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	<title> &#187; scallops</title>
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	<description>Changing the way we think about our oceans...</description>
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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>
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		<pubDate>Thu, 04 Mar 2010 01:03:55 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
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		<category><![CDATA[arctic char]]></category>
		<category><![CDATA[bluefin]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chilean sea bass]]></category>
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		<category><![CDATA[scallops]]></category>
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		<category><![CDATA[WD-50]]></category>
		<category><![CDATA[Wylie Dufresne]]></category>

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		<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>
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