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Those initial encounters with bubble tea in the LA area took place primarily in Taiwanese restaurants, served as an afterthought: sweet tea in a thick Styrofoam cup, mixed with non-dairy creamer, ice and a spoonful of black tapioca pearls, which the staff kept in a bucket of syrup on the bottom shelf of a fridge, Wei writes in her LA Weekly piece

BLUM: I think if you really want to look at what's killing people, it's smoking, obviously

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market, with an additional 50 allocated for Europe