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	<title>Northwest Food News &#187; Spokane</title>
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		<title>Sante Restaurant and Charcuterie, Spokane</title>
		<link>http://www.nwfoodnews.com/2010/12/17/sante-restaurant-spokane/</link>
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		<pubDate>Sat, 18 Dec 2010 00:05:46 +0000</pubDate>
		<dc:creator>Craig Goodwin</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Sante]]></category>
		<category><![CDATA[Spokane]]></category>
		<category><![CDATA[Washington]]></category>

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		<description><![CDATA[Sante is the French word for health. Jeremy Hansen, owner and chef of Sante Restaurant and Charcuterie exemplifies a holistic health in the way he runs his pioneering establishment next to Auntie&#8217;s Bookstore in Downtown Spokane. Jeremy grew up in Spokane and has been in the restaurant business since he was a young teenager, cutting his teeth at the Mustard Seed and other area kitchens. He eventually attended Le Cordon Bleu College of Culinary Arts in Portland where he not only honed his skills as a chef, but formed a philosophy of food and community that eventually gave birth to Sante. Sante is remarkable for the way it sources foods locally. Hansen is pictured above processing the half of a steer that was just delivered that morning by Gary Angel of Rocky Ridge Ranch. Most of the beef and other meat at Sante comes from this nearby farm. Jeremy points out that not only is Gary&#8217;s beef superior in quality because of the feed and care Gary provides, processing beef in this way also makes good business sense. By cutting out the middle-men he makes a good profit, Gary get&#8217;s a good price and a reliable market for his beef, [...]]]></description>
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		<title>One Small Dairy in a Big Dairy World</title>
		<link>http://www.nwfoodnews.com/2009/12/04/one-small-dairy-in-a-big-dairy-world/</link>
		<comments>http://www.nwfoodnews.com/2009/12/04/one-small-dairy-in-a-big-dairy-world/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 14:25:27 +0000</pubDate>
		<dc:creator>Mary Hawkins</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[factory farming]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Mary Hawkins]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[Northwest Public Radio]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[Spokane]]></category>
		<category><![CDATA[Spokane's Family Farm]]></category>
		<category><![CDATA[Washington]]></category>

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		<description><![CDATA[(GH: Mary Hawkins of Northwest Public Radio interviews Trish Vieira, a small dairy owner in Spokane who got into the business out of frustration with the dairy industry itself.  Viera says most milk is so processed &#8220;it comes to you white and liquid and that’s about the only resemblance it has to milk anymore.&#8221;) Host intro: “Spokane’s Family Farm” dairy is working to bring clean, unadulterated milk to the Inland Northwest. Mary Hawkins reports why “Spokane’s Family Farm” might be considered a revolutionary dairy operation on “Our Northwest Economy”: Mary Hawkins: Mike and Trish Vieira come from generations of hard-working dairy farmers. They used to operate in the Moses Lake, Othello, Yakima region where they were members of the Darigold cooperative. While they didn’t get rich, they had a steady cash flow and were consistently considered top quality producers. However, the Vieras decided to strike out on their own in order to have the kind of business they could be proud of. They moved to Spokane and now they pasteurize and bottle their own product. They chose Spokane because it’s a big enough market to support a small family dairy. They brought 30 cows when their plant was ready and began milking [...]]]></description>
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