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Association Brain Food Weekly: 6.5.20
Reid All About it
JUNE 5, 2020
I made it the star of the show that night, sautéing some North Carolina shrimp with shallots and finishing them with lemon juice, butter and lots of chervil. Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman. I knew you would appreciate it.” She’s right. Tue 6/9 at 10 a.m.
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