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Hawaii

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What did the pirates say to the town

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Drama Book Store

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Natural History Museum

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Hawaii

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The Met Museum

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Pencilvania

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Library

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moma

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The New York Public Library

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SALEM WITCH TRIALS

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massive censorship

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there is a lot of starvation

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for north korea...  talk to the citzens illegal apparenly

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for north korea...  talk to the citzens illegal apparenly

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Lots of wars. Not sure what else to say>

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The history of North Korea started with the end of World War 2

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otto warmbier was tourtured and killed in North Korea

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Since the guns of the Korean War fell silent on 27 July 1953, tens of thousands of US troops have remained in South Korea to cast a wary eye across the 38th parallel to North Korea.

Together with their South Korean allies, US forces regularly conduct large-scale military drills on the peninsula, frequently drawing angry rebukes from Pyongyang's government.

But despite these tensions and a lack of formal diplomatic relations between the US and North Korea, a small but steady stream of Americans have visited the country on organised tours - sometimes with dangerous results.

"Do not travel to North Korea due to the continuing serious risk of arrest and long-term detention of US nationals," reads a sternly worded travel warning on the US State Department's website. "The US government is unable to provide emergency services to US citizens in North Korea."

US citizens have been detained in North Korea several times since 1996, including tourists, scholars and journalists.

In July 2017, the US government banned US citizens from visiting the country - a move that has since been extended until at least August this year.

Here are some of the most notable cases from the last decade.

Otto Warmbier, 2016

Otto Warmbier, a student at the University of Virginia, was arrested while visiting North Korea as part of a tour group in January 2016. The visit, organised by a China-based budget tour operator that specialises in off-the-beaten-track destinations, was a five-day trip to experience North Korea during the New Year's Eve period. His father later told the Washington Post that he was "curious about their culture" and "wanted to meet the people of North Korea".

About two months after his detention on 2 January, a North Korean court sentenced Otto Warmbier to 15 years' imprisonment with hard labour on charges that he attempted to steal a propaganda poster.

Shortly after the sentencing, Mr Warmbier suffered a neurological injury under unclear circumstances.

He was freed - seriously ill - 17 months after his arrest, and died in a hospital six days after returning to the US in June 2017.

US doctors described Mr Warmbier as being in a state of "unresponsive wakefulness", but the Warmbier family said calling this a coma was "unfair".

His father said when they saw his son he was "moving around, and jerking violently, making these howling and inhuman sounds".

His head was shaved, he was blind and deaf, his arms and legs were "totally deformed" and he had a huge scar on his foot, he said. It "looked like someone had taken a pair of pliers and rearranged his bottom teeth".

"Otto was systematically tortured and intentionally injured by Kim and his regime. This was no accident," his father said.

A US federal court later found North Korea liable for Otto Warmbier's torture and death.

While North Korea did not formally contest the charges, it has repeatedly denied any wrongdoing.

The state-run Korean Central News Agency claimed he was provided medical care "with all sincerity" despite having "no reason to show mercy to such a criminal of the enemy state".

It also claimed that North Korea was "the biggest victim" of the death and subsequent "smear campaign" by the US.

Bruce Byron Lowrance, 2018

In October 2018, North Korea announced that Bruce Byron Lowrance - a 60-year-old from Michigan - had been detained while entering the country illegally from China.

US authorities later revealed that a man matching his name and description had been detained at the demilitarised zone separating North and South Korea. The man had allegedly told investigators that he believed that his visit would help ease geopolitical tensions between the two countries.

Mr Lowrance was released about a month after being detained, which US officials suggested may have been an effort to improve relations with the US following high-profile talks between Kim Jong Un and then US President Donald Trump.

He has not commented publicly on his detention and subsequent release.

Matthew Miller, 2014

Matthew Miller, a 24-year-old teacher from California, was taken into custody by North Korean authorities and charged with "hostile" espionage acts while on an organised tour in April 2014.

North Korean authorities later alleged he admitted to a "wild ambition" of exploring the country and investigating conditions there.

He was sentenced to six years' imprisonment with hard labour in September 2014. In interviews before and after his release, he said he spent much of his time digging in fields, moving stones and taking out weeds, but was otherwise largely kept in strict isolation.

Mr Miller was released the following month with another American detainee, Kenneth Bae.

In a later interview with journalist Nate Thayer of the North Korea-focused NK News site, Mr Miller said he went to North Korea with the intention of defecting and getting to "speak to an ordinary North Korean person about normal things", regardless of politics.

"I was trying to stay in the country," Mr Miller said. "They wanted me to leave. The very first night they said, 'We want you to leave on the next flight.' But I refused. I just did not leave."

In the interview, Mr Miller said he eventually "changed his mind" about seeking asylum and requested help from the US government.

Kenneth Bae, 2012

The man released with Mr Miller, Washington state resident Kenneth Bae, was arrested in November 2012.

A Korean-American Evangelical Christian missionary, he had visited the country many times. On this occasion he was stopped and a hard drive with Christian material was discovered.

North Korea levelled an array of charges for what it called Mr Bae's "hostile acts" including attempting to establish bases for anti-government activities, smuggling in forbidden literature, and encouraging dissidents.

He was sentenced to 15 years with hard labour, with state media suggesting that he only escaped the death penalty as a result of a "candid confession".

During his time in captivity, his family said that his health deteriorated as a result of poor conditions and difficult labour. Part of his captivity was spent in a labour camp for foreigners in which he was the only inmate.

Mr Bae was released and returned to the US along with Mr Miller following a secret visit to Pyongyang by Director of National Intelligence James Clapper.

After his release, Mr Bae wrote a memoir, "Not Forgotten: The True Story of My Imprisonment in North Korea" in which he said that he was interrogated from 08:00 in the morning until 22:00 or 23:00 at night every day for the first four weeks of his imprisonment.

His interrogators demanded hundreds of pages of confessions.

He said one interrogator kept telling him: "No-one remembers you. You have been forgotten by people, your government. You're not going home anytime soon. You'll be here for 15 years. You'll be 60 before you go home".

In March 2009, North Korea arrested two California-based journalists, Eura Lee and Laura Ling, who were filming a documentary about humanitarian conditions on China's border with North Korea. Two other members of their crew, a US cameraman and a Chinese guide, escaped and were briefly detained by Chinese authorities.

Ms Ling later acknowledged they crossed the border, although she said they spent less than a minute in North Korea before attempting to turn back into China.

Ms Lee and Ms Ling were soon charged with crossing the border illegally and in June 2009 were sentenced to 12 years imprisonment and hard labour.

"I had tried to prepare myself for a lengthy sentence but nothing could prepare me for the verdict," Ms Ling later told National Public Radio. "I was wondering if those words meant that the window of opportunity had closed and my fate was sealed."

In August that year, however, both were released after a previously unannounced visit to Pyongyang by former President Bill Clinton.

While the visit came amid a flurry of back channel negotiations between North Korea's government and the Obama administration, the White House said that Mr Clinton's visit was a "solely private mission".

"No money was exchanged and no diplomacy was conducted," Ms Ling told NPR. "It truly was a private humanitarian mission".

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What happened to US citizens like Otto Warmbier detained in North Korea

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Americans arrested in the communist state have included tourists, a teacher and a Christian missionary.

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Toddler arrested for life because there parents owned a bible, shows the corruption and strictness in there country

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devin

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Has the fourth largest army in the world.

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Kim Jong Il, son of the country's founder, has been said by state media to have managed amazing feats: He scored a perfect 300 the first time he went bowling and sank 11 holes-in-one the first time he played golf.

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Communism

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Citizens are not allowed to leave or enter the country.

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A book about sense of humor

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A book about World War 1 and how it affected lots of people in the world.

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Taking cair of our oceans

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Gun violence and how it needs to be stopped

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A book about perspectives, real life scary stories, Action

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giving north koreans freedom

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5.0 out of 5 stars She tells us what we have forgotten
Reviewed in the United States on October 8, 2020

Why did we fight so hard to create this country? What horrors did our forefathers try to save us from? We have lived the easy life for so long that to us, dictatorships and evil regimes are just shadows and rumors. Yeonmi has traveled a very dark road to bring us a message. That freedom is not free and the price we pay for losing that freedom is beyond the imagination of soft, well-fed Americans who have never been under the grinding boot of a despot. Yeonmi gives us a first-hand account from the dark side of human nature. Some strange part of human behavior makes us easy targets for sweet-sounding ideology. We willingly support the creation of a government that promises to fill our every need but ends up tapping every ounce of our productivity. If we forget these lessons, our grandchildren will be left scrabbling in the dirt for "frozen potatoes", their free will withered away with no awareness that a choice even exists.

Reviews with images

Top reviews from the United States

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Reviewed in the United States on October 8, 2020

Why did we fight so hard to create this country? What horrors did our forefathers try to save us from? We have lived the easy life for so long that to us, dictatorships and evil regimes are just shadows and rumors. Yeonmi has traveled a very dark road to bring us a message. That freedom is not free and the price we pay for losing that freedom is beyond the imagination of soft, well-fed Americans who have never been under the grinding boot of a despot. Yeonmi gives us a first-hand account from the dark side of human nature. Some strange part of human behavior makes us easy targets for sweet-sounding ideology. We willingly support the creation of a government that promises to fill our every need but ends up tapping every ounce of our productivity. If we forget these lessons, our grandchildren will be left scrabbling in the dirt for "frozen potatoes", their free will withered away with no awareness that a choice even exists.

5.0 out of 5 stars She tells us what we have forgotten
Reviewed in the United States on October 8, 2020

Why did we fight so hard to create this country? What horrors did our forefathers try to save us from? We have lived the easy life for so long that to us, dictatorships and evil regimes are just shadows and rumors. Yeonmi has traveled a very dark road to bring us a message. That freedom is not free and the price we pay for losing that freedom is beyond the imagination of soft, well-fed Americans who have never been under the grinding boot of a despot. Yeonmi gives us a first-hand account from the dark side of human nature. Some strange part of human behavior makes us easy targets for sweet-sounding ideology. We willingly support the creation of a government that promises to fill our every need but ends up tapping every ounce of our productivity. If we forget these lessons, our grandchildren will be left scrabbling in the dirt for "frozen potatoes", their free will withered away with no awareness that a choice even exists.

Images in this review

Reviewed in the United States on September 3, 2020

Review of In Order to Live
This is the story of Yeonmi Park who defected from North Korea and who now sheds light on that hitherto dark landmass North of the 38th Parallel with its depraved barbaric regime set in the middle ages.
I had seen a video interview of this brave young woman whose story so amazed me I immediately purchased her revelatory book, which in turn, astounded me with its attention to detail that no personal interview could have covered in such breadth.
Yeonmi describes in vivid language the desperate and cruel living conditions of the majority of North Koreans, the starving masses, the constant indoctrination and mind control which keeps the population subservient to the government and to their “Great Leader”.
Yeonmi describes the three levels of society or songbun status where one is classified as the elite or loyal class, the wavering class, and the hostile class. Yeonmi’s family enjoyed the higher songbun class until her father was arrested for smuggling which was the only way the family could survive without starving. Once arrested their status was downgraded to the lowest songbun which meant their rations were reduced even further and among other deficiencies which were applied against the whole family.

Yeonmi describes catching a dragonfly and eating it. Everyone ignores bodies lying on the street with rats attacking the remains and eating the eyes first. She was taught that the "Great Leader" was a God and could read her mind, so she was terrified about thinking bad thoughts of the way she was living.
The incentive to flee to China was not about freedom as she had no concept of what that meant, it was about the possibility of having a full bowl of rice to eat. It was that alone which drove her and her mother to risk fleeing across the River Yula to China with the assistance of what turned out to be human traffickers. If caught they would be executed but starvation drove them

Her story of being in the hands of traffickers and what they did to her and her mother was heartrending. They did get plenty of rice and other food in China but it came at a heavy price for both Yeonmi who was only 13 at the time, and her mother. The brutality of life never extinguished the flame of determination and hope this young girl exhibited during her time in China and for other periods of hardship and difficulty yet to come.

Her description of walking through the desert with her mother to sneak into Mongolia while avoiding capture by the Chinese was nail-biting in its intensity & the ordeal made worse by the freezing conditions. Yeonmi had hidden a razor blade in her clothing which she was prepared to use to cut her own throat if captured. She would not allow herself to be sent back to North Korea where she would face labor camp or execution. Her mother had a stash of sleeping pills for the same purpose.

After successfully getting through to Mongolia and onto South Korea where she was able to eventually graduate from college, Yeonmi was able to turn a life of what could have been bitterness of heart into a humanitarian who wants to give inspiration to others who may be in poor and unfortunate circumstances.

Yeonmi must be careful, and hopefully, she will be well guarded as the North Korean regime has already targeted her as a puppet of the West. She brought a searchlight into the blackness that was hiding the real conditions of her country and the barbaric nature of its governance. She helped save her mother and searched relentlessly for her missing sister until they were united together in Seoul.

Her humanitarian work awakened in her a self-awareness that she should help others who may not be able to help themselves. If there were open votes for a Nobel Peace Prize, she would have mine without any question.
This book should be read by all high school students
David E. Huntley 9/2/2020

Reviewed in the United States on November 2, 2020

This is a remarkable and moving story by a very personable narrator. In part it's also quite thrilling, if that word is appropriate, given the seriousness of it all. I don't know when i last felt as deeply connected to another person's life experience, as transported to a different an exotic place and situation. It was a reminder for me of the power of the book medium to do just that.
There's lots more to say about the story it self and it's power, but many have already done so. So I'd like to contribute a critical perspective: at times, i wavered in Trust during the read. Generally speaking, you don't have to have been around for long to not be new or naive to people lying, exaggerating nor to the corruptive power when monetary gain and bad incentives could be at hand. I honestly couldn't quite shrug a nagging and most unhappy worry about exaggerations, "improvements" even fabrication. It's a suprisingly detailed account with detailed dialogues, for one thing, with a lot of remarkable things happening. Please note though that I'm not making accusations here, merely describing my personal feelings.

The more powerful, moving, significant the story, the more you'd like to know that it's true (if it purports to be so). And here we certainly have the former, while the degree of veracity boils down to - largely - a matter of personal trust. Allthough there's of course plausibility to begin with from the context of the well known and egregious human rights violations in NK and China.

As much as there is an interest and value in important personal accounts like these, there should be also a corresponding demand and standard in regards them being verified, as far as possible. Perhaps an appendixed description of the publisher's verification method? That might well have allayed my unhappy doubts during this read. Defector stories aren't just any stories, they're important in the championing for human rights.

All in all however the book was a compelling read despite my experience being polluted at times by these unpleasant doubts. Looking at the reviews, i'm in a way cheered up, seeing that most people aren't as afflicted by doubts as i am, and seem to have higher trust in honesty and moral integrity.

Edit:

Rereading this review i wrote a while back, it seems i should qualify it somewhat by pointing out that for a autobiographical story to be readable, coherent, vivid etc, it's inevitable that there will be some amount of creative writing involved. No one (well) has photographic memory, and filling in memory gaps regarding more or less trivial details and that doesn't corrupt the story (e.g. details that make scenes come to life) falls under creative licence. To a certain extent. In some of the places where i went "hmmm?" perhaps others would have felt "who cares" - because creative license. While other doubts were about things beyond reasonable creative license.

Top reviews from other countries

5.0 out of 5 stars Amazing read I just wish it was fiction rather than a true account. A life changing read.

Reviewed in the United Kingdom on October 1, 2017

Both the best and the worst thing I have ever read. Best in the fact that you can see and understand the suffering and anguish of the people of North Korea and the worst because no one should ever have to experience the things which Yeonmi has suffered. This book makes you realise how lucky you are to live in a country like the UK or US where you don't have to worry about angering a regime or starving to death. This book gives you a totally new outlook on life and I can guarantee that it will make you appreciate what you have much more than you did before.

4.0 out of 5 stars Good read for people interested in North Korean fugutives. Read as addition to 'Dear Leader' or 'Escape from Camp 14'

Reviewed in the United Kingdom on October 18, 2017

I've read quite a few books written by North Korean escapees over the last year or so ("Dear Leader", "Escape From Camp 14", "Aquariums of Pyongyang", and "Nothing to Envy" to name a few) and I have mixed feelings about "In Order To Live".
Don't get me wrong, it's a good book. It's well written and Yeonmi's story is at times emotional and gripping. Yet at other times, it's an accounting that is not as interesting as I wanted it to be. Honestly, part II and III of the book are most outstanding. Her and her mothers hardships in China, the search for her sister and how hard it is for North Koreans once they're out of North Korea (with no understanding of the world beyond their indoctrinated view of NK and the 'enemies' outside) is a gripping and insightful read and should be read by anyone with interest in what happens 'after North Korea'. The (re)introduction process into South Korea's society and her subsequent actions to create awareness around NK is an interesting read as well.

Overall, a great book on everything "after NK", and a good book on "inside NK", but if you want to know more about inside NK, also do read "Dear Leader" and "Escape from Camp 14" for two excellent viewpoints of two ends of life in North Korea.

5.0 out of 5 stars Powerful...

Reviewed in Canada on June 3, 2021

I'm surprised there are negative reviews. Are those North Korean bots doing damage control?
As for the one, who was born and raised in Soviet Union, it greatly reminded me of my childhood. Thankfully, I experienced no famine, but shortage of everything and luck of necessities was there. Plus, the communist propaganda.
My maternal grand-grand-parents were of Russian nobles, they were killed by bolsheviks. My grandma was not allowed to go to university , because of her upbringing. My father was jailed by communists, because he made a joke about communist leaders.

I think this book is very important, especially for the youth these days, who think that socialism is a bliss.
It will open their eyes and hopefully change their perspectives.

3.0 out of 5 stars Insight to North Korea

Reviewed in the United Kingdom on August 14, 2020

This book provides an insight to what life is like in North Korea. The things the author went through is horrifying and hard to believe. Having read some of the reviews provided on here, some have said that there are inconsistencies and contradictories in her story. Whilst reading the book, I did not spot them, but then this was the first book I've read from a North Korean defector retelling their story on their escape from North Korea. It's best to get a broader reading on this subject area in order to have a better understanding.

5.0 out of 5 stars Most interesting book I have read for several years.

Reviewed in the United Kingdom on April 16, 2021

I really did enjoy reading about life in North Korea. It was a real eye opener what is expected of the people, and how they are brain washed. This young lady is to be so admired how she studied and educated herself despite a terrible life forced on her through deceit and greed etc. The book is written relating incidents, but without going into unnecessary nasty detail. I think her and her sister must be very intelligent to have achieved so much through their studies, plus having to learn to speak English. I most sincerely hope that she finds happiness, contentment, and a genuine person to love her, and for her to give her love to. I really admire her courage and determination despite all odds.

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In Order to Live: A North Korean Girl's Journey to Freedom

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In Order to Live: A North Korean Girl's Journey to Freedom [Park, Yeonmi, Vollers, Maryanne] on Amazon.com. *FREE* shipping on qualifying offers. In Order to Live: A North Korean Girl's Journey to Freedom

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This book is about garbage, and littering. those things in the world are awful and need go be fixed

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'Here Comes the Garbage Barge!' read by Justin Theroux

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Anything historic or any books with learning.

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Climate change and how we can do something about it.

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thinking about pineapples and stuff

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this class is insane

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Doing flips

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we should be more chill

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to do rose bud thorn or play trivia online.. eat candy

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to do rose bud thorn or play trivia online.. eat candy

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Pizza

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listen to music for a few minuets

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stuff

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not me...

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Take some time to settle into class

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Settling in

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Hang out with the other Luka and think about pineapples

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Just chilling and thinking about pineapples

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sit quietly

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Coming to class, say good morning, or good afternoon, and I take out everything I need for class.

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we should do mindfulness like meditate

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Pineapples

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Meat

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Pineapples

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From luxe omakases to quality-driven neighborhood gems

New York's sushi scene has come a long way over the last two decades - so much so that great sashimi and nigiri can be found in most neighborhoods. Today, Manhattan has some of the highest-quality seafood found outside of Japan, and the city's top counters are as good as many respected places in Tokyo. In the last year, New York has welcomed in top-tier players like Yoshino and more affordable counters like Gouie. One thing to note, though, is that thanks to recent inflation, many sushi spots have raised their prices anywhere from several bucks to $20 dollars or more, making those budget-friendly and casual spots even more desirable.

Below, this guide spans the gamut from Shion 69 Leonard, where you're likely to spend over $1,000 for two, to the quality-driven neighborhood gem that still might cook chicken teriyaki.

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This shoe box-sized omakase debutedin December 2019 just before the pandemic set in,and since then has gone largely overlooked. Chef and owner Yukihiro Takeda helms the eight-seat counter, and it's thanks to him that the Upper West Side now has a higher quality omakase sushi option. His Edomae-style, 19-course menu runs $250 and incorporates seafood flown in from Tokyo's Toyosu fish market several times a week. A meal could start with tsumami like ikura (salmon roe) and Santa Barbara uni before eventually moving into Hokkaido scallop, akami (lean tuna), and iwashi (sardine). Note, Takeda doesn't necessarily follow a traditional path typically defined by serving all nigiri back-to-back. Instead, bites are occasionally interspersed with creative dishes such as a maki roll filled with soba noodles in place of rice.

In 1997, Masatoshi "Gari" Sugio opened the first Sushi of Gari on the Upper East Side and introduced New Yorkers to a new way to enjoy sushi, with variations in sauces and presentations. Today, diners can choose between an omakase for $150, $180, or $230, with sushi and other dishes available a la carte. Sushi Gari has several locations.

Located in the back of the fast-casual Poke Wave on Astoria's Broadway, owner Christopher Tsang has set up an omakase speakeasy with chef Osan Weng, with 30 years of sushi restaurant experience in Japan. On Tuesday, Wednesday and Thursday with hourly seatings starting at 6 p.m. it's an 18-course omakase for $168. On Friday and Saturday at 5 p.m. it's 14 courses for $98.00. Then at 6:30 and 8:30pm it's an 18-course omakase, prices vary.

Daniel Boulud and sushi master chef George Ruan, formerly of Masa, have teamed up to open Jōji, below 1 Vanderbilt, in an alcove of Grand Central Terminal. Joji Box is the adjacent takeout and delivery, which offers one of three variations on a sushi box, as well as salmon, tuna, or hamachi flights for $23 to $60. At sushi counter, Jōji features one seating for lunch at 12:30 p.m. for $275 or dinner seating at 5:45 p.m. for $375.

Sushi Yasuda is one of New York's oldest omakase haunts, regarded as a bastion for fine fish. Here, one can sit at a table or at the bar, and order a la carte, or choose go for the chef's choice omakase, which can cost anywhere from around $30 and depending whether you opt for three pieces of omakase sashimi ($29), omakase 15 ($150), or the market price omakase. Pro tip: The best seats in the house are at the far end of the sushi bar.

A freewheeling, sushi-slinging, expletive-laden omakase party in Jackson Heights and a newly opened location in Williamsburg, Sushi On Me charges $89 in Jackson Heights ( $129 in Williamsburg) for a 15-course, all-you-can-drink omakase that lasts less than an hour. The cash-only event in a Queens basement allows for a dozen people at a time, four seatings per night, seven nights a week. Dinner begins with a few sashimi courses and finishes with 12 pieces of nigiri, served one at a time.

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Starting at $435 per person, Noz 17 is a sibling to Sushi Noz and serves as a Toyota Corolla-sized restaurant that seats just seven diners at a time. Chef Junichi Matsuzaki offers one of New York's most epic and most unconventional tasting menus. Dinner might begin with a lotus root dumpling with tofu skin, followed by gizzard shad sushi: a tiny silver fish as tart as a spoonful of vinegar. Two courses later, sushi arrives again, this time in the form of yuzu-dusted sea bream.

Upscale service with a downtown vibe is the theme at Shuko, the narrow, Union Square sushi spot from Masa and Neta vets Jimmy Lau and Nick Kim. Dedicated to serving top-level sushi, and with a devout following from none other than Jay-Z and Beyoncé, the place is still going strong after almost a decade. Here, customers will find bites garnished with luxury ingredients like caviar and gold leaf to truffle, and the single omakase runs $270.

Even before chef Nobuyuki Shikanai nabbed one Michelin star, his unfussy sushi spot had already earned a neighborhood following for its well-priced fresh fish. A long menu of sashimi, nigiri, and rolls - in addition to izakaya bites like shrimp tempura and gyoza - run a la carte, but the most coveted seats are at Shikana's omakase counter. Note, while Kanoyama is open daily and accepts walk-ins, this $195 chef's choice menu is only served Wednesday through Saturday (6:15 and 8:30 p.m.) and requires reservations.

One of Japan's most respected sushi masters, Tadashi Yoshida of Nagaoya's impossible-to-book Sushi No Yoshino, shuttered his lauded counter to pursue an opportunity in New York. Now he's serving a $500, 20-course omakase on the Bowery, which is especially important as Yoshino's debut marks the first time a sushi master, not a protégée, has relocated from Japan to open in the city. Drawing inspiration from both France and Japan, Yoshida's omakase commences with a series of around six tsumami that call for western and luxury ingredients like cream, olive oil, caviar, and white truffles, before moving into a traditional 10-bite Edomae nigiri serving One of Yoshida's signature bites is sabazushi (mackerel), which he torches with a handheld binchotan grill.

Reserve a seat at this lively sushi bar or head up to the second-floor banquettes in this laid-back fishbowl of a restaurant. The omakase kiwami ($210) at the newish Momoya Soho is a deluxe series of compelling dishes worth the splurge, but there are plenty of more wallet-friendly a la carte options that can keep dinner and a drink to under $75 a person.

Having started in a Tokyo bank, its first U.S. location for edomae sushi that opened in 2008 is still going strong. For $320, the omakase at the counter in the lower level includes four to six appetizers, nine to 10 nigiri and futomaki bites, followed by tamago, soup, and dessert.

With the help of Rahul Saito and Kuma Hospitality Group, the swankiest of Eiji Ichimura's restaurants, Sushi Ichimura has opened. New Yorkers know him from first his namesake under-the-radar restaurant on Second Avenue in Midtown that closed in 2008. It was followed by David Bouley's acclaimed Brushstroke, and later, two-Michelin-starred Ichimura at Uchū, among others. Today, the 10-seat Tribeca slip displays an East-meets-West aesthetic from the master who helped fine-tune the Stateside practice of aging fish for modern diners. His menu includes fish from Hokkaido and elsewhere around Japan, along with wares from suppliers at the Toyosu Market, with many items unavailable in the United States. It's $850 for two, plus $170 tip.

Perhaps the best deal in New York for quality fish at the moment, Gouie is the new counter-only sushi stop from Keisuke Kasagi and Yudai Kanayama (Izakaya, Dr. Clark), which debuted within the Lower East Side's the Market Line. It's a casual spot and one that was conceived in response to all of New York's pricey omakase spots. There are 18 perched counter seats plus a section "where people can just casually stand and drink and eat for a quick bite and quick sake."

Chef Yusuke Fukuzaki - who came to New York after spending time at one of Tokyo's most revered, three-Michelin-star kaiseki counters, Ishikawa - has designed a menu heavy on a la carte options, with a spate of seasonal specials like red rock crab tamagoyaki and simmered spiny baigai shell. There's also a seven-course, $120 option at 6:30 p.m., Thursday through Saturday.

When a chef can turn white fish to the buttery richness of toro, you know you're in the right place. And that's precisely the talent of Shion Uino, who made waves when he landed in New York by way of Tokyo in 2017, having come off a decade's worth of work at one of the world's most prestigious sushi bars, the three-Michelin-starred Sushi Saito. The chef has most recently teamed up with 69 Leonard owner Idan Elkon to launch this high-end sushi concept priced at $480 (including tip) that centers on rare seafood and, hands down, the city's most excellent interpretation of tamago. At the end of the meal, patrons also have the option to add on additional chinmi(rare bites). Wed to true Edomae style, the menu progresses from sashimi to a series of tsumami (small appetizers), nine nigiri bites, a hand roll, soup and that custard-like tamago.

Like many of Tokyo's top sushi bars, Nakaji is tucked away in an unassuming hallway partially decorated with charred cedar wood. Look for an illuminated box bearing the chef's name in calligraphy, and press the doorbell to enter what might be the city's most exciting sushi concept right now. Helmed by longtime sushi vet Kunihide Nakajima, and launched right before the pandemic, this wholly Japanese experience - which takes place at a 10-seat sushi counter and involves Japanese seafood like ice fish and sea cucumber - has quickly ensconced itself as one of the city's most traditional Japanese experiences, from its minimalist aesthetic to its standout menu. Compared to the sushi Nakajima served during his previous tenure at Sushiden, Nakaji is a step up in price and quality, currently running $295 for a menu that includes tsumami, a hot plated dish, 12 nigiri bites, soup, and seasonal Japanese fruit.

Masa Ito spent eight years with Los Angeles export Sushi Zo before teaming up with hospitality outfit VCR Group and launching Ito, alongside his longtime collaborator, Kevin Kim. Ito, which moved into a 1,500-square-foot Tribeca space, is a high-end omakase restaurant offering 14 counter seats (plus a private dining room) where diners embark on a $295 omakase that begins with a welcome cocktail, followed by four otsumami, miso soup, 12 pieces of nigiri, a handroll, and dessert. There's a focus on seasonality here, so Ito is bringing in sterling seafood from fish markets in Tokyo and Fukuoka four times per week.

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From luxe omakases to quality-driven neighborhood gems

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Pineapples

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Pineapples

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skate boarding is my favorite

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Toggle the table of contents

From Wikipedia, the free encyclopedia

This article Please expand the article to include this information. Further details may exist on the is missing information about actors in the Holiday Special and Ewok films. talk page.

Star Wars is a media franchise and shared fictional universe that is the setting of science fiction films produced by Lucasfilm, based on characters created by George Lucas. The Skywalker Saga of the franchise includes nine films, featuring three trilogies; the original trilogy, the prequel trilogy, and the sequel trilogy. The original trilogy began with A New Hope in 1977, followed by The Empire Strikes Back (1980) and Return of the Jedi (1983), while the prequel trilogy consists of The Phantom Menace (1999), Attack of the Clones (2002), and Revenge of the Sith (2005). The sequel trilogy consists of The Force Awakens (2015), The Last Jedi (2017), and The Rise of Skywalker (2019), and chronologically follows Return of the Jedi in the saga. Additionally, an animated film was released in 2008, and two standalone anthology films were released in 2016 and 2018.[1]

The films feature large, sometimes ensemble, casts of actors and actresses, with multiple lead actors. Mark Hamill, Harrison Ford, and Carrie Fisher star as Luke Skywalker, Han Solo, and Leia Organa, respectively, in the original trilogy films. Liam Neeson, Ewan McGregor, Natalie Portman, and Jake Lloyd respectively star as Qui-Gon Jinn, Obi-Wan Kenobi, Padmé Amidala and Anakin Skywalker in The Phantom Menace, with McGregor and Portman returning for its two sequels and Hayden Christensen playing the older Anakin in them. Ford, Hamill, Fisher, and other cast members from the original trilogy returned to reprise their roles and co-star alongside Adam Driver as Kylo Ren, Daisy Ridley as Rey and John Boyega as Finn in the sequel trilogy films. Matt Lanter portrays Anakin in the animated film The Clone Wars (2008), Felicity Jones portrays Jyn Erso in Rogue One (2016), and Alden Ehrenreich portrays a young Han Solo in Solo: A Star Wars Story (2018).

Anthony Daniels is the only actor to have appear in all films in the franchise, appearing as C-3PO in all except Solo, in which he appeared as Tak. Multiple other cast members recur across multiple films and series within the franchise. The list below is sorted by film and the character's surname, as some characters have been portrayed by multiple actors. All characters that have made appearances in other Star Wars media, such as the television series or television films, are noted.

This section includes characters who have appeared in the Skywalker Saga.

An empty, dark grey cell indicates the character was not in the film.

A indicates an appearance through archival footage or audio.

C indicates a cameo role.

MC indicates a motion-capture-only role.

V indicates a voice-only role.

Y indicates a younger version of the character.

This section includes characters who have appeared in films outside the Skywalker Saga.

An empty, dark grey cell indicates the character was not in the film.

A indicates an appearance through archival footage or audio.

C indicates a cameo role.

V indicates a voice-only role.

Y indicates a younger version of the character.

1. ^ Breznican, Anthony (December 20, 2019). "How Han Solo's Legacy Looms Over The Rise of Skywalker". Vanity Fair. Archived from the original on December 20, 2019.

2. ^ "Mark Hamill Endorses Obi-Wan Kenobi's Young Luke Skywalker Actor". March 16, 2022.

3. ^ Stewardson, Christopher (August 25, 2017). "A Defence of the Theatrical Cuts of Star Wars". Our Culture Mag. Archived from the original on July 4, 2018.

4. ^ "A new book reveals details about Rey's vision in 'Star Wars: The Force Awakens' you may have missed before". Insider.com.

5. ^ Breznican, Anthony (December 16, 2017). "The Last Jedi spoiler talk: How an old-school Star Wars character made a surprising return". Entertainment Weekly. Archived from the original on July 2, 2018.

6. ^ Nachrichten, Westfälische (April 11, 2013). "Bondgirl kommt zur Film- und Comicbörse" [Bondgirl comes to the movie and comic book market]. Westfälische Nachrichten (in German). Archived from the original on July 5, 2018.

7. Guglielmi, Jodi (December 13, 2017). "Star Wars: BB-8 Dishes on Meeting Prince William and Harry at The Last Jedi Premiere". People. Archived from the original on July 2, 2018.

8. ^ Hoey, John (October 4, 2017). "The Last Jedi: Rian Johnson Confirms A-Wing Leader Tallie Lintra is Played by Actress Hermione Corfield". Star Wars News Net. Archived from the original on July 2, 2018.

9. ^ Grossman, Lev (May 22, 2019). "Star Wars: The Rise of Skywalker, The Ultimate Preview". Vanity Fair. Archived from the original on July 24, 2019.

10. ^ The Star Wars Underworld [@theswu] (March 26, 2017). "#BTSSunday: @Ingvild_Deila (Leia) performs a scene with Tim Beckmann(Captain Antilles) on the set of #Rogue One. (Photo via: @TheSWLegacy)" (Tweet). Archived from the original on May 28, 2018 - via Twitter.

11. ^ Utichi, Joe (July 17, 2016). "Alden Ehrenreich Introduced As Han Solo Stand-Alone Pic & Episode VIII Teased At Star Wars Celebration". Deadline Hollywood. Archived from the original on July 17, 2016.

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List of Star Wars film actors - Wikipedia

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Toggle the table of contents From Wikipedia, the free encyclopedia This article Please expand the article to include this information. Further details may exist on the is missing information about actors in the Holiday Special and Ewok films. talk page.

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Pineapples

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Sushi

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Make sushi rolls at home with this easy sushi recipe with crabmeat, avocado, cucumber, and pickled ginger, or customize with your favorite fillings.

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- alice

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The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.

For years, I couldn't seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid - super fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies didn't come from a recipe. We always made them from a box. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.

So this fall, as I flipped through Michelle Lopez's new book Weeknight Baking , her recipe for Boxed Mix Brownies, From Scratch caught my eye. Would I finally be able to make homemade brownies that would be just as delicious as the ones from a box?

The verdict: yes! I've had this brownie recipe on repeat since the first time I tried it. It calls for basic pantry ingredients, and it's hardly more difficult than using a mix. As for the brownies, they're true perfection - glossy, fudgy, and filled with rich chocolate flavor. Trust me, you're going to want to make them ASAP!

Another thing you should do ASAP is check out Weeknight Baking ! This book is packed with crave-worthy recipes that are meant for busy weeknights. Each one comes with fun variations (I have my eye on the matcha snickerdoodles) as well as tips for becoming a more efficient baker. After years of juggling a 9-to-5 job and running her blog, Hummingbird High , Michelle is full of wisdom on how to bake on a busy schedule. She writes, "We're all doing the best we can with what we have. And I'm going to help you bake any night of the week that works for you." If you love baking, you'll love this book.

Homemade Brownie Recipe Ingredients

Back to Michelle's recipe for brownies! In order for it to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:

2 eggs + water - Michelle uses a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn't contain any baking powder, eggs are essential for helping the brownies puff up in the oven.

Powdered sugar - The trick to making homemade brownies that are just like ones from a box! Powdered sugar contains cornstarch, which helps thicken the batter without the chemical additives you'd find in a mix.

Unsweetened cocoa powder - Michelle recommends using Hershey's Special Dark Dutch-processed cocoa powder (I used Whole Foods' 365 Cocoa Powder). Make sure to sift it if it's lumpy!

Oil - While many recipes for brownies use unsalted butter, Michelle's calls for canola oil, just like the boxed mix. I use olive oil because it's what I keep on hand, and I love the rich flavor.

Vanilla Extract - 1/2 teaspoon vanilla really amps up the chocolate flavor.

That's it! These fantastic homemade brownies are so easy.

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!

Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick - that's ok.

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

Best Brownie Recipe Tips

Better chocolate chips = better brownies. In her book, Michelle writes that one of the biggest secrets to making great brownies is using large, good-quality chocolate chips. She recommends Ghiradelli's 60% Cacao Bittersweet Baking Chips, while I love Enjoy Life's Dark Chocolate Morsels. Either brand would fantastic in this recipe!

It's better to pull them out too early than to leave them in too long. No one likes dry brownies, so err on the side of caution when you're making this recipe. Bake them until a toothpick inserted comes out with just a few crumbs attached. If you're on the fence, go ahead and take them out of the oven. They'll continue to firm up as they cool!

Wait for them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they'll be less likely to crumble when you slice them. Plus, they'll have an even richer chocolate flavor. Trust me, it's worth the wait!

More Favorite Desserts

If you love this brownie recipe, try one of these yummy treats next!

Best Homemade Brownies

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Best Homemade Brownies - Love and Lemons

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The best brownie recipe! Made with cocoa powder and chocolate chips, these homemade brownies are fudgy, gooey, super chocolaty, and easy to make!

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https://www.delish.com/cooking/recipe-ideas/a58702/easy-beef-wellington-recipe/

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Pineapples, and pizza. BUT not pineapples on pizza frick no.

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This homemade pizza recipe is perfect for parties! Everyone loves pizza, and your guests can customize their toppings to suit their personal tastes.

Over the years, I've shared a number of homemade pizza recipes on the blog (see here, here, and here), but never one from start to finish - crust & sauce included. In reality, though, we make pizza from scratch fairly often around here. Why? It's one of the few meals we eat where we get to spend time in the kitchen together. I do most of the cooking in our house, but when pizza night rolls around, both of us pitch in.

I also love to make pizza when I entertain because, well, everyone loves pizza, and it's customizable! It's easy to make different toppings to suit different tastes. You can even get your guests involved in topping their own personal pizzas, so everyone has a hand in the final meal. When Sub-Zero, Wolf, and Cove asked us to create a recipe that celebrates their philosophy of living deliciously, I thought immediately of homemade pizza and my shared time in the kitchen with Jack, friends, and family.

Taking time out of our busy days to put down our phones and celebrate every glorious flavor, guest, and memory makes me feel like we are truly living deliciously. For me, this also means eating seasonally. I visit local farmers markets to get inspiration for what to cook and what to eat, and in warm weather, Jack and I grow our own herbs on our back deck. How does eating seasonally relate to homemade pizza? Well, while cheese and sausage are the most popular pizza toppings where we live, I embrace summer's plethora of beautiful vegetables (and even fruits!) to create out-of-the-box fresh combinations. And because we have so many gorgeous herbs right outside our door, I generously top my pizzas with fresh basil, mint, and homemade pesto to add a ton of fresh, delicious flavor.

And speaking of Sub-Zero, Wolf, and Cove, their appliances couldn't be more useful for pizza-making. My Sub-Zero refrigerator keeps delicate produce wonderfully fresh. Our Wolf rangetop is perfect for preparing one of my favorite summer pizza toppings: roasted red peppers! I like to char them right over the burner flame. And on the pizza stone setting of my Wolf oven, pizza crust becomes golden and crisp around the edges. Best of all, our Cove dishwasher is roomy enough to wash all the dishes left from preparing and enjoying a meal with guests, so cleanup is a breeze!

Our Homemade Pizza Dough

Of course, there are nights when we pick up pizza dough from the store. But the best pizza nights are the ones when we make the dough ourselves - especially because it means that we work together in the kitchen. Jack (our resident dough man) will mix up the homemade pizza dough while I prep the toppings and the sauce. When we sit down to eat, it's so fun to enjoy a meal we made together!

Our homemade pizza dough recipe uses a mix of white whole wheat flour and all-purpose flour. I like this combination because it adds some whole grain power to the crust without giving it the dense texture and dark flavor of an all-whole wheat dough. Along with the two flours, we use yeast, a little maple syrup, warm water, salt, and olive oil to make a crust that's crisp on the outside, soft in the middle, and perfectly golden brown.

Homemade Pizza Toppings

As I said above, I live deliciously by eating with the seasons. Homemade pizza is something we enjoy together all year round, but right now, we have an abundance of herbs growing outside our back door. Greenhouse cherry tomatoes are popping up at the farmers markets, too. With these fresh, seasonal ingredients as a starting point, I created three topping combinations:

Margherita Pizza - With local cherry tomatoes, fresh mozzarella, and basil from the backyard, this classic pizza is juicy, slightly sweet & totally delicious.

Roasted Red Pepper Pesto Pizza - Using mint & basil from outside, I blended up a super green pesto that paired perfectly with Wisconsin smoked mozzarella & homemade roasted red peppers. I couldn't resist adding some extra mint leaves for garnish!

Peach & Basil Pizza - I'm head over heels for peaches, so with all the basil outside, I had to make this super simple peach & basil pie. Dollops of the pesto from the red pepper pizza added just the right finishing touch here too!

Our Homemade Pizza Sauce

To support our seasonal toppings, we needed a flavorful sauce. In this homemade pizza recipe, I use pesto as the base of the red pepper pizza, while I simply brush the crust of the peach pizza with olive oil. For a good margherita pizza, though, red sauce is a must.

Our homemade pizza sauce recipe uses simple ingredients: San Marzano tomatoes, garlic, olive oil, salt, red pepper flakes, and a pinch of dried oregano. Pulse them together in the food processor, and you're ready to spread your sauce on your dough! I opt not to cook the sauce before baking so that the freshness of the sweet tomatoes and garlic can really shine. The flavors mellow and meld just the right amount while the pizza is in the oven, so no stovetop time is necessary!

Foolproof Homemade Pizza Recipe Tips

Ready to make pizza? Check out these simple tips first:

Get a good pizza pan. The key to a good crust is a good pizza pan. You want one that will cook the crust evenly on all sides, including the bottom. Lots of cooks swear by a pizza stone. To use a pizza stone, preheat it in the oven (on the "stone" setting if you have a Wolf oven) while you stretch and top your dough. Then, quickly slide the assembled pizza onto the stone and transfer both to the oven to bake. The hot stone will help your crust get nice & crisp on the bottom.

Keep your dough covered. As your homemade pizza dough rises, make sure to keep it covered. You want to lock moisture in with the dough to keep it soft & pliable. Otherwise, a crusty film will develop around the dough ball, and it will dry out and lose its flexibility.

Bake, then garnish! Fresh, delicate toppings like herbs will wilt and lose their flavor in the hot oven, so top them onto your pie right before serving. Along with the fresh basil & mint, I like to add dollops of pesto and a drizzle of olive oil before sitting down to eat.

What to Serve with Homemade Pizza

With a good whole grain crust and lots of veggie toppings, homemade pizza is a filling meal on its own. If we want something on the side, though, my first choice is always a seasonal salad. A simple green salad or arugula salad is an easy, fresh option, but if I'm not tossing greens together, I'll often use leftover pizza toppings to make a fun, flavorful side salad. Here are some of my favorite salads that make use of toppings that you may have leftover from this homemade pizza recipe:

Happy pizza-making!

Homemade Pizza

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This homemade pizza recipe is perfect for parties! Everyone loves pizza, and your guests can customize their toppings to suit their personal tastes. Over the years, I've shared a number of homemade pizza recipes on the blog (see here, here, and here), but never one from start to finish - crust & sauce included.

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Papusas

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Pupusas-masa flour pouches filled with beans, cheese, and/or meat-are a signature dish of El Salvador. While making them can be a touch tricky at first, it's not hard once you get the hang of it. Former BA senior food editor Rick Martinez breaks down the technique in these helpful step-by-step photos. Once you're well acquainted with Salvadoran pupusas, you'll definitely want to experiment with the fillings. Cooked chicken, carnitas, or chorizo all work well-just make sure the meat is chopped or shredded finely enough that it sits neatly in the dough, and drain off any excess liquid before using it. (You can make the filling a day or so in advance if you prefer to break up the work.) No matter the filling, pupusas pair perfectly with Curtido, a Salvadoran fermented cabbage relish, and this Salsa Roja.
Editor's note: This recipe was originally published on May 5, 2017.

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Pupusas-masa flour pouches filled with beans, cheese, and/or meat-are a signature dish of El Salvador. While making them can be a touch tricky at first, it's not hard once you get the hang of it. Former BA senior food editor Rick Martinez breaks down the technique in these helpful step-by-step photos.

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Chocolate

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This homemade chocolate recipe uses just 4 ingredients and a few, simple steps for a creamy, rich, naturally sweetened, raw milk chocolate!

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Dumplings

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my dog Alice

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Theater

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Trains

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Birds amaze me.

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15 Interesting Birds You Didn’t Know About

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When most folks think of amazing birds, their minds might go to the largest (the ostrich), the fastest (peregrine falcon), or maybe even the funkiest

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Pineapples

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Sports

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Coming up with corny jokes