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bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | noodle <tsp> bakso | country | chinese cuisine | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.It is usually eaten with noodles.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | asilomar blvd pacific grove california <tsp> asilomar conference grounds | added to the national register of historic places | 1987-02-27 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | noodle <tsp> bakso | country | indonesia | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.It is usually eaten with noodles.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | asilomar blvd pacific grove california <tsp> asilomar conference grounds | architecturalstyle | american craftsman | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | noodle <tsp> bakso | country | indonesia | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.It is usually eaten with noodles.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | asilomar blvd pacific grove california <tsp> asilomar conference grounds | architecturalstyle | american craftsman | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | noodle <tsp> bakso | country | indonesia | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.It is usually eaten with noodles.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | class | monocotyledon <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | asilomar blvd pacific grove california <tsp> asilomar conference grounds | architecturalstyle | american craftsman | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | tapioca <tsp> bakso | country | chinese cuisine | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | asilomar blvd pacific grove california <tsp> asilomar conference grounds | yearofconstruction | 1913 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | class | monocotyledon <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | asilomar blvd pacific grove california <tsp> asilomar conference grounds | yearofconstruction | 1913 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | tapioca <tsp> bakso | country | chinese cuisine | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | class | monocotyledon <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | referencenumber in the national register of historic places | 87000823 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | tapioca <tsp> bakso | country | indonesia | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | class | monocotyledon | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin. | bakso | ingredient | tapioca <tsp> bakso | country | indonesia | The word bakso may refer to a single meatball or the complete dish of meatball soup.Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.Along with soto, satay, and siomay, bakso is one of the most popular street foods in Indonesia.Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.Pre-cooked bakso are usually displayed in the windows of street vendor carts.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.Slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.This suggests that bakso has Indonesian Chinese cuisine origin. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | referencenumber in the national register of historic places | 87000823 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | class | monocotyledon | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | architecturalstyle | arts and crafts movement | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.In 1956 it became part of the State Division of Beaches and Parks of California's Department of Natural Resources, and Moss Beach was renamed Asilomar State Beach.It is the native homeland of the Rumsen Ohlone people.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance.Several other prominent California women including Ellen Browning Scripps, Mrs. Warren Olney Jr. and Mary Sroufe Merrill were involved in the creation of the retreat.The winning entry in the naming contest was by Helen Salisbury, a Stanford student.Her entry created a portmanteau from two Spanish words: Asilo and Mar. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | hogao | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | class | monocotyledon | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | architecturalstyle | arts and crafts movement | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.In 1956 it became part of the State Division of Beaches and Parks of California's Department of Natural Resources, and Moss Beach was renamed Asilomar State Beach.It is the native homeland of the Rumsen Ohlone people.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance.Several other prominent California women including Ellen Browning Scripps, Mrs. Warren Olney Jr. and Mary Sroufe Merrill were involved in the creation of the retreat.The winning entry in the naming contest was by Helen Salisbury, a Stanford student.Her entry created a portmanteau from two Spanish words: Asilo and Mar. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | hogao | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | order | commelinids | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | architecturalstyle | arts and crafts movement | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.In 1956 it became part of the State Division of Beaches and Parks of California's Department of Natural Resources, and Moss Beach was renamed Asilomar State Beach.It is the native homeland of the Rumsen Ohlone people.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance.Several other prominent California women including Ellen Browning Scripps, Mrs. Warren Olney Jr. and Mary Sroufe Merrill were involved in the creation of the retreat.The winning entry in the naming contest was by Helen Salisbury, a Stanford student.Her entry created a portmanteau from two Spanish words: Asilo and Mar. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | hogao | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | yearofconstruction | 1913 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | order | commelinids | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | pork belly | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | yearofconstruction | 1913 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | order | commelinids | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | pork belly | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> asilomar conference grounds | yearofconstruction | 1913 | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Between 1913 and 1929 architect Julia Morgan designed and built 16 of the buildings on the property, of which 11 are still standing.Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds.Construction began in the spring of 1913 and in August 1913 the Social Hall and the lodging Longhouses opened with nearly 300 girls in attendance. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | pork belly | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> pacific grove california | country | united states | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> alderney airport | 1st runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | region | antioquia department | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> pacific grove california | country | united states | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | region | antioquia department | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> pacific grove california | country | united states | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | region | antioquia department | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> pacific grove california | ispartof | california | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | region | paisa region | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae <tsp> poaceae | order | poales | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> pacific grove california | ispartof | california | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | region | paisa region | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> poaceae | order | commelinids <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
asilomar conference grounds is a conference center built for the young women's christian association (ywca).it is located east of what was known as moss beach on the western tip of the monterey peninsula in pacific grove, california.between 1913 and 1929 architect julia morgan designed and built 16 of the buildings on the property, of which 11 are still standing.in 1956 it became part of the state division of beaches and parks of california's department of natural resources, and moss beach was renamed asilomar state beach.asilomar is a derivation of the spanish phrase asilo al mar, meaning asylum or refuge by the sea.it is the native homeland of the rumsen ohlone people.probably because they had outgrown the space, and because the ywca had a goal of purchasing grounds, phoebe apperson hearst hosted the 1912 conference at her hacienda in pleasanton, california, with all proceeds of that year's conference going toward the purchase of a permanent home.a resulting ywca committee persuaded the pacific improvement company of pacific grove, california to deed 30 acres (120,000 m2) to the ywca in 1912.in early 1913 the ywca announced that julia morgan, already at work on the oakland ywca building, would design the campgrounds.construction began in the spring of 1913 and in august 1913 the social hall and the lodging longhouses opened with nearly 300 girls in attendance.merrill hall, the last of morgan's designs for asilomar, was dedicated in 1928.several other prominent california women including ellen browning scripps, mrs. warren olney jr. and mary sroufe merrill were involved in the creation of the retreat.the winning entry in the naming contest was by helen salisbury, a stanford student.her entry created a portmanteau from two spanish words: asilo and mar.the state of california acquired asilomar in 1956. | asilomar conference grounds | location | pacific grove california <tsp> pacific grove california | ispartof | california | Asilomar Conference Grounds is a conference center built for the Young Women's Christian Association (YWCA).Probably because they had outgrown the space, and because the YWCA had a goal of purchasing grounds, Phoebe Apperson Hearst hosted the 1912 conference at her Hacienda in Pleasanton, California, with all proceeds of that year's conference going toward the purchase of a permanent home.In early 1913 the YWCA announced that Julia Morgan, already at work on the Oakland YWCA building, would design the campgrounds. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | arepa <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> poaceae | order | commelinids <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | arepa <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
poaceae () or gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.it includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture.the latter are commonly referred to collectively as grass.with around 780 genera and around 12,000 species, the poaceae is the fifth-largest plant family, following the asteraceae, orchidaceae, fabaceae and rubiaceae.the poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.they provide, through direct human consumption, just over one-half (51%) of all dietary energy; rice provides 20%, wheat supplies 20%, maize (corn) 5.5%, and other grains 6%.some members of the poaceae are used as building materials (bamboo, thatch, and straw); others can provide a source of biofuel, primarily via the conversion of maize to ethanol.grasses have stems that are hollow except at the nodes and narrow alternate leaves borne in two ranks.the lower part of each leaf encloses the stem, forming a leaf-sheath.the leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing.grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the earth, excluding greenland and antarctica.grasses are also an important part of the vegetation in many other habitats, including wetlands, forests and tundra.though they are commonly called 'grasses', groups such as the seagrasses, rushes and sedges fall outside this family.the rushes and sedges are related to the poaceae, being members of the order poales, but the seagrasses are members of order alismatales.however, all of them belong to the monocot group of plants. | poaceae | division | flowering plant <tsp> poaceae | order | commelinids <tsp> ardmore airport new zealand | 2nd runway surfacetype | poaceae | Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.With around 780 genera and around 12,000 species, the Poaceae is the fifth-largest plant family, following the Asteraceae, Orchidaceae, Fabaceae and Rubiaceae.The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.However, all of them belong to the monocot group of plants. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | arepa <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> avocado | family | lauraceae | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
san sebastián de los reyes (colloquially called 'sanse') is a municipality in the community of madrid, spain.founded in 1492, it is located 20 kilometres (12 mi) north of madrid.the transgender political candidate mazedona craquis díaz is originally from this municipality.this line buses, along with urban ones, are the following: urban line 2: alcobendas - la moraleja (by paseo de alcobendas) (interbús) urban line 4: sports center - moscatelares (interbús) urban line 5: san sebastián de los reyes - alcobendas - el soto de la moraleja (interbús) urban line 7: alcobendas train station - polígonos - alcobendas train station (interbús) urban line 8: alcobendas (train station) - alcobendas (arroyo de la vega) (interbús) 151: madrid (plaza de castilla) - alcobendas (interbús) 152c: madrid (plaza de castilla) - san sebastián de los reyes (dehesa vieja) (interbús) 153: madrid (plaza de castilla) - alcobendas - rosa luxemburgo (interbús) 154: madrid (chamartín) - san sebastián de los reyes (circular by fuencarral) (interbús) 154c: madrid (plaza de castilla) - san sebastián de los reyes (quiñones avenue) (interbús) 156: madrid (plaza de castilla) - san sebastián de los reyes (polígono industrial moscatelares) (interbús) 158: madrid (pinar de chamartín) - alcobendas-san sebastián de los reyes (tempranales) (interbús) 161: madrid (plaza de castilla) - fuente del fresno urbanization (interbús) 166: san sebastián de los reyes-urbanización valdelagua (interbús) 180: alcobendas - algete (interbús) 171: madrid (plaza de castilla) - santo domingo urbanization (alsa) 191: madrid (plaza de castilla) - buitrago del lozoya (alsa) 193: madrid (plaza de castilla) - el vellón (alsa) 194: madrid (plaza de castilla) - rascafría (alsa) 195: madrid (plaza de castilla) - braojos (alsa) 196: madrid (plaza de castilla) - la acebeda (alsa) 197: madrid (plaza de castilla) - uceda (alsa) 210: san sebastián de los reyes - paracuellos de jarama (alsa) 827: madrid (canillejas) - tres cantos (doroteo casado montes) 827a: alcobendas - san sebastián de los reyes - university (doroteo casado montes) night bus line 102: madrid (plaza de castilla) - san sebastián de los reyes (interbús) night bus line 103: madrid (plaza de castilla) - algete (interbús) night bus line 104: madrid (plaza de castilla) - san agustín del guadalix (alsa)san sebastián de los reyes also shares a railway station with the neighboring municipality of alcobendas. | san sebastián de los reyes | ispartof | community of madrid <tsp> adolfo suárez madrid–barajas airport | location | san sebastián de los reyes <tsp> san sebastián de los reyes | country | spain | San Sebastián de los Reyes (colloquially called 'Sanse') is a municipality in the Community of Madrid, Spain.This line buses, along with urban ones, are the following: Urban line 2: Alcobendas - La Moraleja (by Paseo de Alcobendas) (Interbús) Urban line 4: Sports Center - Moscatelares (Interbús) Urban line 5: San Sebastián de los Reyes - Alcobendas - El Soto de la Moraleja (Interbús) Urban line 7: Alcobendas train station - Polígonos - Alcobendas train station (Interbús) Urban line 8: Alcobendas (train station) - Alcobendas (Arroyo de la Vega) (Interbús) 151: Madrid (Plaza de Castilla) - Alcobendas (Interbús) 152C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Dehesa Vieja) (Interbús) 153: Madrid (Plaza de Castilla) - Alcobendas - Rosa Luxemburgo (Interbús) 154: Madrid (Chamartín) - San Sebastián de los Reyes (circular by Fuencarral) (Interbús) 154C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Quiñones Avenue) (Interbús) 156: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Polígono Industrial Moscatelares) (Interbús) 158: Madrid (Pinar de Chamartín) - Alcobendas-San Sebastián de los Reyes (Tempranales) (Interbús) 161: Madrid (Plaza de Castilla) - Fuente del Fresno urbanization (Interbús) 166: San Sebastián de los Reyes-Urbanización Valdelagua (Interbús) 180: Alcobendas - Algete (Interbús) 171: Madrid (Plaza de Castilla) - Santo Domingo urbanization (ALSA) 191: Madrid (Plaza de Castilla) - Buitrago del Lozoya (ALSA) 193: Madrid (Plaza de Castilla) - El Vellón (ALSA) 194: Madrid (Plaza de Castilla) - Rascafría (ALSA) 195: Madrid (Plaza de Castilla) - Braojos (ALSA) 196: Madrid (Plaza de Castilla) - La Acebeda (ALSA) 197: Madrid (Plaza de Castilla) - Uceda (ALSA) 210: San Sebastián de los Reyes - Paracuellos de Jarama (ALSA) 827: Madrid (Canillejas) - Tres Cantos (Doroteo Casado Montes) 827A: Alcobendas - San Sebastián de los Reyes - University (Doroteo Casado Montes) Night bus line 102: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Interbús) Night bus line 103: Madrid (Plaza de Castilla) - Algete (Interbús) Night bus line 104: Madrid (Plaza de Castilla) - San Agustín del Guadalix (ALSA)San Sebastián de los Reyes also shares a railway station with the neighboring municipality of Alcobendas. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> avocado | family | lauraceae | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
san sebastián de los reyes (colloquially called 'sanse') is a municipality in the community of madrid, spain.founded in 1492, it is located 20 kilometres (12 mi) north of madrid.the transgender political candidate mazedona craquis díaz is originally from this municipality.this line buses, along with urban ones, are the following: urban line 2: alcobendas - la moraleja (by paseo de alcobendas) (interbús) urban line 4: sports center - moscatelares (interbús) urban line 5: san sebastián de los reyes - alcobendas - el soto de la moraleja (interbús) urban line 7: alcobendas train station - polígonos - alcobendas train station (interbús) urban line 8: alcobendas (train station) - alcobendas (arroyo de la vega) (interbús) 151: madrid (plaza de castilla) - alcobendas (interbús) 152c: madrid (plaza de castilla) - san sebastián de los reyes (dehesa vieja) (interbús) 153: madrid (plaza de castilla) - alcobendas - rosa luxemburgo (interbús) 154: madrid (chamartín) - san sebastián de los reyes (circular by fuencarral) (interbús) 154c: madrid (plaza de castilla) - san sebastián de los reyes (quiñones avenue) (interbús) 156: madrid (plaza de castilla) - san sebastián de los reyes (polígono industrial moscatelares) (interbús) 158: madrid (pinar de chamartín) - alcobendas-san sebastián de los reyes (tempranales) (interbús) 161: madrid (plaza de castilla) - fuente del fresno urbanization (interbús) 166: san sebastián de los reyes-urbanización valdelagua (interbús) 180: alcobendas - algete (interbús) 171: madrid (plaza de castilla) - santo domingo urbanization (alsa) 191: madrid (plaza de castilla) - buitrago del lozoya (alsa) 193: madrid (plaza de castilla) - el vellón (alsa) 194: madrid (plaza de castilla) - rascafría (alsa) 195: madrid (plaza de castilla) - braojos (alsa) 196: madrid (plaza de castilla) - la acebeda (alsa) 197: madrid (plaza de castilla) - uceda (alsa) 210: san sebastián de los reyes - paracuellos de jarama (alsa) 827: madrid (canillejas) - tres cantos (doroteo casado montes) 827a: alcobendas - san sebastián de los reyes - university (doroteo casado montes) night bus line 102: madrid (plaza de castilla) - san sebastián de los reyes (interbús) night bus line 103: madrid (plaza de castilla) - algete (interbús) night bus line 104: madrid (plaza de castilla) - san agustín del guadalix (alsa)san sebastián de los reyes also shares a railway station with the neighboring municipality of alcobendas. | san sebastián de los reyes | ispartof | community of madrid <tsp> adolfo suárez madrid–barajas airport | location | san sebastián de los reyes <tsp> san sebastián de los reyes | country | spain | San Sebastián de los Reyes (colloquially called 'Sanse') is a municipality in the Community of Madrid, Spain.This line buses, along with urban ones, are the following: Urban line 2: Alcobendas - La Moraleja (by Paseo de Alcobendas) (Interbús) Urban line 4: Sports Center - Moscatelares (Interbús) Urban line 5: San Sebastián de los Reyes - Alcobendas - El Soto de la Moraleja (Interbús) Urban line 7: Alcobendas train station - Polígonos - Alcobendas train station (Interbús) Urban line 8: Alcobendas (train station) - Alcobendas (Arroyo de la Vega) (Interbús) 151: Madrid (Plaza de Castilla) - Alcobendas (Interbús) 152C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Dehesa Vieja) (Interbús) 153: Madrid (Plaza de Castilla) - Alcobendas - Rosa Luxemburgo (Interbús) 154: Madrid (Chamartín) - San Sebastián de los Reyes (circular by Fuencarral) (Interbús) 154C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Quiñones Avenue) (Interbús) 156: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Polígono Industrial Moscatelares) (Interbús) 158: Madrid (Pinar de Chamartín) - Alcobendas-San Sebastián de los Reyes (Tempranales) (Interbús) 161: Madrid (Plaza de Castilla) - Fuente del Fresno urbanization (Interbús) 166: San Sebastián de los Reyes-Urbanización Valdelagua (Interbús) 180: Alcobendas - Algete (Interbús) 171: Madrid (Plaza de Castilla) - Santo Domingo urbanization (ALSA) 191: Madrid (Plaza de Castilla) - Buitrago del Lozoya (ALSA) 193: Madrid (Plaza de Castilla) - El Vellón (ALSA) 194: Madrid (Plaza de Castilla) - Rascafría (ALSA) 195: Madrid (Plaza de Castilla) - Braojos (ALSA) 196: Madrid (Plaza de Castilla) - La Acebeda (ALSA) 197: Madrid (Plaza de Castilla) - Uceda (ALSA) 210: San Sebastián de los Reyes - Paracuellos de Jarama (ALSA) 827: Madrid (Canillejas) - Tres Cantos (Doroteo Casado Montes) 827A: Alcobendas - San Sebastián de los Reyes - University (Doroteo Casado Montes) Night bus line 102: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Interbús) Night bus line 103: Madrid (Plaza de Castilla) - Algete (Interbús) Night bus line 104: Madrid (Plaza de Castilla) - San Agustín del Guadalix (ALSA)San Sebastián de los Reyes also shares a railway station with the neighboring municipality of Alcobendas. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> avocado | family | lauraceae | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
san sebastián de los reyes (colloquially called 'sanse') is a municipality in the community of madrid, spain.founded in 1492, it is located 20 kilometres (12 mi) north of madrid.the transgender political candidate mazedona craquis díaz is originally from this municipality.this line buses, along with urban ones, are the following: urban line 2: alcobendas - la moraleja (by paseo de alcobendas) (interbús) urban line 4: sports center - moscatelares (interbús) urban line 5: san sebastián de los reyes - alcobendas - el soto de la moraleja (interbús) urban line 7: alcobendas train station - polígonos - alcobendas train station (interbús) urban line 8: alcobendas (train station) - alcobendas (arroyo de la vega) (interbús) 151: madrid (plaza de castilla) - alcobendas (interbús) 152c: madrid (plaza de castilla) - san sebastián de los reyes (dehesa vieja) (interbús) 153: madrid (plaza de castilla) - alcobendas - rosa luxemburgo (interbús) 154: madrid (chamartín) - san sebastián de los reyes (circular by fuencarral) (interbús) 154c: madrid (plaza de castilla) - san sebastián de los reyes (quiñones avenue) (interbús) 156: madrid (plaza de castilla) - san sebastián de los reyes (polígono industrial moscatelares) (interbús) 158: madrid (pinar de chamartín) - alcobendas-san sebastián de los reyes (tempranales) (interbús) 161: madrid (plaza de castilla) - fuente del fresno urbanization (interbús) 166: san sebastián de los reyes-urbanización valdelagua (interbús) 180: alcobendas - algete (interbús) 171: madrid (plaza de castilla) - santo domingo urbanization (alsa) 191: madrid (plaza de castilla) - buitrago del lozoya (alsa) 193: madrid (plaza de castilla) - el vellón (alsa) 194: madrid (plaza de castilla) - rascafría (alsa) 195: madrid (plaza de castilla) - braojos (alsa) 196: madrid (plaza de castilla) - la acebeda (alsa) 197: madrid (plaza de castilla) - uceda (alsa) 210: san sebastián de los reyes - paracuellos de jarama (alsa) 827: madrid (canillejas) - tres cantos (doroteo casado montes) 827a: alcobendas - san sebastián de los reyes - university (doroteo casado montes) night bus line 102: madrid (plaza de castilla) - san sebastián de los reyes (interbús) night bus line 103: madrid (plaza de castilla) - algete (interbús) night bus line 104: madrid (plaza de castilla) - san agustín del guadalix (alsa)san sebastián de los reyes also shares a railway station with the neighboring municipality of alcobendas. | san sebastián de los reyes | leaderparty | peoples party spain <tsp> san sebastián de los reyes | ispartof | community of madrid <tsp> adolfo suárez madrid–barajas airport | location | san sebastián de los reyes | San Sebastián de los Reyes (colloquially called 'Sanse') is a municipality in the Community of Madrid, Spain.This line buses, along with urban ones, are the following: Urban line 2: Alcobendas - La Moraleja (by Paseo de Alcobendas) (Interbús) Urban line 4: Sports Center - Moscatelares (Interbús) Urban line 5: San Sebastián de los Reyes - Alcobendas - El Soto de la Moraleja (Interbús) Urban line 7: Alcobendas train station - Polígonos - Alcobendas train station (Interbús) Urban line 8: Alcobendas (train station) - Alcobendas (Arroyo de la Vega) (Interbús) 151: Madrid (Plaza de Castilla) - Alcobendas (Interbús) 152C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Dehesa Vieja) (Interbús) 153: Madrid (Plaza de Castilla) - Alcobendas - Rosa Luxemburgo (Interbús) 154: Madrid (Chamartín) - San Sebastián de los Reyes (circular by Fuencarral) (Interbús) 154C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Quiñones Avenue) (Interbús) 156: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Polígono Industrial Moscatelares) (Interbús) 158: Madrid (Pinar de Chamartín) - Alcobendas-San Sebastián de los Reyes (Tempranales) (Interbús) 161: Madrid (Plaza de Castilla) - Fuente del Fresno urbanization (Interbús) 166: San Sebastián de los Reyes-Urbanización Valdelagua (Interbús) 180: Alcobendas - Algete (Interbús) 171: Madrid (Plaza de Castilla) - Santo Domingo urbanization (ALSA) 191: Madrid (Plaza de Castilla) - Buitrago del Lozoya (ALSA) 193: Madrid (Plaza de Castilla) - El Vellón (ALSA) 194: Madrid (Plaza de Castilla) - Rascafría (ALSA) 195: Madrid (Plaza de Castilla) - Braojos (ALSA) 196: Madrid (Plaza de Castilla) - La Acebeda (ALSA) 197: Madrid (Plaza de Castilla) - Uceda (ALSA) 210: San Sebastián de los Reyes - Paracuellos de Jarama (ALSA) 827: Madrid (Canillejas) - Tres Cantos (Doroteo Casado Montes) 827A: Alcobendas - San Sebastián de los Reyes - University (Doroteo Casado Montes) Night bus line 102: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Interbús) Night bus line 103: Madrid (Plaza de Castilla) - Algete (Interbús) Night bus line 104: Madrid (Plaza de Castilla) - San Agustín del Guadalix (ALSA)San Sebastián de los Reyes also shares a railway station with the neighboring municipality of Alcobendas. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> avocado | genus | persea | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
san sebastián de los reyes (colloquially called 'sanse') is a municipality in the community of madrid, spain.founded in 1492, it is located 20 kilometres (12 mi) north of madrid.the transgender political candidate mazedona craquis díaz is originally from this municipality.this line buses, along with urban ones, are the following: urban line 2: alcobendas - la moraleja (by paseo de alcobendas) (interbús) urban line 4: sports center - moscatelares (interbús) urban line 5: san sebastián de los reyes - alcobendas - el soto de la moraleja (interbús) urban line 7: alcobendas train station - polígonos - alcobendas train station (interbús) urban line 8: alcobendas (train station) - alcobendas (arroyo de la vega) (interbús) 151: madrid (plaza de castilla) - alcobendas (interbús) 152c: madrid (plaza de castilla) - san sebastián de los reyes (dehesa vieja) (interbús) 153: madrid (plaza de castilla) - alcobendas - rosa luxemburgo (interbús) 154: madrid (chamartín) - san sebastián de los reyes (circular by fuencarral) (interbús) 154c: madrid (plaza de castilla) - san sebastián de los reyes (quiñones avenue) (interbús) 156: madrid (plaza de castilla) - san sebastián de los reyes (polígono industrial moscatelares) (interbús) 158: madrid (pinar de chamartín) - alcobendas-san sebastián de los reyes (tempranales) (interbús) 161: madrid (plaza de castilla) - fuente del fresno urbanization (interbús) 166: san sebastián de los reyes-urbanización valdelagua (interbús) 180: alcobendas - algete (interbús) 171: madrid (plaza de castilla) - santo domingo urbanization (alsa) 191: madrid (plaza de castilla) - buitrago del lozoya (alsa) 193: madrid (plaza de castilla) - el vellón (alsa) 194: madrid (plaza de castilla) - rascafría (alsa) 195: madrid (plaza de castilla) - braojos (alsa) 196: madrid (plaza de castilla) - la acebeda (alsa) 197: madrid (plaza de castilla) - uceda (alsa) 210: san sebastián de los reyes - paracuellos de jarama (alsa) 827: madrid (canillejas) - tres cantos (doroteo casado montes) 827a: alcobendas - san sebastián de los reyes - university (doroteo casado montes) night bus line 102: madrid (plaza de castilla) - san sebastián de los reyes (interbús) night bus line 103: madrid (plaza de castilla) - algete (interbús) night bus line 104: madrid (plaza de castilla) - san agustín del guadalix (alsa)san sebastián de los reyes also shares a railway station with the neighboring municipality of alcobendas. | san sebastián de los reyes | leaderparty | peoples party spain <tsp> san sebastián de los reyes | ispartof | community of madrid <tsp> adolfo suárez madrid–barajas airport | location | san sebastián de los reyes | San Sebastián de los Reyes (colloquially called 'Sanse') is a municipality in the Community of Madrid, Spain.This line buses, along with urban ones, are the following: Urban line 2: Alcobendas - La Moraleja (by Paseo de Alcobendas) (Interbús) Urban line 4: Sports Center - Moscatelares (Interbús) Urban line 5: San Sebastián de los Reyes - Alcobendas - El Soto de la Moraleja (Interbús) Urban line 7: Alcobendas train station - Polígonos - Alcobendas train station (Interbús) Urban line 8: Alcobendas (train station) - Alcobendas (Arroyo de la Vega) (Interbús) 151: Madrid (Plaza de Castilla) - Alcobendas (Interbús) 152C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Dehesa Vieja) (Interbús) 153: Madrid (Plaza de Castilla) - Alcobendas - Rosa Luxemburgo (Interbús) 154: Madrid (Chamartín) - San Sebastián de los Reyes (circular by Fuencarral) (Interbús) 154C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Quiñones Avenue) (Interbús) 156: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Polígono Industrial Moscatelares) (Interbús) 158: Madrid (Pinar de Chamartín) - Alcobendas-San Sebastián de los Reyes (Tempranales) (Interbús) 161: Madrid (Plaza de Castilla) - Fuente del Fresno urbanization (Interbús) 166: San Sebastián de los Reyes-Urbanización Valdelagua (Interbús) 180: Alcobendas - Algete (Interbús) 171: Madrid (Plaza de Castilla) - Santo Domingo urbanization (ALSA) 191: Madrid (Plaza de Castilla) - Buitrago del Lozoya (ALSA) 193: Madrid (Plaza de Castilla) - El Vellón (ALSA) 194: Madrid (Plaza de Castilla) - Rascafría (ALSA) 195: Madrid (Plaza de Castilla) - Braojos (ALSA) 196: Madrid (Plaza de Castilla) - La Acebeda (ALSA) 197: Madrid (Plaza de Castilla) - Uceda (ALSA) 210: San Sebastián de los Reyes - Paracuellos de Jarama (ALSA) 827: Madrid (Canillejas) - Tres Cantos (Doroteo Casado Montes) 827A: Alcobendas - San Sebastián de los Reyes - University (Doroteo Casado Montes) Night bus line 102: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Interbús) Night bus line 103: Madrid (Plaza de Castilla) - Algete (Interbús) Night bus line 104: Madrid (Plaza de Castilla) - San Agustín del Guadalix (ALSA)San Sebastián de los Reyes also shares a railway station with the neighboring municipality of Alcobendas. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> avocado | genus | persea | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
san sebastián de los reyes (colloquially called 'sanse') is a municipality in the community of madrid, spain.founded in 1492, it is located 20 kilometres (12 mi) north of madrid.the transgender political candidate mazedona craquis díaz is originally from this municipality.this line buses, along with urban ones, are the following: urban line 2: alcobendas - la moraleja (by paseo de alcobendas) (interbús) urban line 4: sports center - moscatelares (interbús) urban line 5: san sebastián de los reyes - alcobendas - el soto de la moraleja (interbús) urban line 7: alcobendas train station - polígonos - alcobendas train station (interbús) urban line 8: alcobendas (train station) - alcobendas (arroyo de la vega) (interbús) 151: madrid (plaza de castilla) - alcobendas (interbús) 152c: madrid (plaza de castilla) - san sebastián de los reyes (dehesa vieja) (interbús) 153: madrid (plaza de castilla) - alcobendas - rosa luxemburgo (interbús) 154: madrid (chamartín) - san sebastián de los reyes (circular by fuencarral) (interbús) 154c: madrid (plaza de castilla) - san sebastián de los reyes (quiñones avenue) (interbús) 156: madrid (plaza de castilla) - san sebastián de los reyes (polígono industrial moscatelares) (interbús) 158: madrid (pinar de chamartín) - alcobendas-san sebastián de los reyes (tempranales) (interbús) 161: madrid (plaza de castilla) - fuente del fresno urbanization (interbús) 166: san sebastián de los reyes-urbanización valdelagua (interbús) 180: alcobendas - algete (interbús) 171: madrid (plaza de castilla) - santo domingo urbanization (alsa) 191: madrid (plaza de castilla) - buitrago del lozoya (alsa) 193: madrid (plaza de castilla) - el vellón (alsa) 194: madrid (plaza de castilla) - rascafría (alsa) 195: madrid (plaza de castilla) - braojos (alsa) 196: madrid (plaza de castilla) - la acebeda (alsa) 197: madrid (plaza de castilla) - uceda (alsa) 210: san sebastián de los reyes - paracuellos de jarama (alsa) 827: madrid (canillejas) - tres cantos (doroteo casado montes) 827a: alcobendas - san sebastián de los reyes - university (doroteo casado montes) night bus line 102: madrid (plaza de castilla) - san sebastián de los reyes (interbús) night bus line 103: madrid (plaza de castilla) - algete (interbús) night bus line 104: madrid (plaza de castilla) - san agustín del guadalix (alsa)san sebastián de los reyes also shares a railway station with the neighboring municipality of alcobendas. | san sebastián de los reyes | leaderparty | peoples party spain <tsp> san sebastián de los reyes | ispartof | community of madrid <tsp> adolfo suárez madrid–barajas airport | location | san sebastián de los reyes | San Sebastián de los Reyes (colloquially called 'Sanse') is a municipality in the Community of Madrid, Spain.This line buses, along with urban ones, are the following: Urban line 2: Alcobendas - La Moraleja (by Paseo de Alcobendas) (Interbús) Urban line 4: Sports Center - Moscatelares (Interbús) Urban line 5: San Sebastián de los Reyes - Alcobendas - El Soto de la Moraleja (Interbús) Urban line 7: Alcobendas train station - Polígonos - Alcobendas train station (Interbús) Urban line 8: Alcobendas (train station) - Alcobendas (Arroyo de la Vega) (Interbús) 151: Madrid (Plaza de Castilla) - Alcobendas (Interbús) 152C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Dehesa Vieja) (Interbús) 153: Madrid (Plaza de Castilla) - Alcobendas - Rosa Luxemburgo (Interbús) 154: Madrid (Chamartín) - San Sebastián de los Reyes (circular by Fuencarral) (Interbús) 154C: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Quiñones Avenue) (Interbús) 156: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Polígono Industrial Moscatelares) (Interbús) 158: Madrid (Pinar de Chamartín) - Alcobendas-San Sebastián de los Reyes (Tempranales) (Interbús) 161: Madrid (Plaza de Castilla) - Fuente del Fresno urbanization (Interbús) 166: San Sebastián de los Reyes-Urbanización Valdelagua (Interbús) 180: Alcobendas - Algete (Interbús) 171: Madrid (Plaza de Castilla) - Santo Domingo urbanization (ALSA) 191: Madrid (Plaza de Castilla) - Buitrago del Lozoya (ALSA) 193: Madrid (Plaza de Castilla) - El Vellón (ALSA) 194: Madrid (Plaza de Castilla) - Rascafría (ALSA) 195: Madrid (Plaza de Castilla) - Braojos (ALSA) 196: Madrid (Plaza de Castilla) - La Acebeda (ALSA) 197: Madrid (Plaza de Castilla) - Uceda (ALSA) 210: San Sebastián de los Reyes - Paracuellos de Jarama (ALSA) 827: Madrid (Canillejas) - Tres Cantos (Doroteo Casado Montes) 827A: Alcobendas - San Sebastián de los Reyes - University (Doroteo Casado Montes) Night bus line 102: Madrid (Plaza de Castilla) - San Sebastián de los Reyes (Interbús) Night bus line 103: Madrid (Plaza de Castilla) - Algete (Interbús) Night bus line 104: Madrid (Plaza de Castilla) - San Agustín del Guadalix (ALSA)San Sebastián de los Reyes also shares a railway station with the neighboring municipality of Alcobendas. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> avocado | genus | persea | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | manhattan <tsp> manhattan | ispartof | new york city | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | avocado <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | manhattan <tsp> manhattan | ispartof | new york city | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | black pudding <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | black pudding <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | black pudding <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | chorizo <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | chorizo <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | chorizo <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.A diet-friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | kids imagine nation <tsp> aaron bertram | genre | ska punk <tsp> ska punk | stylisticorigin | punk rock | Aaron Bertram (born April 3, 1981, in Lubbock, Texas) is a trumpet player for third wave ska band Suburban Legends, and member of the children's music group Kids Imagine Nation.He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | fried egg <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | new york city <tsp> asser levy public baths | yearofconstruction | 1904 | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | kids imagine nation <tsp> aaron bertram | genre | ska punk <tsp> ska punk | stylisticorigin | punk rock | Aaron Bertram (born April 3, 1981, in Lubbock, Texas) is a trumpet player for third wave ska band Suburban Legends, and member of the children's music group Kids Imagine Nation.He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | kids imagine nation <tsp> aaron bertram | genre | ska punk <tsp> ska punk | stylisticorigin | punk rock | Aaron Bertram (born April 3, 1981, in Lubbock, Texas) is a trumpet player for third wave ska band Suburban Legends, and member of the children's music group Kids Imagine Nation.He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | fried egg <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | new york city <tsp> asser levy public baths | yearofconstruction | 1904 | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | suburban legends <tsp> aaron bertram | activeyearsstartyear | 1998 <tsp> aaron bertram | associatedband/associatedmusicalartist | kids imagine nation | He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | fried egg <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | new york city <tsp> asser levy public baths | yearofconstruction | 1904 | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | suburban legends <tsp> aaron bertram | activeyearsstartyear | 1998 <tsp> aaron bertram | associatedband/associatedmusicalartist | kids imagine nation | He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | ground meat <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.Side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | new york city <tsp> new york city | ispartof | manhattan | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | ground meat <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.Side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | suburban legends <tsp> aaron bertram | activeyearsstartyear | 1998 <tsp> aaron bertram | associatedband/associatedmusicalartist | kids imagine nation | He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | new york city <tsp> new york city | ispartof | manhattan | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
aaron bertram (born april 3, 1981, in lubbock, texas) is a trumpet player for third wave ska band suburban legends, and member of the children's music group kids imagine nation.in the past he has taught music and movement to preschool students in orange county, ca.his music program was called little rockstars.he launched an online streaming service for children's entertainment and arts education called kintv in march of 2020, where he currently performs and teaches music.he was a trumpet player for the third-wave ska band suburban legends from the band's origin in 1998 to may 2005, when he left to start his company, kids imagine with wife, rachel charest.he was known for doing a lot of backing vocals in the band and originated the idea of the band's signature choreography.aaron returned for a final performance with the band on november 29, 2005, at huntington beach high school for a benefit show for the ryan dallas cook memorial fund.since the summer of 2009, aaron has been performing with suburban legends at local shows.as of november 2010, he is listed as an official member of the band.in addition to playing trumpet for suburban legends, he also performed vocals for the band's cover of the gummi bears theme song, the band's cover of rose tint my world and the song powerful game on the album rump shaker.aaron is currently writing children's music under the name kids imagine nation with rachel charest and vince walker. | aaron bertram | associatedband/associatedmusicalartist | suburban legends <tsp> aaron bertram | associatedband/associatedmusicalartist | kids imagine nation <tsp> suburban legends | genre | ska | Aaron Bertram (born April 3, 1981, in Lubbock, Texas) is a trumpet player for third wave ska band Suburban Legends, and member of the children's music group Kids Imagine Nation.He was a trumpet player for the third-wave ska band Suburban Legends from the band's origin in 1998 to May 2005, when he left to start his company, Kids Imagine with wife, Rachel Charest. |
bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima.the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.it is served in a platter or a tray.in the 19th century, french and british colonialists also brought their cuisine with them.the current form and presentation of the paisa platter is relatively recent.there are no references in the food writing about this dish before 1950.it is probably an interpretation of the local restaurants of simpler peasant dishes.one of its most prominent features is the juxtaposition of native american and european ingredients, which is also observed in other mestizo dishes of latin american cuisine, such as venezuelan pabellón criollo or costa rican gallo pinto.side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.there are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.some antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver.a diet-friendly version of the dish is very popular in bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener. | bandeja paisa | ingredient | ground meat <tsp> bandeja paisa | country | colombian cuisine | Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima.The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.In the 19th century, French and British colonialists also brought their cuisine with them.The current form and presentation of the Paisa platter is relatively recent.One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.Side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense.Some Antioquian restaurants offer an 'extended' bandeja paisa, also known as 'seven meats platter', which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. |
the asser levy recreation center is a recreational facility in kips bay, manhattan, new york city, composed of the asser levy public baths and asser levy playground.it is bounded by east 23rd street to the south, east 25th street to the north, and fdr drive to the east.along with the former asser levy place to the west, it was named after asser levy, one of new york city's first jewish citizens and a strong and influential advocate for civil liberties.the asser levy public baths, the recreation center's main building, was designed by arnold w. brunner and martin aiken.its main entrance on asser levy place consists of two large arches flanked by pairs of columns.inside are recreational rooms, a swimming pool, and lockers.it originally had separate waiting rooms and showers for men and women, though the waiting rooms were subsequently combined and the showers relocated.outdoor recreational facilities, including additional swimming pools and the playground, surround the bathhouse.the bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the new york city department of parks and recreation (nyc parks) in 1938.originally known as the east 23rd street baths, it was renamed for levy in the mid-20th century.the building was designated a new york city landmark in 1974 and added to the national register of historic places in 1980.it was restored by nyc parks in 1988–1990, and the other recreational facilities were built in 1993 and 2014.the 2.44-acre (0.99 ha) site is bounded by 23rd street to the south, the va medical center to the west, 25th street to the north, and the fdr drive and the east river to the east.the western side was formerly bounded by asser levy place (originally avenue a), a street between first avenue to the west and fdr drive in the east. | asser levy public baths | location | new york city <tsp> new york city | ispartof | new netherland | The bathhouse was built in 1905–1908 to alleviate sanitary problems in the city and was transferred to the New York City Department of Parks and Recreation (NYC Parks) in 1938. |
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