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	<title>The Hyphenated Chef &#187; Groovy Thoughts From Others</title>
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	<description>Exploring the Intersection of Food, Culture and Identity</description>
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		<title>Israeli Recipes for Summer</title>
		<link>http://hyphenatedchef.com/recipes/israeli-recipes-for-summer?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=israeli-recipes-for-summer</link>
		<comments>http://hyphenatedchef.com/recipes/israeli-recipes-for-summer#comments</comments>
		<pubDate>Wed, 08 Jun 2011 15:29:44 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Groovy Thoughts From Others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Austria]]></category>
		<category><![CDATA[beet]]></category>
		<category><![CDATA[Brooklyn]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[Israel]]></category>
		<category><![CDATA[manna]]></category>
		<category><![CDATA[Morocco]]></category>
		<category><![CDATA[pastrami]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[schnitzel]]></category>

		<guid isPermaLink="false">http://hyphenatedchef.com/?p=831</guid>
		<description><![CDATA[Talk about manna from heaven. Israel is home to Jewish people from more than 70 nations &#8212; and of course, they all brought their food with them. Schnitzel from Austria, Moroccan couscous, and today, even pastrami from Brooklyn can easily be found on Israeli tables. Check out these cool-for-summer recipes from The Daily Beast for [...]]]></description>
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		<title>How Bi Bim Bop Made a Mom</title>
		<link>http://hyphenatedchef.com/groovy-thoughts-from-others/how-bi-bim-bop-made-a-mom?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=how-bi-bim-bop-made-a-mom</link>
		<comments>http://hyphenatedchef.com/groovy-thoughts-from-others/how-bi-bim-bop-made-a-mom#comments</comments>
		<pubDate>Thu, 26 May 2011 16:47:33 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Groovy Thoughts From Others]]></category>
		<category><![CDATA[Worth Watching/Reading]]></category>
		<category><![CDATA[Amy Rogers Nazarov]]></category>
		<category><![CDATA[bi bim bap]]></category>
		<category><![CDATA[Korea]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[mango pickle]]></category>
		<category><![CDATA[Word Kitchen]]></category>

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		<description><![CDATA[&#8220;No, no, like this,&#8221; said Rohinikaku, swirling her hand in a circle like she was cleaning a window. This was in Mumbai, where I was staying in the flat of my husband&#8217;s aunt Rohini, the 74-year-old family matriarch, while I waited for our daughter to come home. We were making mango pickle, and I was [...]]]></description>
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		<title>Food and Culture in New York Times</title>
		<link>http://hyphenatedchef.com/uncategorized/food-and-culture-in-new-york-times?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=food-and-culture-in-new-york-times</link>
		<comments>http://hyphenatedchef.com/uncategorized/food-and-culture-in-new-york-times#comments</comments>
		<pubDate>Wed, 23 Mar 2011 16:40:24 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Groovy Thoughts From Others]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Worth Watching/Reading]]></category>
		<category><![CDATA[Bolivia]]></category>
		<category><![CDATA[New York Times]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[Southern cuisine]]></category>

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		<description><![CDATA[Great stories this past Sunday &#8212; both in the main news section: A Food&#8217;s Global Success Creates a Quandry at Home: Quinoa is Now Too Expensive for Many Bolivians Two thoughts: 1) we need to find a way to let the world benefit from a great source of nutrition like quinoa without taking it away [...]]]></description>
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