• 30Jun

    He’d also appreciate it if you’d bring back the McMLT…

    It was nearly 11 PM last night when I officially became a rebel. I did what others in America are no longer doing as much as they used to – I ate at McDonald’s.

    After a fairly-exhausting 13 hour day at work, I found myself in Tyson’s Corner looking for a bite to eat. It’s clearly late, I hadn’t eaten lunch, and the grumbles in my stomach would have made my hour-long drive back home intolerable. I looked at the Faustian bargain placed before me, and chose the Golden Arches over a slightly-lower BMI.

    Apparently, that makes me quite the rapscallion, as McDonald’s sales have taken a decided turn for the worse here in the United States. Domestic sales dropped 2.2% in May. It fell by 4% back in February. They’re closing more stores than they’re opening. This winter didn’t just suck for Boston, apparently.

    Please do not get me wrong – McDonald’s is hardly delicious, nutritious food, and goodness knows you can get better burgers nearly anywhere. However, it will always have a place in my heart (and several arteries, much to my cardiologist’s dismay) as my first teenage job where I was treated reasonably like an adult, where my managers treated me decently and with a professional respect. While in high school in the late 1980s, I worked at the McDonald’s in Edgewater, Maryland – sometimes after school, but usually on weekends and on summer vacation mornings. I quickly became the biscuit maker since I could get up at the back-crack of dawn, enjoyed baking, and could stand in front of hot ovens all day and not complain. This is back when McDonald’s actually made the biscuits with real buttermilk, in the stores. They weren’t pre-packaged and shipped from some remote warehouse – a real live person made them in-house. Our biscuit ovens were next to the flat-top where we made the Hot Cakes – from a mix, granted – but they were at least cooked on site, not simply shipped and reheated.

    What’s more, I worked at the “good” McDonald’s, and not that “bad” McDonald’s on West Street in Annapolis. Remember when there were “good” McDonald’s and “bad” McDonald’s? Many customers genuinely believed that some McDonald’s were better than others, and they weren’t wrong! Ours was clean, safe, well-managed, efficient drive-through, with solid maintenance and properly stored materials. That West Street location, though – it was a little dirtier. A slower drive through. Maybe not as well-managed. Definitely a staff that cared less.

    The good Mickey D’s used the proper amount of burger seasoning, not too much salt on the fries, accommodated special requests, followed the suggested hold times on such things like the McNuggets and made sure fresh biscuit sandwiches were available during breakfast. The bad McDonald’s would let food sit in the warming trays and staging area for hours at a time. They’d simply wipe the onions and pickles off a bun rather than spending the two minutes to make a fresh burger with a clean bun. Those bad McDonald’s wouldn’t use the seasoning for the Quarter Pounders while they sizzled away on the cooking platens. God forbid you ask for fries without salt!

    That is not what McDonald’s stands for nowadays. Right now, you can go into any McDonald’s in any state and get a meal that tastes almost exactly like one in another state, which is their worldwide goal. However, instead of bringing up the “bad” MickeyD’s, they simply baselined the good ones down. In their never-ending quest to keep profits up and costs down, they eliminated tons of the in-store prep and cooking variables. The company has automated so much of the cooking process, they’ve taken out much of the human element of cooking.

    And I think that’s where their salvation lies – bringing back a more personal experience, and less of a food-factory.

    Here’s a few things I’d do, if I had the ear of relatively-new CEO Steve Easterbrook:

    1) Add more Mexican/Central American items – in most cities, McDonald’s hires folks from southern countries with varying degrees of English-speaking ability. Which, coming from a white guy, sounds like it could be a criticism, but it’s not where I’m going with this. Instead, I say “let them cook a few things they know how to make from their home countries.” McDonald’s can still offer burgers and fries and shakes and such, but a proper taco or a plantain wouldn’t hurt. Maybe some yucca fries? A McDonald’s cook could throw down a flour tortilla, chop up a McChicken filet, add some lettuce, shredded cheese and some salsa – all easy-to-acquire ingredients, many already in the restaurants – and making a McTostada or McQuesadilla or some such name.

    It also doesn’t hurt that the fastest-growing population segment in the US are Spanish-speaking, and offering them more foods that are somewhat akin to their homelands may not be the worst thing. No wonder sales are down in McDonald’s domestically- they’re not making things that are familiar with new residents of the US.

    2) Steamed burgers suck. Unless you’re talking about a Juicy Lucy, that is. Bring back the flat-tops or even go with a grill. Burger King’s fake flame-grilled taste is lousy, but it does give more flavor than McDonald’s bland-burger. Keeping those patties in the steamed heating trays is a sure-fire way to kill any flavor other than “meh.”

    3) McBrunch – 10:30 am / 11:00 am is WAY too early to make a lunch switch. They could easily make breakfast items all day; they just don’t. Oh, they’ll SAY they don’t have space to run every item – yeah, well, explain the concept of “24-hour diners” that serve anything at anytime, McDonald’s! Embrace the brunch, Mickey! Slap an egg on a burger and make it the McBrunch Burger. Or, put the burger on the English muffin. Live a little. You know you want to.

    4) Embrace the Taco Bell ideal – Taco Bell is not delicious food. Some can argue if it is even technically food. However, Taco Bell does not live under a delusion that their existing food is fancy by any stretch. They make food for stoners, college kids and people who are simply hungry with low standards. Sure they have the Cantina menu for the fancy-pants folks, but who are we kidding here? The Dorito-flavored taco shell? GENIUS. The Crunchwrap? Surprisingly tasty, and a great way to add potatoes to a sandwich (we’ll get to that in a second). It’s like Taco Bell watched Epic Meal Time and said “Eureka! I’ll put breakfast inside a taco-shaped biscuit! Or inside a tortilla!”

    5) Old people like fun, too. – Every few years, McDonald’s decides to go serious with its foods, trying to appeal to the old folks. They’ll make a serious McDLT or the serious Arch Deluxe, or the seaweed-assisted serious McLean Deluxe (which got folks seriously ill) or these new serious 1/3rd pound burgers, and all they do is suck Ronald’s profits away. Customers don’t buy them, McDonald’s launches them with huge multimedia advertising campaigns, and the people still just buy a Big Mac. That McDonald’s actually believes Panera is their competition is hilarious to me – Panera has 1,800 locations, making serious food, mostly located in only fancy urban and suburban areas. Meanwhile, there’s about 35,000 McDonald’s outlets world-wide, and you can’t go but a couple of rural interstate exchanges or into any city neighborhood without seeing the Golden Arches. But, McDonald’s continues to chant “HEALTHY! LOW-FAT! THAT’S HOW WE’LL APPEAL TO ADULTS! OLESTRA ALL THE THINGS!!!”

    Meanwhile, the fine folks mentioned above in #4, Taco Bell, just go “here’s our crappy food arranged into a slightly-different arrangement, buen apetito!”

    If you think about it, McDonald’s was all about fun when we were kids. The Happy Meal toys were always better than the Happy Meals, but the Happy Meal boxes were *awesome* indeed! Mazes! Crosswords! Word scrambles! Grimace! Some of those toys are now legitimate collectibles, as are those boxes. The McNuggets were mind-blowing-fun when they debuted (it was the early`80s; we were easily impressed). Birthday parties, slides, ball pits, statues of Ronald or Mayor McCheese in playgrounds for the kids – all fun, for a while. Except those concepts are everywhere nowadays. In 2015, what do you have that’s fun at McDonald’s? It comes down to two questions:

    A) When will the Shamrock Shake come back?
    B) Where’s the McRib?

    I think the fun in these cult favorites is to figure out how much green food coloring you’re ingesting per sip, or how exactly they make boneless bones on the rib patty.

    McDonald’s should change their adult-focused tack – try to make foods that are fun or adventurous rather than “grown-up.” Grown-up and McDonald’s do not fit together, so why they keep trying it, I’ll never know. Go for the gusto, McDonald’s, and go for the fun! Which would you rather have, the current “fancy” McDonald’s mushroom and swiss burger made with sirloin beef, or a McDonald’s burger made with a Philly cheesesteak with peppers, onions or even whiz? A Pittsburgher made Primanti Brothers-style, complete with fries on top? A Chesapeake burger topped with crab dip and some Old Bay? San Francisco-style with garlic fries and chowder? Texas-topped with brisket slices and barbecue sauce? Which of these sounds like something you’d try – “a Carolina burger topped with pulled pork and cole slaw” or a “slightly-thicker Quarter Pounder with the same toppings as a Whopper but at three times the price of either?” You’ve got to give eaters the concept of value if they’re going up-market on their food, so a slight up-tick in pre-cooked weight isn’t going to cut it. Make your grown-up food messy and interesting, not “the exact same thing but more expensive.”

    How about a stuffed burger? If Pizza Hut can stuff cheese and hot dogs and a sense of a life spent in loveless despair into a pizza crust, surely McDonald’s can stuff some bleu cheese and sauteed onions into a burger. Or, the aforementioned Juicy Lucy. Switch up the burger game, Clown!

    And, not for nothing, Chop’t makes a pretty decent salad, and the Souplantation/Sweet Tomatoes chain has a really loaded salad bar with several international items for a change-of-pace. As a rule, older folks like a good salad. You want old folks; make better salads #justsayin

    5) Retro the brand domestically. McDonald’s used to make fresh burgers, on a real-life grill, back when they started. Five Guys, Shake Shack and In-n-Out follow a very similar model; why can’t McDonald’s do that? They practically perfected the genre of the roadside burger shack, so why not bring it back? It wouldn’t work for all the existing stores to be reconfigured, but they could use their incredible product distribution supply chain to make a Chipotle-style burger joint. They owned Chipotle, so they should have learned *something* from the experience. I propose, in the three-lettered spirit of BGR, MCD – a McDonald’s fast-casual, up-scale burger store. Fresh beef, grilled in the visible kitchen. Whole chicken breasts, grilled next to the burgers, with fresh thick-cut bacon and lettuce, tomatoes and onions straight from the farm. A stripped down menu – no Nuggets or Hot Cakes or McFlurries, just a basic burger assembly line like Chipotle. Each burger is topped to order with all sorts of fresh toppings, and they can copy the same store flow methodology as Chipotle – the first person asks “what bun you want? Sesame seed? Potato? Kaiser? Gluten-free?” and the second person asks “Which burger would you like, beef, turkey, chicken, veggie?” and you answer the questions and slide two steps to the left. Six steps later, you have a fresh burger, topped *exactly* the way you want it – none of those nasty reconstituted onions here! – which minimizes waste AND makes the customer feel like they bought something quality.

    6) Rebuild traditional stores through breakfast – McDonald’s still has the best breakfasts of any fast-food chain. Taco Bell made a strong debut, Burger King’s croissan’wich lineup is OK, but McDonald’s is still the champ. Let’s not kid ourselves, the buy-one, get-one-free Sausage McMuffins ain’t gonna help slim the ole’ national waist size any, but I think if they emphasize the value of breakfast to a better lifestyle, that a sensible breakfast can help lower overall weight and hunger… how is that a bad thing to advertise? They could try some diner-style changes to their breakfast lineup – maybe fresh fruit-topped Hot Cakes, eggs cooked to order, different bagel flavors, maybe some gluten-free or low-carb bread offerings, or a design-your-own-oatmeal bar, that would begin to get folks thinking positively about the brand. A McOatmeal with fresh cranberries, brown sugar and apple slices and a dash of cinnamon, perhaps a scrambled egg McMuffin, some varieties of cheese.

    McDonald’s has tried to capture the Starbucks’ coffee crown in the morning with the McCafe’ concept, but has failed to notice that somebody getting a skim latte’ is also picking up a Kind fruit bar or a danish or a package of nuts to go with a Josh Groban CD. So go retail, McDonald’s – make your own line of protein bars, granola bars, nut mixes –  give folks an option beyond a mediocre bagel and a deep-fried potato puck. Even 7-11 does this nowadays, and they are the sleeping giant in the fast breakfast business. Don’t let them realize that they can beat you at the breakfast game handily if they knew what power they possess.

    7) The new sexy dadbod Hamburglar? Just… no. I’d rather eat the McLean and take my chances.

    – RAY

  • 29Jun

    Wildfire in Tysons Galleria hosted a beer dinner featuring Lagunitas Brewing Company Thursday evening. I didn’t have a single criticism of the food and beer, and they were paired well. People were buzzing about the dessert course form the second they sat down and read the menu. And, yes, the Double Chocolate Bacon Stout Beer Float and “The Censored Rich Copper Ale” were wonderful together.

    Tommy Hunter of Lagunitas Brewing Co. walked us through the beer pairings and answered the questions that diners had about the brews. At one point, someone at our table asked a question and he seemed to run away, but really he was running to get a chair to bring to our table to chat with us. I recently told a Rep for another beer company that I attended a Lagunitas dinner and he said “Oh, you must have met Tommy Hunter. He’s a great guy!”He used to work for … .”

    You definitely want to keep an eye out for Wildfire’s themed dinners. Last year we covered Wildfire’s Crab & Cocktails Dinner (hosted by local restauranteur, cookbook author, and TV host, John Shields). This year’s crab dinner with John Shields will be July 29, with the pairings being Charlottesville’s Three Notch’d Brewing Company‘s brews instead of cocktails. And, rumor has it that John’s cookbook, Coastal Cooking, is being released shortly. Hmm, I wonder if he’d sign my copy of his other book, Chesapeake Bay Cooking.


    Click to add a blog post for Wildfire on Zomato


  • 29Jun

    July 2015 DCFBHH NoeliaReminder: DC Food Blogger Happy Hour is this Wednesday! I’m the host for this one.

    SDM reviewed Noelia here.



  • 28Jun
    This image is courtesy of The Native Society.

    This image is courtesy of The Native Society.

    The Native Society just published an in-depth article about Wildman Steve Brill. I know the author and expert forager from many years ago, when I lived in Queens, NY. He does foraging tours of parks, showing people which plants are edible. I asked him if he even does this in DC and his response was:

    “I was invited there to DC 2011 by a locavore group; it was the first time I’d been there since a graduated from GWU 40 years earlier. In honor of this, officials told me to never so much as set foot in Rock Creek Park, but we did a tour covering edible street weeds, which everyone loved. If you know of any organizations that can cover expenses from NY and a fee, and can find a location where we won’t be harassed, I’d be happy to return.” Rumor has it that he was threatened with a vacation to a very well-known prison outside of U.S borders if he returned to that park.

    There are parks and trails all over this area; maybe someone has a connection in local government (possibly in a nearby county) who could set this up. “Cy” says because of the “conservative culture” (governmental) of this area, it won’t happen, but I’ll post it anyway. Prove Cy wrong.


  • 27Jun

    Being a junkie for greens runs in my family, and my mother’s new garden plot has been churning out prodigious quantities this year – lacinato kale and rainbow chard, particularly. However, one thing that she does that drives me bonkers is that she trims and only eats the leafy bits – she wastes those lovely crunchy stems (ditto with beets, radishes and carrots – she never uses the greens)!! I’ve taken tons home from family dinners to use myself. I usually crisp-fry them or just add to other greens I’m making, but recently stumbled across this fantastic idea over on the Food52 blog – chard stem hummusHelping my mom cook the other night I couldn’t help but secretly smile as I berated her for again ‘wasting’ the lovely chard stems and beet greens (we made a raw chard salad with fresh lemon and crispy onions, roasted beets, and prosciutto-wrapped halibut). I was taking all those lovelies home, and I had plans for them.

    Being me, of course, I couldn’t possibly follow the recipe exactly. I used:20150627_122124

    • 100 grams chopped chard stems
    • 100 grams chopped beet stems
    • 2oz (1/4 cup) tahini
    • 2oz (1/4 cup) olive oil
    • 2 tbs. fresh lime juice
    • 4 cloves garlic

    First, I washed and chopped the stems, and threw them in a pot of about 4 cups boiling water, to which I also added a tablespoon of salt and half cup vinegar (doing this adds a bit of flavor and improves the texture of the greens for blending). While boiling, I smashed and peeled the garlic, and measured everything else into my blender. After 15 minutes, my stems were soft, and I strained them into the blender, adding about a tablespoon of the liquid to pull in more flavor. I blended it until not-exactly-smooth to yield the comedically pink condiment you see at right.

    How’s it taste, you ask? It’s good. Really good.  Can-I-fit-my-whole-head-in-the-blender-to-lick-it-clean? good. And that’s just the ‘base’ version – I’ve played with is a bit, adding sumac, cayenne, cumin, and in one attempt flax seeds, all of which can dramatically change the flavor to fit whatever dish you’re pairing with the hummus.


    – MAW

  • 24Jun

    We have tried some great dishes and products in the last week. I still have a few of Tracy’s cheesecakes to try, so don’t be surprised if I write about them again soon. This business just relocated to Burke from Japan (2 months ago) so show some support to these new (to the area) desserts. The cheesecakes are light, fluffy, and delicious, and have a great crust containing several kinds of nuts. Tracy’s delivers (in more ways that one)!

    As far as Crum’s, Bungalow in Alexandria/Franconia carries about a half dozen of these great Alexandria-based hot sauces, and they don’t even charge for it, like the 50 cents they charge for that teeny amount of BBQ sauce you see in the image. I always feel like I am being swindled when Bungalow’s charges me for BBQ sauce, so I only eat there on burger nights (Mondays). The waiters don’t even mention the charge.


  • 22Jun

    Millennial Made is part of Millennial Week which ran from June 13-20. Founder Natalie Moss has made a special effort to reach out to millennials who are usually over looked due to their youthful approach to the world. Millennials are quickly becoming the nation’s fastest-growing generation especially in the Nation’s Capital area. Millennials has the unique ability to tap into the social media world featuring Facebook, Twitter, Instagram, Snapchat, and even new apps that appear daily. Their ability to get life trending is exactly what new Big Business is hoping to cash in on.

    On Friday, June 19 (7-9:30pm), Millennial Made: Face Off was an event that paired cool gadgets and cooking technology. Each station featured a particular method of cooking in which the chef prepared the food. Upon entering 1776 at Check In, the Millennial receives an orange bracelet and a red ticket which is to be used for voting for the best dish of the four presented; the plastic bracelet has seemingly replaced the other plastic rip away ones as a lasting memory or a reminder hashtag. The event was held on the 12th floor, at the elevator; Union Kitchen used a converted space separated into different areas which wrapped around the whole floor. The line to the left was shorter than the alcohol line so I ventured to Eco Caters first.

    Eco Caters

    Eco Caters uses handcrafted foods made 100% from scratch while minimizing the impact on the environment. All foods are primarily local and organic bought from local farms.

    Beef Shoulder Carpaccio with pickled summer veggies and a white smoky sauce that was placed over top of the beef; the chef was a youthful young man who was very passionate about cooking this dish using the smoker. This eco-friendly method is able to take a big piece of meat and slice off pieces that would be good for a party.

    Quickstep Catering

    Quickstep Catering features new American cuisine combining reinvented interpretations of traditional dishes rooted in classical technique, while incorporating the flavors of cuisines from around the world.

    They presented their version of “Steak and Potatoes” with hanger steak and potato from with a dehydrated version of A-1 shot. Quickstep used vacuum sealing and a precise water bath powered by a car battery. The potatoes were inserted a NO2 canister which produced a whipped, smooth effect. Along with the dehydrated A-1 shot, they used natural ingredients that are commonly found in the sauce.

    Quickstep Catering was the winner of this competition!

    Haute Saison

    Aiming to prepare fine food for diverse events, Haute Saison crafts each dish by hand using seasonal fresh locally sourced ingredients.

    This offering was a “pho-like” without the noodles, said by Sam Williams, one of the attendees. This slow cooked chicken roulade with celery root puree and yuzu was prepared by chefs that wanted to put an Asian influenced dish forward. The cooking method used innovative technology; celery was smoked and then purified with lemon and a clarified mushroom stock. Dried black rice which was then pureed, dried, and deep fried for a crunch element and added to the dish.

    Dirty South Deli

    Dirty South is a food truck that brings offbeat, chef driven sandwiches throughout the DMV. Focusing on familiar tastes with new twists, it’s more than just meat, cheese, and bread.

    Dirty South Deli had the longest line and ran out of their lobster roll within the first 30 minutes of opening. I was unable to try the roll, however, I heard good things about it.

    The millennials swarmed the Starbucks Powershot booth, which had three flavors (Vanilla Bean, Coffee, and Dark Chocolate) and alcohol (Bourbon, Gin, and Margarita (which was gone in a flash)).

    They also had a great DJ, which makes sense because millennials respond well to the combination of to good music, good food, and of course alcohol. Their party planner knew exactly how to throw a millennial party. If this was targeted to a (much) older generation, a party goer could expect a string quartet however; this event was focusing on integrating cooking and technology, which means embracing the digital age.   I feel that food has become not only a business, but an experience. Millennials are seeking out the next “big trend.”

    Final Feedback: The one glaring missing element was a desert; I would have loved to have a dessert to finish off this event. The proteins that were offered were expertly prepared but went too quickly. Maybe next year, the organizers could run an ad in the Express Paper rather than just advertising on Social Media. It was nice that many of the attendees used this event as a “meet up” to help with networking; I certainly made two new friends.

    Signing off ,

    Guest Blogger, Crystal (CLF)

  • 17Jun

    va festival

    America Eats Tavern is kicking off their inaugural Virginia Festival today, Wednesday, June 17th through Tuesday, June 30th.  This delightful event  delivers a special menu celebrating the best ingredients, wines and spirits that the state of Virginia has to offer. From Virginia peanuts of the land to Virginia oysters of the sea.

    Growing up in Virginia for most of my life, I never even began to imagine all of the culinary wonders that this state actually had to offer, and America Eats Tavern offers it all in one menu experience for only $65 per person.

    When I have a yearning for oysters, I tend to go for oysters harvested from the New England area. l I never knew the freshness of the oysters right in our backyard.  Raw or fried – The Virginia Festival has it, and it’s delicious. Two things comes to mind when you think of Virginia foods: peanuts and ham.  America Tavern has a Virginia Peanut Soup that they garnish with celery and blackberries. I never knew that peanuts could be turned into a soup, so it was quite the experience for me. It tasted like soupy peanut butter with a nice hint of sweetness from the added blackberries.

    All of their dishes including the vegetable sides contained so many wonderful earthy flavors that you could taste what is meant by “farm to  table.” Although, I will have to guiltily admit that my favorite dish was the Virginia ham served on mini biscuits with pepper jelly. I believe that I destroyed at least 5 before calling it quits.

    So if you’re looking for something to do this summer, and are looking to stay local, check out America Eats Tavern’s Virginia Festival and explore the great things that Virginia has to offer!


    Click to add a blog post for America Eats Tavern on Zomato

  • 16Jun

    Last week I attended the Sonoma in the City Master Class & Luncheon. We learned about Sonoma County wines and heard various winery representatives speak, including the three featured above. David Mounts was seated next to me, so you are looking at a combination of both of our wine glasses.

    The wines were of course excellent and paired well with the food. I had not eaten at Osteria Morini previously and was very impressed with the food (pictured above); I’m definitely going to eat their again. The food pairings were:

    1st Course:

    • 2012 MacRostie Winery & Vineyards Wildcat Mountain Vineyard Chardonnay, Sonoma Coast
    • 2012 Three Sticks Durell Vineyard Chardonnay, Sonoma Valley
    • 2012 Froswatch Vineyard & Winery Ophira Chardonnay, Bennett Valley
    • 2012 Robert Young Estate Winery Estate Chardonnay, Alexander Valley

    2nd Course:

    • 2012 Rodney Strong Vineyards Symmetry Red Meritage, Alexander Valley
    • 2012 Dry Creek Vineyard The Mariner Red Meritage, Dry Creek Valley
    • 2012 Francis Ford Coppola Winery Archmedes Cabernet Sauvignon, Alexander Valley (65% Pine Mountain-Cloverdale Peak)
    • 2011 Laurel Glen Vineyard Estate Cabernet Sauvignon, Sonoma Mountain

    3rd Course:

    • 2012 Ravenswood Old Hill Zinfandel, Sonoma Valley
    • 2012 Mounts Family Winery Old Vine Zinfandel, Dry Creek Valley
    • 2012 Dashe Cellars Todd Brothers Ranch Zinfandel, Alexander Valley
    • 2013 Hartsford Family Winery Old Vine Zinfandel, Russian River Valley


    Click to add a blog post for Osteria Morini on Zomato

  • 14Jun

    Last week was DC’s annual craft beer & food experience, Savor. I attend this event annually and have to say that this year’s breweries brought some wonderful examples of their work. This show is always great, but this year set the bar high for their future events. Below are some highlights:

    This is only part of the crowd since it is a very busy show.

    This is only part of the crowd.

    I attended a salon (class) entitled Little Breweries with Big flavors which featured the following breweries: 4 Hands Brewing Company, Fate Brewing Company, MobCraft Beer (which uses a innovative crowdsourcing model), and DC’s own Right Proper Brewing Company. Below are the beers we were served during the salon:


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