title: NCT (group)

text: Taeyong released the short rap track "Open the Door" in July 2014 and featured on Red Velvet's second single "Be Natural" in October of the same year. He appeared alongside Johnny, Yuta, Ten, Jaehyun, Mark, Jeno, Haechan, Jaemin and Jisung on the Mnet-produced "", a show starring labelmates Exo, where they performed dances to K-pop songs from the 1990s. Some members appeared in various Exo music video remakes in the same year. From January through June 2015, Doyoung and Jaehyun were the hosts of the music show "Show Champion"; from July through December of that year, Yuta was a Japanese representative on "Abnormal Summit", a series in which non-Korean men debate Korean culture. Mark, Jeno, Haechan, Jaemin and Jisung were Mouseketeers on Disney Channel Korea's "". SM Rookies Boys held their first concert, titled "SM Rookies Show", which started in Seoul in September 2015 and expanded to Bangkok, Thailand in February 2016. Taeil released his first solo soundtrack "Because Of You" for the series "" on January 26, 2016. In April 2016, Kun sang with NCT U on the Chinese version of "Without You" and joined them for the song's promotional stages. Winwin performed NCT U's "The 7th Sense" at their first live performance in China at the 16th Music Feng Yun Bang Awards that same month. In October 2016, Johnny participated in the music festival "Spectrum Dance Music Festival" as an SM Dreamstation Crew DJ.


title: NCT (group)

text: SM Entertainment founder Lee Soo-man held a presentation at the SM Coex Artium titled "SM Town: Neo Culture Technology 2016" on January 28, 2016, where he outlined the company's plans for a new boy group in line with their "culture contents" strategy that would debut different teams based in different cities and countries around the world.


title: NCT (group)

text: On April 4, 2016, SM Entertainment announced NCT's first sub-unit would be NCT U, meaning "NCT United", which then consisted of six members: Taeil, Taeyong, Doyoung, Ten, Jaehyun and Mark. NCT U released the digital singles "The 7th Sense" on April 9 and "Without You" in two versions on April 10 (a Korean version sung by Taeil, Doyoung, and Jaehyun and a Chinese version with the addition of SM Rookies' Kun). On April 9, NCT U made their first broadcast appearance with "NCT On Air" on V Live hosted by Super Junior's Kim Hee-chul. The same day, they had their first live performance in China at the 16th Music Feng Yun Bang Awards alongside Chinese rookies Kun and Winwin. On April 15, the group made their debut in Korea on "Music Bank."


title: NCT (group)

text: On July 1, SM announced NCT's second sub-unit, NCT 127. The unit would be based in Seoul, the number "127" representing the longitude coordinate of the city. The unit debuted with seven members: Taeil, Taeyong, Yuta, Jaehyun, Winwin, Mark, and Haechan. On July 7, they had their official debut performance on the music program "M Countdown", performing debut single "Fire Truck" and "Once Again." Their debut EP, "NCT #127", was released digitally on July 10 and physically on July 11. On August 18, SM announced that NCT's third sub-unit would be NCT Dream. The unit debuted with seven members: Mark, Renjun, Jeno, Haechan, Jaemin, Chenle and Jisung. Their first single, "Chewing Gum", was released on August 24, and the group had their debut performance on "M Countdown" the next day.


title: NCT (group)

text: On December 27, 2016, NCT 127 announced they would be making a comeback with two new members, Johnny and NCT U's Doyoung. On March 8, NCT 127 members Johnny and Jaehyun were announced as the DJs for SBS Power FM's new program, "NCT's Night Night", which began airing on March 20. In January 2018, Taeil, Doyoung, and Jaehyun released the single "Timeless" under NCT U as part of the SM Station project.


title: NCT (group)

text: Later that moth, SM Entertainment unveiled NCT 2018, a project involving all 18 members of NCT at the time. On January 30, SM released a video titled "NCT 2018 Yearbook #1", which featured all prior members and introduced new members Kun, Lucas, and Jungwoo. In February, NCT released a series of online documentary videos titled "NCTmentary" as part of the NCT 2018 project. NCT released their first full-length album, "NCT 2018 Empathy", on March 14. The album featured six singles, showcasing each sub-unit of NCT: "Boss", "Baby Don't Stop", and "Yestoday" by various NCT U lineups; "Go" by NCT Dream; "Touch" by NCT 127; and "Black on Black" with all 18 members. NCT topped "Billboard" Emerging Artists chart on May 5, marking the first time that a K-pop act had led the list.


title: NCT (group)

text: Mark graduated from NCT Dream after the release of their second EP, "We Go Up", in September. On September 11, Xiaojun was the first of the then-undebuted WayV members to be introduced through SM Rookies, with Hendery and Yangyang following on September 13 and September 15, respectively. Jungwoo was added to NCT 127 in October, with the release of their first studio album, "Regular-Irregular". Winwin did not participate in promotional activities of the album's reissue, "Regulate", in order to prepare for his debut with WayV.


title: NCT (group)

text: On December 31, 2018, SM Entertainment announced NCT's fourth sub-unit, WayV () under Label V. The unit would be based in China and consists of seven members: Kun, Winwin, Ten, Lucas, Hendery, Xiaojun and Yangyang. The sub-unit officially debuted on January 17, 2019, with a Chinese version of NCT 127's "Regular". Their debut single album, "The Vision", was released digitally and included a Chinese version of NCT 127's "Come Back" and an original song titled "Dream Launch". On December 13, NCT U (consisting of Taeil, Doyoung, Jaehyun and Haechan) released "Coming Home" as part of the SM Station X project. After wrapping up album promotions for their EP "Reload" in April, NCT Dream abandoned their original concept in which members "graduate" from the sub-unit upon reaching age of majority (20 in Korean age reckoning, 19 internationally) and continued as seven members, with Mark returning to the lineup.


title: NCT (group)

text: In September, NCT announced a reunion for a second group project, NCT 2020, in October 2020. The first part of their second album, "NCT 2020 Resonance Pt. 1", was released on October 12. The record featured all four existing units and two new members, Shotaro and Sungchan, who are set to debut with a future NCT unit. "NCT 2020 Resonance Pt. 1" garnered more than 1.1 million stock pre-orders ahead of release, making it NCT's first million-selling album without repackaging. NCT released "NCT 2020 Resonance Pt. 2" on November 23. On December 4, NCT released the single "Resonance" as the finale of their second group studio album. The single combines the tracks "Make a Wish (Birthday Song)", "90's Love", "Work It", and "Raise the Roof" from their second studio album and features all 23 members. They held their first concert as a full group, titled NCT: Resonance "Global Wave", on December 27 through Beyond Live, which attracted more than 200,000 viewers.


title: NCT (group)

text: On November 13, NCT announced their third group project, NCT 2021, with their third studio album "Universe" set for release on December 14. The 13-track album included the lead singles "Universe (Let's Play Ball)", which was released on December 10, and "Beautiful". "Universe" surpassed more than 1.7 million pre-orders on the day of release, breaking their previous record of 1.1 million pre-orders for "NCT 2020 Resonance".


title: NCT (group)

text: In 2019, SM Entertainment's A&R producer, Chris Lee, announced that NCT would continue to debut international units, including European, Japanese, and Hollywood-based units, that would be managed by different labels such as Capitol Records, Avex Trax and SM USA. In 2020, Lee Soo-man, CEO of SM Entertainment, mentioned plans to expand NCT in Southeast Asia, in Japan, and the United States, as well as several other regions. In 2021, SM Entertainment partnered with MGM Television Worldwide Group to scout 21 American boys between 13 and 25 of age to participate in a reality competition show, titled "K-pop Goes Hollywood". The winning lineup will debut as "NCT Hollywood", a temporary name for an American-based unit. The contestants will be mentored and judged in vocals, dance, and style by NCT members and Lee. In 2022, SM opened its Southeast Asian headquarters in Singapore, which will eventually handle future NCT units based in Saudi Arabia and Japan.


title: Troy Aikman

text: Troy Kenneth Aikman (born November 21, 1966) is an American former football quarterback who played in the National Football League (NFL) for 12 seasons with the Dallas Cowboys. After transferring from Oklahoma, he played college football at UCLA, where he won the Davey O'Brien Award as a senior. Aikman was selected first overall in the 1989 NFL Draft by the Cowboys, with whom he received six Pro Bowl selections and won three Super Bowl titles. He was also named MVP of Super Bowl XXVII, the franchise's first title in over a decade. Aikman was inducted to the Pro Football Hall of Fame in 2006 and the College Football Hall of Fame in 2008.


title: Troy Aikman

text: After retiring in 2000, Aikman served as the color commentator of "NFL on Fox" from 2001 to 2021 and has served as the color commentator for "Monday Night Football" since 2022. Aikman was also a co-owner of the NASCAR Sprint Cup Series team Hall of Fame Racing from 2005 to 2009, along with fellow former Cowboys quarterback Roger Staubach, and a part-owner of the San Diego Padres in Major League Baseball (MLB).


title: Troy Aikman

text: Aikman was born on November 21, 1966. He spent the first part of his childhood in Cerritos, California. At the age of 12, Aikman's family moved to Henryetta, Oklahoma, where he played football and baseball at Henryetta High School, where he would earn All-State honors. Aikman also won the 1983 Oklahoma high school state championship in typing.


title: Troy Aikman

text: The New York Mets offered Aikman a contract out of high school, but instead of playing baseball he chose to pursue football and attended the University of Oklahoma under head coach Barry Switzer.


title: Troy Aikman

text: In 1984, he became the first freshman to start at quarterback for Oklahoma since World War II. In 1985, his first full season as a collegiate starter, Aikman led the Sooners to victories over Minnesota, Kansas State, and #17 Texas in the Red River Shootout before losing to the Miami Hurricanes as he left the game with a broken ankle. He also lost to his future teammate, Michael Irvin and future head coach, Jimmy Johnson, who had also scouted him when he was the head coach of Oklahoma State.


title: Troy Aikman

text: On October 19, Miami's Jerome Brown broke through the offensive line, sacked Aikman on the Sooner 29-yard line and broke Aikman's ankle. Aikman, who had been six of eight passing for 131 yards, would be lost for the season. Switzer and offensive coordinator Jim Donnan were forced to switch back to the wishbone offense under freshman quarterback Jamelle Holieway. The team went on to win the 1985 National Championship. With Holieway established as the starting quarterback at OU, Aikman decided to transfer to UCLA.


title: Troy Aikman

text: Barry Switzer oversaw Aikman's transfer to UCLA, a program under Terry Donahue that was more conducive to a passing quarterback. He had to sit out one year due to college transfer rules but went on to lead the Bruins to a 20–4 record over two seasons.


title: Troy Aikman

text: As a junior, Aikman earned the Pac-10 Offensive Player of the Year, throwing for 2,525 yards, 17 touchdowns, and 8 interceptions. He led the Bruins to a 10–2 record and the 1987 Aloha Bowl, where they beat the Florida Gators 20–16.


title: Troy Aikman

text: As a senior, Aikman threw for 2,771 yards, 24 touchdowns, and 9 interceptions. He won the 1988 Davey O'Brien Award as the nation's top quarterback, a first for UCLA. He was a Consensus All-American, the UPI West Coast Player of the Year, the Washington DC Club QB of the Year, a finalist for the 1988 AFCA "Coaches Choice" Player of the year award, and finished third in voting for the 1988 Heisman Trophy. UCLA matched the victory total from the previous season under Aikman, going 10–2 and losing only to USC and Washington State. The 1988 season culminated with a 17–3 Bruins victory over the Arkansas Razorbacks in the 1989 Cotton Bowl Classic, which was played in Dallas. The Dallas media spent most of the Cotton Bowl Classic week promoting Aikman as the "next quarterback of the Cowboys," and much was made of Cowboys head coach Tom Landry watching Aikman practice during the Bruins' workouts at Texas Stadium. Aikman finished his career as the number two career passing leader in UCLA history.


title: Troy Aikman

text: In 2008, Aikman was elected to the College Football Hall of Fame. On November 28, 2014, UCLA retired his #8 jersey at halftime against Stanford.


title: Troy Aikman

text: Aikman was selected as the first overall pick in the 1989 NFL Draft by the Dallas Cowboys. On February 25, 1989, new owner Jerry Jones fired Tom Landry and replaced him with Jimmy Johnson. A few months later, in the NFL's supplemental draft, Johnson drafted Steve Walsh, who played for Johnson at the University of Miami. Aikman won the starting quarterback job, and Walsh was traded early in the 1990 season.


title: Troy Aikman

text: Aikman played his first NFL preseason game on August 26, 1989 against the Denver Broncos. His NFL debut started with a 28–0 loss to the New Orleans Saints. The following week, Aikman threw his first touchdown pass, a 65-yard completion to Michael Irvin, but the Atlanta Falcons intercepted two passes and won. In a game against the Arizona Cardinals, he threw for 379 yards to set an NFL rookie record. Aikman finished 1989 with a 0–11 record as a starter, completing 155 of 293 passes for 1,749 yards, 9 touchdowns, and 18 interceptions.


title: Troy Aikman

text: Following Aikman's rookie season, Dallas selected Florida Gators running back Emmitt Smith in the first round of the 1990 NFL Draft. With Smith and Irvin, Aikman led the Cowboys to a 7–7 record in the 1990 season, but was injured in the 15th game, against the Philadelphia Eagles. The Cowboys would go on to lose that game and the following week against the Atlanta Falcons with backup quarterback Babe Laufenberg, missing the final playoff wild card spot by one game.


title: Troy Aikman

text: In 1991, Aikman led the Cowboys to a 6–4 record in the first 10 games and had the Cowboys ahead in week 12 against an undefeated Washington Redskins when he was injured. Steve Beuerlein replaced Aikman, and Dallas finished the season 5–0 and earned the #5 playoff seed. Beuerlein went on to lead the Cowboys to a road upset over the #4 seed Chicago Bears in the Wild Card round. With the Cowboys trailing 17–6 at halftime the following week against the Detroit Lions in the NFC Divisional Playoff game, Aikman was inserted to start the third quarter, but was unable to provide a spark as the Cowboys lost, 38–6. Aikman was selected to the first of six consecutive Pro Bowls.


title: Troy Aikman

text: In 1992, Aikman set career highs in completions (302), passing yards (3,445), and touchdown passes (23), and led the Cowboys to a team record 13 regular-season victories and the second-best record in the NFC. During the playoffs, Aikman broke Joe Montana's record of 83 passes without an interception by throwing 89. The Cowboys defeated the Eagles at home in the Division Playoffs and squared off against the 49ers in the NFC Championship, a matchup that featured the two best teams in the NFC. The Cowboys won, 30–20, with Aikman completing two game-changing passes to send the Cowboys to their first Super Bowl appearance since 1979. In Super Bowl XXVII against the Buffalo Bills, Aikman led the Cowboys to a 52–17 victory (coincidentally the game was played in his alma mater's home stadium, the Rose Bowl). Aikman was named Super Bowl MVP after completing 22-of-30 passes for 273 yards and 4 touchdowns.


title: Troy Aikman

text: In 1993, Dallas finished 12–4, the best record in the NFC. In the playoffs, Aikman again guided Dallas to home playoff victory, this time over a young, upstart Green Bay Packers squad led by quarterback Brett Favre, who was in his first full season as a starting quarterback. Aikman then shredded the 49ers secondary in the NFC Championship 38–21, before leaving the game with a concussion after 49ers defensive tackle Dana Stubblefield's knee hit Aikman's head. Aikman now says he has no memory of playing in the game. In Super Bowl XXVIII, Aikman was kept out of the end zone, but a combination of key turnovers by the Bills offense and the running of Emmitt Smith helped lead to a 30–13 victory for the Cowboys.


title: Troy Aikman

text: Head coach Jimmy Johnson left the team on March 29, 1994, and Jerry Jones hired Barry Switzer, Aikman's former college coach at Oklahoma. The Cowboys finished with the second-best record in the NFC, (behind the 49ers) and Aikman again missed playing time due to injuries. Dallas won their Divisional Playoff game against Green Bay 35–9, but fell to the 49ers in the NFC Championship, 38–28.


title: Troy Aikman

text: In 1995, Aikman passed for over 3,300 yards as the Cowboys once again finished with the best record in the NFC, with the 49ers having the second-best record. Aikman was knocked out of a highly anticipated rematch between Dallas and San Francisco when 49ers' Stubblefield landed on Aikman, forcing his knee to hit the turf. After a playoff loss at home by the 49ers to the Packers, the Cowboys hosted the Packers in the NFC Championship and, for the third straight season, knocked the Packers out of the playoffs, this time by a 38–27 score, to earn their third Super Bowl appearance in four years. Dallas won Super Bowl XXX against the Pittsburgh Steelers 27–17, with Aikman throwing one touchdown pass.


title: Troy Aikman

text: In 1996, despite offensive troubles, Aikman again helped lead Dallas to another NFC East Division title and a home game for the Wild Card playoff round, a 40–15 drubbing of the Minnesota Vikings. The following week, Dallas fell in the Divisional Playoffs to Carolina, 26–17.


title: Troy Aikman

text: In 1997, Aikman became the first quarterback in Cowboys' history to have three straight 3,000-yard seasons, but the team finished 6–10 and missed the playoffs for the first time since 1990. Switzer suffered the first losing season of his career, and resigned at the end of the season.


title: Troy Aikman

text: 1998 was a rebound year for Aikman and Cowboys, and despite missing five games, Aikman again helped lead Dallas back to the NFC East title and the playoffs. Dallas was stunned at home in the Wild Card game as the #6 seed Arizona Cardinals won, 20–7.


title: Troy Aikman

text: The 1999 season started off with a bang for Aikman and the Cowboys as they squared off against the Redskins. Aikman fired a career-high five touchdown passes, including the game winner in overtime to beat Washington. 1999 also marked the final playoff appearance for Aikman, and the final season the trio of Aikman, Irvin, and Emmitt Smith would play together. Dallas finished 8–8 and lost in the Wild Card playoff game at Minnesota, 27–10.


title: Troy Aikman

text: The 2000 season was Aikman's final season as a professional football player. Aikman suffered several concussions during the season, and a revolving door at quarterback took place between Aikman and former Eagles quarterback Randall Cunningham. Aikman's final game was at home against the Washington Redskins. He was hit by linebacker LaVar Arrington and suffered the tenth and final concussion of his career.


title: Troy Aikman

text: During the 2001 offseason, Aikman was waived a day before he was due a $70 million/7-year contract extension, and ultimately announced his retirement on April 9, after failing to find another team. He ended his career as the Cowboys' all-time leading passer (32,942 yards). 90 of his 94 career wins were in the 1990s and were the most by any quarterback in any decade until Peyton Manning surpassed him in the 2000s with 115 wins. Presently, Aikman is third on that list, also trailing Tom Brady (122 in the 2010s).


title: Troy Aikman

text: During a late December 2013 radio interview, Aikman said the real reason he retired was due to persistent back issues he had in his final season. Aikman explained that he had back surgery in the offseason following Super Bowl XXVII with no complications but by the time he reached his final season he was constantly getting treatment for back pain. While the hit by Arrington ended his 2000 season, he claims it was the back pain and not that concussion that ended his career. In a January 2020 interview, Aikman said he wanted to sign with the San Diego Chargers after being released by the Cowboys in the 2001 offseason to play for Norv Turner (Aikman's former offensive coordinator in Dallas), but they signed Doug Flutie instead and Aikman chose to retire. He said Andy Reid called him after Eagles' starting quarterback Donovan McNabb suffered a broken ankle in week 11 of the 2002 season to offer him the starting position, but Aikman declined. In 2003, Aikman agreed to play for the Miami Dolphins with Turner as their offensive coordinator and began training again, but the team decided not to sign him to a contract.


title: Troy Aikman

text: After his retirement from professional football as a player, Aikman joined Fox's NFC telecasts as a color commentator for the 2001 season. A year later, he was named to the network's lead announcing crew, teaming with Joe Buck and (from 2002 to 2004) Cris Collinsworth. Aikman received an Emmy Award nomination for his television work in 2004 and has helped broadcast six Super Bowls (XXXIX, XLII, XLV, XLVIII, LI, and LIV) to date. It was revealed in 2016 that in 2004, Aikman nearly came out of retirement to sign a one-year deal with the Miami Dolphins but the Dolphins ended up not signing him.


title: Troy Aikman

text: Aikman also hosts a weekly sports radio show which airs on Thursday from 7 to 8 p.m. ET on Sporting News Radio, and appears weekly during the football season on the "Dunham & Miller" morning show on Dallas sports talk radio station 1310 The Ticket. He was a public spokesman for Acme Brick throughout his career. He is also the chairman of the Troy Aikman Foundation, a charity to benefit children that has recently focused on building playplaces for children's hospitals. The Agency Sports Management & Marketing handles Aikman's marketing activities, where Jordan Bazant is his lead agent.


title: Troy Aikman

text: Aikman, who in 1999 was ranked No. 95 on "The Sporting News"' list of the 100 Greatest Football Players, has been the official Wing Stop spokesman for several years. He appeared in "The Simpsons" episode "Sunday, Cruddy Sunday" alongside former Miami Dolphins quarterback Dan Marino. He also participated in the 2001 and 2011 videos honoring Billy Graham's 83rd and 93rd birthdays. Aikman said he was going to appear in "Dancing with the Stars" in front of TMZ cameras. However, he revealed he was only joking about it and won't appear on the show.


title: Troy Aikman

text: On September 19, 2005, at halftime of the Dallas Cowboys-Washington Redskins game (broadcast on "Monday Night Football"), Aikman was inducted into the Dallas Cowboys Ring of Honor with his longtime teammates Michael Irvin and Emmitt Smith. On August 5, 2006, Aikman was one of six players inducted into the Pro Football Hall of Fame.


title: Troy Aikman

text: At another halftime ceremony, this one on February 7, 2009, at the UCLA-Notre Dame basketball game, Aikman's induction into the College Hall of Fame was honored. Aikman announced he had completed course work to finish his degree in sociology. He participated in UCLA's 2009 Sociology Department commencement ceremony with current quarterback Kevin Craft and former linebacker Marcus Reece, who also came back to finish his college education. Former UCLA quarterback John Sciarra was keynote speaker at the ceremony.


title: Troy Aikman

text: In fall 2011, Aikman became a part of the Oxford Preparatory Academy Charter School Advisory Board in Southern California.


title: Troy Aikman

text: In November 2013, Aikman was named as a 2014 recipient of the NCAA Silver Anniversary Award, given annually to six former college athletes 25 years after the end of their college athletics careers.


title: Troy Aikman

text: Prior to a 2020 NFL broadcast between the Packers and Buccaneers in Tampa, Aikman and his partner Joe Buck were caught on a hot mic questioning the necessity of a military flyover when only 15,000 fans were allowed in Raymond James Stadium for the game. Aikman most notably said "That's a lot of jet fuel just to do a little flyover" and "That stuff ain't happening with a Kamala-Biden ticket, I'll tell you that right now, partner." An Armed Forces spokesperson later said there is no additional cost to conduct the flyovers. Meanwhile, Buck and Aikman faced accusations of being unpatriotic.


title: Troy Aikman

text: After 20 seasons as Fox's lead broadcast team, ESPN announced on March 16, 2022, that both Buck and Aikman would join the network as the new lead commentators of "Monday Night Football".


title: Troy Aikman

text: In late 2005, Aikman together with another former Cowboys quarterback, Roger Staubach, established a NASCAR team known as Hall of Fame Racing, fielding the No. 96 car (derived by multiplying Aikman's jersey number as a Dallas Cowboy by Staubach's) shared between Terry Labonte and Tony Raines during the 2006 NASCAR Nextel Cup Series. Raines drove for Hall of Fame full-time in 2007, and J. J. Yeley and Brad Coleman drove the car in 2008. The team closed after the 2009 season.


title: Troy Aikman

text: Aikman, once named the most eligible bachelor in Dallas by "Texas Monthly", dated country singer Lorrie Morgan. He married former Cowboys publicist Rhonda Worthey on April 8, 2000, in Plano, Texas. Worthey has a daughter from a previous marriage named Rachel. Worthey and Aikman have two daughters. The couple announced their separation on January 24, 2011. Their divorce became final on April 12, 2011. On June 2, 2017, Aikman announced his engagement to high-end fashion retailer Catherine "Capa" Mooty on Instagram. Mooty has two sons with her ex-husband, lawyer Jerry Mooty, who is the nephew of Cowboys' owner Jerry Jones. On September 1, 2017, Aikman and Catherine Mooty married at the Biltmore Four Seasons in Montecito, California.


title: Justice Smith

text: Justice Elio Smith (born August 9, 1995) is an American actor. He is best known for his roles in the films "", "Pokémon: Detective Pikachu", and "All the Bright Places".


title: Justice Smith

text: Smith was born in California. Smith graduated from the Orange County School of the Arts in 2013 and has performed in shows around Orange County.


title: Justice Smith

text: In 2014, Smith appeared in Nickelodeon's superhero comedy series "The Thundermans", playing Angus in two episodes. He also appeared in the HBO's documentary series "Masterclass" and some "VlogBrothers" videos. In 2015, Smith had a supporting role as Marcus "Radar" Lincoln in "Paper Towns". The film was directed by Jake Schreier and released on July 24, 2015, by 20th Century Fox. In 2016, Smith broke out in the lead role of Ezekiel Figuero in Netflix's musical drama series "The Get Down", during which Smith employed the technique known as method acting by taking up residence in a dilapidated Bronx apartment. "The Get Down" premiered in August 2016 and concluded in April 2017, being cancelled shortly thereafter.


title: Justice Smith

text: In 2017, Smith was on Forbes 30 under 30 List. Smith also appeared in New York, opposite Lucas Hedges, in the Off-Broadway stage production of "Yen" by playwright Anna Jordan. The production ran at the Lucille Lortel Theater starting January 2017 and closed on March 4, 2017. In February 2018, Smith co-starred in "Every Day" as Justin, the boyfriend of lead character Rhiannon. A few months later, in June 2018, he portrayed Franklin Webb in "", which turned out to be his first big breakthrough.


title: Justice Smith

text: Smith starred in the 2019 blockbuster "Pokémon Detective Pikachu", a live-action film based on the video game of the same name. He starred alongside Elle Fanning in "All the Bright Places", directed by Brett Haley from a screenplay by Liz Hannah and Jennifer Niven, the latter of whom authored the novel upon which the film is based. Filming commenced in the fall of 2018.


title: Justice Smith

text: In 2020, Justice Smith participated in "Acting for a Cause", a live classic play and screenplay reading series created, directed and produced by Brando Crawford. Smith played Jack in The Importance of Being Earnest by Oscar Wilde and Dennis Ziegler in This is Our Youth by Kenneth Lonergan The reading raised funds for non-profit charities including Mount Sinai Medical Center.


title: Justice Smith

text: Smith came out as queer in an Instagram post on June 5, 2020, and said he is in a romantic relationship with actor Nicholas L. Ashe.


title: Justice Smith

text: He mentioned in a behind the scenes video of "Detective Pikachu" that he is a "Pokémon" fan, and still has the first-generation "Pokémon Trading Cards".


title: Taro

text: Taro () ("Colocasia esculenta)" is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants.


title: Taro

text: The English term "taro" was borrowed from the Māori language when Captain Cook first observed "Colocasia" plantations there in 1769. The form "taro" or "talo" is widespread among Polynesian languages: in Tahitian; in Samoan and Tongan; in Hawaiian; "tao" in Marquesan. All these forms originate from Proto-Polynesian "*talo", which itself descended from Proto-Oceanic "*talos" (cf. in Fijian) and Proto-Austronesian "*tales" (cf. in Javanese). However, irregularity in sound correspondences among the cognate forms in Austronesian suggests that the term may have been borrowed and spread from an Austroasiatic language perhaps in Borneo (cf. proto-Mon-Khmer "*trawʔ", Khasi , Khmu "sroʔ").


title: Taro

text: In Cyprus, Colocasia has been in use since the Roman Empire. Today it is known as kolokasi (Kολοκάσι). It is usually cooked with celery and pork or chicken, in a tomato sauce in casserole. "Baby" kolokasi is called "poulles": after being fried dry, red wine and coriander seed are added, and then it is served with freshly squeezed lemon. Lately, some restaurants have begun serving thin slices of kolokasi deep fried, calling them "kolokasi chips".


title: Taro

text: Other names include or "madumbi" in the Zulu language, "boina" in Wolaita language of Ethiopia, in Kirundi and Kinyarwanda. In Madagascar, it is known as "saonjo". It is called "eddo" in Liberia. It is "dasheen" in Trinidad and Tobago, Saint Lucia and Jamaica. The leaves are know are known as "dasheen bush bhaji" by Indo-Trinidadian and Tobagonians.


title: Taro

text: In the Sinhala language of Sri Lanka it is called "Kiri Ala" (කිරිඅල), but malanga is a different species.


title: Taro

text: The Ancient Greek word (, lit. 'lotus root') is the origin of the Modern Greek word (), the word in both Greek and Turkish, and "qolqas" () in Arabic. It was borrowed in Latin as "colocasia", hence the genus name "Colocasia".


title: Taro

text: Taro is among the most widely grown species in the group of tropical perennial plants that are referred to as "elephant ears" when grown as ornamental plants.


title: Taro

text: In the Philippines, the whole plant is usually referred to as "gabi", while the corm is called "taro". Taro is very popular flavor for milktea in the country, and just as popular ingredient in several Flipino savory dishes such as sinigang.


title: Taro

text: Linnaeus originally described two species, "Colocasia esculenta" and "Colocasia antiquorum", but many later botanists consider them both to be members of a single, very variable species, the correct name for which is "Colocasia esculenta". The specific epithet, "", means "edible" in Latin.


title: Taro

text: Taro is related to "Xanthosoma" and "Caladium", plants commonly grown ornamentally, and like them, it is sometimes loosely called elephant ear. Similar taro varieties include giant taro ("Alocasia macrorrhizos"), swamp taro ("Cyrtosperma merkusii"), and arrowleaf elephant's ear ("Xanthosoma sagittifolium").


title: Taro

text: "Colocasia esculenta" is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The plant has rhizomes of different shapes and sizes. Leaves are up to and sprout from the rhizome. They are dark green above and light green beneath. They are triangular-ovate, sub-rounded and mucronate at the apex, with the tip of the basal lobes rounded or sub-rounded. The petiole is high. The path can be up to long. The spadix is about three fifths as long as the spathe, with flowering parts up to in diameter. The female portion is at the fertile ovaries intermixed with sterile white ones. Neuters grow above the females, and are rhomboid or irregular orium lobed, with six or eight cells. The appendage is shorter than the male portion.


title: Taro

text: "Colocasia esculenta" is thought to be native to Southern India and Southeast Asia, but is widely naturalised. "Colocasia" is thought to have originated in the Indomalayan realm, perhaps in East India, Nepal, and Bangladesh. It spread by cultivation eastward into Southeast Asia, East Asia and the Pacific Islands; westward to Egypt and the eastern Mediterranean Basin; and then southward and westward from there into East Africa and West Africa, where it spread to the Caribbean and Americas.


title: Taro

text: In Australia, "Colocasia esculenta" var. "aquatilis" is thought to be native to the Kimberley region of Western Australia; the common variety "esculenta" is now naturalised and considered an invasive weed in Western Australia, the Northern Territory, Queensland and New South Wales.


title: Taro

text: In Europe, Colocasia esculenta is only cultivated in Cyprus and it's called Colocasi, Κολοκάσι in Greek and it is certified as a PDO product.


title: Taro

text: In Turkey, "Colocasia esculenta" is locally known as "gölevez" and mainly grown on the Mediterranean coast, such as the Alanya district of Antalya Province and the Anamur district of Mersin Province.


title: Taro

text: In Macaronesia this plant has become naturalized, probably as a result of the Portuguese discoveries and is frequently used in the macaronesian diet as an important carb source.


title: Taro

text: In the southeastern United States, this plant is recognized as an invasive species. Many populations can be commonly found growing near drain ditches and bayous in Houston, Texas.


title: Taro

text: Taro is one of the most ancient cultivated crops. Taro is found widely in tropical and subtropical regions of South Asia, East Asia, Southeast Asia, and Papua New Guinea, and northern Australia and in Maldives. Taro is highly polymorphic, making taxonomy and distinction between wild and cultivated types difficult. It is believed that they were domesticated independently multiple times, with authors giving possible locations as New Guinea, Mainland Southeast Asia, and northeastern India, based largely on the assumed native range of the wild plants. However, more recent studies have pointed out that wild taro may have a much larger native distribution than previously believed, and wild breeding types may also likely be indigenous to other parts of Island Southeast Asia.


title: Taro

text: Archaeological traces of taro exploitation have been recovered from numerous sites, though whether these were cultivated or wild types can not be ascertained. They include the Niah Caves of Borneo around 10,000 years ago, Ille Cave of Palawan, dated to at least 11,000 year ago; Kuk Swamp of New Guinea, dated to between 8250 BC and 7960 BC; and Kilu Cave in the Solomon Islands dated to around 28,000 to 20,000 years ago. In the case of Kuk Swamp, there is evidence of formalized agriculture emerging by about 10,000 years ago, with evidence of cultivated plots, though which plant was cultivated remains unknown.


title: Taro

text: Taro were carried into the Pacific Islands by Austronesian peoples from around 1300 BC, where they became a staple crop of Polynesians, along with other types of "taros", like "Alocasia macrorrhizos", "Amorphophallus paeoniifolius", and "Cyrtosperma merkusii". They are the most important and the most preferred among the four, because they were less likely to contain the irritating raphides present in the other plants. Taro is also identified as one of the staples of Micronesia, from archaeological evidence dating back to the pre-colonial Latte Period (c. 900 - 1521 AD), indicating that it was also carried by Micronesians when they colonized the islands. Taro pollen and starch residue have also been identified in Lapita sites, dated to between 1100 BC and 550 BC. Taro was later spread to Madagascar as early as the 1st century AD.


title: Taro

text: At around 3.3 million metric tons per year, Nigeria is the largest producer of taro in the world. Taro can be grown in paddy fields where water is abundant or in upland situations where water is supplied by rainfall or supplemental irrigation. Taro is one of the few crops (along with rice and lotus) that can be grown under flooded conditions. This is due to air spaces in the petiole, which permit underwater gaseous exchange with the atmosphere. For a maximum dissolved oxygen supply, the water should be cool and flowing. Warm, stagnant water causes basal rotting. For maximum yields, the water level should be controlled so that the base of the plant is always under water.


title: Taro

text: Flooded cultivation has some advantages over dry-land cultivation: higher yields (about double), out-of-season production (which may result in higher prices), and weed control (which flooding facilitates). On the other hand, in flooded production systems taro requires a longer maturation period, investment in infrastructure, and higher operational costs, and monoculture is likely.


title: Taro

text: Like most root crops, taro and eddoes do well in deep, moist or even swampy soils where the annual rainfall exceeds . Eddoes are more resistant to drought and cold. The crop attains maturity within six to twelve months after planting in dry-land cultivation and after twelve to fifteen months in wetland cultivation. The crop is harvested when the plant height decreases and the leaves turn yellow. These signals are usually less distinct in flooded taro cultivation.


title: Taro

text: Harvesting is usually done by hand tools, even in mechanized production systems. First, the soil around the corm is loosened, and then, the corm is pulled up by grabbing the base of the petioles. The global average yield is but varies according to the region. In Asia, average yields reach .


title: Taro

text: People usually consume its edible corm and leaves. The corms, which have a light purple color due to phenolic pigments, are roasted, baked or boiled. The natural sugars give a sweet, nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms.


title: Taro

text: In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. However, the toxin can be minimized and the tuber rendered palatable by cooking, or by steeping in cold water overnight.


title: Taro

text: Corms of the small, round variety are peeled and boiled, then sold either frozen, bagged in their own liquids, or canned.


title: Taro

text: Taro is the pre-eminent crop of the Cook Islands and surpasses all other crops in terms of land area devoted to production. The prominence of the crop there has led it to be a staple of the population's diet. Taro is grown across the country, but the method of cultivation depends on the nature of the island it is grown on. Taro also plays an important role in the country's export trade. The root is eaten boiled, as is standard across Polynesia. Taro leaves are also eaten, cooked with coconut milk, onion, and meat or fish.


title: Taro

text: Taro ("dalo" in Fijian) has been a staple of the Fijian diet for centuries, and its cultural importance is celebrated on Taro Day. Its growth as an export crop began in 1993 when taro leaf blight decimated the taro industry in neighboring Samoa. Fiji filled the void and was soon supplying taro internationally. Almost 80% of Fiji's exported taro comes from the island of Taveuni where the taro beetle species "Papuana uninodis" is absent. The Fijian taro industry on the main islands of Viti Levu and Vanua Levu faces constant damage from the beetles. The Fiji Ministry of Agriculture and the Land Resources Division of the Secretariat of the Pacific Community (SPC) are researching pest control and instigating quarantine restrictions to prevent the spread of the pest. Taveuni now exports pest-damage-free crops.


title: Taro

text: "Kalo" is taro's Hawaiian name. The local crop plays an important role in Hawaiian culture and mythology. Taro is a traditional staple of the native cuisine of Hawaii. Some of the uses for taro include poi, table taro (steamed and served like a potato), taro chips, and lūʻau leaf (to make laulau). In Hawaii, kalo is farmed under either dryland or wetland conditions. Taro farming there is challenging because of the difficulties of accessing fresh water. Kalo is usually grown in "pond fields" known as "loʻi". Typical dryland or "upland" varieties (varieties grown in watered but not flooded fields) are "lehua maoli" and "bun long", the latter widely known as "Chinese taro". "Bun long" is used for making taro chips. "Dasheen" (also called "eddo") is another dryland variety cultivated for its corms or as an ornamental plant. A contemporary Hawaiian diet consists of many tuberous plants, particularly sweet potato and kalo.


title: Taro

text: The Hawaii Agricultural Statistics Service determined the 10-year median production of kalo to be about 6.1 million pounds (2,800 t). However, 2003 taro production was only 5 million pounds (2,300 t), the lowest since record-keeping began in 1946. The previous low (1997) was 5.5 million pounds (2,500 t). Despite generally growing demand, production was even lower in 2005—only 4 million pounds, with "kalo" for processing into "poi" accounting for 97.5%. Urbanization is one cause driving down harvests from the 1948 high of 14.1 million pounds (6,400 t), but more recently, the decline has resulted from pests and diseases. A non-native apple snail ("Pomacea canaliculata") is a major culprit along with a plant rot disease traced to a species of fungus in the genus "Phytophthora" that now damages kalo crops throughout Hawaii. Although pesticides could control both problems to some extent, pesticide use in the "loʻi" is banned because of the opportunity for chemicals to migrate quickly into streams, and then eventually the sea.


title: Taro

text: Important aspects of Hawaiian culture revolve around "kalo". For example, the newer name for a traditional Hawaiian feast, the lūʻau, comes from "kalo". Young "kalo" tops baked with coconut milk and chicken meat or octopus arms are frequently served at "luaus".


title: Taro

text: By ancient Hawaiian custom, fighting is not allowed when a bowl of "poi" is "open". It is also disrespectful to fight in front of an elder and one should not raise their voice, speak angrily, or make rude comments or gestures.


title: Taro

text: A "loʻi" is a patch of wetland dedicated to growing "kalo". Hawaiians have traditionally used irrigation to produce kalo. Wetland fields produce ten to fifteen times more kalo per acre than dry fields. Wetland-grown kalo need a constant flow of water.


title: Taro

text: About 300 varieties of kalo were originally brought to Hawaiʻi (about 100 remain). The kalo plant takes seven months to grow until harvest, so "lo`i" fields are used in rotation and the soil can be replenished while the "loʻi" in use has sufficient water. Stems are typically replanted in the "lo`i" for future harvests.


title: Taro

text: One mythological version of Hawaiian ancestry cites the taro plant as an ancestor to Hawaiians. Legend joins two siblings of high and divine rank: Papahānaumoku ("Papa from whom lands are born", or Earth mother) and Wākea (Sky father). Together they create the islands of Hawaii and a beautiful woman, Hoʻohokukalani (The Heavenly one who made the stars).


title: Taro

text: The story of kalo begins when Wakea and Papa conceived their daughter, Hoʻohokukalani. Daughter and father then conceived a child together named Hāloanakalaukapalili (Long stalk trembling), but it was stillborn. After the father and daughter buried the child near their house, a kalo plant grew over the grave:


title: Taro

text: The second child born of Wākea and Hoʻohokukalani was named Hāloa after his older brother. The kalo of the earth was the sustenance for the young brother and became the principal food for successive generations. The Hawaiian word for family, "", is derived from "ʻohā", the shoot that grows from the kalo corm. As young shoots grow from the corm of the kalo plant, so people, too, grow from their family.


title: Taro

text: The taro corm is a traditional staple crop for large parts of Papua New Guinea, with a domestic trade extending its consumption to areas where it is not traditionally grown. Taro from some regions has developed particularly good reputations with (for instance) Lae taro being highly prized.


title: Taro

text: Among the Urapmin people of Papua New Guinea, taro (known in Urap as "ima") is the main source of sustenance along with the sweet potato (Urap: "wan"). In fact, the word for "food" in Urap is a compound of these two words.


title: Taro

text: Considered the staple starch of traditional Polynesian cuisine, taro is both a common and prestigious food item that was first introduced to the Polynesian islands by prehistoric seafarers of Southeast Asian derivation. The tuber itself is prepared in various ways, including baking, steaming in earth ovens ("umu" or "imu"), boiling, and frying. The famous Hawaiian staple poi is made by mashing steamed taro roots with water. Taro also features in traditional desserts such as Samoan "fa'ausi", which consists of grated, cooked taro mixed with coconut milk and brown sugar. The leaves of the taro plant also feature prominently in Polynesian cooking, especially as edible wrappings for dishes such as Hawaiian "laulau", Fijian and Samoan "palusami" (wrapped around onions and coconut milk), and Tongan "lupulu" (wrapped corned beef). Ceremonial presentations on occasion of chiefly rites or communal events (weddings, funerals, etc.) traditionally included the ritual presentation of raw and cooked taro roots/plants.


title: Taro

text: The Hawaiian "laulau" traditionally contains pork, fish, and "lu'au" (cooked taro leaf). The wrapping is inedible "ti" leaves (Hawaiian: "lau ki"). Cooked taro leaf has the consistency of cooked spinach and is therefore unsuitable for use as a wrapping.


title: Taro

text: In Samoa, the baby talo leaves and coconut milk are wrapped into parcels and cooked, along with other food, in an earth oven . The parcels are called "palusami" or "lu'au". The resulting taste is smoky, sweet, savory and has a unique creamy texture. The root is also baked ("Talo tao") in the "umu" or boiled with coconut cream ("Faálifu Talo"). It has a slightly bland and starchy flavor. It is sometimes called the Polynesian potato.


title: Taro

text: "Lū" is the Tongan word for the edible leaves of the taro plant (called "talo" in Tonga), as well as the traditional dish made using them. This meal is still prepared for special occasions and especially on Sunday. The dish consists of chopped meat, onions, and coconut milk wrapped in a number of taro leaves ("lū talo"). This is then wrapped traditionally in a banana leaf (nowadays, aluminum foil is often used) and put in the "ʻumu" to cook. It has a number of named varieties, dependent on the filling:


title: Taro

text: The islands situated along the border of the three main parts of Oceania (Polynesia, Micronesia and Melanesia) are more prone to being atolls rather than volcanic islands (most prominently Tuvalu, Tokelau, and Kiribati). As a result of this, Taro was not a part of the traditional diet due to the infertile soil and have only become a staple today through importation from other islands (Taro and Cassava cultivars are usually imported from Fiji or Samoa). The traditional staple however is the Swamp Taro known as Pulaka or Babai, a distant relative of the Taro but with a very long growing phase (3–5 years), larger and denser corms and coarser leaves. It is grown in a patch of land dug out to give rise to the freshwater lense beneath the soil. The lengthy growing time of this crop usually confines it as a food during festivities much like Pork although it can be preserved by drying out in the sun and storing it somewhere cool and dry to be enjoyed out of harvesting season.


title: Taro

text: Taro () is commonly used as a main course as steamed taro with or without sugar, as a substitute for other cereals, in Chinese cuisine in a variety of styles and provinces steamed, boiled or stir-fried as a main dish and as a flavor-enhancing ingredient. In Northern China, it is often boiled or steamed then peeled and eaten with or without sugar much like a potato. It is commonly braised with pork or beef. It is used in the Cantonese dim sum to make a small plated dish called taro dumpling as well as a pan-fried dish called taro cake. It can also be shredded into long strips which are woven together to form a seafood birdsnest. In Fujian cuisine, it is steamed or boiled and mixed with starch to form a dough for dumpling.


title: Taro

text: Taro cake is a delicacy traditionally eaten during Chinese New Year celebrations. As a dessert, it can be mashed into a purée or used as a flavoring in "tong sui", ice cream, and other desserts such as Sweet Taro Pie. McDonald's sells taro-flavored pies in China.


title: Taro

text: Taro paste, a traditional Cantonese cuisine, which originated from the Chaoshan region in the eastern part of China's Guangdong Province is a dessert made primarily from taro. The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. Lard or fried onion oil is then added for fragrance. The dessert is traditionally sweetened with water chestnut syrup, and served with ginkgo nuts. Modern versions of the dessert include the addition of coconut cream and sweet corn. The dessert is commonly served at traditional Teochew wedding banquet dinners as the last course, marking the end of the banquet.


title: Taro

text: A similar plant in Japan is called . The "child" and "grandchild" corms (cormels, cormlets) which bud from the parent "satoimo", are called and , respectively, or more generally . "Satoimo" has been propagated in Southeast Asia since the late Jōmon period. It was a regional staple before rice became predominant. The tuber, "satoimo", is often prepared through simmering in fish stock ("dashi") and soy sauce. The stalk, , can also be prepared a number of ways, depending on the variety.


title: Taro

text: In Korea, taro is called "toran" (: "earth egg"), and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for treating insect bites. It is made into the Korean traditional soup "toranguk" (토란국). Taro stems are often used as an ingredient in yukgaejang (육개장).


title: Taro

text: In Taiwan, taro— "yùtóu" () in Mandarin, and "ō͘-á" () in Taiwanese—is well-adapted to Taiwanese climate and can grow almost anywhere in the country with minimal maintenance. Before the Taiwan Miracle made rice affordable to everyone, taro was one of the main staples in Taiwan. Nowadays taro is used more often in desserts. Supermarket varieties range from about the size and shape of a brussels sprout to longer, larger varieties the size of a football. Taro chips are often used as a potato-chip-like snack. Compared to potato chips, taro chips are harder and have a nuttier flavor. Another popular traditional Taiwanese snack is taro ball, served on ice or deep-fried. It is common to see taro as a flavor in desserts and drinks, such as bubble tea.


title: Taro

text: In Indonesia, taro is widely used for snacks, cakes, crackers, and even macarons, thus it can be easily found everywhere. Some varieties are specially cultivated in accordance with social or geographical traditions. Taro is usually known as "keladi", although other varieties are also known as "talas", among others. Chinese descendants in Indonesia often eat taro with stewed rice and dried shrimp. The taro is diced and cooked along with the rice, the shrimp, and sesame oil.


title: Taro

text: In the Philippines taro is usually called "gabi", "abi", or "avi" and is widely available throughout the archipelago. Its adaptability to marshland and swamps make it one of the most common vegetables in the Philippines. The leaves, stems, and corms are all consumed and form part of the local cuisine. A popular recipe for taro is "laing" from the Bicol Region; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish "bagoong". It is sometimes heavily spiced with red hot chilies called "siling labuyo". Another dish in which taro is commonly used is the Philippine national stew, "sinigang", although radish can be used if taro is not available. This stew is made with pork and beef, shrimp, or fish, a souring agent (tamarind fruit, "kamias", etc.) with the addition of peeled and diced corms as thickener. The corm is also prepared as a basic ingredient for "ginataan", a coconut milk and taro dessert.


title: Taro

text: In Thai cuisine, taro ("pheuak") is used in a variety of ways depending on the region. Boiled taro is readily available in the market packaged in small cellophane bags, already peeled and diced, and eaten as a snack. Pieces of boiled taro with coconut milk are a traditional Thai dessert. Raw taro is also often sliced and deep fried and sold in bags as chips (เผือกทอด). As in other Asian countries, taro is a popular flavor for ice cream in Thailand.


title: Taro

text: In Vietnam, there is a large variety of taro plants. One is called "khoai môn," which is used as a filling in spring rolls, cakes, puddings and sweet soup desserts, smoothies and other desserts. Taro is used in the Tết dessert "chè khoai môn", which is sticky rice pudding with taro roots. The stems are also used in soups such as "canh chua". One is called "khoai sọ", which is smaller in size than "khoai môn". Another common taro plant grows roots in shallow waters and grows stems and leaves above the surface of the water. This taro plant has saponin-like substances that cause a hot, itchy feeling in the mouth and throat. Northern farmers used to plant them to cook the stems and leaves to feed their hogs. They re-grew quickly from their roots. After cooking, the saponin in the soup of taro stems and leaves is reduced to a level the hogs can eat. Today this practice is no longer popular in Vietnam agriculture. These taro plants are commonly called "khoai ngứa", which literally means "itchy potato".


title: Taro

text: Taro roots are commonly known as Arbi or Arvi in Urdu and Hindi language. It is a common dish in Northern India and Pakistan. Arbi Gosht (meat) Masala Recipe is a delicious tangy mutton curry recipe with taro vegetable. Mutton and Arbi is cooked in whole spices and tomatoes which lends a wonderful taste to the dish.


title: Taro

text: In Bangladesh taro is a very popular vegetable known as "kochu" (কচু) or "mukhi" (মুখি). Within the Sylheti language, it is called "mukhi". It is usually cooked with small prawns or the ilish fish into a curry, but some dishes are cooked with dried fish. Its green leaves, "kochu pata" (কচু পাতা), and stem, "kochu" (কচু), are also eaten as a favorite dish and usually ground to a paste or finely chopped to make "shak" — but it must be boiled well beforehand. Taro stolons or stems, "kochur loti" (কচুর লতি), are also favored by Bangladeshis and cooked with shrimp, dried fish or the head of the ilish fish. Taro is available, either fresh or frozen, in the UK and US in most Asian stores and supermarkets specialising in Sylheti, Bangladeshi or South Asian food. Also, another variety called "maan kochu" is consumed and is a rich source of vitamins and nutrients. "Maan Kochu" is made into a paste and fried to prepare a delicious food known as "Kochu Bata".


title: Taro

text: In Gujarat, it is called "Patar Vel" or "Saryia Na Paan" green leaves are used by making a roll, with besan (gram flour), salt, turmeric, red chili powder all put into paste form inside leaves. Then steamed and in small portions, as well as fried in the deep fryer.


title: Taro

text: In Mizoram, in north-eastern India, it is called "bäl"; the leaves, stalks and corms are eaten as "dawl bai". The leaves and stalks are often traditionally preserved to be eaten in dry season as "dawl rëp bai".


title: Taro

text: In Assam, a north-eastern state, taro is known as "kosu" (কচু). Various parts of the plant are eaten by making different dishes. The leaf buds called "kosu loti" (কচু লতি) are cooked with sour dried fruits and called "thekera" (থেকেৰা) or sometimes eaten alongside tamarind, elephant apple, a small amount of pulses, or fish. Similar dishes are prepared from the long root-like structures called "kosu thuri". A sour fried dish is made from its flower ("kosu kala"). Porridges are made from the corms themselves, which may also be boiled, seasoned with salt and eaten as snacks.


title: Taro

text: In Manipur, another north-eastern state, taro is known as "pan". The Kukis calls it "bal". Boiled "bal" is a snack at lunch along with chutney or hot chili-flakes besides being cooked as a main dish along with smoked or dried meat, beans, and mustard leaves. Sun-dried taro leaves are later used in broth and stews. It is widely available and is eaten in many forms, either baked, boiled, or cooked into a curry with hilsa or with fermented soybeans called "hawai-zaar". The leaves are also used in a special traditional dish called "utti", cooked with peas.


title: Taro

text: It is called "arbi" in Urdu/Hindi and "arvi" in Punjabi in north India. It is called "kəchu" (कचु) in Sanskrit.


title: Taro

text: In Himachal Pradesh, in northern India, taro corms are known as "ghandyali", and the plant is known as "kachalu" in the Kangra and Mandi districts. The dish called "patrodu" is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, "pujji" is made with mashed leaves and the trunk of the plant and "ghandyali" or taro corms are prepared as a separate dish. In Shimla, a pancake-style dish, called "patra" or "patid", is made using gram flour.


title: Taro

text: In Uttarakhand and neighboring Nepal, taro is considered a healthy food and is cooked in a variety of ways. The delicate "gaderi" (taro variety) of Kumaon, especially from Lobanj, Bageshwar district, is much sought after. Most commonly it is boiled in tamarind water until tender, then diced into cubes which are stir-fried in mustard oil with fenugreek leaves. Another technique for preparation is boiling it in salt water till it is reduced to a porridge. The young leaves called "gaaba", are steamed, sun-dried, and stored for later use. Taro leaves and stems are pickled. Crushed leaves and stems are mixed with de-husked "urad daal" (black lentils) and then dried as small balls called "badi". These stems may also be sun-dried and stored for later use. On auspicious days, women worship "saptarshi" ("seven sages") and only eat rice with taro leaves.


title: Taro

text: In Maharashtra, in western India, the leaves, called "alu che paana", are de-veined and rolled with a paste of gram flour. Then seasoned with tamarind paste, red chili powder, turmeric, coriander, asafoetida and salt, and finally steamed. These can be eaten whole, cut into pieces, or shallow fried and eaten as a snack known as "alu chi wadi". "Alu chya panan chi patal bhaji" a lentil and colocasia leaves curry, is also popular. In Goan as well as Konkani cuisine taro leaves are very popular. A tall-growing variety of taro is extensively used on the western coast of India to make "patrode", "patrade", or "patrada" (lit. "leaf-pancake") a dish with gram flour, tamarind and other spices.


title: Taro

text: In Gujarat, it is called "patar vel" or "saryia na paan". Gram flour, salt, turmeric, red chili powder made into paste and stuffed inside a roll of green taro leaves. Then steamed and in small portions and then fried.


title: Taro

text: Sindhis call it "kachaloo"; they fry it, compress it, and re-fry it to make a dish called "tuk" which complements Sindhi curry.


title: Taro

text: In Kerala, a state in southern India, taro corms are known as "chembu kizhangu" (ചേമ്പ് കിഴങ്ങ്) and are a staple food, a side dish, and an ingredient in various side dishes like sambar. As a staple food, it is steamed and eaten with a spicy chutney of green chilies, tamarind, and shallots. The leaves and stems of certain varieties of taro are also used as a vegetable in Kerala. In Dakshin Kannada in Karnataka, it is used as a breakfast dish, either made like fritters or steamed.


title: Taro

text: In Tamil Nadu and Andhra Pradesh, taro corms are known as "sivapan-kizhangu" ("seppankilangu" or "cheppankilangu"), "chamagadda", or in coastal Andhra districts as "chaama dumpa". They can be prepared in a variety of ways, such as by deep-frying in oil to be eaten on the side with rice, or cooking in a tangy tamarind sauce with spices, onion, and tomato.


title: Taro

text: In the east Indian state of West Bengal, taro corms are thinly sliced and fried to make chips called "kochu bhaja"(কচু ভাজা). The stem is used to cook "kochur saag" (কচুর শাগ) with fried hilsha (ilish) head or boiled "chhola" (chickpea), often eaten as a starter with hot rice. The corms are also made into a paste with spices and eaten with rice. The most popular dish is a spicy curry made with prawn and taro corms. "Gathi kochu" (গাঠি কচু) (taro variety) are very popular and used to make a thick curry called "gathi kochur dal" (গাঠি কচুর ডাল). Here "kochur loti" (কচুর লতি) (taro stolon) dry curry is a popular dish which is usually prepared with poppy seeds and mustard paste. Leaves and corms of "shola kochu" (শলা কচু) and "maan kochu" (মান কচু) are also used to make some popular traditional dishes.


title: Taro

text: In Mithila, Bihar, taro corms are known as "ədua" (अडुआ) and its leaves are called "ədikunch ke paat" (अड़िकंच के पात). A curry of taro leaves is made with mustard paste and sour sun-dried mango pulp (आमिल; ).


title: Taro

text: In Odisha, taro corms are known as "saru". Dishes made of taro include "saru besara" (taro in mustard and garlic paste). It is also an indispensable ingredient in preparing "dalma", an Odia cuisine staple (vegetables cooked with dal). Sliced taro corms, deep fried in oil and mixed with red chili powder and salt, are known as "'saru" chips'.


title: Taro

text: "Ala" was widely grown in the southern atolls of Addu Atoll, Fuvahmulah, Huvadhu Atoll, and Laamu Atoll and is considered a staple even after rice was introduced. "Ala" and "olhu ala" are still widely eaten all over the Maldives, cooked or steamed with salt to taste, and eaten with grated coconut along with chili paste and fish soup. It is also prepared as a curry. The corms are sliced and fried to make chips and are also used to prepare varieties of sweets.


title: Taro

text: Taro is grown in the Terai and the hilly regions of Nepal. The root (corm) of taro is known as "pindalu" (पिँडालु) and petioles with leaves are known as "karkalo" (कर्कलो), "Gava" (गाभा) and also Kaichu (केेेैचु) in Maithili. Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices, and chilies. Taro is a popular dish in the hilly region. Chopped leaves and petioles are mixed with "Urad" bean flour to make dried balls called "maseura" (मस्यौरा). Large taro leaves are used as an alternative to an umbrella when unexpected rain occurs. Popular attachment to taro since ancient times is reflected in popular culture, such as in songs and textbooks. "Jivan hamro karkala ko pani jastai ho" (जीवन हाम्रो कर्कलाको पानी जस्तै हो) means, "Our life is as vulnerable as water stuck in the leaf of taro".


title: Taro

text: Taro is cultivated and eaten by the Tharu people in the Inner Terai as well. Roots are mixed with dried fish and turmeric, then dried in cakes called "sidhara" which are curried with radish, chili, garlic and other spices to accompany rice. The Tharu prepare the leaves in a fried vegetable side-dish that also shows up in Maithili cuisine.


title: Taro

text: In Pakistan, taro or "eddoe" or "arvi" is a very common dish served with or without gravy; a popular dish is "arvi gosht", which includes beef, lamb or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called "Pakora", which is finished by tempering with red chilies and carrom (ajwain) seeds. Taro or "arvi" is also cooked with chopped spinach. The dish called "Arvi Palak" is the second most renowned dish made of Taro.


title: Taro

text: Many varieties are recorded in Sri Lanka, several being edible, others being toxic to humans and therefore not cultivated. Edible varieties ("kiri ala", "kolakana ala", "gahala", and "sevel ala") are cultivated for their corms and leaves. Sri Lankans eat corms after boiling them or making them into a curry with coconut milk. The leaves of only two variety, "kolakana ala" and " kalu alakola" are eaten.


title: Taro

text: Taro was consumed by the early Romans in much the same way the potato is today. They called this root vegetable "colocasia". The Roman cookbook "Apicius" mentions several methods for preparing taro, including boiling, preparing with sauces, and cooking with meat or fowl. After the fall of the Roman Empire, the use of taro dwindled in Europe. This was largely due to the decline of trade and commerce with Egypt, previously controlled by Rome. When the Spanish and Portuguese sailed to the new world, they brought taro along with them. Recently there has been renewed interest in exotic foods and consumption is increasing.


title: Taro

text: In Cyprus, taro has been in use since the time of the Roman Empire. Today it is known as "kolokas" in Turkish or "kolokasi" (κολοκάσι) in Greek, which comes from the Ancient Greek name κολοκάσιον ("kolokasion") for lotus root. It is usually sauteed with celery and onion with pork, chicken or lamb, in a tomato sauce – a vegetarian version is also available. The cormlets are called "poulles" (sing. "poulla"), and they are prepared by first being sauteed, followed by decaramelising the vessel with dry red wine and coriander seeds, and finally served with freshly squeezed lemon.


title: Taro

text: In Egypt, taro is known as "qolqas" (, ). The corms are larger than what would be found in North American supermarkets. After being peeled completely, it is cooked in one of two ways: cut into small cubes and cooked in broth with fresh coriander and chard and served as an accompaniment to meat stew, or sliced and cooked with minced meat and tomato sauce.


title: Taro

text: In Greece, taro grows on Icaria. Icarians credit taro for saving them from famine during World War II. They boil it until tender and serve it as a salad.


title: Taro

text: In Lebanon, taro is known as "kilkass" and is grown mainly along the Mediterranean coast. The leaves and stems are not consumed in Lebanon and the variety grown produces round to slightly oblong tubers that vary in size from a tennis ball to a small cantaloupe. "Kilkass" is a very popular winter dish in Lebanon and is prepared in two ways: "kilkass" with lentils is a stew flavored with crushed garlic and lemon juice and "’il’as" (Lebanese pronunciation of ) "bi-tahini". Another common method of preparing taro is to boil, peel then slice it into thick slices, before frying and marinating in edible "red" sumac.


title: Taro

text: In northern Lebanon, it is known as a potato with the name "borshoushi" ("el-orse borshushi"). It is also prepared as part of a lentil soup with crushed garlic and lemon juice. Also in the north, it is known by the name "bouzmet", mainly around Menieh, where it is first peeled, and left to dry in the sun for a couple of days. After that, it is stir-fried in lots of vegetable oil in a casserole until golden brown, then a large amount of wedged, melted onions are added, in addition to water, chickpeas and some seasoning. These are all left to simmer for a few hours, and the result is a stew-like dish. It is considered a hard-to-make delicacy, not only because of the tedious preparation but the consistency and flavour that the taro must reach. The smaller variety of taro is more popular in the north due to its tenderness.


title: Taro

text: In the Azores taro is known as "inhame" or "inhame-coco" and is commonly steamed with potatoes, vegetables and meats or fish. The leaves are sometimes cooked into soups and stews. It is also consumed as a dessert after first being steamed and peeled, then fried in vegetable oil or lard, and finally sprinkled with sugar, cinnamon and nutmeg. Taro grows abundantly in the fertile land of the Azores, as well as in creeks that are fed by mineral springs. Through migration to other countries, the "inhame" is found in the Azorean diaspora.


title: Taro

text: Taro root is consumed in the south of Spain. Taro has remained popular in the Canary Islands. In the Canary Islands it is known as "ñame" and is often used in thick vegetable stews, like "potaje de berros" (cress potage). Taro is called "ñame" (which normally designates yams) in Canarian Spanish and is a common crop in the Autonomous Community of the Canary Islands (Canary Islands, Spain).


title: Taro

text: Taro () is grown in the south coast of Turkey, especially in Mersin, Bozyazı, Anamur and Antalya. It is boiled in a tomato sauce or cooked with meat, beans and chickpeas. It is often used as a substitute for potato.


title: Taro

text: In Kenya, Uganda and Tanzania, taro is commonly known as "arrow root", , or and in some local Bantu languages. It is usually boiled and eaten with tea or other beverages, or as the main starch of a meal. It is also cultivated in Madagascar, Malawi, Mozambique, and Zimbabwe.


title: Taro

text: Taro is consumed as a staple crop in West Africa, particularly in Ghana, Nigeria and Cameroon. It is called "cocoyam" in Nigeria, Ghana and Anglophone Cameroon, "macabo" in Francophone Cameroon, "mankani" in Hausa language, and in Yoruba, and in Igbo language. "Cocoyam" is often boiled, fried, or roasted and eaten with a sauce. In Ghana, it substitutes for plantain in making "fufu" when plantains are out of season. It is also cut into small pieces to make a soupy baby food and appetizer called "mpotompoto". It is also common in Ghana to find "cocoyam chips" (deep-fried slices, about thick). "Cocoyam" leaves, locally called "kontomire" in Ghana, are a popular vegetable for local sauces such as palaver sauce and egusi/agushi stew. It is also commonly consumed in Guinea and parts of Senegal, as a leaf sauce or as a vegetable side, and is referred to as "jaabere" in the local Pulaar dialect.


title: Taro

text: In Lusophone countries, "inhame" (pronounced , or , literally "yam") and "cará" are the common names for various plants with edible parts of the genera "Alocasia", "Colocasia" (family Araceae) and "Dioscorea" (family Dioscoreaceae), and its respective starchy edible parts, generally tubers, with the exception of "Dioscorea bulbifera", called "cará-moela" (pronounced , literally, "gizzard yam"), in Brazil and never deemed to be an "inhame". Definitions of what constitutes an "inhame" and a "cará" vary regionally, but the common understanding in Brazil is that "carás" are potato-like in shape, while "inhames" are more oblong.


title: Taro

text: In the Brazilian Portuguese of the hotter and drier Northeastern region, both "inhames" and "carás" are called "batata" (literally, "potato"). For differentiation, potatoes are called "batata-inglesa" (literally, "English potato"), a name used in other regions and sociolects to differentiate it from the "batata-doce", "sweet potato", ironic names since both were first cultivated by the indigenous peoples of South America, their native continent, and only later introduced in Europe by the colonizers.


title: Taro

text: Taros are often prepared like potatoes, eaten boiled, stewed or mashed, generally with salt and sometimes garlic as a condiment, as part of a meal (most often lunch or dinner).


title: Taro

text: In Belize, Costa Rica, Nicaragua and Panama, taro is eaten in soups, as a replacement for potatoes, and as chips. It is known locally as "malanga" (also "malanga coco"), a word of Bantu origin, and "dasheen" in Belize and Costa Rica, "quiquizque" in Nicaragua, and as "otoe" in Panama.


title: Taro

text: In Haiti, it is usually called "malanga", or "taro". The corm is grated into a paste and deep-fried to make a fritter called "Acra". "Acra" is a very popular street food in Haiti.


title: Taro

text: In Jamaica, taro is known as "coco", "cocoyam" and "dasheen". Corms with flesh which is white throughout are referred to as "minty-coco". The leaves are also used to make Pepper Pot Soup which may include callaloo.


title: Taro

text: In Suriname it is called "tayer", "taya", "pomtayer" or "pongtaya". The taro root is called "aroei" by the native Indians and is commonly known as "Chinese "tayer"". The variety known as "eddoe" is also called Chinese "tayer". It is a popular cultivar among the Maroon population in the interior, also because it is not adversely affected by high water levels. The "dasheen" variety, commonly planted in swamps, is rare, although appreciated for its taste. The closely related "Xanthosoma" species is the base for the popular Surinamese dish pom. The cooked taro leaf ("taya-wiri", or "tayerblad") is also a well-known green leafy vegetable.


title: Taro

text: In Trinidad and Tobago, it is called "dasheen". The leaves of the taro plant are used to make the Trinidadian variant of the Caribbean dish known as callaloo (which is made with okra, "dasheen"/taro leaves, coconut milk or creme and aromatic herbs) and it is also prepared similarly to steamed spinach. The root of the taro plant is often served boiled, accompanied by stewed fish or meat, curried, often with peas and eaten with roti, or in soups. The leaves are also sauteed with onions, hot pepper and garlic til they are melted to make a dish called "bhaji". This dish is popular with Indo-Trinidadian people. The leaves are also fried in a split pea batter to make "saheena", a fritter of Indian origin.


title: Taro

text: Taro has been grown for centuries in the United States, though it has never attained the same popularity as in Asian and Pacific nations.


title: Taro

text: William Bartram observed South Carolina Sea Islands residents eating roasted roots of the plant, which they called "tanya", in 1791, and by the 19th century it was common as a food crop from Charleston to Louisiana.


title: Taro

text: In the 1920s, "dasheen", as it was known, was highly touted by the Secretary of the Florida Department of Agriculture as a valuable crop for growth in muck fields. Fellsmere, Florida, near the east coast, was a farming area deemed perfect for growing "dasheen". It was used in place of potatoes and dried to make flour. "Dasheen" flour was said to make excellent pancakes when mixed with wheat flour.


title: Taro

text: Since the late 20th century, taro chips have been available in many supermarkets and natural food stores, and taro is often used in American Chinatowns, in Chinese cuisine.


title: Taro

text: In Venezuela, taro is called "ocumo chino" or "chino" and used in soups and "sancochos". Soups contain large chunks of several kinds of tubers, including "ocumo chino", especially in the eastern part of the country, where West Indian influence is present. It is also used to accompany meats in "parrillas" (barbecue) or fried cured fish where yuca is not available. "Ocumo" is an indigenous name; "chino" means "Chinese", an adjective for produce that is considered exotic. "Ocumo" without the Chinese denomination is a tuber from the same family, but without taro's inside purplish color. "Ocumo" is the Venezuelan name for malanga, so "ocumo chino" means "Chinese malanga". Taro is always prepared boiled. No porridge form is known in the local cuisine.


title: Taro

text: Taro is called "dasheen", in contrast to the smaller variety of corms called "eddo", or "tanya" in the English speaking countries of the West Indies, and is cultivated and consumed as a staple crop in the region. There are differences among the roots mentioned above: taro or "dasheen" is mostly blue when cooked, "tanya" is white and very dry, and "eddoes" are small and very slimy.


title: Taro

text: In the Spanish-speaking countries of the Spanish West Indies taro is called "ñame", the Portuguese variant of which ("inhame") is used in former Portuguese colonies where taro is still cultivated, including the Azores and Brazil. In Puerto Rico and Cuba, and the Dominican Republic it is sometimes called "malanga" or "yautia". In some countries, such as Trinidad and Tobago, Saint Vincent and the Grenadines, and Dominica, the leaves and stem of the "dasheen", or taro, are most often cooked and pureed into a thick liquid called callaloo, which is served as a side dish similar to creamed spinach. "Callaloo" is sometimes prepared with crab legs, coconut milk, pumpkin, and okra. It is usually served alongside rice or made into a soup along with various other roots.


title: Taro

text: It is also sold as an ornamental aquatic plant. It can be grown indoors with high humidity. In the UK, it has gained the Royal Horticultural Society's Award of Garden Merit.


title: Taro

text: It is also used for anthocyanin study experiments, especially with reference to abaxial and adaxial anthocyanic concentration. A recent study has revealed honeycomb-like microstructures on the taro leaf that make the leaves superhydrophobic. The measured contact angle on the leaf in this study is around 148°.


title: Taro

text: In Melissa K. Nelson's article "Protecting the Sanctity of Native Foods," scientists at the University of Hawaii attempted to patent and genetically alter taro before being dissuaded by activists and farmers, "In 2006, the University of Hawaii withdrew its patents on the three varieties and agreed to stop genetically modifying Hawaii forms of taro. Researchers continue to experiment with modifying a Chinese form of taro, however."


title: Istanbul Airport

text: Istanbul Airport (, ) is the main international airport serving Istanbul, Turkey. It is located in the Arnavutköy district on the European side of the city.


title: Istanbul Airport

text: All scheduled commercial passenger flights were transferred from Atatürk Airport to Istanbul Airport on 6 April 2019, following the closure of Atatürk Airport for scheduled passenger flights. The IATA airport code IST was also transferred to the new airport.


title: Istanbul Airport

text: It served more than 37 million passengers in 2021, making it the busiest airport in Europe and 13th-busiest airport in the world in terms of total passenger traffic and, by serving more than 27 million international passengers, the 2nd-busiest airport in the world in terms of international passenger traffic.


title: Istanbul Airport

text: Problems relating to less space at Atatürk Airport made it difficult to build an additional runway. This limited the growth of the airport as well as its city. As a result of this, the Turkish Airport Authority was unable to let charter flights, extra cargo, etc., be available at Atatürk Airport. This increased the issues of congestion relating to air traffic. Hence, the decision to build another airport was taken. This airport aimed to function for Istanbul.


title: Istanbul Airport

text: The aircraft of Turkish Airlines was shifted to Sabiha Gökçen Airport as not much space was available for parking at Atatürk Airport. Sabiha Gökçen Airport was found to have reached its maximum capacity for the terminal. This terminal could serve 25 million passengers. In addition, in 2015, it had already served flyers equivalent to a number as big as 28 million. This was observed when the growth rate of traffic was at an average of 20 percent in one year, 2013 onward.


title: Istanbul Airport

text: Atatürk Airport was one of the busiest airports in Europe. Since 2013, it has ranked among the five busiest airports in Europe by passenger traffic. In 2017, the two Istanbul airports handled over 100 million passengers. In terms of area airports, the six London-area airports serve more than 150 million passengers a year, while the three Paris-area airports serve around 100 million passengers a year.


title: Istanbul Airport

text: It was decided to construct the new airport at the intersection of roads to Arnavutköy, Göktürk, and Çatalca, north of central Istanbul and between the Black Sea coast towns of , Tayakadın and Akpınar. The area is a region near Lake Terkos. Some of this area was state-owned forest. The distance between Istanbul Airport and Atatürk Airport is approximately . The area encompassed old open-pit coal mines, which were later filled with soil.


title: Istanbul Airport

text: According to the Environmental Impact Assessment (ÇED) report published in April 2013, there were a total of 2,513,341 trees in the area and 657,950 of them would need to be cut indispensably, while 1,855,391 trees would be moved to new places. However, the Ministry of Forest and Water Management claimed the exact number of trees cut and moved would only be revealed after construction was complete.


title: Istanbul Airport

text: For Istanbul Airport, a tender was made for its construction as well as its functioning. The same was held on May 3, 2013. 4 stages of construction were decided for this project. It is said that with the completion of these stages, the airport being constructed could serve many passengers. Their number was estimated to be around 200 million. Considering the time when the airport was being planned, this serving capacity could be the biggest across the globe. It was decided that in a duration of 42 months, stage 1 would be complete. Also, the handing over of land would get over. The project aimed at utilizing around €7 billion. This sum did not include any financing cost.


title: Istanbul Airport

text: The government assured a consortium for both construction purposes and operation. Further, passengers in a number of 342 million were assured over a period of 12 years. Grimshaw, based in London, headed this design team. The team had the Nordic Office of Architecture from Norway. In addition, Haptic, based in London, was also a part of the team.


title: Istanbul Airport

text: At the bidding session on 3 May 2013, only four out of fifteen Turkish and two foreign companies that were qualified as bidders showed up. The Turkish joint venture consortium of Cengiz-Kolin-Limak-Mapa-Kalyon won the tender and were obliged to pay the government €26.142 billion including value-added tax for a 25-year lease starting from 2018. The completion date of the construction's first stage was officially set for 2018 – 42 months after the finalization of the tender's approval.


title: Istanbul Airport

text: The groundbreaking ceremony took place on 7 June 2014, though construction only started in May 2015 after the land was officially handed over.


title: Istanbul Airport

text: The inauguration of the airport took place on the planned date of 29 October 2018. It was reported that the first test landing at the airport would take place on 26 February 2018; however, the first landing took place on 20 June 2018. Testing of navigational and electronic systems with DHMİ aircraft had begun on 15 May 2018.


title: Istanbul Airport

text: The construction of the airport is taking place in several stages, expanding the airport and its facilities over time.


title: Istanbul Airport

text: The first stage consists of the main terminal, with an annual passenger capacity of 90 million and an area of – making it the world's largest airport terminal building under a single roof, despite Dubai International Airport Terminal 3 having a larger floor area at due to tunnels connecting its two concourses. There will also be two pairs of parallel runways connected to eight parallel taxiways to the west of the main terminal, approximately of apron space, and an indoor car-park with a capacity of 12,000 vehicles. In addition, the airport will feature three technical blocks for repairs, maintenance, and fueling, as well as an air traffic control tower, eight ramp control towers, and hangars for cargo and general aviation aircraft. Several other services are also to be in operation, including hospitals, frequent-flyer and VIP lounges, prayer rooms, convention centers, and hotels; some of these are expected to form part of the "Istanbul Airport City" project.


title: Istanbul Airport

text: The second stage will add a third independent runway to the east of the main terminal, as well as a fourth remote runway with an east–west heading and additional taxiways and apron areas. The third stage is planned to add a second passenger terminal with a capacity of 60 million annual passengers and an estimated area of around , as well as an additional runway and new support facilities area.


title: Istanbul Airport

text: The final and fourth stage of expansion will, along with adding another runway, allow for the construction of satellite terminals with a combined capacity of 50 million passengers and an area of up to if needed.


title: Istanbul Airport

text: Once fully completed by 2025, the airport will have six sets of runways (eight in total), 16 taxiways, and a total annual passenger capacity of 150 million passengers. If fully expanded to a capacity of 200 million, the airport will exhibit four terminal buildings with interconnecting rail access that combine for a total indoor area of . The airport will also have a apron with a parking capacity of 500 aircraft, VIP lounges, cargo and general aviation facilities, a state palace, and indoor and outdoor parking that can accommodate up to 70,000 cars. A medical center, aircraft rescue and firefighting stations, hotels, convention centers, power plants, and wastewater treatment facilities will also be built.


title: Istanbul Airport

text: The Turkish Chamber of Environmental Engineers (ÇMO) took the project tender to court on grounds that the project violated the existing legislation for the preparation of the Environmental Impact Assessment (ÇED) report. In February 2014, an Istanbul administrative court ordered the construction of the airport to be suspended. However, the groundbreaking ceremony still took place a few months later, on 7 June 2014.


title: Istanbul Airport

text: A report published in Turkish newspaper "Cumhuriyet" in February 2018 claimed that more than 400 workers had been killed during the construction of the airport, with accidents killing three to four workers every week, and families of the killed workers being paid to remain silent about the incidents. Turkish daily "Evrensel" also alleged that fatal accidents continued to occur. This prompted opposition MP Veli Ağbaba to submit a written questionnaire to the Turkish parliament on 13 February 2018. In response, the Turkish Ministry of Labour and Social Security claimed that there were only 27 fatalities during the construction of the airport. In October 2019, UK publications "Construction News" and "Architects' Journal" published a joint investigation into fatalities at the airport, nicknamed by workers "the cemetery" as so many have died. By this point, the official death toll had risen to 55, but unofficial estimates suggested that the figure could be "higher than 400". Four architects worked on the airport's design, three of them being UK-based: Grimshaw Architects, Scott Brownrigg, and Haptic Architects.


title: Istanbul Airport

text: Mass worker protests broke out on 14 September 2018 after a bus carrying workers crashed, injuring 17. Complaints by workers included poor living conditions in "vermin-infested dormitories", issues in transportation that had left them stranded under the rain or on site during holidays, and long delays in payments, among others.


title: Istanbul Airport

text: The opening ceremony took place on 29 October 2018, scheduled so as to coincide with the 95th anniversary of the proclamation of the Turkish Republic. The airport had been unofficially known as 'Istanbul New Airport' during construction - the new official name of 'Istanbul Airport' was announced at the opening ceremony. The first flight from the airport was Turkish Airlines flight TK2124 to the Turkish capital Ankara on 31 October 2018. On 1 November 2018, five daily flights began to arrive and depart from the airport: from Ankara, Antalya, Baku, North Nicosia, and İzmir, followed by Adana and Trabzon starting in December.


title: Istanbul Airport

text: Before the full transfer, all flights were operated exclusively by Turkish Airlines. Regularly scheduled flights to all of the new airport's destinations continued to depart from Atatürk and Sabiha Gökçen airports alongside these trial flights. It was originally planned that on 31 December 2018, all equipment from Atatürk Airport would be transferred to the new airport via the O-7 Motorway. As of 17 January 2019, the transfer phase was set to start 1 March 2019. However, on 25 February, the transfer phase was moved a fourth time to 5 April 2019.


title: Istanbul Airport

text: The full transfer of all scheduled commercial passenger flights from Atatürk Airport to the new Istanbul Airport took place on 6 April 2019 between 02:00 and 14:00. Hundreds of trucks carried more than 10,000 pieces of equipment, each weighing about 44 tons were moved to the new airport over 41 hours. Atatürk Airport's IATA code IST was also transferred to the new airport.


title: Istanbul Airport

text: In February 2022, Turkish Cargo relocated all cargo flights and operations from their former base at Atatürk Airport to the new airport.


title: Istanbul Airport

text: The airport currently has one terminal in service for domestic and international flights and five runways (three main and two backups) that are currently in operation. The two 17/35 runways are both 4,100 metres (13,451 feet) long, while the 16/34 runways are both 3,750 metres (12,303 feet) long. Runway 18/36 is 3,060 metres (10,039 feet) long, shorter than the other runways, although it is projected to expand to 3,750 metres (12,303 feet), the same length as the 16/34 pair. Runways 17L/35R and 16R/34L are 60 metres (197 feet) wide, while 17R/35L, 16L/34R and 18/36 are 45 metres (148 feet) wide. All runway surfaces are asphalt.


title: Istanbul Airport

text: The airport features a total of five concourses lettered A, B, D, F, and G with a total of 143 passenger boarding bridges. Concourse G, which is located in the southeast, is reserved solely for domestic flights. Three passenger boarding bridges of Concourse F which is directly to the north of Concourse G have also been allocated for domestic flights. Concourses A, B, D, and F are used for international flights. The C and E concourses connect directly to the main terminal and are therefore not independent concourses.


title: Istanbul Airport

text: 3,500 security personnel and a total of 1,850 police, including 750 immigration officers, provide the airport's security. The site's perimeter is protected using ground radar, fixed CCTV cameras every 60 meters, pan–tilt–zoom cameras every 360 meters (1,200 feet), thermal cameras and fiber optic sensors every 720 meters (2,400 feet). The active terminal building uses up to 9,000 CCTV cameras.


title: Istanbul Airport

text: Although currently the airport is only serviced from the city by public İETT and Havaist buses, it will eventually be linked by two lines of the Istanbul Metro. The new M11 line starting from Gayrettepe station is scheduled to open in October 2022. Another from Halkalı on the Marmaray rail line is expected to be completed in 2022.


title: Istanbul Airport

text: Mainline railway will connect the airport to Halkalı, and via outer city bypass running over the Yavuz Sultan Selim Bridge across the Bosporus and connecting with the Asian rail network at Gebze.


title: Istanbul Airport

text: Istanbul city taxis are readily available 24 hours a day outside the arrival and departure areas of the airport. A trip to Istanbul city centre by taxi takes approximately 40 minutes.


title: Robyn Lively

text: Robyn Elaine Lively Johnson (born February 7, 1972) is an American actress. She is known for her roles in the 1989 films "Teen Witch" and "The Karate Kid Part III." She is also known for her roles in the TV shows "Doogie Howser, M.D."; "Twin Peaks"; "Savannah"; and "Saving Grace".


title: Robyn Lively

text: Robyn Lively was born into a family of actors in Powder Springs, Georgia; her mother, adoptive father, and all four siblings are (or have been) in the entertainment industry. She is the daughter of talent manager Elaine Lively ("née" McAlpin) and her first husband Ronald Otis (Ronnie) Lively. Her siblings are sister Lori and brother Jason, and her half-siblings are Eric and Blake.


title: Robyn Lively

text: Lively began her career as a child actress: at age six, she made her screen debut in the television movie "Summer of My German Soldier" in 1978. Throughout the 1980s, she appeared in several television shows including "Silver Spoons", "Punky Brewster" and "Starman". She appeared in the feature films "Wildcats", "The Karate Kid Part III", "Teen Witch", and "Not Quite Human."


title: Robyn Lively

text: After she was cast as Jessica Andrews in "The Karate Kid Part III" in 1989, producers were forced to modify her role of protagonist Daniel LaRusso's new love interest because Lively was only 16 at the time of filming and still a minor while Ralph Macchio was 27 (although his character Daniel is 17). This situation caused romantic scenes between Jessica and Daniel to be rewritten so that the pair only developed a close friendship. In 2022, Lively reprised her role as Jessica Andrews in the fifth season of "Cobra Kai", where it is revealed that Daniel is married to her cousin, Amanda.


title: Robyn Lively

text: At 19, Lively was nominated for an Emmy Award for her performance as an insecure teen in the 1991 "ABC Afterschool Special" episode "Less Than Perfect Daughter". In the 1990s she had recurring roles on "Twin Peaks", "Doogie Howser, M.D.", and "Chicago Hope". In 1996 she appeared as Lane McKenzie, one of three lead characters in the short-lived WB drama "Savannah".


title: Robyn Lively

text: In 2003 Lively played NCIS Special Agent Vivian Blackadder in the "JAG" episodes "Ice Queen" and "Meltdown" (the backdoor pilot for "NCIS").


title: Robyn Lively

text: In 2008 Lively appeared alongside Holly Hunter in an episode of "Saving Grace" and also had a role in "Cold Case". In 2010 she appeared alongside "Twin Peaks" costars in the "Dual Spires" episode of "Psych" and starred in the TV series "Gortimer Gibbon's Life On Normal Street" for Amazon Studios as Gortimer Gibbon's mother, Claire.


title: Robyn Lively

text: In 2020, Lively starred in the thriller "Through the Glass Darkly" which premiered at the Frameline Film Festival on September 19, 2020.


title: Robyn Lively

text: Lively married fellow actor Bart Johnson on September 25, 1999. The couple have three children: Baylen, Kate, and Wyatt Blake. The family resides in the Hollywood Hills.


title: Lockheed Martin C-130J Super Hercules

text: The Lockheed Martin C-130J Super Hercules is a four-engine turboprop military transport aircraft. The C-130J is a comprehensive update of the Lockheed C-130 Hercules, with new engines, flight deck, and other systems.


title: Lockheed Martin C-130J Super Hercules

text: The C-130J is the newest version of the C-130 Hercules and the only model in production. , 500 C-130J aircraft were delivered to 26 operators in 22 countries.


title: Lockheed Martin C-130J Super Hercules

text: On 16 December 1994, Lockheed received the launch order for the J-model from the United Kingdom's Royal Air Force (RAF). The C-130J launch order occurred after a UK government stalemate of several months that concerned whether to buy new transport aircraft from Europe or the United States. It was paired with a commitment to buy 40 to 50 of the proposed European Future Large Aircraft aircraft (FLA, which was later designated as the A400M). The FLA commitment, which reduced the size of the C-130J launch order, was intended to ensure a 20 percent British workshare in the FLA program, and to prevent German industry from threatening British Aerospace's position as the wing manufacturer on the FLA and future Airbus commercial projects. The RAF ordered 25 aircraft for a total fixed price of US$1.6 billion, with first deliveries originally scheduled to begin in November 1996. The promised deliveries of the C-130J allowed the British Ministry of Defence to meet the 1996 deadline for replacing half of the RAF's aging fleet of Hercules aircraft, while the FLA aircraft was not expected to be available at the time until 2003.


title: Lockheed Martin C-130J Super Hercules

text: To speed up the sale of military and commercial versions of the aircraft, Federal Aviation Administration (FAA) civil certification was pursued before delivery would happen. Civil certification was not a regulatory requirement and was unneeded for the RAF launch order. However, certification was stipulated in Lockheed Martin's contracts with some subsequent customers, including the United States Air Force (USAF) and the Royal Australian Air Force (RAAF).