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	<title>MyVineSpace - Wine, Food &#38; Social Media Blog &#187; Food</title>
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		<title>Beekeeping Is Awesome!</title>
		<link>http://myvinespace.com/2011/10/11/beekeeping-is-awesome/</link>
		<comments>http://myvinespace.com/2011/10/11/beekeeping-is-awesome/#comments</comments>
		<pubDate>Tue, 11 Oct 2011 17:27:35 +0000</pubDate>
		<dc:creator>Cheryl Wolhar - MyVineSpace</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Wine Blog]]></category>
		<category><![CDATA[bees]]></category>
		<category><![CDATA[farming]]></category>
		<category><![CDATA[gardening]]></category>
		<category><![CDATA[love apple farms]]></category>
		<category><![CDATA[slow food]]></category>

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		<description><![CDATA[
			
				
			
		
Did you know that farmers depend on bees for pollination and that 2/3 of the foods we eat today depend on bees?  This subject always comes up when planting a garden of fresh vegetables for my family&#8217;s health and enjoyment.   I&#8217;m always hearing the questions, &#8220;Do I need bees to pollinate my tomatoes&#8221; and &#8220;Why doesn&#8217;t my lemon tree have lemons”?
It turns out that tomatoes are self-fertile when conditions are ideal, however, the best pollinator for tomatoes is the original, bees!  And some lemon trees, such as indoor varieties, will produce fruit without bees and insects to pollinate them, but again, you have a better chance if you have bees!
If you want to learn all about this fun and essential hobby, take the beekeeping workshop at Love Apple Farms on Sunday, October 23rd.
Be a Beekeeper!.
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		<title>Mooove Over, Bossie: Livermore is Olive Oil Territory</title>
		<link>http://myvinespace.com/2011/01/11/mooove-over-bossie-livermore-is-olive-oil-territory/</link>
		<comments>http://myvinespace.com/2011/01/11/mooove-over-bossie-livermore-is-olive-oil-territory/#comments</comments>
		<pubDate>Wed, 12 Jan 2011 06:10:19 +0000</pubDate>
		<dc:creator>Laura Ness - HerVineNess</dc:creator>
				<category><![CDATA[@HerVineNess]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[balsamic vineagar]]></category>
		<category><![CDATA[Blacksmith square]]></category>
		<category><![CDATA[blood orange olive oil]]></category>
		<category><![CDATA[grapefruit olive oil soap]]></category>
		<category><![CDATA[lemon olive oil]]></category>
		<category><![CDATA[Livermore]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[peach balsamic vinegar]]></category>
		<category><![CDATA[Victorine]]></category>

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Olive Oil: Better than Butter?
Unless you are a vampire, olive oil and wine are the two most nutritious, anti-oxidant rich and sustainably produced – and potentially lifesaving fluids -  you can consume, besides water.
And water, quite frankly, can be dicey. Olive oil, though, is good for you. No argument, not cholesterol,  no fluorides, no BHT, no remorse. Can you say that about butter? May the cows forgive me.
Susan Hermanson, who owns and manages the Victorine Valley olive oil tasting room in Blacksmith Square  in downtown Livermore, is a farmer who hails from Wisconsin. She got it honest. She grew up on a dairy farm, milking cows twice a day, rain or shine.
She and her husband decided olive trees would be ideal as landscaping: they look good all year round and you don’t have to deal with them twice daily, whether you like it or not. Their small estate olive farm is located between Livermore and Danville and is currently producing four Tuscan varieties which they blend into a classic Tuscan style oil. At the tasting room, Susan sells not only their estate oils, but a variety of extra virgin olive oils, both domestic and imported, along with a large collection [...]]]></description>
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		<title>A Particularly Thankful Thanksgiving</title>
		<link>http://myvinespace.com/2010/12/02/a-particularly-thankful-thanksgiving/</link>
		<comments>http://myvinespace.com/2010/12/02/a-particularly-thankful-thanksgiving/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 06:44:22 +0000</pubDate>
		<dc:creator>Laura Ness - HerVineNess</dc:creator>
				<category><![CDATA[@HerVineNess]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[chipotle catsup. Les Chenes mustards]]></category>
		<category><![CDATA[Hess collection. PS I Love You]]></category>
		<category><![CDATA[Orfila]]></category>
		<category><![CDATA[radicchhio]]></category>
		<category><![CDATA[Royal Rose]]></category>
		<category><![CDATA[Tablas Creek]]></category>
		<category><![CDATA[Thanksgiving]]></category>

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This year’s Thanksgiving menu came together courtesy of my many wonderful friends, with whom I am so blessed to share this delicious life. Having dear friends with whom to partake of this bounteous generosity, makes it all the sweeter. The choice of game hens over turkey is thanks to Paul, the witty, sometimes punky punster curmudgeon who asked if I had given thought to something other than turkey. My first reply was “How about venison?” but then I realized my hunter friend Casey up in Ukiah probably wouldn’t be able to deliver on demand.

So game hens were stuffed with fresh sage, lemon balm, thyme and pineapple sage, and done to perfection on the grill, courtesy of my Grillmeister husband, who relishes the idea of fire and flame. Stuffing was cornbread with chile peppers, thanks to the inspiration of Tricia Ware, editor of New Mexico magazine, who has done such a superb job driving that magazine in a new direction. Then came a shipment of wonderful Royal Rose radicchio, courtesy of my dear friend Marci, who manages to have the best produce connections in Monterey county. Newly gifted Wednesday evening of a rafter of fresh persimmons from my dear friend Mari [...]]]></description>
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