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      <title>Dishing</title>
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      <copyright>Copyright 2012</copyright>
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      <item>
         <title>Food section nominated for AFJ award</title>
         <description><![CDATA[The BGlobe Food section is a finalist for the Association of Food Journalists' award for Best Food Coverage.&nbsp;I have a talented team. Here are the other finalists....]]></description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/food_section_no.html</link>
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          <category domain="http://www.sixapart.com/ns/types#tag">AFJ</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Association of Food Journalists</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Best Food Coverage</category>
        
         <pubDate>Wed, 30 May 2012 16:28:08 -0500</pubDate>
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      <item>
         <title>So long to all that</title>
         <description><![CDATA[Today's wine column is my last for the Boston Globe. In it I reflect a bit on what has and hasn't changed in the fifteen years I've been writing the column. &nbsp;I offer heartfelt thanks to readers who have followed...]]></description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/so_long_to_all.html</link>
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         <pubDate>Wed, 30 May 2012 10:07:16 -0500</pubDate>
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         <title>Food chat May 30 at 11 a.m.</title>
         <description>Whole roast chicken, no &quot;No Reservations,&quot; Melnea Cass as dining destination, and more.</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/food_chat_may_3.html</link>
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          <category domain="http://www.sixapart.com/ns/types#category">chats</category>
        
        
         <pubDate>Tue, 29 May 2012 16:44:42 -0500</pubDate>
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         <title>Coronation Chicken: endless work, stunning results</title>
         <description>This is the famous Coronation Chicken (later called Chicken Elizabeth) invented by the Cordon Bleu Cookery School in London and prepared for the queen upon her elevation to the British throne 60 years ago. The story is in tomorrow&apos;s Boston...</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/coronation_chic.html</link>
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          <category domain="http://www.sixapart.com/ns/types#category">Recipes</category>
        
        
          <category domain="http://www.sixapart.com/ns/types#tag">chicken breasts</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Chicken Elizabeth</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Cordon Bleu Cookery School London</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Coronation chicken</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">curry mayonnaise. Queen Elizabeth II</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">rice salad</category>
        
         <pubDate>Tue, 29 May 2012 16:38:36 -0500</pubDate>
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         <title>Belated Mother&apos;s Day gift just arrived</title>
         <description><![CDATA[ Totally thrilled. What a hubby. Orange striped patent leather Dansko clogs&nbsp;(they also come in "blue wave," not nearly as wonderful). If you've never worn Dansko professional clogs, you need a full size larger than your regular size. And trousers...]]></description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/belated_mothers.html</link>
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          <category domain="http://www.sixapart.com/ns/types#tag">clogs</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Dansko</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Zappos</category>
        
         <pubDate>Tue, 29 May 2012 15:30:15 -0500</pubDate>
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         <title>On the grill, Memorial Day</title>
         <description> I&apos;m putting out the Food section today, far from a back porch and the grill. So we dusted off the Weber kettle last night and made a memorable, smoky feast. I took everything hanging around the veg crisper and...</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/on_the_grill_me.html</link>
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          <category domain="http://www.sixapart.com/ns/types#tag">barbecue sauce</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">fennel</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">grilled vegetables</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Gulf shrimp</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">haricots verts</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">memorial day</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">steaks with barbecue sauce</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">sweet onions</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Watertown Arsenal</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Weber kettle</category>
        
         <pubDate>Mon, 28 May 2012 15:23:50 -0500</pubDate>
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         <title>Her homemade crackers are extraordinary</title>
         <description><![CDATA[ Food section contributor Sally Vargas, who is also a photographer (this is her shot), brought these exceptional crackers&nbsp;to my house this week. She was sick of paying through the nose for similar crackers that are commercially made, so she...]]></description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/her_homemade_cr.html</link>
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          <category domain="http://www.sixapart.com/ns/types#tag">homemade crackers</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Sally Vargas</category>
        
         <pubDate>Fri, 25 May 2012 14:10:18 -0500</pubDate>
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      <item>
         <title>Perfecting Coronation chicken</title>
         <description>Been working on Coronation chicken, the dish the girls of the Cordon Bleu Cookery School made for Queen Elizabeth at her elevation to the British throne 60 years ago. Chicken breasts sit on a bed of rice tossed with carrots,...</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/perfecting_coro.html</link>
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          <category domain="http://www.sixapart.com/ns/types#tag">Cordon Bleu Cookery School London</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Coronation chicken</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Queen Elizabeth</category>
        
         <pubDate>Fri, 25 May 2012 11:48:58 -0500</pubDate>
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      <item>
         <title>Students review the Painted Burro</title>
         <description>The good: corn and guacamole. The great: dessert. </description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/students_review.html</link>
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          <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category>
        
        
          <category domain="http://www.sixapart.com/ns/types#tag">davis square</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">mexican</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">painted burro</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">reviews</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Somerville</category>
        
         <pubDate>Thu, 17 May 2012 15:06:16 -0500</pubDate>
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      <item>
         <title>A week of good food and wine in Montreal and QC</title>
         <description> Not sure why we never went to Montreal and Quebec City in one long trip (though several visits to Montreal only). We ate extraordinarily well, beginning at Le Comptoir Charcuteries et Vins, (above) which was very crowded when we...</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/a_week_of_good.html</link>
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          <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category>
        
        
          <category domain="http://www.sixapart.com/ns/types#tag">Au Cinquieme Peche</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Auberge Saint-Antoine</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Bistro B</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Celine Dion</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Le Comptoir Charcuteries et Vins</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Moishe&apos;s steakhouse</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Montreal</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Panache</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Pane e Salute</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Quebec City</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Schwartz&apos;s Delicatessen</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">Woodstock VT</category>
        
         <pubDate>Wed, 16 May 2012 14:07:21 -0500</pubDate>
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      <item>
         <title>Help a friend</title>
         <description>Boston&apos;s ever-generous restaurant community bands together to help Vinny Sapochetti of Neptune Oyster, who was left with a brain injury after a car accident.</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/help_a_friend.html</link>
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          <category domain="http://www.sixapart.com/ns/types#category">Events</category>
        
          <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category>
        
        
          <category domain="http://www.sixapart.com/ns/types#tag">boston</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">fund-raiser</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">neptune oyster</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">restaurant</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">vinny</category>
        
         <pubDate>Wed, 16 May 2012 12:50:09 -0500</pubDate>
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      <item>
         <title>How to speak wine bar now</title>
         <description><![CDATA[ We'll admit to being a little in love with the analytic tool known as the quad chart. &nbsp; There's seduction in the way it gives clarity to certain kinds of ideas one struggles to achieve by other means.The quad...]]></description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/how_to_speak_wi.html</link>
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         <pubDate>Wed, 16 May 2012 12:43:49 -0500</pubDate>
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      <item>
         <title>Food chat Wednesday, May 16, at 11 a.m.</title>
         <description>James Beard awards, Guy Fieri appearances, Pretty Things beer, and the future arrival of Shake Shack. We&apos;ll talk about that and more.</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/food_chat_wedne_8.html</link>
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          <category domain="http://www.sixapart.com/ns/types#category">chats</category>
        
        
         <pubDate>Wed, 16 May 2012 10:36:57 -0500</pubDate>
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      <item>
         <title>Tokaj: How they get the sweet in</title>
         <description>AXA is a big French insurance company that also owns a number of important wine properties. The wine part of the business is run by Englishman Christian Seely whose blog I peek in on now and then. I don&apos;t normally...</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/how_sweet_it_is.html</link>
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         <pubDate>Thu, 10 May 2012 07:42:27 -0500</pubDate>
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      <item>
         <title>Todd English&apos;s Olives opens Thursday</title>
         <description>The Charlestown restaurant is officially back in business May 10.</description>
         <link>http://www.boston.com/lifestyle/food/dishing/2012/05/todd_englishs_o.html</link>
         <guid>http://www.boston.com/lifestyle/food/dishing/2012/05/todd_englishs_o.html</guid>

     
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          <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category>
        
        
          <category domain="http://www.sixapart.com/ns/types#tag">charlestown</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">olives</category>
        
          <category domain="http://www.sixapart.com/ns/types#tag">todd english</category>
        
         <pubDate>Wed, 09 May 2012 14:56:08 -0500</pubDate>
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