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	<link>http://sustainableoceanproject.com</link>
	<description>Changing the way we think about our oceans...</description>
	<lastBuildDate>Wed, 10 Mar 2010 04:11:50 +0000</lastBuildDate>
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		<title>Is Farm-Raised Seafood Sustainable or Not? (Part 1)</title>
		<link>http://sustainableoceanproject.com/2010/03/09/is-farm-raised-seafood-sustainable-or-not-part-1/</link>
		<comments>http://sustainableoceanproject.com/2010/03/09/is-farm-raised-seafood-sustainable-or-not-part-1/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 04:11:50 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[catfish]]></category>
		<category><![CDATA[ecosystem]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish in/fish out]]></category>
		<category><![CDATA[mangrove]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tilapia]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=840</guid>
		<description><![CDATA[Last year, seafood raised at aquaculture operations, or farms, reached a major milestone. More seafood eaten on this planet now comes from farms than from the wild. As population grows, this trend will continue, demanding ecologically responsible aquaculture. In Part 1 of this series, SOP boils down attributes that determine a farm&#8217;s sustainability.
A broad umbrella [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/03/09/is-farm-raised-seafood-sustainable-or-not-part-1/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
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		<title>Wylie Dufresne: A Model for the Future</title>
		<link>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/</link>
		<comments>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 01:03:55 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[arctic char]]></category>
		<category><![CDATA[bluefin]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chilean sea bass]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[maine shrimp]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[WD-50]]></category>
		<category><![CDATA[Wylie Dufresne]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=791</guid>
		<description><![CDATA[Wylie Dufresne, chef and owner of Lower East Side&#8217;s WD-50, pushes the culinary world in new directions with precision and confidence. Tapping into knowledge gained from the scientific discipline of molecular gastronomy, he churns out progressive American cuisine using nontraditional tools such as immersion circulators, liquid nitrogen, and Cryovac machines. SOP was delighted to learn [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Barton Seaver: Visionary of Sustainability (Part 2)</title>
		<link>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/</link>
		<comments>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 03:05:35 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[Blue Ridge Restaurant]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish stock]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[retailer]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tipping point]]></category>
		<category><![CDATA[Wal-Mart]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=770</guid>
		<description><![CDATA[Tracking Barton&#8217;s career as a chef and restaurateur in Part 1 of this story helped us understand how his views of sustainability have evolved to the present. During SOP&#8217;s interview with head chef and owner of Blue Ridge Restaurant in DC, he dropped a couple insights into how we as consumers can engage in the [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Jacqueline Church: Inspiring Change</title>
		<link>http://sustainableoceanproject.com/2010/02/15/jacqueline-church-inspiring-change/</link>
		<comments>http://sustainableoceanproject.com/2010/02/15/jacqueline-church-inspiring-change/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 19:18:27 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Recipes & Cooking Tips]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[International Boston Seafood Show]]></category>
		<category><![CDATA[Jacqueline Church]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Teach a Chef to Fish]]></category>
		<category><![CDATA[Teach a Man to Fish]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=755</guid>
		<description><![CDATA[Sustaining a career as a freelance writer and independent businessperson is no easy feat. It is even harder when one of the fields you work in is still in its formative stages. As one of the leaders in the sustainable seafood field, Jacqueline Church channels much of her energy and passion into educating others and [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/15/jacqueline-church-inspiring-change/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Carolina Seafood: Keeping it Fresh</title>
		<link>http://sustainableoceanproject.com/2010/02/10/carolina-seafood-keeping-it-fresh/</link>
		<comments>http://sustainableoceanproject.com/2010/02/10/carolina-seafood-keeping-it-fresh/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 21:30:25 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[Carteret County]]></category>
		<category><![CDATA[community supported fisheries]]></category>
		<category><![CDATA[Duke University]]></category>
		<category><![CDATA[fisheries]]></category>
		<category><![CDATA[North Carolina]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Walking Fish]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=488</guid>
		<description><![CDATA[Duke University students and Carteret Catch, a fish industry marketing and education group in Carteret County, are teaming up to bring fresh North Carolina seafood to local markets. The collaboration is one of the latest community supported fisheries (CSF) programs to pop up in the United States. The goals are clear: increase access to locally [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/10/carolina-seafood-keeping-it-fresh/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cookbook Review: Fish Without A Doubt</title>
		<link>http://sustainableoceanproject.com/2010/02/04/cookbook-review-fish-without-a-doubt/</link>
		<comments>http://sustainableoceanproject.com/2010/02/04/cookbook-review-fish-without-a-doubt/#comments</comments>
		<pubDate>Thu, 04 Feb 2010 22:30:16 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Recipes & Cooking Tips]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Fish Without A Doubt]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=626</guid>
		<description><![CDATA[Be warned&#8230;.don&#8217;t read this book UNLESS you want to be inspired! Chef Rick Moonen and his co-author Roy Finamore deliver a firecracker of a cookbook for anyone who is even thinking of cooking seafood. Fish Without a Doubt: The Cook&#8217;s Essential Companion covers everything from the basics of buying fish at the market to demystifying [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/04/cookbook-review-fish-without-a-doubt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SOP Goes Carbon Neutral!</title>
		<link>http://sustainableoceanproject.com/2010/01/31/sop-goes-carbon-neutral/</link>
		<comments>http://sustainableoceanproject.com/2010/01/31/sop-goes-carbon-neutral/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 18:55:27 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[carbon neutral]]></category>
		<category><![CDATA[coral reef]]></category>
		<category><![CDATA[ocean acidification]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=716</guid>
		<description><![CDATA[SOP was asked to participate in an initiative started in Germany called &#8220;My blog is carbon neutral&#8221;. We are very excited to join the program for two reasons: we are helping the environment; and this give us a perfect opportunity to alert our readers to a potentially disastrous problem called ocean acidification. 
  
Part [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/01/31/sop-goes-carbon-neutral/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Target Takes Aim at Farmed Salmon</title>
		<link>http://sustainableoceanproject.com/2010/01/27/target-takes-aim-at-farmed-salmon/</link>
		<comments>http://sustainableoceanproject.com/2010/01/27/target-takes-aim-at-farmed-salmon/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 23:20:42 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[farmed]]></category>
		<category><![CDATA[fishery]]></category>
		<category><![CDATA[Monterey Bay Aquarium]]></category>
		<category><![CDATA[movement]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[retailer]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Seafood Watch]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Target]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=673</guid>
		<description><![CDATA[In a monumental move, retail giant Target announced yesterday that it is removing all farm-raised salmon products from its 1,744 stores nationwide. From now on, salmon sold under Target owned brands will be wild-caught and from Alaska. While this is another significant contribution to the sustainable seafood movement, SOP explains how Target can do more [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/01/27/target-takes-aim-at-farmed-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat More Pest Species (Vol. 2)</title>
		<link>http://sustainableoceanproject.com/2010/01/23/eat-more-pest-species-vol-2/</link>
		<comments>http://sustainableoceanproject.com/2010/01/23/eat-more-pest-species-vol-2/#comments</comments>
		<pubDate>Sat, 23 Jan 2010 17:09:33 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[Recipes & Cooking Tips]]></category>
		<category><![CDATA[Asian carp]]></category>
		<category><![CDATA[ecosystem]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Great Lakes]]></category>
		<category><![CDATA[invasive species]]></category>
		<category><![CDATA[management]]></category>
		<category><![CDATA[pest species]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=659</guid>
		<description><![CDATA[Amid headlines dominated by health care reform and U.S. relief efforts in Haiti, a story about Asian carp and its potentially disastrous effects on the Great Lakes has grabbed people&#8217;s attention. The President, Supreme Court, and now Congress are involved in figuring out how to deal with this invasive species. Supported by SOP, one win-win [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/01/23/eat-more-pest-species-vol-2/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Barton Seaver: Visionary of Sustainability (Part 1)</title>
		<link>http://sustainableoceanproject.com/2010/01/18/barton-seaver-visionary-of-sustainability-part-1/</link>
		<comments>http://sustainableoceanproject.com/2010/01/18/barton-seaver-visionary-of-sustainability-part-1/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 16:04:44 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[Diamond District Seafood Co.]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Hook]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[retailer]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[solutions]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=554</guid>
		<description><![CDATA[When Barton Seaver opened the Washington DC seafood restaurant Hook as head chef in 2007, he added sustainability to the menu for personal reasons, not marketing purposes. He had no idea his actions would fuel a media frenzy launching him into the national spotlight. SOP had the privilege of chatting with Barton about how his [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/01/18/barton-seaver-visionary-of-sustainability-part-1/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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