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Kalmia
Mar 8, 2012, 1:35:07 PM3/8/12
to
Thailand, Indonesia etc.?
Message has been deleted
George M. Middius
Mar 8, 2012, 2:19:25 PM3/8/12
to
Kalmia wrote:
>Thailand, Indonesia etc.?
These days I only get American (Gulf) shrimp. The cheap stuff from SE
Asia that I've tried isn't tasty. Plus there's all the talk about
ecologically irresponsible aqua-farming....
>Thailand, Indonesia etc.?
These days I only get American (Gulf) shrimp. The cheap stuff from SE
Asia that I've tried isn't tasty. Plus there's all the talk about
ecologically irresponsible aqua-farming....
George Shirley
Mar 8, 2012, 2:24:48 PM3/8/12
to
On 3/8/2012 12:35 PM, Kalmia wrote:
> Thailand, Indonesia etc.?
Yes, just not from China or Bangladesh. Since we live on the Gulf Coast
> Thailand, Indonesia etc.?
most of our shrimp is local and at a reasonable price. We've done
business with the same shrimper for over twenty years. We also buy
oysters locally from a local fisherman.
I just found out the other day that Red Lobster gets their pond-raised
shrimp from China. I don't eat there anyway but that closes the deal for us.
I'm back on the laptop
Mar 8, 2012, 3:34:31 PM3/8/12
to
George Shirley <gmsh...@suddenlink.net> wrote in
news:4f59079e$0$21508$8826...@blocknews.net:
A lot of the prawns here in Oz are the 'vannamei' variety from Vietnam.
http://www.smh.com.au/articles/2004/05/21/1085120120337.html
In the article there is good reason to stay away from Chinese and Indian
prawns.
*****************************
An exotic import and talk of antibiotics is unsettling the local
industry, Andrew Stevenson writes.
It should be hard to hate a prawn, but mention vannamei and those
farming and catching crustaceans in Australia can barely contain their
contempt.
The cockroach of the sea, says one, while the CSIRO's leading
aquaculture research scientist, Nigel Preston, calls the vannamei the
"chicken of prawn farming".
While Steven Everson, a third-generation prawn fisherman on the Clarence
River at Maclean, can't recommend it for quality, his greatest concern
is economic: "The imported stuff that's coming in is just way too cheap
for us to compete with and the vannamei prawn is the one that hurts us
the most."
But price is not the only concern raised about the vannamei, now
flooding the Australian market. Asian exports to Europe have been
subject to bans in past two years after prohibited antibiotics were
found in the prawns.
Testing for a single class of antibiotics, nitrofurans, began in
December in Australia and seven out of 109 consignments were rejected
because of contamination.
Extraordinarily, so entrenched is antibiotic use in the Asian industry,
the CSIRO has even been asked to help cover up their use.
Advertisement Advertisement
"We've had visits by people from China and India [who run prawn farms]
who ask do you have some science that can help us mask antibiotics," Dr
Preston told the Herald.
"My question is 'what on earth are you using antibiotics for?' It's
extraordinary to find that level of ignorance for an incredibly high
value industry."
Simple water treatment, standard in any Australian hatchery, negates the
need for any antibiotics, Dr Preston said.
Although Food Standards Australia and New Zealand (FSANZ) is emphatic
that the antibiotic poses no risk to human health - nitrofurans are
prescribed for urinary tract infections - the contamination is evidence
of lax production standards in Asia.
Antibiotics are typically used to treat bacterial outbreaks in prawn
ponds or tanks. With prawns packed side-by-side, millions of dollars
worth can die in days. Their use is banned in Australia.
Although Australian testing is limited to nitrofurans, Dr Preston said
there was no reason to suspect it was the only antibiotic used. "You can
quite easily go to a website and find suppliers of antibiotics to the
aquaculture industry. You could have half a dozen types of antibiotics
knowingly being used in those regions.
"I suspect most hatcheries, if they've gone down the antibiotic track,
would have used more than one type because of bacterial resistance."
An FSANZ spokeswoman said that if the industry had evidence of illegal
antibiotic use further testing would be possible.
The vannamei, which has transformed the global industry since being
farmed in Latin America in the 1990s, is flooding into the Australian
market.
Smuggled into Asia - against the wishes of the Thai Government -
production has exploded. What makes the vannamei such a wonder to
produce is that it is largely vegetarian, eats almost anything and grows
faster than any other prawn.
"Back in 2001 there was hardly a vannamei to be seen in Asia," Dr
Preston said. "In 2002 it rose to 27 per cent of production and in 2003
it was 38 per cent of Asian production."
With labour costs low - and the enthusiastic support of governments and
international aid organisations - the vannamei undercuts all other
prawns on the world market.
But after complaints by North American shrimp farmers the US
International Trade Commission has found China, Vietnam, India and
Thailand guilty of dumping the prawn in the US market.
In contrast, the vannamei has been welcomed to Australia. Prawn imports,
the ABS says, have surged by more than 50 per cent so far this financial
year and retail chains have made a killing - taking advantage of lax
labelling controls to sell the vannamei without correctly identifying it
as an imported product. In November and December alone more than 5
million kilograms of prawns were brought in.
As the debate over the vannamei begins, fishermen such as Mr Everson are
hurting. The price for his wild, caught Clarence River school prawns has
slumped by 50 per cent this year.
What makes him fume is the failure of Coles and Woolworths - and
suburban fishmongers - to label as imported, or farmed, the prawns sold
beside his own. But what of the prawns themselves? "I wasn't fussed on
them but I'm probably spoilt," he says.
Yet seafood expert - and prawn biologist - Nick Ruello recommends them.
"We had some for Christmas and it's quite good. I've got no problems
with them. As frozen prawn it's particularly good. They're cheaper than
Australian equivalents so they are very good value."
******************************
--
Peter
Tasmania
Australia
news:4f59079e$0$21508$8826...@blocknews.net:
http://www.smh.com.au/articles/2004/05/21/1085120120337.html
In the article there is good reason to stay away from Chinese and Indian
prawns.
*****************************
An exotic import and talk of antibiotics is unsettling the local
industry, Andrew Stevenson writes.
It should be hard to hate a prawn, but mention vannamei and those
farming and catching crustaceans in Australia can barely contain their
contempt.
The cockroach of the sea, says one, while the CSIRO's leading
aquaculture research scientist, Nigel Preston, calls the vannamei the
"chicken of prawn farming".
While Steven Everson, a third-generation prawn fisherman on the Clarence
River at Maclean, can't recommend it for quality, his greatest concern
is economic: "The imported stuff that's coming in is just way too cheap
for us to compete with and the vannamei prawn is the one that hurts us
the most."
But price is not the only concern raised about the vannamei, now
flooding the Australian market. Asian exports to Europe have been
subject to bans in past two years after prohibited antibiotics were
found in the prawns.
Testing for a single class of antibiotics, nitrofurans, began in
December in Australia and seven out of 109 consignments were rejected
because of contamination.
Extraordinarily, so entrenched is antibiotic use in the Asian industry,
the CSIRO has even been asked to help cover up their use.
Advertisement Advertisement
"We've had visits by people from China and India [who run prawn farms]
who ask do you have some science that can help us mask antibiotics," Dr
Preston told the Herald.
"My question is 'what on earth are you using antibiotics for?' It's
extraordinary to find that level of ignorance for an incredibly high
value industry."
Simple water treatment, standard in any Australian hatchery, negates the
need for any antibiotics, Dr Preston said.
Although Food Standards Australia and New Zealand (FSANZ) is emphatic
that the antibiotic poses no risk to human health - nitrofurans are
prescribed for urinary tract infections - the contamination is evidence
of lax production standards in Asia.
Antibiotics are typically used to treat bacterial outbreaks in prawn
ponds or tanks. With prawns packed side-by-side, millions of dollars
worth can die in days. Their use is banned in Australia.
Although Australian testing is limited to nitrofurans, Dr Preston said
there was no reason to suspect it was the only antibiotic used. "You can
quite easily go to a website and find suppliers of antibiotics to the
aquaculture industry. You could have half a dozen types of antibiotics
knowingly being used in those regions.
"I suspect most hatcheries, if they've gone down the antibiotic track,
would have used more than one type because of bacterial resistance."
An FSANZ spokeswoman said that if the industry had evidence of illegal
antibiotic use further testing would be possible.
The vannamei, which has transformed the global industry since being
farmed in Latin America in the 1990s, is flooding into the Australian
market.
Smuggled into Asia - against the wishes of the Thai Government -
production has exploded. What makes the vannamei such a wonder to
produce is that it is largely vegetarian, eats almost anything and grows
faster than any other prawn.
"Back in 2001 there was hardly a vannamei to be seen in Asia," Dr
Preston said. "In 2002 it rose to 27 per cent of production and in 2003
it was 38 per cent of Asian production."
With labour costs low - and the enthusiastic support of governments and
international aid organisations - the vannamei undercuts all other
prawns on the world market.
But after complaints by North American shrimp farmers the US
International Trade Commission has found China, Vietnam, India and
Thailand guilty of dumping the prawn in the US market.
In contrast, the vannamei has been welcomed to Australia. Prawn imports,
the ABS says, have surged by more than 50 per cent so far this financial
year and retail chains have made a killing - taking advantage of lax
labelling controls to sell the vannamei without correctly identifying it
as an imported product. In November and December alone more than 5
million kilograms of prawns were brought in.
As the debate over the vannamei begins, fishermen such as Mr Everson are
hurting. The price for his wild, caught Clarence River school prawns has
slumped by 50 per cent this year.
What makes him fume is the failure of Coles and Woolworths - and
suburban fishmongers - to label as imported, or farmed, the prawns sold
beside his own. But what of the prawns themselves? "I wasn't fussed on
them but I'm probably spoilt," he says.
Yet seafood expert - and prawn biologist - Nick Ruello recommends them.
"We had some for Christmas and it's quite good. I've got no problems
with them. As frozen prawn it's particularly good. They're cheaper than
Australian equivalents so they are very good value."
******************************
--
Peter
Tasmania
Australia
Janet
Mar 8, 2012, 3:38:53 PM3/8/12
to
In article <d9b20d11-3902-4ffa-9de2-
c20604...@p7g2000yqk.googlegroups.com>, tween...@mypacks.net says...
>
> Thailand, Indonesia etc.?
We've happily eaten it there and never had any problems.
Janet
c20604...@p7g2000yqk.googlegroups.com>, tween...@mypacks.net says...
>
> Thailand, Indonesia etc.?
We've happily eaten it there and never had any problems.
Janet
Message has been deleted
I'm back on the laptop
Mar 8, 2012, 4:09:47 PM3/8/12
to
Janet <H...@invalid.net> wrote in
news:MPG.29c329361...@news.eternal-september.org:
In Bali the prawns are *huge*...... and usually always fresh.
The stuff the Indons ship here is a bit suss though.
--
Peter
Tasmania
Australia
news:MPG.29c329361...@news.eternal-september.org:
The stuff the Indons ship here is a bit suss though.
--
Peter
Tasmania
Australia
Gary
Mar 8, 2012, 4:21:36 PM3/8/12
to
Sqwertz wrote:
> best shrimp I've bad. Other shrimp have been known to re-activate my
> shellfish allergies. These never have. $5/lb in the 24ct size,
> frozen, deveined, and ez-peel (split carapaces)..
>
> -sw
How dare you not buy US caught shrimp! ;)
>
> On Thu, 8 Mar 2012 10:35:07 -0800 (PST), Kalmia wrote:
>
> > Thailand, Indonesia etc.?
>
> My usual brand is from Thailand and/or Vietnam. They are reliably the
> On Thu, 8 Mar 2012 10:35:07 -0800 (PST), Kalmia wrote:
>
> > Thailand, Indonesia etc.?
>
> best shrimp I've bad. Other shrimp have been known to re-activate my
> shellfish allergies. These never have. $5/lb in the 24ct size,
> frozen, deveined, and ez-peel (split carapaces)..
>
> -sw
How dare you not buy US caught shrimp! ;)
Nunya Bidnits
Mar 8, 2012, 6:53:47 PM3/8/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 8 Mar 2012 10:35:07 -0800 (PST), Kalmia wrote:
>
>> Thailand, Indonesia etc.?
>
> My usual brand is from Thailand and/or Vietnam. They are reliably the
> best shrimp I've bad. Other shrimp have been known to re-activate my
> shellfish allergies. These never have. $5/lb in the 24ct size,
> frozen, deveined, and ez-peel (split carapaces)..
>
> -sw
That begs the question... how do you DEactivate a shellfish allergy, and how
> On Thu, 8 Mar 2012 10:35:07 -0800 (PST), Kalmia wrote:
>
>> Thailand, Indonesia etc.?
>
> My usual brand is from Thailand and/or Vietnam. They are reliably the
> best shrimp I've bad. Other shrimp have been known to re-activate my
> shellfish allergies. These never have. $5/lb in the 24ct size,
> frozen, deveined, and ez-peel (split carapaces)..
>
> -sw
do you find out if it worked or not without having a paramedic standing by?
Are you getting Aqua-Star brand?
MartyB
Bob Terwilliger
Mar 8, 2012, 8:58:49 PM3/8/12
to
Kalmia asked:
> Thailand, Indonesia etc.?
Nope. I buy white spot prawns from *this* side of the Pacific Ocean.
Bob
> Thailand, Indonesia etc.?
Nope. I buy white spot prawns from *this* side of the Pacific Ocean.
Bob
Message has been deleted
Message has been deleted
Nunya Bidnits
Mar 9, 2012, 9:39:27 AM3/9/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> 1/4 of a shrimp. Then gradually work myself up to 1 whole shrimp,
> then 4 shrimp. All this over a period of maybe 3 months. After 4
> months I can even eat lobster and crab.
>
> I have to eat some shellfish every 2-3 weeks or else my allergy starts
> to come back. if I were not to eat shellfish for 6_+ months, I'd be
> back to square one. Tonight, for example, I ate one shrimp just to
> keep up my immunity. I usually have at least a few shrimp in my
> freezer just for that purpose.
>
> I rarely eat shrimp outside the house because I don't know what I'm
> going to get.
>
> And NEVER, EVER, eat bay shrimp. That's almost a guarantee that I
> will have a reaction and be back to square one instantly.
> frozen. They sell a shitload of them - mostly from Thailand. But
> they also have a small shrimping fleet and sell those fresh (HEB
> Grocery Stores).
>
> -sw
The old Ripley's books used to feature a guy from somewhere in India/Asia
who was immune to king cobra bites. He was a snake handler and had dosed
himself similar to what you do with shrimp, so if he took a full load of
venom, it would f him up a bit but would not kill him.
MartyB
> On Thu, 8 Mar 2012 17:53:47 -0600, Nunya Bidnits wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>> On Thu, 8 Mar 2012 10:35:07 -0800 (PST), Kalmia wrote:
>>>
>>>> Thailand, Indonesia etc.?
>>>
>>> My usual brand is from Thailand and/or Vietnam. They are reliably
>>> the best shrimp I've bad. Other shrimp have been known to
>>> re-activate my shellfish allergies. These never have. $5/lb in
>>> the 24ct size, frozen, deveined, and ez-peel (split carapaces)..
>>
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>> On Thu, 8 Mar 2012 10:35:07 -0800 (PST), Kalmia wrote:
>>>
>>>> Thailand, Indonesia etc.?
>>>
>>> My usual brand is from Thailand and/or Vietnam. They are reliably
>>> the best shrimp I've bad. Other shrimp have been known to
>>> re-activate my shellfish allergies. These never have. $5/lb in
>>> the 24ct size, frozen, deveined, and ez-peel (split carapaces)..
>>
>> That begs the question... how do you DEactivate a shellfish allergy,
>> and how do you find out if it worked or not without having a
>> paramedic standing by?
>
> I desensitize myself by eating small amounts of shrimp. Starting at
>> and how do you find out if it worked or not without having a
>> paramedic standing by?
>
> 1/4 of a shrimp. Then gradually work myself up to 1 whole shrimp,
> then 4 shrimp. All this over a period of maybe 3 months. After 4
> months I can even eat lobster and crab.
>
> I have to eat some shellfish every 2-3 weeks or else my allergy starts
> to come back. if I were not to eat shellfish for 6_+ months, I'd be
> back to square one. Tonight, for example, I ate one shrimp just to
> keep up my immunity. I usually have at least a few shrimp in my
> freezer just for that purpose.
>
> I rarely eat shrimp outside the house because I don't know what I'm
> going to get.
>
> And NEVER, EVER, eat bay shrimp. That's almost a guarantee that I
> will have a reaction and be back to square one instantly.
>
>> Are you getting Aqua-Star brand?
>
> I get a local store brand here (Hill Country Fare) in 2-pound bags
>> Are you getting Aqua-Star brand?
>
> frozen. They sell a shitload of them - mostly from Thailand. But
> they also have a small shrimping fleet and sell those fresh (HEB
> Grocery Stores).
>
> -sw
The old Ripley's books used to feature a guy from somewhere in India/Asia
who was immune to king cobra bites. He was a snake handler and had dosed
himself similar to what you do with shrimp, so if he took a full load of
venom, it would f him up a bit but would not kill him.
MartyB
Message has been deleted
Big Bazza
Mar 9, 2012, 11:32:56 PM3/9/12
to
"Kalmia" wrote in message
news:d9b20d11-3902-4ffa...@p7g2000yqk.googlegroups.com...
Thailand, Indonesia etc.?
I only ever buy fresh caught Australian Black Tiger Prawns when eating them
cold.....I do use frozen packaged green prawns from Malaysia or Thailand if
cooking the prawns in a dish like Curried Prawns and Rice, and sometimes I
will prepare Garlic Prawns with Frozen Green prawns, but, as I said, only
ever Oz Tiger Prawns to de-shell and eat cold....
I have tried the Fresh Australian 'Crystal Bay' Prawns....not bad...The
cheap 'vannamei' cooked Prawns they sell in the Supermarkets here are the
most tasteless prawns of all....I have had one or two when I go to the
Supermarket and they hand sample tastes out.....
Barry Oz
I'm back on the laptop
Mar 9, 2012, 11:37:58 PM3/9/12
to
"Big Bazza" <ozpe...@billynudgel.net> wrote in
news:9s03s7...@mid.individual.net:
>
>
> "Kalmia" wrote in message
> news:d9b20d11-3902-4ffa...@p7g2000yqk.googlegroups.com..
> .
>
> Thailand, Indonesia etc.?
>
>
>
>
> I only ever buy fresh caught Australian Black Tiger Prawns when eating
> them cold.....I do use frozen packaged green prawns from Malaysia or
> Thailand if cooking the prawns in a dish like Curried Prawns and Rice,
> and sometimes I will prepare Garlic Prawns with Frozen Green prawns,
> but, as I said, only ever Oz Tiger Prawns to de-shell and eat cold....
>
> I have tried the Fresh Australian 'Crystal Bay' Prawns....not
> bad...
Hmmmmmmmmmmm, that reminds me, I have a box of those in the freezer......
> The cheap 'vannamei' cooked Prawns they sell in the Supermarkets
> here are the most tasteless prawns of all....I have had one or two
> when I go to the Supermarket and they hand sample tastes out.....
I use the frozen (tailess) prawn meat (usually vannemi) for making prawn
toast...... something I might do this weekend!!
http://www.taste.com.au/recipes/408/prawn+toast
(But I *NEVER* use white bread!!)
--
Peter
Tasmania
Australia
news:9s03s7...@mid.individual.net:
>
>
> "Kalmia" wrote in message
> news:d9b20d11-3902-4ffa...@p7g2000yqk.googlegroups.com..
> .
>
> Thailand, Indonesia etc.?
>
>
>
>
> I only ever buy fresh caught Australian Black Tiger Prawns when eating
> them cold.....I do use frozen packaged green prawns from Malaysia or
> Thailand if cooking the prawns in a dish like Curried Prawns and Rice,
> and sometimes I will prepare Garlic Prawns with Frozen Green prawns,
> but, as I said, only ever Oz Tiger Prawns to de-shell and eat cold....
>
> I have tried the Fresh Australian 'Crystal Bay' Prawns....not
> bad...
> The cheap 'vannamei' cooked Prawns they sell in the Supermarkets
> here are the most tasteless prawns of all....I have had one or two
> when I go to the Supermarket and they hand sample tastes out.....
toast...... something I might do this weekend!!
http://www.taste.com.au/recipes/408/prawn+toast
(But I *NEVER* use white bread!!)
--
Peter
Tasmania
Australia
James Silverton
Mar 10, 2012, 8:11:19 AM3/10/12
to
It is surprising how many types of shrimp are from Thailand altho'
*some* are domestic, mainly but not all farmed.
--
Jim Silverton
Extraneous "not" in Reply To.
David Harmon
Mar 10, 2012, 10:50:01 AM3/10/12
to
On Fri, 9 Mar 2012 21:55:40 -0600 in rec.food.cooking, Sqwertz
<swe...@cluemail.compost> wrote,
>I also have a fire ant/bee allergy. That one is a little bit harder
>to desensitize yourself (purposely). Do you know how hard it is to
>get stung by *one* fire ant?
I thought you were going to say you start by eating 1/4 of one.
<swe...@cluemail.compost> wrote,
>I also have a fire ant/bee allergy. That one is a little bit harder
>to desensitize yourself (purposely). Do you know how hard it is to
>get stung by *one* fire ant?
I thought you were going to say you start by eating 1/4 of one.
George M. Middius
Mar 10, 2012, 11:26:19 AM3/10/12
to
David Harmon wrote:
>>I also have a fire ant/bee allergy. That one is a little bit harder
>>to desensitize yourself (purposely). Do you know how hard it is to
>>get stung by *one* fire ant?
>
>I thought you were going to say you start by eating 1/4 of one.
Heh. Maybe he'll capture one, grind up its little antennas, and
>>I also have a fire ant/bee allergy. That one is a little bit harder
>>to desensitize yourself (purposely). Do you know how hard it is to
>>get stung by *one* fire ant?
>
>I thought you were going to say you start by eating 1/4 of one.
mainline the juice.
Message has been deleted
Bigbazza
Mar 10, 2012, 10:25:24 PM3/10/12
to
"James Silverton" wrote in message news:jjfjt8$qvl$1...@dont-email.me...
In NSW. Australia, it is the law that all foods display their country of
origin....And when it comes Seafood, if it's from Australia, it must also
show if it is FRESH or FROZEN as well, James..... I don't know about other
States in Australia though...Peter should know what the Queensland law
is!...... I only ever buy 'Fresh caught' Australian, not Frozen!
Barry Oz
jmcquown
Mar 11, 2012, 11:58:59 AM3/11/12
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1054750z...@sqwertz.com...
> On Fri, 9 Mar 2012 08:39:27 -0600, Nunya Bidnits wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> I have to eat some shellfish every 2-3 weeks or else my allergy starts
>>> to come back. if I were not to eat shellfish for 6_+ months, I'd be
>>> back to square one. Tonight, for example, I ate one shrimp just to
>>> keep up my immunity. I usually have at least a few shrimp in my
>>> freezer just for that purpose.
>
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> I have to eat some shellfish every 2-3 weeks or else my allergy starts
>>> to come back. if I were not to eat shellfish for 6_+ months, I'd be
>>> back to square one. Tonight, for example, I ate one shrimp just to
>>> keep up my immunity. I usually have at least a few shrimp in my
>>> freezer just for that purpose.
>
>> The old Ripley's books used to feature a guy from somewhere in India/Asia
>> who was immune to king cobra bites. He was a snake handler and had dosed
>> himself similar to what you do with shrimp, so if he took a full load of
>> venom, it would f him up a bit but would not kill him.
>
>> who was immune to king cobra bites. He was a snake handler and had dosed
>> himself similar to what you do with shrimp, so if he took a full load of
>> venom, it would f him up a bit but would not kill him.
>
> I also have a fire ant/bee allergy. That one is a little bit harder
> to desensitize yourself (purposely). Do you know how hard it is to
> get stung by *one* fire ant? What you have to do is get one on you on
> to desensitize yourself (purposely). Do you know how hard it is to
> thickish skin and while the rest of it's hive are within 2 feet, stomp
> on those, but don't let any more get on you. Those guys will signal
> the one on your skin to sting.
>
> I'm going to be up shit creek first sting this year. There were no
> fire ants in Texas last year due to the drought. So 18-20+ months
> without a sting is probably going to land me in an ambulance.
>
> -sw
Um... isn't there such a thing as allergy shots and epi-pens?
Jill
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