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	<title>Salty Seattle &#187; organic</title>
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	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Tequila-Salt Flame-Baked Prawns with Lime over Hominy</title>
		<link>http://www.saltyseattle.com/2010/06/tequila-salt-flame-baked-prawns-lime-hominy/</link>
		<comments>http://www.saltyseattle.com/2010/06/tequila-salt-flame-baked-prawns-lime-hominy/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 16:28:06 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[salt]]></category>
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		<category><![CDATA[spot]]></category>
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		<category><![CDATA[tequila]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1205</guid>
		<description><![CDATA[Since time immemorial, mankind has brought his food from a live state to the plate in short order. Sadly, the amazing modern preservation techniques discovered in the last 100 years have had the unfortunate side effect of causing major disconnect between the cock and the coq au vin, or in this case the prawn to [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Cabo San Lucas is for Foodies</title>
		<link>http://www.saltyseattle.com/2010/04/cabo-san-lucas-foodies/</link>
		<comments>http://www.saltyseattle.com/2010/04/cabo-san-lucas-foodies/#comments</comments>
		<pubDate>Fri, 23 Apr 2010 06:36:27 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
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		<category><![CDATA[albondigas]]></category>
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		<category><![CDATA[Cabo San Lucas]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[Los Cabos]]></category>
		<category><![CDATA[mexico]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[Pastor]]></category>
		<category><![CDATA[Pedregal]]></category>
		<category><![CDATA[stand]]></category>
		<category><![CDATA[taco]]></category>
		<category><![CDATA[tan]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1010</guid>
		<description><![CDATA[I was in Cabo San Lucas last week, hence the dearth of posts. I was there for a stiletto ninja training workshop, aka rest, relaxation, food, drinkies and fabulousness.  I committed the cardinal blogger sin, you know what I mean, don&#8217;t pretend you don&#8217;t. Yes, I forgot my camera. Ok, so I brought along the video camera, [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Foodbuzz 24, 24, 24: Farm-to-Table Turkey, a Thanksgiving Tale</title>
		<link>http://www.saltyseattle.com/2009/11/foodbuzz-24-24-24-farm-to-table-turkey-a-thanksgiving-tale/</link>
		<comments>http://www.saltyseattle.com/2009/11/foodbuzz-24-24-24-farm-to-table-turkey-a-thanksgiving-tale/#comments</comments>
		<pubDate>Sun, 29 Nov 2009 23:01:34 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
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		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[gizzard]]></category>
		<category><![CDATA[gut a turkey]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[pluck a turkey]]></category>
		<category><![CDATA[ruhlman]]></category>
		<category><![CDATA[salt-encrustation]]></category>
		<category><![CDATA[salt-encrusted turkey]]></category>
		<category><![CDATA[thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[turkey gravy]]></category>
		<category><![CDATA[turkey stock]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=591</guid>
		<description><![CDATA[  In an effort to raise consciousness regarding the origin of the revered food that regularly graces our bountiful table, I decided to trace much of my Thanksgiving feast back to its natural state.  The quest detailed herein focuses on the journey of the turkeys with supporting star mentions going out to spectacular sides as [...]]]></description>
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		<slash:comments>18</slash:comments>
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		<title>Bye Bye, Birdie: A Chicken from Farm-to-Table in the City</title>
		<link>http://www.saltyseattle.com/2009/11/bye-bye-birdie-a-chicken-from-farm-to-table-in-the-city/</link>
		<comments>http://www.saltyseattle.com/2009/11/bye-bye-birdie-a-chicken-from-farm-to-table-in-the-city/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 17:25:45 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[100 mile diet]]></category>
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		<category><![CDATA[butchering]]></category>
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		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[roast chicken]]></category>
		<category><![CDATA[root vegetables]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[slaughtering]]></category>
		<category><![CDATA[thanksgiving]]></category>
		<category><![CDATA[umami]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=418</guid>
		<description><![CDATA[  We were waiting for our burritos to come up at the neighborhood taco truck when we noticed a curious business operating out of a van parked next door.   It turns out that every Saturday some local Vietnamese farmers load their chicken coop into the back of their van and park on the corner of [...]]]></description>
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		<slash:comments>15</slash:comments>
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