle in Brittany, or that it may have been brought into Italy by Cimbrian migrants.
The Burlina was one of the most numerous breeds present in north-eastern Italy in the early 20th century, numbering tens of thousands of head. Until the 1930s, it was the commonest dairy breed on the Altopiano di Asiago, in the Colli Berici, on Monte Grappa and in the Monti Lessini. Numbers declined significantly during the First World War, under the Fascist regime and during the Second World War, and gradually during the 1950s and 1960s. It was mostly replaced by the Friesian, which was deemed more productive. In 1956 the population in the Veneto was recorded as 11,283. By 2008 it had fallen to about 300.
The Burlina is small, with a pied black-and-white coat. It is well adapted to grazing on poor or marginal mountain pasture, and is hardy, rugged and resistant to disease.
The Burlina cow has a milk yield comparable to that of other Italian Alpine breeds, and about half that of a Friesian. It is longer-lived and more fertile, and, because of its smaller size, requires less food; it can exploit poor and fragile mountain pastures.
The milk is similar in proportions of protein and fat to that of the Friesian, but is higher in κ-casein and so more suitable for cheese-making. The milk is traditionally used in the production of the regional Morlacco del Grappa cheese. Both the cheese and the Burlina breed are included in the Ark of Taste of the Slow Food Foundation.
The traditional management system is transhumant – the cattle range freely on high alpine pasture during the summer and are brought down to pass the winter in byres where they are fed mostly on hay, with a minimum of concentrated feed.
Robert McGregor (painter)

Robert McGregor RSA (1847–1922) was a Scottish landscape painter, genre painter, portrait painter and marine painter. His genre was particularly painting working men such as fishermen, shepherds, crofters, pedlars, and farm labourers. However he also painted Scottish, French and Dutch country and coastal scenery. He usually signed his work in the right hand bottom corner.
Robert McGregor (MacGregor) RSA was the son of a Scottish businessman who lived first in Bradford, Yorkshire, where Robert was born in 1847 but later moved with his family to Dunfermline and afterwards to Edinburgh when Robert was still young. Although he at the time had not had any art training he was employed at Nelson’s book publishers in Edinburgh as a book illustrator. He attended the RSA Life schools and simultaneously was taught by a French artist to paint and draw. He first exhibited at the Royal Scottish Academy in 1873 and was elected a member there in 1889. He continued to exhibit at the RSA until 1914.
McGregor travelled frequently to France in particular to Brittany and Normandy and to the Netherlands. In France he was influenced by the painters Jean-François Millet (1814–1875) and Jules Bastien-Lepage(1848–1889). In the Netherlands he was influenced by the painters Anton Mauve (1838–1888) and Jozef Israëls (1824–1911), hence the changing styles of his work. James Lewis Caw (1864–1950), director of the Scottish National Gallery and the National Portrait Gallery, wrote of McGregor that he probably was the first Scottish genre painter to apply rigorous study of tone in his work and a pleasant if restricted colourist. Although he had learned much of some of his modern Dutchmen and his pictures were individual and have a sentiment of their own. Others praised him for the combination of tone with quiet colours and the more subtle light of the Dutch coast.
McGregor died in Edinburgh in 1922.
His work is exhibited at the National Gallery of Scotland, the public galleries of Glasgow, Dundee and Paisley and the Edinburgh City Collections