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    <loc>https://www.splendidtable.org/story/2017/10/04/halva-101-modern-twists-on-a-traditional-treat</loc>
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    <loc>https://www.splendidtable.org/story/2017/10/04/quick-condensed-milk</loc>
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    <loc>https://www.splendidtable.org/story/2017/10/02/magic-key-lime-pie</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/29/sweet-rice-is-a-gift-of-devotion-during-grand-pilgrimage</loc>
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    <loc>https://www.splendidtable.org/episode/2016/09/30/the-ten-restaurants-that-changed-america</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/26/roasted-mushrooms-gremolata-style</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/22/guide-to-eating-filipino-food-in-the-us</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/22/americas-test-kitchen-on-filipino-chicken-adobo</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/22/chef-chad-valencia-s-filipino-pantry-essentials</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/22/filipino-food-a-cuisine-of-many-influences</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/20/excerpt-high-society-by-jessica-hagedorn</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/18/filipino-chicken-adobo-by-americas-test-kitchen</loc>
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    <loc>https://www.splendidtable.org/story/2017/09/18/seafood-sinigang</loc>
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