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	<title>Foodsite Magazine</title>
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	<link>http://www.foodsitemagazine.com</link>
	<description>Foodsite Magazine, suggestions for  using the web as your cookbook. </description>
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		<title>Foodsite Picks thru May 24</title>
		<link>http://www.foodsitemagazine.com/2013/05/17/foodsite-picks-thru-may-24/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/17/foodsite-picks-thru-may-24/#comments</comments>
		<pubDate>Fri, 17 May 2013 06:56:18 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18672</guid>
		<description><![CDATA[SATURDAY MARKET – You never know when you will be on the streets of China and looking for breakfast. You will wish you had this link with you. CINACIA – A whole lot of things about fingerling potatoes, recipes, history &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/17/foodsite-picks-thru-may-24/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Miso in Your Bag of Tricks</title>
		<link>http://www.foodsitemagazine.com/2013/05/16/miso-in-your-bag-of-tricks/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/16/miso-in-your-bag-of-tricks/#comments</comments>
		<pubDate>Thu, 16 May 2013 06:32:16 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18666</guid>
		<description><![CDATA[Miso is not something most people make themselves. Much is involved in its careful preparation and aging. When do you use it? You could describe miso as an Asian, healthful, Worcestershire seasoner making most any savory dish richer, tangier, more &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/16/miso-in-your-bag-of-tricks/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		</item>
		<item>
		<title>Mixed Bag Wednesdays, May 15</title>
		<link>http://www.foodsitemagazine.com/2013/05/15/mixed-bag-wednesdays-may-15/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/15/mixed-bag-wednesdays-may-15/#comments</comments>
		<pubDate>Wed, 15 May 2013 06:25:07 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Kiwi]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18681</guid>
		<description><![CDATA[Tell us what you would make with these items, and follow the questions below: Kiwi Tamarind White bread What additional items would you add? How would you prepare them? How would you serve it? What would it taste like? What &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/15/mixed-bag-wednesdays-may-15/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sowing Flaxseeds</title>
		<link>http://www.foodsitemagazine.com/2013/05/14/sowing-flaxseeds/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/14/sowing-flaxseeds/#comments</comments>
		<pubDate>Tue, 14 May 2013 06:11:31 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18656</guid>
		<description><![CDATA[Like cottonseeds which supply oil as well as fiber for cloth, flaxseed also does this, except its cloth is linen, sometimes called flax. A third function for flaxseed is its use in linseed oil necessary in the paint industry. These &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/14/sowing-flaxseeds/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Granola over Muesli?</title>
		<link>http://www.foodsitemagazine.com/2013/05/09/18561/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/09/18561/#comments</comments>
		<pubDate>Thu, 09 May 2013 06:07:40 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Granola]]></category>
		<category><![CDATA[Muesli]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18561</guid>
		<description><![CDATA[Granola and muesli are similar but importantly different. Both cereal foods are made with grains, fruits and nuts. However, granola is coated with oil and sweeteners then baked to assure a crunchy texture. Muesli is not baked and contains little &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/09/18561/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mixed Bag Wednesday May 8</title>
		<link>http://www.foodsitemagazine.com/2013/05/08/mixed-bag-wednesday-may-8/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/08/mixed-bag-wednesday-may-8/#comments</comments>
		<pubDate>Wed, 08 May 2013 06:59:36 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18582</guid>
		<description><![CDATA[Tell us what you would make with these items, and follow the questions below: Raisins Rice Radishes What additional items would you add? How would you prepare them? How would you serve it? What would it taste like? What would &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/08/mixed-bag-wednesday-may-8/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		</item>
		<item>
		<title>Pesto is Practically Presto!</title>
		<link>http://www.foodsitemagazine.com/2013/05/07/pesto-is-practically-presto/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/07/pesto-is-practically-presto/#comments</comments>
		<pubDate>Tue, 07 May 2013 06:20:52 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Pesto]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18545</guid>
		<description><![CDATA[Pesto, an herb sauce for pasta, means “crushed or pounded,” and it is one of the simplest Italian dishes. It originated centuries ago in northwestern Italy, in the Ligurian section, where basil grows wild and abundantly. And, it wasn’t long &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/07/pesto-is-practically-presto/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It’s Great to Hate Spam®</title>
		<link>http://www.foodsitemagazine.com/2013/05/02/18538/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/02/18538/#comments</comments>
		<pubDate>Thu, 02 May 2013 06:02:27 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Spam]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18538</guid>
		<description><![CDATA[When I was a kid, the best thing we did with Spam® was grate it like cabbage, added mayo, chopped green peppers, a little onion, spread it on bread and called it a ham salad sandwich. Spam® is simply processed &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/02/18538/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mixed Bag Wednesdays, May 1</title>
		<link>http://www.foodsitemagazine.com/2013/05/01/mixed-bag-wednesdays-may-1/</link>
		<comments>http://www.foodsitemagazine.com/2013/05/01/mixed-bag-wednesdays-may-1/#comments</comments>
		<pubDate>Wed, 01 May 2013 06:53:32 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18578</guid>
		<description><![CDATA[Tell us what you would make with these items, and follow the questions below: Tofu Orange juice White bread What additional items would you add? How would you prepare them? How would you serve it? What would it taste like? &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/05/01/mixed-bag-wednesdays-may-1/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Avocados, Guacamole – Ole!</title>
		<link>http://www.foodsitemagazine.com/2013/04/30/18470/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/30/18470/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 06:51:26 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Guacamole]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18470</guid>
		<description><![CDATA[They are called alligator pears, also butter pears, vegetable butter or midshipman’s butter, but we know them  best as the avocados, Floridan or Californian. Yes, they come to us as mottled dark green or a smooth medium green, and they &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/30/18470/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Green Beans are Favorites</title>
		<link>http://www.foodsitemagazine.com/2013/04/25/green-beans-are-favorites/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/25/green-beans-are-favorites/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 06:56:30 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Green Beans]]></category>
		<category><![CDATA[Haricot Verts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18526</guid>
		<description><![CDATA[Sold fresh, frozen or canned, green beans are steamed, boiled, stir-fried, baked in casseroles, even battered and fried. Called green beans, string beans, snap beans and haricot verts, they are related to pole beans, shell beans, pinto beans, black beans &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/25/green-beans-are-favorites/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>NEW!  Mixed Bag Wednesday, April 24</title>
		<link>http://www.foodsitemagazine.com/2013/04/24/new-mixed-bag-wednesday-april-24/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/24/new-mixed-bag-wednesday-april-24/#comments</comments>
		<pubDate>Wed, 24 Apr 2013 06:25:14 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Mixed Bag Wednesdays]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18570</guid>
		<description><![CDATA[Tell us what you would make with these items, and follow the questions below: Carrots Vanilla Avocado What additional items would you add? How would you prepare them? How would you serve it? What would it taste like? What would &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/24/new-mixed-bag-wednesday-april-24/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Want Slaw or Fries With That?</title>
		<link>http://www.foodsitemagazine.com/2013/04/23/18519/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/23/18519/#comments</comments>
		<pubDate>Tue, 23 Apr 2013 06:05:25 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[COLE SLAW]]></category>
		<category><![CDATA[KIMCHI]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18519</guid>
		<description><![CDATA[Choose the slaw, it’s far better for you! If they offer slaw and fries, ask for double slaw … because cabbage is very good for you! Yes, cole slaw is apt to turn up anywhere. Sometimes slaw is part of &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/23/18519/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		</item>
		<item>
		<title>Muesli, Not to be Confused with Granola</title>
		<link>http://www.foodsitemagazine.com/2013/04/18/muesli-not-to-be-confused-with-granola/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/18/muesli-not-to-be-confused-with-granola/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 06:29:20 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Granola]]></category>
		<category><![CDATA[Muesli]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18462</guid>
		<description><![CDATA[Lots of good, plain, healthful foods come to us from the hardy Europeans. One is muesli made with uncooked grains, dried fruit, seeds and nuts. Unlike granola, muesli contains no sugar or fat, and it is not baked or toasted. &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/18/muesli-not-to-be-confused-with-granola/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Canned Tomatoes, Not so Bad!</title>
		<link>http://www.foodsitemagazine.com/2013/04/16/18450/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/16/18450/#comments</comments>
		<pubDate>Tue, 16 Apr 2013 06:27:05 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Canned tomatoes]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18450</guid>
		<description><![CDATA[Fresh store-bought tomatoes can be very lackluster in many areas, plus expensive, therefore it certainly makes sense to use good quality  canned tomatoes for most cooking. It also stands to reason, most of the tomatoes are better right after picking, &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/16/18450/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<item>
		<title>Sweet Potatoes, So Good for a Body!</title>
		<link>http://www.foodsitemagazine.com/2013/04/11/18426/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/11/18426/#comments</comments>
		<pubDate>Thu, 11 Apr 2013 06:12:46 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Sweet Potatoes]]></category>
		<category><![CDATA[Yams]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18426</guid>
		<description><![CDATA[Some people think “yam” vs “sweet potato” is a matter of where one is raised. Not so. The diference between yams and sweet potatoes used to be confusing. The two are not related – yams, which are oranger, are from &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/11/18426/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<item>
		<title>European Foodsites</title>
		<link>http://www.foodsitemagazine.com/2013/04/10/european-foodsites/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/10/european-foodsites/#comments</comments>
		<pubDate>Wed, 10 Apr 2013 06:49:08 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18514</guid>
		<description><![CDATA[From time to time we group Picks as to category also geographically. Here is a collection of foods and recipes used and enjoyed in Europe. The collection runs from Russia, chocolates from Belgium, French pastry, old European cheese, Swedish dishes, &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/10/european-foodsites/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Panko for the Crunchiness</title>
		<link>http://www.foodsitemagazine.com/2013/04/09/18434/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/09/18434/#comments</comments>
		<pubDate>Tue, 09 Apr 2013 06:46:11 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Panko]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18434</guid>
		<description><![CDATA[Panko is a bread crumb style name, not the name of a manufacturer. Many companies sell and package panko bread crumbs made from oven-dried or toasted, crustless white bread.  Their particular processing makes the panko form an especially crunchy, pleasing &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/09/18434/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<item>
		<title>Drinks get Healthier</title>
		<link>http://www.foodsitemagazine.com/2013/04/08/drinks-get-healthier/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/08/drinks-get-healthier/#comments</comments>
		<pubDate>Mon, 08 Apr 2013 06:31:20 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18505</guid>
		<description><![CDATA[Can you remember back when we wouldn’t think of entering a public place  sipping on a drink? Yes, it’s nice to “beverage” anytime, but some of what we have been drinking wasn’t that good for our bodies. Bob Krummert writes &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/08/drinks-get-healthier/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Horseradish is not for Wusses</title>
		<link>http://www.foodsitemagazine.com/2013/04/04/18394/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/04/18394/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 06:20:04 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Horseradish]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18394</guid>
		<description><![CDATA[This bold, hot root, contrary to its name, is poisonous to horses! It is also the “new” wasabi since its “wasabi root cousin” became too scarce to use. The uncut or ungrated horseradish root shares none of its aroma. However, &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/04/18394/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Oozie, Yummy Grilled Blue Cheeser</title>
		<link>http://www.foodsitemagazine.com/2013/04/03/oozie-yummy-grilled-blue-cheeser/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/03/oozie-yummy-grilled-blue-cheeser/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 06:44:20 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Playin' With Food]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18409</guid>
		<description><![CDATA[Here’s a nice, grown-up treat. Forget the Cheddar, forget the other cheeses in the deli drawer. Lunge for the Gorgonzola Blue, Slather two slices of rich pumpernickle with pure, unsalted butter. Stack the Gorgonzona between the unbuttered sides and plunk into &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/03/oozie-yummy-grilled-blue-cheeser/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Prunes are Not Jokes; They are Handy</title>
		<link>http://www.foodsitemagazine.com/2013/04/02/18387/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/02/18387/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 06:49:22 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Dried Plums]]></category>
		<category><![CDATA[Prunes]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18387</guid>
		<description><![CDATA[Prunes get a bad rap because they are so fibrous and the &#8220;L word.&#8221; Maybe this is why they’ve modified their name, of late, to another which is:  “dried plums.” Keep in mind, just as any other dried fruit, each &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/02/18387/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Springtime Egg Show</title>
		<link>http://www.foodsitemagazine.com/2013/04/01/springtime-egg-show/</link>
		<comments>http://www.foodsitemagazine.com/2013/04/01/springtime-egg-show/#comments</comments>
		<pubDate>Mon, 01 Apr 2013 06:33:46 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Deviled Eggs]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18402</guid>
		<description><![CDATA[What’s for dinner? What’s for dinner? If you’re with it, there’s usually eggs in the refrigerator. Eggs are cheaper than meat and great protein. Here is a slide show of hard-boiled eggs done up fancy and prepared for us by &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/04/01/springtime-egg-show/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Cucumbers, Pickles to Greek Tzatiki</title>
		<link>http://www.foodsitemagazine.com/2013/03/28/cucumbers-pickles-to-greek-tzatiki/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/28/cucumbers-pickles-to-greek-tzatiki/#comments</comments>
		<pubDate>Thu, 28 Mar 2013 06:46:37 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[GAZPACHO]]></category>
		<category><![CDATA[T]]></category>
		<category><![CDATA[Tzatiki]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18373</guid>
		<description><![CDATA[One day my grandmother decided we would make Bread &#38; Butter Pickles. We mounded a huge bowl with thinly-sliced cucumbers, added a good amount of salt, covered it and let it rest overnight. I was totally amazed the next morning &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/28/cucumbers-pickles-to-greek-tzatiki/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>L.A.’s Finest Chinese</title>
		<link>http://www.foodsitemagazine.com/2013/03/27/l-a-s-finest-chinese/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/27/l-a-s-finest-chinese/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 06:19:58 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18363</guid>
		<description><![CDATA[Los Angeles has long held a high reputation for excellent Chinese foods. And, we  refer to the vast number of food regions in China. Refinery 29 has chosen what they feel are the best. There’s a fascinating array – from &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/27/l-a-s-finest-chinese/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Coconut Milk, So Rich, So Delicate</title>
		<link>http://www.foodsitemagazine.com/2013/03/26/18344/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/26/18344/#comments</comments>
		<pubDate>Tue, 26 Mar 2013 06:41:15 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18344</guid>
		<description><![CDATA[The coconut milk you want for that delicious-sounding  Thai or Indian recipe can be easy to NOT BUY. You need the liquid obtained from pressing grated coconut meat. It is then mixed with a prescribed amount of coconut water, resulting &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/26/18344/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Fitness Made Easier</title>
		<link>http://www.foodsitemagazine.com/2013/03/25/fitness-made-easier/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/25/fitness-made-easier/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 06:11:44 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[NJUTRITION SEARCH]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18353</guid>
		<description><![CDATA[Part of getting fitter is taking responsibility for your goal, and another part is developing your curiosity. By this, we mean, get to know the what the foods you eat are composed of. How good are they for you? How &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/25/fitness-made-easier/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Table Grapes are Healthy</title>
		<link>http://www.foodsitemagazine.com/2013/03/21/18303/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/21/18303/#comments</comments>
		<pubDate>Thu, 21 Mar 2013 06:53:56 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Table grapes]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18303</guid>
		<description><![CDATA[Table grapes, low in calories, are nifty little parcels which travel well and nourish us with precious flavonoids. Thoughtful gods also included tiny yeast microorganisms in grape skins making wine so possible! Grapes also turn up in jam, juice, jelly, &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/21/18303/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Ginger Root and More Ways to Use It</title>
		<link>http://www.foodsitemagazine.com/2013/03/20/ginger-root-and-more-ways-to-use-it/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/20/ginger-root-and-more-ways-to-use-it/#comments</comments>
		<pubDate>Wed, 20 Mar 2013 06:21:11 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Ginger root]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18310</guid>
		<description><![CDATA[These days we find ginger root more frequently as an ingredient due largely to a greater Asian influence and our increased realization ginger is good for our health. Figure out if you want its taste when you are rounding up &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/20/ginger-root-and-more-ways-to-use-it/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Lemons &#8212;  Foods’ Best Friend!</title>
		<link>http://www.foodsitemagazine.com/2013/03/19/lemons-foods-best-friend/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/19/lemons-foods-best-friend/#comments</comments>
		<pubDate>Tue, 19 Mar 2013 06:16:34 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[LEMONS]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18288</guid>
		<description><![CDATA[My mother, the first liberal feminist I ever knew, told everyone, “A little bit of lemon juice makes everything taste better.” I didn’t live too many years before I found this to be very true. Lemons work wonders! Their juice &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/19/lemons-foods-best-friend/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Food Trucks still Going Strong</title>
		<link>http://www.foodsitemagazine.com/2013/03/18/food-trucks-still-going-strong/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/18/food-trucks-still-going-strong/#comments</comments>
		<pubDate>Mon, 18 Mar 2013 06:39:29 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Food trucks]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18318</guid>
		<description><![CDATA[Recently FoodFanatics directed our attention to the South by Southwest (SXSW) show in Austin, Texas, when thousands gathered for the latest innovations and also for an interesting array of food trucks. Paul Qui, Executive Chef at Qui and owner of &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/18/food-trucks-still-going-strong/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Mayonnaise, the Work-Saving Ingredient!</title>
		<link>http://www.foodsitemagazine.com/2013/03/14/mayonnaise-the-work-saving-ingredient/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/14/mayonnaise-the-work-saving-ingredient/#comments</comments>
		<pubDate>Thu, 14 Mar 2013 06:44:39 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[TAPAS]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18258</guid>
		<description><![CDATA[In this country we have all come to know the salad dressing qualities of straight-from-the-jar mayonnaise, the tuna salad, the egg salad and other early lunch box favorites. However, mayonnaise is a very handy base for sauces, other classic salad &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/14/mayonnaise-the-work-saving-ingredient/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Breakfast Hash for any Meal</title>
		<link>http://www.foodsitemagazine.com/2013/03/13/breakfast-hash-for-any-meal/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/13/breakfast-hash-for-any-meal/#comments</comments>
		<pubDate>Wed, 13 Mar 2013 06:30:29 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18253</guid>
		<description><![CDATA[Eggs are such quick and affordable protein worthy of a place at any meal. Face it. The word, “hash” allows the cook to fire up his or her imagination. It’s also a great opportunity to use up leftovers in interesting &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/13/breakfast-hash-for-any-meal/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Carrots &#8211; Gotta have &#8216;Em</title>
		<link>http://www.foodsitemagazine.com/2013/03/12/carrots-gotta-have-em/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/12/carrots-gotta-have-em/#comments</comments>
		<pubDate>Tue, 12 Mar 2013 06:55:24 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Beta-carotene]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18244</guid>
		<description><![CDATA[From the &#8220;carrot and stick&#8221; approach to the carrot sticks we munch so often, each adult in the U.S. consumes nearly 12 pounds of carrots each year.  And, not all of them are orange. Carrots are also available to us &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/12/carrots-gotta-have-em/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Playin’ with Food</title>
		<link>http://www.foodsitemagazine.com/2013/03/11/playin-with-food/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/11/playin-with-food/#comments</comments>
		<pubDate>Mon, 11 Mar 2013 06:01:18 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18267</guid>
		<description><![CDATA[Food is fun! We can try new and daring things with food. We can spend a day teaching kids the wonders of cooking food. We can plan events where food is used in intriguing ways. Take a look at some &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/11/playin-with-food/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Papayas, Exotic Papaws</title>
		<link>http://www.foodsitemagazine.com/2013/03/07/papayas-exotic-papaws/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/07/papayas-exotic-papaws/#comments</comments>
		<pubDate>Thu, 07 Mar 2013 07:27:46 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18197</guid>
		<description><![CDATA[Don’t let them intimidate you! The large, sometimes twenty-inch papaya, vivid with bright yellow-pink-orange flesh, contrasted against its edible jet black seeds, was called “fruit of the angels” by Christopher Columbus. This lofty fruit, with a lowly nickname, has a &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/07/papayas-exotic-papaws/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Fish, Beautiful Fish</title>
		<link>http://www.foodsitemagazine.com/2013/03/06/fish-beautiful-fish/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/06/fish-beautiful-fish/#comments</comments>
		<pubDate>Wed, 06 Mar 2013 07:02:55 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Greek yogurt]]></category>
		<category><![CDATA[Ponsu Sauce]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18216</guid>
		<description><![CDATA[Fish is very good for us. It is also very expensive. However, bear in mind, one-quarter of a pound is a good-sized serving for one person. We read a lot about selecting fish which looks fresh, and how their eyes &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/06/fish-beautiful-fish/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Plantains, Always Ready When You Are</title>
		<link>http://www.foodsitemagazine.com/2013/03/05/plantains-always-ready-when-you-are/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/05/plantains-always-ready-when-you-are/#comments</comments>
		<pubDate>Tue, 05 Mar 2013 07:41:51 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Plantains]]></category>
		<category><![CDATA[T]]></category>
		<category><![CDATA[Tostones]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18174</guid>
		<description><![CDATA[It seems to us there are two types of people:  those who love plantains, usually in the form of twice-fried tostones, and those who have never tasted the “large, looming,“cooking banana” used as a vegetable more often than a fruit. &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/05/plantains-always-ready-when-you-are/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>13 Casserole Suggestions</title>
		<link>http://www.foodsitemagazine.com/2013/03/04/13-casserole-suggestions/</link>
		<comments>http://www.foodsitemagazine.com/2013/03/04/13-casserole-suggestions/#comments</comments>
		<pubDate>Mon, 04 Mar 2013 07:59:17 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[CASSEROLES]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18206</guid>
		<description><![CDATA[Casseroles  get a bad rap. However, if you can somehow combine a starch, a veggie and a bit of meat or protein into one serving dish which comes from the oven. It’s a break – a welcome break! There is &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/03/04/13-casserole-suggestions/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Cook Apples for a Change</title>
		<link>http://www.foodsitemagazine.com/2013/02/28/cook-apples-for-a-change/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/28/cook-apples-for-a-change/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 07:32:23 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18128</guid>
		<description><![CDATA[Apples, high in nutrition, low in calories, are self contained, store well and travel easily. However, one needs a break from time to time from eating plain apples. Apples originated in eastern Europe over 4,000 years ago and  soon made &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/28/cook-apples-for-a-change/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Kitchen as Medicine Cabinet</title>
		<link>http://www.foodsitemagazine.com/2013/02/27/kitchen-as-medicine-cabinet/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/27/kitchen-as-medicine-cabinet/#comments</comments>
		<pubDate>Wed, 27 Feb 2013 07:59:15 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Home Remedies]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18143</guid>
		<description><![CDATA[Money-stretching is aways on our minds. When you feel a bit ill, realize you actually have three areas from which to seek relief: Home remedies OTC Drugstore Make a doctor appointment If you are not very sick and can find &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/27/kitchen-as-medicine-cabinet/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Cabbage for Healthy Survival</title>
		<link>http://www.foodsitemagazine.com/2013/02/26/18116/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/26/18116/#comments</comments>
		<pubDate>Tue, 26 Feb 2013 07:31:17 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18116</guid>
		<description><![CDATA[Broke? Been neglecting your body? Think heaping platefuls of easy, cheap, tasty, lowly green cabbage! Yes cabbage, famine-relief for millions of early Europeans over the centuries, is still cheap, awfully good for us and quick to prepare. There are several &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/26/18116/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Daily Meal’s 101 Best Restaurants in America for 2013</title>
		<link>http://www.foodsitemagazine.com/2013/02/25/daily-meals-101-best-restaurants-in-america-for-2013/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/25/daily-meals-101-best-restaurants-in-america-for-2013/#comments</comments>
		<pubDate>Mon, 25 Feb 2013 07:25:51 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18139</guid>
		<description><![CDATA[Haven’t been able to sample them all?  Gladden up, TheDailyMeal.com once again comes up with their  Best Restarants in America for 2013. DM has ranked 101 of them, ranging, they say, “from America’s old-fashioned to avant-garde, ultra-casual to super-fancy.” They &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/25/daily-meals-101-best-restaurants-in-america-for-2013/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Rampant Rapini aka Broccoli Rabe</title>
		<link>http://www.foodsitemagazine.com/2013/02/21/rampant-rapini-aka-broccoli-rabe/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/21/rampant-rapini-aka-broccoli-rabe/#comments</comments>
		<pubDate>Thu, 21 Feb 2013 07:54:10 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18093</guid>
		<description><![CDATA[It’s perfectly okay if you don’t remember your mom serving you broccoli rabe (sometimes spelled raab.) This vegetable is also called rapini. Actually, it is a rather latter-day Italian designer vegetable launched in 1964, not akin to broccoli but related &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/21/rampant-rapini-aka-broccoli-rabe/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Potato Skin Recipe Slideshow</title>
		<link>http://www.foodsitemagazine.com/2013/02/20/potato-skin-recipe-slideshow/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/20/potato-skin-recipe-slideshow/#comments</comments>
		<pubDate>Wed, 20 Feb 2013 07:28:44 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18077</guid>
		<description><![CDATA[Potatoes are rich in potassium and fiber, they taste great and once enhanced, they are even more sensational! You can almost think of them as  pizza surfaces, yours to create something new – maybe with some cheeses, meats, chilis, onions, &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/20/potato-skin-recipe-slideshow/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Mangos, Tropical Southern Asia Treat</title>
		<link>http://www.foodsitemagazine.com/2013/02/19/mangos-tropical-southern-asia-treat/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/19/mangos-tropical-southern-asia-treat/#comments</comments>
		<pubDate>Tue, 19 Feb 2013 07:09:03 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18072</guid>
		<description><![CDATA[Raw, cooked, savory or sweet, mangos are tasty and good for us. Tinged with yellow when ripe, mangos also carry hues of red, green, yellow and orange. Their large flat pit is fibrous and clings tightly to its flesh. First &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/19/mangos-tropical-southern-asia-treat/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Report on America’s 20 Most Important Restaurants</title>
		<link>http://www.foodsitemagazine.com/2013/02/18/18086/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/18/18086/#comments</comments>
		<pubDate>Mon, 18 Feb 2013 07:45:29 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18086</guid>
		<description><![CDATA[We share this interesting story from Bon Appetit by way of Huff Taste, The 20 Most Important Restaurants in America  &#8211;  and it’s a tempting sideshow. The choices are not the fanciest or the highest rated, they are places which &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/18/18086/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Stalking the Celery</title>
		<link>http://www.foodsitemagazine.com/2013/02/14/stalking-the-celery/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/14/stalking-the-celery/#comments</comments>
		<pubDate>Thu, 14 Feb 2013 07:37:53 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18002</guid>
		<description><![CDATA[Celery turns up in obvious places and is &#8220;necessary&#8221; in not-so-obvious places. One most vivid showing in my early science classroom was when our teacher put three inches of pink-colored water in a glass jar, then she put three tall &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/14/stalking-the-celery/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Roam Recipe Jungle</title>
		<link>http://www.foodsitemagazine.com/2013/02/13/roam-recipe-jungle/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/13/roam-recipe-jungle/#comments</comments>
		<pubDate>Wed, 13 Feb 2013 07:38:47 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[FM's Recipe Jungle]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18020</guid>
		<description><![CDATA[When you have been chasing and capturing foodsites since 2001, you collect a lot of them. We call it &#8220;The Jungle.&#8221; Do the math. Food Site of the Day back then, now Foodsite Magazine, has featured five foodsites every week &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/13/roam-recipe-jungle/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Stir Fry from almost Anything</title>
		<link>http://www.foodsitemagazine.com/2013/02/12/stir-fry-from-almost-anything/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/12/stir-fry-from-almost-anything/#comments</comments>
		<pubDate>Tue, 12 Feb 2013 07:02:24 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17983</guid>
		<description><![CDATA[Unless your fridge is awfully close to empty, you can figure on being able to make a stir fry you will like. A good-sized wok will always be your friend. Generally, plan to stick to five items.   Round up &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/12/stir-fry-from-almost-anything/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>European Airline Food Report</title>
		<link>http://www.foodsitemagazine.com/2013/02/11/european-airline-food-report/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/11/european-airline-food-report/#comments</comments>
		<pubDate>Mon, 11 Feb 2013 07:09:58 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18013</guid>
		<description><![CDATA[From Huffpost Travel, we see how Skyscanner rates 16 top-rated European airlines for their meals. They surveyed 550 European travelers from three price-level airline categories. They cover some interesting meals from Russia’s Aeroflot to excellent-expected Air France. Skyscanner’s conclusion:  “… &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/11/european-airline-food-report/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Know your Arabica from your Robusta</title>
		<link>http://www.foodsitemagazine.com/2013/02/07/know-your-arabica-from-your-robusta/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/07/know-your-arabica-from-your-robusta/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 07:56:25 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17877</guid>
		<description><![CDATA[Do you get a little uncomfortable when your friends are sparring in coffeespeak? Do you confuse your Arabica and your Robusta? After all, it hasn’t been long since you mastered Latte, Macchiato, Cappuccino, Expresso and Frappuccino! Here’s a list of &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/07/know-your-arabica-from-your-robusta/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Warm Salads? Why Not?</title>
		<link>http://www.foodsitemagazine.com/2013/02/06/warm-salads-why-not/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/06/warm-salads-why-not/#comments</comments>
		<pubDate>Wed, 06 Feb 2013 07:22:16 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17867</guid>
		<description><![CDATA[In wintertime anything hot or warm – soups, even salads, make great meals! Here from Food52.com via Huffpost Food, we find 10 interesting warm salads and heir recipes. They are simple and healthy, nifty and complete.  Salads like Warm Orzo &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/06/warm-salads-why-not/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Plantains, Always Ready When You Are</title>
		<link>http://www.foodsitemagazine.com/2013/02/05/18160/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/05/18160/#comments</comments>
		<pubDate>Tue, 05 Feb 2013 07:03:13 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Plantains]]></category>
		<category><![CDATA[Tostones]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=18160</guid>
		<description><![CDATA[It seems to us there are two types of people:  those who love plantains, usually in the form of twice-fried tostones, and those who have never tasted the “large, looming,“cooking banana” used as a vegetable more often than a fruit. &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/05/18160/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Mushrooms, so Subtle!</title>
		<link>http://www.foodsitemagazine.com/2013/02/05/17856/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/05/17856/#comments</comments>
		<pubDate>Tue, 05 Feb 2013 06:43:37 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17856</guid>
		<description><![CDATA[Maybe best known for complementing a big, thick, juicy steak, also a vegetarian favorite, white mushrooms, as do all mushrooms, belong to the fungi, not the plant kingdom. They are also the most reasonably-priced mushrooms available fresh, canned or dried. &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/05/17856/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Soups for the Sick; Soups for the Well</title>
		<link>http://www.foodsitemagazine.com/2013/02/04/17845/</link>
		<comments>http://www.foodsitemagazine.com/2013/02/04/17845/#comments</comments>
		<pubDate>Mon, 04 Feb 2013 07:23:04 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17845</guid>
		<description><![CDATA[From Huffpost Food, we find 23 delicious soups especially good for those with flu, winter colds or simple exhaustion.  These hearty soups will keep well people rolling along, too There really is quite a worldly review of soups and their &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/02/04/17845/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Eat New Orleans at Home</title>
		<link>http://www.foodsitemagazine.com/2013/01/31/17780/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/31/17780/#comments</comments>
		<pubDate>Thu, 31 Jan 2013 07:06:02 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17780</guid>
		<description><![CDATA[Just about everyone thinks New Orleans and its food is a whole lot of fun – one big cascade of delicious  Creole and Cajun recipes &#8212; a dizzying array of Beignets, Muffulettas, Po’ boys, Remoulades, Crawdads, Etouffees, Oyster Pie, Jambalayas &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/31/17780/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Kugelis, Easy and Tasty</title>
		<link>http://www.foodsitemagazine.com/2013/01/30/kugelis-easy-and-tasty/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/30/kugelis-easy-and-tasty/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 07:24:15 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17825</guid>
		<description><![CDATA[You don’t have to be Lithuanian or Polish to make and enjoy kugelis. Basically, kugelis is an old fashioned scalloped potato casserole, but one with bacon, eggs, bay leaves and marjoram. And, instead of eating it plain, it is frequently &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/30/kugelis-easy-and-tasty/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Rhubarb, Harbinger of Spring</title>
		<link>http://www.foodsitemagazine.com/2013/01/29/rhubarb-harbinger-of-spring/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/29/rhubarb-harbinger-of-spring/#comments</comments>
		<pubDate>Tue, 29 Jan 2013 07:52:51 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[Rhubarb is one of those fruits which almost every young child is excused from eating. The more charitable refer to it  as “bracingly sour,” unless it is sweetened beforehand. Another kindness extended is, “it is an acquired taste.” One of &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/29/rhubarb-harbinger-of-spring/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Apricot Recipes from Huffpost Taste</title>
		<link>http://www.foodsitemagazine.com/2013/01/28/apricot-recipes-from-huffpost-taste/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/28/apricot-recipes-from-huffpost-taste/#comments</comments>
		<pubDate>Mon, 28 Jan 2013 07:22:58 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[We borrow from the Huffington Post a slideshow of 12 recipes for sweet and savory apricots. These range from pie to sauce, salad, jams and tarts . This fresh or dried fruit appears in many new recipes from the Middle &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/28/apricot-recipes-from-huffpost-taste/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Build a Different Chutney every Time!</title>
		<link>http://www.foodsitemagazine.com/2013/01/24/17730/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/24/17730/#comments</comments>
		<pubDate>Thu, 24 Jan 2013 07:12:55 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[Chutneys are little relishes you make to compliment the rest of the meal. You might think of them as a little salads without lettuce. In the Indian culture they prepare mostly bland dishes, yet have more than 3,000 spices to &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/24/17730/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Hawiian Recipe for Onion and Sesame-Crusted Ahi</title>
		<link>http://www.foodsitemagazine.com/2013/01/23/hawiian-recipe-for-onion-and-sesame-crusted-ahi/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/23/hawiian-recipe-for-onion-and-sesame-crusted-ahi/#comments</comments>
		<pubDate>Wed, 23 Jan 2013 07:22:01 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[FM&#8217;s guest, Kendra Thornton, shares a recipe: I found an incredible meal at Lahaina Grill Restaurant in Lahaina, Maui and managed to get the recipe: Maui Onion &#38; Sesame Seed Crusted Seared Ahi Ahi Ingredients 4 (6 oz.) Thick Ahi &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/23/hawiian-recipe-for-onion-and-sesame-crusted-ahi/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Versatile, Tasty Apricots</title>
		<link>http://www.foodsitemagazine.com/2013/01/22/versatile-tasty-apricots/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/22/versatile-tasty-apricots/#comments</comments>
		<pubDate>Tue, 22 Jan 2013 07:27:01 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=17714</guid>
		<description><![CDATA[As Middle Eastern cooking comes more and more into focus, we find apricots in new and tasty places. This small, interesting fruit is powerfully nutritious, mysteriously sweet yet tart and craftily bring a musky flavor to mind. Buy them fresh, &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/22/versatile-tasty-apricots/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>25 Best Restaurants in England and Scotland</title>
		<link>http://www.foodsitemagazine.com/2013/01/21/25-best-restaurants-in-england-and-scotland/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/21/25-best-restaurants-in-england-and-scotland/#comments</comments>
		<pubDate>Mon, 21 Jan 2013 07:07:11 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[The Daily Meal presents a slideshow, The 25 Best Restaurants in England and Scotland. First came The Daily Meal’s 101 Best Restaurants in America, then 101 Best Hotel Restaurants Around the World. Now, The Daily Meal has set its sights &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/21/25-best-restaurants-in-england-and-scotland/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Borscht for Everyone</title>
		<link>http://www.foodsitemagazine.com/2013/01/17/17672/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/17/17672/#comments</comments>
		<pubDate>Thu, 17 Jan 2013 07:40:18 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[You know beets are very good for you, but there aren&#8217;t a lot of ways to make them appealing easily. Beets also tend to color all other ingredients, so they make recipes limited. One solution is borscht. Yes, borscht, originating &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/17/17672/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Presidential Inspired Tasting Menu</title>
		<link>http://www.foodsitemagazine.com/2013/01/16/17648/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/16/17648/#comments</comments>
		<pubDate>Wed, 16 Jan 2013 07:39:46 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[The Lincoln Restaurant in Washington D.C. celebrates the upcoming inauguration with a Presidential Inspired Tasting Menu: JFK FISH CHOWDER Seared cod over potato chowder topped with bacon powder and crispy parsley leaves LINCOLN OYSTER SALAD Crispy oysters, frisée, ginger compressed &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/16/17648/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Parsnips, Not “White Carrots”</title>
		<link>http://www.foodsitemagazine.com/2013/01/15/parsnips-not-white-carrots/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/15/parsnips-not-white-carrots/#comments</comments>
		<pubDate>Tue, 15 Jan 2013 07:49:50 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[No. There is no new carrot which is white. What looks like a white carrot is actually a parsnip, a veggie around since Roman times, and truthfully it requires getting used to. Those used to them consider parsnips “choice.” A &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/15/parsnips-not-white-carrots/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Fun New 2012 Food Phrases</title>
		<link>http://www.foodsitemagazine.com/2013/01/14/fun-new-2012-food-phrases/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/14/fun-new-2012-food-phrases/#comments</comments>
		<pubDate>Mon, 14 Jan 2013 07:29:58 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[Words and phrases are all around us, and new combinations keep happening every day, every year. Now, from TheFoodSection.com, we find an article where they share The Year in Food Words (2012), taken from the Dictionary of Modern Gastronomy. Some &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/14/fun-new-2012-food-phrases/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Cashews Gain in Popularity</title>
		<link>http://www.foodsitemagazine.com/2013/01/10/7243/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/10/7243/#comments</comments>
		<pubDate>Thu, 10 Jan 2013 07:15:24 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[Though tiny, this insignificant knob, a kidney-shaped nut, is attached to the cashew apple and ranks third after the almond and walnut for importance in world trade. Its annual crop amounts to $650-million. Production has climbed steadily each year, and &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/10/7243/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Root Veggies, Hearty and Healthy</title>
		<link>http://www.foodsitemagazine.com/2013/01/09/17607/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/09/17607/#comments</comments>
		<pubDate>Wed, 09 Jan 2013 07:41:34 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[Every winter we see more root vegetables than we do the rest of the year. They have this name, because we eat the part of their plant which grows under the ground, bulb or stick-shaped, not thread-like. They are also &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/09/17607/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Crazy Little Hot Dog Discovery</title>
		<link>http://www.foodsitemagazine.com/2013/01/08/crazy-little-hot-dog-discovery/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/08/crazy-little-hot-dog-discovery/#comments</comments>
		<pubDate>Tue, 08 Jan 2013 07:54:42 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[I rarely eat what I call carnival food. My one exception, after cashing out at Sam’s Club, is a strong need for their “Dog and Coke” special.  I look forward it. And, I have a ritual. Reject the sausage; just &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/08/crazy-little-hot-dog-discovery/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Quick Cranberry Snack or Breakfast</title>
		<link>http://www.foodsitemagazine.com/2013/01/03/quick-cranberry-snack-or-breakfast/</link>
		<comments>http://www.foodsitemagazine.com/2013/01/03/quick-cranberry-snack-or-breakfast/#comments</comments>
		<pubDate>Thu, 03 Jan 2013 07:40:54 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<description><![CDATA[If there is some leftover cranberry, orange and nut relish in your refrigerator, try this: Make a layer in a saucer of muselix or granola Top this with a layer of cranberry sauce The last layer is some creamy Greek &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2013/01/03/quick-cranberry-snack-or-breakfast/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>The 2012 Grilled Cheese Academy eBook</title>
		<link>http://www.foodsitemagazine.com/2012/12/20/the-2012-grilled-cheese-academy-ebook/</link>
		<comments>http://www.foodsitemagazine.com/2012/12/20/the-2012-grilled-cheese-academy-ebook/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 07:44:00 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Cookbook Reviews]]></category>
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		<description><![CDATA[By:  Wisconsin Milk Marketing Board An eBook review by Marty Martindale, Editor, Foodsite Magazine This is a well-produced, beautifully narrated, teaching and fun website, as well as eBook designed to save time and encourage tastier eating. It’s free and downloadable &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/12/20/the-2012-grilled-cheese-academy-ebook/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Tofu Uses and Care</title>
		<link>http://www.foodsitemagazine.com/2012/12/12/tofu-uses-and-care/</link>
		<comments>http://www.foodsitemagazine.com/2012/12/12/tofu-uses-and-care/#comments</comments>
		<pubDate>Wed, 12 Dec 2012 07:09:41 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[TOFU]]></category>

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		<description><![CDATA[Have you ever had good intentions, bought some tofu because it’s so good for you, got it home and felt absolutely helpless as to how to use it? Then, you may have reminded yourself you wouldn’t know tofu if it &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/12/12/tofu-uses-and-care/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Jerusalem Artichokes, Befriend these Sunchokes</title>
		<link>http://www.foodsitemagazine.com/2012/12/11/jerusalem-artichokes-befriend-these-sunchokes/</link>
		<comments>http://www.foodsitemagazine.com/2012/12/11/jerusalem-artichokes-befriend-these-sunchokes/#comments</comments>
		<pubDate>Tue, 11 Dec 2012 07:44:01 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[This vegetable has nothing to do with Jerusalem, is not an artichoke and is known as Sunroot, Sunchoke and Topinambour. Related to the sunflower, native to North America, this tuber is sweet and nutty with a hint of garlic. Jerusalem &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/12/11/jerusalem-artichokes-befriend-these-sunchokes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Brie, the Ceremonial Cheese &#8212; By the Round or by the Wedge</title>
		<link>http://www.foodsitemagazine.com/2012/12/10/brie-the-ceremonial-cheese-by-the-round-or-by-the-wedge/</link>
		<comments>http://www.foodsitemagazine.com/2012/12/10/brie-the-ceremonial-cheese-by-the-round-or-by-the-wedge/#comments</comments>
		<pubDate>Mon, 10 Dec 2012 07:57:37 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

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		<description><![CDATA[Join the Brie club. It’s easy. Here’s how:  Simply put, you DO eat the rind; you NEVER scoop from the middle to avoid the rind and the simple HEATING of your Brie enhances the cheese experience. A bonus is you &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/12/10/brie-the-ceremonial-cheese-by-the-round-or-by-the-wedge/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Sassy Hot and Salty Sunday Eggs</title>
		<link>http://www.foodsitemagazine.com/2012/12/06/sassy-hot-and-salty-sunday-eggs/</link>
		<comments>http://www.foodsitemagazine.com/2012/12/06/sassy-hot-and-salty-sunday-eggs/#comments</comments>
		<pubDate>Thu, 06 Dec 2012 07:36:56 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Uncategorized]]></category>

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		<description><![CDATA[This is a great dish to make for yourself when you have a little time. Boil 2 eggs. We like our boiled eggs after they’ve been placed in boiling water and simmered for 7 minutes. Run them under the water &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/12/06/sassy-hot-and-salty-sunday-eggs/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Easy Beet, Walnut, Goat Cheese and Orange Salad</title>
		<link>http://www.foodsitemagazine.com/2012/12/03/16474/</link>
		<comments>http://www.foodsitemagazine.com/2012/12/03/16474/#comments</comments>
		<pubDate>Mon, 03 Dec 2012 07:43:14 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[MAGAZINE SECTIONS]]></category>
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		<description><![CDATA[Beets are quite the comers now because they’re popular with antioxidant seekers due to their rich, red color. It’s also easier to purchase single beets, without their healthy greens, if you lack time to prepare both. Here is a low-mess &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/12/03/16474/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Basmati Rice &#8212; Royal Rice for the Rest of Us</title>
		<link>http://www.foodsitemagazine.com/2012/11/29/16520/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/29/16520/#comments</comments>
		<pubDate>Thu, 29 Nov 2012 07:01:29 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[There is rice, lots of it and many types of it. And then there is basmati rice, and it seems special. Maybe it is its delicate thread-like quality, long-grain, not sticky, yet with a unique nut-like aroma. Pronounced “baz’-mah-tee,” this &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/29/16520/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Melissa Clark’s Tomato Tart that’s Sweet, and Very Savory</title>
		<link>http://www.foodsitemagazine.com/2012/11/21/melissa-clarks-tomato-tart-thats-sweet-yet-savory/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/21/melissa-clarks-tomato-tart-thats-sweet-yet-savory/#comments</comments>
		<pubDate>Wed, 21 Nov 2012 07:05:51 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16462</guid>
		<description><![CDATA[In some circles, shortly after WWII, people around Rhode Island referred  to relatively new, curious pizza as “tomato pie.” Pizza, back then, made savory tomatoes really memorable and things like pepperoni did not tone them down. Here, Melissa Clark adapts &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/21/melissa-clarks-tomato-tart-thats-sweet-yet-savory/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Sausage – You Want to see Made!</title>
		<link>http://www.foodsitemagazine.com/2012/11/20/16487/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/20/16487/#comments</comments>
		<pubDate>Tue, 20 Nov 2012 07:28:33 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Mortadella]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16487</guid>
		<description><![CDATA[Sausage is pretty wonderful stuff, but think of it, it’s really only a kind of meatloaf in a tube? Or, season any ground meats, make it into a patty and you have patty sausage. Remember. Sausage is nothing but seasoned &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/20/16487/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Egg, Rice and Sweet Potato Dinner</title>
		<link>http://www.foodsitemagazine.com/2012/11/15/egg-rice-and-sweet-potato-dinner/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/15/egg-rice-and-sweet-potato-dinner/#comments</comments>
		<pubDate>Thu, 15 Nov 2012 07:29:31 +0000</pubDate>
		<dc:creator>marty</dc:creator>
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		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16417</guid>
		<description><![CDATA[This is a good mid-week, nourishing meal for a cold night: Cook up some black or brown rice and put to one side. In a stir-fry pan sauté briefly: Chopped scallions Finely chopped Ginger root Diced, peeled sweet potato Add &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/15/egg-rice-and-sweet-potato-dinner/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>A Taste of Vietnam Courtesy The Perennial Plate</title>
		<link>http://www.foodsitemagazine.com/2012/11/14/a-taste-of-vietnam-courtesy-the-perennial-plate/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/14/a-taste-of-vietnam-courtesy-the-perennial-plate/#comments</comments>
		<pubDate>Wed, 14 Nov 2012 07:15:03 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16412</guid>
		<description><![CDATA[It is Foodsite Magazine’s pleasure to present from time to time some of the Adventures in Sustainable Eating videos, ably produced by the Perennial Plate. The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/14/a-taste-of-vietnam-courtesy-the-perennial-plate/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Pop my Pomegranate So I can get Healthy!</title>
		<link>http://www.foodsitemagazine.com/2012/11/13/16399/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/13/16399/#comments</comments>
		<pubDate>Tue, 13 Nov 2012 07:53:04 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Pomegranate]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16399</guid>
		<description><![CDATA[History has accorded the brilliant, intricately-constructed pomegranate just about everything from joy and luck to serious religious significance over the years. This has brought it great praise in history, the arts, plenty of literary symbolism and now it’s hot in &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/13/16399/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Delicious Foods which are Low in Calories</title>
		<link>http://www.foodsitemagazine.com/2012/11/12/16423/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/12/16423/#comments</comments>
		<pubDate>Mon, 12 Nov 2012 07:48:49 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16423</guid>
		<description><![CDATA[It seems it’s not true that there are any good-for-us or not good-for-us foods which can actually increase weight loss. There just aren’t any. From Fox News Health we see a helpful article on some foods we all like, and &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/12/16423/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Tapenade – Spreading Tasty Olives Around</title>
		<link>http://www.foodsitemagazine.com/2012/11/08/16341/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/08/16341/#comments</comments>
		<pubDate>Thu, 08 Nov 2012 07:13:49 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>

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		<description><![CDATA[Now that olives are so readily available in supermarket deli areas, bright green ones, olive-green ones, shriveled small black, shiney black, some with pits, others without, we get to experiment more with them. If you love olives and have been &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/08/16341/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Subway Sandwiches Worldwide</title>
		<link>http://www.foodsitemagazine.com/2012/11/07/subway-sandwiches-worldwide/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/07/subway-sandwiches-worldwide/#comments</comments>
		<pubDate>Wed, 07 Nov 2012 07:00:51 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16348</guid>
		<description><![CDATA[Even fast food restaurants custom-make their sandwiches to please the local culture and preferences of their customers in their particular area. From the Huffington Post, we learn Subway has nearly 38,000 locations in 100 countries, and as they aim to &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/07/subway-sandwiches-worldwide/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Black Rice &#8212; Try It!</title>
		<link>http://www.foodsitemagazine.com/2012/11/06/black-rice-try-it/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/06/black-rice-try-it/#comments</comments>
		<pubDate>Tue, 06 Nov 2012 07:57:32 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[Previous Posts]]></category>
		<category><![CDATA[Black Rice]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16335</guid>
		<description><![CDATA[Black rice. No. It’s not made black by “squid ink.” It is truly rice, black in its own right and used to be forbidden to the people, reserved only for China’s emperor. Actually, once cooked, black rice is a deep &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/06/black-rice-try-it/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>All those Kinky Pasta Shapes</title>
		<link>http://www.foodsitemagazine.com/2012/11/05/16361/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/05/16361/#comments</comments>
		<pubDate>Mon, 05 Nov 2012 07:43:20 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16361</guid>
		<description><![CDATA[From one of the web’s oldest standby websites, the old FoodThesaurus, now named “FoodSubs,” we find a great section on pastas. In addition to good pictures for identrifying, they label them and tell us how best to use them. They &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/05/16361/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>New Onions an  Old Way</title>
		<link>http://www.foodsitemagazine.com/2012/11/01/16299/</link>
		<comments>http://www.foodsitemagazine.com/2012/11/01/16299/#comments</comments>
		<pubDate>Thu, 01 Nov 2012 06:43:52 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[No thoroughgoing Yankee would ever sit still for a Thanksgiving dinner without boiled onions. When gravy hits them … divine! Onions are not just for slicing or chopping for salads, and they are not just for sautéing as we start &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/11/01/16299/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Sriracha This, Sriracha That</title>
		<link>http://www.foodsitemagazine.com/2012/10/31/sriracha-this-sriracha-that/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/31/sriracha-this-sriracha-that/#comments</comments>
		<pubDate>Wed, 31 Oct 2012 06:40:57 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16307</guid>
		<description><![CDATA[Sriracha sauce is fun maybe because it’s a little thicker, or maybe it’s because we get to squeeze it, rather than shake it on. It gets its name from a small seaside city in Thailand, presumably for dipping seafood. In &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/31/sriracha-this-sriracha-that/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Yuzu – We’ll be Hearing More About It</title>
		<link>http://www.foodsitemagazine.com/2012/10/30/yuzu-well-be-hearing-more-about-it/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/30/yuzu-well-be-hearing-more-about-it/#comments</comments>
		<pubDate>Tue, 30 Oct 2012 06:54:28 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16292</guid>
		<description><![CDATA[Yuzu is a wonderful East Asian citrus fruit, not yet well established in the U.S. Once yuzu groves here become thriving producers we should be getting our hands on unlimited numbers of them. Just as yuzu hasn’t fully made its &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/30/yuzu-well-be-hearing-more-about-it/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Middle Eastern Menu Sampling and Recipe Googling Ideas</title>
		<link>http://www.foodsitemagazine.com/2012/10/29/middle-eastern-menu-sampling-and-recipe-googling-ideas/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/29/middle-eastern-menu-sampling-and-recipe-googling-ideas/#comments</comments>
		<pubDate>Mon, 29 Oct 2012 06:29:18 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16315</guid>
		<description><![CDATA[In this section, Food site Magazine is featuring sample menus of restaurants in the countries of Dubai, Burma, and India. There’s a ton of dishes to Google for recipes. Visit Food site Magazine’s Menu Sampling pages of foods of other &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/29/middle-eastern-menu-sampling-and-recipe-googling-ideas/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Creamy, Creamy, Creamy Creme Fraiche</title>
		<link>http://www.foodsitemagazine.com/2012/10/25/16275/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/25/16275/#comments</comments>
		<pubDate>Thu, 25 Oct 2012 06:22:01 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16275</guid>
		<description><![CDATA[When is cream tangy, thick, rich, with a hint of acidity, simple yet complex and incredibly smooth? When it is Crème fraîche (pronounced krem fray’-sh). Actually, it is heavy cream deliciously soured. Love it with something savory, adore it with &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/25/16275/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Ponzu, the New Tang in Town</title>
		<link>http://www.foodsitemagazine.com/2012/10/23/ponzu-the-new-tang-in-town/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/23/ponzu-the-new-tang-in-town/#comments</comments>
		<pubDate>Tue, 23 Oct 2012 06:32:50 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16231</guid>
		<description><![CDATA[Now a worldwide favorite, ponzu sauce, originally a Japanese creation, is tang with a delightful citrus touch. Ponzu sauce might be described as an evolved soy sauce, for it is basically soy with a definite citrus touch – soy sauce &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/23/ponzu-the-new-tang-in-town/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Chard &#8212; Pretty as Healthy</title>
		<link>http://www.foodsitemagazine.com/2012/10/18/16187/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/18/16187/#comments</comments>
		<pubDate>Thu, 18 Oct 2012 06:00:18 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[It’s pretty universal that produce in most vital health food markets greets one with almost overwhelming amounts of voraciously healthy chard with its brilliant contrasting stems bound in pert, wire-wrapped bundles. Sometimes it and the different varieties of kale can &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/18/16187/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Pumpkin New Ways</title>
		<link>http://www.foodsitemagazine.com/2012/10/16/16195/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/16/16195/#comments</comments>
		<pubDate>Tue, 16 Oct 2012 06:18:35 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Previous Posts]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16195</guid>
		<description><![CDATA[There’s all kinds of poems and sayings about the arrival of fall. They show hunched back black cats, witches on brooms and grinning pumpkins along with talk of frost, shorter days and hints of high holidays to come. This time &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/16/16195/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>American Tuna:  The Rise and Fall of an Improbable Food</title>
		<link>http://www.foodsitemagazine.com/2012/10/15/16138/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/15/16138/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 06:27:53 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Cookbook Reviews]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16138</guid>
		<description><![CDATA[By Andrew F. Smith A review by Marty Martindale, Editor, Foodsite Magazine Have you grown up with just a little distain for tuna fish, mostly against the canned type, the sandwich filling your mom always depended upon when her imagination &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/15/16138/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Easy Brewing – Mulled Wine!</title>
		<link>http://www.foodsitemagazine.com/2012/10/11/easy-way-to-brew-mulled-wine/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/11/easy-way-to-brew-mulled-wine/#comments</comments>
		<pubDate>Thu, 11 Oct 2012 06:09:25 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=16158</guid>
		<description><![CDATA[Varied as sangria recipes, red or white mulled wine is wine heated gently with autumn spices, additional fruits and often topped with a brandy. Sometimes called Wassail, it refers either to mulled wine or mulled cider and is a throwback &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/11/easy-way-to-brew-mulled-wine/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Foodsite Magazine’s Quest for a Banana Soup</title>
		<link>http://www.foodsitemagazine.com/2012/10/09/foodsite-magazines-quest-for-a-banana-soup/</link>
		<comments>http://www.foodsitemagazine.com/2012/10/09/foodsite-magazines-quest-for-a-banana-soup/#comments</comments>
		<pubDate>Tue, 09 Oct 2012 06:09:20 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
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		<description><![CDATA[It makes sense bananas grow in most all of the topics, there are many limited-means people living in the tropics and soup is a universal dish. Surely, someone, somewhere has posted a recipe on the web for Banana Soup. Alas! &#8230; <a class="more-link" href="http://www.foodsitemagazine.com/2012/10/09/foodsite-magazines-quest-for-a-banana-soup/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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