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The Ingraham Angle

i went to university that cares about some more classes. are you graduate underwater wgal? i'm part of university of iowa. hello, i'm mike lindell envestra, mypillow. thanks to your support you've helped make my fellow become one of the fastest growing companies in america over the last year. you helped mypillow create thousands of jobs right here in the usa when i got mypillow i'm asleep almost immediately. they sleep at night and i wake up more well rested in the morning. that's why i invented mypillow. my patented skill adjust to your exact individual needs and helps keep your neck supported and line. i'm interrupting commercial to bring you my bogo extravaganza for example you get one of my dream bed sheets and you get a second set. absolutely free for my six people also buy one get another one absolutely free or get my cloudstreet premium mypillow and get another one absolutely free. so call the number on your

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Why More Singapore Chefs are Serving Southeast Asian Herbs in Their Restaurants

Rosemary, sage, basil and thyme—herbs we have grown to know so well even if they are far from native to our tropical island. But what of indigenous herbs like ulam rajah, sawtooth coriander, kaffir lime leaves and turmeric leaves? They grow easily in our climate, yet it was only in the last decade that they began making a real appearance in our restaurants’ repertoire, beyond traditional Southeast Asian dishes like beef rendang and Vietnamese summer rolls.
Thanks to urban farms that have blossomed across the island in recent years, we now know more about indigenous Southeast Asian herbs than ever before. Chefs from casual eateries to the fanciest restaurants are increasingly turning to our proverbial backyard to source for flavours that truly speak of their sense of place.

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