View Our Product List

Total Page:16

File Type:pdf, Size:1020Kb

View Our Product List The Better Choice BCFoods offers a wide range of high quality, affordable, natural food products to our customers around the globe. Vegetables Our global network of production and distribution centers allows us to deliver high quality products at the most competitive prices throughout the year. • Sustainable product • Available in various cuts • Clean label and sizes • Optimum quality Garlic & Onion Staples in all types of cuisine, BCFoods offers many types of onion and garlic from our global network. • Sustainably grown • Available in various cuts • Clean label and sizes • Optimum quality Citrus Peel Upcycled from citrus used for juicing, this is a sustainable option for teas, beers, spice blends, and food flavoring. • Sustainable product • Available in various cuts • Optimum quality and sizes • Clean label Herbs & Spices Add flavor without the sodium. We recently expanded our herbs and spices offerings. • Optimum quality • Available in various grinds • Clean label and cut sizes Custom Blends We can produce pre-blends or your entire formulation, ready to use in your desired packaging. BCFoods standardizes your formula to ensure 100% accuracy every time. • Optimum quality • Manage one SKU instead • Clean label of many • Standardization • We hold and manage your • Large or small scale runs inventory Fruits Great options for healthy snacking and natural low sugar foods. • Optimum quality • Available in various cuts • Clean label and sizes Contact BCFoods 1330 North Dutton Ave. Suite 100 | Santa Rosa, CA 95401 +1.707.547.1776| [email protected] | BCFoods.com Product List Garlic & Onion AD FD Vegetables AD FD Spices AD FD Garlic ■ ■ Asparagus ■ ■ Anise ■ Onion, White ■ ■ Beet ■ Black Pepper ■ Toasted, Roasted ■ Bell Pepper, Field Run ■ ■ Caraway ■ Custom Blends ■ ■ Bell Pepper, Green ■ ■ Cardamom ■ Bell Pepper, Red ■ ■ Cassia ■ Broccoli ■ ■ Celery Seed ■ Citrus Peel AD FD Butternut Squash ■ Chili Pepper ■ Grapefruit ■ Cabbage ■ Cinnamon ■ Lemon ■ Carrot ■ ■ Cloves ■ Lime ■ Carrot, Puffed Coriander ■ Orange ■ Cassava ■ Cumin ■ Custom Blends ■ Cauliflower ■ ■ Fennel Seed ■ Celery: Stalk, Leaf ■ Fenugreek ■ Fruits AD FD Celery Root ■ Garlic ■ ■ Apple ■ Chard ■ Ginger ■ Banana, Green ■ Chili Pepper, Green ■ Horseradish ■ ■ Banana, Yellow ■ Chili Pepper, Red ■ Lemongrass ■ Cranberry ■ Chipotle ■ Mace ■ Mango ■ Corn ■ ■ Mustard Seed ■ Peach ■ Green Beans ■ ■ Nutmeg ■ Green Onions ■ Onion ■ ■ Jalapeño ■ Paprika ■ Herbs AD FD Kale ■ Star Anise ■ Basil ■ Leek ■ Szechuan (Sichuan) Pepper, ■ Bay Leaf ■ Mushrooms ■ ■ Turmeric ■ Chive ■ ■ Olives ■ White Pepper ■ Cilantro ■ ■ Parsnip ■ Custom Blends ■ ■ Dill ■ Peas ■ ■ Oregano ■ Pumpkin ■ ■ Parsley ■ ■ Meats/Proteins AD FD Spinach ■ ■ Rosemary ■ Beef ■ Sweet Potato ■ ■ Sage ■ Chicken ■ Tomato ■ Tarragon ■ Eggs ■ Zucchini ■ Thyme ■ Livers (Beef, Chicken, Lamb) ■ Custom Blends ■ ■ Custom Blends ■ ■ Pork ■ Select Seafood ■ Turkey ■ Other AD FD Sesame Seed ■ +1.707.547.1776 [email protected] BCFoods.com.
Recommended publications
  • A Review on Chemistry and Biological Activities of Laurus Nobilis L
    Journal of Pharmacognosy and Phytochemistry 2017; 6(4): 1153-1161 E-ISSN: 2278-4136 P-ISSN: 2349-8234 A review on chemistry and biological activities of Laurus JPP 2017; 6(4): 1153-1161 Received: 18-05-2017 nobilis L. essential oil Accepted: 19-06-2017 KK Chahal KK Chahal, Mandeep Kaur, Urvashi Bhardwaj, Nancy Singla and Department of Chemistry, Punjab Agricultural University, Amandeep Kaur Ludhiana, Punjab, India Abstract Dhirendra Kumar Singh Laurus nobilis L. commonly known as bay belonging to the family Lauraceae is one of the most useful Department of Chemistry, essential oil and is an industrial plant used in foods, drugs and cosmetics. Bay is cultivated throughout Punjab Agricultural University, Ludhiana, Punjab, India the world mainly in tropical and sub-tropical Asia, Australia, Pacific region and South Asia. Bay essential oil can be extracted from various parts of plant and chiefly consisted of 1, 8 Cineole, sabinene, Ankit Panchbhaiya α-pinene and p-Cymene. Due to presence of various chemical constituents in bay, various biological and Department of Chemistry, pharmacological properties have been reported such as antibacterial, antifungal, antioxidant, insecticidal Punjab Agricultural University, and nematicidal activities. This review highlighted chemical composition and biological activities of Ludhiana, Punjab, India Laurus nobilis which will be useful to the researcher for further study. Neeraj Singh Keywords: Laurus nobilis (L.), essential oil, chemical composition, biological activity Department of Chemistry, Punjab Agricultural University, 1. Introduction Ludhiana, Punjab, India The natural plant products are chemical compounds extracted from plants which are synthesized by following pathways of primary or secondary metabolism. The study of natural products involves isolation of these compounds in a pure form by hydro-distillation, soxhlet extraction and chromatographic methods and analysis of their structure, formation, use, purpose, etc.
    [Show full text]
  • Periodic Table of Herbs 'N Spices
    Periodic Table of Herbs 'N Spices 11HH 1 H 2 HeHe Element Proton Element Symbol Number Chaste Tree Chile (Vitex agnus-castus) (Capsicum frutescens et al.) Hemptree, Agnus Cayenne pepper, Chili castus, Abraham's balm 118Uuo Red pepper 33LiLi 44 Be 5 B B 66 C 7 N 7N 88O O 99 F 1010 Ne Ne Picture Bear’s Garlic Boldo leaves Ceylon Cinnamon Oregano Lime (Allium ursinum) (Peumus boldus) (Cinnamomum zeylanicum) Nutmeg Origanum vulgare Fenugreek Lemon (Citrus aurantifolia) Ramson, Wild garlic Boldina, Baldina Sri Lanka cinnamon (Myristica fragrans) Oregan, Wild marjoram (Trigonella foenum-graecum) (Citrus limon) 11 Na Na 1212 Mg Mg 1313 Al Al 1414 Si Si 1515 P P 16 S S 1717 Cl Cl 1818 Ar Ar Common Name Scientific Name Nasturtium Alternate name(s) Allspice Sichuan Pepper et al. Grains of Paradise (Tropaeolum majus) (Pimenta dioica) (Zanthoxylum spp.) Perilla (Aframomum melegueta) Common nasturtium, Jamaica pepper, Myrtle Anise pepper, Chinese (Perilla frutescens) Guinea grains, Garden nasturtium, Mugwort pepper, Pimento, pepper, Japanese Beefsteak plant, Chinese Savory Cloves Melegueta pepper, Indian cress, Nasturtium (Artemisia vulgaris) Newspice pepper, et al. Basil, Wild sesame (Satureja hortensis) (Syzygium aromaticum) Alligator pepper 1919 K K 20 Ca Ca 2121 Sc Sc 2222 Ti Ti 23 V V 24 Cr Cr 2525 Mn Mn 2626 Fe Fe 2727 Co Co 2828 Ni Ni 29 Cu Cu 3030 Zn Zn 31 Ga Ga 3232 Ge Ge 3333As As 34 Se Se 3535 Br Br 36 Kr Kr Cassia Paprika Caraway (Cinnamomum cassia) Asafetida Coriander Nigella Cumin Gale Borage Kaffir Lime (Capsicum annuum) (Carum carvi)
    [Show full text]
  • Appetizers (Vegetarian)
    APPETIZERS (HOT) Minced Duck in Lettuce Petals - Minced roast duck with water chestnuts, celery, Kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce $13 Nanking Spring Rolls - Delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet & sour sauce and hot mustard $9 “Yiubao” Prawns - Crackling prawns (shelled or traditional), wok-tossed with ginger, scallions and Shaoxing rice wine $15 Yangtze River Lite Fry - Tender white fish lightly wrapped in river grass batter fried to golden crispness served with ginger aioli, black vinegar and Sichuan pepper-salt $16 Sweeten-Glazed Short Ribs - Tender pork riblets wok-glazed in a tangy Chiangkiang sauce with sprinkle of sesame seeds and lemon zest $15 Pork & Shrimp Potstickers – Mom’s recipe! Plump and juicy, served with chili-vinegar $9 Dumplings in Chili Broth - Wonton style pork and ginger dumplings bathed in a Sichuan chili- wine broth $10 Chili-Encrusted Fried Calamari - Tender scored squid lightly fried with chilis and peppers, spicy plum sauce $9 Shrimp & Chestnut Custard Rolls - Crispy shrimp rolls served with five-spice, “Fleur de Sel” and hot Chinese mustard in a chilled lettuce cup $16 Seafood Custard with Osetra Caviar - Custard of crab, seasoned conpoy scallops, and lobster essence steamed in an eggshell with a dollop of Osetra caviar $20 PER PERSON APPETIZERS (COLD) Five Temple Chicken Salad - Grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing $12 “Thousand Year Old” Egg with Roasted Peppers - Traditional ‘aged’ eggs with silken tofu, roasted peppers and sprinkle of pickles $8 Eel Crisp & Celery Sticks - Thin crispy glazed eel threads tossed with shaved celery with shredded pickled ginger shards $10 “Caviar” Service” - Chilled 1 oz.
    [Show full text]
  • Spice Basics
    SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
    [Show full text]
  • Characterization and Evaluation of TRPV1 and TRPM8 Antagonists As Potential Therapeutic Tools for Treating Pain
    Characterization and evaluation of TRPV1 and TRPM8 antagonists as potential therapeutic tools for treating pain Roberto de la Torre Martínez Doctoral thesis Supervisor: Antonio Ferrer Montiel Supervisor: Asia Fernández Carvajal ELCHE 2016 Instituto de Biología Molecular y Celular Universidad Miguel Hernandez Dr. Antonio Ferrer Montiel, Catedrático de Bioquímica y Biología Molecular y Director del Instituto de Biología Molecular y Celular de la Universidad Miguel Hernández de Elche DAN SU CONFORMIDAD a la lectura de la tesis doctoral titulada: “Characterization and evaluation of TRPV1 and TRPM8 antagonists as potential therapeutic tools for treating pain” presentada por D. Roberto de la Torre Martínez. Elche, Junio 2016 Fdo: Dr. Antonio Ferrer Montiel Dr. Antonio Ferrer Montiel, Catedrático de Bioquímica y Biología Molecular y Director del Instituto de Biología Molecular y Celular de la Universidad Miguel Hernández de Elche, y la Dra. Asia Fernández Carvajal, Profesora Titular de Bioquímica y Biología Molecular de la Universidad Miguel Hernández de Elche, CERTIFICAN que el trabajo de investigación que lleva por título “Characterization and evaluation of TRPV1 and TRPM8 antagonists as potential therapeutic tools for treating pain”, presentado por D. Roberto de la Torre Martínez para optar al grado de Doctor, ha sido realizado bajo su dirección en el Instituto de Biología Molecular y Celular de la Universidad Miguel Hernández de Elche. Considerando que la presente tesis se halla concluida, AUTORIZAN su presentación para que pueda ser juzgada por el tribunal correspondiente. Y para que así conste a los efectos oportunos, se expide el presente escrito. Elche, Junio 2016 Fdo: Dr. Antonio Ferrer Montiel Fdo: Dra. Asia Fernández Carvajal El presente trabajo ha sido realizado en el Instituto de Biología Molecular y Celular (IBMC), de la Universidad Miguel Hernández de Elche.
    [Show full text]
  • The Spice List
    THE SPICE LIST brought to you by THE FOOD BASKET THE SPICE LIST pices are a major part of what we do every day at THE FOOD BASKET. Our food is renowned for its flavour – and our specially selected range of spices are the source Sof that flavour. From intense, fiery and pungent to sweet, fruity and floral, to earthy, woody and nutty, and the equally essential sulfury, bitter and sour – we believe we have sourced a unique mix of flavours so that every dish we create has a unique signature. THE SPICE LIST shares all our secrets with you. All our spices are of the highest grade, chosen to bring you a spectrum of aromas covering the widest taste range and the subtlest of tones. Our blends are created from those same high grade spices, combined with herbs, nuts and seaweeds from the best sources we could find. THE FOOD BASKET was inspired by a trip to India by our founder 22 years ago, which you can read about in this booklet. Experience your own round the world taste trip by dropping into our kitchen shop in Barnes, where you can sample some of our delicious recipes. Maybe you will be inspired to try something new for dinner with family and friends tonight… You can also pick up a complimentary sample blend of spices from our kitchen shop – choose from any of those in this list. with warm aromas from THE FOOD BASKET THE SPICE LIST HOT Our range of hot and pungent spices and chilli powders provides a spectrum of intense and fiery flavours to provide a distinct searing signature to every recipe… Bhut Jolokia Kampot Cascabel Korean Chilli Cayenne Malabar Black De Arbol Mustard Seed Galangal Hungarian Paprika Ginger Red Savina Gochugaru Sarawak White Green Serrano Smoked Red Serrano Habanero Tien Tsin Horseradish Urfa Biber Jalapeno Wasabi ALL OUR Spices are of the highest grade, chosen to bring you the widest range of aromas and subtlest of tones.
    [Show full text]
  • Bread Assortment, Marinated Olives with Citrus Fruits, Oregano and Extra Virgin Olive Oil, Goat Butter and Chef's Pâté 4,50 €
    Couvert Bread assortment, marinated Olives with citrus fruits, oregano and extra virgin olive oil, goat butter and Chef's pâté 4,50 € Appetizers Hunting Alheira sausage, turnip greens, olive oil, garlic and quail eggs Hunting Alheira sausage, with turnip greens, sautéed in olive oil, garlic and quail eggs 10,00 € Calf Loin Tartare, pickles, egg, arugula and oregano Chopped calf loin, purple onion, pickles, parsley, mustard, egg yolk, arugula and Alentejo toasted bread 18,00 € Scallops, cauliflower, orange and lemon Scallops in walnut butter, sichuan pepper, cauliflower purée and citrus zest 18,00 € Pasta and vegetarian Tagliatelle, black olives, pesto and mushrooms Sautéed tagliatelle with black olives, pesto and mushrooms 15,00 € Fresh vegetables, coconut, thai curry rice and coriander Mixed vegetables with coconut milk, thai green curry rice, and coriander sprouts 15,00 € Fish Codfish, olive oil, oranges, potatoes, vegetables and greens Confit codfish loin in orange oil, vegetable puff pastry and cabbage sprouts 20,00 € Bream, purple potatoes, mushrooms and asparagus Pan-seared sea bream, purple potatoes cream, sautéed mushrooms and green asparagus 24,00 € Sea bass, rice, shrimp and coriander Oven-baked sea bass fillet, with shrimp rice, flavored with coriander 20,00 € Codfish, vegetables and Nisa cheese Codfish lasagna au gratin, with vegetables and Nisa cheese 18,00 € Octopus, sweet potatoes, sprouts, coriander Octopus tentacles sautéed in olive oil, garlic and coriander, and mashed sweet potatoes on a bed of greens 22,00 € Meat Pork
    [Show full text]
  • Cold Wheat Noodles, Sesame Dressing, Sichuan Pepper + Chilli (V)
    T S Cooling pickles (v) ................................................................................................. 8 O T Wakame, soy beans + sesame (v) .....................................................................10 A Today’s oysters, ginger pearls + spring onion oil (6pcs) ..............................24 R T Scampi toast, Umar’s wild scampi caviar .......................................................26 Silken spanner crab, shredded abalone + soft tofu “soup” .........................38 S Kingfish “Yu sheng”, black garlic + white radish ........................................... 24 M Strange flavour chicken salad w coriander, chilli + peanuts ................. 16 A Salad of QLD tiger prawns, pickled bamboo shoots + green chilli ............ 18 L L Sichuan salt + pepper tofu, roasted green chilli + spring onion (v) ........... 12 E Chicken, prawn + shiitake siumai (4pcs) ........................................................ 16 R Spicy pork xiao long bao (6pcs) ..................................................................24 Scallop + prawn wontons, aged black vinegar + coriander (4pcs) ........ 20 Pork + garlic chive dumplings w black bean + crispy chilli ......................... 16 Pan steamed lamb + cumin buns, Donna Chang hot sauce (4pcs) ........... 16 Fragrant fried eggplant w ginger, green chilli + sweet red vinegar (v) ...... 16 Fried calamari, spicy salt + lemon ................................................................... 24 Sichuan salt + pepper jumbo quail w coriander, fried garlic + chilli .........
    [Show full text]
  • Don't Pass the Salt! Low Sodium Seasoning Guide
    Don’t Pass the Salt! Low Sodium Seasoning Guide 1. Resist the urge to use salt in cooking or using the salt shaker. One teaspoon of salt is equal to 2,300 mg of sodium. 2. Use spices and herbs to flavor your foods to add interest and variety. 3. Herb Blends These herb blends can be found in your local store to add flavor to the foods you enjoy. Be sure to check the label to be sure they do not contain salt or sodium on the list of ingredients. How to cook with herbs and spices: Finding “Hidden” salt on a label To release more flavor and Sodium benzoate (a aroma, finely chop fresh herbs preservative) before using in the recipe. Try using kitchen shears. Sodium nitrate (a preservative used in processed meats) Add herbs and spices at the end of the cooking time in soups and Bicarbonate of soda or baking stews. That way the flavors soda won’t cook out. Sodium pyrophosphage Add herbs and spices several hours before serving a cold dish, Monosodium glutamate such as salads and dips. A general rule of thumb with herbs and spices: one tablespoon of fresh herbs equals one teaspoon of dried herbs. Seasoning Guide Meats and Protein Suggested Seasoning Beef Allspice, basil, bay leaf, caraway seed, celery seed, chili powder, cumin, ginger, onion or garlic powder, rosemary, savory, tarragon or thyme Eggs Basil, celery seed, chili powder, curry, cumin, marjoram, rosemary and savory Fish Curry powder, dill, lemon or marjoram Lamb Curry powder, mint, onion or garlic powder or rosemary Pork Bay leaf, caraway seed, chili powder, cloves, curry powder,
    [Show full text]
  • Common Trees of Virgin Islands National Park
    Seashore Trees Fruit Trees Mangrove National Park Service Sugar Apple Rhizophora mangle U.S. Department of the Interior Black, white and red Annona squamosa mangroves are common A small deciduous tree attaining 10-20 ft. in Virgin Islands National Park species along our tropi­ height with irregular cal shores. The red spreading branches. Well shown here, extends shorelines or creates is­ known for its sweet edi­ Common Trees of lands with it's arching ble fruit, resembling hand Virgin Islands National Park stilt roots. grenades in appearance. Ginger Thomas* Seagrape Tecoma stans Cocoloba uvifera Mango* This familiar shoreline Mangifera indica tree is easy to identify by An excellent hardy its large round leathery shade tree with lance leaves. It bears clusters shaped leaves and bear­ of green, ripening to ing one of the finest purple, fruits that are tropical fruits. One of edible. many introduced spe­ cies. Its sap may cause dermatitis. Maho* Thespesia populnea This coastal tree, for Genip* which Maho Bay was Melicoccus bijugatus named, is characterized This large deciduous by large bell-shaped tree has gray blotchy flowers that turn from bark and dark green pale yellow to purple. It leaves . The clustered has heart shaped leaves edible fruits are quarter and green seed pods that sized with green leath­ Ginger Thomas (also yellow cedar or turn brown. ery skin, a single large yellow elder) is a nonnative tree or seed and tart pulpy Manchineel fruit. shrub, that produces the official Hippomane mancine/la flower of the US Virgin Islands. It is This is a very poisonous found along roadsides with bright tree with shiny , small Some common trees within the Park are non­ yellow, trumpet shaped flowers, and oval leaves.
    [Show full text]
  • Edible Plants for Hawai'i Landscapes
    Landscape May 2006 L-14 Edible Plants for Hawai‘i Landscapes Melvin Wong Department of Tropical Plant and Soil Sciences ost people love to grow plants that have edible The kukui tree (Fig. 5a, b, c) is a hardy tree that will Mparts. The choice of which plants to grow depends add greenish-white to the landscape. upon an individual’s taste, so selecting plants for a land­ Other less common but attractive plants with edible scape is usually a personal decision. This publication parts include sapodilla, ‘Tahitian’ breadfruit, ‘Kau’ mac­ gives a broad overview of the subject to provide a basis adamia, mangosteen, orange, lemon, lime, kumquat, ja­ for selecting edible plants for Hawai‘i landscapes. boticaba, surinam cherry, tea, coffee, cacao, clove, bay The list of fruits, vegetables, and plants with edible rum, bay leaf, cinnamon, vanilla, noni, pikake, rose, parts is extensive, but many of these plants do not make variegated red Spanish pineapple, rosemary, lavender, good landscape plants. For example, mango, litchi, lon­ ornamental pepper, society garlic, nasturtium, calabash gan, and durian trees are popular because of their fruits, gourd, ung tsoi, sweetpotato, land cress, Tahitian taro, but they are too large to make good landscape trees for and edible hibiscus. most urban residential situations. However, they can be Sapodilla (Fig. 6a, b, c) is a compact tree with sweet, and often are planted on large houselots, particularly in edible fruits. ‘Tahitian’ breadfruit (Fig. 7) is a compact rural areas, and in circumstances where landscape de­ tree that is not as large and spreading as the common sign aesthetics are not of paramount importance.
    [Show full text]
  • Epicentre Spice Guide
    SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
    [Show full text]