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M I A M I APPETIZERS DIM SUM 4 pieces WHITE MISO SOUP 9 SHRIMP & CILANTRO 15 SALTED SHISHITO PEPPERS 13 SCALLOP & SHRIMP 16 STEAMED EDAMAME V 9 PORK & KIMCHI 14 SPICY EDAMAME V 10 BLACK TRUFFLE, CHICKEN & MOREL 17 WILD BABY SQUID 19 DUCK & FOIE GRAS 23 SHOYU DASHI OCTOPUS 20 KING CRAB & CAVIAR 28 SALT & PEPPER TOFU V 13 SAFFRON & SWEET CORN V 13 PORK SKEWERS 19 SPICY PRAWN MONEYBAGS 17 BRUSSELS SPROUTS & CRISPY PORK 17 CRAB & TRUFFLE SOUP 17 CRISPY ROLLS 3 pieces NEW STYLE SASHIMI BLACK COD CRISPY ROLLS 19 YELLOWTAIL CILANTRO * 23 A5 WAGYU & FOIE GRAS GYOZA 28 HOKKAIDO SCALLOP UNI * 36 KING CRAB 22 TUNA JALAPEÑO * 21 CHICKEN & WILD MUSHROOM 15 TORO TARTARE WITH CAVIAR* 38 LOBSTER SPRING ROLL 18 SCALLOP & BLACK TRUFFLE* 25 HAMACHI CARPACCIO & SHAVED TRUFFLE * 29 BAO BUNS MAKI CRISPY PORK 15 TUNA SALMON YELLOWTAIL CHIRASHI* 19 ROASTED DUCK 15 KING CRAB CALIFORNIA 19 SOFT SHELL CRAB 22 add caviar +30 CRISPY PRAWN 20 ULTIMATE SPICY TUNA* 22 SPICY SCALLOP 23 HAMACHI YUZU TRUFFLE* 24 DUCK SALMON & AVOCADO* 16 PEKING DUCK half / whole 49 / 98 PRAWN TEMPURA 19 CRISPY DUCK FOIE GRAS 68 SPICY SALMON* 18 add caviar +90 HAMACHI JALAPEÑO MISO* 23 CUCUMBER & AVOCADO V 13 CRUNCHY TORO* 23 ENTREES VEGETABLE ROLL V 14 YUZU MISO BLACK COD 39 WAGYU RIBEYE* 12oz 90 PREMIUM SUSHI 2 pieces TAMARIND GLAZED SALMON 29 SALMON TORO* Scotland 19 CILANTRO PESTO BRANZINO 35 A5 WAGYU & FOIE GRAS* Japan 29 SZECHUAN BBQ PORK RIBS 31 CHU TORO & CAVIAR* Japan 38 BEEF FILLET*8oz 44 SEARED O-TORO* Japan 28 A5 WAGYU STRIPLOIN* 5oz 115 CRISPY RICE TARTARE A5 WAGYU / KING CRAB 28 / 26 HONEY TRUFFLE KING CRAB 68 ROBATA SZECHUAN CHICKEN 27 SASHIMI / NIGIRI 2 pieces GOCHU LAMB CUTLETS 4 pieces 28 SALMON* Scotland 11 SWEET & SOUR MANGO CHICKEN 31 HAMACHI* Japan 12 SNAPPER TWO WAYS”(2-2.5LB) 82 HOKKAIDO SCALLOP* Japan 16 AKAMI* Japan 13 TEMPURA CHU-TORO* Japan 19 WHITE FISH TEMPURA 19 O-TORO* Japan 24 SEASONAL VEGETABLES 19 KINMEDAI* Japan 19 LOBSTER Maine half / whole 39 / 77 SEA URCHIN* Japan 24 BLACK TIGER SHRIMP 23 BOTAN EBI* Canada 16 MACKEREL* Japan 13 VEGETABLES MEDAI* Japan 13 DASHI WILD MUSHROOM 19 UNAGI* Japan 15 FRESNO PONZU CHARRED BROCCOLINI V 15 SASHIMI SELECTION* 3 kind / 5 kind / 9 kind 22 / 37 / 74 GINGER BABY BOK CHOY V 19 NIGIRI SELECTION* 5 piece / 9 piece 29 / 54 BLACK GARLIC WILD MAITAKE V 18 SWEET SOY ASPARAGUS V 15 SELECTED CAVIAR GARLIC SOY SHIITAKE V 13 KALUGA FUSION*1oz 90 ROBATA CITRUS CORN V 15 OSETRA ROYAL*1.7oz 190 RICE & NOODLES SALADS SINGAPORE NOODLE 23 CUCUMBER TATAKI V 15 VEGETARIAN SINGAPORE NOODLE V 18 DUCK SALAD 29 PRAWN FRIED RICE 19 SEAWEED SALAD V 13 DUCK FRIED RICE 19 GREEN SALAD WITH TRUFFLE V 19 BEEF FRIED RICE 18 VEGETARIAN V *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,**Our menu contains allergens. If you suffer from a food allergy or intolerance please notify us upon placing any order. A service charge of 20% will be added to your check. 9.4.20.

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The Welfare of Ducks and Geese in Foie Gras Production
The Welfare of Ducks and Geese in Foie Gras Production A Summary of the Scientific and Empirical Evidence A Farm Sanctuary Report Farm Sanctuary · P.O. Box 150 · Watkins Glen, NY www.FarmSanctuary.org · www.NoFoieGras.org Introduction Foie gras, a French term meaning "fatty liver," is produced by force-feeding ducks and geese large amounts of meal that enlarges their livers up to 10 times the nor- mal size. In medical terms, ducks and geese raised for foie gras suffer from hepatic lipi- dosis, a pathologically enlarged, physiologi- cally impaired liver. Foie gras was traditionally produced from geese, but the trend in recent years has been toward using ducks, who require less space to house and are slaughtered younger. Only ducks are currently being used in the US to make foie gras. The species of duck used in foie gras production is a hybrid between the Muscovy duck (Carina moschata) and the domestic duck (Anas platyrhnchous). A male Muscovy duck, which is nearly twice the size of a female Muscovy, is crossed with a domestic female duck such as the Pekin, and the result is a sterile hybrid called the Mulard duck. Male Mulard ducks are used for foie gras production, while the females are either killed at birth or raised and slaughtered for meat con- sumption. During the force-feeding process, the duck is grabbed by the neck, and a metal or plastic tube 8 to 12 inches long is inserted down the esophagus. The desired amount of high fat, high carbohydrate corn mash is pushed through the tube and into the duck's esophagus by either a manual or a pneu- matic pump.
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Foie Gras Duck Products & Pates & Game Meats 14-15 16-18 19
JABBA FINE FOODS PO BOX 9709 NAPLES FL 34101 ORDER@JABBA-FINEFOODS.COM 239-293 0694 WWW.JABBA-FINEFOODS.COM TABLE OF CONTENTS CAVIAR GIFT SETS CAVIAR & FISH ROE SMOKED FISH & ACCESSORIES 5-8 11-13 9-10 SEAFOOD DUCK FOIE GRAS DUCK PRODUCTS & PATES & GAME MEATS 14-15 16-18 19 2 TRUFFLE & CHARCUTERIE, SAU- OILS & MUSHROOMS SAGES, DEMI GLACE VINEGARS 20-22 23-26 27-29 SALT & DRIED FRUITS, NUTS, & CHOCOLATES SPICES PUREES & GIFT SETS 30-31 32-34 35-38 3 Our processing facility is ready to make your private label program a reality. Our plant’s state of the art equipment can process and pack large runs of product quickly and efﬁciently. For smaller runs, our fully trained staff is ready to hand process and hand pack your products. Supply us with labels, or our Marketing Department can design PRIVATE custom labels with you, and your product is ready to ship direct from PRODUCT CHOOSE THE LABELING our warehouse. SELECTION PACKAGING GUIDE Our unrivaled private label development program is truly a turn- key service. It combines access to the more than 1,000 products we keep in-stock in our warehouse and our processing facility is ready to make your private label product a reality. Our plant’s state- of-the-art equipment can process and pack large runs of product quickly and efﬁciently. Supply us with labels, or have our marketing DESIGN APPLY PACK department design custom labels with you, and your product will be THE LOOK THE DESIGN & SHIP ready to ship out directly from our warehouse.
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Foie Gras: As Seen from Southwest France Author(S): Jeanne Strang Source: Gastronomica: the Journal of Food and Culture, Vol
Foie Gras: As Seen from Southwest France Author(s): jeanne strang Source: Gastronomica: The Journal of Food and Culture, Vol. 7, No. 1 (Winter 2007), pp. 64-69 Published by: University of California Press Stable URL: http://www.jstor.org/stable/10.1525/gfc.2007.7.1.64 . Accessed: 28/04/2013 20:11 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact support@jstor.org. University of California Press is collaborating with JSTOR to digitize, preserve and extend access to Gastronomica: The Journal of Food and Culture. http://www.jstor.org This content downloaded from 143.229.237.16 on Sun, 28 Apr 2013 20:11:39 PM All use subject to JSTOR Terms and Conditions politics | jeanne strang Foie Gras As Seen from Southwest France It is strange that the current ethical furor in the But the fall of the Roman Empire seems also to have United States over the force-feeding of ducks and geese has led to a fall in the fashion for fattening birds, although the surfaced after perhaps ﬁve thousand years, during which tradition was continued by the Jews in the Middle East. the practice was never publicly questioned.
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Banning Foie Gras in California
International Food and Agribusiness Management Review Volume 9, Issue 3, 2006 Banning Foie Gras in California Gregory A. Baker aL and Fan Zhang b a Professor of Management and Director of the Food and Agribusiness Institute, Leavey School of Business and Administration, Santa Clara University, 500 El Camino Real, Santa Clara, California, 95053-0396, USA. b MBA student, Leavey School of Business and Administration, Santa Clara University, 500 El Camino Real, Santa Clara, California, 95053-0396, USA. Abstract Sonoma Foie Gras is one of three producers of foie gras in the U.S. and the sole producer in California. The company employs the practice of force-feeding ducks and geese to produce this culinary delicacy. The case describes the foie gras industry and pending legislation in California, which would ban the practice of force-feeding ducks and geese as well as the sale of the products of force-feeding birds. Readers are asked to conduct a stakeholder analysis to identify the primary stakeholders and their interests, and to identify alternatives and a course of action for Sonoma Foie Gras. Keywords: stakeholder management, stakeholder analysis, foie gras LCorresponding author: Tel: + 408-554-5172 Email: gbaker@scu.edu Other contact information: F. Zhang: julieshen1@comcast.net IAMA Agribusiness Case 9.3.C This case was prepared for class discussion rather than to illustrate either effective or ineffective handling of an agribusiness management situation. The author(s) may have disguised names and other identifying information presented in the case in order to protect confidentiality. IAMA prohibits any form of reproduction, storage or transmittal without its written permission.
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Ban on Foie Gras: a Legislative Fowl Vanessa L
Seton Hall University eRepository @ Seton Hall Law School Student Scholarship Seton Hall Law 5-1-2013 Ban on Foie Gras: A Legislative Fowl Vanessa L. Ma Follow this and additional works at: https://scholarship.shu.edu/student_scholarship Recommended Citation Ma, Vanessa L., "Ban on Foie Gras: A Legislative Fowl" (2013). Law School Student Scholarship. 265. https://scholarship.shu.edu/student_scholarship/265 BAN ON FOIE GRAS: A LEGISLATIVE FOWL Vanessa Ma Table of Contents Introduction……………………………………………………………………………3 I. Background………………………………………………………………....4 a. What is Foie Gras?....................................................................................4 b. Production of Foie Gras…………………………………………………6 c. The US Economy and Foie Gras………………………………………..7 d. Debate…………………………………………………………………...8 II. Legislation………………………………………………………………….9 a. Proposed legislation…………………………………………………….9 b. California………………………………………………………………11 c. City of Chicago………………………………………………………..12 III. Constitutionality………………………………………………………….13 a. Illinois Restaurant Association v. City of Chicago……………………13 b. California State………………………………………………………..15 IV. The Future………………………………………………………………..17 a. Political Viability……………………………………………………...17 b. To ban or not to ban? …………………………………………………18 V. How to Deal with Current Issue…………………………………………21 a. Regulations on Treatment of Birds…………………………………….21 b. Federal v. State Law……………………………………………………24 Conclusion…………………………………………………………………………….25 Introduction Foie gras is a French term foreign to many of us. However, for many food enthusiasts
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Republic of France As Amicus Curiae in Support of Petitioners
No. 17-1285 ================================================================ In The Supreme Court of the United States --------------------------------- --------------------------------- ASSOCIATION DES ÉLEVEURS DE CANARDS ET D’OIES DU QUÉBEC; HVFG LLC; AND HOT’S RESTAURANT GROUP, INC., Petitioners, v. XAVIER BECERRA, IN HIS OFFICIAL CAPACITY AS ATTORNEY GENERAL OF CALIFORNIA, Respondent. --------------------------------- --------------------------------- On Petition For A Writ Of Certiorari To The United States Court Of Appeals For The Ninth Circuit --------------------------------- --------------------------------- BRIEF OF THE REPUBLIC OF FRANCE AS AMICUS CURIAE IN SUPPORT OF PETITIONERS --------------------------------- --------------------------------- LAWRENCE S. EBNER Counsel of Record CAPITAL APPELLATE ADVOCACY PLLC 1701 Pennsylvania Ave., NW Washington, DC 20006 (202) 729-6337 lawrence.ebner@capitalappellate.com Counsel for Amicus Curiae ================================================================ i TABLE OF CONTENTS Page INTEREST OF THE AMICUS CURIAE ................ 1 SUMMARY OF ARGUMENT ................................. 4 ARGUMENT ............................................................ 5 The Court should grant review because the Ninth Circuit’s flawed preemption analysis undermines USDA’s nationally uniform standards for poultry product ingredients ............. 5 A. The PPIA’s express preemption provision mandates national uniformity of poultry product ingredients .......................................... 5
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Foie Gras “
Foie Gras “Fake News”: A Fictitious Rashi and a Strangely Translated Ethical Will Foie Gras “Fake News”: A Fictitious Rashi and a Strangely Translated Ethical Will by Ari Z. Zivotofsky Controversial topics can sometimes lead to contrived sources, i.e. fake news. That is certainly true with the effort by vegetarians to find traditional sources to support their position. In the past I have shown how a booklet claiming Judaism supports vegetarianism was full of misquotes (here here ) and how a “quote” of the Rema was fabricated ( here ). Here I will expose two fake quotes that have been used by vegetarians in the battle against foie gras. Foie gras (pronounced “fwä-grä, meaning “fat liver” in French) is the fattened liver of a waterfowl that grew to 5-10 times its usual size due to gavage. Foie gras, a delicacy today rightly associated with the French who are indeed by far the largest producers and consumers of it, was for much of history an Ashkenazi Jewish expertise. This luxury item has been the subject of a great deal of controversy in recent years. Until its production was banned in 2003 by the Supreme Court, Israel was one of the leading producers in the world. Within the last year, kosher foie gras has begun to be produced in the US for the first time in history. The issue driving the current debate is animal welfare, or in the Jewish world, tza’ar ba’alei chaim. For hundreds of years, in traditional Jewish sources “stuffed goose” was indeed controversial, but not because of animal welfare.
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Metabolomic Study of Fatty Livers in Ducks
Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality Cécile Bonnefont, Aurélie Guerra, Laetitia Théron, Caroline Molette, Cécile Canlet, Xavier Fernandez To cite this version: Cécile Bonnefont, Aurélie Guerra, Laetitia Théron, Caroline Molette, Cécile Canlet, et al.. Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality. Poultry Science, Poultry Science Association, 2014, 93 (6), pp.1542-1552. 10.3382/ps.2013-03546. hal-01517022 HAL Id: hal-01517022 https://hal.archives-ouvertes.fr/hal-01517022 Submitted on 2 May 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Open Archive TOULOUSE Archive Ouverte (OATAO) OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 17587 To link to this article : DOI:10.3382/ps.2013-03546 URL : http://dx.doi.org/10.3382/ps.2013-03546 To cite this version : Bonnefont, Cécile and Guerra, Aurélie and Théron, Laetitia and Molette, Caroline and Canlet, Cécile and Fernandez, Xavier Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality.
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1 Rabbi Challenges Synagogues to Go Vegan
The pictured: rabbi dr. shmuly yanklowitz rabbi challenges synagogues since 1966 No. 202 to go vegan, page 4 autumn 2017 elul 5777 ‘They shall not hurt nor destroy 1 on all my holy mountain’ (Isaiah) on the renovation of our building, which Welcome to will become Europe’s first Jewish centre dedicated to ethical eating. the jewish From all of us at JVS, we wish you Shana Tovah U’Metukah, a very happy vegetarian new year and sweet New Year. ith Rosh Hashana, the Jewish new year,just around Lara Smallman the corner, we’ve got a very Director, Jewish Vegetarian Society Wspecial cookery corner, packed full of sweet recipes. Find more inspiration on our website jvs.org.uk/ recipes. An increasing number of kosher bakeries offer water challot, which contain no eggs or milk. If you are keen to make your own, we recommend JVS member Jemma Jacobs’ recipe, see the back page. In this issue we meet the inspirational Rabbi who is inviting synagogues to try veganism, see page 4 for the full story. We get a behind the scenes look at what happened on Birthright’s first ever vegan trip over on page 26. Read about the British politicians and the vegan synagogue celebrities who are joining forces to call for challenge, p4 an end to foie gras - a product of immense of cruelty - the liver of a duck or goose fattened by force-feeding corn with a feeding tube, page 6. We are delighted to once again be working with Limmud Conference, newly renamed Limmud Festival, which attracts over 2,500 people to the week-long winter event.
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Welfare Aspects of the Production of Foie Gras in Ducks and Geese Report of the Scientific Committee on Animal Health and Animal
Welfare Aspects of the Production of Foie Gras in Ducks and Geese Report of the Scientific Committee on Animal Health and Animal Welfare Adopted 16 December 1998 Contents of the Report Page INTRODUCTION......................................................................................................................................... 1 1 WELFARE DEFINITIONS AND MEASUREMENT ........................................................................ 2 1.1 DEFINITIONS OF WELFARE ...................................................................................................................... 2 1.2 ASSESSMENT OF WELFARE..................................................................................................................... 3 1.3 COMBINING RESULTS FROM DIFFERENT INDICATORS.............................................................................. 11 1.4 SUMMARY........................................................................................................................................... 12 2 THE ORIGINS AND DISTRIBUTION OF FOIE GRAS PRODUCTION ..................................... 14 2.1 THE PRODUCTS.................................................................................................................................... 14 2.2 ORIGINS AND SPECIES .......................................................................................................................... 15 2.3 PRODUCTION IN FRANCE.....................................................................................................................
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Blackwoods Customer Deli List
Coarse Pate from Georges Thiol 5000 WILD BOAR TERRINE 1.68kg £26.15 unit With 40% wild boar marinated in red wine 5002 DUCK TERRINE 1.68kg £22.30 unit With 40% duck & central medallion 5003 VENISON TERRINE 1.68kg £26.15 unit With 40% venison & central medallion 5005 WILD DEER TERRINE 1.68kg £38.25 unit With 15% foie gras medallion 5006 HARE TERRINE 1.68kg £26.25 unit With 40% hare meat & armagnac 5007 RABBIT TERRINE 1.68kg £23.35 unit With 30% rabbit & fine white wine 5017 TERRINE CAMPAGNE 1.57kg £19.25 unit Excellent liver pate 5019 GREEN PEPPER TERRINE 1.60kg £19.25 unit Liver pate with green peppercorns Smooth Pate f om Georges Thiol 5028 STRASBOURG TERRINE 1.45kg £23.85 unit Duck foie gras mousse with pistachio nuts 5001 DUCK & HAZELNUT TERRINE 1.45kg £32.95 unit Duck Mousse with hazelnuts & 3% truffles 5009 TERRINE GASCOGNE 1.45kg £19.15 unit Chicken liver pate with armagnac 5010 TERRINE FORESTIERE 1.45kg £18.95 unit Chicken liver pate with 10% woodland mushrooms 5012 CHICKEN MOUSSE WITH ALMONDS TERRINE 1.45kg £25.15 unit Chicken liver pate with almonds 5020 PORK LIVER TERRINE 1.47kg £18.75 unit Liver pate with eggs & aromatic spices 5023 DUCK MOUSSE TERRINE 1.40kg £19.95 unit A smooth duck liver mousse with port wine pure duck 5024 DUCK & PEAR MOUSSE TERRINE 1.42kg £21.65 unit A smooth duck liver mousse with diced pear & foie gras 5035 PHEASANT TERRINE 1.55kg £43.65 unit A smooth pate with 15% goose foie gras & truffles 5008 TERRINE DE FOIE 1.45kg £25.15 unit A smooth pork liver pate with 3% morilles & madeira De Spiegeleire Pate
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Foie Gras : a Global History Pdf, Epub, Ebook
FOIE GRAS : A GLOBAL HISTORY PDF, EPUB, EBOOK Norman Kolpas | 152 pages | 12 Apr 2021 | Reaktion Books | 9781789143775 | English | London, United Kingdom Foie Gras : A Global History PDF Book Fattening was a practical selection criterion for breeding ducks Before the arrival of modern selection techniques, breeders would feel the ducks after a period of fattening and choose the ones with the largest livers. Sign Up. Or leave us your name and email: First Name. Request Covid - 19 Impact. Log In Sign Up. Emerging and high-growth sections of Foie Gras Market, high-growth regions, and market drivers, restraints and also market chances. Euralis 7. With a USDA approved and inspected processing plant on site, our hand-raised Foie Gras and duck meat benefit from small-batch processing and expert hand-cutting of portions. History at your fingertips. Food historian Cathy Kaufman adds that cave paintings show what looks like workers cramming food down the gullets of geese during this period. Find out more about palmipeds. GCC 6. North America 6. The tradition of fattening geese and ducks was also passed on from generation to generation in the French countryside. Or use your social account:. Discover our profession. Top Questions. Valentine's Day. I personally prefer to de-vein the foie gras, but some chefs prefer not to de-vein the foie gras, as the veins can help preserve the integrity of the fatty liver. The situation has resulted in numerous permanent restaurant shutters across Los Angeles and the state. FR EN. Manufacturer Intensity Map 4. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from.
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