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	<title>The Weekly Veggie &#187; Reading</title>
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	<description>A Vegetable Ignoramus Expands Her Repertoire</description>
	<lastBuildDate>Fri, 04 Jun 2010 17:53:42 +0000</lastBuildDate>
	
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		<title>The Farm to Table Cookbook: The Art of Eating Locally</title>
		<link>http://www.theweeklyveggie.com/2009/08/09/the-farm-to-table-cookbook-the-art-of-eating-locally/</link>
		<comments>http://www.theweeklyveggie.com/2009/08/09/the-farm-to-table-cookbook-the-art-of-eating-locally/#comments</comments>
		<pubDate>Sun, 09 Aug 2009 19:31:47 +0000</pubDate>
		<dc:creator>Cristin</dc:creator>
				<category><![CDATA[Reading]]></category>

		<guid isPermaLink="false">http://www.theweeklyveggie.com/?p=298</guid>
		<description><![CDATA[The Farm to Table Cookbook: The Art of Eating Locally was exactly what I was looking for&#8211;a cookbook structured to follow the seasons, with the bulk of the ingredients available at the same time at my local farmers’ market.  I would have bought this book just for the colorful pictures, produce Primers, helpful ‘How to [...]]]></description>
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		<title>Wild Fermentation</title>
		<link>http://www.theweeklyveggie.com/2009/07/10/wild-fermentation/</link>
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		<pubDate>Fri, 10 Jul 2009 18:27:29 +0000</pubDate>
		<dc:creator>Cristin</dc:creator>
				<category><![CDATA[Reading]]></category>

		<guid isPermaLink="false">http://www.theweeklyveggie.com/?p=62</guid>
		<description><![CDATA[by Sandor Ellix Katz
Think those sour dill pickles you buy at the store are real pickles?  Not if they’ve been preserved in vinegar.  Cucumbers get the real pickly flavor by being submerged in a salty solution and exposed to the natural ‘good’ bacteria in the air.  The salt protects the cukes from harmful bacteria, and the [...]]]></description>
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