davidanugraha/M4-RAG huggingface dataset:
Fast Food Song

"Fast Food Song" is a song made famous by British-based bandFast Food Rockers, although it existed long before they recorded it,as a popular children'splayground song. The chorus is based on the Moroccan folk tune "A Ram Sam Sam" and mentionsfast foodrestaurant chainsMcDonald's,Kentucky Fried ChickenandPizza Hut.
The song was released on 16 June 2003 as the lead single from their albumIt's Never Easy Being Cheesy. The song was highly successful in the United Kingdom, reaching number two on theUK Singles Chartand number one on theScottish Singles Chart. The song also achieved minor chart success worldwide and reached number 24 on the Irish Charts and number 56 on the AustralianARIA Singles Chart. The song was co-written and produced byMike Stock.
The original version of this song was written and recorded in Dutch by Eric Dikeb, called "Pizza-ha-ha", even though it is better known as "De Pizza Hut". "Fast Food Song" is only one of the many adaptations of the Dutch original. Other versions include "De pizza dans" by Dynamite, which was a number-one hit in Belgium'sFlandersregion,and "Burger Dance" byDJ Ötziand Dikeb, which reached number one in Germany.
All tracks were written byMike Stock,Steve Crosby,Sandy Rass, Eric Dikeb, Martin Neumayer, and Bob Patmore.
UK CD single and Dutch maxi-CD single
UK cassette single
A version recorded by Austrian singerDJ Ötzifeaturing Eric Dikeb was released in July 2003 titled "Burger Dance". It reached number one in Germany, number three in Austria, and number seven in Switzerland.
The song is based on the original Dutch "Pizza ha-ha", including the parts that invite audience participation. It therefore also uses samples of "A Ram Sam Sam" and some sections of "The Battle Hymn of the Republic" particularly "Glory Glory Hallelujah".
German maxi-CD single
Azersun Holding

Azersun Holding MMC(Azerbaijani: Azərsun Holdinq MMC) is anAzerbaijani conglomeratethat operates in the food production, retail, and farming sectors primarily in Azerbaijan but also in other CIS countries and the Middle East. Azersun is the largest food producer and exporter in Azerbaijan (with 28 food brands produced) and also engages in the trade of paper and packaging.
The company does not publish information about its ownership, but Abdolbari Goozal is listed on the company's website as founder and owner.
Shortly after the Soviet Union collapsed, the former socialist countries, including Azerbaijan, have geared their economies towards integration into a free market economy.Obsolete technologies and floundering industrial units, inherited from the system of centralized socialist economy, did not meet the requirements of the free market economy.Many of them had to close down due to changing market conditions, while the others could maintain only half of their production capacities.The transition process brought severe unemployment and recession climate in the country.Right until 1993, Azerbaijan had practically no enterprises operating in the food manufacturing industry. Around this time, the government laid down a new policy of privatization of industrial units. The influx of foreign investment, drawn in the country's economy, saw a sudden increase in the early 90s. Mr. Abdolbari Goozal happened to be among those foreign businessmen interested in investing in Azerbaijan. Shortly after his first visit to Azerbaijan, he opened his first local branch office in Azerbaijan. As a result of successful activities, this office later expanded into a leading group of companies in the food sector. Azersun Holding has been the first foreign private company in Azerbaijan's food industry to incorporate several enterprises under its control, pioneering the concept of a group of companies in the country.In 1996, they established their trading company inDubai.
Subsidiaries of Azersun include:
Food Safety Agency (Azerbaijan)

Food Safety Agency of the Republic of Azerbaijan(Azerbaijani:Azərbaycan Respublikasının Qida Təhlükəsizliyi Agentliyi) is a state institution under the responsibility of theCabinet of Ministers of the Republic of Azerbaijanestablished to ensure regulation of food security. Goshgar Tahmazli was appointed to the post of the chairman of the agency by the presidential decree dated December 25, 2017.
The President signed a decree on establishment of Agency on November 14, 2017, which is the central body of executive authority.
A Memorandum of Understanding has been signed between the Food Security Agency of Azerbaijan and the Baku Media Center on March 14, 2018. According to the Memorandum of Understanding, they agreed to develop and strengthen mutual co-operation relationships, to establish and manage public relations, as well as to organize various joint activities for contribution to the Corporate Social Responsibility. The logo of the Agency was presented to the public at the event.
The Memorandum of Understanding has been signed between Anti-Corruption General Directorate with the Prosecutor General and Food Security Agency in the field of fight against corruption on May 2, 2018.
An event dedicated to the 95th anniversary ofHeydar Aliyevwas held at the Food Safety Agency of the Republic of Azerbaijan on May 7, 2018.
A press conference on the opening of  24th Azerbaijan International Food Industry Exhibition, WorldFood Azerbaijan 2018 and the 12th Azerbaijan International Agriculture Exhibition, Caspian Agro 2018 was held on May 15.
Ministry of Agriculture (Azerbaijan)

TheMinistry of Agriculture of Azerbaijan(Azerbaijani:Azərbaycan Respublikasının Kənd Təsərrüfatı Nazirliyi) is anAzerbaijanigovernmental agencywithin theCabinet of Azerbaijanin charge of regulation of the economic activity in theagricultural sector of the countrywith a purpose of increasing the sector's production capacity. Agriculture is Azerbaijan's second most important natural resource playing a significant role in the country's economy.Between 2018 and 2023, the ministry was headed byInam Karimov, who was then replaced byMajnun Mammadov.
The ministry overseeing agricultural activity was first established on May 28, 1918 with declaration of independence ofAzerbaijan Democratic Republicas the Ministry of Cultivation and Labor. On October 15, 1918 the name was changed to the Ministry of the State Property and Cultivation and after the establishment of Soviet rule in Azerbaijan in 1920, it was renamed to the State Land Commissariat. In 1986 the ministry was transformed into the State Committee on Agrarian Economy. 
In 1992, after restoration of independence of Azerbaijan Republic, the ministry was re-established as the Ministry of Agriculture and Food. Finally, in 1993, the name was changed to its current.
The Ministry of Agriculture pursues public policy in the following areas:
Presidential Decree No. 467 dated October 23, 2004 determined that the ministry, with the purpose of increasing the agricultural capacity of the country, focuses on development of production and processing of the agricultural products; provision of information to agricultural producers; melioration and water meconomy, veterinary, plant quarantine and favorable use of the soil; implementation of unique scientific-technical policy, organization of first priority programs on plant growing and animal breeding; ensuring food supply security in the country; economic and social development of the villages.The ministry holds trade and investment conferences in order to attract foreign investment into the sector and promote Azerbaijani foods in the world markets. In 2007, it held an Azerbaijan Food and Agriculture Trade Mission in the United States organized by theU.S.-Azerbaijan Chamber of Commerce.
As a result of thefirst Nagorno-Karabakh War, Azerbaijan's agricultural sector went into a recession which led the leadership to pass three laws:About the agrarian reformsandAbout reforms in state farms and collective farmson February 18, 1995 andAbout land reformon July 16, 1995. Presidential Decree No. 467 from October 23, 2004, which also included establishment of the "Agroleasing" Open Joint Stock Company for leasing and financing of agricultural equipment, allocatedAZN100 billion and AZN 150 billion in 2005 and 2006 to the sector. As a result, between 1995 and 2004, grain production increased by 2.3 times, potatoes by 5.9 times, water melons by 8.5, vegetables by 2.5, fruits and berries by 1.3, meat by 1.9, milk by 1.4, eggs by 1.5, the cattle head count increased by 1.3, and the number of sheep and goats by 1.6 times.
Bahamian hutia

TheBahamian hutiaorIngraham's hutia(Geocapromys ingrahami) is a small, furry, rat-like mammal found only inthe Bahamas. About the size of a rabbit, it lives in burrows in forests or shrubland, emerging at night to feed on leaves, fruit, and other plant matter. It was believed extinct until rediscovery in 1964, and it remains the focus of conservation efforts. The Bahamian hutia is a member of the hutia subfamily (Capromyinae), a group of rodents native to the Caribbean, many of which are endangered or extinct.
The Bahamian hutia is a rat-like rodent with a short tail and a body-length of up to 60 centimetres (24 in). Its fur varies in colour and can be black, brown, grey, white or reddish.
The Bahamian hutia isendemicto the Bahamas.Its naturalhabitatsaresubtropical or tropical moist lowland forest,subtropical or tropical dry shrubland, and rocky areas. It was believed to be extinct until 1966, when biologist Garrett Clough found arelict populationonEast Plana Cay, a small, uninhabited strip of land east of Long Island, Bahama, betweenAcklins IslandandMayaguana Island.ThePlana Caysare the last natural habitat of the Bahamian hutia and are currently home to most of the remaining population.Colonist hutias were introduced into isolated parts of theExuma Cays Land and Sea Parkin 1973 as a conservation measure.The IUCN puts it as possibly extant in theTurks and Caicosislands.
The Bahamian hutia is a nocturnal species, remaining underground during the day. It can climb trees but mostly forages on or close to the ground, feeding on leaves, shoots, fruit, nuts and bark and occasionally insects or small lizards.It has been known to feed on seaweed.
Adults form lasting pair bonds and breeding can occur at any time of year. Up to four young are born after a gestation period of about four months. They are able to eat solid food after a few days and may stay as a family group for up to two years, by which time they are sexually mature.
Different species of hutia vary greatly in temperament, but biologist Garrett Clough described the Bahamian hutia as "a most peaceable rodent".
Twosubspeciesbecame extinct in modern times. TheCrooked Islandhutia(G. i. irrectus) and theGreat Abacohutia(G. i. abaconis) were mentioned by early European voyagers, and are thought to have become extinct by 1600. This is thought to be due to land clearance rather than direct hunting.
As this rodent is known from only six locations, theInternational Union for Conservation of Naturehas rated its conservation status as being "vulnerable". Its population, though small, is believed to be steady, but it could be threatened by adverse conditions, such as a hurricane, or by the arrival on the islands of predators, such as feral cats.
Course (food)

Acourseis a specific set offooditems served together during ameal, all at the same time. A course may include multipledishesincluding side dishes or only one, and often includes items with some variety offlavors. For instance, ahamburgerserved withFrench frieswould be considered a single course and might constitute the entire meal. Larger meals might includemany courses, such as a course where asoupis served by itself, a course whencordon bleuis served at the same time as itsgarnishand perhaps aside dishof vegetables, and finally adessertsuch as apumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place.
When dishes are served mostly in a single course, this is known in formal terms asservice à la française; when dishes are served mostly in separate courses, this is calledservice à la russe.
The word is derived from the French wordcours(run), and came into English in the 14th century.It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbookDu fait de cuisinethe word "course" is used interchangeably with the word for serving.
Food portal
Bahraini cuisine

Thecuisine of Bahrainconsists of dishes such asbiryani,harees,khabeesa,machboos,mahyawa,quziandzalabia.Arabic coffee(qahwah) is the national beverage.
Bahrainis a smallislandstate near the western shores of thePersian Gulf. Much of the cuisine of Bahrain is a mixture of Arabic, Persian, Indian, Balochi, African, Far East and European food due to the influence of the various communities present, as Bahrain was an important seaport and trading junction since ancient times.
Some of the common dishes prepared in Bahraini households are:
Qahwah is the national beverage whiletea, particularly karak, is drunk for hospitality. Other popular beverages includelaban(a kind of saltybuttermilk), yoghurt drinks, sharbat (sweet drinks) like the rose sharbat or rose with milk, andsoft drinks.
Bahrain produces only a small amount of its food requirements due to limited land space and imports much of its food.
Leben (milk product)

The termLeben, variouslylaban,liben, lben//(Arabic:لبن) in theMiddle EastandNorth Africa,refers to a food or beverage of fermented milk. Generally, there are two main products known asleben: Theyogurtvariant for theLevantregion and thebuttermilkvariant for parts ofArabiaand North Africa (Maghreb). Leben can be served at breakfast, lunch, or dinner.
Leben as a drink is traditionally prepared by letting milk ferment for around 24 hours, thenchurningand removing the butter. The remainingbuttermilkcan keep for several days at room temperature. In modern times, it is produced industrially.
Leben in parts of theMiddle Eastis traditionally prepared by boilingmilk, usuallywhole milk, then adding yogurt (or previously made, left over/store-bought leben), and then cooled overnight.
In the early 20th century, small dairies run byAshkenazi Jewsin what was thenOttoman Palestinebegan producing the yogurt variant in quantity. It was calledleben, from the Arabic, meaning "white", cognate to the Hebrew "לָבָן" (lavan). Leben was of extremely high importance to Jews during theBritish Mandateyears, and was considered a dietary staple. During thetzena(austerity) periodthat followed theWar of Independence, leben qualified for the state rationing system and was issued as a basic staple dairy product. Due to its importance duringtzena, leben became indelibly ingrained in Israeli culture. In the 1970s, strawberry and chocolate flavoured varieties of leben appeared on store shelves, but these have largely been supplanted by fruit-flavoured yogurts.
Similar beverages:
Regional cuisine

Regional cuisineiscuisinebased upon national, state or local regions.Regional cuisines may vary based uponfoodavailability and trade, varyingclimates,cookingtraditions and practices, andculturaldifferences.One noteworthy definition is based upontraditional cuisine: "A traditional cuisine is a coherent tradition offood preparationthat rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole."Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.Regional cuisines are often named after the geographic areas or regions that they originate from.
Giouvetsi

Giouvetsi,yiouvetsi, oryouvetsi(Greek:γιουβέτσι,pronounced[ʝuˈvetsi], fromTurkishgüveç) is aGreekdish made withchicken,lamborbeefand pasta, eitherkritharaki(orzo) orhilopites(small square noodles), and tomato sauce (usually spiced withallspiceand sometimescinnamon,clovesorbay leaves).Other common ingredients include onions/shallots, garlic,beef stock, and red wine. It is characteristically baked in a clay pot, agüveç, and served withgrated cheese.
In Cyprus it is topped with a cheesy bechamel sauce and does not typically contain meat.
Paula Wolfertcalled it "one of the most famous of allGreek Islandlamb dishes."
Food portal
List of Bangladeshi dishes

Bangladeshi cuisinerefers to the food and culinary traditions prevalent inBangladesh. Dating far in the past, the cuisine emphasizes fish, vegetables and lentils served with rice. Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish as traditional favorites. Bangladesh also developed the only multi-course tradition inSouth Asia. It is known asBangaliketastyled cuisine. Bangladeshi food is served by course rather than all at once.
Ministry of Food (Bangladesh)

TheMinistry of Food(Bengali:খাদ্য মন্ত্রণালয়;Khādya mantraṇālaẏa) is the government ministry of Bangladesh responsible for National Food Policy.
The Ministry of Food was originally the Ministry of Food & Civil Supplies in 1971 after theIndependence of Bangladesh. It was renamed to Ministry of Food & Relief and then renamed again as the Ministry of Food & Disaster Management. In 2012, the government of Bangladesh reorganized it as the Ministry of Food and another separate ministry was created called theMinistry of Disaster Management.
Food industry in Bangladesh

Thefood industryis a rapidly growing sector inBangladesh, employing a significant portion of the labor force in the country.
Between 2004 and 2010, thefood processingindustry in Bangladesh grew at an average 7.7 percent per annum.Bangladesh Bureau of Statistics, in its 25006 Economic Census, reported that there were approximately 246 medium-sized food processing industries employing 19 percent of the industrial manufacturing workforce in Bangladesh or 8 percent of the total manufacturing labor force. Thefood industryemploys 2.45 percent of the country's total labor force and its share in the GDP was 2.01 percent in 2010. There are also numerous small scale factories and domestic units engaged in food processing throughout the country. According to some industry analysts, the food processing sector in Bangladesh is a 4.5 billion US Dollar industry. In 2010, Bangladesh exported over $700 million worth of processed food and beverages, over 60 percent of them wereshrimpandfishproducts.
Food processing in Bangladesh has traditionally been small scale, with domestic or family business using common processing knowledge for the conservation and handling of raw agricultural commodities to make them usable as food and feed. Although commercial scale food processing using modern technology especially for wheat andrice milling,mustard seedcrushing and very limited bread and cookie manufacturing appeared during the 1960s, the growth of this sector did not gain momentum in terms of operational scale and quality until the 1980s. Recently the defining characteristics of the industry has been the processing of increasingly diverse products to meet the changing demands of the Bangladesh population. The major food processing sub-sectors in Bangladesh includedairy,edible oil, sugar, rice, wheat, fruit and vegetable, tea, poultry/beef, pulses and spices and fish processing industries. Induced by the vigorous growth of the diverse middle class population of Bangladesh and the growing demands for additional consumption,the food processing sector is set to witness further hefty expansion in the coming years.
Bangladesh Food Safety Authority

Bangladesh Food Safety Authorityis an autonomous national food safety regulatory agency which works as a statutory organization and is located inDhaka,Bangladesh.Mustak Hassan Md Iftekhar is the founder chairman of the authority.Mr.Zakariais the new chairman of Bangladesh Food Safety Authority.
The authority was formed in February 2015,under the Food Safety Act 2013.The authority works under theMinistry of Food.The authority was modeled on theUnited States Food and Drug Administration.It is governed by a five-member decision-making body.The agency has its own mobile court that can fine and sentence people for food adulteration.
Carew & Co (Bangladesh) Ltd

Carew & Co (Bangladesh) Ltd.is the only licensed distillery producing alcohol made from sugar molasses in Bangladesh and is located atDarshana,Chuadanga,Khulna Division,Bangladesh. It is the only distillery in Bangladesh owned by the Government Of Bangladesh.It is located inside Darsana Sugar Mills compound and is under the authority ofBangladesh Sugar and Food Industries Corporation. It is one of the 15 sugar mills owned by Bangladesh Sugar and Food Industries Corporation that makes a profit.
Carew & Co (Bangladesh) Ltd. traces its origin to the distillery established by the British businessman John Maxwell in 1803. He built the distillery inKanpur,Uttar Pradesh,British India. The first distillery in the subcontinent. The distillery was successful and started making profits for Maxwel. He hired Robert Russell Carew, spirits specialist. Carew was impressed by the result and bought out the factory with two other investors. Carew hired his younger brother as the manager. His brother died in theIndian Sepoy Mutinyin 1857.
After the mutiny, Carew reopened the distillery with the support of British Army. The company became a joint-stock company in 1897. He opened branches inAsansol,Katni, and Darsana (East Bengal, which became East Pakistan in 1947). The equipment in the factories were made inGlasgow,Scotland. In 1971 East Pakistan became independent Bangladesh after theBangladesh Liberation War. The government of Bangladesh nationalised the distillery at Darsana in 1973 which became Carew & Co. (Bangladesh) Ltd.
The distillery is a profit making company of the government and pays taxes to it as well. It has a 20 feet security wall and strong security system. It makes two kinds of liquor, domestic one using indigenous recipes and foreign ones that do not use indigenous recipes. It has 200 distribution agents and 13 country liquor distribution agents.It is also the largest producer ofethanolinBangladesh.
Bangladesh Sugar and Food Industries Corporation

Bangladesh Sugar and Food Industries Corporation(BSFIC),is a government owned corporation inBangladeshthat is charge ofsugar production.It is under theMinistry of Industries.
Bangladesh Sugar and Food Industries Corporation was established on 1 July 1976.The Corporation was in charge of 15 state run sugar mills of the country in 2015.It tried to export sugar toEurope.
In 2012 Private dealers didn't take order from the Corporation, as it offered a higher price than the market.It has lobbied for more tariffs on imports to increase sales and reduce its stockpile of sugar.
In 2014, BSFIC started selling sugar at 40takaper kg, which was half of the production cost.
About 16 sugar mills were nationalised following theindependence of Bangladeshand later they became subsidiaries of the Industrial enterprise placed under Bangladesh Sugar Mills Corporation.The list is given below:
Barbadian cuisine

Barbadian cuisine, also calledBajan cuisine, is a mixture ofAfrican,Portuguese,Indian,Irish,Creole,IndigenousandBritishbackground. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads.  The meal is usually served with one or more sauces.
Thenational dishof Barbados iscou-couand friedflying fishwith spicy gravy.Another traditional meal is pudding and souse, a dish of pickledporkwith spiced sweet potatoes.A wide variety of seafood and meats are also available.
Americanstaples such ashot dogsandburgersare fairly common, as areBritishfish and chips.Chinese,Indian, andThaidishes are available in the main towns. A fewMexicanandBrazilianrestaurants are available on the South Coast. There are upmarketsushirestaurants in or near large resorts.
Chefette

Chefette Restaurantsis the largestfast food restaurantchain based in theCaribbeanisland nationofBarbados.  Currently operating throughout the island in 14 locations, Chefette is known for itsbroastedchickenmeals as well as a localcurried-'meat+vegetable' (similar to the Europeangyro) roll-up or wrap, locally known as aroti.  Chefette was founded by aTrinidadianbusinessman namedAssad John Haloute, as well as members of the Naime and Nadur families who migrated to Barbados in the 1970s. In 1972 the trio opened the first Chefette Restaurant atFontabelle, St. Michael.As the success of the chain grew over the next three decades, the restaurant chain continued its expansion. The company's trademark colours are yellow and purple.
Several of the outlets push the theme of being a "family restaurant" by constructing play areas for children similar to other major international chains such asMcDonald's.
Though international restaurant chains (including McDonald's) generally lack an overall presence in Barbados, among Chefette's competitors isU.S.-basedKFC.In 2010 Barbadian Senator Kerrie Symmonds lauded the Chefette establishment and urged other businesses in Barbados to emulate it when considering international expansion.Chefette's largest competitors are KFC, Burger King and Chicken Barn.
Although relatively unknown outside of Barbados, the chain was recognised in May 2012 as one of the Top Fast Food chains by New York City-basedTravel + Leisuremagazine.
Chefette often collaborates with BBQ Barn, a more formal restaurant chain owned by Chefette.
Chefette sponsors the annual Chefette Fun Run in Barbados. Its proceeds go to homes for disabled children. Chefette also supports children who take the Common Entrance Exam.
Bashkir horse

TheBashkirorBashkurt(Bashkir:Башҡорт аты,romanized:Başqort atı) is thehorsebreedof theBashkirpeople. It is raised mainly withinBashkortostan, formerly known as Bashkiria, a republic within theRussian Federationwhich lies to the west of the southernUral Mountainsand extends to theVolga River. The principal centre of breeding is the capital,Ufa.
The origins of the Bashkir horse are not known. In the nineteenth century its economic value was recognised, and steps were taken to increase both its working abilities and its traditional qualities as a producer of milk and meat. Breeding centres were set up in 1845.
The Bashkir horse has been crossed with other breeds of the former USSR such as theRussian Heavy Draught; experimental crosses withKazakhandYakuthorses have also been made.
Bashkortostan has the third-highest horse population of the federal subjects of Russia, after theAltai Kraiand theSakha Republic.In 2003 the population of Bashkir horses was reported as94470;by early 2011 it had risen to almost137000.
The Bashkir is a small horse, standing about 142 cm (14h) at thewithers. It is wide in the body and deep-chested, with a thoracic circumference (chest girth) averaging about 180 cm (70 in); it has a large head and a short neck, lowwithersand a flatback. The legs are short with heavy bone;cannon bonemeasurement may reach 20 cm (8 in). The most common coat colours arebay,chestnut, mouse grey androan;striped dunalso occurs.The mane and tail are thick and the coat is also thick and often curly.A two-year study published in 1990 found it unlikely that theAmerican Bashkir Curly, which also has a curly coat, descends from the Bashkir breed.
There are two distinct types: a smaller, lighter mountain type used mainly for riding, and a somewhat heavier steppe type.
The horses are remarkably hardy. Herds may be managedextensively, and remain in the open in winter in snow and blizzard conditions where temperatures may reach−40 °C.
The Bashkir is used for riding and for pack, harness, draught and farm work. It shows remarkable endurance; there are reports of these horses drawingtroikas, three-horse sleighs, over distances of 120–140 km (70–90 mi) per day.
Mares are abundant producers of milk. Average yield per year is 1500or 2100 kg (4600 lb)in alactationof 240 days, with the best mares reaching 2700 kg (6000 lb). Much of the milk is made intokumis;kumis-making is a national activity of the Bashkiri people.
Hair combed from the thick winter coat can be woven into cloth.
Ricotta forte

Ricotta forte(lit.'strong ricotta') is a very traditionalsoft cheeseofBasilicataandApulia, in southeastern Italy. It is creamy, spicy and slightly bitter.
Its preparation is similar to the Greek cheese called "kopanisti":the milk is fermented by bacteria and yeast which contribute to the spicy taste and to the very intense aroma. The aroma is similar to the long-seasonedpecorino.
This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditional friedpanzerotti.
It has been recognised by theMinistry of Agricultural, Food and Forestry Policiesas aLucanianand Apulian traditional food product (PAT).
Tuscan food

Tuscan cuisinerefers to the culinary traditions of theTuscan regionin Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted incucina povera(Italianfor 'cuisine of the poor'), it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices.
Tuscany is also home to some of the most famous wines in the world such asChianti,Brunello di Montalcino, andVino Nobile di Montepulciano.
Bread plays a very important role in Tuscan cuisine. One specialty of Tuscan cuisine is a white, plain, unsalted bread. This bread accompanies all foods. This bread has its origin in the 16th century when salt was heavily taxed.
Tuscan cuisine is a blend ofEtruscanandRoman cooking traditions. The Etruscans, who inhabited the region before the rise of Rome, were skilled in viticulture, cultivating grapes and producing their own wines. They also foraged for truffles, an ingredient that became a prized element in their cooking.
The foundations of Tuscan cuisine began to take shape during theRenaissance, particularly under the influence of theMedici family. The Medici not only elevated the quality and sophistication of Tuscan food but also impacted French cuisine through Catherine de' Medici, who brought Tuscan culinary techniques and ingredients to France when she married King Henry II.
In Tuscany's countryside, the tradition of "riuso" developed, driven by the philosophy of "not throwing anything away." This approach led to a resourceful use of ingredients, inspiring iconic dishes likeribollitaandpanzanella, which transform simple, leftover ingredients into hearty meals.
Talo (food)

TaloorTalau(Basque pronunciation:[talo]) is a typical food of theBasque Country, similar to the traditionalcorn tortillaofMesoamerica, made ofcorn flour, water and a bit of salt.It is round and is cooked in a warm metal plank, named atalo burni("talo iron").It can be eaten alone, with various toppings, and is also used as a wrap for various foods.
After corn was introduced from America to Basque agriculture in 1520, talo was subsequently prepared.Talo was used as bread in Basque houses, and the remainings were sometimes mixed with milk making something similar tosoup, which was eaten for dinner.In the 20th century the generalization ofwheat breadreduced the consumption of talo, which started to only be eaten in special occasions.  InBilbaoandDonostiait is an essential element atSaint Thomas'fair, celebrated annually on December 21.In the 1930s, workers would wrap foods within talo and take this to the fields.During the 1930s, miners also consumed talo, and it was also eaten by factory workers after this time.
Nowadays it is eaten withtxistorra(a type of thinchorizo) while drinkingtxakoli.It is sometimes accompanied with milk,eaten with fried egg,friedpancetta(in Basquexingar, in Frenchventrèche) or friedBayonne Ham,cheeselikeOssau-Iraty,chocolateorhoney.InBayonne, France, street vendors purvey talo during its annual Bayonne Ham Fair.
Basque Americans in Nevada

Basqueshave been living inNorthern Nevadafor over a century and form a population of several thousand. Basque immigrants first came in the mid-1800s during theGold rush. The Basques have also been closely-tied to sheep herding in Nevada and neighboring states.
TheBasque-Americanculture is especially prominent in the town ofWinnemucca.Basque immigrants to Winnemucca founded theMartin Hoteland theWinnemucca Hotel, both of which were associated with the Basque sheepherders.
Euskal Txerria

TheEuskal TxerriaorBasque,French:Pie Noir du Pays Basque, is a breed ofpignative to theBasque Country. As suggested by its name in French, the breed ispiebald, black and pink.
What is today called the Basque pig is one of several historical breeds or breed types kept by Basque peoples, and it was consolidated under the name only in the 1920s.Though they were relatively common in the early 20th century, Basque pigs had nearly disappeared by 1981,with fewer than 100 breeding sows left.
Today, the breed is preserved by small farmers in France and Spain who are dedicated to traditional Basque foods.Basque pigs grow more slowly and develop more fat than modern breeds like theLarge White,making them less well-suited to intensive commercial meat production, but ideal for the creation of cured pork products such asBayonne ham.Basque sows have smallish litters of about nine young, but have a strong maternal instinct and are good mothers.
Ivonka Survilla

Ivonka Survilla(Belarusian:Івонка Сурвілла, bornIwonka Szymaniec,Belarusian:Івонка Шыманец, April 11, 1936) is the President of theRada of the Belarusian Democratic Republic, a Belarusiangovernment in exile.
Ivonka Survilla was born Iwona Szymaniec inStowbtsy, then part of theSecond Polish Republic(Western Belorussia), into the family of Uladzimier Šymaniec, an engineer, and Evelina Šymaniec (née Paškievič).
In 1940, after theSoviet annexation of Western Belorussia, Uladzimier Šymaniec was arrested by the Soviets and sentenced to five years imprisonment in theGulag. He escaped due to theGerman invasion of the USSR.
In 1944 the family fled to the West throughEast Prussiawith thousands of other refugees and eventually reachedDenmark, where they lived in a refugee camp for several years. On the way Ivonka's younger sister died.
In 1948 her family moved toFranceand settled inParis. Šymaniec's family members were active participants in the local Belarusian community. Šymaniec studied atBeaux-Arts de Parisand then graduated from a humanities faculty of theSorbonne.
In 1959 Ivonka Šymaniec marriedJanka Survilla[be], a Belarusian economist, activist and radio broadcaster. With him she moved toMadridwhere they ran aBelarusian languageradio program supported byFrancoist Spain.
After the closure of the radio station in 1965, Janka and Ivonka Survilla moved toCanadain 1969 where Ivonka started working as translator for the federal government. She eventually became the head of Translation Services atHealth Canada.
In Canada, Ivonka Survilla became an active member of local Belarusian organisations.
In 1989, Ivonka Survilla, with the assistance of her husband Janka Survilla and friends Zinaida Gimpelevitch and Pauline Paszkievicz-Smith, created theCanadian Relief Fund for Chernobyl Victims in Belarus. This charitable organization has provided medical aid in various forms, reciprocal medical staff visits between Canada and Belarus, food aid, and has provided health respites for children in various locations within Canada.
Ivonka Survilla was elected president of the Rada of the Belarusian Democratic Republic in 1997. She is the first woman president of theRadaand the first president elected after the dissolution of theSoviet Unionand creation of an independentRepublic of Belarus.
Survilla regularly addresses the Belarusian society onMarch 25and other occasions.
She is a founding signatory of thePrague Declaration on European Conscience and Communism.
In 2013 she was awarded the CanadianQueen Elizabeth II Diamond Jubilee Medalfor "her lifelong work in restoring democracy to Belarus".
Ivonka Survilla has two daughters. One of her daughters,Maria Paula Survilla, (1964–2020) was a professor of ethnomusicology atWartburg CollegeinWaverly, Iowa.Her husband Janka Survilla died in Ottawa in 1997.
Survilla has participated in more than 30 exhibitions as a painter.
Media related toIvonka Survillaat Wikimedia Commons
Belgian Draught

TheBelgian Draught,Dutch:Belgisch Trekpaard,French:Trait belge, is aBelgianbreedofdraught horse. It originates in the region of theLow Countriesthat is now central Belgium, and may also be called theBrabantafter the formerProvince of Brabantin that area.
The American Belgian Draught derives from the same original stock, but has developed differently.
The Belgian Draught descends from the heavy farm horses of the region of theLow Countriesthat is now central Belgium: theColosse de la Méhaignefrom the valley of theMéhaigneinthe area of Namur; theGris de Nivelles et du Hainaut, named forHainaut regionand for the city ofNivelles, now inWalloon Brabant; and theGros de la Dendre, named for theDenderriver, fromEast Flandersand the area that is nowFlemish Brabant.
Documented breeding was recorded in the seventeenth century, with the first studbook founded in 1886. The first known imported Belgian to America was in the late nineteenth century.
Closely related breeds include theArdennais,Flemish Horse,Nederlands Trekpaard,andTrait du Nord.
TheAmerican Belgian Draughtderives from the same original stock, but has developed differently. It is generally taller and less heavily built, and has a very different distribution of coat colours.
The Belgian Draught is a tall, powerful and massive horse. Heights at thewithersare usually in the range 163–173 cm (64–68 in), with an average height of 164 cm (65 in) formaresand 168 cm (66 in) forstallions.Average weights are approximately 700 kg (1,500 lb) for mares and 900 kg (2,000 lb) for stallions, but weights of over 1,000 kg (2,200 lb) are not uncommon.Theroancoat colour predominates, accounting for about 80% of all of the horses; some 12% arebay, and the remainderchestnut, black orgrey.
The Belgian Draught horse has been identified as having an intermediate level of genetic diversity, and found to have relatively low levels of inbreeding. However, due to low founder diversity, the breed is identified as likely to have a potential compromise of genetic diversity in future generations.
Wagasi

Waagashi is atype ofWest Africancheesemade fromcow'smilk. It is commonly made by theFulani people, especially those of NorthernBenin.It is sold in abundance inParakou, a city in Central Benin.It is also found across West African countries, particularly in the Savanna zone on the latitude of Parakou.
It is commonly known aswagasiin theZarma-SonghaiandDendilanguages,amoin theFonlanguage,wara and warakashiinNagotandYorubalanguage andgasaruinBaribalanguage. TheFrenchalso call itfromage.InGhanait is also widely known aswagashi, which is most likely from the Zarma-Songhai word for it.
It is relatively soft in texture and mild in flavor and is frequently used in cooking. As with many proteins and animal products used in Beninese foods, wagasi tends to be cooked and served in a sauce which is then eaten with a starch, such as pounded yams or pâte, the millet or maize 'porridge' staple of the area (tuwo[Hausa] ort.z.[acronym from Hausatuwon zafi(hot 'porridge')) in English-speaking areas.
The cow's milk is warmed. It is then stirred with a leaf from a "fromagier" (a plant such asBombax ceiba) or any other acidic substance. The milk begins to curdle, after which the curds are removed and then pressed into round cheese wheels. These are then dipped into a red wax that is made from another leaf to aid in preservation.
Wagasi can be prepared in various ways such as frying or boiling. It is usually served in the form of a substitute for fish or meat in stews. It also can be sold in a fried form when on a journey with pepper for dipping.
Benin cuisine

Beninese cuisineinvolves many fresh meals served with a variety of sauces.Meatis usually quite expensive, and meals are generally light on meat and generous onvegetable fat.
In southern Benin cuisine, the most common ingredient iscorn, often used to preparedoughwhich is mainly served withpeanut- ortomato-basedsauces.Fishandchickenare the most common meats used in southern Beninese cuisine, butbeef,pork,goatandbush ratare also consumed. Meats are often fried inpalmorpeanut oil.Rice,beans, tomatoes andcouscousare also significantstaple foods. Fruits are common in this region, includingmangoes,mandarin oranges,oranges,bananas,kiwifruit,avocados,pineapplesandpeanuts.
Yamsare the mainstaplein northern Benin, and are also often served with peanut- or tomato-based sauces. The population in the northern provinces uses beef andporkmeat which is also fried in palm or peanut oil or cooked in sauces.Cheeseis also frequently used in some dishes.
Frying in palm or peanut oil is the most common meat preparation, andsmoked fishis also commonly prepared in Benin. Grinders are used to preparecorn flour, which is made into a dough and served with sauces. "Chicken on the spit" is a traditional recipe in which chicken is roasted over fire on wooden sticks.Palmroots are sometimes tenderized by soaking in a jar with saltwater and sliced garlic, then used in various dishes.
Many people have mud stoves for cooking and also mud pots which are used to preserve the meal, and mud pots are used to store water; these pots are usually kept outside the home.
Wagasiis a specialty cows'-milk cheese of northern Benin made by the Fulani people, and is abundantly available in cities such asParakou.It is a soft cheese with a mild flavor and a red rind, and used often in Beninese cooking.
Àkàràis a dish made from peeledblack-eyed peasformed into a ball and then deep-fried inred palm oil.  It is found in most parts of the Republic of Benin,NigeriaandGhana.
The following summarizes some other Beninese specialty dishes and foods:
Choukoutouor "chouk" is a Beninesemillet beercommonly consumed in northern Benin, and shipped to southern Benin by railway and roadways.Sodabiis a liquor made from wine palm, and often consumed at events and ceremonies.
Bhutanese red rice

Bhutanese red riceis a medium-grainricegrown in theKingdom of Bhutanin the easternHimalayas.It is the staple rice of the Bhutanese people.
Bhutanese red rice is a redjaponicarice. It is semi-milled—some of the reddishbranis left on the rice. Because of this, it cooks somewhat faster than an unmilledbrown rice. When cooked, the rice is pale pink, soft and slightly sticky.
This rice became available in theUnited Statesin the mid-1990s whenLotus Foodsbegan importing it, and it is currently the only agricultural product imported from Bhutan.
As a whole grain, Bhutanese red rice lowers blood pressure, improves cholesterol, lowers heart disease, lowers the risk of type 2 diabetes, and even lowers the risk of several types of cancer. Regular eating also helps maintain a healthy weight.In addition to being free of gluten, Bhutanese red rice is a great source of protein, potassium, manganese, selenium, calcium, magnesium, iron, zinc, and B vitamins. It is also known to have higher levels of iron and zinc than rice that is white, black, or brown.
Bhutanese cuisine

A staple ofBhutanese cuisineisBhutanese red rice, which is likebrown ricein texture, but has a nutty taste. It is the only variety ofricethat grows athigh altitudes. Other staples includebuckwheatand increasinglymaize.
Buckwheat is eaten mainly in Bumthang, maize in the eastern districts, and rice is eaten across the country. The diet in the hills also includeschicken,yakmeat, driedbeef,pork, pork fat, andlamb. Soups and stews ofmeat, rice,fiddle heads,lentils, and driedvegetables, spiced withchili peppersandcheese, are a favorite meal during the cold seasons.Zow shungois a rice dish mixed with leftover vegetables.Ema datshiis a spicy dish made with large or small green or red chili peppers in a cheesy sauce (similar tochile con queso), which might be called thenational dishfor its ubiquity and the pride that theBhutanesehave for it.Other foods includejasha maru(a chicken dish),phaksha paa(dried pork cooked with chili peppers,spices, and vegetables, includingturnips,greens, orradishes),thukpa,puta(buckwheat noodles),bathup, andfried rice.
Popular snacks includemomo(Bhutanese dumplings),Hoentay(Buckwheat dumplings),shakam Ezay (eezay),khabzey(driedfrittersmade withflour, water, andsugar, which are then deep-fried),shabalay,juma(Bhutanesesausagesmarinated in spices), andnoodles.
Restaurants in the country can serveChinese,Nepalese,TibetanandIndianfoods, which are very popular and in recent yearsKoreanrestaurants have opened due to the increasing popularity ofKorean popular culturein the country.
Dairyfoods, particularlybutterand cheese fromyaksandcows, are also popular, and indeed almost all milk is turned into butter and cheese. Cheese made from cow's milk calleddatshiis never eaten raw, but used to make sauces.Zoedoeis another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types likeCheddarandGouda. Western cheese is made in the Swiss Cheese Factory in Bumthang or imported fromIndia. Popular beverages includebutter teaprepared using tea leaves, salt and butter (calledsuja),milk tea(calledngaja),black tea, locally brewedara(rice wine), andbeer. Spices includecurry,cardamom,ginger,thingay(Sichuan pepper),garlic,turmeric, andcaraway.
When offered food, one saysmeshu meshu, covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer.
Bhutanese ngultrum

Thengultrum(/əŋˈɡʊltrəm/əng-GUUL-trəmor/əŋˈɡuː(l)trəm/əng-GOO(L)-trəm;Dzongkha:དངུལ་ཀྲམ,IPA:[ŋýˈʈúm],lit.'silver coin';symbol:Nu.,code:BTN) is thecurrencyof theKingdom of Bhutan. It is subdivided into 100 chhertum (Dzongkha:ཕྱེད་ཏམ,IPA:[pt͡ɕʰɛ́ˈtám],lit.'half [coin]'; spelled aschetrumson coins until 1979). TheRoyal Monetary Authority of Bhutan, the central bank of Bhutan, is theminting authorityof the ngultrum banknotes and coins. The ngultrum is currentlypeggedto theIndian rupeeat parity.
Until 1789, the coins of theCooch Beharmint circulated in Bhutan.Following this, Bhutan began issuing its own coins known aschetrum, mostly silver1⁄2rupees. Hammered silver and copper coins were the only types issued until 1929, when modern style silver1⁄2rupee coins were introduced, followed by bronze 1 paisa in 1931 (dated 1928). Nickel1⁄2rupee coins were introduced in 1950. While the Cooch Behar mint coins circulated alongside Bhutan's own coins,decimalizationwas introduced in 1957, when Bhutan's first issue of coins denominated innaya paisa. The 1966 issues were 25 naya paisa, 50 naya paisa and 1 rupee coins, struck incupro-nickel.
While theBhutanese governmentdeveloped itseconomyin the early 1960s,monetizationin 1968 led to the establishment of theBank of Bhutan. As monetary reforms took place in 1974, the Ngultrum was officially introduced as 100 Chhetrum equal to 1 Ngultrum. The Ngultrum retained the peg to theIndian rupeeat par, which the Bhutanese coins had maintained.
The term derives from theDzongkhangul, "silver" andtrum, aHindiloanword meaning "money."
TheMinistry of Financeissued its first banknotes in 1974 in denominations of Nu.1, Nu.5, Nu.10 and Nu.100. This was followed by the establishment of theRoyal Monetary Authority of Bhutanas the central bank of Bhutan in 1982, which took over the authority to issue banknotes in 1983, replacing the authority of the Ministry of Finance.
In 1974, aluminum Ch.5 and Ch.10, aluminium-bronze Ch.20, and cupro-nickel Ch.25 and Nu.1 were introduced. The Ch.5 was square and the Ch.10 was scallop-shaped. A new coinage was introduced in 1979, consisting of bronze Ch.5 and Ch.10, and cupro-nickel Ch.25 and Ch.50 and Nu.1 and Nu.3. Aluminium-bronze Ch.25 was also issued dated 1979. Ch.5 and Ch.10 have largely ceased circulating. Currently, coins are available in denominations of Ch.20, Ch.25, Ch.50 and Nu.1.
On June 2, 1974,Nu.1, Nu.5 and Nu.10 notes were introduced by the Royal Government of Bhutan, followed by Nu.2, Nu.20, Nu.50, and Nu.100 in 1978.On August 4, 1982, the Royal Monetary Authority of Bhutan Act was enacted, although the RMA did not begin operations until November 1, 1983, and did not issue its own family of notes until 1986.
In 2006, the Monetary Authority introduced its latest series of notes, with denominations of Nu.1, Nu.5, Nu.10, Nu.20, Nu.50, Nu.100, Nu.500, and Nu.1000. These notes use a hybrid substrate.