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		<title>Canned: the decline of the production line</title>
		<link>http://www.sproutmagazine.com.au/2013/06/canned-the-decline-of-the-production-line/</link>
		<comments>http://www.sproutmagazine.com.au/2013/06/canned-the-decline-of-the-production-line/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 04:13:46 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Features]]></category>
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		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=959</guid>
		<description><![CDATA[WORDS: CHARLOTTE LONERGAN &#38; DIANE JARDINE ILLUSTRATION: KYMBA Everyone like’s a bargain. Imagine you’re standing in the canned-food aisle of Woolies or Coles, looking for chopped tomatoes. There are probably five or six different brands of tomatoes to choose form. You know they’re all basically the same. On the left, there’s SPC Ardmona at $1.60. On [...]]]></description>
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		<title>Experimenting with fermenting</title>
		<link>http://www.sproutmagazine.com.au/2013/06/experimenting-with-fermenting/</link>
		<comments>http://www.sproutmagazine.com.au/2013/06/experimenting-with-fermenting/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 03:49:13 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[fermenting]]></category>
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		<category><![CDATA[health]]></category>
		<category><![CDATA[immune system]]></category>
		<category><![CDATA[kefir]]></category>
		<category><![CDATA[kombucha]]></category>
		<category><![CDATA[Michael Pollan]]></category>
		<category><![CDATA[probiotic]]></category>
		<category><![CDATA[Sandor Ellix Katz]]></category>
		<category><![CDATA[The Art of Fermentation]]></category>
		<category><![CDATA[tradition]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=963</guid>
		<description><![CDATA[WORDS: GEORGIA BOOTH Fermentation may not sound like the most appetising way to prepare food, but if you’ve eaten sourdough bread, pickles, yogurt or soy sauce, or drunk beer or wine, you’ve already sampled fermented products. The appeal of fermenting foods for many is to create something that tastes completely unique, a product of the [...]]]></description>
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		<title>Fermenting vegetables</title>
		<link>http://www.sproutmagazine.com.au/2013/06/fermenting-vegetables/</link>
		<comments>http://www.sproutmagazine.com.au/2013/06/fermenting-vegetables/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 03:48:35 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Make your own]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[fermenting]]></category>
		<category><![CDATA[jar]]></category>
		<category><![CDATA[saukeraut]]></category>
		<category><![CDATA[starter culture]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=1008</guid>
		<description><![CDATA[Try this quick and easy recipe to ferment your own vegetables with this classic fermenting dish—sauerkraut. Ingredients 1 green cabbage 1kg carrots 1cm fresh ginger, peeled and sliced garlic (1–2 cloves) if desired, finely chopped. 1 sachet Body Ecology Diet Vegetable Starter Culture (or salt) (starter can be bought online or at health food stores) [...]]]></description>
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		<title>Make your own salami</title>
		<link>http://www.sproutmagazine.com.au/2013/06/make-your-own-salami/</link>
		<comments>http://www.sproutmagazine.com.au/2013/06/make-your-own-salami/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 03:38:04 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Make your own]]></category>
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		<category><![CDATA[salt]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=996</guid>
		<description><![CDATA[WORDS &#38; PHOTOGRAPHY: CHARLOTTE LONGERGAN Great salami is all about the taste and the texture according to President of the Italian Museum and Culture Centre, Frank Perosin who organises the Griffith salami festival, Festa Delle Salsicce. His tip for beginners:  ‘It doesn’t necessarily have to be the spiciest, but it needs to have that extra [...]]]></description>
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		<title>Salute to salami</title>
		<link>http://www.sproutmagazine.com.au/2013/06/salute-to-salami/</link>
		<comments>http://www.sproutmagazine.com.au/2013/06/salute-to-salami/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 03:01:09 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[Festa Delle Salsicce]]></category>
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		<category><![CDATA[heritage]]></category>
		<category><![CDATA[Hudson Meats]]></category>
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		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=961</guid>
		<description><![CDATA[WORDS: CHARLOTTE LONERGAN Sausages and salamis are among the oldest of prepared foods. The word ‘salami’ comes from the Italian word sale, meaning ‘salt’ and once referred to all kinds of salted meats—a popular way to prepare food among peasants who couldn’t store fresh meat. Over time, the definition of salami has become far more concise [...]]]></description>
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		<title>GMO certification</title>
		<link>http://www.sproutmagazine.com.au/2013/06/gmo-certification/</link>
		<comments>http://www.sproutmagazine.com.au/2013/06/gmo-certification/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 02:38:51 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[News Bites]]></category>
		<category><![CDATA[certification]]></category>
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		<category><![CDATA[genetically modified]]></category>
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		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=956</guid>
		<description><![CDATA[A new certification body for genetically modified organism free (GMO-free) foods has been launched in Australia. GMO-ID Australia will use the Cert ID certification system, already used worldwide, in Australia and the Pacific region. The standard is aimed at the food industry—from farmers and growers through to manufacturers, suppliers, retailers and foodservice businesses—to provide independent, [...]]]></description>
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		<title>Let me hear you WWOOF</title>
		<link>http://www.sproutmagazine.com.au/2013/05/let-me-hear-you-wwoof/</link>
		<comments>http://www.sproutmagazine.com.au/2013/05/let-me-hear-you-wwoof/#comments</comments>
		<pubDate>Mon, 20 May 2013 02:37:16 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[biodynamic]]></category>
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		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=945</guid>
		<description><![CDATA[BY EDNA LEE Chirping fills the air as excited WWOOFers walk through the field, feeling the ground move beneath their feet. They salivate at the thought of capturing this plague of grasshoppers, sautéing them with garlic and chilli and finally rewarding themselves with roasted goodies. Taut with anticipation, their hands hold nets waiting to collect [...]]]></description>
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		<title>Fair food from field to fork: food sovereignty</title>
		<link>http://www.sproutmagazine.com.au/2013/05/fair-food-from-field-to-fork-food-sovereignty/</link>
		<comments>http://www.sproutmagazine.com.au/2013/05/fair-food-from-field-to-fork-food-sovereignty/#comments</comments>
		<pubDate>Sun, 05 May 2013 09:19:04 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[News Bites]]></category>
		<category><![CDATA[agriculture systems]]></category>
		<category><![CDATA[alliance]]></category>
		<category><![CDATA[Autumn 2013]]></category>
		<category><![CDATA[draft paper]]></category>
		<category><![CDATA[food plan]]></category>
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		<category><![CDATA[La Via Campesina]]></category>
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		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=915</guid>
		<description><![CDATA[ BY JUSTINE MAUNSELL &#160; With organisations and governments around the world talking about food security, it’s obvious that there is a rising concern about the future of our food supply. While this discussion continues, there is a growing movement of people who suggest that we should instead look to the concept of ‘food sovereignty’. So what [...]]]></description>
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		<title>Decidedly cider and she’ll be apples with a Normandy tart</title>
		<link>http://www.sproutmagazine.com.au/2013/04/decidedly-cider-and-shell-be-apples-with-a-normandy-tart/</link>
		<comments>http://www.sproutmagazine.com.au/2013/04/decidedly-cider-and-shell-be-apples-with-a-normandy-tart/#comments</comments>
		<pubDate>Sun, 21 Apr 2013 09:24:12 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Edible — Food for you]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[apples]]></category>
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		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Calvados]]></category>
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		<category><![CDATA[French]]></category>
		<category><![CDATA[keeving]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[Normandy]]></category>
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		<category><![CDATA[pie]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=860</guid>
		<description><![CDATA[BY ALISON DROVER Normandy has a long history with apples and alcohol, notably producing Calvados, an apple brandy. Of course, Normandy cider being a French product, they have their own process to make it. The cider is made through a special process called keeving. In keeving (from the French cuvée), calcium chloride and an enzyme [...]]]></description>
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		<title>The beergustation experience</title>
		<link>http://www.sproutmagazine.com.au/2013/04/the-beergustation-experience/</link>
		<comments>http://www.sproutmagazine.com.au/2013/04/the-beergustation-experience/#comments</comments>
		<pubDate>Mon, 15 Apr 2013 09:26:19 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[ale]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer gastronomy]]></category>
		<category><![CDATA[beergustation]]></category>
		<category><![CDATA[Belgian]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[pairing]]></category>
		<category><![CDATA[palate]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.sproutmagazine.com.au/?p=864</guid>
		<description><![CDATA[WORDS Kirrily Waldhorn  ILLUSTRATION Kymba While most people know the ‘red wine–red meat, white wine–white meat’ mantra, the idea of pairing beer with your main meal or even dessert, can still be a foreign concept, which is why beer gastronomy, or the practise of pairing beer with food, is well and truly here! Having said [...]]]></description>
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