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	<title>Noon on Tuesday &#8211; Specialty Produce Network</title>
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	<title>Noon on Tuesday &#8211; Specialty Produce Network</title>
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	<item>
		<title>55: Nothing Sheepish About Sheep Milk Cheeses</title>
		<link>http://specialtyproducenetwork.com/55-nothing-sheepish-about-sheep-milk-cheeses/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=55-nothing-sheepish-about-sheep-milk-cheeses</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 27 Nov 2018 12:32:12 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=65683</guid>

					<description><![CDATA[While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S.  We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.]]></description>
		
		
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		<item>
		<title>54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin&#8217; Girl Blue</title>
		<link>http://specialtyproducenetwork.com/54-meet-cheese-maker-joe-from-valley-ford-cheese-creator-of-grazin-girl-blue/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=54-meet-cheese-maker-joe-from-valley-ford-cheese-creator-of-grazin-girl-blue</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 23 Oct 2018 16:29:34 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[artisinal]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=63823</guid>

					<description><![CDATA[October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.]]></description>
		
		
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			</item>
		<item>
		<title>53: Behind the Rind with Mountain Cheeses</title>
		<link>http://specialtyproducenetwork.com/53-behind-the-rind-with-mountain-cheeses/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=53-behind-the-rind-with-mountain-cheeses</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 18 Sep 2018 13:16:45 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[San Diego]]></category>
		<category><![CDATA[alps]]></category>
		<category><![CDATA[behind the rind]]></category>
		<category><![CDATA[geography]]></category>
		<category><![CDATA[mountain]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=61633</guid>

					<description><![CDATA[Discover how the extreme geography of the alps produced one of the most famous styles of cheese.]]></description>
		
		
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		<item>
		<title>52: What Does It Take To Become A Certified Cheese Professional?</title>
		<link>http://specialtyproducenetwork.com/52-what-does-it-take-to-become-a-certified-cheese-professional/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=52-what-does-it-take-to-become-a-certified-cheese-professional</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 11 Sep 2018 17:42:39 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[San Diego]]></category>
		<category><![CDATA[american cheese society]]></category>
		<category><![CDATA[certified]]></category>
		<category><![CDATA[del mar]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[north park]]></category>
		<category><![CDATA[professional]]></category>
		<category><![CDATA[san diego]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=61123</guid>

					<description><![CDATA[Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.]]></description>
		
		
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		<item>
		<title>51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?</title>
		<link>http://specialtyproducenetwork.com/51-why-do-olives-go-with-cheese-like-fries-go-with-ketchup/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=51-why-do-olives-go-with-cheese-like-fries-go-with-ketchup</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 14 Aug 2018 16:01:21 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=58983</guid>

					<description><![CDATA[Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.]]></description>
		
		
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		<item>
		<title>50: Meet Gordon Edgar &#8211; Author &#038; Cheese Monger, Living on the Wedge</title>
		<link>http://specialtyproducenetwork.com/50-meet-gordon-edgar-author-cheese-monger-living-on-the-wedge/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=50-meet-gordon-edgar-author-cheese-monger-living-on-the-wedge</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 24 Jul 2018 13:35:20 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[author]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese monger]]></category>
		<category><![CDATA[gordon edgar]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[rainbow co-op]]></category>
		<category><![CDATA[san francisco]]></category>
		<category><![CDATA[specialty produce]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=57533</guid>

					<description><![CDATA[Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger.  We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.]]></description>
		
		
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		<item>
		<title>49: What Is Rennet? Why Do We Need It? And Where Does It Come From?</title>
		<link>http://specialtyproducenetwork.com/49-what-is-rennet-why-do-we-need-it-and-where-does-it-come-from/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=49-what-is-rennet-why-do-we-need-it-and-where-does-it-come-from</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 17 Jul 2018 20:06:35 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[curds]]></category>
		<category><![CDATA[dairy maidens]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[noonontuesday]]></category>
		<category><![CDATA[rennet]]></category>
		<category><![CDATA[specialty produce]]></category>
		<category><![CDATA[specialtyproduce]]></category>
		<category><![CDATA[venissimo]]></category>
		<category><![CDATA[whey]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=57293</guid>

					<description><![CDATA[Rennet, the great separator of curds from whey, is often misunderstood.  Claire dives in to share the different types available and what makes them different.  It’s a walk through 10,000 years of history in just 22 minutes.]]></description>
		
		
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		<item>
		<title>48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan</title>
		<link>http://specialtyproducenetwork.com/48-dairy-maidens-dive-into-asian-cheeses-in-part-2-of-this-series-finishing-in-japan/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=48-dairy-maidens-dive-into-asian-cheeses-in-part-2-of-this-series-finishing-in-japan</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 12 Jun 2018 21:18:53 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=55413</guid>

					<description><![CDATA[Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan (which now has more than 200 cheese makers!). ]]></description>
		
		
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		<item>
		<title>47: Magic Milk &#8211; The Fluctuating Fluid!</title>
		<link>http://specialtyproducenetwork.com/47-magic-milk-the-fluctuating-fluid/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=47-magic-milk-the-fluctuating-fluid</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 22 May 2018 13:55:50 +0000</pubDate>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[san diego]]></category>
		<category><![CDATA[specialty produce]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=54063</guid>

					<description><![CDATA[Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.]]></description>
		
		
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		<item>
		<title>46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!</title>
		<link>http://specialtyproducenetwork.com/46-dairy-maidens-dive-into-asian-cheeses-in-part-1-of-this-series-starting-in-india/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=46-dairy-maidens-dive-into-asian-cheeses-in-part-1-of-this-series-starting-in-india</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 15 May 2018 12:43:30 +0000</pubDate>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[asia]]></category>
		<category><![CDATA[asian cheese]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[india]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[san diego]]></category>
		<category><![CDATA[specialty produce]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=53763</guid>

					<description><![CDATA[Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan. 

http://www.thespottedcow.in/]]></description>
		
		
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		<item>
		<title>45: Is Raw Milk Cheese Less Safe Than Pasteurized Cheese? In Not, What&#8217;s All The Fuss About?</title>
		<link>http://specialtyproducenetwork.com/45-is-raw-milk-cheese-less-safe-than-pasteurized-cheese-in-not-whats-all-the-fuss-about/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=45-is-raw-milk-cheese-less-safe-than-pasteurized-cheese-in-not-whats-all-the-fuss-about</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 01 May 2018 14:00:56 +0000</pubDate>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[gina]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[roger]]></category>
		<category><![CDATA[san diego]]></category>
		<category><![CDATA[specialty produce]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=53013</guid>

					<description><![CDATA[Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.]]></description>
		
		
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		<item>
		<title>44: We&#8217;ve heard Of Drug Cartels But What About The Swiss Cheese Cartel</title>
		<link>http://specialtyproducenetwork.com/44-weve-heard-of-drug-cartels-but-what-about-the-swiss-cheese-cartel/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=44-weve-heard-of-drug-cartels-but-what-about-the-swiss-cheese-cartel</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 24 Apr 2018 13:00:10 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cheese history]]></category>
		<category><![CDATA[Cheese Maidens]]></category>
		<category><![CDATA[fondue]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[specialty produce network]]></category>
		<category><![CDATA[Swiss cheese]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=52553</guid>

					<description><![CDATA[Dairy Maidens tell the conspiracy story of the Swiss Cheese Cartel that ruled the Swiss economy for nearly a century and might have been the driving force behind the popularity of fondue.]]></description>
		
		
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		<item>
		<title>43: Meet Joe Magnanelli; Maker Of Delicious Charcuterie!</title>
		<link>http://specialtyproducenetwork.com/43-meet-joe-magnanelli-maker-of-delicious-charcuterie/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=43-meet-joe-magnanelli-maker-of-delicious-charcuterie</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 10 Apr 2018 13:00:29 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Joe Magnanelli]]></category>
		<category><![CDATA[Urban Kitchen Group]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=51493</guid>

					<description><![CDATA[Joe Magnanelli, executive chef of the Urban Kitchen Group, not only oversees the kitchens of multiple restaurants but makes his own amazing charcuterie with locally sourced ingredients]]></description>
		
		
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		<title>42: Meet Farmer Cheese Maker And Renaissance Man Jack Ford And One Of His Baby Goats Vinnie</title>
		<link>http://specialtyproducenetwork.com/42-meet-farmer-cheese-maker-and-renaissance-man-jack-ford-and-one-of-his-baby-goats-vinnie/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=42-meet-farmer-cheese-maker-and-renaissance-man-jack-ford-and-one-of-his-baby-goats-vinnie</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 03 Apr 2018 13:00:00 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Berry Good Foundation]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheese maker]]></category>
		<category><![CDATA[goat]]></category>
		<category><![CDATA[Jack Ford]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=50923</guid>

					<description><![CDATA[Jack Ford joins us LIVE on Facebook with baby goat Vinnie to talk about his cheese making adventures and share details of his event with Berry Good Foundation.]]></description>
		
		
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		<item>
		<title>41: Behind The Rind &#8211; It&#8217;s A Microbial Zoo</title>
		<link>http://specialtyproducenetwork.com/41-behind-the-rind-its-a-microbial-zoo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=41-behind-the-rind-its-a-microbial-zoo</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 20 Mar 2018 13:00:18 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[behind the rinds]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=49753</guid>

					<description><![CDATA[The idea of Bacteria, yeast &#038; mold often conjures up negative images. But we’ll take a close look at how these three main microbes interact and create flavor in some of your favorite cheeses. For more information and resources check out www.behindtherind.com]]></description>
		
		
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		<title>40: Dairy Maidens Introduce Us To The Basque Region</title>
		<link>http://specialtyproducenetwork.com/40-dairy-maidens-introduce-us-to-the-basque-region/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=40-dairy-maidens-introduce-us-to-the-basque-region</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 13 Mar 2018 13:13:13 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[noon on tuesday]]></category>
		<category><![CDATA[venissimo]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=49283</guid>

					<description><![CDATA[This week, we tackle the mysteries of the Basque country. We discuss the history of how and why this area straddles both sides of the Spanish-French border, the Basque people, the culture, and their one-of-a-kind language. And of course, we mention a few notable Basque cheeses and some of our favorites from the region.]]></description>
		
		
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		<title>Episode 39 &#8211; Meet Laura Werlin: America&#8217;s Original Cheese Ambassador</title>
		<link>http://specialtyproducenetwork.com/episode-39-meet-laura-werlin-americas-original-cheese-ambassador/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-39-meet-laura-werlin-americas-original-cheese-ambassador</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 06 Mar 2018 12:43:30 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=45613</guid>

					<description><![CDATA[Laura Werlin is one of the country's foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject.]]></description>
		
		
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		<title>Episode 38 &#8211; Behind The Rind: The Story &#038; Science Of Cheese</title>
		<link>http://specialtyproducenetwork.com/episode-38-behind-the-rind-the-story-science-of-cheese/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-38-behind-the-rind-the-story-science-of-cheese</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 20 Feb 2018 13:39:37 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=43813</guid>

					<description><![CDATA[How would you categorize that cheese?  We'll make sense of the dizzying array of cheeses by looking at 3 ways to categorize cheese.]]></description>
		
		
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		<title>Episode 37 &#8211; Mysteries of Blue Molds</title>
		<link>http://specialtyproducenetwork.com/episode-37-mysteries-of-blue-molds/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-37-mysteries-of-blue-molds</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 13 Feb 2018 12:12:32 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=43243</guid>

					<description><![CDATA[In this week's podcast we dive into the mysteries of blues. What are they, Why they form, and Why we love them. We will look at the science-y bits while exploring some classic, if not infamous, blue cheeses. ]]></description>
		
		
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		<title>Episode 36 &#8211; The Dairy Maidens Share The Story Of American Cheese, Starting In California</title>
		<link>http://specialtyproducenetwork.com/episode-36-the-dairy-maidens-share-the-story-of-american-cheese-starting-in-california/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-36-the-dairy-maidens-share-the-story-of-american-cheese-starting-in-california</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 30 Jan 2018 13:32:46 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=42383</guid>

					<description><![CDATA[The California dairy industry has been and remains a huge player in the American cheese landscapes. Hear about the pioneers in the California cheese history.]]></description>
		
		
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		<title>Episode 35 &#8211; It&#8217;s Our 14th Birthday!</title>
		<link>http://specialtyproducenetwork.com/episode-35-its-our-14th-birthday/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-35-its-our-14th-birthday</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 23 Jan 2018 12:34:12 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=41823</guid>

					<description><![CDATA[Venissimo has been sharing cheese in San Diego for 14 years! Our most "aged" monger, Robby G, joins Cheese Wiz Gina for a trip down memory lane, pontificating on the changes in the cheese business over the years.]]></description>
		
		
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		<title>Episode 34 &#8211; Best of 2017</title>
		<link>http://specialtyproducenetwork.com/episode-34-best-of-2017/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-34-best-of-2017</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 16 Jan 2018 13:47:28 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=41493</guid>

					<description><![CDATA[Cheese Wiz Gina shares the top ten best selling cheeses of 2017 PLUS reveals the Mongers' Choice Award for each category!]]></description>
		
		
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		<title>Episode 33 &#8211; Cheesy Holiday Entertaining Tips</title>
		<link>http://specialtyproducenetwork.com/episode-33-cheesy-holiday-entertaining-tips/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-33-cheesy-holiday-entertaining-tips</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 28 Nov 2017 12:12:09 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.com/?p=38473</guid>

					<description><![CDATA[Cheese Wiz Gina will share her best tips and favorite simple recipes for easy, cheesy holiday entertaining.]]></description>
		
		
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		<title>Episode 32 &#8211; Wonders From Wisconsin</title>
		<link>http://specialtyproducenetwork.com/episode-32-wonders-from-wisconsin/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-32-wonders-from-wisconsin</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 21 Nov 2017 13:07:43 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=36823</guid>

					<description><![CDATA[Venissimo Mongers, Vanessa and Flo recently returned from a whirlwind tour of cheese makers in Wisconsin. From the smallest of artisan producers to one of the largest, discover what they learned about cheese from the heartland.]]></description>
		
		
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		<title>Episode 31 &#8211; Meet Janet Fletcher, Author of Multiple Books on Cheese and Writer of the Blog &#8220;Planet Cheese&#8221;</title>
		<link>http://specialtyproducenetwork.com/episode-31-meet-janet-fletcher-author-of-multiple-books-on-cheese-and-writer-of-the-blog-planet-cheese/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-31-meet-janet-fletcher-author-of-multiple-books-on-cheese-and-writer-of-the-blog-planet-cheese</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 14 Nov 2017 11:04:44 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=36243</guid>

					<description><![CDATA[Janet Fletcher has dedicated her life to writing about good foods, which includes cheese. An author of multiple books and writer of the weekly blog, "Planet Cheese", she shares why she loves cheese so very much.]]></description>
		
		
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		<title>Episode 30 &#8211; The Fungus Among Us</title>
		<link>http://specialtyproducenetwork.com/episode-30-the-fungus-among-us/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-30-the-fungus-among-us</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 07 Nov 2017 11:57:45 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=35783</guid>

					<description><![CDATA[Microbiologist Rachel Dutton shares the mysterious and slightly spooky facts about how microscopic communities of bacteria flourish in cheese to create the flavors we love!]]></description>
		
		
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		<title>Episode 29 &#8211; Catching Up With Queso Diego, San Diego&#8217;s Growing Cheese Club</title>
		<link>http://specialtyproducenetwork.com/episode-29-catching-up-with-queso-diego-san-diegos-growing-cheese-club/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-29-catching-up-with-queso-diego-san-diegos-growing-cheese-club</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 31 Oct 2017 13:32:02 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=35203</guid>

					<description><![CDATA[If you are aspiring cheese maker or simply love cheese, then Queso Diego is the club for you! Curt Wittenberg talks about club activities and shares his experiences learning to make his own cheese.]]></description>
		
		
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		<title>Episode 28 &#8211; Can Chocolate And Cheese Go Together?</title>
		<link>http://specialtyproducenetwork.com/episode-28-can-chocolate-and-cheese-go-together/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-28-can-chocolate-and-cheese-go-together</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 24 Oct 2017 13:22:43 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=34823</guid>

					<description><![CDATA[We're chatting with Will Gustwiller, founder of Eclipse Chocolate and true chocolate master, to find out how he mixes cheese with chocolate. Does he use blues? Chevre? Brie? Learn which works best and why.]]></description>
		
		
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		<title>Episode 27 &#8211; Do You Know Where California&#8217;s Most Famous Cheese Comes From?</title>
		<link>http://specialtyproducenetwork.com/episode-27-do-you-know-where-californias-most-famous-cheese-comes-from/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-27-do-you-know-where-californias-most-famous-cheese-comes-from</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 17 Oct 2017 13:45:22 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=34453</guid>

					<description><![CDATA[Humboldt Fog from Cypress Grove is one of the most loved and well-known cheeses made in California. Learn the story of how this creamery grew from one woman making cheese for her kids to one of the largest and most awarded in the state.]]></description>
		
		
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		<title>Episode 26 &#8211; Why Is Beer So Good With Cheese?</title>
		<link>http://specialtyproducenetwork.com/episode-26-why-is-beer-so-good-with-cheese/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-26-why-is-beer-so-good-with-cheese</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 10 Oct 2017 13:29:14 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=33913</guid>

					<description><![CDATA[It's time to give beer and cheese pairings a try. Many would say that beer is actually better with cheese than wine. Here's your chance to learn why with the folks from Pariah Brewing Company.]]></description>
		
		
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		<title>Episode 25 &#8211; If You Love Alpine Cheese, You&#8217;ll Want To Adopt-An-Alp</title>
		<link>http://specialtyproducenetwork.com/episode-25-if-you-love-alpine-cheese-youll-want-to-adopt-an-alp/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-25-if-you-love-alpine-cheese-youll-want-to-adopt-an-alp</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 03 Oct 2017 14:00:09 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=33453</guid>

					<description><![CDATA[Cheeses from the Alps are like no other on the planet. Caroline Hostettler from Quality Cheese tells us all about their Adopt-an-Alp program that connects European alpine cheese makers with American cheese lovers.]]></description>
		
		
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		<title>Episode 24 &#8211; Magical Cheese Crystals</title>
		<link>http://specialtyproducenetwork.com/episode-24-magical-cheese-crystals/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-24-magical-cheese-crystals</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 26 Sep 2017 12:36:42 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=32623</guid>

					<description><![CDATA[Many aged cheeses develop delightfully crunchy crystals, but what the heck are they?? How do they form? Where can I try some?]]></description>
		
		
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		<title>Episode 23 &#8211; It&#8217;s Never Been Easier To Make Cheese At Home</title>
		<link>http://specialtyproducenetwork.com/episode-23-its-never-been-easier-to-make-cheese-at-home/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-23-its-never-been-easier-to-make-cheese-at-home</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 19 Sep 2017 15:00:56 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=31993</guid>

					<description><![CDATA[Curds and Wine is San Diego's go-to shop for cheese and wine making supplies. Founder and owner, Gisele, shares tips from her years of experience and introduces us to the world of fermentation.]]></description>
		
		
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		<title>Episode 22 &#8211; Dining With Cow By Bear</title>
		<link>http://specialtyproducenetwork.com/episode-22-dining-with-cow-by-bear/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-22-dining-with-cow-by-bear</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 12 Sep 2017 14:00:11 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=31553</guid>

					<description><![CDATA[Cow by Bear is a San Diego dinner party experience where an anonymous chef by the name of Bear (and also dressed as a bear) creates a cow-centric multi-course menu for guests.]]></description>
		
		
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		<title>Episode 21 &#8211; Food Fight of Centuries: Serrano Jamon vs Prosciutto Di Parma</title>
		<link>http://specialtyproducenetwork.com/episode-21-food-fight-of-centuries-serrano-jamon-vs-prosciutto-di-parma/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-21-food-fight-of-centuries-serrano-jamon-vs-prosciutto-di-parma</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 05 Sep 2017 13:31:04 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=31313</guid>

					<description><![CDATA[Monger Flo makes his case why Serrano Jamon from Spain is more magical than Prosciutto from Italy. He'll explain the flavor differences you'll find from thigh to hoof, plus introduce the exquisite Iberico version.]]></description>
		
		
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		<title>Episode 20 &#8211; Introducing The New Queen Of Fermented Curd</title>
		<link>http://specialtyproducenetwork.com/episode-20-introducing-the-new-queen-of-fermented-curd/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-20-introducing-the-new-queen-of-fermented-curd</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 29 Aug 2017 14:00:20 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=30843</guid>

					<description><![CDATA[Find out how Tarentaise Reserve cheese from Spring Brook Farm just beat thousands of cheeses to be crowned Best in Show.]]></description>
		
		
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		<title>Episode 19 &#8211; Say What? Funny Stories From Cheese Mongers</title>
		<link>http://specialtyproducenetwork.com/episode-19-say-what-funny-stories-from-cheese-mongers/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-19-say-what-funny-stories-from-cheese-mongers</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 22 Aug 2017 16:00:12 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=30093</guid>

					<description><![CDATA[You say man-CHAN-go, we say mon-CHAY-go. We're sharing our favorite cheese mispronunciations, cheese shop etiquette tips and funny stories from the perspective of a cheese monger.]]></description>
		
		
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		<title>Episode 18 &#8211; Which Cheeses Were Named Best In The USA?</title>
		<link>http://specialtyproducenetwork.com/episode-18-which-cheeses-were-named-best-in-the-usa/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-18-which-cheeses-were-named-best-in-the-usa</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 15 Aug 2017 16:00:27 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=29323</guid>

					<description><![CDATA[The American Cheese Society competition with more than 2,000 entries recently picked the best in the USA. Jessica from Venissimo and Jonathan from Aniata were there and share their stories from the show and competition.]]></description>
		
		
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		<title>Episode 17 &#8211; Have You Ever Met A Certified Cicerone?</title>
		<link>http://specialtyproducenetwork.com/episode-17-have-you-ever-met-a-certified-cicerone/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-17-have-you-ever-met-a-certified-cicerone</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 08 Aug 2017 17:00:45 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=27393</guid>

					<description><![CDATA[Dave Adams, San Diego's Certified Cicerone (aka beer expert) from Green Flash Brewing joins our very own Professor McCheese to share secrets to perfectly pairing craft beer with artisinal cheese.]]></description>
		
		
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		<title>Episode 16 &#8211; Meet Beillevaire French Affineur and Cheese Maker Extraordinaire</title>
		<link>http://specialtyproducenetwork.com/episode-16-meet-beillevaire-french-affineur-and-cheese-maker-extraordinaire/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-16-meet-beillevaire-french-affineur-and-cheese-maker-extraordinaire</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 25 Jul 2017 20:52:20 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=25823</guid>

					<description><![CDATA[Cheese Wiz Gina was in Paris to meet Fabrice Beillevaire, son of famed affineur &#038; cheese maker Pascal.  This family business makes &#038; ages the finest fromage in France, now available at Venissimo Cheese.]]></description>
		
		
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		<title>Episode 15 &#8211; What Makes European Cheese So Great?</title>
		<link>http://specialtyproducenetwork.com/episode-15-live-from-paris/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-15-live-from-paris</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 18 Jul 2017 15:25:11 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=25343</guid>

					<description><![CDATA[The best cheese monger in the USA, Jessica, chats with Cheese Wiz Gina LIVE from Paris where they will share stories of their respective travels in England, Amsterdam and France, sharing their favorite cheeses and cheesy stories.]]></description>
		
		
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		<title>Episode 14 &#8211; Eating and Drinking Our Way Around San Diego</title>
		<link>http://specialtyproducenetwork.com/episode-14-eating-and-drinking-our-way-around-san-diego/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-14-eating-and-drinking-our-way-around-san-diego</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Mon, 03 Jul 2017 15:45:16 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=24823</guid>

					<description><![CDATA[Edwin Real is a true foodie, but not by ANY means in the pretentious, snooty way. He launched a Facebook group called Eating &#038; Drinking in San Diego to share favorite finds and open discussion among food lovers in San Diego (with more than 10,000 members). The result? A vibrant food scene that keeps getting more delicious every day.]]></description>
		
		
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		<title>Episode 13 &#8211; Meet Rock Star Cheese Maker, Seana</title>
		<link>http://specialtyproducenetwork.com/episode-13-meet-rock-star-cheese-maker-seana/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-13-meet-rock-star-cheese-maker-seana</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 27 Jun 2017 17:45:27 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=24373</guid>

					<description><![CDATA[Seana fell in love with cheese as a monger at Venissimo, then decided to make her own! She started Bleating Heart Cheese eight years ago and now crafts amazing cheeses that have won multiple awards. Hear her story and see her aging rooms at Noon on Tuesday.]]></description>
		
		
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		<title>Episode 12 &#8211; Stories of Our Gastronomical Tour of Italy</title>
		<link>http://specialtyproducenetwork.com/episode-12-stories-of-our-gastronomical-tour-of-italy/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-12-stories-of-our-gastronomical-tour-of-italy</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 20 Jun 2017 18:30:24 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=24013</guid>

					<description><![CDATA[Venissimo took 10 lucky adventurers on a gastronomical tour of Italy, including visits to Parma to see Parmigiano, prosciutto and balsamico production plus cooking classes with Tuscan chefs.  Host RobbyG is joined by two of the travelers, David &#038; Laurie, who will share their stories.  When will the next tour be?  Tune in to find out.]]></description>
		
		
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		<title>Episode 11 &#8211; From Udder to Cutter</title>
		<link>http://specialtyproducenetwork.com/episode-11-from-udder-to-cutter/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-11-from-udder-to-cutter</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 13 Jun 2017 18:23:42 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=23703</guid>

					<description><![CDATA[What does it take to get a cheese from high in the Swiss Alps to your kitchen table? Find out from Jonathan McDowell of Southern California's Aniata Cheese Company. He sources cheeses from all over the world and deals with all the processes required to sell cheese in shops like Venissimo. From small farms in Tennessee to the famed caves of Roquefort, France- learn how cheese gets from point A to point B. ]]></description>
		
		
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		<title>Episode 10 &#8211; We&#8217;re Learning How To Make Cheese At Home With Monger And Renaissance Man Paul Savage</title>
		<link>http://specialtyproducenetwork.com/episode-10-were-learning-how-to-make-cheese-at-home-with-monger-and-renaissance-man-paul-savage/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-10-were-learning-how-to-make-cheese-at-home-with-monger-and-renaissance-man-paul-savage</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 18:10:35 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=23203</guid>

					<description><![CDATA[Paul Savage is a cheese monger and avid home cheese maker who has been experimenting with making cheese at home for more than a decade. He tells us exactly what you need to get started on this fun and delicious hobby.]]></description>
		
		
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		<title>Episode 9 &#8211; Talking With Local Chef Katie Grebow</title>
		<link>http://specialtyproducenetwork.com/episode-9-talking-with-local-chef-katie-grebow/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-9-talking-with-local-chef-katie-grebow</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 30 May 2017 17:21:34 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=22891</guid>

					<description><![CDATA[This week we are talking to local Chef Katie Grebow, Venissimo's very first wholesale customer!]]></description>
		
		
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		<title>Episode 8 &#8211; Talking With Gina&#8217;s Mom Gert!</title>
		<link>http://specialtyproducenetwork.com/episode-8-talking-with-ginas-mom-gert/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-8-talking-with-ginas-mom-gert</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Wed, 24 May 2017 18:29:29 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=22271</guid>

					<description><![CDATA[We're meeting Gina's Mom, Gert, at Noon on Tuesday to learn some insight and history into how Gina opened Venissimo Cheese.]]></description>
		
		
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		<title>Episode 7 &#8211; Is Made in the USA Okay?</title>
		<link>http://specialtyproducenetwork.com/episode-7-is-made-in-the-usa-okay/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-7-is-made-in-the-usa-okay</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 16 May 2017 20:24:24 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=21741</guid>

					<description><![CDATA[We're meeting Gina's Mom, Gert, at Noon on Tuesday to learn some insight and history into how Gina opened Venissimo Cheese.]]></description>
		
		
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		<title>Episode 6 &#8211; Jess And Hannah On Charcuterie And Cheese</title>
		<link>http://specialtyproducenetwork.com/episode-6-jess-and-hannah-on-charcuterie-and-cheese/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-6-jess-and-hannah-on-charcuterie-and-cheese</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 09 May 2017 18:07:42 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=21431</guid>

					<description><![CDATA[We're chatting about charcuterie at Noon on Tuesday with Hannah from Liberty Station, hosted by America's reigning best cheese monger Jessica.]]></description>
		
		
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		<title>Episode 5 &#8211; We Are Drinking A Beer !</title>
		<link>http://specialtyproducenetwork.com/episode-5-we-are-drinking-a-beer/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-5-we-are-drinking-a-beer</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 02 May 2017 18:22:36 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=20891</guid>

					<description><![CDATA[We're drinking a beer on Tuesday with Emily, cheese monger and beer pairing expert at Venissimo North Park inside Bottlecraft.]]></description>
		
		
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		<title>Episode 4 &#8211; Whether Raw Milk Cheese Are Rad Or Risky?</title>
		<link>http://specialtyproducenetwork.com/episode-4-whether-raw-milk-cheese-are-rad-or-risky/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-4-whether-raw-milk-cheese-are-rad-or-risky</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 25 Apr 2017 18:28:02 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=20601</guid>

					<description><![CDATA[We're debating whether raw milk cheeses are rad or risky at Noon on Tuesday with Christine, manager monger from Del Mar.]]></description>
		
		
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		<title>Episode 3 &#8211; Debating The Value Of Cheese Name Protection</title>
		<link>http://specialtyproducenetwork.com/episode-3-debating-the-value-of-cheese-name-protection/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-3-debating-the-value-of-cheese-name-protection</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Tue, 18 Apr 2017 18:36:37 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=20391</guid>

					<description><![CDATA[STORY: June 16, 2008 - hired by speaking another language, pig latin? 
birth of the education series of classes &#038; events? 
AoC vs AOC? 
history of cheese? naming "rules"?
book recommendations? 
truth vs lies vs bullshit - how to tell the difference?
what's your dream?]]></description>
		
		
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		<title>Episode 2 &#8211; How To Become The Best Cheesemonger</title>
		<link>http://specialtyproducenetwork.com/episode-2-how-to-become-the-best-cheesemonger/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-2-how-to-become-the-best-cheesemonger</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Thu, 06 Apr 2017 16:02:43 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=19991</guid>

					<description><![CDATA[We're talking to Cheese Monger Invitational champion Jessica at Noon on Tuesday with Venissimo to learn all about what it takes to be a champion cheese monger.]]></description>
		
		
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		<title>Episode 1 &#8211; Meet Gina Freize</title>
		<link>http://specialtyproducenetwork.com/episode-1-meet-gina-freize/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=episode-1-meet-gina-freize</link>
		
		<dc:creator><![CDATA[Noon on Tuesday]]></dc:creator>
		<pubDate>Wed, 29 Mar 2017 20:23:09 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://specialtyproducenetwork.azurewebsites.net/?p=19581</guid>

					<description><![CDATA[We're drinking a beer at Noon on Tuesday with Venissimo Cheese Wiz Gina, plus cheese monger managers to introduce ourselves, share the history of Venissimo and explain the purpose of the Noon on Tuesday podcast.]]></description>
		
		
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