1. George Denis Patrick Carlin (May 12, – June 22, ) was an American stand-up comedian, actor, social critic and author. Widely regarded as one of the most important and influential stand-up comics of all time, he was once dubbed "the dean of counterculture comedians". He was well known for his dark comedy and reflections on politics, the English language, psychology, religion, and.
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  3. View credits, reviews, tracks and shop for the CD release of CD Collection on Discogs/5(5).
  4. I picked this cd up out of a bargain rack at a music store several years back. The fact that it had artists like Greyboy All Starts, Galactic, and Sweet Potato made it that much more attractive to me. Acid jazz seems to be a conflicted genre, though. To some, it is drum and bass. Others see it as a low-fi funk/5(13).
  5. View credits, reviews, tracks and shop for the CD release of Food Brain on Discogs/5(4).
  6. "THE COOK UP is an unflinching, raw, coming-of-age account of the personal impact of the drug trade. Simply a must-read."―DeRay Mckesson, activist and organizer "D. Watkins' THE COOK UP is a bold, necessary dispatch from the streets, where a kid born into a Reviews:
  7. Discover releases, reviews, songs, credits, and more about CD Collection at Discogs. Shop Vinyl and CDs and complete your collection. Country: UK • Genre: Electronic • Style: House, Techno. Cooking Up Yer Brain/5(5).
  8. Peter Edward Cook (17 November – 9 January ) was an English satirist and comedic actor. He was a leading figure of the British satire boom of the s, and he was associated with the anti-establishment comedic movement that emerged in the United Kingdom in the late s.. Born in Torquay, he was educated at the University of vepimunchsforcomsofrresofttansecharju.xyzinfo he became involved with the .
  9. Travel the land cooking up a range of new recipes that are sure to cater to any tastes, including sushi, cakes, burgers and pizzas. Travel through teleporters, across moving platforms and save time by throwing ingredients across dynamic kitchens that shift and evolve. Some kitchens even whisk your chefs away to new locations.

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