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    <loc>https://www.splendidtable.org/episode/2015/10/09/angel-food</loc>
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    <loc>https://www.splendidtable.org/story/2016/10/13/asian-scotch-eggs</loc>
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    <loc>https://www.splendidtable.org/story/2016/10/12/fried-cheesy-pickles</loc>
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    <loc>https://www.splendidtable.org/story/2016/10/11/artisan-rhetoric-patric-kuh-on-the-growth-definition-and-future-of-artisanal-food</loc>
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    <loc>https://www.splendidtable.org/story/2016/10/11/stuffed-portobello-mushrooms</loc>
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    <loc>https://www.splendidtable.org/episode/2013/10/04/fat</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/30/smoked-fig-leaf-cookies</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/30/howard-johnsons-fried-clams</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/29/win-the-latest-cookbooks-from-anthony-bourdain-and-marcus-samuelsson</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/28/natto-its-like-a-vegan-stinky-cheese</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/28/turmeric-basics-with-julie-sahni</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/28/an-unexpectedly-sweet-use-for-fig-leaves</loc>
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    <loc>https://www.splendidtable.org/story/2016/09/28/the-business-and-beauty-of-sylvia-weinstocks-artisan-cakes</loc>
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