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	<title>Food Woolf</title>
	
	<link>http://foodwoolf.com</link>
	<description>A restaurant insider's blog: insights and recipes.</description>
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		<title>Caramel Pork Banh Mi</title>
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		<pubDate>Mon, 06 Sep 2010 15:43:54 +0000</pubDate>
		<dc:creator>Food Woolf</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Doughy creations]]></category>
		<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional recipes]]></category>

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<p>Certain foods elicit recollections of childhood, others conjure up the essence of loved ones. Rare though, is a flavor so particular and influential, the act of consuming it has the power to alter the course of the eater&#8217;s life.&#8230;</p>]]></description>
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		<title>Nuoc Mau: Vietnamese Caramel Sauce</title>
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		<pubDate>Thu, 02 Sep 2010 13:00:19 +0000</pubDate>
		<dc:creator>Food Woolf</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional recipes]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[restaurant blog]]></category>
		<category><![CDATA[restaurant blog recipe]]></category>

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<p>It takes a lot of faith and trust to let something—or someone—change before your eyes. It takes a lot to stand by and watch the process happen, even if you know the final outcome. You can observe, be ready&#8230;</p>]]></description>
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		<title>Service 101: So You Want Your Own Restaurant</title>
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		<pubDate>Sat, 28 Aug 2010 13:00:21 +0000</pubDate>
		<dc:creator>Food Woolf</dc:creator>
				<category><![CDATA[Inside Restaurants]]></category>
		<category><![CDATA[Service 101]]></category>
		<category><![CDATA[new restaurant owner]]></category>
		<category><![CDATA[restaurant blog]]></category>
		<category><![CDATA[start your own restaurant]]></category>

		<guid isPermaLink="false">http://foodwoolf.com/?p=1990</guid>
		<description><![CDATA[<p></p><p>Eating at a great restaurant is like encountering sirens at sea: though thoroughly beguiling, a magnificent dining experience can make you do foolish things.  Legions of enthusiastic food lovers have crashed their budget on the rocks with an impossibly expensive&#8230;</p>]]></description>
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		<title>Service 101: Finding My Religion</title>
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		<comments>http://foodwoolf.com/2010/08/service-faith-devotional-work.html#comments</comments>
		<pubDate>Wed, 18 Aug 2010 14:44:42 +0000</pubDate>
		<dc:creator>Food Woolf</dc:creator>
				<category><![CDATA[Inside Restaurants]]></category>
		<category><![CDATA[Service 101]]></category>
		<category><![CDATA[Service Guru]]></category>
		<category><![CDATA[religious service]]></category>
		<category><![CDATA[restaurant blog]]></category>
		<category><![CDATA[service industry]]></category>

		<guid isPermaLink="false">http://foodwoolf.com/?p=1908</guid>
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<p>Ever since I took on the job of Service Guru I&#8217;ve been doing a lot of work. Beyond the obvious stuff—learning the menu, getting to know the employees and the customers, and coming up with business strategies—I&#8217;ve been doing&#8230;</p>]]></description>
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		<title>Lamb Burger with Mint and Pistachio Salsa Verde</title>
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		<pubDate>Mon, 16 Aug 2010 14:56:14 +0000</pubDate>
		<dc:creator>Food Woolf</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Farmers Market]]></category>
		<category><![CDATA[Hollywood farmers market]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional recipes]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[ground lamb]]></category>
		<category><![CDATA[lamb burger]]></category>

		<guid isPermaLink="false">http://foodwoolf.com/?p=1897</guid>
		<description><![CDATA[<p></p><p>Summertime is the season of burgers. Be it beef, bison, turkey, tuna, lamb, or tofu—I find myself craving a burger and its supremely satisfying proportions on a frequent basis.  I love making new variations on the classic theme of burgers.&#8230;</p>]]></description>
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