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	<title>Canning Across America &#187; Tom Douglas</title>
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	<description>Join the Canvolution!</description>
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		<title>Serious Pie Restaurant Joins the Canvolution</title>
		<link>http://www.canningacrossamerica.com/2010/07/26/serious-pie-restaurant-joins-the-canvolution/</link>
		<comments>http://www.canningacrossamerica.com/2010/07/26/serious-pie-restaurant-joins-the-canvolution/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 18:06:03 +0000</pubDate>
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				<category><![CDATA[Guest Essay]]></category>
		<category><![CDATA[canning and preserving]]></category>
		<category><![CDATA[Serious Pie restaurant]]></category>
		<category><![CDATA[Tom Douglas]]></category>

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		<description><![CDATA[A year ago Tony Catini, sous chef at Serious Pie, had such a bounty of gorgeous fresh produce from the Prosser farm of restaurateur and chef Tom Douglas and his wife, Jackie that he couldn’t possibly use all of it! Since waste is not an option in our kitchens, Tony had the fabulous brainstorm of preserving [...]]]></description>
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