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	<description>In search of sustainable food systems: back home in Seattle, Washington</description>
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		<title>Going Home</title>
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		<pubDate>Sun, 03 Jun 2012 17:03:19 +0000</pubDate>
		<dc:creator>Nicole</dc:creator>
				<category><![CDATA[France]]></category>

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		<description><![CDATA[It&#8217;s the end. I&#8217;ve finally reached the end of my round-the-world trip. In less than four hours I will be landing in Seattle, after 21 months, nearly 2 years, abroad. I can&#8217;t find the words to describe how I am feeling right now. How do you sum up such a journey? So many stories, so [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ourworldinfood.com&#038;blog=11149680&#038;post=1900&#038;subd=nicocoa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Two New Videos</title>
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		<pubDate>Sun, 03 Jun 2012 15:54:50 +0000</pubDate>
		<dc:creator>Nicole</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[Hèrault]]></category>
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		<description><![CDATA[I just found the time to edit and post two new videos from my month volunteering at Roquecave Ferme des Chèvres in Southern France. One shows the goat milking process and the other shows the cheese making process, step by step. It was really hard to leave the farm a few weeks ago. Roquecave was [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ourworldinfood.com&#038;blog=11149680&#038;post=1896&#038;subd=nicocoa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>How to Make Aged Goat Cheese</title>
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		<pubDate>Wed, 25 Apr 2012 08:49:22 +0000</pubDate>
		<dc:creator>Nicole</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[Hèrault]]></category>
		<category><![CDATA[Travel Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[savory]]></category>
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		<description><![CDATA[&#160; In France, slightly aged goat cheese is called fromage de chèvre crémeux, and depending on where these small goat cheese rounds are produced they go by a different names. For example, the Rhône-Alpes region is known for Saint-Marcellin, the Languedoc-Roussillon region is known for Pélardon and the Rhône river region for Picodon. These cheeses are all [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ourworldinfood.com&#038;blog=11149680&#038;post=1887&#038;subd=nicocoa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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