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	<title>The Hyphenated Chef &#187; Apropos &#8211; Michele Kayal</title>
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	<description>Exploring the Intersection of Food, Culture and Identity</description>
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		<title>Fresh Garbanzos: The New &#8220;New&#8221; Thing</title>
		<link>http://hyphenatedchef.com/michele-kayal-hyphenated-chef/417</link>
		<comments>http://hyphenatedchef.com/michele-kayal-hyphenated-chef/417#comments</comments>
		<pubDate>Thu, 06 May 2010 10:19:16 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Apropos - Michele Kayal]]></category>
		<category><![CDATA[Who Knew...?]]></category>
		<category><![CDATA[Associated Press]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[fresh chickpeas]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Levant]]></category>
		<category><![CDATA[Spain]]></category>

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		<description><![CDATA[&#8220;My people,&#8221; that is those of the Levant, have known chickpeas for thousands of years, as have the peoples of Spain and India (and I&#8217;m sure I&#8217;m leaving someone out, so please do write in and tell me who I&#8217;ve missed). But I&#8217;d never before heard of fresh chickpeas, that is, garbanzos green and young, [...]]]></description>
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		<title>Marmite. Need I say more?</title>
		<link>http://hyphenatedchef.com/uncategorized/marmite-need-i-say-more</link>
		<comments>http://hyphenatedchef.com/uncategorized/marmite-need-i-say-more#comments</comments>
		<pubDate>Wed, 28 Apr 2010 15:00:17 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Apropos - Michele Kayal]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Bangers and mash]]></category>
		<category><![CDATA[crumpets]]></category>
		<category><![CDATA[Kitchen Window]]></category>
		<category><![CDATA[Marmite]]></category>
		<category><![CDATA[National Public Radio]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[toad-in-the-hole]]></category>

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		<description><![CDATA[Tea and crumpets, toad-in-the-hole, bangers and mash. All conjure up the London damp, but surely there is no food more English than Marmite. Please check out my ode to the sticky substance in National Public Radio&#8217;s Kitchen Window.
]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Michele, &#8216;The Hyphenated Chef&#8217;</title>
		<link>http://hyphenatedchef.com/michele-kayal-hyphenated-chef/about-michele</link>
		<comments>http://hyphenatedchef.com/michele-kayal-hyphenated-chef/about-michele#comments</comments>
		<pubDate>Wed, 11 Nov 2009 20:57:24 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Apropos - Michele Kayal]]></category>

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		<description><![CDATA[I’m just a girl who can’t say no – to grape leaves or tamales or kimchi or korma or….you get the picture.
I’m also a reporter and food writer published in The New York Times, Gourmet (may it rest in peace), Bon Appetit, Conde Nast Traveler, Associated Press, National Public Radio and the other usual suspects.
But [...]]]></description>
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		<slash:comments>9</slash:comments>
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