Harassment
Complaint
Debra M. Persiano
Country: United States
I got a call today at home from a man stating he was a process server for Collin County DA's Office and he is with the Sheriff's office and needed to come serve a warrant on me. I was shocked and asked why? He stated do you live ....are you still at this address are you now at this address and I stated who are you? He again, stated he was from the county going to serve court papers on me today. He gave me a toll free number for what he stated was the county's office which is 1 866.872.6116 gave me a case no. which he called a Cause No. 008307-TX. I called the number was transferred to a Mr. Fisher's office who stated that law suite in the amount of $6,214.24 was filed in Collin Co., Tx and that warrant was out for me. He then after back and forth said let me get more information from my secretary and state this was for an outstanding debt in from Capital One a credit card that I obtained several years back and had disputes over interest charges etc. He stated that if I did not want to go to court or jail that I could pay $1,951.00 in full by end of business today and this matter could be cleared up. I explained that I recently lost my job etc. Anyway, he stated that I needed to call him back by EOB today or they will serve the papers. Ok, so that was a heads up for me. I called the DA's office nothing is filed on me as of today, after searching PMG it is clear that they do not practice best practices for collections and have been in trouble for this before back in 2004. I need someone to give me advise. I want to pay off my debt, I don't want this type of collections to continue this upset me, made my blood pressure raise, this type of collections are not the right thing to do. Had they called and ask to make arrangements or give me an opportunity to clear the matter, rather then threaten me by taken legal action, or harassment stating they are sending a sheriff over today. This is wrong, bad business, and should not continue this company is bad news.
Comments
"...
The term Bayesian refers to Thomas Bayes (1702–1761), who proved a special case of what is now called Bayes' theorem. However, it was Pierre-Simon Laplace (1749–1827) who introduced a general version of the theorem and used it to approach problems in celestial mechanics, medical statistics, reliability, and jurisprudence. Early Bayesian inference, which used uniform priors following Laplace's principle of insufficient reason, was called "inverse probability" (because it infers backwards from observations to parameters, or from effects to causes). After the 1920s, "inverse probability" was largely supplanted by a collection of methods that came to be called frequentist statistics.
In the 20th century, the ideas of Laplace were further developed in two different directions, giving rise to objective and subjective currents in Bayesian practice. In the objective or "non-informative" current, the statistical analysis depends on only the model assumed, the data analyzed, and the method assigning the prior, which differs from one objective Bayesian to another objective Bayesian. In the subjective or "informative" current, the specification of the prior depends on the belief (that is, propositions on which the analysis is prepared to act), which can summarize information from experts, previous studies, etc.
In the 1980s, there was a dramatic growth in research and applications of Bayesian methods, mostly attributed to the discovery of Markov chain Monte Carlo methods, which removed many of the computational problems, and an increasing interest in nonstandard, complex applications. Despite growth of Bayesian research, most undergraduate teaching is still based on frequentist statistics. Nonetheless, Bayesian methods are widely accepted and used, such as for example in the field of machine learning.
..."
You expect us to assume that the outlier, a threatening call, is somehow an indication of a "legitimate claim", when it's just an indication of an "illegitimate caller".
"..among competing hypotheses, the one with the fewest assumptions should be selected. Other, more complicated solutions may ultimately prove correct, but—in the absence of certainty—the fewer assumptions that are made, the better. ..."
The simplest assumption is you're a bunch of liars.
"...
In mathematics, the transitive closure of a binary relation R on a set X is the transitive relation R+ on set X such that R+ contains R and R+ is minimal (Lidl and Pilz 1998:337). If the binary relation itself is transitive, then the transitive closure is that same binary relation; otherwise, the transitive closure is a different relation. For example, if X is a set of airports and x R y means "there is a direct flight from airport x to airport y", then the transitive closure of R on X is the relation R+: "it is possible to fly from x to y in one or more flights."
..."
You're like " Six degrees of Kevin Bacon".
http://en.wikipedia.org/wiki/Six_Degrees_of_Kevin_Bacon
How many degrees of separation from Noble?
How many degrees of separation from Cook?
How many degrees of separation from Han?
How many degrees of separation from Buffalo?
Posted on June 14, 2010 by Yves Smith
On Friday, I put up a short post alerting readers to a PR campaign apparently just getting off the runway to impress the average American of his moral obligation to honor his debts. The rise of strategic defaults (and perhaps even more important, the increasingly positive coverage it is getting in the media and the blogosphere) is generating heartburn among the banking classes.
One of the tidbits we pointed to was a YouTube snippet of Peterson Institute spokesman David Walker speaking fondly of debtors’ prison and the need to “hold people accountable when they do imprudent things.” A couple of readers complained that I was being unfair, while others said they’d be happy to see the return of debtors’ prison as long at the executives at the TBTF banks were at the head of the queue.
Be careful what you wish for. Reader bill clued us in that people who fall behind on debt payments are being incarcerated in six states. While this is generally short-term, it is nevertheless a troubling development, since these are all involve private contracts and look to be an abuse of the court system. From the Minneapolis-St. Paul Star Tribune:
It’s not a crime to owe money, and debtors’ prisons were abolished in the United States in the 19th century. But people are routinely being thrown in jail for failing to pay debts. In Minnesota, which has some of the most creditor-friendly laws in the country, the use of arrest warrants against debtors has jumped 60 percent over the past four years, with 845 cases in 2009, a Star Tribune analysis of state court data has found.
Not every warrant results in an arrest, but in Minnesota many debtors spend up to 48 hours in cells with criminals. Consumer attorneys say such arrests are increasing in many states, including Arkansas, Arizona and Washington, driven by a bad economy, high consumer debt and a growing industry that buys bad debts and employs every means available to collect.
Whether a debtor is locked up depends largely on where the person lives, because enforcement is inconsistent from state to state, and even county to county.
In Illinois and southwest Indiana, some judges jail debtors for missing court-ordered debt payments. In extreme cases, people stay in jail until they raise a minimum payment. In January, a judge sentenced a Kenney, Ill., man “to indefinite incarceration” until he came up with $300 toward a lumber yard debt.
“The law enforcement system has unwittingly become a tool of the debt collectors,” said Michael Kinkley, an attorney in Spokane, Wash., who has represented arrested debtors. “The debt collectors are abusing the system and intimidating people, and law enforcement is going along with it.”
How often are debtors arrested across the country? No one can say. No national statistics are kept, and the practice is largely unnoticed outside legal circles. “My suspicion is the debt collection industry does not want the world to know these arrests are happening, because the practice would be widely condemned,” said Robert Hobbs, deputy director of the National Consumer Law Center in Boston.
Debt collectors defend the practice, saying phone calls, letters and legal actions aren’t always enough to get people to pay…..
Taxpayers foot the bill for arresting and jailing debtors. In many cases, Minnesota judges set bail at the amount owed.
In Minnesota, judges have issued arrest warrants for people who owe as little as $85 — less than half the cost of housing an inmate overnight. Debtors targeted for arrest owed a median of $3,512 in 2009, up from $2,201 five years ago.
Those jailed for debts may be the least able to pay….
The laws allowing for the arrest of someone for an unpaid debt are not new.
What is new is the rise of well-funded, aggressive and centralized collection firms, in many cases run by attorneys, that buy up unpaid debt and use the courts to collect.
Three debt buyers — Unifund CCR Partners, Portfolio Recovery Associates Inc. and Debt Equities LLC — accounted for 15 percent of all debt-related arrest warrants issued in Minnesota since 2005, court data show. The debt buyers also file tens of thousands of other collection actions in the state, seeking court orders to make people pay.
The debts — often five or six years old — are purchased from companies like cellphone providers and credit card issuers, and cost a few cents on the dollar. Using automated dialing equipment and teams of lawyers, the debt-buyer firms try to collect the debt, plus interest and fees. A firm aims to collect at least twice what it paid for the debt to cover costs. Anything beyond that is profit….
Todd Lansky, chief operating officer at Resurgence Financial LLC, a Northbrook, Ill.-based debt buyer, said firms like his operate within the law, which says people who ignore court orders can be arrested for contempt…
Few debtors realize they can land in jail simply for ignoring debt-collection legal matters. Debtors also may not recognize the names of companies seeking to collect old debts. Some people are contacted by three or four firms as delinquent debts are bought and sold multiple times after the original creditor writes off the account….
A year ago, Legal Aid attorneys proposed a change in state law that would have required law enforcement officials to let debtors fill out financial disclosure forms when they are apprehended rather than book them into jail. No legislator introduced the measure…
One afternoon last spring, Deborah Poplawski, 38, of Minneapolis was digging in her purse for coins to feed a downtown parking meter when she saw the flashing lights of a Minneapolis police squad car behind her. Poplawski, a restaurant cook, assumed she had parked illegally. Instead, she was headed to jail over a $250 credit card debt.
Less than a month earlier, she learned by chance from an employment counselor that she had an outstanding warrant. Debt Equities, a Golden Valley debt buyer, had sued her, but she says nobody served her with court documents. Thanks to interest and fees, Poplawski was now on the hook for $1,138….
She spent nearly 25 hours at the Hennepin County jail….
The next day, Poplawski appeared before a Hennepin County district judge. He told her to fill out the form listing her assets and bank account, and released her. Several weeks later, Debt Equities used this information to seize funds from her bank account. The firm didn’t return repeated calls seeking a comment.
“We hear every day about how there’s no money for public services,” Poplawski said. “But it seems like the collectors have found a way to get the police to do their work.”
Yves here. The story has many examples of people who were jailed, and more detail on the debt collectors.
You can't squeeze blood out of a turnip.
You run your "businesses" with no thought to tomorrow, and you're no better than the debtors you rail against. Probably just one of them, yourselves, one step from bankruptcy..
From Wikipedia, the free encyclopedia
(Redirected from Turnips)
For similar vegetables also called "turnip", see Turnip (disambiguation).
Turnip
Turnip 2622027.jpg
turnip roots
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Brassica
Species: B. rapa
Variety: B. rapa var. rapa
Trinomial name
Brassica rapa var. rapa
L.
See also: Rapini ( also classified as Brassica rapa subsp. rapa, but sometimes as subsp. rapifera)
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
In the north of England and Scotland, turnip (or neep; the word turnip itself is an old compound of neep) refers to the larger, yellow rutabaga root vegetable which is also known as the "swede" (from "Swedish turnip").[1]
Contents
1 Description
2 Nutrition
3 Origin
4 Cultivation
5 Human use
6 Heraldry
7 See also
8 Notes
9 External links
Description
The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally global, about 5–20 centimeters in diameter, and lacks side roots. The taproot (the normal root below the swollen storage root) is thin and 10 centimeters or more in length; it is trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas).[citation needed]
Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of B. rapa that have been developed only for the use of leaves are called Chinese cabbage. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.
Turnip roots weigh up to about one kilogram, although they can be harvested when smaller. Size is partly a function of variety and partly a function of the length of time the turnip has grown. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables.
Nutrition
Turnip greens, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz)
Energy 84 kJ (20 kcal)
Carbohydrates
4.4 g
Sugars 0.5 g
Dietary fiber 3.5 g
Fat
0.2 g
Protein
1.1 g
Vitamins
Vitamin A equiv.
beta-carotene
lutein zeaxanthin
(48%)
381 μg
(42%)
4575 μg
8440 μg
Thiamine (B1)
(4%)
0.045 mg
Riboflavin (B2)
(6%)
0.072 mg
Niacin (B3)
(3%)
0.411 mg
Pantothenic acid (B5)
(5%)
0.274 mg
Vitamin B6
(14%)
0.18 mg
Folate (B9)
(30%)
118 μg
Vitamin C
(33%)
27.4 mg
Vitamin E
(13%)
1.88 mg
Vitamin K
(350%)
368 μg
Trace metals
Calcium
(14%)
137 mg
Iron
(6%)
0.8 mg
Magnesium
(6%)
22 mg
Manganese
(16%)
0.337 mg
Phosphorus
(4%)
29 mg
Potassium
(4%)
203 mg
Sodium
(2%)
29 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Turnips, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz)
Energy 92 kJ (22 kcal)
Carbohydrates
5.1 g
Sugars 3.0
Dietary fiber 2.0 g
Fat
0.1 g
Protein
0.7 g
Vitamins
Thiamine (B1)
(2%)
.027 mg
Riboflavin (B2)
(2%)
.023 mg
Niacin (B3)
(2%)
.299 mg
Pantothenic acid (B5)
(3%)
.142 mg
Vitamin B6
(5%)
.067 mg
Folate (B9)
(2%)
9 μg
Vitamin C
(14%)
11.6 mg
Trace metals
Calcium
(3%)
33 mg
Iron
(1%)
.18 mg
Magnesium
(3%)
9 mg
Manganese
(3%)
.071 mg
Phosphorus
(4%)
26 mg
Potassium
(4%)
177 mg
Sodium
(1%)
16 mg
Zinc
(1%)
.12 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The turnip's root is high in vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100 g).
One medium raw turnip (122 g) contains the following nutritional information according to the USDA:[2]
Calories : 34
Fat: 0.12
Carbohydrates: 7.84
Fibers: 2.2
Protein: 1.10
Cholesterol: 0
Like rutabaga, turnip contains bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides is controlled by a paired gene. Subjects who have inherited two copies of the "sensitive" gene find turnips twice as bitter as those who have two "insensitive" genes, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.
Origin
There is evidence that the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds.[3] The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. Sappho, a Greek poet from the 7th century BC, calls one of her paramours Gongýla, "turnip". Zohary and Hopf note, however, "there are almost no archaeological records available" to help determine its earlier history and domestication. Wild forms of the hot turnip and its relatives the mustards and radishes are found over west Asia and Europe, suggesting their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."[4]
Cultivation
The 1881 Household Cyclopedia gives these instructions for field cultivation of turnips in the USA:
Turnip (flower)
A bundle of Tokyo turnips.
The benefits derived from turnip husbandry are of great magnitude; light soils are cultivated with profit and facility; abundance of food is provided for man and beast; the earth is turned to the uses for which it is physically calculated, and by being suitably cleaned with this preparatory crop, a bed is provided for grass seeds, wherein they flourish and prosper with greater vigor than after any other preparation.
The first ploughing is given immediately after harvest, or as soon as the wheat seed is finished, either in length or across the field, as circumstances may seem to require. In this state the ground remains till the oat seed is finished, when a second ploughing is given to it, usually in a contrary direction to the first. It is then repeatedly harrowed, often rolled between the harrowings and every particle of root-weeds carefully picked off with the hand; a third ploughing is then bestowed, and the other operations are repeated. In this stage, if the ground has not been very foul, the seed process.
The next part of the process is the sowing of the seed; this may be performed by drilling machines of different sizes and constructions, through all acting on the same principle. A machine drawn by a horse in a pair of shafts, sows two drills at a time and answers extremely well, where the ground is flat, and the drills properly made up. The weight of the machine ensures a regularity of sowing hardly to be gained by those of a different size and construction. From two to three pounds of seed are sown upon the acre (2 to 3 kg/hectare), though the smallest of these quantities will give many more plants in ordinary seasons than are necessary; but as the seed is not an expensive article the greater part of farmers incline to sow thick, which both provides against the danger of part of the seed perishing, and gives the young plants an advantage at the outset.
Turnips are sown from the beginning to the end of June, but the second and third weeks of the month are, by judicious farmers, accounted the most proper time. Some people have sown as early as May, and with advantage, but these early fields are apt to run to seed before winter, especially if the autumn be favorable to vegetation. As a general rule it may be laid down that the earliest sowings should be on the latest soils; plants on such soils are often long before they make any great progress, and, in the end, may be far behind those in other situations, which were much later sown. The hot turnip plant, indeed, does not thrive rapidly till its roots reach the dung, and the previous nourishment afforded them is often so scanty as to stunt them altogether before they get so far.
The first thing to be done in this process is to run a horse-hoe, called a scraper, along the intervals, keeping at such a distance from the young plants that they shall not be injured; this operation destroys all the annual weeds which have sprung up, and leaves the plants standing in regular stripes or rows. The hand hoeing then commences, by which the turnips are all singled out at a distance of from 8–12 inches, and the redundant ones drawn into the spaces between the rows. The singling out of the young plants is an operation of great importance, for an error committed in this process can hardly be afterward rectified. Boys and girls are always employed as hoers; but a steady and trusty man-servant is usually set over them to see that the work is properly executed.
In eight or ten days, or such a length of time as circumstances may require, a horse-hoe of a different construction from the scraper is used. This, in fact, is generally a small plough, of the same kind with that commonly wrought, but of smaller dimensions. By this implement, the earth is pared away from the sides of the drills, and a sort of new ridge formed in the middle of the former interval. The hand-hoers are again set to work, and every weed and superfluous turnip is cut up; afterward the horse-hoe is employed to separate the earth, which it formerly threw into the furrows, and lay it back to the sides of the drills. On dry lands this is done by the scraper, but where the least tendency to moisture prevails, the small plough is used, in order that the furrows may be perfectly cleaned out. This latter mode, indeed, is very generally practiced.
As a root crop, turnips grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting. They are typically planted in the spring in cold-weather climates (such as the northern US and Canada) where the growing season is only 3–4 months. In temperate climates (ones with a growing season of 5–6 months), turnips may also be planted in late summer for a second fall crop. In warm-weather climates (7 or more month growing season), they are planted in the fall. 55–60 days is the average time from planting to harvest.
Turnips are a biennial plant, taking two years from germination to reproduction. The root spends the first year growing and storing nutrients, and the second year flowers, produces seeds, and dies. The flowers of the turnip are tall and yellow, with the seeds forming in pea-like pods. In areas with less than 7 month growing seasons, temperatures are too cold for the roots to survive the winter months. In order to produce seeds, it's necessary to pull the turnip and store it overwinter, taking care not to damage the leaves. During the spring, it may be set back in the ground to complete its life cycle.
Human use
Pliny the Elder considered the turnip one of the most important vegetables of his day, rating it "directly after cereals or at all events after the bean, since its utility surpasses that of any other plant". Pliny praised it as a source of fodder for farm animals, noting that this vegetable is not particular about the type of soil it grows in and that - because it can be left in the ground until the next harvest - it "prevents the effects of famine" for humans (N.H. 18.34).
Carrot and Turnip output in 2005
Macomber turnip historic marker
The Macomber turnip (actually a rutabaga) dating from the late 19th century features in one of the very few historic markers for a vegetable, on Main Road in Westport, Massachusetts.
In England, around 1700, Turnip Townshend promoted the use of turnips in a four-year crop-rotation system that enabled year-round livestock production.[5]
In the south of England the smaller white vegetables are called turnips, while the larger yellow ones are referred to as swedes. In the USA, turnips are the same, but Swedes are usually called rutabagas. In Scotland, Ireland, northern England and parts of Canada, the usage is confusingly reversed, with the yellow vegetables being called turnips or neeps, and the white ones swedes. Neeps are mashed and eaten with haggis, traditionally on Burns Night.[6]
Turnip lanterns are an old tradition; since inaugural Halloween festivals in Ireland and Scotland, turnips (rutabaga) have been carved out and used as candle lanterns.[7] At Samhain, candle lanterns carved from turnips — samhnag — were part of the traditional Celtic festival. Large turnips were hollowed out, carved with faces and placed in windows, used to ward off harmful spirits.[8] At Halloween in Scotland in 1895, masqueraders in disguise carried lanterns made out of scooped out turnips.[9]
In Nordic countries turnips provided the staple crop before their replacement by the potato in the 18th century. The cross between turnip and cabbage, rutabaga, was possibly first produced in Scandinavia.
In Turkey, particularly in the area near Adana, turnips are used to flavor şalgam, a juice made from purple carrots and spices served ice cold. In Middle Eastern countries such as Lebanon, turnips are pickled.
In Japan pickled turnips are also popular and are sometimes stir fried with salt/soysauce. Turnip greens are included in the ritual of the Festival of Seven Herbs, called suzuna.
In the Southern United States, stewed turnips are eaten as a root vegetable in the autumn and winter. The greens of the turnip are harvested and eaten all year. Turnip greens may be cooked with a ham hock or piece of fat pork meat, the juice produced in the stewing process prized as pot liquor. Stewed turnip greens are often eaten with vinegar.
In the Tyrolean Alps of Austria, raw shredded turnip-root is served in a chilled remoulade in the absence of other fresh greens as a winter salad.
In Iran, boiled turnip-roots (with salt) are a common household remedy for cough and cold.
In the Punjab and Kashmir regions of India and Pakistan turnips are used in variety of dishes, most notably shab-daig.
In Brazil, turnips (nabos) are traditionally regarded as distasteful, or at least somewhat disagreeable and unpleasant at the first bite or taste.[10] Part of this bias reportedly stems from the Middle Ages, where, for the reason of being inexpensive, turnips became in Iberia (and thus in Iberian-descended cultures) associated with the poor, and avoided in the diet of the nobility.[11]
Heraldry
The turnip is an old vegetable charge in heraldry. It was used by Leonhard von Keutschach, prince-archbishop of Salzburg. The turnip is still the heart shield in the arms of Keutschach am See.
See also
Daikon
Nanakusa-no-sekku
Radish
Rapini (broccoli rabe)
Rutabaga
Turnip Prize
Turnip Townshend
Notes
Smillie, Susan (25 January 2010). "Are 'neeps' swedes or turnips?". The Guardian.
http://www.nal.usda.gov/fnic/foodcomp/search/
"Turnip - Brassica Rapa". Self Sufficientish. Retrieved 14 January 2013.
Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 139
Ashton, T S (1948). The Industrial Revolution. A Galaxy Book (Third printing, 1965 ed.). New York: Oxford University Press. p. 21.
Smillie, Susan (2010-01-25). "Are 'neeps' swedes or turnips?". The Guardian.
The Oxford companion to American food and drink p.269. Oxford University Press, 2007. Retrieved February 17, 2011
Arnold, Bettina (2001-10-31). "Bettina Arnold – Halloween Lecture: Halloween Customs in the Celtic World". Halloween Inaugural Celebration. University of Wisconsin–Milwaukee: Center for Celtic Studies. Retrieved 2007-10-16.
Frank Leslie's popular monthly, Volume 40, November 1895, p. 540
The flavor of the turnip – Culinary Almanac (Portuguese)
Discovering the benefits of the turnip (daikon), undispensable to the milenar tradition of the Japanese cuisine – This is Japan! Living and Learning (Portuguese)
External links
Wikimedia Commons has media related to Brassica rapa.
Wikibooks Cookbook has a recipe/module on
Turnip
Multilingual taxonomic information from the University of Melbourne
Alternative Field Crop Manual: Turnip
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Brassica
Brassica carinata
Brassica juncea
Brassica napus
Brassica nigra
Brassica oleracea
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Canola
Choy sum
Chinese cabbage
Collard greens
Kohlrabi
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Turnip
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