| http://www.w3.org/ns/prov#value | - let me chime in with an interesting experience i had when working on a story on dried pastas. i was tasting a whole range, from very artisanal to commercial and, to tell the truth, except for a few very bad, cardboardy ones, it was pretty much like tasting different shades of beige. at the last minute, i noticed that on two types of pasta, i wasn't getting much difference in the wheat flavor, but
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