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	<title>Savor The Taste of Oregon &#187; Featured</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Cream of Leek and Potato Soup</title>
		<link>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cream-of-leek-and-potato-soup</link>
		<comments>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 00:01:09 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14227</guid>
		<description><![CDATA[On cold and wet days, nothing warms you up like a bowl of creamy leak and potato soup. Plus, it's hearty enough to eat as a dinner with a small salad to go along with it. Just make sure you have some good sourdough bread to go along with your soup as you'll want to sop up all that creamy liquid.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Sautéed Carrots, Sugar Snap Peas with Wilted Watercress</title>
		<link>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sauteed-carrots-sugar-snap-peas-with-wilted-water-cress</link>
		<comments>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:30:30 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14222</guid>
		<description><![CDATA[Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I'm in search of a simple side dish that's nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don't notice when it's raw. Then I'll drizzle a little champagne vinegar, toss and serve.]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oregon Cioppino</title>
		<link>http://www.thetasteoforegon.com/2011/12/14209/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14209</link>
		<comments>http://www.thetasteoforegon.com/2011/12/14209/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 18:21:01 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14209</guid>
		<description><![CDATA[A good fisherman never wastes his catch. So what do you do when you go jetty fishing and end up with a kelp greenling? (A boney but tasty fish) You make an Oregon version of San Francisco's famous fisherman's stew, cioppino! Just add dungeness crab, clams and mussels!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/14209/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<item>
		<title>Pork Fat Rules! Here&#8217;s an easy way to render pork fat, complete with video</title>
		<link>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video</link>
		<comments>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 00:35:43 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14192</guid>
		<description><![CDATA[There are occasions when you're cooking that nothing can surpass rendered pork fat. You'll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You'll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens</title>
		<link>http://www.thetasteoforegon.com/2011/11/14142/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14142</link>
		<comments>http://www.thetasteoforegon.com/2011/11/14142/#comments</comments>
		<pubDate>Thu, 24 Nov 2011 08:54:31 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[mustard greens]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14142</guid>
		<description><![CDATA[For those of you making a mad dash to the grocery store because you've procrastinated until now to deal with your Thanksgiving dinner, this is probably too late for you, but if you're tired of yams and mashed potatoes, there's nothing that says fall to me more than some under-appreciated root vegetables like parsnips and beets. Add some delicata squash, a wonderfully sweet squash that beats out acorn squash, with it's edible skin, the old carrot stand-by and toss in olive oil and garlic seasoning and pop in the oven and before you know it, you'll have a wonderful melange of flavors that screams fall is here and enjoy the bounty.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/14142/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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		<title>Seared Pork Tenderloin with Pineapple Tomato Sweet-and-Sour Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:16:38 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14124</guid>
		<description><![CDATA[This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It's easy to cook, lean and low in fat plus it doesn't take long to cook. Pineapple is one of those fruits that's commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don't have to mess with a fresh pineapple if you don't want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beer Geek Training at Venti&#8217;s Cafe and Taphouse</title>
		<link>http://www.thetasteoforegon.com/2011/11/beer-geek-training-at-ventis-cafe-and-taphouse/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=beer-geek-training-at-ventis-cafe-and-taphouse</link>
		<comments>http://www.thetasteoforegon.com/2011/11/beer-geek-training-at-ventis-cafe-and-taphouse/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 22:23:32 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Beer/Ale]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13929</guid>
		<description><![CDATA[On a recent Saturday, I decided to submit myself to Venti’s Beer Training for Geeks to learn more about “St. Arnold’s Divine Juice of Barley!” Venti’s Cafe and Taphouse, which recently opened its second location at 2840 Commercial St. SE in Salem, is one of two purveyors of a serious and large selection of craft beers in the Cherry City. Venti’s own Craft Beer Czar, Matt Killikelly, dispenses his knowledge of the world of beers acquired from years of tasting, studying and working with brewers. The small but attentive class listens while sipping, sniffing and enjoying 8 selections from the list of 24 brews available on any given day.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/beer-geek-training-at-ventis-cafe-and-taphouse/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Corvallis science pub explores wine, viticulture</title>
		<link>http://www.thetasteoforegon.com/2011/11/corvallis-science-pub-explores-wine-viticulture/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=corvallis-science-pub-explores-wine-viticulture</link>
		<comments>http://www.thetasteoforegon.com/2011/11/corvallis-science-pub-explores-wine-viticulture/#comments</comments>
		<pubDate>Sat, 12 Nov 2011 18:56:57 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Event]]></category>
		<category><![CDATA[Wine/Wineries]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14036</guid>
		<description><![CDATA[One of the perks of living in a wine-producing state with a famous wine-growing region like ours is that there are all sorts of free classes to help expand your knowledge of wine and viticulture. One of these events is planned for 6-8 p.m. Monday, Nov. 14 at the Old World Deli &#038; Cafe in Corvallis. As part of a series of Science Pubs, the Corvallis event will explore what it takes to produce great wines despite the occasionally less-than-deal growing conditions that Oregon provides and what winemakers, both professionals and home hobbyists, must keep in mind as they turn juice into wine. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/corvallis-science-pub-explores-wine-viticulture/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Garlic-tossed Sweet Potato and Beet Fries— Fall&#8217;s Sweet Treat</title>
		<link>http://www.thetasteoforegon.com/2011/11/garlic-tossed-sweet-potato-and-beet-fries%e2%80%94-falls-sweet-treat/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=garlic-tossed-sweet-potato-and-beet-fries%25e2%2580%2594-falls-sweet-treat</link>
		<comments>http://www.thetasteoforegon.com/2011/11/garlic-tossed-sweet-potato-and-beet-fries%e2%80%94-falls-sweet-treat/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 16:34:07 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[sweet potatoe]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13920</guid>
		<description><![CDATA[It's fall. Chilly nights. Rainy days. Movie night at home requires a throw blanket, a warm fireplace a chick flick or buddy flick to warm the heart, and a switch from a glass of white wine or amber beer to a glass of hearty red wine or a stout beer. What to do for finger food? Forget the popcorn or bag of chips. Savor the sweet flavors of fall with sweet potato and beet fries, kicked up a notch by tossing with garlic seasoning.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/garlic-tossed-sweet-potato-and-beet-fries%e2%80%94-falls-sweet-treat/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Thai Pepper Basil Mussels</title>
		<link>http://www.thetasteoforegon.com/2011/10/thai-pepper-basil-mussels/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=thai-pepper-basil-mussels</link>
		<comments>http://www.thetasteoforegon.com/2011/10/thai-pepper-basil-mussels/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 06:32:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13906</guid>
		<description><![CDATA[Nowadays, you don't have to go foraging for mussels at the beach. Farm-raised mussels are so common that fresh mussels are available at most grocery stores year-round. One of my favorite ways to prepare them is in a Thai style with peppers, basil and a sweet and salty sauce. You can make it a starter or part of a meal by pairing it with another stir fry.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/10/thai-pepper-basil-mussels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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