News on Youtube Nov 23 2018

Latif Al-Ani holds the reputation as being the founding "father of Iraqi photography," known for his images of urban life in Iraq in the 1950s to 1970s

He also extensively photographed the booming oil industry, starting when he joined the photography staff at Iraq Petroleum Co

's Arabic-version magazine, Ahl al-Naft (People of Oil). "My first assignment was to photograph the then-king of Iraq, King Faisal, during an event

From there I went on to photograph all of the oil refineries in Iraq, Syria and Lebanon," Al-Ani said in an interview with In Sight

He noted how Iraq changed after the discovery of oil. "This discovery led to jobs and developments in infrastructure, education, health care and the arts, and was reflected in the culture and life of Iraqi people," Al-Ani said

Al-Ani's work is on display in an exhibition with 16 other artists, titled "Crude

" It is described as work that explores "oil as an agent of social, cultural and economic transformation, as well as a driver of geo-political upheaval

" New York-based exhibition curator Murtaza Vali told In Sight that though the images Al-Ani produced for the Iraq Petroleum Co

were originally intended for a Western audience, they trained local artists to produce company propaganda in Arabic that was relatable to local and regional audiences

Vali highlighted the importance of Al-Ani's photographs to the visual history of Iraq

"In my estimation, parts of this visual archive, and especially Al Ani's photographs, serve as an important visual repertoire through which the people of a newly independent and fast changing Iraq, came to see themselves and their nation as modern

The selection of images I chose for the exhibition highlight some of these changes like: the urban transformation of Baghdad from an Ottoman city of crowded bazaars and winding narrow alleys to a modern city with broad automobile-filled avenues and modernist skyscrapers and mass housing projects

" Al-Ani notes that his photographs are not the kind of images people are used to seeing from Iraq in present times, and hopes that his work could encourage another such renaissance in the country

"I wanted to show our heritage against our present, the contrast between past and present, where we had arrived in comparison with the past

For me, photography is preserving the moment for future generations. I think viewers are surprised or shocked when they see my photographs in contrast to what they see of Iraq today

I hope that they make people think and feel the pain we feel, and get inspired to help Iraq have another 'golden age

' " "Crude" is on view Nov. 11 to March 30 at the Jameel Arts Centre in Dubai. In Sight is The Washington Post's photography blog for visual narrative

This platform showcases compelling and diverse imagery from staff and freelance photographers, news agencies and archives

If you are interested in submitting a story to In Sight, please complete this form

More on In Sight: What the United States looked like in the 1960s to an Italian photographer Voices of African Photography: At the intersection of identity, power and belonging

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Washington Post: Breaking News, World, US, DC News & Analysis - Duration: 5:30.

Pat yourself on the back. You've made it through Thanksgiving! Now if you didn't freeze and/or divvy up the leftovers, you may be searching for creative ways to repurpose the turkey, gravy, cranberry sauce and sides

Somewhere in between simply reheating leftovers (easy!) and turning them into falafel-like patties (worth it but perhaps more work than you care for!) is this group of recipes

We've also included a few tips for getting a jump-start on upcoming holiday eats, just for kicks

And if you are totally content to r-e-l-a-x and make sandwiches for a few days, go forth

You know where to find us when you get bored with that. Turkey Tortilla Soup, above

This comes together in about 20 minutes, start to finish, and is ideal for not only using turkey and turkey broth leftovers, but also ridding your pantry of other lingering canned goods such as enchilada sauce

If you don't have the garnishes, feel free to top the soup with other leftovers — roasted Brussels sprouts and a dollop of gravy mixed with sour cream could stand in for the tomatoes and cheese, for example

Other soups that'd take well to leftovers: Better Than Instant Ramen; Creamy Greek Noodle Soup; Corn and Hominy Chowder

And don't forget to keep your turkey bones to make stock! Turkey Stroganoff on Toast

 Quick comfort here, with a sour cream tomato sauce amped up with smoked Spanish paprika

This is also a reminder that most leftovers can be quickly morphed into something else by adding a carb or starchy base

Beyond toast, we'd use leftover turkey in pizza, tacos, baked potatoes, rice paper or wonton wrappers, crepes, pasta or rice

(These bases would also serve as ideal landing spots for other leftovers, such as greens or salads

) Another fun thing, if you've got a waffle maker: Grease it, then plop on some stuffing and close; the edges get all crisped and crackly, and you've got tasty waffles that could be topped with cranberry sauce and turkey or leftover Brussels sprouts

[14 essential kitchen gifts for people who love to cook] Fig and Brie Omelets. Eggs are a natural home for leftovers, too

Instead of fig jam, you could use cranberry sauce in these easy omelets. Serve with sliced turkey on the side or within

For more bang for your buck, servings-wise, go with a frittata — leftover vegetables can easily stand in for the mushrooms and peppers in this recipe

Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce. Because really, when is a hash a bad idea? This one's got an assortment of vegetables, including bell peppers, celery, onions, sweet potatoes and red potatoes

Dorie Greenspan's Next Day Turkey-and-Cranberry Sriracha Strata. If you're more inclined to toss everything together and bake it until its warm, then try this twist on the savory bread pudding

It uses turkey, cranberry sauce and leftover bread if you've got it. This is best if you assemble it at least six hours (or up to eight or so) before baking

Now to get a head start on your holiday baking: Take leftover cranberry sauce and use it to make these Whole-Wheat Jam Thumbprints, which can be stored in the freezer for several months

If you opted to make a no-cook relish, use it to infuse vodka or gin, then use that booze for your holiday-time cocktails

A very clever reader gave us this tip last year — think you can top that? Let us know your ways with leftovers in the comments

Four steps to making a great grain salad, every time Chicken, chickpeas, checkmate: An easy, game-changing dinner for two DIY dinner party ideas that will help you have just as much fun as your guests

For more infomation >> Washington Post: Breaking News, World, US, DC News & Analysis - Duration: 5:30.

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The Washington Post (США): когда Майк Пенс встретился с Владимиром Путиным и Си Цзиньпином - Duration: 4:29.

For more infomation >> The Washington Post (США): когда Майк Пенс встретился с Владимиром Путиным и Си Цзиньпином - Duration: 4:29.

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Northwest Profiles: Cosmic Crisp (New Washington State Apple) - Duration: 7:22.

Nothing quite satisfies like a good apple.

Firm and juicy with the right amount of tartness and

sweetness.

(Bruce Barritt) Once you bite into it then you pull it out you

break it you crack it.

And when it cracks that's crispness, you want that.

And if you have to go and wipe your face after it's over that's

good.

>>Retired horticulturist Bruce Barritt and his successor Kate

Evans have something in common, the Cosmic Crisp apple.

Bruce, since joining the horticulture program at

Washington State University in 1969, lobbied for funding from

both the University and the Washington apple industry in

1994, for an apple-breeding program.

What transpired was a first ever in the state, a means of

propagating new varieties of apples destined for the

commercial markets.

From a cross between the Honey Crisp apple and the Enterprise

apple, Bruce's happenstance created a new variety, the WA38,

Destined in some circles as being a game changer.

The WA 38 subsequently picked up a new moniker born from

consumers, as the Cosmic Crisp, said to be named for its

remarkable facsimile of cosmic stars over a sea of red.

(Barritt) We didn't start the breeding program until we had

the industry on board and the industry and in that sense is

the Washington Tree Fruit Research Commission which is the

industry taxing itself on the basis of fruit sold taxing

itself to pay for research.

Cosmic Crisp was from a hybridization that was made in

1997.

The techniques used are fairly standard you take of pollen from

one variety and put it on the stigma of another variety and

you get the seed.

The seeds produced from that cross were planted in the

orchard and evaluated and in the end we ended up with Cosmic

crisp.

Every apple variety starts with a seed, then it produces a tree

and if you like the tree you propagate it vegetatively in the

nursery using budding or grafting, so from that original

tree every tree that's out there 6 million were planted this year

all come originally from about that source.

>>In 2008, Kate Evans took over where Bruce left off, and now

runs the pome fruit breeding program at WSU.

(Kate Evans) Probably over the last 30 to 40 years as a new

variety goes out to the industry it goes out into some kind of

exclusive licensing agreement to just perhaps one producer group

one Warehouse Group.

We chose not to do that really because we we needed to make our

varieties available to all all Washington growers.

>>A built in advantage for growers of the Cosmic Crisp,

state growers will have a 10 year exclusive on the

licensing and growing in North America.

With the help of Proprietary Variety management,

PVM, a commercialization company out of Yakima, WSU will likely

have patents internationally on a unique variety of apple that

could be a huge win for the state.

(Kathryn Grandy) A lot of its been new for everyone.

This is a large endeavor.

First time the industry has collaborated together on growing

the same cultivar.

And you know some of it's been educational with the growers and

the marketing company on some of the brand strategies.

There are numerous inquiries every day in anticipation just

consumers around the country that have heard about Cosmic

Crisp and the new Apple coming and where can they buy it.

So you know with our marketing launch.

Our goal is to really build brand awareness.

So when the consumer goes into retail they're asking for a

Cosmic Crisp.

(Evans) What is it about cosmic crisp that makes it so

great?

Well I mean first of all it's a fantastic eat.

It's one of those apples that combines all of those nice

flavorful attributes the sweetness the tautness with the

phenomenal crispness that is fairly rare really in apples.

It's an apple that for this Washington industry that's

producing the volume that it's producing so much of the fruit

is stored.

They want to be able to sell fruit for 12 months of the year.

So here we have an apple that's got excellent eating quality and

it retains that quality throughout a 12-month period.

I think the other thing that has worked particularly in this

Apple's favor is that from a grower perspective it's

harvesting at about the same time as Red Delicious.

And there have been many growers in Washington who've been

looking for quite some time for a variety that they can use to

to replace Red Delicious in their kind of portfolio

varieties when they're when they're planning their harvest

when they've got that labor force they need to make sure

that they've got a steady supply of work to keep that picking

crew going through the season.

So if you're going to pull out a variety you need to find

something else that's going to fit that harvest window.

>>Stemilt Growers, a Wenatchee family business that stretch's

back over a hundred years...is in a unique position as both

grower and processor to evaluate the huge influx of the new

variety of apple into the commercial marketplace.

(Tate Mathison) As a grower, Cosmic Crisp Is a pretty

interesting endeavor for us It's developed here in Washington and

really developed in a way that it's good to maximize the

attributes of the Northwest.

It's probably one of my favorite apples to eat.

It yields wonderfully; it handles the picking and packing

and selling process really really well.

So even though we've not handled a crop yet.

I'm pretty excited that this will do very very well in the

marketplace.

An Opportunity like Cosmic Crisp doesn't come around very often.

You can go decades without an apple variety having an

impact of the marketplace. Cosmic Crisp

is kind of a once in a generation event for the

Northwest for sure.

(Bruce Barritt) Every breeder has to be optimistic has to

think that they are going to build and produce something

important if you do your job well and you get some luck

because there is there is luck involved but you also make some

good decisions along the line like picking the parents.

It was developed to make the consumer happy, that's it.