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From May 19-26, Slow Food USA and Trace Foundation will be sponsoring a weeklong celebration of Tibetan Yak cheese in New York City. The opening reception at the Latse Contempary Tibetan Cultural Library on May 19th will feature a talk by Tibetan monk Jigme Gyaltsen, as well as tastings of some Yak's milk cheese made in the Qinghai-Tibetan Plateau. Later in the week there will be Tibetan music performances, and video and photography exhibitions.
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