Happy Earth Day! It's a strange April, one where we are celebrating our environment from indoors, but also one where we are seeing in real time the positive impacts a greener lifestyle can achieve. I've been planning this Sustainability Cheeseboard since last summer, and it feels even more prescient now than it did then. I was fortunate enough last June to visit 3 incredible cheesemakers who are committed to sustainably producing their cheeses, as well as attending a seminar at the ACS Conference in August about Dairy Farming and Climate Change. Both of these experiences were incredibly enlightening to the challenges everyone faces in the food industry, all the way from farmer and producer to consumer. Ralph Schlatter from Canal Junction said it best; "Cows are not the issue. It's the way we farm that's that issue." Producing cheese on monoculture farms in mass quantities with single breeds of cows does heavily contribute to greenhouse gas emissions, land erosion, and poor water quality. But it doesn't have to be that way. Small cheesemakers are better suited to use a "soil up" approach. One that focuses on the earth and the land as the starting point for good cheese. When the grass is good, the cows benefit, the farmers benefit, the neighborhood benefits, and the customer benefits. It goes something like this: 1. Better grass = better hay = more nutrients = cows need less 2. Better grass= more organic matter in soil = more moisture retention = less erosion and less waste runoff 3. Better grass= better waste = better compost = better (other) crops Obviously this is a very simple rendering of a very complex issue. But the truth is that we don't all need to be soil management scientists to move cheesemaking in the right direction. We get the easiest (and most delicious) path; buying and eating cheese that comes from producers who are already putting these ideals into practice. This encourages them, and other cheesemakers, to do even more. Disrupting the status quo is a great thing when it promotes positive change. From left to right, here are the cheeses, and cheesemakers, on my Sustainability Cheeseboard. 1. Smokey Blue from Rogue Creamery- Rogue Creamery in Oregon is a fantastic creamery based on cheese flavor alone. Their Rogue River Blue won Best Cheese in the World last year. But it doesn't stop there. Rogue is a B-Corp; they use a water recycling system that uses waste water approximately 50 times before it becomes truly "waste; they have a wildlife and pollinator corridor surrounding their pastures; and they have a 35 acre buffer between their cow grazing areas and the nearby Rogue River. 2. Fromage Blanc from Cowgirl Creamery- Cowgirl Creamery is a California based powerhouse of the sustainability movement. All of their cheeses are organic and use milk from nearby farms, one of which was the first certified organic creamery west of the Mississippi! But what makes them truly special is their involvement and support of the Marin Agricultural Land Trust, an organization that buys and preserves agricultural land in Marin County. 3. Goat Brie from Laura Chenel- Laura Chenel is a pretty big name in the goat cheese industry, and that's a good thing! Their new creamery in Sonoma, California is LEED Gold certified. All of their water is recycled, they use solar energy, and they source milk from small regional creameries. 4. Extra Aged Marco Polo from Beecher's Handmade Cheese- Beecher's is a local producer to my area, which immediately makes them higher on the sustainable scale. If you can't use any other metric to determine whether or not a cheese might be environmentally friendly, locality wins. The dairies that supply their milk use a mix of Jersey and Holstein cows. Holsteins produce more milk, but Jerseys tend to live longer. Finding the right balance in breeds and feeds can improve efficiency, which results in a healthier system. 5 + 6. Bay Blue and Toma from Point Reyes Farmstead Cheese- Point Reyes is a four-generation family owned creamery in California that puts sustainability first. They harvest methane for energy, conserve and recycle water, and mitigate carbon emissions through sequestration methods. They also sometimes help other nearby businesses with their own sustainability practices, like Lagunitas Brewery, who sometimes supply the cows with leftover grains from beer brewing! They also recently made the switch to 100% eco-conscious packaging material, so if you do choose to ship yourself a treat, it will arrive with the environment in mind. Extras- Albina City Nuts: Sweet and Salty Hazelnuts and Toasted Corn from Portland, OR. La Quercia Speck: Step 4 GAP Rated (pasture centered meat). La Panzanella Croccantini: local crackers made with non-GMO ingredients. There are many more cheesemakers throughout the world who are raising the bar for ethical and sustainable food production. I urge you to find one near you and give their cheese a try. Even buying a small piece as a splurge every now and again helps drive the practices further. I know that trying to balance and weigh every food purchase against an environmental index can be exhausting, often resulting in lingering guilt. I hate it; it's not my intention to make anyone feel that way. My hope is that by making occasional small changes, by educating ourselves and others, we can lift the burden onto the shoulders of the industry where it belongs.
(This post was not sponsored or endorsed in any way by the companies listed.)
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Tea parties are a celebration. Sometimes they are a subdued, elegant affair, but other times they are loud, bright, and gregarious. This tea party is the latter. Inspired by all things mid-century modern, the Golden Oldies Tea Party is an homage to the past; albeit one that leaves the worst behind us and brings the best of the present. With a menu taken directly from first-hand sources, this throwback of a party has all the favourites of a by-gone era. So get out your record players, dust off your grandma's china, and light your candy cigarettes, because this party is twisting, jiving, and rocking. The party kicks off with Pineapple Upside Down Scones, a modern take on an old classic. Just as delicious as the original, but the individual portions make it fun, fun, fun. A simple banana bread follows, baked according to a 1960 recipe. Without any extra ingredients, it is very basic, and simply delightful. Deviled eggs are a welcome sight at any tea party, but they are a must if you want to be true to the vintage vibe. The French Onion Dip is another update on an oldie but goodie. Made from scratch using the low and slow method, this dip is the real leader of the pack. Creamy, pungent, sweet, salty- we like it like that. Other classic savouries include pigs in a blanket and tuna melts. There's no generational gap when it comes to no-nonsense finger foods like these. The star of the show is the Curried Chicken Sandwich Loaf. Adapted from a vintage xeroxed magazine recipe, it doesn't look like your average tea sandwich, and you don't want it to. A loaf of white bread is trimmed into a rectangle and then sliced horizontally. Layer in the filling, or fillings, for an even fancier and more decadent treat. Once assembled, coat it with a mixture of mayonnaise and cream cheese. Atomic stars made from fresh clipped chives complete the picture. Slicing to order adds drama and glamour to an otherwise staid staple. Ambrosia salad, also known as 5 cup salad, holds a special place in the pantheon of vintage salads. Not as weird as jello salads, but with the same semi-homemade and strange texture vibe. Tinned fruits, dried coconut, mini marshmallows, and sour cream combine into a dish greater than the sum of its parts. It's bright and sweet, but it walks the line thanks to the tang and richness of the sour cream. Frito Macaroons, with their mellow yellow color you can almost taste, end the party much like where it began. A true recipe from yesteryear, published in the Frito Lay cookbook in 1947. Savory, sweet, a little bizarre, but ultimately worth adding to your recipe box. No tea party would be complete without, well, tea! Golden Light by Smith Teamaker was the obvious choice. A healthy herbal mix of turmeric, black pepper, and sarsaparilla, it brews up a brilliant hue, like starshine, with a heady aroma. More importantly, it acts as a foil for the rich, mayo heavy menu. When the times call for a bold, boisterous tea party, look no further than the Golden Oldies. With a familiar feel and a reassuring consistency, it could just loosen you up enough to twist, shout, and dance in the street. And at the end of the day, it's your party, so you can cry if you want to. (But I don't think you will.)
The Athol Brose ToddyHappy National Hot Toddy Day! Obviously this is one of my favourite made up holidays, and unlike some of the more unfortunately planned ones, happens to fall right when you need a warming beverage the most. This year I decided to try a toddy twist on a classic concoction- The Athol Brose. This traditional Scottish drink is made with scotch, honey, sometimes oatmeal, and sometimes cream. I highly recommend giving it a google- it's pretty interesting! I decided to forego the oatmeal in mine, although I wouldn't be opposed to working it in in future attempts. Instead I opted to infuse the cream with Earl Grey tea, which is what pushes this drink into toddy territory. First warm the cream until just starting to steam. Place teabag in cream and let steep until desired strength. I recommend taking it a hair further than you expect, since there will be other bold flavours in the drink. Return cream to fridge and let fully chill. Place (empty) cocktail shaker into fridge to chill. Make honey syrup by stirring together honey and hot water until fully combined. Just before you are ready to pour and serve, put cream into chilled shaker and shake until fully aerated but not "whipped." Pour honey syrup to taste into glass or mug. Add equal measures of scotch and hot water. Pouring along the edge of the glass, float the cream over the mix. Serve and drink immediately. *My glass was purposefully small, intended to almost be a warm and soothing shot, but equally intended to show off the nature of the float. If the appearance of the drink doesn't matter, I would serve in a warmed mug with an even greater volume of scotch and hot water.* Your first sensation is the smell of the tea, full bodied and bright. Then as you sip you get the incredibly rich, cool, and creamy beginning followed by the sweet, spiky, and warm base. It's the perfect match of opposites. So today, or any day you need helping warming up, give the Athol Brose Toddy a try.
Happy National Shortbread Day!This winter has felt a little colder, a little rainier, and a lot more blustery than usual. Which means I've been craving darker, stiffer teas, the kind you spike with milk and a little sugar. You know the type: black blends, PG Tips or Yorkshire Gold, any of the Breakfasts, Lapsang if you're adventurous. I wanted my shortbread to stand up to these fuller flavours with a bite of its own. So I made these: Rosemary Orange Shortbread. Aromatic, slightly astringent, but sweet and rich, just like the teas I designed them to pair with. Rosemary Orange Shortbread (Based on a recipe by Will Torrent) 300g butter, softened 150g sugar 1 heaping tablespoon fresh rosemary zest of 1 orange teaspoon of vanilla 400g flour salt Rough chop the rosemary then combine with sugar in a food processor. When all of the rosemary is finely minced, pour into mixing bowl and add butter. Beat until light and fluffy. Add orange zest and vanilla, then mix again. Finally, add your flour and salt and beat until dough is uniform. Wrap dough tightly in plastic wrap and chill for at least 4 hours. Remove from fridge 20 min before you wish to bake. Dust work surface with flour, roll out dough to desire thickness. Cut out desired shapes and arrange on parchment lined baking sheets. Brush a little water on the top of each cookie and press a rosemary leaf into the surface. Place pans in fridge to re-chill dough. Preheat oven to 325 degrees. Bake on middle rack of oven for about 15 minutes or until just beginning to turn golden brown at the edges. Remove from oven and immediately dust tops of cookies with sugar. Cool completely and serve. No matter what type of shortbread you bake, buy, or eat, may it always pair well with your tea.
Happy National Gin and Tonic Day! Today is National Gin and Tonic Day, and although I am happy to imbibe one any day of the year, I'm thrilled there's a day entirely dedicated to this classic cocktail. You may remember that last year I celebrated with a variation on the G&T that included a jasmine green tea simple syrup. Well this year my G already has the tea, so all it needs is T. Translation: today's gin is distilled with botanicals and tea, so no need to add any more. Gin, a little tonic water, a garnish, and you've got a tea lover's and gin lover's cocktail ready to serve. The gin is from Townshend's Distillery, located in Portland, Oregon. They started as a tea company and then transitioned into distilling as well. This is the first spirit I've tried from them, but I am excited to explore their other offerings! Naturally, they have more than one tea-centric liquor and I can't wait to experience them all. I urge you to go to their website and take a look- maybe something will strike your beverage fancy! What makes this particular gin selection so special is that it is distilled with jasmine silver tip green tea, chamomile flowers, and lavender buds. The tea gives this gin a slightly grassy quality that is balanced by the floral aromatics. Some of the other botanical gins I've tried lose their acidic backbone, which can make the sweet floral notes overwhelming and undermine the traditional gin flavour that I love. This gin manages to steer clear of that folly, retaining the juniper punch and bitter high notes of a more traditional style. If ever there was a sipping gin, I think this might be it. However, because this isn't World Gin Day (June 8th!), but rather Gin and Tonic Day, I'm drinking this gin with a light tonic and a simple garnish. Using a light tonic water instead of a full-sugar variety means you still get the effervescence and quinine kick, but without masking more delicate profiles. Garnish with a cucumber slice, lemon wedge, or lime squeeze and you have a simple, classic, yet utterly unique gin and tonic.
Happy National Shortbread Day! Shortbread is something of a phenomenon of a cookie. Originating from Scotland but beloved throughout the world, shortbread is deceptively simple but outrageously delicious. It's called shortbread because it is a 'short' dough, meaning it contains a lot of butter but no eggs, which results in a crumbly texture. Although there is nothing wrong with a good plain shortbread, one of the reasons I love these cookies so much is because of how easy you can change the flavour. These are Lavender Lemon Shortbreads, a personal favourite of mine and a recent crowd-pleaser at my Grandma's 90th Birthday Tea. Lemon and lavender add just enough fragrance and bite to the rich, sweet cookie base. Wonderful paired with a hearty black tea, such as Earl Grey or English Breakfast, but equally at home as a complement to bright greens like Sencha or Matcha. Just some of the variations you can make on shortbread are: coconut, green tea, rainbow sprinkle, chocolate chip, cocoa, and cinnamon sugar; the list can go on and on. As long as you aren't adding liquid ingredients you can flavour them however you want. The amount of additive will vary based on strength and personal preference, so I recommend starting small and working your way up. If you needed an excuse to bake some shortbread, now you have one! Shortbread dough also freezes beautifully, so make it in large batches and keep a round or two on hand for when you have unexpected company. This is the recipe that I currently base all of my shortbread off of. It came out of Will Torrent's beautiful book, Afternoon Tea At Home.
Simple Vanilla Shortbreads by Will Torrent (super paraphrased by me) 300 g butter, softened 150 g caster sugar zest of 1 lemon 1 teaspoon vanilla bean paste 400 g all purpose flour pinch of salt (I added about a tablespoon of lavender. Lavender can be off-putting for some people, but I really like to taste it.) Cream butter and sugar until pale and light. Add zest from lemon, vanilla, and lavender if using. Mix thoroughly. Sift in the flour and salt and mix until smooth. Wrap dough tightly in plastic wrap and chill for at least 4 hours. Remove from fridge 20 min before you wish to bake. Dust work surface with flour, roll out dough to desire thickness. Cut out desired shapes and arrange on parchment lined baking sheets. Leave a little room for spreading. Prick shapes with a fork; place pans in fridge to re-chill dough. Preheat oven to 325 degrees. Bake on middle rack of oven for about 15 minutes or until just beginning to turn golden brown at the edges. Cool completely and serve.
Menu Starters Marcona Almonds Blue Cheese Stuffed Olives Picholine Olives Herbs de Provence Cured Olives Celery with Trio of Dipping Sauces Sandwiches Harlequin Ham and Swiss Cucumber Blossom Sweets Tangerine Marmalade Scones Black Sesame Cookies Eclairs Meringues Drinks Black and Gold Tea French 75 Cocktail It certainly wouldn't be a celebration 20s style without a little giggle-water or jorum of skee. The French 75 is a classic cocktail that is quick, easy, and holds up well in a punch bowl. With gin, lemon juice, simple syrup, and bubbly, the French 75 is quintessentially old-school but also refreshingly timeless. Serve it in cut crystal for a subtle nod to the midnight ball drop, and freeze lemon peel in ice rings to add a little extra drama. For youngsters and teetotalers, a black and gold tea blend is served from a vintage silver tea pot. Handleless teacups are a great way to recognize the heavy influence Chinese and Japanese designs had throughout the era. The tea itself is a mixture of Chinese Chrysanthemums, Chinese Golden Spring (a black tea that includes buds covered in golden down), and Lapsang Souchong. The chrysanthemums and Golden Spring are both fairly mild teas with delicate flavours. The Lapsang is there to provide just a little bit of a backbone to the others, and round out the floral notes with the barest hint of smoke.
The sweets are a healthy mix of French pastries (the moniker used on 1920s menus for desserts) and classic tea time treats. Tangerine marmalade scones, with jam in the dough as well as melted over the top, have the same sweet yet tangy brilliance as the French 75. Chocolate dipped eclairs get their glad rags on with a bit of gold deco, and meringues are the cat's meow in shimmering black fringe. Lemon scented cookies rolled in black sesame seeds find the right balance between rich and delicate. All in all the sweets are complementary to the bold starters, the punchy booze, and the mild mannered tea. The decorations are simple in black, gold, and silver, with crystal accents. The flapper inspired backdrop is constructed from wrapping paper that was fringed and layered. Simple white flowers and lemon slices fill a shallow bowl for an elegant but effortless centerpiece. Add a few floating votives to give even more depth and shine to your table. So put a little elbow grease into polishing the silver, gather your hotsy-totsy friends, and have a rollicking good time with this Bee's Knees New Years Eve Tea Party. From Bedford Cottage Tea House, I hope you have a swell end to 2018 and a keen beginning to 2019. That's berries, folks!
There is a magical time of year in the forests of the world when everything is vibrant and thriving. The leaves are plenty, the ground is soft with loam, and there is much to harvest. This tea is a celebration of the abundance we glean from our woods and wilds. Put on your travelling clothes and journey through the greenery; at the end of the path lies full hearts and full bellies. The Harvest Peach Scones Caramelized Leek Quiches Cheddar, Maple, and Sage Pinecone Roasted Garlic and Herb Pinecone Leaf Crackers Mushroom Stuffed Mushrooms Smoked Salmon on Rye Hazelnut and Plum Crumble Bars Peanut Butter and Chocolate Acorns Meringue Nests with Berries, Hazelnuts, and Honeycomb A mixture of yaupon green, yaupon black, and kukicha teas perfectly mimicked the look of the forest floor, but thankfully not its flavor. The final brew was aromatic, slightly vegetal but with a delicate sweetness, and underwritten by a subtle roasted complexity. Not overpowering and with a refreshing crispness, this tea breezed between the lighter and heavier menu selections. The sweets and savouries provided were inspired by what can be naturally gathered from woodland settings. Salmon from streams and rivers, acorns from oak groves, and mushrooms from damp corners between trees. The pinecone cheese balls were studded with sliced almonds for an authentic prickly demeanor, while the leaf-shaped crackers were colored with matcha, curry, and paprika to reflect the beauty of the changing seasons. Homemade wild plum jam joined roasted hazelnuts for a tart and rich crumble bar. On the sweeter and lighter side were meringue nests filled with a blueberry grappa spiked whipped cream, and topped with blueberries, roasted hazelnuts, and homemade honeycomb candy. The honeycomb was made with local raw honey, which added an extra dimension to the caramelized crunch. Every detail was planned to elicit memories and perceptions of nature. Hand cut cedar rings provided height to the tablescape, while antique silverware showed off some of the flora and fauna you might encounter on a woodland outing. The teaware was a rustic mug in a textured brown and green. Antique majolica stand and plates in green leaf motifs complemented real wooden serving boards and tea tier. The bounty and beauty of nature is an apt theme for a tea party, and this woodland tea was a delight to plan and throw. The Woodland Bounty Tea Party is for regular outdoorsy types and city slickers alike. Join the celebration of the glorious end of summer and equally entrancing beginning of fall, and give thanks for what nature provides.
This week is Afternoon Tea Week in the UK, and I wanted to join in on the celebrations. Unfortunately for you, (but thrilling for me) I am on vacation, so while I do not have any grand plans, I thought I would share a few of my thoughts on Afternoon Tea with you. Tea: Choosing a tea to serve may seem daunting, but it is rather simple. If you and your guests are novices to tea, choose one traditional tea and one herbal (decaf) tea. I recommend an English Breakfast or Earl Grey for black teas, as most people will be familiar with them. They also hold up nicely with milk, sugar, or lemon, which allows for ample adjustment to taste. If you would like to serve a green or white tea as a caffeinated option, I would suggest Sencha, Jasmine Green, or White Peony. Although these teas are more delicate in temperament and flavour, when brewed correctly they retain a gentle sweetness that helps balance the vegetal undertones. And should a guest need to doctor their cup, these teas will not falter beneath a little extra sweetness or citrus. As for the decaf teas, I would recommend something fruity and something a little more astringent. Honeybush, mint, chamomile, lemongrass, and hibiscus are all wonderful ingredients; blends are usually best when it comes to herbal teas, so pick something that sounds fun and interesting to you. Food: The tea may be the reason, but the food is the fun. First you want to decide if your gathering is going to be formal or more casual. A casual tea really only needs something sweet to serve alongside the beverage, as this type of party is not intended as a meal. Biscuits (cookies for the Americans among us) are always welcome, especially for those who prefer to do a little dunking. Tea cakes or quick breads are another fast and easy option, not to mention scones. Try and choose something that can be eaten off a single plate or requires no utensils. Although I always advocate for homemade, store bought goodies can be a decadent splurge for casual tea, especially considering the fact that you only need one or two varieties to make an impression. Remove them from their packaging and arrange onto a nice plate. Sometimes a little money well spent can work wonders. If you are choosing a formal afternoon tea, the menu must be more extensive, but not necessarily more fuss. A traditional tea usually has a plate of savouries, a plate of scones or breads, and a plate of sweets. Sandwiches in two-three flavours are customary for the savoury plate. These can be simple: cucumber and dill butter; or complicated: curried chicken salad. Unless you are serving them on mini buns, however, the one thing the sandwiches all have in common is that the crusts get cut off. Another thing is to don't forget to know your audience! If kids are attending, mini PB&Js are perfectly acceptable. For the breads plate, scones are almost always included, but sometimes I like to break the rules and do something different. Buns, quick breads, rolls, even a good slice of brioche wouldn't be amiss, but don't forget the butter, jam, or clotted cream. The sweets plate usually has assorted patisserie, like mousse cups, tarlettes, cream puffs, cookies, or truffles. Any small format sweet will do, just try and maintain a balance of textures and flavours. Now sometimes I like to throw a little fresh fruit or veg into the mix, which can help offset the occasionally overwhelming amount of carbs involved in formal tea. Seasonal melons and berries are a favourite, but anything ripe and delicious would do. Veggies with hummus or another creamy dip is a healthy addition to any tea. Now the final piece is to make sure you have enough food. You don't want your guests to leave hungry, and leftovers are never a bad idea. A sausage roll for a midnight snack or a reheated scone for breakfast are delights every good host should enjoy. Service: For a casual tea, all you need are some sturdy mugs and a good plate. Of course, if you have the whole shebang, you can use it. Drinking tea out of a cup and saucer is proper whether you're by yourself, with a mate, or entertaining a whole party. But never fear- milky English Breakfast in a mug wide enough to fit a biscuit is appropriate for casual tea any time. If you want to fancy things up a bit or are throwing a more formal tea, there is a whole host of items that are suitable for the occasion. Tea cups, tea spoons, teapot, creamer, sugar bowl, a tiered service, platters, etc., are all beautiful additions to a tea table. If you're a collector, try color coordinating your selection to the season. Otherwise, use what you've got! I would just recommend that you stay away from paper plates, plastic utensils, or garish packaging. Afternoon tea should be a relaxing, comforting moment in time, free from stress and worry. In essence it should be a break from the regular sights and sounds of the daily grind. However you feel is best to achieve this is the way you should organize your tea.
The second Saturday in June is World Gin Day, a holiday I was woefully misguided by a different website into believing was June 11th. So my apologies for this post being a day late, but really, when isn't a good time to celebrate gin? Gin is my go-to liquor of choice, no matter what season we are in or how old I get. When I go to a bar that specializes in gin cocktails, I am in heaven. I love that gin is sweet, bitter, and aromatic all at the same time. It's only natural to pair gin with tea, since gin is already scented with herbs and spices. I've chosen two herbal teas to highlight today's gin concoction, Golden Chrysanthemum and Olive Leaves, from Harney and Sons. The chrysanthemums give the drink a surprisingly rich and spicy undertone that is nonetheless identifiably floral. The olive leaves are vegetal and grassy, with a subtle heaviness reminiscent of olive oil. Combined with a gin thats been distilled with limes and lime leaves, this cocktail is smooth, fragrant, and fantastically drinkable. World Gin Cocktail BCTH Style 1 heaping tablespoon golden chrysanthemum flowers 1 heaping tablespoon olive leaves 2 cups water 1/4 teaspoon sugar 2 oz gin, I recommend Russell Henry Malaysian Lime Ice Place chrysanthemum leaves in heat proof measuring cup or pitcher. Place olive leaves in second heat proof measuring cup or pitcher. Add one cup boiling water to each vessel and let steep for 5 minutes. Strain immediately into new vessels and let cool to room temperature. Reserve one chrysanthemum flower for garnish. Add two ounces chrysanthemum tea, two ounces olive leaf tea, two ounces gin, and 1/4 teaspoon sugar to cocktail shaker. Fill with ice. Shake for approximately 20 seconds then decant into waiting glass. Add reserved flower for garnish and enjoy. Are you a gin fan? What is your preferred style of gin and gin cocktail?
Happy World Gin Day from Bedford Cottage Tea House, and may your cup never run dry! |
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