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	<title> &#187; tipping point</title>
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	<link>http://sustainableoceanproject.com</link>
	<description>Changing the way we think about our oceans...</description>
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		<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>

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		<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>
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