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	<title>Northwest Food News &#187; cheese</title>
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		<title>KBOO Community Radio’s Food Show: Dairy</title>
		<link>http://www.nwfoodnews.com/2011/03/21/kboo-community-radios-food-show-dairy/</link>
		<comments>http://www.nwfoodnews.com/2011/03/21/kboo-community-radios-food-show-dairy/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 11:00:43 +0000</pubDate>
		<dc:creator>Laura McCandlish</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Blood Bones and Butter]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gabriele Hamilton]]></category>
		<category><![CDATA[Laura McCandlish]]></category>
		<category><![CDATA[Miriam Widman]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Paul Gerald]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[Reyna Simnegar]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5161</guid>
		<description><![CDATA[Here is KBOO community radio&#8217;s monthly Food Show. This installment focuses on dairy. This month is devoted to dairy. Listen to dairy breakfast suggestions from Paul Gerald, author of Breakfast in Bridgetownhttp://www.breakfastinbridgetown.com and hear an interview by Host Miriam Widman with Reyna Simnegar, author of Persian Food for the Non-Persian Bride about kosher dairy Persian foods and specialties for Purimhttp://www.kosherpersianfood.com/ There&#8217;s also a segment from householder Harriet Fasenfest about spring milk and a discussion about raw milk. Host Laura McCandlish hears the dairy industry&#8217;s pushback against raw milk from Friends of Family Farmers President Kendra Kimbirauskas. Then Laura takes us inside the new cheese-making lab Oregon State University in Corvallis. The lab will market a new OSU cheese to the public this fall. And Food Show Friend Marliese Franklin speaks with Gabriele Hamilton, author of Blood Bones and Butter &#8211; theInadvertent Education of a Reluctant Chef. There&#8217;s also a legislative update from Rep. Brian Clem, D-Salem, about funding for a bill to support school districts&#8217; purchases of local farm products. Other Useful Links: Info on FDA position on raw milk:  http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm232980.htm State Rep. Brian Clem, D-Salem: http://www.leg.state.or.us/clem/ Oregon&#8217;s 100th Dairy Conference in April: http://www.oregondairy.org/conference.php]]></description>
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		<title>When It&#8217;s Easy Being Cheesy: The marriage of beer and cheese (and chocolate)</title>
		<link>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/</link>
		<comments>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/#comments</comments>
		<pubDate>Fri, 28 Jan 2011 11:00:45 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[ale]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer pairings]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[pilsner]]></category>
		<category><![CDATA[porter]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[stout]]></category>
		<category><![CDATA[The Chocolate Bar]]></category>
		<category><![CDATA[The Front Door]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4642</guid>
		<description><![CDATA[It&#8217;s a Wednesday afternoon, and I&#8217;m standing at the Boise Co-op cheese counter with four people whose jobs I covet. They&#8217;re sipping beer and sampling cheese, searching for the perfect marriage of flavors for the Front Door Pizza and Tap House&#8217;s ever popular First Thursday pairings of beer, cheese and chocolate. An enthusiastic Cera Grindstaff, the house manager at Front Door, says they&#8217;ve been on the hunt for perfect pairings for the past three years. The group must be doing something right because Grindstaff says the monthly tastings are always packed. &#8220;Yeah, way popular,&#8221; she says with an eager bounce. &#8220;We sell out. We have enough to do 30 plates, and we always sell out.&#8221; With a slightly more reserved flourish, Matt Gelsthorpe, Boise Co-op&#8217;s beer buyer, rises purposefully from behind the cheese counter, pulling wedges of cheddar and rounds of chevre out of the case. &#8220;Cera e-mailed me yesterday with the beer list,&#8221; he says. &#8220;I&#8217;ve tasted the majority of these beers before so I started grabbing cheeses today that I thought would work.&#8221; If you think this sounds like little more than a field trip boondoggle for foodies, it&#8217;s not. These tasters take the challenge of finding the [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Artisan Cheesemakers &amp; The FDA Tangle</title>
		<link>http://www.nwfoodnews.com/2011/01/24/artisan-cheesemakers-the-fda-tangle/</link>
		<comments>http://www.nwfoodnews.com/2011/01/24/artisan-cheesemakers-the-fda-tangle/#comments</comments>
		<pubDate>Mon, 24 Jan 2011 11:00:30 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4590</guid>
		<description><![CDATA[MONTESANO, Wash. – Northwest artisan cheese makers say the F.D.A. just doesn’t get their craft. The U.S. Food and Drug Administration has been getting tough on food companies after years of incidents like last August’s nation-wide egg recall. President Obama signed a new food safety law this month expanding the F.D.A.’s authority. But two Northwest cheesemakers have been especially hard hit by new requirements. Bryan Buckalew reports. Last year, Washington State inspectors found listeria at the Estrella Family Creamery in Montesano, Washington.  It’s a bacteria that causes flu-like symptoms that’s especially dangerous for pregnant women.  Owner Kelli Estrella says she cleaned up the listeria, but last September the FDA checked again.  After one swab came back positive, inspectors asked Estrella to order a broad recall.  She said no. Estrella argued most of her cheese wasn’t contaminated at all.  But a federal judge sent marshals to impound the cheese anyway. Kelli Estrella: “At this point, our attorney is hoping we can come to an agreement out of court. To be honest, I’ve very concerned that we are still too far away from coming to an agreement and will we be able to hold up and not go bankrupt by the time [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Making Milk Real: The trend toward small dairies</title>
		<link>http://www.nwfoodnews.com/2011/01/21/making-milk-real/</link>
		<comments>http://www.nwfoodnews.com/2011/01/21/making-milk-real/#comments</comments>
		<pubDate>Fri, 21 Jan 2011 11:00:55 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[animal cruelty]]></category>
		<category><![CDATA[Bill Stoltfus]]></category>
		<category><![CDATA[Buhl]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[Cloverleaf dairy]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[factory farming]]></category>
		<category><![CDATA[feedlots]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4526</guid>
		<description><![CDATA[&#8220;This was formerly the Smith&#8217;s Dairy,&#8221; says Bill Stoltzfus of the building he bought in 2007, just a block south of Buhl&#8217;s town square. &#8220;The place had been in the Smith family for 70-some years.&#8221; This modest cream-colored bottling plant and the soft-spoken man who now runs it hardly look like players in a new, national agricultural movement. But they are. Stoltzfus, a lifelong dairyman, moved to Idaho in 1992 from Pennsylvania&#8217;s once pastoral dairy country. He still carries a hint of the rural East in his voice and a lasting love of the small dairy farms that dot his home state. &#8220;We do a non-homogenized whole milk, a 2 percent and a low-fat milk,&#8221; Stoltzfus says as he shows me around the pleasantly old-fashioned retail space that fronts his bottling plant. Behind the counter are 24 flavors of homemade ice cream. &#8220;We also are planning on trying to get into some cottage cheese and possibly some yogurt and do our own artisan cheese.&#8221; Most modern dairymen have gone a very different route than Stoltzfus. The Idaho dairy industry has grown explosively in the last decade. Fed in part by factory dairies fleeing more tightly regulated places like California, dairy [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Market &amp; Garden Report: Idaho Cheeses</title>
		<link>http://www.nwfoodnews.com/2010/10/08/market-garden-report-idaho-cheeses/</link>
		<comments>http://www.nwfoodnews.com/2010/10/08/market-garden-report-idaho-cheeses/#comments</comments>
		<pubDate>Fri, 08 Oct 2010 11:00:53 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[artisan cheese]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[farmstead cheese]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[raw milk cheese]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3485</guid>
		<description><![CDATA[[HOST INTRO] America is in the midst of a cheese making renaissance.  Small-scale, artisans have set up shop in virtually every state.  The Northwest is particularly well represented.  Oregon has over 20 professional cheese making businesses — Washington twice that.   Idaho has less than six so far.  But, as correspondent Guy Hand finds out in this installment of the Market &#38; Garden Report, Idaho cheeses are well worth seeking out. Stacie Ballard: We&#8217;re Ballard Family Dairy and Cheese.  We milk our own cows and make our own cheese. Hand: That’s Stacie Ballard here at the Capital City Public Market in Boise.  She and her husband Steve are two of Idaho’s most successful cheese makers. Hand: And I just heard that you guys are the best cheese makers in the state.  Is that correct?  (laughing)  Steve: Yea.  Stacie: That&#8217;s what we think.  Steve: We&#8217;re the only farmstead cheese manufacturer in the state and our cheese has lots of flavor and good taste and we think we are the best. Hand: The term farmstead means they raise the cows and make the cheese on the farm.  It’s a lot like estate bottled wine. Hand: And you&#8217;ve won a few awards over [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Market &amp; Garden Report: Raw Milk</title>
		<link>http://www.nwfoodnews.com/2010/07/23/market-garden-report-raw-milk/</link>
		<comments>http://www.nwfoodnews.com/2010/07/23/market-garden-report-raw-milk/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 11:00:05 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[raw milk]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3210</guid>
		<description><![CDATA[[HOST INTRO] Raw milk is a controversial food.  Proponents say it is healthier and more flavorful than processed, pasteurized milk.  Yet many states outlaw its sale, saying raw milk is unsafe. Idaho, however, recently changed it’s laws to allow the selling of raw milk.  In this installment of the Market &#38; Garden Report, correspondent Guy Hand  goes to the farmers’ market to talk to Idaho’s first licensed raw milk dairywoman (Woman at Market) So can you tell me about this? (Jantzi) It’s raw milk.  I have raw cow and goat milk. (Hand) You know we’ve been living in a processed, pasteurized world a long time when people ask “what’s raw milk.”  In the few weeks that Deborah Jantzi has been selling raw goat and cows milk at the Capital City Public Market, she’s been asked that question many times. (Jantzi) Raw milk comes straight from the cow or the goat.  We don&#8217;t do anything to it except filter it and flash cool it and bottle it.  We don&#8217;t do anything else, no processing to it. (Hand) We humans drank raw milk for millenia.  Only after Louis Pasteur discovered that pasteurization killed pathogens, did raw milk fall out of favor.  But [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Spring Lambing Chaos In Northwest Farm Country</title>
		<link>http://www.nwfoodnews.com/2010/04/03/spring-lambing-chaos-in-northwest-farm-country/</link>
		<comments>http://www.nwfoodnews.com/2010/04/03/spring-lambing-chaos-in-northwest-farm-country/#comments</comments>
		<pubDate>Sat, 03 Apr 2010 11:00:27 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[artisan cheese]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[lambing season]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Monteillet Fromagerie]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2411</guid>
		<description><![CDATA[(GH: Northwest News Network correspondent Anna King reports for Northwest Public Radio.) DAYTON, WA &#8211; Farm life can look serene from afar. Shows like the old stand-by All Creatures Great and Small portray a slower pace &#8230; nothing like the hectic city grind full of traffic, nagging email and never-ending Tweets. But this time of year, life on many farms is at its most frenetic. Correspondent Anna King traveled to a sheep and goat cheese farm in Dayton, Washington. She has this snapshot of rural life during lambing season. To an outsider, life at the Monteillet Fromagerie looks crazy. Just a short visit to the artisan cheese farm sends my head spinning. Sound: Crowd noise In a small cheese tasting room winemakers are trying to pair their libations with cheese for an upcoming promotion. A pro photographer wanders around in colorful muck boots snapping shots. And guests from China have dropped in for a tour. Then there’re about 300 hungry sheep and goats to deal with. And there’s cheese to be made. Joan Monteillet and her French-born husband Pierre-Louis have been running this farm since 2002. That&#8217;s when they gave up wheat farming to take care of sheep and goats. They’re rather calm [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Miraculous Cheese Making</title>
		<link>http://www.nwfoodnews.com/2009/12/23/miraculous-cheese-making/</link>
		<comments>http://www.nwfoodnews.com/2009/12/23/miraculous-cheese-making/#comments</comments>
		<pubDate>Wed, 23 Dec 2009 16:07:12 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1843</guid>
		<description><![CDATA[If you noticed the post a while back, I spent several months this year trying to make cheese.  Some attempts turned out surprisingly tasty (yogurt, mozzarella, manchego), others . . . not so much (a &#8220;quick&#8221; cheddar gave meaning to the phrase &#8220;chalk and cheese&#8221;). What my self-guided apprenticeship taught me was a deep, worshipful respect for artisan cheese makers.  They combine science and art in a way that now seems miraculous.  And what better time to pay homage to miracles than the Holidays. For a thorough guide to Northwest artisan cheeses and the story behind them, check out Tami Parr&#8217;s website The Pacific Northwest Cheese Project.  A self describes cheese nerd, Parr offers last minute cheese gift suggestions from producers in Oregon, Washington, Idaho and British Columbia, a book on the region&#8217;s cheeses, Artisan Cheese of the Pacific Northwest, and a lot more. Here&#8217;s a list of some of the cheeses Parr suggest for mail ordering (perfect for the New Year): Oregon Rogue Creamery Tumalo Farms Juniper Grove Farm (call farm for direct shipping) Goldin Artisan Goat Cheese (call farm for direct shipping) Washington Beecher&#8217;s Golden Glen Creamery Mt. Townsend Creamery Rosecrest Farm Washington State University Creamery Willapa Hills [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Discovering My Inner Cheesemaker</title>
		<link>http://www.nwfoodnews.com/2009/07/10/discovering-my-inner-cheesemaker/</link>
		<comments>http://www.nwfoodnews.com/2009/07/10/discovering-my-inner-cheesemaker/#comments</comments>
		<pubDate>Fri, 10 Jul 2009 13:54:23 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=633</guid>
		<description><![CDATA[A while back it struck me that I didn&#8217;t know what cheese was.  I mean, I knew what it looked like and how it tasted — after all, I&#8217;ve had my share of grilled cheese sandwiches and molten mountains of gooey nachos — but I didn&#8217;t know cheese, how it was made, why a cheddar differs from a swiss or a brie, why the farmstead variety tastes like it came from a different, much tastier cheese planet than those glowing orange bricks stacked on the supermarket shelves. So, I decided to make some. What I&#8217;ve learned over the last few months is that cheesemaking isn&#8217;t easy.  (I met with one successful commercial cheesemaker who didn&#8217;t start selling her cheeses until she&#8217;d practiced at home for 17 years.)  It takes time, some special equipment and a whole lot of patience.  But it&#8217;s also kind of magical. What I&#8217;ve learned on the bumpy road to cheesemaking is that a good cheese sitting quietly on its shelf is a little biological miracle, a teaming universe of microscopic processes, a dance between time and temperature, art and science.  I&#8217;m not really good at it yet, but I&#8217;ve made some fresh cheeses that easily out [...]]]></description>
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		<item>
		<title>Blessed Are The Cheese Makers</title>
		<link>http://www.nwfoodnews.com/2006/10/01/blessed-are-the-cheese-makers/</link>
		<comments>http://www.nwfoodnews.com/2006/10/01/blessed-are-the-cheese-makers/#comments</comments>
		<pubDate>Sun, 01 Oct 2006 22:26:23 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=166</guid>
		<description><![CDATA[Guy Hand visits a small dairy near Gooding with an award winning solution to the modern agricultural imperative to "get big or get out."]]></description>
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