title: "Buenos Aires Underground rolling stock" content: the fleet will be composed of 156 Alstom Metropolis cars by 2017, retiring the Fiat-Materfer cars from the line. In June 2017, the first six Alstom 300 started operating in the line. The line was the last to be inaugurated with Siemens O&K rolling stock, however these were replaced by Fiat-Materfer cars in the 1980s. The Materfer cars were later sent to Line D and Line D's CAF-GEE rolling stock was put to use on Line E, where it remains until this day, making up the entirety of the rolling stock on the Line. When the new 200 Series and


title: "Deployment management" content: deployed is described in sufficient detail so that independent observers can detect its presence and strength." In water and natural resources, deployment refers to the actualisation of best management practices with the ultimate goals of conserving natural resources and improving the quality of water bodies. Types: System deployment generally benefits from high levels of user involvement and management support. User participation in the design and operation of information systems has several positive results. First, if users are heavily involved in systems design, they move opportunities to mold the system according to their priorities and business requirements, and more opportunities to


title: "Natalia Strelchenko" content: conservatoire at Belfort in eastern France. Police and paramedics were called to Strelchenko's home in Culcheth Lane, Newton Heath, Manchester at around 12:45 in the morning of 30 August 2015. Despite attempts to revive her she died shortly later in hospital. A post mortem indicated that she had died from head and neck injuries. Her husband and manager, Norwegian double bass player John Martin, was subsequently charged with her murder and the attempted murder of a teenager who could not be named for legal reasons. Martin stood trial in February and March 2016. He was found guilty of Strelchenko's murder


title: "Witton Isolation Hospital" content: local resident who had regularly seen the children from the top seats of a double-decker bus. Dr Millar eventually ordered the facility to be destroyed by fire and on 3 May 1967 – chosen because the wind was blowing from the south, away from the city centre – the buildings were set ablaze by firemen of the Birmingham Fire and Ambulance Service, under the supervision of William Nicholls, Deputy Chief Medical Officer, and George Merrill, Deputy Chief Fire Officer, accompanied by representatives of the news media. All personnel involved in the operation had to wear protective clothing and be inoculated.


title: "Angela Hill (fighter)" content: 4, 2017. Andrade won the fight by unanimous decision. In addition, both participants were awarded "Fight of the Night" honors. Hill faced Ashley Yoder on July 7, 2017 at . She won the fight by unanimous decision. Hill faced Nina Ansaroff at on November 11, 2017 in Norfolk, Virginia. She lost the fight via unanimous decision. Hill faced Maryna Moroz at on February 24, 2018 at Amway Center in Orlando, Florida. She won the fight by unanimous decision. Hill was scheduled to face Alexa Grasso on August 25, 2018 at UFC Fight Night 135. However, Grasso was pulled out from


title: "Deeder Zaman" content: father is a homoeopathic doctor, and his elder brother, Saifullah "Sam" Zaman (1965–2015, also known as State of Bengal), was a DJ and music producer. In 1987, Zaman became an original member of his brother's State of Bengal group which included MC Mustaq. Zaman attended Stratford School. At the age of 14, Zaman joined the Community Music, a London-based educational organisation that focuses on collective music making, at Community Music House in Farringdon where bassist Dr Das (Aniruddha Das) taught music technology and civil rights worker DJ John Pandit (Pandit G) helped him out as a youth worker. Zaman attended


title: "Tissot Arena" content: in the north-east. The watch manufacturer Tissot, a member of The Swatch Group that has a head office in Biel/Bienne, obtained naming rights of the arena for at least ten years. The football stadium has a capacity of 5,200 and it is extendable to 10,000 if needed. The ice hockey arena accommodates 6,521 spectators. Part of the electricity for the arena complex is produced by the 8,100 solar panels installed on the roofs of the Arena. Tissot Arena Tissot Arena is a combined multi-purpose stadium and arena in Biel/Bienne, Canton of Bern, Switzerland. It consists of a football stadium, an


title: Germanosaurus content: another taxon known as "Cymatosaurus schafferi", is referable to "Germanosaurus" and possibly even represents the same species as "G. latissimus". Rieppel removed the species from "Cymatosaurus" and created the new combination "G. schafferi", making it the only valid species of "Germanosaurus" diagnosable to the species level. All known material of "G. schafferi", including the holotype skull, were collected from the same general locality as the holotype skull of "G. latissimus", at Sacrau now Zakrzów Turawski, near Gogolin, Gorny Slask of Poland. These deposits belong to the lower part of the Gogolin Formation, which is a basal part of the Lower


title: "H. Gabriel Murphy" content: the Senators' board of directors and a voice in the team's operations, however, he was thwarted by Griffith and the board. Jachym then sold his stock to Murphy in June 1950. Griffith considered Murphy, then 47, a friendly partner; Murphy had dealt with the owner over the years when he negotiated a lease on Griffith Stadium for use by the Georgetown Hoyas varsity football team. Murphy's investment ended any threat to Griffith's control of the Senators; in return he was reported to have acquired right of first refusal should the club be put up for sale. When the 85-year-old Clark


title: "1590s in the Southern Netherlands" content: January 1581 1590s in the Southern Netherlands Events from the 1590s in the Spanish Netherlands and Prince-bishopric of Liège. Monarch - Philip II, King of Spain and Duke of Brabant, of Luxembourg, etc. to September 1598; Isabella Clara Eugenia and Albert VII, Archduke of Austria, as co-sovereigns from September 1598. Governor General - Alexander Farnese, Duke of Parma, to 1592; Peter Ernst I von Mansfeld-Vorderort 1592–1594; Archduke Ernest of Austria 1594–1595; Pedro Henriquez de Acevedo, Count of Fuentes, acting governor general 1595–1596; Albert VII, Archduke of Austria 1596–1598; Margrave Andrew of Burgau, acting governor general 1598–1599 Prince-Bishop - Ernest of


title: "Where Rivers Meet" content: into our own culture through music directly taught or recommended by our father, cousins and other close friends and musicians. In doing this we have learnt more about our father's background and our Bengali roots and feel a little closer to a culture that we weren't surrounded by when we were growing up… we hope to continue to explore the wealth of artistic achievement that is waiting to be discovered in our father's country." Songs make up about a third of "Where Rivers Meet", with the remaining two thirds instrumental. The tunes include three by Bengali Nobel Laureate Rabindranath Tagore


title: Helveticosauridae content: beds at Cava di Besano of the Besano Formation (Anisian-Ladinian boundary) of Italy. Their phylogenetic analysis recovered it as the sister taxon of "Helveticosaurus", and thus it was assigned to Helveticosauridae. Based on the description in the literature available for "Saurosphargis" (whose holotype is lost), they considered it to also fall in the Helveticosauridae clade. The anatomy of "Saurosphargis" was finally clarified by comparisons with the well-preserved specimens of "Sinosaurosphargis", and as a result "Saurosphargis" was no longer considered to be a "nomen dubium", and thus could be included in a phylogenetic analysis. Li "et al." (2011) found "Saurosphargis" and


title: "Ted Thorn (RAF officer)" content: sometimes reported that he was aboard Mosquito TA525, although most reports state that the Dutch pilot of that aircraft was on a solo mission. Thorn was actually flying Gloster Meteor F.3 serial number EE456 of the Empire Central Flying School when his aircraft dived out of a cloud and crashed at Rectory Farm near Landbeach, Cambridgeshire. Ted Thorn (RAF officer) Edward Rowland "Ted" Thorn, (15 April 1913 – 12 February 1946), also known as Roland Thorn, was a Royal Air Force pilot, squadron commander and a notable flying ace of the Second World War. He and his turret gunner shot


title: "Gihahn Cloete" content: T20I debut for South Africa against Zimbabwe on 9 October 2018. Gihahn Cloete Gihahn Cloete (born 4 October 1992) is a South African cricketer. He was included in the Eastern Province cricket team squad for the 2015 Africa T20 Cup. In August 2018, he was named in Border's squad for the 2018 Africa T20 Cup. In October 2018, he was named in Tshwane Spartans' squad for the first edition of the Mzansi Super League T20 tournament. He was the leading run-scorer for the team in the tournament, with 330 runs in ten matches. In September 2018, he was named in


title: Squantz content: Squantz Chief Squantz was a leader of the people of the Schaghticoke tribe who lived until 1724. Chief Squantz refused to sell the land that is now called the towns of Sherman, Connecticut and New Fairfield, Connecticut to a group of twelve colonists called "The Proprietors" who came from Fairfield to find land for a new colonial township. Chief Squantz died during the winter of 1724-1725, and his four sons and heirs refused to sell the land when The Proprietors returned in the Spring of 1725. The land was later sold in 1729 for the equivalent of $300. Chief Waramaug


title: "Giorgos Lanaris" content: it to impress in Kalamaria and he left after playing four games during 2008 winter transfer window. The new year would find Lanaris joining Aetos Skydras. He didn't make any appearance to the club and he was released on a free transfer in summer of 2009. Lanaris joined Pierikos for the season 2009–2010 but he only played in two games. He was released on a free transfer again during the 2010 winter transfer window. As he reached the age of thirty two, Lanaris didn't have many options. After resolving his issue with Arvanitidis, Lanaris returned to Veria who was playing


title: "Skewed generalized t distribution" content: substituted formula_18. Skewed generalized t distribution In probability and statistics, the skewed generalized “t” distribution is a family of continuous probability distributions. The distribution was first introduced by Panayiotis Theodossiou in 1998. The distribution has since been used in different applications. There are different parameterizations for the skewed generalized t distribution, which we account for in this article. formula_1 where gives a mean of formula_3. Also gives a variance of formula_5. The Generalized Error Distribution (also known as the generalized normal distribution) has the pdf: where gives a variance of formula_5. The Skewed Normal Distribution has the pdf: where gives


title: XEPH-AM content: XEPH-AM XEPH-AM is a radio station in Mexico City. Broadcasting on 590 AM, XEPH-AM is owned by NRM Comunicaciones and broadcasts a tropical music format under the brand name Sabrosita. The XEPH concession was awarded in November 1940, with the station coming to air in 1942. After moving in a rock direction for years, in August 1967, the station became rock-formatted "La Pantera" (The Panther). In 1987, the station became Spanish modern rock-formatted Espacio 59, only to go back to 1960s and 1970s rock in December 1989. In 1990, XEPH became rock-formatted "Radio Alicia", and from 1992 to 1995, it


title: "First Battle of Dernancourt" content: commanded by Lieutenant Colonel Raymond Leane. To its left was the British 12th (Eastern) Division of V Corps. The 48th Battalion was holding its sector with two companies in a series of posts along alternate cuttings and embankments of the railway line as it ran south from Albert. Close to that town the railway line was not in VII Corps hands, and the posts were thrown back along the side of a gully short of the Albert–Amiens road, in contact with the southern posts of the 12th (Eastern) Division, which extended south of the road at this point. The battalion


title: "Maota Lake" content: Maota Lake The Maota Lake is located in Amber, in the Indian state of Rajasthan. The ancient name of the lake is "Mahavata", but it is commonly known as Maota due to the large trees located near the lake. Maota Lake is located in the south of the city of Amber, about 11 kilometers from the center of Jaipur, at the base of Amber Fort. The lake contains an island in the center, named Kesar Kyari Bagh. The island has a saffron garden, whose plants are said to have been planted by a Maharaja in the 15th century.The Dil-Aaram Bagh


title: "Maota Lake" content: is situated on the northern end of the lake. There is no fee to visit the lake, but there is a fee to traverse upward (or ride an elephant) to enter the Amber Fort above. The lake collects rain water flowing down from the nearby hills and was the main source of water for the Amber Fort and common people. In Jaipur, after 7 or 10 days of Ganesh chaturthi, the statue is taken in a procession for immersion in the Maota Lake. Maota Lake The Maota Lake is located in Amber, in the Indian state of Rajasthan. The ancient


title: "Ait, Uttar Pradesh" content: ram inter college are some of educational points in Ait. However students prefer to go to cities like Jhansi, Orai Kanpur, etc. for studies. There are various Dharmashalas (small houses rented at low price with limited luxury) available to accommodate of visitors. There are very few hotels which offer rooms to stay for few days. Ait, Uttar Pradesh Ait is a small town located in Orai of Jalaun district, Uttar Pradesh. It is located 23 km from Orai city and 90 km from city of Jhansi. Pin- 285201 Ait is located at . The average elevation is 135 metres above


title: "Gus Johnson (American football)" content: majority of the reps in practice and in games. He had a good preseason, starting the first and fourth games respectively, finishing as the team's rushing leader (37 carries for 139 yards and 2 touchdowns) and earning the nickname "Gus the Bus". On September 5, he was waived and signed to the practice squad three days later. He was cut on September 17, only to be re-signed to the practice squad five days later. He was released on October 20. On October 27, 2015, the Atlanta Falcons signed Johnson to the practice squad. On August 27, 2016, Johnson was waived


title: "Carolina Casket Company" content: Carolina Casket Company The Carolina Casket Company is a historic industrial property at 812 Millis Street in High Point, North Carolina. The main building on the property is a large three-story L-shaped building, framed in heavy timber and clad in brick. Its main wing is sixteen bays long, the bays separated by brick pilasters with corbelled caps. It was built in 1929 by the Carolina Casket Company, which began as the Rankin Coffin and Casket Company in the early 20th century. The company operated on the premises until about 1940, when it went bankrupt. The building was thereafter occupied for


title: "Ropewalk (album)" content: Ropewalk (album) Ropewalk is the fifth studio album by Scottish indie rock band the View. It was released on September 4, 2015, through Cooking Vinyl. The album was produced by Albert Hammond Jr. of The Strokes, and Gus Oberg, producer for the same band. Drew McConnell of Babyshambles introduced Kyle Falconer to the duo. The band chose to record the album at Clouds Hill studios, in Hamburg, Germany. Justin Gerrish, famous for his work with Vampire Weekend, produced the final mix in New York City. Ropewalk received favourable reviews from critics. Metacritic gave the album a score of 74 out


title: "Kaga Rebellion" content: was abolished and the leaders of the opposition were exiled. The Ikkō-ikki would control Kaga until 1580, when forces loyal to Oda Nobunaga defeated them. Kaga Rebellion The Kaga Rebellion or Chōkyō Uprising was a large-scale revolt in Kaga Province (present-day southern Ishikawa Prefecture), Japan, in late 1487 through 1488. Togashi Masachika, who ruled Kaga Province as "shugo", had been restored to power in 1473 with aid from the Asakura clan as well as the Ikkō-ikki, a loose collection of lesser nobility, monks, and farmers. By 1474, however, the Ikkō-ikki grew discontent with Masachika, and launched some initial revolts, which


title: "Downtown Auburn Historic District" content: Downtown Auburn Historic District Downtown Auburn Historic District is a national historic district located at Auburn, DeKalb County, Indiana. The district encompasses 52 contributing buildings in the central business district of Auburn. The district developed between about 1870 and 1935, and includes notable examples of Victorian, Classical Revival, Romanesque Revival, and Colonial Revival style architecture. Notable buildings include the DeKalb County Courthouse (1911-1914), Henry Opera House (1917), DeKalb County Jail (1918), Commercial Club (1917), Auburn City Hall (1913), South Interurban Station (c. 1910), Dilgard Building (c. 1920-1930), Y.M.C.A. Building (193-1914), Auburn Hotel (1922), U.S. Post Office (1934), and Masonic Temple


title: "Venezuela–Colombia migrant crisis" content: miles) over the border and then circled above a military unit. On 15 September, the United Nations Office for the Coordination of Humanitarian Affairs reported that at least 23,738 had returned or were deported to Colombia from Venezuela. On 17 September, a Venezuelan fighter jet with two people on board crashed near the Colombian border late on Thursday evening after an "illicit aircraft" believed to be Colombian was found violating airspace, according to the Venezuelan government. It was not immediately clear whether the two pilots on board the Sukhoi Su-30 aircraft had been killed. The cause of the crash has


title: "Schloss Weesenstein" content: Schloss Weesenstein Schloss Weesenstein is a "Schloss" located in , a small village, part of Müglitztal in the Müglitz river valley, around south of Dohna in Saxony, Germany. A castle was erected here sometime around 1200, built with the purpose of defending the border to the Kingdom of Bohemia; it was mentioned in written sources for the first time in 1318. The oldest part of the presently visible castle is its central round tower, erected sometime around 1300. The castle was built for the burgraves of Dohna; the burgraviate was incorporated in the Margraviate of Meissen in 1400 and in


title: "Schloss Weesenstein" content: 1406 the castle was transferred by the margrave to the von Bünau family in gratitude for their support in the Dohna Feud. The Bünau family transformed the defensive castle into a residential "Schloss" in 1526–1575, and successive generations would expand and rebuild the "Schloss" in stages. It continued to be the main seat of the family for about 350 years. As a consequence of the Seven Years' War of 1756–1763 the family however lost a substantial part of their wealth and had to part with the castle which subsequently passed into the hands of the von Uckermann family. The Uckermann


title: "Schloss Weesenstein" content: family owned the castle for two generations and continued the process of embellishing the estate, not least the garden. From 1830, the "Schloss" was used by the rulers of Saxony, the House of Wettin. Several members of the royal family lived in the castle, including three kings: Anthony of Saxony, John of Saxony and George of Saxony. After World War I, the castle was sold and in 1933 became the seat of an association for the protection of the heritage of Saxony (). During World War II, the castle was used for safekeeping most of the collections of the "Kupferstich-Kabinett"


title: "Schloss Weesenstein" content: (Collection of Prints, Drawings and Photographs) of the Staatliche Kunstsammlungen Dresden or Dresden State Art Collections. Because of this, the castle and its contents were spared from destruction during the bombing of Dresden in World War II. After the war, the castle was used to house refugees before it was taken over by the state. Today it belongs to the state-owned company State Palaces, Castles and Gardens of Saxony (). It houses a museum and 35 of the rooms of the castle are open to the public. The presently visible ensemble is the product of centuries of development and rebuilding.


title: "Schloss Weesenstein" content: The castle is thus a mix of styles, ranging from Gothic architecture to Classical architecture. The main portal, built in 1575, is considered one of the most valuable Renaissance portals in Saxony, The "Schloss" is built on a rock with storeys descending from the central, medieval round tower (with its 18th-century spire). In total, the castle has eight storeys. The castle contains around 200 rooms in total. The Baroque chapel, described as the "architectural and artistic highlight of the entire castle", is thought to have been designed by Johann George Schmidt. A formal garden lies adjacent to the castle. An


title: "Schloss Weesenstein" content: English landscape garden, one of the earliest to be created in Saxony (c. 1780), has since been overgrown. Schloss Weesenstein Schloss Weesenstein is a "Schloss" located in , a small village, part of Müglitztal in the Müglitz river valley, around south of Dohna in Saxony, Germany. A castle was erected here sometime around 1200, built with the purpose of defending the border to the Kingdom of Bohemia; it was mentioned in written sources for the first time in 1318. The oldest part of the presently visible castle is its central round tower, erected sometime around 1300. The castle was built


title: "Franz H. Michael" content: Philip Huang, James T. Myers, Harry Lamley, Hugh Kang, Harvey Nelson, Felix Moos and Chang Chung-li. The themes of despotism, cultural synthesis or assimilation, and the modern fate of Confucian humanism shaped Franz Michael's choice of topics in his academic work and public advocacy, and his experience in 1930s Germany directly influenced his anti-totalitarian and anti-communist stance. One of his students wrote after his death that "These times no longer welcomed voices like that of Franz Michael who advocated that the Chinese Communists should be taken for what they were and, actually, wanted to be, namely true Marxist-Leninists, and who


title: Ixazomib content: has a much longer dissociation half-life of 110 minutes; the related drug carfilzomib, by contrast, blocks PSMB5 irreversibly. Proteasome subunits beta type-1 and type-2 are only inhibited at high concentrations reached in cell culture models. PSMB5 is part of the 20S proteasome complex and has enzymatic activity similar to chymotrypsin. It induces apoptosis, a type of programmed cell death, in various cancer cell lines. A synergistic effect of ixazomib and lenalidomide has been found in a large number of myeloma cell lines. The medication is taken orally as a prodrug, ixazomib citrate, which is a boronic ester; this ester rapidly


title: "Public health funeral" content: National Assistance Act 1948 where the body of a person who has died or been found dead in their area and no suitable arrangements are being made for disposal of the body. A local authority may also arrange a burial or cremation for any person who was in the care of or receiving assistance (as well as children in local authority care) from the authority immediately prior to their death. In both cases a local authority may seek to recover costs from the estate of the deceased. 549 funerals were undertaken in 2015 under the provisions above, costing local authorities


title: "Jason Njoku" content: 2005 After a number of failed enterprises between 2005 and 2010, which included a blog network, a T-shirt business and a web design company, Njoku moved back home into his mother's house in Deptford. It was there that he came up with the idea of starting a Nollywood online distribution business, "The West had Hulu and Netflix – Africa had nothing", notes Njoku. Having studied the industry from afar, he flew to Lagos, thanks to the financial help of his best friend Bastian Gotter, a fellow University of Manchester graduate, and started purchasing the online licences of Nollywood movies. He


title: "Rastan (video game)" content: type of protector (a shield, a mantle or a body armor), but other items (such as the necklace and ring) can be worn at the same time. There are also jewels that gives out bonus points, as well potion bottles that will restore or deplete the player's health depending on the color. The rare golden sheep's head will restore Rastan's health completely. "I used to be a thief and murderer. Otherwise, I could not survive in such difficult times. Sit beside me and listen to my story of days filled with adventure." "I succeeded in obtaining consent from the Princess


title: "Valley Forge station" content: overlooking the headquarters site. Near the Visitor Center is another station at Port Kennedy, on the same line. Also owned by the park, the station, both platforms and the former parking area are in a state of disrepair. Valley Forge station Valley Forge station is a former railroad station at the Valley Forge park in Pennsylvania. The station was completed in 1911 by the Reading Railroad and was the point of entry to the park for travelers who came by rail through the 1950s from Philadelphia, distant. The station building was restored in 2009 and is now being used as


title: "Pokémon Go" content: progressively unlocked. Most notably, at level five, the player can battle at a Pokémon Gym and join one of three color-coded teams (red for Team Valor, blue for Team Mystic, or yellow for Team Instinct), which act as factions battling for control of Gyms within the "Pokémon Go" world. In September 2016, Niantic introduced a "Buddy Pokémon" feature, which allows players to pick a Pokémon to appear alongside them on the profile screen, and receive in-game rewards and bonuses based on the chosen Pokémon. The feature was released later that month. During that same update, Niantic updated "Pokémon Go" to


title: Congee content: Congee Congee or conjee () is a type of rice porridge or gruel popular in many Asian countries, especially East Asia. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavorings are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water. The word


title: Congee content: "congee" comes from Tamil ("kanji"), a prominent food of ancient Tamil people. The English form may have arrived in the language via Portuguese traders. The food may have its origins attributed to Koozh, a porridge made of millet,that was often the staple dish of the ancient Tamil people. In East Asia during ancient times, people named the thick congee "chan", the watery one "chi" or "mi". The characteristics of congee are that it is easy to digest and very simple to cook. Congee is one of the traditional Chinese foods and has thousands of years of history in China. The


title: Congee content: "Book of Zhou" says "Emperor Huangdi was first to cook congee with millet", which may be the earliest record of congee. In other Asian cultures, it is also called "hsan pyok" (Burmese), "kanji" (Tamil/Tulu), "kaṇhji" (Malayalam), "ganji" (Kannada/Telugu), "baw baw" (Khmer), "juk" (Hakka, Cantonese, Korean), "muay" (Hokkien and Teochew), "zhōu" (Mandarin), "cháo" (Vietnamese), "deythuk" (Tibetan), "jok" or "khao tom" (Thai), "kayu" (Japanese), "lúgaw" (Tagalog), "Bubur" or "kanji" (Indonesian and Malay), "jaulo" (Nepali) or "jaou" (Bengali), which derives directly from the Chinese character ("zhōu", which means gruel), "canja" (Portuguese). To prepare the dish, rice is boiled in a large amount of


title: Congee content: water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short- or long-grain, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten. In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals. It is often considered particularly suitable for the sick as a mild,


title: Congee content: easily digestible food. In Burma (now called Myanmar), rice congee is called "hsan byok" , literally "boiled rice". It is very thin and plain porridge, often made with just rice and water, but sometimes with chicken or pork stock and served with a simple garnish of chopped spring onions and crispy fried onions. As in other Asian countries, rice congee is considered food for the unwell. While congee is a staple breakfast dish in China, it is called "congee" only in Guangdong, and is known by other local names such as "báizhōu" () in Central and Northern China. Chinese congees


title: Congee content: () vary considerably by region. For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly thick, white porridge. Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies. Congee is often eaten with "zhacai", salted duck eggs, lettuce and dace ("Cirrhinus chinensis" – Chinese mud carp) paste, bamboo shoots, "youtiao", "rousong", pickled tofu, wheat gluten, with other condiments, meat or century eggs. Other seasonings, such as white pepper and


title: Congee content: soy sauce, may be added. Grilled fish may be mixed in to provide a different texture. Congee is often eaten with fried bread sticks known as youtiao. Congee with "youtiao" is commonly eaten as breakfast in many areas in China. Congee can be left watery, or can be drained so it has a texture similar to Western oatmeal porridge. Congee can also be made from brown rice, although this is less common and takes longer to cook. Besides being an everyday meal, congee is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic


title: Congee content: value as well as flavor. The origin of congee is unknown, but from many historical accounts, it was usually served during times of famine, or when numerous patrons visited the temples, as a way to stretch the rice supply to feed more people. In China, congee has also been used to feed young infants. However, the congee is not seasoned with salt or any other flavoring. Often it is mixed with steamed and deboned fish. Congee made from other grains, such as cornmeal, millet, barley, and sorghum, are common in the north of China where rice does not grow as


title: Congee content: well as other grains suited for a colder climate. Multigrain congee mixes are sold in the health food sections of Chinese supermarkets. Congee with mung beans is usually eaten with sugar, like red bean congee. In Cambodia, បបរ (bobar) congee in Khmer, is one of the options for breakfast along with Kuy teav noodle soup (គុយទាវ) another popular Cambodian breakfast dish. Bobar is eaten throughout Cambodia from the countryside to the city. Bobar can be eaten plain or with a variety of side dishes and toppings such as soy sauce, added to enhance taste, also eaten with dried salted fish


title: Congee content: or chhakhvay (ឆាខ្វៃ). There are two main versions of bobar, plain congee, and chicken congee, rice soup. The chicken rice soup, Bobor Sach Mon(បបរសាច់មាន់), is exactly the same as bobar but is filled with more herbs and chicken. Usually eaten during cold seasons or when someone is sick. Once the bobar is finished just like regular bobar, a variety of toppings can be added to enhance the taste such as, bean sprout, green onions, cilantro, pepper, along with the dried fish and chhakhvay on the side. In Taiwan, congee is prepared of rice and water, with few other ingredients. Sweet


title: Congee content: potato is often added for taste. In Tamil Nadu, a plain rice porridge, or the thick supernatant water from overcooked rice, is known as "kanji". Kanji or Congee is also prepared with different grains available in different parts of Tamil Nadu, for example minor millet or pearl millet, finger millet, broken wheat, maize.The people of Kerala also call this preparation of rice in a watery state "kanji", and it is eaten as a porridge with green lentils or chutney. "Kanji" is prepared with rice or "ragi". Nuts and spices are added to the "kanji" depending on the economic status or


title: Congee content: health requirements. Rice "kanji" is prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usually "jaggery") or curd (yoghurt) and salt are added. "Ragi kanji" is prepared by drying "ragi" sprouts in shade, and then grinding them into a smooth powder. This powder is added to water and cooked. Milk and brown sugar are added to this cooked preparation for taste. "Ragi kanji" can be given to infants after six months. Another kanji preparation uses "jevvarisi" (sago in English, "sabudana" in Hindi) in "kanji". Sago is dry roasted and powdered with/ without sugar.


title: Congee content: Powdered sago is boiled in water until cooked. This is eaten by all ages from adults to infants as young as three months. In the Konkan region of India, Kanji, also known as Pez, is a home remedy for treating a fever as it is easy to digest. The farming and manual labour community of the same region on the other hand consume pez on a daily basis in the late morning as a source of energy. Variants of the dish include nachnyachi pez (ambil) which is made with ragi grains and rice, athwal or metheachi pez is a sweeter


title: Congee content: version which is made with rice, Fenugreek seeds and jaggery, which is usually served to a nursing mother. The rice here is usually of boiled variety and is often accompanied with dry fish, vegetable or pickle. In the state of Kerala, Kanji is considered as a main course particularly for dinner by majority. This is normally taken with roasted coconut chutney, tossed Moong dal popularly known as Payar,roasted Pappadam (Lentil crackers),puzhukku(a sidedish consisting mainly of roottubers\underground stems, especially during Thiruvathira );sometimes coconut scrapings are also added to the kanji to increase the flavour.The royal households as well as rich people


title: Congee content: used to have a special kind of Kanji called as Palkanji (Milk Congee) where milk was substituted for water base. During the Malayalam month of Karkkidakam, a medicinal kanji is made using Ayurvedic herbs, milk and jaggery. Karkkidakam is known as the month of diseases since the monsoon starts during Karkkidakam. Karikkidaka Kanji is eaten to promote the immune system. Poor households of Kerala used to re-cook leftover rice and all available leftover curries into Congee water and take as a mix-mash dish known as Pazhamkanji (Old Congee). Pazhamkanji means old congee (leftover from previous day). It is not necessarily


title: Congee content: eaten by poor people, neither it is necessarily re-heated with leftover curries. According to the Indian writer Madhur Jaffrey, "kanji" is, or derives from, a Tamil word for "boilings"—which refers to the porridge and also to any water in which rice has been cooked. Muslims of south India especially Tamil Muslim, Mappila and Beary prepare special congee during Ramadhan called "nombu kanji" literally "fasting porridge." This is prepared by adding spices like turmeric, dry ginger, pepper, onion, and coconut paste to the congee. Sometimes fenugreek seeds are added to it to enhance the flavor. In the Goa, Udupi and Mangalore


title: Congee content: districts, people usually eat rice "ganji" in a variant manner made by Kannada-speaking, Tulu-speaking or Konkani people in and around Udupi and Mangalore (Karnataka, South India). There, parboiled rice ("kocheel akki" in Kannada, "oorpel aari" for black rice, "bolenta aari" for white rice in Tulu or "ukde tandool" in Konkani) is steamed with a large amount of water. "Jain ganji matt" are famous in these districts. Usually, simple "ganji" with pickle and milk are served, in "jain matts". Fresh coconut is grated, and the resulting milk skimmed and added to the "ganji" (called "paez or pyaaz" in Konkani), which is


title: Congee content: served hot with fish curry, coconut chutney, or Indian pickles. In Goa, it is normally served with dried or fresh cooked fish, "papad" or vegetables. In the state of Andhra Pradesh, it is called "ganji" in Telugu and mostly eaten by the very poor. Ganji is made by boiling rice in large amounts of water and then the filtered liquid is known as Ganji. Ganji mixed with buttermilk is believed to add to the flavor, and is also suggested by doctors for patients with ailing health. "Kaanji" is a traditional Odia dish. It is a soup-based dish like "dal", but


title: Congee content: tastes a little sour. It is made of rice starch fermented for a few days in an earthen pot. This is considered a very healthy dish as lots of winter vegetables are used as main ingredients. It is seasoned with mustard seeds and turmeric and served hot.. Pakhala is a separate dish with certain similarities to the congee. In the Buddhist Yāgu Sutta of the Aṅguttara Nikāya (AN 5.207), the Buddha recommends eating rice porridge, "yāgu": "There are these five benefits in rice porridge. What five? It stills hunger, dispels thirst, settles wind, cleans out the bladder, and promotes the


title: Congee content: digestion of the remnants of undigested food. These are the five benefits of rice porridge.". In Indonesian, congee is called "bubur", and it is a favourite breakfast food in the country. Every morning, travelling cart of "bubur ayam" vendors are often found regularly frequenting residential area to sell their wares in the neighbourhood. A popular version is "bubur ayam", which is rice congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers ("youtiao", known as "cakwe" in Indonesia), both salty and sweet soy sauce, and sometimes it


title: Congee content: is topped with yellow chicken broth and "kerupuk" (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; "sambal" or chili paste is served separately. The food hawkers sometimes have "sate" to go with it, made from quail egg or chicken intestine, liver, gizzard, or heart. On Bali's north coast, famously in a village called Bondalem, there is a local congee dish called "mengguh", a popular local chicken and vegetable rice congee that is spicier than common "bubur ayam" and more similar to "tinutuan", using a spice mix of onions, garlic, coriander seeds, pepper and chili. In another


title: Congee content: region of Indonesia — the city of Manado in North Sulawesi, there is a very popular type of congee called "tinutuan", or also known as "bubur Manado" (Manadonese porridge). It is rice porridge served with ample amount of vegetables. A bit different from the one sold in Java, it is made from rice porridge, enriched with vegetables, including "kangkung" (water spinach), corn kernels, yam or sweet potato, dried salted fish, "kemangi" (lemon basil) leaves and "melinjo" ("Gnetum gnemon") leaves. Sago flour is made into porridge in eastern Indonesia, as the staple food of Maluku and Papuan people. The sago congee


title: Congee content: is called "papeda", and usually is eaten with yellow soup made from tuna or "mubara" fish spiced with turmeric and lime. , or often is the name for the type of congee eaten in Japan, which is less broken down than congee in other cultures. For example, a Cantonese "jūk" typically uses a water-to-rice ratio of 12:1, but "kayu" typically uses ratios of 5:1 or 7:1. Also, its cooking time is shorter than that for other types of congee: "kayu" is cooked for about 30 minutes, while Cantonese "jūk" cooks for an hour or more. "Kayu" may be made with


title: Congee content: just rice and water, and is often seasoned with salt. Eggs can be beaten into it to thicken it into gruel. Toppings may be added to enhance flavour; Welsh onion, salmon, roe, ginger, and "umeboshi" (pickled "ume" fruit) are among the most common. "Miso" or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a specific setting for cooking congee. In Japan "kayu" – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to invalids and the elderly. For similar reasons "kayu" is commonly the first


title: Congee content: solid food served to Japanese infants; it is used to help with the transition from liquids to normally cooked "plain" rice, the latter being a major part of the Japanese diet. A type of "kayu" referred to as "nanakusa-gayu" (, "seven herb porridge") is traditionally eaten on 7 January with special herbs that some believe protect against evils and invite good luck and longevity in the new year. As a simple, light dish, "nanakusa-gayu" serves as a break from the many heavy dishes eaten over the Japanese New Year. "Kayu" is also used in Shinto divination rituals. "Juk" (; )


title: Congee content: is a Korean category for porridges made by boiling rice and/or other grains or legumes, such as beans, sesame, nuts, and pumpkin, with much more water than "bap". "Juk" is often eaten warm, especially as a morning meal, but is now eaten at any time of the day. Depending on the ingredients and consistency, "juk" can be considered as a food for recuperation, a delicacy, or famine food. It is known to have nutritional benefits, and is considered to be beneficial to digestion because of its soft texture. It is a staple "get well" dish; a dish to eat when


title: Congee content: one is sick or recovering from bad health. "Juk" is also considered an ideal food for babies, the ill or elderly, as it is easily eaten and digested. It is also sold commercially by many chain stores in South Korea, and is a common takeout dish. There are more than forty varieties of "juk" mentioned in old documents. The most basic form of "juk", made from plain rice, is called "ssaljuk" (; "rice porridge") or "huinjuk" (; "white porridge"). Being largely unflavored, it is served with a number of more flavorful side dishes, such as "jeotgal" (salted seafood), various types


title: Congee content: of kimchi, and other side dishes. Notable varieties include "jatjuk" made from finely ground pine nuts, "jeonbok-juk" made with abalones, "yulmu-juk" made from Job's tears, and "patjuk" made from red beans. In Laos, congee is called "khao piak", literally "wet rice" (, ). It is cooked with rice and chicken broth or water. The congee is then garnished with fried garlic, scallions and pepper. The dish will sometimes be served with chicken, quail eggs, century eggs or "youtiao". In Laos, congee is usually eaten as breakfast and during the cold season. "Lugaw" (pronounced ) is the Filipino generic term for


title: Congee content: rice gruel. It encompasses a wide variety of dishes, ranging from savory dishes very similar to Chinese-style congee to dessert dishes. In the Visayan regions, savory "lugaw" are known as "pospas". "Lugaw" typically use glutinous rice (Tagalog: "malagkit"; Visayan: "pilit"). It is usually thicker than other Asian congees, retaining the shape of the rice, yet with a similar texture. Savory versions of "lugaw" are flavored with ginger and traditionally topped with scallions and toasted garlic. Dried red safflower ("kasubha") may also be used as a topping, mainly as a visual garnish and to impart a more appealing yellow tinge to


title: Congee content: the dish. As with Japanese "okayu", fish or chicken stock may be used to flavor the broth. The most popular variants of "lugaw" include "arroz caldo" (chicken), "goto" (beef tripe), "lugaw na baboy" (pork), "lugaw na baka" (beef), and "lugaw na tokwa't baboy" (diced tofu and pork). Other versions can also use "tinapa" (smoked fish), "palaka" (frog legs), "utak" (brain [of pig]), "dila" (tongue [of pig]), and "litid" ([beef] ligaments). They are traditionally seasoned with calamansi, fish sauce ("patis"), soy sauce ("toyo"), and black pepper. It is often served to the ill and the elderly, and is favored among Filipinos


title: Congee content: living in colder climates because it is warm, soft, and easy to digest. Dessert versions of "lugaw" include "champorado" ("lugaw" with home-made chocolate topped with milk), "binignit" ("lugaw" in coconut milk with various fruits and root crops), and "ginataang mais" ("lugaw" with sweet corn and coconut milk), among others. Like the savory versions, they are usually eaten for breakfast, but can also be eaten as a snack. In Hiligaynon-speaking areas, "lugaw" may refer to "binignit". In Portugal, a traditional soup made of rice and chicken meat is named "canja" or "Canja de galinha". The Portuguese likely picked up the dish


title: Congee content: from their colony in Goa, India; where the soup remains a staple (particularly for the ill). The rice is not cooked for as long as in Asian congee, so it is very soft, but not disintegrated. Traditionally, a boiling fowl containing small, immature eggs is used; the eggs are carefully boiled and served in the "canja". This soup is sometimes served with a fresh mint leaf on top. Strongly valued as comfort food, it is traditionally given to people recovering from disease, as in Asia, and in some regions of Portugal, there is even an ancient custom of feeding the


title: Congee content: mother a strict diet of "canja" in the first weeks after childbirth. It is also eaten traditionally in Brazil and Cape Verde, former Portuguese colonies. In Singapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee. In Singapore, it's considered a comfort food for both breakfast as well as supper. Teochew porridge dish often accompanied with various small plates of side dishes. Usually, it's served as a banquet of meats, fish egg and vegetables eaten with plain rice porridge. The recipes that early immigrants prepared in Singapore have been modified over the generations to suit local tastes. Singapore


title: Congee content: Teochew style porridge is usually consumed with a selection of Singaporean Chinese side dishes like Nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelette, minced meat, braised tau kway, Hei Bee Hiang (fried shrimp chilli paste), and vegetables. In Sri Lanka, several types of congee are known as "kenda" in Sinhalese. Sinhala people use congee as a breakfast, a side dish, an accessory to indigenous medical therapies, and a sweet. "Kenda" can be prepared with many


title: Congee content: ingredients, including rice, roasted rice, rice flour, finger millet flour, sago, coconut milk, herbs, tubers, "kitul" flour, and mung bean. When it is prepared with rice and water only, it is known as "hal kenda". If salt is added to bring a much saltier taste, it is known as "lunu kenda," a dish commonly used as a supplementary diet in purgation therapy in indigenous medical traditions. If roasted rice is used, the congee becomes "bendi hal kenda", utilized to treat diarrheal diseases. If rice flour and coconut milk are the main ingredients, such congee is known as "kiriya". If finger


title: Congee content: millet flour and water is used, it is known as "kurakkan anama". If coconut milk is added, the dish is called "kurakkan kenda". If sago is used, such congee is known as "sawu kenda". A special type of congee prepared from the byproducts of coconut oil production is known as "pol kiri kenda". There are many varieties of "kola kenda", congee with herbs as an ingredient; sometimes, a "vaidya" or "veda mahttaya" (a physician trained in indigenous medical traditions) might prescribe a special type of "kola kenda", known under such circumstances as "behet kenda". Sinhala villagers use specific tubers for


title: Congee content: preparing congee, such as "Diascorea" species tubers. If "kitul" flour is mixed with boiling water and coconut milk added to it, this special type of congee is known as "kitul piti kenda". "Kenda" prepared with mung beans is known as "mung eta kenda". Most of the time, "kiriya", "kurakkan kenda", "sawu kenda", "pol kiri kenda" and "kitul piti kenda" are used as sweets. Sugar, candy, dates, raisins, cashew nut, jaggery, and treacle are among the ingredients that may be added to sweeten these congees. Congee is also eaten by Sri Lankan Moors for "iftar" during Ramadan. It is also occasionally


title: Congee content: made with oats. Tamils and Moors in Sri Lanka call it "aarisi kanji" (rice "kanji") and use chicken or beef for it. It is sometimes made with milk ("paal kanji"), and there are many other combinations with appropriate prefixes in Tamil. In Thai cuisine, rice congee, known as "chok" (, , a loanword from Min Nan Chinese), is often served as breakfast with a raw or partially cooked egg added. Minced pork or beef and chopped spring onions are usually added, and the dish is optionally topped with a small donut-like "pathongko", fried garlic, slivered ginger, and spicy pickles such


title: Congee content: as pickled radish. Although it is more popular as a breakfast dish, many stores specializing in "chok" sell it throughout the day. Variations in the meat and toppings are also frequently found. It is especially popular during Thailand's cool season. Thai congee is prepared similarly to Lao congee. Plain rice congee, known as "khao tom kui" (), is served at specialty restaurants, which serve a multitude of side dishes to go with it, such as "yam kun chiang" (a Thai salad made with sliced dried Chinese sausages), "mu phalo" (pork stewed in soy sauce and five-spice powder), and "mu nam


title: Congee content: liap" (minced pork fried with chopped Chinese olives). For notable "chok" eateries in Bangkok viz Bang Rak on Charoen Krung, which is the Bib Gourmand from Michelin Guidebook, and Talat Noi in Chinatown beside Wat Traimit near Hua Lamphong, with Chok Chai neighbourhood in Lat Phrao, for sale here 24 hours and has many franchise in various places. In "khao tom kui" such as Yaowarat, and Wong Wian Yi Sip Song Karakadakhom (July 22nd Circle) neighbourhoods etc. In Vietnam, rice congee, called "cháo" (), is sometimes cooked with pandan leaves or Asian mung bean. In its simplest form (plain rice


title: Congee content: porridge, known as "cháo hoa"), it is a food for times of famine and hardship to stretch the rice ration. Alternately, as is especially common among Buddhist monks, nuns and lay persons, it can be a simple breakfast food eaten with pickled vegetables or fermented tofu ("chao"). Despite its ubiquity among the poor, it is also popular as a main dish when cooked with a variety of meats. For example, "cháo gà" is cooked with chicken, garlic, and ginger. The rice porridge is cooked in chicken broth, and when the chicken is cooked, the meat is sliced and layered on


title: Congee content: a bed of shredded raw cabbage and sliced scallions and drizzled with a vinegar-based sauce, to be eaten as a side dish. Other combinations include "cháo vịt" (duck porridge), which is cooked in the same manner as chicken porridge. "Cháo lòng heo" is made with "lòng heo", a variety of offal from pork or duck with sliced portions of congealed pork blood. "Cháo" is typically served with "quẩy" on the side. Youtiao is usually added to congee especially at congee vendors. It is also common to eat "cháo" when ill, as it is believed the porridge is easy to digest


title: Congee content: while being fortifying. For such purposes, the "cháo" is sometimes cooked with roasted white rice, giving the porridge broth a more nuanced body and a subtle, nutty flavor. In some parts of Vietnam, local customs call for making "cháo" as offerings for the "wandering souls" during the Buddhist Vu Lan summer feast. Congee Congee or conjee () is a type of rice porridge or gruel popular in many Asian countries, especially East Asia. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavorings are added while preparing


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title: "Powhatan State Park" content: Powhatan State Park Powhatan State Park is a state park located along the James River in Virginia. It is in Powhatan County. The park is total with a of riverfront. In 2003, were transferred from the Virginia Department of Juvenile Justice to the Virginia Department of Conservation and Recreation for the creation of the state park. The goal in creating the park was to provide access to state park facilities in central Virginia and to create both day-use and overnight facilities on the James River. The park has five trails open. These total about of multi-use (hiking, biking, horse riding)


title: "Powhatan State Park" content: trails through a number of diverse habitats including field edge, upland pine and mature hardwoods. The trails provide opportunities for viewing wildlife. Equestrian parking is now open and horses are welcome on several trails. The park has about of James River waterfront accessible by a canoe slide launch. Fishing access to the river bank is limited because of high bluffs, but easier access is being worked on. Fishing licenses are required and are available from the Virginia Department of Game and Inland Fisheries. Visitors launching a canoe or kayak from the park may enjoy a 5-mile float down river to


title: "Powhatan State Park" content: the Maidens boat launch. The park has a canoe-in campground which is accessible via the James River. This campground provides six primitive (no electricity or water) camping sites. There are restroom facilities but no bathhouses. The park boasts a new full service campground, opened on November 1, 2016. Electric and water sites, including one accessible site and several pull through, are available by reservation. Specific site selection is possible for some of the sites. The new campground includes a bathhouse. A dump station has been built near the campground for those with campers and RVs. The park has three large


title: "Powhatan State Park" content: picnic shelters. Each has picnic tables and a charcoal grill. None has electricity or water. Two of the picnic areas have accessible playground areas. All have restroom facilities. Powhatan State Park Powhatan State Park is a state park located along the James River in Virginia. It is in Powhatan County. The park is total with a of riverfront. In 2003, were transferred from the Virginia Department of Juvenile Justice to the Virginia Department of Conservation and Recreation for the creation of the state park. The goal in creating the park was to provide access to state park facilities in central


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title: "Samuel D. Hodge Jr." content: of Legal Medicine. Hodge lectures for The Professional Education Group internationally on anatomy to audiences of lawyers, judges, physicians, governmental agencies and insurance professionals. His presentation 'Anatomy for Lawyers' has been attended by thousands of professionals and he won the Outstanding Achievement Award – Best Program category from the international Association for Continuing Legal Education (ACLEA). Hodge's research focus is in medicine and the relationship of trauma to personal injury. He has authored more than 160 articles in a variety of law and medical journals and has written six medical and two law related texts. Hodge is a seasoned litigator


title: "Mac CRM" content: a cloud based app that employs a unique site-specific browser to merge OS X desktop and web application functionality. The product was first introduced to the public at a keynote address during Apple's 2007 World Wide Developer's Conference. The official launch of Elements SBM (the product’s original name) 1.0 took place at Macworld/iWorld 2009. The product was then renamed Elements CRM and with its 2.0 release was awarded the honor of Apple "Staff Pick" in July, 2009. Elements CRM is a Mac Customer Relationship Management (Mac CRM) solution for Apple business using Apple devices. Offered as a subscription-based service, Elements


title: "Far Eastern College – Silang" content: the Far Eastern University in Manila. In January 2009, a ground-breaking ceremony marked the start of the construction of the FEU Cavite campus in Metrogate Estates Silang, an exclusive subdivision. Finished in 2010, it had two environmentally-friendly buildings, one for the Basic Education Department and the other for the Higher Education Department. The campus stands in six-hectare parcel of land. Presently, there are two main academic buildings on campus: the Basic Education and Senior High School Building and the Higher Education Building. The architecture of the buildings were designed by David Lichauco. Ms. Mona and Soler Santos created the artwork


title: "Early life and career of Gene Roddenberry" content: worked with Deputy Chief William H. Parker, who was promoted to LAPD Chief on August 9, 1950, and Gene became friends with him. As part of Parker's modernization efforts, the newspaper unit became the "Public Information Division" with Captain Stanley Sheldon in charge. He and Gene had known each other since Roddenberry attended Los Angeles City College. Roddenberry became Parker's speech writer, and wrote of the Chief's professional philosophy in the in-house magazine, "The Beat", in September 1952. He reputedly based the "Star Trek" character Spock on Parker's rational and unemotional behavior. In this new office, he worked alongside Don


title: "Evacuation in the Soviet Union" content: the suburbs. They request to the Evacuation Council of the Soviet Council of Peoples Commissariats was as follows 300,000 • Assigned destinations • People Commissariat of Transportation was to transport the evacuees from the Moscow suburbs When it came to the evacuation of children officials were ill-prepared for the task. The children who were transported to Moscow were done so in barges which had no side railing. Subsequently, children would fall over board. First had accounts from children state that the boats had been previously used for the transportation of flour. Water was rarely given and when it was they


title: "A. B. Seavey House" content: local musical instrument salesman. Of particular note for this house is the fact that a complete set of architect's drawings have survived, showing that most, but not all, of the original plan was followed. The plan called for the construction of two chimneys, but only one (that near the rear) was actually built. A. B. Seavey House The A. B. Seavey House is a historic house at 90 Temple Street in Saco, Maine. Built in 1890, it is one of the city's finest examples of Queen Anne architecture. It was listed on the National Register of Historic Places in 1978.


title: "Zita, Texas" content: District. Subsequently, the building was demolished, and with the recent growth of south Amarillo the community has gradually faded away. The records of the old Zita school are stored in the archives of the Panhandle-Plains Historical Museum. Zita, Texas Zita is an unincorporated community in Randall County, located in the U.S. state of Texas. Zita was a station on the Panhandle and Santa Fe Railway near the intersection of Farm roads 335 and 1541, ten miles northeast of Canyon in northern Randall County. During the early 1900s a rural community grew with the establishment of a school three miles south


title: "Therese Comodini Cachia" content: In May, 2014 Comodini Cachia was elected Member of the European Parliament. In the 2014 European elections in Malta, the Nationalist Party earned just over 40% of the national vote and captured three of Malta's six European seats. This marked the first time the PN was able to capture three seats in the European Parliament - the third seat won by Comodini Cachia. As an MEP, she sits with the Group of the European People's Party. She currently serves as a member on three committees and delegations in the European Parliament. Comodini Cachia is a member of the Committee on


title: Ki-Gass content: mid-1920s, when it was a feature of the 1926 Vauxhall 30-98 OE Tourer. It appears to have origins in fuel priming pumps developed in the early 20th century (e.g. by Frederick Lunkenheimer). Manual priming was carried out via a small pump or push button (e.g., in some Ferguson TE20 Tractors). Ki-Gass The Ki-Gass system, also referred to as Kigass or K-Gas, is "a system of starting petrol and Diesel engines by injecting finely divided fuel in the form of a mist into the in-take pipe." The system uses a hand-pump to spray fuel into the air in-take, thus priming the


title: "Joseph N. McCormack" content: a position he held until his death. In 1917 he published "Some Medical Pioneers of Kentucky". When the KSBH and the University of Louisville (UL) co-founded the first UL School of Public Health in 1919, he was appointed honorary dean and lecturer of hygiene. McCormack died of cerebral hemorrhage at his home in Louisville on May 4, 1922. His ashes are interred at Fairview Cemetery in Bowling Green, Warren County, Kentucky. In October 1938, Kentucky Governor Happy Chandler dedicated the J. N. McCormack Memorial Health Building in Louisville. The McCormack family papers are housed at the University of Louisville. Joseph


title: "Kay Everett" content: Kay Everett Kay Everett was a member of Detroit City Council from 1991 to 2004. Everett was a graduate of Cass Technical High School, and Wayne State University. She was on the Detroit Board of Education prior to becoming a Detroit City Council member. Prior to that she was an English teacher for Detroit Public Schools. Everett was a native Detroiter who grew up on the east side of the city. She wrote poetry, loved to sing, and was known for her love of hats and fashion. On Thanksgiving Day 2004 she succumbed unexpectedly to kidney disease. Her hats and


title: "Hot pot" content: Hot pot Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce. Traditional hot pot derives from Chongqing and Sichuan. The original time is the end of Ming Dynasty and the beginning of Qing Dynasty. At


title: "Hot pot" content: that time, the elementary ingredients are stomachs, blood vessel and ox blood. One essential condiment is chili. This robust dietary mode was made by boatmen because of two reasons. The first is that animal offal was cheap. The boatmen’s low salary couldn’t afford any other food. Another reason is that the climate of Chongqing and Sichuan was wet and cold. Boatmen needed chili to warm themselves. Later, one emperor of Qing Dynasty found this warm dish and popularized it to his subjects. He replaced cheap offal with meat and vegetable. During that dynasty, hot pot developed quickly. There were more


title: "Hot pot" content: types of hot pot thrived. Finally, this dish was introduced to the whole world. There are many reasons explaining why the hot pot become popular. The most convincing one is a folklore about emperors’ love. Qianlong, one of the emperors in Qing Dynasty ardently loved it, even eating hot pot every meal. When setting banquet, Qianlong always asked servants to prepare hot pots. His son, Emperor Jiaqing also liked the hot pot. The day he ascended the throne, he set more than 1500 tables of hot pots to celebrate. Following the two emperors, people desired to try hot pot. Thereafter,


title: "Hot pot" content: hot pot became popular. Another widely accepted reason is that the hot pot has the power to enhance friendship and unite family members or colleagues. Several people sit around a hot pot, talking and eating. They pick up food in one pot, which create a natural closeness atmosphere to them. The warm air is also considered to make people comfortable. Different kinds of hot pots can be found in Chongqing and Sichuan – typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, mild broth in the


title: "Hot pot" content: hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney. One of the most famous variations is the Chongqing hot pot (Chongching) "má là" ( – "numb and spicy") hot pot, to which Sichuan pepper ( "huā jiāo" "flower pepper"; also known as "prickly ash") is added. It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences


title: "Hot pot" content: lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. The typical dipping sauce contains sesame oil and is mixed with crushed fresh garlic and chopped spring onions. "Má là huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China. Instant-boiled mutton () could be viewed as representative of this kind of food, which does not focus on the soup base. Sichuan also has a number of dry hot pots such as "Malaxiangguo" which are similar


title: "Hot pot" content: to those described above, but lack the soup base. Otherwise, similar ingredients are used and the dish served in a similar manner. In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with various wild or planted mushrooms. The big difference between the mushroom hot pot and the spicy hot pot is that the former rarely uses spice and chili in order to keep the original flavor of the mushrooms. The mushroom hot pot is also seasonal, depending on the availability of local mushrooms. The Manchurian hot pot () uses


title: "Hot pot" content: plenty of "suan cai" (Chinese sauerkraut) (; pinyin: suān cài) to make the pot's stew sour. A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of "heat" absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories. In Hubei, hot pot is normally prepared with hot spice and Sichuan pepper. Items supplied to be cooked in this broth include mushrooms, thinly shaved beef or lamb, lettuce, and various other green vegetables. In Hainan cuisine hot pot is generally served in small woks with


title: "Hot pot" content: a prepared broth containing pieces of meat. At the time of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready to eat. Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or goat meat (referred to as mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province. In Japan, hot pot dishes are called "nabemono". There are dozens of varieties of hot pots, and each hot pot has a distinguished flavor and style. "Sukiyaki" is one of the most popular


title: "Hot pot" content: hot pot dishes among the Japanese, and undoubtedly the most well-known Japanese hot pot overseas, particularly in English-speaking parts of the world. "Sukiyaki" hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. "Shabu-shabu" is another popular hot pot in Japan. "Shabu-shabu" hot pot is prepared by submerging a very thin slice of meat or a piece of


title: "Hot pot" content: vegetable in a pot of broth made with kelp ("kombu") and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. "Shabu-shabu" directly translates to "swish swish." Cooked meat and vegetables are usually dipped in "ponzu" or "goma" (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last. Because the "shabu-shabu" hot pot cooks beef "blue rare" to rare, use of high-grade Japanese beef is preferred. Typically, "shabu-shabu" is


title: "Hot pot" content: considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan. Both "sukiyaki" and "shabu-shabu", rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called "shime", ending the meal. Traditionally, hot pots are considered fall and winter dishes. In Cambodia, hot pot is called Yao Hon (យ៉ាវហន) or other regions call it Chhnang Pleurng (ឆ្នាំងភ្លើង), which literally translates to Pot Fire. It is usually eaten during celebrations or family gatherings. Just like the Chinese Hot


title: "Hot pot" content: Pot, Cambodian hot pot consist of all the same ingredients although the dish differs in that coconut milk is used as the base of the soup. Another variation of the dish is called "Buttered Yao Hon" or "Buttered Chhnang Pleurng" where all the same ingredients are used but except cooking in coconut milk soup it is cooked on a flat grill pan where butter is used as the base. It is similar to the Korean Barbecue. An herb sauce usually assist with the "Buttered Yao Hon" since all the ingredients are not flavored. Taiwanese hot pot (usually called 火鍋 in


title: "Hot pot" content: Mandarin or Taiwanese) is also called "shabu-shabu" when the food is prepared in Japanese style. It is very common to eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk. In Thailand, hotpot is called Thai suki, although it is quite different from the Japanese shabu-shabu variation called sukiyaki. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime, and coriander leaves was added. Another variation is "Mu kratha", the Thai hot pot, which originated from Korean barbecue combined with


title: "Hot pot" content: Thai suki. In Vietnam, a hot pot is called "lẩu" or "cù lao", and the sour soup called "canh chua" is often cooked in hot pot style (called "lẩu canh chua"). The generic term for a salted fish hot pot is "lẩu mắm". In the Philippines, the term Hot Pot has a different meaning and context when it comes to Chinese-Influenced Filipino Cuisines. Usually served by Chinese Restaurants (particularly Harbour City Dimsum among others), the Hot Pot is literally a huge pot (with cover) filled with cooked rice, choices of beef, pork or chicken slices, special sauce and choice vegetables


title: "Hot pot" content: such as broccoli, carrots, shallots, gingers, pechay, kangkong leaves and spices and some slices of hard-boiled eggs on top and is usually served piping hot and is to be accompanied by other Filipino Dimsum Favorites and drinks. Hot pot Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings,


title: Leek content: Leek The leek is a vegetable, a cultivar of "Allium ampeloprasum", the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus "Allium" also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Historically, many scientific names were used for leeks, but they are now all treated as cultivars of "A. ampeloprasum". The name 'leek' developed from the Old English word "leac". Three closely related vegetables, elephant garlic, kurrat and Persian leek or Tareh, are also cultivars of "A. ampeloprasum", although different in


title: Leek content: their uses as food. Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats that are started off early in greenhouses, to be planted out as weather permits. Once established in the garden, leeks are hardy; many varieties can be left in the ground during the winter to be harvested as needed. Leek cultivars may be treated as a single cultivar group, e.g. as "A. ampeloprasum" 'Leek Group'. The cultivars can be


title: Leek content: subdivided in several ways, but the most common types are "summer leeks", intended for harvest in the season when planted, and overwintering leeks, meant to be harvested in the spring of the year following planting. Summer leek types are generally smaller than overwintering types; overwintering types are generally more strongly flavored. Cultivars include 'King Richard' and 'Tadorna Blue'. Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well; leek can


title: Leek content: be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months. Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Hilling leeks can produce better specimens. Leeks suffer from insect pests including the thrips species "Thrips tabaci" and the leek moth. Leeks are also susceptible to leek rust ("Puccinia allii"). Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible


title: Leek content: portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavor. A few leaves are sometimes tied with twine and other herbs to form a "bouquet garni". Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek.


title: Leek content: The different ways of preparing the vegetable are: Leeks are an ingredient of cock-a-leekie soup, leek and potato soup, and "vichyssoise", as well as plain leek soup. Because of their symbolism in Wales (see below), they have come to be used extensively in that country’s cuisine. Elsewhere in Britain, leeks have come back into favor only in the last 50 years or so, having been overlooked for several centuries. The Hebrew Bible talks of חציר, identified by commentators as leek, and says it is abundant in Egypt. Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings


title: Leek content: and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millennium BCE. Texts also show that it was grown in Mesopotamia from the beginning of the second millennium BCE. The leek was the favorite vegetable of the Emperor Nero, who consumed it in soup or in oil, believing it beneficial to the quality of his voice. The leek is one of the national emblems of Wales. Daffodil (in Welsh, the daffodil is known as "Peter's leek", "Cenhinen Bedr") on St. David's Day. According to one legend, King Cadwaladr of Gwynedd ordered his


title: Leek content: soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. The Elizabethan poet Michael Drayton stated, in contrast, that the tradition was a tribute to Saint David, who ate only leeks when he was fasting. Whatever the case, the leek has been known to be a symbol of Wales for a long time; Shakespeare, for example, refers to the custom of wearing a leek as an “ancient tradition” in "Henry V". In the play, Henry tells the Welsh officer Fluellen that he, too, is wearing


title: Leek content: a leek “for I am Welsh, you know, good countryman.” The 1985 and 1990 British one pound coins bear the design of a leek in a coronet, representing Wales. Alongside the other national floral emblems of countries currently and formerly in the Commonwealth or part of the United Kingdom (including the English Tudor Rose, Scottish thistle, Irish shamrock, Canadian maple leaf, and Indian lotus), the Welsh leek appeared on the coronation gown of Elizabeth II. It was designed by Norman Hartnell; when Hartnell asked if he could exchange the leek for the more aesthetically pleasing Welsh daffodil, he was told


title: Leek content: no. Perhaps the most visible use of the leek, however, is as the cap badge of the Welsh Guards, a regiment within the Household Division of the British Army. In Romania, the leek is also widely considered a symbol of Oltenia, a historical region in the southwestern part of the country. Leek The leek is a vegetable, a cultivar of "Allium ampeloprasum", the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus "Allium" also contains the onion, garlic, shallot, scallion, chive, and Chinese


title: "Spring roll" content: Spring roll Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the Chinese "chūn juǎn" (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. Spring rolls of different shapes, sizes and fillings have been a popular snack in Asia for centuries. It is believed that spring rolls originated from China. They were a seasonal food consumed during the spring. They


title: "Spring roll" content: started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savory; the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger


title: "Spring roll" content: and more savory. Unlike fried spring rolls, non-fried spring rolls are typically made by filling the wrapping with pre-cooked ingredients. Traditionally, they are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the third day of the third month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour-based mix or batter. Spring roll is a fried dish usually available as a dim sum. They typically contain minced pork, shredded carrot,


title: "Spring roll" content: bean sprouts and other vegetables served with Worcestershire sauce. In Taiwan, the spring rolls come in a number of varieties and often called as popiah. Popiah is popular food in many countries. In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried, and sometimes topped with a finely ground peanut powder before being wrapped. The northern Taiwanese style spring rolls are usually lightly topped with or accompanied by a soy sauce. In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or super fine sugar is added along with the peanut powder before all


title: "Spring roll" content: the ingredients are wrapped. The most commonly eaten style of non-fried Taiwanese spring rolls is called "rùn bǐng" (潤餅) in Mandarin (or "po̍h-piáⁿ" (薄餅) in Taiwanese). Spring rolls are often eaten as snacks in the Indian sub-continent and are especially eaten during holidays such as Ramadan. In Pakistan, they are usually served with tea along with other assortments of snacks. "Lumpia" is the name for spring rolls in Indonesia and the Philippines, which was derived from Southern Chinese spring rolls. The name "lumpia" derives from Hokkien "lunpia" (). It is a savoury snack made of thin crepe pastry skin enveloping


title: "Spring roll" content: a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). The fried version with minced pork is called egg rolls or "chả giò" (southern Vietnam), "nem cuốn", "chả cuốn" or "Nem rán" (northern Vietnam). Central Vietnam has its own version of a fried roll called Ram. Ram is always made from whole shell-on shrimp or chopped de-shelled shrimp and some green onions, wrapped


title: "Spring roll" content: in rice paper and deep fried. Ram, like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurants overseas. A Vietnamese egg roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodles, wood-ear fungi or oyster mushrooms, and shredded carrots. Rice paper is always used as the wrappers. A few Vietnamese restaurants in western countries may use Chinese spring roll wrappers due to the unavailability of rice paper. Spring rolls are a Vietnamese delicacy known


title: "Spring roll" content: as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil or cilantro, lettuce, cucumbers, sometimes fresh garlic, chives, rice vermicelli, all wrapped in moistened rice paper. A typical gỏi cuốn may contain boiled pork, boiled rice noodle, cucumber, carrot and herb only. Fresh Vietnamese spring rolls can be made at home or found at Vietnamese restaurants and some grocery stores. They are served at


title: "Spring roll" content: room temperature with dipping sauce. Nước chấm, tương xào, or a hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chili, hoisin sauce, peanut butter and sugar. A standard nước mắm pha (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chilies or simply fish sauce, sugar and vinegar. In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism, and the abundant fresh local produce. Both dim sims and Chiko Rolls were inspired by Chinese spring rolls. Australians also have their own version of a spring


title: "Spring roll" content: roll that can be found in many fish and chip shops in Australia and also bought from a supermarket (Chiko Roll). Rather than using pastry with a rolling technique they have a more doughy texture. In Austria and Germany, deep-fried spring rolls are called "Frühlingsrolle", while the Vietnamese salad rolls are called "Sommerrolle" ("Summer roll"). The French call them "nem" for the fried ones, and "rouleaux de printemps" for the others. While in Poland, they are known as "sajgonki," named after Saigon, the city from which many of the Vietnamese immigrants in Poland originated. In the Netherlands and Belgium, spring


title: "Spring roll" content: rolls are known as "loempia," and are deep-fried or sometimes baked. They are thought to have been introduced by immigrants (including Chinese) from Indonesia, a former colony of the Netherlands. Loempias are filled with bean sprouts, chopped omelette, and sliced chicken or crab. In the Nordic countries, they are known as "vårrullar/er", In Argentina, spring rolls are called "Empanaditas Chinas", and supermarkets and Chinese restaurants sell them. In Brazil, spring rolls are called either "rolinhos-primavera" (), which is an approximate free translation from English, or as it is called in Japanese restaurants and among people which are used to the


title: "Spring roll" content: plate by the way it came to Brazil from Japanese immigrants, (). They can be found mostly in Chinese restaurants, usually served with a "molho agridoce" (sweet and sour sauce) to dip, usually bright red and hot, made with ketchup, vinegar, sugar and sometimes spices such as star anise, which accompanies some other kinds of dishes, and can include onion and sweet pepper. Some Japanese restaurants also serve spring rolls in Brazil, but generally plain or with soy sauce to dip ("molho agridoce" is uncommon but also available in some). They are also found in buffet-like fast food restaurants, and


title: "Spring roll" content: can be called either by the Japanese or Brazilian Portuguese name, but most often the latter. In Chile, spring rolls are called "Arrollado Primavera", and supermarkets, street vendors and Chinese restaurants sell them. (However, in other countries, "arrollado primavera" refers to a savory pinwheel type roll made with thin sponge cake and should not be confused with the Chilean version.) In Costa Rica, spring rolls are called in Spanish "Rollito de primavera" (Little Spring Roll), but is popular known as " Taco Chino" and is offered in almost all the Chinese restaurants as an entree or appetizer. In Mexico, spring


title: "Spring roll" content: rolls are called "Rollos Primavera", and are sold in many Chinese restaurants and fast food establishments accompanied with sweet and sour or soy sauces. In the northwest border with the US, specially in Mexicali, Baja California, the spring rolls are known as chunkun, this name could be related to the Korean chungwon (춘권), they are deep-fried and they are usually served with ketchup topped with a dot of hot mustard as dipping sauce. In Uruguay, spring rolls are called "Arrolladitos Primavera", and supermarkets and Chinese restaurants sell them. They are common treat carried by catering services and usually served with


title: "Spring roll" content: a small bowl of hot soy sauce to dip them in. In Venezuela, spring rolls are called "Lumpia" as in the Philippines and Indonesia. All Chinese restaurants sell them and are usually served with sweet and sour or soy sauce. Spring roll Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the Chinese "chūn juǎn" (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending


title: "Weston Playhouse Theatre Company" content: Weston Playhouse Theatre Company The Weston Playhouse Theater Company is a theatre company in Vermont, United States of America. They have been in Vermont longer than any other professional theatre based in Vermont. The theatre was previously a church that was renovated to accommodate a drama club. The theater was involved with Emmy Award-winning actor Christopher Lloyd, and Tony Award-winning designer John Lee Beatty at the beginnings of their careers. The theater is most commonly recognized for the multiple stages it puts on for a summertime festival as well as its New Works Programs. The company's 2015 season is its


title: "2016 National Invitation Tournament" content: Selection Show aired at 8:30 PM EDT on Sunday, March 13, 2016 on ESPNU. George Washington were the champions over Valparaiso. The following fifteen teams earned automatic berths into the 2016 NIT field by virtue of having won their respective conference's regular season championship but failed to win their conference tournaments and did not receive an at-large NCAA bid. The first four teams left out of the NCAA tournament were the top seeds in the four regions, as in last year's tournament. They were St. Bonaventure, South Carolina, Monmouth and Valparaiso. The NIT began on Tuesday March 15. The first


title: Solanaceae content: Solanaceae The Solanaceae, or nightshades, are an economically important family of flowering plants. The family ranges from annual and perennial herbs to vines, lianas, epiphytes, shrubs, and trees, and includes a number of important agricultural crops, medicinal plants, spices, weeds, and ornamentals. Many members of the family contain potent alkaloids, and some are highly toxic, but many, including tomatoes, potatoes, eggplant, bell/chili peppers, and tobacco are widely used. The family belongs to the order Solanales, in the asterid group and class Magnoliopsida (dicotyledons). The Solanaceae consists of about 98 genera and some 2,700 species, with a great diversity of habitats,


title: Solanaceae content: morphology and ecology. The name Solanaceae derives from the genus "Solanum", "the nightshade plant". The etymology of the Latin word is unclear. The name may come from a perceived resemblance of certain solanaceous flowers to the sun and its rays. At least one species of "Solanum" is known as the "sunberry". Alternatively, the name could originate from the Latin verb "solare", meaning "to soothe", presumably referring to the soothing pharmacological properties of some of the psychoactive species of the family. The family has a worldwide distribution, being present on all continents except Antarctica. The greatest diversity in species is found


title: Solanaceae content: in South America and Central America. In 2017, scientists reported on their discovery and analysis of a fossil tomatillo found in the Patagonian region of Argentina, dated to 52 million years B.P. The finding has pushed back the earliest appearance of the plant family Solanaceae. As tomatillos likely developed later than other nightshades, this may mean that the Solanaceae may have first developed during the Mesozoic Era. The Solanaceae include a number of commonly collected or cultivated species. The most economically important genus of the family is "Solanum", which contains the potato ("S. tuberosum", in fact, another common name of