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    <loc>https://www.splendidtable.org/episode/2013/05/11/salt-sugar-fat</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/25/tuna-and-white-bean-salad-with-radicchio</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/24/just-grapes-and-time-making-completely-natural-wine-in-south-africa</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/22/green-fettuccine-with-asparagus-basil-and-butter</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/21/fast-japanese-pickles</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/18/omelet-with-creamy-morel-mushrooms</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/18/nougat</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/18/pie-crust-improv-guide-one-formula-two-tricks</loc>
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    <loc>https://www.splendidtable.org/episode/2011/04/23/shared-meals-in-blue-zones</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/17/tomato-and-cheese-pie</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/17/easter-in-sicily-where-food-ritual-belief-and-culture-intersect</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/15/rhubarb-frangipane-pie</loc>
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    <loc>https://www.splendidtable.org/story/2014/04/15/roasted-indian-spiced-vegetables-and-chickpeas-with-raisins</loc>
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