davidanugraha/M4-RAG huggingface dataset:
Soviet cuisine

Soviet cuisine, the commoncuisineof theSoviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of theSoviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent incanteenseverywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications ofFrench,Russian,Austro-Hungariancuisines, and cuisines from otherEastern Blocnations. Caucasian cuisines, particularlyGeorgian cuisine, contributed as well.
To a significant extent it was reflected in and formed byThe Book of Tasty and Healthy Food, first printed in 1939, following the directions ofAnastas Mikoyan.
White Russian (cocktail)

Awhite Russianis acocktailmade withvodka,coffee liqueur(e.g.KahlúaorTia Maria) andcreamserved with ice in anold fashioned glass.
The traditional cocktail known as ablack Russian, which first appeared in 1949, becomes a white Russian with the addition of cream. Neither drink has any known Russian origin, but both are so-named due to vodka being the primary ingredient. It is unclear which drink preceded the other.
TheOxford English Dictionaryrefers to the first mention ofwhite Russianin the sense of a cocktail as appearing in California'sOakland Tribuneon November 21, 1965.It was placed in the newspaper as an insert: "White Russian. 1 oz. each Southern, vodka, cream",with "Southern" referring to Coffee Southern, a short-lived brand of coffee liqueur bySouthern Comfort.
The white Russian saw a surge in popularity after the 1998 release of the filmThe Big Lebowski. Throughout the movie, it appears as the beverage of choice for the protagonist, Jeffrey "The Dude" Lebowski.On a number of occasions he refers to the drink as a "Caucasian".
As with all cocktails, various modes of preparation exist, varying according to the recipes and styles of particular bars ormixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Sometimes the drink is prepared on the stove with hot coffee for a warm treat on cold days. Conversely, vanillaice creamhas been known to be used, rather than cream, to make itfrozen.
Many variants of the cocktail exist, such as a mudslide, Bolshevik, or blonde Russian (made withIrish cream), anAnna Kournikova(named after thetennisplayer, made withskimmed milk, i.e. a "skinny" white Russian), a white Cuban (made withruminstead of vodka), ablack Russian(vodka and coffee liqueur), or a dirty Russian (withchocolate syrupadded).A Colorado bulldog or tall black Russian adds a splash ofcola.A white Mexican substitutestequilafor vodka.
Asian Food Network

TheAsian Food Network(AFN), formerly known asAsian Food Channel, is a Southeast Asian pay television channel and website owned byWarner Bros. Discovery Internationalthrough itsAsia-Pacific division. Launched in 2005, it provides a mix of food programming content primarily focused on Asian cuisine.
The Asian Food Channel was co-founded by Hian Goh and Maria Brown in 2005.The idea was conceived by Goh, an investment banker, and Brown, a journalist at the BBC, in 2004 to bring a food television channel to Asia.
Content for the network was originally purchased from overseas markets and included shows such asMeat and GreetandSingapore FlavoursfromMediacorp.In 2009, it launched AFC Studio atOrchard Centralin Singapore.It allowed fans to purchase branded merchandise and also used for original content creation such asGreat Dinners Of The WorldandBig Break.By 2013, the network reached 130 million viewers in 12 markets.
Scripps Networks Interactivepurchased the channel in 2013.It became part ofDiscovery, Inc.in 2018 when Discovery acquired Scripps Networks Interactive,Six years after the acquisition of the channel by the same company that ownedFood Network, the network was rebranded as the Asian Food Network in 2019, with a larger focus placed on multi-platform content.
The Asian Food Network provides a wide mix of food programming content that are sourced internationally such as the United Kingdom, theUS,Canada, Europe, Australia, as well as Asian specific content fromKorea, Japan, China,Philippines,Taiwan,Malaysia,Indonesia, Singapore andThailand.
Most shows aresubtitled, but English shows are sometimes subtitled in Chinese, like inSkyCable. Others don't have subtitles in English programming such as onCignal.
List of Asian cuisines

This is alist of Asian cuisines, by region. A cuisine is a characteristic style ofcookingpractices and traditions,usually associated with a specificcultureor region. Asia, being the largest, most populous and culturally diversecontinent, has a great diversity of cuisines associated with its different regions.
East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes.
North Asian cuisine includes thecuisinesof the people fromNorth Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of theRussian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.
South Asian cuisineincludes thecuisinesfrom theIndian subcontinentand when included in the definition, also that ofAfghanistan. It has roots in South Asia, including practices taken from theHindubeliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butterghee. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice,chapatimade from wheat and barley, and beans.The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.
Naan, a type offlat breadfrom the former regions, is a common part of meals in many parts of South Asia.
Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors aslemongrass,fermented fish sauceandpastes, andginger.Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substitutingfish saucesfor soy sauce and including such ingredients asgalangal,tamarindandlemongrass. Cooking methods includestir frying, boiling and steaming.
Machas a la parmesana

Machas a la parmesanaor “Parmesan machas” is a dish made with themacha. This is a saltwater clam, abivalvethat is native toChile. It was harvested by ancient fishermen of these two countries. This bivalve is known scientifically asMesodesmadonaciumand in English is called either the pink clam,or the surf clam.The dish also includesParmesancheese.
This classic of Chilean cuisine was created more than 50 years ago inViña del Marby the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the Italian restaurant San Marco. There is no previous record of the dish before the 1950s.
The dish is popular along the coast of Chile, where themachacan be found in great numbers. It is prepared with the meat of themachain one half of the shell, covered in Parmesan cheese, a little butter and seasoned withwhite wineor a drop of lemon, and then baked for a few minutes.
There are several variations of this dish: the same ingredients can be combined in anearthenwarepaila; the Parmesan can be replaced with the Chilean cheesequeso mantecoso; it can be prepared with cream added or with slicedgarlicadded; and it can be made using other types ofclamsrather thanmachas.
Media related toMachas a la parmesanaat Wikimedia Commons
Chinese Food (song)

"Chinese Food" is a song performed by American singerAlison Gold. It was released on October 5, 2013, as her debut single withPatrice Wilson's labelPMW Live. Wilson also wrote and produced the record. It entered theBillboardHot 100singles chart at number 29, selling 1,000 downloadsand being streamed onYouTubefive million times for the week ending October 20, 2013.Despite this, it had been reported the same day as not playing on any public radio station in the United States.The accompanyingmusic videowas met with controversy regardingcultural insensitivityand has since been deleted fromYouTube, although unofficial re-uploads on the site are still accessible.
ProducerPatrice Wilsonwrote the song on his birthday in 2012.Wilson, explaining his inspiration for writing the song, stating: "There's a restaurant I go to, they have chicken wings, they have beef with broccoli, that's what I love. The song is based on my experience—what I know about Chinese food."
The music video for "Chinese Food" was released on October 14, 2013. It was filmed partly in aMongolian restaurant, because a Chinese restaurant could not be booked, while some other scenes were shot in Gold's bedroom.It was viewed almost one million times within 24 hours of being uploaded to the video sharing siteYouTube, attaining an estimated 4:1 ratio of dislikes to likes and drawing comparisons to another poorly received Patrice Wilson production, "Friday" (2011) byRebecca Black.Wilson himself appears in the "Chinese Food" video wearing a panda suit.
The video attracted controversy for its alleged overuse ofAsian stereotypes, including scenes of Japanesegeishaimagery in a Chinese-themed song.Another scene singled out by media outlets depicts Gold and Wilson playing the board gameMonopoly, after which the camera zooms in on Wilson placing the dog figure on the square forOrientalAvenue.Devon Maloney ofWiredwrote that the video "is not racist because it depicts pan-Asian cuisine; it's racist because it lazily traffics in racial stereotypes and paints over the distinctions between vastly different Asian cultures with the same 'it's allChinese to me!' brush."Gold, in response to the accusations, stated: "I don't really understand what that's all about... I mean, I'm not trying to criticize anyone – I just really love Chinese food!"Wilson also denied any intentions of racism, responding:
Mikhail Ignatyev (politician)

Mikhail Vasilyevich Ignatyev(Chuvash:Михал Ваçлин ывăл Йăкăнатьев,Mihal Vaślin yvӑl Jӑkӑnatjev;Russian:Михаи́л Васи́льевич Игна́тьев; 8 January 1962 – 18 June 2020) was a Russian politician who served as theHeadof theChuvashiafrom 2010 to 2020.
Mikhail Vasilyevich Ignatyev was born on 8 January 1962, and graduated fromChuvash State Universityand Volga-Vyatka Academy of Public Administration.
From 1996 to 1999, Ignatyev served as the Deputy Minister of Agriculture and Food of Chuvashia. On 14 January 2002, he was appointed to replace Petr Ivantaev as First Deputy Chairman of the Cabinet of Ministers by President of ChuvashiaNikolay Fyodorov.On 6 May 2004, he became the Deputy Chairman of the Cabinet of Minister.
On 28 July 2010, Ignatyev was appointed by theState Council of the Chuvash RepublicasPresidentof the Chuvash Republic after being proposed by PresidentDmitry Medvedev. In the state council 37 deputies voted in favor, five against, and one abstained. He took office on 29 August.
On 1 January 2012, the title of the office was changed to Head of Chuvashia. On 9 June 2015, he was appointed acting head of the republic by PresidentVladimir Putinand was later elected to a second term with 65.54% of the popular vote on 13 September.
On 18 January 2020, Ignatyev called for the "wiping out" of journalists who criticize the government during a National Press Day speech.
On 23 January, Ignatyev participated in a review of theCheboksaryrescue equipment with Cheboksary's Emergency Response Department head and Chuvashia's civil defense minister. At a ceremony where the keys to multiple fire engines were presented Ignatyev forced a shorter emergency worker to jump multiple times for the keys.
On 28 January, Ignatyev was expelled fromUnited Russia, and on 29 January, President Putin dismissed Ignatyev as Head of the Chuvash Republic and replaced him withOleg Nikolayevas acting head.
On 20 May 2020, Ignatyev filed a lawsuit against Putin with theSupreme Court of Russiafor wrongful dismissal and his lawsuit was accepted on 21 May. The set hearings for the lawsuit were supposed to start on 30 June.
On 27 May, he was hospitalized due tobilateral pneumoniawith a large amount of his lungs damaged.On 18 June, Ignatyev died in aSaint Petersburghospital fromheart failureafter contractingCOVID-19during theCOVID-19 pandemic in Russia.
Sindicato Nacional de Trabajadores de la Industria de Alimentos

TheNational Union of Food Industry Workers(Spanish:Sindicato Nacional de Trabajadores de la Industria de Alimentos,SINALTRAINAL) is a Colombianfood industrytrade union.
The group has repeatedly tried to form unions in Colombia for workers ofPanamco, a ColombianCoca-Colabottling company, and have documentation of many members or leaders being murdered, kidnapped, and tortured byright-wingparamilitarygroups such as theAUCin order to prevent unionization.
Colombian Australians

Colombian Australians(Spanish:colomboaustralianos) areAustraliancitizens who trace their nationality or heritage from theSouth Americannation ofColombia.
Economic problems and violence led to an emigration of Colombians to Australia in the 1980s. Colombians are one of the largest South American migrant groups to Australia.Like other South American immigrants and unlike Central American and Caribbean Hispanic immigrants, Colombians tend to come from urban areas.
Ethnically, Colombians are a diverse population including Colombians ofIndigenousdescent,Afro-Colombians, Colombians of European descent (mainly Spanish ancestry). However, most Colombians are mix of the three ethnicities.
The main musical interests arevallenatoandcumbia, Mi hermano y yo Vallenato y Folclore is a traditional folk band that aims to share and preserve these interests in Australia.  The vast majority of Colombians areRoman Catholic; younger Colombians are significantly moresecularthan the older generation.
Colombian food is highly varied. Popular dishes arebandeja paisa,sancocho(stew),empanadas(meat-filled turnovers),pandebono(a type of cheese-bread), andarepa(corncake). Like most immigrants raised in Australia some children will seek Australian sports. Another popular pastime, especially among the older generation, isparqués.
Alpina Productos Alimenticios

Alpina Productos Alimenticios S.A. BICis a Colombian dairy, food, and beverage company that operates inColombia,Venezuela,Ecuadorand theUnited States. Its products include beverages, milk, baby food, desserts, cheeses, cream and butter, and finesse products. The company was founded in 1945 and is based inBogotá,Colombia.The company is the third largest dairy producing company in Colombia with sales over US$700millionand with operations in Colombia, Ecuador and Venezuela.
In 1945,Max BazingerandWalter Goggel, twoSwissmen arrived inColombiawith the idea of creating a company.
They began searching for areas with rich milk collection and when they encounteredSopóvalley, they were fascinated by its similarity to the Swiss landscape. At the time, they bought 500 bottles of milk and with them, they manually produced their dairy products.
After obtaining a bank loan, they acquired 11 acres of land to build their first factory.
Angelica Cortesworked there before she moved to the United States.
In December 2021, Alpina acquired 70% ofClover Sonoma.
FIFCO USA

FIFCO USAis an American brewing company based inRochester,New York.
Established asNorth American BreweriesbyNew York Cityinvestment firmKPS Capital Partnersto manage its brewery acquisitions (Genesee Brewing Company,Pyramid, andMagic Hat), the company has been owned by the Costa Rican food and beverages companyFlorida Ice & Farm Co.(FIFCO) since December 2012.
In 2018, the company changed to its present name.
In March 2020, FIFCO USA named Piotr Jurjewicz as the company's new Chief Marketing Officer.
In 2009, the company purchased Labatt USA, subsidiary of the CanadianLabatt Brewing Company, including the American rights to its core Labatt products (such as Blue, Blue Light, and Labatt 50) and agreed to brew those brands on Labatt USA's behalf until 2012. This sale was mandated by theU.S. Department of Justicefor competitive reasons following InBev's merger with Anheuser-Busch, since Budweiser and Labatt Blue were both among the top brands inupstate New York, despite the latter having less than 1% market share in the U.S. overall.The sale did not include U.S. rights to Labatt products not carrying the Labatt label, such asKokaneeorAlexander Keith's, which are now distributed in the U.S. by Anheuser-Busch.Moreover, the underlyingintellectual property(such as the Labatttrademarks) remains the property of the Canadian Labatt firm. In addition, the sale did not affect Labatt's Canadian operations in any way;Anheuser-Busch InBevretains full control of the Labatt brand portfolio within Canada.
On April 25, 2017, Labatt USA andPegula Sports and Entertainmentpartnered on a project to develop the Pegula owned 79 Perry Street in the Cobblestone District in Buffalo into a mixed-use facility, including a small test brewery called the "Labatt House", a restaurant called "The Draft Room", and retail, commercial and residential space. The company relocated its Labatt USA headquarters from Fountain Plaza to the building's second floor in November 2018 and PSE moved its headquarters to the building's third and fourth floor in 2019.
Café Britt

Café Brittis a Costa Rican company that produces and marketsgourmet coffee,chocolateand other  products. They create and sponsor coffee-relatedtourism and education in Costa Rica. Products are sold in retailers, online, in Britt Café • Bakery locations, and in Grupo Arribada-owned Morpho Travel Experience. The company currently employs around 400 people.Its coffee-roasting and chocolate-making operations are based in Costa Rica and Peru.
North American coffee broker Steve Aronson founded the company in 1985 to market roasted Costa Rican coffees to the domestic market.It was the first gourmet coffee roaster in the country;since at that time, most high-quality coffee was exported to foreign markets. Aronson decided to promote the idea that good quality should also be consumed locally.The nameBrittis a tribute to Scandinavian countries, which are some of the largest consumers of coffee;Britt was chosen through a contest to pick a name.
The company expanded its operations with the introduction of chocolates in 2000, as well as opening its first store atJuan Santamaría Airportin 2001.In 2003 it added further stores at various hotels popular with tourists in Costa Rica.In 2005 new stores were opened in Perú, the Caribbean, and Chile. In 2009, after a successful transition, Philippe Aronson replaced his father and assumed the role of president.
In 2017, Grupo Arribada split into two different companies: Morpho Travel Experience and Café Britt.This allowed the company to focus on producing and commercializing gourmet products, operating cafés, and running the Britt Coffee Tour.Philippe Aronson is the CEO of Café Britt.
Café Britt produces and sells gourmet products, with a focus on coffee and chocolate.Product lines includes Café Britt, Britt Chocolates, and Britt Cookies. The company offers capsules for espresso machines under the brand Britt Espresso, as well as related espresso machines.
In 2017, Café Britt opened the first location of its eponymous café, Britt Café & Bakery.
In 1991, Café Britt founded Costa Rica's first coffee tour, the "Britt Coffee Tour," as a play staged in its own coffee plantation. Currently the tour offers an interactive journey through the coffee production cycle.Some 50,000 people take the Britt Coffee Tour each year,and more than half a million people have taken it since its founding.In addition to the general tour, technically oriented versions of the tour have been developed for visiting coffee experts or serious amateurs.
Café Britt is one of the companies that has the seal of theessentialCOSTA RICAcountry brand.
Café Britt has sold certified organic coffee since 1991.Currently, the company produces more than 200,000 bags of organic coffee a year, 80% of which is sold in Costa Rica.
The production of Café Britt coffee and chocolate in Costa Rica has been certified Carbon Neutral since 2013.
Kraš

Kraš(Croatian pronunciation:[krâʃ]) is aCroatianfood company based inZagreb, specializing inconfectioneryproducts. In 2012, Kraš was, afterPodravka, the second largest Croatian exporter of food.
The company traces its origins from two factories from the early 20th century: "Union", founded in 1911, by Yugoslavian Jews, including Slavaljub Deutsch, the oldest surviving chocolate manufacturer in southeastern Europe; and "Bizjak", founded in 1923, which manufactured toast, cookies and wafers. Deutsch was subsequently murdered in Auschwitz and his property seized. These two companies, as well as a number of smaller confectionery manufacturers from Zagreb, merged in 1950 and took the name Kraš, in honor ofJosip Kraš, a union leader and prominent Croatian communist who was killed in World War II.To date, no restitutions have been made to Deutsch's surviving descendants.
The company was in social ownership duringSFR Yugoslavia, and privatized in 1992 into a private shareholding company with capital estimated at 135,769,000DM. In the aftermath ofYugoslav breakup, Kraš lost two-thirds of its market.
In 1997, Kraš receivedISO 9001certification.
In 2011, Kraš acquired theOsijekconfectionary companyKarolina, formed in 1891 and known asSlobodabetween 1947 and 2003. It was integrated into the Kraš group in 2021.
Vindija (company)

Vindijais Croatian food company based inVaraždin. Vindija is mainly known for itsdairy productsandbeverages.
Vindija was founded in 1959 when the city ofVaraždinneeded a dairy to supply the city with fresh milk.It employed only about fifteen people.
In 1965, the dairy was integrated in to a larger company called ZPPK Kalnik.At the same time,Dragutin Drkbecame the director, and he remains in place today (as of 2014). The name Vindija started to be used in 1970,after the nearbyVindija CavenearIvanec, a known archeological site, as it was assumed that the cave had been used as a natural environment for ripening cheeses.
In early 1970, Kalnik's slaughterhouse and meat production facilities became part of a separate company called PPK Koka Varaždin, while the rest of the company became part of a cluster with the company Zagrebačka mljekara fromZagreb. In 1972, the new company was formally renamed to OOUR Zagrebačka mljekara.In 1979, the Varaždin dairy was reconstituted again with the name RO Vindija.
In 1983, the company started to produce pudding, fermented products and desserts. In 1990, the company entered into a large investment that resulted in it becoming a major Croatian company, and at the time one of the most modern in Europe.In 1992, Vindija was awarded the title of the best company in Croatia.
The Vindija campus spreads of a total of 22,000 square metres (240,000 sq ft) and is located within the city, so it has to abide by high ecological and cleanliness standards.
Its best known brands include "Z bregov" milk products and "Vindi" juices and other beverages.
Vindija's business system is among the largest Croatian food industries, there are 13 companies in the Vindija Group, it has more than 4,000 employees, and the total revenue of the group in 2012 amounted to HRK 3 billion.
Paladar

InCubaaPaladar(plural: paladares) is a small, family-runrestaurant.  The name comes from a Spanish word for "palate."Paladares serve as a counterpart to state-run restaurants for tourists seeking a more vivid interaction with Cuban reality, and looking for homemade Cuban food.
The term in popular usage has its origin in the Brazilian soap operaVale Tudo, shown in Cuba in the early 1990s.Paladar(Portuguese and Spanish for "palate") was the name of the chain of restaurants run by Rachel Accioli, the protagonist, played byRegina Duarte. The broadcast of that soap opera coincided in time with the first issue of licenses for self-employers’ work in Cuba, so Cuban popular culture designated the then-new type establishments by this name.
Privately owned small restaurants have always existed in Cuba. Until the 1990s they were illegal, but the fall of theUSSRandconsequent economic crisis in Cubaforced the government to make the economic reforms of 1993. One of the items in those reforms was the legalization of privately owned small businesses as restaurants.
Since its inception in the late 1990s, the paladares were subjected to limitations by the Cuban government concerning the amount and type of products they could offer, the hiring of labor force and the number of seats they could have. The process of renewal of the economic model started in 2010led to a review of these measures,resulting in a substantial increase in the number of paladares and the diversification of their proposals.
The models that emerge are quite diverse, ranging from the typical business set up in a family home, up to more elaborated variations including different types of cuisine in rooms specially designed or modified for the activity. Similarly, while most retailers offer Cuban food, andItalian food, which is very popular in Cuba, others have produced more ambitious projects combining local cuisine with Mediterranean and international elements.
The composition of the staff has also changed, moving from a model in which they were composed mainly of people united by family ties with a low level of professional training to teams that integrate professional chefs, often with long experience in gastronomy with other specialties such as marketing, accounting, public relations, legal advice and more.
The Academy Award nominated Cuban filmStrawberry and Chocolate, based on Cuban writer Senel Paz's short story "The Wolf, the Forest and the New Man", used a house en Havana's neighborhood Centro Habana as a stage forLa Guarida del Diego(Diego's Den), home of one of the main characters. A few years after filming, this place became "La Guarida",one of the most reputed paladares in the city.
Cuban reggaeton groupGente de Zona, used Vedado's paladarLa Pachangato film a video clip for their popular song "Salte del sartén"("Get Yourself out of the Frying Pan").
Ambelopoulia

Ambelopoulia(Greek:αμπελοπούλια) is a controversial dish of grilled, fried, pickled or boiledsongbirdswhich is a traditional dishenjoyed by native Cypriots and served in someCypriotrestaurants. It is illegal inCyprusas it involvestrapping wild birdssuch asblackcapsandEuropean robins. Trapping kills birds indiscriminately, thus internationally protected species of migratory birds are killed as well. Enforcement of the ban has been lax, so many restaurants serve the dish without consequence. As a result, about 2.4 million birds across Cyprus are estimated to have been killed during 2010.According to aBirdLife Cyprusreport released in 2014, over 1.5 million migrating songbirds are killed annually, and the number is increasing each year.In 2015 it was estimated that over 2 million birds were killed, including over 800,000 on the British territoriesAkrotiri and Dhekeliaand a further 800,000 on them in autumn 2016.
The birds are trapped in either of two ways. One method uses black, fine-mesh nylon fishing nets, which are difficult to see, strung between plantedacaciatrees. Electronic bird calls lure the birds to entangle their wings and legs, or alternatively gravel is brought in by truck and is thrown at the base of the trees to scare the birds into the nets.The other trapping method uses glue sticks made either from the berries of a local tree orbirdlime. The glue sticks are placed on the branches of trees, and any birds that perch on them are stuck until the trapper returns to kill them (usually with a tooth pick to the throat). Often the legs of the birds are so stuck to the glue sticks that they need to be pulled off. Protests against the removal of acacia scrub have resulted in 36 hectares (89 acres) remaining in 2016, compared with 56 hectares (140 acres) in 2014.
The trappers defend their activity by citing the practice as traditional Cypriot food gathering and claiming that this has been an important source of protein for the natives for many thousands of years, even though the practice has been illegal since 1974.BirdLifeCyprus has identified restaurants as the main culprits as they provide the financial incentives.The enthusiasm Cypriots and many other visitors to the island have for this delicacy despite its illegality has resulted in the development of a very profitable industry. Poaching for ambelopoulia has been on the rise in recent years, involving by 2011 a "mafia-like operation" that include poachers, dealers, exporters, and restaurant operators that participate in the illegal business estimated to be worth about 5 million euro at that time.The birds reportedly sell for five euros each and it is estimated by Cypriot authorities to have earned criminals on the island 15 million euro in 2015.
Since the entrails of the birds are not removed, as it is not cost-effective to do so, the consumer is encouraged to swallow the bird whole.Unsuspecting diners may be served much cheaper farmed birds such as immature quails by some restaurants.
Bageterie Boulevard

Bageterie Boulevard(/bɑːɡɛtɛrɪɛˈbuːləvɑːd/), is aCzechfast foodrestaurant chain, headquartered inPrague. The first establishment was opened in 2003 inDejvice. As of 2023, restaurants in the Czech Republic andSlovakiaoperate under the brand. Bageterie Boulevard offers variousbaguettes, salads, soups and more. Branches are located nearoffice buildingsandcampuses, or inshopping malls. The brand belongs to the companyCrocodille,a Czech company specializing in the production and sale of packaged baguettes and sandwiches, founded in 1991. Bageterie Boulevard has 63 restaurants as of 2024.
Smažený sýr

Smažený sýr(Czech pronunciation:[ˈsmaʒɛniːˈsiːr]) orvyprážaný syr(Slovak pronunciation:[ˈʋipraːʐaniːˈsir]) – both meaning "fried cheese" – is aCzechandSlovakcheese-based dishthat is widely consumed in both countries of the former state ofCzechoslovakia. It is a commonstreet foodin both countriesand is popular among students as an inexpensive staple in school canteens.
A slice of cheese about 1.5 cm (0.6 in) thick is first breaded withflour,egg, andbread crumbsand thenfriedeither in a pan or deep-fat fryer.It is typically served withtartar sauceormayonnaise,and is often served accompanied by bread and potatoes (friesor boiled potatoes). The cheese most commonly used isEdam;GoudaandEmmentalmight be used as well (especially in better restaurants). WhenHermelín(orCamembert),NivaorOlomoucké tvarůžkyis used, the dish is no longer calledSmažený sýrbut ratherSmažený hermelín/Smažená Niva/Smažené tvarůžky.
It is similar to the Italianmozzarella in carrozza. The dish may also be prepared with a thin slice of ham inserted between two slices of cheese; in Czechfast foodoutlets, it is often served in the form of a sandwich – in something similar to ahamburger bun.
Czech Beer Festival

Czech Beer Festival(Czech:Český pivní festival) is the biggestbeer festivalin the Czech Republic, held for 17 days every year in May inPraguesince 2008.The festival features around 120 differentbeers,including 70 Czech brands and other foreign brews, including those from the United States and the United Kingdom, with up to 10,000 seating capacity and service provided by around 200 girls and boys dressed in Czech traditional costumes.
British newspaper TheFinancial Timesranked the festival to be among 40 global events that you should visit in 2012.Formerly, visitors used a special currency, the Tolar, to pay for beer and food at the festival.Now it is a magnetic card, to which visitors can load any amount of cash.
The first smaller version of Czech Beer Festival outside the country was held in September 2010 inFrankfurt, the next year it also spread toBerlinandMoscow. The largest was in Moscow in theVDNKh park, with a capacity of 10,000 seats.In 2013 it also debuted inChicagoandNew York.
The festival was canceled in 2019after a disagreement with the local government in the 7th district of Prague, and also with the leadership of the city. The 2020 edition was not held due to theCOVID-19 pandemic in the Czech Republic. It is unclear whether the festival will return again after this.
50°3′35.18″N14°11′7.57″E﻿ / ﻿50.0597722°N 14.1854361°E﻿ /50.0597722; 14.1854361
Danish Crown (company)

Danish Crownis an internationally orientedDanishfood company withbutchery operations, processing and sales of primarilyporkandbeef. Through a number of subsidiaries, the group is widely represented within thefood industrywith various food products. The CEO isJais Valeurand the headquarters are located inRanders.
The Danish Crown group is owned by 5,620 Danish farmers, and annually the group is part of 49 billion meals for consumers worldwide. The group has a turnover of approximately DKK 60 billion kroner and employs approximately 26,600 employees across 89 production sites, 40 warehouses and 38 offices across 30 countries.
The group is the world's largest pork exporter and Europe's largest producer of pork. The Danish Crown group is also Europe's largest meat processing company.
In the financial year 2020–21, Danish Crown's exports amounted to DKK 24 billion kroner. This corresponds to approximately 20% of Danish food exports and approximately 3% of Danish merchandise exports.
The firstDanishcooperative pig abattoir was established inHorsens,Denmarkin 1887.In the following 40–50 years, a large number of cooperative pig abattoirs were established across the country. In 1960, the cooperative abattoirs began to merge in order to better have the strength to carry out the tasks with, among other things, sales, marketing and product development.
In 1990, Danish Crown was established as a fusion of Wenbo, Østjyske andTulip Food Company(which included Horsens Andels-Svineslagteri from 1887), and in 1994, Slagteri Syd was merged in.In 1998, Danish Crown and Vestjyske Slagterier merged.
In April 2002, the Danish Competition Council gave permission for a merger between Danish Crown and Steff Houlberg, and a large part of the original cooperative pig abattoirs is part of the new Danish Crown.
On 13 October 2010, the shareholders decided to transfer the activities to a limited company, Danish Crown A/S formerly Danish Crown Holding A/S. The co-operatives retained ownership through the co-operative, which is now called the Danish Crown Amba Supply Company. The limited company was originally established on 1 July 2001.
Danish Crown
Danish Crown Beef
Subsidiaries
Minister for Food, Agriculture and Fisheries (Denmark)

Minister for Food, Agriculture and Fisheries of Denmark(Danish:Minister for Fødevarer, Landbrug og Fiskeri) is the politically appointed head of theDanish Ministry of Food, Agriculture and Fisheries, and a member of theCabinet. Since 19 November 2020,Rasmus Prehn, from the social democratic partySocialdemokratiet, has served as Minister for Food, Agriculture and Fisheries in theMette Frederiksen I cabinet.
The ministry and the minister post was created in 1896; the ministry was originally named theMinistry of Agriculture. In 1929 the Directorate of Fishing was spun off into the separateMinistry of Shipping and Fishing, but that ministry was reabsorbed in 1935, and the name changed toMinistry of Agriculture and Fishing. In 1947 theMinistry of Fishingwas created again, and the name changed to the Ministry of Agriculture, and this time it lasted until 1994 where it was again folded into the Ministry of Agriculture and Fishing. On 30 December 1996 the name of the ministry was changed to the current Ministry of Food, Agriculture and Fisheries, often just called theMinistry of Food.
Fah-fah

Fah-fahis aDjiboutiansoup, Mostly eaten in southern parts of the country. It is mainly served for Dinner. This dish is really popular in East African cuisine. Fah-fah is made typically ofgoat meatwithvegetablesandgreen chiliesand served withflatbreadcalledaishor also known as Lebanese bread or it is served with injera, a popular Ethiopian bread orlahoh, a sponge-like Somali bread.
This should not be confused with dried infant formula calledfaffain neighboring Ethiopia.
https://www.greatbritishchefs.com/features/east-african-food-guide
List of Playboy Playmates of 2018

The following is a list ofPlayboy Playmates of 2018.Playboymagazine names theirPlaymate of the Montheach month throughout the year.
Kayla Garvinis the Playboy Playmate of the Month for January 2018 and her pictorial was shot by Dove Shore.
Megan Samperiis the Playboy Playmate of the Month for February 2018 and her pictorial was shot by Christopher von Steinbach.
Jenny Watwoodis the Playboy Playmate of the Month for March 2018 and her pictorial was shot by Derek Kettela.
Nereyda Birdis aDominican-Americanmodel,and the Playboy Playmate of the Month for April 2018. Her Playmate of the Month pictorial was shot by Vanessa Hollander and Wilson Philippe. She was born in New York City, grew up in Philadelphia, and at the time of her pictorial, was residing inMiami, Florida. She began modeling at the age of 17, and co-owns a north Miami café with her mother called Grab & Go that serves authentic Dominican food.
Bird is represented byWilhelmina Models.
A self-described tomboy, Bird enjoys drawing, and is a fan of comic books such asTank Girl. She has said that if she had not become a model she would have been acomic book artist, and she also enjoysyoga, baking and attending arts festivals.
Shauna Sextonis the Playboy Playmate of the Month for May 2018 and her pictorial was shot by Dove Shore.
Cassandra Dawnis the Playboy Playmate of the Month for June 2018 and her pictorial was shot by Kyle Deleu.
Valeria Lakhinais the Playboy Playmate of the Month for July 2018 and her pictorial was shot byAna Dias.
Lorena Medinais the Playboy Playmate of the Month for August 2018 and her pictorial was shot by Christopher von Steinbach.
Kirby Griffinis the Playboy Playmate of the Month for September 2018 and her pictorial was shot by Ali Mitton.
Griffin was discovered inMiami Beachwhile vacationing.She joinedIMG Modelsin New York City and has appeared in a multitude of advertising campaigns throughout magazines, billboards, storefronts, websites, music videos, and television commercials around the world.
In 2012, Griffin appeared in theSports Illustrated Swimsuit Issue.
Olga De Maris the Playboy Playmate of the Month for October 2018 and her pictorial was shot byAna Dias.
Shelby Roseis the Playboy Playmate of the Month for November 2018 and her pictorial was shot by Kyle Deleu.
Jordan Emanuelis the Playboy Playmate of the Month for December 2018 and her pictorial was shot by Dove Shore.
Mangú

MangúisDominican Republic'snational breakfast.This traditional Dominican dish can also be served for lunch or dinner.
Mangú is made up of boiled green plantains with or without peel on. When cooked through and soft the peel is removed. Plantains are then mashed with a fork and some water in which they were boiled in. The goal is to mash the plantains until it becomes smooth with no lumps. The dish is topped with sautéed red onions that have been cooked with vinegar and oil.
Los tres golpes(the three hits)is the slang name given by Dominicans consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. The salami and cheese can be coated in flour before frying for a more crispy texture.
Dominican salami is not a true salami as it is a pre-cooked sausage made from a mix of beef and pork. It has a flavor profile of being slightly smoky and salty. Unlike traditionalsalami, Dominican salami is not cured and has the look and texture ofbologna sausage.
Boiled mashed plantains can be traced back to Africans in theCongo regionwho were brought to the island during the slave trade. The original word was something akin to "mangusi" and referred to almost any root vegetable that was boiled and mashed.
Fufuis a dish brought over by African slaves into the Caribbean and parts of Latin America. Before cassava was introduced, plantains, green bananas, and yams were boiled and mashed with milk, butter, and the water it was boiled in.
A popular folk tale exists, in which this dish was served to American soldiers during the American occupation of the country in the early 20th century, and that one of the dining soldiers exclaimed, “Man, good!”
Yaroa

Yaroais aDominicanstreet foodthat originated fromSantiago.It is made fromFrench friesor a mash of a root vegetable ortubersuch asplantainoryuca, then layered with meat and then cheese.Condiments such asmayonnaise,ketchup, andmustardare also often added on top.Beef,pork,chicken, or a combination of the meats is a common part of the dish.There are many versions throughout the country.
Street food vendors infood trucksoften sell the dish.Because it is relatively quick and easy to prepare, it is suitably served as a fast food.It is a popular street food often eaten by young revelers at night in aStyrofoamto-go container.Prior to its creation, thechimichurri burgerandsandwich de pierna(porksandwich) were the main street foods to eat at night.
The name is derived from a neighborhood in Santiago.At first, it was served in a hood neighborhood called El Ejido, then at the area around theMonument of Santiagoby street vendors at about 1999.The popularity spread to the point where a popular Dominican fast food chain now serves the dish.Now it can be found internationally in places such asNew York Cityand Lawrence, MA.
It has been compared toCanadianpoutines,loaded friesandcheese fries.
East Asian coal briquettes

East Asian coal briquettes(Japanese:練炭,Hepburn:rentan), also known by the namesyeontan(Korean:연탄) orfēngwōméi(Chinese:蜂窩煤;Chinese:蜂窝煤, literally "beehive coal"), are coalbriquettesused acrossEast Asiafor home cooking and residential home heating purposes. They were first invented in Japan, then propagated through the rest of East Asia in the early 20th century, although their usage is now uncommon in contemporary Japan and South Korea.
Made from a mixture oflignitecoal dust and a gluing agent that keeps the dust particles together,they became a popular alternative to firewood and natural coal because they come in a consistent size and stack easily. There are 5 standard sizes for the briquettes, and the 2nd standard is widely used in households.
The 2nd standard briquette is cylindrical in shape, weighs 3.5 kilograms (7.7 lb), and is about 20 cm (7.9 in) in height and 15 cm (5.9 in) in diameter. The standard briquette has 22 holes drilled into its top to facilitate steady, efficient burning, and a household typically uses one to three briquettes per day in the winter. A new briquette can be placed on one that has been burned halfway to extend the burn time.
In older South Korean homes, the same fire used for cooking also serves to heat the house, through a radiantunderfloor heatingsystem calledondol.
Introduced to Korea fromJapanin the 1920s,yeontanrose in popularity following theKorean War. By 1988, 78% of South Korean households usedyeontan, but this fell to 33% by 1993 as people switched to oil and gas boilers, and was estimated to be used by just 2% of households by 2001.The boilers reduced the risk ofcarbon monoxide poisoning, which was a major cause of death in coal-heated houses.
A number of suicides in south Koreahave seen the use ofyeontanfor carbon monoxide poisoning.
East End Foods

East End Foodsis an Asian food company based inWest Bromwich, England part of the Vibrant Foods Group. It was founded in 1972 by theWouhra Brotherswho sold the company in 2019.It has grown to be one of the largest Asian food companies in the United Kingdom and is now under the Vibrant Foods umbrella alongside brands; Cofresh, TRS and Everest Dairies. The company is now owned by Private Equity company Exponent. Its former cash and carries are now a totally separate business and no longer associated with the brand which was bought back by one of the original founding families.
East End Foods was formed in 1972 inWolverhampton, England, by Trilok and Kuldeep Singh Wouhra,Sikhswho were originally fromNew Delhi, India. Later their three younger brothers joined them in the business.Having been established in Wolverhampton it had since moved on through theWest Midlands conurbationintoBirmingham.
In early 2004 the eldest founding member and chairman Trilok (T.S) Wouhra died.
In November 2019 the company was sold to Exponent Private Equity. It is now part of Vibrant Foods. Shortly after the sale the youngest of the brothers, Don Wouhra, died of a sudden illness.
In 2020 Jasbir Wouhra and his immediate family bought the former cash and carry sites and now trade under their newly established company Lioncroft Wholesale.
Cuisine of Timor-Leste

Thecuisine of Timor-Lesteconsists of regional popular foods such aspork,fish,basil,tamarind,legumes,maize,rice,root vegetables, andtropical fruit.East Timorese cuisine has influences fromMalayandPortuguese dishesfrom itscolonisation by Portugal. Flavours and ingredients from other former Portuguese colonies can be found due to the presence of Portuguese soldiers from other colonies in Timor-Leste.
As agriculture is the main occupation in Timor-Leste, the primary food is rice, which is cultivated widely in this country. Apart from rice, other staple food items that are cultivated in Timor-Leste include sweet potatoes, maize, cassava, and taro. These primary staples are supplemented with beans, cabbage, spinach, onions and cowpeas.
The second category of food consists of poultry, pigs, and goats. Most homes in Timor-Leste raise their own food animals for meat. Fish is also a source of animal protein in this country as fishing is also an important occupation after agriculture.
Timor-Leste's crops rely on the rains that come following the annual dry season. This leads to a period of poorfood securitycalled the "hungry season" from November to February due to the unpredictableclimate. Many households depend on their own production of food because of the erratic climate conditions, such asdroughts.
Many families subsist onakar, which is a widely available food source for the poor. It is driedpalm treebark, beaten into a powder, mixed with water to form ajellyand then cooked over fire. This leads to cases where nearly 58% of children under the age of five suffer from chronicmalnutrition.
Thecoffeeof Timor-Leste is organic and a majorcash cropfor the island nation. Coffee accounts for 90 percent of the country's non-oil exports, while 46 percent of East Timorese households rely solely on coffee for their income.
The crop has grown in the country for centuries. It accounted for half of the country's trade when it was a Portuguese colony in the late 1800s, but during 24 years of Indonesian occupation the bumper business was neglected when the military took over – prices fluctuated and many coffee plantations were battlefields so the quality of beans worsened.
By the war's end, agricultural experts estimated two generation's worth of farming knowledge was lost and some plantations were abandoned. But because the trees got little attention the pesticide and fertiliser-free groves are popular for organic coffee lovers. Today, the coffee is known as the golden prince of Timor-Leste agriculture - worth $10 million a year, 46,000 coffee farms employ one-fifth of Timor-Leste's population but it is a major battle to encourage farmers to improve the quality of Timor-Leste's agriculture.
Media related toCuisine of East Timorat Wikimedia Commons