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		<title>Slate Magazine - Food</title>
		<link>http://www.slate.com/id/2076845/?from=rss</link>
		<description>What to eat. What not to eat.</description>
		<copyright>2008 Washingtonpost.Newsweek Interactive Co. LLC</copyright>
		<language>en-us</language>
		<pubDate>Tue, 2 Feb 2010 09:28:02 EST</pubDate>
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		<ttl>120</ttl>
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			<title>Cooking with the iPhone.</title>
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			<description><![CDATA[  My iPhone is absolutely filthy, and not because it's clogged with frisky NSFW photos. The screen cover is coated with streaks of flour and butter and overlaid with a haze of anonymous kitchen grease. For the past couple of weeks, I've been trying to suss out whether the iPhone can earn a place in my kitchen. And just as any new pair of sneakers must one day be scuffed, I've had to let my shiny wireless pet get mussed.<br /><br />[<a href="http://www.slate.com/id/2243289/?from=rss">more ...</a>]  <br clear="both" style="clear: both;"/>
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			<category>food</category>
			<author>Sara Dickerman</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Tue, 2 Feb 2010 09:28:02 EST</pubDate>
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			<title>Embrace the fruitcake!</title>
			<link>http://feeds.slate.com/click.phdo?i=db02c457b91fb605a55fb63a25485232</link>
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			<description><![CDATA[  In the mixed-faith home of my childhood, the Trappist fruitcake we received annually from a faraway relative was a particularly uncool symbol of our demi-goyishness. It would sit in the back of the fridge for months, opened only on dares by tipsy teenagers at unsanctioned house parties. The fruitcake—a loose term for a usually dense cake that is supersaturated with fruits (candied and dried) and nuts—is, of course, the sad punch line of the dessert world. It's a doorstop, a candied-fruit clown, a white elephant to be re-gifted by countless Secret Santas. And yet fruitcakes persist, as sure a sign of Yuletide as stockings by the fire. The crazy thing is that these days, I actually like them, and I feel strongly that they're ripe for gentle reinvention. In an age where every comfort food—from macaroni and cheese to fried apple pies—has been re-imagined by hipster chefs, it might be time for them to set their sights on fruitcake.<br /><br />[<a href="http://www.slate.com/id/2238779/?from=rss">more ...</a>]  <br clear="both" style="clear: both;"/>
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			<category>food</category>
			<author>Sara Dickerman</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Wed, 16 Dec 2009 11:53:46 EST</pubDate>
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			<title>Green beans have no place on a Thanksgiving menu.</title>
			<link>http://feeds.slate.com/click.phdo?i=a68ec922ca93e57a038e82b3f37e90ed</link>
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			<description><![CDATA[  On Thanksgiving, vegetarians like me should politely deflect questions about why we don't eat turkey and instead exaggerate our pleasure when meatless sides come around. Like travelers to exotic foreign lands, we should feel grateful for whatever's strictly edible and put any higher-order choosiness on hold. So it's with shame—and some trepidation over my future treatment by Thanksgiving hosts—that I make the following request: Please stop serving green beans! They may be a holiday staple, but there's no place for them on the menu. No matter your talents, they wind up limp or waxy-tough. At best, they take on the flavor of whatever seasoning you happen to select.<br /><br />[<a href="http://www.slate.com/id/2236559/?from=rss">more ...</a>]  <br clear="both" style="clear: both;"/>
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			<category>food</category>
			<author>Juliet Lapidos</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Tue, 24 Nov 2009 13:13:13 EST</pubDate>
		</item>
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			<title>The best vehicles for pumpkin.</title>
			<link>http://feeds.slate.com/click.phdo?i=b0348c30a1a1775e295918e113c306f9</link>
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			<description><![CDATA[  This fall, there is no other ingredient working it quite as hard as pumpkin. With little concern for overexposure, it makes appearances everywhere, from cocktails to dessert. Thanksgiving, of course, kicks off a few weeks when normally tempered appetites turn to splurges; and food professionals are eager to use pumpkin's nostalgic charms to drum up holiday overindulgence, adding it to everything from ravioli to brewskis. By the end of November, pumpkin's been so overhyped, it's practically a Kardashian.<br /><br />[<a href="http://www.slate.com/id/2236433/?from=rss">more ...</a>]<!--AD BEGIN--><br clear="all" /><a href="http://ad.doubleclick.net/jump/slate.rss/politics;pos=ad9;tile=9;ad=rss;sz=479x40;ord=6208" target="_blank"><img src="http://ad.doubleclick.net/ad/slate.rss/politics;pos=ad9;tile=9;ad=rss;sz=479x40;ord=6208" border="0" vspace="5" /></a><!--AD END-->  <br clear="both" style="clear: both;"/>
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			<category>food</category>
			<author>Sara Dickerman</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Mon, 23 Nov 2009 13:43:25 EST</pubDate>
		</item>
		<item>
			<title>Why you'll never cook from Julia Child's Mastering the Art of French Cooking.</title>
			<link>http://www.slate.com/id/2226512/?from=rss</link>
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			<description><![CDATA[  Anyone weary of the nonstop hype over Nora Ephron's Julie &amp; Julia this summer had to be happy with this week's news that the fuss has not all been in vain: Julia Child's Mastering the Art of French Cooking has finally hit the top of the best-seller list, almost 48 years after it was first published. Unfortunately, that will probably send even more Meryl Streep wannabes straight to bookstores looking for food porn. And they will be sold bibles.<br /><br />[<a href="http://www.slate.com/id/2226512/?from=rss">more ...</a>]  ]]></description>
			<category>food</category>
			<author>Regina Schrambling</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Fri, 28 Aug 2009 17:28:37 EST</pubDate>
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