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	<title>Esoteric Foods</title>
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		<title>Boulder Weekly</title>
		<link>http://esotericfoods.com/boulder-weekly/</link>
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		<pubDate>Sun, 13 May 2012 17:39:06 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Press]]></category>

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		<title>Elephant Journal</title>
		<link>http://esotericfoods.com/704/</link>
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		<pubDate>Fri, 11 May 2012 12:03:55 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://esotericfoods.com/?p=704</guid>
		<description><![CDATA[&#160; Via elephantjournal.com on May 11, 2012 Create Your Own Culture. ~ Willow King                 &#160;   The Power of Fermented Foods. About a year ago my partner Mara and I started a company that makes cultured vegetables. No, not beets and carrots that regularly attend the opera, but live, raw, probiotic, naturally fermented veggies. We started out just making these goodies for our families and friends and nobody could get enough. It turns out that many people crave the zingy buzz of live food and that lacto-fermented foods, that used to be staple in many places in the world, are making a comeback. Fermenting is an age-old way to preserve food. It […read more]]]></description>
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		<title>Colorado Homes &amp; Lifestyles</title>
		<link>http://esotericfoods.com/colorado-homes-lifestyles/</link>
		<comments>http://esotericfoods.com/colorado-homes-lifestyles/#comments</comments>
		<pubDate>Wed, 02 May 2012 02:52:02 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Press]]></category>

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		<title>Daily Camera</title>
		<link>http://esotericfoods.com/daily-camera-boulder-co/</link>
		<comments>http://esotericfoods.com/daily-camera-boulder-co/#comments</comments>
		<pubDate>Wed, 02 May 2012 02:44:23 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://esotericfoods.com/?p=613</guid>
		<description><![CDATA[This was a great piece about the BCFM and it&#8217;s history- we are so happy to be a part of it! For a link to the article or to see the video they did at our kitchen: http://bcove.me/ce3uw7z3   &#160; &#160; &#160; Boulder County Farmers&#8217; Market celebrates 25 years as a growers-only marketplace This year&#8217;s season kicks of Saturday in Boulder and Longmont By Laura Snider, Camera Staff Writer Posted:   03/31/2012 02:38:14 PM MDT Updated:   04/01/2012 01:24:56 PM MDT &#160;     In the fall of 1986, a half-dozen Boulder County farmers came together around a vision: to create a market for farmers &#8212; run by farmers &#8212; where vendors could sell what they&#8217;d grown directly to the […read more]]]></description>
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		<title>Denver Post</title>
		<link>http://esotericfoods.com/denver-post/</link>
		<comments>http://esotericfoods.com/denver-post/#comments</comments>
		<pubDate>Tue, 01 May 2012 23:16:37 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://esotericfoods.com/?p=645</guid>
		<description><![CDATA[  Posted April 4, 2012, 11:53 am MT Probiotic pickling comes naturally to Boulder’s Esoteric Food Company Douglas Brown Pretty, yes? And good. Esoteric Food Company has the recipe for great probiotic foods. It all began, like so many things in food world, in the kitchen. Mara King and Willow King — same last name, but they aren’t related — took one day a week to hang out together and make stuff from scratch. They tried sausage. Cheese, from raw milk. Kombucha. But the Boulderites kept returning to pickled things – cucumbers, cabbage, beets, kale. They dreamed of opening a restaurant or a delicatessen, but the pickles kept nudging them, whispering: Restaurant schmestaurant. So expensive! So many of them! Stick […read more]]]></description>
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		<title>Even Cocks with Tails appreciate a good Beer</title>
		<link>http://esotericfoods.com/even-cocks-with-tails-appreciate-a-good-beer/</link>
		<comments>http://esotericfoods.com/even-cocks-with-tails-appreciate-a-good-beer/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 01:09:53 +0000</pubDate>
		<dc:creator>Mara</dc:creator>
				<category><![CDATA[Food Concepts]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[Even though my dad was a true blue East Coast American boy and mom a Hong Kong Temple Street original&#8230; I must admit that there was a lot of Euro-flavor to my early years.  Stories of boarding school atrocities told in a tight circle when my friends and I would &#8220;nick out&#8221; at night and congregate in the dark safety of the general&#8217;s grave.  (Graves of important people in China were massive concrete affairs with tables and chairs and fruit trees to lounge amidst and hide behind) I heard stories of UK M1 rave culture and listened one walkman ear pod per person to mixed tapes with curious throbbing beats in my early teens.  And above all I would be […read more]]]></description>
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		<title>The Market</title>
		<link>http://esotericfoods.com/the-market/</link>
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		<pubDate>Mon, 16 Apr 2012 00:32:14 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Food Concepts]]></category>
		<category><![CDATA[News]]></category>
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		<guid isPermaLink="false">http://esotericfoods.com/?p=620</guid>
		<description><![CDATA[This weekend we had our second day at the Boulder Farmer&#8217;s Market. It is such a vibrant, buzzing Saturday gathering that our first day had us both spinning a bit after the day was done. All of the beautiful vegetables, baked goodies, plants, flowers and people make one feel like they are in a technicolor film and everyone there is off to see the wizard of all things earthy, organic and edible. If I had more a few extra hands like Durga, I would bring my camera and do a Bill Cunningham style photo shoot of all the funky styles at the market- dogs, babies, college students, farmers, bakers and candlestick makers never looked so good. It does make one […read more]]]></description>
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		<title>Andy&#8217;s Pickle Prose</title>
		<link>http://esotericfoods.com/andys-pickle-prose/</link>
		<comments>http://esotericfoods.com/andys-pickle-prose/#comments</comments>
		<pubDate>Sat, 31 Mar 2012 19:30:58 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Food Concepts]]></category>
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		<description><![CDATA[We are thrilled to have Andy Gladstone- foodie, writer, neighbor- guest blogging for us this week. Enjoy the ride! cabbages &#38; kumquats Zukemono bowed her head softly, in a subtle, silent and submissive manner belying her fierce passion, power and potencies.  She lightly turned and returned to the kitchen, and having absorbed the spectacular visual vibrations pulsing from the delicious pinkpurple Colorado sunrise, she felt ready to direct that organic cleansing energy toward a wondrous culinary treat.  Just as surely as the sun had scrubbed the night from black to light (and using much of the same energy), Zukemono would transform her lethargic sliced cabbage into a lively, high-steppin’ tangy fusillade of exploding transformative flavor.  As a form of soothing […read more]]]></description>
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		<title>Red Rice</title>
		<link>http://esotericfoods.com/red-rice/</link>
		<comments>http://esotericfoods.com/red-rice/#comments</comments>
		<pubDate>Mon, 26 Mar 2012 19:49:42 +0000</pubDate>
		<dc:creator>Mara</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://esotericfoods.com/?p=592</guid>
		<description><![CDATA[There is a Bhutanese red rice.  This recipe starts with plain white rice and stains it red with beets. My Daughter Kailee would never let a beet near her lips in any other way.  Red Rice is all the rage at my house these days.  Start with butter melting in a pan.  Add a full jar (you heard me!) of our Beets. Sizzle for a bit then add cooked rice. Stir over medium heat until it is all incorporated.  Add finely minced garlic and drizzle with toasted sesame oil.  We love to serve this rice with an egg on top and some sprouts or baby kales on the side.  You&#8217;ll definitely enjoy the bright red pearly grains juxstaposed with a […read more]]]></description>
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		<title>Nettles to the rescue</title>
		<link>http://esotericfoods.com/nettles-to-the-rescue/</link>
		<comments>http://esotericfoods.com/nettles-to-the-rescue/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 04:53:54 +0000</pubDate>
		<dc:creator>Willow</dc:creator>
				<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://esotericfoods.com/?p=582</guid>
		<description><![CDATA[For the past few years my eldest son has been suffering from seasonal allergies. We have tried lots of things but one of the most effective remedies has been nettles. We have been wildcrafting them in the summer and then drying them for teas in the spring. It is a wonderful, potent metaphor to take a stinging plant and use it as a medicine for stinging, itchy eyes. Thinking maybe we should consider a summer nettle pickle&#8230; If you also suffer from allergies try making some nettle tea with a bit of local honey- it is calming, soothing to the throat and the prettiest light green color. &#160;]]></description>
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