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Identifican o home que se tirou da ponte de Rande como o presunto autor dun homicidio en Ponte da Lima (Portugal)

O home cuxo cadáver foi rescatado de augas da Ría de Vigo após precipitarse desde a ponte de Rande na mañá deste mércores foi identificado como o presunto autor dun homicidio cometido a pasada madrugada nunha vivenda da localidade portuguesa de Ponte da Lima, segundo confirmaron a Europa Press fontes coñecedoras da investigación.
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The ridges add flavor. | Getty Images Let us give thanks for a controversial American tradition. This is jellied cranberry sauce. It is an American tradition. Like so many American traditions, including Thanksgiving itself, its existence is controversial. It is a feat of engineering. It is a culinary wonder. It is an abomination, some say, slandering the cranberry’s good name. Thanksgiving will look different this year, as we observe it from the relative safety of our separate pods. But jellied cranberry sauce will look exactly the same. It always does. It may wobble, in these tumultuous times, but it will never break. And yet jellied cranberry sauce is a substance that defies easy categorization. What is jellied cranberry sauce, and is it sauce? No. Also yes. By any standard definition of the category, jellied cranberry sauce would not qualify as “sauce.” A sauce, according to What’s Cooking America, the nation’s “most trusted culinary resource since 1997” (according to itself), is a “liquid or semi-liquid [food] devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.” Wikipedia, my personal most trusted culinary resource, agrees that “sauces are not normally consumed by themselves,” and that a liquid component is essential. Jellied cranberry sauce — that majestic, jiggling store-bought log — does not meet these criteria: Clearly, it is a solid. In fact, one of its primary features is that it does not bleed, unwanted, into other elements of a meal. This is because it is a solid, which, by crowdsourced definition, disqualifies it from true sauce-hood, while also differentiating it from its purer sibling: whole cranberry sauce. Whole cranberry sauce is what you’d most likely make, were you to follow the recipe on the back of a bag of whole cranberries, though it can also be purchased in a can. Unlike the jiggling cranberry towers, the whole-berry version can be spooned out, sauce-like, over other elements of the meal. It is the whole-berry version that is “cranberry sauce.” The jellied cylinder qualifies as sauce only by relation, like a legacy applicant at Yale. Yet it is beloved — not as a sauce, exactly, but as a food group of its own. Indeed, it is so different from the whole-berry version that many Thanksgiving hosts serve both, in two separate dishes, side by side. And deep down, they are not so different after all: Whole cranberry sauce indeed involves whole berries. Jellied cranberry sauce goes through much the same process, but it is heavily strained, removing elements of nature — skin, seeds — that would impede its perfect silken texture. Where did it come from? The history of cranberry sauce — in general, not jellied — goes back to indigenous people, who gathered the wild berries, using them for all sorts of things: textile dyes, medicines, cooking. According to the Washington Post, a report from the colonies, circa 1672, reported that “Indians and English use it much, boyling them with Sugar for a Sauce to eat with their Meat,” though it did not come into fashion as a turkey-specific accompaniment until more than 100 years later. In Amelia Simmons’s 1796 tome, American Cookery, she suggests serving roast turkey with “boiled onions and cranberry sauce.” (As an alternative, the Post notes, she proposed pickled mangoes.) But it did not become a requirement of Thanksgiving dinners until General Ulysses S. Grant served it, alongside designated Thanksgiving turkey, to Union soldiers during the siege of Petersburg in 1864. “That sort of solidifies its place as part of Thanksgiving nationally,” Kellyanne Dignan, director of global affairs for Ocean Spray, tells me. Cranberries themselves, she points out, only grow in five states, even now: Wisconsin grows the most, followed by Massachusetts, New Jersey, Oregon, and Washington state. (Also, British Columbia and Quebec.) All of that is only context for what happened less than 50 years later: the introduction of canned jellied cranberry sauce, a testament to the possibilities of American ingenuity. Cranberries are delicate fruits. They are “picky when it comes to growing conditions,” explains K. Annabelle Smith at “Because they are traditionally grown in natural wetlands, they need a lot of water. During the long, cold winter months, they also require a period of dormancy which rules out any southern region of the US as an option for cranberry farming.” This reality put a cap on possibilities of the cranberry market: There are only so many cold-weather bogs to go around. Then in the very early 1910s, Marcus Urann, a lawyer who abandoned his first career to buy a cranberry bog — and would go on to become one of the founders of what would become Ocean Spray — began canning the stuff as a way to sell the seasonal berry year-round. The cranberry harvest lasts six weeks, Robert Cox, a co-author of Massachusetts Cranberry Culture: A History from Bog to Table, told Smithsonian. “Before canning technology, the product had to be consumed immediately and the rest of the year there was almost no market.” Then suddenly, there was. The jellied log became available nationwide in 1941. Thanksgiving history was forever changed. Ocean Spray, currently the world’s largest grower of cranberries, sells roughly 80 percent of its jellied sauce for the year Thanksgiving week. (There are also miniature peaks around Christmas, Easter, and the Super Bowl, thanks to a cult recipe for “Ultimate Party Meatballs.”) Americans love buying jellied cranberry sauce Ocean Spray makes 70 million cans of jellied cranberry sauce, which Dignan observes amounts to one for every American family. It is wildly more popular than canned whole-berry sauce; three cans of jellied are sold for every one can of whole-berry. Every jellied can requires 220 cranberries. “What’s interesting about cranberry sauce is that three-quarters of Americans use store-bought sauce for their Thanksgiving,” Dignan muses. “It really is the only thing on the table that the majority of people don’t just buy but want to buy.” Making your own cranberry sauce is much easier than roasting your own turkey, or making your own stuffing, or baking your own pie. It is arguably even easier than throwing together your own salad, which is apparently how people celebrate, healthfully, on the West Coast. It takes 15 minutes, some sugar, and a saucepan. Yet it is our favorite thing to buy. Here is Chris Cillizza of CNN, weighing in with passion: But seriously: The cranberry sauce in the can is the best.— Chris Cillizza (@CillizzaCNN) November 20, 2018 Wesley Lowery of the Washington Post agrees, as does, apparently, Ohio Sen. Sherrod Brown. Cillizza is 100 percent right here -- if the cranberry sauce doesn't have can lines I'm not eating it— Wesley (@WesleyLowery) November 20, 2018 See, this is what I mean. You think you know somebody & then they come at you with crazy talk. Canned cranberry blob is a @SenSherrodBrown thing, too, and he should have told me that way before we said, “I do.” Some things a woman needs to know early.— Connie Schultz (@ConnieSchultz) November 20, 2018 Nowhere is this is truer than in the southeastern United States, where they grow no cranberries at all. The biggest state for canned cranberry sauce consumption is Georgia, and while she cannot exactly explain this, it has, Dignan says, always been true. In an age where processed food is in decline, one might imagine that canned cranberry sauce would be struggling. But according to Dignan, it is not. Seventy-six percent of people buy the stuff. “I wouldn’t say cranberry sauce is something that’s expanding in terms of our portfolio — we’re not seeing tons of year over year growth,” she says, but sales are “amazingly steady.” “I think there’s a nostalgia to it,” she suggests. “There’s something about taking it out of the can and sort of that noise it makes and slicing it and it’s very uniquely American.” They don’t even sell canned cranberry sauce overseas, she says; they package it like a spread, in glass jars. The appeal is in its timelessness. “There’s something about the fact that it hasn’t changed much. Even if someone doesn’t eat anything out of a can the whole rest of the year, I think, for some reason, cranberry sauce really speaks to them,” she says. She is not alone in her assessment of the non-sauce sauce’s appeal. “How can you beat the tangy, sweet flavor of store-bought cranberry sauce,” said one taste tester at Bon Appétit. At Fortune, Clifton Leaf vigorously defended the “jiggly, wiggly mold of tartness.” The jellied slices, he wrote, go “down easy, like a slippery jam, potent with berry flavor and a whiff of history.” Are there dissenters? Of course. As there should be. This is America. “The wobbly crimson substance added nothing to my Thanksgiving enjoyment, unlike my mother’s lemon-zested, multi-spiced version,” lamented Gwen Ihnat at the Takeout. “Once you take the time to make a fresh cranberry or lingonberry jam in its place, you’ll never go back,” Jim Stein, executive chef at McCrady’s, told Food & Wine, proposing instead a version with “fresh lingonberries cooked down in a little bit of sugar, cinnamon, star anise, and orange juice/zest.” (Dissenters love to zest.) The exquisite beauty of the great jellied cranberry debate is that unlike many divisions — between families, between nations — it does not matter. Celebrate your freedom. Dance like no one’s watching; love like you’ve never been hurt; eat your cranberries in the gelatinous form of your choice.
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AFP via Getty Images Retailers like Macy’s, Home Depot, and Walmart are trying to keep stores safe — and you shopping sales. Even before the coronavirus pandemic changed everything about, well, everything, Black Friday was already on its last legs. The post-Thanksgiving shopping holiday kept creeping up earlier and earlier. Retailers started opening their stores before dawn on Friday, then at midnight, encouraging shoppers to wait in line for doorbusters before they had even finished digesting their turkey and mashed potatoes. Eventually they threw caution to the wind and started opening on Thursday afternoons, well before most people had gotten a chance to eat dinner at all. This year, thanks to the seemingly endless pandemic, Black Friday has become even more nebulous, with major retailers emphasizing online shopping and offering month-long sales to keep crowds at bay. And with good reason: a Deloitte survey found that more than half of shoppers polled are anxious about shopping in stores during the holiday season, not just on Black Friday but in the time leading up to the winter holidays as well. Another survey, by Accenture, found that 61 percent of respondents plan on limiting their in-store shopping time, not only to keep themselves safe but to keep essential workers safe as well. More than half of shoppers polled are anxious about shopping in stores during the holiday season. Nothing says “super spreader event” quite like a crowd of hundreds of people — many of whom just finished having a lengthy indoor meal with friends or relatives who may or may not have traveled across the country — gathered outside a store. A traditional Black Friday wouldn’t just be dangerous for shoppers; it’d also be dangerous for store employees, who already have to work long hours on the holiday. In order to avoid that worst-case scenario, many big retailers are changing the structure of their Black Friday sales, extending them for weeks and encouragingonline shopping. Walmart, for example, is stretching its sales across three weeks. The retailer had a November 4 online sale followed by a November 7 in-person sale, a November 11 online sale followed by an in-person sale three days later, and is having a final online sale on November 25, with its last in-person sale happening on Black Friday proper. Spreading the sales across three weeks “will be safer and more manageable for both our customers and our associates,” Scott McCall, Walmart’s executive Vice President and chief merchandising officer, said in a press release. For each of the three in-person sales, customers are being asked to wait in a single-file line outside the store. Employees — including a designated “health ambassador” — will greet customers, ask them to put on masks, and let them into the store in batches. Stores will be kept at 20 percent capacity to facilitate physical distancing, according to the Associated Press. Customers will be given sanitized shopping carts. Target, arguably Walmart’s biggest competitor, is taking a similar approach. The retailer is having several week-long sales over the course of November. Like Walmart, Target will limit the number of customers who can be present in any given store at a time, though it’s unclear what those limits will be. When asked whether stores would be operating at limited capacity, a spokesperson told The Goods that stores’ “capacities account for six feet social distancing guidance throughout our stores and key areas like our check lanes. We also continue to follow local government mandates.” Target is encouraging customers to reserve spots in line ahead of time, and said it’ll let customers check online to see if there’s a line at their local store before heading over. Rather than waiting in a physical line, customers will get a text telling them when it’s their turn to enter the store, presumably to allow people to wait in their cars or homes rather than in clusters outside the store. Several retailers are also expanding curbside pickup to include sale items, another tactic to encourage customers to shop online instead of in-store. Target, Walmart, Best Buy, and Macy’s are all expanding curbside pickup for this reason. Both Macy’s and Best Buy will be closed on Thanksgiving Day, harkening back to a time when Black Friday was a single-day event rather than a weekend-long one. That said, both retailers have extended their sales throughout the month. While they may be closed on Thanksgiving, both Best Buy and Macy’s had sales throughout November. JCPenney, another major Black Friday retailer, is having an eight-day sale. View this post on Instagram A post shared by Walmart (@walmart) While traditional brick-and-mortar retailers are trying to encourage customers to shop online, Amazon is playing up its in-person offerings. It may seem counterintuitive, given Amazon’s delivery-focused business model, but according to RetailDive, the digital retailer is also focusing on alternatives to home delivery. Getting packages delivered may be safer, but given the uptick in online shopping, it could also lead to orders being delayed or even lost. For that reason, Amazon is emphasizing its “alternative delivery locations” for customers “in more than 900 cities and towns across the U.S.” Though Amazon is a primarily online retailer, it does have Amazon 4-star stores, Amazon Bookstores, and delivery hubs inside some Whole Foods locations. Retailers are largely framing their pandemic-era Black Friday plans as a way of protecting customers and encouraging them to feel safe, but there’s also the matter of worker safety as well. Unlike shoppers, who have the option of picking up their items at the door or getting a text when it’s their turn to shop, retail workers will still be expected to do what they’ve been doing throughout the pandemic: greet customers, help them find what they’re looking for, ring them up, and hope that they don’t get exposed to the virus. During the spring coronavirus surge, many retailers offered hazard pay to their workers. As the New York Times recently reported, most major retailers have since stopped. Walmart, for example, offered workers cash bonuses but never raised their wages. A few companies are still offering extra pay, however: a JCPenney spokesperson told The Goods that the brand still offers hazard pay to its workers. Nearly every major retailer has said they’ll require all customers and employees to wear masks while in stores, a precaution that is particularly important during crowded sales. However, mask enforcement will be left to hourly employees or managers, who may have little recourse when dealing with hostile customers. In October, the Times reported that the National Retail Federation had a new partnership with the Crisis Prevention Institute to teach workers how to prevent and deescalate disputes with shoppers who refuse to wear masks or follow other safety precautions. “This is one additional opportunity for our retailers to say: ‘Our staff members are trained. If there is an incident, they will handle it and you will be safe shopping,’” Bill Thorne, the executive director of the National Retail Federation, told the Times. But earlier this year, the Centers for Disease Control and Prevention warned stores against doing that very thing. In August, the health agency told retailers that their employees should refrain from arguing with anti-maskers, because they could become violent. It’s essentially a choice between asking employees to be potentially exposed to coronavirus and asking them to be potentially exposed to coronavirus and a violent attack. Ultimately, this year’s Black Friday is a balancing act between keeping customers safe, keeping workers safe, and perhaps most importantly for retailers, dealing with the ongoing logistical and financial side effects of a pandemic that seems to have no end in sight.
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