when do the ducks march at the peabody

In 1940, a Bellman by the name of Edward Pembroke volunteered to care for the ducks. Pembroke was given the position of "Duckmaster" and served in that position until 1991. As a former circus animal trainer, he taught the ducks to march into the hotel lobby, which started the famous Peabody Duck March.[1] Every day at 11:00 a.m., the Peabody Ducks are escorted from their penthouse home, on the Plantation Roof, to the lobby via elevator. The ducks, accompanied by the King Cotton March by John Philip Sousa, then proceed across a red carpet to the hotel fountain, made of a solid block of Italian travertine marble. The ducks are then ceremoniously led back to their penthouse at 5:00 p.m.[8]

Peabody Hotel

The Peabody Memphis is a luxury hotel in Downtown Memphis, Tennessee. The hotel is known for the "Peabody Ducks" that live on the hotel rooftop and make daily treks to the lobby. The Peabody is a member of Historic Hotels of America, a program of the National Trust for Historic Preservation.

The original Peabody Hotel was built in 1869 at the corner of Main and Monroe Streets by Robert Campbell Brinkley, who named it to honor his friend, the recently deceased George Peabody, for his contributions to the South.[1] The hotel was a huge success, and Brinkley gave it to his daughter Anna Overton Brinkley and her husband Robert B. Snowden as a wedding gift not long after it opened. The hotel had 75 rooms, with private bathrooms, and numerous elegant public rooms. Among its guests were Presidents Andrew Johnson and William McKinley and Confederate Generals Robert E. Lee and Nathan Bedford Forrest. Jefferson Davis, the former President of the Confederacy, lived there in 1870 when he worked as president of an insurance company.[2] The hotel closed in 1923[1] in preparation for a move one block away. The building was demolished and Lowenstein's department store was constructed there.[3]

The current Peabody Hotel building, on Union Avenue, is an Italian Renaissance structure designed by noted Chicago architect Walter W. Ahlschlager.[3] Construction began less than a month after the old hotel closed.[3] The new hotel was built on the previous site of the Fransioli Hotel, a structure which looked nearly identical to the original Peabody Hotel.[4] The new hotel opened on September 1, 1925.[3]

Before the mid-1960s, alcoholic beverages were sold in Tennessee only as sealed bottles in licensed liquor stores. A patron could bring a bottle acquired elsewhere into the hotel bar, The Creel, where the bartender would tag it and mix drinks from it at the patron's request.

The hotel was sold to the Alsonett Hotel Group in 1953.[3] Deeply in debt by the early 1960s, it went bankrupt in 1965 and was sold in a foreclosure auction to Sheraton Hotels. It became the Sheraton-Peabody Hotel.[5]

As downtown Memphis decayed in the early 1970s, the hotel suffered financially, and the Sheraton-Peabody closed in December 1973. An Alabama investment group purchased the hotel in 1974 and reopened it briefly under its original name, but they declared bankruptcy on April 1, 1975, and it closed again.[3] Isadore Edwin Hanover purchased the hotel from the county on July 31, 1975, for $400,000 and sold it to his son-in-law, Jack A. Belz, for the same amount. Belz spent the next several years and $25 million renovating the landmark structure. The grand reopening in 1981 is widely considered a major catalyst for the Memphis downtown area's ongoing revitalization.

The Peabody Hotel is listed on the National Register of Historic Places.

The Peabody Hotel Group (PHG) operated two additional properties under the Peabody name for many years. The Peabody Orlando, near Orlando, Florida, opened in 1986 as the second Peabody Hotel. It was sold on August 28, 2013 and was renamed Hyatt Regency Orlando on October 1, 2013.[6] PHG operated a third hotel in Little Rock, Arkansas from 2002, when they assumed management of the former Excelsior Hotel, which was known as The Peabody Little Rock until 2013, when the property became a Marriott.[7] They also operated properties for a number of years under the Hilton name in Greenville, South Carolina and Little Rock, Arkansas.

The Peabody is probably best known for a custom dating back to the 1930s. The General Manager of the time, Frank Schutt, had just returned from a weekend hunting trip in Arkansas. He and his friends found it amusing to leave three of their live English Call Duck decoys in the hotel fountain. The guests loved the idea, and since then, five Mallard ducks (one drake and four hens) have played in the fountain every day.[1]

Over the years, The Peabody Ducks have gained celebrity status with television appearances (along with their Duckmaster) on The Tonight Show Starring Johnny Carson, Sesame Street, sitcom Coach and The Oprah Winfrey Show. They have also appeared in People magazine.[9]

The position of "Duckmaster" at the Peabody Memphis is the only such position in the world. Celebrities have also assumed the role of Honorary Duckmaster from time to time, including Zane Lamprey, Paula Deen, Joan Collins, Molly Ringwald, Kevin Bacon, Peter Frampton, Emeril Lagasse, Patrick Swayze, Queen Noor of Jordan, Oprah Winfrey, Stephen Fry, Rudolph van Veen, Gayle King, Roy Williams,[10] Bill Pierce, Shannon The Dude, Matt Jones, Drew Franklin and Ryan Lemond.[9]

The custom of keeping ducks in the lobby fountain may date back even further than the 1930s. A pre-1915 postcard highlights the ducks playing in the fountain, and one source claims the custom goes back to the hotel's opening in 1869.[11]

However, the Peabody itself claims the duck tradition to have started in 1933, as on December 3, 2008, they unveiled a new "Duck Palace" located on the rooftop, for the 75th anniversary of the duck tradition. The 24 by 12 foot enclosure features granite flooring, ceiling fans, a scale replica of the hotel, a fountain decorated with a pair of bronze ducks, and a large viewing window for guests to see them in their new home. The Duck Palace cost approximately $200,000 to construct.[12]

The Peabody Hotel's most recognizable features are large red neon "The Peabody" signs atop the Skyway Ballroom and the central elevator shaft.

The top floor, the Skyway and Plantation Roof, offers views of the surrounding Memphis skyscrapers. The rooftop is often used as a space for bands and other musical acts, especially during the Thursday night "Rooftop Parties" in the summer months.[13]

In the elevators, one must press "S" to access the top floor. If this floor were numbered, one would press "13" to reach it, but due to superstitions regarding the number thirteen, management decided to call the top floor "the Skyway."

The studios of radio station WREC and later its television spinoff WREC-TV (now WREG) were for many years located in the hotel basement.[14] During the Big Band era, the Skyway was a popular night-spot, and the ballroom was one of only a handful of sites in America from which the CBS radio network would broadcast live weekly programs. Regular headliners included Tommy Dorsey and the Andrews Sisters.

13 (S) â€“ The Plantation Roof, Duck Palace, The Skyway Ballroom, The Penthouse (not used)

12 â€“ The Peabody Club, The Presidential Suite, Club Level Guest Rooms

11 â€“ Standard Guest Rooms, Junior Suites, Romeo and Juliet Suites

10 â€“ Standard Guest Rooms, Junior Suites, Edward Pembroke Suite

09 through 08 â€“ Standard Guest Rooms

07 â€“ Standard Guest Rooms, W.C. Handy Suite

06 through 04 â€“ Standard Guest Rooms

03 â€“ The Peabody Executive Conference Center

02 (M) â€“ Mezzanine Level, The Peabody Grand Ballroom, Venetian Room, Continental Ballroom, Louis XVI Room, Forest Room, Hernando DeSoto Room, The Tennessee Exhibit Hall, The Peabody Memorabilia Room, Francis Scott Key Piano, Hotel Kitchens, Banquet Offices

01 (L) â€“ The Grand Lobby, Chez Philippe, Cappriccio Grill, The Lobby Bar, Lansky Brothers, The Corner Bar, Peabody Deli and Desserts, The Grand Galleria of Shops, Guest Registration, Valet, Concierge, Bell Stand

LL â€“ Lower Level (Basement), Administrative Offices, Feather's Day Spa and Salon, Peabody Athletic Club, Shoeshine Parlor, Hotel Pool

At one time Northwest Airlines had a ticket office in the Peabody Hotel Arcade.[15]


where does tea come from in the world

Tea originated in Southwest China, where it was used as a medicinal drink.[6] It was popularized as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century.[7] During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly.

Tea

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia.[3] After water, it is the most widely consumed drink in the world.[4] There are many different types of tea; some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour,[5] while others have vastly different profiles that include sweet, nutty, floral or grassy notes.

The term herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile, or rooibos. These are sometimes[8] called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

The Chinese character for tea is 茶, originally written with an extra stroke as 荼 (pronounced tú, used as a word for a bitter herb), and acquired its current form during the Tang Dynasty.[9][10][11] The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, and ta and te in Min Chinese.[12] One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example tú (荼) may have given rise to tê;[13] historical phonologists however argued that the cha, te and dzo all arose from the same root with a reconstructed pronunciation dra, which changed due to sound shift through the centuries.[14] There were other ancient words for tea, though ming (茗) is the only other one still in common use.[14][15] It has been proposed that the Chinese words for tea, tu, cha and ming, may have been borrowed from the Austro-Asiatic languages of people who inhabited southwest China; cha for example may have been derived from an archaic Austro-Asiatic root *la, meaning "leaf".[16] Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha, but Hokkien and Teochew Chinese varieties along the Southern coast of China pronounce it like teh. These two pronunciations have made their separate ways into other languages around the world.[17]

Starting in the early seventeen century, the Dutch played a dominant role in the early European tea trade via the Dutch East India Company.[18] The Dutch borrowed the word for "tea" (thee) from Min Chinese, either through trade directly from Fujian or Formosa where they had established a port, or from Malay traders in Bantam, Java.[19] The Dutch then introduced to other European languages this Min pronunciation for tea, including English tea, French thé, Spanish té, and German Tee.[20] This pronunciation is also the most common form worldwide.[21] The Cha pronunciation came from the Cantonese chàh of Guangzhou (Canton) and the ports of Hong Kong and Macau, which were also major points of contact, especially with the Portuguese traders who settled Macau in the 16th century. The Portuguese adopted the Cantonese pronunciation "chá", and spread it to India.[19] However, the Korean and Japanese pronunciations of cha were not from Cantonese, but were borrowed into Korean and Japanese during earlier periods of Chinese history.

A third form, the increasingly widespread chai, came from Persian چای [t͡ʃɒːi] chay. Both the châ and chây forms are found in Persian dictionaries.[22] They are derived from the Northern Chinese pronunciation of chá,[23] which passed overland to Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian as чай ([tɕæj], chay), Arabic as شاي (pronounced shay [ʃæiː] due to the lack of a /t͡ʃ/ sound in Arabic), Urdu as چائے chay, Hindi as चाय chāy, Turkish as çay, etc.[24] The few exceptions of words for tea that do not fall into the three broad groups of te, cha and chai are mostly from the minor languages from the botanical homeland of the tea plant from which the Chinese words for tea might have been borrowed originally.[14] English has all three forms: cha or char (both pronounced /tʃɑː/), attested from the 16th century; tea, from the 17th; and chai, from the 20th. However, the form chai refers specifically to a black tea mixed with honey, spices and milk in contemporary English.[25]

Tea plants are native to East Asia, and probably originated in the borderlands of north Burma and southwest China.[27] Statistical cluster analysis, chromosome number, easy hybridization, and various types of intermediate hybrids and spontaneous polyploids indicate that likely a single place of origin exists for Camellia sinensis, an area including the northern part of Burma, and Yunnan and Sichuan provinces of China.[27] Tea drinking may have begun in the Yunnan region during the Shang Dynasty in China, when it was used for medicinal purposes. It is also believed that in Sichuan, "people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction."[6]

Chinese legends attribute the invention of tea to Shennong in 2737 BC,[26] although evidence suggests that tea drinking may have been introduced from the southwest of China (Sichuan/Yunnan area). The earliest written records of tea come from China. The word tú 荼 appears in the Shijing and other ancient texts to signify a kind of "bitter vegetable" (苦菜), and it is possible that it referred to a number of different plants such as sowthistle, chicory, or smartweed,[28] as well as tea.[14] In the Chronicles of Huayang, it was recorded that the Ba people in Sichuan presented tu to the Zhou king. The state of Ba and its neighbour Shu were later conquered by the Qin, and according to the 17th century scholar Gu Yanwu who wrote in Ri Zhi Lu (日知錄): "It was after the Qin had taken Shu that they learned how to drink tea."[2] Another possible early reference to tea is found in a letter written by the Qin Dynasty general Liu Kun who requested that some "real tea" to be sent to him.[29]

The earliest known physical evidence[30] of tea was discovered in 2016 in the mausoleum of Emperor Jing of Han in Xi'an, indicating that tea from the genus Camellia was drunk by Han Dynasty emperors as early as the 2nd century BC.[31] The Han dynasty work "The Contract for a Youth", written by Wang Bao in 59 BC,[32] contains the first known reference to boiling tea. Among the tasks listed to be undertaken by the youth, the contract states that "he shall boil tea and fill the utensils" and "he shall buy tea at Wuyang".[2] The first record of tea cultivation is also dated to this period (the reign of Emperor Xuan of Han), during which tea was cultivated on Meng Mountain (蒙山) near Chengdu.[33] Another early credible record of tea drinking dates to the third century AD, in a medical text by Hua Tuo, who stated, "to drink bitter t'u constantly makes one think better."[34] However, before the mid-8th century Tang dynasty, tea-drinking was primarily a southern Chinese practice.[35] It became widely popular during the Tang Dynasty, when it was spread to Korea, Japan, and Vietnam. In India, tea has been drunk for medicinal purposes for a long but uncertain period, but apart from the Himalayan region it seems not to have been used as a beverage until the British introduced tea-drinking there much later.

Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form,[36] while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first pan-fried, then rolled and dried, a process that stops the oxidation process that turns the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the leaves were allowed to partially oxidize before pan-frying, was developed.[35] Western tastes, however, favoured the fully oxidized black tea, and the leaves were allowed to oxidize further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently sloppy practices allowed the leaves to turn yellow, but yielded a different flavour as a result.[37]

Tea was first introduced to Portuguese priests and merchants in China during the 16th century, at which time it was termed chÃ¡.[7] The earliest European reference to tea, written as Chiai, came from Delle navigationi e viaggi written by a Venetian, Giambattista Ramusio, in 1545.[38] The first recorded shipment of tea by a European nation was in 1607 when the Dutch East India Company moved a cargo of tea from Macao to Java, then two years later, the Dutch bought the first assignment of tea which was from Hirado in Japan to be shipped to Europe.[39] Tea became a fashionable drink in The Hague in the Netherlands, and the Dutch introduced the drink to Germany, France and across the Atlantic to New Amsterdam (New York).[40]

The first record of tea in English came from a letter written by Richard Wickham, who ran an East India Company office in Japan, writing to a merchant in Macao requesting "the best sort of chaw" in 1615. Peter Mundy, a traveller and merchant who came across tea in Fujian in 1637, wrote, "chaa — only water with a kind of herb boyled in it ".[41][42] Tea was sold in a coffee house in London in 1657, Samuel Pepys tasted tea in 1660, and Catherine of Braganza took the tea-drinking habit to the British court when she married Charles II in 1662. Tea, however, was not widely consumed in Britain until the 18th century, and remained expensive until the latter part of that period. British drinkers preferred to add sugar and milk to black tea, and black tea overtook green tea in popularity in the 1720s.[43] Tea smuggling during the 18th century led to the general public being able to afford and consume tea. The British government removed the tax on tea, thereby eliminating the smuggling trade by 1785.[44] In Britain and Ireland, tea was initially consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings. The price of tea in Europe fell steadily during the 19th century, especially after Indian tea began to arrive in large quantities; by the late 19th century tea had become an everyday beverage for all levels of society.[45] The popularity of tea also informed a number of historical events – the Tea Act of 1773 provoked the Boston Tea Party that escalated into the American Revolution, and the need to address the issue of British trade deficit caused by the demand for Chinese tea led to a trade in opium that resulted in the Opium Wars.[46]

Tea was introduced into India by the British in an attempt to break the Chinese monopoly on tea.[47] In 1841, Archibald Campbell brought seeds of Chinese tea from the Kumaun region and experimented with planting tea in Darjeeling. The Alubari tea garden was opened in 1856 and Darjeeling tea began to be produced.[48] In 1848, Robert Fortune was sent by the East India Company on a mission to China to bring the tea plant back to Great Britain. He began his journey in high secrecy as his mission occurred in the lull between the Anglo-Chinese First Opium War (1839–1842) and Second Opium War (1856–1860).[49] The Chinese tea plants he brought back were introduced to the Himalayas, though most did not survive. The British had discovered that a different variety of tea was endemic to Assam and the northeast region of India and that it was used by the local Singpho people, and these were then grown instead of the Chinese tea plant. Using the Chinese planting and cultivation techniques, the British launched a tea industry by offering land in Assam to any European who agreed to cultivate it for export.[47] Tea was originally consumed only by anglicized Indians; however, it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board.[47]

Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates.[50] Some varieties can also tolerate marine climates and are cultivated as far north as Cornwall in the United Kingdom,[51] Perthshire in Scotland,[52] Washington state in the United States,[53] and Vancouver Island in Canada.[54] In the Southern Hemisphere, tea is grown as far south as Hobart on the Australian island of Tasmania[55][56] and Waikato in New Zealand.[57]

Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting.[50] In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall a year and prefer acidic soils.[58] Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.[59]

Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C.Â s. var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being,[60] Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size.

A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed,[50] but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.[61]

Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called 'flushes'.[62] A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.[50]

Pests of tea include mosquito bugs of the genus Helopeltis (which are true bugs that must not be confused with the dipteran) that can tatter leaves, so they may be sprayed with insecticides. In addition, there may be Lepidopteran leaf feeders and various tea diseases.

Caffeine constitutes about 3% of tea's dry weight, translating to between 30 mg and 90 mg per 8-oz (250-ml) cup depending on type, brand,[63] and brewing method.[64] A study found that the caffeine content of 1 g of black tea ranged from 22 to 28 mg, while the caffeine content of 1 g of green tea ranged from 11 to 20 mg, reflecting a significant difference.[65]

The astringency in tea can be attributed to the presence of polyphenols. These are the most abundant compounds in tea leaves, making up 30-40% of their composition.[66]

Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.[67]

Because of modern environmental pollution, fluoride and aluminium also sometimes occur in tea. Certain types of brick tea made from old leaves and stems have the highest levels.[68]

Black and green teas contain no essential nutrients in significant content, with the exception of the dietary mineral, manganese at 0.5Â mg per cup or 26% of the Daily Value.[69] Tea leaves contain diverse polyphenols, including flavonoids, epigallocatechin gallate (commonly noted as EGCG) and other catechins.[70][71]

It has been suggested that green and black tea may protect against cancer[72] or other diseases such as obesity[73] or Alzheimer's disease,[74] but the compounds found in green tea have not been conclusively demonstrated to have any effect on human diseases.[75][76] One human study demonstrated that regular consumption of black tea over four weeks had no beneficial effect in lowering blood cholesterol levels.[77]

Physically speaking, tea has properties of both a solution and a suspension. It is a solution of all the water-soluble compounds that have been extracted from the tea leaves, such as the polyphenols and amino acids, but is a suspension when all of the insoluble components are considered, such as the cellulose in the tea leaves.[78]

Tea is generally divided into categories based on how it is processed.[79] At least six different types are produced:

The most common are white, green, oolong, and black.

After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption.

Although single-estate teas are available, almost all tea in bags and most loose tea sold in the West is blended. Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three.

Tea easily retains odors, which can cause problems in processing, transportation, and storage. This same sensitivity also allows for special processing (such as tea infused with smoke during drying) and a wide range of scented and flavoured variants, such as bergamot (found in Earl Grey), vanilla, and spearmint.

Tea is often consumed with additions to the basic tea leaf and water. These can be grouped into flavourings added to the tea in processing before sale and those added during preparation or drinking. The former are often floral, herbal or spice flavourings and the latter include milk, sugar, lemon, among other things.

The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné.[80] Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These include Indian masala chai and British tea blends. These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralise remaining tannins and reduce acidity.[81][82] The Han Chinese do not usually drink milk with tea but the Manchus do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so. Hong Kong-style milk tea is based on British colonial habits. Tibetans and other Himalayan peoples traditionally drink tea with milk or yak butter and salt. In Eastern European countries (Russia, Poland and Hungary) and in Italy, tea is commonly served with lemon juice. In Poland, tea with milk is called a bawarka ("Bavarian style"), and is often drunk by pregnant and nursing women. In Australia, tea with milk is white tea.

The order of steps in preparing a cup of tea is a much-debated topic, and can vary widely between cultures or even individuals. Some say it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior-tasting beverage.[83] Others insist it is better to add the milk after brewing the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure the desired amount of milk is added, as the colour of the tea can be observed.[citation needed] Historically, the order of steps was taken as an indication of class: only those wealthy enough to afford good-quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk.[84] Higher temperature difference means faster heat transfer so the earlier you add milk the slower the drink cools. A 2007 study published in the European Heart Journal found certain beneficial effects of tea may be lost through the addition of milk.[85]

Many flavourings are added to varieties of tea during processing. Among the best known are Chinese jasmine tea, with jasmine oil or flowers, the spices in Indian masala chai, and Earl Grey tea, which contains oil of bergamot. A great range of modern flavours have been added to these traditional ones. In eastern India, people also drink lemon tea or lemon masala tea. Lemon tea simply contains hot tea with lemon juice and sugar. Masala lemon tea contains hot tea with roasted cumin seed powder, lemon juice, black salt and sugar, which gives it a tangy, spicy taste. Adding a piece of ginger when brewing tea is a popular habit of Sri Lankans, who also use other types of spices such as cinnamon to sweeten the aroma.

Other popular additives to tea by the tea-brewer or drinker include sugar, liquid honey or a solid Honey Drop, agave nectar, fruit jams, and mint. In China, sweetening tea was traditionally regarded as a feminine practice. In colder regions, such as Mongolia, Tibet and Nepal, butter is added to provide necessary calories. Tibetan butter tea contains rock salt and dre, a butter made from yak milk, which is churned vigorously in a cylindrical vessel closely resembling a butter churn. The same may be said for salt tea, which is popular in the Hindu Kush region of northern Pakistan.

The flavour of the tea can also be altered by pouring it from different heights[citation needed], resulting in varying degrees of aeration. The art of elevated pouring is used principally by people in Northern Africa (e.g. Morocco, Algeria, Mauritania, Libya and Western Sahara), but also in West Africa (e.g. Guinea, Mali, Senegal) and can positively alter the flavour of the tea, but it is more likely a technique to cool the beverage[citation needed] destined to be consumed immediately. In certain cultures, the tea is given different names depending on the height from which it is poured.[citation needed]

In Southeast Asia, particularly in Singapore and Malaysia, the practice of pouring tea from a height has been refined further using black tea to which condensed milk is added, poured from a height from one cup to another several times in alternating fashion and in quick succession, to create a tea with entrapped air bubbles creating a frothy "head" in the cup. This beverage, teh tarik, literally, "pulled tea" (which has its origin as a hot Indian tea beverage), has a creamier taste than flat milk tea and is extremely popular in the region. Tea pouring in Malaysia has been further developed into an art form.

Popular varieties of black tea include Assam, Nepal, Darjeeling, Nilgiri, Rize, Keemun, and Ceylon teas.

Many of the active substances in black tea do not develop at temperatures lower than 90 °C (194 °F).[86] As a result, black tea in the West is usually steeped in water near its boiling point, at around 99 °C (210 °F). The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, it is difficult to brew black tea properly in mountainous areas. Warming the tea pot before steeping is critical at any elevation.

Western black teas are usually brewed for about four minutes and are usually not allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or mashing in Britain). In many regions of the world, however, actively boiling water is used and the tea is often stewed. In India, black tea is often boiled for fifteen minutes or longer to make Masala chai, as a strong brew is preferred. Tea should be strained while serving.

A food safety management group of the International Organization for Standardization (ISO) has published a standard for preparing a cup of tea (ISO 3103: Tea â€” Preparation of liquor for use in sensory tests), primarily intended for standardizing preparation for comparison and rating purposes.

In regions of the world that prefer mild beverages, such as the West and Far East, green tea should be steeped in water around 80 to 85 °C (176 to 185 °F), the higher the quality of the leaves the lower the temperature. Regions such as North Africa or Central Asia prefer a bitter tea, and hotter water is used. In Morocco, green tea is steeped in boiling water for 15 minutes.

The container in which green tea is steeped is often warmed beforehand to prevent premature cooling. High-quality green and white teas can have new water added as many as five or more times, depending on variety, at increasingly higher temperatures.

Flowering tea or blooming tea should be brewed at 100 °C (212 °F) in clear glass tea wares for up to three minutes. First pull 1/3 water to make the tea ball wet and after 30 seconds add the boiling water up to 4/5 of the capacity of the tea ware. The boiling water can help the tea ball bloom quickly and with a strong aroma of the tea. The height of glass tea ware should be 8–10 cm, which can help the tea and flowers bloom completely. One tea ball can be brewed 4–5 times.

Oolong tea should be brewed around 82 to 96 °C (185 to 205 °F), with the brewing vessel warmed before pouring the water. Yixing purple clay teapots are the traditional brewing-vessel for oolong tea which can be brewed multiple times from the same leaves, unlike green tea, seeming to improve with reuse. In the Chinese and Taiwanese Gongfu tea ceremony, the first brew is discarded, as it is considered a rinse of leaves rather than a proper brew.

Some teas, especially green teas and delicate oolong teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used. However, the black Darjeeling tea, a premium Indian tea, needs a longer than average steeping time. Elevation and time of harvest offer varying taste profiles; proper storage and water quality also have a large impact on taste.

Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the ageing process, then infuse it at the boiling point (100 °C or 212 °F), and allow it to steep from 30 seconds to five minutes.

While most tea is prepared using hot water, it is also possible to brew a beverage from tea using room temperature or cooled water. This requires longer steeping time to extract the key components, and produces a different flavor profile. For best results, it is best to use about 1.5 times the tea leaves that would be used for hot steeping, and to refrigerate for 4â€“10 hours. The process of making cold brew tea is much simpler than that for cold brew coffee.

Cold brewing has some disadvantages compared to hot steeping. Firstly, if the leaves or source water contain unwanted bacteria, they may flourish, whereas using hot water has the benefit of killing most bacteria. This is less of a concern in modern times and developed regions. Secondly, cold brewing may allow for less caffeine to be extracted, which may or may not be desired.

Sun tea is made by steeping the tea leaves in a jar of unheated tap water left in the sun. It does not get hot enough to kill bacteria present on the tea leaves or in the water, such as Alcaligenes viscolactis.[87]

To preserve the pretannin tea without requiring it all to be poured into cups, a second teapot may be used. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high-quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist the tea should not be stirred around while it is steeping (sometimes called winding or mashing in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason, one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.

Tea may be consumed early in the day to heighten calm alertness; it contains L-theanine, theophylline, and bound caffeine[5] (sometimes called theine). Decaffeinated brands are also sold. While herbal teas are also referred to as tea, most of them do not contain leaves from the tea plant. While tea is the second most consumed beverage on Earth after water, in many cultures it is also consumed at elevated social events, such as the tea party.

Tea ceremonies have arisen in different cultures, such as the Chinese and Japanese traditions, each of which employs certain techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea.

In the United Kingdom, tea is consumed daily and often by a majority of people, and indeed is perceived as one of Britain's cultural beverages. It is customary for a host to offer tea to guests soon after their arrival. Tea is consumed both at home and outside the home, often in cafés or tea rooms. Afternoon tea with cakes on fine porcelain is a cultural stereotype. In southwest England, many cafés serve a cream tea, consisting of scones, clotted cream, and jam alongside a pot of tea. In some parts of Britain, 'tea' may also refer to the evening meal.

Ireland has long been one of the biggest per-capita consumers of tea in the world. The national average is four cups per person per day, with many people drinking six cups or more. Tea in Ireland is usually taken with milk or sugar and is slightly spicier and stronger than the traditional English blend. The two main brands of tea sold in Ireland are Lyons and Barry's. Irish breakfast tea is blended for sale in the United States.

Tea is prevalent in most cultures in the Middle East. In Arab culture, tea is a focal point for social gatherings.

Turkish tea is an important part of that country's cuisine, and is the most commonly consumed hot drink, despite the country's long history of coffee consumption. In 2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea markets in the world,[88] with 120,000 tons being consumed in Turkey, and the rest being exported.[89] In 2010 Turkey had the highest per capita consumption in the world at 2.7 kg.[90] As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year.[91] Tea is grown mostly in Rize Province on the Black Sea coast.[92]

In Iranian culture, tea is so widely consumed, it is generally the first thing offered to a household guest.[93]

Russia has a long, rich tea history dating to 1638 when tea was introduced to Tsar Michael. Social gatherings were considered incomplete without tea, which was traditionally brewed in a samovar, and today 82% of Russians consume tea daily.

In Pakistan, both black and green teas are popular and are known locally as sabz chai and kahwah, respectively. The popular green tea called kahwah is often served after every meal in the Pashtun belt of Balochistan and in Khyber Pakhtunkhwa, which is where the Khyber Pass of the Silk Road is found. In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea with milk and sugar (sometimes with pistachios, cardamom, etc.), commonly referred to as chai, is widely consumed. It is the most common beverage of households in the region. In the northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed.

In the transnational Kashmir region, which straddles the border between India and Pakistan, Kashmiri chai or noon chai, a pink, creamy tea with pistachios, almonds, cardamom, and sometimes cinnamon, is consumed primarily at special occasions, weddings, and during the winter months when it is sold in many kiosks.

Indian tea culture is strong â€“ the drink is the most popular hot beverage in the country. It is consumed daily in almost all houses, offered to guests, consumed in high amounts in domestic and official surroundings, and is made with the addition of milk with or without spices, and usually sweetened. At homes it is sometimes served with biscuits to be dipped in the tea and eaten before consuming the tea. More often than not, it is drunk in "doses" of small cups (referred to as "Cutting" chai if sold at street tea vendors) rather than one large cup. On 21 April 2012, the Deputy Chairman of Planning Commission (India), Montek Singh Ahluwalia, said tea would be declared as national drink by April 2013.[94][95] The move is expected to boost the tea industry in the country. Speaking on the occasion, Assam Chief Minister Tarun Gogoi said a special package for the tea industry would be announced in the future to ensure its development.[96] The history of tea in India is especially rich.

In Burma (Myanmar), tea is consumed not only as hot drinks, but also as sweet tea and green tea known locally as laphet-yay and laphet-yay-gyan, respectively. Pickled tea leaves, known locally as laphet, are also a national delicacy. Pickled tea is usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips.

In Mali, gunpowder tea is served in series of three, starting with the highest oxidisation or strongest, unsweetened tea, locally referred to as "strong like death", followed by a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", an informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons and extending late into the night, and is widely popular in Bamako and other large urban areas.

In the United States, 80% of tea is consumed as iced tea.[97] Sweet tea is native to the southeastern US, and is iconic in its cuisine.

Tea is the most popular manufactured drink consumed in the world, equaling all others – including coffee, chocolate, soft drinks, and alcohol – combined.[4] Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.

India is the world's largest tea-drinking nation,[98] although the per capita consumption of tea remains a modest 750 grams per person every year. Turkey, with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.[99]

In 2003, world tea production was 3.21 million tonnes annually.[100] In 2010, world tea production reached over 4.52 million tonnes after having increased by 5.7% between 2009 and 2010.[101] Production rose by 3.1% between 2010. In 2013, world tea production reached over 5.34 million tonnes after having increased by 6.17% between 2012 and 2013. The largest producers of tea are the People's Republic of China, India, Kenya and Sri Lanka.

The following table shows the amount of tea production (in tonnes) by leading countries in recent years. Data are generated by the Food and Agriculture Organization of the United Nations as of February 2014.[100]

Multiple recent reports have found that most Chinese and Indian teas contain residues of banned toxic pesticides.[102][103][104][105]

Tea production in Kenya, Malawi, Rwanda, Tanzania, and Uganda has been reported to make use of child labor according to the U.S. Department of Labor's List of Goods Produced by Child Labor or Forced Labor[106] (a report on the worst forms of child labor).

Workers who pick and pack tea on plantations in developing countries can face harsh working conditions and may earn below the living wage.[107]

A number of bodies independently certify the production of tea. Tea from certified estates can be sold with a certification label on the pack. The most important certification schemes are Rainforest Alliance, Fairtrade, UTZ Certified, and Organic,[citation needed] which also certify other crops such as coffee, cocoa and fruit. Rainforest Alliance certified tea is sold by Unilever brands Lipton and PG Tips in Western Europe, Australia and the US. Fairtrade certified tea is sold by a large number of suppliers around the world. UTZ Certified announced a partnership in 2008 with Sara Lee brand Pickwick tea.

Production of organic tea has risen since its introduction in 1990 at Rembeng, Kondoli Tea Estate, Assam.[108] 6,000 tons of organic tea were sold in 1999.[109] About 75% of organic tea production is sold in France, Germany, Japan, the United Kingdom, and the United States.[citation needed]

According to the FAO in 2007, the largest importer of tea, by weight, was the Russian Federation, followed by the United Kingdom, Pakistan, and the United States.[110] Kenya, China, India and Sri Lanka were the largest exporters of tea in 2007 (with exports of: 374229, 292199, 193459 and 190203 tonnes respectively).[110][111] The largest exporter of black tea is Kenya, with the largest producer (and consumer) being India.[111][112]

In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small bags of Chinese silk with a drawstring. Consumers noticed they could simply leave the tea in the bag and reuse it with fresh tea. However, the potential of this distribution and packaging method would not be fully realised until later on. During World War II, tea was rationed in the United Kingdom. In 1953 (after rationing in the UK ended), Tetley launched the tea bag to the UK and it was an immediate success.

The "pyramid tea bag" (or sachet) introduced by Lipton[113] and PG Tips/Scottish Blend in 1996,[114] attempts to address one of the connoisseurs' arguments against paper tea bags by way of its three-dimensional tetrahedron shape, which allows more room for tea leaves to expand while steeping.[citation needed] However, some types of pyramid tea bags have been criticised as being environmentally unfriendly, since their synthetic material is not as biodegradable as loose tea leaves and paper tea bags.[115]

The tea leaves are packaged loosely in a canister, paper bag, or other container such as a tea chest. Some whole teas, such as rolled gunpowder tea leaves, which resist crumbling, are sometimes vacuum packed for freshness in aluminised packaging for storage and retail. The loose tea must be individually measured for use, allowing for flexibility and flavor control at the expense of convenience. Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan, the lid of which is tilted to decant the tea into a different cup for consumption.

Compressed tea (such as Pu-erh) is produced for convenience in transport, storage, and ageing. It can usually be stored longer without spoilage than loose leaf tea.

Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a "frothy" mixture.[116] In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by Zen Buddhist monks, and is still used to prepare matcha in the Japanese tea ceremony.[117]

Compressed tea was the most popular form of tea in China during the Tang dynasty.[118] By the beginning of the Ming dynasty, it had been displaced by loose leaf tea.[119] It remains popular, however, in the Himalayan countries and Mongolian steppes. In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency. Among Himalayan peoples, compressed tea is consumed by combining it with yak butter and salt to produce butter tea.[120]

"Instant tea", similar to freeze-dried instant coffee and an alternative to brewed tea, can be consumed either hot or cold. Instant tea was developed in the 1930s, with Nestlé introducing the first commercial product in 1946, while Redi-Tea debuted instant iced tea in 1953.

Delicacy of flavour is sacrificed for convenience. Additives such as chai, vanilla, honey or fruit, are popular, as is powdered milk.

During the Second World War British and Canadian soldiers were issued an instant tea known as 'Compo' in their Composite Ration Packs. These blocks of instant tea, powdered milk, and sugar were not always well received. As Royal Canadian Artillery Gunner, George C Blackburn observed:

But, unquestionably, the feature of Compo rations destined to be remembered beyond all others is Compo tea...Directions say to "sprinkle powder on heated water and bring to the boil, stirring well, three heaped teaspoons to one pint of water."

Every possible variation in the preparation of this tea was tried, but...it always ended up the same way. While still too hot to drink, it is a good-looking cup of strong tea. Even when it becomes just cool enough to be sipped gingerly, it is still a good-tasting cup of tea, if you like your tea strong and sweet. But let it cool enough to be quaffed and enjoyed, and your lips will be coated with a sticky scum that forms across the surface, which if left undisturbed will become a leathery membrane that can be wound around your finger and flipped away...[121]

Canned tea is sold prepared and ready to drink. It was introduced in 1981 in Japan.

The first bottled tea introduced by Indonesian tea company PT. Sinar Sosro in 1969 with brand name Teh Botol Sosro (or Sosro bottled tea).[122]

In 1983, Swiss-based Bischofszell Food Ltd., was the first company to bottle ice tea on an industrial scale.[123]

Storage conditions and type determine the shelf life of tea. Black tea's is greater than green's. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, improve with age.

To remain fresh and prevent mold, tea needs to be stored away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed opaque canister may keep for two years. Green tea deteriorates more rapidly, usually in less than a year. Tightly rolled gunpowder tea leaves keep longer than the more open-leafed Chun Mee tea.

Storage life for all teas can be extended by using desiccant or oxygen-absorbing packets, vacuum sealing, or refrigeration in air-tight containers (except green tea, where discrete use of refrigeration or freezing is recommended and temperature variation kept to a minimum).[124]

Da Hong Pao tea, an oolong tea

Fuding Bai Hao Yinzhen tea, a white tea

Sheng pu-erh tuo cha, a type of compressed raw pu-erh

Huoshan Huangya tea, a yellow tea

Loose dried tea leaves

Taiwanese High Mountain oolong

A spicy Thai salad made with young, fresh tea leaves


what percentage of the lakshadweep population belongs to the tribal community

Most people of Lakshadweep are descendants of migrants from the Malabar Coast of southwest India and the islanders are ethnically similar to coastal Kerala's Malayali people. More than 93% of the population who are indigenous, are Muslims and the majority of them belong to the Shafi School of the Sunni Sect. The southernmost and second largest island of Minicoy has an ethnically Mahls population that are native to the Maldives.[14][36]

Lakshadweep

Lakshadweep (/ləkˈʃɑːdwiːp/,  Lakṣadvīp (help·info), Lakshadīb), formerly known as the Laccadive, Minicoy, and Aminidivi Islands (/ˌlækədaɪv ˌmɪnɪkɔɪ ... ˌæmɪnˈdiːvi/),[2] is a group of islands in the Laccadive Sea, 200 to 440 km (120 to 270 mi) off the south western coast of India. The archipelago is a Union Territory and is governed by the Union Government of India. They were also known as Laccadive Islands, although geographically this is only the name of the central subgroup of the group. Lakshadweep comes from Lakshadwipa, which means "one hundred thousand islands" in Sanskrit.[3][4] The islands form the smallest Union Territory of India: their total surface area is just 32 km2 (12 sq mi). The lagoon area covers about 4,200 km2 (1,600 sq mi), the territorial waters area 20,000 km2 (7,700 sq mi) and the exclusive economic zone area 400,000 km2 (150,000 sq mi). The region forms a single Indian district with 10 subdivisions. Kavaratti serves as the capital of the Union Territory and the region comes under the jurisdiction of Kerala High Court. The islands are the northernmost of the Lakshadweep-Maldives-Chagos group of islands, which are the tops of a vast undersea mountain range, the Chagos-Laccadive Ridge.[5]

As the islands do not have any aboriginal groups, different views have been postulated by the scholars about the history of habitation on these islands. Archaeological evidence supports the existence of human settlement in the region around 1500 BC. The islands have long been known to sailors, as indicated by an anonymous reference from the first century AD to the region in Periplus of the Erythraean Sea. The islands were referenced also in the Buddhist Jataka stories of the sixth century BC. The arrival of Muslim missionaries around the seventh century led to the advent of Islam in the region. During the medieval period, the region was ruled by the Chola dynasty and Kingdom of Cannanore. The Portuguese arrived around 1498 and were upstaged by 1545. The region was then ruled by the Muslim house of Arakkal, followed by Tipu Sultan. On his death in 1799, most of the region passed on to the British and with their departure, the Union Territory was formed in 1956.

Ten of the islands are inhabited. At the 2011 Indian census, the population of the Union Territory was 64,473. The majority of the indigenous population is Muslim and most of them belong to the Shafi school of the Sunni sect. The islanders are ethnically similar to the Malayali people of the nearest Indian state of Kerala. Most of the population speaks Malayalam with Mahi (or Mahl) being the most spoken language in Minicoy island. The islands are served by an airport on the Agatti island. The main occupation of the people is fishing and coconut cultivation, with tuna being the main item of export.

A mention of the region in the Periplus of the Erythraean Sea, by an anonymous author, is one of the earliest references.[6] There are references to the control of the islands by the Cheras in the Sangam Patiṟṟuppattu. Local traditions and legends attribute the first settlement on these islands to the period of Cheraman Perumal, the last Chera king of Kerala.[7] The oldest inhabited islands in the group are Amini, Kalpeni Andrott, Kavaratti, and Agatti. Archaeological evidence suggests that Buddhism prevailed in the region during the fifth and sixth centuries AD.[6] According to popular tradition, Islam was brought to Lakshadweep by an Arab named Ubaidulla in AD 661. His grave is located on the island of Andrott.[8] During the 11th century, the islands came under the rule of the Late Cholas[6] and subsequently the Kingdom of Cannanore.[9]

In the 16th century, the Portuguese ruled the seas between Ormuz and the Malabar Coast and south to Ceylon. As early as 1498, they took control of the archipelago (called Laquedivas by them), later on to exploit coir production, until the islanders expelled them in 1545. In the 17th century, the islands came under the rule of Ali Rajahs/Arakkal Bheevi of Kannur, who received them as a gift from the Kolathiris. The islands are also mentioned in great detail in the stories of the Arab traveller Ibn Batuta.[10]

The Aminidivi group of islands (Androth, Amini, Kadmat, Kiltan, Chetlath, and Bitra) came under the rule of Tipu Sultan in 1787. They passed to British control after the Third Anglo-Mysore War and were attached to South Canara. The rest of the islands came under the suzerainty of the Arakkal family of Cannanore in return for a payment of annual tribute. The British took over the administration of those islands for nonpayment of arrears. These islands were attached to the Malabar district of the Madras Presidency during the British Raj.[11]

On 1 November 1956, during the reorganization of Indian states, the Lakshadweep islands were separated from Madras organized into a separate union territory for administrative purposes. The new territory was called Laccadive, Minicoy, and Amindivi Islands before adopting the Lakshadweep name on 1 November 1973.[12]

To safeguard India's vital shipping lanes to the Middle East, and the growing relevance of the islands in security considerations, an Indian Navy base, INS Dweeprakshak, was commissioned on Kavaratti island.[13]

A DX-pedition (VU7AG) by amateur radio operators was run on Agatti Island during November 2013.

Lakshadweep is an archipelago of twelve atolls, three reefs and five submerged banks, with a total of about thirty-nine islands and islets. The reefs are in fact also atolls, although mostly submerged, with only small unvegetated sand cays above the high-water mark. The submerged banks are sunken atolls. Almost all the atolls have a northeast-southwest orientation with the islands lying on the eastern rim, and a mostly submerged reef on the western rim, enclosing a lagoon. It has 10 inhabited islands, 17 uninhabited islands, attached islets, 4 newly formed islets and 5 submerged reefs.[14]

The main islands are Kavaratti, Agatti, Minicoy, and Amini. The total population of the territory is 60,595 according to the 2001 census. Agatti has an airport with direct flights from Kochi.

The Aminidivi subgroup of islands (consisting of Amini, Keltan, Chetlat, Kadamat, Bitra, and Perumal Par) and the Laccadive subgroup of islands (comprising mainly Androth, Kalpeni, Kavaratti, Pitti, and Suheli Par), both subgroups having a submarine connection between them through Pitti Bank. Together with Minicoy Island, a lonely atoll located at the southern end of the 200-km-broad Nine Degree Channel, they form the Coral Islands of India in the Arabian Sea. All these islands have been built up by corals and have fringing coral reefs very close to their shores.[15]

Two banks further north are not considered part of the group:

The atolls, reefs, and banks are listed from north to south in the table:

The Lakshadweep Archipelago forms a terrestrial ecoregion together with the Maldives and the Chagos.[16] It has over 600 species of marine fishes, 78 species of corals, 82 species of seaweed, 52 species of crabs, 2 species of lobsters, 48 species of gastropods, 12 species of bivalves, 101 species of birds.[17] It is one of the four coral reef regions in India.[18] The corals are a major attraction for the tourist. Pitti Island, is an important breeding place for sea turtles and for a number of pelagic birds such as the brown noddy (Anous stolidus), lesser crested tern (Sterna bengalensis) and greater crested tern (Sterna bergii).[19] The island has been declared a bird sanctuary.[20] Cetacean diversity off the Lakshadweep Islands and in adjacent areas is higher than other areas although a lack of scientific study results in poor understanding and conservation promoting. These include various whales (e.g. pygmy blue, Bryde's,[21] sperm[22]), smaller cetaceans (e.g. orca,[23] pilot whale[24]) and dolphins.[25][26][27][28]

The region does not have a rich flora and almost all the plants can be found on the mainland of India. There is also an absence of forest in the region. Nearly 400 species of flowering plants have been documented, including three species of sea grasses Cymodocia isoetifolia, Syringodium isoetifolium and Thalassia hemprichii, other angiosperms as Pandanus, Heliotropium foertherianum, Tournefortia argentea and Pemphis acidula as well as fungi, algae, lichens are also found. The common flora of the coral sands include coconut groves and coastal shrubs as Pemphis acidula, Cordia subcordata, Scaevola taccada, Thespesia populnea, Suriana maritima, Dodonaea viscosa, Guettarda speciosa and seaweeds such as sea lettuces, Codium and Hypena.[17][29]

Lakshadweep forms a single Indian district and is governed by an administrator appointed by the President of India under article 239 of the constitution. The present administrator is Mr. Farooq Khan IPS[30] There are 10 Sub Divisions of the territory. In Minicoy and Agatti the Sub Division is under a Deputy Collector while in the remaining 8 islands developmental activities are coordinated by Sub Divisional Officers. The Collector cum Development Commissioner who is also the District Magistrate oversees matters coming under District Administration, such as revenue, land settlement, law and order. The District Magistrate is assisted by one Additional District Magistrate and Ten Executive Magistrates with respect to enforcement of law and order. Administrator in his capacity as Inspector General of Lakshadweep Police has command and control of the Lakshadweep Police. Administration Secretariat is in Kavaratti.[31] The union territory comes under the jurisdiction of the Kerala High Court at Kochi along with a system of lower courts.[32] The territory elects one member to the Lok Sabha (lower house of the Parliament of India).[33]

According to the 2011 census Lakshadweep has a population of 64,429,[34] roughly equal in number to that of the Marshall Islands.[35] This gives it a ranking of 627th among the 640 districts in India.[34] The district has a population density of 2,013 inhabitants per square kilometre (5,210/sqÂ mi).[34] Its population growth rate over the decade 2001-2011 was 6.23%.[34] Lakshadweep has a sex ratio of 946 females for every 1000 males,[34] and a literacy rate of 92.28%.[34]

Religion in State (2011)[37]

The inhabitants of Lakshadweep were known to practice different religious customs. Then Islam was propounded by the Sheikh Ubaidullah.[38]

The spread of Islam has contributed to the religious identity of Lakshadweep. Eid-ul-Fitr, Muharram, Eid-ul-Adha and Milad-un-Nabi are the prominent occasions when the people of the island gather in various mosques.

Religious observance in Lakshadweep is characterized by certain festivals that are found in its core ethnic groups. Moulood is one such religious event when the islanders offer prayers to the divine power and eat in groups. The festival of Ratheeb is another uncommon occasion which originated in the Kavaratti region of Lakshadweep. The grave of Sheikh Kasim, one of the respected saints is praised during Ratheeb by the people of the island to gather his holy blessings.

The Sunni branch of Islam is the predominant faith.

Languages of Lakshadweep in 2001[39]

The principal languages of Lakshadweep are Malayalam, Jeseri (Dweep Bhasha) and Mahl.[40] The people of all the northern islands speak a dialect of Malayalam with the influence of Tamil and Arabic similar to Arwi. The people of Minicoy, the southernmost atoll, speak Mahl, a variant of Divehi language spoken in the Maldives.

Malayalam with Malayalam script was introduced as the official language of Lakshadweep during the British raj. Previously a type of Arabic script (Arabi Malayalam) was used for the language. The policy was continued by the Indian government. Malayalam serves as a link language on the islands including on the Mahl dominated Minicoy Island.[41] The dances here include:-Lava Dance, Kolkali dance & Parichakli Dance.

Lakshadweep's gross territorial domestic product for 2004 is estimated at US$ 60Â million at current prices. There is little economic inequality in Lakshadweep and the poverty index is low. Coconut fibre extraction and production of fibre products is Lakshadweep's main industry. There are five coir fibre factories, five production demonstration centres and seven fibre curling units run by the government of India. These units produce coir fibre, coir yarn, curled fibre and corridor mattings.[42]

Lakshadweep comprises the only coral atolls of the country. With a vast lagoon of 4,200 km2 (1,600 sq mi), it has territorial waters of 20,000 km2 (7,700 sq mi), Exclusive Economic Zone (EEZ) of 4,00,000 lakh (400,000 km2 [150,000 sq mi]) and coastal line of about 132 kilometres (82 mi). There is an estimation of about one lakh tonnes (100,000 tonnes [110,000 tons]) of tuna and tuna-like fishes and about an equal quantity of shark in the sea around Lakshadweep. Fishing is the main livelihood of the islanders.[43] Freshly caught tuna is processed by drying it in the sun after cooking and smoking. The resultant product, known as'mas', are popular products exported from these islands to southeast Asian countries.[44] Eleven workshops in islands and two boat building yards cater to the needs of fishermen. There are 375 boats in operation in Lakshadweep.[45]

Due to its isolation and scenic appeal, Lakshadweep was already known as a tourist attraction for Indians since 1974.[46] This brings in significant revenue, which is likely to increase. Since such a small region cannot support industries, the government is actively promoting tourism as a means of income in Bangaram and Kadmat islands. Bangaram is projected to become a major destination for international tourism.[47] Marine fauna are plentiful. Water sports activities such as scuba diving, wind surfing, snorkelling, surfing, kayaking, canoeing, water skiing, sportfishing, yachting and night sea voyages are popular activities among tourists. Tourists flock to these islands throughout the year, except during the South-west monsoon months when seas are extremely rough. The government has also proposed to set up two customs clearance check-in offices so that tourists can enter directly instead of getting permission from the nearest customs office in Kochi, which is 260 nautical miles (300 mi; 480 km) from these islands. These will be the smallest customs offices in India. Tourism is expected to get a big boost after these offices open as the islands lie on one of the busiest cruise ways.

A low-temperature thermal desalination plant opened on Kavaratti in 2005, at a cost of ₹50 million (€922,000). The experimental plant, which uses the temperature difference between warm surface seawater and much colder seawater at 500m depth to generate potable water as well as energy, was slated to produce 100,000 litres/day of potable water from seawater.[50][51] Production costs in 2005 were ₹220-250/m³ (€4.1-4.6/m³); the cost was supposed to drop to ₹30-60/m³ (€0.55-1.11/m³) with increased capacity.[52]

The technology was developed by the National Institute of Ocean Technology. It can be used to produce drinking water and also for power generation and air conditioning. In addition, the deep seawater contains extra nutrients for fish, an important source of food and income for the local population. The government plans to set up desalination plants with a capacity of 10Â million litres/per day on all islands and coastal areas.[50] In 2009, the NIOT announced plans to build plants on Minicoy, Agatti and Andrott.[53]

Agatti Aerodrome on Agatti Island is the only airport in Lakshadweep. Alliance Air, a subsidiary of the state-owned carrier, serves Agatti and flies to Kochi and Bengaluru on the mainland. Kingfisher Airlines, had flights connecting Kochi and Bangalore to Agatti before the airline ceased operations. The other islands are linked by the Pawan Hans helicopter or boat service.[54] Six ships connect Kochi, Calicut(Beypore) and Lakshadweep: MV Kavaratti, MV Aminidivi, MV Minicoy, MV Arabian Sea, MV Lakshadweep Sea and MV Bharath Seema.[55]

Tourists need a permit to visit the islands; foreign nationals are not permitted to visit certain islands.[56] According to the current alcohol laws of India, alcoholic beverage consumption is not permitted in the Lakshadweep Archipelago except on Bangaram Island.[57]


who did the song he ain heavy he my brother

In October 1967, at the age of 18, Parsons went to work as an assistant engineer at Abbey Road Studios, where he earned his first credit on the LP Abbey Road. He became a regular there, engineering such projects as Paul McCartney's Wild Life and Red Rose Speedway, five albums by the Hollies, and Pink Floyd's The Dark Side of the Moon, for which he received his first Grammy Award nomination. He was known for doing more than what would normally be considered the scope of a recording engineer's duties.[citation needed] He considered himself to be a recording director, likening his contribution to recordings to what Stanley Kubrick contributed to film.[citation needed] This is apparent in his work with Al Stewart's "Year of the Cat", where Parsons added the saxophone part and transformed the original folk concept into the jazz-influenced ballad that put Al Stewart onto the charts.[citation needed] It is also heard in Parsons' influence on the Hollies' "He Ain't Heavy, He's My Brother" and "The Air That I Breathe", sharp departures from their popular 1960s hits "Stay", "Just One Look", "Stop! Stop! Stop!" or "Bus Stop".[citation needed] Parsons was also known to have swapped shifts during the engineering of Dark Side of the Moon so he could work entirely on the project.[citation needed]

Alan Parsons

Alan Parsons (born 20 December 1948)[1] is an English audio engineer, songwriter, musician, and record producer. He was involved with the production of several significant albums, including the Beatles' Abbey Road and Let It Be, and the art rock band Ambrosia's debut album Ambrosia as well as Pink Floyd's The Dark Side of the Moon for which Pink Floyd credit him as an important contributor. Parsons' own group, the Alan Parsons Project, as well as his subsequent solo recordings, have also been successful commercially.

Parsons also produced three albums by Pilot, a Scottish pop rock band consisting of Ian Bairnson on guitar, Stuart Tosh on drums, and David Paton on lead vocals, guitars, bass and William (Billy) Lyall, on piano and keys. Their hits included "January" and "Magic".

He also mixed the debut album by the American band Ambrosia and produced their second album Somewhere I've Never Travelled. Parsons was nominated for a Grammy Award for both of these albums.[2]

In 1975, he declined Pink Floyd's invitation to come back and work on the follow-up for "Dark Side," Wish You Were Here, and instead initiated the Alan Parsons Project with producer and songwriter (and occasional singer) Eric Woolfson, whom he had met at Abbey Road. The Project consisted of a revolving group of studio musicians and vocalists, most notably the members of Pilot and (on the first album) the members of Ambrosia. Unlike most rock groups, the Alan Parsons Project never performed live during its heyday, although it did release several music videos. Its only live performance during its original incarnation was in 1990, with Woolfson present but behind the scenes. After releasing ten albums, the last in 1987, the Project terminated in 1990 after Parsons and Woolfson split, with the Project's intended 11th album released that year as a Woolfson solo album. Parsons continued to release work in his own name and in collaboration with other musicians. Parsons and his band now regularly tour many parts of the world.

Although an accomplished vocalist, keyboardist, bassist, guitarist and flautist, Parsons only sang infrequent and incidental parts on his albums, such as the background vocals on "Time". While his keyboard playing was very audible on the Alan Parsons Project albums, very few recordings feature his flute. During the late 1990s, Parsons' career travelled an interesting full circle. Having started out in the music industry at the Abbey Road Studios in London as an assistant engineer in the late 1960s, he briefly returned to run the studio in its entirety. He reportedly managed to combine this role with the demands of a hectic performing and recording schedule. Parsons also continued with his selective production work for other bands.

Of all his collaborators, guitarist Ian Bairnson worked with Parsons the longest, including Parsons' post-Woolfson albums, Try Anything Once, On Air, and The Time Machine.

In 1998, Parsons became Vice-President of EMI Studios Group including the Abbey Road Studios. He soon left the post, deciding to return to more creative endeavours. Parsons remained as a creative consultant and associate producer for the group.

As well as receiving gold and platinum awards from many nations, Parsons has received ten Grammy Award nominations for engineering and production. In 2007 he received a nomination for Best Surround Sound Album for A Valid Path.

Beginning in 2001 and extending for four years, Parsons conceived and led a Beatles tribute show called A Walk Down Abbey Road featuring a group of headlining performers such as Todd Rundgren, Ann Wilson of Heart, John Entwistle of the Who, and Jack Bruce of Cream. The show structure included a first set where all musicians assembled to perform each other's hits, and a second set featuring all Beatles songs.

Since 1999 he has toured under a revised name, the Alan Parsons Live Project (with Woolfson's permission). The band currently features lead singer P.J. Olsson, guitarist Alastair Greene, drummer Danny Thompson, keyboardist Manny Focarazzo, keyboardist Tom Brooks, bass guitarist Guy Erez, vocalist and saxophonist Todd Cooper, guitarist and vocalist Dan Tracey, along with Parsons on rhythm guitar, keyboards and vocals.[citation needed] This band performed live in MedellÃn, Colombia in 2013 as Alan Parsons Symphonic Project in a performance recorded for Colombian television and also released on CD (live 2-CD) and DVD (May 2016).

In May 2005, Parsons appeared at the Canyon Club in Agoura Hills, California, to mix front-of-house sound for Southern California-based Pink Floyd tribute band Which One's Pink? and their performance of The Dark Side of the Moon in its entirety.[3]

In 2010, Parsons released his single "All Our Yesterdays" through Authentik Artists.[4] Parsons also launched a DVD educational series in 2010 titled The Art and Science of Sound Recording ("ASSR") on music production and the complete audio recording process. The single "All Our Yesterdays" was written and recorded during the making of ASSR. The series, narrated by Billy Bob Thornton, gives detailed tutorials on virtually every aspect of the sound recording process.[5]

During 2010, several media reports,[6][7] one of which included a quote from a representative of Parsons,[8] alleged that the song "Need You Now" by country music group Lady Antebellum used the melody and arrangement of "Eye in the Sky."

Parsons produced Jake Shimabukuro's album, Grand Ukulele, which was released on 2 October 2012. Also in 2012, he contributed lead vocals and performed keyboards and guitar on the track "Precious Life" by German electronic music duo Lichtmond, and appeared with many other noted progressive-rock musicians on The Prog Collective album by Billy Sherwood, singing lead on "The Technical Divide."

Parsons engineered the third solo album by Steven Wilson, The Raven that Refused to Sing (And Other Stories), released on 25 February 2013.

In late 2013, a live album recorded on tour in Germany and Austria with the title LiveSpan was released, accompanied by a single called "Fragile" with Simon Philips on drums.

Legacy Recordings, the catalog division of Sony Music Entertainment, celebrated the 35th anniversary of Eye in the Sky, with the worldwide release of a definitive deluxe collectorâ€™s box set, featuring rare and unreleased material, on November 17, 2017.

Parsons was born in London. He resides in Santa Barbara, California, with his wife Lisa and her two daughters, Tabitha and Brittni, as well as numerous pets.[1] He has two sons, Jeremy (Jerry) and Daniel, from his previous marriage.


who is the host of the film is genesis history

Del Tackett, the creator of Focus on the Family's "The Truth Project", narrates the film.[3][4] The goal of Is Genesis History? is to make "a positive case that the Bible is historically reliable" through looking at the differing views of and questions concerning the origin of Earth, the universe, and man.[5] Interviewing thirteen creation scientists, the narrator of the film argues that Genesis does portray real historical events.[3][6] Other speakers include George Grant, Paul Nelson, Douglas Petrovich, Marcus R. Ross, Andrew A. Snelling, and Kurt Wise.

Is Genesis History?

Is Genesis History? is a 2017 American Christian documentary film that promotes creation science. It was directed by Thomas Purifoy, Jr. and distributed by Compass Cinema and Fathom Events.

The bonus features released with the film include Larry Vardiman.

The director of Is Genesis History?, Thomas Purifoy Jr., was inspired to make the film after his daughter began asking him questions about the creation–evolution controversy after watching a debate between Bill Nye and Ken Ham on February 4, 2014.[7] Compass Cinema began principal photography in June 2015, filming Art Chadwick and the Dinosaur Excavation and Taphonomic Research Project in Wyoming.[8]

Is Genesis History? was released into American theaters on February 23, 2017.[1] It was shown in 704 theaters and grossed $1,796,182 in one night.[1] Over 143,000 people saw the film that night,[9] and its box office earnings were the highest of any film in theaters in the United States that night.[9][10][11][12] Due to its commercial success, the film was shown again in theaters on March 2 and 7 in the United States,[9][11][12] as well as in Canada on March 14, 2017.[9] The film went on to earn a total box office of $2,570,355, after the encore showings.[2]

The Christian blogger Joel Edmund Anderson provided a five-part review of the ideas in the movie, and wrote: "Well, I’ve watched it, and I’ll be honest, I felt as if my head was going to explode. The reason why the movie angered me so much was not because of the answer the makers gave to their question. No, what angered me was that no matter how well-done the movie might have been made, no matter how well-intentioned and sincere Del Tackett might have been, the stone-cold fact is that it was fundamentally dishonest from the very beginning to the end."[13] Organizations, such as The BioLogos Foundation,[14] Reasons To Believe,[15] and The Gospel Coalition,[16] which do not accept a young Earth, gave the film negative reviews, all objecting to the film's portrayal of Young Earth creationism as the only alternative to the standard scientific paradigm. According to Gregg Davidson, Joel Duff, and Ken Wolgemuth of Biologos, despite the "excellent" cinematography of the film, "the narrative that accompanied the rich display of God’s amazing creation fell far short of reflecting what we actually find revealed in nature."[14] A reporter for the Orlando Sentinel wrote in a satirical outline: "Just a guess, the twist is going to be that the movie answers its own question with a resounding 'NO!'"[4]

The movie was endorsed by young Earth creationist organizations such as Answers in Genesis,[17] the Institute for Creation Research,[18] Creation Ministries International,[19] the Associates for Biblical Research,[20] and Timothy G. Standish of the Geoscience Research Institute.[21] Jerry Newcombe of the politically conservative website WND also endorsed the film,[22] along with WORLD magazine.[23]

Patheos bloggers published positive,[24] negative,[25] and ambivalent[26] reviews about the film, as well as interviews with key cast members.[27]

Philosopher Paul Nelson, who was interviewed in the film, later published an article stating that the film distorted his arguments and presented "a false dichotomy" between naturalistic evolution and young Earth creationism while omitting other viewpoints.[28] Director and Producer Thomas Purifoy wrote a response entitled "A Tale of Two Dichotomies" in which he presented the full film interview with Nelson as evidence and stated that "as a philosopher, Paul seemed to be shifting back to viewing things from a philosophical perspective. The film, however, was not about comparing two different philosophies, but two differentÂ histories."[29]


what is the relatively rare condition that can cause respiratory depression

Hypoventilation (also known as respiratory depression) occurs when ventilation is inadequate (hypo meaning "below") to perform needed gas exchange.[1] By definition it causes an increased concentration of carbon dioxide (hypercapnia) and respiratory acidosis. Hypoventilation is not synonymous with respiratory arrest, in which breathing ceases entirely and death occurs within minutes due to hypoxia and leads rapidly into complete anoxia, although both are medical emergencies. Hypoventilation can be considered a precursor to hypoxia and its lethality is attributed to hypoxia with carbon dioxide toxicity.

Hypoventilation

Hypoventilation may be caused by:

As a side effect of medicines or recreational drugs, hypoventilation may become potentially life-threatening. Many different central nervous system (CNS) depressant drugs such as ethanol, benzodiazepines, barbiturates, GHB, sedatives and opioids produce respiratory depression when taken in large or excessive doses, or mixed with other depressants. Strong opiates (such as fentanyl, heroin, or morphine), barbiturates, and certain benzodiazepines (short acting ones and alprazolam) are known for depressing respiration. In an overdose, an individual may cease breathing entirely (go into respiratory arrest) which is rapidly fatal without treatment. Opioids, in overdose or combined with other depressants, are notorious for such fatalities.

Respiratory stimulants such as nikethamide were traditionally used to counteract respiratory depression from CNS depressant overdose, but offered limited effectiveness. A new respiratory stimulant drug called BIMU8 is being investigated which seems to be significantly more effective and may be useful for counteracting the respiratory depression produced by opiates and similar drugs without offsetting their therapeutic effects.

If the respiratory depression occurs from opioid overdose, usually an opioid antagonist, most likely naloxone, will be administered. This will rapidly reverse the respiratory depression unless complicated by other depressants. However an opioid antagonist may also precipitate an opioid withdrawal syndrome in chronic users.

Disorders like congenital central hypoventilation syndrome (CCHS) and ROHHAD (rapid-onset obesity, hypothalamic dysfunction, hypoventilation, with autonomic dysregulation) are recognized as conditions that are associated with hypoventilation. CCHS may be a significant factor in some cases of sudden infant death syndrome (SIDS), often termed "cot death" or "crib death".

The opposite condition is hyperventilation (too much ventilation), resulting in low carbon dioxide levels (hypocapnia), rather than hypercapnia.


who said if you can't do the time don't do the crime

The theme song, "Keep Your Eye on the Sparrow", was written by Dave Grusin and Morgan Ames; initially an instrumental, lyrics were added in later seasons that were sung by Sammy Davis, Jr. Every episode of Baretta began with the song, which contained the motto, "Don't do the crime if you can't do the time." The song was released as a single in Europe in 1976, reaching number one in the Dutch Top 40 as "Baretta's Theme". The music for the theme song was performed by Los Angeles-based Latin influenced Rock band El Chicano from Los Angeles, California. El Chicano also released the song as a 45 and also as a track on one of their albums. The "Baretta" theme song by El Chicano was a huge hit in many countries including Turkey, Malaysia, Singapore, France and The Philippines.

Baretta

Baretta is an American detective television series which ran on ABC from 1975 to 1978.[1] The show was a revised milder version of a 1973â€“74 ABC series, Toma, starring Tony Musante as chameleon-like, real-life New Jersey police officer David Toma. When Musante left the series after a single season, the concept was retooled as Baretta, with Robert Blake in the title role.[2][3]

Detective Anthony Vincenzo "Tony" Baretta is an unorthodox plainclothes cop (badge #609) with the 53rd precinct, who lives with Fred, his Triton sulphur-crested cockatoo, in apartment 2C at the run-down King Edward Hotel in an unnamed, fictional city. A master of disguise, Baretta wore many while performing his duties. When not working he usually wore a short-sleeve sweatshirt, casual slacks, a brown suede jacket and a newsboy cap.

Baretta was often seen with an unlit cigarette in his lips or behind his ear. His catchphrases included "You can take dat to da bank" and "And dat‘s the name of dat tune." When exasperated he would occasionally speak in asides to his late father, Louie Baretta. He drove a rusted-out Mist Blue 1966 Chevrolet Impala four-door sport sedan nicknamed "The Blue Ghost" (license plate 532 BEM). He hung out at Ross’s Billiard Academy and referred to his numerous girlfriends as his "cousins".

"Keep Your Eye on the Sparrow," the show's theme music was composed by Dave Grusin and Morgan Ames and sung by Sammy Davis, Jr.

After its initial run in syndication beginning in 1979, the series later re-appeared on TV Land in 1999 as part of a package of series licensed from Universal. Me-TV aired reruns of Baretta on Saturday afternoons in 2007.

On October 29, 2002, Universal Studios Home Entertainment released the first season of Baretta on Region 1 DVD in the United States. It is unknown if the remaining three seasons will be released.

Mad magazine spoofed the series as "Barfetta".


when did dean martin sing let it snow

This was Martin's only album of Christmas music released on Reprise Records (his only other Christmas album, A Winter Romance, having been released in 1959 on Capitol Records). It was reissued on CD by Hip-O Records in 2008, retitled A Very Cool Christmas.[2]

The Dean Martin Christmas Album

The Dean Martin Christmas Album is a 1966 studio album by Dean Martin arranged by Ernie Freeman and Bill Justis.[2]

Ricci James Martin, Martin's son, wrote in a biography of his father that The Dean Martin Christmas Album was the only one of his father's albums that was played in the Martin household, his parents seldom listening to Dean Martin's music.[3]

This was the fourth of five albums Martin released in 1966.[1] Billboard magazine reported in its December 3, 1966 issue that The Dean Martin Christmas Album was on top of its "Best Bets for Christmas" chart.[4]

The release of The Dean Martin Christmas Album in October and The Dean Martin TV Show in November 1966 were accompanied by what Billboard described as a "merchandising avalanche"[5] by Reprise Records and their parent company Warner Music.[5] Billboard described Martin as running the "hottest streak of his career", and said that Reprise planned to sell $4 million of his records over the Christmas sales period.[5] Billboard later reported that Martin had sold 850,000 albums in December 1966.[6]

Reviewing A Very Cool Christmas, the 2008 reissue of the Dean Martin Christmas Album on Allmusic.com, William Ruhlmann gave the album three and a half stars out of five. Ruhlmann commented that Martin was in a "typically easygoing, good-natured mood on these tracks...He sings the seasonal material with the same nonchalance he gave to pop music of the period".[2]


when did the seattle metropolitans win the stanley cup

The 1917 Stanley Cup Finals was contested by the Pacific Coast Hockey Association (PCHA) champion Seattle Metropolitans and the National Hockey Association (NHA)  and Stanley Cup defending champion Montreal Canadiens. Seattle defeated Montreal three games to one in a best-of-five game series to become the first United States-based team to win the Cup. It was also the first Stanley Cup Final to be played in the United States, as all games were played in Seattle, and the last Stanley Cup final to not feature a National Hockey League team.

1917 Stanley Cup Finals

Seattle won the PCHA title after finishing the 1916–17 regular season in first place with a 16–8 record. Meanwhile, Montreal advanced to the final series after narrowly defeating the Ottawa Senators, 7–6, in a two-game total-goals playoff series to end the 1916–17 NHA season.

The games of the Final were played at the Seattle Ice Arena. Games one and three were played under PCHA seven-man rules; games two and four were played under NHA six-man rules. Bernie Morris scored 14 of Seattle's 23 total goals for the series, including six in their 9â€“1 victory in game four. Future Hockey Hall of Fame goaltender Hap Holmes recorded a 2.90 goals-against average for the Mets.

In game one, Didier Pitre scored four goals as he led the Canadiens to an 8–4 victory. Pitre opened the scoring in the third minute before Morris tied it four minutes later. Jack Laviolette scored twenty seconds later to put the Canadiens ahead, followed by Pitre to put the Canadiens ahead 3–1 after one period. Con Corbeau and Newsy Lalonde scored in the second to put the Canadiens ahead 5–1 after two periods. In the third, Morris and Frank Foyston scored to bring Seattle within two goals, before Pitre scored again. Morris scored to make it 6–4 before Pitre and Corbeau scored to make the final score 8–4.[1]

Seattle tied the series with a convincing win played under NHA hockey rules. Morris opened the scoring at nine minutes of the first period. Wilson scored to make it 2–0 for Seattle after the first period. Morris and Foyston scored in the second to put Seattle up 4–0 after two periods. Frank Foyston then scored twice in the third period to complete his hat trick and give Seattle a lead of 6–0. Seattle then played defensively but Tommy Smith scored in the final minutes for the Canadiens to spoil the shutout. Frustration boiled over at the start of the third period with a fight between Roy Rickey and Billy Coutu before Harry Mummery jumped into the fray.[2]

The game was played at a fast clip with no goals before Morris scored after ten minutes. Montreal's goaltender Georges Vézina made several big saves in the second to hold Seattle off from scoring. Coutu and Rickey had their third fight of the series and Coutu was given a twenty-minute penalty and Rickey a ten-minute period. The Canadiens held off Seattle in an ensuing power play to end the second with Seattle holding a one-goal lead. In the third, Foyston scored after five minutes and Morris scored a quick pair of goals to give Seattle a 4–0 lead.[3]

In an individual rush, Morris put the Mets ahead early in the first period. The Canadiens tried to fight back, but were stymied by the defences of Seattle. Seattle scored three times in the second period to put the game out of reach. In the third, the onslaught continued, as the Mets led 7â€“0 before Laviolette scored to break the shut out.[4]

Several of the Metropolitans had won the Stanley Cup together on the 1914 Toronto Blueshirts: Jack Walker had been playing coach of Toronto, with Eddie Carpenter (a substitute with Toronto), Frank Foyston, Hap Holmes and Cully Wilson.[5]

â€¡ Played rover, a position between both defences and behind the centre.

After the finals, "Seattle/World's Champions/Defeated Canadians/1917" was added to the Cup (Note that the anglicized form of "Canadiens" was engraved).


who was the first public protector in south africa

The Public Protector, since October 2016, is Busisiwe Mkhwebane. She succeeded former Law Reform Commissioner and advocate, Thuli Madonsela who took up the post in October 2009. Madonsela succeeded Lawrence Mushwana, who took office on 15 October 2002. Selby Baqwa, Mushwana's predecessor, was the first person to hold that office from its inception in 1995.

Public Protector

South Africa's Public Protector is one of six independent state institutions set up by the country's progressive Constitution to support and defend democracy.

According to Section 181[10] of the Constitution:

The office of the Public protector has been faced with harsh criticism by parliament specifically by the majority party[11] for requesting an increase of R200m in the budget allocation for additional resources. With the justice portfolio committee chairman Mathole Motshekga[12] being critical of the budget and strategic presentation presented by Adv. Thuli Madonsela.

During the budget speech of 2015 the office of the Public Protector was allocated a total budget for 2015/16 of R 246.1 million [13] an increase of R 60 million, as opposed to the increase of R 200 million initially requested. With R 15 million going to the employment of additional investigators and the retention of the 70 investigator who were previously appointed on contract.

The office of the Public Protector is required to appear before the National Assembly at least once every year. During the Adv. Thuli Madonsela's budget and strategic presentation, the advocate was requested to present progress reports before parliament on a quarterly basis.[14]

The Public Protector has an executive office which administers three major programmes:[15]

The Public Protector receives its mandate from the Public Protector Act of 1994. The Public Protector is one of six State Institutions Supporting Democracy in South Africa. These institutions are independent of the government, subject only to South Africa's Constitution and the law, and report annually to Parliament.

The preamble of the Public Protector Act states, in part:

The Constitution of the Republic of South Africa... provides for the establishment of the office of Public Protector to investigate matters and to protect the public against matters such as maladministration in connection with the affairs of government, improper conduct by a person performing a public function, improper acts with respect to public money, improper or unlawful enrichment of a person performing a public function and an act or omission by a person performing a public function resulting in improper prejudice to another person.

The Act also gives the Public Protector the authority to order other state institutions take appropriate remedial action against any impropriety or prejudice made by government.

Any aggrieved complainant may lodge a complaint to the office provided that it falls within powers of the Public Protector in terms of the Public Protector act 23 of 1994.The Public Protector may investigate and take the appropriate remedial action on his/her findings.

The powers of the Public Protector are regulated by the national legislation. Additional powers may also be granted by the national legislator. However, court decisions may not be investigated by the office.It receives and investigates complaints from the public government.

The Public Protector is appointed by the president, in accordance with the provisions of section 193 of the Constitution. The candidate must be a South African Citizen who-

" â€“ Sub-s. (1A)Act 23 of 1994

Under chapter nine of the constitution, the Public Protector may only serve a non-renewable period of seven years in office.

Reports made by the Public Protector must be open to the public and be accessible to anyone. However certain reports maybe kept confidential under exceptional circumstances.[16] The Public Protector has to date investigated at least 40 000 cases.[17]

One of the most prominent cases is the investigation into allegations of impropriety and unethical conduct relating to the installation and implementation of security measures by the Department of Public Works at and in respect of the private residence of President Jacob Zuma at Nkandla in the KwaZulu-Natal province

Any matters in which the Public Protector has jurisdiction may be reported to the office of the Public Protector by any person.

In terms of the Public Protector act 23 of 1994[18] and other legislative acts, the Public Protector may investigate, on the basis of a complaint or on his or her own initiative, any level of government. This includes national, provincial and local government, any public office bearer, any parastatal and any statutory council.

Similar to other bodies under the Chapter nine institution under the Constitution, the office of the Public Protector is independent of government and must be impartial and must exercise their powers and perform their function without any influence or prejudice.

Currently the office of The Public Protector manages an estimated 40,000 cases, with a staff of 314.[19] During the 2013/14 budget, the office was allocated R199.3m, with an increase of R18.3m for the 2014/15 financial year.

During the budget of 2015, the office was allocated an additional increase of R60m instead of the R200m initially requested at the justice portfolio committee. As a result, the office of the Public Protector was required to make drastic cutbacks.[20]

As a result of the funding difficulties, the spokesman of the office the Public Protector office cited that they would look at external agencies to help fund the office. The executive management of the office of the Public Protector has held meetings with development partners from German, Japan and Belgium.[21]