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Friday, September 25, 2026

#SalonPeachy #HAIRNOW #EPISODE30 A Brand New Format on @YouTube Live with Our Superstar #MasterStylist #MoverandShaker #EdwardTricomi Legend and Now Professor of Fashion History on Whom You Know! Plus, Peachy Deegan has a Fresh New Cut of Perfection for Fall 2026!

WATCH ALL THIRTY EPISODES OF HAIR NOW ON OUR YOU TUBE PLAYLIST BY CLICKING HERE!  IT'S AUTHENTIC NEW YORK SALON HISTORY RIGHT FROM THE SOURCE, EDWARD HIMSELF.

Peachy Deegan and Edward Tricomi at Warren Tricomi, September 2026

Your haircut frames your face, the focal point of your body.
In every season, your face matters and as we head into the colder weather, undoubtedly as you cover up for the chill your face is what everyone sees!
A genuine smile on Peachy:
Edward considers every element of your style and dimensions and cuts with masterful precision to make you look your best with his dry cut method every time of year.   As fashion week has just concluded in New York, it's time for you to get the best cut to make the runway of your life just as much but probably even more spectacular!  Because reality is the best fantasy of all when Edward Tricomi cuts your hair at 969 Madison Avenue at 76th street in Manhattan's storied Upper East Side.
In case you haven't read our raving reviews about the best hairstylist in the world, you should know that MOVER AND SHAKER EDWARD TRICOMI IS SIMPLY THE BEST!!!! With his signature dry cut and masterful shaping skills, every pass of the scissors culminates into the best look of your life!

Until, the next time you go, of course.
Our studies show that a great haircut sets a precedent for the rest of the day, week, month and year!
The atmosphere is Rock n Roll, the salon is state-of-the-art and meticulously clean, the staff is professionally polite and welcoming and no one on earth can put a smile on your face and hair like Edward Tricomi. 

His legendary talent combined with his visionary approach to personally make each person indisputably gorgeous or handsome (Edward cuts men too....stay tuned for another legend!) is exactly what you need to hit the high note as 2026 comes to a close.  Holiday hair is on the way...and it is a holiday in your life when your hair is done by Edward Tricomi.  Each and every time you look in the mirror you will smile back at yourself!

EDWARD'S ONE-OF-A-KIND DRY CUT HAS SET THE STANDARD FOR HAIRSTYLING EXCELLENCE WORLDWIDE FOR DECADES! 

THE ONLY WAY TO HAVE A GOOD HAIR DAY IS TO HAVE EDWARD DO YOUR HAIR!

The whole process is revolutionary compared to anyone else that has ever cut your hair.
Note we never show you the "before" look because remember, we only publish on the positive!  We can assure you however, it is the opposite of the end result.
Vera and Eliza graciously greet you upon your arrival to the fourth floor of 969 Madison Avenue, and you hear the beat of the music Edward personally chooses to set the tone with upbeat style and welcoming attitude.  Not only is Edward great himself as evidenced by his six decade career, but he also makes those around him great and the newest hot talents work for him.  Your hair will be washed and conditioned and blown out meticulously in preparation for the dry cut of magic emanating from the scissors of Edward Tricomi.
The pure definition of fun is getting your hair cut by Edward!

Pictures speak louder than any of our words, and of course we do not edit pictures.
The truth is, Peachy looks her best after visiting Edward!  Studies show it is not possible for Peachy to ever look better than at the conclusion of a haircut by Edward.
The artistic, state-of-the-art salon itself and the industrious, talented staff will wow you but know that this is really an extension of the leadership at the top whom we know and love!
Edward Tricomi and his signature dry cut at Warren Tricomi continue to earn our Highest Recommendation.
We have simple taste.
We like the best.
We love Edward.

The final result will be your biggest smile with the best haircut walking down your Manhattan street!





#HAIRNOW BEST HAIR SERIES ANYWHERE WATCH ALL 30 EPISODES!

BEST HAIR SERIES ANYWHERE!
DON'T MISS AN EPISODE EVER!

      
 

  

 
 
 
 
Master stylist Edward Tricomi pulsates the energetic spirit of and is the co-founder of Warren Tricomi Salons. 
For more than 40 years, Edward has worked with some of the world’s most glamorous people. From Arab royalty to A-list celebrities, he performs his infamous high-precision dry cuts for an elite body of clientele, transforming hair that only he can touch, transform, and refine. When Edward does hair, he is an artist moving his brush with the woman as his canvas.

As a young man, Edward started cutting hair as a side gig whilst in a rock band and had a strong vision and a heart full of passion for beauty. At an early age, he immersed and trained himself through music, fashion, and art while simultaneously fueling his innate artistic abilities growing up. Decades later, he is now a world-renowned legendary artist himself.

Working alongside powerful brands and luminaries and simultaneously creating history, while everyone is starting to build their own palace, Edward has already conquered the entire kingdom. An icon amongst icons.

Nearly every major fashion show and high-end editorial shoot; he and his team of highly-trained hair artists have been a part of it. He will continue pushing boundaries and is always one step ahead before any cut, style, or trend emerges.

***

As first announced on Whom You Know on our 14th birthday January 25, 2023, the world-renowned team debuts a new luxury, technology-forward location that promises an unparalleled experience for the art and science of hair transformation

The industry pioneer of luxury and innovation in hair artistry, Warren Tricomi announces its newest salon on the Upper East Side of New York City. Warren Tricomi Salon, headed by hair tastemaker, Edward Tricomi and business mastermind, Roxana Pintilie, has been setting the golden service and style standard since their first opening in 2008. Catering to a loyal clientele of celebrities, CEOs, influencers and more, the newest salon is set to become a global destination.
Warren Tricomi Salon, Madison Ave.


Located at 969 Madison Avenue, the new Warren Tricomi Salon was envisioned by renowned architecture practice, Atelier NY. The design team expertly combined the salon's concurrent modern, zen, elegant and stimulating ethos and aesthetics. Proudly collaborating with world famous chef and another New York City-based icon, Jean Georges, a custom menu will be offered to guests to enjoy world famous food and drink while receiving their services.


In addition to promising exceptional results, the new Warren Tricomi Salon brings a taste of the future with new state of the art offerings. Specialty created shampoo sinks treat clients lying down to ensure their ultimate comfort. Taking their service experience to the next level, Warren Tricomi is introducing Luna, an AI assistant robot to greet clients, serve food & beverage orders and allow for easy product purchases.


"We are extremely excited to be opening the doors of this incredible new Warren Tricomi Salon location," says Co-Founder and Lead Stylist, Whom You Know Mover and Shaker Since 2009 Edward Tricomi, Official Stylist of Whom You Know Since 2014 and the only one allowed to come near Peachy with scissors! "We are able to offer our clients an opulent experience and premier beauty destination that is truly one of a kind. The innovative technology and bespoke services that we are now able to offer is something I have never seen before in all my years in the industry."


Edward Tricomi's decades of experience with hairstyling has led him to become one of the most trusted names in the industry, celebrated for his infamous, high precision haircuts. This artistry translates into the salons Tricomi has created – sanctuaries of beauty in unique surroundings, built upon great service, transformative haircutting & color with attention to detail. These salons would not be possible without the eyes of master-planner Roxana Pintilie, a powerhouse and driving force behind the Warren Tricomi Salons.

Doors to the new Madison Avenue location are now open and appointments for all services can be made by visiting warrentricomi.com

About Warren Tricomi:
Since the brand was established in 1989, Warren Tricomi perfects the art and science of absolute hair transformation. Cofounded by Edward Tricomi (Master Stylist) and Roxana Pintilie (Business Magnate), the duo opened its first flagship store in 2008 at the world-renowned New York Plaza. Since its inception, the brand has sprawled into 3 U.S. and 9 international salons, and it continues to thrive and serve as the emblem of legendary status in the beauty industry.

Linda Fargo – “Edward is THE Rock Star of the hair biz. He plays his scissors with as much groove, intuition, precision, finesse and inspired excellence as the Hall of Famer that he is. He created my signature bob and I am his forever!”

Legendary Warren-Tricomi Salons co-founder Edward Tricomi is known for demanding excellence in everything he does. Be it hair, fashion, or music – when Tricomi is involved, perfection isn’t just expected: it’s inevitable.The roots (no pun intended) of his renowned career began after a suggestion from his sister that he try cutting hair to supplement his income as a musician. Growing up, Edward read Vogue religiously, devouring and absorbing the art within it. Moreover, as the grandson of a fashion designer, he was always surrounded and inspired by the world of fashion. Decades later, Edward is perhaps the most iconic and influential hair historian of our era.





Working his first New York City salon job in the 1970s (working with the likes of Bianca Jagger and Salvador Dali) inspired in him an ambition to create his own beauty empire. He began doing editorial hairstyling, landing his unique and innovative work on numerous prominent fashion magazine spreads and covers.

Edward achieved the position of Art Director at the Jaxavier Salon, widely considered to be the epicenter of style at the time. There, Edward was introduced to world famous stylist and Vogue editor Polly Mellen, whose profound influence helped propel his career to the next level. Through mutual respect and admiration for each other’s talent and work, Polly booked Edward to collaborate alongside iconic fashion photographers including Irving Penn, Richard Avedon, Patrick Demarchelier and Helmut Newton. Edward also met Deborah Turbeville, with whom he began a 40 yearlong professional relationship, each one inspiring and impacting the other’s illustrious career. The transformational artistic integrity, avant-garde travel and art exposure that Edward’s editorial career afforded him continue to inspire him decades later.

Glowing reviews from fashion photographers and a sparkling reputation prompted fashion designers to take note of Tricomi, who soon began styling the looks for fashion shows for brands including Valentino, Yves Saint Laurent, Emanuel Ungaro, Calvin Klein, Dior and many other top tier designers around the world. Edward’s innate understanding of hair and fashion coupled with his visionary ideas regarding their potential to intersect in order to enhance one another propelled him to the forefront of the industry. Working at strong editorial-based salons helped Edward hone (and eventually perfect) his craft, leading to the development of his signature dry-hair precision technique and rapid-fire method of cutting, which is frequently compared to an artist sketching. It also serves as the inspiration for his loving nickname, “Edward Scissorhands.” This unusual style of cutting mimics the hair’s natural state with ‘perfectly imperfect,’ abstract layers and allows him to see how the cut will look in the hair’s natural state. Edward is known and respected for this intellectualized approach to hair by elevating the process, he is also elevating the result and ability to understand how each haircut needs to be uniquely tailored and designed to suit the individual for whom it is for.

At the top of his game, Edward decided to leave the editorial world and focus on building his namesake salon business. In 1989, opened the first Warren-Tricomi Salon on East 57th Street in New York City. In addition to fashion and music, Edward has a strong passion for architecture his keen artistic eye, understanding of structure, and dedicated passion have lead him to be integral in the design and layout of every single Warren-Tricomi Salon. Each Warren-Tricomi Salon is incredibly unique, with different décor to reflect the location and personality and essence of the city or neighborhood within which it resides. The brand has a rich history of designing and building some of the most unique salons in the world.

Warren-Tricomi prides itself on being more than just a hair and beauty salon. All stylists trained at Warren-Tricomi are required to study and become experts in not only styling, but also fashion history. It is fundamental to the Warren-Tricomi brand that this extensive knowledge and perspective is present in every single haircut given in their salons. Few other salons can also make this claim, in the same way that few other salons are perpetually and actively on the forefront of beauty and fashion in the way Warren-Tricomi has been for the last 25 years. This significance and influence is evident in many facets of Tricomi’s business, one of which is the fact that they do at least three fashion shows each season, all over the world.

Throughout his prolific career Edward has mentored many well-known stylists including Italo Gregorio, Patrick Melville and Ric Popino. He has worked with virtually every celebrity, including Barbara Streisand, Mick Jagger, Nicky and Paris Hilton, the Kardashians, Scarlett Johansson, Jessica Alba, Justin Timberlake and Jimmy Fallon. Edward is constantly garnering inspiration from the people he works with: models like Patti Hansen, makeup artists like Pat McGrath and photographers like Roxanne Lowit.

The legacy of Edward and the Warren-Tricomi Salons continue to be a driving force and influential cornerstone of both the beauty and fashion industries. Their cutting-edge techniques, coupled with their deep appreciation and understanding of history and those who have come before and inspired them, enables Edward’s business to be the embodiment of modern fashion and beauty; at once both trendsetting and classic. Yet despite his significant impact and illustrious, celebrated career one esteemed fashion photographer and devoted Warren-Tricomi customer calls Edward a “phenomenon and one of the most talented hair dressers in the world” passionate and devoted beauty pioneer and mogul Edward Tricomi will tell you he’s never worked a day in his life.

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Thursday, September 24, 2026

#PeachysPicks A Peachy's Pick Since 2024, #DavidBurkeTavern @DBTavern #ChefDavidBurke #DavidBurke #ChewDoin #American Fall 2026 #135East62ndStreet #Manhattan #NewYork

David Burke, the most talented by far and genuinely the nicest of all celebrity chefs in America!
Befriend the carnivorous wonder of the Tavern Cheeseburger complete with Patented Salt Aged Beef (US Patent No: 7,998,517 B2)* details on this in full below at the conclusion, if you are as into cheeseburgers as David and Peachy...and Peachy's dream of eating something in the shape of a puck came true with the Fire Roasted Atlantic Salmon, most delicious!  Goal in her stomach!
Say yes please to Tavern Steak Frites~!
Finally, if you really know Peachy you know she is hugely pro-stuffed animal and in addition to everything else aforementioned in the accolades she has emanated about David Burke Tavern, she adores the Penguins and are glad to see them still post-Covid.  Sidney, you should come next time.
It's not who you know and it never has been.  It's Whom You Know and we know David Burke!  David Burke Tavern made its Whom You Know debut at the top immediately with Peachy's Picks because we worked with David directly twice before that, and it was previously featured in March 2024.  It had been far too long since we visited, and Manager Julia Griesman graciously greeted us with the utmost friendly professionalism the moment we entered and we were equally delighted to work with Manager Cristina Laverde, whom we had previously met and worked with successfully.  In tandem they showed us in many cases anything boys can do girls can do better as Managers!  And, the menu is more commanding than ever as we celebrate AMERICAN cuisine with the 250th birthday of America.  We began with the appetizer: Yellowtail, Grilled Peach and Jalapeno Tiradito.  It was a festive firework that made summer last a bit longer with elevated sushi that boasted a light, buttery mild texture of quality (note we really have to trust you to order sushi!) and was joined by cucumber, radish, white soy, lime and a yellow pepper vinaigrette kicked up with the Jalapeno accentuation.
Naturally, no one should be surprised we liked the grilled peach the most and was the main reason why we ordered it!  Burrata and stone fruit summer salad was entirely fresh and fragrant and perhaps you have not lived until you also have had this intoxicatingly delicious pickled strawberry. It's joined by corn, cherry tomato, asparagus, baby arugula, basil and balsamic in perfect proportion.  Every element was well cut also may we add.
Calling all NHL Peachy enthusiasts!
Of course we like Salmon.
We now know we like Salmon even better when it arrives in the shape of a hockey puck!
Julia expertly explained that the salmon is fileted and twisted into a torchon to make it tubular. 
The Salmon itself boasts the best sear we have seen anywhere at all in 2026 and it lends just the right element of texture that introduces the medium grilled temperature.
Roasted cauliflower and beets sing backup along with watercress and citrus vinaigrette that bring it flavor-forward.  
From every angle right down to the medium rare inside exactly as we ordered it the Tavern Cheeseburger is a complete triumph at David Burke Tavern.
We've eaten a lot of cheeseburgers in nearly 18 years, but this is the ONLY ONE that can claim to a Patent on its Salt Aged Beef!  For the full research, go to the bottom of this review.  You have not really lived in New York until you have had the eight glorious ounces of this Patented Salt Aged Beef topped off with Vermont Cheddar, Lettuce Tomato and Onion, B1 (B is for Burke!) steak-sauce, mayo and tallow fries.  
David is also Irish which should speak volumes to you about the potato quality here, aside from his proven record as one of the most competitive chefs in the world.  For Peachy's Dad now reading upstairs, we would like to say this is on an IRISH muffin rather than an English muffin because that is what he called English muffins because they are competitively Irish (see his godmother Aunt Ronnie and his mother with their two friends at a bar in Manhattan in the 1940s to the right).  Regardless of what you call it, the Irish/English muffin is absolutely superior to the run of the mill bun found at less competitive venues.
Sides at other restaurants may have all the usual suspects in the lineup, but David Burke Tavern has savoir faire and nutrition embellishment!  Meet the Sauteed Asparagus with a robust diameter and lemon accent paired with shallots and garlic to make you love your vegetables.  Another beacon of health are the Roasted Brussels Sprouts, partying in a delicious horseradish cream.
DB's seawater-soaked Brick Chicken brings poultry into pinkies-out with the combination of summer truffle, mushroom fricassee, green beans (Peachy's favorite vegetable done so well in particular!) and shallots that rocket the flavor to the tastebud stratosphere.  We couldn't have dreamed of a better combination if we tried and the chicken was entirely moist and fragrant with this creative embellishment.  Meat here is sourced from Pat LaFrieda we're told, and the Tavern Steak Frites are a classic beauty outside and inside.  10 ounce grilled hanger steak, perfectly medium rare as ordered is emblazoned with green peppercorn sauce and joined by herbed tallow fries that hit the right high note. Also we loved the music they played including the Beatles.
It paired well with Algodon El Pato Fillol Blend of Malbec and Cabernet Sauvignon from Mendoza, Argentina, suggested correctly by smashing server of taste, Shahid Ahsan.
Finally, if you are as sad as we are to see summer go, know that it is still on a plate here!
Namely: the petite Maine Lobster rolls!  Buttered brioche, celery, and lemon came to the sunset party in front of Peachy and it was the first edible element of this dinner that was eliminated in its entirety by her complete and full enthusiasm for the David Burke cuisine of perfection.
Actions speak louder than words, readers.
You absolutely must leave room for the flourless chocolate torte banana split!
The caramelized banana will ravish your sweet tooth along with premium vanilla ice cream and whipped cream and of course the most devastatingly delicious of all: the flourless chocolate torte itself!!!  Everything we ate we truly loved this time.
We also love the Irish pride on display:



Grok tells us:

David Burke (born February 27, 1962) is an American chef, restaurateur, inventor, author, and television personality known for whimsical modern American cuisine, theatrical presentations, and a large hospitality portfolio. Born in Brooklyn and raised in Hazlet, New Jersey, he is often called a “culinary prankster” and “rock star of the culinary world.” He lives in Atlantic Highlands, New Jersey.

He started as a teenage dishwasher at a Route 35 hotel, drawn to the kitchen’s energy and creativity. His father later enrolled him in cooking classes. Burke graduated from the Culinary Institute of America and trained at the Culinary Institute Lenôtre in Plaisir, France. He worked with leading chefs including Pierre Troisgros, Georges Blanc, Charlie Palmer, Daniel Boulud, and Waldy Malouf.

At age 26 he became executive chef at Brooklyn’s River Café and earned three stars from The New York Times. He was the first (and remains the only) American to win France’s Meilleurs Ouvriers de France Diplôme d’Honneur. He also received Japan’s Nippon Award for Excellence. He stayed at River Café until 1992.

In 1992 he opened Park Avenue Café with Smith & Wollensky’s Alan Stillman and later served as vice president of culinary development for the Smith & Wollensky Restaurant Group. In 2003 he launched his first proprietary restaurant, davidburke & donatella. He holds U.S. patents, including one for his Himalayan salt dry-aging process for beef. He has written cookbooks Cooking with David Burke and David Burke’s New American Classics. Television appearances include Iron Chef America (he lost to Bobby Flay) and Top Chef Masters. He was inducted into the New Jersey Hall of Fame as the first restaurant chef so honored and received an honorary doctorate in business administration. Other honors include James Beard “Who’s Who of Food & Beverage in America,” Robert Mondavi Award of Excellence, and CIA August Escoffier Award.

Burke describes himself as a restaurateur, artist, philanthropist, educator, art collector, puppeteer, minister, and beekeeper.

How Many Restaurants He Owns or Oversees Today
Burke is principal of David Burke Hospitality Management (DBHM). The company owns, manages, licenses, and consults on restaurants, hotels, clubs, and schools. Sources from 2025–2026 consistently describe him as operating or overseeing the culinary direction of roughly 18–20 restaurants plus a bakery (Dixie Lee Bakery in Keansburg, NJ) and a historic event venue, primarily in New York, New Jersey, North Carolina, Florida, and Saudi Arabia.

He does not solely own every location; many involve partnerships, management contracts, or licensing. The exact count fluctuates with openings, closings, and consulting deals. Recent activity includes SeaHawk Prime by David Burke (Lake Park, Florida, opened January 2026), Station Tavern in Bernardsville, NJ (relaunched April 2026), and the planned reopening of David Burke Prime at Foxwoods. His Red Horse steakhouse concept has multiple locations. Wikipedia and company materials list David Burke Tavern among the current portfolio.

Features on WhomYouKnow.com
WhomYouKnow.com (led by Peachy Deegan) has featured Burke positively. In a December 2023 inaugural review of Park Ave Kitchen by David Burke at 514 Lexington Avenue, the site called him “one of the very best chefs in America” with 18 restaurants at the time and praised the venue as “the Best Modern American in Manhattan today.” It noted David Burke Tavern on the Upper East Side and listed other locations. The review highlighted dishes such as lobster dumplings, sea scallops with butternut raviolis, Black Sea Bass “Tiki Masala,” a dry-aged burger, and the Apple Brown Betty Sundae. It included the line: “It’s never been who you know, it’s WHOM YOU KNOW and EVERYONE knows David Burke.” A later post recommended the restaurant’s Line and Dine takeout option.

David Burke Tavern: History and Facts
David Burke Tavern occupies the first two floors of a stately townhouse at 135 East 62nd Street on Manhattan’s Upper East Side. It is frequently described as his flagship or “home” restaurant.

The space previously housed Fishtail by David Burke, which closed in early 2016 after operational changes. Burke and partner Jimmy Haber of ESquared Hospitality reclaimed it and opened Tavern 62 by David Burke in October 2016. The concept was an upscale tavern inspired by classic New York spots such as 21 Club and P.J. Clarke’s, mixed with Upper East Side elegance. It featured Himalayan salt walls and a salt room, Burke’s personal art collection (including Marc Chagall works), and inventive modern American cooking.

Tavern 62 closed abruptly in September 2018 amid a reported management dispute. It reopened in November 2018 as David Burke Tavern and has operated under that name since. Signature items include “Clothesline” maple-and-black-pepper candied bacon (served hanging), angry lobster dumplings with spicy tomato, pretzel-crusted crab cakes, Himalayan salt-aged steaks, popovers, and theatrical desserts. The restaurant offers lunch, dinner, weekend brunch, daily happy hour, sushi, and private dining for groups of various sizes. It is known for whimsical presentations and a cozy tavern-townhouse atmosphere.


The restaurant remains a neighborhood destination and a showcase for Burke’s patented techniques and playful style. Hours and menus can be confirmed on the official site davidburketavern.com. Burke continues to expand concepts while maintaining this Upper East Side location as a core part of his brand.



*Grok also tells us about the Patent

US Patent 7,998,517 B2, titled “Meat aging process,” was issued on August 16, 2011, to inventor David Burke (a chef known for restaurants such as David Burke Prime). It was filed on June 4, 2009.

The patent covers a dry-aging method for meat (primarily beef) in a climate-controlled enclosed room with forced air circulation. A stainless-steel rack stacked with narrow Himalayan salt bricks covers one wall (spaced from the wall for airflow). Unwrapped meat is placed on racks farthest from the salt and moved progressively closer on timed cycles (e.g., every few days) over the total aging period. This gradual increase in salt exposure is intended to extend aging (claimed up to 70 days in some descriptions, versus more typical shorter dry-aging windows), improve tenderness and flavor (including umami and slight salinity), and reduce spoilage compared with earlier salt-room methods.
Key process elements
Temperature typically in the 32–41°F range and humidity around 61–85%, with forced circulation.
Narrow salt bricks to increase surface area; a relatively high salt-to-meat weight ratio.
Optional UV lighting for sanitation.
Mobile meat racks so pieces can be repositioned closer to the salt stack over time.
Independent claims focus on the combination of the controlled room, the salt-brick wall/rack setup, forced circulation, and the staged movement of meat from remote to proximal positions. Classification is in food-preservation categories such as A23B4 (preservation of meat).

Burke has used versions of this approach in his restaurants; the salt-lined rooms are sometimes visible to guests. Related later patents exist in the family. Standard U.S. utility-patent term is 20 years from the earliest effective filing date, subject to maintenance fees and any adjustments; Google Patents data has listed an adjusted expiration around April 2030 with a note of reinstatement after a lapse. Confirm current legal status directly on USPTO or Google Patents, as maintenance-fee and legal-status records can change.
Full text, claims, drawings, and prosecution history are available at Google Patents.

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