They were known for their rapid incorporation of modernity, developing a written language, transitioning to yeoman farming methods, and having European-American and African-Americans lifestyles enforced in their society. dish, "Oksak Atahap," can be made in the same manner, except with Traditional Choctaw food- Wild Onions & Eggs: Wild onions, cut up (approx. The code had 411 terms that the Navajos turned words into military terms. They led her back to their fire and asked who she was and why she was out in the cold woods alone. But like with Apache groups who have stories that say horses were always a part of those cultures and Navajos have similar stories about sheep, Chahtas have stories that imply pigs and hogs were always with them. Ingredients: 10 (cinnamon .. corn .. flour .. half .. sugar .) that the variety of bottle gourd that was brought to the Americas Banaha is another traditional dish that Choctaws enjoy. They took her to their camp and gave her their small rabbit, but she took only one bite then told them they would be rewarded for their kindness. Chapter 5 is an Indigenous Choctaw cookbook. Tribes proposed to purchase a variety of products including meats, fish, grains and fresh produce. sites. The height of spring would find communities working together At this Information about Choctaw foods, their uses and preparations can be found in John R. Swanton, Source Material for the Social and Ceremonial Life of the Choctaw Indians, Bulletin 103, (Washington, D.C.: Smithsonian Institution, Bureau of American Ethnography, 1931); Bernard Romans, A Concise Natural History of East and West Florida (New York, 1775); various issues of BISHINIK and on Choctaw and Chickasaw websites (although many recipes feature lard, salt, wheat and milk products which renders them nontraditional). Some Something like this does not come together quickly. During the cooking time, someone must stir the hominy frequently to prevent scorching or burning. Chapter 1 traces the development of Choctaw food, culture, and the landscapes of the Choctaw homeland across 15,000 years. made from beechnuts, hazel nuts, and chinquapins. Form small oblong balls the size of a tennis ball and wrap in corn shucks. earliest recipe for Nipi Shila was simply to cut lean meat into Ahelusa, "Black Potato," is made from the roots of Beans, another domesticated food from Mexico, Bota Kapvssa "Cold Cornmeal" was the food of centers, to increase the health of our communities. It may be necessary to soften the hulls during the process by sprinkling them with a little water. microwave dinners). Cane breaks Banaha is made by mixing cooked field peas with cornmeal. Like this Map for my kids, and it also has the Easy Native American Recipes that we were looking for. Consider The story about shukhusi was created after contact with Europeans because pigs were brought to the southeast by Hernando de Soto when he landed at the Atlantic Coast of Florida in 1539. of this ancient domesticated plant is clearly tied in with early In 2013, Amy was diagnosed with a form of diabetes. As the new arrivals colonized the American landscape, they never fully observed or even tried to comprehend traditional Native American knowledge for living on this land. (2018). Set aside. Another Story: One time shortly after Achafa Chipota became Pelichi Shukhusi, two hunters became lost in the woods. Place acorn flour in a cane sieve near Tan hlabo can be made from green corn. two lbs or two large handfuls); 1 cup water; 1 cup shortening (melted); 6 eggs. provided by fresh persimmons. agricultural crops, corn and beans in massive amounts. and break up the kernels. lambsquarter plant do not require par boiling and can be eaten all terms "tohbi abelha", meaning "pole bean" and " tobi hikiny vni", A true American original, this world-class ethnic food has influenced several of todays most popular styles of cooking. Alternatively, the roots can be dried before pounding, and made Hvsh tek ihvshi (Month of the woman) was when young women were courted (although they were presumably courted during other times, as well). To hear an in-depth conversation with them about Nan Awaya Farm, please visit, 2023 by Going Places. slow and gradual one. or animals over generations, changing their genetic makeup from Today's Choctaw baskets, or tvpishuk, come from a line of well over 100 generations of Southeastern tribal weavers. No one could ever learn all there is to know about such a deep foodway and culture. to cook in (it hadn't been invented yet), but they cooked in the To hear an in-depth conversation with them about Nan Awaya Farm, please visit Native ChocTalk. Salt to taste and simmer until almost all the water is gone (15-20 min.) Along with Upon its completion, the book was gifted to the Choctaw Nation of Oklahoma. The regularity of these fires and their effects on the they relied on for food have now been extinct for thousands of the microwave), and a shift to highly processed foods (e.g. The combination of peas and cornmeal produces a complete protein, so banaha provided a high energy meal for hungry farm laborers. foods for thousands of years, began to select plants with the most These ingredients are stirred into a mush and molded into small rectangles that will fit in the palm of the cook's hand. made from pounded hickory nuts, walnuts, and corn), combined older Choctaw recipes included cornbread, soups, and stews cooked on stone hearths. The pot is filled with water that is brought to a boil. Place back into a dry, heated pot and Through much of this period, the diet developed by our for generations. Some cooks use chicken, others pork, and still others a combination of the two. The The result would have been similar to todays potato chip (without the frying, however). meaning "bush bean", hint that varieties of both of these general One of the main goals of Nan Awaya Farm is to recover sleeping knowledge that can help our community bring Indigenous Choctaw cuisine back to the dinner table. Choctaw cooks usually serve fried salt pork along with banaha to add flavor to the dish. have been perfecting cuisine to satisfy their families' appetites We dropped processed foods from our diet and began focusing on vegetables fruits, and legumes, particularly the ones that our Choctaw ancestors had eaten. Tanchi Labonna, (literally stirred corn): The They also jerky, a lean high-protein traditional food, whose recipe was given full of tannic acid and inedible. recipes included dumplings made from cornmeal. passive in obtaining edible wild plants. Many other very old traditional Choctaw corn and summer. The Choctaw The Like hominy, it contains ingredients that are affordable and could be grown at home during the hard times when store-bought, prepared foods were out of reach for most Choctaw families. shift has lead to an epidemic of obesity, diabetes, heart disease, Native crops have also been altered. identity from cooking and eating old Choctaw family favorites such Proudly created with. The roots are dug up, collected, and washed. Traditions Pottery Like any art form, the design and symbolism of Choctaw pottery is subjective. changed their village layout to make best use of these fertile According to another Choctaw The unbreakable code based around the Navajo language and the language is one of the hardest to learn. Choctaws and other Southeastern Tribes, creating new blends and start growing these plants themselves until centuries later, and American Indian words Shukha Nipi "pork roast" and Nipi Shila (meaning "salted pork") or Church meetings and school spring festivals include community meals. This book draws upon 30 years of hands-on work to learn Choctaw traditional arts (like the art of making functional traditional cooking pots). Form into oblong balls. Pound meat Banaha is similar to a tamale, but with no filling. Chapter 4 presents the hand-made cooking implements that our grandmothers used to prepare Choctaw cuisine. google_ad_slot = "7815442998"; making and using traditional Choctaw cooking implements and doing experiments with food prep and land management at Nan Awaya Farm. Choctaw homeland, the sharing and blending of ethnic foods lead to Once in the will take a brief glimpse at the history and development of In winter the cracked corn could be cooked with meat. soup-like beverage. cooking styles. One of the main goals of Nan Awaya Farm is to recover sleeping knowledge that can help our community bring Indigenous Choctaw cuisine back to the dinner table. The book contains roughly 300 pages of text and over 150 color images. these foods have had on today's American cuisine. However, recent studies of bottle gourd DNA have shown trough the Trail of Tears, boarding schools, and a growing disconnection from the land, many parts of this foodway have fallen asleep. it, dried corn kernels are removed from the ears and ground in a We dropped processed foods from our diet and began focusing on vegetables fruits, and legumes, particularly the ones that our Choctaw ancestors had eaten. The hunters took one of the fruits, peeled back the green covering to see what looked like small seeds set in neat rows. Tafula, "Hominy" (literally boiled corn): Boil corn These were boiled in exported the produce back to their Anglo-American neighbors. Konopik 2007). Traditional Choctaw foods are just as flavorful, just as deep, and probably healthier than any other cuisine that is popular in the United States today. planted, tended, and harvested their crops. grinding. world. Ukof Honni, "Persimmon Stew": Gather persimmons in Pregnant lady was starving and nothing in the cupboard needed something sweet:)-added some sugar and vanilla to recipe to sweeten up the basic recipeotherwise i thought i was frying thick papermache mix.. ----Native American Fry Bread----. Then it is sifted through a basket made specifically for that purpose. To hear an in-depth conversation with them about Nan Awaya Farm, please visit Native ChocTalk. This work is personal. ancient people are known to have independently developed Late July and early August was Hvsh luak mosholi (Month of the fires all out) when corn reached its roasting stage and the tribe danced the Green Corn Dance. Every day, their lifeway brought them into direct contact with the plants, animals, soil and water of our unique homeland in present-day western Alabama and eastern Mississippi. Europeans came to Choctaw country in waves: How important was the bow and arrow to our ancestors? Rather than take medicines that treat the symptoms, but not the cause of the disease, we decided to change our lifestyle. hides prime for the coming cold. A slow cooker (crockpot) works well with this recipe. Many foods were made into breads that included acorns, beans, berries, nuts, onions, peas, persimmons, squash and sweet potatoes. saved. Proudly created with Wix.com, Choctaw Food: Remembering the Land, Rekindling Ancient Knowledge, Amy and Ian Thompson are a couple with a passion for reawakening Choctaw traditional knowledge in a way that can improve quality of life in today's world. Each of these groups borrowed and shared foods with the An agricultural society is one that relies on thank us. mechanized agriculture but often relatively low in nutrition, have Shortly afterwards, Chahtas families planted tachi every spring, harvested in the fall and learned to dry the kernels and to cook tachi in a variety of ways. The Choctaw ancestors were intelligent, observant people. He writes in his Lincecum Manuscript that Chahtas who lived in Louisiana smoked out hibernating nita lusa (black bears) from hollow trees and caves and shot or speared them. growing bottle gourd, and small amounts of the plants domesticated Address verification, such as a utility bill, lease agreement or rent, Applicants may not be on SNAP (Food Stamps) and the Food Distribution Program at the same time. Uksak Ulhkomo, "Hickory Nut Oil" is a broth are probably no older than 1000 years (recipe specifics vary by colonizers brought a number of new domesticated crops and animals Native American Recipes: Native American Christmas Recipes. Sour hominy, "Tafula domesticated plants or animals. protein and fiber that we eat, and replaced them with increased Chapter 3 introduces dozens of native plants and animals that provided important ingredients for Choctaw food, pulling in species-specific traditional knowledge, nutritional information, and tips on how to procure these ingredients today. Mesoamerican Tribes gave the Spanish the corn and bean varieties Corn shucks (boil about 10 minutes before using.) The Miko was delighted with what he called the sweet meat. Women The givers and supporters of life, Early Choctaw settlement discovered in Mississippi, Revitalization of Choctaw Stickball in Oklahoma, Traditional Choctaw Agriculture (Part II), Choctaw Nation and the American Civil War. beans". The Choctaw relied a great deal upon corn, and also cultivated beans, squash, pumpkins and sunflowers. by nearly all communities across the United States, but Native Both of us worked together to set up and take most of the photographs. "Tanchi tohbi" was a in addition to the older Native crops, Choctaw farmers were Afterward, the corn I am 1/2 Cherokee on dad's side and 1/2 Die . Kantak Pvlvska, "Greenbrier Root Bread," is made into green corn husks, and tied. Food is a central part of many kinds of Choctaw gatherings. in Africa. It compares and contrasts these with today's cutting edge efforts towards sustainability. many communities appear to have changed their ancient residence Through roughly 300 pages of text, over 150 color images, and 90 recipes for Indigenous Choctaw food dishes, it presents deep culture and history in a way that is practical enough that anyone can use it to bring Indigenous Choctaw food back to the dinner table. today poorly understood. Men also caught fish in the rivers, lakes, and sea coasts. Alternatively, mud awareness, exercise, appropriate medical care, and technology, Choctaw warriors in the field. Learn more Dance Applications are available below or at any one of the Choctaw Nation Community Centers as well as at each Food Distribution Market. It has sold out at the Choctaw Store, but can still be purchased through the Choctaw Nation Capitol Museum at 918-569-4465. Yet trough the Trail of Tears, boarding schools, and a growing disconnection from the land, many parts of this foodway have fallen asleep. of leeks, garlic, cabbage and other non-native plants for the thin, narrow strips and suspend them over a smoky fire. The Choctaw allowed the body of the deceased to decompose naturally on an outdoor platform set away from the home. methods have also been used by Choctaws for thousands of years to changed through time. A physician can offer medical diagnosis, medical advice and treatment. One morning as he was hunting small game, he came across a large hoga shukhusiand he managed to kill her by shooting her through the eye with his small arrow. Not coincidently, the most important Leaves from the . been selected in place of the old, more nutritious native seed Upon its completion, we gifted the book to the Choctaw Nation of Oklahoma. Eventually, this human selection genetically changed the plants, into a paste. variety of corn that matured in just six weeks. culinary repertoire included meat from giant and smaller animals, Biskinik. Today, corn is the third most important food crop The spread most important source of food for Native American communities in earlier in this column. Southeast. The white-fleshed roots from the Tachi Labonna, meat is added to this hominy, which is then boiled Choctaw Stickball is alive and well in many communities throughout the Choctaw Nation of Oklahoma and the equipment is used as a way to teach children about working together. A story: A long time ago there was a small Chahta boy named Achafa Chipota who, despite his stature, ran faster and had better aim with his bow than any other child. "Tanchushi", was When autocomplete results are available use up and down arrows to review and enter to select. Here is a website with more information about Indian foods . As one might expect, by this time the food supplies have dwindled and game animals were difficult to find. One member of household must have CDIB or tribal membership card from any federally recognized tribe, Copy of SSN card for all household occupants. With contact with the United States in the late Touch device users, explore by touch or with swipe gestures. the addition of hickory nutmeat instead of peas or beans. This version includes flour, baking powder, oil, milk, and salt mixed together and deep-fried in vegetable oil. Over the next 800 years, ancestral Choctaw corn Cherokee symbols Other dishes were made solely leaves in water and boil for a short time. mid 1500s, they brought Shukha "pigs", Wak "cattle", Takkon What I like the best about tamales is the corn, not the filling. For more than twelve years, Ian has been tracking down seeds for surviving Choctaw heritage crop plants, talking with elders about their food memories, perusing hundreds of relevant historical documents, and systematically pulling together Choctaw plant names. According to ancestors' diets 400 years ago, not even the type of corn used to were certainly aware of their domestication. is washed in clean water and beaten in a mortar to remove its husks years. Today's traditional dress is the product of a long line of development, which has incorporated a great deal of change in both fashion and materials. as well as plant foods collected in season. efficiently as possible. It needs to remain at a fairly even temperature, which means that wood must be added occasionally. The rectangles are then wrapped in dried cornhusks that have been softened by soaking in water. Hickory nuts have very The reason our ancestors didn't adopt It was made in the following way: As they watched the rabbit cook, they heard a woman crying. Ft. 12905 SE 44th St, Choctaw, OK 73020. Ohoyo-Osh Chisba "Unknown Woman." They hunted deer, wild turkeys, small game, and fish. As colonization's unbalanced relationship with the land spread, the traditional foodways of Tribal communities were largely replaced with the Standard American Diet. The styles presented here are Choctaw-specific. food with tremendous levels of sodium and saturated fat. arrived in the Choctaw homeland about a century after corn became Some more text Mozilla Firefox, Google Chrome, Microsoft Edge oder Opera. Reply. Nowadays, these special dresses will be only worn during special occasions. Choctaw homeland. check out the book frybread past present and future,,,it contains over 200 recipies,,,including pumpkin! The stew can be flavored with lye made from corn silk or A tradition Choctaw people have carried forward over many generations. Americans. Serve hot. Some of these, such as Oksak Bahpo a mush beginning with the Spanish, then French, then English then These cleaned kernels can be dried or put This dish is often called "Pashofa", its Chickasaw name. from the new foods. Banaha is made by mixing cooked field peas with cornmeal. time, many communities abandoned old settlements and moved to in water and served as Irish Potatoes are today. skill and adaptability of the Choctaw farmer. Links to other websites are provided for your convenience and those other sites are owned by third parties. The Choctaw Indians were an agriculturally- centered, multi-subsistence culture. The A true American original, this world-class ethnic food has influenced several of today's most popular styles of cooking. today: Tanchi Lakchi "corn grits", Ampi Hobi "corn on the cob", They probably Historically, the Choctaw are an Indigenous people of North America who lived in the Mississippi, Alabama, and Louisiana regions before the initial land-ceding treaties were made. sources, the plants and animals available to us, have themselves It has been published by Choctaw Print. the diet of most Choctaws have decreased the amount of nutrients, The design of the dresses originated from their ancestors who became accustomed to the style of European-American in the 19 th century. Mix dry ingredients. small game. "Nipi Shila". and holhponi are an important part of Choctaw life and culture. was a yellow flint corn used to make hominy. both a tasty reflection of Choctaw history, and a testament to the Proudly created with Wix.com. Information about Choctaw foods, their uses and preparations can be found in John R. Swanton, Source Material for the Social and Ceremonial Life of the Choctaw Indians, Bulletin 103, (Washington, D.C.: Smithsonian Institution, Bureau of American Ethnography, 1931); Bernard Romans, A Concise Natural History of East and West Florida (New York, The story of dance finds its roots in the homelands of the southeast. a porridge. says: January 17, 2017 at 7:29 pm. This loosens the hulls on each kernel. Chapter 6 delves into traditional Choctaw philosophies and practical techniques for living with the land. dock and stinging nettles, providing the Vitamin A, calcium, and Hvsh watallak or Hvsh watonlak (Month of the crane) is named after a white crane that lived in Mississippi; the squab (baby bird) was a favorite food, especially when mixed into a stew with corn and greens. interactions with the Spanish. planted together) was so great to ancestral Choctaw people that The Green Corn Festival last several weeks and was a time for thanks. Hvsh Hoponi: Month of cooking, when the gardens had to be harvested and the food stored in some way, either dried or cooked. Climbing or pole beans wrap upwards around the corn stalks, while the large squash leaves help to keep competitive plants out and shade the ground, and therefore provide moisture and protection for the corn roots. We are thrilled to announce that the Choctaw Food book is finally available available on shelves! Walakshi (also seen as walusha) are dumplings made from cornmeal, grape juice and/or peaches and mixed with boiling water. No pill could have achieved that level of results. Sunflower was Choctaw Nation. Burial traditions of the Choctaw Nation in Oklahoma are some of the best-documented Native American rituals by Europeans and early Americans. A year into the transition, our level of energy was through the roof, and neither of us had experienced so much as a cold or sore throat since changing our diet. I grew up eating family recipes that were and are considered Choctaw Recipes. Mobile. Put paste in boiling water and stir briskly. Through roughly 300 pages of text, over 150 color images, and 90 recipes for Indigenous Choctaw food dishes, it presents deep culture and history in a way that is practical enough that anyone can use it to bring Indigenous Choctaw food back to the dinner table. To make Alternatively to the souring process, beans and/or Most notably, this includes the Three Sisters, grape dumplings and pashofa. Tie in middle with corn shuck string, or use oblong white rags 8 x 10 inches, cut from an old sheet. The Miko then remained Achafa Chipota Pelichi Shukhusithe tamer of pigsand he was given the task of instructing Choctaw families how to raise hogs. portions of the roots are pounded in a mortar to form a paste. years ago on the meat from now-extinct animals. One of these spots comprises parts of the present In return, the Choctaws and other Southeastern and Wrap in corn husks. As Indigonious people or as I celebrated is not Thanksgiving. communities began to domesticate some of the native plants that For centuries, the Choctaw people have been noted for our beautiful and utilitarian river cane basketry. Please contact the Bishinik for the references used Although relatively few details are known about the Combining Choctaw stories with those of non-Native observers, we find that while in Mississippi, the tribe raised or had access to a cornucopia of food. Choctaw villages, had to trade with Choctaw communities to get the Fifteen-hundred years ago, many of our ancestors were white corn used in making bread. "peaches", and Shukshi, watermelons", which the Choctaw quickly thousands of years: Koshiba "Poke Salad": Pick small poke leaves in the Based on their ingredients, the following Tie in the middle with corn husk string. agricultural revolution occurring to their north. Part cookbook, part history book, and all Choctaw culture book, this in-depth publication has been written to bring back to light a piece of the Indigenous knowledge that the Choctaw ancestors had for living with the land. by rubbing in the hands. Tash pishofa (also seen as pashofa, tash lubona or tash hoshponi) is unground, boiled corn. These were eventually given to the rest of the food. Email me: mihesuah@ku.edu It draws upon information from over 400 written sources and thousands of hours of hand-on personal experimentation. groups (Fritz 2008:334). A properly maintained garden of Three Sisters can help ward off night time visitors such as raccoons, deer and rabbits because of the densely-grown vegetation (although I have found that prairie dogs and moles are apparently undeterred even by fencing that extends two feet under the ground) and a shelter for birds. It is not usual for cooks to bake biscuits in covered iron pots banked in the embers of the fire. 1. fruit, while others can have a bitter taste. Traditionally, Chahtas followed a thirteen month calendar that reflected how they produced, gathered and cultivated food: that of their wild ancestors. root is then pealed off. "Bvla", was a large-sized variety (Byington 1915:87). significantly around AD 1050 by beginning to produce two new Navajo Code talkers were heros to our country and have waited years to be properly acknowledged for their heroic deeds. It interprets these through hands-on experience at the Nan Awaya Heritage Farmstead. Next, the corn is tossed in an open-ended basket called a fanner to loosen the hulls even more. The Food Distribution Program on Indian Reservations (FDPIR) is a jointly funded program between the USDA and the Choctaw Nation. Amy and Ian Thompson are a couple with a passion for reawakening Choctaw traditional knowledge in a way that can improve quality of life in today's world. I have discovered that sparrows, yellow finches, woodpeckers, Stellar and Pinon Jays, and nuthatches especially enjoy the damp shade from the Flagstaff sun when the soaker hose is turned on. cook. Through this work, and also our day jobs, we strive to support Choctaw Nation government and community efforts to revitalize Indigenous food. The results of Ian's research to bring the fragmented pieces of knowledge surrounding the Indigenous Choctaw foodway back together have been condensed into a book entitled "Choctaw Food: Remembering the Land, Rekindling Ancient Knowledge". In the early 1700s, when the French, with their sassafras leaves and sold or traded them in towns to produce file', According to both Choctaw oral tradition, and It gives the recipes for 90 historically documented Choctaw food dishes that have no European ingredients, as well as hints for adapting each recipe to the modern kitchen. more, the people in what is now the Southeast regularly set fire to Together, we've been. Put young For more than twelve years, Ian has been tracking down seeds for surviving Choctaw heritage crop plants, talking with elders about their food memories, perusing hundreds of relevant historical documents, and systematically pulling together Choctaw plant names. / or beans and bean leaves are added to the stew. Today, traditional food dishes like tanchilabonna Mix Choctaw foods. followed to prepare dock, stinging nettles. Tie in the middle with corn husk string. I celebrated my Ancestors by eating traditional foods. Choctaw diet. Some Chahtas carried a bag of either cracked corn with them when they traveled and would eat it, presumably with strong teeth (think of Corn Nuts) or finely ground corn to mix with water in a hurry. Agriculture, Forest Food and Fiber Use, and Burning Practices of the Choctaw Indians Pre-European Contact - Mid 1700's . Woven into the narrative are more than 350 Choctaw vocabulary words that relate to the Indigenous lifeway and more than 80 Choctaw place names that connect food with the landscape. paste is made into cakes, which are fried in bear's oil. Traditional Choctaw food- Banaha: 2 cups cornmeal, 1 1/2 cup boiling water, 1 teaspoon soda, 1 teaspoon salt, corn husks (boil about 10 minutes before using). Food prepared by family neighbors and friends is shared at wakes along with memories of loved ones who have passed on. scarcity, bread was sometimes made from flour created from boiled Yakoke! traditionally added to many Choctaw dishes. brought onions, garlic, tomatoes, peppers horses, cattle, and hogs. Hawushko," is made by keeping cooked hominy in a warm place until would be feasts of fresh vegetables. Would you like to help support our organization's work with endangered American Indian languages? Native American tribes as Tanchi Labbona ("Pashofa" in the Chickasaw language), Pvlvska traditional Choctaw foods, featuring a number of early Choctaw Dance traditions of our Choctaw ancestors continued relatively uninterrupted among those who remained in Mississippi and other parts of the southeast during the time of removal, the Trail of Tears, and death. If they are gathered too soon, they will be One day, Achafa Chipota accompanied his father and group of hunters on a trip to find game. Tanchi Okchi, "Sagamite": happens to be the first Cajun gumbo. Today, this meat is normally pork roast, but in the Putting the book together has been a part of our household for a long time, but we always knew that we were just stewards of the process. sustained the lives of our communities since time immemorial. instead of removing the corn husks in a mortar, they are taken off iron needed to supplement dried food rations that had been stored Leave as chunks or mash into a

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