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	<title>COI Restaurant &#187; Community</title>
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	<link>http://coirestaurant.com</link>
	<description>Contemporary California cuisine served in a tranquil and elegant space in San Francisco's North Beach neighborhood.</description>
	<pubDate>Fri, 12 Mar 2010 00:32:05 +0000</pubDate>
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		<title>Straw Man</title>
		<link>http://coirestaurant.com/straw-man/</link>
		<comments>http://coirestaurant.com/straw-man/#comments</comments>
		<pubDate>Sat, 27 Feb 2010 04:24:35 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1133</guid>
		<description><![CDATA[
It’s difficult to think of a product more symbolic of agrarian life than hay. As someone who has spent a fair amount of time tromping around farms, I’ve seen quite a bit of it—in barns, bundled in fields, used in displays—but I’d never thought of hay as a culinary ingre dient. Until now.
Hay is one [...]]]></description>
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		<title>Sriracha: Ingredient of the Year</title>
		<link>http://coirestaurant.com/sriracha-ingredient-of-the-year/</link>
		<comments>http://coirestaurant.com/sriracha-ingredient-of-the-year/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 03:24:42 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1006</guid>
		<description><![CDATA[
Cooks are not complicated creatures. A steady stream of in-depth articles, books, and television shows have attempted to ferret out our secrets, which is a little like using quantum physics to understand a transistor radio. We like food, dive bars, and loud music, basically in that order. And we love sriracha.
Sriracha, an addictively spicy, garlicky [...]]]></description>
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		<title>Essential Oil</title>
		<link>http://coirestaurant.com/essential-oil/</link>
		<comments>http://coirestaurant.com/essential-oil/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 21:01:01 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=976</guid>
		<description><![CDATA[
There are times when Bay Area renditions of traditional European foods make me pine for the old country. Aioli is not made by whipping store-bought mayonnaise and garlic in a blender; properly cooked confit should not shred like carnitas; and watery mashed potatoes topped with melted cheese should never bear the moniker aligot. But sometimes [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/essential-oil/feed/</wfw:commentRss>
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		<title>Butter&#8217;s Dark Side</title>
		<link>http://coirestaurant.com/butters-dark-side/</link>
		<comments>http://coirestaurant.com/butters-dark-side/#comments</comments>
		<pubDate>Tue, 29 Sep 2009 05:28:34 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=896</guid>
		<description><![CDATA[
These are confusing days in the world of food. Michael Pollan recently reported in the New York Times Magazine that Americans have all but abandoned their stoves, while Food &#38; Wine called 2009 “the year of the home cook.” Restaurants are increasingly turning to the kind of rustic fare usually made by someone’s grandmother, while some home [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/butters-dark-side/feed/</wfw:commentRss>
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		<title>Sphere of Influence</title>
		<link>http://coirestaurant.com/sphere-of-influence/</link>
		<comments>http://coirestaurant.com/sphere-of-influence/#comments</comments>
		<pubDate>Fri, 04 Sep 2009 16:16:39 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=825</guid>
		<description><![CDATA[
I am not a melon lover, yet there is one summer melon that I crave: the Ha’ogen. I like its intoxicating scent, its depth of flavor, its sweetness that never seems cloying. And I like its story: It may have originated in Hungary, and it was certainly popularized by the Ha’ogen kibbutz in Israel in [...]]]></description>
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		<title>Fed Up With Corn</title>
		<link>http://coirestaurant.com/fed-up-with-corn/</link>
		<comments>http://coirestaurant.com/fed-up-with-corn/#comments</comments>
		<pubDate>Sun, 26 Jul 2009 17:45:32 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=794</guid>
		<description><![CDATA[
Corn, once considered a wholesome vegetable that brought to mind the long, lazy days of summer, has become a popular scapegoat for the foodie do-gooder set. The Omnivore’s Dilemma, Michael Pollan’s incendiary exposé of commodity corn’s role in processed food, sparked a chain reaction of impassioned documentaries and op-ed pieces. But missing from the diatribes about [...]]]></description>
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		<title>A Weed By Any Other Name</title>
		<link>http://coirestaurant.com/a-weed-by-any-other-name/</link>
		<comments>http://coirestaurant.com/a-weed-by-any-other-name/#comments</comments>
		<pubDate>Mon, 13 Jul 2009 00:36:22 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=784</guid>
		<description><![CDATA[
Persistence is a virtue. Unless, of course, you’re talking about weeds: The biological ability of some plants to ceaselessly re-create themselves has vexed gardeners for millennia. But the idea of a weed as a nuisance is a cultural construct, and a funny one at that—isn’t an edible plant that grows quickly and easily a good [...]]]></description>
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		<title>The Ingredients For Change</title>
		<link>http://coirestaurant.com/the-ingredients-for-change/</link>
		<comments>http://coirestaurant.com/the-ingredients-for-change/#comments</comments>
		<pubDate>Sat, 13 Jun 2009 06:14:27 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=727</guid>
		<description><![CDATA[
Buried deep in the website of El Bulli, Ferran Adria’s legendary restaurant, is a revolutionary declaration: “All products have the same gastronomic value, regardless of their price.”
What makes this statement so groundbreaking is obvious to those who follow haute cuisine, a style of cooking traditionally based on a few select ingredients. Blame it on the [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-ingredients-for-change/feed/</wfw:commentRss>
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		<title>Knock On Katsuobushi</title>
		<link>http://coirestaurant.com/knock-on-katsuobushi/</link>
		<comments>http://coirestaurant.com/knock-on-katsuobushi/#comments</comments>
		<pubDate>Thu, 28 May 2009 14:40:08 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=706</guid>
		<description><![CDATA[ 

When it comes to describing food, the word simple is too often the default adjective of the simple-minded. In cooking, outward simplicity happens when the ingredients and technique are so skillfully and seamlessly integrated that they become invisible, making it seem as if the food appeared on the plate when the cook wasn’t looking. This is particularly [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/knock-on-katsuobushi/feed/</wfw:commentRss>
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		<title>Wild Thing</title>
		<link>http://coirestaurant.com/wild-thing/</link>
		<comments>http://coirestaurant.com/wild-thing/#comments</comments>
		<pubDate>Wed, 08 Apr 2009 15:56:43 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=631</guid>
		<description><![CDATA[
Of all of the changes wrought by the industrialization of our food supply, one has gone mostly unnoticed: We’ve forgotten how to find and cook with wild ingredients. The domesticated kin of wild plants dominates our cuisine, and that’s too bad—the range of flavors in native plants is astonishingly diverse, exceeding the offerings of even [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/wild-thing/feed/</wfw:commentRss>
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		<item>
		<title>Grass Fed</title>
		<link>http://coirestaurant.com/grass-fed/</link>
		<comments>http://coirestaurant.com/grass-fed/#comments</comments>
		<pubDate>Sun, 08 Mar 2009 15:59:10 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=635</guid>
		<description><![CDATA[
When I first moved to California from the East Coast in the late ’80s, “Going Back to Cali” filled the airwaves and visions of Malibu danced in my head. My expectations were all wrong. I landed several hundred miles north of Hollywood, and instead of sandy beaches and bikinis I found bad poetry readings and [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/grass-fed/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Sweetest Thing</title>
		<link>http://coirestaurant.com/the-sweetest-thing/</link>
		<comments>http://coirestaurant.com/the-sweetest-thing/#comments</comments>
		<pubDate>Thu, 08 Jan 2009 15:52:59 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=628</guid>
		<description><![CDATA[
Sweet is not a flavor. Like salty or sour, it describes a sensation, not a particular taste. Honey has a flavor, as does maple syrup—and sugar does, too, at least until the refiners get hold of it and turn it into dull, generic sweeteners like high-fructose corn syrup and granulated white sugar. But in recent years, a growing array [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-sweetest-thing/feed/</wfw:commentRss>
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		<title>The Way We Eat: Fuzzy Logic</title>
		<link>http://coirestaurant.com/the-way-we-eat-fuzzy-logic/</link>
		<comments>http://coirestaurant.com/the-way-we-eat-fuzzy-logic/#comments</comments>
		<pubDate>Sun, 03 Aug 2008 23:29:23 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=435</guid>
		<description><![CDATA[
Few things capture summer&#8217;s carefree spirit like a perfect piece of fruit. Eating berries off the vine, still warm from the sun, is a pastoral trope. In the hot weather, nothing tastes as good as a sweet, fragrant peach, a juicy bite of watermelon or, as William Carlos Williams once noted, an ice-cold plum.
And then [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-way-we-eat-fuzzy-logic/feed/</wfw:commentRss>
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		<title>Scents and Sensibility</title>
		<link>http://coirestaurant.com/scents-and-sensibility/</link>
		<comments>http://coirestaurant.com/scents-and-sensibility/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 15:21:47 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=614</guid>
		<description><![CDATA[
When a friend introduced me to a natural perfumer named Mandy Aftel a few years ago, I had no idea how my life would change. She taught me about essential oils, which I began using in cooking, and, more importantly, about how our sense of smell affects what we feel and remember. We eventually wrote [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/scents-and-sensibility/feed/</wfw:commentRss>
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		<title>The Way We Eat: Garlic Defanged</title>
		<link>http://coirestaurant.com/the-way-we-eat-garlic-defanged/</link>
		<comments>http://coirestaurant.com/the-way-we-eat-garlic-defanged/#comments</comments>
		<pubDate>Sun, 18 May 2008 23:38:21 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=439</guid>
		<description><![CDATA[
It&#8217;s often been said that chefs must be a little crazy. Those who advance this theory usually cite the willful pursuit of long hours and low pay under punishing conditions, the erratic behavior and temperament that tend toward what might generously be described as artistic. This is a lie, a cruel stereotype that I, as [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-way-we-eat-garlic-defanged/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Way We Eat: Stock Options</title>
		<link>http://coirestaurant.com/the-way-we-eat-stock-options/</link>
		<comments>http://coirestaurant.com/the-way-we-eat-stock-options/#comments</comments>
		<pubDate>Sun, 27 Jan 2008 23:54:52 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=460</guid>
		<description><![CDATA[
Cooking isn’t the kind of job you leave at the office. Friends are often surprised by the frequency with which I cook dinner at home — often their homes — but the truth is that it doesn’t feel much like work. It’s not like casually asking a lawyer to review a contract as you hand her a predinner [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-way-we-eat-stock-options/feed/</wfw:commentRss>
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		<title>An Heirloom Alliance</title>
		<link>http://coirestaurant.com/an-heirloom-alliance/</link>
		<comments>http://coirestaurant.com/an-heirloom-alliance/#comments</comments>
		<pubDate>Mon, 08 Oct 2007 15:28:19 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=621</guid>
		<description><![CDATA[

If there were a summer produce category called “Most Likely to Disappoint,” I would nominate heirloom tomatoes. Their bright colors, quirky shapes, and eccentric names make them easy to fall for, but those features distract little from the fact that tomatoes make poor ambassadors for the traditional strains of plants known as heirlooms. Usually picked [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/an-heirloom-alliance/feed/</wfw:commentRss>
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		<title>The Way We Eat: Green Day</title>
		<link>http://coirestaurant.com/the-way-we-eat-green-day/</link>
		<comments>http://coirestaurant.com/the-way-we-eat-green-day/#comments</comments>
		<pubDate>Sun, 19 Aug 2007 23:44:39 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=450</guid>
		<description><![CDATA[
If you’re looking for a sign of the culinary times, you could do no better than the one prominently displayed here in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” As if $10-a-dozen farm eggs and $20-per-pound hand-assembled salami weren’t bad enough, our growing food fetishization has created [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-way-we-eat-green-day/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Power Of Touch</title>
		<link>http://coirestaurant.com/the-power-of-touch/</link>
		<comments>http://coirestaurant.com/the-power-of-touch/#comments</comments>
		<pubDate>Sun, 01 Jul 2007 15:25:01 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=619</guid>
		<description><![CDATA[
Recently, I was sitting in a friend’s kitchen, watching her toss a salad with a pair of restaurant-issue metal tongs. I had picked the wild greens just hours before, lovingly washed and dried them, and now was horrified to see her crushing the delicate leaves between the tongs and bowl. I asked her why she [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/the-power-of-touch/feed/</wfw:commentRss>
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		<item>
		<title>The Way We Eat: Curd Mentality</title>
		<link>http://coirestaurant.com/the-way-we-eat-curd-mentality/</link>
		<comments>http://coirestaurant.com/the-way-we-eat-curd-mentality/#comments</comments>
		<pubDate>Sun, 01 Jul 2007 14:50:09 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=246</guid>
		<description><![CDATA[
Sometimes epiphanies come in strange packages. Mine came swathed in parchment paper, handed to me by a cheesemaker friend at the farmers&#8217; market. &#8221;Here,&#8221; she said, glancing around furtively, &#8221;try this and tell me what you think.&#8221; I shoved it underneath a bag of flowering broccoli and headed back to the restaurant, where I opened [...]]]></description>
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