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	<description>Telling the stories behind the food we eat.</description>
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		<title>Braise Restaurant &#124; Cheesemonger: Gordon Edgar</title>
		<link>http://wisconsinfoodie.com/2012/01/30/braise-restaurant/</link>
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		<pubDate>Mon, 30 Jan 2012 22:29:59 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie visits Braise Restaurant and gets a tour from chef/owner David Swanson.]]></description>
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		<title>MOREL HUNT</title>
		<link>http://wisconsinfoodie.com/2012/01/30/morel-hunt/</link>
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		<pubDate>Mon, 30 Jan 2012 22:19:17 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie ventures into the forest for Braises annual Great Mushroom Hunt with forager Britt Bunyard.  ]]></description>
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		<title>Truffles w/ Chef Paul Bartolotta</title>
		<link>http://wisconsinfoodie.com/2012/01/30/truffles-w-chef-paul-bartolotta/</link>
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		<pubDate>Mon, 30 Jan 2012 22:07:26 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie goes behind the scenes at Bacchus restaurant with Chef Paul Bartolotta as he and the Bartolotta team prepares a 6 course truffle dinner. ]]></description>
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		<title>Uplands Cheese &#124; La Merenda</title>
		<link>http://wisconsinfoodie.com/2012/01/30/uplands-cheese-la-merenda/</link>
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		<pubDate>Mon, 30 Jan 2012 21:53:38 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie visits Uplands Cheese to get a first hand look at how Cheesemaker Andy Hatch makes the Rush Creek.]]></description>
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		<title>Capital Brewery &#124; Ed Janus &#124; Farm and Sparrow</title>
		<link>http://wisconsinfoodie.com/2012/01/30/capital-brewery-ed-janus-farm-and-sparrow/</link>
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		<pubDate>Mon, 30 Jan 2012 21:19:48 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[WIsconsin Foodie meets up with master brewer Kirby Nelson of Capital Brewery to check out their beer making process. ]]></description>
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		<title>Chef Tony Mantuano</title>
		<link>http://wisconsinfoodie.com/2012/01/30/chef-tony-mantuano/</link>
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		<pubDate>Mon, 30 Jan 2012 20:57:08 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie crosses the boarder and travels into foreign waters...Chicago. We meet with local boy and celebrity chef, Tony Mantuano at his restaurant Spiggia. ]]></description>
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		<title>Willow Creek Farm &#124; Slow Pig</title>
		<link>http://wisconsinfoodie.com/2012/01/30/willow-creek-farm-slow-pig/</link>
		<comments>http://wisconsinfoodie.com/2012/01/30/willow-creek-farm-slow-pig/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 20:36:53 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie meets up with Tony and Sue Renger, owners/farmers at Willow Creek Farm. WIllow Creek is known for their Berkshire Pork.  ]]></description>
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		<title>Washington Island</title>
		<link>http://wisconsinfoodie.com/2012/01/30/3996/</link>
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		<pubDate>Mon, 30 Jan 2012 20:01:14 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie travels through the treacherous waters of Deaths Door to meet with Ken Koyen on Washington Island.]]></description>
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		<title>Chef Stefano Viglietti</title>
		<link>http://wisconsinfoodie.com/2012/01/30/chef-stefano-viglietti/</link>
		<comments>http://wisconsinfoodie.com/2012/01/30/chef-stefano-viglietti/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 16:57:45 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie travels to Sheboygan, WI to meet chef and restauranteur Stefano Viglietti.  ]]></description>
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		<title>Guerrilla Farmer</title>
		<link>http://wisconsinfoodie.com/2012/01/30/guerilla-farmer/</link>
		<comments>http://wisconsinfoodie.com/2012/01/30/guerilla-farmer/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 16:14:06 +0000</pubDate>
		<dc:creator>Arthur Ircink</dc:creator>
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		<description><![CDATA[Wisconsin Foodie profiles farmer Jonathan Stich of One Guerilla Farmer as he delivers his products to high profile restaurants in Chicago and Milwaukee.]]></description>
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