Tater Tots, a registered trademark of Ore-Ida, are fried slices of potatoes. A tater tot is a side dish made from deep-fried, grated potatoes.^[1] They are widely recognized by their crispness, cylindrical shape, and small size.

The product was created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg^[1][2][3] were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture.^[1] The product was first offered in stores in 1956.^{[citation needed]}

Originally, the product was very inexpensive. According to advertising lectures at Iowa State University, people did not buy it at first because there was no perceived value. When the price was raised, people began buying it. Today, Americans consume approximately 70 million pounds per year.^[5]

Etymology

“Tater” is slang for potato (origin: 1750–60; America; by Apheresis, “tato”, and substitution of -er for final -o, “tater”); “Tots” may have been derived from their diminutive size, or because they are often served to children.^[6][7] In some regions, the term “tater” is informally dropped, and the snack is simply called “tots”.

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Stuart West is an evolutionary biologist studying social evolution as a Professor of Evolutionary Biology in the Zoology Department at the University of Oxford.

His primary research interests are in the area of social evolution, sex allocation theory and microbial evolution. His research has attracted much media attention,^[1] and has been published in high profile journals such as Nature, Science, PNAS and Current Biology.

He was a Distinguished Junior Scholar in Residence at the Peter Wall Institute for Advanced Studies, University of British Columbia, Canada in 1999 and he has won the Philip Leverhulme Prize for Zoology (2006), the Scientific Medal of the Zoological Society of London (2006) ^[2] and the rising star award ^[3] from the Duke of Edinburgh.

José Rafael Moneo Vallés (born 9 May 1937) is a Spanish architect. He was born in Tudela, Spain, and won the Pritzker Prize for architecture in 1996 and the RIBA Royal Gold Medal in 2003. He studied at the ETSAM, Technical University of Madrid (UPM) from which he received his architectural degree in 1961. From 1958 to 1961 he worked in the office in Madrid of the architect Francisco Javier Sáenz de Oiza. In 1963 he received a two year fellowship to study at the Spanish Academy in Rome, which had a great influence on his later work. After his return to Spain in 1965, he taught as an adjunct professor at the ETSAM in Madrid (1966-1970). In 1972, became Professor of Elements of Composition at the ETSAB, for which he moved to Barcelona. He has taught architecture at various locations around the world and from 1985 to 1990 was the chairman of Harvard Graduate School of Design, where he is the first Josep Lluís Sert Professor of Architecture.^[1] He became Academic Numerary in the Academia de Bellas Artes de San Fernando in Madrid in May 1997.

Feijoada (European Portuguese: [fɐjʒuˈaðɐ], Brazilian Portuguese: [fejʒuˈadɐ]) is a stew of beans with beef and pork,^[1] which is a typical dish in Portugal and former Portuguese colonies, such as Brazil, Macau, Angola, Mozambique and Goa.^[2]

Modern Brazilian variants of the dish are based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes. In Brazil, feijoada (feijoada brasileira) is often considered the national dish.

The name comes from feijão, Portuguese for “beans.”

The basic ingredients of feijoada are beans with fresh pork^[3] or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot.

It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

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Donec sollicitudin urna in felis vestibulum euismod. Nulla tempus, enim quis blandit ullamcorper, sem orci viverra dui, at interdum neque nibh in mi. Etiam fermentum ligula non neque porttitor imperdiet. Sed euismod porta ultrices. Vivamus eros elit, pharetra id auctor in, elementum sit amet ipsum. Donec molestie quam vel lorem consequat aliquam quis at libero. Integer sit amet urna nisl. Nullam tristique malesuada eros, a interdum tortor rhoncus placerat. Duis eu vehicula purus. Phasellus sed leo est, vitae dapibus massa. Aliquam vulputate purus vitae justo dictum quis accumsan massa rhoncus. Suspendisse quis sem a elit viverra imperdiet. Mauris eu erat non lectus mattis molestie. In sit amet vestibulum dolor. Etiam vitae tellus in nisl congue sollicitudin quis a elit.

Maecenas consectetur luctus consectetur. Vestibulum convallis metus at nibh aliquam commodo. Integer ut est nec velit tincidunt tempus. Curabitur ornare sapien vel enim malesuada feugiat. Suspendisse potenti. Aenean eget semper neque. Sed et risus magna. Phasellus varius ornare luctus. Proin ut arcu arcu. Maecenas rutrum odio magna. Nullam nulla diam, bibendum ac sagittis vitae, faucibus a metus. Vivamus non turpis nibh, malesuada iaculis ante. Vivamus elementum luctus feugiat. Praesent posuere ante et lorem hendrerit dictum. Ut a vestibulum risus. Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Nulla facilisi. Phasellus felis tellus, semper sed volutpat quis, semper non sapien. Curabitur viverra viverra imperdiet. Vestibulum vel nisi ut purus tristique luctus. Mauris gravida magna ac turpis faucibus malesuada. In dapibus, risus id interdum imperdiet, dolor justo condimentum arcu, id lacinia nisl ligula eu diam. Curabitur blandit, est eu placerat ornare, mi felis consectetur urna, at mollis mauris metus ac orci. Aenean ut est vitae orci pulvinar ultrices sed eu urna. Aliquam eget lacus elit. Nunc eu ante eu sapien congue vehicula. Vivamus sit amet est odio, sit amet feugiat nisi. Nunc et ultrices massa. Aliquam vehicula, nulla id volutpat viverra, magna sapien vulputate mi, non ultrices neque nisl non magna.

Nam vitae mollis justo. Proin luctus tortor non enim tristique venenatis. Praesent rutrum vestibulum laoreet. Aenean molestie velit tristique augue lobortis cursus. Aliquam fermentum, enim vitae placerat blandit, risus libero euismod est, sed tincidunt massa turpis a ipsum. Sed pellentesque scelerisque elit, suscipit porta dolor fermentum in. Vestibulum in est sed libero tempus pellentesque at sit amet risus. In hac habitasse platea dictumst. In feugiat dui a tellus ullamcorper non convallis enim malesuada. Aliquam in est non nisl suscipit suscipit. Nam laoreet enim ut diam congue sed ultricies sem pellentesque. Duis in est magna. Nam pulvinar ornare augue vel posuere. Cras tempus lobortis lectus et viverra. Maecenas mollis mi eu velit aliquam eget pharetra turpis ornare.