Dining and Learning for the 21st Century


 

Dear Alumni, Parents, and Friends of Mu Chapter Sigma Pi:

The ongoing viability of a modern fraternity is predicated upon the recruitment and development of the highest quality members. Today’s student requires a fraternity that not only has the history and tradition that we treasure, but also an exciting house complete with modern enhancements, such as state-of-the-art internet connectivity. These young men also greatly value connectivity with alumni for mentoring, internships, and possible career opportunities. The Board has worked diligently to address these issues over the past several years. Now, we are preparing to take the next step in this “modernization” process by creating a contemporary and flexible high-quality dining and learning facility.

Click here to see John Haggerty ’78, faculty adviser, and Jake Howell ’18, Sage, discuss the project.

new versus old

In 2015, the Alumni Board formed a Kitchen and Dining (K&D) committee, comprising alumni and undergraduate representatives, to conduct a comprehensive analysis of the existing kitchen and dining facilities of the fraternity. The K&D committee, which has over 100 years of experience in the food service industry combined, spent over 20 months researching and planning, with multiple on-site visits, two student feedback surveys, numerous conversations with other fraternities, and dialogs with three outside industry consultants. The committee proposed a plan to the Board designed to create a physical establishment with dining services that will make the house attractive to today’s Cornell undergraduates, as well as expand, through the creation of an educational commons, the dedicated study and collaborative work space the undergraduates value.

The Board has endorsed the K&D committee‘s recommendations.

new versus old
We believe it is critical to make a significant investment in modernizing and upgrading our kitchen and dining facilities to best meet the needs of the current brotherhood and to help us attract the highest caliber of undergraduates to Sigma Pi.

Multiple Greek houses have either recently completed or are planning kitchen/dining renovations, offering night-kitchen/“grab ’n’ go” services. This type of facility is also a major trend on campus. Indeed, Cornell has invested in repositioning common spaces for student collaboration and the ability to have light snacks and drinks in a number of buildings on campus. Importantly, the Board has asked the K&D committee to remain active as a critical standing committee to monitor the progress and outcome of the project and to adapt accordingly with the undergrads as things evolve.

Our success in these efforts will be determined not only by an engaged and committed alumni base willing to work on these endeavors but also by a secure and stable financial underpinning. Your consideration of support to this key strategic project is essential for us to continue to position Mu Chapter Sigma Pi as one of the premier fraternities on campus. I firmly believe that our continuing efforts will insure that Mu Chapter thrives for its next 100 years.

Fraternally,

Jarett Wait ’80
Alumni Board President


John Haggerty ’78, faculty adviser, and Jake Howell ’18, Sage, discuss the project


 

Project Goals

  • Enhance the rich history and tradition that Sigma Pi treasures, with modern improvements that today's students require to enable Mu Chapter to thrive for its next 100 years.
  • Create the premier high-quality fraternity dining program, which will result in a major competitive advantage for recruiting and for developing the brotherhood.
  • Meet the needs of today’s students by offering flexible dining hours, modern clean facilities, and healthy meal choices at a competitive price point.
  • Balance the undergraduates’ desires with the alumni’s concerns for safety, hygiene, and liability.
  • Modernize much of the existing kitchen equipment, which is beyond or nearing its useful service life.
  • Create a new 24/7 dining and learning common space to provide the brothers with a self-serve area, featuring sandwiches, snacks, and hot and cold beverages. Proposed area includes small equipment, such as microwaves and toasters.

Check out the 3-d presentation of the proposed kitchen and dining areas:


Creating a Dining and Learning Commons Area

David Porter, an expert on social architecture, maintains that a “well-designed dining hall helps students connect with their school and develop bonds with other students.” Porter believes that every college or university must develop and provide safe collaboration spaces that foster meaningful face-to-face socially-rich interaction and that there has been a failure to create the type of dining/learning commons required to provide this critical environment.

Check out the 3-d presentation of the proposed kitchen and dining areas:



In partnership with the Mu Chapter of Sigma Pi Educational Foundation, we have worked to design a new dining and learning common space. The dining hall will have an environment to rival popular coffee houses and feature grab-and-go food and drink in an adaptable space.

The New Dining and Learning Commons Will:

  • Create a new 24/7 dining and learning common space to provide the brothers with a self-serve area, featuring an assortment of prepared sandwiches and snacks.
  • Enhance the social experience of studying and snacking in a designated educational section of the dining hall.
  • Expand the overall footprint for dedicated educational space, given the recent success of the Memorial Room.
  • Repurpose the old, underutilized bar area, currently used for storage.
  • Become a distinctive attribute for recruiting.
  • Include proposed equipment such as:
    • under-counter refrigeration for pre-made salads, deli items, and prepared foods.
    • counter for preparing salads.
    • microwave, toaster oven, soda machine, espresso/cappuccino/latte machine.
    • tables for collaborative work, including seating, docking stations, and flat screens.

From our research, Sigma Pi will be the only Cornell house to offer this unique and flexible environment.

Your Involvement is Essential


This project is critical to further update the Pi house to better meet the needs of current and future brothers, ensuring that we attract the highest caliber undergraduate students. The bar area, which we fondly remember as a key socializing space, is currently used as storage. The plan calls for transforming this area into the new dining and learning commons.

Alumni involvement in supporting this project is essential to success. You can contribute to this project as an individual, as a class, or as a group of brothers. Contributions can be made as a single gift or divided into payments over three years. Donors also have the opportunity to have a room/space or piece of equipment named in their honor, in honor of a class, or in memory of a brother. A permanent plaque will recognize the donors of each gift opportunity.

See our Donations and Naming Opportunities page for a complete list of opportunities.

The alumni board and undergraduate brothers thank you for your consideration in supporting this transformational project for Mu Chapter.

Cost Estimate and Proposed Budget

  Cost
Kitchen Area
Kitchen $129,875
Prep and Corridor $84,200
Architecture & Engineering $15,000
Permits $5,000
Toilet Room $4,200
Misc and Contingency $11,725
Subtotal $250,000
Dining & Learning Commons
snack assembly area $44,000
seating area $40,000
Subtotal $84,000
Dining Room: New
Dining Room $191,500
Total Renovation $525,500


“The opportunity to be a member of Mu Chapter of Sigma Pi is a gift from those who came before you.
Add to the gift, and pass it on to those who come after you.”
—Jim Keene ’57

FAQ

What is the purpose of this project?

The purpose of this project is to adapt the kitchen, dining room, bar area, and storage room to better serve the needs of present and future Pi men. This will be accomplished by:

  1. Upgrading aging equipment and the layout of the kitchen. This will provide more food preparation options, make better use of the space, and allow for improved hygiene.
  2. Reorganizing the storage room with efficient modern storage systems to increase the overall capacity.
  3. Transforming a section of the dining room into an educational commons. By this, we mean a space similar to some created by Cornell on campus, that will be conducive for individual or group study and collaborative work in a relaxed supportive atmosphere.
  4. The bar area, now underused, will be converted into a self-service space, giving brothers 24/7 access to a variety of beverages, including juices, soda, water, coffee, espresso, etc., and selected food items that are either ready to eat or that need minimal work to finish.

These changes will not only better serve the needs of the current brotherhood but will act as an additional factor in our ongoing attempts to continue recruiting the highest quality young men.

Can I make a multiyear pledge to the project?

Yes.

What happens if we only raise half the money?

The project has been designed to implement in stages, depending on the level of and types of funds raised. The kitchen and storage room will be addressed first, followed by the educational commons and bar area, with the main dining room requiring the least amount of work. The project has also been designed with some budget variability, depending on the exact finishes and equipment selected. Once we can evaluate the level of funds raised, the percentage of donations that have been designated for the educational commons, and the involvement of the Sigma Pi Educational Foundation, we will construct a plan to implement construction. This might involve implementing the plan in stages over time.

Some had heard that we won’t start until we raise all the money; how do we keep the project moving if we have only raised some, but not all the necessary funds?

As with previous fund-raising projects at the Pi house (Centennial Campaign, Beach Project), we anticipate initiating this project in the first quarter of 2017, based on commitments received during the quiet phase of the marketing campaign, which we’ve recently begun (Houston and Boston alumni gatherings, select one-on-one outreach). Ideally, we hope to raise between $100,000–150,000 before we begin a more broad-based campaign to the overall alumni population. That forward visibility will give us the comfort and momentum to begin the project on time. We can work with certain larger donors on multiyear pledges and, if necessary, have financing for construction projects in place to meet vendor commitments on time. Momentum in fundraising builds additional momentum. We intend to install cameras for potential donors to view the construction progress once it begins.

When will the construction project start and conclude?

We plan on executing the project during the summer break of 2017, but this is depending on the level of funds raised.

Much of the equipment in the kitchen is still functional, why replace all of it?

Our challenge, in the kitchen, is not only aging equipment, but changing the layout to make better use of the available space, thereby creating a more efficiently functioning space. It is the belief of the K&D Committee that this is best accomplished by comprehensively dealing with the entire kitchen. This will allow us to select new equipment that serve dual purposes and to orient the equipment in a way that best addresses the issues we have identified.

Will the undergrad parents be supporting this project, and to what extent?

Yes, we will be reaching out to parents and asking for their support.

What is the role of the undergrads in terms of managing the dining operation after the completion of the project?

The Active Brothers will have the same supervisory role that they now have.

Will the dining space be large enough for the students to continue with large dinners and for events to take place?

Yes. The educational common, which will be contained within a portion of the dining room, is designed such that it can be converted back to dining space or for whatever use the brotherhood deems necessary.

Will the project and future involvement of managing the dining operations increase costs for meals to the brothers?

The proposed project will not increase the cost of the meal plan for the brotherhood. Changing the way the meal plan is managed and/or the meal plan itself, including the days and times that meals and/or prepared foods are available and the types of food available, might increase the cost to the brotherhood, but they have and will vote to approve any of these changes. The Sigma Pi meal plan is in line with or slightly below the cost of competitive plans.

What is the main complaint of the brotherhood with respect to the current meal plan?

Complaints center on access to and types of meals available when the chef is off. Any complaints about specific dishes on the menu are dealt with by the steward.

What menus and cuisine will this project enable?

The choice of cuisine and menus are up to the steward and the brotherhood and will most likely change with time. The proposed kitchen will provide the brotherhood with the versatility to choose as they please by adding equipment that provides cooking options they do not currently have. One example of this is the combi oven.

What happens to the role of the current house chef if we hire a professional food service company?

It is the committee’s recommendation to secure a professional third-party management company that specializes in this segment of institutional dining. Many Greek houses at Cornell have now moved to hire a third-party, given the requirement by students to have more flexibility in dining hours and more options for food choices. The food service provider will secure a professional chef and supervise and manage the chef, who will meet the SafeServ hygiene standards we have incorporated and the standards of meal quality and service that the undergrads desire. These companies exist and are quite good. The K&D committee has already secured one proposal and is actively interviewing other candidates. The undergraduate Sage, steward, and RA are a part of this interview and selection process. The committee will work with the vendor we select to request that they hire our existing cook, Patrick.

How often do the brothers have dinner together during the week?

Lunch and dinner are served daily at Sigma Pi. At lunch, 35 brothers come down the hill. Roughly 45 brothers have dinner daily at the house. In sum, approximately 80 meals are served daily.

Sigma Pi alumni should be aware that the traditional 6:30-p.m. house dinner time was modified several years ago by the undergrads in favor of having the cook prepare a meal that is available during dinner hours. The primary reason for this change is that Cornell University adjusted its class and lab hours, leaving most students with evening classes or other evening commitments, including athletics, clubs, associations, outside jobs, etc. The brothers still dine together one or two nights each week, including a Sunday meal after the weekly house meeting. A buffet-style dinner is offered Monday through Friday, giving the undergrads the flexibility to eat dinner at the house at a time that accommodates their individual schedule. Given this change, the brothers have also asked for access to light meals, including paninis, salads, fruit, dry goods, etc., in the evenings and late night after the kitchen is closed. This is partly the inspiration for establishing the new Dining and Learning Commons.

The K&D Committee’s recommendations are designed to create a physical establishment with dining services intended to make the house more attractive to today’s Cornell undergraduates rather than to make a nostalgic return to the house and meal experiences of the past, which are among our treasured memories.

Will the brotherhood have access to the kitchen during off hours?

The kitchen will not be locked. The brotherhood will always have access to and use of the dishwasher, but certain equipment is restricted during off hours. We believe that the new proposed area in the bar space will meet most, if not all, of the brothers’ needs and reduce, if not eliminate, their need to use the main kitchen.


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Donor Honor Roll

Total Raised: $359,249

The donor honor roll will be updated regularly throughout the campaign.
Check out the top-ten giving classes and the naming opportunities claimed.
Click the icon to see what a donor has to say about his or her gift!

P: indicates parents of brothers of the class indicated.

Major Benefactors ($10,000 or more)

Mu Chapter Educational Foundation
Kent Sheng ’78
Rob Novo ’79
Gordon Pugh ’79
Neal Douglas ’80
Jarett Wait ’80
Mike Rantz ’81


Leadership Gifts ($1,000–$9,999)

VanNess Robinson ’57
Bert Harrop ’61
Richard Frey ’63
Michael Quaid ’75
Jim Franz ’77
Steve Ryan ’77
Mark Sullivan ’77
Mark Barmasse ’78
John Haggerty ’78
David Hanssens ’78
Steve Mongeau ’78
Sandy True ’78
David D’Orlando ’79
Jim Horn ’79
Kevin Kruse ’79
Larry MacLennan ’79
Christopher Olie ’79
Luc Chabot ’80
Wayne Forman ’80
Robert Fuchs ’80
Aron Minken ’80
Donald Motschwiller ’80
Stephen Pirozzi ’80
Kurt Rasmussen ’80
Jay Sacco ’80
Mark Sherwin ’80
John Altmeyer ’81
Edward Berlin ’81
Gary Derck ’81
Brian Finneran ’81
Howie Gordon ’81
Joe Ruocco ’81
Tom Silver ’81
Nick Vojnovic ’81
Barry Weiss ’81
Ford Fay ’82
James Garr ’82
Robert Pratt ’82
Richard Rego ’82
John Roche ’82
Josh Weinreich ’82
Dennis McNamara ’83
Frank Sposato ’84
Jason Halio ’93
Federico Castellucci ’07
Seth Mosner ’10
Tracey & Angelo Balestrieri P(’20)


Supporters ($999 and under)

Peter Romeo ’55
Robert DeLaney ’58
Kenneth Steadman ’59
Thomas Smith ’61
William Stevenson ’63
Dennis Kirby ’66
Robert Inslerman ’67
Peter Chase ’70
Greg Fisher ’72
Frederick Hoge ’72
William Ford ’73
Howard Rosen ’73
James Forbes ’74
Peter Muth ’74
Mark Cunningham ’75
John Morrison ’75
Tom Garr ’76
Craig Binetti ’77
Peter Cady ’77
William Cavanough ’78
Larry Barstow ’79
Wayne Buder ’79
Keith Molof ’79
Curtis Quantz ’79
Rick Bosshardt ’80
Jeffrey Brown ’80
Thomas Cherner ’80
Jonathan Fordin ’80
Brad Crooke ’81
Jay Ernst ’81
Tim Hawes ’82
John Mennell ’82
Aron Steck ’82
Mike Vernick ’83
David Colville ’84
Greg Vojnovic ’85
Matthew Tobin ’86
George Rocklein ’87
Mark Childs ’88
Leonard Wolin ’88
Bruce Kornfeld ’89
Jonathan Coll ’01
Quin Garcia ’05
Jonah Allaben ’06
Nathaniel Bryce ’06
Alex Deyle ’06
Joshua Katcher ’06
Jeremy Kraker ’07
Stephen Yanchuk ’08
Andrew Chatham ’12
Sean Fuoco ’12
Aaron Klein ’12
Matthew Davis ’13
Alex Rawitz ’13
Zach Smith ’13
Bennet Heidenreich ’15
Alec Charbonneau ’16
Brandon Choi ’16
Connor Riser ’16
Justin Bredahl ’17
Benjamin Capasso ’17
Fernando Cevallos ’17
David DellaPelle ’17
Alexander Feldman ’17
Danny Janeczko ’17
David Kogan ’17
Agustin Martinez ’17
William McGrane ’17
Marko Nikolic ’17
Steven Siegel ’17
Samuel Strang ’17
Andrew Walsh ’17
Jonathan Wu ’17
Alexander Yablonovich ’17
Sanjay Banda ’18
Sam Barnum ’18
Matthew Blakley ’18
Charles Byrnes IV ’18
Isaiah Duck ’18
Josh Even ’18
David Golding ’18
Zac Goldman ’18
Jacob Howell ’18
Susan Howell P(’18)
Drew Lord ’18
William Murphy ’18
Ezra Pak-Harvey ’18
Griffin Py ’18
Colin Roche ’18
Alex Rodriguez ’18
Gabriel Smuel ’18
Joshua Sones ’18
Patti & David Sones P(’18)
Alex Stotter ’18
Patrick Wang ’18
Alexander Wood-Thomas ’18
Hakim Ali ’19
Dexter Amadasun ’19
Brian Barr ’19
Landon Budenholzer ’19
Jonathan Caen ’19
Jack D’Agostino ’19
Jack Daly ’19
Abdo Dergham ’19
Shailen Doshi ’19
Connor Duffy ’19
James Goodman ’19
Justin LaClair ’19
Elliot LaGuardia ’19
Aaron Lauer ’19
Clouse Lee ’19
Christopher O’Dore ’19
Ari Perlmutter ’19
Onur Saglam ’19
Alex Santoriello ’19
Donovan Wright ’19
Ian Atkinson ’20
Luke Balestrieri ’20
Joseph Brogan ’20
Nico Capalongo ’20
William Colerick ’20
Maxwell Cook ’20
John DeMoully ’20
Harrison Drahzal ’20
Alex Ewald ’20
Evan Fischoff ’20
Travis Fristoe ’20
Amy & Howard Goldman P(’14, ’18, ’20)
Lucas Goldman ’20
Richard Greenbaum ’20
Cole Hunter ’20
Jonah Hutchinson ’20
Caleb Klausner ’20
Andre Macallister ’20
Cal McKinney ’20
Joanne McKinney P(’20)
Jake Miola ’20
Alexander Schmack ’20
Jason Spector ’20
Devante Timms ’20


If you have already made a gift and would like to add a comment,
please email alumnirecords@sigmapicornell.org.


Top Ten Classes’ Overall Giving

1978 ($159,200)
1979 ($57,050)
1980 ($49,300)
1981 ($31,951)
1982 ($11,508)
1984 ($3,500)
1977 ($3,400)
1961 ($2,250)
1975 ($2,200)
2007 ($2,200)

Naming Opportunities

Kent Sheng ’78: Adolphus "Dolly" C. Hailstork Dining Room, from the class of 1978
Howie Gordon ’81: Countertop Double-Deck Pizza Oven
Joe Ruocco ’81: “The Procrasticup” 30-inch Radiant Charbroiler
Jarett Wait ’80: New Ceiling
Federico Castellucci ’07: Soda Dispenser
Bennet Heidenreich ’12: Sandwich (Panini) Grill

Project Updates


This space will be used for periodic updates and photos as the project progresses.

2017 Project Timeline

February 1: Begin broader fundraising outreach.
Late February: Finalize design for construction phase of the project.
March 10–11: Parents’ weekend fundraising effort.
Mid April: Engage a general contractor and begin obtaining needed project permits.
April 22: Fundraising during event to honor Bert Harrop ’61.
Early May: Select all subcontractors and vendors for implementation of the projects.
June 8–11: Fundraising outreach during Cornell reunion weekend.
June 19: Begin construction phase of the project.
August 18: Brothers return to the house.
August 22: Cornell classes begin.
August 25: Completion of all construction.

Highlights of the Ongoing Processes:

  • After only three months, we raised over half of our $650,000 goal!
  • We entered the construction phase of the project.
  • The layout and equipment composition of the kitchen, reorganized bar area, and educational commons was finalized.
  • After a presentation to the alumni board, we finalized our design decisions.
  • We sent out the equipment list to supply companies, who began bidding.
  • Contractor bids were assessed and selected.
  • We created a subcommittee, which is dealing specifically with design and execution of the educational commons.
  • We regularly consult with the undergraduate brothers and the entire K&D Committee regarding all aspects of the project.

For questions, feel free to reach out to any member of the K&D Committee

Brian Finneran ’81 (b.finneran@iecgny.com): CEO at Intermedia Events & Conference Group.

Steve Pirozzi ’80 (spirozzi1@nyc.rr.com): Food & Beverage Dept., The Hotel Plaza Athenee, New York.

Alexa Bosshardt ’82 (ahbfoodmd@aol.com): Corporate research chef at American Sugar Refining. Culinary professional and registered/licensed dietitian with expertise in recipe/new product R&D, nutrition, nutritional labeling, and nutritional marketing.

Greg Vojnovic ’85 (gvojn@aol.com): Chief development officer at Arby's Restaurant Group.

Kevin Kruse ’79 (kevinkruse@comcast.net): Chief development officer at Hurricane Grill & Wings.

Dave Williamson ’77 (dwilliamson17@cox.net): President at Five Star Restaurants, LLC. Entrepreneur opening fast casual restaurants in Nevada and Southern California.

Jake Howell ’18 (jakehowell.345@gmail.com): Sage.

Zac Goldman ’18 (zsg2@cornell.edu): Steward.

Alec Charbonneau ’17 (aleccharb21@gmail.com): Resident advisor/grad student.

Honoring Our Chefs

No kitchen would be complete without the hard work of the people who cook the meals. Sigma Pi owes a great credit to our lineage of chefs for their service to the house. To the many who have kept us fed for over 100 years, we thank you.

Patrick Spirawk, Chef: Patrick, the current house chef, is a great cook and a jack of all trades. His talents go beyond his famous “Champagne Chicken” to carpentry, electrical work, and more. He always knows someone who can furnish any service the fraternity needs!


Adolphus Cunningham Hailstork “Dolly”, Cook: Nearly 100 brothers, spouses, house sweethearts, and friends, spanning more than 50 years of the Sigma Pi Mu Chapter’s history, returned to Ithaca on a bright and beautiful May 2010 weekend to bid farewell to Adolphus C. Hailstork. For 32 years, Dolly served as the fraternity cook, but more importantly as the glue that linked brothers to the house, to each other, and to the brothers that came before and after them. The Doll passed away peacefully in Ithaca on April 13, 2010, at the age of 94. He was initiated posthumously in 2011 and now is officially not just our cook and friend but our brother.


Mr. and Mrs. Ripke, Houseman and Cook: When Fred Willis moved to Philadelphia, one brother suggested we try to find a German or Swedish couple on foreign extradition who were relatively new to this country. It was that which led them to the Ripkes, who soon made Ithaca and Sigma Pi their home. A section of the house was converted into an attractive apartment for the couple, who provided a home atmosphere and excellent meals.


Fred Willis, Cook: Fred reigned over the Mu kitchen from 1946 until 1955, preparing three meals a day. Any brother could always get a date if it included a meal at Sigma Pi cooked by Freddy.


Honoring Our Stewards

Mu Chapter has been privileged with a great lineage of stewards throughout our history, and we owe all of these brothers our gratitude. This list, as you will see, is incomplete. Please help us reassemble our history by letting us know who the steward was during your time at the chapter house! To do so, email alumnirecords@sigmapicornell.org.

Click the icons below to see the house stewards in their heyday!

2018:
2017: Zac Goldman
2016: Patrick Wang / Ben Capasso
2015: Ben Capasso / Steven Siegel
2014: Michael Adelstein / Bryson Graves
2013: David Baker / Matt Davis
2012: Nick Wint
2011:
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2009: Brody Ehrlich
2008: Brian Lederman
2007:
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1994: Keith Wemgardt
1993: Wally Weinstein
1992: Andrew Dwyer
1991: Pat Young
1990: Steve Solomon
1989: Bill Friedman
1988: Lloyd Jarkow / Bruce Kornfeld
1987: Lloyd Robinson / Bruce Kornfeld
1986: Lloyd Robinson
1985: Rich Schaefer / Brendan Murphy
1984: Tom Barbaro / Pat Campbell
1983: Bill Fisher
1982: Jesse Hammerman
Jesse Hammerman

1981: Tim Hawes
Tim Hawes

1980: Brian Finneran
Brian Finneran

1979: Larry Kantor
Larry Kantor

1978: Larry Whitcomb
Larry Whitcomb

1977: Mike Boza
Mike Boza

1976: Stephen Mongeau
Stephen Mongeau

1975: David Williamson
1974: Howie Striegold
1973: Howie Striegold / Fred Parker
1972: Peter Muth
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