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	<title>Eric Corey Freed &#187; food</title>
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		<title>Greening restaurants</title>
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		<pubDate>Fri, 30 Apr 2010 23:46:23 +0000</pubDate>
		<dc:creator>Eric Corey Freed</dc:creator>
				<category><![CDATA[Thoughts]]></category>
		<category><![CDATA[design]]></category>
		<category><![CDATA[development]]></category>
		<category><![CDATA[edible walls]]></category>
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		<category><![CDATA[food]]></category>
		<category><![CDATA[green building]]></category>
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		<description><![CDATA[Last month I spoke at the CHART Conference. This annual gathering includes restaurant operators from around the country. Their impressive list of members include every family chain restaurant you’ve ever heard of, including Red Lobster, Olive Garden, Rubio's, Chuck E. Cheese, Perkins, et al. Here's what I had to say to them...]]></description>
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		<title>Designers and food? Look at Detroit.</title>
		<link>http://www.rkeytex.com/index.php/fooddetroit/</link>
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		<pubDate>Thu, 08 Apr 2010 02:43:24 +0000</pubDate>
		<dc:creator>Eric Corey Freed</dc:creator>
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		<description><![CDATA[After sharing my initial thoughts from watching the film, Food Inc., I received a flood of responses about the connection between interest in Green Building and Eating Healthy.   I have some additional thoughts to add.]]></description>
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		<title>My thoughts on Food Inc. and kitchen design…</title>
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		<pubDate>Wed, 24 Mar 2010 03:11:43 +0000</pubDate>
		<dc:creator>Eric Corey Freed</dc:creator>
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		<description><![CDATA[I recently watched the Academy Award-nominated documentary, <em>Food Inc.</em> To be honest, I was hesitant about watching it. I already know more than I'd like about the sorry state of our food supply. Another film putting images in my head of slaughterhouses and <em>e-coli</em> poisoning was not going to make me any happier.  And, after all, being happier is something I strive to be.]]></description>
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