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	<title>Foodsite Magazine</title>
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	<link>http://www.foodsitemagazine.com</link>
	<description>Food with a Worldview! Formerly FoodSiteOfTheDay.com, by Marty Martindale.</description>
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		<title>Foodsite 2012 picks thru Feb 10</title>
		<link>http://www.foodsitemagazine.com/2012/02/03/foodsite-picks-thru-feb-10/</link>
		<comments>http://www.foodsitemagazine.com/2012/02/03/foodsite-picks-thru-feb-10/#comments</comments>
		<pubDate>Fri, 03 Feb 2012 07:02:44 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[FEATURED ARTICLES]]></category>

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		<description><![CDATA[<p>INTOLERANT OFFSPRING – Help for living with, or without, the foods your child doesn’t like.</p> <p>OLD-TIME WHIMSY AND SUPERSTITIONS – This is actually a search engine of whimsies. Includes food and lots of other categories.</p> <p>COUPONS AND OFFERS &#8211;  Coupon codes, sales and deals updated daily. Search over 4,000 stores. Print your own!</p> <p> <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/02/03/foodsite-picks-thru-feb-10/">Foodsite 2012 picks thru Feb 10</a></span>]]></description>
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		<title>Superbowl Dip Recipes</title>
		<link>http://www.foodsitemagazine.com/2012/02/02/13289/</link>
		<comments>http://www.foodsitemagazine.com/2012/02/02/13289/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 07:59:29 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[FEATURED ARTICLES]]></category>
		<category><![CDATA[Dips]]></category>

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		<description><![CDATA[ <p style="text-align: center;">Superbowl XLVI (46):  New England Patriots and the New York Giants, Feb 5th, Madonna at half-time. 6:25 pm, EST, on NBC from Indianapolis.</p> <p>Now that the timetable is set, let’s get down to some serious dip thinking. Dips have such a wonderful way of filling in the food scene, whether it’s <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/02/02/13289/">Superbowl Dip Recipes</a></span>]]></description>
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		<title>Albala Rants on Something to do with Vinegar, and He Calls it &#8220;Shrub&#8221;</title>
		<link>http://www.foodsitemagazine.com/2012/02/01/13230/</link>
		<comments>http://www.foodsitemagazine.com/2012/02/01/13230/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 07:41:35 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[FEATURED ARTICLES]]></category>
		<category><![CDATA[Ken Albala Food Rants with us]]></category>
		<category><![CDATA[Shrub]]></category>

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		<description><![CDATA[<p>This morning I was moving some of my vinegar from a big crock into smaller bottles and I thought I&#8217;d play around with making shrub. This is a delightfully refreshing, very 18th century drink made of vinegar, sometimes fruit flavored and sugar. You mix it with cold water and drink in the summer. My <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/02/01/13230/">Albala Rants on Something to do with Vinegar, and He Calls it &#8220;Shrub&#8221;</a></span>]]></description>
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		<title>Foodsite Picks 2011</title>
		<link>http://www.foodsitemagazine.com/2012/01/31/foodsite-picks-2011/</link>
		<comments>http://www.foodsitemagazine.com/2012/01/31/foodsite-picks-2011/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 16:31:08 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[Foodsite Picks 2011]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=13435</guid>
		<description><![CDATA[<p>TRADITIONAL FRENCH FOOD – Regional starters, soups, salads, vegetables, fish, meat, cheese and desserts.</p> <p>SATURDAY MARKET VISITS SAINT TROPEZ – A great food visit by Ditty Deamer when she looks into some of the favorite foods of the Tropez.</p> <p>CHOWBABY&#8217;S HANDY GLOSSARIES – Always restaurants and terminology glossaries for cooking, sushi, coffee, tea, beer, <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/01/31/foodsite-picks-2011/">Foodsite Picks 2011</a></span>]]></description>
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		<title>Celeriac &#8212; Ugly, Looks like the Surface of the Moon</title>
		<link>http://www.foodsitemagazine.com/2012/01/31/7104/</link>
		<comments>http://www.foodsitemagazine.com/2012/01/31/7104/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 07:16:43 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[FEATURED ARTICLES]]></category>

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		<description><![CDATA[<p>It’s always fun to take the mystery out of something, get to feel comfortable with it. The root vegetable, celeriac, (pronounced celery’-ack), for many, is a mystery. It is related to parsley, and it&#8217;s not the root of  the celery we all know. Unknown as it is, it has names all its own:  celery <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/01/31/7104/">Celeriac &#8212; Ugly, Looks like the Surface of the Moon</a></span>]]></description>
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		<title>The Skin Game, We’re Talking Peking Duck</title>
		<link>http://www.foodsitemagazine.com/2012/01/30/13177/</link>
		<comments>http://www.foodsitemagazine.com/2012/01/30/13177/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 07:10:34 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[FEATURED ARTICLES]]></category>
		<category><![CDATA[Peking Duck]]></category>

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		<description><![CDATA[<p>Part of the early Peking Duck skin game used to be placing your request 24 hours in advance to the restaurant of your choice. However, this has changed due to some streamlined methods.</p> <p>This celebrated dining occasion originated in Beijing, China, during the Ming Dynasty 600 years ago. Its preparation became a forbidden recipe <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/01/30/13177/">The Skin Game, We’re Talking Peking Duck</a></span>]]></description>
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		<title>It’s Purple, Green, Gold and Very Rich!</title>
		<link>http://www.foodsitemagazine.com/2012/01/26/its-purple-green-gold-very-rich/</link>
		<comments>http://www.foodsitemagazine.com/2012/01/26/its-purple-green-gold-very-rich/#comments</comments>
		<pubDate>Thu, 26 Jan 2012 07:49:28 +0000</pubDate>
		<dc:creator>marty</dc:creator>
				<category><![CDATA[A Lot of Interesting Food Facts]]></category>
		<category><![CDATA[FEATURED ARTICLES]]></category>
		<category><![CDATA[King's Cake]]></category>

		<guid isPermaLink="false">http://www.foodsitemagazine.com/?p=13166</guid>
		<description><![CDATA[<p>It’s Twelfth Night, King’s Cake just another way of celebrating Mardi Gras, and as you would expect, it’s colorful, rich and highly symbolic. </p> <p>King’s Cake takes it name from the three kings who traveled during the Twelve Days of Christmas, to be with the Christ Child. So, everyone celebrates with many versions of <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.foodsitemagazine.com/2012/01/26/its-purple-green-gold-very-rich/">It’s Purple, Green, Gold and Very Rich!</a></span>]]></description>
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