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	<title>lisa shamai cuisinière &#187; Greenbelt</title>
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		<title>Late Summer Specials 2010</title>
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		<pubDate>Tue, 24 Aug 2010 11:35:12 +0000</pubDate>
		<dc:creator>Lisa Shamai</dc:creator>
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		<category><![CDATA[catering]]></category>
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		<description><![CDATA[&#160; keep your carbon footprint small when catering! AS MUCH OF THIS MENU AS POSSIBLE IS FROM ONTARIO! these specials are for both leed lunches &#38; regular daily orders   salads green bean, field tomato &#38; fresh thyme salad spinach, poached pears &#38; walnuts with yogurt-goat cheddar dressing Quinoa tabouleh with fresh Coriander Ontario Barley [...]]]></description>
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		<title>April Specials 2010</title>
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		<pubDate>Tue, 06 Apr 2010 13:32:54 +0000</pubDate>
		<dc:creator>Lisa Shamai</dc:creator>
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		<description><![CDATA[keep your carbon footprint small when catering! AS MUCH OF THIS MENU AS POSSIBLE IS FROM ONTARIO! these specials are for both leed lunches &#38; regular daily orders   Salads cabbage &#38; apple slaw hydroponic veggie salad (with coloured peppers, tomatoes, cucumbers, fresh dillf &#38; apple cider vinaigrette) barley &#38; cranberry bean salad $4.50 per [...]]]></description>
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		<title>Spring Update April 2010</title>
		<link>http://lisaskitchen.com/home/spring-update-april-2010/</link>
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		<pubDate>Tue, 23 Mar 2010 13:56:30 +0000</pubDate>
		<dc:creator>Lisa Shamai</dc:creator>
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		<description><![CDATA[Spring Update From LISA SHAMAI CUISINIERE  A few weeks ago marked 10 years of helping organize &#38; feed around 250 Women for International Women’s Day.  I hope to continue this tradition for another 10 years and more! IF you’d like to read more &#38; see some pictures, please go to http://www.facebook.com/note.php?note_id=400310719609  I’ve been spending a [...]]]></description>
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		<title>Lisa Says:</title>
		<link>http://lisaskitchen.com/home/lisa-says/</link>
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		<pubDate>Mon, 05 Oct 2009 16:59:43 +0000</pubDate>
		<dc:creator>Lisa Shamai</dc:creator>
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		<description><![CDATA[It is very clear that hauling food from far away places works against us.  Produce is picked unripe, then chemicals &#38; gases are used to “ripen” them while being transported for days or weeks at a time, all so they can sit pretty on shelves in supermarkets for shoppers to choose the &#8220;nicest ones&#8221;. We [...]]]></description>
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