He says the secret sauce for the 150-year-old pipe: the cob. “The variety of corn we have, we can end up with a tiny small cob or we can end up with a really large, fat cob and obviously ...
He says the secret sauce for the 150-year-old pipe: the cob. “The variety of corn we have, we can end up with a tiny small cob or we can end up with a really large, fat cob and obviously ...
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