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	<title>The Taste of Tomorrow &#187; Beyond Mesclun</title>
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	<description>Dispatches from the Future of Food</description>
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		<title>Freshly Picked Chickweed in Chicago &#8212; in DECEMBER!</title>
		<link>https://www.tasteoftomorrow.org/beyond-mesclun/freshly-picked-chickweed-in-chicago-in-december</link>
		<comments>https://www.tasteoftomorrow.org/beyond-mesclun/freshly-picked-chickweed-in-chicago-in-december#comments</comments>
		<pubDate>Sat, 03 Dec 2011 17:18:43 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Beyond Mesclun]]></category>

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		<description><![CDATA[It’s been mild up here at The Taste of Tomorrow’s home office —cool, rainy, temps hovering in the 40s and 50s, barely a dusting of snow.    Still, even with the balmy fall, I was STUNNED to get an update from my favorite micro-farmer in early December announcing that he STILL had greens. Now, Henry Brockman, [&#8230;]]]></description>
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		<title>Forager&#8217;s Update</title>
		<link>https://www.tasteoftomorrow.org/beyond-mesclun/foragers-update</link>
		<comments>https://www.tasteoftomorrow.org/beyond-mesclun/foragers-update#comments</comments>
		<pubDate>Tue, 22 Nov 2011 22:16:49 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Beyond Mesclun]]></category>

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		<description><![CDATA[The Killer App from the Wildman Wildman Steve Brill has given us some of the best  foraging guidebooks around. Now, the New York City foraging guru, and author of forager essential, Identifying and Harvest Edible and Medicinal Plants in the Wild (and Not So Wild) Places is going high-tech. In what could be the killer [&#8230;]]]></description>
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