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	<title>NORTHLAND&#039;S FAVORITE HITS &#187; pork</title>
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		<title>Reported Bacon Shortage Might Be A Big Fat Lie</title>
		<link>http://kool1017.com/reported-bacon-shortage-might-be-a-big-fat-lie/</link>
		<comments>http://kool1017.com/reported-bacon-shortage-might-be-a-big-fat-lie/#comments</comments>
		<pubDate>Thu, 27 Sep 2012 15:04:19 +0000</pubDate>
		<dc:creator>Steve Tanko</dc:creator>
				<category><![CDATA[Business News]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[food industry]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shortage]]></category>

		<guid isPermaLink="false">http://kool1017.com/?p=87946</guid>
		<description><![CDATA[Earlier this week, news reports from Europe and Great Britain were calling for a &#8220;worldwide bacon shortage&#8221; &#8211; brought on by a combination of the drought in the United States and new farming regulations overseas.  American pork producers are telling fans of the smoky meat to stop panicking.  They say they domestically, we should be [...]]]></description>
			<content:encoded><![CDATA[<p>Earlier this week, news reports from Europe and Great Britain were calling for a "worldwide bacon shortage" - brought on by a combination of the drought in the United States and new farming regulations overseas.  American pork producers are telling fans of the smoky meat to stop panicking.  They say they domestically, we should be okay.</p>
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		<title>Pork Makes Gains In America&#039;s Restaurants</title>
		<link>http://kool1017.com/pork-makes-gains-in-americas-restaurants/</link>
		<comments>http://kool1017.com/pork-makes-gains-in-americas-restaurants/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 23:03:53 +0000</pubDate>
		<dc:creator>Steve Tanko</dc:creator>
				<category><![CDATA[Business News]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[trend]]></category>

		<guid isPermaLink="false">http://kool1017.com/?p=21989</guid>
		<description><![CDATA[Is &#8220;the Other White Meat&#8221; on it&#8217;s way to becoming &#8220;thee white meat&#8221;? A recent survey of the nation&#8217;s restaurants show that pork offerings are up significantly. Over the past year, menu mentions of pork have increased by 7 percent, according to the foodservice consulting group’s MenuMonitor database. The meat is being featured in appetizers, [...]]]></description>
			<content:encoded><![CDATA[<p>Is "the Other White Meat" on it's way to becoming "thee white meat"?</p>
<p>A recent survey of the nation's restaurants show that pork offerings are up significantly.<br />
Over the past year, menu mentions of pork have increased by 7 percent, according to the foodservice consulting group’s MenuMonitor database</p>
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		<title>USDA Lowers Guideline Temperature For Cooked Pork</title>
		<link>http://kool1017.com/usda-lowers-guideline-temperature-for-cooked-pork/</link>
		<comments>http://kool1017.com/usda-lowers-guideline-temperature-for-cooked-pork/#comments</comments>
		<pubDate>Thu, 26 May 2011 19:18:10 +0000</pubDate>
		<dc:creator>Steve Tanko</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[trichinosis]]></category>
		<category><![CDATA[USDA]]></category>

		<guid isPermaLink="false">http://kool1017.com/?p=6893</guid>
		<description><![CDATA[People have a tendency to overcook meat &#8211; especially on a grill.  As we move into the summer season, the USDA has lowered the &#8220;cook-to&#8221; temperature for pork:  from 160 to 145. This new temperature target is the result of better-quality pork making it to market.  Older guidelines were established to maintain health standards, making [...]]]></description>
			<content:encoded><![CDATA[<p>People have a tendency to overcook meat - especially on a grill.  As we move into the summer season, the USDA has lowered the "cook-to" temperature for pork:  from 160 to 145.<br />
This new temperature target is the result of better-quality pork making it to market</p>
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