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Kinsale: For great natural produce, accommodation and fun things to do
Kinsale: For great natural produce, accommodation and fun things to do

Irish Examiner

time5 hours ago

  • Irish Examiner

Kinsale: For great natural produce, accommodation and fun things to do

Every season, Kinsale seems to add new food outlets and innovative new services to its deserved global reputation for culinary and entertainment excellence. Here is a personal selection of some of the many fine food outlets keeping Kinsale's worldwide fame alive. Where to eat? The best for Michelin — Kinsale is home to a Michelin one-star and a Michelin Bib Gourmand restaurant. One-star Bastion continues to impress with classic cuisine and precise plating that celebrates Irish produce and seasonality. Emile Moisy, Grace Coyle, Caoimhe Heffernan and Isobel Bergin in the Grind School Coffee Shop, Kinsale Community School after receiving their leaving certificate results. Picture: Dan Linehan The vibrations emanating from the chatter about the food, wine and service at St Francis Provisions is rightly deserved, and you will want to order everything on the menu. Prebooking is essential, though bookending the service might get you a walk-in spot. Best for Fine Dining — Rare 1784 has all the critics talking for its incredible cuisine, great wine and cocktail service and unique dining room. Executive head chef, Meeran Manzoor, has cemented his position as an exciting and innovative chef to watch. His food at Rare is a heady blend of classic French technique, Irish produce, and flavours of his Chennai homeland that outrageously flirt with all your senses. Fishy Fishy restaurant in Kinsale. Best for Views —Man Friday's is the kind of place loved by locals but sometimes overlooked by visitors who may not venture outside of the main hub of the town. What awaits is an elegant dining room serving food of the highest order with beautiful views over Kinsale Bay. Plates are classic and beautifully presented, and the interior has been given a spruce for an extra sprinkle of classiness. Best for Breakfast — Smart people book ahead for breakfast at O'Herlihy's Café (or OHK Café) where everything is stellar. Seasonal and delicious ingredients adorn plates built for refuelling and pleasure. Be sure to sneak in a drink — especially the mocktails and always leave room for cake. Shirley Walsh of Shirley's by Fort Charles, Kinsale. Best for Coffee — Wild & Tame has a buzzy café vibe serving Stone Valley Roasters Coffee and a curated mix of lifestyle goodies. Keep an eye out on their Insta Stories for the occasional pop-up event. Best for Brunch — Nine Market Street has a tight menu of well-versed dishes spanning breakfast, brunch and lunch. Sesame-crusted fish burger, Macroom wagyu beef and loaded flatbreads are all waiting for you. Best for Lunch — Fishy Fishy is almost a by-word for Kinsale food by now. Martin Shanahan's famous fish restaurant is much loved for a reason. Super fresh fish and seafood, whip-smart service, and great wines on Cork's riviera. Best for Bakes — Seeds Bakery French patisserie and rustic breads have proved a winning combo. Mornings are buzzy serving up a storm for a baying crowd looking for luscious laminations and super sourdough. Follow the happily be-crumbed to this place where bread is heaven. Best for Provenance — When it comes to farm to fork, Finn's Farmcuts take it literally. Grass-fed beef and lamb are raised on Finns family farm in Mitchelstown and everything else sourced from other like-minded farmers, aged to perfection, then cooked in their woodfired oven nicknamed Bertha. Upstairs at The Bulman serves up fresh oysters to handmade burgers, locally landed fish, and a fine selection of Irish cheese. Eating here is always a pleasure, and the bright upstairs location with large windows overlooking beautiful Summercove below add a special something to the experience. Kinsale living Best for Pizza — Bruno's Italian Eatery is where all the Kinsale foodies go when they're let loose from their kitchens. Simple food done well, it's a crowd-pleasing array of wood fired pizzas, seasonal pasta plates, and comforting risotto — something on the menu for everyone and anyone. Opening times can be a little haphazard, so it's best to look at their Instagram before rocking up. Best for Small Plates — St Francis Provisions has all the goodies with exceptional wines and great aperitivos to match. The menu changes daily here depending on what shows up in season and heavily inspired by less-familiar Spanish flavours such as outrageously good slow-cooked tripe or sweet and sour bombs with fresh fish. Always order the Gildas. The Farmers Market which takes place every Wednesday in Kinsale, Co Cork. Best for Cocktails — The Supper Club cocktails are perennially good so grabbing a seat at the bar should be on your list. Kinsale Hotel and Spa, although a short spin from town, has an excellent cocktail offering including a briny spicy Blood Orange Marguerita. Best Beer Garden — Hamlets sunny courtyard beer garden with it's very swanky roll-back roof and brightly coloured walls is a total sun trap that ticks all the boxes for a great summertime session. Best for Wine — Over 200 wines, many by the glass, pouring by the best sommeliers in Kinsale makes The Black Pig Wine Bar the go-to place for anyone curious about wine. The food is always classy, too. Best for a Pint — Kinsale is strewn with atmospheric pubs, many of them with long and storied histories. The Greyhound is a perennial favourite for a well-poured creamy pint, as is The Tap Tavern which hosts music sessions every Wednesday and are not to be missed. Where to Stay The Old Bank Townhouse boasts five-star luxury in the heart of town and is the sister property to the Blue Haven Hotel, home to celebrated restaurant Rare 1784. Making the most of harbour views, the historic Acton's Hotel is a Kinsale stalwart welcoming guests for nearly eight decades. If falling asleep to the sound of tinkling ship masts is your thing, the Trident Hotel is ideal, and where great food and exceptional suites with private balconies make for a memorable escape. Perryville House, Kinsale, Co Cork. The elegant charms of Perryville House are as renowned as its famous breakfast, and a short distance from town set in 90 acres of beautiful woodland overlooking Oysterhaven Bay, Kinsale Hotel and Spa is a secluded sanctuary to rest and unwind. The Other 43 is an opulent light-filled self-catering apartment with eco-friendly credentials hovering above Kinsale harbour at Shearwater where luxury permeates from linens to finishes with a particular nod to Kinsale's own crafted traditions. The Lemon Leaf has three cosy rooms above the café which make for a perfect ending to an evening spent at their 'Lates' running summer long. The Old Presbytery is a Georgian property with five self-catering apartments in a quiet nook just seconds walk from Kinsale's restaurants and bars. Festival is 'sewing' the seeds of change From the world of high fashion publishing to the green fields of Kinsale, Ciara Hunt's career has taken her to London, Toronto, Boston and Munich. But a return to Kinsale, the favourite place of her childhood, has been the catalyst for a new chapter in an extraordinary life. Mareta Doyle and Ciara Hunt, founders of Fashion & Farming, a new festival attracting respected speakers. In May, Ciara co-founded a new festival, Fashion & Farming, with her mother, Mareta Doyle, a familiar face behind Kinsale Arts Week. The festival aimed to kick-start a conversation around where these two seemingly disparate topics converge — the soil. The festival drew in a diverse array of big-name speakers. U2's Adam Clayton, MEP Mairead McGuinness, former TD Simon Coveney, and Farming for Nature Ambassador Darina Allen, and activists from the worlds of farming and fashion, political and not, all gathered at Kinsale Community School's new theatre. But where did the idea germinate? Seven years ago, Ciara and her husband Richard, purchased a dilapidated farmhouse which came with 60 acres of land. While the house was what drew them and their three children to this pastoral scene, it was an unnatural silence in a natural place that became a revelatory and life changing moment. 'I was super excited about the house,' says Ciara. 'It's nestled among trees, deep set and cocooned. The setting is beautifully serene. I had been walking the land when I began to wonder why it was so quiet. There was no sound; the landscape was dead around us — no birds, no bees, no buzzing, nothing. I became obsessed about it; I couldn't understand why I wasn't hearing anything? 'The first thing I did was to stop all farming. I realised we had to bring fertility back into the soil because it was dead after years of intensive farming. We planted lots of grasses and clovers, thousands of trees, and restored the hedgerows by going back to the original field maps. 'By creating hedgerows, cultivating shrubs, trees, edges, margins, building ponds and restoring dry-stone walls it has brought the wildlife back. The Dawn Chorus wakes me every morning now. It's so loud, but exciting because we created that. There was nothing there and now there's so much life.' The two worlds of fashion and farming do not naturally connect in the mind, but the big picture is — clothes or food — it all starts with the soil. 'Mum brought these two worlds together, stemmed from my background in fashion and my realisation that we all buy and consume too much fashion, and my work on this land. 'The farm-to-table conversations happened, but fashion has not been discussed as broadly as it should be. It's one of the world's greatest pollutants and it really needs to be addressed, particularly fast fashion and the disposal of fashion — it's shocking what it's doing to the environment. 'It was a massive success, and we have received a fantastic response from our audience and speakers — many have said they want to come back next year.' Fashion & Farming Festival returns to Kinsale May 9-10, 2026. In the meantime, be sure to seek out Kinsale's sustainable makers and creators in both fashion and food on your next visit. Kinsale, for all-year-long fun You'll find something to entertain you in Kinsale throughout the year. Here is just a small sample of the festivals that await you in the coming months. Festivals Kinsale Arts Weekend, 10-13th July: This year's theme is Ninth Wave: 'Cliodhna, Queen of the Banshees, rides The Ninth Wave, crashing through from the deep, spiriting mortal souls along the seabed to Hy Breasil, her island in the West Sea… Kinsale Arts Weekend has the power to take you into the unknown. To experience the excitement and terror of The Ninth Wave.' Now in its ninth year, and with another wonderfully curated programme, events span music and poetry to film and documentary, dance and theatre, sculpture and painting, comedy and writing. Kinsale Regatta, 1st-5th August: The oldest running regatta in Ireland, Kinsale Regatta celebrates the maritime culture and heritage of the town. Watch vessels racing in open water from ocean yachts to dinghies, and a thrilling long-distance swim around Sandycove Island. Plenty of action on land too, plus all Kinsale food and drink to delight in when the boats are resting. Heritage Week, 16 - 24 August 2025: Long before it became world famous for food and sailing, Kinsale was an important trading and fishing port and it also held strategic military importance. Much of that built heritage is preserved in the town and Heritage Week connects people, places and history through events as diverse as historical walks, talks and tours, poetry, music, art and architecture. Joachim Beug, author, who features at Words by Water: Kinsale Literary Festival 2025. Words by Water: Kinsale Literary Festival, 2nd—5th October: A weekend devoted to celebrating good writing, the festival programme appeals to readers of all ages and interests with events showcasing literary fiction to sport, poetry to the short story and much more in between. Full programme and tickets available online. The Mad Hatter's Taste of Kinsale, 11th October (TBC): One of the most anticipated events in the Kinsale calendar! Gather in your finery and follow Alice, the Queen of Hearts, March Hare and the infamous Mad Hatter on a walking food tour with delicious fayre. Tickets sell fast, so don't be late!

Watch: In conversation with award-winning chef Vijay Kumar, of ‘Semma', New York
Watch: In conversation with award-winning chef Vijay Kumar, of ‘Semma', New York

The Hindu

time5 hours ago

  • Entertainment
  • The Hindu

Watch: In conversation with award-winning chef Vijay Kumar, of ‘Semma', New York

Vijay Kumar is arguably one of the world's most celebrated chefs. His restaurant Semma, set in the heart of Manhattan has won a Michelin, and become the first Indian restaurant to top the New York Times' 100 best restaurants list. Most recently, he won the prestigious James Beard award. Backed by Roni Mazumdar and Chintan Pandya, who run the popular restaurants Dhamaka and Adda in New York, Vijay was given the freedom to not just cook the food he grew up eating, but also to celebrate it. Vijay has come a long way from his home town of Natham in Tamil Nadu to New York City, where Semma stands out from other Indian restaurants for its 'unapologetically South Indian menu'. Read more: James Beard winning Chef Vijay Kumar of Semma in New York dreams of sambar, rice and paddy fields Editing: Thamodharan B Production: Shikha Kumari

'The Bear' Season 4 Ending, Explained
'The Bear' Season 4 Ending, Explained

Cosmopolitan

time16 hours ago

  • Entertainment
  • Cosmopolitan

'The Bear' Season 4 Ending, Explained

Watching The Bear over the past three seasons—following the highs and pitfalls of creating and running a restaurant—has been quite a ride. And its season 4 return has been one of the most highly-anticipated events in television this year. After all the hard work and sacrifice Carmy (Jeremy Allen White), Sydney (Ayo Edebiri), Richie (Ebon Moss-Bachrach), Marcus (Lionel Boyce), Tina (Liza Colón-Zayas), and their entire team have put into their restaurant, fans have been itching to find out whether their favorite chefs are finally getting their coveted Michelin star. But the fourth season has been more about survival rather than getting the prestigious award they've been gunning for. We see the team struggle to reach profitability, to work as efficiently as they possibly can, to find ways to grow, and to just generally keep their own sh*t together for the greater good of the restaurant. By the last few episodes, however, things seem to finally be looking up for everyone—especially Carmy, who's been a hot (very hot) mess since season 1. Which is why the show-altering 33-minute-long finale comes as a bit of a surprise to fans. Here's the ultimate breakdown of the last episode of The Bear season 4. If you were hoping for an action-packed finale, then you might be disappointed. Season 4 Episode 10, simply titled "Goodbye," is basically a big discussion and screaming match that takes place after dinner service. It opens with a miserable Syd, head against the fencing in the restaurant's backyard, clearly frustrated. Over the course of the whole season, she's been grappling to make a decision on whether to stay at The Bear, or leave to accept the generous offer from promising restaurateur Adam Shapiro. And in the last episode, just when she'd made peace with her decision to stay, she gets word from Pete (Chris Witaske) that Carmy has had the restaurant's partnership agreement written exclude him. Yes, you read that right. The star of the show, the head chef, has decided that he's calling it quits. And he's not just quitting the restaurant—he's quitting all restaurants. He tries to explain to a very upset Syd that he's come to an epiphany: he doesn't love cooking anymore. He even ventures to say that maybe he's never really been in love with it the way that she is. "I did this so I didn't have to do other things," he tells his business partner. In episodes past, people have been telling him he's been causing chaos, trying to chase and prove something that he didn't need to. It turns out, maybe he's been drumming up chaos to keep himself busy, to distract from confronting his problems in life. But now that he's actually out and trying to deal with his issues (i.e. talk to Claire (Molly Gordon), visit his mom (Jamie Lee Curtis), reenter society and human civilization), he no longer wants to use the kitchen as an escape. And he's decided that now that things are looking up for the restaurant, he wants to begin the process of moving on. But Carmy makes it clear that he'll help make sure they pay their debts and are profitable before he leaves. And though he admits that he'd known about Shapiro trying to poach her, he says didn't mind because she is a talented chef and deserves to cook wherever she wants to cook. Of course, given his decision to leave, he's glad she chose to stay. He tells Syd, "I believe in you more than I've ever believed in myself because you're The Bear." Syd and Carmy are in the middle of their screaming match in the yard when Richie joins them. Syd breaks the news to Richie, which he refuses to believe at first. But as Carmy tries to explain, he refuses to listen. Just as he's about to walk out, Carmy drops another big truth bomb, which is that he was actually at his brother Mikey's (Jon Bernthal) funeral. This really riles Richie up and coaxes him out of his false indifference. This is when the two "cousins" hash everything out. The tension between Carmy and Richie has only gotten progressively worse since the walk-in fridge incident in season 2. But in this final episode they both reveal that they've been harboring resentment towards each other that goes way further back than that. Carmy's always been jealous of Richie's closeness to his family, especially to his late brother. And Richie's been envious of Carmy's career and genius, and how much respect and admiration he's gained from far away. Carmy then tells Richie that there's no need to be jealous of him, especially because he says, "Outside of the kitchen, I don't know what I'm like." After the final steps of making sure The Bear can be up and running without him, he wants to leave to find himself. Both Sydney and Richie realize that Carmy has made up his mind regarding his decision, and see reason that this move might actually be good for everyone involved. Syd agrees to stay on as head chef and partner, but on one condition: Richie has to be a partner, too. So the legal agreement would include their investor Uncle Jimmy (Oliver Platt) as one party, and the party of The Bear would include Sydney, Natalie a.k.a. Sugar (Abby Elliott), and Richie. At first, Richie thinks this is a joke or a token offer, but when Syd says she's serious he gives an enthusiastic, "F*ck yes." Sugar ends up joining them in the yard, and is the last to learn about Carmy's decision to leave. But instead of getting mad or reacting violently like Syd and Richie, she cries and comes over to hug her little brother. After all, it was she who—upon noticing how miserable Carmy was—told him (episodes ago) that it was okay if he wasn't in love with cooking anymore. She's proud that he's taking steps to prioritize his wellbeing over his career. While the finale does give us a resolution regarding who's going to be running the restaurant, we don't know what a potential fifth season's going to look like. Will Carmy (and actor Jeremy Allen White) be completely out of the picture? Are we following Carmy on his soul-searching journey? There are also a number of unresolved plot lines from this season. Chef Luca (Will Poulter) also came in as a stage to help Marcus, and the whole kitchen in general. It's unclear whether he'll be staying on full-time, or leaving to go back to Copenhagen or some other city to work as a chef. We also see Ebraheim (Edwin Lee Gibson) toiling away, crunching the numbers and doing research to figure out how to expand The Beef window so that they can maximize their profits, which could help the whole restaurant operation. He finally arrives at a solution, which would require opening two new locations and taking on a new partner. But he has yet to present this business proposal to the rest of the team (aside from the Faks). The last few seconds of the finale shows the clock—which indicates how much time is left before Uncle Jimmy would shut the place down (if they didn't get their numbers up)—run out of time. So time has run out, but their numbers are up. Still, it's not explicitly said that they've worked everything out and that they've done enough to keep going. The finale doesn't really get into this, but many fans do want to know what the deal is between Carmy and Claire Bear now. Well, if the wedding episode (Tiff's (Gillian Jacobs) wedding) was any indication, things seem to be looking good. Carmy's apologized for every which way he's hurt Claire, and has even said that he loves her—which he'd never previously told her. However, it doesn't seem like they're officially officially back together. Claire knows that Carmy's got a lot to figure out, and Carmy knows that Carmy's got a lot to figure out. So it doesn't seem like they're jumping into anything too quickly, but we don't really get a straightforward answer by the end of the season. It seems like to answer this question, and many more, we're all going to have to wait until season 5—which has yet to be confirmed.

Sonoma's Breakout Fine Dining Restaurant Enclos Wins Two Michelin Stars
Sonoma's Breakout Fine Dining Restaurant Enclos Wins Two Michelin Stars

Eater

time17 hours ago

  • Entertainment
  • Eater

Sonoma's Breakout Fine Dining Restaurant Enclos Wins Two Michelin Stars

Sonoma fine dining destination Enclos pulled off one of the most difficult feats for a restaurant on Wednesday, June 25: The new spot was awarded two Michelin stars within six months of opening, and it also secured the city of Sonoma its first recognition by the Guide. It's a hotshot debut that isn't the typical path of a Michelin-starred spot. While it's not unheard of for a restaurant to earn one star in its first year, two Michelin stars are typically gained after some time under the belt. (Three stars, meanwhile, is a notoriously difficult achievement that belongs to just a few select restaurants.) Chef Brian Limoges's restaurant was highlighted early on as a strong Michelin contender. In a Bite Curious newsletter in April 2025, San Francisco Chronicle restaurant critic MacKenzie Chung Fegan predicted that Enclos 'absolutely will' bring a Michelin star to Sonoma and suggested readers book a table before that happens. Enclos is the restaurant for the Stone Edge Farm Vineyards & Winery, set within a Victorian home at 139 East Napa Street in Sonoma. The restaurant offers two menus — an 8- to 10-course tasting menu and an a la carte menu in the lounge available only for members of the winery's Collectors Cellar. The menu skews highly seasonal thanks to the Stone Edge Farm and other producers the restaurant works with, for a meal the restaurant calls 'modern California coastal cuisine.' In terms of expectations at Wednesday's Michelin ceremony, Limoges and the Enclos team were reasonably confident they would get one of the Michelin Green Star designations, which rewards restaurants for their sustainable practices. As Limoges explains, Stone Edge Farm owners Mac and Leslie McQuown set the foundation for sustainability in the restaurant through their farm and its MicroGrid, a 'self-contained system of distributed electrical generation and storage' that powers the farm. 'Our late founder Mac was very much into [establishing] the MicroGrid,' Limoges says. 'So that was really special to get that for him and for his family, too.' Likewise the chef himself has worked in multiple Michelin-star kitchens — Atelier Crenn (then a designated two-Michelin-starred restaurant, now with three stars), Quince (three stars), Birdsong (one star in its first year, then two stars in later years), as well as Saison (two stars) and Angler (one star). Although Limoges acknowledges that he had given consideration to the prospect of acquiring Michelin stars, in the aftermath of the two-star designation he says he believes the Enclos team's achievement was less about that mission and more about the fundamentals of hospitality in a new restaurant. 'While it was certainly our goal, in the back of my head, of course — my goal is to eventually get three with a Green Star, to get all of it — in the short term, we just wanted to focus on our guests and hope that Michelin would recognize us. And I think that was the right approach,' he says. 'I don't necessarily know that it's a tangible goal,' Limoges says of aiming for Michelin stars. 'I mean, you can map it out, 'Hey, this is our goal.' [But] I don't think that it's practical to do that.' For a moment at the California Michelin Guide ceremony, it almost looked like a star designation wasn't going to happen for the Enclos team. The new one-starred establishments were announced, as well as the returning one-star restaurants, but Enclos was nowhere to be seen. But in a twist, the host pulled Limoges onstage to give him the Green Star for Enclos, only to follow that up with the announcement that the restaurant also earned two Michelin stars. 'Accepting the Green Star was really special, a lot of emotion there,' Limoges says. 'And then the one-two punch [of the announcement] — I was just really happy for our team, because we rolled in with nine people, our owners, our chefs, and my wife, and so to be able to celebrate with them within eyeline, it was awesome. It was really cool.' Later, the moment was made all the sweeter: Limoges shares that they closed the restaurant for the night so the team could hold a watch party of the ceremony's livestream. They filmed their reaction and sent the video over to the group at the ceremony. Reflecting on the designation, Limoges recalls conversations with the team over the tiniest details — in one case, whether the smell of a certain lotion was 'too much' — and all of the things they 'nitpick' daily to construct a special experience for diners. 'We have some really, really talented people,' Limoges says. 'We also have some people who have never worked at a Michelin-starred restaurant, but are very eager and hungry and believe in what we are doing.' He adds: '[The stars] reaffirm all those little things, and I think that we're more confident in what we're putting out, and it allows us to grow further because we're not second-guessing our decisions.' See More: San Francisco Restaurant News

Edinburgh Michelin-starred chef shuts first restaurant he opened in the city
Edinburgh Michelin-starred chef shuts first restaurant he opened in the city

Yahoo

timea day ago

  • Business
  • Yahoo

Edinburgh Michelin-starred chef shuts first restaurant he opened in the city

An Edinburgh Michelin-starred chef has announced the closure of the first restaurant he opened in the city. Stuart Ralston shared the news on social media that Aizle, a Michelin guide eatery on Charlotte Square, would close in the coming months. The chef, who won his first Michelin star earlier this year for one of his other Edinburgh restaurants, Lyla, wrote: "After an incredible decade, I have made the decision to close the doors to my first restaurant, Aizle. READ MORE: Moment Edinburgh BMW driver tears up grass at beauty spot with 'drifting' stunt READ MORE: West Lothian 'meat cleaver robber' flees with £2k as police launch major manhunt "Firstly, thank you to our amazing team that have moulded Aizle to what it is, to all the producers, and to our guests, we have loved having you. I look forward to continuing our path, together. "When I first opened Aizle on St Leonard's Street, I wanted to do something that would challenge me as a young chef, provide a place that people would choose to work in and serve food that would make people happy. "Over the past 11 years, we've moved homes, met brilliant people along the way, served some great food and together, built a restaurant to be proud of and had some incredible staff throughout the years. Anyone who was a part of Aizle , thank you." While it was a difficult decision to make, Stuart decided that Aizle's time had come to an end so that he could put even more focus on his other successful Edinburgh restaurants. He even hinted to a new project in the works. He added: "A decision that didn't come easily to me, but the time has come to focus even greater on Lyla, Noto and Tipo, as well as our new project. Any remaining vouchers can be redeemed across the group in all our venues. 21 September 2025 will be our last service." Devastated customers took to the comments to share their thoughts on the closure. One said: "We've been coming since you opened in St Leonard's, so sad to hear this. But also as you've expanded we have loved all you have created so we are excited to see what the future brings for you." Another said: "Had some incredible meals here. Sad to hear this news." While a third added: "Have had so many wonderful evenings here. Absolutely gutted to hear this. Hopefully can fit in another visit before you close." Join Edinburgh Live's Whatsapp Community here and get the latest news sent straight to your messages.

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