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hoodline: Craving Armenian fare? Here are Fresno’s top 5 spots to visit now

August 23, 2018 By administrator

Looking to satisfy your appetite for Armenian cuisine?

Hoodline crunched the numbers to find the top Armenian spots around Fresno, using both Yelp data and our own secret sauce to produce a ranked list of where to go for kebabs, wraps, grilled salmon and more.

Topping the list is Diana’s. Located at 3050 W. Shaw Ave., Suite 106, this is the highest-rated restaurant serving Armenian fare in Fresno, boasting 4.5 stars out of 301 reviews on Yelp.

The menu features both Persian and Armenian specialties including marinated and barbecued beef kebab served with onion and bell peppers; grilled salmon fillet marinated in special house blend seasoning and served with lemon; and barbecue ground chicken koobideh served with tomato.

Next up is AJ’s Armenian Cuisine, situated at 5048 N. Maroa Ave. With 4.5 stars out of 135 reviews on Yelp, the family-owned restaurant has proven to be a local favorite.

Open since 2007, the eatery offers appetizers like hummus, baba ghanoush (eggplant dip), lepnie (kefir cheese), olives and more. For your main course, check out the Lulu (certified Angus ground beef and lamb), pork back ribs and king salmon plate.

Noah’s Ark Restaurant and Bakery, located at 783 E. Barstow Ave., is another top choice, with Yelpers giving the Mediterranean, Armenian and Greek spot 4.5 stars out of 113 reviews.

Check out the many wrap choices, including chicken, beef, falafel, veggie, chicken fajita and more. Sides include Mediterranean red mashed potatoes and thick-cut seasoned fries. Craving a salad? Look for the avocado and buckwheat salad, tossed with cucumber, tomatoes, lemon and other seasonings. A variety of sweet treats are also on offer.

George’s Bar & Grill, another Mediterranean and Armenian spot, boasts 4.5 stars out of 102 Yelp reviews. Earlier this year, it was named the top Mediterranean restaurant in the Best of the Valley awards, the Fresno Bee reports.

Appetizers include tabbouleh, a cracked wheat dish marinated with lemon, olive oil and fresh vegetables served on a bed of lettuce. Standout menu items include the crab salad with tomatoes, bell peppers, cucumber and Kalamata onions, the lamb shish kebab sandwich, the lamb shank and the filet mignon kebab. Head over to 6680 N. Blackstone Ave. to try it for yourself.

Filed Under: Articles Tagged With: Armenian, food, Fresno

Armenian Food and Craft Highlighted at 2018 Folklife Festival

September 30, 2017 By administrator

Visitors to the 2018 Smithsonian Folklife Festival will have a unique opportunity to experience the cultural heritage of Armenia, a small country nestled at the crossroads of Asia and Europe. The 2018 Festival, which runs from June 27 to July 1 and July 4 to 8, will feature hundreds of artisans, designers, musicians, and cooks from Armenia, Catalonia, and other locations to highlight the importance of cultural heritage enterprise in the face of change. Presented through ten days of workshops, demonstrations, participatory experiences, and discussion sessions, the Armenian program on gastronomic and artisan craft traditions will allow visitors to learn about how Armenian communities have integrated heritage into their own strategies for economic and cultural sustainability.

“The exuberant hospitality of Armenian cooking, eating, and drinking is a source of cultural pride,” said Halle Butvin, one of the program’s curators. “We hope to convey how its deep history, a tradition of feasting and innovations in technique are energizing Armenia’s food scene.”

Visitors will learn to make the staples of an Armenian feast: breads, cheeses, and barbecued meats (khorovats). While tasting and toasting Armenian wines, visitors will learn about the recent discovery of a 6,100-year-old winery in a cave in Armenia, and how winemakers in that same region are reinvigorating the industry through their production, from cultivating ancient varietals and aging wine in traditional clay pots (karas), to a winery incubator model encouraging the growth of small labels. Participants will share their experiences with traditional Armenian recipes and the ways in which food- and wine-related enterprises have shaped their cultural identity and created a pathway for exchange—both within Armenia’s boundaries and across its many diasporas.

Continuing the Festival’s ongoing exploration of creativity, change, and resilience, a participatory program highlighting the revitalization of Armenian craft will showcase the intersection of technology and handmade traditions. Visual artists and artisans will work together to build interactive installations juxtaposing tradition and innovation. Visitors will engage with Armenian designers and artisans; learning, observing, and trying their hand at weaving, embroidery, and carving. Discussion sessions will explore the function of craft, not only its utilitarian and economic value, but as a continually evolving cultural expression—a way to make meaning.

“Throughout Armenia’s history, and especially in periods of marked change, these traditions are a life-affirming testament to the longstanding power of social and cultural life,” Butvin said. “Memory and experience are interwoven into Armenian food and craft, and we invite visitors to explore this firsthand next summer on the National Mall.”

Armenia program partners include the Department of Contemporary Anthropological Studies at the Institute of Archaeology and Ethnography in the National Academy of Sciences of Armenia, the My Armenia Cultural Heritage Tourism Program, funded by USAID and implemented by the Smithsonian Institution, the U.S. Embassy in Armenia and the Embassy of Armenia to the United States of America.

Source: https://folklife.si.edu/news-and-events/armenian-food-and-craft-highlighted-at-2018-folklife-festival

Filed Under: Articles Tagged With: Armenian, Craft, food

Turkey: 731 soldiers hospitalized after food poisoning in western Turkey

June 18, 2017 By administrator

turkey soldiers food poisoningMore than 700 soldiers have fallen sick in a mass outbreak of food poisoning at a military barracks in the western Turkish province of Manisa.

Manisa Chief Prosecutor Akif Celahattain Simsek announced in a statement on Sunday that none of the soldiers are displaying life-threatening conditions after 731 troopers at the Manisa First Infantry Training Brigade Command complained about nausea, vomiting and diarrhea.

They were rushed to hospital with stomach pains and dizziness.

The soldiers at the barracks had eaten a meal of soup, rice, chicken and yogurt for Iftar, a meal with which Muslims break their dawn-to-dusk fasting during the holy month of Ramadan.

Police have detained 21 employees, including executives, of the catering company that provides food to the military compound in connection with the incident.

This is the second time in less than a month that soldiers at the Manisa First Infantry Training Brigade Command have been struck by food poisoning.

One soldier died in the May food poisoning incident, which was caused by salmonella bacteria.

Local opposition lawmaker Tur Yildiz Bicer posted pictures on Twitter of soldiers slumped on benches in the hospital, and others on a drip.

Turkish Defense Minister Fikri Isik visited the sick soldiers in hospital overnight, saying they were all set to make a full recovery.

“We don’t see a significant problem; just some of our soldiers are being kept in for observation. No one is in intensive care or has their life in danger,” he pointed out.

Filed Under: Articles Tagged With: food, poisoning, soldiers, Turkey

Armenia to launch campaign on organic food propaganda in near future

May 17, 2017 By administrator

YEREVAN. – In the near future Armenia will launch a campaign on propaganda of organic products, Deputy Minister of Agriculture of Armenia, Armen Harutyunyan, told Armenian News – NEWS.am.

Together with this, the support will continue to be provided to farmers, as well as small and medium-sized businesses wishing to produce organic food.

The European Union and the Austrian Development Agency (ADA) provide 3.3 million euro support to the program.

In the first stage, support is provided to small enterprises in preparing the field, orchard or production of the organic food. For the ready-made products to appear on the table faster (if not in Europe, then at least in Armenia), the Ministry has already agreed with large supermarkets on opening organic sections. But the diversity will not be great yet: it is necessary to wait for a while.

After the preparation, a transitional period of up to three years is needed. But there are also those, who received the certificate prior to the current program. Currently, over 40 producers in Armenia have certificates, almost as many of them planning to receive them. “I hope that in 2018 we will have our own budgetary funds. We want to allocate subsidies for those, who apply for organic food certification, wishing to buy organic fertilizers or nursery plants. However, it is very important for us to rely not only on foreign but also our Armenian market. And this requires our consumers to know better about the benefit of organics, since the healthier our food is, the healthier our children are,” Harutyunyan noted.

Now the Agriculture Ministry is developing a wider program of green economy, where agro-tourism and “clean” energy will be added to organics.

The food, which has been grown without chemicals (fertilizers and spraying device), as well as their remains on the soil, is considered to be organic. In case of processed organic products (conserves, juice, etc.), not only the main but also all the rest of the ingredients (for instance, sugar) should be organic.

The demand in the local market is very small yet, the risks of cultivation being high (without chemicals the resistance to pests reduces), that is why very small amount of organics is produced in Armenia.

Filed Under: Articles Tagged With: Armenia, food, organic

Armenia to supply organic food to luxury hotels in six Arab countries

March 29, 2017 By administrator

By Siranush Ghazanchyan

Four Memorandums of Understanding were signed within the framework of the Armenia-UAE Investment Forum held in Abu Dhabi last week, the Development Foundation of Armenia reports.

The “Hydro Corporation” Group of Companies and Estekshaf Investment Company signed a MoU on investments in the field of renewable energy, which envisages implementation of large-scale and long-term programs. The programs aim to upgrade the small HPPs.

“Tamara Fruit” CJSC and Natural Organic Healthy Food Company signed an agreement, under which the Armenian company will supply organic food to luxury hotels in six Arab countries. The first delivery is expected in the first decade of April.

The Armenian-Emirati Business Union and the Natural Organic Healthy Food signed a Memorandum on opening of organic food processing center in Armenia.

Under a MoU signed with the Armenian Ministry of Energy Infrastructures and Natural Resources, the Ocean Holding intends to invest 100 million USD in solar photovoltaic power plants in Armenia and operate them using the best technology available to the sector.

Filed Under: Articles Tagged With: Arab, Armenia, food, hotels, organic

National Geographic includes Yerevan in its “6 Unexpected Cities for the Food Lover” list

January 13, 2017 By administrator

National Geographic has published the list of “6 Unexpected Cities for the Food Lover”, which also includes the Armenian capital Yerevan.

“Yerevan is blooming. The capital of Armenia—a tiny country whose natural beauty, culture, and burgeoning tourism industry landed it on our recent list of 10 places that deserve more travelers—has charm in spades and enough places to eat to keep your belly happily filled,” writes the magazine, suggesting to choose Charles Aznavour Square as your center point and fan out from there.

“Start off with a breakfast of waffles or French toast at the ArtBridge Bookstore Café. You can pick up a Yerevan guidebook or some postcards on your way in—the café is inside a popular bookshop. After a morning of sightseeing, hit Khinkali for a lunch of traditional Georgian khinkali, large dumplings usually stuffed with ground beef and cilantro. In the afternoon, recharge with an iced coffee or relax with a glass of wine at Martini Royale, an airy, modern Italian café right on the square. Snag a table by the floor-to-ceiling windows and people watch. Close the day out at Dolmama. Inside, this warm-toned Pushkin Street restaurant looks like an old master painting, and the traditional eastern Armenian food is just as appealing. The focus is dolmas, meat and rice wrapped in grape leaves,” says the magazine.
It notes that Armenia is known for khorovats, meat grilled on a skewer, and the place to get the best khorovats in Yerevan is Proshyan Street. Barbecue Street, as it’s known, is lined with khorovats restaurants (try Urartu) and roadside grills.

National Geographic recommend spending an afternoon – or more – in the neighborhood around the Cascade, a massive stairway that links the Yerevan city center to the Monument neighborhood.

“At Charles, serving both European and Armenian dishes, an outdoor area makes it perfect for nice nights. Try the lamb confit. A few blocks south, Malocco Café is a cozy spot ideal for a cup of coffee or a glass of wine. Save room for dessert and head over to Cascade Chocolateria, a café and chocolate shop. Tuck in for chocolate fondue or nibble on an assortment of truffles and other sweets,” reads the description.

 

Source Panorama.am

Filed Under: Articles Tagged With: Armenian, food, national geographic

Chicago: A Tuesday night of Armenian food and the American Songbook

October 2, 2015 By administrator

Jazz singer Erin McDougald performs with her band Tuesdays at Sayat Nova, an Armenian restaurant, at 157 E. Ohio St., in Chicago. (Nuccio DiNuzzo / Chicago Tribune)

Jazz singer Erin McDougald performs with her band Tuesdays at Sayat Nova, an Armenian restaurant, at 157 E. Ohio St., in Chicago. (Nuccio DiNuzzo / Chicago Tribune)

By Rick Kogan,

A little Armenian restaurant off Michigan Avenue is jazz singer Erin McDougald’s “perfect listening room.”

Erin McDougald has a high-spirited laugh, serious artistic intentions and deeply soulful jazz singing voice and she uses them all to fill any room she occupies, and on Tuesday nights that room happens to be a most unusual, unexpected and altogether enchanting one, an Armenian restaurant called Sayat Nova.

Even many of those who have been partaking of this place since it opened in 1969 at 157 E. Ohio St. do not know — Haven’t cared? Never asked? — that it is named for an Armenian poet and musician who lived (and died) in the 18th century, his works now largely forgotten.

Not so what comes from McDougald, which are the timeless tunes of such people as Cole Porter, George Gershwin, Harold Arlen and all of those talented others who have filled the pages of the so-called and seemingly everlasting American Songbook.

“This is the music I love,” she says. “It does not allow me to fall into a rut. It is so rich, of such depth and texture that it always enables me to stretch outside my comfort zone.”

McDougald (www.flappergirlsings.com) has been at this for some time and you may have seen her in such rooms as the Green Mill, Reggie’s, Underground Wonder Bar, Pete Miller’s, Jazz Showcase and the many other places that dot the local nightclub landscape. She has recorded fine CDs, among them “Blue Prelude” and “The Auburn Collection.” She has appeared on TV and been interviewed on radio, where she once addressed the precarious state of the contemporary jazz singer by saying, “My parents, who live in Florida now, are biting their nails worrying about my career, asking me why I just don’t go on ‘American Idol’ and become famous.”

Born in Ohio, she was started down this jazz road as a child growing up in Delaware, her first guide being her grandfather. “He lived in our house from the time I was about 10,” she says. “And he wanted me to learn the standards so I could sing to him. He listened to an oldies station and I can clearly remember him lighting up when I sang, even as he began to get older and fade away.”

She studied dance and took voice lessons for many youthful years and after high school pursued a musical theater degree at the University of Cincinnati. Transferring to Columbia College here, she earned a degree in music performance, mentored by such grand talents/teachers as composer William Russo and singer Bobbi Wilson. She started visiting clubs, she started singing in clubs and she has been here ever since.

“Ella Fitzgerald, Sarah Vaughan, Anita O’Day … There are just so many singers who I love,” she says. “Having a good voice is just part of what makes a good singer. There is always a challenge. The timing, the rhythms. The challenge is always there and I think I am always evolving. Jazz allows for that in its complexity. It is my life.”

There have been some memorable highlights: Bob Dylan saw her two nights in a row when she sang at the Pump Room, bought one of her CDs (asking for her autograph) and bought for her a red wine; John Malkovich bought a bunch of her CDs and gave them as gifts to some of his Steppenwolf pals; and she has performed with so many greats, including Ira Sullivan, Paul Wertico and Howard Levy.

An ebullient personality, she will tell you: “I love writing and singing my own tunes and I enjoy greatly taking non-jazz compositions and creating a jazz treatment for them. The words or melody alone will not necessarily define the genre, the expression of those things is the key ingredient.”

And so, a recent Tuesday night at Sayat Nova and the owner of the restaurant and the building in which it sits is saying that for a decade on Saturday nights the room used to feature music spun by international deejays and that “it attracted a crowd of its own.”

“But you can’t get this anyplace else,” says Roupen Demirdjian, and there is no argument, whether he is talking about the music or the restaurant or the combination of both. He is a genial and energetic owner/host, as was his father, Arsen, who died in 2013. Roupen jumps up from his stool the moment someone pushes through the restaurant’s doors, smiling in greeting friends and strangers. That is how he met McDougald when she strolled in quite by accident one afternoon more than a year ago.

“Tuesdays have been special ever since,” he says.

People arrive in a steady stream this night, many of them having made this room and its food and drinks and music a part of their weekly diet. Some perch on the 10 stools that front the small bar. They sip drinks. Others are spread out at tables or tucked into the seven intimate booths that line a couple of the walls. They eat, they talk but mostly they listen.

“This really is what I consider a perfect listening room,” says McDougald.

She and the other members of her regular quartet (Don Stille on keyboard, Aaron Zachary on bass and Keith Brooks on drums, often joined by special guests — on this night it is trombonist Andy Baker) are at the front of the room, separated from the sidewalks by windows. They play roughly from 6 to 9:30 p.m. but have been known to go deeper into the night. There is no cover charge (www.sayatnovachicago.com) and the food is terrific. The restaurant is not large; it is cozy. The whole scene conspires to create a timeless place, a pleasant and tuneful era.

And so the evening moves on and the songs come in random order according the band and McDougald’s sense of the audience. And so here is “Skylark,” and that is followed by “It’s Almost Like Being in Love,” which is followed by “I Only Have Eyes for You.” The band is tight, together. Her voice fills the room with sound and emotion.

A group of three men, coats and ties and convention lanyards, enters.

“Are we interrupting a private party?” one asks.

“Oh, no,” says Demirdjian. “Join us. You are more than welcome.”

They decide to stay and settle in to eat and listen.

“That is so satisfying, to win over people who didn’t expect anything but a good meal,” McDougald will later say. “There is a lot of politics in the music scene and I know that I can be a polarizing person sometimes. But it is all worth it to me. One night I can be playing with some of the greatest musicians in the world and the next be alone in some tiny room. Or here.”

The three businessmen finish dinner and linger over coffee. There is a break in the music and they pay the check and head toward the door. “We’ll be back,” says one of them to no one in particular. McDougald doesn’t hear that. She is talking to the band. She is laughing.

“After Hours With Rick Kogan” airs 9-11 p.m. Sundays on WGN-AM 720.

Source: Chicago Tribune

Filed Under: Events, News Tagged With: Armenian, Chicago, food, songbook

Armenian Food, Pride, 43rd Street Festival and more – fall festival season is here

September 9, 2015 By administrator

55f0732be5b1d.imageBy COLLEEN CURRAN Richmond Times-Dispatch

Food festivals such as the Armenian Food Festival, Shockoe on the Half Shell and the Central Virginia Food Truck Rodeo will be dishing up everything from oysters to burgers this weekend. Plus Virginia PrideFest, the 43rd Street Festival of Arts and more festivals will be bringing art, music and even Rayvon Owen to town.

It all starts Friday with the Armenian Food Festival, now in its 57th year at St. James Armenian Church, 834 Pepper Ave., in the West End. Roughly 7,000 to 9,000 visitors flock to the festival every year for meat pies, cheese boregs and more Armenian goodies.

“Every year it gets larger and larger,” said Leiza Bouroujian, one of the organizers. “Richmond has become such a festival community. We really take pride in the quality of our food. Everything is homemade. People always say, ‘Your food is the best.’ And they always come back.”

The attention is in the details, like the pork tenderloin in the kebabs, the two kinds of cheese in the cheese boregs and the fresh mint that goes in the bulgur salad.

The women of St. James Armenian Church have been preparing the Armenian pastries since early summer. Walnut kataif, a Middle Eastern pastry filled with walnuts, is an addition to a sweets menu that includes festival staples such as khourabia sugar cookies and paklava.

There also will be Armenian beer and wine, as well as cultural music and dancing throughout the three-day festival.

Weekend festivalsArmenian Food Festival

Friday-Sunday

St. James Armenian Church, 834 Pepper Ave.

Hours: Friday-Saturday 11:30 a.m.-9 p.m. and Sunday noon-7 p.m.

Free entry, pay as you go

(804) 282-3818 or armenianfoodfestival.com

Source: richmond.com

Filed Under: Articles, Events Tagged With: Armenian, festival, food

German Sterligov To Start Eco-Friendly Food Production in Nagorno-Karabakh

July 13, 2015 By administrator

Russian billionaire German Sterligov (Source: Armenpress)

Russian billionaire German Sterligov (Source: Armenpress)

STEPANAKERT (Combined Sources)—During a press conference held in Shushi on Monday, Russian billionaire and businessman German Sterligov announced that he intends to start production of eco-friendly food in the Nagorno-Karabakh Republic, according to Armenpress, citing Artsakhpress. Sterligov added that food will later be exported to Russia.

Sterligov described Nagorno-Karabakh as a wonderful place for producing affordable and eco-friendly food, and thinks that a trade house between Nagorno-Karabakh and Russia should be established through which the food can be exported to Russian markets without added chemical elements.

“If people in Russia try the food produced here, they will no longer use the food with chemical additions which is sold there,” Sterligov said.

Sterligov, his wife and five children left Russia for Artsakh three weeks ago. He plans on returning to Moscow on Thursday, showing journalists his air ticket during the press conference.

Sterligov revealed that his decision to move to Artskah came after he received repeated threats in Russia, specifically for his alleged activity with the Combat Organization of Russian Nationalists (BORN),a Russian ultranationalist gang, which he denies.

The only person he knows from BORN is Ilya Goryachev, said Sterligov. The leader of the organization reportedly asked the billionaire for money to start a pro-Russian Patriarch magazine, but Sterligov refused.

Sterligov also said that he initially wanted to leave for Belarus, but decided to stay in Artsakh. He expressed his admiration for the hospitality and kindness of the people there.

Sterligov hopes to return to Artsakh after cooperating with law-enforcement agencies in Russia in order to establish a farm and a fashion house, according to reports.

In related news, Azerbaijan has threatened journalists who attended the press conference in Shushi, saying that they will appear on Azerbaijan’s notorious black list for illegally entering Azerbaijan’s Armenian-occupied territories.

Azerbaijan’s Foreign Affairs Ministry earlier declared the Russian singer Ljuba Kazarnovskaya an “undesirable person” for teacing master classes at the Stepanakert State Music College. Commenting on this, the singer said, “I am in the same list with Montserrat Caballé and I am proud of it. The Nagorno Karabakh Republic is a great place, where I took young people. I am not concerned. As long as there is aggression in the world, no peace will reign. Here, in Karabakh, people want peace.”

The Foreign Ministry of Azerbaijan started publishing its black list in 2013. The blacklist of foreigners who are banned from entering Azerbaijan includes individuals who visit the Republic of Nagorno-Karabakh without making an agreement with Azeri authorities. Sterligov was also recently added to the list, which grows every year.

Filed Under: Interviews, News Tagged With: Eco-Friendly, food, German Sterligov, Karabakh

Russia Encourages More Food Imports from Armenia

August 22, 2014 By administrator

YEREVAN (RFE/RL)—The Russian government has offered to help Armenia increase exports of agricultural products to Russia after its ban on food imports from the West, a arm-grapessenior official in Yerevan revealed on Thursday.

Deputy Agriculture Minister Robert Makarian showed RFE/RL’s Armenian service (Azatutyun.am) a letter from the Russian Ministry of Agriculture citing strong demand for Armenian foodstuffs in Russia and expressing readiness to help boost their imports.

Makarian said that representatives of some Russian food retailers have already arrived in Armenia to look into its export potential. “Since they are now facing a certain shortage of agricultural products they are now more interested in seeing our products in the Russian market,” he explained.

The Armenian government has already moved to capitalize on the anticipated shortage, with Agriculture Minister Sergo Karapetian setting up a special task force for that purpose last week. The working group headed by Makarian is tasked with “increasing the volume of agricultural and food exports and organizing the export process in a coordinated manner.” The Armenian Ministry of Agriculture publicized the phone numbers of the group’s members and posted on its website export-related information for farmers and food-processing companies.

A senior executive from Spayka, an Armenian cargo company specializing in agricultural exports, agreed on Thursday that the Russian ban, imposed in retaliation for Western economic sanctions against Moscow, opened up a “good opportunity” for Armenia. Karen Baghdasarian said Spayka could triple its shipments to Russia in the coming months.

“This situation also allows us to diversify agricultural exports from Armenia given the emerging additional demand,” Baghdasarian told RFE/RL’s Armenian service (Azatutyun.am). “For example, we started exporting mushrooms a few days ago and are also planning large-scale exports of greens.”

Russia has long been the main market for Armenian fruits, vegetables, meat and dairy products as well as prepared foodstuffs sold abroad. Government data put the total volume of these exports to $415 million last year. The figure is equivalent to 28 percent of the country’s total export revenue in 2013.

Makarian acknowledged that Armenia is too small an economy to be able to substitute for a large part of the food which Russia imported from the United States and the European Union until recently. But, he said, it can give a major boost to its struggling agriculture through a sharp rise in exports. “Our critics should not fear that we might have a food deficit in our own market,” added the official.

Agriculture Minister Karapetian claimed on August 13 that Armenian food exports to Russian can be doubled as early as this year.

Filed Under: Articles Tagged With: Armenia, food, Russia

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