davidanugraha/M4-RAG huggingface dataset:
Global Food Security Index

TheGlobal Food Security Indexconsists of a set of indices from 113 countries. It measuresfood securityacross most of the countries of the world.It was first published in 2012, and is managed and updated annually byThe Economist's intelligence unit.
Food security differs around the world, with some regions being much more prone to food insecurity due to both lack of fertile land, as well as capital that could procure sufficient food through the purchasing of imports.This demand for food is steadily growing, especially in developing countries, with studies showing it is likely to grow between 70% and 100% over the four decades from 2009.Much research is underway to increase the productivity of crops, and therefore cultivate a greater volume of food.But, unless that research extends to countries characterized by poor, high-density populations, Global Food Security Index scores are likely to decrease in the coming years.Some journals, such as Science, suggest that it is imported that play the biggest role in producing these index scores, as indeveloping countries, a much greater percentage of the working force is dedicated to agriculture, yet they remain the countries with the lowest Global Food Security Index Scores.This is further illustrated by the fact that the United States and Singapore consistently have the two highest Global Food Security Index scores, even though the portion of their respective economies dealing with agriculture is comparatively negligible.
The following parameters are considered for ranking countries in relation to food security:
Source:
Global Food Security Act of 2016

TheGlobal Food Security Act of 2016(Pub. L.114–195 (text)(PDF)), is a law introduced on March 24, 2015, in the114th Congressby RepresentativeChristopher Henry "Chris" Smith(New Jersey-R) and on May 7, 2015, by SenatorRobert Patrick "Bob" Casey Jr.(Pennsylvania-D), and signed byPresident Barack Obamaon July 20, 2016.
The law authorizes a comprehensive, strategic approach for United States foreign assistance to developing countries to reduce global poverty and hunger, achieve food security and improved nutrition, promote inclusive, sustainable agricultural-led economic growth, improve nutritional outcomes, especially for women and children, build resilience among vulnerable populations, and for other purposes.
This law has been endorsed by a number of humanitarian organizations, includingOxfam,Food for the Hungry,Bread for the World,The Borgen Projectand theONE Campaign.
Poee

Poeeorpoieis a leavened bread baked by the traditional bakers called paders inGoa, India, where it is a staple food.It has characteristics similar to apitabread, notably that it is round, soft, and has a pocket.Coconut palm wine ortoddywas traditionally used for the fermenting process but yeast is now used in commercial production.The bread is made from half-maidaand half-whole wheat flour.
Bread is a significant part ofGoan cuisine, introduced by the Portuguese in the early 17th century.According to Chef Hussain Shahzad, Goa is the only state in India with traditional leavened breads.According toVogue India, in 2018 poee was becoming increasingly popular outside of Goa. Ross poee, a dish of anomelet,xacutiand poee, is a typical item of Goan home cooking.
Poee traditionally was prepared by fermenting it withtoddyfor two days, rolling it into a ball, flattening it, and baking it on the floor of a wood-fired oven.This differentiates it frompao, which uses the same dough but is baked in a pan.Baking time is two minutes; in professional bakeries, poee is generally baked before pao because it requires hotter temperatures.
Goan Catholic cuisine

Goan Catholic Cuisineis the cuisine of theGoan Catholiccommunity and is largely influenced by  Portuguese cuisine.Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
Goan Catholic cuisine has distinct Portuguese influence as can be seen in theLeitãoandAssado de Porco, a famous pork roast crackling dish served as the centrepiece at wedding dinners, theSorpotelandCabidela(a dish wherein fresh pig's blood is stirred into the pork delicacy). The curries use a lot ofspicesandvinegar.Xit-Koddi(Xit — parboiled or red rice; Koddi — fish curry) forms thestaple foodof the community. Other popular Portuguese influenced delicacies areChoris(pork sausages),Vindalho,Peixe Recheado, andXacuti.
TheChamuçais a Goan derivative of thesamosa, which is usually filled with mincedbeefor mincedpork, and is a well-known snack.Beefcroquettesand prawnrissolesare common snacks. Sliced roast beef and beef tongue are popular entrees at Goan celebrations. The traditional,Molho de Peixe(fish pickle) andBalchão(prawn pickle), are originally fromMacau.
Patoleo(sweet rice cakes steamed in turmeric leaves consisting of a filling of coconut and palm jaggery) are prepared on the Feasts of theAssumption of the Blessed Virgin Maryon 15 August,Saõ João(Nativity of Saint John the Baptist) on 24 June andKonsachem fest(harvest festival) which occurs across Goa during the month of August.
Pez(a type ofcongee),KoilorisandPodecho(pancakes) are popular delicacies. TheSannais another popular delicacy made from soaked rice and coconut toddy.
Kadio bodio(tiny sticks made with wheat flour, dipped in sugar syrup or jaggery and dried) are a bestseller at fairs.Revdyo,Tizan,Godshem,Filhoses(a stuffedpancake) andArroz doce(a Portuguese rice pudding containing eggs) are also popular.Neureosare deep-fried turnovers stuffed with dried coconut, nuts, raisins, and sugar.Kulkulis a curly concoction of deep-fried egg-enriched sweet wheat dough.Bolinhasare small coconut cakes.Peradais a guava-based candy.Baticais a moist, rich coconut cake.Maçapãoiscashewnutmarzipan formed into the shape of fruits and vegetables.Dôce de grãois a sweet made using chickpeas and coconut.Bebincais a rich egg-based multi-layered sweet dish, for which Goa is famous.
Caranzalem

Caranzalem(pronouncedCaranzale) is a neighborhood located on the west side of the city ofPanjim, the capital of the state ofGoa. It is situated on the island ofTiswadiand is known for its beach with same name.
The neighborhood has a beach of the same name, the Caranzalem Beach, which is located at a distance of about 5 km. from the center ofPanajibyMiramarand Caranzalem. The beach is 3.5 km long which has stretches of white sand and clear water. The beach is considered safe for swimming.
There are water sport facilities available and many hotels, restaurants and shacks in the area which serve Goan food and drinks.
Miramar-Dona Paula road runs parallel to the beach. The principle wards are Aivao, Bazar Vaddo,  Borchem Bhat, Cavialvaddo, Dando, Dona Paula, Firgozvaddo and Quevnem.
The local church is named the Our Lady of the Rosary Church. It has an old chapel  which is called the Sanctuary for Christian worship. The property of the church  belongs to the "Fabrica" that looks after the affairs of the Church. There are several Christian groups recognised by the Church like the Society of St. Vincent De Paul (Rosary Conference), Couples For Christ and Living Waters. Our Lady of the Rosary School is one of the prominent schools in Dona Paula, Caranzalem.
The Raj Bhavan and the National Institute of Oceanography are situated in Dona Paula.
15°27′N73°48′E﻿ / ﻿15.450°N 73.800°E﻿ /15.450; 73.800
Green chromide

Thegreen chromide(Etroplus suratensis) is a species ofcichlidfish that is native to fresh andbrackishwater habitats in some parts inIndiasuch asKerala,Goa,Chilika LakeinOdishaandSri Lanka. The species wasfirst describedbyMarcus Elieser Blochin 1790.This species and other members of the genusEtroplusare relatively closely related to theParetropluscichlids fromMadagascar.
Other common names includepearlspot cichlid,banded pearlspot, andstriped chromide.InKerala, it is known locally askarimeen. InTamil Nadu, it is known locally as thepappanorpappaInGoa, the fish is known askalundar.In Odisha, the local name iskundal.In Sri Lanka this fish is known asMal koraliya.
It has beenintroducedin various parts of the world outside its native range,includingSingapore, where it occurs inestuaries.TheGovernment of Keraladeclared pearlspot as the official fish ofKerala.
The green chromide lives inbrackish waterhabitat types, such as river deltas. It eats mainly aquatic plants, including filamentousalgaeanddiatoms, but it consumes the occasionalmolluskand other animal matter. This species engages in attentive parental care in which several adults care for each brood.
The adult is oval in shape with a short snout. It is grey green with dark barring and a dark spot at the base of the pectoral fin.It commonly reaches 20 cm (8 in) in length, and the maximum length is twice that.
Etroplus suratensis is a popular food fish and it is considered a delicacy.
Etroplus suratensisandE. maculatusform the main species and the former is dominant among pearl spots in reservoirs of India. They mainly feed on detritus and occupy the same niche as that ofOreochromis mossambicus. These fishes are a popular delicacy but their biomass is very low in reservoirs compared to other cichlids.
In 2010 this species was named the official state fish ofKerala. The following year was declared "The Year of the Karimeen". Karimeen pollichathu, a fried dish, is a delicacy served in restaurants. Due to low number of production and high demand, the species have often been expensive to the public.Production of the species for food is expected to increase in the near future.
Greek food products

Greeceproduces many food products.
Greece is the world's fifth ranked producer of olive oil, producing more than 1,079,000 tons ofolive oilannually, more than 75% of that extra virgin. Greek olive oil is exported throughout the world.
Olive oil plays an important role in the Greek diet, being the basis of many dishes.
Honeyin Greece is mainly flower-honey from the nectar of fruit and citrus trees (lemon, orange, bigarade trees), thyme honey, and pine honey from conifer trees.
Masticis grown on the Aegean island ofChios.
Greeceis a heavy producer and consumer of wine.
Greek Food Festival (Tallahassee)

TheGreek Food Festivalis afestivalheld in mid-October inTallahassee,Florida, United States and hosted by the Holy Mother of GodGreek Orthodox Church.
As in many Greek festivals in the U.S., this festival is part of Tallahassee's diversity ofcultures. The goal is to give the community a taste of Greek food, Greek music, Greek culture, Greek dancing, and entertainment. At Greek Festivals you will typically find Greek gourmet food, Greek folk music — usually performed by Greek bands, cultural exhibitions includingartifactsfrom Greece anddancesperformed incostumesof old tradition, and dancing for the public under Greek tunes. It is a community-building event for the parish.
Traditional Greek foods likespanakopita,tzatziki,baklava,dolmades,tsoureki,skordalia,melitzanosalata,melomakarona,kakavia soup,kourabiedes, kothropita, and kapamas are made.
30°27′32″N84°14′24″W﻿ / ﻿30.4588°N 84.2400°W﻿ /30.4588; -84.2400
Greek Food Festival of Dallas

TheGreek Food Festival of Dallasis afood festivalheld annually inDallas,Texas(USA), featuring traditionalGreek cuisineandGreek culture.
The Festival was first held in Dallas in 1956 and having celebrated its 50th anniversary in 2006, the Greek Food Festival has grown into an event of national importance, featuring the best of Greek dinners, homemade pastries, wines, Greek music and dances. In addition to this, the spectators have a chance to learn more of Greek history and culture and enjoy cooking demonstrations from Dallas chefs. There was no festival in 2020 as theCOVID-19 pandemicwas to blame; the 65th is deferred to 2021.
Like the majority of Greek festivals, which are organized by theGreek Orthodox Church, recognized as the center of cultural activities of the Greek community, Greek Food Festival of Dallas is also organized by theHoly Trinity Greek Orthodox Church.
List of Greek inventions and discoveries

Greek inventions and discoveriesare objects, processes or techniques invented, innovated or discovered, partially or entirely, byGreeks.
Greek people have made major innovations tomathematics,astronomy,chemistry,engineering,architecture, andmedicine. Other major Greek contributions include being the birth ofWestern civilization,democracy,Western literature,history,Western logic,political science,physics,theatre,comedy,drama,tragedy,lyric poetry,biology,Western sculpture,Olympic Games,Western philosophy,ancient Greek law,Greek mythology,Greek foodand theGreek Alphabet.
The following is a list of inventions, innovations or discoveries known or generally recognized to be Greek.
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Cécile La Grenade

Dame Cécile Ellen Fleurette La Grenade,GCMGOBEDStJ(born 30 December 1952) is a Grenadianfood scientistwho has served asgovernor-general of Grenadasince 2013.
La Grenade was born in La Borie, located inSaint George Parish, Grenada.She is the third of five daughters born to Allan A. La GrenadeMBE, acivil servant, and Sibyl Sylvester-La Grenade, aregistered nurse. Her maternal grandmother,Mary Louise "Eva" Ollivierre-Sylvester, was the first woman in theBritish Windward Islandsto serve on the legislative council of her country, after being elected in 1952, less than a year after universalsuffrage. She is a paternal first cousin ofMaurice Bishop, thePrime Minister of Grenadaduring the 1979-83People's Revolutionary Government.La Grenade is afood scientisttrained in the United States. She holds abachelor's degreeinchemistryfrom theUniversity of the West Indies,as well as amaster's degreeanddoctorateinfood sciencefrom theUniversity of Maryland at College Park.
She became a member of the Caribbean Export Development Agency’s Steering Committee, serving as the OECS Private Sector Representative, in 2006. In 2007 she was appointed Chairman of the Public Service Commission by Governor-GeneralSir Daniel Williams, a position she held until 2010.
La Grenade's appointment as governor-general of Grenada was announced during the same week as the death of Grenada's first femalegovernor, DameHilda Bynoe. Bynoe was the goddaughter of La Grenade's maternal grandfather, Dr Cyril I. St Bernard Sylvester, an educator and public servant.La Grenade was made a Dame Grand Cross of theOrder of Saint Michael and Saint GeorgebyQueen Elizabeth IIon 11 July 2014.
As governor-general, La Grenade opened thenew Grenadian Parliament buildingin 2018. That same year, following the 15-0 victory of theNew National Partyin theMarch general election, she independently exercised the royal prerogative by appointing members of the defeatedNational Democratic Congressto theSenatein order to provide a parliamentary opposition to the government.As patron of the Willie Redhead Foundation and the Grenada National Trust, she has been an outspoken supporter of the restoration of Grenada's architectural heritage, especially the viceregal residence ofGovernment HouseandYork House, the former seat of Parliament.
Upon thedeath of Queen Elizabeth IIin September 2022, La Grenade became the first Grenadian governor-general to have served under two monarchs. She said that the Queen served with "incomparable devotion", and that "her legacy of leadership and exemplary service shall live on indelibly".She also represented Grenada at the Queen's state funeral in the United Kingdom.Alongside Prime MinisterDickon Mitchellshe represented Grenada at theCoronation of King Charles IIIin 2023.
Culture of Grenada

Grenada'sFrenchcolonists brought their culture, as did theAfricanslaves they brought across theAtlanticfor agricultural work.Indianshave also influenced the island culture in more recent years.
With the passing of theSlave Trade Act 1807by the British Parliament and the subsequent abolishing of slavery,indentured labor from Indiawas procured at a very large scale.
The first ship, named theMaidstone, departed fromCalcutta, India on January 27, 1857, and arrived a few months later on May 1. In all, 3,206 East Indians arrived in Grenada by 1885. Only 380 of them returned to India. The Indians made many contributions to Grenada.Indian Arrival Daywas celebrated in 2007 on the 150th anniversary, for the first time since the centenary celebration in 1957.
The Indians later on assimilated with the existing Africans, Europeans and other ethnicities intermarrying with each other. This very much influenced the culture and cuisine of Grenada.
The national dish,oil down, is a combination ofbreadfruit,coconut milk,turmeric(misnamedsaffron), dumplings,callaloo(taroleaves), and salted meat such as saltfish (cod),smoked herring or salt beef. It is often cooked in a large pot, commonly referred to by locals as a karhee, or curry pot. Popular street foods include aloo pie, doubles, and dal puriserved wrapped around acurry, commonlygoat, and fried bakes andfish cakes. Sweets include kurma,guava cheese, fudge or barfi,tamarindballs, rum-raisin ice cream, currant rolls, and Grenadian spice cake.Nutmegandmace (spice)are used in abundance.
Music plays a significant part in Grenadian culture, with the annualCarnivalcompetition generating newsocaandcalypsomaterial in August. The rest of the time soca, calypso, andreggaeare popular.Zoukmusic has also been imported to Grenada from other FrenchCaribbeanislands recently. Other local celebrations include the National Dance Festival andIndependence Day.
Saint Mark Parish, Grenada

Saint Markis aparishon the west coast ofGrenada.It is the smallest parish on the island in terms of both area and population.
Along the west coast of the island nation of Grenada lies the smallfishing villageofVictoria, Grenada. Victoria is the center of activity for the Saint Mark's parish, the smallest parish on the island in both area and populace with approximately 4,000 people residing. Local activities include the Saint Mark's fiesta which showcases different produce, foods, culture, music and entertainment throughout the villages of Saint Mark. Saint Mark's Day is usually a few weeks afterEasterin mid April.
Saint Mark's has the highest mountain on Grenada,Mount Saint Catherine, and the tallest waterfall, theTufton Hall Waterfall.
The village of Victoria has created a monthly event called the "Sunset City Food Fest." This activity has been created to improve the living conditions of the people of Victoria and have created a common location where the community can come together to enjoy quality food, time and company. It was set up in 2007 in response to the loss of 250 jobs in thenutmegindustry caused by the effects ofhurricane Ivan.  Thus far the Food Fest is on the last Saturday of each month, however, it is currently aiming to take place fortnightly.
Vendors offer Grenadian cuisine using local ingredients. Dishes include bakes, figs, breadfruit, Farine, Jacks and other Fish, the Grenada Oil-Down,rotis,calaloosoup, crabs,conches(lambi), Tania Log (a porridge prepared from root crops in a traditional manner), and ice cream.
12°11′N61°42′W﻿ / ﻿12.183°N 61.700°W﻿ /12.183; -61.700
Pepián

Pepiánis a thick meat stew from Guatemala. It is one of the oldest and most recognizable dishes ofGuatemalan cuisinehaving as its origin the influences from Guatemala'scolonial pastand theindigenous cuisine.The meat-based stew, thickened with gourd seeds,can be made with beef or chicken (beef is more common in urban centers)it includes in traditional recipestomatillo,tomatoand hot chili. Guatemalan restaurants in the United States usually consider the dish to be ofMayaorigin.It is a popular street food in Guatemalan cities.
In Guatemala, it is considered anational dish.Pipiánis a similar dish fromMexican cuisine.
Pollo Campero

Pollo Camperois a Guatemalanfast-food restaurantchain, located inGuatemala,Honduras,El Salvador,Costa Rica,Panama,Ecuador,Mexico,Spain,Bahrain,theUnited States,Puerto Rico,Belize,Haiti,Anguilla,Montserrat, theBritish Virgin Islands,Brazil,Czech Republic,Slovakia,Canada, theUnited Kingdom,IrelandandItaly.The chain has nearly 400 locations, including more than 100 in the United States.
Pollo Campero International headquarters are located inDallas,Texas. The current facility is in 12,633 square feet (1,173.6 m) of area in the Hidden Grove office building inNorth Dallas. The headquarters was previously in a 6,800-square-foot (630 m) area in Lincoln Center, but moved in 2016.
Pollo Campero has been popular with the Guatemalan and Salvadoran diaspora, who see it as a nostalgic taste from home. This led to a tradition of relatives bringing boxes of the restaurant's chicken to the United States on international flights, with some even reselling the chicken. Issues with the smell led to the company developing an insulated bag to make it easier to transport for air passengers and better contain odors. While the chain opened branches in the United States starting in 2002, which became quite popular and had eight-hour lines upon opening, many customers felt that the chicken and taste was not the same, and chicken continues to be brought by passengers to the United States. The chain also announced plans to expand to Spain, Poland and Portugal in that year.
In 2007 the company opened a restaurant inShanghai, its first in China.
Guernsey cattle

TheGuernseyis abreedofdairy cattlefrom the island ofGuernseyin theChannel Islands. It is fawn or red and white in colour, and is hardy and docile. Itsmilkis rich in flavour, high infatandprotein, and has a golden-yellow tinge due to its highβ-carotenecontent. The Guernsey is one of threeChannel Island cattlebreeds; the other two are theAlderney, which is now extinct, and theJersey.
The Guernsey was bred on theChannel IslandofGuernsey; it is first documented in the nineteenth century, and its origins are unknown.Cattle were brought to the island in the Middle Ages fordraught work.It has been suggested that the Guernsey derives from cattle imported from the French mainland –brindledcattle fromNormandy, and wheaten stock similar to theFroment du LéonofBrittany. There may also have been some influence from Dutch cattle in the 18th century.During that century large numbers of cattle were exported from the Channel Islands to England; some of them had previously been brought from France.Imports of French cattle to Guernsey were forbidden by law in 1819, but some importation of British cattle continued until 1877.Some cattle evacuated fromAlderneyduring theSecond World Warwere merged into the breed.
Exports of cattle and semen were for a while an important economic resource for the island, and in the early 20th century, a large number of Guernsey cattle were exported to the United States.The Guernsey breed is on the watch list maintained by the American Livestock Breeds Conservancy, with fewer than 2,500 annual registrations in the U.S. and an estimated global population less than 10,000 animals.
The Guernsey is of medium size: cows weigh450 to 500 kg, and bulls600 to 700 kg. The coat is red or fawn (wheat-coloured), and may or may not bepiedred-and-white or fawn-and-white.The Guernsey produces rich and flavoursome milk. It traditionally had several other good qualities: it was long-lived, calved without difficulty, grazed well and – being relatively small-sized –  was an efficient milk producer.These advantages have been compromised by recentselective breedingstrategies, which have led to larger animals, with longer legs. These no longer display the traditional qualities of the breed; this is particularly marked where there has beencross-breedingwithHolstein-Friesianstock.
The Guernsey is a dairy breed, and generally is reared for that purpose only. However, the cow is usually removed from the dairy herd around ages six to eight,and marketed forbeef, and otherprocessed meats. The milk has a golden-yellow tinge due to a high content ofβ-carotene, aprovitaminforvitamin A.The milk also has a highbutterfatcontent of 5% and a highproteincontent of 3.7%.Guernsey cows produce around 6000 litres per cow per year.
Golden Guernsey

TheGolden Guernseyis a rarebreedofdairy goatfromGuernseyin theChannel Islands, where it has been known for more than two hundred years. In 2024 it received a Royal title fromKing Charles IIIand is officially theRoyal Golden Guernsey Goat.
It is anendangered breed, with fewer than2000living animals.
Golden-coloured goats have been known in Guernsey for some two hundred years;the first documented reference is in a guide book published in 1826.In the nineteenth century these goats were known as "Golden Gessenay", Gessenay being the French name for the SwissSaanenbreed.
Much of the development of the breed is attributed to Miriam Milbourne, who started a herd atL'Ancressein 1937 and was able to maintain it through theGerman occupation of the Channel Islandsduring theSecond World War.From 1922 the goats were registered in the generalherd-bookof the Guernsey Goat Society; a separate register in the herd-book was created for them in 1965.
From 1967 a small number were exported to England, where they werecross-bredwith British goats to form theBritish Guernsey.
The Golden Guernsey is anendangered breed: it was listed by theFAOas "endangered-maintained" in 2007.In 2019 the population numbers reported toDAD-ISwere 1381 for the Golden Guernsey and 171 for the British Guernsey; both were listed as "at risk".In 2020 the Golden Guernsey was listed as "minority" on the goat watchlist of theRare Breeds Survival Trust.
On 16 July 2024, the breed was granted a Royal title byKing Charles III, becoming formally known as the 'Royal Golden Guernsey Goat'.
As its name suggests, the goat is golden in colour, with hues ranging from pale blond to deep bronze. They are smaller and more fine-boned than other Britishmilking goats, and there is great variety in coat length.The males are usually horned, with very splendid horns, very few do not have horns.The goats are easy to handle.
At the time of their elevation to a royal title, Christopher Price, the chief executive of the Rare Breeds Survival Trust, noted that the goat breed contributes to environmental benefits because they are fussy eaters while they graze.
Rita Jaima Paru

Rita Jaima Paruis aPapua New Guineanfood entrepreneur, who previously ran the company Dial-a-Lunch.
Rita Jaima Paru was born inPapua New Guineawhere she went to Marianville High School. She attended thePapua New Guinea University of Technologyin 1997, but dropped out following the birth of her daughter. Following the birth of a second child a year later, and began catering out of her home to provide for them. She reinvested some of the money earned in courses in marketing, tourism and sales. She launched the business Dial-a-Lunch in 2000, but it closed down three years later.
In 2008, Paru successfully applied for the Australia-Pacific Technical College scholarship after seeing an advertisement in a newspaper. She went toVanuatuwhere she studied Commercial Cookery. Upon her return, she worked as duty manager at the Beachside Brasserie inPort Moresby, but wanted to work in the kitchen and so moved to the Napanapa Oil Refinery as senior chef and was promoted to head chef.
She became the Cafeteria manager at the Bank of Papua New Guinea in 2013, and became the retail manager for IPI Catering at theUniversity of Papua New Guineain the following year. She returned to working on Dial-a-Lunch that year, and was nominated for the Entrepreneur Award in the 2014Westpac Outstanding Women Awards.She catered an event at the Helifax hangar atJacksons International Airporta week later, and was offered a commercial space by a local businessman. This enabled her to expand the business greatly around the city.Paru retired from the business in August 2017, handing it over to her eldest daughter.
Souleymane's Story

Souleymane's Story(French:L'Histoire de Souleymane), previously titledThe Story of Souleymane,is a 2024French filmdirected byBoris Lojkinefrom a script he wrote with Delphine Agut. The film stars Abou Sangare as Souleymane, animmigrantfromGuineaworking for afood deliveryservice inParis.
The film had its world premiere at theUn Certain Regardsection of the2024 Cannes Film Festival,where it won the Jury Prize and the Performance Prize.It received eight nominations at the50th César Awards.
Souleymane's Storyfollows Souleymane, a recentGuineanimmigrant, through the streets ofParisas he prepares for hisasylum applicationinterview while working for a meal delivery service on his bicycle.
While developing the film, Lojkine and casting director Aline Dalbis consulted with food delivery workers inParisto learn about the challenges they faced and got to know members of the city'sGuineanimmigrant community. The film's star, Abou Sangare, was identified during an open casting call conducted as part of this research. Sangare had immigrated to France seven years prior to casting, while he was still a teenager.
Scenes in which Souleymane delivered food on his bicycle were filmed by a cameraman riding a bicycle alongside the actor.
To write the final interview scene, the filmmakers gathered input from Guineanasylum seekersand sat in on interviews conducted by Ofpra (the French Office for the Protection of Refugees and Stateless Persons).
Souleymane's Storyhad its world premiere at theUn Certain Regardsection of the2024 Cannes Film Festival,where it won the Jury Prize and the Performance Prize,and theFIPRESCI Prizefor theUn Certain Regardsection.
Pyramide Distribution released the film in French cinemas on 9 October 2024.
On thereview aggregatorwebsiteRotten Tomatoes,100%of 17 critics' reviews are positive, with an average rating of 7.4/10.Metacritic, which uses aweighted average, assigned the film a score of 81 out of 100, based on 5 critics, indicating "universal acclaim".
Guinea-Bissauan cuisine

Bissau-Guinean cuisineis the food culture ofGuinea-Bissau, a nation onAfrica's west coast along theAtlantic Ocean. Rice is a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported andfood insecurityis a problemin large part due tocoups, corruption and inflation.Cashewsare grown for export.Coconut,palm nut, andolivesare also grown.
Fish, shellfish, fruits and vegetables are commonly eaten along withcereal grains, milk,curdandwhey. The Portuguese encouragedpeanutproduction.Vigna subterranea(Bambara groundnut) andMacrotyloma geocarpum(Hausa groundnut) are also grown.Black-eyed peasare also part of the diet.Palm oilis harvested.
Common dishes includesoupsandstews. Common ingredients includeyams,sweet potato,cassava, onion, tomato andplantain. Spices, peppers and chilis are used in cooking, includingAframomum meleguetaseeds (Guinea pepper).
September 12 isAmilcar Cabral's birthday, a celebration that includes the eating ofyassa, chicken prepared withmustard,citrusand onion. Other holidays and festivals include Carnival in February, Colonization Martyr's Day on August 3, Readjustment Movement Day in November, Independence Day on September 24, Mocidade Day on December 1 and New Year Day.
Family ceremonies to mark birth,circumcision, marriage, and death are celebrated withpalm wineorrum.Animal sacrificeis also performed.
Outline of Guinea-Bissau

The followingoutlineis provided as an overview of and topical guide to Guinea-Bissau:
Guinea-Bissau–countrylocated inWest Africa.Guinea-Bissau is the8th least extensive countryin continental Africa.  It is bordered bySenegalto the north, andGuineato the south and east, with theAtlantic Oceanto its west. Formerly thePortuguesecolonyofPortuguese Guinea,  upon independence, the name of its capital,Bissau, was added to the country's name in order to prevent confusion between itself and theRepublic of Guinea.
Geography of Guinea-Bissau
Landforms of Guinea-Bissau
Administrative divisions of Guinea-Bissau
Regions of Guinea-Bissau
Sectors of Guinea-Bissau
Demographics of Guinea-Bissau
Government of Guinea-Bissau
Foreign relations of Guinea-Bissau
The Republic of Guinea-Bissau is a member of:
Law of Guinea-Bissau
Military of Guinea-Bissau
History of Guinea-Bissau
Culture of Guinea-Bissau
Sports in Guinea-Bissau
Economy of Guinea-Bissau
Education in Guinea-Bissau
Wikimedia Atlas of Guinea-Bissau
Brazil–Guinea-Bissau relations

Brazil–Guinea-Bissau relationsare the bilateral relations between theFederative Republic of Braziland theRepublic of Guinea-Bissau. Both nations are members of theCommunity of Portuguese Language Countries,Group of 77and theUnited Nations.
Both Brazil and Guinea-Bissau were united for three hundred years as part of thePortuguese Empire. As part of the Portuguese Empire and during theAtlantic slave trade, Brazil received thousands of Bissau-Guinean who arrived to the country as slaves.From 1815 to 1822, Guinea-Bissau was administered by Brazil during theTransfer of the Portuguese court to Brazil.
In September 1973, Guinea-Bissau declared its independence fromPortugal.On 16 July 1974 Brazil recognized Guinea-Bissau's independence in advance of Portugal's recognition. Shortly thereafter the two countries established diplomatic relations.That same year, Brazil opened an embassy inBissau.In 1984, Brazilian PresidentJoão Figueiredopaid an official visit to Guinea-Bissau, the first for a Brazilian President. The visit was reciprocated in 1997 with the visit to Brazil by Bissau-Guinean PresidentJoão Bernardo Vieira.There have been numerous high-level visits between leaders of both nations since the initial visits.
In 2010, Bissau-Guinean President,Malam Bacai Sanhá, paid a visit to Brazil. During his visit, several agreements were signed, such as an Agreement for the Implementation of Programs to Combat HIV/AIDS in Guinea-Bissau; Agreement to Assist Women and Adolescents Victims of Gender-Based Violence; Agreement on Exercise of Remunerated Activity by dependents of Diplomatic, Consular, Military, Administrative and Technical Personnel; Memorandum of Understanding in the Field of Agriculture; Memorandum of Understanding in the Fisheries Sector; and a Memorandum of Understanding on Higher Education.
In May 1978, the Brazilian and Guinea-Bissauan governments signed a technical cooperation agreement, whereby the Brazilian government would support socioeconomic development in Guinea-Bissau.Guinea-Bissau is one of the largest recipients of development projects with funds from the Brazilian Cooperation Agency. The Brazilian Cooperation Agency assists and develops projects in several diverse areas, including security, health, agriculture, education, food security, justice, support for elections, among others, in Guinea-Bissau.
High-level visits from Brazil to Guinea-Bissau
High-level visits from Guinea-Bissau to Brazil
Foshan Haitian Flavouring & Food Co

Foshan Haitian Flavouring & Food Co. Ltd(Chinese:海天味业) is aChinesepublic company that manufactures sauces and flavourings. It is the largest manufacturer ofsoy saucein the world.
It is based inGuangdong.The chairman isPang Kang. Sales in 2012 were around seven billionyuan.
In 2010, it held 16 to 19 percent of the Chinese soy sauce market.Its major competitors includedKikkomanandLee Kum Kee.The company also manufactures other sauces and condiments such asoyster,hoisin,shrimpandvinegar.
The company was established in the seventeenth century as a group of sauce factories inFoshan.
In 2007, it was bought out by its employees from the government of Foshan.In 2014, it underwent anIPOon the Shanghai Stock Exchange in order to raise funds for expansion.The company raised 3.84 billion yuan after selling 74.85 million shares.
Griot (food)

Griot(French:griot,Haitian Creole:griyo) is a dish inHaitian cuisine. It consists of pork shoulder marinated in citrus, which is braised and then fried. It is commonly served at parties.Griot along withdiri ak pwa wouj(red beans and rice) is considered by some to be Haiti's "national dish."
Griot may also be spelledgriyo, orgrillots.
Griot is usually made from pork shoulder. The meat is first washed then put in a mixture of citrus juices to add flavor.After being soaked in the citrus juices, the meat is marinated inepis,which is a mixture of Haitian herbs, vegetables, and spices. Next, the meat is either braised or roasted until tender. The cooking liquid produced is used in the preparation of an accompanying sauce, known assòs ti-malis.Finally, the meat is deep-fried until golden-brown and crispy. Griot is almost always served withpiklizas well as rice orbannann peze.
Old Dutch Foods

Old Dutch Foods, Inc.is a manufacturer ofpotato chipsand othersnack foodsin theMidwestern United States,New EnglandandCanada. Their product line includes brands such asOld Dutch Potato Chips,Dutch Crunch,Ripples,Cheese PleesersandRestaurante Style Tortilla Chips.
The company began asOld Dutch Products Co.founded by Carl J. Marx in 1934. Marx chose the name "Old Dutch" because The Dutch were associated with cleanliness and quality.They originated inSt. Paul, Minnesota, but moved toMinneapolisin 1937. In 1968, they moved again, this time toRoseville, Minnesota, where they remain today.
In 1954, Old Dutch opened a plant inWinnipeg,Manitoba, to manufacture chips for theCanadianmarket. The head office for Canadian operations remains in Winnipeg.
The company's American arm is officially calledOld Dutch Foods, Inc., and their Canadian arm isOld Dutch Foods, Ltd.The company celebrated its 70th anniversary in 2004 with a line oftelevision commercials. Old Dutch Foods acquiredHumpty Dumpty Snack Foodsin aC$26.7 million takeover bid in 2006.The Humpty Dumpty brand is generally sold in the New England states,Ontario,Quebec,the Maritimes, andNewfoundland and Labrador.
The Old Dutch brand is mainly known for the many flavors of potato chips they produce. They come in bags, "twin packs" (cardboard boxes with two packages of chips inside) and "triple packs" (with three packages inside).
Potato chip flavors available in the United States include the flagship Regular flavor, as well as Sour Cream & Onion, Cheddar & Sour Cream, Dill Pickle, Bar•B•Q, and Onion & Garlic as well as Smokey Bacon. In addition, Ripples Chips are available in Original, French, Mesquite Bar•B•Q, and Loaded Spud varieties. On February 4, 2008, Mexican Chili and Au Gratin were reintroduced back to Canada. Other products include Dutch Crunch kettle-cooked chips,cheese puffs,Puffcorn(puffedcorntwists - calledPopcorn Twistsin Canada), Restaurante Styletortilla chips, Arriba flavoured tortillas,pretzels,dipsandsalsas, Dutch Gourmet thick cut flavoured ripple chips, Ridgies flavoured ripple chips, baked chips,sunflower seeds,pork rinds, andbeef jerky.
Many of the same products are available in Canada and the United States, although somewhat altered, such as their vibrant yellow herb free Onion & Garlic chip. There are three exceptions: Ketchup, All Dressed and Salt & Vinegar flavours may not be available outside Canada.(These flavors are sold in New England under the Humpty Dumpty brand.)
In 2005, the firm introduced Old Dutchbeef jerky.
Canada
There are also 11 distribution centres across Western Canada.
US
45°0′53″N93°12′2″W﻿ / ﻿45.01472°N 93.20056°W﻿ /45.01472; -93.20056
Humpty Dumpty Snack Foods

Humpty Dumpty Snack Foodsis an American food company, operating as a subsidiary ofOld Dutch Foods, that packages and sells snack foods. The company is named after thenursery rhyme characterand features the character as the company logo. Humpty Dumpty products are generally sold inNew England,QuebecandAtlantic Canada.
Humpty Dumpty Potato Chip Company, Inc., was founded in 1947inScarborough, Maine, United States, by George Robinson and Norman Cole,producing ketchup-flavoured and sour-cream-and-clam-flavoured chips, among others.
The company was acquired byBorden, Inc., in February 1989.
In January 2000, it was then sold to the Canadian firm Small Fry, formally adopting the name Humpty Dumpty Snack Foods Inc.
In 2006, the company was acquired in a takeover bid byOld Dutch Foods, aMinnesota-based snack food company. After the acquisition, Humpty Dumpty potato chip products were rebranded asOld Dutchpotato chips. Old Dutch Foods kept the Humpty Dumpty label, and still sells all their flavors of chips and snacks in the USA. In Canada, Humpty Dumpty's potato chip line were rebranded "Old Dutch", as it was already an established brand of potato chip in other parts of Canada; they kept the "Humpty Dumpty" name for its other snacks.
Humpty Dumpty originally sold a variety of potato chip flavors. For the original brand of chips, they included Regular, BBQ, Ketchup, Dill Pickle, Salt and Vinegar, Roast Chicken, Sour Cream and Onion, Smokin' Bacon, and aSt-Hubertrotisserie chicken flavor.
For their ridged chip line, called Ripples, there were five varieties: Regular, Buffalo Wing, BBQ & Cheddar, Au Gratin, andAll-Dressed. And finally, for their line of kettle-cooked chips, flavors featured were Regular, Jalapeño, Salt and Vinegar, BBQ, and Cheddar.
The current Humpty Dumpty snack line of products sold in the United States and Canada includeBacon & Hickory Potato Sticks,BBQ Corn Chips,BBQ Ringolos,Ketchup Ringolos,Chedacorn,Cheese Sticks,Cruncheez(in both Regular and Nacho Cheese),Party Mix(Original, Cheesy, and All Dressed), andSour Cream & Onion Rings.
Humpty Dumpty's potato chip line is sold only in the United States, and consists ofRegular,BBQ,Ketchup,Dill Pickle,Salt and Vinegar, andBuffalo Wings & Cheese, as well as limited-run flavors such asCheddar & Sour Cream. Humpty Dumpty's ridged chip varieties includeRegular, andAll-Dressed. Most of these flavors are sold in Canada under the Old Dutch brand, which took over Humpty Dumpty's potato chip line in Canada after acquiring the company in 2006. Old Dutch kept the Humpty Dumpty brand for potato chips in the US, as the brand was very well known throughout New England, while the Old Dutch brand is known mainly in the midwestern states.
The company closed itsQuebec-basedMontrealHumpty Dumpty plant on September 27, 2013; that plant started operating in 1964. Four other Canadian plants, in other provinces, are unaffected.
Cuisine of the Pennsylvania Dutch

Pennsylvania Dutch cuisineis the typical and traditional fare of thePennsylvania Dutch.
Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch'sGerman heritage,agrarian society, and rejection of rapid change.
It is common to find Pennsylvania Dutch cuisine throughout thePhiladelphia,AllentownandLancasterregions ofPennsylvania.
In the 18th century, baking was still done in wood-fired ovens that produced inconsistent results and could easily become too hot. The Pennsylvania Dutch bakedpastrieson cabbage leaves to provide some protection from hot spots that could develop in the oven.
Soups, often featuringegg noodles, are characteristic of the Pennsylvania Dutch.Pennsylvanian Dutch homes have traditionally had manybrothson hand (vegetable, fish,poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the year, including a variety of hot and coldfruit soups."Soups were traditionally divided into different categories, includingSippli, which is a light broth,Koppsupper, a cup soup,Suppe, which is a thick,chowdersoup often served as a meal with bread, andG'schmorte, a soup with no broth often like aBreiorgravy.
Pennsylvania Dutch soups are often thickened with astarch, such asmashed potatoes,flour,rice,noodles,fried bread,dumplings, andRiwwelsorrivels, which are small dumplings described as "large crumbs" made from "rubbingegg yolkand flour between the fingers", from theGermanverb for "to rub."
Amoy Food

Amoy Food Limitedis a manufacturer of cookingsaucesand condiments inHong Kong. Its products, which now include foodstuffs such as frozen foods and instant foods for heating in amicrowave oven, are sold around the world. It was acquired in 2018 byCITIC Capital, a subsidiary of theCITIC Group.
Its former factory site inNgau Tau Kokwas sold in the 1970s and has since been turned into an apartment complex called theAmoy Gardens.
Amoy (廈門) is an English romanisation of theMin Nanpronunciation of the name of the city inFujianprovince, China known in Mandarin asXiamen.
In 1908, Tao Fa, the predecessor of the company, was founded in Xiamen for producingsoy sauceandsoy milk. In 1928, Amoy was set up in Hong Kong.
In a 1947 advertisement, the company was named asAmoy Canning Corporation, Ltd.(Chinese:香港淘化大同公司;Cantonese Yale:Hēunggóng Tòufa Daaihtùng Gūngsī) with factory in Ngau Tau Kok and head office atBonham StrandinSheung Wan.
In 1977, Sime Darby group acquired 50% of Amoy Canning.
In 1980, Hang Lung Development acquired 63% of Amoy Canning Corp. (HK) Ltd
In 1983, fifty percent of Amoy Food was acquired byPillsbury.
In 1987, a manufacturing plant was set up inTai Po Industrial EstateinTai Po.
In 1988, it was reported to be the largest soy sauce maker in the area, producing 6,000 tonnes a year.
In 1991, Amoy became wholly owned by the French dairy products companyDanone.
On 12 January 2006, Danone sold the company toAjinomotoof Japan.
In 2013, Amoy frozen food's factory in China was moved to Tai Po Industrial Estate in Hong Kong.
In 2018, Ajinomoto sold the company toCITIC Groupof China.
In Europe, Amoy products are distributed byKraft Heinz.
Hong Kong Supermarket

Hong Kong Supermarketis anAsian Americansupermarketchain started in theSan Gabriel Valleyregion ofSouthern California.  It operates mainly in the newer suburbanoverseas Chinesecommunities, particularly in theLos Angeles,Philadelphia, andNew York Cityareas.Hong Kong Supermarket specializes mainly in importedAsiangroceries. Many items are fromMainland China,Hong Kong,Macau,Japan,South Korea,Thailand,Taiwan,Vietnam,Indonesia, and thePhilippines.
The supermarket caters to a specific customer base. The first store inMonterey Park, California, was a popular destination forMainland Chineseemigres, and the Hong Kong Supermarkets inNew York Cityfocus on mainland Chinese immigrant customers (large community of mainlanders in Brooklyn).
Hong Kong Supermarket was established in 1981 by Jeffrey Wu (胡兆明) with its former flagship store located inMonterey Park, California, where it is still among the popularAsian supermarkets, and is headquartered in New York City. It is currently owned by Jeffrey Wu and his wife, former Hong KongactressVeronica Yip.In Southern California, its main competitors were99 Ranch MarketandShun Fat Supermarket. In the New York City area, it competes withKam Man Food, Good Fortune Supermarket, New York Mart, andGreat Wall Supermarket.  In Boston, it competes with Kam Man,H Mart, andC-Mart.
In 2009, Hong Kong purchased Super 88, an Asian supermarket chain which had already closed three of its six stores in 2008, citing poor sales.Super 88 had also faced increasing competition and a $200,000 settlement after violating state wage and hour laws.
The chain sold much of its stores to theGood Fortune Supermarketchain.