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    <loc>https://www.splendidtable.org/episode/2012/04/14/lidias-ziti</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/12/conflict-kitchen-serves-cuisine-conversation-from-us-foes</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/12/theres-more-than-one-way-to-cook-an-egg-dave-arnold-has-11</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/12/barking-up-the-right-tree-foraging-from-bark-to-blossom</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/09/spring-vegetable-ragout-with-fresh-pasta</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/05/saliva-the-superhero-the-science-behind-how-we-eat</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/05/are-google-hangouts-the-future-of-cooking-demonstrations</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/05/artisan-varieties-make-plain-table-salt-a-four-letter-word</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/05/listen-dont-look-to-your-artichoke-the-squeak-says-it-all</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/02/tea-for-two</loc>
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    <loc>https://www.splendidtable.org/story/2013/04/02/butter-beans-with-butter-mint-and-lime</loc>
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    <loc>https://www.splendidtable.org/episode/2012/03/31/seasonal-seafood</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/29/why-dont-we-say-bon-appetit-or-anything-at-all-in-america</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/29/chinas-dark-tea-ancient-yet-largely-unknown-to-americans</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/29/la-hot-dog-vendors-go-beyond-new-york-chicago-styles</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/29/sell-you-on-sardines-theyre-cheap-healthy-and-sustainable</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/28/what-is-the-best-way-to-hard-boil-an-egg</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/22/omelette-baguette</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/21/use-your-coconut-working-with-the-whole-tree-in-sri-lanka</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/21/beer-for-people-who-hate-beer</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/21/farming-as-a-business-its-as-much-about-marketing-as-growing</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/21/mario-batali-guest-edits-food-wine-ends-up-in-bathtub</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/21/spring-pasta-with-blistered-cherry-tomatoes</loc>
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    <loc>https://www.splendidtable.org/story/2013/03/21/coppa-and-gorgonzola-piadine</loc>
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