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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>Fri, 17 Oct 2008 01:16:36 EST</pubDate>
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		<ttl>120</ttl>
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			<title>Green beans have no place on a Thanksgiving menu.</title>
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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>
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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>]  <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>
		</item>
		<item>
			<title>The whole truth about pluots versus plumcots.</title>
			<link>http://www.slate.com/id/2225665/?from=rss</link>
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			<description><![CDATA[  In late June, an editor at Bon Appétit appeared on The Early Show to talk about the pluot, a fruit available throughout the summer that she described as a plum-apricot hybrid consisting of "75 percent plum." She had three different fruits with her, which she identified as a Razmataz, a Mango Tango, and a Dinosaur Egg. "They're all pluots—just like you would have a McIntosh and a Cortland. They're varieties."<br /><br />[<a href="http://www.slate.com/id/2225665/?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=8097" target="_blank"><img src="http://ad.doubleclick.net/ad/slate.rss/politics;pos=ad9;tile=9;ad=rss;sz=479x40;ord=8097" border="0" vspace="5" /></a><!--AD END-->  ]]></description>
			<category>food</category>
			<author>Chip Brantley</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Wed, 19 Aug 2009 11:20:43 EST</pubDate>
		</item>
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			<title>Why vintage stoves are better than modern ones.</title>
			<link>http://www.slate.com/id/2224335/?from=rss</link>
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			<description><![CDATA[  The Bushwhacked economy has at least one upside: It has put crazy things that once seemed sane farther out of reach. Once upon a time, like a year ago, many cooks would not even blink at spending $10,000 or more on a stove better suited to a small restaurant than the average heat-and-eat home kitchen. Now that the near-depression and credit drought have taken hold, the gleam is off the stainless steel.<br /><br />[<a href="http://www.slate.com/id/2224335/?from=rss">more ...</a>]  ]]></description>
			<category>food</category>
			<author>Regina Schrambling</author>
			<comments>http://fray.slate.com/discuss</comments>
			<pubDate>Wed, 5 Aug 2009 11:35:28 EST</pubDate>
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