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	<title>Northwest Food News &#187; quince</title>
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		<title>Quince: A Path to the Past</title>
		<link>http://www.nwfoodnews.com/2011/12/09/quince-time-travel-and-membrillo/</link>
		<comments>http://www.nwfoodnews.com/2011/12/09/quince-time-travel-and-membrillo/#comments</comments>
		<pubDate>Fri, 09 Dec 2011 11:00:32 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
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		<category><![CDATA[Slide Show]]></category>
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		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
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		<category><![CDATA[Proust]]></category>
		<category><![CDATA[quince]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7020</guid>
		<description><![CDATA[I hesitate to invoke the famous Marcel Proust time-travel tale one more time, since uncountable references to that story have ricocheted across food literature like pepper-spraying cops across the Internet. But for those whose reading habits haven&#8217;t myopically focused on food and culture, I&#8217;ll briefly recap: In the novel Remembrance of Things Past by French writer Proust, the narrator had an absentminded taste of &#8220;one of those squat, plump little cakes called &#8216;petites madeleines,&#8217; which look as though they had been moulded in the fluted valve of a scallop shell,&#8221; which teleported him back to his long-forgotten childhood. Proust explores this food-induced teleportation for nearly 1.5 million words, examining what he called the &#8220;involuntary memories&#8221; invoked by something as seemingly innocuous as a scalloped cookie. Boisean Dave Turner knows all about taste and memory, if not Marcel Proust and his madeleines. The catalyst that shot Turner into his past was quince, a fragrant apple-like fruit. &#8220;Somewhere when I was between 6 and 10, my grandmother used to make this quince jelly,&#8221; the 60-year-old Turner said as he opened a gate and walked me into his suburban back yard. &#8220;I never knew what a quince was, all I knew was it [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>New Funds Save Parma Research Center, For Now</title>
		<link>http://www.nwfoodnews.com/2010/02/05/new-funds-save-parma-research-center-for-now/</link>
		<comments>http://www.nwfoodnews.com/2010/02/05/new-funds-save-parma-research-center-for-now/#comments</comments>
		<pubDate>Fri, 05 Feb 2010 14:45:02 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[quince]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2103</guid>
		<description><![CDATA[Yesterday, Capital Press reported contributions from several groups will allow specialty crop research to continue at the University of Idaho Parma Research and Extension Center. Last September Edible Idaho aired a story on Dr. Esmaeil Fallahi, a fruit researcher for the Parma Center who has done innovative work to bring new fruit crops to the Northwest and whose job was threatened by the possible closure of the research facility due to lack of funds. Here&#8217;s what Capital Press reported: &#8220;The Treasure Valley Agricultural Coalition, which represents specialty and seed crop producers, has contributed $65,000 to fund field operations through June 30, the end of the fiscal year. A separate five-year agreement with tree fruit and table grape producers in the Treasure Valley has resulted in $30,000 a year in support of the center&#8217;s orchards and vineyards. Contributors included the Idaho apple and cherry commissions, the Idaho State Horticultural Society&#8217;s stone fruit committee and the Snake River Table Grape Association. In December, the J.R. Simplot Co. agreed to contribute $300,000 a year to the Parma center for five years in exchange for the right to conduct private research on a portion of the 200-acre site. The deal will help pay for the university&#8217;s [...]]]></description>
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		<title>Demystifying The Quince</title>
		<link>http://www.nwfoodnews.com/2009/11/12/demystifying-the-quince/</link>
		<comments>http://www.nwfoodnews.com/2009/11/12/demystifying-the-quince/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 15:21:20 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[membrillo]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[quince]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1165</guid>
		<description><![CDATA[(GH): Here&#8217;s a story from NPR on the quince.  Like the paw paws I discovered a few weeks ago, quince are a fruit I&#8217;ve seldom eaten but keep bumping into this fall.  I&#8217;ve seen them at the Boise CoOp and at the recent blood sausage festival at the Boise Basque Center (as very delicious quince paste or membrillo). Laura McCandlish: Until recently, I had never seen a fresh quince. I knew quince paste, or membrillo, from Spanish cheese plates. I knew that Korean friends boiled down quince juice into a tea. However, since moving to Oregon I&#8217;ve found quinces at the local farmers market and even growing on trees in my neighborhood. In fact, it turns out that the most diverse quince grove in North America, if not the world, thrives at a U.S. Department of Agriculture gene bank just down the road. Still, close proximity to quinces doesn&#8217;t necessarily give you the nerve to try the rock-hard, acerbic fruit. But last spring, I had my quince revelation. Just one bite of the tangy, poached morsel on a charcuterie plate had me counting the days until this fall&#8217;s season. For the full story go to: http://www.npr.org/templates/story/story.php?storyId=120288799]]></description>
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		<title>A White Flag of Fruit</title>
		<link>http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/</link>
		<comments>http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/#comments</comments>
		<pubDate>Tue, 08 Sep 2009 11:00:36 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[Fallahi]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fruit research]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Iran]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[persimmons]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[pomegranates]]></category>
		<category><![CDATA[pomology]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=755</guid>
		<description><![CDATA[Who would think that Idaho and Iran have anything in common?  Dr. Esmaeil Fallahi does.  This Iranian immigrant and Idaho fruit researcher says you only have to visit his fruit orchard in Parma to see that southern Idaho and his Middle Eastern homeland have important similarities. In this installment of Edible Idaho, correspondent Guy Hand learns why Iran&#8217;s fruitfulness is good for Idaho agriculture. Transcript of the Show (click to download) Dr. Esmaeil Fallahi&#8217;s website The University of Idaho Research and Extension Center, Parma, Idaho Idaho Statesman story on the possible closing of the Research Center]]></description>
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		<slash:comments>4</slash:comments>
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