In an interesting turn, the U.S. Army Corps of Engineers (the "Corps") published a Request for Information On Conceptual Public Private Partnership Delivery of Specific Corps Projects. 84 Fed. Reg. 1084-85, Feb. 1, 2019, https://www.federalregister.gov/documents/2019/02/01/2019-00709/request-for-information-on-conceptual-public-private-partnership-p3-delivery-of-specific-us-army. Under this RFI Notice, the Corps has been directed to create a pilot program on P3s to try and determine the viability of different and new (at least new to the Government) delivery methods. It is the hope that these "new" methodologies will result in reduced cost and time impacts to project deliveries.
P3s, like the name suggests, are partnerships between, in this instance, a federal agency and private/commercial sector partners in which the agency retains ownership of the facility or system, but the private partner invests capital to design, develop and operate the facilities, typically with a revenue stream in mind. See e.g., GAO GGD-99-23 (https://www.gao.gov/assets/230/226973.pdf). These may relate to operate and maintain ("O&M"); operate, maintain, and manage ("OM&M"); or other types of lease/develop/operate vehicles, to name just a few. Typically, the private partner builds, maintains, and operates the facility for a fixed number of years through a contract vehicle in return for part of the revenue stream. At the end of that term, the asset is either returned to the agency, or the contract vehicle is renewed or replaced.
While the Government has dabbled with P3s in the past, particularly with base housing in which private entities build, operate, maintain and oversee military family housing on federal land, the Government has largely taken a very hands-off approach to P3s. In the past the Office of Management & Budget frowned upon P3s as they, in effect, give away (albeit temporarily but for a long term) federally-owned property. With the turn of the century, however, Congress provided statutory authority for certain agencies to enter into P3s (including the National Park Service, Veterans Affairs, and others).
(e) Has the ability to generate revenue or leverage non-Federal funding sources.
(2) Existing authorities are sufficient to allow the P3 project to be completed.
(3) A qualitative assessment demonstrating that the P3 will deliver the project faster and/or more cost effectively than traditional delivery.
(1) Return on Federal Investment.
(a) P3 project proposals will be evaluated and ranked on the basis of Return on Federal Investment (ROFI). ROFI will be calculated by annualizing the total project benefits and Federal costs utilizing the current discount rate, and applying the formula: (Benefits & Federal Costs)/(Federal Costs).
(b) For any P3 project where it has been determined that a reduction in the non-Federal share is warranted with authority provided in 33 U.S.C. 2213, the ROFI calculation will be adjusted to account for those modifications and address concerns pertaining to equity.
(2) Replicability: Project proposals that are replicable, meaning the proposed P3 structure or underlying concepts may be applied to other prospective projects.
(3) Reliable Funding Sources: Reliable non-Federal funding sources for the design, construction, operation and maintenance of Federally authorized water resource projects are identified.
(4) Risk Allocation: Project effectively allocates delivery and performance risk to non-Federal entities and minimizes Federal direct and contingent liabilities associated with the project.
The Corps' Notice keeps the type and size of the projects sought open, but notes some examples, including hydropower, navigation systems, ecosystem restoration, flood management, and the like.
While this is both an interesting and strong next step for the Corps (and presumably, by extension, the government as a whole), it is not without significant potential problems and questions that remain. Some fundamental questions and concerns exist from a plain reading of the Notice.
What is the likelihood of the Corps pursing the projects submitted (recognizing that the offerors/responders are not reimbursed for their proposal responses)?
How is proprietary information disclosed to be truly protected (recognizing that there are methods under the FAR and FOIA exemption (b)(4) for trade secret and competition sensitive information)?
Perhaps most vital, is how will the government develop P3 programs given its relatively small experience in both commercial work and in P3s in particular? Where will it develop that expertise?
Hopefully this pilot program creates the first step in learning about the "ins and outs" of P3s; and while this appears to be a good effort, the Corps needs to tread carefully. We will continue to watch and report as further developments occur.


text:
Beirut City Guide
A History of Beirut in 10 Dishes
Zahra Hankir,
Sam Tarling,
Edible History
Lebanon's sophisticated food landscape incorporates countless cultures.
As empires rose and fell, wars came and went, and waves of refugees trickled in to stay over the course of centuries, Lebanon's already sophisticated food landscape expanded. A meal today might bring the culinary traditions of Syria, Palestine, Morocco, Armenia, Turkey, and beyond to the Beiruti table.
Perhaps the strongest of all these influences is that of the Ottoman Empire, as evident in what many commonly think of as Lebanese mezze dishes. That's not to downplay the unique spin the Lebanese have on adopted cuisines, some so radical the local version will have very little in common with the original (moghrabieh, Lebanon's very own variant of couscous, is one such instance). It also shouldn't dent the great pride Lebanese take in their own concoctions—look no further than manakish and, of course, tabooli. That said, the influences are certainly there, and they offer insight into the layered cultural and political history of not only Lebanon but the broader region, too.
Beiruti cuisine isn't merely shaped by external influences: ancient local recipes have been handed down from generation to generation and community to community within Lebanon. Dishes traversed villages and towns before finally settling in the capital, brought in with economic migrants or the internally displaced.
The history of the city, therefore, is best written not in decades but in peoples. With those influences in mind, here's a look at the dishes that define the city's vast and gorgeous culinary landscape, and where to try them.
Manakish (flatbread with cheese or za'atar)
I arrive at Hamade Bakery in Hamra on an unusually warm December morning. It's not yet 8:45 a.m., but there's already a stream of customers standing in front of the unassuming bakery, impatiently waiting for their manakish. "One za'atar, one jebneh (cheese)?", Adnan Omairat, Hamade's director, suggests when I tell him I'm not sure which to order, a common dilemma. He fashions the dough into circles before flattening and swirling them around with his hands. Employing the care and consideration a painter would use on a blank canvas, he decorates the fluffy bases with cheese and za'atar before placing them in an oven.
A Beiruti might describe a man'oushe to a foreigner as "Lebanese pizza." The description, however, does this traditional Lebanese go-to breakfast (and occasionally lunch or supper) no justice. A good man'oushe will melt in your mouth. It will fill you up, with or without accompanying vegetables, and yet will almost always leave you wanting more.
While cheese is a favorite man'oushe choice, it's za'atar that takes the crown. In decades past, Lebanese homemakers would collect wild thyme from the fields to put together za'atar mix made especially for manakish. They'd then spread the dough out with their hands before punching indentations into the base with their fingertips to stop it from puffing like bread. Finally, the dough would be slathered with the za'atar and drizzled with olive oil and sesame seeds before being baked.
Manakish za'atar with jebneh, from Baddawi Furn, Ashrafieh, Beirut.
Manakish can also be adorned with kishk, a Lebanese mountain food consisting of dried yogurt and bulgur wheat; minced meat, chopped onions, and tomatoes (this combination is popular in Baalbek and Anjar); and spinach or eggs and qawarma (lamb confit), both of which are native to smaller villages.
The exact origins of manakish are disputed. In his book The Culinary Heritage of Lebanon Chef Ramzi Choueiri has said manakish is a relatively recent Lebanese phenomenon perfectly suited to modern life due to their low cost and the ease with which they are made (some bakers use a concave inverted wok, known as a saj). But za'atar and pita have both been traced back to biblical times, so some foodies, by extension, speculate the Lebanese have been eating manakish for centuries, rather than decades.
Along with falafel and ful, manakish is considered the poor man's food in Lebanon—it's extremely affordable, with most za'atar manakish selling for some 1,000 Lebanese lira, or $0.66. Affordability isn't the main reason manakish are so popular, Hamade's Omairat argues. "People have been eating and loving manakish for hundreds of years because it's unbelievably delicious," he says matter of factly, as he hands over my manakish in a white paper bag, simultaneously taking another order.
Menti/Shish Barak (meat dumplings in yogurt)
Varouj's reputation precedes it. The tiny Borj Hammoud restaurant, which serves an array of Lebanese and Armenian mezze dishes, isn't like its more upscale counterparts, Mayrig, al-Mayass, and Onno. Bright lighting illuminates the restaurant, which has just five tables. There's no menu—the sole waiter recites a list of available small plates—and guests are expected to say "yes" or "no" as quickly as he pelts the food names out. Deliberation is unwelcome. In the absence of a menu, the final cost of the full meal is determined by the owner. It's the food and the restaurant's authenticity which people are drawn to, rather than the ambiance.
I choose Varouj for its menti. Of Central Asian origin, the yogurt-drenched, meat-filled dumplings are typically on the menu at Beiruti-Armenian restaurants. Baked until crisp and served with a cool, garlic-infused yogurt, Varouj's version doesn't disappoint.
Menti, from Ono Bourj Hammoud, Beirut.
Kevork Ajopian, who runs the establishment, takes a "sit down and enjoy the food" approach. His father, Varouj, is said to have had the same attitude with customers in the 38 years that he served as the restaurant's patriarch (he still watches over his patrons from an imposing painting hanging on one of the venue's walls). "I have nothing to add," Ajopian says with a poker face when I ask about the history of Varouj. "We serve the food, and you eat it. What more is there to say?"
The venue is nestled comfortably in the municipality of Borj Hammoud, Beirut's Armenian quarters. The town, one of the most densely populated in the region, is predominantly home to Armenians. With the fall of the Ottoman Empire and the beginning of the Armenian genocide, Armenian refugees fled to Lebanon, many settling in shacks across Borj Hammoud and later building homes there that have survived to this day.
Lebanon was the first Arab League state to recognize the Armenian genocide, and about 4 percent of the country's population of roughly 6 million is Armenian (the number diminished after the civil war sparked a wave of emigration across all communities). Traditional Armenian restaurants like Varouj, which also draw on regional influences, particularly Syrian, contribute substantially to Borj Hammoud's economy.
A Lebanese spin on menti, shish barak is thought by some to be an Ottoman cuisine. Its roots, however, may date back to pre-Islamic Persia, in the form of joshpara, a similar meal. Like menti, the meat dumplings are drowned in generous portions of yogurt. A striking difference between the two variations is that shish barak is treated like a stew and served with rice. Mint or cilantro and garlic give the tortellini-style dumplings a telling kick. Preferably prepared with goat yogurt over cow yogurt, shish barak is sometimes sprinkled with seven spices and pine nuts.
Fattet Hummus (chickpeas, croutons, and yogurt casserole)
Fatteh, from Kahwat Leila, Gemmayze, Beirut.
Thought to have been invented as a way to make use of day-old bread, fatteh is the ultimate Levantine comfort food. The root of the word means 'to crumble,' referring to fatteh's telltale bottom layer of toasted or fried bread. The hummus variant of fatteh—an amalgam of ground meat (optional), tahini, chickpeas, and pita that's blanketed with yogurt—is said to be native to Ras Beirut. The history of the original dish has been traced back to Damascus, although regional versions of fatteh can be found in Egypt, Jordan, and Palestine.
The staple ingredient of fattehs varies and can include eggplant, spinach, meat or chicken. Often served for iftar during Ramadan, at large family gatherings and on special occasions, the meal is topped with pine nuts and seasoned with cumin and a sprinkle of cinnamon or cardamom.
Members of the Al Soussi family, well-known Sidonians who make some of the city's finest ful (fava-bean stew), moved to Beirut in the mid-1900s from the south to expand their culinary reach, bringing local recipes along with them. As the family's food business grew, so too did the cuisine it specializes in: the Al Soussi restaurant in Mar Elias offers a wide range of traditional dishes including fatteh and bayd bi qawarma (eggs and lamb confit).
"People come mostly for the fatteh and the bayd bi qawarma," says Ahmad Soussi, who moved to Beirut from Sidon to help his family relocate its restaurant in 1975, when the civil war broke out (he was 12 at the time). "We don't have a secret as to why we're so popular," he says as he assembles my fatteh from scratch, "we just use the best produce in town. The hummus, the laban, the tahini, it's all TOP," he says, kissing the tips of his fingers like an Italian would before spreading them out like a star.
Bayd bi Qawarma (eggs with lamb confit)
Bayd bi Qawarma, from Enab, Mar Mkhayel, Beirut.
Like the dozens already at the restaurant—at 8:30 a.m. on a weekday, mind you—I am indeed at Soussi for the fatteh and bayd bi qawarma. Seated alone at a plastic table, I'm offered a generous portion of both, as well as fresh vegetables and warm, soft pita bread. The elaborate spread is enough to feed three. I'm skeptical at first. How would these dishes compare with my teta's (grandmother's) or my mama's?
"See what I mean?" Soussi says as I sprint through both plates. "I told you—TOP."
It is said that a well-stocked Lebanese larder would contain barrels of bulgur wheat, rice, dried legumes, flour, potatoes, kishk, and qawarma. According to food author Sonia Uvezian, for centuries, villagers would prepare the confit by feeding a fat-tailed baby lamb mulberry, grape leaves, wheat, and grass over the spring before slaughtering it in the fall. The carcass' fat would then be melted down, and small pieces of meat were seasoned and fried before being stored in tight containers and sealed with clay. The confit would keep for months, providing the villagers with food for the winter. The tradition of frying eggs with qawarma emerged in these rural areas of Lebanon, where the meal was served with lemon juice and bread to unexpected guests at all times of the year.
Samke harra (spiced fish)
Samke harra from Le Merou, Sassine, Beirut.
To sample samke harra for myself, I head to Le Pecheur (the Fisherman) at Ain Mreisse, an area lining the Beiruti coast that's home to a string of fish restaurants. Le Pecheur, which opened just before the turn of the century, is filled with pictures of old Beirut, paying homage to the city's fishermen. My friend and I are served an entire fish, head intact—it's more than enough to fill the two of us up. The scaled and cleaned haddock is adorned with green bell peppers, chili peppers, onion, coriander, parsley, tomatoes, walnuts, slices of lemon, pomegranate molasses, and tahini sauce.
Beiruti cuisines have traveled from all over the country. Samke harra, which hails from the northern city of Tripoli, is one such dish. Usually served on special occasions or at buffets, the samke is, as a rule, white-fleshed (it's mostly sea bass, dogfish, cod, or grouper). The skinned fish is first marinated in lemon and then blanketed with spices and tarator—a tahini, lemon juice, and garlic paste. It's more often than not prepared whole, but is sometimes offered as fillets, too, especially in restaurants.
Samke harra is more than just a fish feast. It evokes the role fishermen have played in Lebanon's complicated political history. In 1975, the fishermen of Sidon went on strike to protest the threat of monopolization, culminating in violence that led to the assassination of a local politician. The demonstrations were considered one of the earliest signs of the start of the Lebanese civil war.
Today, the menace of privatization lingers, and pollution in Beirut has made it increasingly challenging for the capital's fishermen to make a decent living. During peak season, thousands of Lebanese fisherman take to the coasts to earn their wages. While some sell fresh catches to markets, others make direct sales to passersby. One of the affected coastline areas is al-Dalieh in Raouche, which is open to the public but has been hurt by pollution, glitzy resorts, and high-rise apartments.
Seated on Le Pecheur's terrace, I can see the city's coast and skyscrapers from a short distance while dining on our fairly expensive samke (95,000 lira, or $62.70 USD). My friend orders a crisp Kefraya white wine to pair with the fish and I'm immediately struck by Lebanon's inequalities, and the manner in which they're manifested in the city's food landscape.
Moghrabieh (Lebanese couscous) and makhlouta (mixed-grain soup or stew)
Moghrabieh, from Goodies, Verdun, Beirut.
My earliest memories of the Lebanese take on Morocco's staple, couscous, are of Sunday feasts at my late grandparents' home in the port city of Sidon. Aunts, uncles, and cousins would make their way to the south for the weekly family get-together if moghrabieh was on the menu. It was one of teta's specialties.
The literal meaning of the word moghrabieh is "from Morocco," a nod to its birthplace. The meal is thought to have journeyed to the Levant in the 13th century—in Palestine, it became maftoul. According to culinary connoisseur Chef Ramzi (as he is known by all), it arrived at the shores of Lebanon by way of several Lebanese families who emigrated from North Africa to resettle in Lebanon at the start of the 19th century. A virtually unknown personality, Hajjeh Fahda of Beirut's Zqaq el Blat neighborhood was the founder of the Lebanese version of the dish.
Fahda was something of a pioneer. Moghrabieh has next to nothing in common with the Moroccan couscous tagine. The dish has adopted its own striking variation in Beirut in particular (it takes on slightly different forms in other parts of the country), and its semolina pellets are far larger than what you'd find in North African couscous. Sized at about a quarter of an inch, they look more like white-colored peas than the tiny grains we're used to. Moghrabieh can be served with chicken, beef or lamb (occasionally, chicken and beef are combined), or without any meat at all. The pearls of semolina are usually drenched in a sauce comprised of boiled chicken, baby onions, and chickpeas. The final product is then spiced with cinnamon, caraway, anise, and pepper.
This hearty meal, often prepared in winter, is more home-cooked than sought after at restaurants. However, Socrate, a restaurant in Hamra, serves the magical food a Lebanese mother or grandmother might make in a gourmet setting. Moghrabieh is, of course, on the menu.
Named after the Greek philosopher Socrates in a not-so-subtle effort to appeal to students and professors at the neighboring American University of Beirut, Socrate opened in 1964 before temporarily closing during the civil war. When I was a student at AUB over a decade ago, I mostly bought manakish from al-Wataniya bakery in Bliss Street for lunch or dinner—nearby Socrate was reserved for when I could afford to spend a little more for lunch and couldn't make it home to visit my family in the south. Moghrabieh was always at the top of my wishlist. This uniquely Lebanese cuisine (whose origin is indeed non-Lebanese), without fail tastes like home.
A not too distant relative of moghrabieh, makhlouta translates to "mixture," referring to the combination of legumes and beans contained in the vegetarian soup or stew. The winter staple is comprised of lentils, chickpeas, onions, bulgur wheat, white beans, kidney beans, and sometimes even potatoes. That said, there's no strict rule when it comes to makhlouta's ingredients: cooks will use whatever they can find in their pantry.
Like moghrabieh, the meal is commonly made in the Lebanese mountains when the temperatures drop. Makhlouta may have made its way to Beirut, specifically, with the Christian community, some of whom consume it during Lent.
Kebab halabi or kafta karziyeh (Aleppian kebab or meatballs in sour-cherry sauce)
Kafta ma Karaz, from Ono Bourj Hammoud, Beirut.
Hummus, tabooli, fattoosh, and stuffed vine leaves are among the more common mezze dishes you'd find in a Beiruti spread, so it's unsurprising they're all available at Socrate. With the knowledge that moghrabieh will more than fill me up, I only have room for one appetizer.
To most Lebanese, picking one of the more than 20 small plates that are available at the restaurant would be a near-impossible feat (each dish deserves an entry). One, however, does stand out. Lebanese mezze dishes are of varying flavours and textures, but are overwhelmingly savoury.
Kafta karziyeh, which hails from Aleppo, is perhaps the only one that incorporates both the sweet and the sour. Referred to as the "crown jewel" of Aleppian food, kafta karziyeh made a name for itself in Beirut with the Armenian community—it's frequently served at Armenian places, including Mayass and Mayrig.
Aleppo, which stands on the ancient Silk Road trade route, has a particularly sophisticated cuisine. (The sweet and sour nature of kebab halabi is said to be a result of Aleppian exposure to Chinese cuisine during trade expeditions.) But this dish is strikingly minimalist, consisting of a basic combination of cherry sauce and meatballs.
In Aleppo, small sour cherries known as washneh are used. Elsewhere, they are replaced by other types of sour cherries, or sweet cherries when in a pinch (although this is strongly discouraged). The meatballs are scooped up with pita bread, or served with white rice and pine nuts or pilaf.
Kibbeh Arnabieh (Kibbeh with citrus sauce)
Kibbeh Arnabieh from Shoppy, Ras Al Naba, Beirut.
In deciding which dishes to include in this piece, I asked at least 15 Beirutis about the foods they associate with the capital. Kibbeh Arnabieh was almost always choice number one.
Lebanon has numerous takes on kibbeh, a meatball croquette made of bulgur wheat, pine nuts, onions, lean beef, and spices. Among those variations is pumpkin kibbeh, kishek kibbeh and kibbeh with yogurt—but it's kibbeh that's drenched with citrus sauce, a dish native to Beirut, that's the local favourite. Zouhair, of Ras Beirut, said he waits for the bousfeir (Seville oranges) season every year so he can have kibbeh arnabieh asliyeh— the real thing.
Chef Ramzi states that while kibbeh arnabieh has been affiliated with Tripoli, then Sidon, and then the Lebanese coast due to the Seville orange juice used in the recipe, its origin is "somewhere between the city of Beirut, Ras Beirut, and the hills of Ashrafiyeh."
Mostly made during the bousfeir season, the sauce contains citrus juice and tahini in equal measure—maintaining this balance is crucial to the outcome of the meal. Out of season, the citrus juice can be obtained from oranges, grapefruit, lemons, or afandeh (mandarins).
Knafeh (shredded pastry with cheese filling)
Native to Nablus, Palestine, knafeh is a cheese-based dessert that's beloved by the entire Levant and often served as breakfast. Tens of thousands of Palestinian refugees settled in Lebanon during the Palestinian exodus of 1948 (known as the Nakba), bringing with them distinct culinary traditions. The Nabulsi style of knafeh consists of melted cheese topped with shredded filo dough, and is served warm with qater, a sugar syrup containing rose water.
In Lebanon, the filo dough is often replaced with a semolina and butter crust. Lebanese knafeh is served in ka'ak, a dense sesame bread (some Palestinians understandably consider serving knafeh this way— as if it were a sandwich— a form of culinary sacrilege). Akawi cheese, a white brine cheese that originates in Acre, a city located at the northernmost tip of Haifa, is the cheese of choice for knafeh, as well as manakish, in Lebanon. Back home in Palestine, knafeh is also made with sheep's milk cheese.
Knafeh.
I've had my fair share of knafeh over the years, and I can't say I've ever been disappointed by either variant or that I prefer one over the other. While Amal Bohsali in the Koreitem neighborhood which serves Nabulsi knafeh and Nemer el Wadi in Tareek al Jadeedi are considered knafeh institutions in Beirut, I take a friend's enthusiastic recommendation and make my way to La Cigale at Sassine Square in Achrafiyeh to sample a more expensive, high-end version of it for breakfast.
The posh sweets shop is empty, but I'm warmly greeted by a gentleman in a meticulous uniform who asks me a question in French. The irony of ordering the Lebanese take of a Palestinian dessert in a French patisserie isn't lost on me (a lingering legacy of the French Mandate of Syria and Lebanon that lasted from 1923 to 1946 is the use of the French language, which is alive and well in parts of Beirut).
Admittedly, the knafeh, though prepared in a slightly pretentious patisserie, is some of the most delicious I've ever had: the ka'ak is fresh out of the oven, the knafeh's crust has an ever-so-slight crunch, the qater sweet but not sickly sweet, and the cheese, ah, the cheese…
Mughli (spicy rice pudding)/Mfata'a (tahini rice pudding)
While on a mission to track down Beirut's best mughli and its distant cousin, mfata'a, I quickly learn that mughli is by far the more popular rice-based pudding, and as such, easier to find.
Mughli, which is usually offered as a treat marking the occasion of childbirth, is particularly popular among Lebanon's Christian community during Christmas festivities. The country hasn't had an official census since 1932, in part due to underlying sectarian tensions, and at the time it was estimated that Christians comprised some 53 percent of the population. While that figure has likely dwindled as birth rates fell and various conflicts sparked waves of emigration, Christian traditions continue to contribute to Lebanon's unique social fabric.
The pudding is thought to have emerged during the 18th century in the Fertile Crescent, the area spanning Mesopotamia, the Levant, and the eastern Mediterranean. At the time, the birth of a baby boy was treated with such ruckus, Lebanese villagers would have a drummer call attention to the family home, as documented in Sonia Uvezian's Recipes and Remembrances from an Eastern Mediterranean Kitchen.
Fellow villagers would join in, some playing the nay, or the long-reed flute, to lure more well-wishers to the blessed household. The birth of a daughter was treated quietly by comparison—mughli would instead be offered as a "spice drink" or tea (known as finjan irfee or 'cup of cinnamon'), rather than a pudding. Today, drummers and nay players have been replaced by Instagram and Facebook posts, and the birth of both boys and girls is marked with the pudding and treated with equal levels of enthusiasm.
I'm given plenty of recommendations when I ask Beirutis where I can find the city's finest mughli—keeping in mind that it's almost always better homemade. Unsurprisingly, I'm directed to Antabli, a chain of traditional sweet shops that specializes in puddings and ice cream. The chain opened its first branch in 1925, and its latest in 2009, at Beirut's glittery new souk.
On a Saturday afternoon in early December, the mughli at Antabli is plentiful, sold in sturdy plastic containers for 5,000 Lebanese lira, or $3.30 USD. At first glance, the mughli looks a lot like chocolate pudding. You wouldn't guess it's rice-based, either—its consistency is smooth, roughened only by the crushed pistachios, almonds, and dried coconut with which it's topped (the green is meant to signify the sprouting of seeds in soil). The pudding's earthy brown tones come from cinnamon, aniseed, and caraway, used generously to give the mughli its distinct flavour.
I ask the seller at Antabli if mfata'a is available and he says it sold out earlier that morning. That's because the lesser-known dessert is made in smaller quantities due to niche demand, according to Adel Antabli, the chain's owner. "It also doesn't keep as well as mughli, and it takes longer to make," he adds.
Mfata'a was consumed widely by the city's Sunni Muslim community in the 1800s and early 1900s, and is said to have originated in Ras Beirut under Ottoman rule. The tahini-based rice pudding is laborious in terms of preparation—so laborious, many sweet shops in the city have chosen to stop making it altogether.
After Antabli, I stumble upon Souk el Tayeb, a weekly farmers market held at the mall whose stalls stock homemade dishes. One Beiruti lady says she knows of a man—Abu Abdullah Makari—who specializes in mfata'a, as he's seeking to revive its popularity. My quest, it seems, shall continue.
19 Things to Know Before You Go to Beirut
A Dish So Good It Makes You Mad at All the Other Food You've Eaten
Mana'eesh in Beirut.
From Cannabis to Cabernet
In Lebanon, farmers who once grew marijuana and poppy are trying their hand at Syrah and Tempranillo.
A Falafel House Divided
Two Beirut brothers, one recipe, and a bitter split.
A Great Little Bar in Northwestern Lebanon
Almaza Beer in Tripoli.

redpajama_set_name: RedPajamaCommonCrawl


text:
void setTargetValues(boost::shared_ptr<robot_sim::Robot> robot, int num_joints)
{
  static bool zeros = false;
  std::vector<double> vals;
  if (zeros) vals.resize(num_joints, 0.0);
  else vals.resize(num_joints, 1.0);
  robot->setTargetValues(vals);
  zeros = !zeros;
}

void setVelocities(boost::shared_ptr<robot_sim::Robot> robot, int num_joints)
{
  static int count = 0;
  std::vector<double> vals;
  if (count == 0) vals.resize(num_joints, 1.0);
  else if (count == 1) vals.resize(num_joints, 0.0);
  else if (count == 2) vals.resize(num_joints, -1.0);
  else if (count == 3) vals.resize(num_joints, 0.0);
  robot->setVelocities(vals);
  if (++count > 3) count = 0;
}

int main(int argc, char **argv)
{
  ros::init(argc, argv, "robot_sim");

  ros::NodeHandle priv_nh("~");

  urdf::Model model;
  std::map<std::string, size_t> name_map;
  size_t i=0;
  if (!model.initParam("robot_description"))
  {
    ROS_ERROR("Robot sim bringup: failed to read urdf from parameter server");
    return 0;
  }
  for (std::map<std::string, boost::shared_ptr<urdf::Joint> >::iterator it = model.joints_.begin();
       it != model.joints_.end(); it++)
  {
    if (it->second->type != urdf::Joint::FIXED)
    {
      name_map[it->first]=i;
      i++;
    }
  }
  ROS_INFO_STREAM("Robot model read with " << name_map.size() << " non-fixed joints.");
  size_t num_joints = name_map.size();

  boost::shared_ptr<robot_sim::Robot> robot(new robot_sim::Robot(name_map));
  robot->init();
  boost::shared_ptr<robot_sim::JointStatePublisher> publisher(new robot_sim::JointStatePublisher(robot));
  double rate;
  priv_nh.param<double>("joint_pub_rate", rate, 0.1);
  if (!publisher->init(rate))
  {
    ROS_ERROR("Failed to initialize publisher");
    return 0;
  }
  boost::shared_ptr<robot_sim::VelocityController> vel_controller(new robot_sim::VelocityController(robot));
  if (!vel_controller->init())
  {
    ROS_ERROR("Failed to initialize velocity controller");
    return 0;
  }
  boost::shared_ptr<robot_sim::PositionController> pos_controller(new robot_sim::PositionController(robot));
  if (!pos_controller->init())
  {
    ROS_ERROR("Failed to initialize position controller");
    return 0;
  }
  boost::shared_ptr<robot_sim::PositionCommand> pos_command(new robot_sim::PositionCommand(robot));
  if (!pos_command->init())
  {
    ROS_ERROR("Failed to initialize position command");
    return 0;
  }

  ros::NodeHandle root_nh("");
  //ros::Timer timer = root_nh.createTimer(ros::Duration(1.0), boost::bind(setVelocities, robot, num_joints));

  ROS_INFO("Simulated robot spinning");
  ros::spin();
}

redpajama_set_name: RedPajamaGithub


What happened Mini Soccer & the enjoyment in kids football? I notice it with my own programme that toddlers finishing our Toddler Soccer classes are bypassing our Mini Soccer sessions so they can get straight into the competitive world of senior football aged 5. Do parents not realise that children need to develop their football ability & understanding the same way as they need to progress in school? My report will annoy a few 'coaches' & clubs but I want that. I want a bloody reaction as I've never seen youth football so poor in over 25 years involved in football.
My philosophy. centered on the European approach, continues to be successful when developing children. It seems to good to be true...maybe it seems so simple that I insure well planned sessions that focus on the child. Maximum touches, plenty of 1 v 1's developing to small sided games, encouraging freedom & creativity but offering education & development all in a fun environment. Put simply we develop the child in the right way insuring a good technical basis along with game understanding that we adapt to suit the age & ability.
I have over 15 years of coaching experience, I hold my UEFA A Licence & have a passion to keep on developing as a coach & passing that information on to my players & team of coaches. It does come with a price. My programme is not free. I have invested thousands of pounds into my business & it is self funded through the parents & children that support me. This makes me the big bad wolf. Why? I can't access any funding. I am a hated figure by many at the Irish Football Association, Sport NI, Council's & many individuals.
People reading this outside Northern Ireland will not understand. If you're not that experienced & have a lack of knowledge, little equipment & poor training methods then the powers that be love you. The secret is to not be fully qualified & plan poor sessions. So if you turn up late with little equipment, have a bottle of water for your first aid kit & have kids stand in long lines & operate crap training you are in. If you say you are doing it voluntary & then use the magic words in Northern Ireland which is, 'cross-community', bloody hell you have won the lottery! You get loads of funding & support. You also get reduced pitch fees.
If the powers that be concentrated as much on the poor training methods as they did on child protection we wouldn't have anything to worry about. Don't get me wrong child protection is important but why then ignore the poor standards of coaching? Although child protection does get ignored after a course & background check come back complete & successful...another box ticked but why so many individuals then get away with shouting, screaming & swearing on the touch line go unchallenged? This is child abuse but we'll cover that another time...that's a blog piece on its own!
But try to operate a programme like mine & you are the anti Christ of youth football. I mean charge for good football coaching? You can't do that when everyone else is giving up their time to do it voluntary.
Does your child stand in a long line waiting a turn?
He goes for a warm up by running around the piano - he's not allowed to play it!
He stands in a line for ages while watching everyone else get to play one note...after waiting in a line for 2 minutes, or longer, he gets to play one note then goes to the back of the line again.
The piano teacher wants to show off so starts playing not allowing any child to get near it...one child goes to play a lovely chord so the teacher quickly closes the lid of the piano.
The child is hurt & needs first aid treatment so the teacher provides a bottle of water.
When the child tries a new chord or uses the peddle the teacher screams at him & tells him to play it safe...just use one hand & don't try anything fancy.
This same teacher gets frustrated when his student can't perform in Carnegie Hall on his own...he simply looks at him, always, for guidance as he can't play on his own with freedom, creativity & confidence.
The unqualified parents son gets to play on the piano longer than your son.
Due to basic techniques not being taught the child can't perform to the expected level. The teacher will not except responsibility & instead looks at replacing him through his poor teaching methods with another student taught properly by another teacher.
Something which I created as Academy Director at Irish Premier League side, Lisburn Distillery, has turned into a monster. When I brought talented children into the club at the age of 6 they had already 2 years good practice in my Toddler & Mini Soccer programme. We continued their education concentrating on the technical side of their game, plenty of 1 v 1's & small sided games. This was all done in-house & really developed their games. What other clubs have done by taking my successful blue print have created a monster. Gone is the age appropriate training & in comes the 5, 6 & 7 aside 'mini leagues'. The competitiveness comes out of everyone & the development in the kids is forgot about.
It is clear to me that things will not improve short term so who needs to take the stance? Parents! Don't rush getting your kid into a competitive club. Let them develop & enjoy their football. Let them learn the game away from the pressures of uneducated coaches & don't fall into the trap of shouting parents screaming about their 5 year old who is going to be the next big thing.
I've seen it all before. The potential in children can be lost along with their enthusiasm by idiot coaches & parents. Support your child but in the right way. Let them play. It's a common sight seeing parents & grandparents watching their young children take their first steps in football. But over the years less parents watch their child as they get older because that Premiership dream gets further away for the parent.
In Northern Ireland we are light years behind any other nation. Clubs wonder why talented kids they send over to England often come back. Let's hazard a guess of a combination of lack of training, crap training & poor youth development planning is maybe a factor. Add in the other factor of just playing a game...especially when it's on a massive pitch & kids hardly touch the ball & that may give you an answer. Kids in England train minimum 3 times a week aged 9-13 & when they start to hit 14 they can be in up to 4 & 5 days per week. In Northern Ireland we can't train more than once a week or twice...do you know why? Well the best excuses I often here is; we'll burn them out & then the old funding issues. Football is a business nowadays & until Northern Ireland & the Irish League wake up to this I really do think it will be RIP Irish League & Northern Ireland football.


Started off discussing Isaiah 44:24 and its relevance to Mormonism, then transitioned into a bit more on the Book of Abraham and its significance as a clear indication of Smith's errors. Then we looked at a few tweets from Rachel Held Evans and Kyle J. Howard in light of the retirement of Justice Anthony Kennedy. Then we went to the phones and took about six calls on a wide variety of topics.
Covered a number of odd things coming out of the MLK50 Conference, including a "worship song" that included the concept of "micro-aggressions" (just finding a way to put that tongue stopper in a line of music deserves credit!) and a tweet insisting that "White Evangelicalism" (whatever that is) "owes" the "black community" monetary investment. Then we got back to the Ehrman/Licona debate, looking at one of Ehrman's arguments promoting historical skepticism. Then went to calls on all sorts of topics including the LBCF and CBGM (love those acronyms). Enjoy!


It's been revealed that New Paradigm Underwriters has committed to using electronic reinsurance trading platform, X-gRm, to place and purchase reinsurance coverage.
New Paradigm Underwriters is the originator of parametric insurance solutions, Hurricane PM™ & Industry Parametric Protection™ (IPP), and is looking to trade up to $100 million of capacity utilising the X-gRm trading platform, which was developed by Xchanging.
TigerRisk Partners was the first re/insurance broker subscribed to the X-gRm trading platform, and will act as an intermediary for New Paradigm.
Since the launch of the electronic reinsurance industry trading platform in 2015, more than 1,500 users from 130 reinsurance companies and capital providers have signed onto X-gRm.
New Paradigm Underwriters specialises in providing risk transfer products that can cover historically difficult, or impossible to insure risks, as well as coverage for losses below traditional insurance deductibles.


Since 1995, Flagship Floors owners, Dan and Mary Jane Dorman, have strived to treat their customers as friends. Flagship Floors is a full-service floor covering store, offering carpet, tile, wood, granite countertops and cabinets.
Dan says his philosophy is "to give the best service possible and the vest value possible to our customers, with the emphasis on value".
Dan has years of experience in the carpet business and has a manufacturer's representative that helps him to make the best buys possible direct from the manufacturer. Our low overhead and sharp purchasing allows us to give off-retail prices without sacrificing quality or service.


text:
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Willmar woman hurt in crash Tuesday near Hutchinson
A Willmar woman was a passenger in a vehicle that lost control on icy roads Tuesday afternoon near Hutchinson.
By West Central Tribune, Mark Wasson
HUTCHINSON — A woman from Willmar suffered non-life-threatening injuries Tuesday in a single-vehicle crash near Hutchinson.
Latoya Patterson, 38, of Willmar, who was the passenger in the vehicle, was taken to the emergency room at Hutchinson Health.
According to the Minnesota State Patrol report, the crash occurred around 12:48 p.m. Tuesday near the intersection of Minnesota Highway 7 and Minnesota Highway 22. The 2014 Nissan Sentra, driven by Jermaine Shaheen Mohondhis, 36, of Portsmouth, Virginia, was headed westbound on Highway 7 when it lost control. The car went into the ditch and then struck a pole. Mohondhis was not hurt.
Both driver and passenger were wearing their seat belts, and alcohol was not involved. The State Patrol said roads had snow and ice on them at the time.
Assisting at the scene were the McLeod County Sheriff's Office, the Hutchinson Fire Department and Hutchinson Ambulance.
Related Topics: ACCIDENTSMINNESOTAWILLMARHUTCHINSON
Funeral service listing published Jan. 31, 2023
Area funerals scheduled through Feb. 6, 2023
By West Central Tribune staff report
Records published Jan. 31, 2023
The Tribune publishes Records as part of its obligation to inform readers about the business of public institutions and to serve as a keeper of the local historical record. All items are written by Tribune staff members based on information contained in public documents from the state court system and from law enforcement agencies. It is the Tribune's policy that this column contain a complete record. Requests for items to be withheld will not be granted.
'Rock stars' at Willmar Municipal Utilities help keep customers happy and in power
The three customer service representatives at Willmar Municipal Utilities are the first point of contact with customers, helping with everything from turning on or transferring service to avoiding disconnection. All customer service goals for 2022 were met.
By Jennifer Kotila
Editorial cartoon for Jan. 31, 2023
American Opinion: If Kevin McCarthy is serious about protecting the economy, he'd raise the debt ceiling
PHOTOS: Willmar vs. Fergus Falls, Monday, Jan. 30, 2023
© 2023 West Central Tribune and Forum Communications Company | 2208 Trott Av SW / PO Box 839, Willmar, MN 56201 | (320) 235-1150


While a big majority of parents (95 percent) supported teachers' use of data to make sure their children are getting "all the support and enrichment they need," fewer (71 percent) agreed that they know what information the school is collecting about their kids or how it's being used. On the educator side, while most teachers found that data helps them identify learning goals (87 percent), slightly more than half (52 percent) said their biggest obstacle was a lack the time to use data effectively. These results came from a pair of surveys undertaken on behalf of the Data Quality Campaign by Harris Poll.
The polling company surveyed 914 parents of children ages 5 to 17, most of whom attend school. Around the same time (May 2018) Harris also surveyed 762 full-time teachers, all employed in teaching grades K-12. This is the third time DQC has polled parents and the first time it has queried teachers about topics related to data usage in schools. DQC is a non-profit that advocates for the informed and secure use of data to raise education outcomes.
On the parent side, nine in 10 (94 percent) wanted teachers to use data, including grades, attendance and test scores, to help personalize their children's learning experience. Parents also have more trust in schools to keep the data private and secure; that's grown from 81 percent in 2015 to 87 percent in 2018.
Also, 90 percent of parents found school performance report card results at least somewhat influential in their school-related decision-making. However, while states are required to release school district report cards, including information related to quality and performance, that include such information as student attendance, test scores and teacher qualifications, the resource doesn't appeal to everybody. The survey found that two in five parents (42 percent) haven't reviewed such a report card in the past year; and among those, two in five weren't aware that such reports existed.
Nearly all parents (91 percent) were at least somewhat interested in getting information about their children's social emotional learning. Younger parents, especially, showed more enthusiasm; 73 percent of those between ages 18 and 34 were "very interested," compared to 50 percent for parents 35 or older.
Like parents, teachers told pollsters they valued data use; 95 percent use a combination of academic and nonacademic data, such as attendance and classroom behavior, to understand performance; and 89 percent use data to help personalize learning for each student. Also, 81 percent said their school leaders encourage the use of data as a tool for teaching. Yet 57 percent reported that they don't have time during the school day to access and use data.
"Data is a key conversation starter for parents and teachers to collaborate and reinforce each other's work to support students, but this can only happen if we ensure they have the time and support they need to use it effectively," said Jennifer Bell-Ellwanger, president and CEO of DQC, in a statement. "States can and should continue their efforts to create a culture of data use that puts students at the center."
These results and others are reported in a series of infographics available on the DQC website.


text:
The loyal opposition
By Jane Russell Jane Russell is a writer in Port Washington, New York.
It's too late for wishful thinking about the election. So I'm starting a secret society called the Loyal Opposition. Anyone can join. The only requirement is to keep the faith. To not lose heart no matter what the commentators or the neighbors predict.
The Loyal Opposition remains loyal to the vision of someday achieving "equal opportunity for all," "brotherhood from sea to shining sea," "this land is my land, this land is your land," "liberty and justice for all," and "one man, one vote," as well as "Give me your tired, your poor, Your huddled masses yearning to breathe free."
If there's an antibusing law, or a lowering of the minimum wage, or a suspension of the ERA effort for now -- if nuclear power and military spending escalate while aid to the inner cities and preferential treatment for the disadvantaged are curtailed -- the Loyal Opposition won't go away mad and sulk in a corner or holler "foul" and shout epithets over a wall of anger. We will use all our resources to avoid the paralyzing polarization of forces that rules out sweet reasonableness -- that hardens into US and Then against any give and take of viewpoints.
The Loyal Opposition opposes the belief that a change of administration in Washington or in the boondocks can reverse our true course. There's too much momentum in it. Too much of social importance riding on it.
But most of all -- though the Opposition, we are Loyal, and so we trust that anyone with the capacity to get elected must have the wit to sort out the day-to- day problems. That, under the press of circumstance, yesterday's rhetoric is not binding. So we will keep reminding the elected of our interest in what's going on -- with pats on the back as well as arm-twisting and ear-bending.
We will keep checking the straws in the wind to see if it's blowing us to safe harbor. And reminding each other when we are over the shoals that there's been danger before and a tide to lift us clear.
Our secret society won't have any formal meetings on a regular basis.Instead we'll discuss our business around the dinner table, and in the checkout line, and at the water cooler. We'll know each other by the upbeat turn of phrase, by the lack of cynical remarks, by the practical helpfulness.
Since a country can only be as good as its citizenry, we'll pay attention to the condition of the family, the neighborhood, and the community. By improving its foundation across the country we'll help representative government in Washington move closer to our ideal.
Being the Loyal Opposition is a challenging responsibility. It means staying close to the action, even when we feel left out. Staying far enough away to not be a nuisance but close enough to be able to lend a hand if we can be of help. Assuring those in control of our faith in their motives, as Edwin Markham advises us:
He drew a circle that shut me out -- Heretic, rebel, a thing to flout -- But Love and I had the wit to win; We drew a circle that took him in.
Culture Cafe 'Safe House' trailer shows tense action and a strong ensemble
Corbyn, leader of the Queen's loyal opposition, putters about in the garden
Saving Money Quitting can spell opportunity for business and investing


text:
Truphone for Things gets Fox Sports ahead of the game
"We were able to replace all of the SIMs with Truphone SIM cards to enable us to be on the Truphone network everywhere we were with the backpacks in France. This allowed us to have one data plan and no surprises at the end of the tournament."
Kevin Callahan, Vice President of Engineering and Operations at Fox Sports
Fox Sports Business Challenge
As one of the largest sports broadcasters in the world, Fox Sports is on-site at every major sporting event, reporting on the biggest stories as they break. These pre-planned large-scale events are the focal point of the year for broadcasters, with multi-millions invested to ensure the best quality coverage.
During the Women's World Cup in France, Fox Sports needed a flexible solution that would enable them to broadcast live footage for its programming, without having to worry about poor connection or breaks in service.
Truphone solution
Using Truphone for Things – Truphone's cutting-edge IoT technology – Fox Sports replaced all of its regular SIM cards with Truphone SIMs in its LiveU mobile broadcasting packs. These broadcasting packs, which the Fox Sports team wear physically like a rucksack, were able to connect to the Truphone network at all times, capturing live footage which was sent, in real-time, back to its HQ in the US.
In switching to Truphone's SIMs, Fox Sports could transmit live content to a cell tower which was, in turn, received halfway around the world and broadcast directly into the home. Not only did the implementation of Truphone SIMs afford Fox Sports with a seamless, reliable connection, it also meant that their entire live broadcasting fleet could be managed on one plan with one point of contact.
Why Truphone?
• Seamless, reliable connectivity anywhere around the globe
• One mobile plan, one point of contact—hassle-free
You can read more about Truphone for Things here.
Press release - 09 Jun 2020
Truphone and Digi-Key Electronics partner to offer IoT connectivity at the touch of a button
Partnership will allow Digi-Key to provide customers with connected cellular devices and a fully...
Press release - 11 Mar 2020
Truphone and Murata partner to roll out IoT connectivity
Today, Truphone announces its partnership with leading electronics manufacturer Murata, to delive...
Truphone and STMicroelectronics Launch eSIM Solution
Today, Truphone announces a collaboration with STMicroelectronics to launch a full-stack embedded...
eSIM for smartphone
© 2021 Truphone (Hong Kong) Limited


text:
from typing import Tuple, List, Union, Optional

import colorama

class Segment:
    """
    Base class for various segment map segments.
    Not to be used directly
    """
    def __init__(self, start: int, end: int, src_start: int, src_end: int, src: Union[str, 'SegmentMap'], incl_ref: Optional['IncludeRef']=None):

        # start/end offset of resulting text
        self.start = start
        self.end = end

        # start/end offset of original text
        # Offsets are relative to src
        self.src_start = src_start
        self.src_end = src_end

        # where the original text came from
        # If str, then this is a file path
        # otherwise this is another SegmentMap
        self.src = src

        # IncludeRef object that describes from where this segment was included
        self.incl_ref = incl_ref

class UnalteredSegment(Segment):
    """
    Segment of unaltered text
    """

class MacroSegment(Segment):
    """
    Segment of text that was the result of a macro transformation
    """

class IncludeRef:
    def __init__(self, start: int, end: int, path: str, parent: Optional['IncludeRef']=None):
        # Location of the `include statement
        self.start = start
        self.end = end
        self.path = path

        # Reference to parent IncludeRef if nested include
        self.parent = parent

class SegmentMap:

    def __init__(self) -> None:
        self.segments = [] # type: List[Segment]

    def translate_offset(self, offset: int, round_up: bool) -> Tuple[int, str]:
        # Scan through segments
        for segment in self.segments:
            if offset <= segment.end:
                if isinstance(segment, MacroSegment):
                    if round_up:
                        new_offset = segment.src_end
                    else:
                        new_offset = segment.src_start
                    new_src = segment.src
                else:
                    new_offset = segment.src_start + (offset - segment.start)
                    new_src = segment.src
                break
        else:
            # Reached end without finding a segment
            # Clamp to the end of the last segment
            new_offset = self.segments[-1].src_end
            new_src = self.segments[-1].src

        if isinstance(new_src, SegmentMap):
            # Got nested segment map. Peel back the next layer
            new_offset, new_src = new_src.translate_offset(new_offset, round_up)

        return (
            new_offset,
            new_src,
        )

    def get_selection(self, start: int, end: int) -> Tuple[int, int, str]:
        """
        Given post-processed start/end character offsets, derives the coordinates
        within the original source file.

        If the selection spans two files, the end coordinate is discarded and is
        instead pinned to the start coordinate
        """
        start, path = self.translate_offset(start, round_up=False)
        end, end_path = self.translate_offset(end, round_up=True)

        # Do not allow selections that span multiple files
        if path != end_path:
            end = start

        return (start, end, path)

def print_segment_debug(text: str, smap: SegmentMap) -> None: # pragma: no cover
    colors = (
        colorama.Back.RED,
        colorama.Back.GREEN,
        colorama.Back.YELLOW,
        colorama.Back.BLUE,
        colorama.Back.MAGENTA,
        colorama.Back.CYAN,
        colorama.Back.WHITE,
    )

    color_idx = 0
    out_str_parts = []
    for seg in smap.segments:
        out_str_parts.append(colors[color_idx] + text[seg.start:seg.end+1])
        color_idx = (color_idx+1) % len(colors)
    out_str_parts.append(colorama.Back.RESET)

    print("".join(out_str_parts))


text:
ЛКарлос Теран Диас (; род. 24 сентября 2000, Турбо, Колумбия) — колумбийский футболист, защитник клуба «Чикаго Файр».

Клубная карьера
Теран начал профессиональную карьеру в клубе «Энвигадо». 30 января 2019 года в матче против «Депортиво Пасто» он дебютировал в Кубке Мустанга.

21 августа 2020 года Теран перешёл в клуб MLS «Чикаго Файр», подписав контракт до сезона 2024 с опцией продления на сезон 2025. В главной лиге США он дебютировал 28 октября в матче против «Филадельфии Юнион», выйдя на замену на 78-й минуте.

Международная карьера
В 2019 года Теран в составе молодёжной сборной Колумбии принял участие в молодёжном чемпионате мира в Польше.

Примечания

Ссылки

 Профиль на сайте sports.ru

Футболисты Колумбии
Игроки сборной Колумбии по футболу (до 20 лет)
Игроки ФК «Энвигадо»
Игроки ФК «Чикаго Файр»

redpajama_set_name: RedPajamaWikipedia


text:
Q: Angular: Creating and using web component metadata I have already implemented 2 Angular Elements/Web Components.
Are already in use in other Angular Projects but I think there is something missing.
How can I "tell" my IDE and AngularBuilder that the 2 Web Components are available and that certain properties can be used?
Do I need the Metadata information?
How do I generate them? tool or manually?
Can the Angular Builder use this information?
All this information is missing from the angular.io website.
Thank you.

redpajama_set_name: RedPajamaStackExchange


text:
Russian Rocket Launches on Two-Day Cargo Delivery to Station
By Mark Garcia, NASA | June 14, 2017
The Russian Progress 67 cargo craft launch ascends to space after a flawless launch Wednesday from Kazakhstan. Image credit: Roscosmos
Carrying more than three tons of food, fuel, and supplies for the International Space Station crew, the unpiloted ISS Progress 67 cargo craft launched at 5:20 a.m. EDT (3:20 p.m. local time in Baikonur) from the Baikonur Cosmodrome in Kazakhstan.
At the time of launch, the International Space Station was flying about 258 miles over the south Atlantic southeast of Uruguay.
Less than 10 minutes after launch, the resupply ship reached preliminary orbit and deployed its solar arrays and navigational antennas as planned. The Russian cargo craft will make 34 orbits of Earth during the next two days before docking to the orbiting laboratory at 7:42 a.m. Friday, June 16.
Beginning at 7 a.m. on Friday, NASA Television will provide live coverage of Progress 67's arrival to the space station's Zvezda Service Module.
Watch live on NASA TV and the agency's website.
To join the conversation about the space station and Progress 67 online, follow @space_station on Twitter.


A lot of people came to the Sept. 8 East County Water Festival at Santee Lakes.
Most of them were motivated by curiosity about plans to recycle wastewater for eventual use as potable (drinkable) water for the future.
The festival was created and promoted by Padre Dam Municipal Water District, which provides water and sewer services for Santee and a number of other East County systems.
Currently, the East County advanced water purification demonstration facility, located at the north end of Santee Lakes, can provide 100,000 gallons of purified water daily — but the goal is much larger.
Padre Dam has proposed building a new water recycling facility that would have a greater impact on the local water supply. By the time the proposed system is completed by the end of 2024 — if it is completed — Padre Dam would provide 18 million gallons per day, which figures out to be about 30 percent of East County's water needs at that time.
"If it is completed" is used advisedly. In the preliminary cost studies, the whole system computes out to cost about $500 million, all told. That is by any measure a lot of money. How much of that will come from ratepayers? That's a good question.
(Not everyone knows that Padre Dam, alone among county water agencies, has to buy every single drop of water it sells to customers. Padre Dam has no independent water source — no wells, no aquifer, nothing).
And yes, this water starts out as what is often derided as "Toilet to Tap." That phrase alone caused the city of San Diego years of grief trying to start up its own system. Opponents made that proposal into a frankly political fight with serious racial overtones. It took years to overcome that and kick-start San Diego's efforts, which are now well underway.
The technology has advanced by leaps and bounds over the years, and people seldom refer to it negatively anymore, because we all now realize that water is a finite resource. What we have now, in whatever form, is all this planet is ever going to get.
People at the Water Festival didn't seem to have any trouble with the source of the water to be treated.
Rofiee Two says it's caused a little debate at his house.
So how will this work, assuming it's actually done?
Wastewater from all the areas Padre Dam serves will be treated at the new plant to be built — all solids and pollutants will be filtered out and disposed of.
The purified water — and it will be tested constantly — will either be placed in an empty aquifer under Santee along with some imported treated water, and allowed to naturally exist as it does in wells everywhere, or it will be transported through an above-ground pipe system to Lake Jennings in Lakeside.
From there, it will go through the Helix Water District's water treatment plant for further treatment before going out to customers.
The first thing that needs to happen is that a Joint Powers Agreement will have to be set up consisting of Padre Dam, Helix Water, San Diego County and the city of San Diego. So everyone is playing from the same rule book.
Then, it's time to start looking for money. So far, Padre Dam has acquired about $30 million in grants and loans.
Only $470 million to go.


text:
Q: How can I troubleshoot a FREQUENCY formula to index unique values in array? I am trying return unique values from a third column if the values on the first and the second column match. I have been able to get the array formula below to work:
{=IFERROR(INDEX(Funding!$A$3:$A$3384,SMALL(IF(C$3:W$3=Funding!$J4:$J3385, ROW(Funding!$A$3:$A$3384)),ROW(1:1))-1,1),"")}

However when I try to insert the FREQUENCY function I get an error:
{=IFERROR(INDEX(Funding!$A$3:$A$3384,SMALL(IF(C$3:W$3=Funding!$J3:$J3384, ROW(FREQUENCY(Funding!$A$3:$A$3384,Funding!$A$3:$A$3384)),ROW(1:1)-1),1)),"")}

**Column A**  **Column B**  **Column C**  **Column D**
     11            1             1            **11**
     22            1             1            **22**
     33            3             3            **33**
     44            7             0
     55            5             0
     66            5             0

Columns B and C have 1,1 and 3 in common therefore the indexed values in Column A (11,22 and 33) are returned in Column D.


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text:
O YMCA Dublin foi um clube de futebol irlandês. Sua sede ficava na cidade de Dublin.

Clubes de futebol extintos da Irlanda
Clubes de futebol fundados em 1921
Clubes de futebol extintos em 1922


Was That the Best Time of Year to Go? Most people would say no. Iceland is cold and traveling in the winter (to most) is a big no-no. My mom and I found it amazingly gorgeous and perfect. We did, however, only have sunlight for four hours during each day, but that just made the nightlife that much better!
Why I Went There: Because it's Iceland! I always wanted to travel there and New Year's seemed like the perfect opportunity to go somewhere different and unique. Also, I was secretly hoping to run into Sigur Ros and/or Bjork while there!
Who Went With Me? My best travel buddy, my mother!
You Won't Want to Miss: They should NOT miss the Blue Lagoon. This was a beautiful, natural, and serene place. No one would imagine swimming outside in 30-degree weather, but this heated spa did wonders to the mind, body and soul. Not only was it surrounded by a breathtaking view, but all the natural elements found in the mud and soil made it the most unforgettable experience I've ever had.
Eat Here: There are so many choices. We never had one bad meal! Literally every place we dined–breakfast, lunch and dinner–was delicious. I would recommend the Tapas Barinn, which is located downtown. They gave the best selection of the Icelandic cuisine. Not to mention, they started the meal off with a shot of Icelandic liquor!
Play Here: Kaffibarinn! This was a very cool dive bar. It was always packed with a unique crowd. I took shots with the bartender and mingled with the locals. I heard Bjork frequents there as well, which I can understand why! They played an eclectic mix of indie beats and had a live band starting at 2 am.
If I Went Again: Not 'if' but 'when' I go to Iceland again, I would stay longer. There is so much to do an see that 10 days did not leave us enough time. I would recommend a minimum of 14 days.
How Did You Get There From Dallas? We flew from DFW to Denver, CO (on Frontier Airlines) then from Denver, Co to Reykjavik, Iceland (on Icelandair).
Other Tips For Fellow Travelers: This Iceland trip was honestly my childhood dream. It lived up to all my expectations and I gained a huge appreciation of all the natural wonders of the world. I loved the people, the food, the culture, the language and the music. I will never forget it.


I was pleased to see your expressions of skepticism on the overrated "biorefinery" and "ethanol" opportunities for the industry.
Looking at the situation as an engineer, I have difficulty seeing a reason to invest capital in complex systems to make ethanol, diesel, or any other fuel from wood while almost all North American mills are still buying oil, coal, or gas. As long as they are doing this, it will make more sense to use any available organic waste from wood as fuel to replace the purchase fossil fuels.


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Wielopole Hotel combines the highest European standard with the typical Polish hospitality. Every detail of the hotel was meticulously prepared to guarantee the comfort and satisfaction of its guests. From the free WiFi in all rooms to the childcare amenities, the Wielopole Hotel is a great place to stay.
The hotel is perfectly located near the main Market Square, on ul. Wielopole 3, close to the main railway station, and within a walking distance to the Wawel Castle.
The hotel's restaurant is open every day from 7.am to 11 am. After midday, the restaurant serves fresh, tasty delicacies from Polish cuisine. Chefs take requests for gluten-free, lactose-free, or vegan dishes eagerly.
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text:
Q: Does becoming a Turaga automatically make one "old" and wise? When we first meet the original Turaga (Vakama, Nokama, etc), they have lived on Mata Nui for over 1,000 years, and have built their civilization effectively from scratch there  while under constant attack from Rahi controlled by Makuta Teridax. As such, I always assumed their general wisdom, apparent physical frailty, and role as village elders were the natural results of their great age and accumulated experience and knowledge. This seems to be supported by the fact that they were the only inhabitants of the island (besides the Makuta) who were aware of the wider universe beyond Mata Nui for over a thousand years.*
But in the second movie, we see Toa Lhikan transform from a Toa into a Turaga and immediately assume the role of a wise guide for the Toa Metru. Admittedly, Lhikan was presumably thousands of years old by the time of the events in the film. But the change in his personality is dramatic. At the beginning of the film, he seems to be a stereotypical Toa of fire; he is fiercely protective of Vakama, quick to anger against Nidhiki, and somewhat blunt and gruff towards the other Matoran while distributing Toa Stones ("Don't archive/break it!")
But the next time we see him, in the prison in Po-Metru, he uses his staff like a cane to walk and speaks and acts with a serene calm even when his own life and the fate of his entire world are at stake. He also continuously spouts such pseudo-profound wisdoms as:

"Do not rely on your memory. Look beyond your history, and see what is."

This is at the very most mere weeks after his transformation into a Turaga, which presumably occurred when the Matoran placed his Toa Stones into the Toa Suva in the Great Temple.
So, is the apparent great age and wisdom of the Turaga actually the result of their long life? Or does the transformation immediately change their personality and outlook to satisfy the requirements of the role of an elder adviser?
Considering that it was eventually revealed that

 the Matoran, Toa, Turaga, and Makuta were all created by the Great Beings to maintain the operations of the enormous space robot known as Mata Nui, whose body they inhabit,

it seems reasonable that their biomechanics could be "prefabricated" for this role. But I'd like to know if there's any more evidence I've overlooked.

*With the exceptions of Akhmou, who was lied to by Makuta, and Matoro, who learned while serving as translator for Turaga Nuju.


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Man-Eating Wolves by Dr. Charles Kay
How America's wonderful 2nd Amendment right to carry and bear firearms has helped instill the fear of man in predators!
In 2000, respected Canadian wolf biologist Dr. Lu Carbyn was asked what he expected to see in the next century. Dr. Carbyn shocked the pro-wolf community by predicting that wolves would kill and eat people. Well, as we all know that prediction has turned out to be true. The first to die was Kenton Carnegie in Canada and more recently Candice Berner in Alaska. What killed Kenton Carnegie and Ms. Berner? Incompetent, lying wolf biologists and watermelons, who sold the public on the idea that wolves and other predators are harmless.
A handful of ecologists began promoting wolves back in the 1950's and 1960's, but they had a problem because records from Europe and Russia indicated that wolves commonly killed and ate people, sometimes in the thousands. In North America, there were no such records. In fact, it was claimed that a non-rabid wolf had never attacked a single person on this side of the Atlantic. Instead of trying to determine why wolves in Europe and Russian routinely killed and ate humans, while wolves in North America apparently did not, early wolf advocates simply dismissed the data from across the ocean. Pro-wolfers said man-eating was a lie invented to vilify wolves and to scare uneducated people. That is to say, all the clergy and others, who had kept detailed records of wolves killing and eating people in Europe and Russia for hundreds of years were all liars, and demented ones at that. Watermelons claimed the moral high ground by supposedly telling the truth about wolves, while everyone else lied.
Pro-wolf advocates contend that Little Red Riding Hood is a fairy tale and that wolves are harmless. Recently, however, Will Graves published a book on Wolves in Russia in which he carefully examined the historical record and concluded that, in fact, wolves have killed and eaten large numbers of people in Russia. Moreover, man-eating still occurs in Russia and eastern Europe. According to Dr. Valerius Geist, a similar book on man-eating wolves in France is also available, but only in French, unfortunately. In addition, there are recent, verified accounts of wolves killing and eating children in India, where it is called "child lifting", of all things. Little Red Riding Hood is NOT a fairy tale but a fable. Fables, unlike fairy tales, carry a moral message and the moral message of Little Red Riding Hood is that wolves are dangerous.
So why has man-eating by wolves been reported for hundreds of years in Europe, Russia, and India, but so rarely here in North America? To answer that question, I conducted an extensive study of man-eating by large terrestrial carnivores, including wolves, tigers, African lions, grizzly bears, leopards, mountain lions, and jaguars. In general, man-eating by large carnivores is relatively rare. Humans are simply not on the menu, or in the carnivores' diet breadths, but why? EVOLUTION! Even since our distant ancestors came down out of the trees five million, or so, years ago and began walking on two feet, they have been killing large carnivores. Any carnivore that approached too closely was either repelled or killed. For the first one or two million years, it may have been touch and go, but for the last three million years our ancestors had the upper hand. God did put the fear of man into carnivores, OUR ANCESTORS DID!
Although this explains why man-eating, in general, is so rare it does not explain why or where man-eating occurs. In some books, it is claimed that lions, tigers, and leopards only turn to man-eating because the cats are too old to hunt their normal prey. Similarly, it is claimed that cats, which have suffered a debilitating injury, also turn to man-eating. However if this was true, then every old or injured lion, tiger, or leopard should turn to man-eating, but that is not the case. Many of the famous man-eaters killed in India and Africa over the years have been preserved in museums, where their skeletons and detention can still be examined. Recently the skeletons of known man-eaters were compared to a sample of skeletons from lions, tigers, and leopards, which never preyed upon humans. According to that research, non-man-eaters had the same proportion of broken canines and bones as man-eaters. So while some man-eaters were injured, others were not. In addition, most injured cats never turn to man-eating. If humans really were so easy to kill as certain people think, why don't all large carnivores turn to man-eating, since predators are said to kill only the weak, the sick, or the infirm? The answer is that humans are the most dangerous of prey.
Humans, though, have to be armed to be dangerous for we have neither fangs nor claws. This, it turns out, explains the pattern of man-eating around the world. In general, man-eating occurs only where the people are poor and UNARMED. While our ancestors instilled the fear of man in all large terrestrial predators, carnivores are very intelligent and highly adaptable. In addition, due to natural variation, some members of any species are more aggressive than others, and are constantly testing new prey, like you or me. Thus, it is necessary for humans to reinforce the fear of man in each and every generation of large cats, bears, and wolves and to kill any predator that appears the least bit aggressive, habituated, or even curious towards humans. No one in his or her right mind grants large carnivores complete protection. At least not anyone who actually lives with or near them.
So why the difference in wolf behavior and man-eating in Europe, Russia, and India compared to North America? Simple, did the Czars want the peasants armed? Did the Communists want the peasants armed? Does the present Russian oligarchy want the peasants armed? Do the rulers in India want the peasants armed? Did the French kings want the peasants armed? Not on your life! Conversely, here in North America early Europeans and Americans were armed to the teeth! Not because our forefathers feared grizzlies, wolves, or mountain lions, but because early settlers were stealing the continent from its original owners, Native Americans. According to one historian, from the time the Pilgrims landed until Wounded Knee, America fought two hundred and fifty some odd wars against Native peoples.
Here in the West, once Native Americans were forced on to reservations, cattlemen fought sheepmen and they both fought rustlers, sod busters, and outlaws. Furthermore, Americans are still armed to the teeth because we, unlike the rest of the world, have a second amendment. The largest standing army in the world is American big game hunters. So historically, any wolf, grizzly, or mountain lion that did not instantaneously flee from humans in North America died. It must also be remembered that Native people too were heavily armed and had been killing wolves, bears, and mountain lions for at least 10,000 years before Europeans arrived.
The same of course is true in Africa. In general, African lions only kill and eat people where the populace is unarmed. European invaders even confiscated bows, arrows, and spears leaving many people totally unprotected. The Maasai, though, never gave up their spears and Maasai still kill lions with spears! Elephants too! Man-eating is virtually non-existent among the Maasai. Other people, however, are not so fortunate.
On one of my hunting trips to South Africa, the safari company I was with had a new tracker, who had recently fled Zimbabwe. He had been a teacher in a rural village, spoke perfect English, but had never been around Americans before. I indicated that I would be happy to answer any questions he might have about the United States. And do you know what his first question was? It was not, are our streets paved with gold? No, instead he asked if black men could own GUNS in America! I assured him that as long as a person was not a convicted felon, or wife beater, any individual here in America, black, white, or brown, could own as many firearms and ammunition as he or she wished. He was also amazed to learn about our second amendment, since no African country has one.
Historically, two other factors contributed to outbreaks of man-eating, wars and epidemics. Wars drew conscripts from rural villages, leaving women and children unprotected, while both wars and epidemics left unburied dead for wolves and other carnivores to feed upon. This was especially true during winter in Russia. With the ground frozen, those who died were simply set outside to be buried when the soil thawed.
Returning to the question of what killed Kenton Carnegie, again the primary factor was lying wolf biologists and watermelons, who sold the public on the idea that wolves are harmless and NEVER attack humans. Then too, the provincial government had appeased wolf advocates by BANNING WOLF HUNTING, and finally Canada does not have a second amendment. If Kenton had a Smith and Wesson or a Glock chances are that he would still be alive today, but the general public is prohibited from carrying or even owning handguns in Canada. Then too, it took the government two years to rig the inquest into Kenton's death. First the government limited the inquiry to who or what killed Mr. Carnegie, and did not allow any larger policy questions to be addressed or even asked. Second, Kenton's parents were allowed to present only a single, expert witness, though many others were prepared to testify on their behalf.
Moreover, in a move that can only be characterized as bizarre, but which demonstrates the extent to which watermelons will go to protect wolves, a Canadian wolf biologist from the University of Calgary, Dr. Paul Paquet, testified that wolves did not kill Kenton Carnegie. Instead, according to Dr. Paquet, Kenton was killed by a black bear. It should be noted that Dr. Paquet was not present when Kenton's body was recovered, but only reviewed crime scene photographs. There was snow on the ground at the time, so there were lots of tracks, but apparently this "wolf expert" can not tell a wolf track from a bear track, because all the people, who were at the scene, testified that only wolf tracks were present. Besides, it was at a time of the year, when bears are normally in their winter dens! What was most disturbing to Kenton's parents, however, was the fact that the main-stream media, including the National Wildlife Federation and National Geographic, ran with Dr. Paquet's a-bear-did-it-story. The inquest, though, ruled otherwise. Killed by wolves.
There are two lessons in all this. Giving wolves, grizzlies, and mountain lions complete protection under the Endangered Species Act or state laws is pure insanity and will only lead to more people being killed, eaten, or injured. National parks and other places where hunting is prohibited are among the best places TO BE KILLED OR MAIMED! Finally, the second amendment as are individual RIGHT must be preserved at all costs. It is not only a matter of having a gun when you need one but the fact that being armed, in and of itself, lowers your risk of attack.
Animals can sense fear or weakness and this is especially true of large mammalian carnivores like wolves, bears, lions, and tigers. As an email acquaintance, who keeps African lions and tigers as pets has told me, the trick is to NEVER show fear, because if you do, you are dead. In addition, never turn your back on them and never, ever trip or stumble, as that is taken as a sign of weakness and will trigger an attack. The same applies to wild animals, never show fear and people show the least fear when they are armed. A .357 is better than throwing rocks, but a 44 mag is better still, as is a 12 gauge with slugs or double 00 buck. Better yet is a .338 or .375, if you can handle the recoil, while a semi-automatic rifle with a large clip, will put a steel rod up your backbone if you are confronted by a pack of wolves. Then remember the old adage, better to be judged by 12 than carried by six. Large predators ARE dangerous. Anyone who tells you otherwise is a liar, a fool, or a government chippy. In Yellowstone alone since grizzlies have been under complete ESA protection, they have killed 11 people and mauled many more.
One final thought. Say you or a loved one is killed or injured by a grizzly, a mountain lion, or a pack of wolves. Neither the federal or state governments are liable and they seldom can be successfully sued for damages, even if you can prove gross negligence on the part of officials. The federal government claims it owns all grizzlies and many of the wolves in the West, while various state governments claim they own every mountain lion and black bear, but neither the feds or the states generally allow themselves to be sued if you or yours are injured or killed by one of the governments' predators. In simple terms, your government does not care if you are attacked by a predator. Perhaps if the laws were changed to hold government employees liable, bureaucrats might be more accountable. It would certainly force governmental officials to stop lying about the inherent danger posed by wolves, bears, mountain lions, and other predators.
Editor's note: For a detailed analysis of the Kenton Carnegie tragedy see Dr. Valerius Geist's article in the winter 2008 issue of Fair Chase, the official publication of the Boone and Crockett Club. If you do not know what a watermelon is there are at least two books on the subject that you can consult. Hint--- what color is a watermelon on the outside? --- Green. What color is a watermelon on the inside? --- Red. What happened to European Communists when the Berlin Wall fell? They simply moved "into the green party".
In early 2020, Harold Johnson, the attorney who represented Kenton's parents at the 2007 inquest into their son's death published a book titled, Cry Wolf in which he completely debunked "the bear did it "claim , calling Paquet a liar.


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Kafoumba Coulibaly (born 26 October 1985) is an Ivorian former professional footballer who played as a midfielder.

Career
Coulibaly, a defensive midfielder, began his career at the famous Ivorian club ASEC Abidjan, in their youth academy run by former French international Jean-Marc Guillou. In 2004, he followed the well-trodden path from his homeland club to Belgian Jupiler League side K.S.K. Beveren, before spending time playing in Thailand for first Chonburi FC, then for BEC Tero.

In 2007, he moved to French Ligue 2 outfit SC Bastia, and after an impressive debut season in the French league, he was signed by Côte d'Azur-based Ligue 1 outfit OGC Nice, joining his compatriot, and former Ivorian international Emerse Faé. In August 2012, Coulibaly signed a three-year contract with Turkish Süper Lig club Kasımpaşa S.K., which was then terminated in mutual agreement in January 2015.

International career
He is part of the Ivorian squad for the 2008 Olympics in Beijing, China.

On 22 June 2008, he was part of the senior Ivorian squad for the 2010 World Cup qualifier against Botswana, but was an unused substitute, as the Elephants ran out 4–0 winners. Finally, he received his first cap in the 2010 FIFA World Cup qualification match against Mozambique on 7 September 2008.

Career statistics

International
Source:

Honors
Ivory Coast
Africa Cup of Nations runner-up:2012

References

External links

1985 births
Living people
Footballers from Abidjan
Association football midfielders
Ivorian footballers
Ivory Coast international footballers
ASEC Mimosas players
K.S.K. Beveren players
Kafoumba Coulibaly
Kafoumba Coulibaly
SC Bastia players
OGC Nice players
Kasımpaşa S.K. footballers
CA Bastia players
Ligue 1 players
Ligue 2 players
Süper Lig players
2012 Africa Cup of Nations players
Footballers at the 2008 Summer Olympics
Olympic footballers of Ivory Coast
Ivorian expatriate footballers
Expatriate footballers in France
Expatriate footballers in Belgium
Expatriate footballers in Thailand
Expatriate footballers in Turkey
Ivorian expatriate sportspeople in France
Ivorian expatriate sportspeople in Belgium
Ivorian expatriate sportspeople in Thailand
Ivorian expatriate sportspeople in Turkey


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From time to time we love to treat ourselves with some (or actually lots of) delicious treats. And what is more perfect way to treat yourself than with a high tea? Luckily you can find plenty of hotspots in Rotterdam that offer a fantastic high tea. Therefore, we present to you the 10 best places for a high tea in Rotterdam filled with scones, cakes, chocolate, and more scones! Also, don't forget to make reservations, because high teas are always popular!
Tea Lab is for sure one of the most popular places in Rotterdam for a high tea. They thank their popularity to the variety in dishes and the different choices in high teas. And probably their delicious homemade red velvet cake ;). You can enjoy a normal high tea, but also a vegan high tea, a brunch high tea and a gluten free high tea.
The Euromast takes your high tea the the next level: having tea high in the sky! At 100 meters up you can enjoy your cakes, chocolate, sandwiches and tea while overlooking our beautiful city. Make sure you ask for a seat at the window for the best view!
Do you prefer wine? The Euromast also offers a high wine!
This gluten free, dairy free, sugar free & vegetarian (or vegan on request) high tea at Baker & Moore is perfect for anyone looking for some sweet, but healthy treats. They serve their own made slow juice, a soup, different sandwiches and pastries from Rose & Vanilla and Sue.
Yoghurt Barn is a very cosy hotspot in the center of our city, so perfect for a lovely high tea. The High Tea includes their Yoghurt Specials, Barn Toast, bread with homemade yoghurt dips and of course all sorts of sweet delicacies, such as a delicious Red Velvet Cake, Chocolate Caramel Shortbread and their Barn Brownie. So good!
What is more perfect on a cold, winter day in Rotterdam than a warm hot chocolate? At CHCO Café Rotterdam you can warm up with either a delicious high tea or a high choc. With the High Tea you can expect lots of chocolates, a piece of Killer Brownie and cheesecake of Blondie. But also truffles, cookies, strawberries with whipped cream and toasties with cheese and ketchup. And let's not forget delicious tea! The high choc comes with chocolate milk, with or without whipped cream and a chocolate fondue to dip your strawberries and cookies.
Mini sandwiches, scones, quiches, two pieces of cake, jam, lemon curt, lemon bar, waffles and more; that are some of the deliciousness they serve when you visit Dudok in het Park for their high tea. Their teas come straight from the famous teahouse Betjeman and Barton from Paris. They also serve a special high tea for children, which is smaller in size. All the ingredients for a fun and delicious, perhaps even sunny, afternoon! If it happens to be sunny, enjoy their high tea on their outdoor patio!
Dudok also has a location on the Meent, which is also a perfect place for a high tea. They serve the exact same high tea as Dudok in het Park!
If you value a good location then Hotel New York is the place for you. Located near the Erasmus Bridge you find yourself in an upcoming area with new restaurants and places to sit and enjoy the skyline of Rotterdam. Their Afternoon Tea offers everything you expect from one: scones with clotted cream, cakes, sandwiches and of course tea.
Coffeelicious is another perfect location for a high tea. When the sun is out you can even sit in their garden and enjoy their food. Besides the scones and sandwiches, they offer a wide range of their own homemade cakes. Furthermore, next to their standard high tea you can order a gluten free high tea, vegan high tea and they are mostly known for their celebration- and baby shower high tea!
This place is everything you can imagine a tea room to be like. Pink and cosy furniture and the cutest cupcakes. It's the perfect spot for you and your friends to enjoy tea and all the sweets you may desire. Depending on your sweet cravings, you can choose between three type of high teas. Summer, Original and Royal. Ten to three bakery is also perfect for a quick stop and to enjoy just one of the many cupcakes they make.
That were the 10 best places for a high tea in Rotterdam! Do you think we missed a fantastic place for a high tea in Rotterdam? Let us know in the comments below and we might include it during the next update of this article.