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	<title>Seafood For The Future &#187; Recipes</title>
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	<link>http://seafoodforthefuture.org</link>
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		<title>Don&#8217;t Clam Up For Clams</title>
		<link>http://seafoodforthefuture.org/2010/06/dont-clam-up-for-clams/</link>
		<comments>http://seafoodforthefuture.org/2010/06/dont-clam-up-for-clams/#comments</comments>
		<pubDate>Thu, 17 Jun 2010 05:58:54 +0000</pubDate>
		<dc:creator>Manager</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Food Systems]]></category>
		<category><![CDATA[Seafood for the Future]]></category>
		<category><![CDATA[sustainable seafood]]></category>

		<guid isPermaLink="false">http://seafoodforthefuture.org/?p=2123</guid>
		<description><![CDATA[How many times have you actually yearned for a bowl of clams? Probably not too many. Clams seem to play dress up with the garnish in a market&#8217;s seafood case, appearing as nothing more than an ornamental. Who actually buys those things? Unfortunately these hard shelled delicacies are not on the shopping list of too [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Frozen Seafood</title>
		<link>http://seafoodforthefuture.org/2010/06/frozen-seafood/</link>
		<comments>http://seafoodforthefuture.org/2010/06/frozen-seafood/#comments</comments>
		<pubDate>Sat, 12 Jun 2010 14:14:18 +0000</pubDate>
		<dc:creator>Manager</dc:creator>
				<category><![CDATA[Markets]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://seafoodforthefuture.org/?p=1991</guid>
		<description><![CDATA[I recently wrote a post for the Goodeater Collaborative. Goodeater.org is a mulit-author blog hosting dialogue and debate on how to truely eat &#8220;good food&#8221;. My post titled How Fresh Is That Fish You Are Eating explores the truth behind consumer perception of what makes seafood fresh, as wells as offers tips on how to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Featured Partner-Sorrento Grille</title>
		<link>http://seafoodforthefuture.org/2010/06/featured-partner-sorrento-grille/</link>
		<comments>http://seafoodforthefuture.org/2010/06/featured-partner-sorrento-grille/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 19:17:21 +0000</pubDate>
		<dc:creator>Manager</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[chef ryan adams]]></category>
		<category><![CDATA[sorrento grille]]></category>
		<category><![CDATA[sustainable seafood]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://seafoodforthefuture.org/?p=1982</guid>
		<description><![CDATA[When we approach a prospective restaurant, it is always a mystery as to how the chef is going to respond to having a couple strangers in his/her kitchen asking about seafood. Second to the health inspector donning a clipboard, sani-wipes and a snarl, &#8220;sustainable seafood guys&#8221; might not be the most inviting guests (especially when [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tailgating with NOAA</title>
		<link>http://seafoodforthefuture.org/2009/07/tailgating-with-noaa/</link>
		<comments>http://seafoodforthefuture.org/2009/07/tailgating-with-noaa/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 02:23:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Fennel pollen]]></category>
		<category><![CDATA[NOAA]]></category>
		<category><![CDATA[Russ Parsons]]></category>
		<category><![CDATA[sardines]]></category>
		<category><![CDATA[tailgating]]></category>

		<guid isPermaLink="false">http://sustainableseafood.wordpress.com/?p=240</guid>
		<description><![CDATA[This week, we needed to take a few pictures of grilled sardines for an upcoming article in Long Beach Magazine. Since most people are only familiar with sardines that come out of a can, we wanted to show how great this fish can be when prepared simply to bring out its delicate flavor. This was [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Tracht&#8217;s restaurant, Long Beach</title>
		<link>http://seafoodforthefuture.org/2009/04/trachts-restaurant-long-beach/</link>
		<comments>http://seafoodforthefuture.org/2009/04/trachts-restaurant-long-beach/#comments</comments>
		<pubDate>Thu, 09 Apr 2009 15:57:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Seafood I have eaten]]></category>

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		<description><![CDATA[Chef Michael Poompan at Tracht&#8217;s got on the sustainable seafood train long before we came along. From his all-day dining menu, I picked the fried oysters and the deviled eggs with Dungeness crab. De-lish. I&#8217;m not really a huge fan of oysters, having seen many strip-spawned and abused in the genetics lab, but it&#8217;s amazing [...]]]></description>
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