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jackfruit vs breadfruit
Jackfruit is a vitamin C food that contains many other antioxidants and cancer-fighting phytonutrients, including lignans, isoflavones and saponins. It was initially spread to Oceania via the Austronesian expansion. Breadfruit. Firstly, it is possible to buy fresh jackfruit if you look around for it (and it is also available online). Jackfruit. It is a huge tree, with a huge fruit. Jackfruit and its close relative, breadfruit (A. altilis), belong to the diverse mulberry family (Moraceae). 100g of this fruit has 490 mg potassium which is about 10 percent of the daily recommended intake. Scientific name of the plant is Artocarpus heterophyllus, family Moraceae, kingdom Plantae, and order Rosales. While in its green stage or when it is not mature the fruit is hard and starchy like a potato. This fruit is typically cooked as a vegetable, consumed as a fruit, and processed to make chips and sweets. The exterior of Jackfruit has a oblong shape with a bumpy, fleshy skin. But the pulp of the opened fruit smells very sweet. The flavor of young jackfruit is subtle, so it absorbs and complements the spices and seasonings it's cooked with. The flavor of a jackfruit … Jackfruit is the largest tree-borne fruit in the world, reaching up to 60 cm (about 2 feet) long and weighing up to 18 kg (about 40 pounds). British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Copy infographic link Copy. Your Health Remedy is a website for those who aspire to improve themselves and their life, as well as contribute to making the world a better place to live. The young, green, unripe jackfruit is chewy and mild, making it perfect for soaking up the flavor of … People with high intakes of fiber appear to be at notably lower risk for developing: Increasing dietary fiber intake also improves blood glycemia (sugar) levels in diabetic individuals. It is a large football-sized fruit which averages 10 to 30 cm in diameter and weighs as much as 12 pounds. 100g of this fruit has 4.9 g dietary fiber which is about 13 percent of the daily recommended intake. Five Health Benefits of Jackfruit 1. Jackfruit is an ideal energy booster particularly for those who are … A relative of figs and breadfruit, jackfruit grows in tropical areas of Southeast Asia, Brazil and Africa. Diabetes: Fiber in breadfruit inhibits the absorption of glucose from the food we eat, thus controlling … Nope, not even close. In general, fruits that feature maturity but just short of ripe are gathered by hand-picking from the tree.In the local markets, breadfruit is available in different sizes, shapes, and colors. It's actually the unripe jackfruit that is used in most recipes, and that's what you'll find on store shelves. Vitamin C helps in the absorption of iron, helps to repair and regenerate tissues, prevents scurvy, and decreases triglycerides and LDL cholesterol. The fruit is usually the size of a large grapefruit, although sometimes larger. Jackfruit vs. Durian in terms of Calories & Carbohydrates. NOTE: "Breadfruit" and "Mexican breadfruit" are NOT the same plant and are not related to one another at all. A mature jack tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. It bears the largest fruit of all trees, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. Jackfruit is a species of tree in the fig, mulberry, and breadfruit family. Breadfruit is a species of flowering tree in the mulberry and jackfruit family believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines. Some of its varieties can be available year-round. Leaves.Dark green, alternate, glossy and somewhat leathery, fairly large and oval shaped on mature wood and deeply lobed on young shoots (Figure 3). And then, it spread to other parts of India, southeast Asia, the East Indies, the Philippines, Thailand, Malaysia, and Indonesia. It is a native tree from Indonesia, New Guinea and Bangladesh, belonging to the family of Moraceas as well as Jackfruit. They reduce your risk of heart disease, cancer, and stroke. 53 points. Jackfruit and Breadfruit Kingdom. Mineral Comparison. Breadfruit. Also, it is perfect for eating with a sauce or plain. Breadfruit can be boiled, roasted, baked, or fried as well as it can be juiced to make a healthy and refreshing drink. Also, the immature fruit is watery and rubbery even when cooked, while the ripe fruit is soft to the touch with an aromatic fragrance. The flavor is mild and similar to that of artichoke and potato. The largest tree-borne fruit in the world, Jackfruit can weigh up to 100 pounds and grow up to three feet long. Dietary fiber comes from the parts of fruits and vegetables your body can't digest. A breadfruit interior is a starchy-cream to yellow texture similar to a potato, whilst a Jackfruit has many yellow bulbs that are eaten. Jackfruit is a good source of dietary fiber, minerals, and vitamins. It was initially spread to Oceania via the Austronesian expansion. Breadfruit (Artocarpus altilis) is very similar in exterior appearance to its relative of the same variety, Jackfruit (Artocarpus heterophyllus), so people often mistake the two for being each other. The name of this fruit is called Buen Pan or Breadfruit because of the similarity of its pulp to bread. Jackfruit (or jakfruit) comes from the jackfruit tree, a cousin of the fig tree, mulberry tree, and breadfruit family that grows in Southeast Asia. Jackfruit Nutrition Vs. Meat. Home > Fruit comparison > Breadfruit vs Jackfruit. However, the breadfruit is native to New Guinea, Maluku Islands, and the Philippines. Female flowers are larger than … Another factor that contributed to our decision is that the smell of Jackfruit is very unique and not everyone will enjoy its aroma. Its origin is in the region between the Western Ghats of southern India and the rainforests of Malaysia. Moreover, this mineral is important for the nerves, kidneys, and digestive system to operate healthily as well as for regulating the body's acid-base balance, fluid balance, and blood pressure. 50 points. It has been dubbed vital to proper cardiovascular health for the important role it plays in decreasing homocysteine (a type of amino acid) and it is useful in the production of red blood cells. In addition to fresh options, canned jackfruit is also widely available. Elsewhere in humid tropical areas it is a common garden tree. There are many varieties of Buen Pan, some of them are Artocarpus communis, Artocarpus incisa, Artocarpus altilis. Jackfruit health benefits will see many happy faces amongst persons with type 2 diabetes. Pros of using Breadfruit as compared to Jackfruit. more iron per 100 gram. Since individual jackfruits are composed of many ripened ovaries from many densely-packed female flowers, they are technically referred to as multiple fruits. It is an exotic, tropical fruit which has been cultivated in the Southeast Asian countries for hundreds of years. Infographic. Pros of using Breadfruit as compared to Jackfruit. Moreover, this vitamin is involved in the formation of myelin, the insulation of the brain's wiring. A smaller amount of sugar per 100 gram. 100g of this fruit has 0.1 mg copper that is approximately 8 percent of the daily recommended intake. When compared to meat, jackfruit is a healthy alternative. It also acts as an antioxidant and is important for the health of teeth, bones, soft tissues and skin. Mineral comparison score is based on the number of minerals by which one or the other food is richer. Durian is also rich in these nutrients. The scientific classification of Jackfruit and Breadfruit includes the entire classification chart that includes kingdom, family, clade, tribe etc. Breadfruit originally comes from the breadnut and belongs to the same family as Jackfruit. Breadfruit is one of the higher producing food plants, with up to 200 fruits per year. Breadfruit is an excellent source of antioxidants. In fact, Waitrose recently launched a £3.19 vegetarian jackfruit biryani and £4.79 vegan hoisin jackfruit parcels, as well as selling canned pieces of the fruit in brine. While it may not pack the protein punch that meat will, unlike other fruits, it does contain 3g of protein and 2.5g of fiber per serving. It is ellipsoidal and aggregate , composed of multiple "bulbs" of seed-containing flesh around a stringy core, all of which is enclosed by a bumpy rind. A kingdom is the second highest taxonomic rank. The interior of Jackfruit, however, contains many pale-yellow, plump bulbs, which are edible and joined at the core. it is believed that this tree was first seen amongst the Indians. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Also, it can help increase energy throughout a person's day, prevent aging, promote red blood cells, and limit the pain from arthritis. Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. It is native to South and Southeastern Asia, and thrives in the tropical lowlands. Jackfruit, Artocarpus heterophyllus, is a member of the mulberry family. At its peak of ripeness, Breadfruit is creamy to yellow inside and is slightly pasty in texture and is sweet to the taste. A taxonomic rank is the level that a living organisms are placed in hierarchical level of arrangement of life forms. The jackfruit comes from the breadfruit and the mulberry family. Trees. When Linnaeus was classifying the fruits, he … Jackfruit has … Another contributing factor adding to the confusion is that both of them have similar common names, depending on the area in which it is grown. 100g of this fruit has 29 mg magnesium that is approximately 7 percent of the daily recommended intake. Jackfruit. In conclusion, both fruits are nutritious and should be part of your diet, but jackfruit has a slightly better nutritional profile due to a higher content of vitamin B6, folate, protein, vitamin A (in the form of carotenoids). Breadfruit safety for dogs has not yet been addressed directly, but breadfruit does have an appearance and nutrient content that is quite similar to that of jackfruit. The seeds can also be cooked, eaten on their own, or ground into flour. Durian and Jackfruit are related. The fruit got its name due to the high starch content. However Breadfruit and Jackfruit are completely different fruits and while they may look similar on the exterior, they are very different in their interior structure and hence they are eaten in different ways depending on your preference. The habitat region of this Jackfruit is Western Ghats of Southern Asia and Malaysia. Potassium is the main essential mineral in charge of muscle contraction, including the heartbeat, in the body. Red Potato – Nutrition Facts, Health Benefits, Side Effects, Lapsang Souchong Tea - Health Benefits & Side Effects (Caffeine), Soursop vs Cherimoya - Nutrition Facts, Health Benefits, Side Effects, https://www.actahort.org/books/757/757_24.htm, https://onlinelibrary.wiley.com/doi/abs/10.1002/star.19950470802, https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2008.00341.x, Yellow Rice vs White Rice – Nutrition Facts, Health Benefits, Side Effects, Phenylephrine vs Pseudoephedrine – Side Effects and Uses, Sudafed vs Mucinex – Uses, Side Effects, Differences. The leaves of breadfruit and breadnut trees are large, bright green and glossy, often with anywhere from 4 to 10 pointed lobes towards the terminal portion; but breadnut leaves are more hairy. Note – it should never be refrigerated due to the fact that it can undergo chilling injury at temperatures below 12 Fahrenheit. Jackfruit, Breadfruit & Relatives The jackfruit (Artocarpus heteropyllus) originated in India at the foot of the Western Ghats, and is now very popular throughout South East Asia. 11 gram vs 19.08 gram. Vitamin C Vitamin A Vitamin E Vitamin D Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Vitamin B12 Vitamin K Folate, total Folic acid (B9) 22.83 2.2 1.69 0 7 3.24 4.6 2.35 16.45 0 0 6 0. You may come across seedless or seed varieties in the markets.Mature but unrip… While it is technically a fruit, its consistency is similar to that of chicken or pork. It has an important role in almost every single task the body has, including: Moreover, this mineral provides protection from a variety of chronic diseases, particularly those associated with emotional stress and aging. The tree can bear as much as 200 fruits per year. Breadfruit is mostly used as a vegetable and in most cases is cooked before eaten. The latter is … Breadfruit has a round, oval or oblong exterior weighing 0.25-6 kg. Jackfruit Benefits 1. Erect, evergreen, fairly large tree, 30 to 40 feet (9–12 m) tall in Florida (Figure 2). Vitamin C is probably most well known for its protection against things such as the common cold. The color when unripped is usually yellowish-green or yellow and when mature, although one unusual variety ('Afara' from French Polynesia) has pinkish or orange-brown skin. It was further spread to other tropical regions of the world during the Colonial Era. Let's first take a look at the jackfruit vs. durian nutrition facts. Jackfruit has a medium glycemic index (GI) of about 50–60 on a scale of 100 (5, 6).. A ripe, unopened fruit has a strong, unpleasant odor. The Also, a deficiency in magnesium leads to insulin resistance and high blood pressure. (Though, the average size of the fruit is 10 to 25 pounds.). Breadfruit season coincides with other tropical abundances like durian, mango, jackfruit, etc., from Mayuntil September. Jackfruit vs. Durian: Nutrition Facts Compared. 490 milligrams potassium (10 percent daily value); 0.5 milligram pantothenic acid (9 percent DV); 448 milligrams potassium (10 percent DV); 13,7 milligrams vitamin C (15 percent DV); 0.2 milligram pantothenic acid (5 percent DV); 0.3 milligram vitamin B6 (25 percent DV). However, it can be difficult to buy the fruit fresh just because of its size (and associated expense). Ripe and raw, jackfruit tastes like a cross between a mango, papaya, and pineapple. Ripe jackfruit is very different from unripe jackfruit. ? Equal in Vitamin B3 - 0.9. The jack tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world. People who intake approximately 500 mg of vitamin C a day have an average drop in diastolic pressure of 1.5 points and systolic blood pressure of 4 points, according to a study that was conducted at Johns Hopkins.
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jackfruit vs breadfruit 2020


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More Pork Chop Theory: Nathalie Dupree's Shrimp & Grits Monday, Sep 20 2010
Cooking celebrity chef, charleton, nathalie dupree, nathalie dupree's shrimp and grits, senate race, senator, shrimp and grits, south carolina, Southern Cooking, Virginia Willis	Virginia Willis 6:39 pm
My first job cooking was on a TV cooking show hosted by Nathalie Dupree. I started with her as a scared, untrained, but hardworking, novice hungry for knowledge. She took me by the hand and showed how to cook. Nathalie took me out of my mother's kitchen and showed me a world I did not know existed. I felt like I was tasting for the first time.
Without her I would have never found my way to this path, much less on it.
She has been my friend and guide all along the way. She's a very complicated woman. All at once she is passionate yet carefree, strong yet vulnerable, and selfish yet giving. While apprenticing in her home, she used to drive me absolutely positively crazy, leaving her peanut butter covered knife on the counter after making a sandwich, or mixing her ladies garments into the laundry with my kitchen towels.
Several months after I left her apprenticeship she called me in DC to ask about how to work her microwave. (She's going to call me vicious for telling you that.)
We have gone round and round, experienced the range of emotions from absolute joy, as it was dining together in France at the famed 3-star L'Esperance in Burgundy, to pure pain, each of us crying over hurtful words. When I am nice and she is being nice, she calls me her "little chicken." When I tease her mercilessly, as now I am more apt to do, about her quirks and eccentricities I am deemed a "vicious woman."
It is somehow wonderfully poetic she now lives on Queen Street in a historic home in Charleston, SC. She has a battalion of tea cups and a freezer in the guest bathroom. Her universe seems like utter chaos, but there she is at the center, calm as the eye in the storm. She is prone to working at her laptop in a wing-back chair, surrounded by towering mountains of books and magazines, ensconced in her own petite fortress.
Pat Conroy once wrote she was "more like a fictional character than a flesh and blood person." That still makes me howl with laughter. But, it's not because she putters about in myopic Mr. McGoo fashion, uttering epithets like "if I were the woman I wish I was" or when dropping a bowl/chicken/apple/you name it, on the floor, "Oops, I dropped my diamond." It's not because while taping one of her hundreds of TV shows the this or that wouldn't go right and she'd say, "Do as I say, not as I do."(See some of her clips on the Charleston Post & Courier.)
It's because it's impossible to imagine that anyone could actually, truly be that tender, generous, and loving and be a real live person.
She's the originator of The Pork Chop Theory. Her flock includes Rebecca Lang, Shirley Corriher, and many many more.
I should write much, much more and one day I will. But for now, I felt compelled to share with you this week this recipe from her Shrimp and Grits Cookbook.
She's one of my dearest friends ever, and I love her.
Thank you, sweet Nathalie.
Bon Appétit, Y'all!
CHEESE GRITS SOUFFLÉ WITH SHRIMP SAUCE
A soufflé is just a thick sauce to which egg yolks and beaten egg whites are added. Cheese grits make a sturdy base for the eggs, enabling the soufflé to be assembled in advance and cooked just before serving, or cooked and frozen. Top the servings with the Shrimp Sauce. This is an extraordinarily popular dish for a buffet.
The soufflé:
1 cup uncooked grits, quick or stone ground
4-5 cups milk
1 pound sharp Cheddar cheese, grated
½ cup (1 stick) butter
1/8 teaspoon mace
¼ teaspoon cayenne pepper
The shrimp sauce:
1 cup (1 stick) butter
1 ½ pounds small shrimp, peeled and deveined
2-3 tablespoons freshly chopped parsley and basil, mixed
Preheat the oven to 350°F. Generously butter an 8½ x 13-inch ovenproof serving dish. To make the soufflé: Cook the grits in 4 cups of the milk according to the package directions, stirring. The grits should have the consistency of a sauce. If they are very thick, add all or a portion of the fifth cup of milk and heat until absorbed. Stir in the cheese, butter, mustard, mace, salt, and cayenne pepper. Cool slightly. Taste for seasoning and add more salt if desired. Lightly beat the egg yolks in a small bowl. Stir a little of the grits into the yolks to heat them slightly, then add the yolks to the grits mixture and combine thoroughly. Beat the egg whites until soft peaks form and fold into the grits. Pour into the prepared pan. (The soufflé may be made several hours ahead to this point, covered and set aside or refrigerated. ) When ready to eat, return to room temperature. Bake the soufflé for 40 to 45 minutes, or until it is puffed and lightly browned. Remove from the oven and spoon onto plates. Ladle the shrimp and their sauce over each serving.
To make the shrimp sauce: Melt the butter in a large frying pan. Add the shrimp and cook for 3 to 4 minutes, or until they start to turn pink. Add the chopped herbs and spoon over soufflé.
Copyright © Virginia Willis Culinary Productions, LLC 2010
Please be nice. Unauthorized use and/or duplication of this material without express and written permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, www.virginiawillis.com
12 Responses »
SWEET GEORGIA PEACHES Thursday, Jun 11 2009
Uncategorized bon appetit y'all, Fort Valley, Georgia, Peaches, Pork Chops, Southern Cooking, Virginia Willis	Virginia Willis 8:46 pm
Central and South Georgia are well known for its peach crops in the summer and pecan harvests in the fall. I grew up in Macon County, adjacent to Peach County, home to The Big Peach, a 75′ tall peach mounted on a 100′ tall pole. Peaches are serious in Georgia.
Each summer the women of my family would make "put up peaches". We'd can peaches, freeze peaches, and make peach jelly. You have never been hot until you have been picking peaches in the middle of a Georgia summer. Rumor has it that hell is cooler. The air is thick and stifling. Gnats and mosquitoes buzz about incessantly. Peach fuzz covers your arms and wrists. The combination of sweat, bug spray, and itchy peach fuzz is an effective blend for guaranteed misery. But, the end result is that each amber spoonful is more precious than gold.
Ripe peaches are soft to the touch. When cut, look for creamy gold to yellow flesh. The red or blush color on the skin is actually a characteristic of the variety, not ripeness. Avoid green or shriveled peaches. Use your nose! Choose peaches with a typical "peachy" scent, slightly sweet and flowery. Never squeeze peaches, as they will bruise. If your peach purchase needs ripening, set them in a single layer on the counter, not stacked, and allow them to ripen for a day or so at room temperature. Once ripe, transfer them to the refrigerator and use within a week.
Georgia produces over 130 million pounds of peaches a year. Some states may grow more, but Georgia is undoubtedly known as "The Peach State", the result of the efforts of a farmer in Marshallville, Georgia, who bred the Elberta peach from the seed of a Chinese Cling peach in the late 1800s. The peach industry took off, Georgia was tagged with the flavorful nickname, and the rest is sweet history.
Just down the road from Marshallville is home to Al and Mary Pearson. The Pearson family has farmed peaches around Fort Valley, since the late 1800s and pecans, since the early 1900s. Al and Mary, recently joined by their son, 5th generation farmer, Lawton, have survived the tough business of farming by reinventing the family farm. Big Six Farm is the "growing" arm of the company, jointly owned by the Al and his sisters. Pearson Farm, which Al and Mary operate together, is the retail arm, selling both Big Six's raw produce and products made from it.
According to Al, "Peach season starts for us around May 15 with the variety Flavorich, a clingstone peach and we ship through August with Big Red, a large freestone." With clingstone peaches, as the name implies, the flesh clings to the stone while freestone peaches can be loosened from the pit with relative ease. Al continued, "In a good year one tree will produce between 100 and 150 pounds per tree. One acre of peach trees will produce 12,500-15,000 pounds." (In light of Al's statistics I don't feel quite so bad about the few bushels I had a pick as a child!)
Peaches are packed with natural goodness. Several major nutrients, including vitamins A, C, and potassium are packed into each peach. Peaches are also a good source of the pigment beta-carotene, which gives them their deep yellow color. Beta carotene is a powerful antioxidant that may help slow the aging process and reduce the risk of some types of cancer.
They're also an excellent and filling source of fiber. And, a plus for calorie counters, a peach contains less than 60 calories. In addition to being low-calorie, like all fruits and vegetables, peaches are cholesterol-free and contain no fat or protein. Peaches also provide natural plant compounds called flavonoids, powerful antioxidants, which research suggests may help prevent cancer and heart disease.
Typical Southern recipes do not often take advantage of the healthful aspects of peaches. They are more often along the lines of Peach Ice Cream laced with eggs and heavy cream, Fried Peach Pies, deep-fried half-moons of biscuit dough filled with sugar and chopped peaches, and buttery Peach Cobber, baked in a cast iron skillet.
Here's one that marries the taste of those sweet peaches with pork, a marriage made in heaven!
Bon Appetit, Y'all!
BROWN SUGAR PORK CHOPS WITH GEORGIA PEACH BBQ SAUCE
2 cups boiling water
4 bone-in pork loin chops, (about 1 1/2 to 2 pounds)
1 medium Vidalia onion, finely chopped
1 one-inch piece ginger, peeled and grated
1 ½ cups ketchup
½ cup Georgia Peach jam
2 ripe peaches, peeled and cut into 3/4-inch chunks
Coarse salt and freshly ground black pepper
In medium heatproof bowl, dissolve salt and sugar in boiling water, stir in ice cubes to cool. Add the pork chops, cover bowl with plastic wrap, and refrigerate to marinate, about 30 minutes. Remove from brine, rinse well, and dry thoroughly with paper towels.
Using a medium sauté pan over medium heat, add the oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 45 to 60 seconds.
Add the ketchup, peach jam, and peaches. Reduce heat to low and simmer until sauce thickens, about 30 minutes, stirring occasionally. Add vinegar, season with salt and pepper. Remove from heat, set aside to cool.
Pour half the barbecue sauce into a shallow baking dish, reserve remaining sauce. Add pork chops, turning to coat both sides.
Prepare a medium-hot grill or grill pan. Grill chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce. Remove from grill, let stand 5 minutes before serving. Serve with remaining sauce.
PHOTO CREDIT: ELLEN SILVERMAN
VIRGINIA WILLIS CULINARY PRODUCTIONS, LLC © 2009
3 Responses »
Sugah Bear, How 'Bout Some Brown Sugar Shortcakes? Monday, Jun 1 2009
Uncategorized bon appetit y'all, Brown Sugar Shortcakes, dessert, Shortcakes, southern, Southern Cooking, Strawberries, Virginia Willis	Virginia Willis 4:35 pm
Brown Sugah Shortcakes Photo Credit: Kim Jameson
The word "sugar" often becomes "sugah" in the South. The dropping of the r, really pretty unnecessary letter it seems to many. Sugah isn't just sugar, it's "Sugah Bear" to a loved one. I recently called my sister that and she questioned my sanity. "Sugah, how 'bout some more coffee" from the waitress with the closer the hair the closer to G*d hairdo. "Come give me some Sugah" meaning a not so favorite smoochy kiss from and aunt or uncle. "Sugah Bowl" is the SEC football game held at the Superdome, and of course, as a graduate from the University of Georgia, aka UGA, "You can't spell Sugah without UGA" is still a popular bumpersticker.
Sugah and the Southern sweet tooth is a powerful force. It is more than an ingredient in the South. It falls somewhere between condiment and food group. We have desserts at birthday parties, holidays, and special occasions. Mamas calm crying babies with sugar. (Mama dipped my sister's pacifier in yes, Karo syrup; she finally put a stop to it when Jona was old enough to reach the bottle on the dresser herself.) We drink tea so sweet it will make your teeth hurt, slather jam and jelly on biscuits, eat ham cured in sugar and salt, often put a pinch of sugar in slow-cooked greens, and finish up the meal with a sweet wedge of pie.
Some food historians claim that the Southern fascination with sugar is a practical one. In the hot, humid South, sugar was originally a means of preservation. That's why we have sugar-cured ham and bacon, sweet pickles, and boiled icing to protect cakes.
Another reason for sugar's importance is that the crop was tied to slavery. Sugar production is undeniably backbreaking work and very labor intensive. Sugar cane followed the movement of African slaves through the islands of Caribbean and into the plantations of the South where it was grown. The mothers and sisters of the men working hard in the fields were in the kitchen, making the food that eventually evolved into Southern cuisine.
When transportation of goods depended upon horses and wagons on iffy roads, it could take months for sugar to travel from the sugar growing state of Louisiana to hill and mountain country. Sugar was a precious commodity then, kept under lock and key, and Southern craftsmen created a specialized piece of furniture known as the "sugar chest". These strong and decorative boxes were built throughout the South, most notably in Kentucky and Tennessee. Finally, with the advent of steamboats and improved shipping, sugar prices fell in the 19th century and sugar became more widely available throughout the region.
Forget fancy gènoise or sponge cake; in the South, a shortcake is really just a sweet biscuit. Granted, this recipe is a step above, flavored with orange zest and sprinkled with raw sugar that sparkles like amber on the golden tops. At Martha Stewart Living Television, we served miniature versions of these buttery brown sugar shortcakes filled with peaches, strawberries, and blueberries at a luncheon attended by President Clinton.
In the past, brown sugar was semirefined white sugar with some of the molasses left in. Two popular types of raw sugar are the coarse-textured dry Demerara sugar from the Demerara area of Guyana, and the moist, fine-textured Barbados sugar. Turbinado sugar is raw sugar that has been steam-cleaned. The coarse turbinado crystals are blond colored and have a delicate molasses flavor. Now, for the most part, regular brown sugar is white sugar to which molasses has been added. The color, light or dark, depends on the amount of molasses added. Dark brown is slightly stronger in flavor than light brown, but otherwise interchangeable. When brown sugar comes into contact with air, the moisture evaporates and causes the sugar to lump together and become hard. Prevent this by storing brown sugar in a sealable plastic bag or in an airtight container. Also, storing brown sugar in the refrigerator will help keep it fresh and soft.
Sugah, hope you enjoy these shortcakes!
Brown Sugar Shortcakes
Makes 8 to 10
31/2 cups  all-purpose flour, plus more for dusting
4 teaspoons  baking powder
1 teaspoon  fine sea salt
3/4 cup (11/2 sticks) unsalted butter, chilled and cut into small pieces
Grated zest of 1 orange, or 2 tablespoons Grand Marnier
1 cup  heavy cream, plus more for brushing
1/2 cup  whole milk
Turbinado, Demerara, or raw brown sugar, for sprinkling
Berries and Garnish
2 pints  strawberries, hulled and quartered lengthwise
Juice of 1 orange
Whipped cream, for accompaniment
Preheat the oven to 400°F. Line a baking sheet with a silicone baking sheet or parchment paper.
To prepare the shortcakes, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, granulated sugar, baking powder, and salt on low speed. Add the butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick.
Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
Meanwhile, to prepare the berries, place the strawberries in a bowl. Add the orange juice and granulated sugar. Set aside.
To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream, then some berries, and another dollop of whipped cream. Cover with the tops of the shortcakes and serve.
The shortcakes can be stored in an airtight container for up to 2 days.
Memorial Day & Pork Nirvana: Coca Cola Glazed Baby Back Ribs Thursday, May 21 2009
Uncategorized BBQ, bon appetit y'all, Coca-Cola, grilling, memorial day, pork, ribs, southern, Southern Cooking, Virginia Willis, y'all	Virginia Willis 1:25 pm
Pork Nirvana: Coca Cola Glazed Baby Back Ribs
Memorial Day is the start of grilling season. I want to share with you an absolutely unbelievable rib recipe. I taught these all over last summer and the combination of sweet and heat is soooooooo positively off-the-charts good.
I want to give a shout out to the National Pork Board for contributing the pork for my event for The Food Bank of Western Massachusetts a week or so ago. We raised 21K + which equals 100,000 meals! We served these ribs and everyone loved them. I know you will, too.
I made some changes to my website. There are a passle of new recipes to try out. Please click on the link to check things out.
www.virginiawilllis.com
Here's to a safe and happy weekend. Wear your seatbelt and if you are on the water, your life jacket. Seriously.
Coca-Cola–Glazed Baby Back Ribs
Makes about 20 pieces
Coca-Cola is to Atlanta as Guinness is to Dublin. Pork has a natural affinity for sweet, rich caramel flavors. These "nouveau" Southern ribs are by no means traditional, but they are lip-smacking good.
Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.
1 cup Coca-Cola Classic
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
Or, if grilling, simply treat the oven as a grill. Cook the ribs at a moderate heat, 325°F and bake with the grill covered for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
When the ribs are cooked through, set the oven to broil or place on the hot side of the grill or increase a gas grill to high. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Photo credit: Jeanine Dargis. Adapted from Bon Appétit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press.
Fried Chicken: A Love Story Monday, May 4 2009
Uncategorized Fried Chicken, Grandmother, Love Story, Mama, Mother's Day, southern, Southern Cooking	Virginia Willis 6:14 pm
Fried Chicken: A Love Story
By Virginia Willis
I've been cooking as a professional for a little over 15 years, but my passion actually started when I wasn't tall enough to reach the counter in my grandmother's country kitchen. I called her Meme and she was the light of my life. My mother now lives in her home, the simple country house my grandfather hand-built over 60 years ago. The kitchen hasn't really changed much. There never has been enough space for everything. The light still hums. Her recipes still are posted on the inside of the cabinet, some written directly on the wood. Her worn wooden-handled turning fork still hangs from the cabinet and her skillets and pans still hang on nails behind the door propped open with the same antique solid cast iron pressing iron.
She and I spent hours together in the kitchen. There are photos of me as young as 3 years old standing on a stool "helping". I remember we'd roll out the biscuits and she'd let me make a handprint with the scraps of dough. The tiny fingers on my handprint biscuit would cook very dark in the heat of the oven, taking on a slightly bitter almost nutty taste. I know that's where my love for cooking took root, working at her side on her linoleum countertop in the gentle breeze of the oscillating fan.
Oh, she could cook. Her pound cake was legendary. She'd wake in the early morning before the heat of the day and prepare fried chicken, buttermilk biscuits, old-fashioned butterbeans, creamed corn, okra and tomatoes. Fried chicken would be my hands-down choice for my last supper if I were "on the way to the chair". Meme knew how much I loved it and spoiled me. When I lived far away and flew home to visit, it didn't matter what time of the day or night I arrived—2:00 p.m. or 2:00 a.m.—she would be at the stove frying chicken to welcome me home. I was undeniably spoiled absolutely, positively rotten.
She was not the first bit shy about pretty much acknowledging me as a favorite grandchild. My cousin Gene was the male counterpart. He and I seemingly could do no wrong. However, she and my sister were oil and water, far too much alike to ever get along. She wasn't exactly a twinkling eyed docile grandmother. She was formidable – a veritable force of nature. Before I was born, I was told she got tired of driving into town to go to church. Not going to church wasn't an option. So, she had my grandfather donate the land and build a little country church.
My grandfather adored her and called her his better half. She would literally make the man take his shirt off so she could wash it. That never made a lick of sense to me. She would start on something and wouldn't stop until her will was met. He'd mumble quietly under his breath, "Lawd, have mercy" but he would have moved a mountain range for her. My grandfather with his blue eyes twinkling said he always got the "last word", and they were, "Yes, beloved."
For as long as I can remember, they had a motor home, a camper. They drove as far South as the Yucatan Peninsula in Mexico and the far end of the Alaska Highway. I was able to take several long trips with them when I was young. She had an even smaller kitchen, but she would still fry me chicken and we would stop at farmstands for fresh produce. Dede and I would hike and walk in the woods often bringing her buckets of wild berries and she would make cobbler.
Once the three of us drove north, through Detroit into Canada, east to Nova Scotia, and caught the ferry to Newfoundland. Not a small trip. To familiarize you with the roads of Newfoundland, imagine a squiggly horseshoe starting on one end of the island that zigzags and meanders to the other side. We were about halfway across the island when Meme looked at my Grandfather and said, "Sam, pull over in that gas station and turn around, I'm ready to go home." He did, and we did.
The very last time I saw my grandmother was on Mother's Day nine years ago. She had a sore throat, went to the doctor, and was diagnosed with cancer. She was 91 and quickly conceded defeat when she heard that ugly word. I thought my heart would break. I never knew anything could hurt so badly – I felt like I couldn't breathe. I was living in New York and would fly home at least every other weekend to see her. When I returned to that simple country kitchen, our tables were turned, and I cooked for her. It was not fried chicken that I prepared, but soft, rich custards and creamy desserts that she loved.
The very cruel irony is that the cause of death listed on Meme's death certificate is actually starvation, not cancer. The tumor prevented her from swallowing. A feeding tube would have been an inviolate injustice. Nine years later and there's still hardly a day that goes by that I don't think of her. To this day, the smell of chicken frying reaches into my soul. I often wish I could show her a copy of my cookbook and I so wish I could be in the kitchen with her just one more time.
Happy Mother's Day, Meme.
Love you still.
Meme's Fried Chicken and Gravy
1 (4-pound) chicken, cut into pieces
2 cups all-purpose flour, plus more if needed
2 cups canola oil
2 cups chicken stock or low-fat, reduced-sodium chicken broth, or 1 cup milk plus 1 cup chicken stock or broth
Season the chicken generously with salt and pepper. Set aside. Place the flour in a shallow plate and season with cayenne, salt, and pepper. Set aside. Line a baking sheet or large plate with brown paper bags or several layers of paper towels.
Heat the oil in a large skillet, preferably cast iron, over medium-high heat until the temperature measures 375°F on a deep-fat thermometer.
Meanwhile, to fry the chicken, starting with the dark meat (since it takes longer to cook) and working one piece at a time, dredge the chicken in the seasoned flour, turning to coat. Shake to remove excess flour. Reserve any leftover seasoned flour for the gravy.
One piece at a time, slip the chicken into the hot fat without crowding; the fat should not quite cover the chicken. Adjust the heat as necessary to maintain the temperature at 375°F. At this stage, a splatter guard (a wire cover laid over the pan) may prove useful to contain the hot grease. The guard lets the steam escape, while allowing the chicken to brown nicely.
Fry the pieces, turning them once or twice, until the coating is a rich, golden brown on all sides, 10 to 14 minutes. Decrease the heat to medium-low and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, an additional 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170°F.) Remove the pieces and drain on the prepared baking sheet. (Do not hold the chicken in a warm oven; it will get soggy.)
To make the gravy, remove the skillet from the heat. Pour off most of the grease, leaving 2 to 3 tablespoons and any browned bits.
Decrease the heat to very low. Add the butter and cook until foaming. Add 4 tablespoons of the reserved seasoned flour and stir to combine. Cook, whisking constantly, until golden brown, 2 to 3 minutes. Whisk in the stock. Increase the heat to medium and bring to a boil. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add more stock or water to achieve the correct consistency. Taste and adjust for seasoning with salt and pepper.
PHOTO CREDIT: TERRY ALLEN
Derby Y'all: French Toast Casserole with Bourbon Crème Anglaise Friday, May 1 2009
Uncategorized Bourbon, breakfast, brunch, Cooking with Paula Deen, Crème Anglaise, derby, dessert, French Toast, French Toast Casserole, Kentucky Derby, Paula Deen, southern, Southern Cooking, Virginia Willis, y'all	Virginia Willis 10:47 am
French Toast Casserole
This week was y'all filled. Seriously y'all filled. I was a guest on Paula Deen's Best Dishes on Saturday and Monday on Food Network. And, the May issue of her magazine, Cooking with Paula Deen has a feature on me with my recipe for French Toast Casserole. She was really, really nice. We had a blast. She called me a "hell of a chef" and said "I could put my shoes beside her stove or under her table any day." Nice!
This recipe is great for breakfast, brunch, and I will also be featuring it as a dessert this week at May-Gration, a fundraiser for the Food Bank of Western Massachusetts hosted by the Blue Heron in Sunderland, Massachusetts. I'm thrilled to be a part of this. It's a North-South thing, featuring recipes from my book and tasty morsels from owners Chef Deborah Snow and Manager Barbara White. The Food Bank of Western Massachusetts distributes approximately 6.4 million pounds of food to more than 100,000 people in the community every year. Click on May-Gration above to check it out.
So, check out this month's issue of Cooking with Paula Deen. Give my French Toast Casserole a try for breakfast, brunch, or even as dessert. It'd be a great make-ahead dessert for a Kentucky Derby Party served with Bourbon Crème Anglaise. (How often to do you get to say bourbon and breakfast in the same paragraph? Hmm.)
Speaking of bourbon. I got to meet Parker Beam earlier this month at a bourbon tasting at a conference. That's right, BEAM, as in related to Jim BEAM. His ding-dang ancestor INVENTED bourbon in Kentucky. He's now the master distiller at Evan Williams. I was in the presence of greatness.
And, yes, I got his autograph. 😉
PS Couple of blogs about my recent event at Hot and Hot Fish Club in Birmingham if you want to check them out: www.localtable.net/blogs/roben and www.ingredientsinc.net
French Toast Casserole with Bourbon Crème Anglaise
When my sister and I were young, our favorite mornings were when Mama would prepare French toast for breakfast. The smell of butter, kissed with cinnamon, combined with the heady scent of sizzling egg was a most welcome greeting as we bounded down the stairs. For breakfast, this version is made the night before, so you won't find yourself camped in front of a hot griddle in the early morning, groggy and in need of caffeine. The next morning, remove it from the fridge to take the chill off. Grab a cup of coffee and pop it in the oven. By the time the table is set, the family is assembled, and you're ready for your second cup, breakfast is ready. Brioche and challah are yeast breads, rich with egg and butter, and make superlative French toast.
For dessert, make it early in the day, or even a day ahead. It's bread and eggs, y'all. We're not solving life's mysteries, and nothing will "go wrong" if it's in the fridge for a day or so. Just remember to remove it from the fridge to take the chill off about 30 minutes before you cook it. Serve it warm or room temperature.
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah, sliced
11/2 inches thick (about 11/2 pounds)
Confectioners' sugar, for accompaniment
Sorghum, cane, or maple syrup, for accompaniment
Bourbon Creme Anglaise, (See recipe below)
Combine the melted butter and brown sugar in a baking dish. Arrange the bread slices in the dish. Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a bowl. Pour over the bread, letting it soak in. Top with the pecans. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Preheat the oven to 350°F. Let the chilled casserole stand at room temperature for 20 minutes.
Bake until browned and set, 30 to 45 minutes. Remove to a rack to cool slightly. Sift over confectioners' sugar. Serve hot or warm with sorghum, cane, or maple syrup.
Bourbon Crème Anglaise
Makes 3 cups
This creamy, dreamy deliciousness may also be made ahead. Don't be trying to make this when you've been sipping on the brown stuff. If you don't pay close attention, the eggs will curdle. Sip too much stuff and you won't care. Better to make it ahead.
2 cups  whole milk
1/4 cup sugar
Pinch of fine sea salt
1 tablespoon bourbon
Make an ice bath by filling a large bowl halfway with ice cubes and water.
In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
Set a sieve over a large, clean bowl and pass the custard through the sieve.
Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.
Reprinted with permission from Bon Appétit, Y'all: Recipes and Stories
from Three Generations of Southern Cooking by Virginia Willis, copyright ©
2008. Published by Ten Speed Press.
Photo credit: Ellen Silverman copyright 2008.

redpajama_set_name: RedPajamaCommonCrawl


text:
Prey 2
Bethesda Explains Prey 2 Silence
"Whatever your displeasure is, you can't even be remotely as unhappy about it as us."
By Andrew Goldfarb
Updated: 14 Jul 2016 12:02 am
Posted: 18 Jun 2013 5:01 pm
Bethesda has commented on the lack of news regarding Prey 2
Best priceon Amazon
. In the wake of rumors about development shifting to Arkane and accounts from anonymous sources, we sat down with Bethesda VP of PR and marketing Pete Hines at E3 to ask why there have been no official updates since Bethesda's April 2012 statement.
It's simply not good enough. We're not going to just proceed blindly with something that isn't good enough.
"We appreciate that folks are displeased that we haven't had any update or any info on Prey 2, but whatever your displeasure is, you can't even be remotely as unhappy about it as us," Hines told IGN. "We spent years and millions of dollars and a ton of effort trying to help Human Head make a great Prey 2 game. What we said the last time we said anything was that it's not up to our quality standards."
Hines continued, "it's simply not good enough. We're not going to just proceed blindly with something that isn't good enough. We've been very specific about why, and we've been very specific about the whats. When that gets addressed and changed or whatever, at that point we can give an update. But nobody's disappointment is greater than ours. We spent a lot of time and money and effort trying to make this thing happen and support folks, but at the same time, you just can't keep throwing money at it and saying, 'sure, it'll eventually work.' You have to have the discipline to say, 'it's not good enough. It's not hitting the quality bar. Why isn't it? We've been at this for a while, and what we have is not what we talked about.' So that's where we are."
Hines also addressed the various "leaks" and rumors coming out of Human Head, noting "I think all of the stuff that you've heard at this point has been from one side of this, and it's been somebody putting spin on it, like, 'here's what happened.' No, that's your version of what you think happened. I haven't heard from anybody yet that actually sat in the room. There are quite a few folks at Human Head that I really like. Chris Rhinehart is one of the nicest guys I have ever met in this industry. He's somebody I would consider a friend. I love hanging out with him. This isn't anything to do with anything personal. I love that guy. I like a lot of the folks up there. It just has to do more with what the product looks like and if it's good enough. As we said in our last update, it's not good enough. It's not where it needs to be. When we have more info than that, we'll let you know."
What is the chance that we have some amazing, unbelievable game and we're just not talking about it for no reason? Zero.
We asked Hines if it was at least reassuring that fans are continuing to ask about Prey 2, which at the very least is an indicator that there's still interest.
"It's great that people have passion for something that we've talked about," Hines said. "I understand that, in general, there's a lot of cynicism about the developer versus the publisher. But sometimes you just have to step back and be practical about it. What is the chance that we have some amazing, unbelievable game and we're just not talking about it for no reason? Zero. This is a business. We do have bills to pay and people to employ. They have families that they would like to provide for. You don't just keep throwing money at something or going down a path that you're not happy about. You have to make tough choices. Again, when we have more info on it, we'll be happy to talk about it. That's what I can say for now."
We'll have much more from Hines regarding Wolfenstein and The Elder Scrolls Online in the days to come.
Andrew Goldfarb is IGN's news editor. Keep up with pictures of the latest food he's been eating by following @garfep on Twitter or garfep on IGN.
Rated "RP-M+"
DeveloperHuman Head Studios
PublisherBethesda Softworks
Release DateCancelled
PlatformsXbox 360, PC, PlayStation 3


text:
Phoenix tries to keep spot in Magic 8, takes on rejuvenated San Miguel Beer
Phoenix Pulse defends its spot in the top eight as it tangles with a rejuvenated San Miguel Beer side in a vital tiff in the PBA Commissioner's Cup at the Smart Araneta Coliseum Wednesday.
Beaten by Columbian Dyip the last time out, the Fuel Masters are now straddling in the middle of the chart with a 4-5 win-loss card, barely half-game up on eighth-running Alaska Milk and a full game in front of San Miguel (3-5).
And then they face a tough, tough battle versus the Beermen who are back in high spirits with their new prized import in Chris McCullough.
Phoenix and San Miguel clash at 7 p.m.
The No. 29 pick by the Brooklyn Nets in the 2015 NBA Draft, McCullough showcased his firepower right in his PBA debut Friday, unloading six three-pointers and a total of 47 points to help SMB snap a losing skein with a 109-105 win over NLEX.
Sponsored content: "We're gonna keep winning games, keep going as we try to win the championship," declared the Bronx, New York native after the game.
San Miguel team manager Gee Abanilla said McCullough is determined to make an impact in his PBA stint in his hope to make it back to the NBA.
And the entire SMB team is bent to make a run in the homestretch of the elims to salvage a ticket to the playoff round.
The Beermen have Phoenix, Rain or Shine and Meralco as last assignments in the elims.
The Fuel Masters, meanwhile, also look forward to finish strong in the elims while facing San Miguel and NLEX.
Sponsored content: But Richard Howell and his teammates could well be facing an uphill climb versus McCullough and the Beermen.
A dampener was their 98-100 loss to the Dyip on Saturday.(SB)


Sister Sparrow & The Dirty Birds - Fan Question: Will your awesome cover of tell me something good ever be on a future album?.... please!
We've got so many of our own songs that we want to send out in to the world that so far we haven't had room to include a cover on one of our own albums. But that arrangement is in our back pocket in case the opportunity comes up. Glad you like it!


Presidential candidates John McCain and Barack Obama.
Feingold, Democrat of Wisconsin called the McCain-Feingold Bill.
Indeed, by then McCain and his inner circle had realized that he could emerge as the Republican front-runner in 2008. Shortly after Kerry's failed overture, Bush's chief strategist, Karl Rove, sought Mc-Cain's help in reëlecting President Bush. Suddenly, the interests of the two nemeses converged: Bush needed McCain to campaign for him; McCain needed Bush's support if he was to court the conservative faithful. This pact led, in August, to their now infamous hug, in Pensacola, Florida.
Senator McCain would like to cut taxes and simplify the tax code.
For McCain my friend had no regard (though he forgives him); his sins ofcommission and omission were many. Sarah Palin, in his view, was themost egregious transgression (hardly a minority viewpoint), but there wereothers, largely sins by association. In general, my friend loathes whathe perceives as the rapacious capitalist cynicism of all themoney-grubbing liars who run the banks and grease politicians of bothparties and shuffle in and out of corporate boardrooms and PresidentialCabinets and talk out of every side of their mouths as the nation's andthe planet's wealth and resources and social-justice gaps grow beyondtheir already criminally negligent dimensions. He detested HillaryClinton's candidacy. As for Trump, why bother? For months last year, theRepublican nominee, anticipating electoral defeat and extremehumiliation, whined and screamed about a "rigged" election, all thewhile sliming his way to the White House.
Further into the debate, John McCain began to show his real attitude.
Within days, sordid attacks began to appear: flyers on car windows claiming that McCain, who had adopted an orphan from Bangladesh, actually had fathered a black child; recorded phone messages, or robo-calls, spreading rumors that McCain's wife, Cindy, who had once been addicted to prescription painkillers, was a junkie; and lies, propagated by an obscure group of Vietnam veterans, suggesting that McCain had become a traitor while serving in Vietnam.
John Sidney McCain III (born August 29, 1936) ..
Senator McCain's platform is "classic GOP conservatism�a strong defense, less government regulation, tax reductions, local oversight of education�"("The Issue: Senator ").
has actively sought out 18-24 year olds, the group collectively known as "Generation Y." The Arizona Senator reached out to young voters with a message of personal honesty and government reform, drawing large crowds on college campuses in New Hampshire and South Carolina (Sullivan, "McCain Gets").
and contact information, putting various aspects of McCain's campaign at the very technologically advanced fingertips of America's youth ("Students 4 Dole").
In April of 1999, McCain announced his candidacy for President, stating his mission to "restore integrity into the office, reform government, and renew the American dream"("The Story").
I had agreeable disagreements with two friends yesterday, several hoursbefore the Senate's 1:30 A.M. vote on the Republicans' scaled-downmotion to repeal the Affordable Care Act. When the final vote wascalled, three Republican senators—Susan Collins, of Maine; LisaMurkowski, of Alaska; and John McCain, of Arizona—drove a long knifethrough the cold heart of /McConnellcare/Ryancare.


text:
Town is an animal cruelty blackspot
RSPCA inspectors have pinpointed Crewe as a blackspot for animal cruelty.
Horrific cases of abuse and neglect were recorded in the area over the past year.
Across the county as a whole, almost 4,000 pets suffered severe neglect and were found starving - and many more had cuts and bruises after being abused.
Although no specific figures are available for Crewe, inspectors say the area produced a considerable number of their worst cases.
One of the most horrific, according to Crewe RSPCA Inspector Roy Jones, was the case of Molly, a little cross-breed found with a gaping wound in her throat.
He said: 'Molly was just a sixmonth-old pup when we found her. From the address in Rodean Walk at Crewe came a strong smell of decomposition. Her collar had become so tight it caused an eight centimetre gash. She was in agony and living in squalid conditions. I was glad to see her owner banned for life from keeping animals.'
Earlier this month a tabby cat and four kittens were found dumped at intervals along the A530 Middle-wich road at Wimboldsley.
In June three puppies were found in a box in a hedge at Coppenhall. They had been there overnight and were dying of thirst.
RSPCA regional spokeswoman Heather Holmes said: 'Figures show there was a total of 3,719 rescues and collections made across Cheshire between June 2004 and May 2005. Sadly, this represented an increase of more than 2,500.'
Forms were used to record incidents where an owner did not provide basic levels of care such as access to adequate food, water or veterinary treatment.
The statistics revealed an increase in violent cases across the North West. Among them a teenager who cut off his cat's tail, a man who shot his greyhound in the head and another who battered a kitten against a wall.
Added Insp Jones: 'What concerns us is the hidden cases. Anyone who suspects an animal is suffering behind the scenes should definitely contact the RSPCA.'
The RSPCA helpline number is 0870 5555999.
Coppenhall
Cheshire ConstabularyTribute paid to pensioner killed in CreweA pensioner described as a 'wonderful wife and mother' has died after being hit by a car on Hungerford Road.
CreweMan jailed for breaching Criminal Behaviour Order in Crewe - a day after it was issuedKevin Holleran was jailed for three months after breaching his CBO, which was given to him for committing a string of anti-social behaviour offences in Crewe town centre


text:
package etcd

import (
	"context"
	"fmt"
	"testing"
	"time"

	"github.com/hashicorp/terraform/backend"
	"github.com/hashicorp/terraform/state"
	"github.com/hashicorp/terraform/state/remote"
)

func TestRemoteClient_impl(t *testing.T) {
	var _ remote.Client = new(RemoteClient)
}

func TestRemoteClient(t *testing.T) {
	prepareEtcdv3(t)
	defer cleanupEtcdv3(t)

	prefix := fmt.Sprintf("%s/%s/", keyPrefix, time.Now().Format(time.RFC3339))

	// Get the backend
	b := backend.TestBackendConfig(t, New(), map[string]interface{}{
		"endpoints": etcdv3Endpoints,
		"prefix":    prefix,
	})

	// Grab the client
	state, err := b.State(backend.DefaultStateName)
	if err != nil {
		t.Fatalf("Error: %s.", err)
	}

	// Test
	remote.TestClient(t, state.(*remote.State).Client)
}

func TestEtcdv3_stateLock(t *testing.T) {
	prepareEtcdv3(t)
	defer cleanupEtcdv3(t)

	prefix := fmt.Sprintf("%s/%s/", keyPrefix, time.Now().Format(time.RFC3339))

	// Get the backend
	s1, err := backend.TestBackendConfig(t, New(), map[string]interface{}{
		"endpoints": etcdv3Endpoints,
		"prefix":    prefix,
	}).State(backend.DefaultStateName)
	if err != nil {
		t.Fatal(err)
	}

	s2, err := backend.TestBackendConfig(t, New(), map[string]interface{}{
		"endpoints": etcdv3Endpoints,
		"prefix":    prefix,
	}).State(backend.DefaultStateName)
	if err != nil {
		t.Fatal(err)
	}

	remote.TestRemoteLocks(t, s1.(*remote.State).Client, s2.(*remote.State).Client)
}

func TestEtcdv3_destroyLock(t *testing.T) {
	prepareEtcdv3(t)
	defer cleanupEtcdv3(t)

	prefix := fmt.Sprintf("%s/%s/", keyPrefix, time.Now().Format(time.RFC3339))

	// Get the backend
	b := backend.TestBackendConfig(t, New(), map[string]interface{}{
		"endpoints": etcdv3Endpoints,
		"prefix":    prefix,
	})

	// Grab the client
	s, err := b.State(backend.DefaultStateName)
	if err != nil {
		t.Fatalf("err: %s", err)
	}

	c := s.(*remote.State).Client.(*RemoteClient)

	info := state.NewLockInfo()
	id, err := c.Lock(info)
	if err != nil {
		t.Fatal(err)
	}

	if err := c.Unlock(id); err != nil {
		t.Fatal(err)
	}

	res, err := c.Client.KV.Get(context.TODO(), c.info.Path)
	if err != nil {
		t.Fatal(err)
	}
	if res.Count != 0 {
		t.Fatalf("lock key not cleaned up at: %s", string(res.Kvs[0].Key))
	}
}

redpajama_set_name: RedPajamaGithub


text:
Intrusion (titre original ) est le neuvième épisode de la série télévisée américaine de   créée par Joss Whedon.

Résumé
À court d'argent, l'équipage du   se charge d'un boulot pour Simon : s'infiltrer dans un hôpital de l'Alliance sur la planète centrale Ariel afin de pouvoir faire un examen à River pendant que l'équipage se finance en pillant des réserves de médicaments. Mais les poursuivant de River sont juste derrière eux, et reçoivent une aide intérieure inattendue.

Production

Écriture
Jose Molina a été le scénariste principal de cet épisode.

Casting
 Black Robbins
 Jeff Ricketts
 Dennis Cockrum
 Tom Virtue

Réalisation
L'épisode est réalisé par Allan Kroeker.

Réception

L'acteur Nathan Fillion considère cet épisode comme l'un de ses préférés de la série, avec La Panne.

Critiques

Noel Murray et Donna Bowman en ont fait une critique.

Thèmes et analyses

Lien externe

Notes et références

Références

Bibliographie

Épisode de Firefly

redpajama_set_name: RedPajamaWikipedia


text:
Why lack of money is draining African health sectors
Pearl Heinemans, Angela Owiti, Renée de Jong
If you had to wait twelve hours to pay a visit to your physician, would you return the next time? Or if a midwife yelled at you during labour, or your prescription drugs were never available at your local pharmacy? In the African health sector, these scenarios are not uncommon. We talked about health care in Africa with the Nigerian PhD student Oluwasegun Jko Ogundele, who paid a visit to Wemos earlier this month.
'It is easy to blame people for visiting traditional healers instead of the modern health clinic,' said Jko, who is currently doing research on inequities in access to sexual and reproductive healthcare towards the achievement of Universal Health Coverage in Africa. Women want to use modern methods to delay or prevent pregnancies, but the problem is the absence or inconsistent availability of quality services that meet their needs.
Access to good quality reproductive health care services can be life-saving and improve health for couples, women in labour, mothers who need post-natal care and infants. But it also determines other aspects of the quality of life: if a young girl can finish school before getting pregnant, or if she will be able to start family planning as an adult and have a career. Access to contraceptives, from female condoms to IUDs to oral contraceptives, gives women the opportunity to plan pregnancies, and most importantly, plan their lives while increasing their chances of being gainfully employed.
Health as a status
Jko believes that a focus on sexual reproductive health and rights (SRHR) can have positive spin-offs for the health system overall, particularly for primary health care facilities. These can fill the gap for the need for family planning, maternal and child care. 'When the facilities are there, women can say: 'I want children, but not in the next two or three years.' Women want to space births,' Jko says. But facilities are either unavailable, or care is of poor quality and unaffordable. 'All women will access family planning services, but the type of family planning accessed will vary with how wealthy she is. For example, less wealthy women will access family planning services which could be modern or traditional methods.'
The same counts for skilled birth attendants: if they are available for patients, and provide good services, then patients will return. Jko also points to the influence of socio-economic status. Regardless of what class they belong to in society, women want to have safe deliveries and have healthy babies. 'They want to have what the upper-class has. In rural areas, it is understandable that women may seek the services of the traditional birth attendants because they are familiar and perceived as knowledgeable. However, Jko adds that if they had access to a skilled birth attendant, then they would probably seek those services as well.
'People know that the times have changed: if it is accessible, affordable and of good quality, people will come and get it'. But despite this awareness, one main challenge remains to achieving access to good quality and affordable health care: a lack of health workers and finances. Patients will not return to a clinic or advise their social network to, if their prior experiences were unfavorable. Think of long waiting hours, absent staff or (medical) products, or unexpected out-of-pocket payments – which sometimes constitute a financial burden that drives a household into poverty.
Lack of funding and overburdened health workers
When asked about the role of health professionals in SRHR, Jko is clear about the importance of financing human resources for health. 'Nobody wants to be a nurse because they are not well-paid and are overburdened.' To earn an income in the face of unpaid salaries, doctors often also set up private practices, but this puts more pressure on (cheaper) public facilities by taking away their limited workforce. Public facilities are underfunded, understaffed and overburdened with patients, who then have to endure long waiting hours. This drains the motivation for patients to access health care, and for health workers to provide quality care. From Jko's understanding, travel distances and associated costs, coupled with sparsely available services, are also reasons why people still visit alternative healthcare providers. When asked where people would go to if the traditional healer was right next to a well-equipped family health clinic with available staff, Jko laughs. 'People will try both, but will figure out soon enough which one works best for birth control, for example.'
A woman's need for access to reproductive health services should not be a trade-off for her family's next meal
To successfully tackle these issues, Jko says more financial resources for the health system are needed. National policies should be equitable and pro-poor: a woman's need for access to reproductive health services should not be a trade-off for her family's next meal. 'Not to be repetitive, but national corruption must also be dealt with through adequate monitoring, and evaluation is needed for improvements. There is no denying that funds have to be strategically allocated and ensure that policies that protect the poor are implemented. Right now, funding does not get to where it's needed or who needs it.' He also mentions taxes, and hints at Universal Health Coverage: 'There should be an improved national progressive taxation system as well as sin taxes on unhealthy products, like tobacco and alcohol. Though corporations need to be taxed too. Only when there is one big pool of funds in the country can inequities be best addressed through well-thought-out reforms.'
Wemos advocates strengthening health systems worldwide. Read more about our work on two important aspects of health systems: human resources for health and financing for health
Tags: financing, financing, health systems, human resources for health, human resources for health, medicines, SHRH, SHRH, WHO
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This blog was first published on the Health Financing for Africa platform
Ten years after the WHO's report on Universal Health Coverage (UHC), most African low- and lower-middle income countries are not able to raise enough resources to achieve UHC. And however important, domestic efforts for resource mobilisation alone will not be enough to bring us there. The world has a collective responsibility to address tax injustices and high indebtedness, which have a huge potential to free resources for health.
More engagement and inclusivity in the GFF strategy – a lobby success
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The Global Financing Facility (GFF) – a global health initiative aiming to end preventable deaths and improve the life of women, children, and adolescents in low- and middle-income countries – is evolving. Continuous lobby and advocacy by civil society has influenced its direction, making it more inclusive. In this blog, we will elaborate on how Wemos influenced the new strategy of this major global health initiative in collaboration with our partners and networks.


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Using artificial intelligence to inform public health responses to COVID-19 in Colombia
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Using artificial intelligence for early detection of potential epidemic and pandemic outbreaks after COVID-19 in Argentina
The COVID-19 pandemic continues to be severe in Argentina.
Improving outcomes in individuals with COVID-19 with renin-angiotensin system inhibition: the COVID-RASi trial
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Validation of rapid molecular testing for COVID-19 and integration with tuberculosis diagnostics
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A global cohort study to understand the risk factors and long-term health impacts of COVID-19
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Portable, low-cost hardware for decentralized COVID-19 diagnostics for Canada, Colombia, and Ecuador
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Generating knowledge and building networks for science advice in emergencies
The COVID-19 pandemic, like climate change and other major threats, is pervasive worldwide.
Governing cyberspace during a pandemic: Digital policy, human rights and politics in the Global South
In the face of the COVID-19 pandemic, governments are using new technologies and monitoring systems to contain the spread of the disease, mitigate risks, and improve public policies.
Supporting continuous learning and education system resiliency in Latin America
The COVID-19 pandemic has led to school closures and disruptions affecting 1.
Designing evaluation and communication for impact for cyber policy centres – DECI-4
Numerous strategic evaluations have found that learning and communications are key to research for development interventions.
Technoscientific labour and gender equity in Argentina: comparing barriers and opportunities for women in the public and private sectors
This project investigates the dynamics that shape women's participation and careers in science and technology organizations in Argentina.
Supporting Indigenous women in science, technology, engineering and mathematics in Peru
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Protecting personal data in the digital economy in Latin America
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OD4D Phase II
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Narrative essay definition is familiar to almost every student not depending on whether he is just entering a high school or is a sophomore. It is one of the most common essays and aims to render a picture, telling a story to the audience.
Any narrative essay has a plot, a conflict and main characters. Usually, such an assignment is based on stories from your own life, which are connected with the subject. It may be a funny narration or a challenge, which has changed your life for good.
Below you will find the main steps, which are needed to conduct an outstanding essay.
Want to amaze everyone with an outstanding narrative essay? Hire our best essay writers and they will help you in a matter of hours!
There are thousands and thousands of narrative essay topics, so you may find it quite difficult to choose a single one. Luckily, we know how to simplify this process and to help you choose a topic, which will reflect your personality.
A good narrative paper consists of the story itself and the story analysis. Your essay may discuss a certain topic, concept or your personal story to illustrate the given issue.
In the majority of cases, your essay won't require research on the subject and search of sources. You will need to use your own experience and story to prove certain points, which you are trying to render.
Such essays are assigned to test how well you are able to tell a story, connect various elements and make proper conclusions.
Reading essay examples online is a great way to understand the main ideas of the assignment and how to organize it properly. You can ask your tutor for examples or check online databases, which always have plenty of samples available.
Narrative essays are quite popular tasks not only at schools but also as a part of a college application. If you are getting into college, you will receive a prompt from the institution. It contains requirements on the subject and the plot of your narration.
Made you feel miserable and unhappy but you found a way out.
The key feature of a narrative essay is a bright and vivid language, lots of details and images, which make the story live and engaging. You should use all of the sentences to tell how the flowers smell, how the music flows, etc.
Set your imagination free, boost your memory and let the words make a picture without giving freedom to your inner critic. The bigger your vocabulary is, the better your essay will be!
You should always start with a narrative essay outline. Once you make a list of the main points of your story, you will make sure that nothing will be missed.
An outline is a great way to limit the things you are tempted to share. We know it may be important for you to tell about your whole summer, but it is better to choose a particular day or event and tell about it not to bore the reader with extra details.
Luckily, you don't need to create a formal plan, and it won't be evaluated, so you can draw an outline on a napkin, make a table or a chart: anything, which suits you better.
One of the specific features of a personal narrative essay is that you should use a first person when telling a story. Try to stick to only one 'I' and don't change perspectives. It is an advanced tool, and not many students can master it.
Another important element is using the past tense instead of a present one. However, always stick to professor's requirements if else is indicated.
Are there characters, who are also important for the story apart from yourself? Who was present, when the situation took place? Who influenced story's result? Ask yourself such questions to detect whether there are other characters, who can be discussed in your story.
Instead of telling about character's appearance, try to give the reader interesting details. Cross out the phrase 'she has long hair and green eyes' and say something like 'she loves traditional dances and collects motorbikes'.
You can write a sketch as a narrative essay sample and then use it to reveal the personality of every discussed subject.
A good essay has a protagonist and an antagonist, which always creates a conflict. The protagonist is the main character of the story (that is usually you), who is trying to solve a particular issue. It can be a condition, a situation or any other matter. The antagonist is a person or a thing, which stops the protagonist from achieving the goal.
You need to understand that the antagonist is not always the bad guy of your story and your narration may not have the antagonist at all. Moreover, in some situations and stories, you can be the antagonist.
If you want to learn how to write a narrative essay, remember about the location. Setting is very important for the story, so you need to describe where the event took place, how it looked like and what emotions you experienced.
Freewriting is a great technique, which helps to remember the slightest details. If you want to conduct research for your essay, here is when you may apply it: find out additional details about the location and the setting of the story.
Remember that your story is all about details and you can make even the most boring topic bright and catchy with a proper selection of words and details. Don't forget to avoid generalized phrases and concentrate on specific details.
If you don't know how to start a narrative essay, you can think of the ways to show the story and not tell it. This means that you need to provide vivid details and not just tell plain facts. Refer to your senses and render the smells, sounds and other things, which surrounded the story.
Many students forget that revision is very important and greatly contributes to the final grade. You should remember that even the most experienced writers can't create an outstanding paper from the first draft. So when your final draft is ready, you need to get back to the beginning and think whether the story can be improved.
– Proofread. You should check the text to eliminate any spelling or punctuation mistakes, because they may harm even the best essay.
Once the first draft is ready, you need to read it thoroughly and check whether it is clear and understandable. You should make sure that the reader understands what you were trying to say.
To make that happen don't forget to mention the theme of your work at the beginning of the narration. It should be a thesis statement, placed in the introductory section. In a few sentences explain what the story is about and what ideas you are trying to convey. Make sure they are understandable to the audience and clear to your teacher.
Some students think that a thesis statement ruins the story and makes it predictable. However, everything is completely different. Such a sentence helps the reader to catch your narrative essay ideas and understand what you are going to talk about.
Remember that all of the stories are built on two main aspects: analyses and scenes. Analyses are used to tell the story of the main scenes. They are usually read more quickly, although occupy more space. Scenes are applied, when you are willing to slow the speed down and concentrate on certain details of a concrete story moment. These are small situations and important details of the story. They are shorter but take more time to read.
A narrative essay is a type of writing, which lies somewhere between a personal story and a regular school or college essay. If you get familiar with a good personal narrative essay example you will see that it contains lots of dialogues, references to someone's words, etc.
That is why you need to master formatting peculiarities when including dialogues to your text. Usually, there are no specific formatting requirements, and you don't need to use a particular formatting style. However, it is always better to ask your teacher for recommendations if else is not indicated.
Any phrase or sentence, which is said by the character aloud, needs to be placed into quotation marks and properly attributed to a speaking character. For example, 'I saw her cry in the yard,' said Elizabeth.
Every time a new character is speaking, you need to start a new paragraph. In case the dialogue is conducted by previously introduced characters, you can provide the speech in the same paragraph.
Some students think that there is nothing simpler than writing a narrative essay. That is why they neglect tutorials and don't want to waste their time looking for a narrative essay example college. However, it is a great source of information and inspiration, which helps to improve skills, get new ideas on the topic and see how your own text can be improved.
Don't forget to follow a common structure, include a conflict to your text and clearly state the characters of the story. Another important advice is to explain the lessons you have learned and how they can help the audience in their own life.
We hope that our tips helped you to get a better understanding of the assignment, the features it should include and the importance of getting familiar with essay examples. In case you have any questions left, don't hesitate to contact us any time of the day!


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Castro shames constituents, himself
Castro shames constituents and himself
Rep. Joaquin Castro, D-Texas, center, speaks at a news conference on Capitol Hill in Washington, Friday, Jan. 19, 2018. Castro and others spoke in support of the Deferred Action for Childhood Arrivals program (DACA), an Obama administration initiative that has protected undocumented immigrants brought to this country as children from deportation. (AP Photo/Susan Walsh)
By Ramesh Ponnuru |
August 10, 2019 at 12:15 a.m.
Like many of our most depressing political debates these days, it began on Twitter. Yet the instigator this time was not President Trump.
Rep. Joaquin Castro, a Democrat from San Antonio and the manager of his brother Julian's presidential campaign, decided that his contribution to fixing what ails us after the latest round of mass shootings would be to publicize the names of people in his district who donated to the Trump campaign. He tweeted that the owners of two specific local businesses and a realtor were "fueling a campaign of hate that labels Hispanic immigrants as 'invaders.' " He added a list of other donors.
Kevin McCarthy, the House Republican leader, charged that Castro was "targeting and harassing Americans because of their political beliefs." Castro shot back that "no one was targeted or harassed in my post," that McCarthy knew that, and was "trying to distract from the racism that has overtaken the GOP."
The chief defense of Castro — made by the congressman himself and legions of his Twitter allies — is that the information was all publicly available and that he was exercising his First Amendment rights to comment on it. It is not a good defense.
A newspaper could decide to publish a series based on the publicly available divorce records of a random citizen. If it did, most people would ask why it was doing it and what the effects would be. They would say that the newspaper had exercised its freedom in an irresponsible way.
So here. Everyone knows why Castro tweeted these names. At best, it was to expose the donors to social and economic pressure from people who agree with Castro about Trump. Everyone knows, as well, that in our current political environment the effects could include harassment and even violence. Castro himself has been known to opine on the dangerousness of some political commentary for just this reason.
The more interesting defense comes from Washington Post columnist Radley Balko, who asks, "Would it be outrageous to publish the names of people who donated to a U.S. Nazi Party? How about to David Duke? Corey Stewart? Is the argument here that it's always wrong to shame with publicly available donor information, or that Trump isn't dangerous enough to justify shaming?"
This is one of those rare instances in which invoking the Nazis is clarifying. It suggests that what's at stake is not an issue of principle but of judgment. The relevant distinction between Trump and declared American Nazis is not that he is less dangerous than they are, since they are not very dangerous at all. It's that supporting the Nazis today is an aberrant practice and a mark of a vicious character. Supporting Trump is neither.
It may or may not be wise or morally justified, but millions of well-meaning people have chosen to do so. They should not be insulated from criticism from Trump's opponents, any more than Democrats should be insulated from criticism from Trump's supporters. Neither group, however, deserves to be shunned or harassed.
And since both supporters and opponents are extremely numerous, either side's adoption of such tactics is more likely to degrade our common life further than it is to have salutary political effects.
Ramesh Ponnuru is a syndicated columnist.
Ramesh Ponnuru
Moore: Save the children, fire the teachers unions


A great project with a short turn-a-round for Lightbox. Lightbox have a strong design department who provided story-boarded ideas and all illustrations for this series of short animations. My role was to bring the elements together, give them a life and stitch together in a cohesive manner to tell the story and work with the voice over.
The animation styles developed were to run through-out with similar themes recurring to accent sections and punctuate chapters.
The animation was composited in After Effects and uses vector illustrations allowing for infinitely scalable attributes. The films were produced in High-Definition and outputted for various platforms of delivery.