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		<loc>https://www.kqed.org/food/1328823/family-biz-for-frey-vineyards-its-business-not-as-usual-after-wine-country-wildfires</loc>
		<lastmod>2017-11-19T15:58:51-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328776/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie</loc>
		<lastmod>2017-11-18T07:55:14-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328756/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette</loc>
		<lastmod>2017-11-17T14:18:44-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328773/tea-thc-lady-entrepreneurs-aim-to-micro-dose-your-happy-hour</loc>
		<lastmod>2017-11-16T13:19:18-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328734/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme</loc>
		<lastmod>2017-11-16T10:38:30-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328728/cooking-tips-from-the-smitten-kitchen</loc>
		<lastmod>2017-11-16T10:00:00-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328731/the-true-history-of-irish-coffee-and-its-san-francisco-origins</loc>
		<lastmod>2017-11-16T03:00:20-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328724/in-the-bay-white-restaurant-workers-are-paid-more-why</loc>
		<lastmod>2017-11-15T10:55:54-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328709/the-insiders-guide-to-finding-and-buying-high-end-wines</loc>
		<lastmod>2017-11-15T06:35:36-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328706/pioneers-of-high-quality-near-beer-are-banking-on-non-drinking-binges</loc>
		<lastmod>2017-11-15T06:18:34-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328700/book-of-new-rules-flows-with-tippling-tips-to-demystify-wine</loc>
		<lastmod>2017-11-14T13:18:17-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328686/taste-this-tart-up-the-season-with-a-shrub-cocktail-at-dry-creek-peach-produce-in-healdsburg</loc>
		<lastmod>2017-11-14T10:46:41-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328683/what-makes-wagyu-beef-smell-so-good-science-explains</loc>
		<lastmod>2017-11-13T16:16:11-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328673/shark-fin-trade-faces-troubled-waters-as-global-pressure-mounts</loc>
		<lastmod>2017-11-13T15:51:16-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328676/after-fires-california-wine-country-wants-tourists-back</loc>
		<lastmod>2017-11-13T15:33:39-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1328814/wildfires-jeopardize-jobs-for-cannabis-trimmers</loc>
		<lastmod>2017-11-13T15:00:57-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328664/a-food-community-unites-to-pay-local-farmers-and-feed-fire-evacuees-nourishing-home-cooked-meals</loc>
		<lastmod>2017-11-13T06:09:03-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328639/rising-up-from-the-north-bay-fires</loc>
		<lastmod>2017-11-11T06:52:27-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328623/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support</loc>
		<lastmod>2017-11-08T06:17:36-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328611/taste-this-learning-about-beer-styles-at-sessions-at-the-presidio</loc>
		<lastmod>2017-11-07T06:14:24-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328591/despite-heavy-losses-from-fires-north-bay-beekeepers-focus-on-regeneration</loc>
		<lastmod>2017-11-06T07:36:49-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328601/photos-no-acid-no-wait-recreational-crabbers-take-to-the-water-for-opening-day</loc>
		<lastmod>2017-11-04T15:49:45-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328563/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets</loc>
		<lastmod>2017-11-03T17:23:31-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1328560/is-natural-flavor-healthier-than-artificial-flavor</loc>
		<lastmod>2017-11-03T17:13:06-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328588/fishermen-optimistic-as-recreational-crab-season-opens-saturday</loc>
		<lastmod>2017-11-03T14:16:06-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1328551/state-bird-provisions-chefs-dish-up-recipes-in-debut-cookbook</loc>
		<lastmod>2017-11-01T10:30:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328546/the-other-reformation-how-martin-luther-changed-our-beer-too</loc>
		<lastmod>2017-10-31T14:33:28-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1328527/taste-this-morbidly-delicious-corpse-reviver-cocktail-at-oddjob-in-san-francisco</loc>
		<lastmod>2017-10-31T11:38:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328539/this-halloween-is-scaring-up-record-sales-of-candy-costumes-and-decor</loc>
		<lastmod>2017-10-31T10:14:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328521/monsanto-attacks-scientists-after-studies-show-trouble-for-weedkiller-dicamba</loc>
		<lastmod>2017-10-30T15:24:59-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328505/stories-of-soup-sandwiches-and-spuds-illuminate-the-subject-of-refuge-at-la-cocinas-voices-from-the-kitchen</loc>
		<lastmod>2017-10-27T07:51:40-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328484/bay-area-bites-guide-to-cooperative-food-businesses-in-berkeley-and-oakland</loc>
		<lastmod>2017-10-26T11:13:17-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328476/queer-in-the-kitchen-gender-politics-take-front-stage</loc>
		<lastmod>2017-10-25T16:44:53-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328471/amid-gmo-strife-food-industry-vies-for-public-trust-in-crispr-technology</loc>
		<lastmod>2017-10-25T10:00:29-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328465/how-california-is-changing-the-way-germans-drink-beer</loc>
		<lastmod>2017-10-24T13:17:01-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328458/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims</loc>
		<lastmod>2017-10-23T17:17:07-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328417/thanksgiving-recipe-collard-greens-with-chorizo-and-onions</loc>
		<lastmod>2017-10-23T08:45:07-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328432/thanksgiving-recipe-sweet-potato-spoonbread-with-roasted-poblanos</loc>
		<lastmod>2017-10-23T08:44:36-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328412/the-fda-will-decide-if-these-26-ingredients-count-as-fiber</loc>
		<lastmod>2017-10-23T03:50:24-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328406/santa-rosa-farmers-market-vendors-bounce-back-after-wildfires</loc>
		<lastmod>2017-10-22T14:16:27-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328392/scotch-bonnets-new-brick-and-mortar-location-brings-jamaican-home-cooking-to-fi-di</loc>
		<lastmod>2017-10-21T12:08:36-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328386/in-new-cookbook-acclaimed-indian-restaurant-rasika-finally-spills-its-secrets</loc>
		<lastmod>2017-10-21T02:48:33-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328355/thanksgiving-guide-how-to-prepare-turkey-six-different-ways</loc>
		<lastmod>2017-10-21T02:15:03-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328365/recipe-thanksgiving-smoked-turkey-with-spice-rub</loc>
		<lastmod>2017-10-21T02:13:47-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328351/do-you-care-if-your-fish-dinner-was-raised-humanely-animal-advocates-say-you-should</loc>
		<lastmod>2017-10-20T16:19:18-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328346/chef-jose-andres-has-served-nearly-1-5-million-meals-to-hungry-puerto-ricans</loc>
		<lastmod>2017-10-20T15:22:35-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328343/california-wildfires-leave-seasonal-agricultural-workers-in-limbo</loc>
		<lastmod>2017-10-20T12:14:25-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328333/fire-hits-pot-economy-in-sonoma-mendocino</loc>
		<lastmod>2017-10-19T09:30:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328321/from-donations-to-volunteering-how-to-help-fire-victims-2</loc>
		<lastmod>2017-10-18T14:40:12-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328219/anthony-bourdain-urges-americans-to-value-the-things-we-eat-in-new-documentary-wasted-the-story-of-food-waste</loc>
		<lastmod>2017-10-17T15:19:37-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327610/taste-this-making-beer-at-benoit-casper-brewing-in-richmond-ca</loc>
		<lastmod>2017-10-17T12:22:23-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327615/with-ok-from-epa-use-of-controversial-weedkiller-is-expected-to-double</loc>
		<lastmod>2017-10-16T17:53:02-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327593/bay-area-bites-guide-to-the-emeryville-public-market</loc>
		<lastmod>2017-10-16T13:57:41-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327620/from-donations-to-volunteering-how-to-help-fire-victims</loc>
		<lastmod>2017-10-13T11:03:12-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328337/sonoma-countys-latino-workforce-faces-job-losses-from-fires</loc>
		<lastmod>2017-10-12T16:36:31-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327704/guy-fieri-brings-barbecue-smoker-to-santa-rosa-fire-evacuation-center</loc>
		<lastmod>2017-10-12T16:24:06-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1327967/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area</loc>
		<lastmod>2017-10-11T13:10:39-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327902/sonoma-napa-county-fires-expected-to-have-devastating-economic-impact</loc>
		<lastmod>2017-10-11T10:00:00-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1328104/tapping-rural-america-craft-breweries-pour-new-life-into-small-towns</loc>
		<lastmod>2017-10-10T18:38:39-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1327499/taste-this-apples-ex-cons-crooked-city-cider-in-oakland</loc>
		<lastmod>2017-10-10T09:26:47-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328114/santa-cruzs-veg-on-the-edge-is-probably-the-only-vegan-kosher-and-gluten-free-african-restaurant-in-the-world</loc>
		<lastmod>2017-10-09T10:57:20-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328024/farmworkers-want-pesticide-banned-in-california-after-epa-refuses</loc>
		<lastmod>2017-10-09T08:01:56-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328131/teetotaling-made-trendy</loc>
		<lastmod>2017-10-08T22:45:47-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328135/a-granddaughters-powerful-love-story-told-through-an-indian-cookbook</loc>
		<lastmod>2017-10-08T22:36:35-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328143/which-items-in-our-kitchens-contain-bpa</loc>
		<lastmod>2017-10-06T12:09:35-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328147/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food</loc>
		<lastmod>2017-10-06T08:12:31-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328175/best-sonoma-county-restaurants-under-40-bib-gourmand-2018-winners</loc>
		<lastmod>2017-10-05T17:32:12-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328180/ben-jerrys-signs-deal-to-improve-migrant-dairy-workers-conditions</loc>
		<lastmod>2017-10-04T12:36:51-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328184/meet-cooks-country-and-americas-test-kitchen-hosts-at-kqed-studios</loc>
		<lastmod>2017-10-04T12:27:55-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328189/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito</loc>
		<lastmod>2017-10-03T13:02:54-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328191/one-mans-quest-to-feed-a-hungry-isolated-california-county</loc>
		<lastmod>2017-10-03T11:52:01-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327444/taste-this-tasting-top-shelf-japanese-whiskey-at-ramen-shop-in-oakland</loc>
		<lastmod>2017-10-03T11:06:40-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1327817/audit-reveals-weaknesses-in-usda-organic-program-oversight</loc>
		<lastmod>2017-09-29T14:00:33-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327821/theyre-scared-immigration-fears-exacerbate-migrant-farmworker-shortage</loc>
		<lastmod>2017-09-27T11:22:49-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327294/taste-this-learning-to-make-infused-vodka-and-cocktails-at-hangar-one-in-alameda</loc>
		<lastmod>2017-09-26T12:00:56-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327269/taste-this-learning-to-make-hard-cider-at-crooked-city-cider-in-oakland</loc>
		<lastmod>2017-09-19T12:55:37-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327629/guess-whats-showing-up-in-our-shellfish-one-word-plastics</loc>
		<lastmod>2017-09-19T09:58:31-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327167/taste-this-explore-bean-to-bar-at-dandelion-chocolate</loc>
		<lastmod>2017-09-12T10:46:32-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1324095/oh-snap-scientists-are-turning-peoples-food-photos-into-recipes</loc>
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		<loc>https://www.kqed.org/food/1320781/farm-to-table-may-feel-virtuous-but-its-food-labor-thats-ripe-for-change</loc>
		<lastmod>2017-08-01T07:05:16-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1320497/arepas-are-conquering-the-world-but-dying-at-home-in-venezuela</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1317801/the-new-20-tipping-in-the-age-of-apps-uber-and-service-charges</loc>
		<lastmod>2017-08-01T03:00:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1319949/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin</loc>
		<lastmod>2017-08-01T01:48:19-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1317803/craft-beer-brought-to-you-by-big-beer</loc>
		<lastmod>2017-07-31T08:11:07-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327844/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream-2</loc>
		<lastmod>2017-07-28T16:00:09-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1307853/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream</loc>
		<lastmod>2017-07-28T09:00:09-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1305337/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28</loc>
		<lastmod>2017-07-27T13:24:46-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1297962/does-your-familys-century-old-pyrex-still-rule-the-kitchen</loc>
		<lastmod>2017-07-25T06:50:15-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1297422/could-vegan-farming-be-the-newest-trend-these-salinas-farmers-hope-so</loc>
		<lastmod>2017-07-25T01:55:42-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1295234/17-best-cheap-eats-in-santa-rosa</loc>
		<lastmod>2017-07-24T08:25:59-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1294318/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327851/in-a-startup-and-cash-out-world-one-silicon-valley-restaurant-keeps-it-homespun-2</loc>
		<lastmod>2017-07-21T16:57:25-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1286128/can-san-jose-revitalize-local-food-and-farms-in-silicon-valley</loc>
		<lastmod>2017-07-21T10:00:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327919/from-anchovies-to-zucchini-what-to-cook-this-summer-2</loc>
		<lastmod>2017-07-21T10:00:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1286130/in-a-startup-and-cash-out-world-one-silicon-valley-restaurant-keeps-it-homespun</loc>
		<lastmod>2017-07-21T09:57:25-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1285976/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates</loc>
		<lastmod>2017-07-21T09:04:13-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1285590/khichuri-an-ancient-indian-comfort-dish-with-a-global-influence</loc>
		<lastmod>2017-07-21T05:46:16-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1282754/from-anchovies-to-zucchini-what-to-cook-this-summer</loc>
		<lastmod>2017-07-21T05:10:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1275810/the-african-roots-of-a-classic-southern-dish</loc>
		<lastmod>2017-07-18T02:22:14-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1275678/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley</loc>
		<lastmod>2017-07-18T01:46:27-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1273544/urban-gleaning-grows-up</loc>
		<lastmod>2017-07-17T07:51:12-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1266296/24-best-breakfast-spots-in-sonoma-county</loc>
		<lastmod>2017-07-14T23:46:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1264506/italys-coffee-culture-brims-with-rituals-and-mysterious-rules</loc>
		<lastmod>2017-07-14T08:52:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1261165/chinese-laborers-built-sonomas-wineries-racist-neighbors-drove-them-out</loc>
		<lastmod>2017-07-13T06:46:42-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1257997/nonprofit-helps-californias-asian-american-farmers-grow-their-business</loc>
		<lastmod>2017-07-12T05:36:42-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1255124/20-best-restaurants-with-a-view-in-sonoma-napa-marin</loc>
		<lastmod>2017-07-11T07:58:15-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1254449/abalone-that-delicious-rarity-being-farmed-in-bay-area</loc>
		<lastmod>2017-07-11T02:10:34-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1254348/what-did-thoreau-really-eat-you-might-be-surprised</loc>
		<lastmod>2017-07-11T01:39:51-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1251874/pairing-wine-and-weed-is-it-a-california-dream-or-nightmare</loc>
		<lastmod>2017-07-10T04:55:07-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1248317/6-reasons-more-farms-should-grow-mushrooms</loc>
		<lastmod>2017-07-09T00:47:55-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1245666/amelia-earharts-travel-menu-relied-on-three-rules-and-peoples-generosity</loc>
		<lastmod>2017-07-08T03:34:36-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1245668/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta</loc>
		<lastmod>2017-07-08T03:14:16-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1242404/bay-area-bites-guide-to-6-favorite-taco-spots-south-of-san-francisco</loc>
		<lastmod>2017-07-07T00:38:05-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1239729/too-convenient-a-mobile-supermarket-that-comes-to-you</loc>
		<lastmod>2017-07-06T03:20:09-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2017-07-05T11:37:29-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1236821/the-sideways-effect-how-a-wine-obsessed-film-reshaped-the-industry</loc>
		<lastmod>2017-07-05T05:34:24-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2017-07-03T06:46:16-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1230398/how-the-story-of-beer-is-the-story-of-america</loc>
		<lastmod>2017-07-03T03:49:34-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1224844/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-plaza-farmers-market-dies-at-56</loc>
		<lastmod>2017-07-01T10:44:27-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2017-06-30T08:11:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1218486/bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond</loc>
		<lastmod>2017-06-29T09:07:03-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327859/beekeepers-feel-the-sting-of-californias-great-hive-heist-2</loc>
		<lastmod>2017-06-27T14:21:43-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1213152/guide-the-27-best-burgers-in-sonoma</loc>
		<lastmod>2017-06-27T10:09:22-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1212700/beekeepers-feel-the-sting-of-californias-great-hive-heist</loc>
		<lastmod>2017-06-27T07:21:43-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1210219/bay-area-bites-guide-to-food-justice-organizations-in-the-bay-area</loc>
		<lastmod>2017-06-26T10:11:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327865/are-these-the-best-donuts-in-southern-california-2</loc>
		<lastmod>2017-06-23T12:20:53-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1201369/an-audio-road-trip-unearthing-californias-hidden-gems</loc>
		<lastmod>2017-06-23T08:54:55-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1200991/are-these-the-best-donuts-in-southern-california</loc>
		<lastmod>2017-06-23T05:20:53-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1200627/with-international-culinary-influences-chef-lee-davidson-takes-the-mindful-path</loc>
		<lastmod>2017-06-23T02:51:09-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327871/welcome-to-nancys-airport-cafe-where-regulars-fly-in-for-pie-2</loc>
		<lastmod>2017-06-23T00:10:33-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1199552/welcome-to-nancys-airport-cafe-where-regulars-fly-in-for-pie</loc>
		<lastmod>2017-06-22T17:10:33-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1197442/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts</loc>
		<lastmod>2017-06-21T22:41:22-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1197438/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose</loc>
		<lastmod>2017-06-21T22:40:42-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1195476/hot-summer-cookout-grilled-chicken-fajitas</loc>
		<lastmod>2017-06-21T06:08:20-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1195473/bringing-healing-meals-to-the-chronically-ill-in-california</loc>
		<lastmod>2017-06-21T05:13:14-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327880/this-art-group-installs-pick-your-own-fruit-parks-around-los-angeles-2</loc>
		<lastmod>2017-06-20T12:30:21-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327886/help-goes-mobile-for-alameda-countys-starving-aging-population-2</loc>
		<lastmod>2017-06-20T09:00:29-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1192206/this-art-group-installs-pick-your-own-fruit-parks-around-los-angeles</loc>
		<lastmod>2017-06-20T05:30:21-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1192053/how-your-sandwich-changed-the-world</loc>
		<lastmod>2017-06-20T05:01:40-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1191709/help-goes-mobile-for-alameda-countys-starving-aging-population</loc>
		<lastmod>2017-06-20T02:00:29-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1189878/hot-summer-recipe-grilled-pork-tacos-al-pastor-style</loc>
		<lastmod>2017-06-19T11:37:09-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1189233/our-love-of-all-natural-is-causing-a-vanilla-shortage</loc>
		<lastmod>2017-06-19T06:24:35-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1186057/fathers-day-menu-classic-summer-bbq-with-a-twist</loc>
		<lastmod>2017-06-18T12:26:50-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1186159/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like</loc>
		<lastmod>2017-06-18T05:06:52-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1180932/how-the-white-establishment-waged-a-war-on-chinese-restaurants-in-the-u-s</loc>
		<lastmod>2017-06-16T09:13:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1180622/summer-dessert-classic-strawberry-shortcake</loc>
		<lastmod>2017-06-16T07:56:53-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1179859/amazon-says-it-will-buy-whole-foods-in-13-7-billion-deal</loc>
		<lastmod>2017-06-16T00:12:12-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1174570/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it</loc>
		<lastmod>2017-06-14T06:56:37-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/1172339/photos-chicano-eats-food-blog-dishes-up-bicultural-flavors</loc>
		<lastmod>2017-06-13T11:56:47-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1172135/the-bay-area-bites-guide-to-ice-cream-in-berkeley-emeryville-and-oakland</loc>
		<lastmod>2017-06-13T09:40:45-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1327893/tahoe-kids-learn-how-to-grow-kale-in-the-snow-2</loc>
		<lastmod>2017-06-12T11:16:03-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/1169338/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like</loc>
		<lastmod>2017-06-12T06:52:03-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/1169134/tahoe-kids-learn-how-to-grow-kale-in-the-snow</loc>
		<lastmod>2017-06-12T04:16:03-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1161703/recipe-baked-sweet-potato-fries</loc>
		<lastmod>2017-06-09T03:07:35-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1159321/check-please-bay-area-reviews-jacks-prime-burgers-shakes-posada-noodle-theory-provisions</loc>
		<lastmod>2017-06-08T03:49:23-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1159318/spies-in-the-field-as-farming-goes-high-tech-espionage-threat-grows</loc>
		<lastmod>2017-06-08T03:26:23-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1159115/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad</loc>
		<lastmod>2017-06-08T01:58:13-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1152568/this-farmer-wants-to-give-animals-a-better-life-and-death</loc>
		<lastmod>2017-06-05T06:23:15-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1147326/diy-tofu-making-homemade-tofu-is-easier-than-you-think</loc>
		<lastmod>2017-06-03T00:28:16-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1147224/eat-less-meat-a-small-change-with-a-big-impact</loc>
		<lastmod>2017-06-02T23:54:35-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1146338/do-carrots-really-help-your-vision</loc>
		<lastmod>2017-06-02T14:12:00-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1144946/what-do-friendly-fungi-have-to-offer-you-an-exploration-of-the-functional-and-culinary-uses-of-mushrooms</loc>
		<lastmod>2017-06-02T00:27:08-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1142845/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760</loc>
		<lastmod>2017-06-01T03:29:28-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1142847/pink-slime-trial-begins-but-its-the-news-media-under-the-microscope</loc>
		<lastmod>2017-06-01T03:16:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1142744/how-new-roots-are-driving-an-apple-renaissance</loc>
		<lastmod>2017-06-01T03:00:48-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1140545/seeds-of-change-mini-gardens-help-drive-the-growth-of-food-at-home</loc>
		<lastmod>2017-05-31T04:27:23-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1138578/buggin-out-at-the-2017-sf-docfest</loc>
		<lastmod>2017-05-30T08:40:54-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1138180/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes</loc>
		<lastmod>2017-05-30T04:14:26-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1130971/bay-area-bites-memorial-day-summer-grilling-recipes-2</loc>
		<lastmod>2017-05-27T08:46:10-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1130972/ramen-rock-these-japanese-punk-legends-sing-about-food</loc>
		<lastmod>2017-05-27T01:31:42-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1127237/khai-vietnamese-nouveau-reinvents-contemporary-asian-cooking</loc>
		<lastmod>2017-05-25T10:54:29-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1126655/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter</loc>
		<lastmod>2017-05-25T04:29:54-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1126554/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen</loc>
		<lastmod>2017-05-25T03:54:15-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1124927/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game</loc>
		<lastmod>2017-05-24T10:56:26-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1124348/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost</loc>
		<lastmod>2017-05-24T04:19:48-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1124249/for-memorial-day-try-your-hand-at-making-homemade-diy-hot-dogs</loc>
		<lastmod>2017-05-24T03:47:53-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1122385/congress-and-farmers-are-shocked-by-proposed-usda-cuts</loc>
		<lastmod>2017-05-23T08:24:16-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1121791/reclaiming-tofu-asian-art-museum-honors-the-traditional-trendy-curd</loc>
		<lastmod>2017-05-23T02:35:04-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1121793/nacho-cheese-sauce-tainted-with-botulism-kills-california-man</loc>
		<lastmod>2017-05-23T02:16:29-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1120218/the-time-is-now-for-dumpling-time-in-san-francisco</loc>
		<lastmod>2017-05-22T10:15:06-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1116975/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old</loc>
		<lastmod>2017-05-21T02:06:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1112035/the-luscious-wines-of-new-zealand-are-enchanting-bay-area-imbibers</loc>
		<lastmod>2017-05-18T23:45:26-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1110072/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine</loc>
		<lastmod>2017-05-18T03:27:51-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1109971/camino-team-opens-the-kebabery-in-oaklands-longfellow-neighborhood</loc>
		<lastmod>2017-05-18T02:19:41-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1109872/many-of-californias-salmon-populations-unlikely-to-survive-the-century</loc>
		<lastmod>2017-05-18T01:56:48-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1106086/why-are-americans-drinking-less-cows-milk-its-appeal-has-curdled</loc>
		<lastmod>2017-05-16T10:23:32-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1105404/bay-area-bites-guide-to-5-favorite-burritos-spots-south-of-san-francisco</loc>
		<lastmod>2017-05-16T03:47:11-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1105400/grocery-stores-the-best-of-america-and-the-worst-of-america</loc>
		<lastmod>2017-05-16T03:13:11-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1103221/how-to-give-vegan-ice-cream-that-creamy-taste-minus-the-milk</loc>
		<lastmod>2017-05-15T06:04:21-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1096182/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer</loc>
		<lastmod>2017-05-12T06:01:12-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327898/does-a-400-juice-machine-matter-2</loc>
		<lastmod>2017-05-11T12:54:57-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327922/faux-shrimp-and-veggie-burgers-that-bleed-the-future-of-fake-meat-2</loc>
		<lastmod>2017-05-11T10:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1093848/does-a-400-juice-machine-matter</loc>
		<lastmod>2017-05-11T05:54:57-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1093646/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo</loc>
		<lastmod>2017-05-11T03:59:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1093747/faux-shrimp-and-veggie-burgers-that-bleed-the-future-of-fake-meat</loc>
		<lastmod>2017-05-11T03:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1091877/new-businesses-give-restaurant-workers-the-tips-they-ache-for-wellness</loc>
		<lastmod>2017-05-10T09:47:41-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1091284/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley</loc>
		<lastmod>2017-05-10T03:30:16-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1087005/mid-markets-kagawa-ya-gives-udon-the-spotlight</loc>
		<lastmod>2017-05-08T08:33:08-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1086713/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from</loc>
		<lastmod>2017-05-08T05:12:47-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1082576/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend</loc>
		<lastmod>2017-05-06T10:41:10-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327926/chef-samin-nosrat-revels-in-salt-fat-acid-heat-2</loc>
		<lastmod>2017-05-05T10:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1079895/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle</loc>
		<lastmod>2017-05-05T06:11:40-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1077895/chef-samin-nosrat-revels-in-salt-fat-acid-heat</loc>
		<lastmod>2017-05-05T03:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1077426/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar</loc>
		<lastmod>2017-05-04T04:09:53-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1075654/american-masters-chefs-flight-presents-james-beard-americas-first-foodie</loc>
		<lastmod>2017-05-03T09:16:02-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1075088/a-new-law-would-legalize-selling-home-cooked-food-in-california</loc>
		<lastmod>2017-05-03T03:51:44-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1072940/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero</loc>
		<lastmod>2017-05-02T04:10:23-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1071166/trump-administration-rolls-back-2-of-michelle-obamas-signature-initiatives</loc>
		<lastmod>2017-05-01T10:03:08-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1070977/as-food-and-farmworkers-retreat-guestworker-program-poised-to-grow</loc>
		<lastmod>2017-05-01T07:31:57-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1068760/hazel-southern-bar-kitchen-looks-to-serve-mid-market-with-casual-comfort-food</loc>
		<lastmod>2017-04-30T07:32:02-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1068385/paradise-lost-how-the-apple-became-the-forbidden-fruit</loc>
		<lastmod>2017-04-30T03:24:44-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328224/from-underdog-to-state-champs-tiny-high-school-team-heads-to-cooking-nationals-2</loc>
		<lastmod>2017-04-29T00:10:07-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1065285/from-underdog-to-state-champs-tiny-high-school-team-heads-to-cooking-nationals</loc>
		<lastmod>2017-04-28T17:10:07-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1064153/at-ted-this-week-two-speakers-got-to-the-root-of-things</loc>
		<lastmod>2017-04-28T05:54:57-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1062273/california-is-on-its-way-to-having-an-avocado-crop-year-round</loc>
		<lastmod>2017-04-27T09:30:10-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1061799/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen</loc>
		<lastmod>2017-04-27T05:00:43-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1059670/tyson-foods-promises-better-conditions-and-safety-for-meat-workers</loc>
		<lastmod>2017-04-26T05:08:46-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1059485/stand-in-line-for-some-sweet-cold-treats-at-the-new-salt-straw</loc>
		<lastmod>2017-04-26T03:50:09-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327928/jacques-pepin-american-master-2</loc>
		<lastmod>2017-04-25T10:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1077992/jacques-pepin-american-master</loc>
		<lastmod>2017-04-25T03:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1056936/credibles-is-changing-the-way-food-businesses-raise-cash</loc>
		<lastmod>2017-04-24T23:24:40-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327712/cafe-du-nord-reverting-back-to-former-identity-a-rock-venue-2</loc>
		<lastmod>2017-04-24T15:20:28-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1055930/a-watergate-villain-walks-into-a-berkeley-restaurant-what-could-go-wrong</loc>
		<lastmod>2017-04-24T12:47:45-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1056297/cafe-du-nord-reverting-back-to-former-identity-a-rock-venue</loc>
		<lastmod>2017-04-24T08:20:28-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1054929/oaky-with-notes-of-bs-why-wine-tasting-struggles-to-get-it-on-the-nose</loc>
		<lastmod>2017-04-24T01:52:17-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1050375/the-truth-about-ugly-foods-theyre-delicious-abundant-and-good-for-the-planet</loc>
		<lastmod>2017-04-22T00:00:28-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1048713/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment</loc>
		<lastmod>2017-04-21T06:06:04-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1048429/is-it-safe-to-eat-moldy-bread</loc>
		<lastmod>2017-04-21T02:49:57-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1046381/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido</loc>
		<lastmod>2017-04-20T05:00:17-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1046286/vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white</loc>
		<lastmod>2017-04-20T03:25:26-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1328232/what-makes-san-francisco-sourdough-unique-2</loc>
		<lastmod>2017-04-20T00:01:16-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1046661/what-makes-san-francisco-sourdough-unique</loc>
		<lastmod>2017-04-19T17:01:16-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1328244/when-active-duty-service-members-struggle-to-feed-their-families-2</loc>
		<lastmod>2017-04-19T14:08:56-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1044535/not-just-for-foreign-foods-fair-trade-label-comes-to-u-s-farms</loc>
		<lastmod>2017-04-19T08:41:50-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1044440/when-active-duty-service-members-struggle-to-feed-their-families</loc>
		<lastmod>2017-04-19T07:08:56-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1044344/can-california-reverse-epas-u-turn-on-pesticide-ban</loc>
		<lastmod>2017-04-19T07:02:16-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1041988/can-the-perennial-plate-change-your-mind-through-your-facebook-newsfeed</loc>
		<lastmod>2017-04-18T05:59:16-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1040101/its-not-easy-being-green-food-activism-at-the-2017-sf-green-film-festival</loc>
		<lastmod>2017-04-17T09:59:05-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1040003/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention</loc>
		<lastmod>2017-04-17T08:47:52-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1032516/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation</loc>
		<lastmod>2017-04-14T00:57:26-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1328251/why-farmers-getting-more-water-wont-lower-produce-prices-2</loc>
		<lastmod>2017-04-13T14:00:33-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1031206/check-please-bay-area-season-12-premiere-reviews-myriad-gastropub-squeeze-inn-hamburgers-terzo</loc>
		<lastmod>2017-04-13T10:42:26-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1031203/leslie-sbroccos-check-please-bay-area-season-12-wine-and-spirits-tips</loc>
		<lastmod>2017-04-13T10:25:50-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1030821/why-farmers-getting-more-water-wont-lower-produce-prices</loc>
		<lastmod>2017-04-13T07:00:33-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1030438/la-cocinas-voices-from-the-kitchen-speak-passionately-on-race</loc>
		<lastmod>2017-04-13T02:50:41-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1028831/jacques-pepin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master</loc>
		<lastmod>2017-04-12T09:46:39-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1026286/a-world-of-flavors-in-a-single-dish-how-jewish-food-spread-across-the-globe</loc>
		<lastmod>2017-04-11T06:15:43-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1023778/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger</loc>
		<lastmod>2017-04-10T03:36:54-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1023590/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition</loc>
		<lastmod>2017-04-10T01:31:28-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1021165/attention-food-and-wine-lovers-kqed-check-please-bay-area-taste-sip-2017</loc>
		<lastmod>2017-04-09T00:00:09-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1017025/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate</loc>
		<lastmod>2017-04-07T04:05:09-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1015067/for-centuries-these-asian-recipes-have-helped-new-moms-recover-from-childbirth</loc>
		<lastmod>2017-04-06T06:57:56-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1014875/tapestry-suppers-serve-up-immigrants-stories-with-good-food-and-company</loc>
		<lastmod>2017-04-06T04:09:40-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1014494/krispy-kreme-owner-to-buy-panera-bread-in-7-5-billion-deal</loc>
		<lastmod>2017-04-06T00:11:52-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1012690/mestiza-brings-colorful-tacos-and-a-patio-oasis-to-soma</loc>
		<lastmod>2017-04-05T05:11:14-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327715/the-recipe-for-radical-visibility-and-chilaquiles-with-a-side-of-kale-salad-2</loc>
		<lastmod>2017-04-04T15:02:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1010684/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist</loc>
		<lastmod>2017-04-04T08:57:11-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1010780/the-recipe-for-radical-visibility-and-chilaquiles-with-a-side-of-kale-salad</loc>
		<lastmod>2017-04-04T08:02:57-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1008463/the-taste-of-wine-isnt-all-in-your-head-but-your-brain-sure-helps</loc>
		<lastmod>2017-04-03T08:41:08-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1007729/the-jewish-food-society-wants-to-save-the-recipes-of-grandmas-everywhere</loc>
		<lastmod>2017-04-03T00:56:51-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1001746/restaurants-cook-up-a-new-way-to-pay-kitchen-staff-more-a-cut-of-sales</loc>
		<lastmod>2017-03-31T08:00:56-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1001194/the-global-dangers-of-industrial-meat</loc>
		<lastmod>2017-03-31T02:02:43-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/999080/in-u-s-restaurants-bars-and-food-trucks-modern-slavery-persists</loc>
		<lastmod>2017-03-30T02:13:06-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/997620/the-weeknight-stir-fry-guide</loc>
		<lastmod>2017-03-29T10:10:59-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1327720/any-way-you-slice-it-protest-cakes-make-politics-a-bit-sweeter-2</loc>
		<lastmod>2017-03-28T12:00:10-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/995442/oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups</loc>
		<lastmod>2017-03-28T10:28:16-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/995347/deportation-fears-prompt-immigrants-to-cancel-food-stamps</loc>
		<lastmod>2017-03-28T09:57:02-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1327973/students-serve-up-stories-of-beloved-family-recipes-in-a-global-cookbook-project-2</loc>
		<lastmod>2017-03-28T06:12:13-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/995349/any-way-you-slice-it-protest-cakes-make-politics-a-bit-sweeter</loc>
		<lastmod>2017-03-28T05:00:10-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/994430/students-serve-up-stories-of-beloved-family-recipes-in-a-global-cookbook-project</loc>
		<lastmod>2017-03-27T23:12:13-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/993347/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner</loc>
		<lastmod>2017-03-27T11:55:32-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/992893/duncan-hines-the-original-road-warrior-who-shaped-restaurant-history</loc>
		<lastmod>2017-03-27T06:11:10-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/986609/the-u-s-cant-really-know-if-farmers-are-cutting-back-on-antibiotics-gao-says</loc>
		<lastmod>2017-03-24T08:28:09-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/986336/the-bay-area-food-movement-tackles-trump</loc>
		<lastmod>2017-03-24T05:57:27-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/984245/the-real-deal-homemade-chicken-noodle-soup</loc>
		<lastmod>2017-03-23T06:54:35-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/984247/diy-make-your-own-homemade-chicken-stock</loc>
		<lastmod>2017-03-23T06:53:40-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/981801/bay-area-bites-guide-to-five-popular-wine-bars-south-of-san-francisco</loc>
		<lastmod>2017-03-22T03:40:38-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/981706/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly</loc>
		<lastmod>2017-03-22T02:45:47-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/979677/an-ode-to-bartavelle-a-hearty-seasonal-salad-with-radicchio-fennel-grapefruit-and-hazelnuts</loc>
		<lastmod>2017-03-21T04:27:12-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/979679/for-afghan-immigrants-nowruz-celebrations-of-spring-are-a-taste-of-home</loc>
		<lastmod>2017-03-21T04:12:22-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328254/pajaro-river-farmers-prayed-for-rain-now-theyd-like-it-to-stop-2</loc>
		<lastmod>2017-03-20T13:53:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/978094/could-meals-on-wheels-really-lose-funding-yes-but-its-hard-to-say-how-much</loc>
		<lastmod>2017-03-20T11:42:26-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/977626/pajaro-river-farmers-prayed-for-rain-now-theyd-like-it-to-stop</loc>
		<lastmod>2017-03-20T06:53:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/972922/china-lives-lunch-is-the-new-sf-power-lunch</loc>
		<lastmod>2017-03-18T03:59:29-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327635/the-extraordinary-effort-to-save-the-white-abalone</loc>
		<lastmod>2017-03-17T00:00:38-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/970501/delicious-and-nearly-extinct-can-white-abalone-be-saved</loc>
		<lastmod>2017-03-16T17:00:38-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/968452/emails-reveal-monsantos-tactics-to-defend-glyphosate-against-cancer-fears</loc>
		<lastmod>2017-03-16T03:07:01-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/968356/mcdonalds-tweet-blasts-president-trump-and-is-quickly-deleted</loc>
		<lastmod>2017-03-16T02:17:01-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/964420/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland</loc>
		<lastmod>2017-03-14T08:58:55-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/962547/jessica-moncada-konte-wants-proof-in-oakland-to-be-your-new-neighborhood-bottle-shop</loc>
		<lastmod>2017-03-13T12:35:17-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/961791/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death</loc>
		<lastmod>2017-03-13T04:15:05-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/961694/matzo-makeover-can-the-bread-of-affliction-become-a-snack-addiction</loc>
		<lastmod>2017-03-13T03:26:04-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/954831/d-c-restaurant-sues-trump-claiming-unfair-competition</loc>
		<lastmod>2017-03-10T00:12:52-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/952948/looking-into-the-horse-milk-story-that-the-dalai-lama-told-john-oliver</loc>
		<lastmod>2017-03-09T04:18:33-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/950243/celebrate-womens-history-month-at-these-bay-area-women-owned-restaurants</loc>
		<lastmod>2017-03-07T23:41:57-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/948193/acta-non-verba-the-youth-urban-farm-program-educating-and-uplifting-east-oakland-kids</loc>
		<lastmod>2017-03-07T01:55:25-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/946034/political-perspectives-are-the-main-course-at-these-dinner-gatherings</loc>
		<lastmod>2017-03-06T02:12:18-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/945937/unscrambling-the-nutrition-science-on-eggs</loc>
		<lastmod>2017-03-06T02:00:08-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/939447/rise-of-the-robot-bees-tiny-drones-turned-into-artificial-pollinators</loc>
		<lastmod>2017-03-03T05:06:13-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/936994/to-the-restaurants-immigrant-workers-ba-bite-in-oakland-feels-like-home</loc>
		<lastmod>2017-03-02T02:38:56-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/936990/dna-tests-find-subway-chicken-only-50-percent-meat-canadian-news-program-reports</loc>
		<lastmod>2017-03-02T02:21:50-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2017-03-02T02:00:00-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/934422/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland</loc>
		<lastmod>2017-02-28T23:58:04-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/860514/bay-area-bites-guide-to-5-favorite-spots-for-mac-and-cheese-in-berkeley-and-oakland</loc>
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		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1240533/food-as-medicine-is-no-longer-a-fringe-idea</loc>
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		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/781585/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk</loc>
		<lastmod>2016-12-21T02:03:08-08:00</lastmod>
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	</url>
	<url>
		<loc>https://www.kqed.org/food/779884/a-christmas-holiday-classic-creamed-spinach</loc>
		<lastmod>2016-12-20T06:12:49-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/778082/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines</loc>
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		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/777890/a-holiday-christmas-classic-yorkshire-puddings</loc>
		<lastmod>2016-12-19T08:34:51-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/772787/real-napoli-style-pizza-comes-to-downtown-berkeley-at-lucias-pizzeria</loc>
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	</url>
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		<loc>https://www.kqed.org/food/770964/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays</loc>
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	</url>
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		<loc>https://www.kqed.org/food/770684/a-holiday-classic-slow-roasted-beef-prime-rib-roast</loc>
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		<loc>https://www.kqed.org/food/768634/trump-lashes-out-at-vanity-fair-one-day-after-it-lambastes-his-restaurant</loc>
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	</url>
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		<loc>https://www.kqed.org/food/766949/after-a-long-fight-new-rules-defend-small-farmers-for-now</loc>
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		<loc>https://www.kqed.org/food/764389/taste-this-learn-the-secrets-to-distilling-vodka-at-hangar-1</loc>
		<lastmod>2016-12-14T09:11:44-08:00</lastmod>
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		<loc>https://www.kqed.org/food/766570/we-unravel-the-science-mysteries-of-asparagus-pee</loc>
		<lastmod>2016-12-14T05:45:45-08:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/762155/carrageenan-backlash-food-firms-are-ousting-a-popular-additive</loc>
		<lastmod>2016-12-12T06:43:39-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/757213/cookies-galore-bay-area-bites-christmas-cookie-swap-2</loc>
		<lastmod>2016-12-10T10:25:48-08:00</lastmod>
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		<loc>https://www.kqed.org/food/757214/first-ladies-often-forge-food-trends-but-melanias-menu-is-a-mystery</loc>
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		<loc>https://www.kqed.org/food/752823/at-93-diana-kennedy-still-reigns-as-mexicos-feistiest-food-expert</loc>
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		<loc>https://www.kqed.org/food/746677/taste-this-visit-an-urban-winery-in-alameda-for-the-first-crush</loc>
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		<loc>https://www.kqed.org/food/749014/phillys-new-pay-what-you-can-restaurant-brings-everyone-to-the-table</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/739951/americans-dont-trust-scientists-take-on-food-issues</loc>
		<lastmod>2016-12-02T07:56:26-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/737622/bay-area-bites-guide-to-11-favorite-dim-sum-spots</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/733168/bay-area-bites-guide-to-13-bay-area-chocolate-shops-for-holiday-treats-and-gifts</loc>
		<lastmod>2016-11-29T07:59:36-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/730948/kale-is-about-to-have-an-identity-crisis</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/730377/bay-area-bites-guide-to-5-favorite-spots-for-mediterranean-food-in-berkeley-emeryville-albany-and-san-pablo</loc>
		<lastmod>2016-11-28T01:11:31-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328282/the-strange-truth-behind-presidential-turkey-pardons-3</loc>
		<lastmod>2016-11-23T10:00:00-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328053/how-do-you-get-a-picky-kid-to-eat-healthy-research-shows-the-way-3</loc>
		<lastmod>2016-11-23T08:30:17-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/719466/the-strange-truth-behind-presidential-turkey-pardons-2</loc>
		<lastmod>2016-11-23T02:00:00-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1240535/how-do-you-get-a-picky-kid-to-eat-healthy-research-shows-the-way-2</loc>
		<lastmod>2016-11-23T00:30:17-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/717529/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste</loc>
		<lastmod>2016-11-22T04:48:15-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/717261/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving</loc>
		<lastmod>2016-11-22T01:39:07-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/715657/taste-this-make-two-easy-holiday-cocktails-for-thanksgiving</loc>
		<lastmod>2016-11-21T16:25:24-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/710805/the-people-behind-your-food-are-more-vulnerable-than-ever</loc>
		<lastmod>2016-11-19T00:00:59-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/708975/therapist-discovers-surprising-cure-for-election-stress-mindful-muffins</loc>
		<lastmod>2016-11-18T03:03:49-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/708796/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes</loc>
		<lastmod>2016-11-18T00:30:21-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/708619/thanksgiving-dinner-is-getting-cheaper-as-grocery-prices-fall-again</loc>
		<lastmod>2016-11-17T23:00:43-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/706685/check-please-bay-area-explores-bay-area-cafe-culture</loc>
		<lastmod>2016-11-17T00:30:15-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/706687/mexican-style-thanksgiving-savory-black-beans</loc>
		<lastmod>2016-11-17T00:30:01-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/706593/some-growers-say-organic-label-will-be-watered-down-if-it-extends-to-hydroponics</loc>
		<lastmod>2016-11-16T23:31:12-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/679887/taste-this-white-wine-with-pizza-try-it-at-scolaris-at-the-point-in-alameda</loc>
		<lastmod>2016-11-16T08:30:36-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/704570/mexican-style-thanksgiving-mexican-style-rice</loc>
		<lastmod>2016-11-16T00:30:24-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/703101/the-story-behind-the-tea-and-oranges-in-leonard-cohens-song-suzanne</loc>
		<lastmod>2016-11-15T07:42:06-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/702485/mexican-style-thanksgiving-spicy-mole-gravy</loc>
		<lastmod>2016-11-15T00:30:42-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/700395/mexican-style-thanksgiving-chile-rubbed-roast-turkey</loc>
		<lastmod>2016-11-14T00:30:16-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/698930/carrageenan-is-everywhere-is-it-safe</loc>
		<lastmod>2016-11-13T07:58:58-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/694548/why-over-modifying-traditional-foods-can-dishonor-cultural-identity</loc>
		<lastmod>2016-11-11T05:05:46-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/694205/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco</loc>
		<lastmod>2016-11-11T00:30:30-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-11-10T17:52:45-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/692928/gmo-crops-headed-for-ban-in-sonoma-county</loc>
		<lastmod>2016-11-10T09:52:45-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/692150/check-please-bay-area-rediscovers-restaurants-outside-the-city</loc>
		<lastmod>2016-11-10T00:30:44-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/692152/thanksgiving-recipe-crispy-brussels-sprouts-hash</loc>
		<lastmod>2016-11-10T00:30:13-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/675723/taste-this-making-a-jailbreak-cocktail-at-spoonbar-in-healdsburg</loc>
		<lastmod>2016-11-09T08:30:40-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/690599/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way</loc>
		<lastmod>2016-11-09T06:07:37-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/690074/thanksgiving-recipe-classic-turkey-gravy</loc>
		<lastmod>2016-11-09T00:30:06-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/689807/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red</loc>
		<lastmod>2016-11-08T22:00:38-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/687939/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey</loc>
		<lastmod>2016-11-08T00:30:57-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-11-07T04:04:05-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/683786/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay</loc>
		<lastmod>2016-11-06T01:27:27-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-11-05T00:05:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/685993/how-a-farmworker-company-town-is-taking-shape-in-the-salinas-valley</loc>
		<lastmod>2016-11-04T17:05:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/680169/bay-area-bites-guide-pumpkin-ice-cream-round-up</loc>
		<lastmod>2016-11-04T10:58:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/679519/meet-your-favorite-cookbook-authors-at-a-literary-feast</loc>
		<lastmod>2016-11-04T03:59:12-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/677485/this-food-truck-serves-up-gourmet-food-and-drinks-and-jobs-for-refugees</loc>
		<lastmod>2016-11-03T04:22:58-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/677393/check-please-bay-area-takes-a-menu-tour-through-asia</loc>
		<lastmod>2016-11-03T03:20:01-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/671648/taste-this-picnic-with-a-view-of-carneros-at-viansa-sonoma-winery</loc>
		<lastmod>2016-11-02T11:00:22-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/673439/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries</loc>
		<lastmod>2016-11-01T05:49:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/673267/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash</loc>
		<lastmod>2016-11-01T03:44:29-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/671226/how-do-you-get-a-picky-kid-to-eat-healthy-research-shows-the-way</loc>
		<lastmod>2016-10-31T03:41:17-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/671139/hey-looks-like-americans-are-finally-eating-more-fish</loc>
		<lastmod>2016-10-31T02:54:24-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/671134/technology-may-rescue-male-baby-chicks-from-the-grinder</loc>
		<lastmod>2016-10-31T02:12:21-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/669068/discovering-the-science-secrets-of-sourdough-you-can-help</loc>
		<lastmod>2016-10-30T02:11:10-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/664848/halloween-treats-homemade-marshmallow-ghosts</loc>
		<lastmod>2016-10-28T02:05:12-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/664410/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old</loc>
		<lastmod>2016-10-27T20:17:13-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-10-27T07:45:43-07:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/662639/check-please-bay-area-reviews-restaurants-serving-down-home-comfort-food</loc>
		<lastmod>2016-10-27T00:48:26-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/662641/wrangling-the-climate-impact-of-california-dairy</loc>
		<lastmod>2016-10-27T00:40:06-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/656910/taste-this-sherry-tasting-at-duende-in-oakland</loc>
		<lastmod>2016-10-26T09:23:08-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/661121/after-a-long-day-of-fighting-climate-change-this-grain-is-ready-for-a-beer</loc>
		<lastmod>2016-10-26T07:26:21-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/660938/what-the-real-witches-of-america-eat</loc>
		<lastmod>2016-10-26T06:03:02-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/660660/halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies</loc>
		<lastmod>2016-10-26T02:34:41-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/658657/how-lipton-built-an-empire-by-selling-farm-to-table-tea</loc>
		<lastmod>2016-10-25T04:38:14-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/658562/halloween-treats-candy-dipped-marshmallow-pumpkin-pops</loc>
		<lastmod>2016-10-25T03:34:08-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/654230/food-justice-rock-star-anna-lappe-wins-2016-james-beard-leadership-award</loc>
		<lastmod>2016-10-23T03:07:47-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/647865/halloween-treats-adults-only-eyeball-jell-o-shots</loc>
		<lastmod>2016-10-20T04:51:24-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/647682/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn</loc>
		<lastmod>2016-10-20T02:11:12-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/641890/taste-this-pairing-bar-bites-with-cocktails-at-spoonbar-in-healdsburg</loc>
		<lastmod>2016-10-19T09:33:14-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/645567/california-restaurants-launch-nations-first-transgender-jobs-program</loc>
		<lastmod>2016-10-19T02:25:22-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/643814/farmers-antitrust-activists-are-worried-that-big-ag-is-only-getting-bigger</loc>
		<lastmod>2016-10-18T06:41:24-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/643382/pals-take-away-rises-again-at-forage-kitchen</loc>
		<lastmod>2016-10-18T01:25:03-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/642002/forget-tomaytotomahto-the-real-debate-is-should-it-be-refrigerated</loc>
		<lastmod>2016-10-17T09:49:53-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/641625/peruvian-farmers-chefs-yes-chefs-cash-in-on-guinea-pig-craze</loc>
		<lastmod>2016-10-17T05:50:05-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/635422/touche-tooth-fairy-an-illustrated-guide-to-food-based-and-holistic-oral-health</loc>
		<lastmod>2016-10-14T06:26:39-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1327932/mark-bittman-says-you-can-learn-to-bake-everything-2</loc>
		<lastmod>2016-10-13T10:00:00-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/633454/we-pay-billions-for-greener-farms-so-what-does-that-buy-us</loc>
		<lastmod>2016-10-13T07:26:44-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/633022/mark-bittman-says-you-can-learn-to-bake-everything</loc>
		<lastmod>2016-10-13T03:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/632933/check-please-bay-area-reviews-jasons-restaurant-clove-hoof-butchery-dragon-beaux</loc>
		<lastmod>2016-10-13T01:45:51-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327650/bioengineered-plant-meat-comes-to-s-f-and-l-a-restaurants-2</loc>
		<lastmod>2016-10-12T11:30:03-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/627172/taste-this-ramen-shop-noodle-slurping-and-whisky-sipping-in-oakland</loc>
		<lastmod>2016-10-12T10:23:04-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/631211/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup</loc>
		<lastmod>2016-10-12T05:22:29-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/631123/bioengineered-plant-meat-comes-to-s-f-and-l-a-restaurants</loc>
		<lastmod>2016-10-12T04:30:03-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/629295/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe</loc>
		<lastmod>2016-10-11T07:10:34-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/629205/its-now-legal-to-share-seeds-in-california</loc>
		<lastmod>2016-10-11T06:18:06-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/629029/african-american-museum-cafe-serves-up-black-history-with-every-forkful</loc>
		<lastmod>2016-10-11T05:06:15-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/623160/across-the-globe-our-diets-are-making-us-sicker-report-finds</loc>
		<lastmod>2016-10-08T08:22:56-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/623067/backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says</loc>
		<lastmod>2016-10-08T07:35:22-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/620541/taste-test-guide-local-ready-to-drink-cold-brew-coffees</loc>
		<lastmod>2016-10-07T02:23:59-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/620543/from-mobb-deep-rapper-a-cookbook-for-healthy-eating-in-prison</loc>
		<lastmod>2016-10-07T02:10:42-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/618435/check-please-bay-area-vegetarian-episode-reviews-vegetarian-house-gracias-madre-madras-cafe</loc>
		<lastmod>2016-10-06T02:47:10-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/616985/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse</loc>
		<lastmod>2016-10-05T09:20:08-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/612894/taste-this-east-meets-west-noodle-pulling-and-cocktails</loc>
		<lastmod>2016-10-05T09:14:49-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/616475/whats-behind-oregons-marionberry-mania</loc>
		<lastmod>2016-10-05T03:30:44-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/616300/food-for-the-soul-at-the-mill-valley-film-festival</loc>
		<lastmod>2016-10-05T01:53:10-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327659/snap-crackle-kale-the-science-of-why-veggies-spark-in-the-microwave-2</loc>
		<lastmod>2016-10-03T10:23:14-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/612554/hashtag-poki-brings-healthful-fast-food-to-south-berkeley</loc>
		<lastmod>2016-10-03T05:20:40-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/612383/snap-crackle-kale-the-science-of-why-veggies-spark-in-the-microwave</loc>
		<lastmod>2016-10-03T03:23:14-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/612296/fda-is-redefining-the-term-healthy-on-food-labels</loc>
		<lastmod>2016-10-03T02:09:22-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/606293/bread-recipe-rich-eggy-golden-challah</loc>
		<lastmod>2016-09-30T04:49:49-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/604519/crostini-recipe-from-kqed-foodie-field-trip-to-sociale</loc>
		<lastmod>2016-09-29T07:44:52-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/604345/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go</loc>
		<lastmod>2016-09-29T06:04:16-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/604086/cup-noodles-turns-45-a-closer-look-at-the-revolutionary-ramen-creation</loc>
		<lastmod>2016-09-29T02:44:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/603997/check-please-bay-area-reviews-whipper-snapper-trabocco-kitchen-cocktails-gaumenkitzel</loc>
		<lastmod>2016-09-29T01:42:09-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328300/whales-sea-turtles-seals-the-unintended-catch-of-abandoned-fishing-gear-2</loc>
		<lastmod>2016-09-28T15:54:04-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327736/backstage-heroes-local-foods-wheel-creators-on-love-and-locavores-2</loc>
		<lastmod>2016-09-28T15:00:14-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/598412/taste-this-finding-jamon-in-oakland</loc>
		<lastmod>2016-09-28T08:55:54-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/602547/whales-sea-turtles-seals-the-unintended-catch-of-abandoned-fishing-gear</loc>
		<lastmod>2016-09-28T08:54:04-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/602458/backstage-heroes-local-foods-wheel-creators-on-love-and-locavores</loc>
		<lastmod>2016-09-28T08:00:14-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/602109/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco</loc>
		<lastmod>2016-09-28T03:21:42-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/600624/chill-out-stress-can-override-benefits-of-healthful-eating</loc>
		<lastmod>2016-09-27T10:29:15-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328306/doctors-prescribe-fruits-veggies-to-help-low-income-patients-access-healthy-food-2</loc>
		<lastmod>2016-09-26T14:23:01-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/598234/doctors-prescribe-fruits-veggies-to-help-low-income-patients-access-healthy-food</loc>
		<lastmod>2016-09-26T07:23:01-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/593511/11-things-we-tried-and-loved-at-the-2016-eat-real-festival</loc>
		<lastmod>2016-09-24T01:36:41-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/591503/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland</loc>
		<lastmod>2016-09-23T02:33:11-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/591413/if-you-think-eating-is-a-political-act-say-thanks-to-frances-moore-lappe</loc>
		<lastmod>2016-09-23T02:05:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/589557/which-way-should-i-lean-in-the-current-war-over-vietnamese-cuisine</loc>
		<lastmod>2016-09-22T04:45:34-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/589463/check-please-bay-area-reviews-bridges-blue-line-pizza-postino</loc>
		<lastmod>2016-09-22T03:28:38-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/589465/what-happens-when-yelp-restaurant-reviews-turn-political</loc>
		<lastmod>2016-09-22T03:12:32-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/587506/taste-this-peaches-prosecco-bellini</loc>
		<lastmod>2016-09-21T15:14:56-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/587323/welcome-to-taste-this-kqed-foods-new-online-video-series</loc>
		<lastmod>2016-09-21T11:44:56-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/582300/epa-weighs-in-on-glyphosate-says-it-doesnt-cause-cancer</loc>
		<lastmod>2016-09-18T16:58:15-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/579121/kqed-food-field-trip-wine-tasting-and-food-pairing-at-sociale-in-san-francisco</loc>
		<lastmod>2016-09-17T02:52:19-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/577080/iyasares-lunch-ramen-an-elegant-hearty-affair</loc>
		<lastmod>2016-09-16T02:43:39-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/575480/teen-creates-app-so-bullied-kids-never-have-to-eat-alone</loc>
		<lastmod>2016-09-15T07:08:42-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/575141/digested-the-clean-and-dirty-of-lab-grown-meat</loc>
		<lastmod>2016-09-15T03:46:44-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/575047/check-please-bay-area-reviews-chaya-brasserie-marinitas-seven-hills</loc>
		<lastmod>2016-09-15T02:58:40-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327933/sugar-industry-paid-researchers-to-downplay-sugars-health-impacts-2</loc>
		<lastmod>2016-09-14T09:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/573446/sugar-shocked-the-rest-of-food-industry-pays-for-lots-of-research-too</loc>
		<lastmod>2016-09-14T07:23:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/573359/sugar-industry-paid-researchers-to-downplay-sugars-health-impacts</loc>
		<lastmod>2016-09-14T02:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/571423/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity</loc>
		<lastmod>2016-09-13T06:27:16-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1327954/sugar-industry-funded-1960s-harvard-research-that-blamed-heart-disease-on-fat-2</loc>
		<lastmod>2016-09-12T11:37:27-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/569406/sugar-industry-funded-1960s-harvard-research-that-blamed-heart-disease-on-fat</loc>
		<lastmod>2016-09-12T04:37:27-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/569321/taste-test-guide-the-vinegary-world-of-kombucha</loc>
		<lastmod>2016-09-12T03:50:52-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/569318/can-a-vegan-diet-give-you-all-you-need-german-nutritionists-say-nein</loc>
		<lastmod>2016-09-12T03:22:11-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328309/recreating-the-ethiopian-flavors-you-grew-up-with-and-starting-a-farm-in-the-process-2</loc>
		<lastmod>2016-09-11T02:00:34-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/566709/recreating-the-ethiopian-flavors-you-grew-up-with-and-starting-a-farm-in-the-process</loc>
		<lastmod>2016-09-10T19:00:34-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/564006/lets-talk-tiki-bars-harmless-fun-or-exploitation</loc>
		<lastmod>2016-09-09T08:26:57-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/562004/stem-to-steam-how-coffee-is-perking-up-engineering-education</loc>
		<lastmod>2016-09-08T08:04:28-07:00</lastmod>
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		<lastmod>2016-07-15T03:16:02-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/454109/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it</loc>
		<lastmod>2016-07-14T09:03:18-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1327674/cabernet-with-cryptococcus-meet-the-fungi-and-bacteria-behind-your-wine-3</loc>
		<lastmod>2016-07-13T11:00:45-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1327937/one-in-five-uc-students-struggles-to-pay-for-food-study-finds-3</loc>
		<lastmod>2016-07-13T09:00:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/503567/cabernet-with-cryptococcus-meet-the-fungi-and-bacteria-behind-your-wine-2</loc>
		<lastmod>2016-07-13T04:00:45-07:00</lastmod>
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	</url>
	<url>
		<loc>https://www.kqed.org/food/451887/cabernet-with-cryptococcus-meet-the-fungi-and-bacteria-behind-your-wine</loc>
		<lastmod>2016-07-13T04:00:45-07:00</lastmod>
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		<loc>https://www.kqed.org/food/451891/guide-five-great-bubble-tea-cafes-south-of-san-francisco</loc>
		<lastmod>2016-07-13T03:47:50-07:00</lastmod>
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		<loc>https://www.kqed.org/food/451893/thirsty-new-study-links-good-hydration-to-slimmer-waistlines</loc>
		<lastmod>2016-07-13T03:45:07-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503569/one-in-five-uc-students-struggles-to-pay-for-food-study-finds-2</loc>
		<lastmod>2016-07-13T02:00:00-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/452199/one-in-five-uc-students-struggles-to-pay-for-food-study-finds</loc>
		<lastmod>2016-07-12T09:59:37-07:00</lastmod>
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		<loc>https://www.kqed.org/food/450263/as-bagged-salad-kits-boom-americans-eat-more-greens</loc>
		<lastmod>2016-07-12T06:18:58-07:00</lastmod>
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		<loc>https://www.kqed.org/food/450183/the-perennial-plate-a-vegetarian-turned-rancher-shares-her-story</loc>
		<lastmod>2016-07-12T05:35:53-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1327756/at-las-moca-a-celebrated-chef-serves-up-dinner-as-art-installation-3</loc>
		<lastmod>2016-07-11T15:45:18-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/518851/at-las-moca-a-celebrated-chef-serves-up-dinner-as-art-installation-2</loc>
		<lastmod>2016-07-11T08:45:18-07:00</lastmod>
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		<loc>https://www.kqed.org/food/448561/at-las-moca-a-celebrated-chef-serves-up-dinner-as-art-installation</loc>
		<lastmod>2016-07-11T08:45:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/448017/slice-dice-chop-or-julienne-does-the-cut-change-the-flavor</loc>
		<lastmod>2016-07-11T01:43:10-07:00</lastmod>
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		<loc>https://www.kqed.org/food/444829/five-great-restaurants-to-enjoy-poke-bowls-south-of-san-francisco</loc>
		<lastmod>2016-07-09T08:28:31-07:00</lastmod>
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		<loc>https://www.kqed.org/food/503571/making-wine-from-californias-oldest-vines-3</loc>
		<lastmod>2016-07-08T18:05:22-07:00</lastmod>
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		<loc>https://www.kqed.org/food/468812/making-wine-from-californias-oldest-vines-2</loc>
		<lastmod>2016-07-08T18:05:22-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/443657/making-wine-from-californias-oldest-vines</loc>
		<lastmod>2016-07-08T18:05:22-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/442392/senate-passes-a-gmo-labeling-bill-that-the-food-industry-likes</loc>
		<lastmod>2016-07-08T01:59:59-07:00</lastmod>
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		<loc>https://www.kqed.org/food/441046/want-kids-to-eat-more-veggies-market-them-with-cartoons</loc>
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		<loc>https://www.kqed.org/food/440567/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley</loc>
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		<loc>https://www.kqed.org/food/439136/from-tree-to-tap-maple-water-makes-a-splash</loc>
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		<loc>https://www.kqed.org/food/436878/delage-brings-affordable-omakase-dining-to-old-oakland</loc>
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		<loc>https://www.kqed.org/food/436874/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam</loc>
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		<loc>https://www.kqed.org/food/432752/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard</loc>
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		<loc>https://www.kqed.org/food/428928/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad</loc>
		<lastmod>2016-07-01T04:44:32-07:00</lastmod>
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		<loc>https://www.kqed.org/food/427444/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu</loc>
		<lastmod>2016-06-30T10:56:27-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/426626/should-pacific-bluefin-tuna-be-listed-as-an-endangered-species</loc>
		<lastmod>2016-06-30T00:53:27-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/424822/where-homeless-people-can-get-free-meals-in-the-bay-area</loc>
		<lastmod>2016-06-29T02:11:02-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/421536/in-the-queer-kitchen-a-conversation-with-john-birdsall-preeti-mistry-and-nik-sharma</loc>
		<lastmod>2016-06-27T09:15:45-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/415390/celebrate-pride-with-summer-rainbow-sangria</loc>
		<lastmod>2016-06-24T03:53:31-07:00</lastmod>
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		<loc>https://www.kqed.org/food/415392/fermentation-fervor-heres-how-chefs-boost-flavor-and-health</loc>
		<lastmod>2016-06-24T03:44:40-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/414222/senators-reach-deal-on-national-gmo-labeling-bill</loc>
		<lastmod>2016-06-23T12:30:58-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/413829/this-startup-wants-you-to-have-your-disposable-spoon-and-eat-it-too</loc>
		<lastmod>2016-06-23T07:30:27-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/412100/fresh-fruity-rainbow-popsicles-for-pride</loc>
		<lastmod>2016-06-22T09:27:23-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/411473/the-science-of-why-onions-make-us-cry</loc>
		<lastmod>2016-06-22T01:47:41-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327997/study-music-can-affect-the-way-beer-tastes-3</loc>
		<lastmod>2016-06-21T15:00:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327680/crafted-in-a-silicon-valley-lab-faux-meat-tastes-sizzles-like-the-real-thing-2</loc>
		<lastmod>2016-06-21T09:21:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503573/study-music-can-affect-the-way-beer-tastes-2</loc>
		<lastmod>2016-06-21T08:00:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/410061/study-music-can-affect-the-way-beer-tastes</loc>
		<lastmod>2016-06-21T08:00:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503574/crafted-in-a-silicon-valley-lab-faux-meat-tastes-sizzles-like-the-real-thing</loc>
		<lastmod>2016-06-21T02:21:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/409663/crafted-in-a-silicon-valley-lab-faux-meat-to-debut-on-san-francisco-menus</loc>
		<lastmod>2016-06-21T02:21:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/407908/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer</loc>
		<lastmod>2016-06-20T05:02:54-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/405791/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/403890/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs</loc>
		<lastmod>2016-06-18T01:24:24-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/402368/demystifying-terroir-maybe-its-the-microbes-making-magic-in-your-wine</loc>
		<lastmod>2016-06-17T06:41:33-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/401890/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone</loc>
		<lastmod>2016-06-17T02:05:38-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503576/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse-2</loc>
		<lastmod>2016-06-15T23:59:50-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/399759/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse</loc>
		<lastmod>2016-06-15T23:59:50-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-06-15T09:15:59-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327684/data-shows-climate-impacts-from-farming-are-getting-worse-3</loc>
		<lastmod>2016-06-15T08:36:03-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503578/data-shows-climate-impacts-from-farming-are-getting-worse-2</loc>
		<lastmod>2016-06-15T01:36:03-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/397963/data-shows-climate-impacts-from-farming-are-getting-worse</loc>
		<lastmod>2016-06-15T01:36:03-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-06-13T10:56:17-07:00</lastmod>
		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/394327/mobile-pantries-get-fresh-food-to-where-people-need-it-most</loc>
		<lastmod>2016-06-13T04:40:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/387034/a-local-grain-economy-comes-to-life-in-california</loc>
		<lastmod>2016-06-09T08:24:28-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503580/check-please-bay-area-reviews-el-mono-fresh-flavors-of-peru-rangoon-ruby-burmese-cuisine-the-table-2</loc>
		<lastmod>2016-06-09T00:15:36-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/386423/check-please-bay-area-reviews-el-mono-fresh-flavors-of-peru-rangoon-ruby-burmese-cuisine-the-table</loc>
		<lastmod>2016-06-09T00:15:36-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/384991/copycake-when-food-art-ideas-get-swiped</loc>
		<lastmod>2016-06-08T05:56:32-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/383568/this-is-how-much-celebrities-get-paid-to-endorse-soda-and-unhealthy-food</loc>
		<lastmod>2016-06-07T10:15:23-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/383338/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants</loc>
		<lastmod>2016-06-07T07:27:33-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/383184/a-neuroscientist-tackles-why-diets-make-us-fat</loc>
		<lastmod>2016-06-07T05:28:10-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327687/seaweed-on-your-dinner-plate-the-next-kale-could-be-kelp-3</loc>
		<lastmod>2016-06-06T09:54:36-07:00</lastmod>
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		<lastmod>2016-06-06T03:07:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503582/seaweed-on-your-dinner-plate-the-next-kale-could-be-kelp-2</loc>
		<lastmod>2016-06-06T02:54:36-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/381123/seaweed-on-your-dinner-plate-the-next-kale-could-be-kelp</loc>
		<lastmod>2016-06-06T02:54:36-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/377177/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley</loc>
		<lastmod>2016-06-04T01:05:41-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328001/peta-releases-princes-pro-vegan-anthem-dolphin-samples-and-all-3</loc>
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		<loc>https://www.kqed.org/food/375775/the-search-for-tastier-supermarket-tomatoes-a-tale-in-3-acts</loc>
		<lastmod>2016-06-03T06:23:23-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503584/peta-releases-princes-pro-vegan-anthem-dolphin-samples-and-all-2</loc>
		<lastmod>2016-06-03T06:16:46-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/375777/peta-releases-princes-pro-vegan-anthem-dolphin-samples-and-all</loc>
		<lastmod>2016-06-03T06:16:46-07:00</lastmod>
		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/373515/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen</loc>
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		<loc>https://www.kqed.org/food/373517/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good</loc>
		<lastmod>2016-06-02T02:22:03-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/1328005/play-with-your-food-ferris-plock-makes-art-out-of-dinner-in-food-faces-3</loc>
		<lastmod>2016-06-01T09:00:34-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/371729/raise-a-glass-to-perry-craft-ciders-pear-cousin</loc>
		<lastmod>2016-06-01T02:30:11-07:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/503587/play-with-your-food-ferris-plock-makes-art-out-of-dinner-in-food-faces-2</loc>
		<lastmod>2016-06-01T02:00:34-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/372036/play-with-your-food-ferris-plock-makes-art-out-of-dinner-in-food-faces</loc>
		<lastmod>2016-06-01T02:00:34-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/369937/5-bites-casual-caribbean-eats-in-oakland</loc>
		<lastmod>2016-05-31T02:11:13-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/366520/farmers-wait-and-wait-for-guest-workers-amid-h-2a-visa-delays</loc>
		<lastmod>2016-05-29T03:44:59-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/503589/from-a-mistake-to-food-legend-napas-pasta-malfatti-3</loc>
		<lastmod>2016-05-27T17:05:42-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/468814/from-a-mistake-to-food-legend-napas-pasta-malfatti-2</loc>
		<lastmod>2016-05-27T17:05:42-07:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/363976/from-a-mistake-to-food-legend-napas-pasta-malfatti</loc>
		<lastmod>2016-05-27T17:05:42-07:00</lastmod>
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		<loc>https://www.kqed.org/food/362782/bay-area-bites-memorial-day-summer-grilling-recipes</loc>
		<lastmod>2016-05-27T01:00:45-07:00</lastmod>
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		<loc>https://www.kqed.org/food/1327940/raising-a-pint-to-the-bay-area-beer-scene-3</loc>
		<lastmod>2016-05-26T10:00:00-07:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/361433/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says</loc>
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	</url>
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		<loc>https://www.kqed.org/food/361217/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls</loc>
		<lastmod>2016-05-26T03:56:52-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/503591/raising-a-pint-to-the-bay-area-beer-scene-2</loc>
		<lastmod>2016-05-26T03:00:00-07:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/361143/we-dont-know-how-many-workers-are-injured-at-slaughterhouses-heres-why</loc>
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		<loc>https://www.kqed.org/food/503593/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co-2</loc>
		<lastmod>2016-05-26T01:30:46-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/361070/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co</loc>
		<lastmod>2016-05-26T01:30:46-07:00</lastmod>
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		<loc>https://www.kqed.org/food/372115/raising-a-pint-to-the-bay-area-beer-scene</loc>
		<lastmod>2016-05-25T15:31:17-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/1327691/acidifying-waters-put-dungeness-crabs-at-risk-3</loc>
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		<loc>https://www.kqed.org/food/359429/what-is-the-meaning-behind-the-moo</loc>
		<lastmod>2016-05-25T02:22:40-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503698/acidifying-waters-put-dungeness-crabs-at-risk-2</loc>
		<lastmod>2016-05-25T01:05:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/359505/acidifying-waters-put-dungeness-crabs-at-risk</loc>
		<lastmod>2016-05-25T01:05:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/359279/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/358023/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world</loc>
		<lastmod>2016-05-24T08:12:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/357506/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/355723/memorial-day-grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta</loc>
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		<loc>https://www.kqed.org/food/352206/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions</loc>
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		<loc>https://www.kqed.org/food/352128/springtime-avocado-toast-with-green-olive-relish-and-lemon</loc>
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		<loc>https://www.kqed.org/food/350923/an-underground-supper-club-where-music-moves-the-menu</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/350844/the-added-sugar-label-is-coming-to-a-packaged-food-near-you</loc>
		<lastmod>2016-05-20T06:47:37-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/349222/if-monsanto-disappears-will-it-matter</loc>
		<lastmod>2016-05-19T09:23:05-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/349142/why-one-startup-is-offering-meals-made-by-home-cooks-and-middle-schoolers</loc>
		<lastmod>2016-05-19T08:21:43-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/348666/edible-answers-to-insomnia-a-search-for-nutritional-solutions-for-sleepless-nights</loc>
		<lastmod>2016-05-19T02:56:40-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503595/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night-2</loc>
		<lastmod>2016-05-19T01:27:30-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/348583/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night</loc>
		<lastmod>2016-05-19T01:27:30-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/345838/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say</loc>
		<lastmod>2016-05-17T14:16:18-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/503700/photo-slideshow-check-please-bay-area-taste-sip-2016-2</loc>
		<lastmod>2016-05-17T07:20:26-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/345290/photo-slideshow-check-please-bay-area-taste-sip-2016</loc>
		<lastmod>2016-05-17T07:20:26-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/342946/springtime-grilled-artichokes-with-romesco-sauce</loc>
		<lastmod>2016-05-16T01:14:55-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/342171/why-restaurants-are-ditching-the-switch-to-no-tipping</loc>
		<lastmod>2016-05-15T16:00:44-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/336078/the-magic-of-wine-country-is-popping-up-in-wealthy-hamlets-across-the-bay-area</loc>
		<lastmod>2016-05-12T08:25:31-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503702/check-please-bay-area-reviews-gasthaus-leopolds-tamarine-and-sushi-rapture-2</loc>
		<lastmod>2016-05-12T01:12:58-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/335551/check-please-bay-area-reviews-gasthaus-leopolds-tamarine-and-sushi-rapture</loc>
		<lastmod>2016-05-12T01:12:58-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327694/bluefin-blues-valuing-a-tuna-species-before-its-too-late-3</loc>
		<lastmod>2016-05-11T09:54:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503704/bluefin-blues-valuing-a-tuna-species-before-its-too-late-2</loc>
		<lastmod>2016-05-11T02:54:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/333824/bluefin-blues-valuing-a-tuna-species-before-its-too-late</loc>
		<lastmod>2016-05-11T02:54:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/333804/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco</loc>
		<lastmod>2016-05-11T02:06:32-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/332386/can-i-eat-it-a-food-waste-warriors-guide</loc>
		<lastmod>2016-05-10T08:32:42-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/330019/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda</loc>
		<lastmod>2016-05-09T01:31:50-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/330021/what-is-natural-food-a-riddle-wrapped-in-notions-of-good-and-evil</loc>
		<lastmod>2016-05-09T01:23:01-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/326346/celebrate-mothers-day-with-a-breakfast-salad</loc>
		<lastmod>2016-05-07T01:08:29-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1328009/deep-breaths-a-dispatch-from-the-gwyneth-paltrow-industrial-complex-3</loc>
		<lastmod>2016-05-06T09:46:25-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503597/deep-breaths-a-dispatch-from-the-gwyneth-paltrow-industrial-complex-2</loc>
		<lastmod>2016-05-06T02:46:25-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/325191/deep-breaths-a-dispatch-from-the-gwyneth-paltrow-industrial-complex</loc>
		<lastmod>2016-05-06T02:46:25-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-05-06T02:27:26-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-05-05T09:32:45-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503706/check-please-bay-area-reviews-duende-the-dark-horse-inn-and-morimoto-napa-2</loc>
		<lastmod>2016-05-05T01:45:59-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/322646/check-please-bay-area-reviews-duende-the-dark-horse-inn-and-morimoto-napa</loc>
		<lastmod>2016-05-05T01:45:59-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/321196/frozen-food-fears-4-things-to-know-about-the-listeria-recall</loc>
		<lastmod>2016-05-04T06:39:15-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/320881/bay-area-bites-guide-to-4-favorite-spots-for-springtime-salads-in-san-francisco</loc>
		<lastmod>2016-05-04T02:45:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/319189/tiny-kitchen-videos-cook-up-real-food-in-doll-sized-portions</loc>
		<lastmod>2016-05-03T04:31:11-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/317280/under-attack-commodity-promotion-programs-try-to-hide-their-emails</loc>
		<lastmod>2016-05-02T03:56:24-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/315378/why-chobani-gave-employees-a-financial-stake-in-companys-future</loc>
		<lastmod>2016-05-01T02:40:23-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/310307/keeping-bees-safe-its-a-ruff-job-but-this-doggy-detective-gets-it-done</loc>
		<lastmod>2016-04-28T08:01:12-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/310003/loathed-by-farmers-loved-by-ancients-the-strange-history-of-tiger-nuts</loc>
		<lastmod>2016-04-28T03:40:28-07:00</lastmod>
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		<lastmod>2016-04-28T01:30:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/309848/check-please-bay-area-reviews-sessions-at-the-presidio-doppio-zero-pizzeria-napoletana-and-waterbar</loc>
		<lastmod>2016-04-28T01:30:00-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/308027/bay-area-bites-guide-to-5-favorite-south-bay-bagel-shops</loc>
		<lastmod>2016-04-27T02:00:17-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/306883/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition</loc>
		<lastmod>2016-04-26T10:38:11-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/306264/plateau-but-no-decline-child-obesity-rates-hold-steady</loc>
		<lastmod>2016-04-26T02:25:48-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/304482/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/304479/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/300759/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503599/after-destructive-butte-fire-a-community-heals-the-soil-and-itself-3</loc>
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		<loc>https://www.kqed.org/food/483265/after-destructive-butte-fire-a-community-heals-the-soil-and-itself-2</loc>
		<lastmod>2016-04-22T17:05:52-07:00</lastmod>
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		<loc>https://www.kqed.org/food/304799/after-destructive-butte-fire-a-community-heals-the-soil-and-itself</loc>
		<lastmod>2016-04-22T17:05:52-07:00</lastmod>
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		<loc>https://www.kqed.org/food/503710/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch-2</loc>
		<lastmod>2016-04-21T02:06:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/297042/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch</loc>
		<lastmod>2016-04-21T02:06:05-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/295835/bay-area-bites-guide-to-the-best-food-for-takeout-in-berkeley-and-oakland</loc>
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		<loc>https://www.kqed.org/food/293576/celebrate-passover-with-almost-moms-amazing-belgian-brisket</loc>
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	</url>
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		<loc>https://www.kqed.org/food/291997/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk</loc>
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		<loc>https://www.kqed.org/food/287995/will-genetically-edited-food-be-regulated-the-case-of-the-mushroom</loc>
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		<loc>https://www.kqed.org/food/503601/chasing-the-burn-for-morel-mushrooms-in-lake-county-3</loc>
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	</url>
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		<loc>https://www.kqed.org/food/468816/chasing-the-burn-for-morel-mushrooms-in-lake-county-2</loc>
		<lastmod>2016-04-15T17:05:22-07:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/287389/chasing-the-burn-for-morel-mushrooms-in-lake-county</loc>
		<lastmod>2016-04-15T17:05:22-07:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/285106/farm-to-fable-tampa-probe-finds-many-restaurants-lie-about-sourcing</loc>
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	</url>
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		<loc>https://www.kqed.org/food/284871/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi-2</loc>
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	</url>
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		<loc>https://www.kqed.org/food/284873/leslie-sbroccos-check-please-bay-area-season-11-wine-tips</loc>
		<lastmod>2016-04-14T07:39:59-07:00</lastmod>
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	</url>
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		<loc>https://www.kqed.org/food/284468/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi</loc>
		<lastmod>2016-04-14T02:26:37-07:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/283039/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown</loc>
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	</url>
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		<loc>https://www.kqed.org/food/280747/pie-ranch-sells-food-for-thought-at-highway-one-non-profit-farm-stand</loc>
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		<loc>https://www.kqed.org/food/279168/better-late-than-never-olympic-champion-greg-louganis-gets-his-wheaties-box</loc>
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		<loc>https://www.kqed.org/food/278846/hunting-and-fishing-at-the-sf-green-film-festival</loc>
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		<loc>https://www.kqed.org/food/274786/more-than-a-wine-destination-a-guide-to-oxbow-public-market-and-weekend-eating-in-downtown-napa</loc>
		<lastmod>2016-04-09T00:42:05-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327699/tiny-forage-fish-at-bottom-of-marine-food-web-get-new-protections-3</loc>
		<lastmod>2016-04-07T10:39:58-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503712/tiny-forage-fish-at-bottom-of-marine-food-web-get-new-protections-2</loc>
		<lastmod>2016-04-07T03:39:58-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/271237/tiny-forage-fish-at-bottom-of-marine-food-web-get-new-protections</loc>
		<lastmod>2016-04-07T03:39:58-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/269828/all-natural-but-still-imitation-the-strange-case-of-the-skim-milk-label</loc>
		<lastmod>2016-04-06T09:53:08-07:00</lastmod>
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		<loc>https://www.kqed.org/food/268021/bay-area-bites-guide-to-10-favorite-sandwich-shops-south-of-san-francisco</loc>
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		<loc>https://www.kqed.org/food/266323/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud</loc>
		<lastmod>2016-04-04T12:12:01-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/260874/bay-area-bites-guide-to-five-top-sushi-bars-in-the-east-bay</loc>
		<lastmod>2016-04-01T11:11:20-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/260207/check-please-bay-area-100-proof-the-tequila-episode</loc>
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		<loc>https://www.kqed.org/food/258499/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda</loc>
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		<loc>https://www.kqed.org/food/256722/why-whole-foods-wants-a-slower-growing-chicken</loc>
		<lastmod>2016-03-30T03:25:02-07:00</lastmod>
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		<loc>https://www.kqed.org/food/255022/attention-food-and-wine-lovers-kqed-check-please-bay-area-taste-sip-event</loc>
		<lastmod>2016-03-29T03:36:35-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/255017/diy-bone-broth-you-really-should-be-making-it-at-home</loc>
		<lastmod>2016-03-29T03:14:43-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/254939/organic-foods-still-arent-as-mass-market-as-you-might-think</loc>
		<lastmod>2016-03-29T02:41:30-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327944/infographic-the-rotten-truth-about-how-much-food-we-waste-4</loc>
		<lastmod>2016-03-28T11:00:34-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/253497/artisanal-plastic-japans-fake-food-is-a-real-art</loc>
		<lastmod>2016-03-28T06:14:13-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1240537/infographic-the-rotten-truth-about-how-much-food-we-waste-3</loc>
		<lastmod>2016-03-28T04:00:34-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/573026/infographic-the-rotten-truth-about-how-much-food-we-waste-2</loc>
		<lastmod>2016-03-28T04:00:34-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/253713/infographic-the-rotten-truth-about-how-much-food-we-waste</loc>
		<lastmod>2016-03-28T04:00:34-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/253279/how-little-vermont-got-big-food-companies-to-label-gmos</loc>
		<lastmod>2016-03-28T03:55:13-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/250538/easter-brunch-strawberry-meyer-lemon-coffeecake</loc>
		<lastmod>2016-03-26T14:03:27-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/248076/easter-brunch-springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce</loc>
		<lastmod>2016-03-25T03:37:07-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/246232/easter-brunch-hot-cross-buns</loc>
		<lastmod>2016-03-24T01:47:02-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/245127/tasting-los-angeles-jonathan-and-his-city-of-gold</loc>
		<lastmod>2016-03-23T09:42:02-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503714/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em-3</loc>
		<lastmod>2016-03-23T04:26:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/301316/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em</loc>
		<lastmod>2016-03-23T04:26:18-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/244781/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em-2</loc>
		<lastmod>2016-03-23T04:18:24-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/244701/bubble-tea-is-back-with-a-vengeance</loc>
		<lastmod>2016-03-23T03:11:38-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-22T11:34:48-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-22T02:29:57-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-21T11:43:24-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-21T05:20:40-07:00</lastmod>
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		<loc>https://www.kqed.org/food/237819/komaaj-pop-up-brings-northern-iranian-cuisine-to-northern-california</loc>
		<lastmod>2016-03-19T02:35:19-07:00</lastmod>
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		<loc>https://www.kqed.org/food/503716/the-people-v-starbucks-java-chain-accused-of-skimping-on-lattes-3</loc>
		<lastmod>2016-03-18T07:03:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/468818/the-people-v-starbucks-java-chain-accused-of-skimping-on-lattes-2</loc>
		<lastmod>2016-03-18T07:03:00-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/236397/the-people-v-starbucks-java-chain-accused-of-skimping-on-lattes</loc>
		<lastmod>2016-03-18T07:03:00-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-18T02:18:28-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/233610/bill-blocking-gmo-labels-stalls-in-senate-but-battle-is-far-from-over</loc>
		<lastmod>2016-03-16T15:45:22-07:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-16T08:34:13-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503718/direct-public-offerings-let-businesses-turn-customers-into-investors-3</loc>
		<lastmod>2016-03-15T17:30:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/468820/direct-public-offerings-let-businesses-turn-customers-into-investors-2</loc>
		<lastmod>2016-03-15T17:30:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/232005/direct-public-offerings-let-businesses-turn-customers-into-investors</loc>
		<lastmod>2016-03-15T17:30:57-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/231054/these-27-solutions-could-help-the-u-s-slash-food-waste</loc>
		<lastmod>2016-03-15T04:32:36-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/230831/bay-area-bites-guide-to-6-favorite-pancake-spots-in-berkeley-and-oakland</loc>
		<lastmod>2016-03-15T01:37:49-07:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/226491/bay-area-bites-guide-to-6-favorite-spots-for-fresh-pasta-in-san-francisco-and-the-east-bay</loc>
		<lastmod>2016-03-12T11:08:39-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-11T08:31:20-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/224396/canine-or-cuisine-this-photo-meme-is-fetching</loc>
		<lastmod>2016-03-11T06:55:43-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327760/episode-126-menu-memories-3</loc>
		<lastmod>2016-03-10T19:42:01-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503603/episode-126-menu-memories-2</loc>
		<lastmod>2016-03-10T11:42:01-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/223024/episode-126-menu-memories</loc>
		<lastmod>2016-03-10T11:42:01-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-10T07:59:09-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/220851/noodle-theory-provisions-opens-near-emeryville-second-location-for-popular-noodle-shop</loc>
		<lastmod>2016-03-09T06:00:11-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/220489/how-in-trouble-are-bluefin-tuna-really-controversial-study-makes-waves</loc>
		<lastmod>2016-03-09T00:59:08-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-08T05:05:19-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/218771/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods</loc>
		<lastmod>2016-03-08T00:41:50-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/217631/chef-brandon-jew-of-mister-jius-shares-his-inspirations-and-creative-process</loc>
		<lastmod>2016-03-07T08:55:10-08:00</lastmod>
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		<lastmod>2016-03-07T05:50:27-08:00</lastmod>
		<priority>0.5</priority>
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		<lastmod>2016-03-04T23:53:49-08:00</lastmod>
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		<loc>https://www.kqed.org/food/213539/action-on-a-national-gmo-labeling-measure-heats-up-on-capitol-hill</loc>
		<lastmod>2016-03-04T23:03:22-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/212291/how-free-are-usda-scientists-to-speak-their-mind</loc>
		<lastmod>2016-03-04T06:15:37-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/210674/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat</loc>
		<lastmod>2016-03-03T08:26:43-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/210676/the-snap-gap-benefits-arent-enough-to-keep-many-recipients-fed</loc>
		<lastmod>2016-03-03T08:14:54-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/208932/sleep-munchies-why-its-harder-to-resist-snacks-when-were-tired</loc>
		<lastmod>2016-03-02T08:54:43-08:00</lastmod>
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		<loc>https://www.kqed.org/food/208488/for-the-best-store-bought-bone-broth-seek-out-a-butcher</loc>
		<lastmod>2016-03-02T02:11:19-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/1327767/episode-125-wonders-of-the-sea-3</loc>
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	<url>
		<loc>https://www.kqed.org/food/503605/episode-125-wonders-of-the-sea-2</loc>
		<lastmod>2016-03-01T11:36:19-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/207383/episode-125-wonders-of-the-sea</loc>
		<lastmod>2016-03-01T11:36:19-08:00</lastmod>
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		<loc>https://www.kqed.org/food/207385/in-an-unusual-move-the-epa-tries-to-pull-a-pesticide-from-market</loc>
		<lastmod>2016-03-01T11:11:15-08:00</lastmod>
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		<loc>https://www.kqed.org/food/206791/is-nutritious-food-in-peril-along-with-pollinators</loc>
		<lastmod>2016-03-01T03:29:36-08:00</lastmod>
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		<loc>https://www.kqed.org/food/205115/herring-headache-the-big-obstacles-to-eating-small-fish-in-california</loc>
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		<loc>https://www.kqed.org/food/203020/chop-your-way-to-enlightenment-an-illustrated-guide-to-mindful-vegetable-cutting</loc>
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		<loc>https://www.kqed.org/food/199967/caffeine-for-sale-the-hidden-trade-of-the-worlds-favorite-stimulant</loc>
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		<loc>https://www.kqed.org/food/1327766/video-watch-sf-actor-danny-scheie-messing-with-dairy-products-3</loc>
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		<loc>https://www.kqed.org/food/198328/should-sprouts-come-with-a-warning-label</loc>
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	</url>
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		<loc>https://www.kqed.org/food/518853/video-watch-sf-actor-danny-scheie-messing-with-dairy-products-2</loc>
		<lastmod>2016-02-25T05:49:09-08:00</lastmod>
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		<loc>https://www.kqed.org/food/198325/video-watch-sf-actor-danny-scheie-messing-with-dairy-products</loc>
		<lastmod>2016-02-25T05:49:09-08:00</lastmod>
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		<loc>https://www.kqed.org/food/198038/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine</loc>
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		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/196260/rn74-debuts-market-driven-les-experiments-menu-2</loc>
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		<loc>https://www.kqed.org/food/1327773/episode-124-cuisine-economique-3</loc>
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		<loc>https://www.kqed.org/food/503607/episode-124-cuisine-economique-2</loc>
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		<loc>https://www.kqed.org/food/195250/episode-124-cuisine-economique</loc>
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		<loc>https://www.kqed.org/food/194895/save-the-fleet-eat-less-wheat-the-patriotic-history-of-ditching-bread</loc>
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		<loc>https://www.kqed.org/food/194677/vegan-deli-the-butchers-son-opens-in-berkeley</loc>
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		<loc>https://www.kqed.org/food/503720/peter-mondavi-napa-valley-wine-pioneer-has-died-at-101-3</loc>
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		<loc>https://www.kqed.org/food/468822/peter-mondavi-napa-valley-wine-pioneer-has-died-at-101-2</loc>
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		<loc>https://www.kqed.org/food/193077/peter-mondavi-napa-valley-wine-pioneer-has-died-at-101</loc>
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		<loc>https://www.kqed.org/food/187544/what-you-need-to-know-about-artificial-food-coloring-phase-outs-2</loc>
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		<loc>https://www.kqed.org/food/1327780/episode-123-just-ducky-3</loc>
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		<loc>https://www.kqed.org/food/503609/episode-123-just-ducky-2</loc>
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		<loc>https://www.kqed.org/food/186373/episode-123-just-ducky</loc>
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		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/182283/no-place-for-discontent-a-history-of-the-family-dinner-in-america</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/176860/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/175567/what-the-heck-is-natural-wine-heres-a-taste</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/175351/state-allows-a-partial-opening-for-dungeness-crab-harvest</loc>
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		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503722/state-allows-a-partial-opening-for-dungeness-crab-harvest-3</loc>
		<lastmod>2016-02-12T02:29:51-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/468824/state-allows-a-partial-opening-for-dungeness-crab-harvest-2</loc>
		<lastmod>2016-02-12T02:29:51-08:00</lastmod>
		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/172542/episode-122-heirloom-favorites</loc>
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		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/503611/episode-122-heirloom-favorites-2</loc>
		<lastmod>2016-02-10T09:28:05-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/170715/sorry-sushi-burrito-japanese-program-certifies-authentic-cuisine</loc>
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		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/170642/defendant-in-petaluma-slaughterhouse-fraud-faces-sentencing</loc>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/168883/babette-artful-food-at-the-new-bampfa-in-downtown-berkeley</loc>
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		<priority>0.5</priority>
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		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/163735/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win</loc>
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		<lastmod>2016-01-21T13:40:09-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/139686/teens-in-san-franciscos-bayview-find-haven-in-garden</loc>
		<lastmod>2016-01-21T11:45:45-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/137879/food-fight-fizzles-as-senate-nears-compromise-on-school-nutrition-rules</loc>
		<lastmod>2016-01-21T11:40:57-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327799/episode-120-ocean-harvest-3</loc>
		<lastmod>2016-01-20T18:39:10-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/136618/episode-120-ocean-harvest</loc>
		<lastmod>2016-01-20T18:39:10-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/136323/diet-foods-are-tanking-so-the-diet-industry-is-now-selling-health</loc>
		<lastmod>2016-01-20T14:29:05-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/503726/episode-120-ocean-harvest-2</loc>
		<lastmod>2016-01-20T10:39:10-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/136023/where-to-go-for-fish-tacos-6-top-spots-in-oakland-and-berkeley</loc>
		<lastmod>2016-01-20T10:35:08-08:00</lastmod>
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		<loc>https://www.kqed.org/food/134687/aztec-gold-watch-the-history-and-science-of-popcorn</loc>
		<lastmod>2016-01-19T16:57:57-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/134242/uchiwa-the-only-ramen-shop-in-marin</loc>
		<lastmod>2016-01-19T10:16:56-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/134166/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste</loc>
		<lastmod>2016-01-19T09:53:57-08:00</lastmod>
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		<loc>https://www.kqed.org/food/130310/preserving-gold-rush-era-heritage-trees-with-amigo-bob-cantisano</loc>
		<lastmod>2016-01-17T05:00:41-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/125509/belly-warming-asian-comfort-food-3-delicious-oakland-pho-spots</loc>
		<lastmod>2016-01-14T10:20:28-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/124511/wheels-pyramids-and-plates-usdas-struggles-to-illustrate-good-diet</loc>
		<lastmod>2016-01-13T20:21:34-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1327804/episode-119-kitchen-companions-3</loc>
		<lastmod>2016-01-13T20:03:21-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/124437/episode-119-kitchen-companions</loc>
		<lastmod>2016-01-13T20:03:21-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/503728/episode-119-kitchen-companions-2</loc>
		<lastmod>2016-01-13T12:03:21-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/127528/farms-using-oilfield-wastewater-under-review-for-food-safety</loc>
		<lastmod>2016-01-13T09:38:20-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/122532/more-hospitals-are-ditching-antibiotics-in-the-meat-they-serve</loc>
		<lastmod>2016-01-12T17:34:00-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/1327808/episode-118-viva-mexico-3</loc>
		<lastmod>2016-01-12T16:56:06-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/122457/episode-118-viva-mexico</loc>
		<lastmod>2016-01-12T16:56:06-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/122018/bay-area-bites-guide-to-6-favorite-juice-bars-in-berkeley-and-oakland</loc>
		<lastmod>2016-01-12T10:13:03-08:00</lastmod>
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	<url>
		<loc>https://www.kqed.org/food/503730/episode-118-viva-mexico-2</loc>
		<lastmod>2016-01-12T08:56:06-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/120627/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it</loc>
		<lastmod>2016-01-11T15:42:36-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/120551/a-hardier-honeybee-that-fights-back-by-biting-back</loc>
		<lastmod>2016-01-11T14:57:30-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/118323/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts</loc>
		<lastmod>2016-01-10T08:25:39-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/115200/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food</loc>
		<lastmod>2016-01-08T14:53:49-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/1327772/discover-the-hands-behind-nik-sharmas-food-photography-3</loc>
		<lastmod>2016-01-08T08:00:34-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/127529/discover-the-hands-behind-nik-sharmas-food-photography</loc>
		<lastmod>2016-01-08T08:00:34-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/518855/discover-the-hands-behind-nik-sharmas-food-photography-2</loc>
		<lastmod>2016-01-08T00:00:34-08:00</lastmod>
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		<loc>https://www.kqed.org/food/113146/bohemian-creamery-opens-a-storefront-in-sebastopol</loc>
		<lastmod>2016-01-07T11:00:29-08:00</lastmod>
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		<loc>https://www.kqed.org/food/127530/chipotle-faces-criminal-investigation-into-its-handling-of-norovirus-outbreak</loc>
		<lastmod>2016-01-06T11:19:08-08:00</lastmod>
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		<loc>https://www.kqed.org/food/110342/your-new-favorite-energy-drink-an-exclusive-club-mate-comes-to-sf</loc>
		<lastmod>2016-01-05T18:14:24-08:00</lastmod>
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		<loc>https://www.kqed.org/food/1327813/episode-117-sweet-endings-with-shorey-3</loc>
		<lastmod>2016-01-05T17:07:12-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/110272/episode-117-sweet-endings-with-shorey</loc>
		<lastmod>2016-01-05T17:07:12-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/110201/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings</loc>
		<lastmod>2016-01-05T16:11:02-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/503732/episode-117-sweet-endings-with-shorey-2</loc>
		<lastmod>2016-01-05T09:07:12-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/108039/bay-area-bites-guide-to-10-favorite-south-bay-restaurants-serving-southern-fried-chicken</loc>
		<lastmod>2016-01-04T08:32:23-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/106994/at-this-dinner-party-talking-about-death-with-strangers-isnt-taboo</loc>
		<lastmod>2016-01-03T16:23:11-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/105690/the-year-in-eggs-everyones-going-cage-free-except-supermarkets</loc>
		<lastmod>2016-01-02T20:55:35-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/103461/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods</loc>
		<lastmod>2016-01-01T10:22:31-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/103393/netflix-and-chew-how-binge-watching-affects-our-eating-habits</loc>
		<lastmod>2016-01-01T09:30:11-08:00</lastmod>
		<priority>0.5</priority>
	</url>
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		<loc>https://www.kqed.org/food/127531/how-the-vietnamese-madonna-became-a-sandwich-maven-in-orange-county</loc>
		<lastmod>2016-01-01T00:30:57-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/101696/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers</loc>
		<lastmod>2015-12-31T08:18:18-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/100661/episode-116-cuisine-de-ma-cherie</loc>
		<lastmod>2015-12-30T17:47:04-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/100589/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes</loc>
		<lastmod>2015-12-30T16:07:32-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/127533/no-signs-of-improving-economy-at-struggling-food-banks</loc>
		<lastmod>2015-12-30T12:37:38-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/100090/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes</loc>
		<lastmod>2015-12-30T09:51:17-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/98498/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites</loc>
		<lastmod>2015-12-29T11:21:04-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/98351/the-year-in-food-artificial-out-innovation-in-and-2-more-trends</loc>
		<lastmod>2015-12-29T09:52:12-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/127534/new-s-f-chinatown-restaurants-bring-big-changes-revive-traditions</loc>
		<lastmod>2015-12-29T08:00:26-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/97176/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola</loc>
		<lastmod>2015-12-28T17:19:00-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/96579/10-under-the-radar-and-affordable-sparkling-wines-for-new-years-eve</loc>
		<lastmod>2015-12-28T09:08:09-08:00</lastmod>
		<priority>0.5</priority>
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		<loc>https://www.kqed.org/food/127535/how-science-can-help-prevent-a-bad-hangover</loc>
		<lastmod>2015-12-28T06:00:35-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/95297/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri</loc>
		<lastmod>2015-12-27T17:06:10-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/92960/new-years-eve-appetizers-caramelized-onion-dip</loc>
		<lastmod>2015-12-26T09:21:11-08:00</lastmod>
		<priority>0.5</priority>
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	<url>
		<loc>https://www.kqed.org/food/86058/celebrate-the-season-bay-area-bites-christmas-holiday-feast</loc>
		<lastmod>2015-12-22T11:02:00-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/85827/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad</loc>
		<lastmod>2015-12-22T08:00:17-08:00</lastmod>
		<priority>0.5</priority>
	</url>
	<url>
		<loc>https://www.kqed.org/food/1328060/what-if-you-could-talk-to-your-doctor-about-cooking-2</loc>
		<lastmod>2015-12-21T08:00:02-08:00</lastmod>
		<priority>0.5</priority>
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