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	<title>SW Food Works &#187; Career</title>
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		<title>SW Food Works &#187; Career</title>
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		<title>Striped Bass with Beet Green Ravioli and Citrus Beurre Blanc</title>
		<link>http://swfoodworks.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/</link>
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		<pubDate>Mon, 18 Jan 2010 04:11:26 +0000</pubDate>
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				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[San Francisco]]></category>

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		<description><![CDATA[This post is a beast.  There&#8217;s a lot of information to chew on, but why not?    That&#8217;s how much I love you.  We&#8217;ll look at three major components, and break them into digestible literary servings.  Part one; the ravioli.  And away we go! Beet greens are sometimes discarded in the kitchen.  However, if you [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&blog=8818117&post=1073&subd=swfoodworks&ref=&feed=1" />]]></description>
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		<title>How I Learned to Cook &#8211; A Response</title>
		<link>http://swfoodworks.com/2009/10/30/how-i-learned-to-cook-a-response/</link>
		<comments>http://swfoodworks.com/2009/10/30/how-i-learned-to-cook-a-response/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 02:40:26 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Career]]></category>
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=500</guid>
		<description><![CDATA[I can still taste the dish; still see myself plating it.  Oven Roasted Salmon Fillet, Champagne Beurre Blanc, Riesling Braised Savoy Cabbage, and Roseval Potatoes.  I&#8217;m pretty sure that&#8217;s how it would have read on Chef Louise&#8217;s menu, and I had no idea what I was cooking. I moved to Vermont in the middle of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&blog=8818117&post=500&subd=swfoodworks&ref=&feed=1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Risotto)-</title>
		<link>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes/</link>
		<comments>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 02:00:58 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Brussels Sprouts]]></category>
		<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=403</guid>
		<description><![CDATA[v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&blog=8818117&post=403&subd=swfoodworks&ref=&feed=1" />]]></description>
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		<title>FoodWorks In Progress</title>
		<link>http://swfoodworks.com/2009/08/03/foodworks-in-progress/</link>
		<comments>http://swfoodworks.com/2009/08/03/foodworks-in-progress/#comments</comments>
		<pubDate>Mon, 03 Aug 2009 04:37:17 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Coaching / Career]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[San Francisco]]></category>

		<guid isPermaLink="false">http://swfoodworks.wordpress.com/?p=35</guid>
		<description><![CDATA[I shared a pork burrito (love this place) with my first guinea pig client (insert twisted, meaty metaphor) this afternoon. Before our appointment, I did myself the favor of filling out my own questionnaire for potential coachees. Woof. I was at Thorough Bread, working through my oatmeal cookie, madly scribbling new content, and making global [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&blog=8818117&post=35&subd=swfoodworks&ref=&feed=1" />]]></description>
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		<title>Career &#8211; Part I</title>
		<link>http://swfoodworks.com/2009/08/02/career-part-i/</link>
		<comments>http://swfoodworks.com/2009/08/02/career-part-i/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 18:39:50 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Coaching / Career]]></category>

		<guid isPermaLink="false">http://swfoodworks.wordpress.com/?p=32</guid>
		<description><![CDATA[When I was seven years old I wanted to be a ninja.  I made my own throwing stars, and used to have imaginary battles with bad guys for hours.  There was certainly a fascination with smoke bombs and expert knife work.  I was also pretty sure I’d make an awesome magician.  I got a beginning [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&blog=8818117&post=32&subd=swfoodworks&ref=&feed=1" />]]></description>
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