Foodscaping: The Edible Landscaping

1. So, What on Earth Is Foodscaping?

The term “foodscaping” was popularized by horticulturist Brie Arthur, author of “The Foodscape Revolution”, and refers to the intentional design of growing food within traditional landscape settings. It’s an aesthetic driven approach to edible gardening that prioritizes visual appeal as much as harvest.

It’s Not Just About Looks, There’s Science Behind It:

According to a 2020 study published in the journal Urban Forestry & Urban Greening, integrating food plants into landscapes improves biodiversity, supports pollinators, and enhances food security, especially in urban settings where growing space is limited.

“Edible landscaping can fulfill multiple roles in urban ecosystems, contributing to aesthetics, ecological services, and even community nutrition.”
— Urban Forestry & Urban Greening, Vol. 54, 2020

1.1 A Couple of Myths to Bust

• Myth 1: Edible plants are ugly.
  Ever seen rainbow chard or purple basil? They’re runway material, folks.
• Myth 2: You need acres.
  A sunny balcony can support a dwarf citrus or a railing planter bursting with strawberries.
• Myth 3: It’s time‑consuming.
  Honestly, mowing a lawn every week is the real time thief. Once a foodscape matures, it mostly needs the same TLC you’d give ornamentals—plus the fun of harvesting.

2. Why Foodscaping

2.1 Grocery Prices Are Climbing and Fast

Let’s be real: when a head of lettuce costs as much as a sandwich, you start eyeing your backyard differently. According to the U.S. Bureau of Labor Statistics, the price of fresh vegetables jumped nearly 20% between 2021 and 2024 in North America. Similar spikes have been reported globally due to supply chain disruptions, fuel cost increases, and extreme weather events affecting major producers.

This makes growing your own food not just a hobby but a form of financial resistance. A 2022 study published in Agricultural Systems showed that even a modest 100 sq ft garden can save a household between $350 to $700 USD annually on grocery bills, depending on what’s grown.

Takeaway: When food prices spike, planting kale suddenly feels like opening a savings account.

2.2 Climate Awareness Is Driving Garden Choices

We’re in an era where every kilometer a tomato travels counts. Transporting food, especially perishables requires refrigeration, fuel, and packaging. According to a 2022 report from Nature Food, global food transport accounts for 19% of total food system emissions. That’s more than aviation!

Foodscaping, which combines edible and ornamental gardening, dramatically reduces food miles and supports urban biodiversity. Swapping turfgrass for herbs or fruiting shrubs can also boost carbon sequestration in soil and create microclimates that support native pollinators, birds, and beneficial insects.

Takeaway: A rosemary hedge or a strawberry border isn’t just pretty—it’s part of a planetary climate solution.

2.3 Garden Aesthetics Are Shifting — Wild Is In

Let’s talk trends. Gone are the days when ornamental meant only petunias and marigolds in a tidy row. Today’s aesthetic leans toward “cottagecore,” “chaotic good,” or “intentional mess” where beauty meets practicality.

Designers and gardeners alike are embracing polyculture plantings where vegetables like rainbow chard mingle with cosmos, and nasturtiums crawl alongside cherry tomatoes. This aligns with permaculture principles, encouraging companion planting, layered diversity, and a more naturalistic look.

Books like “Edible Landscaping” by Rosalind Creasy and “The Foodscape Revolution” by Brie Arthur have been pivotal in shifting public opinion, showing how vegetable beds can be just as beautiful as ornamental borders.

Takeaway: Today, that stray pimento pepper isn’t out of place—it’s fashionable.

2.4 Local Ordinances Are Loosening Up

For decades, many cities had zoning laws or HOA rules against visible food gardens, especially in front yards. But that’s changing fast.

Cities like Minneapolis, Seattle, and Toronto now encourage or legally protect the right to grow food in visible areas. In 2015, a Florida couple sued their city—and won—when asked to remove their front yard vegetable garden. That landmark case inspired legislation in several U.S. states that now prohibit municipalities from banning edible landscaping.

In Melbourne, Australia, the local government provides grants to residents to plant “nature strips” with herbs, veggies, and fruiting shrubs to promote community food resilience.

Takeaway: Cities are waking up to the fact that a basil patch is a civic asset, not an eyesore.

2.5 It’s Just Plain Joyful

No research study needed here—though there are some if you want them. Foodscaping reconnects people with the earth, the seasons, and their food. Picking strawberries on your walk to the mailbox or plucking a sun warmed cherry tomato before work creates a kind of micro magic that no store bought produce can deliver.

But yes, there is science too. Studies from The Journal of Environmental Psychology show that interacting with edible plants reduces stress, lowers cortisol, and boosts mood and satisfaction. In community food gardens, participants reported increases in social cohesion, food literacy, and even nutritional intake.

And if you’re raising kids, research from University of Colorado Boulder found that kids involved in edible gardening were more likely to eat vegetables and retain a sense of food ownership.

Takeaway: Foodscaping isn’t just practical—it’s good for the soul.

3. The Mindset Shift: From Lawn to Lunch

Let’s be honest, most lawns are lazy freeloaders. They guzzle water, demand constant mowing, and in return? Nothing. Maybe a spot for a garden gnome. Maybe.

But when you shift just 10% of that lawn, yes, just the bit where your dog never pees, into an edible space, something magical happens. You’re no longer just a homeowner; you’re a grower, a gatherer, and sometimes even a neighborhood legend especially when tomatoes start spilling over the fence.

Lawns: A Resource Drain in Disguise

According to the U.S. Environmental Protection Agency (EPA), turfgrass is the largest irrigated crop in America, covering over 40 million acres, more than corn or wheat. And it sucks up about 30-60% of urban freshwater use in many regions. That’s a LOT of water for something that doesn’t feed you.

A University of California study found that converting just 1,000 square feet of traditional lawn into edible gardens could save around 24,000 gallons of water per year, depending on climate and plant choices.

And what do you get in return for that thirsty patch of Bermuda or Kentucky Bluegrass? Mowing, fertilizing, aerating and maybe a few moments of green pride if the HOA inspector strolls by.

From Pretty to Productive: The Edible Alternative

When you convert even a small portion of that turf into foodscape territory, the return on investment spikes. A well managed 100 square foot vegetable patch can yield over $700 in produce annually, according to the National Gardening Association.

Let’s do some quick napkin math:

• 1 tomato plant = ~10–20 pounds of fruit
• 1 square foot of lettuce = 2–3 harvests per season
• A 4’x8’ raised bed with mixed vegetables = salad, stir fry, and bragging rights for weeks

This is resilience by the square foot.

3.1 Start with One Bed

Don’t stress about turning your front lawn into a mini farm overnight. Foodscaping isn’t a sprint, it’s a nibbly stroll. You don’t need a tiller, a tractor, or a YouTube channel. You just need one patch of ground, a bit of compost, and a sprinkle of patience.

Think in Shapes, Not Just Rows

Let’s say you’ve got a row of boring ornamental shrubs next to your porch. Ask yourself:

• Can I tuck in a border of chives or thyme at the front?
• Would rosemary work as a hedge?
• Could I sneak in some edible nasturtiums as ground cover?

Pro tip: Herbs like basil, oregano, and thyme don’t just feed you—they deter pests and attract pollinators.

Got a Tree? Use the Understory

Have a maple, dogwood, or fig tree with dappled shade? Layer in shade tolerant edibles like:

Blueberries bonus: they love acidic soil from pine needles

• Leafy greens like spinach and mustard
• Rhubarb, sorrel, or mints that thrive in cooler soil

This technique is called “guild planting” in permaculture circles—mimicking natural forest layers for more production and fewer weeds.

One Win Leads to More

That first handful of cherry tomatoes will turn into a gateway crop. You’ll suddenly wonder:

• Could I plant arugula in that flowerpot?
• Why not add lemon balm near the path?
• Will my neighbors hate or love the climbing beans on the mailbox post?

The momentum is real. One patch becomes a habit. The habit becomes a lifestyle.

Real Life Story: Nina’s 3 Bed Turnaround

Nina, a single mom from Des Moines, Iowa, started with one 3×6 foot raised bed in place of her lawn corner. Her first year’s yield:

• 20 lbs tomatoes
• 6 lbs zucchini
• Enough basil for pesto and friends
• A smile every morning she watered

In year two, she built two more beds, added mulch paths, and installed a rain barrel. Her kids got involved. Now she’s teaching neighbors how to do it too.

“That first tomato was life changing,” Nina says. “It tasted better than store bought, not because of magic—but because I grew it. I made it happen.”

Backed by Research

National Gardening Association (NGA): “Every $1 spent on gardening yields an average return of $4–$5 worth of produce.”

EPA: “Outdoor water use accounts for nearly 30% of household use in the U.S.”

UC Cooperative Extension: “Replacing lawns with food producing gardens saves water and increases household resilience.”

4. Get to Know Your Space for Foodscaping

Every garden has its quirks. Understanding your space means fewer dead seedlings and more baskets of tomatoes. Before you plant even one strawberry, take time to observe, test, and strategize.

4.1 Sunlight Sleuthing

Most edible crops are solar powered. Tomatoes, peppers, beans, eggplants, and strawberries need a minimum of 6–8 hours of full sun daily. Leafy greens like spinach or lettuce can get by with 4–6 hours, especially if afternoon shade cools things down.

Real Research:

According to the University of Missouri Extension, vegetable productivity directly correlates with sunlight exposure. Sun loving crops in less than 6 hours of light tend to bolt prematurely or become leggy and unproductive.

Practical Tip:

Take a sun map of your yard. Here’s how:

• On a sunny day, check your space every 2 hours (8 AM–6 PM).
• Snap a photo or sketch out where sun hits.
• Track how these patterns change over the seasons especially spring vs. midsummer.

South and west facing plots usually get the most heat, making them ideal for tomatoes, zucchini, or chilies. East facing areas work great for morning loving lettuces or peas.

4.2 Soil & Drainage Detective Work

Here’s the truth: bad soil = bad results, no matter how many fancy seed packets you buy.

Test, Don’t Guess:

You can grab an at home kit for $10–$20, but a soil lab test via your local agricultural extension office like through USDA NRCS gives full profiles:

• Macronutrients (NPK)
• Micronutrients (Ca, Mg, Zn, Fe)
• pH balance
• Organic matter percentage
• Salinity & compaction indicators

Fun Fact:

• A soil pH between 6.0–7.0 suits most vegetables.
• Blueberries prefer acidic soils (4.5–5.5)—if they thrive in your yard, congrats! You’ve got the right mix for berries and possibly azaleas too.

Drainage Test (aka the “hole test”):

1. Dig a 12 inch deep hole.
2. Fill it with water.
3. Time how long it takes to drain.

If water drains within 1–3 hours: excellent. If it lingers overnight: improve drainage with organic compost, biochar, or raised beds.

4.3 Microclimates

You don’t need acres to have climate variety. Even a front yard has hot spots, chill zones, and wind tunnels all of which affect plant performance.

Microclimate Factors:

Research Insight:

A study from Washington State University’s Urban Horticulture Department found that urban microclimates significantly influence yields, especially for heat sensitive crops. Raised beds on the south side of a home produced tomatoes 3–4 weeks earlier than those on the north side.

How to Map Your Microclimates:

1. Observe frost and dew—where do they linger?
2. Notice wind patterns—where does your hat blow off?
3. Check which weeds thrive—they’re your climate scouts.
4. Record summer heat stress zones—do any plants wilt faster in one area?

Once mapped, you can match plant types to each zone:

• Hot wall? → Tomatoes.
• Windy stretch? → Swiss chard or kale.
• Shady edge? → Mint or sorrel.

Real Life Example:

“I once discovered my front bed soil was so acidic even blueberries felt right at home—lucky break! But it turned out the south facing side baked too hot for my romaine. Now I keep a rotation: blueberries up front, romaine under the dogwood, and tomatoes climbing against the garage wall.”
— Nadia Karim, foodscaper from Dhaka, Bangladesh

5. Dream on Paper: Why Foodscaping Starts with a Sketch

Before the first seed goes in the ground, pick up a pencil. Or open your favorite garden planner app. Planning your foodscape on paper or screen is one of the most underrated, yet powerful, steps in edible landscape design.

Why Sketch First? Research Says It Saves Time and Resources

According to a 2019 study by the University of Minnesota Extension, gardeners who planned their layouts before planting reported:

• 30–40% fewer impulse purchases
• Less plant waste and better crop rotation
• Higher visual satisfaction with their gardens, even before harvest

In other words, sketching helps you shop smarter, plant more efficiently, and design something that actually looks good all season, not just during harvest.

“Good garden design is like choreography—every plant has its time and place to shine.”
— American Horticultural Society

Think in Layers — Nature Already Does

Professional landscape designers often use the “layered garden” approach, which arranges plants by height and function for both beauty and productivity. The same principle applies to foodscaping.

Layering Breakdown:

This approach isn’t just pretty, it’s ecologically smart. Research from Cornell University’s Department of Horticulture confirms that layered plantings reduce soil erosion, support more pollinators, and improve water efficiency by mimicking natural ecosystems.

Tools That Help You Visualize

You don’t need to be an artist. Here are some simple, research recommended tools:

• Colored pencils – Great for blocking out plant zones and heights.
• Graph paper – Helps with scale (try 1 square = 1 foot).
• Free digital tools:
  • GrowVeg (popular for edible landscape planning)
  • Garden Planner Online
  • Plan A Garden by Better Homes & Gardens
  • Smart Gardener AI assisted layout recommendations
• Design apps like iScape or Home Outside – Great for phone/tablet users who want to overlay photos of their yard.

Garden Design Tip: Aesthetic Before Edible

A smart trick? Make the layout look good even if nothing ripens. Why? Because foodscaping is part garden, part gallery. It has to look good year round, even when your tomatoes haven’t fruited yet or the kale is still a rosette of baby leaves.

Real world advice: “I once planted tall sunflowers right behind low growing tomatoes and basil—not because they needed shade, but because the color balance made the bed pop.”
— Brie Arthur, foodscaping expert

Space Smart: Leave Room to Walk, Harvest, and Change Your Mind

• Paths: Make sure you can easily access every part of your foodscape without stepping on soil.
• Circulation zones: Leave open areas for air flow and maintenance. Crowding = pests and fungal issues.
• Succession space: Designate beds for rotating crops through seasons spring greens → summer tomatoes → fall garlic, for example.

According to the University of California Master Gardeners Program, poor spacing is one of the top three reasons food gardens fail in home settings. Sketching your layout helps avoid this rookie mistake.

6. Design Principles for Killer Curb Appeal

Foodscaping isn’t just about putting kale next to the curb or sticking tomatoes in a flower bed. It’s about making your front yard not just edible but gorgeous. To do that, you’ll need to lean into some solid landscape design principles but give them a delicious twist.

Let’s break it down with research supported advice and design pro tips that turn your foodscape into a showstopper.

Layering & Structure: Form Follows Flavor

Start with the bones of your garden the structure. Fruit trees, shrubs, and upright vegetables don’t just produce food; they also give shape to your yard.

• Use tall elements like columnar apples, fig trees, or trellised grapes as living sculptures or focal points.
• Understory shrubs like blueberries or gooseberries provide mid level texture and color.
• Low growers such as lettuce, creeping thyme, or alpine strawberries serve as “living mulch”, filling bare spots and suppressing weeds.

Research Insight – USDA Forest Service (2018):
Edible landscapes designed with vertical layering mimic forest systems and increase biodiversity, reduce erosion, and improve water retention—all while boosting curb appeal.

“Treat your foodscape like a forest garden, stacked in layers, each doing a job, each adding beauty.”
— Permaculture Design Manual

Color Echoes: Echo, Don’t Clash

Color isn’t just about flowers. In foodscaping, leaves, stems, and fruit bring just as much vibrance.

• Match red veined Swiss chard with coral salvia or red nasturtiums.
• Pair purple cabbage with lavender, allium, or salvia for a tone-on-tone, calming palette.
• Mix textures too—feathery fennel, curly kale, and bold eggplant leaves add depth.

Backed by Science – University of Florida IFAS Extension:
Research in garden psychology shows color harmony and plant form balance increase perceived beauty and user satisfaction in urban edible landscapes—leading to higher neighborhood support for front yard food gardens.

Color echoes keep your garden from looking like a tossed salad.

Seasonal Interest: Keep the Show Going Year Round

A great foodscape has something happening in every season, not just a summer boom of tomatoes.

Design for four seasons:

Research – American Society of Landscape Architects:
Landscapes designed with four season interest not only provide continuous visual appeal but also support pollinators and beneficial insects across more months of the year.

Tip: Use perennials and evergreens to anchor the beds, and fill in with colorful annuals.

Right Plant, Right Place: It’s the Rule, Not the Exception

This is one of the oldest bits of garden wisdom—and in foodscaping, it’s non negotiable.

• Sun guzzlers like tomatoes, peppers, squash, and basil need 6–8 hours of full sun.
• Shade tolerant crops like lettuce, spinach, chard, or mint do fine under dappled light or around trees.
• Moisture lovers need consistent watering or naturally damp soil.
• Drought tolerant edibles thrive in hot, dry spots.

Evidence – University of Maryland Extension (2020):
Correct plant placement based on light and soil needs improves yield by up to 40% and reduces disease problems by over 30%, especially in mixed plantings.

“Don’t fight your yard—work with it. Every corner has a microclimate waiting for the right plant.”

Pathways Matter: A Garden That Invites

A thoughtful path is more than functional, it’s an invitation. It says, “Come walk through here. Smell the mint. Pick a berry. Explore.”

Good pathways:

• Prevent soil compaction and damage from foot traffic
• Define garden zones, separating edibles from ornamentals
• Encourage guests (and pollinators) to explore and linger

Use materials like:

• Gravel – affordable, drains well, and rustic
• Flagstone or stepping stones – stylish and sturdy
• Wood chips – natural and gentle on bare feet

Research Note – Washington State University:
Gardeners who incorporated walkable pathways in edible gardens reported less plant damage, higher engagement from neighbors and children, and greater enjoyment overall.

Pro Tip: Add low growing thyme or creeping oregano between stepping stones. When crushed underfoot, they release fragrance.

7. Plant Shopping List for Foodscaping

7.1 The Canopy Layer

• Dwarf apple, pear, or peach
• Lemon or calamondin in large pots if you’re in a warm climate or willing to overwinter indoors

7.2 The Shrub Layer

• Blueberries: Acidic‑soil heroes with fiery fall foliage
• Currants & Gooseberries: Shade‑tolerant and conversation starters
• Rosemary & Bay: Evergreen structure + flavor punch

7.3 The Herbaceous Layer

• Kale, chard, lettuces in all colors
• Pepper plants for a pop of glossy fruit
• Eggplants

7.4 The Groundcover Crew

• Creeping thyme between pavers
• Alpine strawberries along paths
• Nasturtiums spilling over walls—leaves and flowers are salad gold

7.5 Vertical Climbers

• Scarlet runner beans on trellises double as hummingbird magnets
• Malabar spinach wraps around porch posts
• An arbor full of grapes provides immediate cover and autumnal bounty.

8. Seasonal Planting Calendar for Foodscaping

Adjust timing two to four weeks either way depending on your USDA zone.

9. Foodscaping for Tiny Places

No yard? No problem.

• Balcony Bags: Fabric grow‑bags host potatoes or dwarf tomatoes.

• Vertical Towers: Strawberry towers or hydroponic stacks turn one square foot into a snack factory.

• Window Herbs: A sunny sill handles chives, parsley, and mint .

Your landlord might even thank you for the greenery—just protect decking with trays.

10. Water & Soil Health

10.1 Water Wisely

Drip irrigation keeps leaves dry and delivers water where roots need it. If you’re hand‑watering, do it early morning; fewer slugs show up for breakfast.

10.2 Feed the Soil, Not the Plant

Compost is your gold. Layer an inch every season. Avoid synthetic quick‑hits; they spike growth but burn out microbes. Mulch with shredded leaves—cheap and earthworm approved.

10.3 pH Tweaks

Blueberries want acidic (pH ~5.5). Sprinkle elemental sulfur if needed. Most veggies like neutral (pH 6‑7). If the soil is sour, lime elevates the pH.

11. Organic Pest & Disease Tactics

1. Diversity Is Armor: A mixed planting confuses pests used to monocultures.
2. Invite Predators: Ladybugs love aphids; birds snack on caterpillars. Consider a bird bath.
3. Row Covers: Lightweight fabric blocks moths from laying eggs on brassicas.
4. Soapy Spray: A splash of mild soap in water knocks mites off leaves—cheap and cheerful.
5. Hand‑Picking: Sometimes you just gotta flick the hornworm into a soapy bucket.

Remember, perfect leaves are overrated; slightly chewed foliage proves you’re part of the ecosystem.

12. Keeping It Pretty

• Edge beds with brick or steel for a crisp look.
• Use symmetry: twin blueberry bushes flanking the walk scream “intentional.”
• Flower bursts from lower interplanting, such as cosmos, calendula, and zinnias, detract from the rare floppy kale.
• Clean up spent plants promptly; dry corn stalks laying around equals neighborhood drama.

If you do get a complaint, invite the neighbors over for salsa made with your own tomatillos. Free food heals many rifts.

13. Kids, Community & Sharing the Harvest

Let children choose one “mystery veggie” to plant—purple carrot, anyone? They’ll be hooked when they yank it up. Extra produce can head to a little sidewalk basket with a note: Take what you need, leave what you can. Foodscaping turns front yards into quiet acts of generosity.

Some streets even coordinate plant palettes, creating informal food corridors where each household focuses on a couple of crops and everyone swaps.

14. Harvest & Kitchen Magic for Foodscaping

Morning clip: Herbs—flavor peaks before the sun drives off oils.
Daily patrol: Pick zucchini SMALL; they double in size faster than you can Google recipes.
Preserve: Dehydrate apple slices, freeze pesto, can tomato sauce. Winter will send a thank you note to Summer.

I keep a pair of scissors by the door. Walk, snip, dinner—works every time.

15. Troubleshooting Cheat Sheet for Foodscaping

16. Leveling Up for Foodscaping

• Perennial Food Forests: Layered plantings mimicking woodland edges—nut trees overhead, berry shrubs, nitrogen‑fixing groundcovers.
• Greywater Systems: Laundry water properly filtered feeds fruit trees.
• Chicken Tractors: Mobile coops scratch weeds and fertilize beds between annual plantings.

These require more planning but pay dividends in resilience.

17. Real‑World Inspirations for Foodscaping

1. Brie Arthur’s Suburban Half‑Acre (North Carolina): Her front yard mixes peach trees, heirloom corn, and hydrangeas. It landed her on HGTV and inspired thousands.
2. Seattle’s Beacon Food Forest: Public access to seven acres of community managed edible woods.
3. My Friend Asha : She harvests enough greens for her family from a five‑foot strip between the driveway and front walkway. Proof that tiny counts.

19. Parting Thoughts

Foodscaping isn’t about perfection. It’s about relevance. Every square foot of earth or balcony can be more than decorative—it can be delicious, ecological, and community‑building. Start with a pot of basil, or overhaul the whole front yard. Just start. Your future self—and probably your neighbors—will thank you.

Now, if you’ll excuse me, I’m off to borrow some of Asha’s chard for breakfast.

References & Further Reading

• Arthur, B. (2017). The Foodscape Revolution: Finding a Better Way to Make Space for Food and Beauty in Your Garden. Voyageur Press.
• University of Illinois Extension. (2024). Foodscaping: Creating Snacks Among the Flower Beds webinar.
• UF/IFAS. (2024). Garden Trends for 2024: Mixing Edibles and Ornamentals.
• Sustainable City Code. (2023). Fruit Trees in Landscape Requirements.
• Attainable Sustainable. (2022). Pretty Edibles: Growing a Front Yard Vegetable Garden.
• Wikipedia. (2025). Foodscaping (accessed July 2, 2025).

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zahur

Welcome to AgriBloom . I’m Sayed Zahur Ahmed, an agriculturist with a BSc in Agriculture and MSc in Plant Pathology from Bangladesh Agricultural University. I founded AgriBloom to bridge science and real world farming. With a focus on crop disease management, sustainable agriculture, and practical solutions, I use both my academic background and hands on field experience to help farmers grow smarter and safer. My mission is simple: make agricultural knowledge accessible, actionable, and future ready. Whether you're a grower, student, or enthusiast , AgriBloom is your go to space for expert tips, field tested methods, and a growing community that believes in better farming. Let’s cultivate knowledge and harvest success , together. If you're curious about plant diseases or just want to dig a little deeper into sustainable farming, feel free to check out my thesis: " Integrated Management of Yellow Mosaic Disease of Jute ". It's a detailed study that explores practical ways to control this common jute disease using eco-friendly and effective strategies.
Thesis Link : https://saulibrary.edu.bd/daatj/public/uploads/BAU200601_19-Pp_5.pdf

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