davidanugraha/M4-RAG huggingface dataset:
Tamek

TAMEKis aTurkishfood and beverage company founded in 1955. It is a pioneer in the Turkish food sector. They are the first producers oftomato pasteandketchupin allTurkey. But they are also the first Turkish producer of many othercanned food.
Tamek was founded inDemirtaşvillage ofOsmangazidistrict ofBursa Provinceon March 31, 1955. The name consists of the initials of the Turkish German Fruit Extracts Company. It was founded by Mehmet Sipahioglu in cooperation with a German partner, who left after a year,making TAMEK 100% Turkish from then on. Tamek was the first producer of ketchup in Turkey, making the product available to consumers in 1958.
In 1959, Tamek was the first producer ofready to eat foodand stuffed vegetables in Turkey. Tamek's famous brown bottle fruit juice was created in their first plant in Demirtaş, Bursa in 1963. The first boiled and cannedlegumein Turkey were produced by TAMEK in 1974. In 1987, they started the production of several products in theirKaracabey, Bursaplant. These includedpaste, canned foods,pea,jam, fruit concentrate andmarmalade.Diabetic jamin Turkey was also first produced by TAMEK in 1992.In 1993, the first canned fruit juice was available in Turkey thanks to TAMEK. Production started in the plant atKızıksatown ofManyasdistrict inBalıkesir Provincein 1994, where they started producing tomato paste, fruit concentrate, ketchup andmayonnaise. The first paste packed in a cardboard box was made available in Turkey by TAMEK in 2000. In 2001, TAMEK's first plant in Demirtaş was converted into a facility producing solely fruit juice. In 2002, the plant inSalihliofManisa Provincestarted production, and its products were paste, boiled food, ready to eat food, stuffed vegetables, cannedokraand fruit concentrates. Also in 2002, TAMEK sold the beverage brandFruko.toPepsiCo.In 2005, the first  'Body Sleeve' packaging was used in ketchup and mayonnaise. In 2006, TAMEK started production of Turkey's first additive-free and preservative-free products. In 2014, TAMEK was the first user of CrystalTetrapacksfor their fruit juices in Turkey. In 2017, TAMEK started to produce their fruit juice on their signature brown bottles again.
TAMEK sent food aid toSomafollowing theSoma mine disaster. The food items, totaling 25 tonnes and worth₺30 million, were given to the Soma office of theKizilayhumanitarian organization.
TAMEK is the 2nd most consumed juice brand inEdirnecoming in at 19.8% of the consumption.
Turkoman horse

TheTurkoman horse, or Turkmene, is anOriental horsebreed from the steppes ofCentral Asia. It influenced many modern horse breeds, including theThoroughbredhorse. Modern descendants include theAkhal-Teke,theIomud, the Goklan and Nokhorli.The Turkmen is only bred in north-eastIran.There are about 3000 animals. The population is at risk.
The Turkoman horse has a slender body, a straight profile, long neck, and sloping shoulders. They have long and muscular legs. The horses range from 15–16 hands. The Turkoman is noted for its endurance and good resistance to diseases. They are used for racing.
The Turkoman horse has influenced the EnglishThoroughbred,most probably via theByerley Turk. Turkomans were brought to England by soldiers stationed in various parts of the East. The best known was a stallion named Merv, who was brought to England by Baker Pashain the 19th century. A very high stud fee was charged for Merv's services, £85, which was considered excessive for any stallion at that time. Unfortunately, other Englishmen did not esteem Merv the way Baker Pacha did. Sidneyquotes a correspondent who had seen Merv and stated: "He looked to me about 16 hands high, fine shoulders, good head and neck, fine skin, good wearing legs, bad feet and leggy. I thought him unsuited to breed hunters ... he looked to me about an 11stonehorse, and did not like going through dirt." In this context, "11 stone" referenced rider weight, thus such a horse would be one expected to be able to carry about 150 pounds (68 kg). Merv covered no mares in England, and in 1877, he was sold to the Earl of Claremont's stud in Ireland.
Turkoman horses, aside from being occasional gifts of state, were often brought into Western Europe by various individuals, mostly connected with the military in some way. Some of these horses have profoundly impacted various European warmblood breeds.
Gervase Markham, Master of Horse toJames I of England, preferred the EnglishThoroughbredfirst among all breeds of horses; the Neapolitan second, and the steppe-bred Turk third. He had seen Turks racing on English race courses circa 1566–1625. He also noted that the Turks he had seen were: "Naturally in they desire toamble, and, which is most strange, their trot is full of pride and gracefulness."
List of Ugandans by net worth

The per capita income inUgandain 1999 was approximately US$650 annually.In 2013, an estimated 19.5 percent of the 35 million Ugandans lived on less than US$1.00 per day.
Compiled here is a list of individuals in Uganda whose accumulatedassetsare known to be markedly above the rest of the individuals in the country. The list is not exhaustive, andnet worthvalues are hard to determine.
The names are arranged alphabetically, using the first name to select rank.
Olia Hercules

Olia Hercules(born 1984)is a London-based Ukrainian chef, food writer and food stylist. In response to the2022 Russian invasion of Ukraineshe initiated a programme of fundraising, for individuals and forUNICEF.
Olia Hercules was born in Southern Ukraine in 1984,and spent her early childhood in the town ofKakhovka. She is ofRussianandBessarabian(Moldovan) origin.Her father is an entrepreneur and her mother a hotel manager.She moved toCyprusat the age of 12 where the climate was deemed better for her asthmaand went to an English school. She settled in the United Kingdom at the age of 18 to study international relations and Italian atWarwick Universitybefore obtaining a master's degree in Russian language and culture. Beside her native Russian, she also speaks English, Italian and some Ukrainian.
Hercules began working as a film journalist but amidst the 2008 economic crisis decided to change careers. Olia Hercules began working as a chef after completing a course atLeith's School of Food and Winein 2010.She was then a food stylist for various publications,after which she went on to work at London restaurantOttolenghi'sas achef-de-partie(line cook).
Hercules has appeared onSaturday Kitchen,Sunday Brunch,and Christopher Kimball's Milk Street Television.
She has written the recipe bookMamushkawhich is a collection of Eastern European recipes. In 2017, Hercules' second book was published.
In response to the2022 Russian invasion of Ukraine, Hercules raised money to privately send bullet-proof vests to civilian volunteers in theUkrainian army, including her brother.With her friend, the Russian chefAlissa Timoshkina, the duo established the #CookForUkraine social media initiative, encouraging businesses and individuals to raise money for UNICEF and Legacy of War Foundation by cooking Ukrainian cuisine.
She married a Greek-Cypriot man in her early twenties and kept his last name ‘Hercules’.She then had a son, born in 2012, with fellow chef Tom Catley,and is now married to British food photographer, Joe Woodhouse. The couple have two sons. They live in London.Shortly after his birth in 2020, Hercules' youngest son showed developmental and speech delays, which led to Hercules consulting medical professionals. Through genetic testing, Hercules, her father, and her youngest son were all diagnosed with the rare disease,Fragile X.In January 2025, she was named the Ambassador for Fragile X Society in the UK and speaks often to the public about the condition.
Sheikh Mohammed Centre for Cultural Understanding

TheSheikh Mohammed bin Rashid Al Maktoum Centre for Cultural Understanding(Arabic:مركز الشيخ محمد بن راشد آل مكتوم للتواصل الحضاري;SMCCU) is a non-profit organisation which promotes awareness ofEmirati culture, customs, traditions and religion amongexpatriatesand foreign visitors in theUnited Arab Emirates, as well as aiming to removecultural barriers.
SMCCU was founded in 1998 by SheikhMohammed IVand is based in a traditional Emiratiwind tower house, located inBur Dubai's historicAl Fahidineighbourhood.It operates under the banner of "Open Doors. Open Minds." The centre arranges numerous activities, including tours of heritage sites and landmarks in Dubai, educational programs for students, cultural awareness events, lectures,Arabicclasses (in localGulf dialect),iftarsduringRamadan, as well as providing the experience of traditionalEmirati food.
Mohamed Alabbar

Mohamed Ali Alabbar(Arabic:محمد على العبار; born November 8, 1956) is an Emirati businessman known for foundingEmaar Properties, a real estate development company involved in projects such as theBurj Khalifaand theDubai Mall. He is also the founder and chairman of Eagle Hills, a private investment and real estate development company based in Abu Dhabi.
In addition, Alabbar established Noon.com, an e-commerce platform,and serves as the chairman ofAmericana Group, a food company.
Mohamed Alabbar was born on November 8, 1956, in Dubai, United Arab Emirates, and is the eldest of 12 children.His father was the captain of a traditional trading vessel known as adhowand raised his children in the Rashidiya area ofDubai.
In the 1970s, Alabbar received a government scholarship to study finance and business administration from The Albers School of Business and Economics atSeattle University.Alabbar graduated from Seattle University in 1981 with a degree in Business Administration.He also received an honorary doctoral degree in humanities from his alma mater in 2007 and served on its Board of Trustees until 2016.
After college, Alabbar began his career with theCentral Bank of the United Arab Emiratesas a banking manager.In 1992, Alabbar returned toDubaiand began working for the government as the founding director general of theDepartment of Economic Development.
During his career, Alabbar established a close relationship withSheikh Mohammed bin Rashid Al Maktoum, the Ruler of Dubai, where he later became one of Sheikh Mohammed's chief economic advisers.Alabbar worked with Sheikh Mohammed bin Rashid Al Maktoum to improve the development and growth of both Dubai's tourism industry and global reputation.
He has overseen the expansion of Emaar Properties into various sectors including residential, retail, and hospitality. Alabbar also established RSH, a Singapore-based company specializing in marketing, distributing, and retailing international fashion brands, where he continues to be a significant shareholder.
Through his company, Alabbar Enterprises, he acquired stakes in luxury fashion retailerYOOX Net-a-Porter.Additionally, he is the founder and chairman of Africa Middle East Resources (AMER) and serves as the chairman of Tradewinds Corporation, a Malaysian company focused on leisure and hospitality.
Mohamed Alabbar is also involved in the construction ofDubai Creek Tower. In a major update, he has said that Dubai Creek Tower, which was supposed to be the world’s tallest tower, is now being redesigned as ‘Female Burj Khalifa.’
Alabbar chairsEagle Hills, aUAE-based real estate development company. He served on the board of Emaar Malls until 2021 when the company merged with Emaar Properties.Alabbar also sits on the board of Noor Investment Group, an affiliate ofDubai Group.He is on the board of trustees of the American University of Sharjahand the FII Institute in the KSA.He is also the Chairman of Zand, Dubai's first digital bank that aims to cater to retail and corporate clients.
Mariam Almheiri

Mariam bint Mohammed Saeed Hareb Almheiri(Arabic:مريم بنت محمد سعيد حارب المهيري) is anEmiratipolitician who is currently the head of the Office of International Affairs in the Presidential Court. She previously served as the minister of climate change and environment in theUnited Arab Emiratesuntil 11 January 2024.
Almheiri was born in 1979 to an Emirati father and a German mother.She attended theLatifa School for GirlsinDubaiandRWTH Aachen Universityin Germany, where she received bachelor's and master's degrees inmechanical engineeringspecialising in development anddesign engineering.
After graduation, Almheiri joined the Emirati Ministry of Environment and Water, where she was involved in the Khalifa Bin Zayed Centre for Marine Research, the UAE integrated waste management project, and the construction of a number of facilities. In 2014, she was appointed director of the Education and Awareness Department in the ministry, where she was responsible for formulating a national strategy to raiseenvironmental awarenessin the UAE.
In 2015, Almheiri was appointed assistant undersecretary for water resources and nature conservation affairs at theMinistry of Climate Change, after a period as acting assistant undersecretary.
In October 2017, Almheiri has been minister of state for food security.In September 2018, she announced plans for 'Food Valley,' a food technology hub in the UAE, named afterSilicon Valley.In January 2019, she was made an overseer of the Security and Foreign Affairs sector of the UAE's National Expert Programme.In the same month, she launched the UAE Food Security Strategy, consisting of five pillars: diversification of sources of food imports, research and development to increase domestic food production, reduction offood waste, maintenance of food safety standards, and increasing the UAE's ability to respond to crises. The goal of the strategy is to see UAE's place on theGlobal food security indexadvance from 31 to first place by 2051.
Almheiri has also been a member of the board of the Emirates Equestrian Federation since 2016.
Gordon Ramsay's Future Food Stars

Gordon Ramsay's Future Food Starsis a British food competitionreality televisionseries hosted byGordon Ramsaywhere twelve food entrepreneurs compete to win £150,000 from Ramsay to invest in their business. The show premiered 31 March 2022.The second series premiered 30 March 2023. The show was cancelled after two series.
Each series consisted of 8 episodes.
List of Uzbek dishes

This is alist of notable Uzbek dishes and foods.Uzbek cuisineis the cuisine ofUzbekistan. The cuisine is influenced by localagriculturesuch as grain farming.Breadsandnoodlesare a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".Muttonis a popular variety of meatdue to the abundance of sheep in the country, and it is used in various Uzbek dishes. The ingredients used vary by season.For example, in the winter, dried abdimueed jamas, fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularlymelon) and nuts are more prominent.Bread (nan,obi non) has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.InUzbek culture, elders are typically served food first, as a sign of respect towards them.
Xiaomanyc

Arieh Smith, better known asXiaomanycor simplyXiaoma(Chinese:小马在纽约;pinyin:xiǎo mǎ zài niǔ yuē;lit.'Little pony in New York'), is an AmericanYouTuber, best known for his videos where he speaks various languages with people from different cultures.The New York Timescredited his channel as one of the most popular YouTube channels in this category, while voicing skepticism regarding the extent of his language proficiency.He has been profiled in news publications such asThe Independent,The Indian Express,andThe Daily Dot.
Smith is a native of New York City and grew up speaking Englishin an Ashkenazi Jewish family.After graduating from high school, he took a basicMandarin Chineseclass during the summer before attending theUniversity of Chicago. He attained a scholarship to study inBeijing, China, for one year, where he delved deeper into the Mandarin language.He eventually learned other languages using his own method of memorizing translated versions of varying phrases.
Smith gained popularity on YouTube for his ability to speak Mandarin Chinese, including other languages such asPortuguese,French,Spanish,Yiddish,Yoruba,Tamil,Telugu,Navajo, and variousChinese dialectsat a basic conversational level.Many of his videos showcase him partaking in diverse ethnic cultures while recording people's reactions to his varying proficiency in foreign languages.His video with fellow YouTuber Frankie Light, where they travel around New York City speaking Mandarin, received 4.2 million views.
Smith has also travelled to Ireland, spending time learningIrishand spokeWelshwhen visitingCardiffinWales.
In November 2022, Smith interviewedSecretary of StateAntony Blinkenwhile Blinken was in Bangkok, Thailand,to attendAPEC Thailand 2022.
He is married and has 2 children.
Charles Phan

Charles Phan(néToàn Phan; July 30, 1962 – January 20, 2025) was a Vietnamese-born American chef, cookbook author, and restaurateur. He was the executive chef and founder of "The Slanted Door" restaurant inSan Francisco, California, and The Slanted Door Group of restaurants. He published two cookbooks about Vietnamese cuisine.
Phan grew up inDa Lat,South Vietnam(nowVietnam) after his parents fled China in the 1960s.His surname is of Vietnamese origin and pronounced “fän”. His given name is Toàn but that later changed to Charles when he came to the U.S.In Vietnam, his father, Quyen Phan, and uncle opened a small grocery store where Phan and his five siblings helped with the family business. This would eventually become the inspiration for his San Francisco restaurant, Wo Hing General Store (2011–2013).
In April 1975, just before Saigon fell to theVietcong, 13 year old Phan and his family of 8 fled with 400 other people aboard a cargo ship. The ship eventually arrived to Guam where they lived for 18 months.There, Phan's family was sponsored by an American couple who supported them with housing. While helping his aunt to cook and watchingJacques Pépin's television show, Phan became interested in cooking.
After living onGuamfor 18 months, the family immigrated again and settled in San Francisco, California.He was raised in theChinatown neighborhoodand attendedMission High School, graduating in 1982. He was admitted to theUniversity of California, Berkeley’s Department of Architecture but dropped out his third year to protest a steep tuition increase.After leaving college early, Phan worked in software sales and other various jobs while he was developing the concept for his first restaurant, The Slanted Door.
As a teenager, his curiosity for food began at home while watching his aunt cook and while exploring the food scene of San Francisco.Phan saw an opportunity to introduce American diners to the world of Vietnamese food. He started by hosting small dinners for friends, refining his style of cooking and developing his restaurant idea.
In 1995, Phan opened his first restaurant, The Slanted Door, as a fine dining restaurant serving Vietnamese cuisine. Its goal was to elevate Vietnamese food with modern design, sustainable local ingredients, quality teas and wine pairings.
The Slanted Door’s first location was onValencia Streetin the Mission neighborhood of San Francisco.It later moved to the SOMA (South of Market) neighborhood in 2002 and finally to its famous location at the historicFerry Buildingin 2005.Slanted Door was one of the first restaurants in San Francisco to feature craft cocktails.
In 2004, Phan was recognized as “Best Chef: California” from theJames Beard Foundation.In the years that followed, Phan continued to expand his restaurant group with more cafes and bars.
Phan resided in San Francisco, California with his wife and three children.
Phan died from cardiac arrest at a hospital in San Francisco on January 20, 2025, at the age of 62.
Caribbean Chinese cuisine

Caribbean Chinese cuisineis a style of food resulting from a fusion ofChineseandWest Indian cuisines. The Chinese influence is predominantlyCantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture ofWest African,British,Indian-South Asian,Spanish,French,Portuguese,Middle Eastern, andIndigenouscooking styles.
Although a long-favoured cuisine in West Indian restaurants and Chinese-Caribbean households, it is only recently that an increase in number of Caribbean–Chinese restaurants has occurred in Canada and the United States. These are more often than not“Guyanese restaurants”owing to that country's particular historical connection to Chinese immigration, although signs may also claim “Caribbean Chinese food,” “West Indian and Chinese cuisine”, or variations thereof.
In 1834, theblack Britishslavesworking in the Caribbeancolonieswere freed. That eventually created a labour vacuum that was filled by indentured labourers fromMadeira,IndiaandChina. A sizeable portion of these immigrants were destined forTrinidad and Tobago,Cuba,Jamaica, andGuyana.
The first groups of Chinese immigrants were forcibly kidnapped or deceived into making the journey, although this practice was curbed somewhat by an agreement between British and Chinese authorities to formally supervise recruitment processes. From then on, families were encouraged to emigrate, although often without being completely informed of the working and living conditions or their contractual obligations. Chinese women began arriving in 1860, but in small numbers. The period from 1860 to 1866 saw a relatively large influx of immigrants, bringing the local Chinese population in British Guyana to a peak of 10,022 in 1866. There were only two ships to supplement this population following 1866, and afterwards Chinese immigrants came of their ownfree willand at their own expense.
The menus of Caribbean Chinese restaurants are greatly affected by whether or not the restaurant identifies with a specific Caribbean nation or not. Dishes from nation-specific restaurants are often variations on local specialities, in addition to more widely known food items:
Caribbean Chinese restaurants enjoy considerable popularity inToronto,as well asNew YorkandFlorida. They have large Chinese and Caribbean populations.
Halas (food)

Halas(Arabic:حلص,romanized:Ḥlṣ) is aYemenifood  made of halaṣ leaf. The food is eaten during drought periods in Yemen.
The halaṣ leaves have a very bitter taste but they are boiled in water until the taste is gone. It is then added to traditional buttermilk known as ḥaqin.
Ḥalaṣ is often confused with halqa or ghulaf (Cyphostemma digitatum(Forssk.)), which, according toLisan al-Arab, is a plant that grows in Yemen whose leaves are similar in shape to vine leaves. It is roasted and dried, then used over meat.Halqa is used in traditional Yemeni ethnomedicine.
In 2018,  people of the Yemeni town ofTihamahhave survived by eating halaṣ due to the famine in that area.
The name of Ḥalaṣ is mentioned in Yemeni poems and proverbs. The latter include "People have starved until they ate Ḥalaṣ" and "Even if I ate Ḥalaṣ, I will not left it up".
According to Mutahar al-Iryani, a Yemen historian and poet, the term Ḥalaṣ came from the wordḤalaḏ̣(ḥlẓ), mentioned in ancient Yemeni inscriptions; it means to suffer from starvation, sickness or pain.
Zambian Breweries

Zambian Breweries Plcis part of Anheuser-Busch InBev (ABInBev), the largest brewer in the world, with more than 400 beer brands and some 200,000 employees in over 50 countries.
Zambian Breweries was established in Zambia in 1968 and its product range has grown to include clear beers such as Mosi Lager, Castle, Carling Black Label, Eagle, Corona, Stella Artois, Budweiser, Flying Fish and Castle Lite.
In 1963, Northern Breweries Limited was established as a private company formed through a partnership betweenSouth African Breweries(SAB) holding an 80% stake andLabatt Breweriesof Canada with a 20% share. The company commenced brewing operations with plants located inNdolaandLusaka.
By 1968, the company wasnationalisedby the Zambian government,resulting in its division into Zambian Breweries (Lusaka) and Northern Breweries (Ndola). It was subsequently renamed Zambian Breweries Limited.
Theprivatisationof Zambian Breweries began in 1994. This transition paved the way for its listing on theLusaka Stock Exchangin 1997.
In 1999, Zambian Breweries expanded by acquiring Northern Breweries in Ndola, along with the brand Rhino Lager. Three years later, in 2002, the company further diversified by acquiring the Coca-Cola franchise for Zambia, establishing bottling plants in Kitwe and Lusaka.
December 2016 saw a significant shift when ABInBev, after acquiring SABMiller, agreed to sell its AfricanCoca-Colabottlingoperations, including the Zambian operation owned by Zambrew, to Coca-Cola for an undisclosed amount.
In July 2022, Zambian Breweries announced a substantial US$80 million expansion of its Lusaka plant.
The company has a virtualmonopolyon clear brew products in Zambia.
As of 31 December 2021, the company's total assets were ZMW 3,578,033,000, with shareholders' equity of ZMW 1,139,004,000.
For the fiscal (and calendar) year 2021, Zambian Breweries reported a net income of ZMW 147,952,000.The annual revenue was ZMW 3,068,959,000, an increase over the previous fiscal year.
Zambian Breweries is listed on theLusaka Securities Exchange(LuSE).Zambian Breweries is traded on the LuSE under the ticker symbol “ZABR”.
Zambian Breweries Plc was the best performing stock in January 2022 on the Lusaka Securities Exchange (LuSE) after posting over ZMW 21.6 million, in turnover.
Zambian Breweries is currently the sixth most valuable stock on the Lusaka Securities Exchange with a market capitalization of ZMW 3.82 billion as of 14 April 2022.
In 1998, Zambian Breweries made a 100 percent takeover bid for what was then Northern Breweries, now National Breweries. The Zambian Competition Commission only gave tentative approval to the merger. Both breweries are listed on the Lusaka Stock Exchange in 2006.
Two balance sheets are published. But both breweries are constantly confused in financial reporting and "insider" financial services, making attribution of information immensely difficult. The reason for this may lie in the same major shareholder.
In 2017, the Lusaka Stock Exchange (LuSE) awarded the Zambian Breweries Plc the coveted Corporate Governance Awards for 2017 and 2017.
Tanganda Tea

Tanganda Teais the biggest grower and producer ofteaandcoffeeinZimbabweand one of the biggest tea producers inAfrica. It is a competing food corporation in Zimbabwe, and forms part of theMeiklesGroup, a major Zimbabwean company which also owns hotels and department stores in southern Africa.
Tanganda is based inMutarein the Eastern Highlands ofZimbabwe. The first tea bushes planted in Zimbabwe originated from a box of seeds smuggled out ofIndiain 1924 by Mrs Florence Phillips, a tea-planter's wife fromAssam, and were planted nearChipinge. The success of the harvest encouraged the formation of a company, Ward and Phillips (Pty) Ltd, which owned New Year's Gift and Ratelshoek Estates near Chipinge, and which formed the nucleus of the Tanganda Tea company. The bulk of the company's tea is still grown around Chipinge, although the company now buys in substantial amounts of tea from small-scale independent growers.
Tanganda Tea sells its brand of tea in Zimbabwe and throughout central Africa.
Concours Hippique International Officiel

AConcours Hippique International Officiel (CHIO)(fromFrench, meaning "Official International Equestrian Competition") is anFEI-sanctionedhorse show with international-level competitors in equestrian sports such asshow jumping,dressage,eventing, andcombined driving. In a CHIO, there are individual and team competitions. Nation-teams consist of three or four riders from the same country. Only one CHIO may take place in each FEI member country per year, but not all countries have a CHIO. Two notable long-standing CHIOs areCHIO Aachen[de]in Germany (since 1924) andCHIO Rotterdamin Netherlands, which has traditionally taken place at theKralingse Bos[nl]since 1948.
Billed as the "World Equestrian Festival", CHIO Aachen is an international equestrian competition that has taken place since the 1920s. It is a 10-day horse show for top-level horses and riders from around the world competing in multiple disciplines. It is held inAachen, Germanyat the 40,000 spectator capacity stadiumHauptstadionin theSoers Sports Parkcomplex. The event is popular in Europe for itsGrand Prix show jumpinganddressage. In addition to the competitions, there is an extensivetrade fair, food, and parties. The event ends with a grand finale called the "Farewell of Nations".
From its early start of a riding school horse show in 1937, and its relaunch after World War II in 1947, CHIO Rotterdam quickly grew into an international-level equestrian competition. Since 1948, the event has been held at theKralingse Bos[nl]and its biggest draw is the show jumping and dressage competitions. It is one of the top three hospitality events in the Netherlands.
Heritage Foods

Heritage Foods Limitedis an Indianprivate sectordairyenterprise, operating primarily inSouth India.
The Heritage Group was founded in 1992 byTelugu Desam PartyChief and currentChief Minister of Andhra PradeshShriNara Chandrababu Naidu, with three-business divisions viz., Dairy, Retail and Agri under its flagship Company Heritage Foods Limited (HFL), one infrastructure subsidiary – Heritage Infra Developers Limited and other associate Companies viz., Heritage Finlease Limited, Heritage International Limited and Heritage Agro Marine Private Limited. The annual turnover has crossed US$200 million during FY 2008'09.
Heritage's milk products have market presence in Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Maharashtra, Delhi, Rajasthan and Punjab. It has retail stores across Bengaluru, Chennai, Hyderabad and Visakhapatnam. Integrated agri operations are in Chittoor and Medak Districts and these are backbone to retail operations.
In the year 1994, HFL went to Public Issue to raise resources, which was oversubscribed 54 times and its shares are listed on BSE (Stock Code: 519552) and NSE (Stock Code: HERITGFOOD).
Heritage Foods has its headquarters inHyderabad, India.
Heritage by choosingChittoordistrict ofAndhra Pradeshas its primary procurement base of milk, had taken full advantage of the large, high yielding and cross-bredcowpopulation found in the area.
Today Heritage has network in the states ofTelangana,Andhra Pradesh,Karnataka,Tamil Nadu,MaharashtraandDelhifor procurement and distribution of quality milk and milk products. Heritage products are also distributed in the state ofKerala. Heritage has drawn plans to be a pan-India player in thedairy.
Heritage's dairy range of products among others includemilk,curd,ice cream,buttermilk,flavored milk, dairy whitener, skim milk powder. The fresh range of products include 177sku's of freshfruitsandvegetables, 150 sku's of in house bakery products and the private labels Farmers' Pride likecereals,pulses,staples, andspices.
Andhra Pradesh State Civil Supplies Corporation Limited

TheAndhra Pradesh State Civil Supplies Corporationis astategovernmentagency to promote, distribute and sale of food items and other commodities, ensure food quality control inAndhra Pradesh,India.
The corporation was established in the year 1974, as a limited company under the Companies Act 1956. The Share capital of the company is fully contributed by theGovernment of Andhra Pradesh.
The company is headed by a chairman including 2-8 board of directors. The chairman is appointed by theGovernment of Andhra Pradesh. The organisation undertakes thepublic distribution systemand market intervention as a measure for controlling prices and also minimum support price as per the orders issued by the Government of Andhra Pradesh.
The organisation is having 439 Mandal level stock points in the state for the storage of stocks.
Brisket (Jewish dish)

Brisketis a popularAshkenazi Jewish dishofbraisedbeefbrisket, served hot and traditionally accompanied bypotatoor other non-dairykugel,latkes, and often preceded bymatzo ball soup. It is commonly served forJewish holidayssuch asHanukkah,Passover,Rosh Hashanah, andShabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century.
In traditionalJewish cooking, brisket is most oftenslow cookedin an oven for many hours at a low temperature, which helps tenderize the otherwise-tough meat.
Brisket is especially popular as a holiday main course, usually served atRosh Hashanah,Passover,Hanukkah, and onShabbat. For reasons of economics andkashrut, it was historically one of the more popular cuts of beef amongAshkenazi Jews.
Brisket has been eaten byAshkenazi Jewsin Europe for special occasions such asPassover, since at least the 1700s.
Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender.Brisket became popular among Ashkenazi Jews due to its low cost; farmers would sell the expensive cuts and keep the cheaper ones.
AshkenaziJewish refugeesbroughtshtetlcooking with them, and introduced brisket to the general American population.
Brisket then went on to become one of the most important foods inJewish cuisineandculture, especially in America.
Brisket is prepared in a wide variety of ways by Ashkenazi Jews.
Brisket is cooked for several hours at a low temperature and is cooked with a flavorful sauce and root vegetables.
It is commonly seasoned or cooked with a sauce, such aschili sauceorketchup, or evenCoca-Cola,and vegetables such asonions,garlic, potatoes andcarrotsare added and the brisket is then cooked for several hours in an oven. In modern times a slow cooker has also become a popular cooking method for brisket. One of the most common ways brisket is prepared in American Jewish cuisine is called a sweet-and-sour brisket and consists of a brisket cooked in a sauce containing crushedtomatoes, seasonings,brown sugar,vinegar, and beef or chicken stock.Another preparation of brisket is marinated and cooked with a sauce containing brewed coffee.
Brisket is commonly eaten on its own, or alongsideparevekugel(potatoornoodle), ormatzah ball soup. The leftovers of brisket are traditionally used in a variety of ways, such as incholent,chamin, and other soups or stews, as well as in sandwiches.
List of Jewish cuisine dishes

Below is alist of dishes found inJewish cuisine.
Ashkenazi Jewsare the Jews descended from the medieval Jewish communities of theRhinelandin the west ofGermany.Ashkenazim or Ashkenazi Jews are literally referring to "German Jews." Many Ashkenazi Jews later migrated, largely eastward, forming communities in non German-speaking areas, including Bohemia (Czech Republic), Hungary, Poland, Lithuania, Latvia, Russia, Ukraine, Romania, Belarus, and elsewhere between the 10th and 19th centuries. As many of these countries share similar dishes, and were occupied by the Russian and Austro-Hungarian Empires until the end ofWorld War I, the place where the dish originated is uncertain.
This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East.
Sephardimare a subgroup of Jews originating in theIberian Peninsula(modernSpainandPortugal). After being expelled from Spain and Portugal, they resettled in the Mediterranean basin, most prominently in Turkey, Greece, Morocco and Algeria.
Mizrahimis an umbrella term for theJudeo-ArabicandJudeo-Persianspeaking Jewish communities from theMiddle East,North Africa, theCaucasusandCentral Asia. Although Mizrahi Jews are not descended from the Jews expelled from the Iberian Peninsula, they are also called Sephardi to contrast them to the Ashkenazi culture and religious rites.
As in the case of Ashkenazi cuisine, the place of birth of the recipes of the Sephardi and Mizrahi cuisine is generally uncertain.
Bengali–Assamese languages

TheBengali-Assamese languages(alsoGauda–Kamarupa languages) is a grouping of several languages in theeastern Indian subcontinent. This group belongs to theEastern zoneofIndo-Aryan languages. The languages in this group according toGlottologincludesAssamese,Bengali,Bishnupriya,Chakma,Chittagonian,Hajong,Kharia Thar,Kurmukar,Mal Paharia,Noakhali,Rajbangshi,Rohingya,Sylheti,TangchangyaandSurjapuri.
* =borrowed terms(includingtatsamas,ardhatatsamasand other borrowings)
* =borrowed terms(includingtatsamas,ardhatatsamasand other borrowings)
Assamese Brahmin

Assamese Brahminsare theBrahmin communitypresent in theAssamese society. There they promoted learning,Vedic religion,astrology,ayurvedaand as well as imparting general vedic knowledge to the public.The Brahmins migrated toAssamfromVideha (Mithila),Kannauj,Bengaland many other places.
The earliest historical evidence of settlement of Brahmins in Assam comes from epigraphic sources of theVarman dynasty(350–650).In the late medieval period beginning with the early 16th century, a number of Brahmins fromMithila,Benaras,Kanauj,BengalandPuri(Srikshetra),  were settled in western Assam by theKoch kingsfor performing Brahminical rites.During the reign ofNara Narayan(1554-1587) of theKoch dynasty, two Brahmins named Siddhantavagisa and Vidyavagisa were brought fromGaudaand Siddhantavagisa was responsible for the spread of Hinduism in the Koch kingdomEven during the reign of Koch king Prannarayana (1633-1655), Brahmins were brought from Mithilia to serve in the Koch kingdomand this process was later continued by theAhomstate especially under theTungkhungia Ahom kingswithSiva Singhadonating 19 out of the 48 landgrants by the Ahom kings to Brahmins.The migration of Brahmins into Assam took place from CentralHimalayasas well.Most of these migration took place due to the foreign invasions inNorth Indiaand on the invitation by the local rulers.Traditionally these Brahmins held the highest positions in society.
Traditionally, the ceremony ofLagundeoni– one of thesamskarasor rites of passage marking acceptance of a student by aguru, is a quite prevalent ritual within the community.
Brahmins of theAssam valleyfollow a different death ritual as opposed to the other indigenous communities in Assam. A religious rite, known asCaturthāis performed on the 4th day of a person's demise unlikeTiloni, performed on the 3rd day of person's demise by non–Brahmin indigenous communities.
Although in general Brahmins observe all the customary rituals, they appear usually less rigidin some of their traditional lifestyle choices, such as they may eat meat, fish, unlike their counterparts in other parts of India like the North and the South.
The Brahmins constitute one of theForward classesof Assam based on the classifications ofGovernment of India, although the recent trend on economic condition has not been very well within the community. Assam's former Chief Minister,Tarun Gogoiannounced setting up of development councils for several communities in the state, including Brahmins.
Assam macaque

TheAssam macaque(Macaca assamensis) orAssamese macaqueis amacaqueof theOld World monkeyfamily native toSouthandSoutheast Asia. Since 2008, it has been listed asNear Threatenedon theIUCN Red List, as it is experiencing significant declines due topoaching,habitatdegradation, andfragmentation.
The Assam macaque has a yellowish-grey to dark brown pelage. The facial skin is dark brownish to purplish. The head has a dark fringe of hair on the cheeks directed backwards to the ears. The hair on the crown is parted in the middle. The shoulders, head and arms tend to be paler than the hindquarters, which are greyish. The tail is well-haired and short. Head-to-body-length measures 51 to 73.5 cm (20.1 to 28.9 in), and the tail is 15 to 30 cm (5.9 to 11.8 in) long. Adult weight is 5 to 10 kg (11 to 22 lb).
In Nepal, the Assam macaque occurs east of theKali Gandakiriver at elevations of 200–1,800 m (660–5,910 ft).In northeastern India, it lives in tropical and subtropical semievergreen forests, drydeciduousandmontane forestsup to elevations of 4,000 m (13,000 ft).In Laos and Vietnam, it prefers elevations above 500 m (1,600 ft). It usually inhabits hilly areas above 1,000 m (3,300 ft), but in the wetter east it also occurs in the lowlands below this elevation. Inlimestonekarstforests, it also occurs at lower elevations.
Assam macaques arediurnal, and at times botharborealandterrestrial. They areomnivorousand feed onfruits, leaves,invertebratesandcereals.InNamdapha National Park,Arunachal Pradesh, 15 groups were recorded in 2002 comprising 209 individuals. The population had a group density of 1.11 individuals per 1 km(0.39 sq mi), and an average group size of 13.93 individuals.During a survey in Nepal'sLangtang National Parkin 2007, a total of 213 Assamese macaques were encountered in 9 groups in the study area of 113 km(44 sq mi). Troop sizes varied between 13 and 35 individuals, with a mean troop size of 23.66 individuals, and comprised 31% adult females, 16% adult males, and their young of various ages. They preferredmaizekernals, followed bypotatotubers, but also raided fields withwheat,buckwheat, andmillet.
The threats to this species' habitat include selectiveloggingand various forms of anthropogenic development and activities, alien invasives, hunting and trapping for sport, medicine, food, and thepet trade. Additionally,hybridizationwith adjacent species poses a threat to some populations.
Macaca assamensisis listed inCITES Appendix II. It is legally protected in all countries of occurrence. For the populations in India, the species is listed under Schedule II, part I of the Indian Wildlife Act.
Beauty Boarding

Beauty Boarding(Bengali:বিউটি বোর্ডিং) is a hotel and restaurant located inold Dhaka. It is a historical center of the intellectual gathering of Bengali authors, poets, cultural activists, and politicians. The place has been widely commemorated in their arts and writings. Currently, the place is popular for serving Bengali food, though it also serves other Indian food.
The building was originally a zamindar house and belonged to azamindarnamed Shudheer Das. BeforePartition of Indiain 1947, the building was the office of the daily newspaperShonar Bangla. By 1951, the newspaper moved its office to Kolkata. When the newspaper left, the building was rented by a local neighbour Nalini Mohon Saha and he started a restaurant and boarding house there. The boarding house was named after Nalini Mohan Saha's eldest daughter, Beauty. Soon Beauty Boarding became a popular place to book traders from all over the country used to come to Banglabazar, the centre of book publishing, printing and stationery wholesale market in Dhaka.
It is a two-storied building with an open central courtyard. There are long verandas in front of the boarding rooms.
It is said thatShahid Qadri, a renowned poet and writer of post-1947 modern Bangla poetry, first started literary gatherings there with his friends and gradually the place became popular to poets and writers for its calm and green environment and availability of tea and snacks at a reasonable price.
Famous Bengali poetNirmalendu Goonlived in Beauty boarding for almost five years and he notably mentioned this place in his autobiography. Poet and writerSyed Shamsul Huqcreated many of his famous works being in Beauty boarding. Painter Debdas Chakrabartee and the poetsShamsur Rahman,Abu Zafar Obaidullah, Rafiq Azad and Al Mahmud used to have their evening tea in this place.
West Bengal Cuisine

Thecuisine of West Bengalencompasses the cooking styles, traditions, and recipes associated with the modernIndian stateofWest Bengal. It has its own distinct characteristics, but it is very similar to the widerBengaliandIndian cuisine, partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the time of theBritish Raj.The cuisine of West Bengal is largely composed of Bengali cuisine, but also includes the cuisines of smaller ethnic groups and indigenous peoples.
Some traditional meals, such as rice and fried fish andMachher Jhol, kosha mangsho, vegetables, and various dishes of fresh water and salt water fish.The various plaques found atChandraketugarh, theBrihaddharma Purana, theMangal-Kāvya, Bengali cuisine and food habits and food items of the people of West Bengal can be traced back to the roots.
The cuisine of West Bengal has been influenced by foreign ingredients and cooking styles since the Middle Ages, mainly during theMughal rule.Biryaniwas introduced to West Bengal by the Mughals, and the Chinese food arrived inKolkatathrough the Chinese community. However, the localization of foreign food items occurred through Bengali cooking styles and ingredients.
Modern cuisine in West Bengal has gradually become distant from ancient and medieval cuisine, one of the reasons for this is the cuisine of different cultures that have arrived in West Bengal at different times. However, items such as rice, fish, andvegetableexisted in ancient times; which are popular for creating historical continuity between historical and modern cuisine. In the southern part of West Bengal, especially in theRarh region, the use of oil and spicy in food is less than inEast Bengal. West Bengal's cuisines are highly influenced by the cooking of theTagore household.Watery vegetable Soup are popular in the hilly areas, including Darjeeling, and steam is used to prepare food.
The cuisine of West Bengal has been influenced by Portuguese, Mughal, and British ingredients. The cuisine of West Bengal is less influenced by Mughal cuisine thanDhakaas well as East Bengal.However, it is believed thatIndian Chinese cuisineoriginated in Kolkata, which is a variation of the cuisine of West Bengal. The influence ofTibetanandNepalesecooking styles is prominent in the hilly regions.
There are many food items that can be considered West Bengal's (broadly Bengali) dishes due to their ingredients, there are some which are quintessentially West Bengal. Dishes likeGobindobhogchalerpayesh; sweets dishes likeKolkatar rasogolla,Sarbhaja-Sarpuria,Lyangcha, Komolabhog; various types ofsandeshincluding Jolbhora; Aloo Posto, Dhokar dalna,Gohona Boriare considered to be symbols of the cuisine of West Bengal.
Paturi (Bengali dish)

Paturiis a Bengali dish, which comes in bothvegetarianandnon-vegetarianvarieties. The leaves of the plant play an important role in the preparation of this dish, as the ingredients are wrapped in the leaves and tied withtwineand cooked on low flame or steamed.
Vegetarian options of paturi include paneer, dal, sandesh etc., while non-vegetarian options includemachher(fish) paturi. Fresh water fish are mainly used to makemachherpaturi.
The wordpaturiis related to the leaves used in cooking, the ingredients of the dish are wrapped in the leaves and cooked.Banana leaves, bottle gourd leaves or pumpkin leaves are used in cooking this dish.That is, the foodstuff which is prepared wrapped in leaves can be identified as Paturi.
Paturi is not much mentioned in the diet of Bengalis in ancient and medieval times as compared to the present time. However, a mention of Paturi's preparation can be found in theBanshulimangal, a bengalikavya(poem), written by poet Mukund Mishra. Paturi is one of the dishes that Rukmini prepared for Swami Dhusdatta, mentioned in thisKavya. In theKavya, there is a mention ofmacher(fish) paturi with mustard.
Paturi can be prepared with a wide variety of ingredients, both vegetarian and non-vegetarian. However, among non-vegetarian dishes of paturi, fish dishes are more prevalent.Different types of paturi are prepared from different fish likeBhetkipaturi,Ilishpaturi,Koipaturi,Ruipaturi etc. Apart from fish, there are egg dishes too, and even fish egg dishes are made.Paturi is also prepared with prawns, known aschingripaturi.
Paturi has many vegetarian options. VegetarianDal paturis are prepared usingpulses(edible legume), among whichMushur dalpaturi is notable.Paturi is also prepared from dairy products, such aspaneer—a fresh acid-set cheese common in cuisine of India—andchhana, a kind ofacid-set cheese. Paturi prepared using these dairy products are known asPaneerPaturi andChhanarPaturi respectively.Paturi is also prepared withsandesh, a famous Bengalidessertmade from milk.
The basic method of making paturi is to wrap the main ingredient in leaves along with spices and cook it on low flame or steam. Some cooking styles may be associated with this basic method of preparing each individual paturi. In some cases, at the time of cooking rice, fish with spices is wrapped in leaves and steamed by the steam generated inhandi.Paturi is served with hot rice.