davidanugraha/M4-RAG huggingface dataset:
Polpettone di melanzane

Polpettone di melanzane(lit.'eggplantmeatloaf') is a peasant dish originally from LevanteGenoa,with many variants in other provinces ofLiguria. It incorporates fresh summer products and inexpensivemeats, as well as aromaticherbs. The recipe can be made with other summertimevegetablessuch as squash orbeans.
Cooked eggplants are combined witheggandParmesanand mixed by hand to form a type of "dough" that forms the "loaf" part of thepolpettone. It is filled withsalamiandmozzarella, rolled to form the loaf, coated with a littleflourand fried.
Bagnun

Bagnunis asoup, withanchoviesas the primary ingredient, which originated in the 19th century nearSestri Levante, in theprovince of Genoa, Italy.
Originally,bagnunwas cooked by the crews of typical fishing boats called "leudi". Over time, it has kept its original simplicity: it is prepared, even today, with freshanchovies, brownonions, peeledtomatoes,extra virgin olive oiland drybread.
Since the 1950s, Riva Trigoso, a village near the town ofSestri Levante, has held an annualSagradel Bagnun, a festival celebrating the dish, in the last weekend of July.
Stabiliser (food)

Astabiliserorstabilizeris anadditiveto food which helps to preserve its structure.  Typical uses include preventing oil-wateremulsionsfrom separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies. Some of these food additives may promote the growth of specific microorganisms in the gastrointestinal tract that can ferment them.The followinghydrocolloidsare the most common ones used as stabilisers:
Savoy cabbage

Savoy cabbage(Brassica oleraceavar.sabaudaL. orBrassica oleraceaSavoy Cabbage Group)is avarietyorcultivar groupof the plant speciesBrassica oleracea. Savoy cabbage is a wintervegetableand one of severalcabbagevarieties.It has crinkled, emerald green leaves,which are crunchy with a slightly elastic consistency on the palate.
Named after theSavoyregion in France, it is also known asMilan cabbage(cavolo di Milano) orLombard cabbage(cavolo lombardo), afterMilanand itsLombardyregion in Italy.Known cultivars include 'Savoy King' (in the US),'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).
Savoy cabbage maintains a firm texture when cooked, which is desired in some recipes. Savoy cabbage can be used in a variety of ways. It pairs well withwhite wine,apples,spices,horseradishandmeat.It can be used forroulades, in stews and soups, such asborscht, as well as roasted plain and drizzled witholive oil. It can be used in preserved recipes such askimchiorsauerkraut, and with strong and unusual seasonings such asjuniper.
Signs of desirable quality include cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look. Peak season for most cabbages in the Northern Hemisphere runs from November through April.
Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white orred cabbageswill keep the longest while the looser Savoy andChinese varietiessuch asbok choyneed to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay.
Savoy can be difficult to grow as it is vulnerable tocaterpillars,pigeons, andclub rootdisease.It does best in full sun, and is winter-hardy, able to tolerate the cold, frost, and snow.
Raw Savoy cabbage is 91% water, 6%carbohydrates, 2%protein, and contains negligiblefat(table). In a reference amount of 100 grams (3.5 oz), it supplies 27calories, and is a rich source (20% or more of theDaily Value, DV) ofvitamin K(66% DV),vitamin C(37% DV), andfolate(20% DV), with a moderate amount ofvitamin B6(15% DV). There are no othermicronutrientsin significant content (table).
Media related toBrassica oleracea var. sabaudaat Wikimedia Commons
Madagascan flying fox

TheMadagascan flying fox,Madagascar flying-fox, orMadagascar fruit bat(Pteropus rufus) is a species ofmegabatin the genusPteropus. It isendemictoMadagascar. Its naturalhabitatsare diverse, and includemoist lowland forests,dry forests,succulent woodlands, andspiny thickets, andmangroves. It eats figs and other fruits, flowers, and leaves. It is threatened byhabitat loss.
This is the largest bat in Madagascar, with a body length of 23.5–27 cm (9.1–10.5 in), a wingspan of 100–125 cm (39–49 in), and a body weight of 500–750 g (1.1-1.65 lb).Madagascan flying fox species have a brown color and the area on their chest and shoulders have a golden to slightly dark brown color. Its wings have a grey to black color, and both male and female Madagascan flying foxes look alike in appearance, but it is noted that the male has a slightly larger head than the females.
The Madagascan flying fox roosts during the day in large trees in colonies of up to 1000 individuals although 400 is a more normal number. The bats are noisy and easily disturbed, and if roused, the whole colony may move off to an alternative roost site. Most roosts are in isolated trees in degraded areas.
The diet mainly consists of fruit juice which is squeezed from the fruit in the mouth. In the process many seeds are swallowed and dispersed to other areas as they pass through the animal's gut. Other tree products are also eaten, including leaves, flowers and nectar. It has been observed to visit the flowers of the kapok treeCeiba pentandraand it is believed topollinatethis tree.
The Madagascan flying fox is one of the most common bat species on Madagascar and is found in all parts of the island except the central highland region, ranging from sea level to 1,200 meters elevation.
In itsRed List of Threatened Species, theIUCNhas classified this bat as "Vulnerable". Its numbers appear to be declining and the greatest threat it faces is being hunted forbushmeat. Under Madagascar law, hunting this species is only permitted between the months of May and August. It is targeted both at its roosting sites and at the trees where it feeds, and the harvesting in many areas is believed to be unsustainable. It is taken as a subsistence food and also commercially. Besides this, it is threatened byloss of habitatas woodland is converted to agricultural land. This bat is present in only a few protected areas and in these it should receive some protection from hunting.
Mayan Theater (Denver)

TheMayan Theateris a movie house that opened inDenver, Coloradoin 1930 and was part of the Fox Theater Corporation and Fox Intermountain Theaters.  Its life as a Fox Theater is denoted on top of its neon marquee. As with many theaters across the U.S., it ran a slate ofA and B moviesthroughout the day. During theGreat Depression, the theater held grocery nights when customers had the opportunity to win food.
The theater, located at 110 Broadway, closed in 1984. It underwent a $2 million renovation and conversion and reopened in 1986 as a three-plex by  dividing the balcony into two additional small theaters. The interior walls, decor and lobby all were restored.Landmark Theatershas operated the theater as anart housesince it reopened.
The Mayan is one of the country's three remaining theaters designed in the Art DecoMayan Revivalstyle.The city ofDenverhas declared it to be a historic landmark.
39°43′07″N104°59′14″W﻿ / ﻿39.71866°N 104.98721°W﻿ /39.71866; -104.98721
Mediterranean Diet Pyramid

TheMediterranean Diet Pyramidis anutritionguide that was developed by theOldways Preservation Trust, theHarvard School of Public Health, and theWorld Health Organizationin 1993.  It summarizes theMediterranean Dietpattern of eating, suggesting the types and frequency of foods that should be enjoyed every day.
The diet is closely tied to areas ofolive oilcultivation in theMediterranean region.
The pyramid, structured in light of current nutrition research and representing a healthy Mediterranean diet, is based on the dietary patterns ofCrete,Greeceand southernItalycirca 1960 at a time when the rates of chronic disease were among the lowest in the world, and adult life expectancy was among the highest, even though medical services were limited.  These findings were established in large part by scientistAncel Keys.
The pyramid is divided into daily, weekly, and monthly frequencies, but does not recommend serving sizes.
Research suggests that the Mediterranean diet consumption pattern promotes good health and longevity. Studies linking the Mediterranean diet and decreased risk of illnesses such aslung diseaseandAlzheimer's disease, as well as protection againstallergiesandasthmahave been published.
Halal cart

Ahalal cartis afood cartwhich serves primarilyhalalMediterranean cuisine, particularly inNew York City, but also in other metropolitan areas in theUnited States. A halal cart platter consists ofchicken shawarmaorlambgyro,yellow rice, andsalad, with optional red and/or white sauce on top.The red sauce is believed to derive fromharissa, while the white sauce may come fromzabadi(similar totzatziki). Although they originally served Mediterranean food, they have since expanded to other cuisines.
The origin of the halal cart is disputed, butThe Halal Guyswas one of the first, starting off as ahot dog cartinMidtown Manhattan,New York City, before switching to halal Mediterranean cuisine in the 1990s.As early as 2007, halal carts had already begun displacing hot dog carts as the city's dominant form of street food. AQueens Collegestudy showed that there were 306 street vendors who immigrated fromGermanyandItalyto New York City in 1990, and none in 2005; over the same period, those fromEgypt,Bangladesh, andAfghanistanhad risen from 69 to 563.The ubiquity of halal carts in New York City has been compared to that oftaco trucksinLos Angeles.
Ethnic Mennonite

The termethnic Mennoniterefers toMennonitesof Central European ancestry and culture who are considered to be members of a Mennoniteethnicorethnoreligious group.The term is also used for aspects of their culture, such as language, dress, andMennonite food.
The most prominent ethnic Mennonite groups areRussian Mennonites(German:Russland-Mennoniten), who formed as an ethnic group inPrussiaandSouth Russia(nowUkraine), but who are mostly of Dutch (bothFlemish,Frisian) andNorth Germanancestry and speakPlautdietschand Mennonites ofPennsylvania Dutchheritage who formed as an ethnic group in North America and who are ofSwiss-Germanand South German ancestry.
For centuries, Mennonites almost exclusively married inside their churches, and moved through Europe and into North America in large groups, while maintaining their own language and religious practices. They emerged as distinct ethnic groups in Russia around 1789 and in North America around the 1730s. Many still speak those languages today:Pennsylvania Germanand Plautdietsch.
While missionary activities after 1950s, converted thousands to the Mennonite church in Africa, India, Indonesia and other places outside Europe and North America, these groups cannot be considered ethnic Mennonites as they do not share the same European heritage. In 2012, the Mennonite World Conference estimated that the majority of people attending Mennonite churches were not of Central European or Eastern European heritage anymore.
Some conservative strains of Mennonites, like theOld Order Mennonitesand theOld Colony Mennoniteshave kept their languages, traditional customs and the practice ofendogamyto this day, so that they are considered to beethnicorethnoreligious groups. The same is true for theHutteritesand theAmishwho areAnabaptistslike the Mennonites, but have never engaged in mission activities on a larger scale.
Since most religious Mennonites today do not belong to either Russian Mennonite or Pennsylvania Dutch heritage, discussions have arisen around what the Mennonite identity means. Some see the term "ethnic Mennonite" as unnecessary, believing that the only requirement needed to qualify someone as Mennonite is baptism as an adult into the Mennonite church.
That argument, however, fails to see a distinction between religious Mennonites and ethnic Mennonites, and denies the experience and identity of thousands of people in North America, Mexico, Belize, Paraguay, and elsewhere, who share a common Mennonite heritage.
While many ethnic Mennonites have assimilated into Western culture, and adopted English as their primary language, their heritage and their family names continue to distinguish them as ethnically Mennonites to other ethnic Mennonites, who are proud of their heritage and make a point of knowing who all their relatives are. This is affectionately referred to as the Mennonite Game.
Many ethnic Mennonites, would also consider themselves non-practicing, further demonstrating the need to distinguish between ethnic Mennonites and religious Mennonites, and highlighting the complications of ethnoreligious identity.
Rica-rica

Rica-rica(or sometimes simply calledrica) is a type ofSoutheast Asianhot and spicybumbu(spicemixture) found inMinahasan cuisineandGorontalo cuisineofMinahasa Peninsula,North Sulawesi,Indonesia.
Rica-rica uses much chopped or ground red and greenchili peppers,bird's eye chili,shallots,garlic,ginger, and a pinch of salt and sugar. Such ground spices are cooked incoconutoil and mixed with lime leaf, bruisedlemongrassand lime juice.
In Indonesia it is a popular hot and spicy seasoning to prepare barbecued meat, seafood or chicken.
InMinahasan cuisineandGorontalese cuisine, almost all kinds of meats, poultries, freshwater fishes andseafoodcan be made into rica-rica dishes; however, the most popular are probablyayam rica-rica(chicken rica-rica) andayam iloni.
Other dishes that are commonly cooked with rica-rica are:
Elmer's Fine Foods

Elmer's Fine Foods, or justElmer's, is a snack food company based inNew Orleans,Louisiana. Elmer's started making snack products in 1946, including its popular CheeWees andMardi Grascheese curls sold in varioussoutheastern states. Until their chocolate business was sold, they also specialized in the production of seasonal candies such as Heavenly Hash and Gold Bricks, that are popular in theGulf Coaststates. Their manufacturing plant and offices are located in theNinth Ward, a part of New Orleans that was heavily flooded byHurricane Katrina.
Elmer Candy Company began in 1855 as Miller Candy Company, launched by Christopher Miller.Miller transferred the company to his son-in-law, Augustus Elmer, who changed the name to Miller-Elmer Candy.  Elmer's five sons joined the business, and it becameElmer Candy Corporationaround 1914.
During theGreat Depression, the Elmer brothers developed acornmeal-based cheese-curl snack.In 1939, the sales manager for Elmer's, Morel M. Elmer Sr., held a contest in New Orleans to name the famous cheese curls, and the winning entry wasCheeWees.  In 1946,Elmer's Fine Foodswas formed to market their new cheese-curl product.
In 1963, the five sons of Augustus Elmer sold the Elmer Candy Corporation. By doing so, they forfeited thetrademarknames of the products, and Elmer's Fine Foods lost the ability to use the name CheeWees. For the next 30 years, the company marketed their famous cheese curls using the namesChee-TandChee-Z-Snax.
In the 1980s, brothers Alan, Paul, and Stephen Elmer joined the business and began modernizing the company, adding products, and increasing sales.As president of Elmer's Fine Foods, Alan wanted to use his grandfather's trademarked CheeWees name. In 1993, Elmer's Fine Foods reacquired the naming rights from the Elmer Candy Corporation and began to once again sell CheeWees.
Following devastation from Hurricane Katrina on August 29, 2005, Elmer's Fine Foods was closed for 14 months while itsinfrastructurewas rebuilt. The company re-opened in January 2007, and launched its company web site.
Brothers Alan, Stephen, and Paul are the fifth generation of the Elmer family to be in the food business in New Orleans. CheeWees are sold throughoutMississippiand Louisiana, and sales have expanded to national and international markets.
Source:
Bananas Foster

Bananas Fosteris adessertmade frombananasandvanillaice cream, with a sauce made frombutter,brown sugar,cinnamon, darkrum, and bananaliqueur.The butter, sugar and bananas are cooked, and then alcohol is added andignited. The bananas and sauce are then served over the ice cream. Popular toppings also include whipped cream and different types of nuts (pecans, walnuts, etc.).  The dish is often preparedtablesideas aflambé.
Bananas Foster is an American dessert that originated inNew Orleansmade with cookedbananasserved in a butter,brown sugarandrumsauce. The caramelized liquor-based sauce is often prepared via flambé. This dessert can be served withvanillaice creamor as acrêpefilling, but it may also be eaten on its own.Cinnamonandnutmegmay be added as seasoning.
The dish was created atBrennan'sinNew Orleans,Louisiana, where got its start a few years earlier when the restaurant was still in its older location and known as Owen Brennan's Vieux Carré.In 1951,Ella Brennanand the restaurant's chef Paul Blangé worked together to modify a dish made by Ella's mother in the Brennan family home. At this time, New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant ownerOwen Brennan.
Tierra del Sol (restaurant)

Tierra del Solis aOaxacanrestaurant with two locations inPortland, Oregon.Chef-owner Amalia Sierra began operating the business from afood cartatPortland Mercadoin 2015. A second location opened in theMontavillaneighborhood in 2020.
Tierra del Sol servesOaxacan cuisinefrom afood cartatPortland Mercado, located on Foster Road in theMt. Scott-Arletaneighborhood. The menu has included enchiladas de amarillo, moles (including amarillo, coloradito, and pipián varieties),picaditas,tetelas, tacos,tlayudas,handmadetortillas, rice,andaguas frescas.Fillings include carnitas andchorizo.
The mole amarillo, described byEater Portland'sBrooke Jackson-Gliddenas "mild but nuanced, thanks to the addition of hierba santa", haschayote, masa dumplings, and stewed chicken.The mole pipián is green and hasjalapeños, pumpkin seeds, andtomatillos. Tierra del Sol uses seeds supplied by the chef's sister in Oaxaca.
The restaurant uses Portland-based Three Sisters Nixtamal for theblue corntacos; meatless taco varieties includecactus, mushroom, and vegetable stew, with avocado, cilantro, onions, andpico de galloas toppings.The tlayuda has avocado slices, a black bean spread, cabbage, cilantro, onion, queso Oaxaca, and queso fresco. Suzette Smith of thePortland Mercurysaid the tlayuda is "massive and comes in apizza box, along with a suggestion to split it between two".
Tierra del Sol's chef is Amalia Sierra, a former social worker who opened her first cart at the Portland Mercado in 2015.In 2020, a second location opened with a similar menu at Rocket Empire Machine, afood hallin thenortheast Portlandpart of theMontavillaneighborhood.
In May 2020, during theCOVID-19 pandemic, Jackson-Glidden included Tierra del Sol inEater Portland's list of the 25 "essential" Portland restaurants offering delivery ortake-outservice.Waz Wu included the restaurant in the website's 2021 overview of "where to find tasty vegan tacos" in the city.In 2022, Jackson-Glidden included the mole amarillo in a list of 17 "sick day delivery standbys to order in Portland".She and Nick Woo also included Tierra del Sol in a guide to the city's "most outstanding" food carts,and Krista Garcia and Seiji Nanbu included the business in a list of Portland's 17 "standout" Mexican eateries. Garcia and Nanbu said the tlayuda made Tierra del Sol a "standout" over other food carts at Portland Mercado and wrote, "It might seem easy to skip the tetelas stuffed with creamy beans and rich Oaxacan moles, though it's not recommended".Nanbu and Nathan Williams included the restaurant inEater Portland's 2022 list of 22 "outstanding taco spots" in the Portland metropolitan area.
In 2018, Shannon Armour ofWillamette Weekcalled the tlayudas "excellent".In 2020, Suzette Smith of thePortland Mercurysaid of the tlayuda: "It's a beauty to look at and, in practice, sort of like super fresh nachos if there were only one massive chip underneath all the fixins. I loved it, but I should note that it's probably more of a summer dish. Plus, without a meat or veggie stew on top, the tlayuda came off a little dry."
San Martín del Estado

San Martin del Estadois a small village of the state ofOaxaca,Mexico. With a population of approximately 1,000 people (cite) it is hidden in the midst of theSierra Madre of Oaxaca. Most of the people from this village have migrated to theUnited Statesin cities likeSanta Maria,Farmersville,Oceanside, andOxnard, California, as well asMesa, Arizona.
It is a historic village known for the mining ofgold,silver, andmercurybySpanishsettlers were. Several mines are still in place. The village is also known for its friendly environment and is one of the few that still practice communal sharing as the ancientMixtecopeople did.
Its previous name was "El Real de Minas," or "The Royal Mines."The villagers celebrate an annual festival from November 8 to November 12. This is when their village saintSan Martin Caballerois honored amidst an environment of live music and traditional Oaxacan food.
17°35′N98°10′W﻿ / ﻿17.583°N 98.167°W﻿ /17.583; -98.167
Selena Tan

Selena Tan(born 29 July 1971)is a Singaporean executive producer, director, writer, actress, businesswoman and former lawyer. She is best known as one of the cabaret trio, theDim Sum Dollies.In 2000, Selena founded Dream Academy, which produced a variety of performance shows.
Tan was born in 1971 in Singapore, to army officer Lieutenant Colonel Charles Tan, of theSingapore Armed Forces, and gold broker Daisy Lim. As the eldest of her siblings, she had two brothers and two sisters. She studied atFairfield Methodist Secondary School,Raffles Junior Collegeand graduated with a law degree fromNational University of Singapore.
She started acting at age 14 and was taught by the late theatre actress and director Christina Sergeant.
Tan also appeared in school productions and community theatre pieces until her undergraduate years. She also acted in plays and performances while working full-time as a general litigation lawyer.
Tan left the legal profession in 1997 to fully immerse herself full-time in the local arts and entertainment scene.
In 1998, Tan staged her own standup withSelena Exposed!Theatre company Action Theatre subsequently restaged Selena Exposed! for its comedy festival in 1999 and reinterpreted her piece asBroadway Baby Kailan. Dr Low Guat Tin, then a teacher-trainer director with theNational Institute of Education(NIE), was so impressed with Selena's performance inBroadway Baby Kailanthat she invited Selena to stage a show for Teachers' Day –The Other Side of the Teacher's Table. The three-night show enjoyed mild success.
In 2000, Tan utilised her life savings to set upDream Academy, an independent arts and entertainment company. Dream Academy has since produced theCrazy Christmasseries,Happy Ever Laughter,Broadway Beng,Meenah and Cheenah,The Hossan Leong Show, Kumar's standup comedies at the Esplanade and later theDim Sum Dolliesin 2002.
In 2011, Tan opened a restaurant,Daisy's Dream Kitchen, showcasing her mother Daisy Lin'sPeranakan foodin Sinagpore. It is currently located at the Tamasek Club.In 2022, Tan set up an affiliated stall known asDaisy's Dreamat Urban Hawker inNew York City, a hawker center that sells Singapore-themed dishes. She manages the restaurant and stall along with her and mother and brother, Roy.
Tan has been married to lawyer John Pok since 2005. They have one son.
Phuket Old Town

TheOld Townis an area of historical interest in the city ofPhuket. The main streets of Old Town are Thalang, Phang Nga, Krabi, Dibuk, and Yoawarat. Old Town is noted forSino-Portuguese buildingson both sides of the street. Many old buildings have been converted into shops, hotels, restaurants, and museums. Although Phuket Town is not a resort town, the nearest beaches arePatong, Karon and Kata.
Phuket has a rich history as tin-mining country peopled bySiamese,Chinese,Malays,Indians, Eurasians, andsea gypsies. A unique community in Phuket are the "Baba", with their own way of life, language, dress, and food. The core of this community was formed by early unions between Hokkien tin-miners and Siamese women. This distinctive Baba heritage can be seen in Phuket's Old Town.
Since the 16th century, Europeans have been involved in thetintrade of Phuket. In the 18th century, much of the island'stin miningwas carried out byHokkien Chinesewho were instrumental in building the old part of the city. In the early-20th century, under GovernorPhraya Ratsadanupradit Mahitsaraphakdi, major European mining companies were invited in, and major public infrastructure such as roads and canals was built. Many buildings inSino-Portuguese stylefrom this period are preserved and restored, particularly the shophouses and the big mansions.No one knows exactly when the first building in this style was constructed, but photographs from the reign ofKing Rama V(1853–1910) show that it was already well established by then.
7°53′09″N98°23′15″E﻿ / ﻿7.885714°N 98.387558°E﻿ /7.885714; 98.387558
Central Phuket

Central Phuketis ashopping mallinPhuket,Thailand. It measures either 420,000 m(4,500,000 sq ft)or 400,000 m(4,300,000 sq ft)ofgross leasable area, depending on the source reporting this fact. There was a major expansion with the construction of the 300,000 m(3,200,000 sq ft) "Floresta" building in 2018.
Central Phuket consists of two modernly designed buildings (Festival and Floresta) linked by moving walkways. It features 15 luxury brands, 500 lifestyle shops, 300 F&B outlets and three main attractions on 111 rai of land located in downtown Phuket. It is the largest shopping center and includes extensive food service and entertainment that consists of an aquarium and adventure theme park.
Festival, the original building, was redesigned to align with the beaches and blue seas of Phuket, both inside and out, expressing the concept of “Andaman Treasure”. Catering to a variety of lifestyles, Central Phuket hosts a variety of activities from dawn to dusk. There are designated recreational areas for relaxing and socializing.
Floresta, a recent addition to Central Phuket, is decorated with nature motifs and incorporating various aspects of Thai art, culture, literature, and modern architecture.
Phuket FantaSea

Phuket FantaSeais a Thai nighttime cultural theme park located on the island ofPhuket, in the south of the country. The park covers an area of 60 acres (20 ha) and includes a Thai culture theatrical show, a theme buffet restaurant, and a shopping street. The park was created at a cost of over THB 3,500 million (US$ 100 million) and was opened to the public on 20 December 1998.
A Thai cultural show infused with illusion techniques and special effects. The show is approximately 70 minutes in duration and performed inside a purpose-built theater called 'Palace of the Elephants', a reproduction of a Sukhothai era stone elephant palace.  Taking up an area of approximately 10 rai (4 acres) and 3 floors, it has a seating capacity of 3,000.
The Golden Kinnaree Buffet Restaurant is designed in an Ayutthaya-era architectural style, occupying an area of 5,220 m2 (approximately 1.3 acres), with a capacity of 4,000 seated guests and is one of the largest buffet restaurants in the world.
Festival Village is a  street with a variety of shops. There are also a game town, an a la carte restaurant, a fast food eatery and bars.
7°57′21″N98°17′12″E﻿ / ﻿7.9558°N 98.2868°E﻿ /7.9558; 98.2868
Phuket Cafe

Phuket Cafeis aThairestaurant inPortland, Oregon, United States.
TheThairestaurant operates near 23rd Avenueinnorthwest Portland'sNorthwest District. The menu includeskabochasquash curry puffs,cheeserotiwithbeetroot,cevichewithalbacore, andpaellawithoctopusand chili jam.
Established in 2022,Phuket Cafe operates in the space that previously housedAtaula.The business has used meat fromTails & Trotters.
Phuket Cafe ranked third inThe Oregonian'slist of Portland's best new restaurants of 2022.Bon Appétitincluded thekakigōriin a 2023 list of the "most delightful" desserts at new restaurants.Alex Frane and Maya MacEvoy included Phuket Cafe inEater Portland's2023 list of "quintessential" eateries in the Slabtown district.
Phuket cuisine

Phuket cuisineoriginates fromPhuket, Thailandand hasChinese,Malaysian, andThaiinfluences.
Bee-Pang is a crispy and crunchy type of rice cut into a solid rectangle with sweet sauce and is a type of cereal bar. Bee-Pang is made from puffed rice mixed with fried garlic topped with sweet sauce to blend with the salt from the rice. People in Phuket usually eat this with tea in the afternoon such as white tea or green tea due to traditions.
Gaang sôm plah is a fishcurrydish.It is prepared without the use of coconut milk.
Kanohm Jin is a tasty noodle dish made from rice or fish and topped with sauces. Sauces include Tai-Pla sauce,nam phriksauce, and Namya sauce. It is usually eaten for breakfast with fried Pah Tong Go and curried fish. Kanohm Jin is served with more than 10 kinds of fresh vegetables.
Lo Bah is deep fried pork organ served withfried tofuand a  sweet and spicy sauce.
Mee Hoon Pa Chang consists of noodles fried in soy sauce, topped with fried onion and accompanied by pork soup. The recipe was originated by ‘Pa Chang’, so local people call the dish ‘Mee Hoon Pa Chang’.
Moo Hong is a stewed pork dish fromFujian cuisine.It is usually served with rice or boiled rice and served as the main meal.Pork bellyis the main ingredient of the dish, but other cuts of pork can be used to balance the ratio between meat and fat. The dish also containsdark soy sauceandsugarfor a sweet taste andgarlic,pepper, andcorianderroots for a strong flavor. Light soy sauce can be used for a more salty taste. The dish is garnished with fresh coriander."Moo Palo" is similar to "Moo Hong” but Moo Palo contains Chinesefive-spice.
Oh Tao is a hot friedoysterorseafooddish prepared witheggs, flour,bean sproutsandtaro root. It can be seasoned with salt, sugar, chili or vinegar. It is usually eaten with bean sprouts and crispy pork. Oh Tao is one of the most ancient dishes of the area.
Pàt tai is astir-friednoodle dish prepared using a curry paste typically containingchili peppers,tamarind, shrimp paste and sugar.
Ah-pong is apancakeconsidered the signaturesnackof Phuket.An adaptation of theSouth Indianappam, it is easy to make as the ingredients—flour, egg yolk,coconut milk, sugar, water and yeast—are readily available. It has a delicious, light sweet aroma from coconut milk.
Ang-Guis a popular sweet snack usually eaten withcoffeeortea. From Chinese belief, turtles are the symbol of eternity so they believe that those who eat this snack will live endlessly like the turtles.This snack is made fromglutinous riceflour, vegetable oil, sugar and gold nuts.
Bee-go-moi is a snack made of black, wet sticky rice with coconut milk. It has an interesting texture and flavor from the glutinous black sticky rice and the saltiness of the coconut milk.
O-aewis a dessert originating from Phuket and considered to be the region's signature dessert.It is made from jelliedbanana-flourmixed with boiled red beans, ice, and sweet red syrup. Extra jellies and fruit are added to sweeten the dish.
Chasseur (sauce)

Sauce chasseur(French pronunciation:[sosʃasœʁ]), sometimes called "hunter's sauce", is a simple or compoundbrown sauceused inFrench cuisine. It is typically made usingdemi-glaceorespagnole sauce(amongthe five mother sauces) as a base, and often includesmushroomsandshallots. It may also includetomatoesand a finishing offines herbes.
The name is derived from theFrenchword for "hunter", alluding to the traditional pairings withvenison,rabbit, wildfowl, and othergame meats. Traditionally, while returning from the hunt, the hunters would pick the mushrooms that they would subsequently use for their preparation.
Chasseuris thought to have been invented byPhilippe de Mornay, who is also credited with inventingMornay sauce,Béchamel,sauce Lyonnaise, and saucePorto.
Biological systems engineering

Biological systems engineeringorbiosystems engineeringis a broad-basedengineeringdiscipline with particular emphasis on non-medicalbiology. It can be thought of as a subset of the broader notion ofbiological engineeringor bio-technology though not in the respects that pertain tobiomedical engineeringasbiosystemsengineering tends to focus less on medical applications than onagriculture, ecosystems, and food science. The discipline focuses broadly on environmentally sound andsustainable engineeringsolutions to meet societies' ecologically related needs. Biosystems engineering integrates the expertise of fundamental engineering fields with expertise from non-engineering disciplines.
Many college and universitybiological engineeringdepartments have a history of being grounded inagricultural engineeringand have only in the past two decades or so changed their names to reflect the movement towards more diverse biological based engineering programs.This major is sometimes called agricultural and biological engineering, biological and environmental engineering, etc., in different universities, generally reflecting interests of local employment opportunities.
Since biological engineering covers a wide spectrum, many departments now offer specialization options. Depending on the department and the specialization options offered within each program, curricula may overlap with other related fields. There are a number of different titles for BSE-related departments at various universities.  The professional societies commonly associated with many Biological Engineering programs include theAmerican Society of Agricultural and Biological Engineers(ASABE)and theInstitute of Biological Engineering(IBE),which generally encompasses BSE.  Some program also participate in the Biomedical Engineering Society (BMES)and the American Institute of Chemical Engineers (AIChE).
A biological systems engineer has a background in what both environmental engineers and biologists do, thus bridging the gap between engineering and the (non-medical) biological sciences – although this is variable across academic institutions.For this reason, biological systems engineers are becoming integral parts of many environmental engineering firms, federal agencies, andbiotechnologyindustries.  A biological systems engineer will often address the solution to a problem from the perspective of employing living systems to enact change.  For example, biological treatment methodologies can be applied to provide access to clean drinking wateror forsequestration of carbondioxide.
Below is a listing of knownacademic programsthat offer bachelor's degrees (B.S. or B.S.E.) in whatABETand/orASABEterms "agricultural engineering", "biological systems engineering", "biological engineering", or similarly named programs.ABETaccredits college and university programs in the disciplines of applied science, computing, engineering, and engineering technology.ASABEdefines accredited programs within the scope ofAg/Bio Engineering.
Liberté Inc.

Liberté Inc.is a Canadian producer and distributor ofdairyand deli foods, based in theSaint-Hubertborough ofLongueuil,Quebec.
The current Liberté Inc. is a combination of two previously separate companies: Liberté Brand Products, and the dairy division of Tournevent. These companies were combined under the name of Liberté Natural Foods on July 1, 2006, though the individualbrandscontinue to be used. Besides these brands Liberté also distributes products for several other manufacturers.
At the end of 2010, Pineridge Group sold Liberté Natural Foods to the multinational yogurt producerYoplait.Liberté Natural Foods was subsequently renamed Liberté Inc. Yoplait is fully owned by French dairy cooperative Sodiaal afterGeneral Millssold its controlling share back to Sodiaal, on 30 November 2021, which General Mills had owned since 2011.
Liberté originally entered the market in 1936 as a manufacturer ofcream cheeseandcottage cheesebased inMontreal,Quebec. In 1964, Liberté expanded its operations and moved its operations toBrossard, Quebec, where they started to manufactureyogurtin addition to their original cheese products. Since then, they have added another production line inSaint-Hyacinthewhere they produce a wider variety of products.
Western Creamery, which effective September 30, 2019 was sold toGay Lea, has made and sold cultured dairy products for over 60 years.Its manufacturing facility is in Toronto, Ontario, and its distribution centre in Brampton, Ontario. Western Creamery manufactures yogurts, cream cheese spreads, pressed cottage cheeses, and sour creams. All Western Creamery products are claimed to be made from natural ingredients and are certified kosher.
Distributed across Canada, Tournevent's products consist of milk, butter, and cheese from goat milk. In 1990, the production facility was expanded and modernized to accommodate several new products, and in 1992, the company introduced a home delivery service called "Tournevent Express".
Ben Pearman – Managing Director
Centre-du-Québec

Centre-du-Québec(French pronunciation:[sɑ̃tʁdykebɛk],Central Quebec) is a region ofQuebec, Canada. The main centres areDrummondville,Victoriaville, andBécancour. It has a land area of 6,930.05 square kilometres (2,675.71 sq mi) and a2016 censuspopulation of 242,399 inhabitants.
The Centre-du-Québec region was established as an independent administrative region of Quebec on July 30, 1997 (in effect August 20 upon publication in theGazette officielle du Québec); prior to this date, it formed the southern portion of theMauricie–Bois-Francsregion (the northern part of which is now known simply asMauricie).
Centre-du-Québec is not located in the geographic centre of Quebec, though it is approximately located in the centre of the southern portion of the province. Some consider the nameBois-Francsto be synonymous with the Centre-du-Québec region; others see it as being synonymous withArthabaska Regional County Municipality, with its main cityVictoriavilleearning the titleCapitale des Bois-Francs(capital of the Bois-Francs).
The Centre-du-Québec is a primarilyagriculturalregion known as thebreadbasketof Quebec; major products includelivestockandpoultry,dairyproducts (the region produces more dairy products than all of Canada’smaritime provincescombined), as well as food crops such ascereals,vegetables, andfruitssuch asapplesandcranberries. The city ofPlessisville, located in the region, is known for itsmaple syrupproduction and is known as the Maple Capital of the World (Capitale Mondiale de l’Érable).Forestryis also a major industry; the name "Bois-Francs" refers to the French term forhardwood, referring to the high density ofhardwood forestsin the area. Other major industries of the area includetransportation,recycling,woodworkingandcabinetmaking.
The Centre-du-Québec region derives great benefit from its central location; major centres such asMontrealandQuebec Cityare within an hour and a half's drive, while secondary centres such asSherbrookeandTrois-Rivièresare close at hand. The region bordersMauricie, right across the St. Lawrence River, to the north,Montérégieto the west,Chaudière-Appalachesto the east andEstrieto the south. TheLaviolette Bridge, which connects the region to Trois-Rivières, is located inBécancourand is the only structure in Quebec located in between Montreal and Quebec City that connects both the north and south shores of the St. Lawrence.
The Centre-du-Québec region is home to several thousand members of theWabanaki Nation.  They are scattered throughout the region, with two major population centres:
The highways and roads that serve the region are:
Kirodi Lal Meena

Kirodi Lal Meena(born 3 November 1951) is an Indian politician and farmer leader. He is currentlyCabinet Ministerof Agriculture, Horticulture and Rural development department inGovernment of Rajasthan. He is serving as theMember of theRajasthan Legislative AssemblyfromSawai Madhopur, Rajasthan. He has been elected to the Rajasthan Legislative Assembly for six terms. He was elected to the9thand15th Lok Sabhafrom Sawai Madhopur and Dausa. He was a Member of Parliament, Rajya Sabha from 2018 to 2023.He is a member of theBharatiya Janata Party. He has served as acabinet ministerand held the portfolio of food and civil supplies. He was the only Independent Lok Sabha MP from Rajasthan in15th Lok Sabha.
Meena contested the2013 Rajasthan Assembly electionsunder theNational People’s Partyand won fromLalsot.
On 24 December 2017, Kirodi Lal Meena was arrested along with some of his supporters for attempting to enter a private temple inSankhwaliagainst the wishes of the community members.
Shaanxi Normal University

Shaanxi Normal University(SNNU;陕西师范大学) is a public university inChang'an,Xi'an,Shaanxi,China. It is affiliated with theMinistry of Education. The university is part of theDouble First-Class ConstructionandProject 211.
In 1960, then Xi'an Teachers College (西安师范学院) and then Shaanxi Teachers College (陕西师范学院) merged to form the provincial Shaanxi Normal University. In 1978, it was transferred to the Ministry of Education for management.
34°09′33″N108°54′10″E﻿ / ﻿34.1591°N 108.9029°E﻿ /34.1591; 108.9029
Wagas (restaurant)

Wagas(Chinese:沃歌斯;pinyin:Wògēsī) is aWestern cuisinerestaurant chain in China, headquartered inJing'an District,Shanghai.
In 2022, it had 250 restaurants.
Originating in Shanghai, it began operations in 1999,established by John Christensen fromDenmark. His business partner was an Australian named Jackie Yun.
The company began a bakery chain called Baker & Spice in 2010.
Wagas, by 2016, opened its firstShenzhenlocation.
In 2021 various investing groups showed interest in purchasing the company.Jollibee,Restaurant Brands International, andYum Chinaconsidered acquiring Wagas.In February 2022Advent Internationalhad made moves towards acquiring Wagas.In September 2022 Advent acquired 60%, a controlling stake, in Wagas.
Siberian Republic

TheSiberian Republic(Russian:Сибирская Республика,romanized:Sibirskaya Respublika) is the idea and belief of makingSiberiaan independentrepublicanstate, independent from theRussian Federation.
The argument for an independent republic is that Siberia makes up 77% of Russian territory (13.1 million square kilometers) which includes around 35% of its population (40 million people).Western Siberiahas rich oil and gas reserves, but the taxes go directly toMoscow. Getting extraction companies to pay taxes in the regions where they operate would benefit Siberia.
The primary argument againstself-determinationis that Siberia relies on support fromWestern Russiafor essential goods, such as food and manufactured products. However, this is based on existing import and export levels which could potentially change under independent economic policy.
The idea came about in the mid-19th century and took shape with the military activities ofAleksandr KolchakandViktor Pepelyayevduring theRussian Civil War.
In 1918 two provisional governments were formed, one inVladivostokand another inOmsk. Both governments merged by the end of the year into theProvisional All-Russian Government. In 1922 Siberia became part of theSoviet Union.
The idea of an independent Siberia was considered in 1989, during the election of theCongress of People's Deputies of the Soviet Union, but they reached a compromise with the Siberian Agreement, which gave more regional power to the local leaders.
In 1992, after thedissolution of the Soviet Union, Siberian autonomy was considered again, but the Siberian territories were consolidated under the Siberian Agreement, which stated in its resolution that if the demands of Siberians were ignored, they would "accelerate the creation of the Siberian republic."
After theannexation of Crimea by the Russian Federationin 2014,performance artistArtyom Loskutovattempted to organize a mock demonstration calledMonstrationto promote the idea of a Siberian Republic within the Russian Federation,on 17 August inNovosibirsk, to promote Siberianfederalisation.Alexei Navalnyannounced the event in his blog, but theKremlinlaunched amedia blackoutof the event.Russian politicianNikolai Valuyevcalled it the "first attempt of global efforts to promote separatism in Russia."Russian media watchdogRoskomnadzorissued warnings to 14 media outlets that ran the story and threatened to closeBBC Russian Service.
Solo Foods

Solo Foods, LLCis a manufacturer of food ingredients, makers of Solo and Baker dessert fruit and nut fillings,marshmallow cremeand toasted marshmallow creme, Simon Fischer fruit butters,marzipan,almond pasteand Chun’s Asian cooking sauces.
After controlling it since its founding in 1925, Sokol and Company, Inc. sold the brand in January 2024 toSaco Foods.
Today the Solo line includes 13 varieties of ready-to-use cake, pastry and dessert toppings and fillings: almond, apple, apricot, blueberry, cherry, date, nut, pecan, pineapple, poppy, prune, raspberry and strawberry; almond paste and marzipan; Baker brand flavors (almond, apple, apricot, blueberry, cherry, date, nut, peach, pineapple, poppy, prune, raspberry and strawberry); Baker pie fillings (apple, cherry, blueberry, peach, mixed berry) Solo marshmallow creme and toasted marshmallow creme; and Chun’s brand sweet and sour, fish sauce, sesame garlic, cilantro teriyaki, chili vinegar, chili lemongrass and thai peanut marinades and dipping sauces.
In 2010, Solo introduced  "Whoopie Do!" a whoopie pie mix available in both classic and s'mores and "Let's Wing It!" a line of chicken wing coating mixes under the Tasty Delite brand. Also in 2010, Solo acquired Borden's EggNog business from the J. M. Smucker Company.
Solo Foods was founded by John A. Sokol, a Czechoslovakian immigrant who arrived in Chicago in 1889, entered the food business and by 1902, owned four grocery stores. In 1905, Sokol launched a wholesale coffee, tea and spice business and incorporated the name Sokol & Company in 1907.
After World War I, Sokol helped found the Czechoslovak-American Chamber of Commerce and also established European importing contacts to enable his Chicago-based company to purchase herbs and spices. This move helped create the Solo line of food products which was introduced in the 1920s.
Canned cake and pastry fillings made from prunes and European-imported poppy seeds became a success. Later the company expanded into dehydrated foods, imported spices and other fruit-based Solo dessert fillings.
Based inCountryside, Illinois, Sokol & Company provides food manufacturing, packaging and processing to retail and industrial markets as well as anchovy products packaged under the Certified Savory brand.
The current president of Sokol & Company is the founder’s great grandson, John Sokol Novak, Jr., the current COO is Ralph Pirritano.
Sokol produces a wide range of ingredient products for the food industry including fruit and nut fillings, icings, caramels, chocolates, fruit glazes, sauces, and frozen dessert bases and variegates.
Industrial Capabilities:
Solo's Certified Savory brand is the largest manufacturer of anchovy paste and anchovy powder in the U.S.
Solo Foods' core businesses is sweet and savory food ingredients