The Bite (Issue 1): Food + Community

Welcome to The Bite, Salon Food's very first newsletter. [The Bite] During the depths of the pandemic, I found myself craving hyper-specific [communal food experiences](~/AASU4wA~/RgRjJe8gP0R3aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDYvMTYvY2FuLWZvb2QtaGFsbHMtaGVscC1kaXZlcnNpZnktdGhlLXBvc3QtcGFuZGVtaWMtcmVzdGF1cmFudC1pbmR1c3RyeS15ZXMtaWYtZG9uZS1yaWdodC9XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA). I recalled a reporting trip I’d taken to Asheville, N.C., only a few months before the novel coronavirus was daily news. There, my partner and I connected with some other food professionals. Together, over the course of a few days, we bonded over biscuits, a trip to Foothills Meats — a tidy butcher shop where we had a breakfast of hot coffee and cold cuts while the owner showed us how to break down a pig — and an afternoon spent at local farm. Between interviews, we played with a pair of farm dachshunds that were dressed in slim polar fleece jackets to protect their low bellies from the frost. On our final night in town, we all met up at [Vivian](~/AASU4wA~/RgRjJe8gP0QWaHR0cHM6Ly92aXZpYW5hdmwuY29tL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~), a cozy, warmly-lit restaurant in the arts district that serves European-influenced [dishes built with Southern ingredients](~/AASU4wA~/RgRjJe8gP0SEaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDMvMjgvdGhlc2UtcXVpY2stY29va2VkLWNvbGxhcmQtZ3JlZW5zLW9mZmVyLWEtZmxhdm9yZnVsLW5ldy13YXktdG8tZW5qb3ktYS1jbGFzc2ljLW9mLXNvdXRoZXJuLWN1aXNpbmUvVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~). I remember some of what we ate (like the “Nordic deviled eggs” stuffed with smoked fish, potato and cornichon), but mostly I remember how we ate: shoulder-to-shoulder around a long, wooden table, sharing food and pushing slices and pieces onto other people’s plates. As the pandemic wears on, the list of experiences I miss continues to grow. There’s “Hey, thanks for helping me move” pizza, where you and your friends collapse into a sweaty heap onto someone’s new kitchen floor and suddenly everything is funny and you realize that [pepperoni pizza has never tasted better](~/AASU4wA~/RgRjJe8gP0ROaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMTkvMDgvMTcvdGhlLWJlc3QtZGVlcC1kaXNoLXBpenphLWlzLW5vdC1mcm9tLWNoaWNhZ28vVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~). There’s [traveling to a new city](~/AASU4wA~/RgRjJe8gP0RmaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDUvMTYvdG9ydGlsbGEtZXNwYW9sYS1taS1jYXJpby1hbi1vZGUtdG90aGUtc2ltcGxlLXBlcmZlY3Qtc3BhbmlzaC1vbWVsZXQvVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) — perhaps with someone who is still a little new to you — and inevitably ending up at a diner that's not great but very good. Together, [you drink just fine coffee](~/AASU4wA~/RgRjJe8gP0RLaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDcvMjQvb2JzZXJ2YXRpb25zLWZyb20tYS1jaGljYWdvLWR1bmtpbi1kb251dHMvVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) and ice cold water from those plastic pebbled tumblers and start to wonder if [you’re falling in love just as the pancakes arrive](~/AASU4wA~/RgRjJe8gP0RfaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDUvMDgvdGhlLXNpbXBsZXN0LWV2ZXItdHJpY2stdG8tbWFrZS1mbHVmZnktcHVmZnktcGFuY2FrZXNfcGFydG5lci9XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA). Then there’s the standard: cooking something, anything really, for someone to show you care. The pandemic has taught us many things — about our society, our communities, and ultimately, about ourselves. One of the most basic, yet simultaneously most poignant, of these lessons is that we humans tend to do better overall when connected to one another. And [Zoom cocktail hours](~/AASU4wA~/RgRjJe8gP0R5aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDQvMDMvbXktdmlydHVhbC1zb2NpYWwtbGlmZS1pcy1leGhhdXN0aW5nLXR1cm5zLW91dC16b29tLWNvY2t0YWlsLWhvdXJzLWNhbi1idXJuLXlvdS1vdXQtdG9vL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~) just don’t cut it after a while. That’s why our debut edition of The Bite, [Salon Food's](~/AASU4wA~/RgRjJe8gP0QjaHR0cHM6Ly93d3cuc2Fsb24uY29tL2NhdGVnb3J5L2Zvb2RXA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) very first newsletter, focuses on how food and community are often one big overlapping circle in the weird, cosmic Venn diagram that is life. After you finish reading, feel free to send us a note at food@salon.com to let us know some of your favorite recipes to make for the folks you love, as well as if there are any communal food experiences you’re also missing. — Ashlie Stevens, deputy food editor Promotion from Skillshare [Enroll now on Skillshare](~/AASU4wA~/RgRjJe8gP0TdaHR0cHM6Ly93dzU1LnNpdGVwbHVnLmNvbS9zc3Nkb213ZWI_ZW5rPWEzMWYyNDk1YWFmMTA4MGIzOWYwZDkyY2RiYjlmOTc1NTg1YWQ4MGFkYWMyNzZhMTYwMzI4ZDdkNTRjNDQxODRmNzcwMTdkZDRlN2ExN2ZhZjRjNGNkZTg4NjU0MzViYjc2Y2E2ZTcwYTY0Yzg1ODU4MDM1NmE0YWMwMmY0MTc1NmI5OWEzMmY5NGM0Y2I0MiZzdWJpZD10aGUtYml0ZSZxbGQ9dHJ5bGV0dGVyaGVhZC5jb21XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) Become a top-notch chef for free! [Enroll now on Skillshare](~/AASU4wA~/RgRjJe8gP0TdaHR0cHM6Ly93dzU1LnNpdGVwbHVnLmNvbS9zc3Nkb213ZWI_ZW5rPWEzMWYyNDk1YWFmMTA4MGIzOWYwZDkyY2RiYjlmOTc1NTg1YWQ4MGFkYWMyNzZhMTYwMzI4ZDdkNTRjNDQxODRmNzcwMTdkZDRlN2ExN2ZhZjRjNGNkZTg4NjU0MzViYjc2Y2E2ZTcwYTY0Yzg1ODU4MDM1NmE0YWMwMmY0MTc1NmI5OWEzMmY5NGM0Y2I0MiZzdWJpZD10aGUtYml0ZSZxbGQ9dHJ5bGV0dGVyaGVhZC5jb21XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) Absolutely modern love Back in 2014, Salon’s own Mary Elizabeth Williams (who also writes [our Quick & Dirty cooking column](~/AASU4wA~/RgRjJe8gP0QraHR0cHM6Ly93d3cuc2Fsb24uY29tL3RvcGljL3F1aWNrX2FuZF9kaXJ0eVcDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~)) published an essay for the [New York Times’ Modern Love](~/AASU4wA~/RgRjJe8gP0RnaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAxNC8wMy8xNi9mYXNoaW9uL21vZGVybi1sb3ZlLUEtU2Vjb25kLUVtYnJhY2UtV2l0aC1IZWFydHMtYW5kLUV5ZXMtT3Blbi0uaHRtbFcDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~) section. It was recently adapted for TV for Amazon Prime's [“Modern Love”](~/AASU4wA~/RgRjJe8gP0RvaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMTkvMTAvMTkvdGhlLXJlYWwtbGlmZS1tb2Rlcm4tbG92ZS1hdXRob3Itd2hvc2UtbG92ZS1saWZlLWFtYXpvbi1kcmFtYXRpemVkLXNwZWFrcy1vdXQvVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) anthology series, which you can stream after reading. In a recent food desk meeting, Mary Elizabeth mentioned there was a lot of [cooking in the show version of her life](~/AASU4wA~/RgRjJe8gP0RNaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDgvMTkvYS1zYWxtb24tYW5kLXBlc3RvLXBhc3RhLXRvLWZhbGwtaW4tbG92ZS10by9XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA), which prompted this mini-interview via Slack: AS: In your real relationship, is food something you connect over with your family? (If so, how?) MEW: My immediate family is made up of four individuals with incredibly different tastes, allergies and health issues. And yet, there is a very special and specific connection I feel when we're feeding each other — [baking cookies with my daughters in the kitchen](~/AASU4wA~/RgRjJe8gP0RJaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMTIvMjYvbXkteWVhci1vZi1vYnNlc3NpdmUtaW5kaWZmZXJlbnQtYmFraW5nL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~), even just the gesture of making somebody a cup of tea. Nothing says, 'I love you. Let me take care of you,' in the way that food does. Connecting around food In her beautiful essay “[Glitter and Cotija: The poignance of my first lunch out with my daughter](~/AASU4wA~/RgRjJe8gP4QcAWh0dHA6Ly9wb3N0LnNwbWFpbHRlY2hub2wuY29tL2YvYS9LUUpVeFlkbkcyc0dobEp2NkluNkxRfn4vQUFTVTR3QX4vUmdSakU1MWNQMFJwYUhSMGNITTZMeTkzZDNjdWMyRnNiMjR1WTI5dEx6SXdNakV2TURZdk1Ua3ZaMnhwZEhSbGNpMWhibVF0WTI5MGFXcGhMWFJvWlMxd2IybG5ibUZ1WTJVdGIyWXRiWGt0Wm1seWMzUXRiSFZ1WTJndGIzVjBMWGRwZEdndGJYa3RaR0YxWjJoMFpYSXZWd056Y0dOQ0NtRXRYQmd4WVVGa00zaFNGbXB2YzJWd2FDNXVaV1Z6WlVCellXeHZiaTVqYjIxWUJBQUFBQUF-VwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~),” Tabitha Blankenbiller writes about becoming a “quarantine parent” and what it was like connecting with her infant daughter over a first spontaneous lunch together. “It is so beautiful to be seen with your child,” Blankenbiller writes. “For over a year, she's been a secret from the world, deprived not only of the familiar relatives doting but of these small, fleeting, random moments of connection." Everyone loves to connect around food — even Paris Hilton, though she’s not particularly talented at navigating a kitchen. Give an episode or two of her new series [“Cooking with Paris”](~/AASU4wA~/RgRjJe8gP0QmaHR0cHM6Ly93d3cubmV0ZmxpeC5jb20vdGl0bGUvODEzMTI1MzJXA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) a watch on Netflix — the first one with Kim Kardashian is predictably a mess — and then check out our assessment of [how celebrities who can’t cook became food TV's fastest-growing genre](~/AASU4wA~/RgRjJe8gP4Q0AWh0dHA6Ly9wb3N0LnNwbWFpbHRlY2hub2wuY29tL2YvYS9mLVJnQmhoemZDZG1uUlpXck9odjVBfn4vQUFTVTR3QX4vUmdSakU1MWNQMFI2YUhSMGNITTZMeTkzZDNjdWMyRnNiMjR1WTI5dEx6SXdNakV2TURndk1EWXZibTkwTFdwMWMzUXRjR0Z5YVhNdGFHOTNMV1JwWkMxMGFHVXRZMlZzWldKeWFYUjVMWGRvYnkxallXNTBMV052YjJzdFltVmpiMjFsTFdadmIyUXRkSFp6TFdaaGMzUmxjM1F0WjNKdmQybHVaeTFuWlc1eVpTOVhBM053WTBJS1lTMWNHREZoUVdRemVGSVdhbTl6WlhCb0xtNWxaWE5sUUhOaGJHOXVMbU52YlZnRUFBQUFBQX5-VwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~). Dinner is served! Put your hard-earned pandemic bread baking skills to good use — and pull out these [giant focaccia sandwiches](~/AASU4wA~/RgRjJe8gP0RSaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDcvMDgvZ2lhbnQtZm9jYWNjaWEtc2FuZHdpY2hlcy1hcmUtdGhlLW5ldy1wYXJ0eS1zdWJzL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~) for your next appropriately-sized get-together. They’re the new (better, crispier) party subs. Keeping with the Italian-American theme, [cook up some chicken parmesan for someone special](~/AASU4wA~/RgRjJe8gP0RxaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDYvMzAvd2FudC1pbXBvc3NpYmx5LWNyaXNwLWNoaWNrZW4tcGFybWVzYW4tdHJ5LXRoaXMtc2ltcGxlLXNoZWV0LXBhbi1sYXllcmluZy10cmljay9XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA). It’s a touch more time-intensive than some of our other weeknight favorites — like [this customizable sheet pan chow mein](~/AASU4wA~/RgRjJe8gP0ReaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDgvMDUvc2hlZXQtcGFuLWNob3ctbWVpbi1pcy1tYWRlLXRvLW9yZGVyLWFuZC1mYXN0ZXItdGhhbi10YWtlb3V0L1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~) — but Salon Food contributor [Michael La Corte](~/AASU4wA~/RgRjJe8gP0QtaHR0cHM6Ly93d3cuc2Fsb24uY29tL3dyaXRlci9taWNoYWVsLWxhLWNvcnRlVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) has a tip that will make the cutlets impossibly crisp. If that’s not spreading the love, then I don’t know what is . . . Also from La Corte, this recipe for [chicken piccata](~/AASU4wA~/RgRjJe8gP0SBaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDgvMDQvdGhpbmstY2hpY2tlbi1pcy1ib3JpbmctdGhlc2UtaW5zcGlyZWQtdGFrZXMtb24taXRhbGlhbi1hbWVyaWNhbi1jbGFzc2ljcy13aWxsLWNoYW5nZS15b3VyLW1pbmQvVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) — with a rich, velvety and slightly briny sauce — is a low-stakes but thoughtful dish to make, especially paired with a side of hearty pasta. If dessert is on the table, make it Williams’ [extra dark sheet pan brownies](~/AASU4wA~/RgRjJe8gP0RqaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDYvMDIvdGhlc2UtZXh0cmEtZGFyay1zaGVldC1wYW4tYnJvd25pZXMtYXJlLXBlcmZlY3QtZm9yLWljZS1jcmVhbS1zYW5kd2ljaGVzL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~). They're perfect for sharing (and also for making ice cream sandwiches). From the kitchens of our home chefs Quick & Dirty: [This Mediterranean potato salad is all you need for dinner](~/AASU4wA~/RgRjJe8gP0RcaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDkvMDIvdGhpcy1tZWRpdGVycmFuZWFuLXBvdGF0by1zYWxhZC1pcy1hbGwteW91LW5lZWQtZm9yLWRpbm5lci9XA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) Saucy: [Sunflower butter-packed "sunshine sauce" is the creamy, earthy condiment of your dreams](~/AASU4wA~/RgRjJe8gP0R2aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDgvMjIvc3VuZmxvd2VyLWJ1dHRlci1wYWNrZWQtc3Vuc2hpbmUtc2F1Y2UtaXMtdGhlLWNyZWFteS1lYXJ0aHktY29uZGltZW50LW9mLXlvdXItZHJlYW1zL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~) Oracle Pour: [How to make an El Presidente, a Cuban drink with a rich history](~/AASU4wA~/RgRjJe8gP0RgaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDgvMjEvaG93LXRvLW1ha2UtYW4tZWwtcHJlc2lkZW50ZS1hLWN1YmFuLWRyaW5rLXdpdGgtYS1yaWNoLWhpc3RvcnkvVwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) What we're reading [Cannabis cocktails will be everywhere — but are they even any good?](~/AASU4wA~/RgRjJe8gP0RKaHR0cHM6Ly93d3cudmljZS5jb20vZW4vYXJ0aWNsZS9lcG5iNW4vYXJlLWNhbm5hYmlzLXRoYy1jYmQtY29ja3RhaWxzLWdvb2RXA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) — VICE [TikTok says we should eat roasted sunflowers, and who are we to say no?](~/AASU4wA~/RgRjJe8gP0RUaHR0cHM6Ly90aGV0YWtlb3V0LmNvbS9yb2FzdGVkLXN1bmZsb3dlci1mbG93ZXItaGVhZHMtcmVjaXBlLXRpa3Rvay12aXJhbC0xODQ3NDY1OTQ4VwNzcGNCCmFCImpDYVmoHJhSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAAA~~) — The Takeout [Why do American grocery stores still have an ethnic aisle?](~/AASU4wA~/RgRjJe8gP0RTaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAyMS8wOC8xMC9kaW5pbmcvYW1lcmljYW4tZ3JvY2VyeS1zdG9yZXMtZXRobmljLWFpc2xlLmh0bWxXA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) — The New York Times Finally, something rancid . . . Over the past decade, we’ve seen a progressive, [aggressive creep of pumpkin spice flavor](~/AASU4wA~/RgRjJe8gP0RJaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDkvMTEvcmVjaXBlLWRlY2FkZW50LXB1bXBraW4tc3BpY2UtbWlsa3NoYWtlL1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~). Every year, it pops up earlier and in more places: gum, hummus, Peeps. And now, as Marnie Shure wrote for The Takeout, [Pumpkin Spice Nissin Cup Noodles](~/AASU4wA~/RgRjJe8gP0RJaHR0cHM6Ly90aGV0YWtlb3V0LmNvbS9wdW1wa2luLXNwaWNlLW5pc3Npbi1jdXAtbm9vZGxlcy1yZXZpZXctMTg0NzQyMzI3MVcDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~) are apparently a thing. “If you’re really focused, you can detect the onion powder, garlic powder and paprika peeking out from the jumble of ingredients with every bite, colliding with the pumpkin and the sugars to form a confusing licorice-like note that hangs around as an aftertaste,” Shure wrote. “Cinnamon isn’t present on the label, but the idea of cinnamon comes through via some combination of sweet tapioca starch, corn syrup solids and I dunno . . . the egg white?” Copyright © 2021 The Bite, All rights reserved. Our mailing address: 1000 N. West Street, Suite 1200 Wilmington, DE 19801 [Unsubscribe from this list](~/AASU4wA~/RgRjJe8gP0Q7aHR0cHM6Ly9yZWFkLmxldHRlcmhlYWQuZW1haWwvdGhlLWJpdGUvdW5zdWJzY3JpYmU_aWQ9MzQ1MDlXA3NwY0IKYUIiakNhWagcmFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAA) [Made with Letterhead [Letterhead logo]](~/AASU4wA~/RgRjJe8gP0QiaHR0cHM6Ly9saW5rLndoZXJlYnkudXMvbmVwbm83czh5c1cDc3BjQgphQiJqQ2FZqByYUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAAAA~)