davidanugraha/M4-RAG huggingface dataset:
Food Security Doctrine (Russia)

TheFood Security Doctrine(Russian:Доктрины продовольственной безопасности Российской Федерации) is anagriculturalpolicy of theRussian Federationadopted first in 2010, and revised latest in 2020.
The first draft of a comprehensive national food security policy was created by theRussian Ministry of Agriculturein the 1990s, which however met strong resistance from other economic ministries and was vetoed by then presidentBoris Yeltsindue to budgetary limitations.In 2006, Russia adopted the Federal Law on the Development of Agriculture (Russian:ФЕДЕРАЛЬНЫЙ ЗАКОН 29 декабря 2006 г. N 264-ФЗ "О развитии сельского хозяйства") which was the first legal document that provided basis for supporting agricultural production.
On January 21, 2010, then Russian presidentDmitry Medvedevsigned Russia's first Food Security Doctrine, which is a non-legislative framework document that outlines the agricultural production goals in order to achieve domestic food self-sufficiency.The doctrine is referred to by theNational Security Strategy of the Russian Federation to 2020.
The doctrine also justifies governmental actions in response to foreigndumpingorexport subsidythat are deemed as detrimental to the Russian market.The doctrine has also established the following domestic production goals as the share of domestic production in the total food supplies:
However, there is no specific instructions on the timeframe, enforcer or funding for meeting the targets.According toUSDA, the doctrine fails to specify any concrete measures to reach the targets which severely limits its effectiveness.
In 2019, then Russian Prime Minister Medvedev stated that most of the goals outlined by the doctrine had been met in the past decade.
On January 21, 2020, Russian PresidentVladimir Putinsigned a revised version of Food Security Doctrine for Russia.According to theRussian Ministry of Agriculture, the emergence of new economic conditions such aseconomic sanctions, Russia's accession to theWTOand enhanced integration processes within theEurasian Economic Unionprompted the revision of the doctrine.
The revised version of the doctrine focused on preventing the import and use ofgenetically modified organismsfor planting orgenetically modified animalfor being raised.A revised set of production goals were also published as following:
Rwandan cuisine

Thecuisine ofRwandais based on localstaple foodsproduced by the traditionalsubsistence-level agricultureand has historically varied across different areas.
Rwandan staples includebananas,plantains,pulses,sweet potatoes, beans, andcassava(manioc). Historically this is particularly true of theTwaand theHutuswho hunted and farmed. Their diet was high in vegetables and lacked in animal protein due to the small amount of animal products consumed. TheTutsiswere traditionallypastoralistsand consumed a higher amount of milk and dairy products.A majority of Rwandan people depend on farming, and a majority of those people who are farmers do not sell what they produce due to challenges accessing markets.
Many Rwandans eat a lot of meat nowadays.For those that live near lakes and have access to fish,tilapiais popular.Thepotato, thought to have been introduced to Rwanda byGermanandBelgian colonists, is now very popular and is cultivated in the towns ofGitaramaandButare.
Various dishes have developed from the range of basic foods consumed.Ugali(orbugali), eaten throughout sub-Saharan Africa, is a paste made from maize and water to form aporridge-like consistency.Isombeis made from mashed cassava leaves and served with meat or fish.
Matokeis a dish made from baked or steamed bananas.Ibihazais made from pumpkins cut into pieces, mixed with beans and boiled without peeling them. The groundnut pasteikinyigaand millet flour pasteumutsima w’uburoare made from boiling water and flour, mixed to a porridge-like consistency.In the restaurants in the capital city ofKigali, locals andexpatriateseat a variety of international cuisine, includingIndian,Chinese,Italian, andAfrican.In other cities and towns, the cuisine is simpler, often consisting of chicken, fish, goat or steak served with rice orFrench fries.
Milk is a common drink among Rwandans.Igikoma, also known as porridge, is a common breakfast drink consumed by athletes and breastfeeding mothers..Other popular drinks in Rwanda include fruit juice, wine, beer andsoda(Fanta) for those who do not drink alcohol.Commercial beers drunk in Rwanda includePrimus,MützigandAmstel.In rural areas,urwagwais a beer made from the fermented juice of bananas that has been mixed with roastedsorghumflour.
Beers feature in traditional rituals and ceremonies and are generally consumed only by men.Ikigageis an alcoholic beverage made from dry sorghum that is thought to have medicinal powers.Ubukiis made from fermentedhoneywith 12 percent alcohol content.
Saint Lucian cuisine

Saint Lucian cuisineis a combination ofFrench,East IndianandBritishdishes. Before colonization, theCaribsand theArawaksoccupied the island, surviving on its various natural fruits and vegetables likemangoes,oranges,tangerines,avocados, andbreadfruits.
St Lucia is known for its national dish consisting ofgreen bananasandsalt fishlocally known asgreen figsand saltfish;breadfruitand salt fish is also an alternative favourite among the locals.
Other speciality dishes include a dish known asbouyon, which is a thick red beans one-pot soup meal made of meat, ground provisions (ground tuber foods) and vegetables. Other popular local dishes includecallaloosoup, Accra (a fried snack composed of flour, egg, seasoning and the main ingredient of saltfish, usually prepared aroundEaster),green figsalad, cocoa tea (a traditional breakfast spiced hot drink) and bakes (which is a fried bread; it is also referred to as floats) among others.
The island's British and Indian influences are seen in the variety of spices used in its cuisine, which include garlic,cinnamon,nutmeg,cocoa,parsley,cloves, andallspice. A wide range of local fruits likegolden apples, mangoes,starfruit,tamarindare used to make juices, althoughlime juice(lime squash) seems a more popular choice to be enjoyed in conjunction with the local delicacies.
Nina Compton

Nina Comptonis a James Beard award winningSaint Lucianchefcurrently living inNew Orleans,Louisiana.
Nina graduated from theCulinary Institute of Americain Hyde Park. She began her professional journey at Daniel in New York City, working and continuing her culinary education alongside world renowned chef/restaurateurDaniel Bouludand his team.
After moving to Miami, she joined the crews of Norman Van Aken at the original/iconic Norman’s then Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel.Eventually Nina moved to Casa Casuarina, a private club and boutique hotel in Miami Beach where she rose from Sous Chef to Executive Chef.
During the 2008 reopening of the refurbishedFontainebleau Miami Beach, combined with the chance to work with Scott Conant at Scarpetta, Nina joined the pre-opening team as Sous Chef and went on to be appointed Chef de Cuisine.
Compton competed onSeason 11ofTop Chef. She was theTop Chef, Season 11 runner up and was voted fan favorite by viewers.
In June 2015, Compton opened her own restaurant in New Orleans, Louisiana, Compère Lapin.Compère LapinservesCaribbean-style cuisineand is located in theNew Orleans Central Business District.
In March 2018, Compton opened Bywater American Bistro in New Orleans with Husband/Partner Larry Miller and Chef/Partner Levi Rains.
In 2017, Compton was honored with the "Best New Chef" award inFood & Winemagazine.Her restaurant Compère Lapin was named one of America's 38 Best Restaurants byEaterin 2017.
In 2018, Compton won theJames Beard Foundationaward for Best Chef: South.
Compton is married to Larry Miller. She is the daughter ofSir John George Melvin Compton, who served as Prime Minister of Saint Lucia on three occasions.
Alfred Prospere

Alfred Prospereis aSaint Lucianpolitician and retired Chief Forestry Officer. Prospere serves as the Minister for Agriculture, Fisheries, Food Security and Rural Development. He also represents the Dennery South constituency in theHouse of Assembly.
He was the endorsedSaint Lucia Labour Partycandidate for the constituency of Dennery South. Prospere won the parliamentary elections by a slim margin of 184 votes over incumbent Edmund Estaphane,  polling 53.2% of the ballots cast, to secure victory for theSaint Lucia Labour Partyin the2021 Saint Lucian General Election.The SLP secured a landslide victory over theUnited Workers Party.
Alcohol in Saudi Arabia

Alcohol inSaudi Arabiais highly regulated and restricted.
The sale of alcohol used to be legal in the kingdom before 1952. However, it was totally banned byKingIbn Saudsince 1952.
In 2024, the regulation was reversed when it was announced that an alcohol shop will be opened inDiplomatic Quarter,Riyadh.However, the store will only be accessible to non-Muslim diplomats who will have to present diplomatic identification to purchase anything.The decision was made to combat the black market and illegal imports of the liquid.
Ordinary people who consume alcohol in the kingdom will be fined and jailed, and foreigners will also be deported.
Scotland Food & Drink

Scotland Food & Drinkis the industry leadershiptrade associationestablished in 2007. It aims to collaboratively grow the value of the industry to £30 billion by 2030 and to reinforce the reputation of Scotland as a Land of Food and Drink.
In addition to its private sources of income it receives financial support from theScottish Government.
Every year Scotland Food & Drink helps organise theScottish Food and Drink Fortnight.
Scotland Food & Drink was created in June 2007, and aims to brings together all key sectors of Scotland's food and drink industry, plus trade organisations and public sector agencies (Scottish EnterpriseandHighlands and Islands Enterprise).
Its launchwas the first official engagement ofRichard LochheadMSP in his role asCabinet Secretary for Rural Affairs and the Environmentfor theScottish Government. Since then, the organisation has developed and launched a new strategy for the entire industry called Ambition 2030 which looks to grow the industry to a value of £30bn by 2030.
Its inaugural chief executive,Paul McLaughlin, left in August 2011 to joinScotty Brand Ltdand was replaced in September 2011 by James Withers.
Scotland Food & Drink is a membership organisation, funded by subscriptions. It also receives funding support fromScottish Government.
Members are drawn from across the Scottish food and drink industry, and include farmers, retailers, supporting organisations andtrade associations. Members receive various benefits and services, and can contribute to industry-wide initiatives.
An executive group ensures support across the sectors. Its members include:
Scottish Blackface

TheBlackfaceorScottish Blackfaceis a Britishbreedofsheep. It is the most common sheep breed of the United Kingdom. Despite the name, it did not originate in Scotland, but south of the border.
The origins of the breed are uncertain. It originated south of theAnglo-Scottish border, and did not arrive in the Highlands of Scotland until the second half of the eighteenth century.It replaced the earlierScottish Dun-faceor Old Scottish Shortwool, aNorthern European short-tailed sheeptype probably similar to the modernShetland.
There are several types of Blackface in the United Kingdom, including thePerthvariety, which is large-framed and coarse-woolled, and found mainly in north-east Scotland, inDevon, inCornwalland inNorthern Ireland; the medium-framedLanarktype, with shorterwool, found in much of Scotland and in parts ofIreland; and theNorthumberlandBlackface, which is large with relatively soft wool.
The Blackface is always horned. The face and legs are black, sometimes with white markings.
The Blackface is reared principally for meat production,usually throughcross-breeding. Blackface ewes are commonly put toBlue-faced Leicesterrams to produce theScottish Muleor Scottish Greyface. Ewes of this cross-breed retain some characteristics of each parent – maternal qualities and hardiness from the dam, and fecundity and meat quality from the sire – and are much used in commercial lowland sheep-rearing.
The wool is very coarse, with a fibre diameter of28–38μmand astaplelength of about250–350 mm.It may be used for mattresses, for carpets, or to maketweed.
Food and Drink Federation

TheFood and Drink Federation(FDF) is a membership organisation that represents and advises UKfoodanddrinkmanufacturers.
The Food and Drink Federation members are companies of all sizes as well astrade associationsand groups dealing with specific sectors of the industry.
The UK food and drink industry is the largest manufacturing sector in the country. It accounts for 19% of the total manufacturing sector by turnover and employ over 400,000 people in the UK across 7,000 businesses.
The Food and Drink Federation is responsible for communicating to and from a range of audiences including the UK government (particularly theDepartment of Health; theDepartment for Environment, Food and Rural Affairs; and theDepartment for Business, Innovation and Skills), regulators, consumers and the media.
The FDF tackles a range of issues on behalf of its members under the three core areas of health and wellbeing; food safety and science; and sustainability and competitiveness; readiness and calorific contribution; it also aims to highlight the work industry conducts under these areas. For example, itsFive-fold Environmental AmbitionArchived2009-04-19 at theWayback Machinesets out where manufacturers are looking to make a difference to the environment through reducing CO2emissions; sending zero food andpackaging wasteto landfill from 2015; reducing the level of packaging reaching households; improvingwater efficiencyto reduce water use; and embedding environmental standards in their transport practices to achieve fewer and friendlierfood miles.
Product reformulation has also been another major focus for the Federation, highlighting the industry's ongoing work to reducesalt,trans fats,fatandsugarin food products. The industry's efforts have been supported by the UK'sFood Standards Agency, the UK Government and others.
Selection of members:
• Biscuit, Cake, Chocolate and Confectionery Group - is a member of theCAOBISCOEuropean association
• Frozen Food
• Ice Cream
• Meat eWG
• Organic eWG
• Yogurt & Chilled Dessert eWG
In the same building are theSnacks, Nuts and Crisps Manufacturers Association,theAssociation of Bakery Ingredient Manufacturersand theEuropean Snacks Association.
The organisation has a Scottish division (SFDF) that runs autonomously and is based in Edinburgh. It deals directly with the Scottish Executive and is wholly responsible for the Scottish food and drink manufacturing industry, having its own Executive Committee. The drinks industry in Scotland is an important part of its economy, and its exports.
Dishoom (restaurant)

Dishoomis a British chain of Indian restaurants.It was founded in 2010 by co-founders Shamil and Kavi Thakrar, along with Amar and Adarsh Radia, who both left the business in 2017. It was designed to match theIrani caféspopular inMumbaiin the 1960s.The first Dishoom café opened inCovent Gardenin 2010. As of January 2025, there are 10 Dishoom restaurants, with locations in London, Edinburgh, Manchester and Birmingham.In 2020 Dishoom introduced the Dishoom online store.
Described by some as Indianstreet food, the restaurant describes its offering as Bombay comfort food with an evolving menu.The menu includes breakfastnaan breads.
In 2019, Dishoom published a cookbook with recipes for many of their popular dishes and cocktails, while also taking the reader on a tour of south Bombay.
For every meal Dishoom serves, it donates "a meal to a child who would otherwise go hungry". They work with thecharitiesAkshaya Patra(India) and Magic Breakfast(UK), founded byCarmel McConnell. "Collectively, Magic Breakfast and Akshaya Patra serve 21.8 million children in England, Scotland and India." As of January 2025, Dishoom claims to have donated over 20 million meals.
51°30′45″N0°07′37″W﻿ / ﻿51.5124°N 0.1269°W﻿ /51.5124; -0.1269
Food Standards Scotland

Food Standards Scotland(Scottish Gaelic:Inbhe-Bidhe Alba) is anon-ministerial government departmentof theScottish Government. It is responsible forfood safety,food standards,nutrition,food labellingandmeatinspection inScotland. Established by the Food (Scotland) Act 2015, Food Standards Scotland has taken over the responsibilities of the UK-wide organisation, theFood Standards Agency, in Scotland.
The key areas of responsibility outlined in the Act include:
As well as replacing the duties of the Food Standards Agency in Scotland, Food Standards Scotland has a role in diet and nutrition policy.It also has powers to be able to seize food where labelling rules have not been met.
FSS has a consumer protection role: making sure that food is safe to eat, ensuring consumers know what they are eating and improving nutrition. FSS has a vision of a food and drink environment in Scotland that benefits, protects and is trusted by consumers.
FSS has a role in providing information and advice on food safety and standards, nutrition and labelling. The information provided is intended to be independent, consistent, evidence-based and consumer-focused.
FSS develops policies, provides policy and consumer advice and delivers a robust regulatory and enforcement strategy. FSS is funded mainly by government and charges fees to recover costs for regulatory functions.
The FSS Board meets in public. Policy recommendations and decisions, and the reasons for them, will be publicly available via the website.
In 2010, theUK Governmentdecided to move responsibility for nutrition and food labelling and standards in England from the Food Standards Agency (FSA) to theDepartment of Healthand theDepartment for Environment, Food and Rural Affairs(Defra).
Following this theScottish Governmentcommissioned an independent review to assess the feasibility of establishing a stand-alone Scottish food standards body.The review was led by Professor Jim Scudamore and reported in 2012.
Having been established by legislation in January 2015, Food Standards Scotland was launched on 1 April 2015.
In advance of the legislation being finalised the FSA in Scotland moved their office to The Pilgrim House, in the centre ofAberdeen.
In November 2014, it was announced thatRoss Finniewould be appointed as the Chair of Food Standards Scotland.Geoff Ogle who had been Acting Director for the Scottish branch of Food Standards Agency since June 2014 became the new organisation's Chief Executive.
Plans to create a new food standards body in Scotland were announced by Ministers in June 2012.A public consultation ran between February and May 2013.The Bill passed Stage 2 on the legislative process in November 2014.
The Bill was introduced toScottish Parliamenton 13 March 2014. The Bill passed Stage 2 of the legislative process on 11 November 2014.In August 2014, support for the new body was given byMSPson the Health and Sport Committee.It received Royal assent on 13 January 2015.
2007–2008 Senegalese protests

The2007–2008 Senegalese protestswere ongoing opposition protests and civil demonstrations,riotsand strikes inSenegalover many issues. One of the main issues were deteriorating economic conditions and food price hikes due to the2007–2008 world food price crisis. Hundreds attended rallies from January, March and September, before the biggest wave of protests. Demonstrators were met with bullets andtear gas. Water cannon was also shot at demonstrators demanding democratic reforms and justice from the government, yet the resignation of presidentAbdoulaye Wade. Thousands threw stones on demonstrators in November 2007, after a week-long uprising and bloody crackdown nationwide. Clashes between protesters and security forces, who launchedstrike action. After protests in December, protests calmed and ceased for 2–3 months until March–April 2008 when tanks was deployed after opposition protests and food riots inDakar. Four people were killed in the uprising and ensuing clashes. Violent protests rocked the country until 28 April 2008, when two demonstrators were killed in clashes.
Senegalese kaftan

ASenegalese kaftanis apullovermen'srobewith long bell sleeves. In theWolof language, this robe is called ambubborxaftaanand in French it is called aboubou. The Senegalese caftan is an ankle length garment. It is worn with matchingdrawstring pantscalledtubayinWolof. Normally made ofcottonbrocade,lace, or synthetic fabrics, these robes are common throughoutWest Africa. Akaftanand matching pants is called akaftan suit.The kaftan suit can be worn with akuficap.Senegalese kaftans areformal wearin all West African countries.  In theUnited States, some merchants sell this robe as aSenegalese style dashiki pant setor afull length dashiki pant set.  Men who are members of theHausatribe, wear  these kaftans to formal events like naming ceremonies and weddings. In theUnited States, a kaftan is one of three formal suits, equivalent to thetuxedo, thatAfrican-Americangrooms select for their weddings. The other styles being thedashikipant set, and thegrand boubou, pronouncedgran boo-boo.There are various other formal robes that are worn throughout West Africa, and with the exception of theYorubaGbarie robe, pronouncedbarry, most of these are a form of Islamic dress, seesartorial hijab. The kaftan is worn byChristians,African Jews,Muslims, and followers ofAfrican traditional religion. Furthermore, Senegalese kaftans are common among men ofAfrican descentin theAfrican diaspora.  The Senegalese kaftan is men's attire.  In West Africa, and the United States, this  robe is not worn bywomen.  The women's robe is called akaftan.
A white kaftan is worn for weddings.The bride's attire is abuba and wrapper setor a woman'skaftanthat is the same color as the groom's Senegalese.
Another robe that is occasionally seen in West Africa is the short-sleeved Moroccan kaftan, also called athobe, dishdasha, orjalabiyyah.  These kaftans are used as pajamas or lounge wear. In the home, they are worn on top of underwear. Some men wear the Moroccan kaftan outside the home.  When worn outside, it is customary to wear the Moroccan kaftan over a long or short sleevet-shirtorturtleneckand a pair ofpants,jeans, orshorts.  The Moroccan kaftan can be worn with a knitted or crown stylekuficap.  InMorocco, this robe is called agandora.  Although widely worn, Moroccan kaftans are not formal attire in any West African country.  Recently, some tribes have started to wear the Tanzaniankanzufor informal occasions, including church services, orFriday prayersat the mosque.
Jaffa Crvenka

Jaffa Crvenkais a Serbian food company specialized inconfectioneryproducts and headquartered inCrvenka, Serbia. Its best-known product isJaffa Cakes, based on the originalMcVitie'scakes and sharing the same name.
Jaffa was established in 1975, upon the initiative of several entrepreneurs from the area of Crvenka.The following year, in 1976, production ofJaffa Cakesbiscuits commenced,having acquired the license from McVitie's.In 1978, "Jaffa" biscuits as brand were legally protected inSFR Yugoslavia.Later, in 1981, a new product namedMunchmallowwas introduced, which consists of an egg white cream filling on a thin biscuit, covered in a chocolate layer.
From 2004 onward, Jaffa began expanding its assortment of products, starting with theO'cakewholegrain biscuits, introducing new flavors ofJaffa CakesandMunchmallowand, later in 2006, introducingDomaći keks("Homemade biscuits") teacakes. In 2007, Jaffa introduced its own versions of thePetit BeurreandPolobiscuits. In 2008, Jaffa entered the salty snacks market with the introduction of theTakbrand, consisting of crunchy salty crackers, and the same year they introduced their own brand ofNeapolitanwafers –Napolitanka. As of 2013, annual production of the company is 12,000 tonnes of confectionery products.
In 2017, Jaffa acquired the confectionery company Banini Kikinda for €15 million,after Banini had been ordered to sell its factory inKikindaas to repay its debt to creditors.
List of Madagascar and Indian Ocean Island animals extinct in the Holocene

This is alist of Madagascar and Indian Ocean Island animals extinct in the Holocenethat coversextinctionsfrom theHoloceneepoch, ageologic epochthat began about 11,650 yearsbefore present(about 9700BCE)and continues to the present day.
TheRepublic of Madagascaris a large island country in theIndian Ocean, off the coast ofEast Africa. Other Indian Ocean islands near Madagascar include theMascarene Islands(split between theRepublic of Mauritiusand the French department ofRéunion), theRepublic of Seychelles, and theComoro Islands(split between theUnion of Comorosand the French department ofMayotte).
Madagascar and the Indian Ocean islands are abiodiversity hotspot. Thewildlife of Madagascarevolved in isolation and is distinct from thewildlife of Africaand othercontinents. Approximately 90 percent of all plant and animal species found in Madagascar areendemic.Lemursare endemic to the island ofMadagascar.
Numerous animal species have disappeared from Madagascar and the Indian Ocean islands as part of the ongoingHolocene extinction, driven by human activity. The famousdodo(Raphus cucullatus), last seen in 1662, wasendemicto Mauritius.All 17 extinctlemursweregiant lemurslarger than the extant lemurs.
Thesubfossilremains of certain avian orders are scarce onRéunion. Consequently, a few of the extinctbirdsfrom Réunion arehypothetical species. They almost certainly existed but lack supporting subfossil remains.
Locally extinctnative speciesare included below, buthuman-introduced speciesthat were later wiped out are not included.
List of Sierra Leone Creole people

Thelist of Sierra Leone Creole peopleis an incomplete list of notable individuals ofCreoleethnicityandancestry. TheSierra Leone Creole people, who are also referred to as (Krio:Krio people), are thedescendantsofAfrican-Americans,Jamaican MaroonsandLiberated Africanswho settled inFreetownbetween 1787 and around 1885.
This list is ordered by category of human endeavour. Persons who have a Wikipedia article containing references showing that they are  of Sierra  Leone Creole descent, and have made significant contributions in two fields, are listed in both of the pertinent categories, to facilitate easy look-up.
Koufu (company)

Koufu(Chinese:口福) is a Singaporeanfood and beveragecompany operating a chain offood courts,coffee shopsand casual eateries.Founded in 2002, the company currently operates 180 outlets of coffee shops and food courts and 12 brands in Singapore and one food court inMacau.
Before opening their own coffeeshop, Pang Lim and his wife operated a stall sellingbee hoonandnasi lemakin ahawker centreinHougang.In 1990, Pang Lim and his wife, Ng Hoon Tien, opened their first coffeeshop, Aik Hua and expanded the business in 1992, when the government launched the Sale of Tenanted Shop Scheme, which gave business owners operating out of shops leased from the Government in the public housing estate to buy over their shops instead of renting them, resulting in more business owners renting out the newly bought shops. In 1994, the government further introduced a policy of selling shop houses at subsidised rates to help local enterprises, which enabled Aik Hua to become the largest coffeeshop chain at that time with 56 outlets across the country.
In the late 1990s, as food courts became more common, Pang Lim ventured into the food court business with his first food court, Happy Times Food Court in 1996. With increasing competition from the food court industry, Pang found the management of the 56 outlets of coffeeshops difficult as each coffeeshop was run as an independent entity without much synergy to one another.In 2002, Pang Lim sold Aik Hua to the Kopitiam Group forSGD10 million while buying back three Kopitiam food courts, founding Koufu in that same year.Other than Koufu food courts, the company branched out and operates different concept food courts such as Fork & Spoon, which is ahalalfood court, The Gallerie, which is inspired by Peranakan cuisine, 1983, which is a coffee shop selling toast and coffee and local cuisine,Happy Hawkers, which is nostalgic based, and Dough Culture for an urban experience in shopping malls' basements.Koufu also managesPunggol Plaza, a shopping mall located inPunggolthrough its subsidiary, Abundance Development Pte Ltd.
On 19 October 2022, Koufu officially opened its new headquarters building at Woodlands.The building housed its production factories, food processing kitchens, cloud kitchen units, workers' dormitories and its office workforce.It also included the Elemen Academy to teach its junior chef and experience running a kitchen.
Most of Koufu's food courts have a modern contemporary design. Other brands of food courts such as Cookhouse by Koufu has different concepts and design at each outlet, taking inspiration from the location the outlet is located in.
R&B Tea is a milk and bubble tea brand. It has more than 1,000 outlets in the US, China, Singapore, Cambodia, Vietnam, Malaysia, Indonesia and Philippines.
Kopitiam (company)

Kopitiam Investment Pte Ltd, more commonly known asKopitiam, is aSingaporeanfood court chain focused on local cuisine.Under the FairPrice group along with NTUC FairPrice, NTUC Foodfare and Link, the group serves more than 2 million customers with over 100 million meals annually through its 100+ outlets located islandwide.Founded in 1988, it operates around 80 outlets at many locations acrossSingapore, includingChangi Airport,Plaza Singapura,VivoCityandJem.Kopitiam also owns three subsidiary food court companies, Bagus, Cantine, and Sedap.
The name derives from the generic portmanteau term "kopi tiam".Kopimeans coffee in Hokkien, andtiamis the Hokkien word for shop.
On 21 September 2018, it was announced thatNTUC Enterprisewould acquire Kopitiam by the end of 2018.The acquisition was approved by theCompetition and Consumer Commission of Singaporeon 20 December 2018.
In November 2019,NTUC FairPrice, NTUC Foodfare, Kopitiam, and Link joined forces under the FairPrice Group to collectively serve the people of Singapore under the philosophy of "Everything Food Made Easy." As part of this partnership, Kopitiam and NTUC Foodfare were merged to form a single Food Services business unit. The aim of this unit is to provide nourishing meals through various formats, such as food courts in malls, coffee shops, hawker centers, quick-service cafes, and kiosks.
KF Seetoh

Seetoh Kok Fye(born 1962),better known asKF Seetoh, is a Singaporeanfoodcritic and photographer.
The fourth of five children, Seetoh attendedSt. Joseph's Institutionand the Baharuddin Vocational Institute. Beginning in 1983, he worked as a photographerThe Straits Times, but left in 1990 to establish his own photographic studio.In 1998, Seetoh and Lim Moh Cher founded Makansutra (aportmanteaucombining "makan" and "sutra"),a food guide publisher dedicated toAsian cuisine.
In 2008, Seetoh was awarded the Special Recognition Award by theSingapore Tourism Board.
Seetoh collaborated with Urbanspace, a company managing food halls in the United States, to open aSingaporean hawker centre, nearTimes Square, New York, in 2022.
On Dec 21 2024, Seetoh's brother Kwok Meng died in a suspected gas explosion in his holiday villa in Italy.
Kapustové halušky

Strapačky(Slovak) orsztrapacska(Hungarian) is a dish popular inSlovakiaandHungary. It is similar tobryndzové haluškywhere the base compound of the dish ishalušky(dumplings); however, in Slovakia, instead ofbryndza, stewedsauerkrautis used.In Hungary, sztrapacska is traditionally accompanied withjuhtúró, the local equivalent to bryndza. It is thus akin tognocchiwith ewes' cheese. Residents ofVanyarc, located in Hungary approximately 80 kilometers from Budapest, have held a Festival of Strapačky (Vanyarci Haluskafesztivál) every September for almost 40 years. Ethnic Slovaks from all over Hungary compete for prizes at the festival.
Droga Kolinska

Droga Kolinskais a Slovenian food processing company fromSlovenia, majority owned by CroatianAtlantic Grupa.
Droga Kolinska came into existence with the merger of the companies Droga d.d. fromPortorožand Kolinska d.d. fromLjubljana.
In November 2010,Istrabenzsold its majority share in Droga Kolinska to CroatianAtlantic Grupafor a total of 382 millioneuros(243.11 million euros and debts).
Štark

Štark(pronounced: Shtark; full legal name:Soko Štarkd.o.o.Beograd) is a food manufacturing company based inBelgrade, Serbia. The main products of the company includecandies,biscuitsandchocolates. One of its hallmark products isNajlepše Željea chocolate bar that means "Best Wishes" inSerbian.
The factory dates back to 1922 when a French soldier founded it under the name "Louit" after returning from theThessalonikifront inWorld War I. He later changed it toLa Cigogna. The firm grew over time into a large factory. It witnessed many political upheavals, starting as a privately owned enterprise and finally beingnationalizedby the state.It was joined with other smaller companies, creating one large food company in 1966 and changing the name to "Soko Štark". While it was insocialist Yugoslavia, the company was managed by the worker's organization, with workers themselves having a say in the way the company was run.
In 2001, the company changed its business type to joint-stock company and entered the publicstock market, under name "Soko-Nada Štark", or shortened "Štark". In 2005, Štark was sold to Serbian company "Grand Prom".
In 2008, the Slovenian food companyDroga Kolinskabecame majority owner of "Grand Prom".In 2010, Croatianconsumer goodscompanyAtlantic Grupabought Slovenian food companyDroga Kolinska, thus way gaining ownership over Štark.Štark products are imported into the United States by A.B Company, Inc.
Štark's product line includes:
In 2017, Štark signed a naming sponsorship contract withBelgrade Arenato bear its name for five years.
Serbs in Slovenia

Serbs in Slovenia(Serbian:Срби у Словенији, Srbi u Sloveniji,Slovene:Srbi v Sloveniji) are, mostly, first or second generation immigrants from other republics offormer Yugoslavia. In the 2002 census, 38,964 people ofSloveniadeclaredSerbethnicity, corresponding to 2% of the total population, making them the largest ethnic minority in the country.
The vast majority of the Serbs in Slovenia are first or second generation settlers from other republics offormer Yugoslavia, mostly fromBosnia and HerzegovinaandSerbia, but also fromCroatiaandMontenegro. AfterWorld War II, manySerbsemployed in theYugoslav People's Armywere stationed in theSocialist Republic of Sloveniawith their families. In the period of 1971-1981, many ethnic Serbs migrated from Bosnia and Herzegovina to pursue better careers and economic opportunities in Slovenia. Before 1991, many Serbs in Slovenia registered asYugoslavs, and many still prefer referring to their mother language asSerbo-Croatian, rather thanSerbian.
There also exists an indigenous community of Serbs inWhite Carniolafrom the 16th century (seeSerbs of White Carniola).
In 2013, the combined community association of Serbs in Slovenia requested that Serbs be given the status of a national minority.
Most of Serbs in Slovenia are concentrated in larger urban areas, especially inLjubljanaandJesenice.
The table shows the year, number and percentage of Serbs in Slovenia after World War II, according to the official censuses:
It also has to be noted that in the last census in 2002, more than 10% of the Slovenian population decided not to answer the question regarding their ethnic affiliation. All these elements make the estimate of the overall number of Serbs in Slovenia difficult.
Yugo-nostalgiais strong among the older generation.The urban former Yugoslav immigrant community in Slovenia had developed a "Balkan culture" in the 1990s.
TheLeskovac-styled grilled meat, includingćevapčići, have nowadays become part of the daily diet in Slovenia.
Most Serbs in Slovenia useSloveneas their language of communication, since only 4,300 people in Slovenia declared that they use only the Serbian language at home, while about 15,000 declared they use both languages at home. However more than 31,000 people declared their mother tongue as Serbian (and another 36,000 as Serbo-Croatian).
A mixed Slovenian–Serbian slang,srboslovenščina, became an "unofficial" language in football and construction, among other traditional domains of post-war immigrants from former Yugoslavia.
Serbs in Slovenia are predominantlyEastern Orthodoxby faith, adhering to theSerbian Orthodox Church.
Hawa Hassan

Hawa Hassanis a Somali-American author and chef. Her first cookbook,In Bibi's Kitchen, won the 2022James Beard Foundation awardfor Best International Cookbook.
Hawa Ali Hassan was born inMogadishu, Somalia, the second eldest of ten siblings; her early life was spent in Mogadishu.Her family fled the country in 1991 during theSomali Civil Warwhen Hassan was four years old, going to aUnited Nationsrefugee camp inMombasa, Kenya.Hassan was soon sent toNairobi.Her father returned to Somalia.
In 1993, when she was seven, Hassan's mother sent her toSeattle, Washington, to live with family friends in the city'sSouth End; the goal was for the rest of her family to join her eventually, but by the time she was in middle school she "realized no one was coming".She later lived with a friend's family.Her mother and siblings went to Norway.She did not see them for fifteen years and has only seen her father once since he returned to Somalia.
Hassan graduated from high school early and enrolled atBellevue Collegewhen she was 16.
Hassan began modeling while attending high school and college.She moved to Brooklyn to pursue modeling but soon started creating Somali sauces and chutneys using her mother's recipes, which she'd practiced while visitingOslofor her first reunion with her family in fifteen years, with a goal of selling them.In 2014 she opened Basbaas Somali Foods.By 2015 she was selling several varieties.
She hosted several programs forBon Appetit's YouTube channel, including "Hawa at Home;” “Hawa in the Kitchen,” and “Spice of Life”.
In 2017 Hassan metJulia Turshen, with whom she co-authored the 2020 cookbookIn Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean, which won the 2022James Beard awardfor best international cookbook.Multiple publishers rejected the book, and only one,Ten Speed Press, entered negotiations.
The book focuses on foods from African countries that border the Indian Ocean (Comoros,Eritrea,Kenya,Madagascar,Mozambique,Somalia,South Africa, andTanzania) and were important in thespice trade; the authors collected recipes from "bibis", theSwahiliword for grandmothers,and the book was photographed by Nairobi-based SomaliKhadija Farah.The New York Timesnamed it one of the best cookbooks of 2020.
As of 2021 Hassan was living in New York City.
Sonoran pronghorn

TheSonoran pronghorn(Antilocapra americana sonoriensis) is anendangeredsubspecies ofpronghornthat isendemicto theSonoran Desert.
Around 200 animals currently are believed to exist inArizonain theUnited States, up from an estimated 21 individuals in 2002.The number of individuals inMexicois estimated to be even lower. It is consideredextirpatedfromCalifornia.
In 2012, announcements of two reintroductions were published in theFederal Register. One of the reintroductions was to take place at theBarry M. Goldwater Air Force Range(BMGR) in Yuma, Arizona, and the second was to be atKofa National Wildlife Refuge.
Numerous and ongoing threats exist to the survival of the Sonoran pronghorn. Not the least of these threats is the fact that much of their habitat is occupied by the BMGR, which is an activeUnited States Air Forcebombing range.
Adjacent to the BMGR is theCabeza Prieta National Wildlife Refuge(CPNWR), also a critical breeding area for this species. Parts of the CPNWR are off limits to visitors between mid-March and mid-July, during the fawning season, so as to minimize disturbance to herds with fawns, which can result in the loss of fawns.Despite this fact, this area too is subject to constant environmental pressure. The accompaniments of illegaltrafficking of peopleanddrugsfrom Mexico (such as the construction of illegal roads and trails, reckless disposal of trash, destruction of vegetation, and contamination of water sources) have significantly degraded the habitat. The response from law enforcement agencies (such as theU.S. Customs and Border Protectionand theDrug Enforcement Administration) has also exacerbated this problem.
Living in open areas,pronghornsin general must rely on their eyesight to avoid predators, and with population numbers so low, the Sonoran pronghorn must avoid mortality at all costs. Sources of mortality come from predators, drought, and lack of feed; these sources usually affect fawns most often, and adult mortality also occurs in drought situations. Controlling this situation is very difficult because drought is at the hand of the weather. Things that can be done are predator control oncoyotesandbobcats, but this is yet to be studied with enough detail to be proven effective.
The Sonoran pronghorn is endemic to theSonoran Desert. They live in open spaces and primarily forage grasses and shrubs for food. Desert pronghorn are more adapted to desert conditions, and can go longer without water.
El Guero Canelo

El Güero Canelois a restaurant inTucson, Arizona, United States. In 2018 it was named one ofAmerica's Classicsby the James Beard Foundation.
Daniel Contreras, a native ofSonorawho was born inMagdalena, Mexico, opened the restaurant in 1993 when he was 33.The restaurant began as a food cart, which is the typical way Sonoran hot dogs are sold, but evolved into a restaurant.
According to the Beard Foundation it is a "destination restaurant".
The restaurant focusses onSonoran hot dogs, a Tucson specialty that the Beard Foundation said "evinces the flow of culinary and cultural influences from the U.S. to Mexico and back (after) decades ago, elaborately dressed hot dogs began to appear as novelty imports on the streets ofHermosillo".Typical toppings are beans, jalapeno sauce, mayonnaise, mustard, onions, and tomatoes, and hot dogs are served with a grilled yellow pepper.The buns the restaurant serves are produced in Magdalena, Mexico.
The restaurant also serves staples of Mexican cuisine, but according toNPRit "made its name on what may be the ultimate example of cross-border pollination", the Sonoran hot dog.
In 2018 the restaurant was named one ofAmerica's Classicsby the James Beard Foundation.In 2021 Travel Magazine named them to their list of the country's ten best hot dogs.Jane and Michael Sternsaid "El Guero Canelo is to the Sonoran hot dog what Buffalo'sAnchor Baris to thechicken wing".NBC Newsin 2015 called Contreras "perhaps the most famous purveyor of Sonoran hot dogs in Tucson".
32°09′27″N110°58′38″W﻿ / ﻿32.1575°N 110.9772°W﻿ /32.1575; -110.9772
List of The Great Food Truck Race episodes

The Great Food Truck Raceis an Americanreality competitionandcookingtelevision series that airs onFood Network.The series is hosted byTyler Florence.It first premiered on August 15, 2010.The seventeenth season began airing on June 30, 2024.Within the program, a group of professional or amateur food truck entreprenuers compete against each other to win a cash prize. As of August 18, 2024,111 episodes ofThe Great Food Truck Racehave aired, concluding the seventeenth season.
Pioneer Foods

Pioneer Foodsis a South African packaged goods company which in March 2020 became a subsidiary ofPepsiCo.It operates in South Africa as well as two other African countries and exports a number of its brands globally. The company's core business is the production, distribution, marketing and selling of a diverse range of food, beverages and related products. The group employs approximately 8600 permanent employees.
The Pioneer Foods brand portfolio includesBokomocereals, Liqui-Fruit,Ceres Fruit Juice, SASKO bread, Safari dried fruit & nuts, Spekko rice and White Star maize.
It was created following the merger of two other South African packaged goods companies (SASKO and Bokomo) in 1997. SASKO was renamed Essential Foods while Bokomo Foods and Ceres Beverages were consolidated into a single management structure as Groceries. The international portfolio is a well-established division boasting long-standing relationships in core export markets. The division manages in-county breakfast cereals and fruit snacking operations in the UK.
It was listed on the Johannesburg Stock Exchange ("JSE") in 2008 under the ticker PFG and delisted in 2020 following the acquisition by PepsiCo.
In 2010, Pioneer Foods was fined R195 million by the South African Competition Commission for colluding with other bread producers to raise the price of bread by between 30c and 35c per loaf in 2007. This fine reflected roughly 10% of Pioneer owned Sasko's 2006 turnover in bread sales.
According to the commission South Africa's four largest milling companies collectively controlling over 90 percent of the local flour market were involved in colluding with each other. The four firms (Premier Foods,Tiger Brands,Foodcorpand Pioneer Foods facilitated their pricing activities through secret meetings and telephone calls between employees of these firms at various venues, including churches, stadiums and hotels. The commission found that these price-fixing activities had a negative effect on both consumers as a whole as well as preventing smaller bakeries from being effective competitors.
Quantum Foods was unbundled from Pioneer Foods in October 2014 and is listed as a separate entity on the JSE.
In 2016, Pioneer gained a 49% stake in the cereal brand Weetabix in East Africa, which included a partnership with Weetabix UK.
A subsidiary of Pioneer Foods, Pioneer Foods UK, in December 2017 bought UK-based granola brand, Lizi’s, from The GoodCarb Food Company for an undisclosed price. The purchase was reportedly in line with Pioneer Foods' strategic plan to acquire companies in geographies and categories where they have an existing presence.
In May 2018, Pioneer Foods received approval from the Competition Tribunal to buy the outstanding 50.1% of Heinz South Africa, that it didn't already own, on condition that the deal did not lead to significant job losses. The acquisition was effective 1 June 2018, and makes the Heinz SA operation a wholly owned subsidiary.This deal adds the well-known brands of Wellington's, Mama's Pies, Today, and John West to the Pioneer Foods basket of brands.
KFC in South Africa

KFCis the largestfast foodchain inSouth Africa. South Africa represents the twelfth largest market for KFC.
As of 2021, there are 960 KFC outlets in South Africa, and the fast food chain has more outlets in the country than any other fast food brand.Ten percent of outlets are company owned, and 90 percent are franchise owned.
Outlets sell the regionalpapdish as well as other dishes unique to their menu in South Africa.
South Africa is one of the few countries where KFC does not sellPepsiCoowned soft drinks, due to the company's historically small presence in the country.
All of the chicken sold is reared in South Africa.
KFC first entered the South African market in 1971.The company was forced to divest its 60 company owned outlets and trademarks to a South Africanholding companycalled Devco in 1987 after theUS Congresspassed a law forbidding American companies from owning South African assets.The company's 120 franchised outlets were not affected.KFC continued to collect an administrative fee from Devco.The company reacquired its former assets when sanctions were lifted in 1994.By 1994 there were around 300 KFC outlets in the country.