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	<title>Macleans.ca &#187; gastronomie</title>
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	<link>http://www2.macleans.ca</link>
	<description>Canada&#039;s only national weekly current affairs magazine.</description>
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		<title>Hold your nose, not the anchovies</title>
		<link>http://www2.macleans.ca/2013/03/23/hold-your-nose-not-the-anchovies/</link>
		<comments>http://www2.macleans.ca/2013/03/23/hold-your-nose-not-the-anchovies/#comments</comments>
		<pubDate>Sat, 23 Mar 2013 12:00:00 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gastronomie]]></category>

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		<description><![CDATA[So reviled that it’s at risk of vanishing, this pungent fish deserves a second chance]]></description>
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	So reviled that it’s at risk of vanishing, this pungent fish deserves a second chance
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		<title>Is it lunch or brunch? A continental divide over a midday meal</title>
		<link>http://www2.macleans.ca/2012/12/12/a-continental-divide-over-a-midday-meal/</link>
		<comments>http://www2.macleans.ca/2012/12/12/a-continental-divide-over-a-midday-meal/#comments</comments>
		<pubDate>Wed, 12 Dec 2012 19:40:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[the Cookbook Store]]></category>

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		<description><![CDATA[One is laid-back and luxurious, the other is fast and furious]]></description>
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	One is laid-back and luxurious, the other is fast and furious
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		<title>The restaurants that matter to politicians</title>
		<link>http://www2.macleans.ca/2012/11/29/the-restaurants-that-matter/</link>
		<comments>http://www2.macleans.ca/2012/11/29/the-restaurants-that-matter/#comments</comments>
		<pubDate>Thu, 29 Nov 2012 11:50:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Canada]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[Maclean's Politics]]></category>
		<category><![CDATA[politicians]]></category>
		<category><![CDATA[power issue]]></category>
		<category><![CDATA[restaurant guides]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Stephen Beckta]]></category>

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		<description><![CDATA[From the Maclean's Power Issue: The booths and tables where the deals get done]]></description>
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	From the Maclean's Power Issue: The booths and tables where the deals get done
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		<title>Toqué! cooks up a book</title>
		<link>http://www2.macleans.ca/2012/11/27/toque-cooks-up-a-book/</link>
		<comments>http://www2.macleans.ca/2012/11/27/toque-cooks-up-a-book/#comments</comments>
		<pubDate>Tue, 27 Nov 2012 19:03:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[cookbooks]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[Normand Laprise]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Toqué!]]></category>

		<guid isPermaLink="false">http://www2.macleans.ca/?p=317452</guid>
		<description><![CDATA[After 20 years, Montreal chef Normand Laprise publishes his first recipe collection]]></description>
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	After 20 years, Montreal chef Normand Laprise publishes his first recipe collection
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		<title>Chefs have the hots for the Rational</title>
		<link>http://www2.macleans.ca/2012/11/12/chefs-have-the-hots-for-the-rational/</link>
		<comments>http://www2.macleans.ca/2012/11/12/chefs-have-the-hots-for-the-rational/#comments</comments>
		<pubDate>Mon, 12 Nov 2012 19:15:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[ovens]]></category>
		<category><![CDATA[Rational]]></category>

		<guid isPermaLink="false">http://www2.macleans.ca/?p=312508</guid>
		<description><![CDATA[The combi oven can bake pizza, sear salmon and grill steak at the same time]]></description>
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	The combi oven can bake pizza, sear salmon and grill steak at the same time
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		<title>Brassica Mustard creates grainy goodness</title>
		<link>http://www2.macleans.ca/2012/11/05/alberta-company-passes-mustard/</link>
		<comments>http://www2.macleans.ca/2012/11/05/alberta-company-passes-mustard/#comments</comments>
		<pubDate>Mon, 05 Nov 2012 18:01:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Brassica Mustard]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[mustard]]></category>

		<guid isPermaLink="false">http://www2.macleans.ca/?p=310271</guid>
		<description><![CDATA[Jacob Richler on a business that started as a homemade Christmas present]]></description>
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	Jacob Richler on a business that started as a homemade Christmas present
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		<title>Wild about eating game</title>
		<link>http://www2.macleans.ca/2012/10/28/wild-about-game/</link>
		<comments>http://www2.macleans.ca/2012/10/28/wild-about-game/#comments</comments>
		<pubDate>Sun, 28 Oct 2012 15:00:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[2012 World's 50 Best Restaurant Awards]]></category>
		<category><![CDATA[canadian food inspection agency]]></category>
		<category><![CDATA[Eating Animals]]></category>
		<category><![CDATA[Game]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[Marc Thuet]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Wildlife]]></category>

		<guid isPermaLink="false">http://www2.macleans.ca/?p=306890</guid>
		<description><![CDATA[In most provinces it’s illegal to sell the most local of meats. Jacob Richler says it’s time to rewrite the rules]]></description>
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	In most provinces it’s illegal to sell the most local of meats. Jacob Richler says it’s time to rewrite the rules
	</item>
		<item>
		<title>REVIEW: The Art of the Restaurateur</title>
		<link>http://www2.macleans.ca/2012/10/26/the-art-of-the-restaurateur/</link>
		<comments>http://www2.macleans.ca/2012/10/26/the-art-of-the-restaurateur/#comments</comments>
		<pubDate>Fri, 26 Oct 2012 14:10:01 +0000</pubDate>
		<dc:creator>macleans.ca</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[book reviews]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[gastronomie]]></category>
		<category><![CDATA[nicholas lander]]></category>
		<category><![CDATA[restaurant critic]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www2.macleans.ca/?p=306898</guid>
		<description><![CDATA[Book by Nicholas Lander]]></description>
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	Book by Nicholas Lander
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