Posts Tagged ‘Santa Fe Downtown’

Dining Santa Fe: Andiamo

Authentic in taste, if a bit upscale for the term “Trattoria,” Andiamo reminds me of dining in Italy for its quality of ingredients, smooth composition, and generous hospitality.  An intersection of passion, pride, and joyous good humor prevails, whether the restaurant is packed or building steam. Credit the caring staff for upholding the feeling.  Credit the cook for putting together knockout culinary combinations.

The acme of appetizers is the Crispy Polenta: a Rumba of taste and texture– at once crispy, creamy, savory and sweet. My ten year old niece ate it with gusto as has every adult I know who’s put a fork into its luscious appeal.  The Parma Prosciutto + Belgian Endive is a tastebud-zinging balance of mildly bitter, fruity and salty flavors. For the main course, I love the Penne with House-Made Lamb Sausage, the Chicken Marsala with its earthy porcini side, and the Seafood Linguini.  I am less wowed by the Pizzas (for those, I head to Farina, in Albuquerque.  More on that in another post).

While I am not much of a dessert fan, I find the pots de crème irresistible, to a giddy, sybaritic, self-embarrassing degree. This Chocolatey Custard is rich enough to split, luxurious enough to make any meal a Valentine. My younger relatives favor the Profiteroles (puff pastries, ice cream AND chocolate sauce.) I hear the Pannacotta is excellent. Skip the unremarkable cookies.

A comparatively low-cost way to check out Andiamo is during its weekday Happy Hour.  Select glasses of wine and appetizers are offered at reduced prices. Sip, sample, and you won’t be able to resist returning.

Arguably “Santa Fe’s Best Italian,” Andiamo has snagged 1st place honors for four years running in The Santa Fe Reporter’s Best of Santa Fe annual poll (2008-2011.) Its fans are loyal and happy.

Andatene: Go. Eat. Enjoy.

Located at 322 Garfield Street, in the Railyard District, an easy walk from The Plaza, Andiamo is open for Lunch from 11-2 and from 5:00 PM for Dinner. Some items are available partially-cooked, to be completed and enjoyed at home.  Catering is also available. Tel: 505.995.9595

Collaborative Art Santa Fe, Pt. I

Michael Rohner/Gwen A.P.: Collaboration in Process

Collaborative Art: What springs to mind?  The Dadaists of Cabaret Voltaire? Andy Warhol’s Factory? Jeff Koon’s Studio? (or any number of less famous examples.) I’m used to the idea of collaboration in the workplace, or in improvisational theater, where good work can become great work when spontaneous sharing reigns and egos take a back seat. But co-production of an art piece opens the door to a crowd of questions: Who owns the work? Who’s the author (of particular concern where one talent has the idea which another talent executes)? Where is the work made?  Your place or mine?  Same time or consecutively?

Mark Dunhill and Tamiko O’Brien reflect thoughtfully on issues central to the process of artistic collaboration in their blog Collaborative Arts: Conversations on Collaborative Arts Practise  And truly, there are no static, definitive answers. There is, however, rich potential.  Two outstanding local examples are Meow Wolf’s Due Return, showing through August 21st at the CCA and Interference: an interactive video environment created by Brian Bixby, Charles Buckingham and Mike Root, featured at Currents 2011 in June. Watch for reviews of both productions in upcoming posts.

Bonnaroo Tree, Michael Rohner/Gwen A.P., On Site Collaboration

This weekend, delight yourself with a first hand look at spontaneous co-creation at the 39th Annual Girl’s Inc. Arts and Crafts Show on The Plaza. Look for Booth G-18, near the intersection of Old Santa Fe Trail and San Francisco. Santa Fe Emerging Artist, Mike Rohner will be painting with Gwen AP, of Pittsburg PA. The pair met in Tennessee, at the Bonnaroo music festival. “Our artistic vibes clicked,” says Michael,”and we began immediately collaborating on paintings, taking turns working at the canvas in front of the main stage and thousands of music fans.” After each went home, they started a long-distance venture, where one of them would begin painting a canvas and the other would finish it up. To the right is a sample of what happened in Tennessee, since sold. Below are the fruits of the pair’s long-distance efforts. You’ll have your chance to pick up a Santa Fe spawned collaboration tomorrow and meet the gracious and ever-amiable Rohner in the bargain.

Calvin Tree, Michael Rohner/Gwen A.P., via long distance collaboration

Living Santa Fe: The WSJ’s Take on Santa Fe & Taos

by Alexandra Eldridge

I Long –Alexandra Eldridge

Reading an outsider’s take on a city I know well sets me a tad on the defensive, especially when that outsider hails from a large, sophisticated city. Will she  judge Santa Fe against the standards of a major urban center or burrow for context, measuring Santa Fe against itself and its aspirations? In her Wall Street Journal travel piece,  Take Monday Off: Santa Fe & Taos, author Kate Bolick shows a good understanding of Santa Fe’s perennial appeal: the pheromone cocktail of wide-open vistas, maverick charm, and the promise of personal reinvention.

Her eclectic roster of picks range from the pricey but sense-dazzling Inn of the Five Graces to the down-home NM diner, The Pantry. I favor Andiamo over La Boca and haul more out-of-towner’s to The Museum of International Folk Art than to The Georgia O’Keeffee Museum, but that’s just a matter of taste– or a mark of the Western transplant’s assertion of independence that got me here in the first place.

Given one, tight longish weekend in Santa Fe, where would you go?  What’s your must-do cultural experience?  Must eat food?  Canyon Road, The Plaza or The Railyard? Green, Red or Christmas. I’d love to hear your thoughts.

**Image courtesy of Alexandra Eldridge.  Please visit:

The Art of Upcycling


Upcycling is “the process of converting waste materials or useless products into new materials or products of better quality or a higher environmental value,” says Wikipedia.  Where recycling converts plastic bottles into microfiber jackets, upcycling turns newsprint into notebooks, or broken skateboards into hip, colorful benches. For the smartest elucidation of the difference I’ve run across, read this post on Intercon.

Trazzlers’ Turning Trash into Visionary Art is a fun tour of “the mind-boggling things people make with junk.”  From an oceanside pipe organ made of cemetery detrius to the tire, bottle, can and scrap metal-composed Earthships of Taos, the article celebrates extraordinary eventualities that come about when trash falls into the hands of manic humans with vision.

I found the post, Fabulous Furniture Made of Unusual Upcycled Objects on the sharp-minded culture-sifter BrainPickings, the blog committed to “curating eclectic interestingness from culture’s collective brain.” If the idea of a coffin couch gives you the creeps, how ’bout one made through a marriage of old-style leather car seats and vintage refrigerators?

Recently, we were introduced to the work of independent artist Esteban Bojorquez who “[collects] and [reconstructs] the discarded refuse of our throwaway society” into dynamic, tactile delights. Bojorquez’ studio is a brilliant fun house chock-a-block with cheerful, burnished castoffs carefully conjoined into visually pleasing, balanced compositions.  (Watch for a future studio visit.)

Alien Skull, by Esteban Bojorquez

The piece that hooked my interest was “Alien skull:” a metal doppleganger of that overworked Western icon, The Cow Skull. His guitars made of 5 gallon gas cans and other found materials dazzle with wit and whimsical appeal. Bojorquez’ work seemed a perfect match for Changing Gallery’s current venue, the old Palace Grocery Store, near the heart of downtown Santa Fe, so we were thrilled when he consented to a show. If you’re in town on April 16th, come see Bojorquez transform the Palace into, in his words, “an environmental installation, a mercantile of the bizarre and unusual, incorporating [his] assemblage art and creating new products in the spirit of dadaism and mad humor.”


The art of Esteban Bojorquez was featured on CNN’s My City, My Secret.  Professional Skateboarder Terry Kennedy shared his favorite haunts in the San Fernando Valley, including a trip to Cal State Northridge art museum. Watch the video here.

Dining Santa Fe: The Green Chile Cheeseburger

NM Dept of Tourism Green Chile Cheeseburger Trail“No state is more passionate about its burger than New Mexico,” states The New Mexico Department of Tourism, a claim that Texas, California, Illinois or half-a-dozen other burger-loving locales might dispute.  But the Land of Enchantment can call first and best for the marriage of burger and green chile.

Chile is what makes New Mexican food New Mexican, versus Mexican or Tex-Mex. Red and Green chile come from the same plant, harvested at different times. Red chile, made from dried, ground pods, has a sweeter, slightly smoky taste. Green chile is to me what pesto was to Genovese sailors: it holds the bright, fresh essence of New Mexican sunshine in a taste.

New Mexico’s Green Chile Cheeseburger Trail, put together by the New Mexico Department of Tourism, is a”[selection of] some four dozen of the state’s outstanding green chile cheeseburger restaurants, cafes, drive-ins, and joints.”  Below– in alphabetical order, not order of preference– are our recommendations for the best local spots in downtown Santa Fe.

Bert’s Burger Bowl: Our usual order is a green chile cheeseburger with a side of sweet potato fries and spicy sauce, but the flavorful gourmet burgers, such as lamb, Kobe Beef and Ostrich– are what really set Bert’s apart. Service is perfunctory. Outdoor seating options are tables on busy Guadalupe or in a plastic-windowed shotgun patio without atmosphere or adequate heat for cool weather. Also note that the Arnold Palmers are made with Sprite, not lemonade. Still, for quick, filling, savory and cheap, Bert’s is a good bet. Diners, Drive-ins and Dives’ Guy Fieri visited Bert’s in November of 2009. Watch the YouTube.

Bobcat Bite: This small, ever-busy, no-nonsense diner is a perennial Santa Fe Reporter “Best of Santa Fe” winner that has reaped kudos from sources as diverse as GQ, Bon Appetit and The Chicago Tribune.  The thick, juicy 10 ounce burgers are made of choice ground choice whole boneless chuck or sirloin served on a toasty, cornmeal dusted bun.  Homefries extra. Well-worth the 15 minute drive. 420 Old Las Vegas Highway Tel: 505.983.5319 Winter Hours: 11-7:50.

Cowgirl Santa Fe: The Cowgirl’s half-pound choice burger comes with fries and slaw, topped with your choice of cheddar, Monterey Jack, Swiss or Blue Cheese. Add a dollar for green chile strips and the Cowgirl’s burger is still a bargain relative to other sit-down restaurants.  Plus, the Kaiser Roll beats the typical tasteless, super-soft white bread bun by a yard. Feeling adventurous? For a few dollars more, you can get an Elk, Buffalo or Venison burger, smothered in Green, topped with cheddar, with a salad on the side. Tel: 982.2565; 319 S. Guadalupe St. For hours and Directions, click here.

Santacafé: I haven’t had their Green Chile Cheeseburger and, frankly, this isn’t the sort of fare I seek out at this upscale restaurant known for its American-Southwest-dash-of-Asian fusion cuisine (the Calamari with 4 Chile Lime dipping sauce is a must-try.) But if you want your burger in slightly more sophisticated surroundings, Santa Cafe is a good bet.  The courtyard is a wonderful setting in fair weather. 231 Washington Avenue Tel: 505.984.1788

Second Street Brewery:  The half-pound choice burger can be topped with green chile and cheese for an additional $1.75.  Homemade fries or chips are included, or you can substitute slaw, onion rings, soup, stew or a salad of mixed greens– my usual choice. Quality, handcrafted beers and frequent live music are among the reasons Second Street made the list. The newest location in the Railyard, is walking distance from the Plaza, and hard by Box Gallery and SITE Santa Fe, two of our favorite places for Contemporary Art.  Tel: 989-3278 The original Second Street Brewery is located at 1814 Second Street, near the Pacheco Street Arts District. Tel: 982-3030 The new Second Street is brand new and a tad swankier, but the old building has Ernie– as sensitive and savvy a waiter as you’ll find at any price point.

I put the vote for best Green Chile Cheeseburger out to my friends on Facebook.  The swift and rich response included plugs for Albuquerque eateries (Lumpy’s, Five Star Burger, Duran’s and O’Neill’s) as well as both confirmation (Bobcat Bite) and counterpoint (Rio Chama, Del Charro, Horseman’s Haven, San Francisco Bar & Grill, and El Milagro) for our Santa Fe lineup.

Have an opinion?  Leave your comment below.  We’d love to hear your thoughts.

READERS NOTE: Through the end of the month, you can nominate your favorite candidate for best New Mexico Green Chile Cheeseburger.  Follow this link to fill out the brief nomination form. Voting runs from March 1st through March 31st, so be sure to check back and cast your vote.

UPDATE:  The burgers made famous by John and Bonnie Eckre at the Bobcat Bite can now be enjoyed at their new location Santa Fe Bite, at the Garrett’s Desert Inn, in downtown Santa Fe on Old Santa Fe Trail.

Dining Santa Fe: Back Street Bistro

Tuesday’s cold front shook the first snowflakes from the sky and turned our dining thoughts to Back Street Bistro.  Soup’s not the only star on the menu at this popular lunch spot.  There’s a good roster of sandwiches (we like the Smoked Turkey with Havarti Dill Cheese) and salads (I’m a particular fan of both the Greek and the Roasted Peppers) but it’s the soups that sing us back time and again. The changing daily selection always includes enticing vegetarian (Sweet Pepper Bisque, Butternut Squash Apple Walnut, Green Chile Corn Chowder) and vegan (Curried Yam, Sweet Creole Lentil) options as well as meat and meat-broth based fare (Mulligatawny, Chicken Gumbo, White Bean and Ham.)  All are served with a small basket of chewy, sourdough bread. If you haven’t tried it, the Hungarian Mushroom is a sensual must, said by Yelp reviewer Jack T. of Denver, Colorado to be “an instant hangover cure, wonderful flu remedy, [that] can probably revive your dead grandma.”

If you can pace yourself for the tasty, freshly made pies and crumbles, do so. Or get one “to go.”

Be prepared for lines and waits at peak times. Service ranges from excellent to overwhelmed, but the host and owner do try to fill the gaps.  Note that the restaurant only takes cash or checks.  No credit cards.

Find the full menu at The Back Street Bistro on Menu Pix.

Back Street Bistro is located at 513 Camino de los Marquez, at the corner of Marquez Place near the junction of Cordova and St. Francis in downtown Santa Fe.  Tel: 505.982.3500. Hours: weekdays, from 10-2:30; Saturday from 11:00 to 2:00.  The restaurant runs changing exhibits of art and photography for a serving side of local culture.


Backstreet Bistro was featured on Diners, Drive-Ins and Dives in their All Kinds of Gobble, Gobble episode (Season 18, Episode 8) airing now –November, 2013. Catch it on The Food Network.

LocalMotion: Northern New Mexico’s November Art & Studio Tours

Painted fish swim across a ceramic celandon sea.  The spout has a jaunty arc and the clever lid has recessed wells for easy grasping.  It’s a marvelous teapot, bought over 25 years ago: a happy reminder of the rich vein of artistic talent that lies along and near the High Road from Santa Fe to Taos.  The teapot’s creator is ceramicist Nausika Richardson, founder of the annual Dixon Studio Tour.

Nausika Richardson, Square Ceramic Bowl

For 29 years, on the first full weekend of November, the artists, artisans and farmers of Dixon have been hosting one of the oldest and best known of New Mexico’s studio tours.  Locals and tourists alike flock annually to this tiny pastoral town, seated at the confluence of the Embudo River and the Rio Grande.  Dixon is rich in historic tradition, creative culture and easy charm, worth a visit for its physical beauty alone. The studio tour is an amiable opportunity to savor the town’s appeal, support local talents and get a jump on holiday shopping where the purchase process is itself a gift.

For one resident’s view of community life, check out the memoirs of Stanley G. Crawford— A Garlic Testament: Seasons on a Small Farm in New Mexico, and Mayordomo: Chronicle of an Acequia in Northern New Mexico. (Crawford’s books and garlic arrangements will be on sale during the tour.) Grab lunch or an early dinner at acclaimed restaurant Embudo Station off Highway 68 between Dixon and Velarde. (T: 505.852.4707.) Dixon is located about 50 miles northeast of Santa Fe, 25 miles southwest of Taos. For map, schedule and artist info, visit the tour’s website or follow Dixon Studio Tour on Facebook.


In downtown Santa Fe, independent artist Mark Frossard moves his Cafe Tour to The Station Cafe in the Railyard District.  The exhibition, entitled “Pit Stops,” features 5 brand new paintings and several never-before-displayed older works, centered on the theme of transportation, relocation and expansion. Frossard shares his keen observation of human quirks and vulnerabilities with a cartoonist’s economy of line. In his subtle humor and depth of insight, he reminds me  a trace of author and illustrator James Thurber.  Opening reception takes place Friday, November 5th, from 5:00 – 7:00pm. The Station Cafe is located near the Santa Fe Train Depot at 530 S. Guadalupe. If you can’t make the opening, go back for breakfast.  The espresso drinks, made with illy coffee, are top-notch.


Next weekend, November 13-14th, head out to Eldorado for annual Fall Show put on by The Eldorado Arts and Crafts Association. And be sure not to miss the 12th annual Recycle Santa Fe Art Festival (see Art + Green on the Santa Fe Creative Scene.)

For more information on November Art Openings and Events in and around Santa Fe, consult the Calendar at Santa Fe Convention and Visitor’s Bureau’s excellent website or check out the offerings at the Santa Fe Gallery Association.

Real estate agents Malissa Kullberg and Joshua Maes, AKA Changing Gallery, use their listings, where appropriate, to showcase the art, photography, sculpture and other creations of emerging and independent talents. Artists receive 100% of the proceeds from any sale. For up-to-date market info and full access to the MLS, visit: Santa Fe Real Estate Downtown.

Dia de Los Muertos & HalloWeekend in Santa Fe

From "Papel Picado": Axle Contemporary's Show of work by Catalina Delgado Trunk

Día de Los Muertos has nothing to do with Halloween, despite their proximate dates and common focus on death. The Meso-American festival was over 3,000 years old when the Spanish Conquistadors encountered it in what is now Mexico.  The celebration honored family members who had passed onto the other side of existence and reflected the belief that life was a dream, death, the time of awakening, a passage to be celebrated. The piled offerings on the colorful altars you’ll see represent the four elements. Food is earth, to attract and feed departed souls; water is provided to quench their thirst.  The tissue paper cutouts symbolize the wind (air); and candles, fire.

Halloween, on the other hand, is thought to have evolved from an old Gaelic festival known as “Samhain,” or Summer’s End, held between the 31st of October and November 1st. Samhain was a harvest festival rooted in Celtic polytheism. In this season of diminishing light and dying crops, the Gaels believed that the portal between the natural and the supernatural worlds was temporarily removed and the dead could walk freely among the living.  Masks and costumes were worn to impersonate or appease roaming spirits. The Romans eventually grafted their festivals of Feralia, commemorating the passage of the dead, and Pomona, honoring the goddess of fruit and trees, onto the Celtic celebrations. Halloween today is a pastiche of these past influences: acknowledging the terror of walking amongst the dead and exalting the harvest.

I’m a sucker for Halloween. As a kid, it was all about candy, filling a pillowcase, sorting and trading the spoils, then eating the bounty for days until the very thought of one more Sugar Baby made me slightly ill.  From my college years forward, it’s been about the costumes and the creativity: crafting my own and looking out for the clever interpretations of current events and wild bursts of extroverted identity play.  But whether by costumes and candy or altars and offerings, both holidays offer outlets for creative expression and celebration that make this weekend a great time to be in circulation.

Tonight, Friday, October 19th, head over to El Museo Cultural de Santa Fe, 555 Camino de la Familia, downtown in the Railyard district. From  6-10 pm, enjoy an all-ages celebration of Dia de Los Muertos with food, sugar skull face painting, fire dancing, music and sundry delights. While you’re there, don’t miss Papel Picado the work of Catalina Delgado Trunk and Christopher Gibson in Axle Contemporary’s gallery on wheels. Watch Delgado Trunk share the story behind one piece in this brief, charming YouTube by Axle Contemporary.


“..grotesque and messily visceral, purposefully perverse and imbued with a gruesome wit,” Katherine Lee’s exhibit, Animal Violence and Topless Women Eating Jam opens Friday at Eight Modern, 231 Delgado Street. Reception from 5-7 pm.  Don’t miss Inner Demons II “a group art show celebrating the macabre, the disconcordant and the uncanny” at Alahenia Studios, 1422 Second Street.


On Saturday, whether your taste runs to dressing-up or just watching the show, there are plenty of venues for savoring the creative spirit of the holiday.  The Santa Fe Reporter hosts its 2010 Halloween Party at Milagro, with a raffle, music, and costume contest.  Donation proceeds benefit Esperanza Shelter for Battered Families.  Baca Street Studios hosts the Second Annual Halloween Hooha, from 6-12 pm at 926 Baca Street. Shops and Studios will be open late. You’ll have another chance to check out Axle Contemporary’s Papel Picado exhibit.  Plus “Music with RosS Hamlin and DJDirtgirl!, Fires and Fire dancer!s, Possible sighting of the White Dragon Noodle Bar! Bring a wish (or trouble) to burn in the Giant Cauldron!” Rumor has it that the Big Gay Halloween Party at RainbowVision’s Silver Starlight Lounge, 500 Rodeo Road, is the best costume party in town. A benefit for Santa Fe Pride.

Porcini Hunting in Santa Fe

The first time I ever had porcini was in Rome, at a restaurant to which my Roman friend and fellow food lover, Sandra, dragged me, swearing a fresh Roman porcino was a gastronomic experience not to be missed.  The porcini were grilled like steaks and presented whole, stems removed, seasoned with garlic, olive oil and a squirt of lemon juice.  I was a bit apprehensive of the large, dark flank on my plate–the idea of eating a hunk of mushroom did not appeal–but the porcino was unlike any mushroom I’d ever tasted. With a fragrance vaguely like warm sourdough bread, a firm texture and rich, buttery-nutty flavor, the porcino was closer to meat than starch. I have since come to love them in risotto, ravioli, and as a deep underlying flavor to soups and sauces.

Boletus edulis, Porcini--Photo by Peter Ellzey

So, when I heard of people picking porcini in the mountains near Santa Fe, I was thrilled, though skeptical. I assumed I wouldn’t find any, or I’d pick a poisonous impostor and end up in an agonized ball in the backseat of someone’s car, being driven frantically to the ER.

Amanita muscaria, Fly Agaric--photo by Peter Ellzey

Fortunately, Boletus edulis bears little resemblance to any locally occurring deadly mushroom, such as the beautiful but misery-inducing Amantis muscaria. Still, I recommend having an experienced guide for your first excursion, along with layered clothing, sturdy shoes and plenty of water. Our mushroom expert was the amiable and talented Peter Ellzey: photographer, MacMan, and fellow Johnnie.  Peter learned ‘shrum hunting from the late, great Bill Isaacs, a sometime colleague of mine on the board of the Santa Fe Botanical Garden and a Santa Fe Living Treasure. Peter’s counsel enabled us to distinguish between the tasty B. edulis (smooth and firm beneath the cap) and another, rather similar but less savory Boletus, with gills. He also pointed out how to detect worms and excess age among other general tips and tidbits.

Porcini are a mid-to-late summer treat that require recent rain and relatively warm temps.  Moisture, such as you would find near a running spring, is not enough. Our second search, after two weeks of dry weather, yielded a small harvest with plenty of dessicated, wormy duds.

There are numerous, promising ‘shruming spots in the vicinity of downtown Santa Fe, including around the ski basin, where we searched. But unacclimated newcomers and those who are out-of-shape might want to look at lower elevations, as the excursion had us–regular gym goers–huffing.

Porcini dry well in this low-humidity clime, but the reduction in mass is a little sobering.  After two outings, we are left with just over a cup of dried.  So we’re watching the weather, hoping for one more shot. We hear there’s rain in the forecast.

The Porcini Harvest--Photo by Peter Ellzey

Greentelligence on the Home Front

Photo by Marcel Lam, for the New York Times

“Consumers in general want a home that is cozier, more organized and more economical in terms of operating costs,” said Stacy Rogers in Home Buying Trends in 2010.

Behold the acme of cozy, organized, energy-efficient operation: Gary Chang’s “Domestic Transformer.”

With the use of sliding screens, architect and homeowner, Chang, mutipurposed his 330 square foot Hong Kong apartment into 24 distinct rooms.  The result is a home that’s comfortable, commodious and ultra-hip. Watch the video and marvel at the man’s brilliance.


While Cheng’s design is a sharp departure from the soft curves and natural materials that characterize “Santa Fe style,” the creative intelligence that spawned it is not.  Architects?


If you thought 330 square feet was small, check out the work of Derek Diedricksen whose super small houses, profiled in the February 23th New York Times’ article,  The $200 Microhouse, are charming interplays of scavenged materials and ingenuity.  Although limited in comforts and practicality, the little domiciles are as inspiring as their maker.  You’ve got to admire the innocent moxie of a man who, when asked what a construction he was asked to make for The Homeless was called said, “The $100 Homeless Hut…I made up the name right now.” High on imaginative drive, low on pretense –just like a kid.

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