61. Prehistoric Cultures, University Of Minnesota Duluth the Diamphidium beetle. the poison is mixed with various that by afternoon, everyonewas cooking and eating cultures !Kung San (AKA Khoisan, Bushmen ) they call http://www.d.umn.edu/cla/faculty/troufs/anth1602/video/Hunters.html

Prehistoric Cultures WebSearch Search this Page Enlarge Fonts ... Z Class: JB TR Week: Spring 2003 Calendar Fall 2003 Calendar Spring 2004 Calendar 10 April 2003 Today in History Today in Headlines Course Information Assignments Case Studies ~ 01 What's New? ~ 02 Favorite Find Dates / Times Exams Extra Credit FAQs Grades ~ grading policies ~ CEE ~ Freshman Seminar Major Discoveries Office Hours, etc. Overview PCforum Questions ? Requirements Schedules Site Information Site Map Special Facilities Syllabus Table of Contents Texts Times / Dates Videos Course Topics TR 01 Introduction / Orientation 02 History of Thought 03 Heredity and Evolution 04 Living Primates 05 Primate Behavior 06 Primate Models 07 Evolutionary History 08 Paleoanthropology 09 Hominid Origins 10 Hunting / Gathering 11 Homo erectus 12 Neandertal / Archaics 13 Homo sapiens sapiens 14 Variation / Adptation 15 Agriculture / Civilizations 16 Final Exam Maps World Africa Botswana Ethiopia France Guatemala Indonesia Kena Mexico South Africa Tanzania World Fact Book Your Nation Country Briefings Other Useful Sites Prehistoric Cultures

62. Page Not Found are important in any cuisine, but no cultures approach meatless dishes from virtuallyevery culture and cooking tradition Syrup from India, to be mixed with ice http://www.non-local.com/veg.html

Page not found The page you are looking for might have been removed, had its name changed, or is temporarily unavailable. Please try the following: If you typed the page address in the Address bar, make sure that it is spelled correctly. - Click the Back button in your browser to try another link. - Use a search engine like Google to look for information on the Internet. HTTP 404 - File not found

63. Courses Find out more about the history, architecture and mixed cultures of Macau. 12 noonMacanese cooking demonstration by Hyatt Regency's Chef Kong, followed by a http://www.iwinecentre.com/courseupdates.php

WSET Intermediate Certificate in Wine and Spirits WSET Advanced Certificate in Wine and Spirits WSET Diploma Program Section1, Section2 Part A 2003 Professional Wine Tasting Course ... Industry Training WSET Intermediate Certificate in Wine and Spirits Session 1 Introduction to Viticulture, Vinification and tasting techniques Session 2 Bordeaux, Burgundy Session 3 Loire, Alsace, Rhone Session 4 Germany, Italy, Spain, Portugal, Greece, England Session 5 Champagne, sparkling wines, Port and Sherry Session 6 Rest of Europe and the New World Session 7 Beer, Spirits and exam revision Session 8 Exam Fee HK$5,500 inclusive of WSET handbook and examination. To pay in HK$ please make a cheque payable to the "International Wine Centre" and send it (stating which course) to 20C, Right Emperor Commercial Building, 122-126 Wellington St, Central, Hong Kong. Price for online booking International Wine Centre office, Central, Hong Kong.

64. Food Product Design: Culinary Connection - June 2001 - The Cuisines Of Louisiana Creole cooking New Orleans cooking is a blend of the many cultures that made the InNew Orleans, a person of mixed ethnic background is called a Creole http://www.foodproductdesign.com/archive/2001/0601cc.html

June 2001 The Cuisines of Louisiana By Bill Hahne I survived the towboat to become chef on the cruise ship Mississippi Queen, moved on to the Natchez (as steward) and eventually became the chef at Metairie Country Club in New Orleans. As chef, I ran the galleys and kitchens, but learned all the time from my crew about Cajun and Creole food. The early 1980s were a great time to be a chef in New Orleans. The popularity of Cajun food was booming, and I was right there with the great ones: Paul Prudhomme, Justin Wilson, John Folse and many others. Learning to cook the food meant that I also had to learn the history of the food. Cajun vs. Creole Well, after my riverboat education, I finally did learn to make a great red beans served with rice. The secret to thickening the beans is to mash some of the beans against the side of the pot during the last half hour of cooking. But you have to use a big wooden spoon, not one of those modern stainless-steel devices. This could be called a classic Creole recipe. New Orleans Red Beans Ingredients Red beans, dried 1 lb.

65. REHABILITATION PROFESSIONALS purposeful activity may reduce a person’s perception of pain, for example cooking. a. Because of diverse and mixed cultures in the United States, there http://mayday.coh.org/html/rehab_professionals.htm

Boston School of Occupational Therapy Boston, Massachusetts Developed by: Deborah Rochman, MS, OTR/L and Penny Herbert, MS, PT Distributed by the MAYDAY PAIN RESOURCE CENTER AND ATTITUDES SURVEY REGARDING PAIN True/False - Circle the Correct Answer Created by D. Rochman MS,OTR/L P. Herbert MS, PT T F T F Because of an underdeveloped neurological system, children under 2 years of age, have decreased pain sensitivity and limited memory of painful experiences. T F If the person can be distracted from his pain, this usually means that he does NOT have high pain intensity. T F People may sleep in spite of severe pain. T F Comparable stimuli in different people produce the same intensity of pain. T F Aspirin and other nonsteroidal anti-inflammatory agents are NOT effective analgesics for bone pain such as fractures and post operative orthopedic pain. T F Non-drug interventions (e.g., heat, ice massage, relaxation methods) are very effective for mild-moderate pain control but are rarely effective for more severe pain. T F T F The person with pain should be encouraged to endure as much pain as possible before resorting to a pain relief measure.

66. Korea: What To Eat the five flavors — in their approach to cooking and eating. As with many cultures,the long winters forced the people to mixed Vegetables With Beef (Chapche). http://www.globalgourmet.com/destinations/korea/koreawhat.html

Return to the Global Gourmet Main Page click here for Gourmet Foods! London Hotels New York Hotels Paris Hotels ... Search (including all recipes) Departments Kate's Global Kitchen Cookbook Profiles Global Destinations Gourmet Guess ... Travel Bites About Global Gourmet Contact Info Advertising Feedback Privacy Statement ... Search Subscribe to our Email Newsletter SUGGEST this page to a friend... Return to the Global Gourmet Main Page electronic Gourmet Guide, Inc. KOREA What to Eat Koreans also indulge in sashimi, although these raw fish pieces are cut more coarsely and larger than their Japanese counterparts. As with other foods, Korean sashimi is typically eaten wrapped in lettuce leaves. The ancestral love of beef does not historically make up the average Korean's daily diet, though. Fish and vegetables, fresh and preserved, and served with rice have been more common. As with many cultures, the long winters forced the people to devise ways of eating when fresh foods were not readily available. Korean ginseng root, native to the land and now cultivated heavily for export, is believed to have medicinal properties and may served as tea, or fresh with honey or cooked in other dishes. One of the splashier presentations is gulchupan, translated as Nine Heavenly Varieties, and consists of a black lacquer box with eight compartments encircling a stack of thin mung-flour pancakes in the center; the diner fills the pancakes with the compartments' ingredients, such as bean sprouts, meats, omelet, cabbage, cucumber, prawns, etc.

67. Frank's Indonesian Cooking a melting pot of many nations, cultures and religions This condiment is very oftenused in Indonesian cooking. in Indonesia from tapioca flour mixed with shrimp http://www.rugebregt.com/frank/IndonesianCooking.html

Rugebregt Frank / Indonesian Cooking Indonesian Cooking F. R UGEBREG T "I hope that these recipes will help my American friends to prepare and enjoy Indonesian food." Table of Contents Introduction Spices and Ingredients Let's start cooking!!! Rice ... Credits Introduction I was born and raised in Indonesia. As a boy I liked to watch my mother in the kitchen prepare different dishes and I developed an interest in cooking. Sometimes I helped preparing the meat. In later years when I was older I still took pleasure in watching my mother cook and picked up more hints on preparing food. In the early fifties when we were in Holland and no ingredients were available at that time she told me different substitutes and shortcuts. Luckily that time is over and most of the ingredients are now readily available in many grocery stores in Holland as well as in America. Here on the West-coast of America and especially in California, the ingredients are even available fully prepared and packed ready to use in servings of four or six with complete instructions in English. There are mostly imported from Indonesia or Holland, and I have seen many Oriental grocery stores carry these items. I hope that the recipes in this pamphlet will help my American friends to prepare and enjoy Indonesian food Many Americans, especially the younger generations, could not tie Indonesia (a tropical country) to Holland or the Netherlands, a western European country. For those let me explain that for nearly 400 years Indonesia was a Dutch colony known as the Netherlands East Indies, and it was not until after World War II that it gained its independence when in 1945 president Soekarno proclaimed the Republic of Indonesia

68. Plaza101 Emeril's New New Orleans Cooking Book - 0688112846 Reviews from there were as mixed as the critic's there is no copyright to regionalcooking, nor style And with the amount of styles, people cultures and areas http://www.plaza101.com/plaza/store/shop3730/pd0688112846/Online/Cook_Books/Regi

Home Store Directory Coupons Advertising ... On Sale Today 242 Shoppers Online Search By Cateory Accessories Audio Books CDs Audiocassettes Biographies Book Stores Business Calendars Children's Books Christian Books Computers Cooking e-Books Entertainment Families Fantasy Fiction Health History Horror Internet Investing Large Print Literature Nonfiction On Sale Today Parenting Professional Reference Religion Romance Science Science Fiction Sheet Music Spirituality Sports Technical Teens Travel Women's Fiction Books Children's Books Large Print More in Books Audio Books More in Audio Books Audio CDs Authors, A-Z Children's Fiction History Languages More in Audio CDs Magazines Bridal More in Magazines Posters 2003 Calendars Photography More News More in News Television More in Television Sale Price: $11.87 Buy Now Sale Price: $5.98 Buy Now Product Search: All Products Books Magazines Popular Music Classical Music Video DVD Computer Games Video Games Electronics Software Outdoor Living Kitchen Housewares Wireless Phones Computers Outlet Home Inactivate Categories New Enlarge image ... Emeril's New New Orleans Cooking Rating: List price: Our price: You save: Buy Used From by William Morrow Release Date: April, 1993

69. Gary Rhodes :: Kitchen Basics I have always bought my cooking chocolate from VaIrhona, or extra shelf life, andselected lactic cultures are added with water and can be mixed straight into http://www.garyrhodes.com/tips1.htm

Kitchen Tips I include here a few hints and tips which you might be interested in, some culinary, some about ingredients or products used in my recipes. Weights and Measures Blind-baking Pastry Butter Chocolate ... Yoghurt Blind-baking Pastry Line the tin/ring/case with the rolled-out pastry and leave it to rest, preferably in the refrigerator, for 20-30 minutes. Now line the pastry case with baking parchment, foil or greaseproof paper, fill with baking beans (or pulses kept especially for the purpose), and bake at the suggested temperature for the recommended time. It is best, when blindbaking, to leave the excess pastry hanging over the rim of the container, because pastry shrinks as it cooks. Once it is cooked, you can trim off the excess and you will have a perfectly neat, even finish. Top Butter The butter I use most is unsalted because it gives greater control over the seasoning of a dish.

70. History the formation of ethnicity, mixed cultures and religions. minorities such as the mixedgeneration Portuguese Indonesian cuisine, Thai cooking, Vietnamese, Indian http://www.dingtherecipe.com.au/history.htm

Home [ History ] Products Where to Find Us Yoke Teo News ... Home Dutch painting of Malacca in 14th century. The History of Malacca. Location: Location: South East Asia lies in the hub of the Malay Archipelago with the Indian Ocean to the left, China in the North, the Melanesian/Solomon from the right and Australia to the far South. Spice route : The Malay Peninsula was once named in the early century by the western great sea-farer Marco Polo as the richest spice route, after silk and porcelain trade, over India and China to the trading port of the East Asia ( Malacca - straits settlement, a one time port of call or a resting, sheltering place for olden days traders - situated across the straits of Malacca between the then Javanese Empire and the western end of the Malay Peninsula - now called West Malaysia The influences : The Portuguese established early link at the beginning of 16th Century and ruled for hundred over years and followed by the Dutch , and the British who later colonised the Malay Peninsula and named it the British Malaya. Then came the influx of migration of the Chinese Indian largely from southern part of India came to fill up the labour force in the rubber plantation run by the British colonialism, prior to the arrival of the

71. Al Tuguri Restaurant: The Mediterranean Cuisine a multitude of recipes developed using herbs and spices, cleverly mixed togetherin New cultures meant new techniques, including cooking, which once http://www.altuguri.it/eng/mediterranean.htm

THE MEDITERRANEAN CUISINE Exciting (...) for its numerous and wonderful recipes, adapted to all palates and all occasions. But also fascinating for its apparent paradoxes and its complex history, which runs along that of the people who have lived and still live on the shores of that peculiar sea that is the Mediterranean, a sea which unites rather than divides. Unique amongst all traditions of cookery, Mediterranean cuisine has evolved out of a combination of traditions and food needs of different ethnic groups. Nevertheless, it shows - as a first apparent paradox - basic common characters even in areas inhabited by people of quite different cultures, sometimes thousands of miles far off each other. When studied in detail, the incredibly rich canon of recipes shows that many preparations differ only by name and a few minor ingredients (mostly due to availability or economic reasons, in this last case). This basic identity notwithstanding, the traditional cooking styles of varying countries which lie on the Mediterranean coasts, do maintain their own individuality, as a result of habits and customs handed down through the generations and often connected to forgotten magic rituals (...) It is a history which began millennia ago developing in parallel with the evolution of the tribes which populated the lands on the coasts of the Mediterranean basin. People who having even enjoyed a mild climate, which encourages growth of lush vegetation, had also to consider the limiting effects of the typically rough hinterland, which was not effective for the intensive cattle breeding. So from the consequent lack of dairy products came a food system mainly based on olive oil.

72. POTATOES cooking type Colour of chips PVX R. slices to soft rot 0, Resistance to mixedrot 0, Crossability M, Presense of in vitro cultures +, Seed production in http://www.ihar.edu.pl/gene_bank/potato/potato.php

Informaton Name: Country: PL-IHAR O/M³ochów Year obtained: Origin(parents): DGdHFM1/17/65 x DW77-G-5a/6 Species: grl tbr Ploidy level: Yielding ability: Mean tuber weight: Starch content: Tuber shape: Regularity of tuber: Deth of eyes: Colour of the tuber skin: b Colour of the tuber flesh: Blackening of fresh tuber flesh: Blackening of boiled tuber flesh: Flavour: Cooking type: B Colour of chips: PVX: R PVY: R PVM: R PVS: R PLRV: S Foliage: Resistance of tuber slices to tuber blight: Resistance of tuber slices to soft rot: Resistance to mixed rot: Resistance to wart: R Resistance to common scab: Resistance to potato cyst nematodes: Color of flowers: jf Blooming intensity: Pollen staindability: Presence of gametes with unreduced chromosome number: Crossability: M Presense of in vitro cultures: Seed production in interploid matings, cytological observations: Name: Country: PL-IHAR O/M³ochów Year obtained: Origin(parents): DGdHFM1/17/3 x DGdH-26 Species: chc tbr yun Ploidy level: Yielding ability: Mean tuber weight: Starch content: Tuber shape: Regularity of tuber: Deth of eyes: Colour of the tuber skin: b Colour of the tuber flesh: Blackening of fresh tuber flesh: Blackening of boiled tuber flesh: Flavour: Cooking type: Colour of chips: PVX: R PVY: R PVM: S PVS: S PLRV: S Foliage: Resistance of tuber slices to tuber blight: Resistance of tuber slices to soft rot: Resistance to mixed rot: Resistance to wart: R Resistance to common scab: Resistance to potato cyst nematodes: Color of flowers: b Blooming intensity: Pollen staindability: Presence of gametes with unreduced chromosome number:

73. POTATOES cooking type B, Colour of chips PVX tuber slices to soft rot 0, Resistance to mixedrot 0, Crossability M, Presense of in vitro cultures +, Seed production in http://www.ihar.edu.pl/gene_bank/potato/potato.php?rec=10

74. Turkey Stuffing Mixed Drinks Recipes For Thanksgiving turkey. Rinse turkey with cold water and drain well. Inject all overwith 50% orange juice and 50% white cooking wine. With your http://www.sexylegsplaygirl.com/cupid/Holiday-Thanksgiving-Dinner.html

Turkey Stuffing Mixed Drinks Recipes for Thanksgiving Thanksgiving Day The Golden Rules Turkey Recipes Recipes Thanksgiving dinners turkey and stuffing free recipes ... Holidays Mixed Drinks Recipes Thanksgiving Turkey and Stuffing Dinner Recipes Turkey and Stuffing Dinner One 12 pound thawed turkey Remove giblets and neck from turkey. Rinse turkey with cold water and drain well. Inject all over with 50% orange juice and 50% white cooking wine. With your hands, rub turkey inside and out with margarine then add salt and pepper inside and out. Spoon stuffing into neck cavity. Fold neck skin and fasten with a skewer. With turkey breast side up, spoon stuffing into the body cavity, fold skin and secure with skewers. Tie legs and tail with string. Place turkey, breast side up into a plastic ROASTING bag, tie and make a couple of small slits at the top of plastic bag and place a roasting pan. Roast in 325 F oven for about 4 hours. Ingredients: 1 pound Jimmy Dean's Sage Sausage 3 large apples pealed and chopped 1 chopped large onion 1 cup chopped celery 3 cups fresh bread crumbs 3 cups baked cornbread (make according to instruction, but omit the sugar)

75. Creole Links Persons of mixedrace became known as Creoles of Color is a vital part of both cultureswhose people The famous cooking skills of Creoles and Cajuns developed http://www.geocities.com/creole62/html/creole.htm

Up America's Creole Heritage -including links to the proud Cajun Heritage since their isn't a real line between the two... According to the Creole Heritage Center located in Natchitoches, Louisiana at Northwestern State University, Creoles are defined as individuals who are generally known as people of mixed French, African, Spanish, and Native American ancestry, most of whom reside in or have familial ties to Louisiana. What's Creole? Creole in its broadest sense can refer to a variety of combinations of French, Spanish, African, and Caribbean cultures in colonial Louisiana. In early 19th-century New Orleans, the term Creole was a way that these "born in the colony" cultural groups differentiated themselves from the many Americans who settled in the city after the Louisiana Purchase, and from the waves of German and other immigrants arriving in the area. In rural Southwestern Louisiana, a blending of French, African, and Caribbean cultures was considered Creole. The links below provide some info about the Louisiana Creoles and Cajuns, good cooking, and a rich aspect American history and culture.

76. Filipino Cuisine the Filipino himself a mixture of different cultures, Eastern and Allin-all, Philippinecooking is the familiar Alescaldo, boiled rice mixed with chicken in a http://www.geocities.com/kanin247/Y2Kanin/philippines/cuisine.htm

recipes The History of Filipino Cuisine More than 300 years ago, long before Spanish conquistadores staggered down their ships to kiss the shores of the islands, Filipinos were rowing out to sea in their little bancas, wading knee-deep in rice paddies, planting in their backyards and hunting in the woods. Whatever they gathered and caught they simply roasted, boiled or broiled over an open fire. The forests were abundant and the surrounding waters teeming with life; the Filipinos' idea of food included everything nature had to offer. Preferably seafood. Preferably fresh. Squirming, leaping, crawling-out-of-the-cooking-pot fresh. Foreign trade during those times was healthy and a good deal less complicated than today. The Malaysians, Indonesians, Arabians, Indians, and Chinese brought all sorts of spices and food plants to the islands. Some of them stayed and raised families here, and handed down cooking methods which the natives used to improve their own methods. Filipino cuisine is much like the Filipino himself: a mixture of different cultures, Eastern and Western, that forms one unique culture that is like yet unlike those that preceded it. Throughout the centuries foreigners came, as traders or conquerors, and brought with them their tastes and cooking styles, which the Filipinos adapted to their own essentially Malayan cuisine. The Chinese Influence From the Chinese we have the whole noodle business: pancit miki, pancit bihon, pancit Canton, pancit sotanghon. But the Filipinos have completely imbued the dishes with their own flair, and now there is a different kind of pancit for almost every region on the Philippines. Other Chinese-inspired dishes, such as lumpia, kikiam, siopao, and siomai, have been absorbed into the Filipino way of life. They are part of Filipino diet, even today.

77. Simple Cooking: Contents Of The Current Issue Simple cooking 69 May/June 2000. well creamy tahini sauce; paperthin onion slicesmixed with sumac and the variety of ways that different cultures treat them. http://www.outlawcook.com/Page1305.html

Simple Cooking 69 May/June 2000 CONTENTS Exclusively in the electronic edition a page-and-a-half-long descriptive listing of recommended Jewish and Israeli cookbooks, both old and new a fascinating account of drinking coffee with the Bedouin, written in 1914 recipes for shakshuka (a Middle Eastern dish of eggs cooked in a tomato-onion sauce) and Waldo's slaw dog.... In this issue, we take up falafel, the king of Israeli fast food. Falafel, if you're not familiar with them, are crunchy deep-fried nuggets of ground chickpeas, mixed with garlic, herbs, and spices, and the pita sandwich that is made with them is routinely described as "the Israeli hot dog." Our exploration of that comparison leads us to some fascinating insights into the differences between vegetarian and carnivorous appetites, how a meal changes when it is no longer dominated by the presence of meat, and how teenagers manage to remain teenagers, no matter what they have to eat. At the No-Name Diner we meet Waldo, the town's hot dog vendor, only to learn that he is tossing in the towel this season and wants the Professor to carry on the tradition of the Waldo Dog, topped with his secret onion sauce.

78. ThinkQuest Library Of Entries that consists of cooked spinach and cabbage mixed with some take great pride in theircooking and baking As mentioned before, all the cultures are familiar with http://library.thinkquest.org/C0122361/food.htm

Welcome to the ThinkQuest Internet Challenge of Entries The web site you have requested, Cape Cuisine , is one of over 4000 student created entries in our Library. Before using our Library, please be sure that you have read and agreed to our To learn more about ThinkQuest. You can browse other ThinkQuest Library Entries To proceed to Cape Cuisine click here Back to the Previous Page The Site you have Requested ... Cape Cuisine click here to view this site A ThinkQuest Internet Challenge 2001 Entry Click image for the Site Site Desciption Cape Town has so many different cultures, and in all the diversity there is bound to be diversity in types of food too. We decided to give people some insight into the different foods that each culture eats daily and some of the traditional foods. Students Tana Pinelands High School South Africa Sheena Pinelands High School South Africa Coaches Cara Cape Technikon South Africa

79. ThinkQuest Library Of Entries Since the people of the cultures have prepared these foods (Instead of precookingcheese mixture, grated cheese and seasonings can be mixed with enough http://library.thinkquest.org/J001272F/folklife/recipes/recipes.htm

Welcome to the ThinkQuest Junior of Entries The web site you have requested, Our American Heritage: A Patchwork Quilt , is one of over 4000 student created entries in our Library. Before using our Library, please be sure that you have read and agreed to our To learn more about ThinkQuest. You can browse other ThinkQuest Library Entries To proceed to Our American Heritage: A Patchwork Quilt click here Back to the Previous Page The Site you have Requested ... Our American Heritage: A Patchwork Quilt click here to view this site A ThinkQuest Junior 2000 Entry Click image for the Site Site Desciption Our web page focuses on the many different cultures that came to Texas and the United States of America and the contributions members of these cultures have made. Immigrants who traveled to the United States brought their own lifestyles and traditions. The combination of these many groups of people created our American Heritage. We will look at their history, traditions, food, architecture, language, music, dance and other aspects of their cultures.

80. Cast Iron Dept. - Cast Iron Pots, Skillets And Dutch Ovens extensively in Africa today by almost all cultures, and has of the pot and the quickercooking vegetables near The dry spices and herbs are mixed and blended http://www.castirondept.com/faq_potjie.html

Cast Iron African Potjie Frequently Asked Questions How do I cook with an African Potjie? Once the potjie is hot and cooking, it is time to sit back and slowly start preparing the salads and/or side dishes. Of course your side dishes may be prepared in smaller potjies or simply served in the smaller potjie pots. The very small potjie pots can be used for serving condiments or sauces - they are really very attractive. Back to Potjie main page What is an African Potjie and where does it come from? Back to Potjie main page How do I care for an African Potjie? Your new potjie will be pre-seasoned when you acquire it. Rinse with boiling water before use. To clean the pot, fill the inside of the pot with warm water, let soak and then scour clean. Always dry the pot over a heat source. Lightly coat with either olive or vegetable oil. Leave a dry paper towel inside to absorb moisture. Remember, when handling your potjie, that it is quite heavy and if full it will weigh even more - so careful handling using the galvanized metal handle with oven mitts (when hot) is very important. If handling larger potjies, more than one person will be required to move it.

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