Jaltemba News

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Spike in Man o War Beach Sightings                                

Tara A. Spears 

Winds that have blown the past week have brought the man o’ war -which are often mistaken for jellyfish- onto Jaltemba Bay beaches. According to National Geographic, the Portuguese Man o’ War floats on the ocean surface, and uses its tentacles to kill fish and other small prey.  This sea creature cannot direct its motion so that’s why so many end up on beaches. Preferring warmer tropical and subtropical waters, these fascinating marine invertebrates are both attractive and poisonous.

ad Hinde and JaimesThe animals look like clear balloons and while it may be tempting to take a closer look, don’t. It only takes a moment for it to deliver a painful sting to anyone who touches it.

“Even when they are on the beach, the stinging tentacles still work,” officials said. “Stepping on one in your bare feet trying to pop the float, or just stepping on one by accident will give you a very powerful sting.” Although painful, the Man-o-War’s sting generally subsides after 30 minutes, leaving raised red patches on the skin, some individuals may experience fever and muscle pain. Nausea and vomiting might also occur. There have been only a couple of instances when a MoW sting resulted in death.      

Those tentacles can be extremely long. One Man o War that was reported in the southern USA had tentacles that were 16 feet long. Be extra careful in bare feet when you see the balloon body, take care to avoid the tentacles, too. Man-of-War colonies travel the warm currents of most of the world’s oceans in groups of up to 1000. Therefore, if you see even one on the shore be extra vigilant for more to be in the area.                                                      

Scientist report that global warming is resulting in rising ocean temperatures and reduced oxygen levels in the water. While detrimental to many marine species, this combination has created an environment where both jellyfish and the Portuguese Man-o-War thrive. As the oceans continue to warm, Man-o-War colonies will grow in population and spread. It’s anticipated that there will be more sighting. 

Although the MoW is a predator in its own right, there are other species that consume it. Predators of the Portuguese Man-o-War include sea slugs, sea turtles, crabs, fish, and the violet sea-snail.     

Other similar sea animals are the Jellyfish. There mucus-like marine organisms that can be found in various parts of the ocean. From warm to cold regions of the ocean, from the deep water to the surface, intercontinental to coastal beaches, jellyfish can thrive in many types of environment. All they need is some time to adapt to their surroundings. They look different from other marine organisms as they do not have skin or bones. Jellyfish consist of a shaped body with many undulating tentacles. Although they have no brain or body, Jellies are extremely intelligent. As an omnivore, Jellyfish feed on fish, shrimp, crabs, and tiny plants. 

  

The best way to treat a Man-o-War sting (after removing the tentacles which often attach to the skin) is with a vinegar rinse and heat compress. This helps to neutralize and rinse away the venom.  If you are stung, seek medical attention right away.  

Despite being dangerous if touched, the colorful Portuguese Man-o-War colony is a sight to behold on its own, and as it travels together with hundreds of other. It’s just another exotic to add exciitement to your beach walk. 

 

War on Plastic: Community Striving for Sustainable 2024 Recycle Program

Tara A. Spears

In a perfect world, humans would reduce their consumption of resources, show respect for wildlife by taking care of all species and they would be mindful of maintaining a healthy environment. In a perfect world, governments would support the efforts of the people by funding programs that benefit both the people and safeguard animals and nurture the environment.

There is a true need to protect the planet, for without a healthy ecosystem we truly cannot survive. As a tourist destination, Jaltemba Bay experiences more pollution pressure than many other small residential communities. The natural beauty that attracts the thousands of visitors is in danger of being choked by the excessive litter of single use plastic left behind. The health of our slice of paradise is threatened by the toxic runoff of an overloaded landfill and heaps of plastic on the beach, on the streets, everywhere one looks. Is paradise lost?

The reality is bleak: the residents are making the effort to change their lifestyle to reduce consumption and set aside plastics and aluminum to be recycled, thus easing pressure on the overloaded municipal trash dump, only to be frustrated that the recycled items are not collected. The children are being educated in school to help the environment creating a new generation of pro-recycling citizens.  However, the efforts of the citizens to set aside items for recycling are ending up in the landfill because the government is not participating. It was private citizens that initiated the recycling movement in JB and it is once again falling on the shoulders of the residents to finance Plan B of the recycling effort. While many are discouraged, there is still hope to address the plastic pollution issue.                                                                         

Local resident, Pedro M. Meza Curiel, has stepped up to try to provide a recycling service that will collect plastic and aluminum. Pedro is refining the details to implement a program that will keep the plastic out of the ocean and landfill. His ‘Plan B’-due to the lack of government funding- is to begin a subscription collection of plastic on a pilot basis throughout the communities of Jaltemba Bay.   

Humph, you grumble, always more money…. Well, yes, it does cost to operate a recycling initiative. “The current price to dispose of used plastic is 2 pesos for one kilo of plastic,” explained Pedro. “The only place that has a conversion plant to take the plastic, melt it down and make a new product is in Guadalajara.”  The reality is that it takes 986 kilos of crushed and packed plastic to buy one tank of gas!  JB is a very large physical area and driving up and down each street to collect recyclables uses fuel.

At this time, Pedro Meza is focusing on two key components to develop a successful plastic recycling program:  generating enough money to be sustainable; creating routes and consistent pick-up to prevent pollution of the ocean and neighborhoods. It is vital that plastic collection is constant and continuous in order for the citizens to develop the recycle habit and to minimize gas expenses required to continue this important program.

Pedro was born and raised in La Penita, so he cares about the community. “I see the town dirty from plastic and it hurts my heart. I don’t want my children to not see the beauty of the beach because of all the litter.”  It is his commitment to making things better that motivates Pedro to keep trying to ease the plastic pollution problem. Caring about the community is also why there are regular volunteer beach clean ups- doesn’t matter what language you speak if you love the ocean and Jaltemba Bay. Residents of all ages collect the used cast- off plastics- but then the effort stalls. It costs money to have someone collect from all the individuals and to bundle the entire communities’ used plastic to be transported out of the area. One of the largest challenges to sustainability and protecting the planet is that comes with an expense.

Think of it this way: for just the price of a beverage out you can make the Jaltemba Bay Recycling Program sustainable. The ‘best practice’ option is to subscribe with Pedro for the monthly residential collection. He conserves gas by being able to organize his pickups instead of driving to town A, B, C each day for a small return.  By knowing when your plastic collection is scheduled, you can easily store your used plastic in large cans at your house. This plan saves fuel and keeps the plastic off the streets yet only costs a small fee. Win, win, win!

The choices we make in our everyday lives have the capacity to drive real, significant change. Let’s all pull together to protect beautiful Jaltemba Bay from being ruined by plastic pollution. Prioritize recycling by texting our neighbor, Pedro Meza, for residential or commercial plastic collection. The sustainability of his service will greatly impact our environment. It’s a simple choice: “Look after our planet, and it will look after us, or don’t and face the consequences” – Phil Harding

 

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Become a Tequila Connoisseur: Part 2 Location Matters
Tara A. Spears
“Uno mas, bartender…one more…mas tequila!    Yo can’t drink the water, don’t ya eat the ice;Take your vitamin “T” with salt ‘n lemon slice!”  Sammy Hager   1999   Tequila song
Most people first experience tequila on a Mexican vacation or honeymoon trip. But, the path to becoming a tequila connoisseur involves understanding what factors impact tequila flavor. Really, tequila is an artisan craft spirit – lots of unique, hand-made elements in the process- that is done on a large scale.
Each tequila brand is a product of a particular family: reflecting the whims and creativity of a real person. Drinking tequila is stepping into another man’s expertise and ambition. 
 Tequila is a product that has been associated with the values of Mexican regional and national identity, popular culture, literature, and cinema. Currently, tequila production constitutes one of the main economic sources in Mexico. Employing more than 340,000 workers in the tequila industry, it is a significant component in the agricultural and industrial development of various states, especially Jalisco.
Tequila’s distinction and importance come from its historical roots; its production and commercialization have reached great cultural and economic relevance in the 21st century.
The pricing of tequila reflects the fact that much of the production is still done by hand. Tequila is the only distilled spirit that is made from a raw ingredient that isn’t harvested annually. Agaves take seven to ten years to mature to ripeness whereas spirits such as whiskey or vodka are made from corn, rye, wheat, or barley that get harvested each year. That means that by the time an extra añejo Tequila gets to your glass, it’s at least a ten year-old product from start to finish. 7-10 years in the field, at least 3 years in a barrel, and such a short life in your glass – so take the time to savor and enjoy, Tequila fans, it has been a long time coming.
Tequila connoisseur lesson 101: There are several reasons these tequilas have a unique taste. Two of the most important reasons are that the soil and climate of very different growing regions. Although the altitude difference between the two regions is only about 2,500 feet, the amount of rainfall, year-round temperature and growth time vary significantly which impacts the taste.
The first characteristic to consider is altitude.  Among tequila aficionados, there has been a long debate about which is better — lowland tequila from El Valle (the valley) or highland tequila from Los Altos. According to Tequila Casa Aceves, lowland tequilas have a more earthy, peppery, and herbal taste. Highland tequilas have a sweeter taste that’s sometimes described as fruity or floral. The best way to determine if you prefer highland or lowland tequila is by taste.  Testing is the only way to know your preference which is why all tequila tours have a time for you to sample multiple tequilas.
Next, separate from the agave percentage and altitude designation, most tequila types are determined by how long they’re aged. Becoming familiar with the main types and what each category means is tequila connoisseur lesson 201.
Blanco tequila, which is often called silver or plata tequila, is the youngest variety. It can be aged in stainless steel tanks for as long as two months. However, most brands bottle their blanco tequila immediately after distillation. Because of this, what you end up tasting is very agave-forward. The clear spirit is sharp and peppery with a distinct bite, according to Delish blog.
Level 2, Joven or Gold Tequila. While these two titles, “joven” and “gold” have been historically interchangeable, they actually refer to two different styles of Tequila that can be made in this category.  Jovens are any blanco Tequila that has an aged tequila (reposado, añejo, or extra añejo) blended into it resulting in an unique flavor.  Combining blanco’s youthful characteristics with the more mature qualities of an añejo or reposado, gold Tequila is truly the best of both worlds.
Another type of tequila is Category 3, Reposado. The word reposado translates to “rested,” which refers to the time spent aging after distillation. If you think of blanco as a tequila that pulled an all-nighter, consider reposado as the type of tequila that took a power nap. Reposados can be aged anywhere from two months to a year in either oak barrels or stainless-steel vats. The vessel, along with the time spent aging, imparts a smooth, almost caramel-like flavor and a delicately golden hue. It’s one of the most versatile types of tequila—it’s complex and enjoyable on its own while still being mild enough to include in cocktails.
Category 4. Añejo in Spanish translates to “old,” which is an apt description of this tequila type. To be classified as an añejo, tequila must be aged for a minimum of one year, but can sit in an oak barrel for up to three. Unlike reposado, which doesn’t have a size requirement for the barrel, the barrel size for an añejo cannot exceed 600 liters. This allows more of the spirit to interact with the wood and develop a deeper, richer flavor.
Even if you don’t speak Spanish or are unfamiliar with tequila terms, the definition of Category 5,  extra añejo tequila, is fairly simple: it’s just like añejo tequila but older. Extra añejos are aged for at least three years in oak barrels that can fit a maximum of 600 liters. Due to all the time and labor required to make extra añejos, they’re considered to be some of the most premium tequilas on the market. This is not your average tequila. It definitely doesn’t belong in a margarita. If you’re willing to splurge on a bottle, this would be a special-occasion sipper.
“Tequila is not just a drink but an experience. From the aroma to the taste, tequila tells a story through its production, history, and land of origin. Premium tequila symbolizes a respect and admiration of Mexico’s rich history and traditions, creating its cultural representation through the art of storytelling. 
So, the next time you take a sip of tequila, remember that you are not just drinking a spirit but experiencing an authentic cultural journey.”  Daniela Baldenebro.  Whether you’re a craft spirit aficionado or simply want a buzz, there’s a category of tequila to suit your mood. From fruity cocktails to savory sipping, tequila is a portal to good times and memorable experiences.  
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Become a Tequila Connoisseur: Part 1 More than Shots

                                                     Tara A. Spears  

Tequila, the spirit made from the Blue Agave plant, is much more than alcohol intended for rounds of shots. Made only in Mexico, it showcases a sense of place, culture, and pride — a pride that extends to the entirety of the product, including the bottle. If there is anything that Mexico is known for, it has to be tequila. Just as how the liquor establishes the region’s culture and personality, tequila IS Mexico, memories of romantic vacations, exotic scenery, and good times.

On the path to becoming a tequila connoisseur, let’s start by defining tequila. The worm we’re all thinking of actually belongs in a bottle of mezcal, tequila’s huskier, smokier cousin (tequila has to be at least 51% Blue Agave, but mezcal can be made from any variety of maguey succulents, the heart charred before distillation). And even then, the worm wasn’t a traditional aspect of mezcal production, even though to this day, some misinformation endures.

That being said, most people will be sick after imbibing cheap tequila. This is because of the lower quality ingredients and additives used in producing the rotgut tequila, resulting in more impurities absorbed into the body when consumed. As with many foods, the quality of the ingredients impacts the quality of taste and effect of the alcohol. If your purpose for drinking tequila is to be drunk, cheap will do it. However, if you drink to enjoy it, choose the better categories of tequila.

Since tequila is a national treasure it is protected and highly regulated by the government. Mexico’s main organizations that regulate the exportation of tequila are the Tequila Regulatory Board (Consejo Regulador del Tequila) and SAT office. Sure, there is a black-market tequila but don’t be tricked!  Read the label to avoid problems.  If the bottle doesn’t have a SAT sticker- don’t buy it. 

Many types of alcohols packaging vary in shape and design, but none are more artistically diverse than those of tequila. Tall elongated bottles, hand-painted ceramic styles, and bottles adorned with weighty, metallic closures, the variation of tequila bottles is both novel and begs the question: Why did these vessels get so artsy?

Mexico is known for its skillful glass-blowing artisans who first began production in Puebla in the early to mid-1500s. While glass was the most convenient choice historically, as tequila made its way to the U.S. and rapidly gained in popularity, standing out from the sea of brands became just as important as the liquid inside the bottle. This began a shift to presenting a product that conveyed finesse and oozed luxury.

But while Don Julio may have been the first and led the way for tequila packaging to become so creative, each brand has its own story and more importantly an individual aesthetic to please drinkers and have a unique image for the family distillery. The fancy bottles are more than marketing, but a reflection on the family business and quality of the product.

Just as unique in material and artistic display are Tequila Komos’s colorful porcelain bottles, which are crafted to cease water and bacteria absorption from air in order to deliver a premium taste. From Añejo Cristalino to Reposado Rosa, Tequila Komos’s unique styles are housed in similarly glamorous bottles handcrafted in Mexico, making them not only one-of-a-kind pieces of art but also a talking point and value-add for customers explained Vinepair.

     

In the 21st century, of the nearly 140 tequila distilleries in Mexico, there is only one that’s led and operated solely by women. Melly Barajas walks through a field of blue agave plants in the Los Altos region of Jalisco, Mexico. Large agave bulbs weighing up to 55 pounds make their way from farm to factory, where an assembly line of women heave the bulbs into a gigantic masonry oven to be roasted. The inside of the bulbs turn soft and release the sweet juices of the plant, which is the main ingredient of tequila. Twenty-four hours later, the juice is sent to one of the storage tanks in the middle of the factory for fermentation, which can take up to 12 days, Barajas said.

To learn first-hand about the production of tequila, it is highly recommended to take a guided tour of a tequila distillery. You are also given samples of various types of tequila during the tour which is a great way to find the brand you like best. A day trip to the town of Tequila is excellent and there are often tequila ‘museums’ in non-producing towns that are knowledgeable and entertaining.

Tequila lends itself to creativity, and despite soaring price tags, the heart of many of these creative designs lies in the artwork and innovation of real people and bonafide traditions. “It’s all about the passion and unbeatable storytelling that leads to interesting conversations and joyful moments of sharing and celebration,” says Miguel Hernandez, creative director of Clase Azul. “The silhouettes and colors are as exquisite as Mexican culture — and that is what makes tequila bottles unlike any other.”

Next week:  Part 2 defines the characteristics and classification of tequila

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Jaltemba Rotary Club’s major fundraiser

This event raises money to provide local schools with essential equipment and needs.

Entertainment is the Perez Brothers and DJ Adan

Contact me for tickets gerryandwilma@gmail.com

Authentic Italian Fine Dining: Daniel’s Pastability

A. Spears

“If you haven’t tried Italian cuisine, you haven’t really lived.” – Anonymous. While there are new restaurants in Jaltemba Bay, don’t overlook the established eateries: their culinary excellence is what keeps customers returning year after year. One five-star area restaurant, Daniel’s Pastability Italian Restaurant, in downtown Guayabitos, has outstanding authentic Italian dishes.

Open 5:30-10 pm every day but Tuesday, you can make reservations on their Facebook page or phone 322 220 8246. Besides a tasty menu there is a full range bar with beer, cocktails and great wine. One visit and you will realize why this family operated restaurant has been popular for over 20 years.

Growing up in several countries has honed owner and chef Daniel Calluso’s love of Italian culinary arts and all things food. After WWII, Italy was in shambles. Struggling to survive, Daniel’s family fled Italy to Germany but by the time Daniel was 6 years old, the family immigrated to Argentina. When he was 12, Daniel began working in his father’s small restaurant. “My neighborhood consisted of people from all over Europe, speaking different languages, yes, but all were looking for a new life after the war.”

As an adult, Daniel immigrated to southwest USA having a restaurant in Reno, Nevada. There he met and married his wife of 27 years, Miriam. They decided to leave the desert and live near the ocean ending up in Jaltemba Bay where their two daughters grew up in La Penita, attending local schools. As adults both daughters-Jessy and Marina- work at Pastability full time.

Let’s look at some of the unique features that make this restaurant stand out. There’s nothing more romantic than Italian food. “At Daniel’s Pastability, every bite is an experience that brings hearts together and celebrates the importance of sharing time with those you love,” said Daniel. Although the physical restaurant is a palapa building, meaning without outer walls or windows, the décor is charming and romantic. In a tropical climate, this setting works well for evening breezes.  Flowing drapes and flickering candles on tablecloths create a romantic background for the savory aromas of the sauces. Each entre is preceded by a flavorful salad followed by a serving of gelato to cleanse the palate. The warm, fresh baked Italian garlic bread is heavenly! The author could make a meal of the bread alone.

The Italian tradition of bread making is older than pasta making and just like pasta, each region treasures its own bread specialty, developed over centuries by their ancestors. Typically, Italian bread tends to include olive oil, herbs, and milk that add to its distinctive taste and texture. Italian bread loaves tend to be shorter and plumper. Pastability bakes their own bread daily.

Pastability offers several very good wine selections to compliment the delectable food. Montepulciano is a dark red wine made from the wine grape of the same name. Hailing from the Tuscan hilltop town of Montepulciano, this thick-skinned red grape is a cousin of the Sangiovese grape, and is mostly grown in central Italy, particularly the Abruzzo region. This popular and easy-drinking red Italian wine is very similar to its crimson counterpart, Merlot or its cousin, Sangiovese. Montepulciano is almost always produced as a dry wine, and the alcohol content hovers in the low to moderate range — usually 11.5-13.5% alcohol by volume (ABV).

According to Decantur magazine, the difference between the two ‘Monty’ is that the reds from Montalcino are pure Sangiovese grapes, whereas in Montepulciano a minimum 70% Sangiovese is stipulated for both the Vino Nobile and the Rosso.  Besides the great Italian wines, there is a nice selection of wines from Chile, Spain, and Argentina.

An Italian proverb sums up the attraction of Italian food: A tavola non si invecchia/at the table with good friends and family you do not become old. “Daniel’s Pastability is truly honored when you chose us as your go-to restaurant to mark special occasions.” said Daniel. “It’s always a pleasure to welcome you and share our family passion for good food. Thanks to everyone for making each visit special and memorable! 

No visit to Jaltemba Bay is complete without an authentic Italian dinner at Daniel’s Pastability in downtown Guayabitos. Top off a day at the beach with a quiet, savory Italian dinner.

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Weed Sisters Champion Marijuana Use

Tara A. Spears    

Warning: some readers might be offended by content relating to religious sarcasm and drug use.         

When I first read about the Weed Sisters organization, I thought it was satire. But, further investigation pointed out that the Sisters of the Valley Mexico – Hermanas del Valle, is no joke but a very profitable producer and seller of cannabis.

“Despite our clothing, the women are not Catholic or any other religion. We are part of an international group founded in 2014, which has pledged to spread the gospel of the healing powers of cannabis and take the plant back from the narcos” said the founder who uses the name Sister Kate. “We are a group of women who grow and sell plant and mushroom-based products. We refer to ourselves as “Sisters” and our products are often marketed as holistic remedies.” In one interview a participant said the group decided to wear the religious habits as a protection from narco attacks and as an act of social protest.

I have long admired the cultural attributes of Mexican ingenuity and industriousness. Hermanas del Valle is a perfect example of both: not only does the concept of women dedicated to a single purpose create a catchy brand but it helps their business stand out in a male dominated industry. One has to admire the originality even if their organization might be offense and controversial -the members are laughing all the way to the bank. One report put earnings in the millions last year besides the international spread of sisterhood branches including New Zealand, Sweden and Humboldt, aiming to bring the healing power of cannabis to as many people as they can.

 

Officially, the Weed sisters grow and cultivate cannabis to use in several of their CBD products which they sell online. “The medicines we work with have no psychotropics in them. They are all just functional CBD hemp, and the mushrooms we work with are functional mushrooms,” said Sister Kate.

Their top seller is a tropical salve that was made to help treat achy joints but now has several different uses. The Sisters of the Valley also make and sell oils and gel caps used to treat pain, and recently started selling mushroom coffee which works to help mood stabilization and brain clarity.

While some may think these nuns are smoking weed all day, which they do partake in, the cultivation and processing requires lots of work. One of the sisters explains, “Our sisterhood incorporates a spiritual and intentional approach towards the production of cannabis. We see marijuana as a form of healing and connection with nature. All products are made under the lunar cycle; We combine science with the knowledge of our ancestors to make our products.”

That being said, the Sisters of the Valle have created their own weed enhanced rituals. Beneath each full moon on the outskirts of a village in central Mexico, a group of women in nun habits circle around a roaring fire, cleanse themselves with burned sage, and give thanks for the moon, animals, and plants. Then they inhale deeply from a joint and blow clouds of marijuana into the flames. When they were being interviewed by Rueters reporter, the women only used pseudonyms because cannabis sits in a legal gray area in Mexico.  They were worried that with much of cannabis production tied to criminal organizations, that police or local gangsters could arrive to threaten or extort them.         

 As to the status of cannabis use in Mexico, here is how it stands as of September 2023:  the Chamber of Deputies overwhelmingly endorses recreational use of marijuana thru the Federal Law for the Regulation of Cannabis which reforms the General Health Law and the Federal Penal Code, therefore it decriminalizes the recreational use of marijuana as of September 20, 2023 according to cdmx.gob.com.

“Regarding medicinal use, Mexico has a law and a regulation, which allows us to operate 100% in legal terms,” says Lorena Beltrán, founder and CEO of CannabiSalud.  Another approach to legally obtaining weed is the creation of cultivation associations or cannabis clubs. There are already several in Mexico and their presence is increasing.” Cannabis clubs, she says, are increasingly common and since they operate through donations, there is no issue of commercialization. This is the loophole that protects the sister of the Valle.

Yes, the use of medicinal marijuana is available in Mexico. Dr. Mafer Arbolada, an anesthesiologist specializing in chronic pain and palliative care and an expert in medicinal cannabis, explained: “As a doctor, I can prescribe cannabis according to the regulations. A special prescription is required to give to the patient. As I am dedicated to pain relief, I use a special form that COFEPRIS gives physicians that has a barcode that identifies a particular class of medicines that are controlled medications.”

Whatever your attitude is concerning the use of marijuana, obviously the Weed Sisters have appealed to a niche in society. Their innovative approach to selling weed does support a homeopathic approach to pain and health. For many of the Sisters, it’s not just about what they do, it’s who they do it with. “It’s incredible, being with a group of like-minded women who are trying to help make a positive change in the world,” said Sister Hala. 

Interested individuals can order online:  Hermanas Del Valle (@sistersofthevalleymexico)

 

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