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	<title>The Taste of Tomorrow &#187; Things We HEART</title>
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	<link>https://www.tasteoftomorrow.org</link>
	<description>Dispatches from the Future of Food</description>
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		<title>My Favorite Chef &amp; Some Tips on Canned Pink Salmon</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/my-favorite-chef-some-tips-on-canned-pink-salmon</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/my-favorite-chef-some-tips-on-canned-pink-salmon#comments</comments>
		<pubDate>Tue, 23 Apr 2013 02:28:20 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>
		<category><![CDATA[Things We HEART]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=820</guid>
		<description><![CDATA[&#160; Barton Seaver is my favorite chef.  It&#8217;s not necessarily because of his food.  I&#8217;ve never been to Cafe Saint-Ex or Bar Pilar or Blue Ridge or Hook, his DC-restaurant that had 78 species of seafood on the menu in one year.  And I haven&#8217;t had a mind-blowing, life-altering experience with his cookbook, For Cod [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Q: What&#8217;s for Dinner in 2035? A: Can I See Your Tax Returns?</title>
		<link>https://www.tasteoftomorrow.org/things-we-heart/q-whats-for-dinner-in-2035-a-can-i-see-your-tax-returns</link>
		<comments>https://www.tasteoftomorrow.org/things-we-heart/q-whats-for-dinner-in-2035-a-can-i-see-your-tax-returns#comments</comments>
		<pubDate>Mon, 07 Jan 2013 17:06:59 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=680</guid>
		<description><![CDATA[During the past four years of future of food research, and especially since The Taste of Tomorrow was published last year, the most frequent question I get is The Almighty One.  The Let&#8217;s-Not-Mess-Around.  Just tell me. What&#8217;s for dinner in 2035?  What am I eating? My answer has evolved — even after the book published. But [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Maclean&#8217;s, the Chicago Tribune, the Wall Street Journal, the AP&#8230;.</title>
		<link>https://www.tasteoftomorrow.org/things-we-heart/macleans-the-chicago-tribune-the-wall-street-journal-the-ap</link>
		<comments>https://www.tasteoftomorrow.org/things-we-heart/macleans-the-chicago-tribune-the-wall-street-journal-the-ap#comments</comments>
		<pubDate>Thu, 03 May 2012 19:54:53 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=577</guid>
		<description><![CDATA[&#160; &#160; There was a nice spike of interest in the The Taste of Tomorrow from middle of April to early May of 2012&#8230; Here&#8217;s a very nice review in the Tof T&#8217;s hometown paper &#8212; the Chicago Tribune &#8212; by Bill Daley, one of the best food and wine writers around.  Here is Bill&#8217;s  Future [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>&#8220;Feasts Forward&#8221; &#8211; The Financial Times Review of ToT</title>
		<link>https://www.tasteoftomorrow.org/things-we-heart/feasts-forward-the-financial-times-review-of-tot</link>
		<comments>https://www.tasteoftomorrow.org/things-we-heart/feasts-forward-the-financial-times-review-of-tot#comments</comments>
		<pubDate>Fri, 13 Apr 2012 17:07:47 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=557</guid>
		<description><![CDATA[If you still haven&#8217;t had a chance to make it out for that lunch time excursion to B&#38;N or Books &#38; Books or the Seminary Coop to buy three copies of The Taste of Tomorrow,  if you still haven&#8217;t made those four to five  clicks necessary to achieve nonfiction nirvana, then we hope you&#8217;ll take [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>A Must-Read Web Site and A Must-See DVD</title>
		<link>https://www.tasteoftomorrow.org/things-we-heart/a-must-read-web-site-and-a-must-see-dvd</link>
		<comments>https://www.tasteoftomorrow.org/things-we-heart/a-must-read-web-site-and-a-must-see-dvd#comments</comments>
		<pubDate>Fri, 09 Mar 2012 12:48:29 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=515</guid>
		<description><![CDATA[We hereby offer the First Annual John Bitter Award for the greatest, most valuable web site in the Green Food Techie Universe to… Seedstock.com Why Seedstock? If you&#8217;re hunting for examples of smart urban farming, if you have a weakness for solar and wind-powered agriculture, if you want more/better/deeper coverage of ecologically-minded aquaculture, Seedstock is [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Salad of the Future Gets Some Play</title>
		<link>https://www.tasteoftomorrow.org/aquaculture-2-0/the-salad-of-the-future-gets-some-play</link>
		<comments>https://www.tasteoftomorrow.org/aquaculture-2-0/the-salad-of-the-future-gets-some-play#comments</comments>
		<pubDate>Fri, 03 Feb 2012 13:01:10 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>
		<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=412</guid>
		<description><![CDATA[Quick: What food is highly nutritional, abundant, renewable and possibly the answer to global warming? Quick #2:   What was the foodstuff that the ToT author most regretted not featuring in the book with its own chapter? (see previous mea culpa posts, &#38; &#8220;About Us&#8221;) &#160; Seaweed, the perfect sustainable food, has long been a [&#8230;]]]></description>
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