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Bars and Restaurants Celebrate James Bond Day

Bars and Restaurants Celebrate James Bond Day


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Washington, DC establishments are raising a glass to 007

In honor of the 50th anniversary of the James Bond film franchise Oct. Oct. 5 marks a half-century since the U.K. release of Dr. No.

Bar Dupont at The Dupont Circle Hotel is rolling out the red carpet, literally, for Bond’s favorite cocktails crafted by Brian Collins. Drinks include the Vesper Martini, vodka martinis, Scotch and sodas, vodka tonics, Americanos, Old Fashioneds, and the Black Velvet cocktail. The Bond cocktails are $11 and $12.

For those seeking to dine like 007, the Plume at The Jefferson is serving a special $130 James Bond tasting menu Oct. 5 and 6. Bond aficionados executive chef Chris Jakubiec and wine director Michael Scaffidi have created a menu inspired by Bond and his adventures, with courses like grilled octopus with cumin-scented eggplant caviar and coconut curry sauce in honor of Octopussy; pavé of Kobe beef with "Space Age accompaniments" as a nod to Moonraker; and s baked Alaska tropical volcano of orange and ginger ice creams, cocoa streusel, and orange "lava" as an ode to For Your Eyes Only. The meal concludes with chocolate Chinese throwing stars to take home. For $215 the meal can be paired with either a "classic wine experience" or for $295, a "premium wine experience."

But it’s not just restaurants and bars that are celebrating. The Academy of Motion Picture Arts & Sciences in Los Angeles is marking the occasion with a concert of Bond title sequences, MoMA is hosting a film retrospective, and Bond will be featured at the Toronto International Film Festival.

Skyfall, the 23rd film in the series, debuts in November. We’ll drink to that and make it a double.

Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.


Seven-kilo gold coin unveiled to celebrate James Bond film

The one-of-a-kind new coin celebrating the release next month of the 25th movie in the legendary franchise, “No Time To Die”, has a face value of £7,000 ($9,000, 8,000 euros).

At 185 millimetres in diameter, it is also the largest coin ever made by the Royal Mint, Britain’s official coin-maker.

The piece is engraved with an image of the fictional British spy’s favourite car — an Aston Martin DB5 — and its famous BMT 216A number plate surrounded by a gun barrel.

A handout picture released by the Royal Mint in London on March 2, 2020, shows Royal Mint designer Laura Clancy posing with a special edition James Bond themed seven kilogram Gold Proof coin, to celebrate the upcoming release of the 25th James Bond film (Photo by – / Royal Mint / AFP)

It is part of a collection of several coins and metal bars launched to mark the release of “No Time To Die”, which premieres in London later this month.

The ensemble includes gold coins weighing two kilograms, one kilogram and five ounces — with face values ranging from £10 to £2,000 — as well as a number of silver and other coins.

The mint did not release the price tag for the seven-kilo gold piece, but the recommended retail price of the two-kilo coin is an eye-watering £129,990.

Meanwhile the metal bars, which will be available in gold and silver, are set to have all of the 25 official James Bond film titles engraved on them.

“The design series focuses on iconic imagery from the Bond films,” designers Christian Davies and Matt Dent said in a statement.

Hidden messaging, iconic imagery and pioneering minting techniques. We’ve been waiting, Mr. Bond… http://ow.ly/x1di50yyo4o James Bond 007

Posted by The Royal Mint on Friday, February 28, 2020

“Finding the balance between design detail and what can be accomplished in production was a challenge, nowhere more so than the intricate spokes of the DB5’s wheel,” they added.

The latest instalment of the British spy saga, due to start hitting cinemas around the world in early April, sees Bond drawn out of retirement in Jamaica by his old friend and CIA agent Felix Leiter.

It is expected to be actor Daniel Craig’s last outing as 007, after starring in four previous fims.


Special events

Mariano's West Loop
Yep, even a grocery store is celebrating the Beards. Mariano's is a sponsor of the event and is bringing in Blackbird bartender Kyle Davidson for a cocktail party on April 29 from 7&ndash9pm. Tickets are $20 and include a cocktail demo and light snacks. Get tickets here.

Intro
From May 1&ndash9 (excluding May 4), Intro will host a dinner series with dishes from current Intro chef CJ Jacobson, as well as Erik Anderson (the next Intro chef), Rising Star Chef nominees Jessica Largey of Manresa in Los Gatos, California, and Ari Taymor of Los Angeles's Alma, and visiting chefs Ben Sukle of Providence's Birch and Institute of Culinary Education creative director Michael Laiskonis. Tickets are $95&ndash$125 and the meal includes six courses. Get tickets here.

Rockit Bar & Grill
Rockit relaunches this weekend with a special Beard & Boxing event, with a broadcast of the Mayweather-Pacquiao fight, along with drinks and food. It's $125 per person and tickets are available here.

RPM Steak
On May 2 at 7pm, Italian butcher Dario Cecchini will demonstrate how to break down a cow and pig, then serve a meal with meats and wines. Tickets are $225 and available here.

Eataly
Eataly is hosting an Outstanding Night with Outstanding Chefs event on May 2, and four James Beard Award nominees will each offer a dish. Donald Link (nominated for Outstanding Chef for Herbsaint in New Orleans), Marc Vetri (nominated for Outstanding Chef for Vetri in Philadelphia), Dahlia Narvaez (nominated for Outstanding Pastry Chef for Osteria La Mozza in Los Angeles) and Mark Ladner (nominated Best Chef in NYC for Del Posto), will serve dishes from 6&ndash9pm. No tickets or reservations are required.

Bub City
On May 2 from 10pm&ndashclose, Bub City is hosting a craft beer tap takeover, with beers from Moody Tongue, Local Option, Penrose, Half Acre and Revolution. It's free to enter.

Broken Shaker at La Sirena Clandestina
Broken Shaker, the upcoming cocktail bar in the Freehand Chicago hotel opening this summer, is hosting a pop-up preview on May 4 from 10pm&ndash2am. Led by Freddie Sarkis (Celeste), the Broken Shaker offerings will include a Banana Manhattan and a tequila drink with smoked pineapple and chorizo elixir.


James Bond themed cupcakes

I certainly am, I’ve been a fan of James Bond ever since I was a child when no Christmas Day was complete without the compulsory James Bond movie being shown on TV.

The first Bond movie I saw at the cinema was Octopussy and although the Timothy Dalton movies passed me by at the time, I have made a point of seeing each other movie as soon as it came out. I am itching to see Spectre as soon as I can.

But which is my favourite Bond film? Oh gosh, I’m torn. I struggle to name a favourite film per Bond actor never mind a favourite in the entire series. So instead here’s a run down of my favourite Bond elements – if these were combined into one film we’d have my favourite ever Bond movie.

Best Bond villain: I think the most psychotic was Christopher Walken in A View to A Kill ejecting uncooperative agents from his airship and then ruthlessly machine-gunning his own staff before the mine explosion at the end.

Best Bond henchman (male): It’s hard to beat the towering presence of Jaws from The Spy who Loved Me and Moonraker. Although I also love often forgotten hapless duo Mr Wint and Mr Kidd in Diamonds Are Forever.

Best Bond henchman (female): The sweaty faced Lotte Lenya in the closing scene of From Russia With Love attacking Sean Connery with knives sticking out of her shoes is the stuff of nightmares.

Best Bond villain’s lair: Javier Badem’s abandoned island in Skyfall was seriously creepy.

Best pre-titles opening scene: Pierce Brosnan parachuting off the dam in Goldeneye then attacking some Russian base before making his escape.

Best Bond vehicle: how can it not be the submarine car in The Spy Who Loved Me?

Best Bond theme: A random choice here. How many people remember “Surrender” by KD Lang which played out the end titles of Tomorrow Never Dies? It was a much more powerful song than the wishy washy Sheryl Crow number that was used for the opening titles and matched up to any of Shirley Bassey’s efforts.

Best Bond girl: Got to be Grace Jones’ karate kicking Mayday in A View to A Kill. A baddie who comes good in the end. Closely followed by Eva Green’s Vesper Lynd in Casino Royale – another Bond girl with a dark side.

Best Moneypenny moment: Samantha Bond racing around the hills above Monaco with Pierce Brosnan in the Aston Martin.

Best Q moment: Ben Whishaw has made this part his own. “I can do more damage than you in my bedroom on my laptop but sometimes a trigger has to be pulled”.

Best M moment: Judi Dench accusing Pierce Brosnan of being a “misogynist dinosaur from the cold war era”.

Best chase scene: Roger Moore in the tuk tuk in Octopussy.

Worst Bond movie: Die Another Day. The only movie I’ve not sat through a second time. Lacklustre villain, silly ice hotel, crazy CGI overkill culminating in a tsunami and an invisible car. Although Rosamund “Death for Breakfast” Pike was an excellent Bond girl.

Favourite Bond: I’m not very loyal here. I like them all in their own movies and generally the current Bond is my favourite. I loved Pierce Brosnan’s movies until the awful last one but if you’re going to push me for a choice, I think the makers have got an extremely tall order casting someone after Daniel Craig’s spectacular run.

So how better to celebrate James Bond than with cake and a suitable drink? These cupcakes are flavoured with white vermouth for an appropriate shaken not stirred flavour.

To get the recipe and the full tutorial how to make these black and red tuxedo and gun James Bond themed cupcakes, hop on through to my instructions and pictures at the Stork website.

If you’re too shaken and stirred by the prospect of fiddling with sugar paste then use the same recipe without red food colouring and instead try these green sugar paste “olives” below with red blobs of sugarpaste “pimento” simply speared on a cocktail stick. They are easy enough for anyone lacking a license to cake.


Meet The Man Foraging For Fresh Ingredients On The Streets Of London

It's mid-March in Stamford Hill, north-east London, and for the first time this year, the sun is shining with intent. Boats bob in the marina off the River Lea and the water glitters in the morning light. Outside the Riverside Café, alongside dog walkers and freelancers drinking espresso and eating scrambled eggs, John the Poacher sits in the shade by the door, a mug of tea tilting in his hand and his lurcher, Woody, stretched out on the hot concrete at his feet.

John, early forties, real name Jonathan Cook, spends his days foraging in east London for herbs and salad leaves, fruits and flowers, or fishing, or hunting for wood pigeon and rabbit, before trading his spoils with local pubs, restaurants and food companies for meals and pints of dark beer. Though man spent millennia living off the land, John's life is now at odds with the globalised society, but at one with an epicurean in-crowd.

When I first heard about John the Poacher &mdash he's not really a poacher, it's a nickname that stuck &mdash I had visions of a wild man in the city, a pariah living off the land charging exorbitant prices to none-the-wiser restaurants for ingredients that grow wild and free in nearby parks and hedgerows. His existence seemed to say something about the frenzied need for marketable narratives at restaurants of a certain persuasion &mdash "You may know where your pork chops were bred, but we can show you the pavement crack where your salad leaves grew, and name the guy who picked them!" &mdash and also, on a less cynical tack, to our need for a connection to the real world, to things that live, breathe, and grow, as our emotional lives and experiences become increasingly virtual. Luckily, there's nothing like a meditative tramp through east London to consider such things. John agrees to let me join him on a typical day.

The loose plan is to collect gorse flower and violets for Square Root London, a soft drinks manufacturer in Hackney, and then head to nearby Mason & Company, a craft beer bar and restaurant, to deliver sage and rosemary John has picked from a garden, with permission. First, we head to John's house, a Victorian terrace he shares with his mother, to drop off Woody this evening they are going to New House Farm in Hertfordshire to hunt rabbits and Woody needs to be at full strength. John catches the rabbits with a ferret and nets in the day, or shoots them by torchlight at night. When he's done, he'll sleep in a horsebox before heading back into town.

"Rabbits are hard to get hold of these days, butchers don't have them hanging outside like they used to," he tells me. "I can't kill enough."

As we set off, John points out numerous bountiful trees and bushes, such as japonica quince and a flowering currant that's great for making syrup. A tree in the front garden of a block of flats has plums so succulent, he warns, the juice will erupt from your mouth if you aren't careful. John estimates people in the UK know "maybe one per cent" of the edible plants and flowers growing around them.

John isn't the only forager plying his trade in the city. Last year, John Rensten published The Edible City: a Year of Wild Food, an impassioned guide to what can be found in the urban environment. In it he espouses the nutritional virtues of unloved local flora, stating that rose hips have 20 times the vitamin C of oranges, hazelnuts have five times the protein of eggs and a teaspoon of ribwort plantain has as much fibre as a bowl of porridge. By those numbers, we should be grabbing all we can from neighbourhood bushes.

Leaving Woody, we cross into Walthamstow Marshes and follow a path that takes us up against the perimeter of the Leyton Industrial Village. John points out a vast blackberry bush, and a patch of wild hops he has harvested in the past for a local brewery. We stop at the rise of a ditch, opposite an estate and underneath the spidery hulk of a pylon, as John sets his eyes to the ground. Within seconds he is paring a chunk of horseradish the size of a bouncer's thumb. He slices me a sliver to taste, which I do, trying to put thoughts of the ditch's possible history out of my mind.

John has been hunting and foraging in Hackney for over three decades, ever since he and his family moved here when he was seven. A trained chef and gardener, John has held many jobs, but supplying small local businesses with foraged ingredients has been his meat and drink since he first got lavender for a brewer friend to use in one of his beers. Since then, his client base has grown. Among many other small food and drink businesses in east London, he picks blossom for the 58 Gin distillery, mushrooms for the Riverside Café and burdock for Pressure Drop brewery.

UK law states that it is legal to forage at levels of personal consumption, but it is illegal to do it for financial gain. John doesn't sell what he forages, but if a meal at one of the restaurants lands in front of him, or a few pints line up on the bar, then he won't turn them down. He also picks tiny amounts of abundant things in a sustainable, responsible way, plucking mushrooms from the centre of the patch, for example, so that it continues to grow outward.

Before we leave Walthamstow Marshes, we stop to pet the horses at Lee Valley Riding Centre, and rummage in a scrubby looking hedgerow for a salad leaf called Jack-by-the-hedge, as well as chervil. John points out cow parsley, which is fine to eat, provided it's not hemlock. Hemlock attacks the nervous system and kills you. I start to notice that the horseradish has left a sting in my throat, and experience a low-level panic that I have been poisoned by pesticide or dog urine. Then I remember that this is exactly what horseradish is supposed to do.

I ask John what's so great about food grown in the wild. "Flavour," he answers. "Cook a wild field mushroom and a supermarket white mushroom the same way and see which is better. The supermarkets grow theirs in compost, mine grow where they want." He tells me about a woman he knows who buys apples from a local supermarket, despite having a Golden Delicious tree in her garden. "I prefer the supermarket apples because I know where they've come from," she told him.

Foraged ingredients on a high-end menu are nothing new. René Redzepi at Noma in Copenhagen and Magnus Nilsson of Fäviken in rural Sweden made seasonality and locally sourced ingredients de rigueur a few years ago, and now many Michelin-starred menus feature elements that are unfamiliar, native and free. Chef Tommy Banks, who runs the remote Yorkshire restaurant The Black Swan at Oldstead, cooks with meadowsweet, sweet woodruff, wild garlic, spruce, all from nearby hedgerows. "Foraging as a fashion in London restaurants will come and go," Banks says, "but the ingredients, like meadowsweet and woodruff, won't. They've been discovered and people want to cook with them."

John and I cross the river again into Hackney Marshes, then to the Kingsmead Estate to pick violets. When we have collected a few handfuls, we strike out for Square Root London, stopping off for a beer at The Cock Tavern on Mare Street on the way. The pub is empty, and I see a chance to ask John about his feudal lifestyle. But every question &mdash about his sporadic income, his existence outside the "system", his lack of desire for a regular career &mdash is met with polite confusion. John's way of life is not in line with what society deems as normal, but in his mind, we are the odd ones.

"You lot go out and do a job, save your money or go on holiday, or save for retirement," he says, "whereas I think of my life as one big holiday. It seems odd to everybody, but I enjoy every single day." We down our dregs and head back out.

Square Root London has a small factory beneath the tracks of the London Overground train line near Hackney Downs station. I ask its co-founder Ed Taylor why he uses the ingredients John drops off from time to time.

"We are in business because we're selling a really nice lemonade that you can't make at home," he explains, "but if we can then also do super-micro-batch stuff, then it keeps people interested. Doing this is really fun." Ed will use the violets and gorse flower in a mini collection of sodas that will mimic the taste of old sweets, including Parma Violets.

I drink a bottle of Square Root lemonade, agreeing that it is indeed a really nice lemonade. In another arch a few hundred yards along the track we stop in at 58 Gin, a small-batch distillery. We get a quick tour and I sample the chocolate negroni, which features cocoa from Land Chocolate, a chocolatier in Bethnal Green. John put the two businesses in touch.

"I really think John is a lynchpin for a lot of what's happening in the east London food scene," says Rosie Birkett, a food writer and cook and one of John's regular clients, who last year published East London Food, a compendium of profiles, recipes and restaurant tips (John is in there he is proud that his profile is the biggest). "What's interesting is that he occupies a singular space in which he straddles the old and new of east London. He cares for people in the community, and helps people who aren't part of the young, affluent, hip influx. And yet he has also found a way to come into the 'new' and embrace it. But it's not for himself. He wants to connect people and enable things, he wants to elevate and celebrate what's going on here."

"It's normal to me," John explains. "My ethos is just to get by, really. That's all I do. I try to help as many people out that I can. I don't make a lot doing what I do, the people I work with are the ones making the money. I just like sitting in the pub having a beer."

We leave 58 Gin, wend through Clapton and bumble along the river toward the Olympic Park at Hackney Wick and Mason & Company where we sit at a long communal table as the low sun streams in. I ask him about his worldview of foraging, and how Hackney has changed in the last 30 or so years. I ask him if he ever goes to the cinema, why he doesn't move to the countryside, and why he doesn't start his own venture, rather than forever assisting others with theirs. He answers by telling me about the astonishing quality of the beef from New House Farm and an especially good spot to find wild crayfish in Limehouse.

I guess I am trying to catch him out. I want him to say that he planned on being a lawyer but it never worked out, or that he'll be opening his own pop-up juice bar in Dalston this summer, or that his previously unmentioned food blog is gaining traction and he'll be publishing a book with Jamie Oliver by Christmas. But John is doing none of those things.

John seems an unusual being: a man who lives day-to-day, who has a humble but rewarding existence, and assists others where he can. In John's eyes, "Hackney is the centre of the world at the moment" but, even if it wasn't, one suspects he would still be out on the marsh, or up on the farm, or on the riverbank, still turning up at the pub with rabbits and bags of curious herbs. Still finding the things we didn't know we wanted until they were placed in front of us.


How To Make a Vodka Martini

From its long, slender glass to the single green olive you can see from across the room, its image is as classic to American cocktail culture as the Rat Pack. Although most people consider vodka to be the base for a classic Martini, that’s far from where it began. The original recipe called for gin, vermouth, bitters and a lemon peel garnish. It wasn’t until a certain spy famously changed the game and ordered his Martini “shaken, not stirred” that vodka officially came into the picture.

In 1953, James Bond introduced the world to the Vesper Martini in the novel “Casino Royale.” Bond ordered three measures of Gordon’s, one of vodka, half a measure of Kina Lillet and a lemon peel. The Vesper was purposefully made with both vodka and gin to reflect the double agent for which it was named. This memorable moment would immediately popularize vodka as a main ingredient. Slowly over time, the use of bitters and vermouth waned as people ordered their Martinis “bone dry.” The dirty little olive showed up and forever replaced the lemon peel as the main garnish for the iconic drink.

Bond definitely helped kick off the Martini movement, but the “three martini lunch” really solidified its place in American history. The ability to write off entertainment expenses was introduced in the United States, and so were extended lunches where everyone drank heavily and closed deals (see Mad Men for visuals). Consuming this clear, good-time elixir in the middle of the day was completely encouraged, if it was positive for business. But alas, all good things must come to an end. Although Gerald Ford considered the three Martini lunch “the epitome of American efficiency,” he was defeated by Carter for the presidency, and the support for the tipsy meals lost steam. Employer’s leniency for the extended lunches lessened, but by then the Martini had become a staple in high society.

Since vodka was introduced in America, its popularity has never waned. In fact, it’s one of the most consumed spirits on the planet. Bars and restaurants have completely expanded on the Martini, utilizing everything from espresso beans to serrano chilis. The menu will only continue to grow as endless ingredients are tasted and tested. But the classic Vodka Martini, garnished with a single olive or refreshing lemon twist, definitely stands the test of time. This symbol of sophistication is still one of the most popular orders because you can’t help but feel like a sexy badass spy while sipping one.


Courtesy of Water Pig BBQ

Water Pig BBQ has everything you'd want at an epic beach barbecue. We're talking beautiful water views on a private beach, a live music program, yard games, frozen cocktails, and an award-winning pitmaster who is manning a gigantic smoker that can handle up to 700 pounds of meat at a time. Plus, Water Pig is a great spot to hang on Game Day, thanks to an outdoor big screen that rivals the ones in movie theaters.


Bars and Restaurants Celebrate James Bond Day - Recipes

The DUKES Bar martinis are legendary and as quoted by the New York Times, ‘one of the world’s best.’

If the walls of this intimate space could tell a thousand stories…

Every Martini or personalised cocktail served at the internationally acclaimed bar is an occasion, with our world class bartender team at the helm. Whether visiting for the first time or more, a special rendezvous with friends, a romantic meeting with a lover or a relaxing moment after a meeting, DUKES Bar provides the setting for an unforgettable experience.

From here, retire to the Drawing Room or the Cognac and Cigar Garden for the final finesse of a perfect Mayfair evening.

The DUKES Bar team look forward to welcoming you for your very own DUKES Martini Experience on your next visit.

OPENING TIMES

Why not dine with us prior to visiting the DUKES Bar? Guests can reserve a table in our Great British Restaurant (GBR) and Bar, where we celebrate the best of British cuisine.

Hotel guests, are encouraged to make a table reservation and please contact our Reception team by phone on +44 (0)207-491-4840 or by email at [email protected] .

Please note, we have a “first-come, first-serve” policy for non-hotel guests and will always do our best to accommodate you on the day of your visit.

The dress code for DUKES Bar is smart casual. Leisurewear is not permitted and jackets are encouraged.


Sunday

Morning: If yesterday’s snorkeling wasn’t Into the Deep enough for you, go diving with Caribbean reef sharks at Stuart’s Cove right off Nassau. Beginners can take lessons, but experienced divers can head out on a three-hour excursion, which starts at either 9 a.m. or 1 p.m., and includes two dives: The first descends 80 feet down the sea walls for 30 minutes the second could take place at one of 12 nearby wrecks, like that of a 100-foot freighter, the famous James Bond wreck, or the Cessna used in the filming of Jaws. The sharks themselves measure anywhere from two- to 10-feet long.

Afternoon: Celebrate not getting eaten alive by a shark at the Daiquiri Shack back in Nassau. Right across the street from the Melia, the open-air shack serves up drinks made from fresh local fruit and Bahamian rum (duh) at half the price of local resorts. If you need your Sunday sports fix, head to Bahamas Cricket Club—the Bahamian/British hybrid faces a local cricket pitch, and you can watch games live all weekend (they also air major events on TV, but try focusing on what’s in front of you—your fantasy league is fine).

Evening: Make a reservation ahead of time at Graycliff, the first five-star dining establishment in Nassau. The colonial-era mansion—think lots of dark wood and wrap-around porches—dates back to the 1700s and is as regal as anything you’ll find. The Bahamian-meets-European menu is tasty, but the wine cellar is the real selling point. Once a jail, the meandering basement is now home to over 250,000 bottles worth $25 million. The wine list is 120 pages long, so give yourself time to peruse if you’re a real oenophile. And if you’ve got serious cash to burn—like, Jay Z and Beyoncé bank account status—you can even rent out a special dining room in the wine cellar (yes, the Carters have actually dined there…more than once). Danita Delimont / Getty Images


E: 12/10 Win James Bond Bullion bars in silver or gold

To celebrate James Bond Day and the launch of our bullion bars, we are giving away the three gold and silver bars that contain the 007 serialised number. To be in with a chance of winning one of the three bars up for grabs, simply enter the online form below.

Three winners will be selected at random from all eligible entrants and will be notified by email.

The first winner drawn will receive the 1oz 2020 James Bond silver 007 serialised bar.

The second winner drawn will receive the 10oz 2020 James Bond silver 007 serialised bar.

The third winner drawn will receive the 1oz 2020 James Bond gold 007 serialised bar.

A competition in which you might prefer to be drawn third… The prices of these are £28.49, £284.90 and £1614.71 in the above order



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