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		<title>Pacific Razor Clams &#8211; Cleaning &amp; Pan-Frying</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/02/14/pacific-razor-clams-cleaning-pan-frying/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/02/14/pacific-razor-clams-cleaning-pan-frying/#comments</comments>
		<pubDate>Sat, 14 Feb 2009 15:38:47 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[oregon]]></category>
		<category><![CDATA[Pacific Northwest]]></category>
		<category><![CDATA[razor clams]]></category>
		<category><![CDATA[sustainable seafood]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1682</guid>
		<description><![CDATA[
It&#8217;s an overcast, gray afternoon in Astoria, Oregon. There&#8217;s a chill in the misty, salty air, partly from the proximity of the Columbia River and the Pacific Ocean and partly from being February. A group of friends &#8211; some are fishermen, some are seafood processors and one is a chef &#8211; meet at fairly secluded [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1682&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<title>Aphrodisiacs &#8211; The Foods of Love</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/02/08/aphrodisiacs-the-foods-of-love/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/02/08/aphrodisiacs-the-foods-of-love/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 15:50:27 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[avocados]]></category>
		<category><![CDATA[Bananas]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[berries]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[horseradish]]></category>
		<category><![CDATA[licorice]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[oranges]]></category>
		<category><![CDATA[Passion Fruit]]></category>
		<category><![CDATA[Radishes]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[Truffles]]></category>
		<category><![CDATA[Valentine's Day]]></category>
		<category><![CDATA[Vanilla]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1680</guid>
		<description><![CDATA[An aphrodisiac is a substance which is used in the belief that it increases sexual desire. The name comes from Aphrodite, the Greek goddess of sensuality. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable.
Definition from thefreedictionary.com

In ancient times a distinction was made between a substance [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1680&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<title>Storing, Serving and Matching Artisan Cheese</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/02/06/storing-serving-and-matching-artisan-cheese/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/02/06/storing-serving-and-matching-artisan-cheese/#comments</comments>
		<pubDate>Fri, 06 Feb 2009 17:15:33 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Farm]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[matching]]></category>
		<category><![CDATA[milk]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1677</guid>
		<description><![CDATA[Store, Slice, Arrange, Match, Enjoy, Repeat.
A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk&#8217;s leap toward immortality. &#8211;  Clifton Fadiman
Check out the rest of my post on Suite 101
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1677&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thesustainablekitchen.wordpress.com/2009/02/06/storing-serving-and-matching-artisan-cheese/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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		<title>Artisan Cheese Types &#8211;  More than just Cow, Goat and Sheep</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/02/05/artisan-cheese-types-more-than-just-cow-goat-and-sheep/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/02/05/artisan-cheese-types-more-than-just-cow-goat-and-sheep/#comments</comments>
		<pubDate>Thu, 05 Feb 2009 16:29:25 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Farm]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[blue-vein]]></category>
		<category><![CDATA[Fresh]]></category>
		<category><![CDATA[hard]]></category>
		<category><![CDATA[pasta-filata]]></category>
		<category><![CDATA[rind]]></category>
		<category><![CDATA[semi-hard]]></category>
		<category><![CDATA[soft-ripened]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1674</guid>
		<description><![CDATA[
How do you go about categorizing cheese?  It&#8217;s a subject that&#8217;s just too diverse. Some choose to  delineate by type of milk &#8211; cow&#8217;s milk, goat&#8217;s milk, sheep&#8217;s milk &#8211; while others come up with unorthodox categories such as mild, bland and stinky.
As in the wine world where vintage reflects the varietal, region and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1674&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Artisan Cheese Primer &#8211; Food not Fuel</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/02/03/artisan-cheese-primer-food-not-fuel/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/02/03/artisan-cheese-primer-food-not-fuel/#comments</comments>
		<pubDate>Tue, 03 Feb 2009 15:51:06 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Farm]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[milk]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1667</guid>
		<description><![CDATA[&#8220;Cheese is the Devil&#8217;s Play Thing!&#8221; &#8211; Hugh Laurie as Dr. Gregory House
Great milk makes great cheese, and great grazing makes great milk. Taste comes from quality raw ingredients, handled with respect and grown naturally the way they are supposed to be.
Brian K. Mahoney in Blessed are the Cheesemakers from Chronogram magazine wrote,
Legend has it [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1667&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Alder Planked Salmon</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/02/01/alder-planked-salmon/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/02/01/alder-planked-salmon/#comments</comments>
		<pubDate>Sun, 01 Feb 2009 17:06:30 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[kitchen gadget]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[Pinot noir]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Red wine]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[Sustainabe Seafood]]></category>
		<category><![CDATA[sustainable seafood]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1664</guid>
		<description><![CDATA[Nothing matches the taste of salmon cooked on wood. It&#8217;s primal, capturing the essence of the both the fish and the wood. Planking is a cooking method that according to the Great Lakes Grilling Co., originated with

Native Americans occupying the Pacific Northwest. [They] would spear or club salmon from the shores of the inland streams [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1664&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Alder Planked Salmon</media:title>
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		<item>
		<title>We Need a Bailout for the Sustainable Food Industry</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/01/29/we-need-a-bailout-for-the-sustainable-food-industry/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/01/29/we-need-a-bailout-for-the-sustainable-food-industry/#comments</comments>
		<pubDate>Thu, 29 Jan 2009 17:45:21 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Farm]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Policy]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[bailout]]></category>
		<category><![CDATA[ranch]]></category>
		<category><![CDATA[sustainable seafood]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1661</guid>
		<description><![CDATA[The auto industry wanted one; the banking sector already got one; why not give it to the &#8220;green&#8221; food companies?
Barry Estabrook reported on Gourmet.com that two major natural, sustainable food purveyors are in BIG trouble.
Strike one. According to the San Francisco Business Times, Niman Ranch, the natural meat purveyor that is a network independent American [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1661&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">money-five-bills</media:title>
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		<title>Wild Pacific Salmon</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/01/28/wild-pacific-salmon/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/01/28/wild-pacific-salmon/#comments</comments>
		<pubDate>Wed, 28 Jan 2009 16:12:01 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Policy]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1659</guid>
		<description><![CDATA[Walk into any supermarket on any day and you will likely find some form of salmon. One reason for this is that salmon is one of the most versatile fish available. So what do you need to know to  make a sustainable choice?
Know the Where, What and When 
Knowing your salmon species, together with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1659&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Sustainable Salmon &#8211; What Does It Mean?</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/01/27/sustainable-salmon-what-does-it-mean/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/01/27/sustainable-salmon-what-does-it-mean/#comments</comments>
		<pubDate>Tue, 27 Jan 2009 16:38:12 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Policy]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Monterey Bay Aquarium]]></category>
		<category><![CDATA[MSC]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[Seafood Watch]]></category>
		<category><![CDATA[Sustainabe Seafood]]></category>
		<category><![CDATA[USDA]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1657</guid>
		<description><![CDATA[
&#8230;salmon are among the oldest natives of the Pacific Northwest, and over millions of years they learned to inhabit and use nearly all the region&#8217;s freshwater, estuarine and marine habitats&#8230; the salmon have penetrated the Northwest to an extent unmatched by any other animal. They are like silver threads woven deep into the fabric of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1657&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Fish Monger</media:title>
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		<title>Braised Breast of Veal</title>
		<link>http://thesustainablekitchen.wordpress.com/2009/01/25/braised-breast-of-veal/</link>
		<comments>http://thesustainablekitchen.wordpress.com/2009/01/25/braised-breast-of-veal/#comments</comments>
		<pubDate>Sun, 25 Jan 2009 17:21:26 +0000</pubDate>
		<dc:creator>thesustainablekitchen</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sustainable Cuisine]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[braising]]></category>
		<category><![CDATA[Nebbiolo]]></category>
		<category><![CDATA[Red wine]]></category>
		<category><![CDATA[veal breast]]></category>

		<guid isPermaLink="false">http://thesustainablekitchen.wordpress.com/?p=1655</guid>
		<description><![CDATA[Braising is a technique made for the heart of winter. This hardy, meltingly rich breast of veal whisks you off to the Lombardy countryside in northern Italy.
Like veal shank, veal breast is perfect for braising because both these cuts come from a more active muscle. The breast comes from the lower side of the calf, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesustainablekitchen.wordpress.com&blog=3974420&post=1655&subd=thesustainablekitchen&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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