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	<title>Trippy Food &#187; France</title>
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	<description>&#34;The Gastro and Petrol Report&#34;</description>
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		<title>Basque In The Sun</title>
		<link>http://www.trippyfood.com/2012/02/06/basque-in-the-sun/</link>
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		<pubDate>Mon, 06 Feb 2012 15:00:55 +0000</pubDate>
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				<category><![CDATA[Boise, Idaho]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[Alberto Beresiartua]]></category>
		<category><![CDATA[Basque]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chiles]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[Chris]]></category>
		<category><![CDATA[Christina Ansautagui]]></category>
		<category><![CDATA[Epi Inchausti]]></category>
		<category><![CDATA[Epi's]]></category>
		<category><![CDATA[Epifania]]></category>
		<category><![CDATA[gambak]]></category>
		<category><![CDATA[Guernica]]></category>
		<category><![CDATA[ID]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[ink]]></category>
		<category><![CDATA[ink fish]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Meridian]]></category>
		<category><![CDATA[mingaina]]></category>
		<category><![CDATA[Pyrenees]]></category>
		<category><![CDATA[sepia]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[squid]]></category>
		<category><![CDATA[tongue]]></category>
		<category><![CDATA[tximinoiak]]></category>

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		<description><![CDATA[Epi&#8217;s: A Basque Restaurant, Meridian ID The northern area of the rugged Pyrenees range between Spain and France is the cradle of antiquity for the people known as Basque. This region includes Pamplona (world renowned for the annual Running of the Bulls) and Guernica (eponymous subject of the massive canvas by Spanish artist Pablo Picasso), <a href='http://www.trippyfood.com/2012/02/06/basque-in-the-sun/' class='excerpt-more'>[...]</a>]]></description>
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		<title>Who Cut The Cheese?</title>
		<link>http://www.trippyfood.com/2011/12/18/who-cut-the-cheese/</link>
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		<pubDate>Sun, 18 Dec 2011 09:17:43 +0000</pubDate>
		<dc:creator>val</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[Switzerland]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[coupelle]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[raclette]]></category>
		<category><![CDATA[Tomme de Savoie]]></category>

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		<description><![CDATA[Raclette, Switzerland and France For millennia, cheese has been a part of almost every culture on earth capable of extracting milk from mammals in order to extend its shelf life. While some softer cheeses are fragile and are consumable for only a few hours, many develop thick rinds that allow them to be kept for <a href='http://www.trippyfood.com/2011/12/18/who-cut-the-cheese/' class='excerpt-more'>[...]</a>]]></description>
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