text:
Latin American cuisine

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.

Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.

Desserts in Latin America vary widely. They include dulce de leche, alfajor, rice pudding, tres leches cake, teja, beijinho, and flan.

Amerindian influence
Information about Amerindian cuisine comes from a great variety of sources. Modern-day Native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native social gatherings (for example, frybread). Foods like cornbread are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity in the historic period (for example, black drink). Archaeological techniques, particularly in the subdisciplines of zooarchaeology and paleoethnobotany, have allowed for the understanding of other culinary practices or preferred foods which did not survive into the written historic record. The main crops Indigenous Amerindians used in Mexico and Central America were corn and beans, which are used in contemporary dishes such as pupusas, tamales, pozole, chuchitos, and corn tortillas. The main Indigenous Amerindian crops used by Natives of South America were potatoes, corn and chuño, used mainly in modern-day Colombian, Ecuadorian, Peruvian, Chilean, Bolivian and Paraguayan dishes such as arepas, papa a la huancaína, humitas, chipa guasu, locro and many more.

European influence
Europeans brought their culinary traditions, but quickly adapted several of the fruits and vegetables native to the Americas into their own cuisines. Europe itself has been influenced by other cultures, such as with the al-andalus in Spain, and thus their food was already a mix of their world. The European influence for many Latin American cuisine mainly comes from Spain, Portugal, Italy, and to a lesser extent France, although some influences from cuisines as diverse as British, German and Eastern European are also evident in some countries' cuisines such as Argentina and Uruguay, which have Italian cuisine as a main influence, with great Spanish, British, German, Russian, French, Jewish, Armenian and Eastern European influence as well.

African influence
Africans brought and preserved many of their traditions and cooking techniques. They were often given less desired cuts of meat, including shoulder and intestines. Menudo, Mondongo, Chunchullo for example, was derived from the habit of the Spaniards of giving the slaves cow's intestines. Enslaved Africans developed a way to clean the offal and season it to taste. African slaves in the southern United States did the same thing with pig's intestines, creating the dish known today as chitterlings. In South America, the scraps of food the landlords did not eat were combined to create new dishes that nowadays have been adopted into the cuisines of their respective nations (such as Peruvian tacu-tacu) and (Ecuadorian guatita).

Asian influence
A wave of immigrants from Asia, such as China and Japan, also influenced the cuisine of Peru, Brazil, Panama, and Ecuador. The Chinese brought with them their own spices and food-styles, something that the people of Latin America accepted into their tables. Not only that, but several Asian restaurants also adapted many Latin American food-styles into their own. This case can clearly be seen in the Peruvian and Ecuadorian chifa.

Middle Eastern influence
Migration from the Levant (Lebanon, Syria and Palestine) to countries like Brazil, Colombia, Venezuela, Ecuador, and Argentina has made some foods like kibbeh a common staple.

Caribbean
Caribbean cuisine is a fusion of Amerindian, European and African cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.

Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish."

Another Caribbean mainstay is rice, but the rice on each island may be a little different. Some season their rice, or add peas and other ingredients such as coconut. Sometimes the yellow rice is served on the side, but it is often part of a dish.

Cuba

Cuban cuisine is a distinctive fusion of Spanish, Indigenous, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking. The black Caribbean rice influence is in the use of local foods such as tropical fruits, root vegetables, fish, etc. A small but noteworthy Chinese influence is the daily use of steamed white rice as the main carbohydrate in a traditional Cuban meal. Rice is essential to a Cuban meal. It is usually eaten during lunch and dinner almost every day.

Unlike nearby Mexico and Central America, which have tortillas in their cuisines, the only resemblance to the use of tortillas is with casave, dating from pre-Columbian indigenous times which is called Casave. This flatbread is produced by grinding yuca (cassava) root to form a paste which, when mixed with water, becomes a dough. This is lightly cooked as a flat circular disk and air-dried to preserve it for consumption for a later time. It is traditionally reconstituted in salt water and eaten with roasted pork. The other culinary curiosity is a regional dish consisting of a roasted rodent uniquely found in Cuba, jutia (Desmarest's hutia).

Dominican Republic
The cuisine of the Dominican Republic, much like its neighbors, is a fusion of Indigenous (Taino), Spanish, and African cuisines. All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn, and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and least of dairy products and non-starchy vegetables. Differences between Dominican cuisine and those of other parts of the West Indies include the milder spicing, which mainly uses onions, garlic, cilantro, cilantro ancho (culantro), ají cubanela (cubanelle pepper), and oregano.

Sofrito, locally known as sazón, a sautéed mix including local herbs and spices, is used in many dishes. Throughout the south-central coast bulgur, or whole wheat, is a main ingredient in quipes and tipili, two dishes brought by Levantine Middle Eastern immigrants. Other favorite foods and dishes include chicharrón, yautía, pastelitos or empanadas, batata (sweet potato), pasteles en hoja (ground roots pockets), chimichurris, plátanos maduros (ripe plantain), yuca con mojo (boiled yuca/cassava) and tostones/fritos (fried plantains

Cuisine also varies due to geographical areas. In general, most Dominican meat dishes tend to involve pork, as pigs are farmed quite heavily on the island. Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from the lesser availability of refrigeration on the island. Seaside Dominican fishing villages will have great varieties of seafood, the most common being shrimp, marlin, mahi-mahi or dorado, and lobster. Most villagers more commonly dine on cheap, lesser-quality fish, usually stewed with la criolla, a type of rice. Premium seafood tends to be too expensive for the many locals, and is saved for the island's upper class and the tourist resorts.

Puerto Rico

Puerto Rican cuisine has its roots in the cooking traditions and practices of the Amerindian Taínos, Europe (Spain), and Africa.

In 1493, Spanish colonizers began a period of great change on the islands. The Spanish introduced foods from around the world including Europe, Asia, and Africa. They realized that not all the food they introduced to this new location were viable. So, while they had to abandon some of what was fundamental to their home country, they began to discover the local assets such as pigs and cattle. Still, some of what the Spaniards brought to Puerto Rico became of great importance to modern traditional dishes such as plantains, bananas, and coffee; all of which are now prominent in current Puerto Rican food culture.

In the latter part of the 19th century, the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago. Many crops cultivated in Puerto Rico stem from New World origins like plantains.

Central America
Central American cuisine is a fusion of Indigenous, Spanish and African influence. Most of the countries are within the Mesoamerica cultural and historic region. Some of its staple foods, such as maize, bell peppers, squash, beans, and tomatoes originated and are native to the region and over time have become basic staples in other international cuisines around the world.

Its cuisine varies with its geographical areas, as well as its demographics. In the Pacific coasts of the countries in Central America, the influence of its food is more of an Indigenous and European infusion. In the Caribbean coast the fusion is more of an Indigenous and African fusion. The exception being El Salvador and Belize, where they are the other two countries that do not border both the Pacific and Caribbean. However, their cuisines still possess a fusion of all three cuisines because of their own diverse history, and their neighboring countries' demographics.

Another staple in both Pacific and Caribbean cuisine of the area is rice. It is accompanied by a meat (pork, beef, and chicken), or seafood. Dishes mixed with rice are common throughout the region, an example being gallopinto. The Caribbean coasts of Central America also have a more heavy usage of dishes containing coconut (milk, oil, etc.).

Costa Rica

The main staple, known as gallo pinto (or simply pinto), consists of rice and black beans, which in many households is eaten at all three meals during the day.

Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals. Costa Ricans will often fill their tortillas with whatever they are eating and eat it in the form of a gallo (direct translation: rooster, however, it resembles a soft Mexican taco). White cheese is non-processed cheese that is made by adding salt to milk in production. Picadillos are meat and vegetable combinations where one or more vegetables are diced, mixed with beef and garnished with spices. Common vegetables used in picadillos are potatoes, green beans, squash, ayote, chayote and arracache. Often, picadillos are eaten in the form of gallos.

El Salvador

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn).

El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach.

Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey submarines. The turkey is marinated and then roasted with Pipil spices and handpulled. This sandwich is traditionally served with turkey, tomato, and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard. A lot of Salvadoran food is served with French bread, or pan frances in Spanish.

Guatemala
The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala.

There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is "paches" which is like a tamal made with a base of potato, and on Saturday it is traditional to eat tamales.

Honduras

Honduran cuisine combines Spanish, Caribbean, and pre-Columbian influences of the indigenous Maya-Lenca population. Its most notable feature is that it uses more coconut than any other Central American cuisine in both sweet and savory dishes. Regional specialties include pollo con tajadas (fried chicken with fried green banana chips) fried fish, carne asada, and baleadas. Platano maduro fritos with sour creme are also a common dish.

In addition to the baleadas, the following are also popular: meat roasted with chismol carne asada, chicken with rice and corn, fried fish (Yojoa style) with encurtido (pickled onions and jalapeños). In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk.

Among the soups the Hondurans enjoy are: conch soup, bean soup, Mondongo soup, or soup of intestine, seafood soups, beef soups, all of which are mixed with plantains, yuca, cabbage among other things, and complemented with corn tortillas.

Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped up with banana leaves, among other types of food. Also part of the Honduran typical dishes are an abundant selection of tropical fruits such as: papaya, pineapple, plums, epazotes, passionfruits, and a wide variety of bananas and plantains which are prepared in many ways.

Nicaragua

The cuisine of Nicaragua is a fusion of Spanish, Caribbean and pre-Columbian dishes of the indigenous peoples. When the Spaniards first arrived in Nicaragua they found that the indigenous peoples had incorporated foods available in the area into their cuisine. Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of seafood and the coconut.

As in many other Latin American countries, corn is a main staple. Corn is used in many of the widely consumed dishes, such as indio viejo and quesillo. Nicaragua's most famous corn dish is the Nacatamal. Nacatamales originated from the Nicarao people. During pre-Columbian times, the Nicarao stuffed their nacatamales with hunted meats like deer and turkey, tomatoes, achiote and herbs to season and increase the nacatamal's flavor before being wrapped in corn husks and steamed. After Spanish conquest however, nacatamales were made with introduced meats like pork. They also evolved to include flavorful ingredients like onions and potatoes, and banana leaves replaced corn husks. Corn is also an ingredient for drinks such as pinolillo and chicha as well as in some sweets and desserts. Locally grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as avocado, tomato, tomatillo, potato, jocote, grosella, mimbro, mango, papaya, tamarind, pipián, banana, yuca, and herbs such as cilantro, oregano and achiote.

Gallo pinto is Nicaragua's national dish, consisting of red beans and rice. The dish has several variations including the addition of coconut oil or grated coconut which is primarily prepared on Nicaragua's Caribbean coast. It is thought to have originated in Nicaragua; however, there is some controversy about the origins of this dish.

Panama

Panamanian cuisine has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world catalyzed by the Panama Canal, Panamanian cuisine is influenced by its diverse population of Hispanic, native Amerindian, European, African, Colombian, Jamaican, and Chinese migration. A common Panamanian diet includes seafood such as crab, lobster, and squid, many versions of chicken soup, and vast amounts of fruit such as papayas, coconuts, and bananas. They also drink chicha, a very common drink found in Panama.

Mexico

Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European (especially Spanish) cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices. While the Spanish initially tried to superimpose their diet on the country, this was not possible thanks largely to Mexico's highly developed indigenous cuisines. Instead, the foods and cooking techniques of both the indigenous Mexicans and the Spanish began to be mixed contributing to the development of an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's "intangible cultural heritage".

Mexican-Americans in the United States have developed regional cuisines largely incorporating the ingredients and cooking styles of authentic Mexican cuisines. Tex-Mex is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. Mexican cuisine varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.

Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole, menudo, tamales, and carnitas. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Veal is common in the Yucatán. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, in particular à la veracruzana.

South America
The richest products of South America come from the middle of the continent, the Amazonia Potatoes are frequently grown as a result of this, and also plants such as quinoa. The Peruvian capital, Lima, was declared the "Gastronomic Capital of the Americas" in 2006. Many plains are also on this continent, which are rich for growing food in abundance. In the Patagonian south of Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has been recently discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is where they are found in abundance. Lobster is also caught in great quantities from the Juan Fernández Islands.

Argentina

The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. There are many regional differences, specially in the provincial states of the north, west, east and central Argentina, with many plants, fruits and dishes that are not known or barely known in Buenos Aires.

Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea.

Bolivia

Bolivian cuisine is the result of Spanish cuisine with infusions of ancient Andean tradition and varies greatly due to the geography of Bolivia. It has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neighboring countries, like Argentina and Paraguay. European immigration to Bolivia is not as common when compared with other Latin American countries, and while German, Italian, Basque and other cuisines have influenced the cuisine of Bolivia, Spanish cuisine remains the primary influence.

In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca.

Almuerzo is the most important meal of the Bolivian day, so much so that daily life tends to revolve around it. Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 2 pm, so that the workers have time to return home for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee. Lunch is taken at a leisurely pace and is traditionally followed by a nap, the oft-cited siesta.

Brazil

The cuisine of Brazil, like Brazil itself, varies greatly by region. Brazilian cuisine can be divided into several distinct locations. From the north of Brazil through the Amazonian jungle, and directly down the Brazilian coastline.

This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Japanese, among others. This has created a national cooking style marked by the preservation of regional differences.

Coffee, being one of the main agricultural products of Brazil, is an indispensable part of every Brazilian's diet. "Chimarrão," a caffeinated drink made of “erva mate”, and the super caffeinated "cafezinho" are commonly served at meals, between meals, and for snacks. The average Brazilian drinks 12-24 of these concoctions per day.

Chile

Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients.

European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto.

Colombia

The cuisine of Colombia consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually accompanied by avocado, tomato and sauces.

Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar. Local species of animals like the guaratinaja, part of the wayuu Amerindian culture.

Ecuador

The food in Ecuador is diverse, varying with altitude, associated agricultural conditions, and ethnic and racial communities. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Most regions in Ecuador follow the traditional 3 course meal of sopa/soup and segundo/second dish then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread.

Beef, chicken, and seafood are popular in the coastal regions and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain, whereas in the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served with rice, corn, or potatoes.

Some of the typical dishes in the coastal region are: a variety of ceviches, pan de yuca (cassava bread), corviche (plantain, peanut and fish dumplings), guatita, encebollado (fish, cassava and onion stew), empanada de viento (deep-fried flour empanada with cheese filling, served sprinkled with sugar), empanada de verde (green plantain empanada with cheese filling), mangrove crab, arroz con menestra (lentil or bean stew and rice) con asado, caldo de bola (beef soup featuring a green plantain ball filled with meat, egg, and spices). Local staples are rice, plantains and a great variety of seafood.

Typical dishes in the mountain region include: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes). A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig. Fanesca, a fish soup including several types of bean, is often eaten during Lent and Easter. During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage colada morada is typical, accompanied by t'anta wawa which is stuffed bread shaped like children.

In the rainforest, a dietary staple is the yuca, elsewhere called cassava. The starchy root is peeled and boiled, fried, or used in a variety of other dishes. Across the nation it is also used as a bread, pan de yuca, which is analogous to the Brazilian pão de queijo and its often consumed alongside different types of drinkable yogurt "yogur persa" brought by Persian immigrants.

Chifa (from the Mandarin words 吃饭, meaning "to eat rice") Ecuadorian-Chinese fusion food is a mainstay of Ecuadorian cuisine.

Paraguay

The cuisine of Paraguay is the set of dishes and culinary techniques of Paraguay. Much like its neighboring countries, Paraguayan cuisine is a fusion of Indigenous cuisine (Guaraní), Spanish cuisine and international cuisines from those who have immigrated over the years. Meat, especially beef, is a staple of the Paraguayan diet. This is reflected in the Asado, a series of barbecuing practices and the social event that are traditional to Argentina, Uruguay, and Paraguay.

The cuisine of Paraguay includes unique dishes such as sopa paraguaya, kiveve prepared using a pumpkin, also known as "andai", or Chipa Guasú. Chipa Guasú, an original dish to Paraguay, is a cake made with corn grains that is now widely served in Northeastern Argentina as well. The national drink of Paraguay is known as terere, in addition to fruit juices and soft drinks being very common throughout the country. Yucca and corn are two important ingredients in Paraguayan cuisine

Peru

Peru has a varied cuisine with ingredients like potato, uchu or Ají (Capsicum pubescens), oca, ulluco, avocado, fruits like chirimoya, lúcuma and pineapple, and animals like taruca (Hippocamelus antisensis), llama and guinea pig (called cuy). The combination of Inca and Spanish culinary traditions, resulted in new meals and ways of preparing them. The arrival of Africans, Chinese and Japanese immigrants in the 19th century also resulted in the development of Creole cuisine in the city of Lima, where the vast majority of these immigrants settled.

Some typical Peruvian dishes are ceviche (fish and shellfish marinated in citrus juices), the chupe de camarones (a soup made of shrimp (Cryphiops caementarius)), anticuchos (cow's heart roasted en brochette), the olluco con charqui (a casserole dish made of ulluco and charqui), the Andean pachamanca (meats, tubers and broad beans cooked in a stone oven), the lomo saltado (meat fried lightly with tomato and onion, served with french fries and rice) that has a Chinese influence, and the picante de cuy (a casserole dish made of fried guinea pig with some spices). Peruvian food can be accompanied by typical drinks like the chicha de jora (a chicha made of tender corn dried by the sun). There are also chichas made of peanuts or purple corn, known as chicha morada.

Uruguay

The cuisine of Uruguay is traditionally based on its European roots, especially from Italy, Spain, France, Portugal, Germany and Britain. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores.

The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig, and sometimes fish. The preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). Meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. Bushmeat comes from mulitas and carpinchos. Regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos.

Venezuela

Due to its land, diversity of agricultural resources, and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by its European, Amerindian and West African traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. Venezuela has several representative national dishes such as the arepa (a corn based bread like patty), pan de jamón, tequeño, pabellón criollo and the hallaca at Christmas time.

Traditional eating customs
There are many different kinds of traditions associated with eating in Latin America. There are a variety of special days where certain foods are consumed, as well as many holidays that are celebrated in Latin America.

Traditions
There are many forms of gratitude that inhabitants of Latin America employ when they discard excess food. Some people kiss the bread while others cut it before discarding it. Other such traditions are upheld largely by the country, Argentina and Uruguay have one such tradition known as a "es:Ñoquis del 29" or "the Gnocchi 29", where on the 29th of each month a family eats gnocchi, sometimes placing money under their plate to wish for abundance in the next month.

There is a holiday celebrated in Latin America known as Three Kings Day (otherwise known as Epiphany) which is celebrated on January 6 of each year where families feast in honor of God's manifestation in human form in Jesus.

In many countries of Latin America families consume lentils on the first day of the New Year because they are thought to bring prosperity.

title: Latin American cuisine


text:
Master chief petty officer

A master chief petty officer is a senior non-commissioned officer in many navies and coast guards, usually above some grade of petty officer.

United States
Master chief petty officer (MCPO) is the ninth (just below the rank of MCPON) enlisted rank (with pay grade E-9) in the United States Navy and United States Coast Guard, just above Senior Chief Petty Officer (SCPO). Master chief petty officers are addressed as "Master Chief (last name)" in colloquial contexts. They constitute the top 1.25% of the enlisted members of the maritime forces.

Prior to 1958, chief petty officer was the highest enlisted rate in both the U.S. Navy and U.S. Coast Guard. This changed on 20 May 1958 with the passage of Public Law 85-422, the Military Pay Act of 1958, which established two new enlisted pay grades of E-8 and E-9 in all five branches of the U.S. Armed Forces. In the Navy and Coast Guard, the new E-8 pay grade was titled Senior Chief Petty Officer and the new E-9 pay grade as Master Chief Petty Officer, with the first selectees promoting to their respective grades in 1959 and 1960.

Advancement
In the Navy, advancement to master chief petty officer is similar to that of chief petty officer and senior chief petty officer. It carries requirements of time in service, superior evaluation scores (based on rater giving the evaluation, fluid variables for criterion and other factors including but not limited to community involvement), and selection by a board of master chiefs. Similarly, senior chief petty officers and chief petty officers are chosen by selection boards. In the Coast Guard, advancement to master chief petty officer is done by competing in a single annual board. The board ranks all eligible senior chiefs using their career records. Master chief petty officers are then selected monthly from this prioritization list as positions become available.

Petty officers of all grades possess both a rate (the enlisted term for rank) and rating (job, similar to a military occupational specialty (MOS) in other branches). The full title (most commonly used ) is a combination of the two. Thus, a master chief petty officer with the rating of fire controlman would properly be called a master chief fire controlman.

Each rating has an official abbreviation, such as FC for fire controlman, FT for fire control technician, and STS for sonar technician, submarines. When combined with the rate abbreviation (MC for master chief without rating), it produces the full rate designation, such as FCCM for fire controlman chief master (more commonly said as Master Chief Fire Controlman). It is not uncommon practice to refer to the master chief by this shorthand in all but the most formal correspondence (such as printing and inscription on awards). Mostly, though, they are simply called "master chief", regardless of rating.

The rate insignia for a master chief is a white eagle with spread wings above three chevrons. The chevrons are topped by a rocker (arc) that goes behind the eagle. Two inverted silver stars (a reference to the stars used on the sleeves of line officers) are placed above the eagle. Between the arc and the top chevron is the specialty mark of the enlisted rating. This is used on the service dress blue, dinner dress blue jacket, and dinner dress white jacket uniforms. On other uniforms, the insignia used for shirt collars and caps is the one that has become universally accepted as the symbol of the chief petty officer. This is a gold foul anchor (though sometimes the word "fouled" is used, the proper term is "foul anchor") superimposed with a silver "USN" (Navy) or a silver shield (Coast Guard). As on the rating badge, this is capped by two five-pointed stars, showing one ray down.

Command master chief petty officer

Master chief petty officers are generally considered to be the technical experts in their fields. They serve at sea and ashore in commands of all sizes. Some master chiefs choose to enter the command master chief petty officer program. If selected, a master chief receives additional leadership training and is assigned to a command as the command master chief (CMC). The command master chief is the senior enlisted person at a command and works as a liaison between the commanding officer and the enlisted ranks, serving as the senior enlisted leader. In this capacity, the CMC assists the commanding officer in issues of quality of life, discipline, training, and morale. On submarines, the equivalent of a CMC is called the chief of the boat or "COB". The CMC insignia has a silver star in lieu of the enlisted rating insignia between the rocker and the top chevron.

Fleet and force master chief petty officer
Fleet and force master chiefs are appointed by the commander of a fleet or a force command to serve as their senior enlisted adviser. These two ranks are equivalent and their insignia is also the same—a master chief rating badge with two gold stars above the eagle and a gold star for the rating insignia.

A force master chief petty officer (FORCM) is a master chief who has virtually the same responsibility as command master chiefs, but for larger force commands rather than a single unit. There are 15 force master chief positions in the Navy:
 * Bureau of Medicine and Surgery
 * Naval Air Force, U.S. Atlantic Fleet
 * Naval Air Forces
 * Naval Education and Training Command
 * Naval Facilities Engineering Command
 * Naval Special Warfare
 * Naval Surface Force, U.S. Atlantic Fleet
 * Naval Surface Forces
 * Naval Information Forces
 * Navy Expeditionary Combat Command
 * Navy Installations Command
 * Navy Personnel Command
 * Navy Reserve Forces
 * Submarine Force, U.S. Pacific Fleet
 * Submarine Force U.S. Atlantic Fleet

A fleet master chief petty officer (FLTCM) is a master chief who again has virtually the same responsibility as command master chiefs, but for larger fleet commands. There are four fleet master chief positions in the Navy:
 * United States Fleet Forces Command
 * United States Pacific Fleet
 * United States Naval Forces, Europe/Africa
 * Fleet Master Chief, Personnel, Manpower, and Training (N1/PMT)

Master Chief Petty Officer of the Navy

There exists one post that is unique – Master Chief Petty Officer of the Navy (MCPON, pronounced ). The holder of this post is appointed by the Chief of Naval Operations (CNO) to serve as the most senior enlisted member in the Navy. The MCPON adds a third star above the rating insignia described earlier, and all three stars are gold (silver on the gold foul anchor collar device). Likewise, the rating specialty mark is replaced by a gold star. As of September 2022, James Honea is the current MCPON.

Master Chief Petty Officer of the Coast Guard

The Master Chief Petty Officer of the Coast Guard (MCPOCG) is appointed by the Commandant of the Coast Guard to serve as the most senior enlisted member in the Coast Guard. The MCPOCG adds a third star above the rating insignia described earlier, and all three stars are gold (silver on the gold foul anchor collar device). Likewise, the rating specialty mark is replaced by a gold shield. , the current master chief petty officer of the Coast Guard is Heath B. Jones.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Master chief petty officer


text:
Edward Barron Chandler

Edward Barron Chandler  (August 22, 1800 – February 6, 1880) was a New Brunswick politician and lawyer from a United Empire Loyalist family. He was one of the Fathers of Confederation.

Early life
Edward Barron Chandler was born in Amherst, Nova Scotia on August 22, 1800, to parents Charles Henry Chandler and Elizabeth Rice. His grandfather, Colonel Joshua Chandler, was a wealthy Connecticut legislature member-turned loyalist.

Career
He later moved to New Brunswick to study law. He moved to Dorchester, New Brunswick and served in the colony's government. In 1827 he was elected to the New Brunswick legislature as an opponent of responsible government and later served on the province's Legislative Council (the legislature's Upper House) and in Cabinet serving as leader of the "compact" government that ruled the colony from 1848 to 1854 prior to the institution of responsible government.

In 1836 Chandler became a member of New Brunswick's Legislative Council.

Later, Chandler was a New Brunswick delegate to the conferences in London, Charlottetown, and Quebec that led to Canadian confederation. Though he supported the federal Conservatives of Sir John A. Macdonald he was a cautious supporter who opposed a strong central government.

Chandler was a supporter of railway development and was instrumental as a federally appointed commissioner overseeing construction of the Intercolonial Railway in having its surveys diverted from a direct route between Amherst and Moncton to run through his community of Dorchester. He also supported the policy of reciprocity with the United States. He refused an appointment to the Senate of Canada but accepted an appointment as the fifth Lieutenant Governor of New Brunswick in 1878.

Chandler was a Freemason of Sussex Lodge, No. 480 (England).

Personal life and death
In 1822, Chandler married Phoebe Milledge; they had 11 children, of which seven survived into adulthood. Chandler died in Fredericton on February 6, 1880.

Chandler's home in Dorchester, Chandler House or Rocklyn, was designated a National Historic Site of Canada in 1971.

title: Edward Barron Chandler


text:
User talk:Asparagus

I rock. At least, that's the lie.

Hello
Hi Asparagus,

I created the "French film directors" category yesterday after finding there wasn't one, but I wasn't looking forward to the work of going around adding names yet - so thanks! Would you be interested in a Wikiproject about classic or international films? -- Simonides 20:31, 18 Jul 2004 (UTC)

Fire away!

There is no information about it, it's just a stub I created: WikiProject_Classic%2C_International_and_Cult_Cinema, and it's meant to differentiate from the already existing Wikiproject on movies in that it pays attention to the work of major directors (ex. I created a stub for Jean Eustache yesterday because there was nothing about him), especially non-Hollywood ones, and tries to raise the level of awareness or the articles about them here. I feel we could create a template or a list of major directors like the ones they have for major philosophers and take it from there. -- Simonides 21:00, 18 Jul 2004 (UTC)

German film directors
Isn't it too soon to be adding names to (potentially non-notable) film directors? I had to add the substub tag to some of them after seeing your entries. [[User:Poccil|Peter O. (Talk)]] 23:43, Jul 31, 2004 (UTC)

Well, they've all got correlating entries in the german wiki. I figured I'd go through and get things set up, then do the grunt work of translating later. As far as for non-notable (in English, I presume), I'm only adding to the specialized German film subcat. And, there's only 4-5 figures left to add, so I'm not exactly creating a firestorm of new entries.

Article Licensing
Hi, I've started a drive to get users to multi-license all of their contributions that they've made to either (1) all U.S. state, county, and city articles or (2) all articles, using the Creative Commons Attribution-Share Alike (CC-by-sa) v1.0 and v2.0 Licenses or into the public domain if they prefer. The CC-by-sa license is a true free documentation license that is similar to Wikipedia's license, the GFDL, but it allows other projects, such as WikiTravel, to use our articles. Since you are among the top 2000 Wikipedians by edits, I was wondering if you would be willing to multi-license all of your contributions or at minimum those on the geographic articles. Over 90% of people asked have agreed. For More Information:
 * Multi-Licensing FAQ - Lots of questions answered
 * Multi-Licensing Guide
 * Free the Rambot Articles Project

To allow us to track those users who muli-license their contributions, many users copy and paste the " " template into their user page, but there are other options at Template messages/User namespace. The following examples could also copied and pasted into your user page:

 * Option 1
 * I agree to multi-license all my contributions, with the exception of my user pages, as described below:

OR
 * Option 2
 * I agree to multi-license all my contributions to any U.S. state, county, or city article as described below:

Or if you wanted to place your work into the public domain, you could replace " " with "  ". If you only prefer using the GFDL, I would like to know that too. Please let me know what you think at my talk page. It's important to know either way so no one keeps asking. -- Ram-Man (comment| talk)

English Opening Contribution
Hello, I noticed while reading English Opening that the info on the history of the opening appears to be taken almost verbatim from the book Modern Chess Openings. Is this the case (if it is, that should probably be noted in the article)? -- Gestrin 07:44, 23 September 2005 (UTC)

I paraphased it, but was doing a bunch at the time, so didn't source. Adding. --Asparagus 16:22, 23 September 2005 (UTC)

Maya contribution
I removed the sentence on the Autodesk acquisition. Firstly it does not really belong here - it belongs on the Alias page where it is already described. Secondly there were errors in the sentence anyway - the acquisition has not taken place yet, and also Autodesk does not own mental ray. The description of the acquisition on the Alias page is accurate, and should be sufficient. [24.156.129.80]

Well, that wasn't my contrib, but good work. ;-)    --Asparagus 06:56, 13 October 2005 (UTC)

Size comparisons
I noticed that the stats had been updated and had just geared myself up to updating the above page ... but find you've already done the update, most excellently! Kudos to you, not least for updating the footnote. best wishes --Tagishsimon (talk)

Thanks...had a little too much free time on my hands. ;-) --Asparagus 21:11, 15 November 2005 (UTC)

Clash video
Hi, I've removed your video from the Dongzhou article, because it is of another clash that occurred in Shengyou village (绳油村), Dingzhou prefecture (定州市), Hebei province, China on June 11, 2005. -- ran (talk) 23:03, 11 December 2005 (UTC)

Yeah, no worries...I misread 11-6 (June) as 11-6 (November). Sorry about that. --Asparagus 01:19, 12 December 2005 (UTC)

Ancient Pueblo Peoples
Hi Asparagus! Re your recent addition of "Category:Native American tribes" -- archaeologists generally believe that these people were a culture group, varied people sharing many traits and living a similar lifestyle, rather than a tribal group or structured organization. In fact, various groups within the culture area probably gave rise to many of the modern Pueblo tribes. So, would a subcategory - "Ancient Native American Cultures" be better? Best wishes. WBardwin 07:56, 28 March 2006 (UTC)

Just catting uncategorized articles...if you have a better place to put one, be my guest. ;-) --Asparagus 16:18, 28 March 2006 (UTC)

Please
If it's not a problem could you please put two new lines before a stub (when you are putting one), because it looks better. For an example: old and with 2 newlines. The stub isn't imposing visualy on the last line. Yeah I know I'm crazy! Death2 10:40, 30 March 2006 (UTC)

Animal (band) listed for deletion
An article that you have been involved in editing, Animal (band), has been listed at Articles for deletion/Animal (band). Please look there to see why this is, if you are interested in it not being deleted. Thank you. AmiDaniel (Talk) 08:44, 8 April 2006 (UTC)

Image Tagging Image:Sam Peckinpah.jpg
Thanks for uploading Image:Sam Peckinpah.jpg. I notice the 'image' page currently doesn't specify who created the content, so the copyright status is unclear. If you have not created this media yourself then there needs to be an argument why we have the right to use the media on Wikipedia (see copyright tagging below). If you have not created the media yourself then it needs to be specified where it was found, i.e., in most cases link to the website where it was taken from, and the terms of use for content from that page.

If the media also doesn't have a copyright tag then one should be added. If you created/took the picture, audio, or video then the GFDL-self tag can be used to release it under the GFDL. If you believe the media meets the criteria at Fair use, use a tag such as or one of the other tags listed at Image copyright tags. See Image copyright tags for the full list of copyright tags that you can use.

If you have uploaded other media, consider checking that you have specified their source and copyright tagged them, too. You can find a list of 'image' pages you have edited by clicking on the "my contributions" link (it is located at the very top of any Wikipedia page when you are logged in), and then selecting "Image" from the dropdown box. Note that any unsourced and untagged images will be deleted one week after they have been uploaded, as described on criteria for speedy deletion. If you have any questions please ask them at the Media copyright questions page. Thank you. Rosenzweig 22:32, 23 June 2006 (UTC)

Barnstar
Feel free to put it on your userpage.

Thank you. --Asparagus 16:42, 16 August 2006 (UTC)

Victorian era battleships
Hi there; I would be most grateful if you could explai to me why you have labelled a large number of quite detailed articles on Victorian battleships as stubs? There is really not much else to say about them.--Anthony.bradbury 16:00, 16 August 2006 (UTC)

I've simply been attempting to lend some structure to all the various uncategorized articles on wikipedia... if you know a better category to add them to, please do so. --Asparagus 16:11, 16 August 2006 (UTC)

 * Categorising is fine; Royal Navy battleships is good, or United Kingdom battleships of the Victorian era; but my point is that they are NOT stubs, and labelling them as such minimises the vast amount of work that I have undertaken in writing them. OK?--Anthony.bradbury 21:04, 16 August 2006 (UTC)

 * Nice job catergorizing the articles, good work. --Asparagus 21:52, 16 August 2006 (UTC)

double (band)
Hey asparagus,

Why did you turn the Double article back into a stub. Do you have any idea how much work I put into it? I rewrote the article and added a lot of things to it. Trust me, there is no more information available on that band. I checked everywhere and made into the best article I could, there is really no more...no more. So I will do my duty and abolish the stub...because it is no longer a stub. Kiske 05:36, 18 August 2006 (UTC)

 * I am using automated software to detect articles without categorization...add a category and I won't touch your articles. ;-) --Asparagus 05:43, 18 August 2006 (UTC)

Ta
Ta for putting disambiguation thing at bottom of 'harrison butler' - looks quite professional now! Rentwa 11:40, 18 August 2006 (UTC)

 * Thanks, but the real credit goes to all the guys who made the automagic templates. ;-) --Asparagus 16:30, 18 August 2006 (UTC)

 * Ok :) . Rentwa 22:00, 18 August 2006 (UTC)

Thanks
for categorizing the remaining date articles under the new month cats! I wasn't looking forward to completing the task, so I'm especially glad that it's done! Cheers, Melchoir 05:05, 20 August 2006 (UTC)

uncategorized articles to stubs
90% of the time, you're probably right that an uncategorized article is a stub. There are a strong minority, however, that are far too long or detailed to be considered stubs; it would be more accurate for you to tag those articles with Uncategorized. Thanks! --M @ r ē ino 17:05, 22 August 2006 (UTC)

 * I'll go by AWB's stub definition to make the call. Only 10k names to go! ;-) --Asparagus 23:50, 22 August 2006 (UTC)

school-stub additions
Hi - you've been digging up a rather lot of good articles and putting them into school stub, which is great - but will you help sort them out, too? I've got most of it done for now, but I don't know if you're planning to continue or leave off. Aelfthrytha 20:25, 28 August 2006 (UTC)

 * Was at work today. That was the lot of them, and you've already gone through them all. Nice. :-)  --Asparagus 03:52, 29 August 2006 (UTC)

Biographical stubs
First of all, thanks for adding stub tags to articles - it helps them get more attention/improvement. However, you may want to choose a more specific stub than bio-stub; that stub category has roughly 1800 articles and is oversized. Also, articles should generally be categorized in permanent categories as well as stub categories - stub categories are temporary. Thanks again, Crystallina 19:51, 7 September 2006 (UTC)

Education stub
Why did you add a "relating to education" stub tag to Quirm College for Young Ladies? This article is not really a stub - I wrote it, and I thought it was detailed enough - and, furthermore, it doesn't really belong in the education category, since it details a fictional institution on a fictional planet. Is it OK if I remove the stub tag? Walton monarchist89 12:17, 22 September 2006 (UTC)

 * I replaced the stub with a cat...I was doing a bunch school-stubs at the time, it slipped through. --Asparagus 21:25, 22 September 2006 (UTC)

 * OK fair enough. Thanks. Walton monarchist89

image source
Image:X11 mac gimp app.jpg has no source. Please add. --Ysangkok 15:49, 26 January 2007 (UTC)

List of The Wire episodes
Noting that you edited List of The Wire episodes within the last few months I wonder if you have an opinion about the use of screenshots in this article and would welcome your opinion here if you have time.--Opark 77 22:47, 27 March 2007 (UTC)

John Wesley Jermyn
A proposed deletion template has been added to the article John Wesley Jermyn, suggesting that it be deleted according to the proposed deletion process. All contributions are appreciated, but this article may not satisfy Wikipedia's criteria for inclusion, and the deletion notice should explain why (see also "What Wikipedia is not" and Wikipedia's deletion policy). You may prevent the proposed deletion by removing the  notice, but please explain why you disagree with the proposed deletion in your edit summary or on its talk page. Also, please consider improving the article to address the issues raised. Even though removing the deletion notice will prevent deletion through the proposed deletion process, the article may still be deleted if it matches any of the speedy deletion criteria or it can be sent to Articles for Deletion, where it may be deleted if consensus to delete is reached. If you agree with the deletion of the article, and you are the only person who has made substantial edits to the page, please add db-author to the top of John Wesley Jermyn. Crusio (talk) 12:56, 27 November 2007 (UTC)

Orphaned non-free media (Image:Dvd studio pro 4.png)
Thanks for uploading Image:Dvd studio pro 4.png. The media description page currently specifies that it is non-free and may only be used on Wikipedia under a claim of fair use. However, it is currently orphaned, meaning that it is not used in any articles on Wikipedia. If the media was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that media for which a replacement could be created are not acceptable for use on Wikipedia (see our policy for non-free media).

If you have uploaded other unlicensed media, please check whether they're used in any articles or not. You can find a list of 'image' pages you have edited by clicking on the "my contributions" link (it is located at the very top of any Wikipedia page when you are logged in), and then selecting "Image" from the dropdown box. Note that all non-free media not used in any articles will be deleted after seven days, as described on criteria for speedy deletion. Thank you. BetacommandBot 20:13, 30 November 2007 (UTC)

No content in Category:Uncategorized stubs from February 2007
Hello, this is a message from an automated bot. A tag has been placed on Category:Uncategorized stubs from February 2007, by another Wikipedia user, requesting that it be speedily deleted from Wikipedia. The tag claims that it should be speedily deleted because Category:Uncategorized stubs from February 2007 has been empty for at least four days, and its only content has been links to parent categories. (CSD C1). To contest the tagging and request that administrators wait before possibly deleting Category:Uncategorized stubs from February 2007, please affix the template to the page, and put a note on its talk page. If the article has already been deleted, see the advice and instructions at WP:WMD. Feel free to contact the bot operator if you have any questions about this or any problems with this bot, bearing in mind that '''this bot is only informing you of the nomination for speedy deletion; it does not perform any nominations or deletions itself. To see the user who deleted the page, click here''' CSDWarnBot (talk) 11:00, 12 December 2007 (UTC)

Disputed fair use rationale for Image:Dvd studio pro 4.png
Thanks for uploading Image:Dvd studio pro 4.png. However, there is a concern that the rationale you have provided for using this image under "fair use" may be invalid. Please read the instructions at Non-free content carefully, then go to the image description page and clarify why you think the image qualifies for fair use. Using one of the templates at Fair use rationale guideline is an easy way to ensure that your image is in compliance with Wikipedia policy, but remember that you must complete the template. Do not simply insert a blank template on an image page.

If it is determined that the image does not qualify under fair use, it will be deleted within a couple of days according to our criteria for speedy deletion. If you have any questions please ask them at the media copyright questions page. Thank you.BetacommandBot (talk) 20:05, 13 February 2008 (UTC)

Disputed fair use rationale for Image:Shake 4.png
Thanks for uploading Image:Shake 4.png. However, there is a concern that the rationale you have provided for using this image under "fair use" may be invalid. Please read the instructions at Non-free content carefully, then go to the image description page and clarify why you think the image qualifies for fair use. Using one of the templates at Fair use rationale guideline is an easy way to ensure that your image is in compliance with Wikipedia policy, but remember that you must complete the template. Do not simply insert a blank template on an image page.

If it is determined that the image does not qualify under fair use, it will be deleted within a couple of days according to our criteria for speedy deletion. If you have any questions please ask them at the media copyright questions page. Thank you.BetacommandBot (talk) 05:29, 18 February 2008 (UTC)

american comedian, silents era named buck
do you know what was his full name, i think his bio is missing on wiki! was he popular? —Preceding unsigned comment added by Listonlistlists (talk • contribs) 02:40, 26 March 2009 (UTC)

Buck Jones? Asparagus (talk) 23:36, 11 December 2009 (UTC)

Unreferenced BLPs
Hello Asparagus! Thank you for your contributions. I am a bot alerting you that 1 of the articles that you created  is an  Unreferenced Biography of a Living Person. Please note that all biographies of living persons must be sourced. If you were to add reliable, secondary sources to this article, it would greatly help us with the current Category:All_unreferenced_BLPs article backlog. Once the article is adequately referenced, please remove the unreferencedBLP tag. Here is the article:

Thanks!--DASHBot (talk) 19:24, 2 January 2010 (UTC)
 * 1) Adolfo Aristarain -

Proposed deletion of Gabe Barcia-Colombo
Hello, Asparagus. I wanted to let you know that I’m proposing an article that you started, Gabe Barcia-Colombo, for deletion because it's a biography of a living person that lacks references. If you don't want Gabe Barcia-Colombo to be deleted, please add a reference to the article.

If you don't understand this message, you can leave a note on my talk page.

Thanks, Dusty |💬|You can help! 01:59, 14 April 2013 (UTC)

Speedy deletion nomination of Gabe Barcia-Colombo

A tag has been placed on Gabe Barcia-Colombo requesting that it be speedily deleted from Wikipedia. This has been done under section A7 of the criteria for speedy deletion, because the article appears to be about a person or group of people, but it does not indicate how or why the subject is important or significant: that is, why an article about that subject should be included in an encyclopedia. Under the criteria for speedy deletion, such articles may be deleted at any time. Please read more about what is generally accepted as notable.

If you think this page should not be deleted for this reason, you may contest the nomination by visiting the page and clicking the button labelled "Click here to contest this speedy deletion". This will give you the opportunity to explain why you believe the page should not be deleted. However, be aware that once a page is tagged for speedy deletion, it may be removed without delay. Please do not remove the speedy deletion tag from the page yourself, but do not hesitate to add information in line with Wikipedia's policies and guidelines. If the page is deleted, and you wish to retrieve the deleted material for future reference or improvement, you can place a request here. Dusty |💬|You can help! 02:00, 14 April 2013 (UTC)

Proposed deletion of Gabe Barcia-Colombo

The article Gabe Barcia-Colombo has been proposed for deletion  because of the following concern:
 * Non notable film artist

While all constructive contributions to Wikipedia are appreciated, content or articles may be deleted for any of several reasons.

You may prevent the proposed deletion by removing the notice, but please explain why in your edit summary or on the article's talk page.

Please consider improving the article to address the issues raised. Removing will stop the proposed deletion process, but other deletion processes exist. In particular, the speedy deletion process can result in deletion without discussion, and articles for deletion allows discussion to reach consensus for deletion. Wgolf (talk) 03:27, 26 March 2015 (UTC)

ArbCom elections are now open!
Hi, You appear to be eligible to vote in the current Arbitration Committee election. The Arbitration Committee is the panel of editors responsible for conducting the Wikipedia arbitration process. It has the authority to enact binding solutions for disputes between editors, primarily related to serious behavioural issues that the community has been unable to resolve. This includes the ability to impose site bans, topic bans, editing restrictions, and other measures needed to maintain our editing environment. The arbitration policy describes the Committee's roles and responsibilities in greater detail. If you wish to participate, you are welcome to review the candidates' statements and submit your choices on the voting page. For the Election committee, MediaWiki message delivery (talk) 22:12, 30 November 2015 (UTC)

Nomination of Final Cut Server for deletion
A discussion is taking place as to whether the article Final Cut Server is suitable for inclusion in Wikipedia according to Wikipedia's policies and guidelines or whether it should be deleted.

The article will be discussed at Articles for deletion/Final Cut Server until a consensus is reached, and anyone, including you, is welcome to contribute to the discussion. The nomination will explain the policies and guidelines which are of concern. The discussion focuses on high-quality evidence and our policies and guidelines.

Users may edit the article during the discussion, including to improve the article to address concerns raised in the discussion. However, do not remove the article-for-deletion notice from the top of the article until the discussion has finished. Equalwidth (C) 10:26, 20 November 2023 (UTC)

title: User talk:Asparagus


text:
Command master chief petty officer

Command master chief petty officer (CMDCM) is an enlisted rating in the United States Navy and U.S. Coast Guard, as well as the Japan Maritime Self-Defense Force.

In the U.S. Navy, the command master chief petty officer is the senior enlisted advisor at a command and as such works as a liaison between the commanding officer and the enlisted ranks, serving as the senior enlisted leader. In this capacity, the CMDCM assists the commanding officer in issues of quality of life, discipline, training, and morale. Collectively, the CMDCM, commanding officer, and executive officer are referred to as the "big three".

Japan Maritime Self-Defense Force
Japan's navy, the Japanese Maritime Self-Defense Force (JMSDF), first established their command master chief petty officer program in 2003, modelling it on that of the U.S. Navy's.

United States Navy
A command master chief petty officer is the most senior enlisted sailor in a United States Navy unit. They advise their respective commander or Commanding Officer, and provide input in the formulation, implementation, and execution of policies concerning morale, welfare, job satisfaction, discipline, utilization, family support, and training of enlisted sailors, as well as providing input and advice in matters affecting mission and operations as required. In smaller units, this position may be filled by a command senior chief petty officer, a command chief petty officer (CMDC), or a master chief petty officer who is not yet a command master chief. The rates force master chief petty officer (FORCM) and fleet master chief petty officer (FLTCM) are used for larger units such as U.S. Fleet Forces Command, Navy Expeditionary Combat Command, U.S. Pacific Fleet, and Submarine Force U.S. Atlantic Fleet. There are only four FLTCMs and 16 FORCMs in the U.S. Navy.

Background
First referenced in OPNAVINST 1306.2C dated 16 October 1995 (now 1306.2J), the Navy states that its command master chief program is ostensibly intended to stimulate free-flowing communications, and ensure the highest standards of professionalism are upheld at all levels within the chain of command. Command master chiefs strengthen the chain of command by keeping the commanding officer aware of existing or potential situations as well as procedures and practices which affect the mission, readiness, welfare and morale of the sailors in the command. CMDCMs are the senior enlisted leaders who report directly to the officer commanding the unit for which they are the CMDCM. They formulate and implement policies concerning morale, welfare, job satisfaction, discipline, utilization and training of navy personnel. By reporting directly to their commanding officer, the CMDCMs keep their chain of command aware and informed of sensitive and current issues.

The Bureau of Personnel assigns a CMDCM to commands with 250 or more enlisted manpower. All carrier-based air wing squadrons, deployable helicopter anti-submarine warfare light, helicopter combat support, and maritime patrol squadrons will have a CMDCM requirement regardless of size due to the complexity of their operations. Those commands that do not have enlisted manpower of 250 assign a CMDCM from within command resources on a collateral duty basis. In the absence of a master chief petty officer, a senior chief petty officer or chief petty officer may be assigned, such as with the Oliver Hazard Perry-class frigates, which sometimes had the former during their lifespan with the U.S. Navy.

In 2015, the U.S. Navy formally established the rating of command senior chief petty officer (CMDCS), before it was a billet.

Submarines
The equivalent of a command master chief on U.S. Navy submarines is known as the "chief of the boat," or "COB". The COB has similar duties to that of a command master chief in a surface, aviation, or shore unit.

Insignia
The rank insignia of a command master chief petty officer consists of two silver stars, one perched eagle, one silver star taking the place of rating insignia, and one rocker above three chevrons.

United States Coast Guard
Like the U.S. Navy, the United States Coast Guard also utilizes the title and designation of command master chief. These individuals are also informally referred to as "gold badge" due to the insignia they wear. Command master chiefs can be so designated either by the Commandant of the Coast Guard or the Master Chief Petty Officer of the Coast Guard. One commandant-designated CMC is located at each area, each district, both maintenance and logistics commands, headquarters, the Coast Guard Academy, and the Deployable Operations Group. One commandant-designated reserve command master chief is located at each area, each district, both maintenance and logistics commands. One Master Chief Petty Officer of the Coast Guard-designated CMC is located at each training center, Coast Guard recruiting command, and the Personnel Service Center.

Insignia
The rate insignia of a command master chief petty officer consists of two silver stars, one perched eagle, one silver shield taking the place of rating insignia, and one rocker above three chevrons.

In popular culture

 * In the 2014 TV series The Last Ship, the character Russell Jeter (portrayed by Charles Parnell) is the command master chief aboard the USS Nathan James and holds the rank of command master chief petty officer.

title: Command master chief petty officer


text:
Jón Thoroddsen elder

Jón Thoroddsen elder (October 5, 1818 – March 8, 1868) was an Icelandic poet and novelist.

Biography
He was born at Reykhólar in western Iceland. He studied law at the University of Copenhagen, entered the Danish army as volunteer in 1848 in the war against the insurgents of Schleswig-Holstein, who were aided by Prussia and the other German states (see First Schleswig War). He went back to Iceland in 1850, became sheriff (sýslumaður) of Barðastrandarsýsla, and later in Borgarfjarðarsýsla, where he died in 1868.

His son, Þorvaldur Thoroddsen, became a well-known scientist.

Work
He is the first novel writer of Iceland. Jónas Hallgrímsson had led the way by his short stories, but the earliest veritable Icelandic novel was Jón Thóroddsen's Piltur og Stúlka (“Boy and Girl”), a picture of Icelandic country life. Later followed Maður og Kona (“Man and Woman”), published after his death by the Icelandic Literary Society. His poems, mostly satirical, are popular; he follows Jónas Hallgrímsson closely in his style.

Thoroddsen's poem "Krummi svaf í klettagjá" makes up the lyrics of a well known folk song in Iceland.

In English

 * Lad and Lass, a Story of Life in Iceland, trans. by Arthur Middleton Reeves, London: S. Low, Marston, Searle & Rivington, ltd. (1890)

title: Jón Thoroddsen elder


text:
Bust a Move

Bust a Move may refer to:

In music

 * "Bust a Move" (song), a 1989 hip hop song by Young MC.

In video games

 * Bust-a-Move, a 1994 puzzle video game known as Puzzle Bobble outside of North America and Europe
 * Bust a Move: Dance & Rhythm Action, original Japanese name for Bust a Groove

In television

 * "Bust A Move Part 1", an episode of Degrassi: The Next Generation
 * "Bust A Move Part 2", an episode of Degrassi: The Next Generation

title: Bust a Move


text:
Pfiesteria

Pfiesteria is a genus of heterotrophic dinoflagellates that has been associated with harmful algal blooms and fish kills. Pfiesteria complex organisms (PCOs) were claimed to be responsible for large fish kills in the 1980s and 1990s on the coast of North Carolina and in tributaries of the Chesapeake Bay. In reaction to the toxic outbreaks, six states along the US east coast have initiated a monitoring program to allow for rapid response in the case of new outbreaks and to better understand the factors involved in Pfiesteria toxicity and outbreaks. New molecular detection methods have revealed that Pfiesteria has a worldwide distribution.

Discovery and naming
Pfiesteria was discovered in 1988 by North Carolina State University researchers JoAnn Burkholder and Ed Noga. The genus was named after Lois Ann Pfiester (1936–1992), a biologist who did much of the early research on dinoflagellates.

Species
There are two species described, Pfiesteria piscicida (from Latin Pisces, fish; cida, killer. ), which has a complex life cycle and the species Pfiesteria shumwayae, also with a complex life cycle. The type locality of Pfiesteria piscicida is Pamlico River Estuary, North Carolina, U.S.A.

Feeding strategy
Early research resulted in the hypothesis that Pfiesteria is a predatory dinoflagellate that acts as an ambush predator, utilizing a "hit and run" feeding strategy. Release of a toxin paralyzes the respiratory systems of susceptible fish, such as menhaden, causing death by suffocation. Pfiesteria then consumes the tissue sloughed off its dead prey.

Controversy
Pfiesteria biology and the role of PCOs in killing fish and sickening humans have been subject to several controversies and conflicting research results over the last few years.

 * Life cycle: Early research suggested a complex lifecycle of Pfiesteria piscicida, but this has become controversial over the past few years due to conflicting research results. Especially contested is the question of whether toxic amoeboid forms exist.
 * Toxicity to fish: The hypothesis of Pfiesteria killing fish via releasing a toxin in the water has been questioned as no toxin could be isolated and no toxicity was observed in some experiments. Toxicity appears to depend on the strains and assays used. The lesions observed on fish presumed killed by Pfiesteria have been attributed to water molds by some researchers. However, it has also been established that Pfiesteria shumwayae kills fish by feeding on their skin through myzocytosis. In early 2007, a highly unstable toxin produced by the toxic form of Pfiesteria piscicida was identified.
 * Human illness: The effects of PCOs on humans have been questioned, leading to the "Pfiesteria hysteria hypothesis." A critical review of this hypothesis in the late 1990s concluded that Pfiesteria-related illness was unlikely to be caused by mass hysteria. Concluding that there was no evidence to support the existence of Pfiesteria-associated human illness, the National Institutes of Health discontinued funding for research into the effects of Pfiesteria toxin on humans shortly after a CDC sponsored Pfiesteria conference in 2000. A subsequent evaluation, however, concluded that PCOs can cause human illness. The controversy about the risk of Pfiesteria exposure to human health is still ongoing.

In fiction

 * A fictional Pfiesteria species dangerous to humans featured in James Powlik's 1999 environmental thriller Sea Change.
 * The fictional species Pfiesteria homicida was one of the antagonists in Frank Schätzing's 2004 novel The Swarm. They are a biological weapon created by the yrr, the main antagonists of the novel.

title: Pfiesteria


text:
Tuzla Canton

The Tuzla Canton (Tuzlanski kanton; Tuzlanska županija; Тузлански кантон) is one of 10 cantons of the Federation of Bosnia and Herzegovina, one of two entities in Bosnia and Herzegovina. The cantonal seat is the city of Tuzla.

Municipalities
The Tuzla Canton comprises the following municipalities:

History and culture
The canton was created by the Washington Agreement in 1994, and its boundaries defined by the Dayton Agreement in 1995. Tuzla Canton was called Tuzla-Podrinje Canton until February 1999. Podrinje means ‘region near the river Drina’ but as the river did not flow through the Canton, a name change was authorised.

The Srebrenik Fortress is Bosnia's best-preserved medieval fort, dating from 1333 and is located in Srebrenik. The Panonian lake is a famous holiday resort for tourists.

Tuzla is the hip hop center of the Balkans due to Edo Maajka, Frenkie and the first hip hop station in Bosnia, which is located in Tuzla, FMJAM. Music artist guitarist Emir Hot, pianist Bešlić, accordionist Emir Vildić and violinist Selma Dizdarević are also from Tuzla. Famous singers Selma Bajrami and Lepa Brena were both born in Tuzla.

2013 Census
As of 2013 census, a total of 445,028 inhabitants lives in Tuzla Canton.

Historical figures

 * Husein Gradaščević, military figure and leader of Bosnian uprising

Visual arts

 * Ismet Mujezinović, painter
 * Walter Neugebauer, comic book artist
 * Ljubomir Popović, painter
 * Nesim Tahirović, painter

Performing arts

 * Denis Avdić, comedian and radio host
 * Davor Janjić, actor
 * Maya Sar, singer-songwriter
 * Vladimir Valjarević, concert pianist

Literature

 * Julijana Matanović, writer
 * Meša Selimović, writer

Fashion

 * Andreja Pejić, model

Sports

 * Mirza Delibašić, basketball player
 * Amer Delić, tennis player
 * Elmedin Kikanović, basketball player
 * Svetlana Kitić, handball player
 * Mara Lakić, basketball player
 * Damir Mršić, basketball player
 * Razija Mujanović, basketball player
 * Damir Mulaomerović, basketball player
 * Jusuf Nurkić, basketball player
 * Zoran Pavlović, football player
 * Dragan Perić, track and field athlete
 * Andrea Petkovic, tennis player
 * Miralem Pjanić, football player
 * Ana Šimić, track and field athlete

Mining

 * Kreka coal mine

title: Tuzla Canton