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      <image:caption>Photo by Robin Bell</image:caption>
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      <image:caption>Come refresh from the inside out!</image:caption>
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    <loc>http://www.chefsora.com/blog/2016/6/24/vegan-weekend-715-717</loc>
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      <image:title>Blog - Vegan weekend 7/15-7/17</image:title>
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      <image:caption>Shiso is a distinct Japanese summer herb in the mint family</image:caption>
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      <image:caption>Suzuki Farm has been in operation since 1983 producing healthy Japanese vegetables</image:caption>
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      <image:caption>Plant extracts and vinegar as herbicides. Labels reads "Chinese onion" and "Garlic chives".</image:caption>
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      <image:caption>He fertilizes his soil with used substrate of Italian mushrooms from Pennsylvania</image:caption>
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      <image:title>Blog - Meet Ken Suzuki of Suzuki Farm "I was given good soil"</image:title>
      <image:caption>From annuals to perennials; He grows young trees of persimmon, peach, cherry and grape from which he hopes to harvest the fruit for retail in the future.</image:caption>
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      <image:caption>A green house with Japanese sansho peppers and yuzu citrus trees</image:caption>
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      <image:caption>Roast burdock with black sesame, kabocha pumpkin simmered with dried dates, hijiki seaweed simmered with root vegetables and fried tofu, blanched spinach with creamy tofu sauce, tamagoyaki omelette, grilled salted mackerel and grated daikon radish</image:caption>
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      <image:title>Blog - Feel good all day and beyond with a Japanese breakfast</image:title>
      <image:caption>Califlower and sugar peas with orange ginger dressing, braised eggplant and fried tofu, blanched yuchoi with sesame sauce, tamagoyaki omelette, shio-koji marinated sockeye salmon</image:caption>
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      <image:caption>Braised Berkshire pork from Wagon Wheel Ranch  </image:caption>
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      <image:caption>Rancho Gordo heirloom white beans, maple syrup, local peach and plum, shiratama (rice cake) and kuromitsu (black sugar syrup)</image:caption>
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      <image:caption>Burdock, dashi, shiro miso, koyadofu (freeze dried tofu) and rapini ohitashi</image:caption>
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      <image:title>Photos - Yuzu kosho dressing</image:title>
      <image:caption>Hokkaido Scallops and root vegetable salad</image:caption>
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      <image:title>Photos - Sansho dry rubbed ribs</image:title>
      <image:caption>Pasture-raised organic pork from Aryshire farm</image:caption>
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      <image:caption>Red miso baked zucchini, Field of Atheney farm lamb tsukune</image:caption>
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      <image:caption>Shoga-yaki with Wagon Wheel Ranch pork</image:caption>
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      <image:caption>Apple yuzu dressing, radish sprouts</image:caption>
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      <image:title>Photos - MD Blue catfish</image:title>
      <image:caption>Nanbanzuke, wild watercress</image:caption>
    </image:image>
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      <image:title>Photos - Oroshi Ponzu</image:title>
      <image:caption>100% grass-fed Grayson Natural Farms Hamburger with grated daikon radish and lemon-orange soy sauce</image:caption>
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      <image:title>Photos - Shimesaba</image:title>
      <image:caption>Pressed sushi with cured Boston mackerel, ginger pickled mango</image:caption>
    </image:image>
  </url>
</urlset>

