davidanugraha/M4-RAG huggingface dataset:
Requeixo (produto lácteo)

Requeixo é um produto lácteo e sobremesa tradicional da Galiza, Espanha, produzido com leite de vaca, que apresenta semelhanças com queijo fresco, cottage ou o mató catalão, obtido drenando parciamente o soro de leite de uma coalhada.
Ao contrário do que o nome sugere pela sua semelhança e etimologia, o requeixo não é a mesma coisa que requeijão ("ricota" no Brasil e requesón no resto de Espanha), pois este último é subproduto da produção de queijo, obtido a partir a apenas do soro, que é separado da coalhada, enquanto que o requeixo galego é produzido diretamente a partir do leite fermentado. No entanto, o requeixo também se diferencia de um queijo fresco por não ser salgado, devido a não ser adicionado sal durante o seu fabrico.
No passado, era um produto feito sobretudo em casa, de forma artesanal e para consumo doméstico ou para oferecer, quer a amigos, vizinhos e familiares, quer a autoridades como o alcaide, o padre, o veterinário, o médico ou alguém importante na sociedade local, como forma de agradecimento por algum serviço, mesmo que ele tivesse sido pago.
A primeira fase da elaboração do requeixo é comum à da produção de queijo e requeijão, pois passa pela coagulação de leite. Esta tanto pode ser obtida deixando o leite num recipiente destapado em ambiente morno (numa cozinha, por exemplo, quando é feito em casa), deixando atuar os microorganismos presentes no leite, como adicionando um coalho (agente fermentador e coagulante), que tanto pode ser de origem vegetal (cardo), animal ou parte de uma coalhada do dia anterior. Tradicionalmente, o coalho animal era obtido a partir do estômago de cabra leiteira.
A coalhada (em galego: leite callado), a qual é também consumida como sobremesa, diretamente ou com açúcar ou mel, pode ser mais ou menos ácida e espessa conforme o método de coalhadura — quando é usado coalho, a coalhada é menos ácida e mais espessa.
Tipicamente, a coalhada obtém-se em 24 horas, após o que a nata que fica a boiar à superfície é retirada. A seguir, a coalhada é metida em sacos de pano que são pendurados, para escorrer o soro. A nata é previamente retirada para que não impregne o tecido, dificultando a passagem do soro. Conforme o tempo de drenagem seja mais curto ou mais longo obtém-se um requeixo mais liquefeito ou mais espesso. No primeiro caso, a textura é cremosa e semelhante ao do iogurte, enquanto que quando o processo é mais longo, a textura é mais próxima de uma massa, com a consistência de um queijo fresco. O tipo mais liquefeito é mais típico no norte da Galiza, enquanto no sul, predomina o tipo mais espesso. Diz-se a este propósito que no norte se faz requeixo para comer com colher enquanto que no sul se faz para comer com garfo. O fabrico termina com a adição à mistura da nata anteriormente retirada.
Sozinho (canção)

"Sozinho" é um canção escrita por Peninha através da qual recebeu o Prêmio Sharp de melhor música em 1997. A canção se tornou conhecida após interpretação de Sandra de Sá e, mais tarde, especialmente conhecida em gravação de Caetano Veloso no álbum Prenda Minha (1998). Seu sucesso se deu em grande parte pela inclusão da música na trilha sonora da novela Suave Veneno (1999).
Caetano ouviu a canção pela rádio na voz da Sandra de Sá e decidiu cantá-la em seu próximo show, especialmente após descobrir que fora escrita por Peninha, embora assumisse sentir-se intimidado após ouvir outra versão - a de Tim Maia, descrita por Caetano como "arrasadora".
Sozinho no Mundo

Sozinho no Mundo foi uma telenovela brasileira produzida e exibida pela extinta TV Tupi entre 28 de outubro e dezembro de 1968, às 18:30 horas. Foi escrita por Dulce Santucci e dirigida por Wanda Kosmo.
Mãe rica e solteira deixa o filho, Pedrinho, na porta de uma favelada. A criança é posta num orfanato. Ao casar-se, a mãe adota o próprio filho, o que causará inúmeros conflitos.
Paçoca

Paçoca (Portuguese: [paˈsɔka]) is a candy made out of ground peanuts, sugar, honey and salt. Some recipes also add flour, such as corn flour, oat flour or cassava flour. It is typical of the Brazilian Caipira cuisine and most present in the countryside of southeastern states of São Paulo and Minas Gerais and southern state of Paraná, being either manufactured or home-made. It is also very common during the Festa Junina, an annual festivity that celebrates the caipira lifestyle. It is known for its distinct dry texture and sweet taste, and is one of the most beloved Brazilian candies.
Paçoca in its present form was invented during the Colonial Brazil Period, but Native Brazilian peoples had recipes that mixed cassava flour with other ingredients prior to colonization. Those recipes were modified by the settlers, creating the current combination that uses sugar.
The word "paçoca" comes from the Tupi word pa'soka which means crumble. The term is also used for the savoury dish by the same name. Both are a mix of cassava flour pounded together with other ingredients – peanuts and sugar in the case of the sweet, and carne-de-sol (sun-dried-beef) for the savoury dish.
The traditional artisanal process of making paçoca involves first roasting the peanuts, then grinding all the ingredients together using a traditional mortar (pilão). In more modern manufacturing techniques, instead of a mortar, industrial blenders are used, and the Paçocas are later pressed into many shapes, most commonly square or cork shapes.
Some companies have created variations from the traditional Paçoca recipe, which include a diet version, with no sugar added, and a version with a concentration of peanuts.
Maria-mole

Maria-mole (Portuguese pronunciation: [ma'ɾiɐ 'mɔli]; lit. 'limp Mary') is a dessert popular in Brazil that is similar to a marshmallow. Maria-mole's base ingredients are sugar, gelatin and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations.
The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent. While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatin to it. After the meringue was cool, he noted that it hadn't gotten as firm as he expected, and called it Maria-mole ("soft" or "limp" Mary).
Candy apple

Candy apples (or toffee apples in Commonwealth English) are whole apples covered in a sugar candy coating, with a stick inserted as a handle. These are a common treat at fall festivals in Western culture in the Northern Hemisphere, such as Halloween and Guy Fawkes Night, because these festivals occur in the wake of annual apple harvests. Although candy apples and caramel apples may seem similar, they are made using distinctly different processes.
According to one source, American William W. Kolb invented the red candy apple.
However, toffee apples had previously been recorded as being sold in London in the 1890s.
Candy apples are made by coating an apple with a layer of sugar that has been heated to hard crack stage. The most common sugar coating is made from sugar (white or brown), corn syrup, water, cinnamon and red food coloring. Humid weather can prevent the sugar from hardening.
Botan Rice Candy

Botan Rice Candy is a specific brand of a category of Japanese candy called bontan ame (ボンタンアメ). Bontan ame are soft, chewy, citrus-flavored candy with an outer layer of rice paper or Oblaat. The rice paper is clear and plastic-like when dry, but it is edible and dissolves in the mouth. This candy was invented by Seika Foods in 1924. During this period, more and more Western-style sweets were becoming popular in Japanese society, and the appearance of this type of candy is intentionally similar to Western-style caramel candies. In Japan, these candies are sold as Dagashi, cheap candies and snacks marketed to Japanese schoolchildren, and are often in small sizes with bright colorful packaging with stickers or prizes included.
Bontan (ボンタン) is a variant spelling of buntan (ブンタン), the Japanese word for Pomelo, which is commonly used as a flavor.
The specific brand Botan Rice Candy is an iconic export whose packaging for the American market has remained essentially unchanged for decades. This brand is currently imported to North America from Japan by JFC International.
JFC's Botan Rice Candies come in a small cardboard box which contains 3⁄4 oz (21 g) of candy. Each box contains six individual pieces and a sticker. The candy's name, Botan (hiragana: ぼたん), is a clever pun on the name of the larger category bontan ame: botan means peony, but this brand also has the traditional bontan-like (pomelo-like) citrus flavor. A peony blossom is shown on the label, next to an inu hariko, a traditional Japanese papier-mâché dog.
Glucose Syrup (corn starch, water), sugar, sweet rice, water, lemon flavoring, orange flavor, FD&C Red No. 40 (Allura Red AC).
Alternate ingredient list: Millet Jelly (millet starch, water), sugar, sweet rice, water, lemon flavor, orange flavor, FD&C red no. 40 (Allura Red AC).
USA import: corn syrup, sugar, water, glutinous rice flour, wafer paper (potato starch, sweet potato starch, rapeseed oil, soy lecithin), natural flavor, FD&C Red No. 40.
Serving Size: 6 pieces (3⁄4 oz (21 g)) Servings per Container: 1 Calories: 60 Calories from fat: 0 Total Fat: 0.0g Sodium: 0 mg Total Carbohydrate: 14g Sugars: 2g Protein: 0g
Seika Foods created the original Bontan Ame in 1924. They also sell some other variants such as Pineapple Ame. Another brand of the same candy is Tomoe Ame, with similar taste, packaging, and insert stickers. Other brands of bontan ame include Satsumaimo and Hyōrokumochi (Six Soldier Mochi).
Bottle Caps (candy)

Bottle Caps are sweet tablet candies made to look like metal soda bottle caps in grape, cola, orange, root beer, and cherry flavors. Bottle Caps candy was originally introduced by Breaker Confections in 1972. They are currently sold by the Ferrara Candy Company.
Bottle Caps have a tart but slightly sweet taste to them, not wholly dissimilar to Smarties Candy Company's Smarties (Rockets outside the U.S.), SweeTarts or Runts, but with soda flavors and altered shapes. Bottle Caps were originally sold in green pouches. They currently are available in purple packages weighing 0.73 oz (21 g) and containing approximately 24 pieces. They also can be purchased in a box containing 48 packages, or in small individually wrapped pouches of three candies, which can be given out as Halloween treats in the U.S.A. They may also come in a box with 5 oz (140 g) of the candies.
In the past, Bottle Caps contained a lemon-lime flavor instead of the current cherry flavor. There was also a time when Willy Wonka Co. made Fizzy Bottle Caps. These were similar to the original but contained ingredients to make them fizz when eaten, making them a bit more flavorful.
In early 2009, individual Bottle Caps candy was made much smaller. The underside was flattened, and no longer resembles the underside of a bottle cap.
Dove (chocolate brand)

Dove (sold as Galaxy in the UK, Ireland, Middle East and India) is an American brand of chocolate owned and manufactured by Mars. Dove produces a wide range of chocolate candies, as well as other chocolate products such as milks, cakes and ice creams.
The name comes from Dove Candies & Ice Cream, which were Chicago-based candy and ice cream shops owned by Leo Stefanos, a Greek-American in 1939. In 1956, Stefanos created the Dove brand of ice cream bars, which were only sold locally throughout Chicago until 1985 when distribution began in selected cities around the country. In 1986, the company was acquired by Mars, Incorporated.
Dove chocolate bars were launched in test markets in the US in 1991.
Beginning in 1960, Dove chocolate was originally sold under the Galaxy brand name in the UK.
The Dove brand has not been officially sold since the mid-2010s in Australia.
Dove produces a wide range of chocolates including milk chocolate, dark chocolate, caramel, fruits, nuts, Minstrels, Ripple (milk chocolate with a folded or "rippled" milk chocolate center), Amicelli, Duetto, Promises, Bubbles, and Truffle. Related brands in other parts of the world include "Jewels", and "Senzi" in the Middle East. Dove also produces other chocolate products including ready-to-drink chocolate milk, hot chocolate powder, chocolate cakes, ice cream and more. Dove is known for the messages written on the inside of the foil wrapper of each individual chocolate piece.
Canjica (dish)

Canjica (Portuguese pronunciation: [kɐ̃ˈʒikɐ]), mugunzá ([muɡũˈza]) or mungunzá ([mũɡũˈza]) (these last two are words of African origin) is a Brazilian sweet dish, associated with winter festivals, which in Brazil is in June (Festa Junina).
The dish is a porridge made with white or yellow de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk as well as some cloves and roasted peanuts are also added, mainly in the northern variety of this recipe (Northeastern variety). Other ingredients may be added, such as peanuts and sweetened condensed milk.
The name canjica is prevalent in central-southern Brazil, while mugunzá is used in the northern states (where canjica means a different dish, made with unripe cooked corn juice). Both words come from the Kikongo and/or Kimbundu languages, where they refer to similar grain porridges.
In Colombia and other Latin American countries, one dish similar to canjica cooked corn, known as mazamorra, is widespread in the traditional cuisine.
Brigadeiro

The brigadeiro (Brazilian Portuguese pronunciation: [bɾiɡaˈdejɾu]) is a traditional Brazilian dessert. The origin of the dessert is that it was created by a confectioner from Rio de Janeiro, Heloísa Nabuco de Oliveira, to promote the presidential candidacy of Eduardo Gomes. It is made of condensed milk, cocoa powder, butter cooked to Soft-ball stage caramel, with chocolate sprinkles covering the outside layer, making the surface non-sticking.
It is a popular confection throughout the country, especially for festive events. Brigadeiros are commonly made at home, and also found in bakeries and snack shops. A brigadeiro is generally shaped into small balls covered in chocolate sprinkles and placed in a small cupcake liner. The mixture may also be poured into a small container and eaten with a spoon; this is known as a brigadeiro de colher (literally, "spoon brigadeiro"). Brigadeiro can be found now in different countries as a result of Brazilian migration.
In recent years, flavor and coating variations on the traditional chocolate brigadeiros have become popular. This variation of flavors and easy manipulation of the original dessert lead into a trend of different recipes, such as cakes, tarts, ice cream or even bread.
The origin of the name "brigadeiro" is linked to the presidential campaign of Brigadier Eduardo Gomes, UDN candidate for the Presidency of the Republic in 1945. Heloísa Nabuco de Oliveira, a member of a traditional carioca family who supported the brigadier's candidacy, created a new confection and named it after the candidate. The doce do brigadeiro (lit. brigadier's candy) became popular, and the name was eventually shortened to just "brigadeiro". Women at the time would sell brigadeiro in support of the presidential candidate, as it was the first national election in which women were able to vote.
Despite the support received, Eduardo Gomes was defeated, and the election was won by then General Eurico Gaspar Dutra.
In the state of Rio Grande do Sul, brigadeiros are most commonly known as negrinhos (literally "little black one"). One researcher traced its origins back to the 1920s, when condensed milk by Nestlé started being sold in Brazil.
Thing-in-itself

In Kantian philosophy, the thing-in-itself (German: Ding an sich) is the status of objects as they are, independent of representation and observation. The concept of the thing-in-itself was introduced by the German philosopher Immanuel Kant, and over the following centuries was met with controversy among later philosophers. It is closely related to Kant's concept of noumena or the objects of inquiry, as opposed to phenomena, its manifestations.
In his doctrine of transcendental idealism, Kant argued the sum of all objects, the empirical world, is a complex of appearances whose existence and connection occur only in our representations. Kant introduces the thing-in-itself as follows:
The first to criticize the concept of a thing-in-itself was F. H. Jacobi, with the expression:
The anonymously published work Aenesidemus was one of the most successful attacks against the project of Kant. According to Kant's teaching, things-in-themselves cannot cause appearances, since the category of causality can only find application to objects of experience. Kant, therefore, does not have the right to claim the existence of things-in-themselves.
This contradiction was subsequently generally accepted as being the main problem of the thing-in-itself. The attack on the thing-in-itself, and the skeptical work in general, had a big impact on Fichte, and Schopenhauer called G. E. Schulze, who was revealed to be the author, “the acutest" of Kant's opponents.
Initially Fichte embraced Kantian philosophy, including a thing-in-itself, but the work of Schulze made him revise his position.
The system which Fichte subsequently published, Science of Knowledge, scraps the thing-in-itself.
In his "Critique of the Kantian Philosophy" appended to The World as Will and Representation (1818), Arthur Schopenhauer agreed with the critics that the manner in which Kant had introduced the thing-in-itself was inadmissible, but he considered that Kant was right to assert its existence and praised the distinction between thing-in-itself and appearance as Kant's greatest merit. As he wrote in volume 1 of his Parerga and Paralipomena, "Fragments of the History of Philosophy," §13:
A unique position is taken by Philipp Mainländer, who hailed Kant for breaking the rules of his own philosophy to proclaim the existence of a thing-in-itself.
The Itself of Itself

The Itself of Itself is the tenth studio album by English musician, songwriter, and producer Steven Wilson under the stage name Bass Communion, released in Europe on 24 May, 2024 and in the US on 30 May 2024. It is the first full-length Bass Communion release in over twelve years. Its release was preceded by the reissuing of the entire Bass Communion catalogue on major music streaming platforms such as Spotify and Apple Music. To promote the album's release, Wilson performed a set as Bass Communion at Cafe Oto in London on 18 May, as part of a bill of various Fourth Dimension Records artists.
According to Bass Communion's Bandcamp page, "The Itself of Itself was selected from ten years worth of recordings, the ones chosen being those that [Steven Wilson] felt added something a bit different to the catalogue."
The album has been described as "unsettling, disturbing, challenging, and uneasy" in regards to the experimental and often harsh nature of the sounds. It has simultaneously been hailed as Wilson's "most uncompromising and adventurous" musical project due to these qualities.
The album received a physical release exclusively on CD, in a limited edition of 1,000 initial copies, which was increased to 1,500 copies due to demand. The package features a deluxe gatefold card cover, with a 24 page booklet of photographs and an OBI strip, designed by Carl Glover.
José Pedro Varela (Uruguay)

José Pedro Varela es una ciudad uruguaya del departamento de Lavalleja.
La localidad se encuentra situada en la zona norte del departamento de Lavalleja, sobre las costas del arroyo Corrales, el cual sirve de límite con el departamento de Treinta y Tres, y junto a la ruta 8.Se encuentra a 30km de la ciudad de Treinta y Tres y Dista 136 km de la capital departamental Minas y 256 km de Montevideo.​
El origen de esta ciudad data de 1870 cuando se formaron las primeras agrupaciones de casas, lo que derivó en el año 1904 al desarrollo del pueblo entonces denominado Corrales, impulsado por parte de Ceferino Lenú. En 1912 se le sumó el fraccionamiento de los campos de Bernardo Coya (118 solares).​
José Pedro Varela, debe su nombre al máximo reformador de la educación del país, nombre que recibió a través de la ley 5639 de 1 de febrero de 1918 y que además le dio la categoría de pueblo. Más tarde por ley 12 553 de 16 de octubre de 1958 fue elevado a la categoría de villa​ y finalmente a la categoría de ciudad el 29 de noviembre de 1967 por ley 13 631.​
Esta localidad se encuentra en una zona de producción agropecuaria; su ubicación sobre la ruta 8 es estratégica.
Según el censo de 2023 la localidad de José Pedro Varela contaba con una población de 5401 habitantes.
Por Ley 18.653 del 15 de marzo de 2010 se creó el municipio de José Pedro Varela perteneciente al departamento de Lavalleja comprendiendo al distrito electoral SHD de ese departamento.​
El municipio incluye la planta urbana de José Pedro Varela y las localidades de Retamosa, 19 de Junio y Etiopía.​
Museo Pedagógico José Pedro Varela

El Museo Pedagógico José Pedro Varela trata sobre la vida educativa y pedagógica de Uruguay, así como de la reforma valeriana. El mismo se encuentra ubicado en los alrededores de la Plaza Cagancha de Montevideo.
El horario de visita es de lunes a viernes de 9:00 a 19:00 (del 15 de marzo al 15 de diciembre) y de 8.00 a 12.00 (del 16 de diciembre al 14 de marzo); como la mayoría de los museos del Uruguay es de entrada gratuita.
El museo fue fundado el 25 de enero de 1889,​ por Don Alberto Gómez Ruano en el marco de la Reforma Vareliana, reforma educacional uruguaya impulsada por José Pedro Varela, cuyos fieles principios fueron: Gratuidad, Laicidad y Obligatoriedad. Dicho edificio fue construido entre los años 1884 y 1886 para albergar al Internato Normal de Señoritas, así como la biblioteca pedagógica y el actual museo. Cuenta con los servicios de biblioteca de investigación, sala de conferencias y conciertos.​ Entre sus objetivos se encuentra el de: "Difundir y preservar el acervo museográfico referido al área de la educación".​
Cuenta en su acervo con:
Se puede solicitar día y hora para visitas guiadas, y hay a disposición folletería gratuita para el visitante.
Municipio de José Pedro Varela

El municipio de José Pedro Varela es uno de los municipios del departamento de Lavalleja, Uruguay. Tiene su sede en la ciudad homónima.
El municipio se encuentra localizado en la zona norte del departamento de Lavalleja.
De acuerdo a la Ley Nº 18567 del año 2009 de Descentralización Política y Participación Ciudadana, en 2010 se instalarían municipios en todas aquellas localidades con una población mayor a los 5000 habitantes, por lo que así correspondía a la localidad de José Pedro Varela su municipio. A principios de 2010, la Intendencia de Lavalleja remitió el mensaje correspondiente a la Oficina de Planeamiento y Presupuesto (OPP), definiendo la creación de este municipio. Sin embargo los plazos reglamentarios dispuestos por la Ley para que la intendencia nominara y la Junta Departamental aprobara las circunscripciones electorales no fueron cumplidos, así como tampoco fue cumplido el plazo de publicación en el Diario Oficial. Al no cumplirse con estos plazos, el Poder Ejecutivo definió los municipios en el departamento de Lavalleja a través de la Ley Nº 18653 del 15 de marzo de 2010, creando el municipio de José Pedro Varela en el departamento de Lavalleja. A dicho municipio le fue adjudicada la circunscripción electoral SHD de ese departamento.​​​
La autoridad del municipio es el Concejo Municipal, compuesto por el Alcalde y cuatro Concejales.
Felipe Argentó

Felipe Argentó (Cataluña, 1808 - Paysandú, 1870) militar español que actuó en las guerras civiles del Uruguay durante el siglo XIX.
Saladerista y soldado del partido Blanco, en la Guerra Grande fue encargado de la defensa de Paysandú, atacada por las fuerzas de Venancio Flores con apoyo de barcos franceses, cumpliendo su tarea con firmeza y heroísmo. Tomada la plaza (26 de diciembre de 1847) y sometida ésta a toda clases de excesos, Argentó fue hecho prisionero, pero se evadió y permaneció en Paysandú luego de finalizado el conflicto y aún tomó parte en el segundo sitio de la ciudad en 1864 y 1865, donde murió uno de sus hijos.
Cuarta Internacional Posadista

La Cuarta Internacional Posadista es una asociación obrera internacional trotskista. Fue fundada en 1962 por el argentino J. Posadas, quien había sido líder del Buró de América Latina de la Cuarta Internacional en la década de 1950, y de la sección de la Cuarta Internacional en Argentina. Entre su separación del Secretariado Internacional de la Cuarta Internacional, en 1962, y la muerte de Posadas, en 1981; los posadistas desarrollaron una corriente de comunismo que incluía varias ideas marginales, lo que los puso en conflicto con grupos de izquierda más tradicionales.
El posadismo se destacó por intentar asociar las tesis sobre ufología con la lucha por el socialismo.​​ Argumentando que solo el comunismo puede permitir el desarrollo de los viajes interplanetarios, concluyeron que los extraterrestres visitantes de otros planetas deben vivir en sociedades comunistas altamente avanzadas y podrían ayudar a los comunistas terrestres a lograr la revolución mundial.​​
La Cuarta Internacional Posadista llegó a tener más de 15 partidos miembros repartidos por el planeta; pero en la actualidad apenas quedan miembros de este movimiento, y el único partido organizado que continúa funcionando es el Partido Obrero Revolucionario del Uruguay (integrante del Frente Amplio y del Grupo Progresista del Parlamento del Mercosur).
Cuando la Cuarta Internacional se dividió en 1953, Posadas y sus seguidores se pusieron del lado de Michel Pablo y el Secretariado Internacional de la Cuarta Internacional (SI-CI).​
En 1959, los posadistas comenzaron a pelear con la mayoría del SI-CI sobre la cuestión de la guerra nuclear, siendo Posadas uno de sus proponentes ya que, según él, destruiría el capitalismo y despejaría el camino para el socialismo.​
En 1962, los posadistas finalmente se separaron del SI-CI para formar la Cuarta Internacional (Posadista).​ El grupo inicialmente tenía seguidores en varios países, particularmente entre los trabajadores ferroviarios en Cuba, los trabajadores del estaño en Bolivia y los trabajadores agrícolas en Brasil.
A fines de la década de 1960, los posadistas se interesaron cada vez más en los OVNIs, alegando que eran evidencia del socialismo en otros planetas. La organización pronto comenzó a disminuir en influencia y membresía, ayudada por un Posadas cada vez más paranoico que, en 1975, expulsó a muchos de sus miembros.​
La muerte de Posadas, en 1981, significó la disolución virtual de la organización, con solo unos pocos grupos aislados que continúan operando hasta el día de hoy.​ En el Reino Unido, el Revolutionary Workers' Party fue fundado en 1963 por miembros posadistas de la Revolutionary Socialist League y, a pesar de varios cismas y una membresía cada vez menor, continuó publicando su periódico Red Flag hasta el año 2000.​​
Hands Off Venezuela

Hands Off Venezuela fue una serie de conciertos realizados por el gobierno venezolano de Nicolás Maduro durante los días 22, 23 y 24 de febrero de 2019. Se desarrollaron en la zona fronteriza entre Colombia y Venezuela, junto al puente internacional Las Tienditas en Táchira. Estos conciertos fueron considerados una respuesta al Venezuela Aid Live, concierto realizado el 22 de febrero al otro lado de la frontera en reclamo del ingreso de ayuda humanitaria ofrecida por Estados Unidos. El concierto contó con una asistencia de entre 2500 y 5000 espectadores. En comparación, Venezuela Aid Live contó con una asistencia de alrededor de 300 000 personas.
El concierto fue realizado en apoyo al gobierno de Nicolás Maduro.​
Hands Off Venezuela fue un concierto que se desarrolló en el contexto de la crisis en Venezuela. El gobierno bolivariano organizó este concierto para el 22, 23 y 24 de febrero, como respuesta al concierto Venezuela Aid Live.​
El 12 de febrero de 2019, el presidente encargado de Venezuela (con reconocimiento parcial), Juan Guaidó,​​​ anunció que el 22 de febrero se iba a realizar un concierto benéfico en Colombia. Los objetivos de este concierto eran apoyar el ingreso de ayuda humanitaria hacia Venezuela, yendo en contra de la orden que el presidente (con reconocimiento parcial) Nicolás Maduro había dispuesto, así como el rechazo a Maduro. Maduro e integrantes del gobierno señalaban que Venezuela no se encontraba en crisis humanitaria.​ Por otro lado, Guaidó consideraba que la ayuda humanitaria era urgente para el pueblo de Venezuela y que Maduro estaba cometiendo un crimen de lesa humanidad al no permitir el ingreso de estos productos.​​
El evento Hands Off Venezuela fue informado internacionalmente en artículos periodísticos, al mismo tiempo que Venezuela Aid Live, como reflejo de la dura confrontación venezolana.​​ El concierto comenzó a las 18:00 horas con la participación de la banda de rock Yugular.​​​​ La banda argentina Bersuit Vergarabat que fue uno de las protagonistas del primer día.​ La asistencia según medios internacionales, como AFP, fue calculada en 2500 personas,​ en tanto otros medios cifraron la asistencia en 5000 espectadores.​
En comparación, Venezuela Aid Live contó con una asistencia de alrededor de 300 000 personas.​​​​
Los artistas que en lista se tenían que presentar en el concierto fueron: Bersuit Vergarabat (banda argentina), Armando Martínez, Cristóbal Jiménez, Omar Acedo, Maira Castellanos, César el Magnate, Hany Kauam, Banny Kosta, Omar Enrique, Pedrito Sandoval, la banda Yugular y Alexánder Viana.​
El compositor y artista urbano catalán Pablo Hasél visitó desde España.​ Roger Waters realizó un video para el evento donde canta una reedición de la canción protesta We shall overcome en apoyo a la revolución bolivariana.​
El evento fue transmitido por el canal estatal de noticias venezolano Telesur, y también pudo ser visto a través de YouTube. Por otro lado, recibió cobertura de diversos medios de la región como La República y El Comercio, de Perú, y medios internacionales como la BBC y RT entre otros.​​​
José Pedro Varela

José Pedro Varela Berro (19 March 1845 - 24 October 1879) was an Uruguayan sociologist, journalist, politician, and educator. He was born in Montevideo. Uruguay adopted free, compulsory, and secular education in 1876, thanks to his efforts. It was because of Varela that Uruguay established the 1877 Law of Common Education, which continues to influence Uruguay. The José Pedro Varela National School is named after him.
José Pedro Varela was born on 19 March 1845 in Montevideo. He was the son of Benita Gumersinda Berro Larrañaga and Jacobo Dionisio Varela Sanxines.
Colegio Nacional José Pedro Varela

The Colegio Nacional José Pedro Varela (Spanish for 'José Pedro Varela National College') is a private school for boys and girls aged two to eighteen in Montevideo, Uruguay.
It serves secular and bilingual pre-school, primary, secondary and the pre-university education. Named after José Pedro Varela –who in 1876 carried out a reform that established free, compulsory and secular education in Uruguay–, it has two campuses: one in Cordón, Montevideo and another in Ciudad de la Costa, Canelones Department.
It was created by the Uruguayan Teaching Society (Spanish: Sociedad Uruguaya de Enseñanza) as an all-girls educational institute for secular training on October 24, 1942. Its first headmistress was Deborah Vitale D'Amico (1888 – 1957). Several days later, the National College established its own headquarters, located in the old premises of the Historical Museum, on Colonia St. in barrio Cordón. It had 308 students and a staff of 47 teachers.
Four years later, boys had already begun to be admitted, the primary education section had kindergarten from the age of four and a pre-lycee seventh grade. In addition, the secondary education section had twelve groups.
In 2015, the college had 400 employees and 1,170 students. In December 2015, it went through a critical financial situation and its employees were sent to unemployment insurance. The then Board of Directors decides to close the School, without having the approval for it from the Assembly of Members of the Uruguayan Teaching Society, the highest body that administers the institution.
In January 2016, the Assembly of Members of the Uruguayan Teaching Society accepted a proposal presented by the parents of the students, alumni and officials, so the school continued with its operation. The Uruguayan Teaching Society decided to reopen the school as of February 1, 2016. At that time it had 850 students and 338 employees, after the expiration of 96 contracts. In February 2017, the authorities of the institution decided to stop serving primary education on the Ciudad de la Costa campus.
María del Carmen Árraga

María del Carmen Árraga (born 14 May 1840, Montevideo, Uruguay) was a distinguished Uruguayan painter known for her portraits and still-life compositions, as well as for her role as one of the first notable female artists in 19th-century Uruguay. Árraga was a disciple of the celebrated artist Juan Manuel Blanes, who greatly influenced her work.
Árraga began her career focusing on landscape painting but soon transitioned to portraiture and still-life compositions. In 1869, she exhibited her artwork publicly, marking an important milestone in her career and establishing her as an artist of repute in Uruguay.
In 1870, Árraga became the first female artist in Uruguay to receive a government scholarship for studies in Europe. However, due to family obligations, she was unable to take advantage of this opportunity.
Among Árraga's most significant works are portraits of prominent Uruguayan political figures such as Venancio Flores, Tomás Gomensoro, Alejandro Chucarro, and Joaquín Suárez. A standout piece in her oeuvre is a portrait of José Gervasio Artigas, created around 1863, which is regarded as one of the earliest known depictions of the national hero. This portrait remains an important part of the collection at the Museo Histórico Nacional in Montevideo.
In 1869, Árraga painted a portrait of Joaquín Suárez, which she dedicated to the General Assembly of Uruguay. For this, she was awarded a prize of 1,000 pesos by the Senate. She later petitioned that this prize be converted into a scholarship for further studies in Europe. Although initially approved, Árraga was unable to travel due to personal reasons. In 1882, she petitioned the Senate to receive the original monetary award instead, which was granted the following year.
The exact date and circumstances of María del Carmen Árraga's death remain unknown. However, her pioneering contributions to Uruguayan art and her role in paving the way for female artists in her country continue to be celebrated.
Pengasinan

Pengasinan atau penggaraman (bahasa Inggris: salting) adalah pengawetan makanan menggunakan garam pangan kering. Cara tersebut berkaitan dengan pengasaman (menyimpan makanan dengan air garam) dan merupakan salah satu bentuk dari curing. Cara tersebut merupakan salah satu metode tertua dalam menyajikan makanan, dan dua makanan yang diawetkan menggunakan garam yang signifikan dalam sejarah adalah ikan asin (biasanya kod asin dan kering atau herring asin) dan daging yang diawetkan menggunakan garam (seperti bacon). Sayur-sayuran seperti kacang panjang dan kubis juga biasanya disajikan dalam cara ini.
Pengasinan digunakan karena kebanyakan bakteria, fungi dan organisme patogenik potensial lainnya tidak dapat bertahan hidup di dalam sebuah lingkungan dengan kadar garam yang tinggi, karena hipertonik alami dari garam. Berbagai sel hidup di lingkungan seperti ini aka menjadi kehausan karena osmosis dan mati atau menjadi tidak aktif dalam beberapa waktu.
Pada abad ke-19, ditemukan cara mencampur garam dengan nitrit (saltpeter) yang membuat daging tetap berwarna merah, ketimbang abu-abu, dan para pelanggan pada waktu itu sangat suka daging berwarna merah. Makanan tersebut tetap sehat dan segar selama berhari-hari tanpa bakteria.
Cumi asin

Cumi asin adalah cumi-cumi yang diawetkan dengan garam kering dan kemudian disajikan untuk disantap. Pengeringan atau penggaraman, entah dengan garam kering atau air garam banyak dipakai sebagai metode pengawetan makanan laut. Cumi asin umum ditemukan di negara-negara pantai Asia, khususnya Indonesia, Malaysia, Thailand, Vietnam, Hong Kong, Tiongkok Selatan, Korea Selatan dan Jepang. Di Indonesia, cumi asin biasa diolah menjadi aneka ragam hidangan, seperti sambal cumi, oseng cumi asing, hidangan cumi pedas, toping pada tumisan, hidangan aneka makanan laut, dan sebagainya.
Cumi-cumi asin adalah bahan makanan yang terbuat dari cumi-cumi yang dikeringkan dan diasinkan. Jenis jadinya ada dua yaitu cumi-cumi asin telur dan cumi-cumi asin biasa. Pengolahannya sebagai bahan makanan terlebih dahulu melalui perendaman atau perebusan dalam air yang panas. Cumi-cumi asin merupakan salah satu produk perdagangan internasional.
Cumi-cumi asin dibuat dari bahan cumi-cumi segar. Pembuatannya hanya dengan dikeringkan. Pengawetannya menggunakan garam. Makanan yang dapat dibuat dari cumi-cumi asin dalam keadaan kering adalah cumi-cumi asin telur dan cumi-cumi asin biasa. Bentuk cumi-cumi asin biasa adalah panjang dan rasanya kurang asin. Sedangkan cumi-cumi asin telur ukurannya lebih pendek tapi gemuk. Rasanya lebih asin dibandingkan dengan cumi-cumi asin biasa. Ukuran cumi-cumi asin telur lebih besar karena bagian dalam tubuh cumi-cumi tidak dibuang. Sedangkan cumi-cumi asin biasa, bagian dalam tubuhnya sudah dibuang.
Cumi-cumi asin dibuat sebagai makanan dengan digoreng terlebih dahulu. Rasa asinnya dapat dkurangi dengan merendamnya di dalam air sebelum digoreng. Rasa asin pada cumi asin yang kering juga dapat dikurangi dengan merebusnya dalam air mendidih sebanyak 2-3 kali. Selain mengurangi rasa asinnya, tekstur cumi-cumi asin menjadi lebih lunak setelah direndam dalam air panas.
Cumi-cumi asin merupakan penambah rasa masakan dengan tambahan cabai hijau dan petai. Cumi-cumi asin dapat diganti fungsinya sebagai bahan masakan dengan teri asin ataupun manyung.
Cumi-cumi asin merupakan salah satu produk cumi-cumi yang diperdagangkan secara internasional. Harga jual cumi-cumi asin telur lebih mahal dibandingkan dengan cumi-cumi asin biasa. Di Indonesia, cumi-cumi asin merupakan salah satu produk yang diminati masyarakatnya.
Nasi telur ceplok

Nasi telur ceplok adalah sebuah hidangan khas Tionghoa. Hidangan ini hanya tersusun dari telur ceplok (telur mata sapi) yang digoreng bersama kecap asin lalu disajikan di atas nasi. Merupakan hidangan sederhana sehingga biasa disajikan untuk sarapan.
Nasi telor ceplok mulai dikenal luas lewat media sosial karena dijadikan konten beberapa YouTuber saat mengunjungi rumah makan Tionghoa di Jalan Gajahmada, Pontianak, Kalimantan Barat. Di media sosial, resep hidangan ini tersebar luas dan disebut sebagai nasi telur Pontianak.
Cara membuat hidangan ini bisa berbeda-beda sesuai selera, namun umumnya bahan yang diperlukan adalah telur ayam (atau bebek), minyak goreng, bawang putih, daun bawang dan kecap asin.
Botok telur asin

Botok Telur Asin adalah masakan khas dari Demak, Masakan Botok Telur Asin kini tidak hanya di Demak tetapi sudah ada di mana-mana hingga di Jakarta dapat ditemukan masakan ini.
Bahan untuk membuat Botok Telur Asin adalah telur asin mentah, tahu, kelapa parut kasar, cabai merah besar, daun salam, cabai rawit merah, daun pisang, air. Sedangkan bahan bumbu Botok Telur Asin adalah bawang merah, bawang putih, lengkuas, kencur, garam, gula merah.
Rebus air, bumbu halus, tahu, kelapa, dan cabai merah sampai mendidih dan harum. Ambil daun pisang. Letakkan selembar daun salam. Ambil sedikit campuran tahu. Pecahkan 1 butir telur asin. Beri satu buah cabai rawit. Bungkus tum. Semat dengan lidi. Kukus di atas api sedang 30 menit sampai matang. Sajikan botok telur asin dengan nasi putih.
Double Chicken Please

Double Chicken Please or DCP is a bar on the Lower East Side of Manhattan in New York City. The bar was established in 2020 and was ranked as the 2nd best bar in the world on 2023's The World's 50 Best Bars. The bar consists of two sections; The Front Room which serves cocktails on tap known as draft cocktails which is walk-in only; and The Coop which serves craft cocktails inspired by food such as Japanese cold soba, key lime pie, and mango sticky rice along with riffs on classic cocktails. Along with said cocktails, the restaurant serves Taiwanese inspired fried chicken sandwiches such as with salted egg yolk or with a mochi crust along with a few other offerings.
Soy egg

A soy egg (a.k.a. a braised egg) is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices, like star anise or cinnamon. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.
This preparation is very similar to that of tea eggs. A soy egg that has been repeatedly stewed and dried until dark and chewy is called iron egg.
The Chinese soy sauce egg is called lujidan, (滷雞蛋/卤鸡蛋) or ludan (滷蛋/卤蛋)it is one of the most popular type of street foods. The marinating sauce is called lushui (滷水/卤水)
They are typically served with noodles, in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a snack. They can also be eaten with steamed rice. They are sometimes used as a condiment in congee.
They can also be used in a traditional Chinese egg dish in which regular eggs, century eggs, and soy eggs are steamed together. Soy eggs are also very commonly added as a side dish in Lor mee or Hainanese chicken rice.
Soy egg is known as "dizef roti" in Mauritius (lit. translated as "roasted egg" in English and "roti d'oeuf" or "oeuf roti" in French). It is one of the Mauritian dishes influenced by Mauritians of Chinese origin. The "dizef roti" can be found on the island all year long. It can be eaten as noodles toppings, inside bao zi (called "pow" in Mauritius), and as appetizers. As appetizers, it is cut into quarters; it is a very popular of snacks on more festive occasions. When cooked, the egg yolk is typically completely cooked.
Another version of the soy egg is the "dizef roti mimosa" (lit. translated as "roasted mimosa egg"), a form of Chinese fusion food, which involves the combination the cooking and preparation techniques of soy eggs and egg mimosa.
A similar technique is used in Japan to create soy sauce marinated eggs called ajitsuke tamago (味付け玉子), also known as "marinated half-cooked egg", or ajitama (味玉) or nitamago (煮玉子), which are traditionally served with ramen as toppings. In Japan, soy eggs are generally used in soups and simple main dishes, but Japanese-American cook Namiko Chen says in a recipe on the soy egg that they are "amazing to enjoy as a side dish or alone as a snack, or included as part of bento. You can even add them to your salad or in a sandwich." Japanese soy sauce (shoyu, 醤油) is lighter, sweeter, and less salty than most Chinese soy sauces. In Japan, eggs are also often marinated in a miso mixture, which is similar to a soy sauce mixture, giving the whites an umami flavour.
Egg in the basket

Egg in the basket, which is also known by many other names, is an egg fried in a hole in a slice of bread.
The dish consists of a slice of bread with an egg in the middle, fried with butter or oil. It is commonly prepared by cutting a circular or square hole in the center of a piece of bread, which may be buttered. The bread is fried in a pan with butter, margarine, cooking oil, or other fat. At some point, an egg is cracked into the hole in the bread. When the egg is added to the bread determines how well-done the egg and bread will be relative to each other in the final product. The pan may be covered or the bread flipped while on the heat to obtain even cooking. A waffle or bagel (with a large enough hole) can also be substituted for the slice of bread.
A recipe for "egg with a hat" appeared in Fannie Farmer's Boston Cooking School Cookbook in the 1890s. Italian immigrants to the US cooked a similar dish called uova fritte nel pane.
There are many names for the dish; some discussions include as many as a dozen, and one writer reported finding "close to one hundred". The name toad in the hole is sometimes used for this dish, though that name more commonly refers to sausages cooked in Yorkshire pudding batter.
Author Roald Dahl wrote numerous times of his fondness for the dish, which he referred to as hot-house eggs.
Ailtireacht na Peirse

Ailtireacht na hIaráine seanda, ag tosú le foirgnimh dhaingnithe sa 8ú-7ú céad RC. Ina dhiaidh sin bhí colúin is ballaí ramhra, déanta as cloch is brící láibe, maisithe go lonrach le rilífí, brící glónraithe is stucó snoite. Sampla iontach is ea Pálás Peirsipilise (c 518–460 RC) le halla an chéad colún mar sheomra na ríchathaoireach. As an bPeirs a tháinig an dearadh croschruthach don mhosc san ailtireacht Ioslamach, ón mosc in Isfahan (1612–1638).
Ardeaglais Chill Dalua

Is ardeaglais de chuid Eaglais na hÉireann i gCill Dalua, Contae an Chláir in Éirinn í Ardeaglais Naomh Flannáin, Cill Dalua.
Dátaíonn Ardeaglais Chill Dalua ón t-aistriú idir na tréimhsí Rómhánúla agus Gotach agus críochnaíodh í sa bhliain 1225. Tá an tosaigh maisithe le ornáidí arabascach. Ar an taobh thuaidh den ardeaglais tá aireagal nó séipéal beag de dháta níos luaithe ná an ardeaglais; agus is dócha gurb é bun-tearmann an fhir naofa a bhunaigh an mhainistir. Tá an díon an-domhain, agus déanta go hiomlán de chloch; tá cloigtheach ann, agus dhá dhoras soir agus siar.
Sa cloigtheach tá clingín d’ocht gcloch a theilgean Matthew O’Byrne as Baile Átha Cliath sa bhliain 1896. Tá beagán meáchain os cionn 500 cileagram ag an gcloch is troime.
Críochnaíodh tionscadal athchóirithe £200,000 i 2001 a bhain le deisiú doras Rómhánúil agus le hathchruthú ardchros ón 12ú haois. Tá Cros Chill Fhionnúrach, atá leabaithe i mballaí na hardeaglaise Gotach sna 1930í, neamhspleách arís. Tá an séadchomhartha 12 troigh ar fad i gcorp an fhoirgnimh anois.
Uaimh Thalún an Domhnaigh Mhóir

Is uaimh thalún agus Séadchomhartha Náisiúnta é Uaimh Thalún an Domhnaigh Mhóir atá suite i gContae Lú, Éire.
Tá Uaimh Thalún an Domhnaigh Mhóir suite 3.6 km (2.2 mhíle) siar ó Dhún Dealgan, in aice le cnuasach tithe. Faightear uaimh thalún an Domhnaigh Mhóir i sráidbhaile Chill Choirle.
Is struchtúr cosúil le huaimh é uaimh thalún a tógadh mar áit tearmainn agus stórála, agus in Éirinn dátaíonn siad idir an 8ú agus an 12ú haois.
Thángthas ar an uaimh thalún i 1960 le linn tógáil iostán de chuid Chomhairle Contae Lú. Is í Etienne Rynne a thochail í agus a d’aimsigh trinsí, clais, dhá pholl cuaille, potaireacht, biorán cré-umha, cloch fhaobhair agus slaig iarainn.
Is coimpléasc tollán é an uaimh thalún ag Domhnach Mór atá líneáilte le ballaí, urláir agus síleálacha cloiche, le coirbéil agus fardoras. Tá na huasteorainneacha os cionn 1 m ar airde agus is é 80 m (260 tr) fad iomlán an tolláin. Tochlaíodh í den chuid is mó i gcré bholláin, ach tochlaíodh í i ngrean Shiolúrach freisin.
Fínis

Is oileán é Fínis atá suite ceathrú míle amach ó chósta Roisín na Mainiach, agus ar féidir siúl amach an trá chuige nuair a bhíonn an taoide amuigh nó dul isteach ann i gcurach. Iomaire íseal talún atá ann agus é ag síneadh siar ó dheas, é míle agus ceathrú ar fad agus ceathrú míle ar leithead. Is ón bhfocal "fiodh", a chiallaíonn coill, agus "inis", a chiallaíonn oileán, a tháinig an t-ainm Fínis.
Sna 1890idí, roinn Bord na gCeantar Cúng an t-oileán ina gharranta fada caola agus tógadh claíocha fada trasna an oileáin. Faoi láthair tá na garranta nochta síos go cloch beagnach, agus tá an gaineamh carntha suas in aghaidh na gclaíocha. Níl le feiceáil ach barr na gclaíocha ag gobadh aníos as dumhcha fada gainimh agus gleannta caola clochacha eatarthu.