davidanugraha/M4-RAG huggingface dataset:
Babushka Adoption Foundation

Babushka Adoption Foundationis acharitablenon-governmental organizationbased inBishkek, the capital city ofKyrgyzstan. It was founded in 1999 byMarkus Muller; the director is Aidai Kadyrova.
The main goal of the foundation is to provide support to elderly  people in Kyrgyzstan who do not have any family members that can care for them. This is exactly what its name suggests, as the term "babushka" isRussianfor "grandmother" or "old lady".
The objective of Babushka Adoption is not to replace Kyrgyz social institutions, but to work with them to help Kyrgyz pensioners.
A sponsor can adopt an elderly person for 15 euro a month; this amount will help provide clothing, food, medical care, and other important necessities.
Kyrgyzstan is today the second-poorest country inCentral Asia. A third of the country's population lives below the poverty line and unfortunately this poverty level rises each year.
After the collapse of the Soviet Union in 1991, Kyrgyzstan began to reform immediately. But because of the breakup of the Soviet trade bloc and loss of markets, the abandonment of subsidies and the suddenly higher prices of gas and oil the country, which itself has hardly any natural resources, ended up in an economic crisis.
Basic social services provision and pension system became a big question. Kyrgyz citizens who worked hard all their lives for the good of the country where faced with the fact that there was no guarantee of getting a decent pension. At the same time the cost of living was growing and many citizens migrated in search of work, leaving their elderly permanently or without means of survival.
In 1999 Babushka Adoption foundation was established, with financial support of the Swiss Agency for Development and Cooperation (SDC) to help the most vulnerable elderly in Kyrgyzstan. The foundation operates in Bishkek, the capital where most people live and inBatken, the poorest region in the country.
In 2015 Kyrgyzstan participated in the Eurasian Economic Union with Belarus, Kazakhstan, Russia and Armenia, but unfortunately this did not bring the expected export growth. With the new tax rates and the devaluing currency, the living costs have risen again and made life even more difficult for the elderly. At the moment around 57% of the babushkas (grandmothers) and dedushkas (grandfathers) receive pensions below the republic average of 4600 kyrgyz som (around 60 euro). This money is hardly enough for food, after paying taxes and purchasing medications.
The foundation offers social, moral and financial support to the elderly, encourages mobilization of the elderly and tries to awake the population and the local and national Kyrgyz’ authorities to the problems, with which the elderly are confronted.
To improve the living conditions Babushka Adoption stimulates the elderly through self-help-groups to develop social and income-giving activities. Starting point of all activities is that each person deserves care, respect and dignity.
Food Bank Latvia

Food bankFor a Fed Latviais a charity program in Latvia, which grew as one of the solutions of theFinancial crisis 2007-2010inLatviain 2009.
Charity program"For a Fed Latvia"is held byCharitable organisationZiedot.lvwhich is a charity portal that provides the possibility for individuals and companies to use the Internet to implement their desire to help those in need.Ziedot.lvoffers a convenient and secure way to donate to carefully selected and approved charity projects, to follow project development and to be sure that the donation will reach its target.
Many people turn toZiedot.lvevery day, asking for support in finding a job to be able to feed their children. These are people who are affected byunemploymentandEconomic crisis. Theirunemploymentbenefits expire and new job opportunities are almost nonexistent. Children are raised by families that have the difficult task of explaining to that there will be nothing for dinner that night.
The charity program"For a Fed Latvia"is founded in September, 2009 and its aim is to support those who cannot afford everyday meals. TheFood Bank“For a Fed Latvia”is gathering money to be able to provide monthlyfood packagesto people in need. The cost of one food package does not exceedLVL8.50 and includes products that will provide families with daily meals – 1 kg of grits or 1 kg of pearl barley, 1 kg of rice or 1 kg of buckwheat, 1.5 kg of oat flakes, 1 kg of grey peas, 0.5 kg of pasta, 2  g of flour, 1 L of oil, 1 can of meat or 1 can of fish, 1 kg of sugar, 0.4 kg of milk powder, 120 g of stock cubes and 30 g of tea.
Project as established in cooperation with regionalCharity organisations, the Latvian Association ofSamaritans, advertising agencyDDB Worldwideand international relations agencyNords Porter Novelli. The project logistics expenses are covered bySoros Fondation Latvia.
Food banks are well known experience in all over the world. There have been such food banks as:Food banks Canada,Food Bank For New York City,Food Bank of Delawareand others.
Latvia University of Life Sciences and Technologies

TheLatvia University of Life Sciences and Technologies(LBTU;Latvian:Latvijas Biozinātņu un tehnoloģiju universitāte), previouslyLatvia University of Agriculture(LLU;Latvijas Lauksaimniecības universitāte),is a university inJelgava,Latvia, specializing inagricultural science,forestry,food technologyand related areas.
The university originated as the Agricultural Department at theRiga Polytechnical Institutein 1863, which in 1919 became the Faculty of Agriculture at theUniversity of Latvia.It became an independent institution in 1939,when it was established as the Academy of Agriculture in theJelgava Palace, which had been renovated for that purpose.It was renamed to the Latvia University of Agriculture in 1990and Latvia University of Life Sciences and Technologies in 2018.
The university consists of 8 faculties offering the following study programmes:
Latvia University of Life Sciences (LLU) is ranked in the 1001+ bracket inTimes Higher Education World University Rankings 2020. LLU has been ranked 174th among EECA (Eastern Europe and Central Asia) universities.
56°40′01″N23°45′37″E﻿ / ﻿56.66694°N 23.76028°E﻿ /56.66694; 23.76028
Laima (confectioner)

Laimais the largest producer ofconfectioneryinLatvia. Its named afterLaima, the goddess offateinLatvian mythologyand headquartered inRiga.
The company traces its origins to the 19th century when the Theodor Riegert company was one of the largest confectioners in theBaltic Provincesof theRussian Empire. Despite the loss of Russian markets, the company maintained its major market position domestically following Latvia's independence in 1918.
The current company name was adopted in 1925 after a merger with two brothers Eliyahu and Leonid Fromenchenko (also spelled Fromchenko). In 1933 Eliyahu Fromchenko foundedEliteinIsraelatRamat Gan.
In 1937, the company was sold to the Government of Latvia. 
During both the 1930s andSoviet period in Latvia, Laima was the mainchocolatierin Latvia, with L.W. Goegginger (later renamed Uzvara) being the main producer of hard candies.
After Latvia regained its independence in the 1990s, Laima merged with both Uzvara and cookie, wafer, and cake manufacturer Staburadze to become a single company under the Laima name.
Unlike similar regional producers of national brands, such as Lithuania'sKarūna, Sweden'sMarabou, and Norway'sFreia, Laima wasn't bought out by an international player likeKraft Foods. Ownership of Laima is controlled by Nordic Food, owned by local businessman Daumants Vītols.After introducing Laima shares to theRiga Stock Exchangein December 2006, the controlling owners decided to once again make the company private, taking it off the market on 13 July 2007.The parent company of Laima was acquired byOrkla Groupin August 2014.
The product in Laima's current range with the longest history is the chocolate candySerenāde, the recipe for which has remained unchanged since 1937.
In Riga, one of the major landmarks is theLaima Clock, near theFreedom Monument. This is a classic meeting place for people in Riga.
As a publicity gesture, in 2007, Laima gave the inhabitants ofRuhnuisland in theGulf of Rigaa 40 kg statue of a bear made of chocolate, to commemorate abrown bearthat had swum over, presumably from the Latvian mainland, to the Estonian island.
Cuisine of Lesotho

Basotho (people of Lesotho) cuisinefeaturesAfrican traditionsandBritishinfluence.Lesotho is surrounded bySouth Africaand it shares culinary practices with its neighbor.
Lesotho's food culture featureslikhobe(a stew with beans, berries, and sorghum), meat, and vegetables. Corn-based dishes includepapaandmotoho(fermented sorghum porridge).
Basothocuisineincludes sauces, generally less spicy than other African countries.Beetrootand carrotsaladsare common side dishes.
British desserts can be found.
Othertraditional foodsinclude:
Libyan tea

Libyantea is a strong beverage, prepared with traditional set ofstainlessutensils and served in a small glass cups. It is a variant ofMaghrebi teaand similar to it in prepared by boiling loosetealeaves but differ in presentation. Libyan tea is usually served in three courses with the last round including boiled skinlesspeanutsor almonds.Mintor basil are sometimes added as a flavor. Initially sugarless beverage is prepared to allow for a foam formation. Each cup when finally presented would have a layer of yellowish foam on top of the tea.
Liechtenstein cuisine

Liechtensteiner cuisineis the cuisine ofLiechtenstein. The cuisine is diverse and has been influenced by thecuisineof nearby countries, particularlySwitzerlandandAustria,and is also influenced byCentral European cuisine.Cheeses and soups are integral parts of Liechtensteiner cuisine.Milk products are also commonplace in the country's cuisine, due to an expansivedairy industry.Common vegetables include greens, potatoes and cabbage.Widely consumed meats include beef, chicken and pork.The consumption of three meals a day is commonplace, and meals are often formal.
The cuisine of Liechtenstein, along withUzbek cuisine, are the only two cuisines from doubly-landlocked countries.
Media related toLiechtenstein cuisineat Wikimedia Commons
Leopold Freiherr von Imhof

LeopoldFreiherrvon Imhof(7 July 1869 – 30 April 1922) was an Austrian civil servant who served as theGovernor of Liechtensteinfrom 1914 to 1918.
Imhof was born on 7 July 1869 inSalzburg. He studied law inViennaandMunich.
He worked in administrative services at the state government inSalzburg,Upper AustriaandTyrol. Along with Ministerial Secretary in the Ministry of the Interior inVienna, where gained contact withPrince Eduard of Liechtensteinwhich gave him connections within Liechtenstein.
Imhof was theGovernor of Liechtenstein, serving from 1 April 1914 to 13 November 1918.He was appointed byJohann IIto the position only after he was unable to fulfil the mandate from theLandtag of Liechtensteinfor the appointment of a Governor fromVorarlbergorTyrolfollowing the death ofCarl von In der Mauron 11 December 1913.Nevertheless, he was welcomed in Liechtenstein.
Shortly after his appointmentWorld War Ibegan, which Imhof initially responded to with enthusiasm and was strongly supportive of theCentral Powers.Though as the war dragged on, the country faced increasing food shortages andinflation.From 1916 Liechtenstein was embargoed by theEntente countries, which caused mass unemployment in the country.Imhof soon faced criticism that the measures he had taken to address the economic crisis were inadequate, and that of incompetence.As a result, he often entered fierce debates withWilhelm Beck, who had formed an emerging opposition group against him.He also faced several accusations of smuggling and hoarding for himself during the war.
By November 1918, opposition membersWilhelm Beck,Martin RitterandFritz Walser, deeply dissatisfied by Imhof's handling of the economy and who wanted a Liechtensteiner head of state, proposed amotion of no confidenceagainst him. Imhof asked for a vote of confidence and at the same time agreed to submit his resignation. While theLandtag of Liechtensteinunanimously expressed its confidence in him it was decided, against theconstitution, to transfer the power of Governor to a Provisional Executive Committee led byMartin RitterandJohann IIaccepted Imhof's resignation on 13 November.
The government rejected the state's contribution to Imhof'spensionas he was entitled to one only after ten years of service in Liechtenstein. It was granted to him by Johann II from December 1919 using private funds at his personal request.
Imhof retired to his home-town ofSalzburg, where he died on 30 April 1922, aged 52 years old.
Imhof married Ida Hoffmann on 7 September 1901 and they had three children together.
Japan–Liechtenstein relations

Foreign relations exist betweenJapanandLiechtenstein. Both countries established diplomatic relations in June 1996.Since then, the relations between the two countries have been stable.
Japan does not have anembassyin Liechtenstein, but there is ahonorary consulatelocated inSchaan. The Japanese ambassador toSwitzerland, located inBern, is also accredited to Liechtenstein. Similarly, the Swiss embassy inTokyoalso represents Liechtenstein.
Economic cooperation between the two countries go back to 1887 with the starting of engineering missions from Liechtenstein to Japan.Vaduz-born engineerHermann Kesslerwould contribute to the building of the first hydroelectric power plant in Japan, Keage power plant [ja], in 1890.
Following theFukushima nuclear accidentin 2011, Liechtenstein, in accordance with Switzerland, imposed food import restrictions on Japan in fear of radioactive contamination. These restrictions were lifted in August 2023 following a corresponding lifting by theEuropean Union.
The two countries signed a tax treaty on 5 July 2012, intended to preventtax evasionin their respective countries.Since 2017,Donat Marxerhas been the Honorary Consul of Japan in Liechtenstein.
Prince Karl Aloys of Liechtenstein

Prince Karl Aloys von Liechtenstein(16 September 1878 – 20 June 1955) was anImperial and Royalcavalry masteruntil the fall of the monarchy inAustria-Hungaryin 1918, and from 1918 to 1920 he was theGovernor of Liechtenstein.
He was the fifth son ofPrince Alfred of LiechtensteinandPrincess Henriette of Liechtensteinand uncle ofFranz Joseph II.
Karl attended theSchottengymnasiumand studied law inVienna. He worked in the Austrian civil service, and was captain regent of theMistelbach District.
DuringWorld War I, he was anImperial and RoyalCavalry Master (Rittmeister) in theAustro-Hungarian Army.He was seriously wounded during the war, yet continued to serve until the end of the monarchy in Austria-Hungary.
Following theNovember 1918 Liechtenstein putsch, Karl arrived inVaduzto act as a mediator between the different parties.It was agreed theProvisional Executive Committeeformed following the putsch would last one month when a replacement cabinet could be found.On 7 December 1918 it was dissolved and Karl was appointed asGovernor of LiechtensteinbyJohann IIupon the recommendation of theLandtag of Liechtensteinon 13 December.
In this position, Karl appealed toSwitzerlandin order to begin recovery from the economic devastation World War I brought to the country.As such, Switzerland continued food deliveries to Liechtenstein from 1919 onwards. In addition, he appealed toFelix Calonderto begin negotiations between the two countries for the eventual establishment of acustoms union.On 2 August 1919, Liechtenstein disestablished the customs union with Austria and then in October 1919, on its request, Switzerland agreed to represent Liechtenstein's interests abroad where it did not already have representation.
During his time as governor he attempted to mediate relations between theProgressive Citizens' PartyandChristian Social People's Partyregarding the creation of a new constitution, which had been in popular demand since the 1918 putsch.He created a draft constitution in April 1920, which made minimal changes to the existing1862 Constitution of Liechtensteinand it was rejected by the Landtag.Instead, the draft constitution presented byWilhelm Beckwas accepted which limited the power of theprince of Liechtensteinfor aconstitutional monarchyon a democratic and parliamentary basis, of which were loosely based on theSwiss Federal Constitution.
On 15 September 1920, he was succeeded as Governor byJosef Peer.He signed theconstitution of Liechtensteinon behalf of Johann II alongsideJosef Ospeltas a government representative on 5 October 1921.
Prince Karl was a son ofPrince Alfred of LiechtensteinandPrincess Henriette. He married on 31 March 1921 at thecivil registryin StuttgartElizabeth, Princess of Urach and Countess of Württemberg. The church wedding was celebrated on 5. April 1921 inTegernsee.
They had four children:
Ministry of Social Security and Labour (Lithuania)

TheMinistry of Social Security and Labour of the Republic of Lithuania(Lithuanian:Lietuvos Respublikos socialinės apsaugos ir darbo ministerija) is agovernment departmentof the Republic ofLithuania. Its operations are authorized by theConstitution of the Republic of Lithuania, decrees  issued by thePresidentandPrime Minister, and laws passed by theSeimas(Parliament). Its mission is to prosecute state social security and labour branch ruling functions and realize state policy in these branches.The current head of the Ministry isInga Ruginienė.
On 11 November 1918, the Republic of Lithuania established a short-lived Ministry of Public Works and Food Supply (Lithuanian:Viešųjų darbų ir maitinimo ministerija).Its purpose was to address the dire social situation following the devastation of theWorld War I.It had three departments: social security, food supply and labour.However, on 29 October 1919 the ministry was merged into theMinistry of the Interiorand its original departments were reorganized several times during theinterwar period.The ministry and its departments were early institutions concerning thesocial welfareand are considered to be the predecessors of the present day Ministry of Social Security and Labour.
Democratic Labour PartyHomeland UnionLabour PartySocial Democratic PartyIndependent
Anne Faber

Anne Faberis a Luxembourgish writer and television presenter.
She took an interest in cooking from an early age, purchasing cookbooks rather than novels for leisure reading. She studied English literature and film at theUniversity of Kent, graduating in 2006, before earning a master's degree in English atUniversity College Londonin 2007 with a dissertation on food in the novels ofRoald Dahl. The following year she completed apostgraduate coursein journalism fromCity University London.
While still inLondon, she worked as a reporter and television producer forAPTN,ZDFandRTL. In 2010, to keep track of her recipes, she started her Anne's Kitchen blog, receiving an award fromFood & Winein 2013.She quickly went on to write a cookbook in parallel with a 12-part television series on RTL television, presenting British dishes to Luxembourgers.In an interview withLuxemburger Wortshe explained:
September 2014 saw the publication of her second book,Anne's Kitchen: Barcelona, Istanbul, Berlinwhich also led to a second television series with ten episodes covering the three cities.In April 2015, in connection with an international book tour, Faber was invited to make a presentation at the Luxembourg Embassy inWashington, D.C.In 2016, back in Luxembourg, she published her third book,Anne's Kitchen, Home Sweet Home...My Luxembourg, in both English and German editions. This time, she presented her own recipes based on traditional Luxembourg dishes but also included snacks, starters and cocktails.An immediate best-seller in Luxembourg,it is designed to accompany by another RTL television series.
Léa Linster

Léa Linster(born 27 April 1955) is aLuxembourgishchef, and agold medalwinner of the 1989Bocuse d'Or, the first and to date only woman to accomplish this.
Having received aMichelin starin 1987, Linster owns the restaurantsRestaurant Léa Linster,Au Quai de la Gare and Kaschthaus, and has been namedMaître Cuisinierof Luxembourg, awarded the Gastronomic Golden Key fromGault et Millauin 1996 and the Michele Schumacher Award in 2002.
She appeared in theSaarbrückenedition of the TV seriesTatortin 2006 and in the episodesAus der TraumandDer Tote vom Straßenrandas Linde-Wirtin in 2007. In January and February 2011, she was responsible for the menus served inLufthansafirst and business class.
Léa Linster has a son.
Balichão

Balichão(Cantonese:鹹蝦醬,haamhaazoeng, "salt shrimp sauce") is an ingredient that is used in a number of dishes inMacanese cuisine. It is made withshrimp, alcohol, salt, pepper,bay leavesandmalagueta chillies.
Despite being commonly described as a shrimp paste, some sources state balichão is actually made withkrill.Some describe Balichão as afish sauce.
Balichão is noted for having a distinct odor that some find foul.Some, however, find balichão's smell and taste milder and mellower than shrimp pastes fromSoutheast Asia.
There are at least two theories on where the wordbalichãooriginated. One theory states the word is believed to have evolved from thePortugueseword forWhale(baleia).Another theory states the word is a corruption of the wordbelachang, which is one of a number ofMalaywords for shrimp paste.
Balichão is noted as originating from shrimp pastes that were brought to Macao by Portuguese sailors who discovered it during their voyage to the city, and later developed by locals as a special variant.
Balichãos are noted to have a tradition of being home made, and can take up to a month to mature.
In 2009, Balichão is described as an almost extinct condiment, as people look for its substitute among other, more readily available ingredients.
Besides krill, Balichão containsbay leaves,chili,clove,lime,peppercorn, and is laced with fortifiedwine.
Balichão is noted to be so central to Macanese culture, that Macanese people call themselvesbalichungas an affectionatedemonym.There is also a street named after balichão inMacao, namedTravessa do Balichão(Chinese:鹹蝦巷).
Galinha à portuguesa

Portuguese chicken(traditional Chinese:葡國雞;simplified Chinese:葡国鸡), also known asPortuguese-style chickenorgalinha à portuguesa(Portuguese pronunciation:[ɡɐˈlĩɲaapuɾtuˈɣezɐ]) is a dish found inMacanese cuisine.
Despite its name, Portuguese chicken did not originate fromPortugal, but from its former colonyMacau.The dish is not found inPortuguese cuisine.
The dish consists of chicken pieces served withPortuguese sauce, which is likened to a mild yellow curry thickened with coconut milk.
Macedonia (food)

Macedoniaormacédoineis aFrench culinaryterm referring to asaladcomposed of small pieces offruitorvegetables. Fruit Macedonia is a freshfruit saladand is a common dessert inGreece,Romania,Spain,France,ItalyandSouth America. Vegetable Macedonia orMacédoine de légumesnowadays is usually a cold salad orhors d'oeuvreofdicedvegetables, in France often includingred beans.Macédoine de légumesis also a hot vegetable dish consisting of the same vegetables served with butter.Prepared macédoine, a mixture of diced vegetables and often peas, is often sold canned or frozen.It is sometimes mixed withmayonnaisecombined withaspicstock, making it similar toRussian salad.
The wordmacedoniawas popularised in the middle of the 18th century inFranceto refer to mixed fruit salad. This probably alludes to the diverse origin of the people ofAlexander'sMacedonian Empire,but that is "not fully established".It is sometimes said that it refers to the ethnic mixture in 19th centuryOttoman Macedonia.Starting later in the 18th century,macedoinecould mean any medley of unrelated things, not necessarily edible.
Ministry of Agriculture and Food Security (Malaysia)

TheMinistry of Agriculture and Food Security(Malay:Kementerian Pertanian dan Keterjaminan Makanan), abbreviatedMAFS, is aministryof theGovernment of Malaysiathat is responsible foragriculture,agro-based industry,agritourism,livestock,veterinary services,fisheries,quarantine,inspection,agricultural research,agricultural development,agricultural marketing,pineapple industry,agribusiness,botanical garden,food security,food sovereignty.
To increase food production in Malaysia and reduce food imports,Bank Negara Malaysiaand Ministry of Agriculture both provide financing at a reasonable cost, with a minimum of RM10,000 funding.
Only Malaysian-owned institutions (at least 51% ownership) are eligible for the financing. (incorporated under the Companies Act 1965, the Co-operative Societies Act 1993, the Societies Act 1966, citizens residing in Malaysia and entrepreneurs registered under the Companies Commission of Malaysia or any other authoritative bodies)
The Ministry of Agriculture and Food Industries is responsible for administration of several keyActs:
Market Place (supermarket)

Market Place(formerlyMarket Place by Jasons,Jason's Food & Living, andJasons ichiba) inHong Kong,Cold Storage Fresh(formerlyMarket Place,Jasons, andJasons Deli) inSingaporeandThe Marketplace(formerlyMarket Place by Rustan's) in thePhilippinesis a high-endsupermarketchainowned byDFI Retail Group. The chain also has a joint venture in mainland China withBeijing Hualian GroupcalledBHG Market Placeand formerly ran stores (Jasons Market Place) inTaiwanuntil they were sold toCarrefour. The Malaysian chain calledMercató(formerlyJasons Food Hall) is owned by Macrovalue Sdn Bhd. after its acquisition of DFI Malaysian food retailing business in 2023.
DFI also operates further similar supermarkets under the3hreeSixtyand Oliver's The Delicatessen brands in Hong Kong, and has various other supermarkets aroundAsiaincludingWellcome,Cold Storage,HeroandGiant.
Jasons Market Place started its business in Singapore in 1975. It was introduced in Taiwan in 2003.In 2007, it opened in Hong Kong'sJardine's Lookoutunder the name "Market Place by Jasons".In 2012, Jasons Food Hall began operations in the Bangsar Shopping Centre, an upmarket shopping mall in the township ofBangsar, Malaysia, as a replacement for aCold Storagestore.Jasons Market Place in Taiwan was sold to Carrefour in 2020and rebranded as Mia C'bon from 2022.
Market Place supermarkets sell products from DFI's Meadows and Yu Pin King private labels.
Ramly Group

Ramly Processing Sdn. Bhd.(doing business asRamly) is a Malaysianfrozenandfast foodcompany founded by Ramly bin Mokni through Pemasaran Ramly Mokni Sdn. Bhd.
The company was founded by Ramly bin Mokni in 1984, with the aim of developing a clean and good-qualityhalalWesternfast-food chain in Malaysia. Ramly started a business sellingburgerswith his wife from street food stalls in 1979.While working as abutcherin a market, he discovered that it is unknown whether most fresh-meat sources were halal or not,leading to Ramly's decision to produce a halal-certified meat source for all Muslim consumers in Malaysia.
As of 25 August 2015, the company has invested aroundMYR1 billion to build a factory in the Halal Hub Industrial Park,Indah Island, Selangor,with a MYR2 billion revenue target once its factory opens in the latter half of 2017.The Ramly Group currently exports its products toIndonesia,Brunei,Thailand,Myanmar,Cambodia, andBangladesh, and is planning to export its products to other Southeast Asian countries likeVietnamand thePhilippines, and is looking into expanding into theMiddle EasternandEast Asianmarkets.
Aside from producing burger meat and other frozen foods, the company is also known for its street stalls, which have sold the Ramly Burger in everystate in Malaysiasince 1979.The defining characteristic of a Ramly Burger is the patty itself wrapped in anomeletteand topped with several condiments, which may includeketchup,mayonnaise,chili sauce,Maggi seasoning, and/orWorcestershire sauce, depending on the vendor.The term "Ramly Burger" has been used as agenericized trademarkfor similarly-prepared burgers which are not necessarily made with the Ramly beef patty as well.They are considered a local favourite, especially by city dwellers.It is estimated that there are over 25,000 Ramly Burger stalls nationwide as of 2015, with the monthly average income of about RM 5,000.
The burger patties have been banned inSingaporedue to the meat coming from sources which are not on the list of Commercial Food Imports for Meats approved by theAgri-Food and Veterinary Authority of Singapore, meaning it could pose a potential health risk.However, Singaporean street vendors continue to use the Ramly Burger wrapper.
Marrybrown

Marrybrown Sdn Bhd(doing business asMarrybrown) is a Malaysian-owned multinational chain ofquick service restaurantsbased inJohor Bahru,Johor. Being one of the largest globalhalalfast food-establishments, the chain has since expanded to over 250 locations throughout Malaysia and across several countries.The restaurant focuses on Malaysian and western dishes.
Marrybrown was founded in 1981 by Lawrence Liew and Nancy Liew inJohor Bahru,Johor,Malaysia. As the banks were reluctant to provide the pair with a personal loan, the couple raised RM120,000.00 via theirpersonal joint savingsas well as by borrowing funds from their relatives and close friends.The couple faced many challengers and obstacles to open their first outlet — as many of the shop owners were reluctant toleasetheir premise, while suppliers were only willing to provide their goods on acash deliverybasis.
The first restaurant was opened in 1981 in a small shop lot inJalan Wong Ah Fook, Johor Bahru. The couple named their restaurant "Marrybrown", a three-syllablename, as it was perceived that the simple name had an international sound, and was easy to pronounce and remember. The three-syllable name is also common in the fast-food industry, as can be seen inKFC,McDonald's, andBurger King.
After Marrybrown moved intofranchisingmodel in 1985, the chain began to experience rapid growth; currently, its franchise outlets form a majority of its operation.After tapping the Malaysian market, the restaurant operated its first overseas Outlet in China in 1996. The company's local and abroad expansions were assisted by its halal-friendly approach as well as its incorporation ofMalaysian menu, which were both managed to appeal many international consumers.
The international presence of Marrybrown franchises, including both countries where it has operated in the past and currently operates, is as follows:
To differentiate from the other earlyquick service restaurantin Malaysia that largely based on theAmerican-menu(such asfried chickenandburgers), the restaurant began to introduced and combined Malaysian flavours to complement the western meals offered in the restaurant. It was the first Malaysian fast-food restaurant that includedricewith the introduction of Nasi Marrybrown in 1986, followed byNasi Lemakin 1989, Chicken Porridge in 1990 and Curry Noodles in 2006.MarryBrown's menu also featuresChicken rice,Bubur pedas,Nasi Kandar,fried bread,fish and chips, cheesypotato wedges,mashed potatoesand other beverages.
In addition to the Malaysian and western cuisines, the chain would also introduced regionalised meals in its international locations. In theIndian Oceannation ofMaldives, the Marrybrown outlets in the country would includeTunaBurger andCurryTunaBiryani; inIndia, 30% of its items would be tailored in accordance to the localisedvegetarianselections.InUAE,wrap,pastaandspicy riceincluded in the menu;whilechurrosandmozzarella sticksare served in Marrybrown'sSwedishoutlet;and in itsTanzanianbranch, wrap andveggie burgermeals are available.
Maldivian cuisine

Maldivian cuisine, also calledDhivehi cuisine, is the cuisine of the Republic ofMaldives. The traditional cuisine ofMaldiviansis based on three main items and their derivatives: coconuts, fish and starches.
Thecoconutis used in the grated form, squeezed to obtaincoconut milk, or ascoconut oilin dishes that aredeep-fried. Thehunigondiis the traditional Maldivian implement used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such asmas huniandMaskurolhi.
The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (kaashi kiru). Coconut milk is an essential ingredient in many Maldivian curries and other dishes.
Thefishof choice is mostlyskipjack tuna, either dried or fresh. Other similar fish species that are part of the average Maldivian diet arelittle tunny(latti),yellowfin tuna(kanneli),frigate tuna(raagondi),bigeye scad(mushimas),wahoo(kurumas),mahi-mahi(fiyala) andmackerel scad(rimmas). These can be eaten boiled or processed.
Processed tuna (Maldives fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into1⁄2-inch-thick (13 mm) sections. Dry processed tuna is mainly used to makeshort eats(hedhika) calledgulha,masroshi, kulhibōkiba, kavaabu,bajiya(the local version of the Indiansamosa), and fathafolhi. Mixed with coconut, onions and chili it is an essential Maldivian breakfast item, knownasmas huni. Unlike Pacific islanders,Maldiviansdo not have a tradition of eating raw fish.
The tuna-based thick brown paste known asrihaakuruis also an essential item in Maldivian cuisine.
These arestarchessuch asrice, which is eaten boiled or ground into flour, or tubers such astaro(ala),sweet potato(kattala), andcassava(dandialuvi), as well as fruits likebreadfruit(bambukeyo) orscrewpine(kashikeyo). Tubers and breadfruit are eaten boiled. The screwpine fruit is mostly eaten raw after having been cut into thin slices.
The most important curry in the cuisine of the Maldives is cooked with diced freshtunaand is known asmas riha.Kukulhu riha(chicken curry) is cooked with a different mixture of spices.
Vegetable curries in the Maldives include those that usebashi(eggplant),tora(Luffa aegyptiaca),barabō(pumpkin),chichanda(Trichosanthes cucumerina) andmuranga faiy(moringa leaves), as well as green unripebananasand certain leaves as their main ingredients. Pieces ofMaldives fishare normally added to give the vegetable curry a certain flavor. Curries are usually eaten with steamed rice or withroshi.
Garudiya

Garudhiyaorgarudiya(Dhivehi:ގަރުދިޔަ) is a clearfish broth. It is one of the basic andtraditional fooditems ofMaldivian cuisine. The broth is based ontunaspecies found in the nation's ocean waters such asskipjack(kanḍumasorgoḍa),yellowfin tuna(kanneli),little tunny(lațți), orfrigate tuna(raagonḍi).
Despite the introduction of new items in the Maldivian cuisine, garudhiya is still a Maldivian favourite as it has been for generations.
In order to cook garudhiya, tuna fish are cut up following a traditional pattern. After having had the gills and some of the innards thrown away, the fish pieces, the heads and the bones are carefully washed. The fish is then boiled in water with salt, until it is well cooked. The foam or scum (filleyo) is carefully removed while boiling and is later discarded.
Garudhiya is usually eaten withsteamed rice, but it can also be eaten withroshi, the Maldivianchapati. When eaten with steamedtaro(AlocasiaandColocasia), or with steamedbreadfruit, grated coconut is added.
Sometimes  Maldivians usechilies,curry leavesandonionsto flavor the garudhiya according to their taste, however, mostly this broth is cooked simply using fish, salt and water.
Kekki garudhiyais a variant of garudhiya with spices.
Garudiya could be also obtained using other fishes likewahoo(kurumas),mahi-mahi(fiyala)orbluefin jack(handi), among others, but the favored fish for garudhiya is tuna and related species.
When the tuna-based garudhiya is cooked until all the water evaporates, it forms a thick brown paste known asrihaakuruthat is highly valued in the Maldivian diet.
Maahefun

Maahefunis a celebration marking the beginning ofRamadan, whereMuslimsin theMaldivescelebrate the taking of their last meal before beginning the month-longfasting.
The Maahefun events are arranged by families, friends, or even organizations, where the food consists of Maldivian snacks that are made from fish, coconut, and locally available root vegetables such as cassava and taro. Other ingredients include lime, chillies, and bananas.
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Fakou

Fakou, also known asFakou FoyeorFakoye, is a traditional soup of theSonghaiandTuaregpeople inNigerand NorthernMali.This dark green, slightly thick soup is made from jute leaves scientifically known asCorchorus olitorius, commonly referred to asMulukhiyahin North Africa andAyoyoinGhana.
Fakou is typically garnished withlamborbeef, with the defining ingredient being the jute leaf.The traditional choice of oil used iscow butter(“Hawji” inSonghai)
To make Fakou sauce, the jute leaves is transformed into a semi-fine dry substance. Key ingredients include Kabé (Mousse Renne), Cumin powder, red pepper, black and white Penja pepper ("fêfê" in Songhai), Selim pepper, soumbala, dried small fish, date paste, cinnamon powder, green anise, nutmeg, and cow butter. The seasoning is adaptable to personal preference. The preparation involves adding water to a pot, incorporating the ingredients, boiling the mixture, and then introducing the Corète potagère.
Fakou is commonly served with rice.
Fakou sauce's culinary appeal is marked by visible oil on the surface during cooking, enhancing the dish's taste and quality.
Simonds Farsons Cisk

Simonds Farsons Cisk plc, commonly known asFarsons, is aMaltesefood and beverage conglomerate whose businesses include the brewing, sale and distribution ofbeerandsoft drinks; importation, wholesale and retail of food and beverages; operation of franchised food retailers; and property development.
Established in 1928, Farsons was the first brewery to be established on the island, in the town of Ħamrun, near the capital city Valletta. The brewery's first beer was Farsons Pale Ale, brewed to meet the preferences of the British garrison and navy stationed in Malta at the time. In 1929, Farsons merged with the H.G Simonds brewery from Reading to establish Simonds Farsons Ltd.
In the same year and a short distance from the Farsons brewery, the Marquis John Scicluna, whose family had established the first privately owned local bank, opened the Malta Export Brewery. While Simonds Farsons Ltd had been granted the licence to brew ales, the Malta Export Brewery was granted a temporary exclusive licence to brew Bavarian-stylelagersunder the names Cisk Pilsner and Cisk Munchener.
Following twenty years of rivalry, the Malta Export Brewery merged with Simonds Farsons Ltd in 1948 to form the company Simonds Farsons Cisk Ltd which soon after diversified its product portfolio and interests.
Farsons beers include lagers, ales and stouts. Itslagerrange includes Cisk, Cisk Export (Premium Lager), Cisk Pilsner (Premium German style Pils), Cisk Extra Strong Lager, Cisk Excel (Low Carb Lager), Cisk Chill Range (Lemon, Berry and Ginger Lime Lager). Other beers include HopleafPale Ale, Farsons Double Redstrong ale, FarsonsIndia Pale Ale, Blue LabelLight Mild, LactoMilk Stout, Traditional Shandy, as well asCarlsberg,SkolandBudweiserunder licence. The company also has a "Smooth 'n' Creamy"draughtand can variants of Blue Label. Cisk Lager, Cisk Excel, Cisk Export, Cisk Pilsner, Blue Label, are also available in 20 Litre and 30 Litre kegs for export markets.
The name "Cisk" originates from Giuseppe Scicluna's nickname "Iċ-Ċisk" which developed out of the local mispronunciation of the word "cheque" which was introduced into local circulation by the Scicluna Bank. Aside from brewing, Farsons is also the franchisee of Pepsico International and produces and packages a variety of local and international non-alcoholic beverages including itsnon-alcoholiccitrus based bitter sweet soft drink,Kinnie. In addition to Malta, Kinnie is also produced under licence in Australia.
The group represents and imports a number of international food and beverage brands which are managed by Farsons Beverage Imports Company and Quintano Foods. The group is the franchisee for Boost Juice Bars, Burger King, Pizza Hut and KFC and manages this operation through Food Chain Limited. The group is further involved inproperty managementand development through its fully owned subsidiary Trident Developments.
Ġbejna

Ġbejna(Maltese pronunciation:[dʒbɛɪ̯na], pluralġbejniet) is a small round cheese made inMaltafromsheep milk, salt andrennet.Most sheep's milk produced in Malta is used for the production of these small cheeses.
Ġbejnais the diminutive of theMaltesewordġobna, which means "cheese"; it is synonymous with theMaltese Englishword "cheeselet", i.e. "little cheese". The fully qualified nameĠbejna tan-nagħaġmeans "sheep cheeselet".
Milk in Malta was traditionally sold fresh, immediately after milking goats on the streets.Theunpasteurised milksold was one of the causes of the spread ofbrucellosis(Maltese:Deni Irqiq; "Maltese fever") in the late 19th to the early 20th century.Themistocles Zammitis credited with stopping the pandemic.
Malta Competition and Consumer Affair Authority accepted Malta's request to protect the name 'ġbejna' as aProtected Designation of Origin(PDO), however, after national objection period, the application was rejected because the term 'ġbejna' now refer to all cheeselets generically.Following this rejection, the Xirka Produtturi Nagħaġ u Mogħoż applied for the term 'Ġbejna tan-nagħaġ'. This application has undergone scrutiny by the European Commissionand has been accepted. It is the first registered Geographical Indication for a Maltese food product.
Ġbejna is shaped in a cheese hurdle made of dried reeds, although now plastic ones are also used. They are traditionally dried in small ventilated rooms, with windows protected by a special mesh mosquito net. It is said by certain individualsthat in the past sea water, rather than rennet, was used as a curdling agent. The cheese is available both from pasteurised and unpasteurised milk.
Ġbejniet are prepared and served in a variety of forms: fresh (friskiortal-ilma), sundried (moxxa,bajdaort'Għawdex), salt cured (maħsula), or peppered (tal-bżar). The fresh variety have a smooth texture and a milky flavour and are kept in their own whey in a similar manner tomozzarella. The sundried variety have a more definite, nutty almost musky taste, and are fairly hard. The peppered variety are covered in crushed black pepper and cured, after which they may be stored in oil or pickled in vinegar. Their sharp taste becomes more piquant the more they age, and they also develop a crumbly texture.
Ġbejna is an important element in a number of dishes such assoppa tal-armla. It is often added to pasta dishes or soup to enhance flavour,as a pizza topping or the filling forħobż biż-żejt.
Gbejnietare sold in fresh, dried, or cured forms and may be seasoned with pepper or other herbs. It is served deep-fried as an appetizer, cured on a mezze platter or even fresh as a filling for pasta. It is found on restaurant menus, or at a Maltese grocery or supermarket.
Mauritanian Americans

Mauritanian AmericansareAmericansofMauritaniandescent orMauritanianswho haveAmerican citizenship. According to answers provided to an open-ended question included in the 2000 US census,993people said that their ancestry or ethnic origin was Mauritanian.According to a 2012 published report, however, about 4,000 people of Mauritanian origin live in theCincinnati (Ohio)andErlanger (Kentucky)areasand another 1,065 Mauritanians live inColumbus, Ohio.
Most Mauritanians living in the United States are refugees, fleeing poverty. There are Mauritanian immigrant communities in several parts of United States, such asBrooklyn, New York, andMemphis, Tennessee, but at least one-third of the people of Mauritanian origin resides in Ohio (mostly in Cincinnati and Columbus) and Erlanger, Kentucky.Some of them were historically enslaved Blacks (Haratin) or they were White Moors.Some of the White Moors who settled in the Cincinnati area had clashed with the Mauritanian government, either because they supported a failed candidate for president or because their families spoke out against government policies, including slavery.Some "Afro-Mauritanians", who have a  darker skin but were never enslaved, are also present in the United States.The White Moors and Black Moors speak dialects of Arabic, while the Afro-Mauritanians speak African languages.
Mauritanian Americans have created several community associations in the United States, such as Mauritanian Community and Friendship in Erlanger, Kentucky (composed mostly of White Moors) and the Mauritanian Community Association of Ohio in Cincinnati (composed almost entirely of Afro-Mauritanians).The purpose of the latter organization is to help Mauritanian Americans "in many aspects: human, social and cultural". Its future plans include assisting Mauritanian refugees inSenegalandMaliand persons living in Mauritania.
Mauritania–United States relations

Mauritania – United States relationsarebilateral relationsbetweenMauritaniaand theUnited States.
After Mauritania gainedindependenceon 28 November 1960, the United States maintained cordial relations with Mauritania and provided a small amount of economic assistance. During theSix-Day Warin June 1967, Mauritania broke diplomatic and consular relations with the United States but restored ties two years later and maintained relatively positive relations until the late 1980s, despite disagreement over theArab–Israeli conflict. Since 1981, the United States has provided about $130 million in economic and food assistance.
The 1989 rupture between Mauritania andSenegal(the "1989 Events") that resulted in Mauritania'sdeportationof tens of thousands of its own citizens to Senegal, negatively affected U.S.-Mauritanian relations. Moreover, Mauritania's perceived support ofIraqprior to and during the 1991Gulf Warfurther weakened the strained ties.
Relations between the U.S. and Mauritania reached a low in the spring of 1991, as details of the Mauritanian military's role in widespreadhuman rightsabuses surfaced. The U.S. responded by formally haltingUSAIDoperations and all military assistance to Mauritania. Relations also suffered in the 1990s as a result of repeated reports thatslaverycontinued in some parts of Mauritania despite legal proscriptions.
By the late 1990s, the Mauritanian government adopted policies facilitating the return of those expelled or who fled during the 1989 Events; turned away from Iraq and toward the West; and initiated a poverty reduction strategy while securing debt relief under theHighly Indebted Poor Countries(HIPC) initiative. Improved relations with the United States, including the return of military cooperation and training programs, accompanied these changes. Mauritania formally openeddiplomatic relations with Israelin 2000 and remains one of only threeArab Leaguemember-nations to have done so.
The U.S. condemned theAugust 2005 coupand the unconstitutional assumption of power by theMilitary Council for Justice and Democracy, and called for a return to a constitutional government through free and fair elections as soon as possible. The U.S. Government supports Mauritania's transition todemocracy, and supported the2006 parliamentary electionand2007 presidential election. The United States provided election-related assistance for voter education, political party training, and democracy building. The U.S. now aims to work with the Mauritanian Government to expand bilateral cooperation in the areas offood security,health,education,security, strengthening democratic institutions, andcounterterrorism. There is a U.S.EmbassyinNouakchott, Mauritania.
This article incorporatespublic domain materialfromU.S. Bilateral Relations Fact Sheets.United States Department of State.