davidanugraha/M4-RAG huggingface dataset:
Shelina Permalloo

Shelina Permalloois aTV chef, restaurateur and cookery author who specialises in Mauritian food. She was the first woman of colour to win BBC'sMasterChefin 2012.
Permalloo was born and brought up in Southampton and identifies as being a British Mauritian with both parents migrating from Mauritius.
After time as a project manager in the field of equality, diversity and inclusion, Permalloo took part inMasterChefprogramme and she became BBC’s MasterChef Champion in 2012. She published her first cook bookSunshine on a Platebased on her Mauritian heritage. She opened her first restaurant Lakez Maman in Southampton in 2016.Her restaurant is inspired by modern Mauritian street foodand is run by an all-female management team.
Permalloo is a panellist  on BBC Radio 4The Kitchen Cabinetwith food criticJay Rayner.She has returned as a judge on BBC’s MasterChef and as a guest chef on TVin show's such asSaturday Kitchen, Kirstie Allsopp Handmade Christmas and John and Lisa's Weekend Kitchen.
Her first bookSunshine on a Platereflects her Mauritian Heritage and won the Gourmand book awards for 'best African cookbook', her second bookThe Sunshine Dietwas published in 2015.
She has partnered her restaurant withSOS Children’s Village, an orphanage based in Mauritius. For every full-time staff member, Lakaz Maman sponsors a child in Mauritius.
In 2022 she gave a TEDx talk at the University of Southampton on the power of food.
She was appointed Chair of Southampton 2025 City of Culture Trust. During the pandemic, her team cooked over 1,500 meals for keyworkers and the homelessand 300 free school meals. She is an ambassador for Southampton’s Holiday Activities and Food Programme.
Marcela Valladolid

Marcela Luz Valladolid(born July 19, 1978) is an American chef and author. She was the host of theFood Networktelevision seriesMexican Made Easy, and a judge on the Food Network seriesBest Baker in America.
Valladolid was born inSan Diego, California.Her interest in pursuing a career as a chef was sparked when she began working at her Aunt Marcela's cooking school inTijuana,Mexico. Valladolid graduated from the Los Angeles Culinary Institute as a "Certified cook"and then moved toParis,France, where she graduated as a classically trainedpastry chefat theRitz-Escoffier Cooking School.
She then returned to Tijuana and started her own catering company and taught cooking techniques to classes of 40 students out of her home there.
Valladolid joined the staff ofBon Appétitmagazine as an editor and recipe stylist. She also competed on the 2005 seriesThe Apprentice: Martha Stewart, in which she came in fourth place.
Valladolid's first cooking show wasRelatos con SaboronDiscovery en Españolwhich aired in the United States and Latin America. In the series, she showed viewers how local Hispanic homes preserve and revive traditional recipes.
Valladolid's first cookbook,Fresh Mexico: 100 Simple Recipes for True Mexican Flavor, debuted in August 2009and has since received positive reviews.
Valladolid's second cooking show,Mexican Made Easy, debuted in January 2010 on the Food Network. Her second cookbook,Mexican Made Easy, was released in September 2011 as a companion book to the show.Both Valladolid's book and the show, filmed inSan Diego, were designed to show the world there is no "yellow cheese" in traditional Mexican cooking and that her Mexican culinary style can be done with "fresh flavor that fits all."
Valladolid has also appeared in other Food Network shows. OnThrowdown! with Bobby Flayshe was a judge for a fish taco-themed competition. She and Flay teamed up to defeatMasaharu Morimotoand teammateAndrew Zimmernon a New Year's edition ofIron Chef Americain 2012. Also in 2012, she competed in a celebrity version ofChoppedin which she advanced to the final round and finished second (out of four competitors). In 2013, she served as a judge onGuy's Grocery Games.
Valladolid was one of two judges on theCBSreality TV cooking competition seriesThe American Baking Competition.
On November 27, 2013, Valladolid was a guest model on the Thanksgiving episode ofThe Price Is Right, and long before that was a contestant in 2004 playing "That's Too Much", winning a car.
In January 2014, Valladolid debuted as one of the co-hosts on Food Network's showThe Kitchen.and left the show in October 2017.
She has a son named Fausto Gallardo (2004) with her ex-husband Fausto Gallardo, son David Button-Valladolid (2015) and daughter Anna Carina Button-Valladolid (2016) with her current husband Philip Button.
In 2013, Valladolid had a brief affair with herThe American Baking Competitionco-hostPaul Hollywood. Both Valladolid's and Hollywood's spouses subsequently divorced them due to this affair. Hollywood and his wife separated temporarily because of the affair before reconciling, but it was cited in news of their second separation in 2017.
Korean-Mexican fusion

Korean–Mexican fusionis a type offusion cuisineoriginally fromLos Angelesthat combines traditional elements of American-styleMexicanandKorean foods.The earliest Korean-Mexican fusion featured Mexican or Tex-Mex dishes such as tacos or burritos filled with Korean-style barbecued meats andkimchi. Typical dishes include Korean tacos andbulgogiburritos.Food critics Jane and Michael Stern state that Korean–Mexican fusion is a growing food trend that has steadily gained in popularity since 2009.
Restaurants servingKorean tacoshave existed in theUnited Statesat least since 1996, with a restaurant inSanta Monica, Californiacalled "2424 Pico" using the name for Korean fillings inside of alettuce wrap.The proprietors of theKogi Korean BBQ, afood truckinLos Angeles, California, usedTwitterto announce their schedule and itinerary.In the following years, food trucks serving Korean–Mexican fusion opened in several cities across the U.S., includingSan Francisco,Austin,Chicago,Portland,SeattleandWashington.after the first food truck serving Korean tacos,Kogi Korean BBQ, opened inLos Angelesin late 2008.
Several restaurants serving Korean–Mexican fusion exist inSeoul,South Koreaand Beijing, China.Unlike in the United States, Korean-Mexican fusion exists in the casual dining segment, while street food trucks continue to dominate in the US.
Typical dishes include tacos or burritos prepared withKorean barbecue, such askalbior spicy chicken, and American foods such asfrench frieswithkimchi.
Claudia Roden

Claudia RodenCBE(néeDouek; born 1936) is an Egyptian-born Britishcookbookwriter andcultural anthropologistofSephardi/Mizrahidescent.She is best known as the author ofMiddle Easterncookbooks includingA Book of Middle Eastern Food,The New Book of Middle Eastern FoodandArabesque—Sumptuous Food from Morocco, Turkey and Lebanon.
Roden was born in 1936 inCairo,Kingdom of Egypt, the daughter of Cesar Elie Douek and his wife Nelly Sassoon.Her parents were from prominentSyrian-Jewishmerchant families who migrated fromAleppoin the previous century; she grew up inZamalek, Cairo, with two brothers, the surgeonEllis Douek, and Zaki Douek.
She was Egypt's nationalbackstrokeswimming champion at the age of 15.
In 1951 Roden moved to Paris and went to boarding school for three years. In 1954 she moved to London where she studied painting atSt. Martin's School of Art. She shared a flat with her brothersEllis Douekand Zaki Douek. In the London flat Roden, while preparing the meals for her brothers, started to experiment with cooking. She remembered family recipes from Alphandary, pies with aubergine and spinach, and mint and lamb. Both were foods not often cooked in London in that period and so finding ingredients in London was an adventure.
She did not return to Egypt for a quarter of a century, well after her family and most of Cairo's Jewish community had been expelled; many of her books reflect her longing for the close communal culture that was lost, especially as expressed in the culinary arts and social occasions associated with them.
Her first cookbook,A Book of Middle Eastern Food, was published in 1968, and issued in the US in 1972.It presented the food of her childhood in Egypt to a Western audience that was unfamiliar with Middle Eastern foodways.The book, which has been updated several times, has influenced food writers and chefs such asYotam OttolenghiandMelissa Clark, who have credited her with playing a large role in introducing the food of Egypt in particular and the Middle East in general to Britain and the United States. Paul Levy classes her with such other food writers asElizabeth David,Julia Child,Jane Grigson, andSri Owenwho, from the 1950s on, "deepened the conversation around food to address questions of culture, context, history and identity."Her many cookbooks, Clark writes, have "produced a genre of works that is at once literary and deeply researched while still being, at heart, practical manuals on how to make delicious meals."
Besides her numerous cookery volumes, Roden has also worked as a food writer and acooking showpresenter forthe BBC.
In 1959, she married Paul Roden, a clothes importer, and they separated after 15 years.They had three children.
She has lived inHampstead Garden Suburbsince the early 1970s.
Brânză de vaci

Brinza de vaci, literally translated as “cow cheese”, is a type of freshdairy productmade fromwhole milk, the product resemblesquark (dairy product). It is traditional in the cuisines ofMoldova,Romaniaand Slavic-speaking countries.
Fresh milk is kept at room temperature 22-23° for about 36 hours until it becomessourand it coagulates, the fatty content rises to the top of the milk. The top layer is adairy productnamedsmântână, comparable tocrème fraîche. After collecting the fatty layer, the rest of the milk can be mixed vigorously and consumed askefir. To make the cow cheese, the soured milk is heated gently not exceeding 50 °C, until thewheyseparates at the edges, the milk is caught in the middle and the fatty content floats on the surface. The content is gently mixed to incorporate the fat into the large pieces of cheese forming in the middle.The slightly cooled composition will be strained through acheeseclothor a gauze. With the whey strained, the cheese in the gauze retains a spherical shape. It is soft, white and crumbly.
In Moldova, brânză de vaci is used predominantly inplăcintă,dumplings,syrniki.
Cabinet of Moldova

TheCabinet of Moldova(Romanian:Cabinetul de miniștri al Republicii Moldova) is the chief executive body of theGovernment of Moldova. Its function according to theConstitution of Moldovais "to carry out the domestic and foreign policy of the State and to apply general control over the work of public administration".
The Constitution states that "The Government consists of aPrime Minister, a first Deputy Prime Minister, Deputy Prime Ministers, Ministers and other cabinet Members, as determined by organic law,"..
Moldova is arepublicwith ademocratically electedgovernment, acting according to the principles ofparliamentarism.
Legislative power is vested in theParliament. Executive affairs of government are decided by the cabinet.
The composition of the cabinet is decided by thePrime Minister. The current number of ministries is 14.
The 14 ministries of the Cabinet of Moldova are:
The following is a list of all governments since 1917. It includes the governments of theMoldavian Democratic Republic, whichunifiedwithRomaniain 1918 shortly after its creation, and the administration of theMoldavian Soviet Socialist Republic, which was aconstituent republicof the highlycentralizedSoviet Unionfrom 1940–1941 and again from 1944–1991.
TheRecean Cabinetis theCabinet of Moldovaled by former Interior MinisterDorin Receansince 16 February 2023.Following an airport attack, Recean reshuffled three cabinet positions.
TheGovernor of Gagauziaelection in2023, meant thatEvghenia Guțulbecame the new governor, with a term starting on 19 July 2023.
Parliament of Moldova

Theparliament of the Republic of Moldova(Romanian:Parlamentul Republicii Moldova) is the supreme representative body of theRepublic of Moldova, the only state legislative authority, being aunicameralstructure composed of 101 elected MPs on lists, for a period or legislature of four years. The parliament of Moldova is elected by universal vote, equal directly, secret and freely expressed. Thepresident of the parliament of the Republic of Moldovais elected by the Parliament, with a minimum of 52 votes.
TheConstitutional Court of the Republic of Moldova, on a proposal of theCentral Electoral Commission, decides to validate or invalidate the mandate of the Member of Parliament. The mandate is invalid in the case of violation of electoral legislation. The Parliament is meeting at the convening of the Speaker of the Parliament within 30 days of the elections. The Parliament's mandate is prolonged until the legal meeting of the new composition. During this period the Constitution cannot be amended and organic laws cannot be adopted, amended or abrogated.
Parliamentary elections in Moldova took place on11 July 2021.The snap parliamentary elections resulted in a landslide win for theParty of Action and Solidarity(PAS).
The Parliament staff ensures an organizational, informational and technological assistance to activity of the Parliament, the Standing Bureau, standing committees, parliamentary factions and of deputies. The structure and the personal record of the parliament staff are approved by the Parliament.
According to theConstitution of Moldova (1994), the Parliament is the supreme representative organ and the single legislative authority of the state. The right of legislative initiative belongs to the Members of Parliament, to theSpeaker(excepting proposals to revise the Constitution) and to theGovernment. In exercise of this right MPs and thepresidentof the state present to Parliament draft papers and legislative proposals, while theGovernmentpresents draft papers.
In order to form the working bodies and to organize the activity of the parliament, deputies form parliamentary factions composed of at least 5 deputies elected on the basis of lists of electoral contestants, as well as parliamentary factions with the same numerical composition as independent deputies. The parliamentary factions are constituted within 10 days after the legal constitution of the parliament.
The 101 deputies elected on 11 July 2021 at the2021 Moldovan parliamentary election. Below is the current seating:
.
Permanent Bureau:
The Parliament Building was formerly the meeting place of theCentral committeeof theMoldovan branchof theCommunist Party of the Soviet Union, and was built between 1976 and 1979. It is located onStephen the GreatBoulevard formerly known asLeninBoulevard. The architects were Alexander Cerdanțev and Grigore Bosenco. The building was damaged duringcivil unrest in 2009and repairs were carried out in 2012 and 2013. The Parliament moved back into the restored building in February 2014.
Mongolian passport

TheMongolian passport(Mongolian:Монгол Улсын Гадаад Паспорт) is apassportissued toMongolian citizensfor purposes of travel outsideMongolia. Mongolian citizens have visa-free or visa on arrival access to62 countries and territories. Passports are issued by the General Authority for State Registration, an implementing agency of theMongolian government.
In medieval times, theMongol Empireissuedpaiza or geregeto officials and emissaries, authorizing them to claim facilities for travel throughout the empire using theyam or örtöösystem of relay stations which provided food and remounts.
During theMongolian People's Republicera, all citizens were required to register and apply for acivil passportas a primary form of identification. This was replaced with the currentCitizen Identity Cardin the early 2000s.
Mongolian passports since 2023 are colored bright red, with theMongolian emblemin the top of the front cover, below the words "ᠮᠣᠩᠭᠣᠯ ᠤᠯᠤᠰ" "MONGOLIA" in folded Mongolian script and English, respectively. The word "PASSPORT" is inscribed below the emblem. The inner pages are decorated with theSoyombo symbol. The regular passport contains 32 pages, and the biometric passport contains 42 pages.
Mongolian passports are valid for up to 10 years for persons over the age of 16. They are bilingual, using bothMongolianandEnglish.
Mongolian passport information appears on page 2, and includes the following:
All information appears both in Mongolian and English. The information page ends with theMachine Readable Zone. The signature of bearer follows on page 4.
The statement in a Mongolian passport declares in Mongolian and English:
The information on the inside back cover of a Mongolian passport states in Mongolian and English:
As of 2024, Mongolian citizens had visa-free or visa on arrival access to 64 countries and territories, ranking the Mongolian passport 75th in the world according to theHenley Passport Index.
Montenegrin wine

Montenegrin wineiswinemade in theBalkancountry ofMontenegro.Many Montenegrin vineyards are located in the southern and coastal regions of the country. Montenegrin wines are made from a wide range ofgrape varietiesincludingKrstač,Cabernet Sauvignon,ChardonnayandVranac. Other indigenous cultivars include Bioka, Čubrica,Krstač, and Žižak.
Viticulturein Montenegro dates back to theIllyrians; relics of wine-making and wine-trading have been found in the necropolis of the coastal cityBudvadating back to the 4th century BCE.Tombstones found in Montenegro were decorated with grapevines and wine motifs related to the Dionysian cult.Montenegro is considered the origin of theKratošija(better known as Zinfandel) and Vranac grape varieties.The earliest reference to the Montenegrin variety Kratošija comes from the medieval statute of Budva, written in Italian, and dated 1426-1442 CE.Grape-growing and wine-producing regulations were introduced under the reign ofNicholas I of Montenegro.
In Montenegro, the Vranac and Kratošija varieties are primarily used for making red wines, whereas Krstač is the dominant variety for white wine.Kratošija was the predominant variety until thephylloxera epidemic.The most prevalent variety, Vranac, represents more than 70% of domestic wine production.
The amount of land in vineyard cultivation has increased significantly throughout the Balkans since 2000, including in Montenegro. Grapes are grown on over 2,800 hectares (28 km) with a gross production of 22,200 tons in 2017.PerEuropean Unionregulations, the Montenegrin wine-producing area is divided into four wine regions and fifteen sub-regions, the most important of which is aroundLake Skadar. The other principal region is along the coastal area on theAdriatic Sea.
Counterfeit Montenegrin wine brands have circulated in Eastern Europe and the western Balkans; a group of researchers from Serbia, Finland, Montenegro, and the Netherlands have described a system usingsmart labelsto identify genuine bottles and screen out imposters.
Shortly before theMontenegrin parliamentratified theNATOaccession treaty, Russia banned imports of Montenegrin wine from the state-owned wine producerPlantažeunder claims of elevated levels ofmetalaxyl, pesticides, and particle plastics.Previously, one-fifth of the country's wine exports went to Russia.
Suho meso

Suho meso(literally: "dry meat") is a smoked beef preparation eaten inBosnian,Serbian,CroatianandMontenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry over a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to prevent the meat from spoiling. It is similar topastirma, except there is no specific spice blendÇemenspread around the meat.
Moravian cuisine

Moravian cuisine(Czech: Moravská kuchyně,German: Mährische Küche,Polish: Kuchnia morawska) encompasses the cooking styles, traditions and recipes associated withMoravia, a region of theCzech Republic(eastern part) and historically belongs to the Moravia, formerhistorical countryinCentral Europe. Today, it is often perceived as an integral part ofCzech cuisine, to which it has over the last century been artificially accommodated and mixed. Nevertheless, there is a large list of dishes, drinks and customs that are original only for Moravia.
Moravian cuisine includes many pork and poultry meat andknödeldishes (koláčky, gulivary, pěry), and often uses flour,in the south many vegetables and fruits such as plums.
Moravian cuisine makes much use of pork meat (inMoravian Wallachiaalso lamb), goose and duck meat and wild game (hares, partridges and pheasants). Lard (sádlo), goose fat (husí sádlo) and duck fat (kachní sádlo), beechnut oil andgrape oilwere mainly used as dish grease; butter was historically expensive and rare, and olive oil was imported. Especially in the south, there was an abundance of vegetables, particularlywhite cabbage,red cabbage,peppers(paprika),Savoy cabbage, cucumbers, beans, peas, cauliflower,rutabaga,celeriac,beetroot,kale,lentils, andpumpkin. In the southern part of Moravia there are vineyards, and wine and related products are used in the kitchen:grape oil, wine jelly, jam andpowidl(prune butter),wine vinegar,raisins, andbrandy. Moravia has more fruit orchards thanBohemia. Its most abundant fruits areapricots,peaches,plumsandalmonds.In southern Moravia there are alsowatermelons,figsandmulberries.
The dominant spices arecaraway,marjoram,onion(the local variety),garlic(the local variety), and to a lesser extent alsothyme,parsley,rosemary,saffron,ramson/wild garlic/bear's garlic,satureja,garden cress,mugwort, andchives, which have been planted and cultivated for many centuries (they were originally Mediterranean herbs).
Street marketsplayed an important role in the development of Moravian cuisine, for example thecabbage market (Zelný trh)in Brno, which has existed for 850 years.
Moravian sugar cake

Moravian sugar cakeis a sweetcoffee cakethat is often made in areas aroundMoravian Churchsettlements, particularly in Pennsylvania and North Carolina. It is made with a sweetyeastdough enriched with mashed potatoes.
The dough is left to rise in a flat pan, and just before baking, deep wells are formed in the surface of the dough with the finger tips, and a mixture of meltedbutter,brown sugar, andcinnamonis poured on top. During baking this forms a sugary crust that permeates the interior of the cake.
TheMoraviansettlers who came to North Carolina in 1753 and foundedSalemin 1766 brought this recipe with them from eastern Pennsylvania and their settlements there. Moravian sugar cake is very similar to the GermanZuckerkuchen(i.e. sugar cake) made in Berlin andButterkuchen(butter cake) in Lüneburg.  Inclusion of mashed potatoes in the dough may have derived from the practice of using potatoes indough startersto boost the growth of natural yeasts.Often made for Holy Week and Easter, its popularity soon led to its appearance at other holidays and festive occasions, especiallyChristmas. Over the centuries, the recipe for Moravian sugar cake has changed little, and its renown has spread far beyond Old Salem so that it has become a beloved North Carolina breakfast confection.
Moravian sugar cake is often baked for church fundraisers in North Carolina.Freshly baked sugar cake is available at stores and bakeries in Winston-Salem and across the North CarolinaPiedmontregion.
Mozambican cuisine

Thecuisine ofMozambiquehas deeply been influenced by thePortuguese, who introduced new crops, flavorings, and cooking methods.The staple food for many Mozambicans isxima(chi-mah), a thick porridge made frommaize/corn flour.Cassavaand rice are also eaten as staple carbohydrates. All of these are served with sauces of vegetables, meat, beans or fish.Other typical ingredients includecashewnuts, onions,bay leaves, garlic,coriander,paprika, pepper, red pepper, sugar cane, corn, millet,sorghumand potatoes.
2010 Mozambican protests

The2010 Mozambican protestswere a series of food riots and deadly mass demonstrations sparked by spiralling food inflation and unemployment. Bread riots erupted on 1 September after a week of small strikes and turned into a street uprising, turning against the government, poverty, unemployment, inflation and hunger. Tens of thousands of opposition supporters were told to march and rally for their freedom and break the fear barrier. After four were killed in riots inMaputo, hundreds and then thousands turned up in protest movements nationwide. 13 were killed in the subsequentgeneral strikeandriots. The wave of unprecedented violence was the largest since the end of theMozambican Civil War.
Food and Drug Administration (Myanmar)

TheDepartment of Food and Drug Administration(Burmese:အစားအသောက်နှင့် ဆေးဝါးကွပ်ကဲရေး ဦးစီးဌာန; abbreviatedFDA) is Burma'sfood safetyregulatory body, which oversees the safety and quality of food, drugs, medical devices and cosmetics.FDA was established in 1995.The agency was established under the 1992 National Drug Law, which also established theFood and Drug Board of Authority, which regulates and controls the manufacture, import, export, storage,
distribution and sale of food and drugs, in the interests of public safety.
Namibia Food and Allied Workers Union

TheNamibia Food and Allied Workers Union(NAFAU) is a trade union inNamibiaaffiliated with theNational Union of Namibian Workers(NUNW). In 2020 it had a self-reported membership of 15,000.NAFAU's organizational strongholds include the fishing industries aroundWalvis BayandLüderitz.
NAFAU was founded on 20 September 1986. Originally led by the late politician, trade unionist and political prisonerJohn Pandeni, the Union was the first NUNW-affiliated industrial union in Namibia.
White Namibians

White Namibians(German:Weiße NamibierorEuropäische Namibier) are people ofEuropeandescent settled inNamibia. The majority of White Namibians areDutch-descendedAfrikaners(locally born or ofWhite South Africandescent), with a minority being native-bornGerman Namibians(descended fromGermanswho colonised Namibia in the late-nineteenth century). There are also somePortugueseandEnglishimmigrants. 53,773 Namibians identified as White in the 2023 census, representing 1,8% of thepopulation of Namibia.
The vast majority of White Namibians live in major cities and towns in central or southern Namibia.Windhoekhas by far the largest White population, and Whites are a majority in the coastal city ofSwakopmund. Other coastal cities, such asWalvis BayandLüderitz, also have large White communities. In general, most of Namibia south of Windhoek has a high proportion of Whites, while central Namibia has a high concentration of Blacks. Apart from Windhoek, coastal areas and Southern Namibia, there are large White communities inOtjiwarongoand towns in theOtavi Triangle, such asTsumebandGrootfontein. The 1981 census of the Republic of South Africa reported a White  population of 76,430 in  Namibia (71% Afrikaners and 17% German-speaking).
The first European to land in Namibia was Portuguese explorerDiogo Cão.
Portuguese mariner and explorerBartolomeu Diasreached Namibia in 1487. Europeans had no interest in Namibia until the 19th century because there was a desert along the country’s coast.
The genocide perpetrated by German people against the Ovaherero people and Nama peoples in Namibia between 1904 and 1908 marked the first such atrocity of the 20th century. During its colonial administration, Germany systematically dispossessed the Namibian populace, subjected them to racial oppression, and stripped them of their fundamental rights. To this day, the German government has declined to offer reparations.
According to the FAO, around 42% of arable land was owned by Whites at the time of independence in 1990.While the area was known asSouth West Africa, White Namibians enjoyed a highly privileged position due toapartheid laws enforcing strict segregation.
Nǃxau ǂToma

Nǃxau ǂToma(short:Nǃxau, alternative spellingGcao Tekene Çoma;16 December 1944 – 5 July 2003) was aNamibianbush farmerand actor who starred in the 1980 filmThe Gods Must Be Crazyand its sequels, in which he played theKalahariBushmanXixo.The Namibiancalled him "Namibia's most famous actor".
Nǃxau was a member of theǃKung people, one of several peoples known asBushmen. N!xau was a Namibian who starred in the 1980 movieThe Gods Must Be Crazyand its sequels, in which he played the Kalahari Bushman Xixo.
He spokeJuǀʼhoan,Otjiherero, andTswanafluently, as well as someAfrikaans.He did not know his exact age,and before his appearance in the films he had little experience beyond his home. He had only ever seen three white people before casting,and when directorJamie Uysgave him his first cash payment of $300 forThe Gods Must Be Crazy, he allegedly let it blow away in the wind because he did not understand its value.This was despite money already being a serious matter for other San since many of them depended on purchased food and government aid and/or had enlisted in theSouth African Armydue to the high wages it paid.He was, however, able to negotiate for near several hundred thousand for his appearance inthe sequel.He came from a culture that did not value the material things that money could buy and consequently had not learned money management skills,although he used some of his income to build a brick house with running water and electricity for his family.He also bought a used car and subsequently hired achauffeur, as he had no desire to learn to drive.
Nǃxau converted to Christianity and in July 2000, he was baptized as aSeventh-day Adventist.
He was found dead in late June 2003 near his home in Namibia after going out to collect wood and on an excursion to huntguineafowl.He died frommultiple-drug-resistant tuberculosis. According to official estimates, he was about 58 or 59 years old at the time. He was buried on 12 July in a semi-traditionalceremonyatTsumkwe, next to thegraveof his second wife. He had six surviving children.
In addition toThe Gods Must Be Crazy, Nǃxau starred in a series ofsequels:The Gods Must Be Crazy II,Crazy Safari,Crazy Hong KongandThe Gods Must Be Funny in China. After his film career ended, he returned to Namibia, where he farmed maize, pumpkins, and beans, and kept several heads of cattle (but no more than 20 at a time because, according toThe Independent, without the complex farming systems of the "modern world", he had trouble keeping track of more).The Namibian local dailyNew Erastated that he simply could not count further than 20.
Meat Corporation of Namibia

Meat Corporation of Namibia, locally known asMeatCo, is ameat processingcompany headquartered inWindhoek, the capital ofNamibia. It is the largest exporter of prime beef in Namibia.
The Swameat Corporation was established in 1986 as a state organization in charge of meat production and exports in Namibia. In 2001, it changed its name to Meat Corporation of Namibia (Meatco).
In 2003, following an EU ban on Namibian meat imports, Meatco had to return 17 containers of fresh meat to Africa.In 2008, Meatco started exports to Switzerland and Dubai.
According toThe Namibian,the government announced in June 2012 that the ownership of Meatco will be vested in a cooperative with a majority shareholding of 70 percent, and the government will own the remaining 30 percent.
In 2017, Meatco sent its first beef consignment to China.In 2018, the company's losses dropped from N$51 million to N$18 million.
In January 2020, Mwilima Mushokabanji, previously executive director of the Namibia National Farmers Union, was named the new CEO of the company.The following month, Meatco became the first exporter of African beef to the USAand resumed audits with the European Union in an attempt to export to Europe,but also reached out to Botswana to import additional herds, after a severe drought in the country.The company took the management of theKatima Muliloabattoir from its private competitor Zambezi Meat Corporation (Zamco).
On 6 May 2020, Johnnie Hamman, well known businessman and legal expert, was named the new Chairperson of the company.
Meatco mainly produces frozen, vacuum-packed beef cuts for export. In addition, ready-to-eat meat andcorned beefproduced. All organic products come from free-range Namibian cattle.
Meatco's biggest clients currently areSouth Africa, theUnited KingdomandNorway, although it has penetrated various other markets includingGermany,Switzerland,Italy, theCzech Republic,ChinaandDubai. The company has facilities inWindhoek, Okapuka,Johannesburg,London,Oshakati,Katima Mulilo,Otjiwarongo, Grootfontein,Okahandjaamong others.
Its abattoirs areHACCPandISO 9001accredited and have South African export status.
Meatco owns 33.3% of GPS Norway AS.
Nepal Foods

Nepal Foodsis aNepalese foodbrand based in theUnited Kingdom, founded byBikash Nepalin 2018.The company imports and distributes Nepali food products in theUKand other countries.
While pursuing an MBA at theUniversity of Walesin London, Bikash Nepal observed opportunities in the UK'sFMCGsector.It began distributing Indian-made FMCG products across the UK. Bikash later decided to establish his own brand specializing in Nepali food products. In 2018, he founded Nepal Foods with his childhood friend Rishab Pyara Shrestha, with an initial investment of 50,000 lakhs.
In the same year, Nepal Foods expanded its operations by partnering with brands such asDabur,Haldirams, Dairy Valley, Gits, and Ashoka.The company also collaborated withSantosh Shah, winner of theBBC'sUK MasterChef: The Professionals Rematch 2021, to promote their products at an event at theHouse of Lordsattended by Nepal's Ambassador to the UK,Gyan Chandra Acharya.
Nepal Foods has a production warehouse inKirtipur, Nepal,and is headquartered inHounslow, England.The company distributes its products to various countries, including the US, Germany, Portugal, Poland, Sweden, and Denmark.In 2022, the company reported a turnover of 65 crores.
In 2021, the company established the Nepal Foods Foundation to support the farmers who grow the crops and spices used in their products. The foundation has partnered with PHASE Worldwide, a British charity.
Nepal Foods has received awards such as the Great Taste Award in 2020 for Buff Sukuti, in 2021 for Lapsi Pickle,and in 2023 for Nepali Masala Chai.In 2022, the company was recognized as the Best Nationwide Nepalese Food Supplier.
Australia New Zealand Food Standards Code

TheAustralia New Zealand Food Standards Code(ANZFSC) is the legal code governing food safety and food labelling inAustraliaandNew Zealand.It is administered byFood Standards Australia New Zealand.Officially, it is issued as Australian secondary legislation and then adopted by New Zealand secondary legislation.It contains certain chapters labelled as "Australia only" which do not apply in New Zealand, and the New Zealand government has the discretion to refuse to adopt amendments which it disagrees with–an example is New Zealand's decision not to adopt the newKavastandard which significantly reduced the legal availability of Kava, on the grounds that doing so interfered with the cultural rights ofPasifikapeoples.Within Australia, enforcement of the Code for domestically produced products is primarily the responsibility of the state and territory governments, with the federal government's enforcement role focused on food imports.
In 1995, Australia and New Zealand signed theJoint Food Standards Treaty, which provided the legal basis for the Code. In New Zealand, the Code was adopted in February 2001 and entered fully into force in December 2002.
The Code is divided into four chapters:
The Code's cheese-making standards have been criticised as a "a wholly dysfunctional combination of prescriptive and performance-based regulation".
New Zealand Food Safety

New Zealand Food Safety(NZFS;Māori:Haumaru Kai Aotearoa) was theNew Zealandgovernment body responsible for food safety, and is the controlling authority for imports and exports offoodand food-related products. In April 2012 it was merged into theMinistry for Primary Industries.
The NZFSA administered legislation covering:
In July 2007 the NZFSA was separated from theMinistry of Agriculture and Forestryto form a new Public Service Department.On 1 July 2010, the New Zealand Food Safety Authority (NZFSA) was amalgamated back into the Ministry of Agriculture and Forestry.
Food Bill 160-2was introduced on 26 May 2010 to make some fundamental changesto New Zealand's domestic food regulatory regime. Significantly, for an export-led economic recovery for New Zealand, the domestic food regulatory regime is the platform for exports.The New Zealand domestic standard is used as the basis for negotiating equivalence arrangements with trading partners. This minimizes the excessive importing country requirements that may be imposed but which do not go to food safety. If passed into law and fully implemented, it would replace theFood Act 1981and theFood Hygiene Regulations 1974. Food Bill will also make consequential amendments to theAnimal Products Act 1999and theWine Act 2003to improve the interface of regulatory processes across food sectors.
MAF (through NZFSA) managed New Zealand's participation inCodex Alimentariusand set strategic priorities which ensure that Codex standards have the widest possible application.
Fritanga

InEnglish,fritangarefers to a restaurant that makes home-styleNicaraguan foods. Thestaple foodsat a fritanga may includegallo pinto(rice and beans),arroz blanco(white rice),carne asada(grilled meat),tajadafrita (fried sliced greenplantain), platano frito (fried ripe plantain),maduros(sweet plantain),yuca,queso frito(fried cheese),tortillaand cabbage salad.  Fritangas also carry daily specials such assalpicón,carne desmenuzada(shredded beef), andenchiladas, as well as speciality drinks and desserts/pastries. Fritangas have a cafeteria (comideria) style of ordering and the food can be taken out or consumed at the establishment.
InSpanish,fritangadoes not refer to Nicaraguan restaurants, but to fried food in general, or a set of fried foods. The Colombian fritanga, for example, combines different typical components such asmorcilla(blood sausage),chorizo(sausage),chicharrón(pork belly), longaniza, chunchullo, maduros (plantains), papa criolla (small yellow potatoes), and arepas. Unlikefriturasorfritos(same meaning), the termfritangacan have apejorativesense, as it is an excessively greasy food, with too much oil or unhealthy. In lore refers to establishments that use high performance frying oil, instead of virgin olive or sunflower seed oil, since it is regarded as much lower quality. Also the repeated use of the same oil, heating/cooling cycles, and the frying of different products in the same oil instead of each for one contributes to the factor.The repeated ingestion of fritanga can lead to transitory gastritis.
Food security in Nigeria

Nigeria is the most populous country inAfrica; a residence for more than 206 million people.Hunger is one of the major issues that affect the citizens. 40% (82 million people) of the citizens  live below theInternational Poverty Lineof $1.90 daily, whilst another 25% are vulnerable.Nigeria was ranked second poorest in food affordability globally by the Institute of Development Studies, United Kingdom.
This is due to a number of factors, including climate change,environmental degradationlikedeforestationconflict, and poverty.
Factors that contribute to the hunger in various states of Nigeria areinsecurity, environmental factors such ashabitat destruction, economic challenges, and devastating effects ofCOVID-19.
Climate change is one of the biggest threats to food security in Nigeria.The country is already experiencing the effects of climate change, such as more frequent droughts and floods. These weather events can damage crops and livestock, making it difficult for farmers to produce enough food.
Conflict is another major threat to food security in Nigeria. The country is currently facing a number of conflicts, including the Boko Haram insurgency in the northeast and the farmer-herder conflict in the Middle Belt. These conflicts have displaced millions of people and made it difficult for farmers to access their land.
Poverty is also a major factor contributing to food insecurity in Nigeria. Many people in Nigeria cannot afford to buy enough food. This is due to low wages, high food prices, andunemployment.
Food insecurity has a number of negative consequences for Nigeria.It can lead to malnutrition, which can impair physical and mental development. It can also lead to social unrest, as people become desperate for food. There are many consequences of hunger, namelymalnutrition,undernutrition, nutritional  deficiencies, and child wasting. According toUNICEF, there are three main outcomes:underweightat 36.4%,stuntingat 41.3%, wasting at 15.6%.
Americana Group

Americana is a food company headquartered inSharjah City. It operates food products throughout theMiddle East and North Africa region, Americana Group is the largest integrated food company in Middle East.
In 1970, Americana first openedWimpyin Kuwait.During the 1970s, Americana Meat was introduced in the market which included chicken nuggets, hamburgers, chicken fillets and more.
Americana Group's main lines of business are operating food and beverage outlets, and manufacturing of food products. It has a network of over 2,465 outlets. The group’s network encompasses several brands in the quick service, casual dining and fine dining categories, some of which areKFC,Pizza Hut,Hardee's,T.G.I. Friday's,Costa Coffee,Baskin Robbins,Krispy Kreme,Olive Garden,Red Lobster, andLongHorn Steakhouse.
Americana currently has 23 restaurant chains in 13 countries.
Africa
Asia
Danone North America

Danone North Americais a consumerpackaged foodandbeverage companybased in White Plains, New York, U.S, that manufactures, markets, distributes, and sells branded premiumdairyproducts (includingyogurt), plant-based foods and beverages,coffee creamers, andorganic producethroughout North America and Europe.
WhiteWave was purchased by French conglomerateDanonein 2017for $12.5 billion, and was then renamed to "DanoneWave".
The company was established as "WhiteWave Foods" in 1977 by Steve Demos inBoulder, Colorado, to expandsoyinto the market.
The company was formerly asubsidiaryofDean Foods, and was spun off in aninitial public offeringannounced in August 2012.Dean Foods had acquired WhiteWave in May 2002.
WhiteWave acquiredEarthbound Farm, America's largest grower of organic produce, on January 2, 2014, for about $600 million.
In September 2014, WhiteWave announced they were taking over vegan dessert and beverage company, So Delicious.WhiteWave announced on October 31, 2014, that the So Delicious takeover was complete.
On July 7, 2016, French food and beverage manufacturerDanoneannounced a $12.5 billion deal to acquire WhiteWave.On August 15, WhiteWave announced a meeting had been scheduled for October 4 for stockholders to vote on the Danone takeover. The WhiteWave board unanimously recommend that the takeover bid be accepted.On March 31, 2017, Danone announced it had reached an agreement with theUS Department of Justiceconcerning its WhiteWave transaction for $12.5 billion, wherein Danone sold its "Stonyfielddairy subsidiary in the months after the WhiteWave acquisition closes."The acquisition was completed in April 2017 and newly formed company was named "DanoneWave" and in April 2018 it was renamed "Danone North America".It now operates as a subsidiary and the US headquarters remains in Denver.
The company’s brands distributed in North America includeHorizon Organicdairy and pantry products,Silkplant-based foods and beverages, Left Field Farms creamer and milk, Stok cold-brew coffee, So Delicious nut milk and yogurt, Two Good, andInternational DelightandLand O'Lakescoffee creamers and beverages.WhiteWave’s European brands of plant-based foods and beverages includeAlproandProvamel.
Ministry of Agriculture and Food (Norway)

TheRoyal Norwegian Ministry of Agriculture and Food(Norwegian:Landbruks- og matdepartementet) is aNorwegianministryestablished on 17 February 1900, and is responsible foragriculture,forestryandfoodin Norway. It is since January 2019 led byMinister of Agriculture and FoodOlaug Bollestad(Christian Democratic). The department reports to the parliament (Stortinget).
The ministry is divided into the following sections:
Under the ministry there are four administrative agencies and two state-owned companies:
State enterprises:
Limited companies:
Minister of Agriculture and Food (Norway)

TheMinister of Agriculture and Food(Norwegian:Landbruks- og matministeren) is acouncillor of stateand chief of theNorway'sMinistry of Agriculture and Food.The ministry is responsible for issues related toagriculture,forestryandfood. Major subordinate agencies include theNorwegian Agriculture Authority, theNorwegian Food Safety AuthorityandStatskog.The position was created on 31 March 1900, along with the ministry, andOle Anton Qvamwas the inaugural officeholder. Fifty people from eight parties have held the office. During theGerman occupation of Norwayfrom 1940 to 1945, the office was both held by a German puppet government and an elected government inLondon.
Until 2004 the position was known as theMinister of Agriculture. The longest-serving officeholder isHans Ystgaard, who served for more than ten years underPrime MinisterJohan Nygaardsvold, who himself holds the shortest tenure, of sixteen days.Gunhild Øyangenhas served for more than nine years, and was also the first female to hold the position; whileGunnar Knudsenheld it for more than eight, both in the course of two terms.Håkon Fivehas been appointed a record four times, serving for nearly five years.Jens Hundseidserved in the office while being Prime Minister.
The current minister isNils Kristen Sandtrøen, who assumed the position in 2025.
The following lists the minister, their party, date of assuming and leaving office, their tenure in years and days, and the cabinet they served in.
PartiesAgrarian / Centre PartyChristian Democratic PartyConservative PartyFree-minded Liberal PartyIndependentLabour PartyLiberal PartyModerate Liberal PartyNational UnificationProgress Party
List of Norwegian desserts

This is alist of Norwegiansweetsanddesserts. Thecuisine of Norwayrefers to food preparation originating fromNorwayor having a played a great historic part in Norwegian cuisine. Norway also shares many dishes and influences with surrounding Scandinavian countries, such asSweden,Finland, andDenmark.
Norwegian desserts mainly feature small, tart fruits, such as strawberries, blueberries, lingonberries, gooseberries, and cloudberries, due to their ability to grow in colder climates.Ryeflour is a very common ingredient in bread-based recipes, as well as almonds and almond flavoring.
Holidays in Norway feature particularly decadent and intricate desserts, asChristmasis an important holiday in Norwegian culture.
Norwegian Food Safety Authority

Norwegian Food Safety Authority(Norwegian:Mattilsynet) is aNorwegiangovernment agencyresponsible for safefoodanddrinking water, and works within the fields ofhuman,plant,fishandanimal healthas well as environmentally friendly production andethically acceptablefarming of animals and fish. Other duties are related tocosmetics,medicinesand inspection ofanimal health personnel.
Main offices are located inOslowhile there are 63 district and eight regional offices. There are also three national competence centers:fishandseafoodinBergen,plantsandvegetarian foodsinÅs, andanimalsandcarnivore foodinSandnes. The agency was created in 2003 when four government agencies (the States Food Authority, the Fisheries Directories Seafood Control, the States Animal Authority and theNorwegian Agricultural Inspection Service) were merged with 69municipalfood authorities.