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	<title>Awesome Pickle &#187; Eating</title>
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	<description>A microbe herder&#039;s almanac</description>
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		<title>Beer&#8217;s tasting rooms</title>
		<link>http://awesomepickle.com/archives/1025</link>
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		<pubDate>Thu, 27 May 2010 21:20:28 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Eating]]></category>
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One of the benefits of being a home brewer is that you have license to try a lot of beer, and a lot of different kinds of beer. After all, you&#8217;re not just drinking for pleasure, you&#8217;re doing it as a hobby, even if your hobby happens to be a pleasure. In the last few [...]]]></description>
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		<title>Sauerkraut and bratwurst</title>
		<link>http://awesomepickle.com/archives/918</link>
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		<pubDate>Thu, 04 Mar 2010 01:41:13 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Eating]]></category>
		<category><![CDATA[Meat]]></category>
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A classic combination. This weekend I helped my buddy Bill cook and serve a snout-to-tail pig dinner. The two of us are part of a group of homebrewing chefs called Eating About Beer that concerns itself with making and pairing good beer and good food. You can read what Bill had to say about our [...]]]></description>
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		<title>Homemade ginger ale in restaurants across North America</title>
		<link>http://awesomepickle.com/archives/266</link>
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		<pubDate>Wed, 20 May 2009 18:25:54 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
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		<description><![CDATA[Yesterday the New York Times reported on the popularity of house-made ginger ale in restaurants and cocktail bars in Chicago, Atlanta, New York City, and Ann Arbor: Ginger Ale Without the Can. 
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