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Tavares (group)

Tavares (also known as The Tavares Brothers) is an American R&B and soul music group composed of five Cape Verdean-American brothers. Some were born in New Bedford, Massachusetts, and Providence, Rhode Island, and they would move back and forth between the two cities throughout their childhood. They are best known for their 1976 hit "Heaven Must Be Missing an Angel".

History
The brothers, whose parents were of Cape Verdean descent, started performing in 1959 as Chubby and the Turnpikes when the youngest brother was nine years old. P-Funk keyboardist/architect Bernie Worrell briefly joined the group in 1968, while attending the New England Conservatory of Music. Future Aerosmith drummer Joey Kramer appeared as the drummer with the group in a later incarnation called The Turnpikes from the fall of 1969 until September 1970, when he was invited to join Steven Tyler's band. He was later replaced with drummer Paul Klodner and bassist Steve Strout, which gave them a tight, punchy rhythm section. Chubby and The Turnpikes signed with Capitol Records in 1967 and had a couple of local hit records including "I Know the Inside Story" in 1967 and "Nothing But Promises" in 1968.

By 1973, they had changed their name to Tavares and scored their first R&B top 10 (Pop top 40) hit with "Check It Out", and soon began charting regularly on the R&B and pop charts. Their first album included their brother Victor, who sang lead on "Check It Out", but dropped out of the group shortly afterward. In 1974, Tavares had their first No. 1 R&B hit with Hall & Oates's "She's Gone".

1975 turned out to be their most successful year chartwise, with a Top 40 Pop album (In the City), the No. 25 hit "Remember What I Told You to Forget", and their biggest hit, the Top 10 Pop/No. 1 R&B smash "It Only Takes a Minute", which was later successfully covered by both Jonathan King and Take That, and sampled by Jennifer Lopez. They parlayed this success into a spot as an opening act for The Jackson 5. KC and The Sunshine Band was also on this tour. "Minute" was followed by a string of hits: "Heaven Must Be Missing an Angel", "Don't Take Away the Music" (both 1976), and "Whodunit" (1977, another No. 1 R&B hit). In 1977 they also recorded "I Wanna See You Soon", a duet with Capitol labelmate Freda Payne, which received airplay on BBC Radio 1 but failed to chart.

Many of their hits, however, underplayed their R&B background and gave the group the image of being a disco act. This perception was reinforced by their appearance on the soundtrack to the film Saturday Night Fever in 1977. Tavares recorded the Bee Gees song "More Than a Woman", and their version reached the Pop Top 40 that year. The soundtrack became one of the most successful in history, giving Tavares their only Grammy Award.

Later albums, such as Madam Butterfly and Supercharged, strayed from the disco format and were less successful on the pop chart (although they continued to have Top 10 R&B hits such as "Never Had a Love Like This Before", and the popular sociopolitical "Bad Times", written by British singer-songwriter Gerard McMahon). At the start of the 1980s, Tavares left Capitol Records, signing with RCA Records. They had one last major hit, the ballad "A Penny for Your Thoughts", for which they were nominated for a Grammy in 1982; their last major release was Words and Music in 1983.

In 1984, Ralph stepped down from the group. Pooch took over as the non-commissioned business/booking agent for Tavares from 1984 to 2014. Tiny left in the mid-1990s to pursue his solo career, while the other three brothers continued to tour. Tiny rejoined the group in 2009. Musician Feliciano "Flash" Vierra Tavares, the family patriarch and father of all members of Tavares, died in 2008.

Chubby Tavares released his first solo album, Jealousy, on July 17, 2012, a few months after Tavares, the Four Tops (who recorded the original version of "Remember What I Told You to Forget"), and The Temptations toured the UK together. Preceding the album, a digital-only single was released called "It's Christmas". On December 17, it reached No. 5 on Amazon's Acid Jazz chart. Both the album and the single were produced by Carla Olson, and the album was released by "Fuel Records"/Universal Records.

In 2013, the brothers were honored with "Lifetime Achievement Awards" by The National R&B Music Society Black Tie Gala, in Atlantic City, New Jersey. All six brothers attended and performed on stage together for the first time in 37 years.

In 2014, Pooch suffered a stroke and the business/booking for Tavares was turned over to Oriola Mngmt LLC. He regained his health and opted for retirement.

Ralph Tavares died on December 8, 2021, two days before his 80th birthday. Pooch Tavares died in April 2024, at the age of 81.

Band members

 * Ralph – Ralph Edward Vierra Tavares (December 10, 1941 – December 8, 2021)
 * Pooch – Arthur Paul Tavares (November 12, 1942 – April 15, 2024)
 * Chubby – Antone Lee Tavares (born June 2, 1944)
 * Butch – Feliciano Vierra Tavares Jr. (born May 18, 1948)
 * Tiny – Perry Lee Tavares (born October 23, 1949)

Awards and Honors
Grammy Awards:

 * Inducted into the Cape Verdean Museum Hall of Fame (2006).
 * Lifetime Achievement Award by The National R&B Music Society (2013).
 * Inducted into the Rhode Island Music Hall of Fame in 2014.
 * Griffin Court in New Bedford, MA renamed Tavares Brothers' Way (2024).

title: Tavares (group)


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Talk:Upper half-plane

Discussion until 2005-02-10 before major rewrite of linas
Isn't the first sentence:

 * In geometry, the Half-plane model of hyperbolic geometry is described by hyperbolic motions.

reduntant? It looks to me that that info is contained in the second paragraph:

 * In mathematics, the upper half plane H is the set of complex numbers x + iy such that y > 0. It is the domain of many functions of interest in complex analysis, especially modular forms.  It is also a model of the hyperbolic plane.

And the second paragraph should be the first either way, as it is a more general description of the subject. Comments? Oleg Alexandrov 18:29, 7 Feb 2005 (UTC)

 * Actually, I want to split this article into three. One part would be called Poincare metric, and would have the metrics for D and H in it.  One would be Half-plane model as a special case of fuchsian model and would hold the mobius-transformation group SL(2,R) and H=SL(2,R)/U(1) formulas in it; and finally, there would be a very very simple page called Upper half plane which just says x+iy>0 and maybe links off to these other topics. Could you hold off on major edits until after this split, or take a stab at making this split yourself? I was hoping to make this edit sometime over the next week or two. linas 19:24, 7 Feb 2005 (UTC)

 * And finally, Schwarz-Alhfors-Pick theorem would be its own page also. Does this split make sense to you? would it be agreeable? If it is, I'll make the split later tonight. linas 19:35, 7 Feb 2005 (UTC)
 * I am going to say the same thing here that I want to say at Talk:Adjoint endomorphism. How about this for the order of things: instead of splitting short articles in the hopes that one day they will become long, let's write stuff in the short articles, make them long, and once they have become long and have enough independent material, then splitting sections off into separate articles makes sense -Lethe | Talk 04:39, Feb 9, 2005 (UTC)
 * My comment was more about layout than actual math. I don't know enough about this topics to have an opinion. So feel free to do whatever you think is necessary, but sooner or later please change the introduction to this article to make it reflect the contents of the article. Oleg Alexandrov 20:01, 7 Feb 2005 (UTC)

 * Awesome! This is exactly how I think this article should look like. As stated, the half plane is just a set. Many things can be done with it, and they are explained in their corresponding articles. Oleg Alexandrov 05:56, 10 Feb 2005 (UTC)

Well, I split up the article; not so much because it was long, but because there were several articles that were talking about almost the same thing, but in different ways, and it all seemed a mess. So I shuffled things into several places:
 * Hyperbolic geometry provides an overview
 * Poincaré_half-plane_model provides particular details
 * Poincaré metric provides the formulas for the metric
 * Mobius transform, Fuchsian group and Kleinian group and modular group provide specific geometries.

Anyway, I think the new structure is cleaner than the old warren it used to be. I'm going to try to clean up modular forms and elliptic integral to tie in correctly into this structure as well. Ugh. And Riemann surface too ... it doesn't even link to these pages. Go figure. linas 08:03, 10 Feb 2005 (UTC)

Open set or closed set?
According to the article Half-space (geometry), a half-space can be either open or closed. The present article uses the definition corresponding to an open half-space. But according to Mathworld, the upper half plane includes the x-axis, making it a closed half-space.

Since there is apparently no consensus on the meaning of the unqualified term "upper half-plane," the article ought to mention both definitions. Dratman (talk) 04:33, 31 October 2012 (UTC)

Assessment comment
Substituted at 02:40, 5 May 2016 (UTC)

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

title: Talk:Upper half-plane


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Ryuichi Sakamoto. Conversazioni

'Ryuichi Sakamoto. Conversazioni' is a book by Massimo Milano. It features interviews between Milano and Japanese composer Ryuichi Sakamoto, who talks about his peculiar philosophy of life, his multi-directional approach to music, his classical training, new musical trends and the interaction of his work with visual arts. The book also includes three essays on the composer's work, a chronological biography, a discography and a filmography. The foreword is by Japanese writer Banana Yoshimoto.

title: Ryuichi Sakamoto. Conversazioni


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Cultural mosaic

"Cultural mosaic" ("la mosaïque culturelle") is the mix of ethnic groups, languages, and cultures that coexist within society. The idea of a cultural mosaic is intended to suggest a form of multiculturalism as seen in Canada, that differs from other systems such as the melting pot, which is often used to describe nations like the United States' assimilation.

Overview
An ethnocultural profile of Canada prepared by Statistics Canada describes a nation that, at the outset of the 21st century, has become progressively more and more multi-ethnic and multicultural. The introduction to the report describes this in the following way: Immigration to Canada over the past 100 years has shaped Canada, with each new wave of immigrants adding to the nation’s ethnic and cultural composition. Half a century ago, most immigrants came from Europe. Now most newcomers are from Asia. As a result, the number of visible minorities in Canada is growing. And, Canadians listed more than 200 ethnic groups in answering the 2001 Census question on ethnic ancestry, reflecting a varied, rich cultural mosaic as the nation started the new millennium. In the 2016 Census, there were more than 250 ethnic groups in Canada.

Origin and use of the term
Victoria Hayward described the cultural changes of the Canadian Prairies as a "mosaic" as early as the 1920s:

"New Canadians, representing many places and widely separated sections of Old Europe, have contributed to the Prairie Provinces a variety in the way of Church Architecture. Cupolas and domes distinctly Eastern, almost Turkish, startle one above the tops of Manitoba maples or the bush of the river banks. These architectural figures of the landscape, apart altogether of their religious significance, are centers where crossing the threshold on Sundays, one has the opportunity of hearing Swedish music, or the rich, deep chanting of the Russian responses; and of viewing at close hand the artistry that goes to make up the interior appointments of these churches transplanted from the East to the West…It is indeed a mosaic of vast dimensions and great breadth, essayed of the Prairie."

Another early use of the term mosaic to refer to Canadian society was by John Murray Gibbon, in his 1938 book Canadian Mosaic. Gibbon clearly disapproved of the American melting-pot concept. He saw the melting pot as a process by which immigrants and their descendants were encouraged to cut off ties with their countries and cultures of origin so as to assimilate into the American way of life.

In 1965, John Porter published his influential sociological study, The Vertical Mosaic: An Analysis of Social Class and Power in Canada. The study examined equality of opportunity and the exercise of power by bureaucratic, economic, and political elites in Canada, with Porter arguing that "not unlike other western industrial nations", Canada relied "on its elite groups to make major decisions and to determine the shape and direction of its development." In their work, Porter also argues that certain ethnic groups tended to fare better than others in regards to measures of income, education, and health than others, and as such classified them as "elite groups", who tended to be overrepresented among Canada's elites in government, economic and political spheres.

Porter’s findings have been tested in several studies since 1965 and have been modified slightly. For example, the economic disparity between ethnic groups has narrowed somewhat and Francophones are better represented in politics and government. However, the socio-economic elites in Canada remain dominated by people of British origin.

Influence on multiculturalism policy
Since the beginning of the 20th century, Canada has been one of the world's major immigrant-receiving societies. Until the 1960s immigrants were expected to assimilate into the mainstream society. Arriving as it did during a time of social upheaval, Porter's work had a marked influence on Canadian social policy. The view of Canada as a mosaic of cultures became the basis for the Trudeau government's multiculturalism policies in the early 1970s.

The Canadian government established the Official Multiculturalism Act in 1971 and appointed a minister responsible for multiculturalism in 1972. In 1973, a Canadian Multiculturalism Council was established, along with a Multiculturalism Branch within the Department of the Secretary of State.

Criticism
The "cultural mosaic" theory is not without critics. Some pundits, such as The Globe and Mail's Jeffrey Simpson and Carleton University journalism professor Andrew Cohen, have argued that the entire melting pot/mosaic dynamic is largely an imagined concept and that there remains little measurable evidence that American or Canadian immigrants as collective groups can be proven to be more or less "assimilated" or "multicultural" than each other.

title: Cultural mosaic


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This Just Might Be... the Truth

This Just Might Be... the Truth is the first full-length album released by Swedish hardcore punk band Refused.

The album was first released in 1994 through Startrec Records (on tape, CD and 12" vinyl) was reissued by Burning Heart Records (Sweden) and Epitaph Records (US) in 1997. Recently, Startrec reissued a limited edition of the album, both on orange and black vinyl.

Personnel

 * Dennis Lyxzén – lead vocals
 * Pär Hansson – guitar
 * Henrik Jansson – guitar
 * Magnus Flagge – bass guitar
 * David Sandström – drums, percussion
 * Abhinanda, Shelter, Drift Apart – backing vocals
 * Refused – production, backing vocals, layout
 * Thomas Skogsberg – production, mixing
 * Fred Estby – engineer

title: This Just Might Be... the Truth


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Harold Balfour, 1st Baron Balfour of Inchrye

Harold Harington Balfour, 1st Baron Balfour of Inchrye, (1 November 1897 – 21 September 1988), was a Conservative Party politician in the United Kingdom, and a flying ace of the First World War. As Under-Secretary of State for Air in 1944 he was instrumental in the establishment of London Heathrow Airport.

Early years
Balfour was born in Camberley, Surrey, on 1 November 1897 to Colonel Nigel Harington Balfour (1873–1955) and Grace A. A. Maddocks, and educated at Chilverton Elms School, Dover, Kent, and later at the Royal Naval College, Osborne, Isle of Wight. He left the Royal Naval College after two years due to a combination of indiscipline and poor health, and completed his education at Blundells School in Devon.

Aviator and fighter ace
Balfour joined the 60th Rifles in 1914 and served in France for three months before he transferred to the Royal Flying Corps. After training he was posted to No. 60 Squadron. In 1917 he was serving with No. 43 Squadron when he downed two enemy aircraft while flying a Sopwith 1½ Strutter. He was injured in a crash and moved on to the School of Special Flying, No. 40 Squadron, then returned to No. 43 Squadron. Now piloting the Sopwith Camel he claimed 7 more victories and was promoted to major. Balfour then took command of a training school until 1919. He was private secretary and aide-de-camp to Air Vice Marshal Sir John Salmond 1921–1922, and temporary ADC to Sir Samuel Hoare, Secretary of State for Air, 1923. He retired from the Royal Air Force in 1923 to follow a career in journalism and business. Balfour was interviewed on 30 September 1978 by the art historian Anna Malinovska. The interview is reproduced in Voices in Flight (Pen & Sword Books, 2006). He also appeared as a contributor in the 1987 documentary 'The Cavalry of the Clouds', produced by British regional commercial television station 'HTV West'.

Politician
Balfour contested Stratford without success in 1924 and was elected in 1929 as Member of Parliament (MP) for Isle of Thanet. He served in the Air Ministry from 1938 and was Minister Resident in West Africa, 1944–45. He was sworn in as a member of the Privy Council of the United Kingdom in 1941. He left the House of Commons in 1945 and was raised to the peerage as Baron Balfour of Inchrye, of Shefford in the County of Berkshire. Balfour died on 21 September 1988 aged 90.

Family
He was married twice in 1921 and 1946 with a son from the first marriage to Diana B. Harvey, and a daughter from the second. His second wife was Mary Ainslie Profumo (d. 1999), sister of the disgraced cabinet minister John Profumo. After Profumo resigned and Lord Hailsham attacked his morals, Balfour remarked on live television, "When a man has by self-indulgence acquired the shape of Lord Hailsham, sexual continence requires no more than a sense of the ridiculous". Balfour's son, diamond historian Ian Balfour (1924–2013), became the 2nd Baron Balfour of Inchrye on his father's death; he married Josephina Maria Jane Bernard in 1953 – they had a daughter.

Awards and decorations

 * 26 May 1917: Balfour was awarded the Military Cross "for conspicuous gallantry and devotion to duty on many occasions. He has carried out many valuable reconnaissances under very adverse conditions. He has shot down two hostile machines".
 * 22 April 1918: Balfour was awarded a bar to the Military Cross "for conspicuous gallantry and devotion to duty. On three occasions during one month he has destroyed one hostile machine and driven down two others completely out of control. On one occasion, flying at very low altitude, under extreme adverse weather conditions, he carried out a reconnaissance, in which he bombed two guns and silenced them, bombed large bodies of troops in a market square, and fired into the hangars and huts in a hostile aerodrome, several casualties being observed. He has at all times shown himself to be a leader of exceptional dash and ability, and offensive patrols led by him have constantly attacked enemy formations with marked gallantry and determination".
 * 5 July 1945: Balfour gained the title 1st Baron Balfour of Inchrye, of Shefford in the County of Berkshire.


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Coo Coo

Coo Coo may refer to:

Film
 * Princess Coo-Coo, a character in the 1977 John Waters film Desperate Living

Literature
 * Coo Coo Comics, a comic book published by Nedor Comics

Music

 * "Coo Coo", a 1922 song by Al Jolson
 * "Coo Coo", a single by Big Brother & the Holding Company from their album Big Brother & the Holding Company
 * "Coo Coo", a song from the 1959 musical Little Mary Sunshine
 * Coo Coo, an Italo disco group
 * Coo Coo Cal, American rapper

Other
 * Coo Coo Marlin, American racecar driver, father of Sterling Marlin
 * Coo-coo, or cou-cou, a Barbadian dish, often made from corn meal and okra

title: Coo Coo


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European hornet

The European hornet (Vespa crabro) is the largest eusocial wasp native to Europe. It is also the only true hornet (genus Vespa) found in North America, having been introduced to the United States and Canada from Europe as early as 1840. Vespines, such as V. crabro, are known for making intricate paper-like nests out of surrounding plant materials and other fibers. Unlike most other vespines, reproductive suppression involves worker policing instead of queen pheromone control, as was previously thought.

This species stings in response to being stepped on or grabbed, but generally avoids conflict. It is also defensive of its nest and can be aggressive around food sources. Care should be taken when they are found in these circumstances, as they may sting without warning. European hornets are largely carnivorous and hunt large insects such as beetles, wasps, large moths, dragonflies, and mantises. They also feed on fallen fruit and other sources of sugary food. Mutual predation between medium-sized hornets and the Asilidae (robber flies) is often reported.

Taxonomy
The European hornet is a true hornet (genus Vespa), a group characterized by eusocial species. The genus is in the subfamily Vespinae, members of which are known for chewing up their food to feed it to their young, as well as chewing up paper-like materials to make their nests. According to a recent phylogenetic study, its closest relative is Vespa dybowskii.

The former subspecies of V. crabro (e.g. ) are now considered to be geographic color forms; while  a history exists of recognizing subspecies within many of the Vespa species, the most recent taxonomic revision of the genus treats all subspecific names in the genus Vespa as synonyms, effectively relegating them to no more than informal names for regional color forms.

Description
The eyes of V. crabro are deeply indented and shaped like a "C". Its wings are reddish-orange, while the petiolate abdomen is striped with brown and yellow. It has hair on the thorax and abdomen, although the European hornet is not as hairy as most bees. Due to this coloration and abdomen pattern, V. crabro is often mistaken for the Asian giant hornet. Typical mass size for the European Hornet is $477.5 mg$. Workers average around 25 mm in length, while the larger queens can reach up to 35 mm. This is significantly larger than most common wasps (such as Vespula vulgaris), but smaller than the Asian giant hornet. Females are typically larger than males in both size and mass. However, male abdomens have seven segments, whereas female abdomens have six. There is a cerebral ganglion, two thoracic ganglia, and five abdominal ganglia. Only females possess a stinger, it is a modified egg laying device (ovipositor): males cannot sting. The antennae of males are slightly longer, with 13 segments compared to twelve segments in females.

Nests
Individuals typically live in paper nests, which consist of a pedicle (a paper comb on the inside), an envelope, and a single entry hole on the outside. Materials such as twigs, branches, and other available plant resources are broken up, chewed, and shaped into a nest by the workers. These pieces are not uniform in shape, but are glued together very closely. Because social wasps generally prefer to build nests in the dark, envelopes are commonly found surrounding the nests to make them dark if the colony could not locate a dark crevice in which to build. The rove beetle Velleius dilatatus is commensal with the European hornet, living much of its life in the detritus of the nest.

Construction
The nest is composed of a paper-pulp mixture created by female workers chewing up dead bark, trees, or plant matter from nearby surroundings and mixing it with their saliva. To build the actual comb, saliva is used as a cement to piece together organic and inorganic materials that are readily available to the colony. This cement not only holds together the comb, but also protects the comb from being damaged by water. It provides a protective barrier to help protect the colony from wind or other harsh weather conditions. Available resources, location, and amount of mastication affect the final nest's appearance, so much variation is seen among the nests of V. crabro.

Physical and chemical composition
Minerals such as titanium, iron, and zirconium are commonly found in the soil and they, too, become part of the comb walls. The average dry weight of the nest is about 80.87 g. Cells in the paper comb are typically 8 - 9 mm long and 4 - 5 mm in diameter. Analysis of the composition of nests in northern Turkey revealed oxygen, carbon, and nitrogen as the main elements, while trace amounts of silicon, calcium, iron, and potassium were found, although none of aluminium, magnesium, or sodium, providing evidence that European hornets use the surrounding soil as a resource in building their nests. The ratio of fibrous material to actual saliva affects the nest's ability to absorb water, and thus how well its inside stays dry. In the nests studied in Turkey, fiber content was 23%, with 77% hornet saliva. This combination resulted in optimal water absorption capacity.

Distribution
As the name "European hornet" implies, V. crabro originated in Eurasia. Nests historically ranged from Japan to the United Kingdom. However, Saussure reported that V. crabro was introduced to North America in the mid-19th century, where it is now well established. In 2010, they were found as far south as Guatemala. The few nests in Guatemala were thought to be recent, accidental introductions, as they were the first to be documented.

Life cycle
V. crabro prefers to build nests in dark places, usually hollow tree trunks. After the site has been chosen, the queen lays eggs in the combs inside the nest. The workers dispose of any eggs that are not laid by their queen; this behavior is called worker policing. Based on laboratory data, the average rate of egg-laying is 2.31 eggs per day. However, in this same nest, cell construction rate was only 1.63 cells per day.

V. crabro colonies seasonally change strategies of obtaining food for both the larvae and adults. In April, when the queen normally lays her eggs, the workers actively go out and forage. Later, typically around the fall season, the foraging workers switch to scavengers. Instead of putting forth the effort to catch food sources, the workers try to take what is more easily available. For example, European hornets have been seen hovering around garbage cans and picnic areas in the fall.

Worker policing
Very few workers lay eggs in healthy V. crabro colonies. While only queens mate and produce fertilized female eggs, workers are capable of laying haploid male eggs. Workers are generally more closely related to male offspring of other workers than to male offspring of the queen. Workers would have reproductive benefits from laying male eggs, but do not do so. This was originally thought to be caused by pheromone control by the queen, but new evidence has shown that this is not the case. Workers enforce sterility on one another in a strategy known as worker policing. Workers either physically destroy worker-laid eggs or discriminate against those workers that attempt to lay eggs. Ensuring that only the queen reproduces is thought to be likely to benefit the organization and productivity of the colony as a whole, by reducing conflicts.

Alarm behavior
Social hymenopteran species typically communicate with each other through behaviors or pheromones. In the European hornet, a typical alarm dance is performed outside of the nest and consists of consistent buzzing, darting in and out of the nest, and attacking or approaching the target of the alarm pheromone. The alarm pheromone is stored in, and secreted from, internal venom sacs. 2-Methyl-3-butene-2-ol is the main pheromone component that causes V. crabro to express this defensive behavior. Other pentenols and pentanols are contained within these venomous sacs, but their primary purpose is likely not to warn fellow hornets that danger is nearby, because these chemicals do not induce alarm behavior.

Kleptoparasitism
European hornets have been observed to steal prey from spiders, which can be classified as an example of kleptoparasitism. This behavior was first documented in 2011 against a yellow garden spider, Argiope aurantia. A European hornet flew into the spider’s web and appeared entangled. The hornet cut free a captured insect (possibly a eumenine wasp), wrapped in silk, from the spider’s web. The spider did not attack or interfere with V. crabro while it was stealing its prey. This behavior follows the pattern of most vespines' changing their foraging techniques from hunting to scavenging, especially once the autumn season begins.

V. crabro has also been observed attacking Polistes nimpha nests.

Endangered species and legal protection
Unwarranted fear of V. crabro has often led to the destruction of nests. This has led to the decline of the species, which is often locally threatened or even endangered. European hornets benefit from legal protection in some countries, notably Germany, where killing a European hornet or nest has been illegal since January 1, 1987, with a fine up to €50,000. However, the highest reported fine levied in Germany for killing of wasps was €45, and experts report that fines are rarely imposed.

Problems associated
European hornets hunt many species of insects to feed their larvae. While many of these insects are considered to be garden pests, European hornets also prey on western honey bees (Apis mellifera). However, they do not typically pose a threat to healthy western honey bee colonies, unlike the Asian hornet or Asian giant hornet, which are invasive in some parts of the world. Some beekeepers in Europe may keep hornets and their nests in specially designed boxes hanging on trees, on the premise that the protection they provide against wax moths is worth the occasional bee they may prey upon. European hornets tend to girdle branches, which results in dead branches.

Stings: case study
Most cases of stings from V. crabro do not require medical attention, but rarely can be serious. A documented case requiring treatment displayed symptoms including tingling at the site of the sting, headaches, and shortness of breath. In the hospital, the victim was found to have a fast, irregular heartbeat with a blood pressure of 111/63. A subsequent EKG demonstrated atrial fibrillation with a rapid ventricular response. V. crabro venom contains neurotransmitters such as dopamine, serotonin, histamine and noradrenalineneurotoxin apamin, as well as enzymes phospholipase A and hyaluronidase, and proteins melittin and bradykinin. These compounds have been shown to cause episodes of tachycardia in smaller animals. The mechanism of the described attack is still undetermined, but the victim was possibly abnormally susceptible to vespine stings. Currently, the two most effective treatments for reactions are electrical cardioversion or propafenone. The victim in this case study was given an oral dose of propafenone (150 mg) and his atrial fibrillation resolved.

title: European hornet


text:
Sviatoslav Vsevolodovich

Sviatoslav Vsevolodovich may refer to:
 * Sviatoslav III of Kiev, Prince of Chernihiv and Grand Prince of Kiev
 * Sviatoslav Vsevolodovich of Vladimir, Grand Prince of Vladimir

title: Sviatoslav Vsevolodovich


text:
H. Montagu Allan

Lieutenant-Colonel Sir Hugh Andrew Montagu Allan, (October 13, 1860 – September 26, 1951) was a Canadian businessman and philanthropist. He was the principal heir of his father, Sir Hugh Allan, and became deputy chairman of the family-owned Allan Steamship Line. He was president of several major Canadian financial institutions and of the Montreal General Hospital. He co-founded and was president of the Ritz-Carlton Hotel in Montreal. In 1940, he and his wife donated their Montreal home, Ravenscrag, to the McGill University Faculty of Medicine, and it became known as the Allan Memorial Institute. He is best remembered as a sportsman who donated the Allan Cup, a trophy that is still awarded today to the Canadian men's amateur ice hockey champions.

Early life
Born in Montreal's Golden Square Mile, he was the second son of Sir Hugh Allan of Ravenscrag and his wife, Matilda Caroline Smith (1828–1881), daughter of John Smith (d. 1872) of Athelstane Hall, Montreal, and his wife Betsy Rae. From 1878, he was known as H. Montagu Allan to avoid confusion with his cousin Hugh Andrew Allan (1857–1938). He studied at Bishop's College School in Lennoxville, Quebec, then in Paris, before joining the family's shipping business, the Allan Line.

Business career
Allan rose to become deputy chairman of the Allan Line before retiring from the family business in 1912. By then, he was president of the Royal Securities Corporation, the Acadia Coal Company, the Canadian Rubber Company, the Canadian Paper Company, and the Ritz-Carlton Hotel, which he co-founded. He was a director and president of the Merchant's Bank of Canada (which had assets of $190 million in 1921) during its amalgamation into the Bank of Montreal in 1922. He also served as a Councillor and Treasurer of the Montreal Board of Trade.

He served on the board of directors of several major companies, including Canada Steamship Lines, Royal Trust Company, Montreal Light, Heat & Power, Montreal Rolling Mills, the Montreal Street Railway Company, the Ogilvie Flour Mills Company, the Montreal Investment Trust and the Guarantee Company of North America.

Other interests
Allan was Chairman of the Bishop's College School Association, President of the Montreal General Hospital, President of the St. Andrew's Society of Montreal, Vice-President of the Montreal Racquets Club, and he was one of the founders of the Mount Royal Club and the Winter Club. He was a leader in the Charity Organization Society and a director for the Society for the Prevention of Cruelty to Animals. Allan was honorary Lieutenant-Colonel of the 5th Regiment of The Black Watch (Royal Highland Regiment) of Canada. In 1915, he was appointed Lieutenant-Colonel of the Canadian Expeditionary Force and accompanied them to Europe, where he fought in World War I.

Allan was an avid sportsman and outdoor enthusiast, and a member of a number of sporting clubs. He had a special passion for horses and served as Master of the Montreal Hunt, President of the Canadian Racing Association, Director of the Royal International Horse Show in London, President of the Montreal Jockey Club and Chairman of the Montreal Horse Show Association. He owned a thoroughbred horse-racing stable, and his horses won several Queen's Plates, Montreal Hunt Cups, Members' Plates and the Hunters' Handicap Steeplechase Cup.

Allan was created a Knight Bachelor by King Edward VII of the United Kingdom in 1906, and the following year was made a Commander of the Royal Victorian Order. He held the Order of the Rising Sun of Japan (3rd Class), after entertaining Prince Fushimi Sadanaru at his Montreal home, Ravenscrag, where he also hosted Prince Arthur, Duke of Connaught and Strathearn and Prince Edward, the Prince of Wales (later King Edward VIII).

Among other clubs, Allan was a member of the St. James' Club, the Mount Royal Club, the Forest and Stream, The Toronto Club, the Rideau Club and the Manitoba Club. In New York City, he was a member of the Knickerbocker Club, and in London, he was a member of the Junior Carlton Club.

The Allan Memorial Cup
When the Stanley Cup was restricted to competition between professional ice hockey clubs, amateur teams no longer had a championship to which they could aspire. Allan was a well-known ice hockey enthusiast, and in 1908, he donated the Allan Cup, a trophy that would represent the highest level of achievement for amateur hockey teams across Canada.

The Cup is awarded annually to the senior ice hockey champions of Canada. Like the Stanley Cup, the Allan Cup was originally a challenge trophy, meaning teams could issue challenges to the reigning champion, hoping to defeat them and earn the status of champion for themselves. In 1914, the Canadian Amateur Hockey Association (CAHA) was formed and the Allan Cup became its championship trophy under the control of trustees appointed by Allan himself. At the CAHA general meeting in March 1927, W. A. Fry requested to have the CAHA take control of the Allan Cup and its profits from the trustees, and use the funds to build amateur hockey in Canada. He felt the move justified as the CAHA had evolved and was able to manage its own affairs. His motion asked for H. Montagu Allan to donate the cup to the CAHA, and establish an Allan Cup committee which included trustee William Northey.

Beginning in 1920, when hockey was first introduced to the Olympic Games, the reigning Allan Cup champion was chosen to represent Canada. This continued until Father David Bauer introduced a National Hockey program that produced a team of selects at the Innsbruck 1964 Winter Olympics.

For his contribution to the sport of ice hockey, Allan was made a member of the Hockey Hall of Fame in 1945 in the Builders category. His cousin, Brenda (Allan), known as Lady Meredith (1867–1959), donated the Lady Meredith Cup in 1920, which was the first ice hockey trophy to be competed for amongst women in Canada.

Marriage and children
On October 18, 1893, Allan married Marguerite Ethel Mackenzie (1873–1957), daughter of Hector MacKenzie (1843–1901) of Montreal and his wife Martha Alger, granddaughter of Cyrus Alger and Holmes Hinkley, both of Boston. Lady Allan's father was President of J.G. Mackenzie & Co. of Montreal, a director of the Hudson's Bay Company, vice-president of the Merchants Bank, vice-president of the Montreal Telegraph Company and President of the Montreal Philharmonic Society. Lady Allan was a niece of The Hon. Frederick Mackenzie and sister-in-law of Edward Ermatinger, of Montreal.

The Allans were the parents of four children, all of whom they outlived:
 * (Marguerite) Martha Allan (1895–1942), died unmarried.
 * Lt. Hugh Allan (1897-6 July 1917). Educated at Eton (where he was a prefect and elected a member of 'Pop') and McGill University. In 1915, he joined The Black Watch (Royal Highland Regiment) of Canada before transferring and becoming a flight sub-lieutenant with the Royal Naval Air Service. He was shot down on his first service flight over the English Channel, during World War I. He was unmarried.
 * Anna Marjory Allan (18 November 1898 – 7 May 1915), killed on the RMS Lusitania.
 * Gwendolyn Evelyn Allan (20 April 1900 – 7 May 1915), killed on the RMS Lusitania.

In May 1915, during World War I, Lady Allan, along with daughters Anna, 16, and Gwen, 15, were aboard the RMS Lusitania when it was sunk by German U-boat SMU U-20 (Germany). After she and her daughters jumped into the water, Lady Allan was severely injured. While she was rescued, both daughters drowned. Anna's body was never found, but Gwendolyn's was recovered the next day and returned to Montreal for burial. Rita Jolivet, the future wife of Sir Montagu's Scottish cousin, Jimmy Allan, was also a passenger on the Lusitania. Two years after this tragedy, the war claimed a third child, Hugh, who was killed in action, shot down over the English Channel in July 1917 while serving with the Royal Naval Air Service.

Residences
Sir Montagu and Lady Allan lived at Ravenscrag in the Golden Square Mile during the winters and at Montrose in Cacouna during the summers. Sir Montagu also owned Allancroft, a farm near Beaconsfield, where he reared his horses. Allancroft burned down in 1938.

After the death of their youngest daughters, the Allans spent less time at Montrose, and in 1941, they sold the house to the Order of Friars Minor Capuchin for $10,000. In 1940, the Allans gave Ravenscrag to the Royal Victoria Hospital, Montreal. They are interred in Mount Royal Cemetery, next to two of their daughters.

title: H. Montagu Allan


text:
Begging You

"Begging You" is a song by English rock band the Stone Roses, released as the final single before their initial break-up a year later, and was the third single from their second album, Second Coming (1994). "Begging You" was released in the United Kingdom and Australia, peaking at number 15 on the UK Singles Chart.

"Begging You" is a loud, cacophonous track with heavy drum beats, soaring guitars, pulsing bass and apocalyptic lyrics. John Squire said that the song was loosely based on material from Public Enemy's Fear of a Black Planet. The song also contains many references to Aesop's Fables.

Background and composition
"Begging You" was inspired by the group's memory of a dark turn of events in Manchester's hedonistic club scene, where ravers would take too many drugs and drugs would become adulterated as "dealers try to maximise profit margins," leading to the emergence of drug gangs. Ian Brown explained, "too many people take one too many." He described the song as "like when you're in a club and everything's beautiful and you're E'd up, and you've got some voice going in your ear saying how can they get you a gun or an ounce of this and that."

Aside from Squire's guitar figure, which has been described as musical punctuation, the music sits at the bottom end, with a "deep, heavy repeated riff" from Mani and Reni. The rhythmic lyrics feature references to Aesop's Fables: "The fly on the coach wheel told me that he got it / And he knew what to do with it / Everybody saw it / Saw the dust that he made."

Cover artwork
John Squire designed the "Begging You" cover with the insides of floppy disks. The disks were supposedly used to teach Squire how to use samplers and sequencers for the track. Squire found the process too complicated and decided to smash the disks and use them for a piece of art instead.

Squire took the insides of the disks and set them in plaster. He arranged them in a grid motif and painted the piece with colours "borrowed" from an Edgar Degas painting.

Critical reception
When Second Coming was released, Select invited several "experts, Roses associates and over-opinionated pundits" to review the album's songs. Radio DJ Mark Radcliffe described "Begging You" as a great song that resembled "the Mondays meets 'The White Album'," while presenter Tracey MacLeod praised the song's techno style "only done with real instruments" and felt it was "like a Steppenwolf for the '90s," and Tricky described it as "wicked."

Writer Simon Reynolds called "Begging You" the "most thrilling track" on Second Coming. Describing it as a "hyperkinetic rock/techno fusion of ballistic blues riffs and looped beats," and highlighting the churning groove and "turbine-roar" guitar, he felt the song accurately simulates "the panic rush of an E'd-up raver wondering how and why the rave dream's dying all around him". David Pollock of The Guardian named it among the Stone Roses' ten best songs in 2016, saying "it still sounds fresher than most of its contemporaries," writing: "It is to drum and bass what the Beatles’ Tomorrow Never Knows was to acid house." NME called the song a "high-speed dancefloor dogfight," while Louder Than War writer John Robb called it an indie dance track with a "disturbed helter skelter, pile driving, neo-industrial nature" that made it ideal for remixing.

Music video
The music video for "Begging You" features a scantily clad female dance troupe wearing masks of the band members' faces, and scenes of the band performing live, intercut with archival film footage of traditional folk dances from various cultures around the globe.

Track listings
12-inch vinyl (Geffen GEFST 22060)
 * 1) "Begging You" (album version) (4:52)
 * 2) "Begging You" (Chic mix) (5:32)
 * 3) "Begging You" (Cox's Ultimatum mix) (6:33)
 * 4) "Begging You" (Stone Corporation Vox) (6:24)

Cassette (Geffen GFSC 22060)
 * 1) "Begging You" (album version) (4:52)
 * 2) "Begging You" (Chic mix) (5:32)

CD (Geffen GEFSTD 22060)
 * 1) "Begging You" (album version) (4:52)
 * 2) "Begging You" (Lakota mix) (7:48)
 * 3) "Begging You" (Stone Corporation Vox) (6:24)
 * 4) "Begging You" (Chic mix) (5:32)
 * 5) "Begging You" (Young American Primitive remix) (5:25)

Australian Tour Edition CD (Geffen GEFDM 22061)
 * 1) "Begging You" (album version) (4:52)
 * 2) "Begging You" (Lakota mix) (7:48)
 * 3) "Begging You" (Stone Corporation Vox) (6:24)
 * 4) "Begging You" (Chic mix) (5:32)
 * 5) "Begging You" (Young American Primitive remix) (5:25)
 * 6) "Begging You" (radio edit version) (3:48)

title: Begging You


text: Category:Norfolk Broads

title: Category:Norfolk Broads


text: Category:High schools in Nevada

title: Category:High schools in Nevada


text:
Boof

Boof may refer to:

People

 * Kola Boof, Sudanese-American novelist
 * John Boof Bonser (born 1981), American retired Major League Baseball pitcher
 * Darren Lehmann (born 1970), Australian former cricketer nicknamed "Boof"
 * Kelly Lindsey (born 1979), American soccer coach and former player nicknamed "Boof"
 * Ryan Battaglia (born 1992), Australian baseball player nicknamed "Boof"

Arts and entertainment

 * Boof, a comic book series from Image Comics
 * Gary "Boof" Head, fictional character on the Australian soap opera Neighbours
 * Lisa "Boof" Marconi, character in the movie Teen Wolf

Other uses

 * Boofing or the boof stroke, a maneuver in whitewater kayaking
 * Boofing, a slang term for an alcohol enema
 * Boofing, a generalized slang term for the rectal administration of a drug

title: Boof


text: Category:Education in Nevada

title: Category:Education in Nevada


text:
Bambee

Desirée Sparre-Enger (born June 25, 1976), mostly known by her stage name Bambee, is a Norwegian bubblegum dance singer from Nordstrand, Oslo. She was born in the Solomon Islands to a Grenadian mother and a Norwegian father. She used the name Bambee as a reference to her eyes, comparable to those of a deer. Originally she considered using the name Bambi but changed the spelling to avoid copyright issues. Several of her more popular songs, including "Cowgirl", "Seventeen" and "Bumble Bee", have appeared on the Dance Dance Revolution game series. She has also made her songs available for In the Groove 2.

Bambee's debut album On Ice released in December 1999 in Japan and then in Norway in April 2000, where it peaked at #33 on VG-lista. Her second album Fairytales released in June 2001. In 2002, a third album was in the works for Bambee, but for unknown reasons, possibly due to the decline of sales in the Bubblegum Dance market, the album was shelved.

Albums

 * On Ice (1999)
 * Fairytales (2001)

Singles

 * "Candy Girl" (1997)
 * "Bam Bam Bam" (1998)
 * "Typical Tropical" (1999)
 * "You Are My Dream" (1999)
 * "Bumble Bee" (1999)
 * "Seventeen" (2001)
 * "Cowgirl" (2001)
 * "Watch Out" (2001)

Video games
Bambee has a total of 4 songs which appear in the Dance Dance Revolution arcade series. In the Groove 2 and StepManiaX also feature two of these songs, plus "Baby Baby" (in In the Groove 2 only) and "Spaceman" (from Bambee and Lynn).

A yellow check mark indicates:
 * For 3rdMix: only the 3rdMix Plus edition includes "Bumble Bee".
 * For In the Groove 2: "Spaceman" is credited to Lynn.

title: Bambee


text:
Talk:Eggs Benedict

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 21 March 2019 and 10 May 2019. Further details are available on the course page. Student editor(s): Comet Zombie.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 20:17, 16 January 2022 (UTC)

Popes Benedict
Not to be confused with the Popes Benedict - most of whom need extending. (This message was submitted by an anonymous user.)

 * Including the current one? Isn't he long enough already?   — Rickyrab | Talk 21:23, 1 May 2005 (UTC)

Actually, Eggs Benedict XVI already exists.

Is it really necessary to deny a Benedictine monk connection in this article? After much research, I have never seen this theory anywhere except on the usual suspect web food pages. I'm going to remove this again unless someone has a persuasive argument it should remain. It's a little too ridiculous. Monks don't concoct fancy breakfast dishes. They make fruitcakes and liqueurs. And wine and cheese. --Mothperson 13:35, 4 Jun 2005 (UTC)

oh, come on, since when is it fancy a poached egg on top of a piece of bread? add some meat to the dish (or mix with potato and fish for lent) and you have nice meal (that people today have it as breakfast adding a bit of "fancy sauce" is not enough to call the idea of the connection ridiculous)

remember also "ouefs benedictine". And now see http://en.wikipedia.org/wiki/List_of_Benedictine_monasteries_in_France. Still think it´s a ridiculous connection? —Preceding unsigned comment added by 87.201.179.209 (talk) 07:50, 3 September 2010 (UTC)

"Eggs Pope Benedict" sounds like an apocryphal tale to me. Apart from anything else, Pope Benedict didn't have a coronation! —Preceding unsigned comment added by 124.197.15.138 (talk) 22:12, 8 April 2011 (UTC)

Egg McMuffin? Are you kidding?
After a whole paragraph of "if you substitute X for Y, for K for L, and etc, then if you squint hard enough it looks like eggs benedict", a plate of leftover parts from dissassembling a car can sound like a relative of eggs benedict. The McDonalds link is way far fetched.
 * Unknown what current practice is, but when I worked there we used Canadian bacon, or at least the circular ham marketed in the US as such. knoodelhed 5 July 2005 09:35 (UTC)
 * Yeah, plus Eggs Benedict has been changing ever since its inception. I see nothing farfetched in the link concept at all, and I'm usually pretty snippy about similar stuff.  I did wipe out the Benedictine monks, after all.  Food history is not straight-line.  Strange branches shoot off.  --Mothperson 5 July 2005 15:10 (UTC)
 * I removed it. Punctured Bicycle 16:38, 12 September 2006 (UTC)
 * same thing with the "American south" version. Putting ham and eggs inside some bread product seems natural, and not necessarily inspired by Eggs Benedict.
 * Petro Stopping Centers, a chain of truck stops in the U.S., have restaurants inside them called the Iron Skillet Restaurants. On their menu is something called a "Country Benedict" -- "two biscuit halves topped with sausage patties, country gravy and two eggs cooked to order".  I'm somewhat hazy as to what biscuits and gravy with a side of sausage patties and eggs has to do with Eggs Benedict, but some folks do see the marketing potential. VulcanOfWalden 13:13, 10 February 2007 (UTC)

I don't know what the origin of this discussion was, but the eggs benedict definitely was the inspiration for the egg mcmuffin. see here about 31 minutes in:

http://www.hulu.com/watch/95017/modern-marvels-breakfast-tech —Preceding unsigned comment added by 141.151.167.185 (talk) 03:36, 22 January 2010 (UTC)

Recipe is in Ranhofer
From the article: "Ranhofer's only mention of "Benedict" in his comprehensive 1894 cookbook, covering thirty years' worth of Delmonico's fare, relates to a large, marinated, roasted ham."

While this is correct, it's also a little misleading: a recipe identical to Eggs Benedict, albeit using ham rather than bacon, does appear in this work (The Epicurean) under the name of "Eggs à la Benedick." It is No. 2925, "Poached Eggs à la Boëldieu and Eggs à la Benedick" at the bottom of p.858, for anyone who wants to check it out.

If no one objects (or does it first), I'll try to re-word this section in a few days.GSwift 05:09, 11 May 2006 (UTC)
 * Okay, I went ahead and changed it. Would have done it sooner but I was sick. --GSwift 20:24, 3 July 2006 (UTC)

… but not in the original edition
I've run into a curiosity here. The recipe may not have been in the original version of Ranhofer's book.

Checking for the presence of "Eggs à la Benedick" in Ranhofer's The Epicurean, I first ran across a copy of it on Michigan State University's Feeding America: The Historic American Cookbook Project. The book there, broken into two parts, is stored as both page images as well as a transcript of the text. The page for recipe No. 2925 is indeed at the bottom of page 858 and is for "Poached Eggs à la Boëldieu", but contains no mention of "Eggs à la Benedick". Searching the HTML transcription of both halves of the book, I found no mention of "Benedick".

Google Books contains a copy of The Epicurean, also split into two parts. The source for the version on Google Books comes from a reprint in 2004 by Kessinger Publishing with some of the text available for limited preview. In this version, recipe No. 2925 is titled "Poached Eggs à la Boëldieu and Eggs à la Benedick" and the recipe for "Eggs à la Benedick" reads: Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins on each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce (No. 591).

As a guess, there were multiple editions of The Epicurean, but only later printings include a recipe for "Eggs à la Benedick". --VulcanOfWalden 02:53, 31 January 2007 (UTC)

Image
I think, the picture does not show Eggs benedict. There is asparagus, tomatoe and potatoe on it! Does anybody have a real Eggs benedict-Image? 89.53.51.116 14:32, 4 July 2006 (UTC)

Yes, I have a picture of Eggs Benedict that I took myself after cooking it. It's available at:

http://neutrino.ath.cx/news/2007/03/eggs_benedict.jpg

I know I'm not the greatest chef or photographer, but that or a thumbnail version of it (http://neutrino.ath.cx/news/2007/03/eggs_benedict_thumb.jpg) can be freely uploaded by someone with an account, and I am more than happy to allow this image to be used for any purpose on wikipedia. — Preceding unsigned comment added by 203.173.42.48 (talk) 08:48, 2 March 2007 (UTC)

 * The photo that was being objected to was this one. The current photo, from its description at Flickr, is of eggs Benedict as served at the Orange restaurant in Chicago, Illinois.  It is a good photo of a standard eggs Benedict — English muffin, Canadian bacon, poached eggs, and hollandaise sauce — with their house potatoes in the background. VulcanOfWalden 02:44, 3 March 2007 (UTC)

 * Ahh, that makes more sense. I notice that whilst in the old picture the actual eggs benedict portion of the meal is less visible than the current one, I am unsure if I've ever seen the hollandaise sauce so white or so sparsely added! I assumed that was what the controversy was about. The old picture at least showed the sauce closer to the colour I am familiar with. Those spuds look pretty appetising though :) — Preceding unsigned comment added by 203.173.42.48 (talk) 22:45, 4 March 2007 (UTC)

English muffins are American?
What is that supposed to mean? "English" muffins might be more popular in the USA than in England but that doesn't make them any less English. If no one objects me deleting that sentence in brackets...--Burningfeetman 07:55, 1 August 2006 (UTC)

Quite. Soobrickay 01:21, 8 August 2006 (UTC)

If English muffins lack deep English roots, they are in good company in Eggs Benedict. The hollandaise doesn't seem to be a Dutch sauce and the Canadian bacon doesn't seem to be strongly tied to Canada. VulcanOfWalden 12:44, 10 February 2007 (UTC)

Eggs Benedict Image
The image does look like Eggs Benedict, it's just the accompaniments that are throwing you off! --chefski97

 * I believe you that it is indeed Eggs Benedict. But I don't think it's very representative of the dish in question. A wider-angle shot with identifiable muffin, eggs, hollandaise, and any additional sides would be nice. As it stands, it's a rather unappetizing, hard-to-discern picture. -- Chris 23:01, 27 October 2006 (UTC)

Reference

 * McDonalds had a monopoly on the fast-food breakfast market until the mid-1980's. (reference MCDONALD'S: BEHIND THE ARCHES by John F. Love - Bantam Books, 1986, 1995)

Hm, not quite sure how the ref should look for this, can anyone fix? Thanks. MKV 04:26, 29 October 2006 (UTC)

Cleanup/reference tags
Weird, I wrote a section on this. Don't know what happened to it. I've added some citation tags to individual facts, and I've added reference/accuracy tags to the article. Please do not remove the tags until the major facts of the article (origins, plus those with fact tags) have been substantiated with references. I did not add fact tags to all the facts that require references, because that would have made the article too messy. Anchoress 23:33, 13 December 2006 (UTC)
 * Awesome work! This is probably the best-referenced breakfast article on WP. Anchoress 21:03, 23 March 2007 (UTC)

heart healthy
wow, so, if i want to be heart healthy i should just eat water animal meat instead of land animal meat? really? yeah, not so much. i'm pretty sure the eggs and sauce are far worse to the human heart than any sort of meat. nice try, though, whoever put that in. —The preceding unsigned comment was added by 68.162.142.157 (talk) 14:41, 25 January 2007 (UTC).

 * Whilst the sauce contains a lot of butter (so yeah, I'm not going to argue with you on that one), eggs themselves have gotten a bad rap due only to their high cholesterol content. Initially, everyone thought all cholesterol == bad for you, but eggs are full of the "good" variety of cholesterol, and actually reduce your "bad" cholesterol (I would cite references here, but google is absolutely full of this information if you care to search for 'are eggs bad for you'.) It would be interesting to see if any studies have been done to see the effect of eating something full of bad and good cholesterol to see if they interact positively :) Anyway, obviously, everyone is different and anything to excess is stupid, but eggs are not as bad for you as a lot of other things people traditionally say are good for you... (and no, no references here either...) — Preceding unsigned comment added by 203.173.42.48 (talk) 22:51, 4 March 2007 (UTC)

Edit by 83.203.4.140 on 09 Feb 2007 at 18:57, revision 106894582
A few points about the revision.

The changes in this revision to correct the "ungrammatical use of the verb substitute" are, if not wrong, nonstandard. The original sentences were correct. The object of the transitive verb substitute is what is being introduced, not what is being replaced. Fowler's Modern English Usage, second edition, gives examples of correct and incorrect usage: CORRECT INCORRECT In the description for "Eggs Blackstone", editing "substitutes streaky bacon for back bacon" to "substitutes streaky bacon by back bacon" reverses what is being substituted for what. Based on a search for Eggs Blackstone recipes, I think this an error rather than a correction.
 * 1) We had to substitute margarine (for butter).
 * 2) Aliens are being substituted (for Englishmen).
 * 3) [Aliens are replacing Englishmen.]
 * 4) The substitution of margarine (for butter) is having bad effects.
 * 5) Let there be no more substitutions of aliens (for Englishmen).
 * 6) Its substitution (for butter) is lamentable.
 * 1) We had to substitute butter (by margarine).
 * 2) Englishmen are being substituted (by aliens).
 * 3) Aliens are substituting Englishmen.
 * 4) The substitution of butter (by margarine) is having bad effects.
 * 5) Let there be no more substitutions of Englishmen (by aliens).
 * 6) Its substitution (by margarine) is lamentable.

The edit "the dish is most often served in the ramiken [sic] it, and not just the egg, has been poached in" to the Eggs Florentine is too broad. One recipe cluster for Eggs Florentine puts poached eggs on a bed of cooked spinach, then tops it with Mornay sauce. Instead of a poached egg, some variants put a bed of cooked spinach into a ramekin or bowl, put a raw egg atop that, then cover with cheese or cheese sauce and bake. Yet another recipe cluster has Eggs Florentine as a vegetarian copy of Eggs Benedict -- a poached egg and cooked spinach atop an English muffin then covered by hollandaise. VulcanOfWalden 11:55, 10 February 2007 (UTC)

Deletions
Benedict Arnold – Denying that the dish was named after Benedict Arnold is unnecessary. Though some do name their rendition of the dish eggs Benedict Arnold, it seems to be done in jest. I don't know of anyone who has seriously suggested that it was named after him. Josh Karpf's page does make this denial, but the comment was in line with the lighthearted tone of his page.

eggs Carolein – Doesn't appear to exist. -- VulcanOfWalden 00:25, 2 March 2007 (UTC)

eggs Michael – The dish was created by The Original Pancake House restaurant chain. It doesn't appear on their primary web site, so might not be served by the entire chain. The dish hasn't spread beyond the chain; however, mention of it has made its way into print media. Others have named dishes "eggs Michael", but the term doesn't to refer to the same dish. Listing every dish influenced by or related to eggs Benedict that appears somewhere as a recipe or on a restaurant menu would create a very long article. I'd prefer not to list those that are isolated to a single restaurant, unless, like McDonald's Egg McMuffin, the restaurant and dish are noteworthy. This is a marginal case, but I'm deleting it from the list of variations. If anyone wishes to reinstate the entry, perhaps after creating a wiki article for The Original Pancake House, some text with citations has been provided below (use Edit so you can grab the full text).

-- VulcanOfWalden 08:40, 3 March 2007 (UTC)
 * Eggs Michael substitutes sausage patties and a mushroom sherry sauce for the ham and hollandaise.  This dish is served by and originates with The Original Pancake House restaurant chain.

Eggs Ben et Dictine – This is just blatant advertising by Cora restaurants. Entry states "Canadian version served at Cora with a generous amount of fruit on the side." After checking Cora's website I see that it is on the menu, and a photo of the item shows regular, basic eggs benedict with a bunch of fruit and whatnot on the side. This isn't particularly unique, and makes me think...advertising. I mean, they may have it on the menu, but there are a zillion other things on their menu. Xoxoui (talk) 18:05, 30 November 2009 (UTC)

This isn't clear at all
From the introduction: "usually topped with smoked bacon or ham (sometimes known as back bacon, which in the USA is called Canadian bacon)" doesn't make sense to me as a British reader - here, when you buy them in the shops, ham is already-cooked pork where bacon is raw pork (which you then take home and cook). So I don't understand how a raw pork product and a pre-cooked one are known as the same thing. Please can someone make it clear? 86.133.242.185 15:12, 18 June 2007 (UTC)

 * The introduction was wrong regardless of viewpoint. It was on my list of things that needed fixing, but I've been distracted by a number of other shiny things in the interim.  However, from a certain point of view and a bit of guesswork as to what the original author meant, it wasn't that far off.        American "Canadian bacon" is smoked and cured pork loin — the same cut that British back bacon or Canadian peameal bacon (who also call it back bacon) are taken from.  It is precooked and normally cut into round or oval slices with little to no external fat.  The round shape of Canadian-style bacon saves restaurants work and, as a guess, is the reason why it has become as popular as it has in eggs Benedict.        Ham in the U.S. is often sold in a precooked form; however, there are exceptions, such the country ham of the American South or Italian Prosciutto hams. — VulcanOfWalden 17:41, 19 June 2007 (UTC)

WTF?
"South Dakota-based food historian Mary Gunderson created Eggs Benedict XVI to honor the German background of the recently elected pope. Sauerbraten or sausage and rye bread are the eggs' accompaniments."

So this paragraph in the trivia section (not sure why anyone puts trivia sections in Wikipedia, since wikipedia is one big steaming pile of trivia and anecdotes) directly contradicts other sourced arguments for the creation of this dish stated above.

What's the point? I, for one, don't believe any of the claims here for the creation of the dish -- not that it actually matters anyway. It's a very poor article and one (like most food "articles" on wikiality) is full of spam for restaurants and other food products, all nicely packed up as infotainment -- but spam nonetheless. There are a dozen recipe websites that give me more information than this "article". But since Wikiality games Google's search listings this piece of crap comes up on a higher listing than genuine high quality sources of information. —Preceding unsigned comment added by 86.149.140.196 (talk) 23:13, 27 December 2007 (UTC)

Mrs. Beeton & "Dutch sauce, for benedict"
An edit on 31 May 2009 added a paragraph about a "Dutch sauce, for benedict" recipe that appears in Mrs Beeton's Book of Household Management with the edit comment giving the source for this as the hollandaise article. The problem here is that section of the hollandaise article was vandalized. It was originally written as "Dutch sauce, for fish" on 14 Aug 2004, then changed to "Dutch sauce, for benedict" on 23 Mar 2008. A check of the book's text confirms that this is vandalism. As such, I've gone ahead and removed that paragraph. — VulcanOfWalden (talk) 04:13, 2 September 2009 (UTC)

Œufs Bénédictine & Elizabeth David's French Provincial Cooking
The paragraph giving œufs Bénédictine as the origin for eggs Benedict was first added on 09 Feb 2008 with a series of edits by Hwhitbread that read:

"However, the most likely origin of the dish is suggested in Elizabeth David's French Provincial Cooking, where she describes a traditional French dish named œufs bénédictine, consisting of brandade (a puree of refreshed salt cod and potatoes), spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise. Still, it is not clear how this dish would have migrated to America, where it became popular. The combination of cod and eggs suggests it was a Lenten or meatless dish, and the use of salt cod suggests it could be as old as the Renaissance, when salt cod became more plentiful."

with later edits by others eventually bringing it to:

"Another origin of the dish is suggested in Elizabeth David's French Provincial Cooking, where she describes a traditional French dish named œufs bénédictine, consisting of brandade (a puree of refreshed salt cod and potatoes), spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise. This story would also explain the distinctly French syntax, where the adjective follows, rather than precedes, the noun (although Oysters Rockefeller has the same syntax without needing a Romance-language origin). Still, it is not clear how this dish would have migrated to America, where it became popular. The combination of cod and eggs suggests it was a Lenten or meatless dish, and the use of salt cod suggests it could be as old as the Renaissance, when salt cod became more plentiful. Mrs. Isabella Beeton's Household Management had recipes in the first edition (1861) for "Dutch sauce, for benedict" (p. 405) and its variant on the following page, "Green sauce, or Hollandaise verte", so it undoubtedly precedes the 20th century claimants above."

There are problems with this. The second paragraph has already been removed due to it being based on a vandalized section of the hollandaise article. An foundational problem is that Elizabeth David didn't suggest that oeufs benedictine is the origin of eggs Benedict. What she did say in a section on "La brandade de morue" (creamed salt cod) was that "[o]ne of the nicest subsidiary dishes to be made with this creamed salt cod is œufs Bénédictine, poached eggs placed on top of the brandade and covered with sauce hollandaise."

One might argue that though she doesn't suggest oeufs Benedictine as the origin, is it not still a reasonable hypothesis? Though she doesn't give a date for the introduction of oeufs Benedictine, she does say that a recipe for brandade is given in a book by the "famous chef Durand" published in 1830. Given the similarity in name between oeufs Benedictine and eggs Benedict and if a sufficiently early published mention for oeufs Benedictine could be found, isn't it a candidate for being a direct predecessor of eggs Benedict? Based on what I am aware of at this point, no.

The word "Benedictine" in this context implies that the dish is served on a bed of creamed codfish or with creamed codfish as an ingredient, such as in the recipe for Omelette Bénédictine from Escoffier's Le guide culinaire.

The similarity in the names often causes people to interpret the less common dish—oeufs Benedictine—in light of the more common dish—eggs Benedict. Oeufs Benedictine gets pulled in the direction of eggs Benedict. The sentence immediately prior to Elizabeth David's description of oeufs Benedictine is a description of how the brandade is served: "The brandade is served warm, surrounded by triangles of fried bread or pastry. One of the nicest subsidiary dishes to be made with this creamed salt cod is œufs Bénédictine, poached eggs placed on top of the brandade and covered with sauce hollandaise." Le guide culinaire also has a recipe for oeufs Benedictine: "Poached or Soft-boiled: Cover the bottom of tartlet cases with a Brandade of salt cod (1805) mixed with a little chopped truffle. Place the eggs which have been coated with Sauce Crème, on top." Neither David's nor Escoffier's recipes have a bread base, which Hwhitbread's recapitulation of David's description adds: "consisting of brandade (a puree of refreshed salt cod and potatoes), spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise."

If oeufs Benedictine were the origin for eggs Benedict, one would expect the recipes to diverge from a common source as time passes. What has instead happened is that the recipes come closer together as time progresses. The oldest published recipes we have for eggs Benedict are in essence the same as the standard recipe of today—a poached egg on a round piece of ham atop an English muffin, all of which covered with hollandaise sauce. The oldest published recipe that I know of for oeufs Benedictine, Escoffier's recipe from 1921, shares in common with eggs Benedict the poached egg. David's recipe from 1970 (both her and Escoffier's recipes may well appear in older editions of their books) pushes the recipe closer to eggs Benedict by replacing the Sauce Crème, a bechamel derivative, with hollandaise. Jacques Pepin, in his autobiography, tells of preparing eggs bénédictine as part of the official navy cook's exam:

"He ordered me to prepare eggs bénédictine. I had prepared this dish in most of the restaurants where I had worked. The versions served at Le Meurice, Le Plaza, and La Maxéville were basically the same: a poached egg placed on a toasted slice of brioche lined with ham, napped with hollandaise sauce, and, as a final touch on top, a slice of black truffle.  I had made eggs bénédictine dozens if not hundreds of times, without a word of complaint from the most discriminating palates in the world.  The petty officer took one look at my preparation and snorted.  "You call yourself a cook?" he said.  "Everyone knows eggs bénédictine calls for poached eggs to be served with a puree of salted codfish and a cream sauce."  Salted codfish?  Cream sauce?  I had never heard of that version and never met a cook who prepared eggs bénédictine that way.  The petty officer had found this archaic variation of the dish, viewed as a quaint curiosity by all professionals, in my precious Escoffier's Le Guide culinaire. It was a trap, but the damage was done. I flunked. Algeria beckoned."

For these reasons, I am removing the paragraph on oeufs Benedictine from the Origin section. — VulcanOfWalden (talk) 10:22, 18 January 2011 (UTC)

List of References Removed
I don't think anyone really cares about references to eggs benedict, and it's inclusion seels a little random. It looks kind of like someone was doing some research and included their findings on this page. Maybe the info can me moved somewhere else in case it is useful in the future?--Prudhombre (talk) 22:35, 15 February 2011 (UTC)

Eggs Steve and Norwegian
Eggs Steve is a delicious addition to the fold and should be reinstated... don't take it away until you try it - then you'll see.

Where is Eggs Norwegian? If it's good enough for the menu at Balthazars in New York City (best breakfast in the world), it should be good enough for Wikipedia... —Preceding unsigned comment added by 81.130.65.155 (talk) 14:53, 26 April 2011 (UTC)

Portobello Benedict
I've added this to the list of variations, sadly i'm unsure of how to add references. but if someone is willing to help me out by adding them they are more than easy to find (just use google for many options [ie, http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/grilled-portobello-benedict-recipe/index.html ]) thanks wiki friends. — Preceding unsigned comment added by 99.246.70.190 (talk) 04:29, 17 March 2012 (UTC)

Variations too far afield, don't share enough ingredients to be related except in someone's wishful thinking
When a dish substitutes more than half the ingredients in a dish for other things, especially unrelated foods, fun as it may be to call them "Benedict", they cease to be that dish, and need their own articles. The Sardou one is one that pops up frequently. It doesn't even sound like the same dish, and if it was invented 20 years earlier, great. It's not related, it's not relevant to this article. I will continue to remove trivial and wishful variants per WP:COATRACK. If they're notable, write an article for them, and stick them down in the "See also" where they belong.--Kintetsubuffalo (talk) 14:41, 16 September 2013 (UTC)

Various quibbles
1. The third paragraph of origins says: "Five generations of Benedict family history, including Mabel C. Butler (descended through Mrs. LeGrand Benedict's daughter Florence), author of a 1967 letter[4] to the New York Times."

Remove the parentheses and it reads: "Five generations of Benedict family history, including Mabel C. Butler, author of a 1967 letter[4] to the New York Times."

I can't fix it because I have no idea of what the contributor was trying to say.

2. If it doesn't have Hollandaise Sauce (and maybe Ham), it's not Eggs Benedict--it's a variation on an open Egg Sandwich (let's have a Waldorf Salad without grapes and walnuts).

3. There is a list of people called Benedict claiming the dish is named after them. Surely this is not reliable. The source needs to be the chef, but even here there is no agreement. StonePeter (talk) 22:23, 2 October 2014 (UTC)
 * That's my bad. I will look into it.--Mark Miller (talk) 22:36, 2 October 2014 (UTC)
 * I had removed a good amount of unsourced content. For the moment I have copy edited that section to be more readable. There is a bit lower in that section does discuss this a bit I believe but does require a better summary from the source. I will continue work here .--Mark Miller (talk) 22:44, 2 October 2014 (UTC)
 * I am moving that here for discussion as it appears this is original research in some small way based on the actual letter from the new York times. We need to see what the letter says and then rewrite the summary appropriately.--Mark Miller (talk) 22:49, 2 October 2014 (UTC)

 * and this:

 * The above is absolutely OR but the primary source might be useful.

 * This also appears to be inappropriate, but we might be able to use the source.

I agree Mark. as you point out, the diverging stories are documented and the clues may lead a future contributor to the definitive answer. The waters are muddied by the "Dutch sauce, for benedict" BS which has propagated to many other sites and the Eggs Benedict/Benedictine dichotomy. I tried googling historic menus (the New York Public Library has some), but found nothing useful.StonePeter (talk) 17:19, 4 October 2014 (UTC)

Randhofer's Eggs a la Benedick
Mind that the link to Randhofer's recipe referes to an revised edition of 1920, when Randhofer was even dead since 21 years. But the recipe is exactly the one, which is the known and established one of today. In the premier edition of The Epicurean of 1893/1894 it was not included. Mind, too, that it is named "Benedick" and not "Benedict", which can't be a mistake because this occures at least four times. Conclusion? It remains tricky.

To think about: it would be Oscar Tschirky's stile of a gastronomical system to combine some muffins or toast, poached eggs, fitting sauces and some sophisticated or just nice options to taste which are already prepared in the house. By proof, Tschirky named the variation with chicken breast "Philadelphia Eggs" (Cook book of the Waldorf, 1896, p.588) and so it is not unlikely that he or whoever named another one with ham after a regular guest who maybe orderd it first by chance or spent a remarkable tip for it. However, the height of invention was rather low. I am sure that the kitchen of the Waldorf was prepared for plenty combinations of cold cut and mayonnaises not necessarily named or dedicated explicitly. Unlucky, we get never to know...--46.114.15.57 (talk) 14:22, 28 November 2014 (UTC)

Ranhofer and Delmonico's not mentioned
It is surprising that Delmonico's or Ranhofer is not mentioned in the article at all. I've read all the discussions about different claims, but it seems that it at the very least deserves a mention quoting the 1920 edition of The Epicurean.

Apart from interviews, claims, and anecdotes – is The Epicurean (1920 ed.) the earliest printed mention of this recipe? If so, it definitely deserves a credit just for that alone.

Also, the article currently says "varies greatly from chef Ranhofer's version" (about Commodore Benedict's recipe), but nowhere else in the article is Ranhofer ever mentioned. 78.150.16.49 (talk) 15:52, 6 May 2016 (UTC)
 * If you have sources that are reliable, make the changes you think are appropriate and support them with citations to those sources. BMK (talk) 22:37, 10 May 2016 (UTC)

Bacon or bacon?
"Canadian bacon or sometimes bacon" is gibberish. Especially as it seems "Canadian bacon" is a local expression for something that might otherwise be called a "bacon steak" or simply just bacon cut into shape. I's be inclined just to say "bacon", bearing in mind the number of variation of what it basically an egg and bacon roll. G7mzh (talk) 11:45, 19 October 2016 (UTC)

 * "Canadian bacon" is a distinct product from "bacon," at least in the US. It's known as "back bacon" in Canada and the UK (can't speak for other places) and is entirely different from the cured slices of pork belly that are called "bacon" here in the US and "streaky bacon" in the UK. Sam Paris (talk) 14:42, 19 October 2016 (UTC)

 * There's an amusing and informative article here. Sam Paris (talk) 14:58, 19 October 2016 (UTC)

Capitalization
I believe the correct capitalization is "eggs Benedict", not "Eggs Benedict". https://www.google.com/search?&q=capitalize+%22eggs+benedict%22&ie=UTF-8&oe=UTF-8 — Preceding unsigned comment added by 96.230.90.175 (talk) 11:45, 7 November 2016 (UTC)

Maybe add Eggs Chesapeake to the list of variations?
In Washington DC and the mid-Atlantic, some restaurants serve Eggs Chesapeake, which in my experience means you replace the Canadian bacon with a crab cake. "Eggs Chesapeake" has a number of hits on Google, including an article in the LA Times.

http://www.latimes.com/travel/lat-egg3_m1nnxfpd20120404162711-photo.html http://timberwoodgrill.com/blog/food/eggs-chesapeake/

172.254.26.26 (talk) 13:42, 7 April 2017 (UTC)

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Avocado?
Is there a name for a variation of 'Eggs Florentine' than just replaces spinach with avocado (without further 'Mexican' additions)? — Preceding unsigned comment added by 86.158.64.54 (talk) 11:48, 27 December 2017 (UTC)

doesn't it always include some sort of back bacon?
I thought that was always part of the classic recipe. Whenever I've ordered it it's always default. --2607:FEA8:D5DF:F3D9:AC99:D2B7:A37A:537A (talk) 19:27, 29 March 2020 (UTC)

Bacon Redux
I understand there's going to be some controversy as to what type of bacon or meat is used in Eggs Benedict (EB), especially when involving readers from Canada, U.S. and the UK. Seeing as how EB was "popularized" in the U.S. according to the article, any term for the meat should be localized to the U.S. per wikipedia policy. When the lede mentions it uses "bacon" as a meat, but displays something that doesn't look like traditional American bacon, we have a problem. To me the meat looks like "Canadian Bacon" or at least Canadian Bacon that Americans use. And really, that would seem to be the only viewpoint that matters in this article, if we assume this article is localized from the U.S. It appears to me this article needs a slight tweak, because for American audiences, it is misleading. Leitmotiv (talk) 19:36, 1 May 2020 (UTC)

Hooker

 * "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise"

None of the senses in hooker match. What was intended? "A small fishing boat."? --Error (talk) 17:32, 4 August 2020 (UTC)
 * Unknown, but it's supposedly a direct quote, and should be left as is until we learn more. If we do learn more, we can insert a bracket to clarify, but given the context of what already know about Eggs Benedict, it should already be self-explanatory. Leitmotiv (talk) 17:39, 4 August 2020 (UTC)

Open-faced Sandwich?
With the recent addition of open-faced sandwich, I reviewed Google search results to see what was more common: Open-faced sandwich or those mentions without open-faced sandwich. It would appear that "Open-faced sandwich" occurs with 2.2 million hits, while references describing it without using that terminology occur much more frequently with 23 million hits. I propose that we follow what the majority of references use, not the minority, in describing this breakfast meal. It would appear that as a consensus, most sites describe it as being a breakfast meal, rather than a sandwich, which are more closely associated with lunches and dinners.

Furthermore, I'd like to draw attention to a recent edit I made at Open-face sandwich which cites a source noting the oxymoron definition. It's essentially a useless term that doesn't further our understanding of what an Eggs Benedict is. The article already describes it as two halves of a muffin with toppings which is more than sufficient. Leitmotiv (talk) 18:14, 3 September 2020 (UTC)
 * If no one objects per this talk page, I will revert the recent edits. Leitmotiv (talk) 00:24, 10 September 2020 (UTC)

Proposed merge of Eggs Neptune into Eggs benedict
Trivial variation Spudlace (talk) 05:13, 30 January 2021 (UTC)

Merge! Leitmotiv (talk) 01:49, 1 February 2021 (UTC)

Done: As suggested, there was little notability in this variation. The page was posted on 10 June 2008 by a four edit contributor, the day after the source article was written. Make of that what you will... Moonraker12 (talk) 22:51, 13 April 2021 (UTC)

Benedict Arnold
I heard it was called Eggs Benedict because it's on an English muffin, and Benedict Arnold betrayed the patriots to the English. 2600:4041:4146:5700:AA:116F:4277:C48C (talk) 15:24, 25 March 2023 (UTC)

Is Eggs Woodhouse really an Eggs Benedict variation?
I hate to nag, but Eggs Woodhouse is listed here as a variation of Eggs Benedict.

Structurally speaking, however, Eggs Woodhouse is much closer to Eggs Sardou... the artichoke bottoms (in lieu of muffins) and the creamed spinach are basically the essential ingredients of Eggs Sardou.

If anything, Eggs Woodhouse is really an Eggs Sardou variation. Its Eggs Sardou + Jamon Iberico de Bellotta + Kashmiri Saffron + Black Truffle + Beluga Caviar. It is Pimp My Eggs Sardou. 2001:8003:6D0A:8000:7D7A:D792:DD06:4A88 (talk) 08:06, 25 April 2023 (UTC)

 * Agreed. I'd go further and argue that any "variation" of Eggs Benedict requires an English muffin as the base, which would also invalidate another few entries. Barry Wom (talk) 08:17, 25 April 2023 (UTC)
 * @Barry Wom That argument is a slippery slope. You could describe any variant as not Eggs Benedict. Whether we agree or not, it's not really our place to decide what is a variant or not. If the sources suggest it is a variant, then it probably is whether we like it or not. Leitmotiv (talk) 18:09, 25 April 2023 (UTC)

Variations section
I'm tempted to be bold and remove the entire section, but I'll be diplomatic and attempt to get feedback first. In my opinion, the entire section fails notability relies on unreliable sources of food blogs, online recipes, and even just some restaurant menu listings. -- MacAddct1984 (talk | contribs) 12:34, 24 September 2023 (UTC)

 * I'd be onboard with deleting the entire section. Some of the entries are only tangentially related to Benedict. Barry Wom (talk) 12:41, 24 September 2023 (UTC)
 * I'm ambivalent. I think it offers something, because there are some very popular variations. However, some appear to be so niche, that they aren't notable and we could add 100 more. I understand that some are blog refs which aren't acceptable. If it goes, we should incorporate some of the major variants into the main body of the article, e.g. Eggs Atlantic. Leitmotiv (talk) 14:43, 25 September 2023 (UTC)

The citations in the origin section
The section is cited entirely to primary sources, which are not reliable enough to justify the inclusion of the material. The claims made by these primary sources need to be fact checked by actual historians before inclusion here. I am not familiar with the literature on the history of American dishes, but I still suggest removing the material unless better sources can be found. I'd like to hear some thoughts on this. ArcticSeeress (talk) 22:03, 21 February 2024 (UTC)
 * Some Wikipedians don't realize you can use primary sources, you just use them sparingly, and your article can't specifically rely on them for its justified existence. Although in this case, I'm not sure what would make them primary. Maybe you can help me out? To my understanding, a primary source on Wikipedia would mean that some official entity representing, or owning the rights to "Eggs Benedict" (to which there is none) would be a primary source. For example, I can't rely on primary sources to create a new article on a new toy brand that originates from that toy manufacturer. But eggs Benedict doesn't have a primary source in such an example. Also consider that since the history of its creation is so murky and unknown, this should further show that there is no primary source for eggs Benedict. Leitmotiv (talk) 03:35, 22 February 2024 (UTC)
 * Right, "primary source" may not be the exactly correct terminology. Some of them certainly are primary, as in they claim to recount events that they witnessed, but what I meant to say is non-independent. My bad. All of the claims made in the section are supported by sources that are not independent, i.e. they are sourced directly to the people who made the claims themselves rather than someone else verifying them (or at the very least commenting on them). What I'm suggesting is for the section to rely on sourcing from third parties that don't have a conflict of interest. Wikipedia should primarily summarize what reliable independent sources say about a topic, but that is not present for this section. ArcticSeeress (talk) 14:07, 22 February 2024 (UTC)
 * Okay thanks for the clarification. It's likely that the true origin of Eggs Benedict is unknown. However, as I said before, primary sources are okay to use sparingly per WP:PRIMARY: "A primary source may be used on Wikipedia only to make straightforward, descriptive statements of facts that can be verified by any educated person with access to the primary source but without further, specialized knowledge." Also, "[t]hey offer an insider's view of an event..." In this instance we have someone making a claim that may not be falsifiable. It is worth mentioning because it helps people get a sense of what the origin may be. Because the origin description clearly notes contradictory evidence, we have also qualified the primary sources. I don't see any issues with how it's currently written, because we're not likely to ever get an official story, so we can cite sources that are making official statements until someone else challenges them. The description of the origin has its bases covered by noting it's all speculation, and what you are claiming are primary sources, are supplemented by secondary sources as required per Wikipedia policy. Leitmotiv (talk) 22:46, 22 February 2024 (UTC)
 * I'll rephrase my argument to actually to make it more policy-coherent. My thinking goes as follows:
 * Per WP:DUE: Neutrality requires that mainspace articles and pages fairly represent all significant viewpoints that have been published by reliable sources, in proportion to the prominence of each viewpoint in those sources (emphasis mine)
 * None of the sourcing in this section is independent
 * The material is therefore giving undue weight to these claims. This makes it not compliant with WP:DUE, and should be removed
 * What the origin of the subject may be is not up to the job of a Wikipedia editor to compile, but a historian. We follow what sources write about a topic, and if no one has written about the origin or its uncertainty, then we shan't either.
 * In any case, it might be better to just find independent sources for this by actually doing research, alas, there are only so many hours of the day. Google Books probably has reliable sources that document the unclear history of the dish, but that'll have to wait for tomorrow. ArcticSeeress (talk) 00:14, 23 February 2024 (UTC)
 * I don't think you've demonstrated they are primary sources. These are sources that claim they are. On that note, if there is more than one source that is claiming it is primary, both can't be true, which makes at least one of them secondary. With that said, I think before you continue the conversation, you should address my previous response of why we can't use primary sources per the quotes I outlined in WP:PRIMARY. We can use primary sources. Sparingly. Especially if it establishes origin. Neutrality doesn't mean we can't use primary sources. It states we: "[include] all verifiable points of view which have sufficient due weight." (emphasis mine) Obviously with origin, primary sources could potentially be invoked, an adequate place to do so, and likely to be done.
 * Additionally, WP:DUE has a caveat, that we "should" use independent sources. Sometimes that's not always possible, but I don't think it is in this case, because I don't feel these are primary sources. That source died over a hundred years ago. All we have now are companies or individuals that try to establish they are. Which, in my opinion, makes them all independent. We've established neutrality by representing all available origin stories (to my knowledge).
 * As for origin and your comment "it's not [the] job of Wikipedia": I'm not saying Wikipedia is defining origin. We're obviously using outside sources to establish origin. That argument is a cul-de-sac and, I dare say, a little spurious.
 * If you intend to look for more sources, don't delete existing sources until you've sufficiently provided enough so that deleting the originals doesn't harm the article. Even so, we could still add one of these "primary" sources to at least inform the reader that there is an entity out there that claims to be the creator. I think that stays in the spirit of neutrality and informs the reader, whom may want to know such specifics. Leitmotiv (talk) 05:19, 23 February 2024 (UTC)

title: Talk:Eggs Benedict


text:
Lake Volta

Lake Volta, the largest artificial reservoir in the world based on surface area, is contained behind the Akosombo Dam which generates a substantial amount of Ghana's electricity. It is completely within the country of Ghana and has a surface area of 8,502 km2. It extends from Akosombo in the south to the northern part of the country.

Geography
Lake Volta lies along the prime meridian, six degrees north of the Equator. The lake's northernmost point is close to the town of Yapei, and its southernmost extreme is at the Akosombo Dam, 520 km downstream from Yapei. Akosombo Dam holds back both the White Volta River and the Black Volta River, which formerly converged where the middle of the reservoir now lies, to form the single Volta River. The present Volta River flows from the outlets of the dam's powerhouse and spillways to the Atlantic Ocean in southern Ghana.

The main islands within the lake are Dodi, Dwarf, and Kporve. Digya National Park lies on part of the lake's western shore.

History
The lake was formed by the Akosombo Dam, which was originally conceived by the geologist Albert Ernest Kitson during the British colonial period in 1915, to exploit the river's energy for smelting locally-sourced bauxite. The idea regained prominence at the end of the colonial era after the World War II when Kwame Nkrumah became president of the Gold Coast colony and began striving for modernization of the land. British and local governments formed a joint preparatory commission, which concluded that over 60,000 people will have to be relocated, but that the lake will boost opportunities for fishing, thus helping to feed the population in the region. On the other hand, issues with water-related illnesses were predicted, such as malaria, trypanosomiasis, schistosomiasis, and onchocerciasis. Aluminium Limited, the main industrial sponsor of the project, withdrew after Ghana became independent in 1957. Revised plans dropped the idea of integrated aluminium industry and proposed smelting imported bauxite instead. Kaiser Aluminum entered the project at this point and after protracted negotiations, funding for the project was secured, but now without regard to residents of the impacted area as a cost-cutting measure. Construction thus began before the government started planning the resettlement. Soon after, a public agency was established, and organized construction of 52 replacement towns, which were envisioned to serve as a model for modernization and improving the livelihood of the local population. But because of the rush, the resettlement in 1964 turned out to be chaotic and inefficient. Poor organization caused the issues to continue long after the project's completion and caused significant hardship to the local population. Together, 15,000 homes in 740 villages were flooded, necessitating resettlement of 78,000 people.

In the long run, formation of the lake disrupted traditional fishing and farming practices in the region and caused a large spike in disease prevalence. Government-led modernization did not succeed, and people had to adapt to the new circumstances themselves. However, regional food production intensified in the decades after the construction of Akosombo dam, and the lake also opened a large navigable pathway to the north of the country and provided new opportunities for development of tourism which is gaining in prominence. On the other hand, water level has been decreasing recently because of global warming, reducing power generation.

Economy
The Akosombo Dam produces 912 MW of electricity for the country, as well as for export to Togo, Benin, and other nearby countries to earn foreign exchange. Lake Volta is also important for transportation, providing a waterway for both ferries and cargo watercraft. Since the huge lake lies in a tropical area, the water remains warm year-round naturally. Given good management, Lake Volta is the location of a vast population of fish and large fisheries.

The lake also attracts tourism, and tourist cruises visit the island of Dodi.

Recent developments include a large-scale enterprise to harvest submerged timber from the flooded forests under Lake Volta. This project harvests high-value tropical hardwood without requiring additional logging or destruction of existing forest and, according to Wayne Dunn, "could generate the largest source of environmentally sustainable natural tropical hardwood in the world." In addition to generating foreign currency for the region and reducing the dependence of locals on fishing as a primary economic activity, the removal of submerged trees is improving navigation on the lake and increasing safety.

An estimated 7,000 to 10,000 children work in the fishing industry on Lake Volta. The nature of their employment has been described as slavery in The Guardian and by the CNN Freedom Project. This has been described as sensationalism by Betty Mensah and the academic Samuel Okyere since many of the children and youth whose wages are given upfront to their parents grow up to become self-sufficient fishermen in adulthood who in turn hire children themselves and could therefore also be characterized as apprentices. They conclude that many children may suffer under exploitative work but are not enslaved.

title: Lake Volta