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			<image:title><![CDATA[Food Food Forever Experience 2019]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/porcini-mushrooms-with-borlotti-beans-and-soft-fennel/</loc>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/MM27996-e1575972350681.jpg</image:loc>
			<image:title><![CDATA[_MM27996]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/punjab-five-jewel-creamed-lentils-panch-ratan-dal/</loc>
		<lastmod>2019-12-10T10:10:51+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/MM27891.jpg</image:loc>
			<image:title><![CDATA[_MM27891]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/rotis/</loc>
		<lastmod>2019-12-10T10:17:06+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/chapati-489254_1280.jpg</image:loc>
			<image:title><![CDATA[chapati-489254_1280]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/charred-cucumber-star-anise-and-fennel-pickle/</loc>
		<lastmod>2019-12-10T10:23:21+00:00</lastmod>
		<image:image>
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			<image:title><![CDATA[Screen Shot 2019-12-10 at 11.22.25]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/pumpkin-chutney/</loc>
		<lastmod>2019-12-10T10:52:19+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/Screen-Shot-2019-12-10-at-11.22.25-e1575973387886.png</image:loc>
			<image:title><![CDATA[Screen Shot 2019-12-10 at 11.22.25]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/salsify-root-to-stem/</loc>
		<lastmod>2019-12-10T10:56:40+00:00</lastmod>
		<image:image>
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			<image:title><![CDATA[Food Food Forever Experience 2019]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/khichdi-indian-spiced-lentils-and-rice/</loc>
		<lastmod>2019-12-10T11:01:36+00:00</lastmod>
		<image:image>
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			<image:title><![CDATA[Screen Shot 2019-12-10 at 12.00.49]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/beremeal-and-muntjac-dumpling-with-over-ripe-mustard-fruit/</loc>
		<lastmod>2019-12-10T11:04:26+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/ISD_271119_1711_Food-Food-Forever-Experience-2019-e1575975833467.jpg</image:loc>
			<image:title><![CDATA[Food Food Forever Experience 2019]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/mushroom-parfait-on-buckwheat-sourdough/</loc>
		<lastmod>2019-12-10T11:06:31+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/MM27906.jpg</image:loc>
			<image:title><![CDATA[_MM27906]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/roghni-roti/</loc>
		<lastmod>2019-12-10T11:09:39+00:00</lastmod>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/MM27908-e1575976162165.jpg</image:loc>
			<image:title><![CDATA[_MM27908]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/candy-cane-lox/</loc>
		<lastmod>2019-12-10T11:11:42+00:00</lastmod>
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			<image:title><![CDATA[_MM27872]]></image:title>
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	</url>
	<url>
		<loc>https://www.food4ever.org/news/candied-lions-mane-chestnuts-and-sprouts/</loc>
		<lastmod>2019-12-10T11:15:32+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/Screen-Shot-2019-12-10-at-12.15.02.png</image:loc>
			<image:title><![CDATA[Screen Shot 2019-12-10 at 12.15.02]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/heirloom-corn-tostada-with-roast-pumpkin-and-green-kale-and-cashew-nut-mole/</loc>
		<lastmod>2019-12-10T11:20:22+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/ISD_271119_1075_Food-Food-Forever-Experience-2019.jpg</image:loc>
			<image:title><![CDATA[Food Food Forever Experience 2019]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/carrot-osso-buco-with-parsnip-puree-and-carrot-top-pangrattato/</loc>
		<lastmod>2019-12-10T11:29:29+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/Screen-Shot-2019-12-10-at-12.24.12.png</image:loc>
			<image:title><![CDATA[Screen Shot 2019-12-10 at 12.24.12]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/roast-loin-of-pork-goan-style-assado-de-porco/</loc>
		<lastmod>2019-12-10T11:36:49+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/Screen-Shot-2019-12-10-at-12.36.06.png</image:loc>
			<image:title><![CDATA[Screen Shot 2019-12-10 at 12.36.06]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/amaranth-tabouli/</loc>
		<lastmod>2019-12-10T11:54:11+00:00</lastmod>
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			<image:title><![CDATA[IMG_0931]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/hokkaido-pumpkin-bar/</loc>
		<lastmod>2019-12-10T11:57:14+00:00</lastmod>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG-0917-1.jpg</image:loc>
			<image:title><![CDATA[IMG-0917]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/pizzeria-paradiso-brewers-grain-pizza-dough/</loc>
		<lastmod>2019-12-10T11:59:13+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG-0920-e1575978267137.jpg</image:loc>
			<image:title><![CDATA[IMG-0920]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/sunchoke-soup/</loc>
		<lastmod>2019-12-10T12:01:55+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG-0925-1-e1575978307175.jpg</image:loc>
			<image:title><![CDATA[IMG-0925 (1)]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/tom-yum-blondkopfchen-cherry-tomato/</loc>
		<lastmod>2019-12-10T12:04:07+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG-0916-1.jpg</image:loc>
			<image:title><![CDATA[IMG-0916]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/breadfruit-tostones-topped-with-chayote-salsa/</loc>
		<lastmod>2019-12-10T12:06:21+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG-0923-e1575978470923.jpg</image:loc>
			<image:title><![CDATA[IMG-0923]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/honeynut-squash-falafel-in-toasted-pita-with-roasted-beets-turnip-greens-and-tahini-vinaigrette/</loc>
		<lastmod>2019-12-10T12:17:12+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG_0930-e1575980179120.jpg</image:loc>
			<image:title><![CDATA[IMG_0930]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/livestock-diversity-for-food-security/</loc>
		<lastmod>2019-12-19T09:52:44+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/lomig-HHpRh6rNQMo-unsplash.jpg</image:loc>
			<image:title><![CDATA[cattle]]></image:title>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/Cracker-sheep-ewes.jpg</image:loc>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/Gloucestershire-Old-Spots-piglet.jpg</image:loc>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/finish-your-saltwater-greens/</loc>
		<lastmod>2019-12-17T13:40:54+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/4I7A8701-e1576581058338.jpg</image:loc>
			<image:title><![CDATA[4I7A8701]]></image:title>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/JIJ_8675.jpg</image:loc>
			<image:title><![CDATA[JIJ_8675]]></image:title>
			<image:caption><![CDATA[ICBA Director General, Ismahane Elouafi, showing the Food Forever Chair, HE Mercedes Aráoz, the potential of Salicornia for food security and resilience agriculture in marginalized environments. Photo credit: ICBA]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/JIJ_8657.jpg</image:loc>
			<image:title><![CDATA[JIJ_8657]]></image:title>
			<image:caption><![CDATA[Current project at ICBA: Testing the resistance to drought and salinity in different fruit trees, including moringa, fig, citrus, pomegranate and mango. Photo credit: ICBA]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/JIJ_8637.jpg</image:loc>
			<image:title><![CDATA[JIJ_8637]]></image:title>
			<image:caption><![CDATA[The Food Forever Chair, HE Mercedes Aráoz, and ICBA Director General, Ismahane Elouafi, pose with a glass of quinoa seeds in the ICBA genebank. Photo credit: ICBA]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/4I7A2511.jpg</image:loc>
			<image:title><![CDATA[4I7A2511]]></image:title>
			<image:caption><![CDATA[Salicornia plant at the International Centre for Biosaline Agriculture (ICBA) in Dubai, UAE. Salicornia is a halophyte that can be used as a vegetable, forage, and biofuel, and holds great potential to improve the livelihoods of farmers worldwide. Photo credit: ICBA]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/JIJ_8595.jpg</image:loc>
			<image:title><![CDATA[JIJ_8595]]></image:title>
			<image:caption><![CDATA[The Food Forever Chair, H.E. Mercedes Aráoz, testing the difference between gravel, silt and sand. Photo Credit: ICBA]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/JIJ_8499.jpg</image:loc>
			<image:title><![CDATA[JIJ_8499]]></image:title>
			<image:caption><![CDATA[A temporary exhibit at ICBA commemorating the upcoming Year of Plant and Soil Health, showing the degree of erosion in different soil compositions. Photo credit: ICBA]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/JIJ_8475-e1576582257480.jpg</image:loc>
			<image:title><![CDATA[JIJ_8475]]></image:title>
			<image:caption><![CDATA[The Food Forever Delegation, led by the Chair, HE Mercedes Aráoz, visiting the International Centre for Biosaline Agriculture - ICBA guided by Director-General, Dr. Ismahane Elouafi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/food-forever-solutions-summit/</loc>
		<lastmod>2019-12-23T09:00:39+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/49198987047_572b9f592a_k-e1576775878718.jpg</image:loc>
			<image:title><![CDATA[49198987047_572b9f592a_k]]></image:title>
			<image:caption><![CDATA[ble bel el]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/is-fonio-the-new-quinoa/</loc>
		<lastmod>2020-01-15T09:23:10+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/171127_RK_Senegal-Fonio_CleanedPaddy.jpg.CROP_.promo-xlarge2.jpg</image:loc>
			<image:title><![CDATA[171127_RK_Senegal-Fonio_CleanedPaddy.jpg.CROP.promo-xlarge2]]></image:title>
			<image:caption><![CDATA[blablabla]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/uae-hosts-second-annual-meeting-of-food-forever-initiative/</loc>
		<lastmod>2020-01-15T10:08:26+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2019/12/IMG_8639-2.jpg</image:loc>
			<image:title><![CDATA[IMG_8639 2]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/menus-of-the-future-should-be-difficult-to-decipher/</loc>
		<lastmod>2020-01-28T16:50:34+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2018/10/AdobeStock_162821797.jpeg</image:loc>
			<image:title><![CDATA[Whole jackfruit isolated on white background]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/lets-revive-healthy-soul-food-its-more-than-just-fried-chicken/</loc>
		<lastmod>2020-02-03T15:19:17+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/02/annie-spratt-ZgHEZLVec9g-unsplash.jpg</image:loc>
			<image:title><![CDATA[annie-spratt-ZgHEZLVec9g-unsplash]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://www.food4ever.org/news/2019-year-in-review/</loc>
		<lastmod>2020-02-03T16:24:15+00:00</lastmod>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/FFX-Collage.jpg</image:loc>
			<image:title><![CDATA[FFX Collage]]></image:title>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/Screen-Shot-2020-01-29-at-11.05.31.png</image:loc>
			<image:caption><![CDATA[All of us depend on food, no matter where we live, or what we do. What we eat, in what quantity, and how that food is produced, can be the difference between life and death. It's time to raise public awareness of the amazing benefits utilizing the world's biodiversity brings to humankind. Join the movement and sign the Declaration of Interdependence here: food4ever.org/a-declaration-of-interdependence]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/49208685302_16b5a5c1a9_k.jpg</image:loc>
			<image:title><![CDATA[49208685302_16b5a5c1a9_k]]></image:title>
			<image:caption><![CDATA[Chef Manal al Alem packed this small spoon with a lot biodiversity, featuring two regional ingredients: Figa’a, a wild truffle mushroom, and Al Fendal, a local sweet potato variety.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/49208468671_17ab93d399_k.jpg</image:loc>
			<image:title><![CDATA[49208468671_17ab93d399_k]]></image:title>
			<image:caption><![CDATA[December 9: For our last Food Forever Experience of the year, we went to the futuristic skyline of Abu Dhabi in conjunction with the SIAL Middle East Conference where talented chefs, including celebrity chef Manal al Alem used regionally important foods such as the deliciously sweet and soft date, camel milk and much more to showcase the importance of crop and livestock varieties to conference participants.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/49198780191_31b8773bca_k.jpg</image:loc>
			<image:title><![CDATA[49198780191_31b8773bca_k]]></image:title>
			<image:caption><![CDATA[Following the summit, guests had an opportunity to see – and taste – the concepts in practice at the Food Forever Experience D.C., featuring dishes from renowned local chefs using ingredients like Blondkopfchen cherry tomato, sunchoke, escarole and white icicle radish.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/49198987047_572b9f592a_k.jpg</image:loc>
			<image:title><![CDATA[49198987047_572b9f592a_k]]></image:title>
			<image:caption><![CDATA[December 3: In Washington D.C., we co-hosted the inaugural Food Forever Solutions summit in partnership with Foreign Policy. The event convened high-level guests across multiple sectors to address and discuss the most pressing issues facing our global food system. At the summit, we aimed not only to raise awareness of key issues, but to challenge participants to collaborate and innovate to address some of our most pressing agricultural concerns.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/MM28032.jpg</image:loc>
			<image:title><![CDATA[_MM28032]]></image:title>
			<image:caption><![CDATA[Along with Liberian wild rice, foods featured included lion’s mane, a toothed mushroom with a rich and savory lobster-like flavor touted for its health benefits; enset, a banana wild relative native to Ethiopia, known as the “banana on steroids” for its many uses and high yields and British lop pig, a heritage breed renowned for surviving on little and making use of otherwise unproductive land, amongst many others.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/ISD_271119_1349_Food-Food-Forever-Experience-2019-2.jpg</image:loc>
			<image:title><![CDATA[Food Food Forever Experience 2019]]></image:title>
			<image:caption><![CDATA[November 27: In London, we partnered with Google, Kew’s Millennium Seed bank and the Chefs’ Manifesto to celebrate unique ingredients of cultural importance. Taking place the day before Thanksgiving in the US, we celebrated chefs’ favorite festive dishes and the stories behind them.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/IMG_9024-HiRes.jpg</image:loc>
			<image:title><![CDATA[IMG_9024-HiRes]]></image:title>
			<image:caption><![CDATA[Chef Christine Cikowski of Honey Butter Fried Chicken created a toasted squash blossom honey butter with a ricotta and squash camchi corn muffin. Her dish, and those created by her fellow chefs showed why Long of Naples squash blossoms and other lesser-known crops are so important for creating resilient, sustainable and delicious food systems.]]></image:caption>
		</image:image>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/01/48841413707_9ed5e2fe02_k-1.jpg</image:loc>
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			<image:caption><![CDATA[July 11: In Chicago, we partnered with Google, Spence Farms, the Hatchery and others for a two-part experience aimed at educating and inspiring. The Experience featured ingenious dishes featuring crops backed up in the Arctic – inside the Svalbard Global Seed Vault – and locally sourced specialties like pawpaw and ancient maize, as well as rediscovered foods from around the world, such as amaranth, moringa, edible insects and more.]]></image:caption>
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			<image:title><![CDATA[FoodForeverExperience]]></image:title>
			<image:caption><![CDATA[In teams of two, the chefs created futuristic dishes featuring unusual plants with wonderful names like scotch bonnet. Pictured here is Chef’s Lerato Sitole and David Johansson’s dish, highlighting enoki mushrooms, ancient maize flour and Skånska gryn (a locally sourced medley of oats, rye, wheat and barley).]]></image:caption>
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			<image:title><![CDATA[FoodForeverExperience]]></image:title>
			<image:caption><![CDATA[June 11: In Stockholm, Sweden, we partnered with Chefs’ Manifesto and challenged 18 leading chefs, including celebrity chefs Marcus Samuelsson and Lorna Maseko, in advance of the annual Eat Stockholm Food Forum.]]></image:caption>
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			<image:title><![CDATA[48827400231_c54f082de6_k]]></image:title>
			<image:caption><![CDATA[The Experience, which took place at Inkaterra Hotel in Cusco, highlighted local ingredients such as chirimoya, quinoa, tarwi, yacón, and multiple maize and native potato varieties. On the last day of the event, participants visited the Potato Park, where five indigenous communities are working to safeguard one of the most precious collections of potato diversity, containing more than 3,000 varieties.]]></image:caption>
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			<image:title><![CDATA[48827399906_53ad5a8e44_k]]></image:title>
			<image:caption><![CDATA[May 22-24: In Cusco, Peru, we held a three-day gastronomic and scientific voyage to celebrate the International Day on Biological Diversity in the heart of the Andes - the birthplace of the potato. The experience sought to raise awareness of the vital importance of conserving and using agrobiodiversity for food and nutritional security, climate resilience, business innovation and economic competitiveness. We were honored to have the Peruvian President, Martín Vizcara, the Vice President and Food Forever Chair, Mercedes Aráoz, and the Prime Minister, Salvador del Solar, in attendance, who were first to sign the Declaration of Interdependence.]]></image:caption>
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			<image:caption><![CDATA[Chef Erik Oberholtzer created a bite-sized dish to highlight hemp seeds and birch blossoms. Pictured here, the two are incorporated in chawanmushi (a savory custard) and additional hemp seeds are sprinkled on top with green peas and sugar snap peas. The Food Forever Experience Bonn showcased what we might be eating in the future if we embrace some of the weird and wonderful foods yet to break into the culinary mainstream.]]></image:caption>
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			<image:title><![CDATA[BI5A6551]]></image:title>
			<image:caption><![CDATA[May 2: The next Experience was a home game. In Bonn, Germany, where the Food Forever Secretariat is located, we challenged four chefs to conceptualize and cook dishes of the future. Eifel olive, wild peach, birch blossoms and piquanté peppers were on the menu, as more than 1,500 decision-makers, activists, experts, business leaders and creatives from over 130 countries, gathered at the World Conference Center Bonn to take action for the United Nations Sustainable Development Goals (SDGs).]]></image:caption>
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			<image:caption><![CDATA[February 5: In San José Costa Rica, we teamed up with world-class chefs and the conservation community to organize an inspirational meal at the 2nd Global Conference of the One Planet Network: Sustainable Food Systems Programme.]]></image:caption>
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			<image:title><![CDATA[Map of FFXs_2]]></image:title>
			<image:caption><![CDATA[With events in eight countries on four continents, 130 diverse and delicious ingredients, 28 partner organizations, 65 chefs and over 1,600 guests, we witnessed the power of what we can do when we all come together around the same table.]]></image:caption>
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			<image:caption><![CDATA[November 11: In Rome, we welcomed guests to a celebration of biodiversity on the occasion of the 15th anniversary of the coming into force of the FAO’s Plant Treaty.]]></image:caption>
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			<image:caption><![CDATA[Featuring unique ingredients important to Italian cuisine, from the Orte Artichoke and Cacio Fiore cheese, to crops of major global importance, such as durum wheat and chickpea, the joint reception celebrated regionally important ingredients.]]></image:caption>
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			<image:caption><![CDATA[On the menu: malanda, a nutritious root vegetable similar in texture to the potato, tacaco, carambola and pejibaye. Featured here is the dish ‘saddle steak with malanda and coulis of tacaco’ created by Chef Emilio Valverde of the Crown Plaza Corobici.]]></image:caption>
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			<image:caption><![CDATA[“A key step is to have dialogue between the stakeholders that are involved so that they can at least start to see issues from each other’s perspectives, and collectively find ways to handle the inherent trade-offs that are present in any change,” said Food Forever Champion Dr. David Nabarro for the Food Forever Dialogues in Africa. “There were some remarkable things about Nairobi. I sat and listened to the talk at all the tables, and I was super impressed by the interplay between professional groups.”]]></image:caption>
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			<image:caption><![CDATA[One table put the spotlight directly on crop diversity. ‘Proposal 2: Make food a political issue to increase agrobiodiversity’ aims at scalling up production of, and access to, a more diverse basket of African crops. The participants believed such political will and action can lead to currently under-utilized crops becoming more affordable and available.]]></image:caption>
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			<image:caption><![CDATA[The participants, who consisted of Nairobi locals, urban farmers, small enterprises and regional and international NGOs, were divided up into groups of five. Each group was asked to address a specific area of Kenya’s food system with a proposal that could, ideally, be put into action within the next three years. All proposals were then collected into a Summary Report.]]></image:caption>
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			<image:caption><![CDATA[His Excellency Dr Thani bin Ahmed Al Zeyoudi, UAE Minister of Climate Change and Environment: “As the deadline for target 2.5 is fast approaching, and crop and livestock diversity continue to diminish, the urgency of this mission has gone up several notches. The challenge is further amplified by climate change that wreaks havoc on global biodiversity and causes habitat degradation.”]]></image:caption>
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			<image:caption><![CDATA[“A sustainable, nutritious and affordable food system cannot be achieved unless we go back to building blocks of agriculture – the diversity of our foods – one of the most important global common goods in the world but one which we speak about the least,” says Her Excellency Mercedes Aráoz, Vice President of Peru and Chair of the Food Forever Initiative at the inauguration of the second Annual Meeting.]]></image:caption>
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		<lastmod>2020-02-10T15:51:28+00:00</lastmod>
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	</url>
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		<loc>https://www.food4ever.org/news/back-to-the-basket/</loc>
		<lastmod>2020-03-23T20:20:01+00:00</lastmod>
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	</url>
	<url>
		<loc>https://www.food4ever.org/news/hidden-opportunities-in-the-unique-produce-panic-shoppers-leave-behind/</loc>
		<lastmod>2020-04-07T10:16:36+00:00</lastmod>
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		<loc>https://www.food4ever.org/news/the-future-of-food-is-ancient/</loc>
		<lastmod>2020-04-23T09:42:10+00:00</lastmod>
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	<url>
		<loc>https://www.food4ever.org/news/celebrating-the-chickpea/</loc>
		<lastmod>2020-05-13T01:14:13+00:00</lastmod>
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	</url>
	<url>
		<loc>https://www.food4ever.org/news/apple-pie-day/</loc>
		<lastmod>2020-05-13T10:30:08+00:00</lastmod>
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			<image:title><![CDATA[Apple pie with apples filling and rolling pin. Homemade apple pi]]></image:title>
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			<image:title><![CDATA[closeup of a apple tree with ripe apples (boskoop)]]></image:title>
			<image:caption><![CDATA[The “Beauty of Boskoop” bears the name of its hometown in the Netherlands. This rustic Dutch variety is tart, fragrant and will stand up well to the heat of your oven. You can find it in anything from savory salads to desserts but, you guessed it, we like it in pie, like this recipe* that kneads it into a warm challah.]]></image:caption>
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			<image:title><![CDATA[Raw Organic Red Mcintosh Apples]]></image:title>
			<image:caption><![CDATA[The McIntosh is a classic bright red variety, perfectly at home in a warm apple pie that changes in flavor as the harvest season progresses. Earlier batches tend to be greener and more tart and by the late-season harvest, they are sweeter and juicier. So whenever you’re cooking, the McIntosh is ready for a tasty baked treat, like this recipe* that calls for McIntosh and McIntosh only.]]></image:caption>
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			<image:title><![CDATA[DSC_9733]]></image:title>
			<image:caption><![CDATA[The Suncrisp apple isn’t known for its beauty. With a slightly dull yellow flesh color and orange skin, it’s often not sold directly to consumers. However, its refreshing tart flavor, which has a hint of spicy complexity, paired with its firmness and good storage qualities, make it a favorite among companies producing apple goods. If you can manage to get your hands on a Sunscrisp, we recommend trying this recipe for making apple pie* in a glass. Photo: Vintage Virginia Apples]]></image:caption>
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			<image:title><![CDATA[2942792499_b9c78d5d74_o]]></image:title>
			<image:caption><![CDATA[If you’re looking to get a little more creative with your pies, look no further than the Stayman-Winesap apple. This tangy heirloom variety adds complexity to an old standard, especially when mixed with other fruits, like cranberries, cherries or plums. But for the purists, the Winesap does just fine in this crumbly recipe.* Photo: Chris Martino]]></image:caption>
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			<image:title><![CDATA[Northern Spy]]></image:title>
			<image:caption><![CDATA[Only producing fruit every two years, sourcing the rare Northern Spy apple is just part of the fun. The wait for this early-nineteenth century variety is worth it and the tangy, slightly tart flavor of Northern Spy apples blows away some more common varieties. It’s a great but under-appreciated variety for baking pies, so try subbing it into the mix for this wonderful caramel apple pie.* Photo: Vintage Virginia Apples]]></image:caption>
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			<image:title><![CDATA[Close view of ripe red apples (Jonathan )]]></image:title>
			<image:caption><![CDATA[The Jonathan apple, along with its tangy flavor and crisp structure, comes with a dash of mystery. Two theories battle over the origins of this variety, one suggesting an orchard in rural Woodstock, New York, the other from an abandoned orchard in Ohio, where a curious local boy named Jonathan spent much of his free time. Whatever its origin story, we’re glad it’s here for us to enjoy in this tasty, classic apple pie recipe.*]]></image:caption>
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			<image:title><![CDATA[Malus_Gravensteiner_4481]]></image:title>
			<image:caption><![CDATA[Hailing from Denmark, the Gravenstein apple is celebrated in Europe and across North America, and locals throw a festival solely in its honor every summer in Sonoma County, California. Strictly seasonal, Gravenstein apples are a wonderful summer bounty with a unique berry-like fragrance. It’s a popular component in apple sauce and cider recipes, but we think its natural habitat is in an old-fashioned apple pie.* Photo: Sven Tescke]]></image:caption>
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			<image:title><![CDATA[Green apples on white table]]></image:title>
			<image:caption><![CDATA[Although it’s now available year-round in your local supermarket, the Granny Smith originated in the mid-nineteenth century as an heirloom variety from Australia. It has grown into chefs’ go-to baking apple, prized for its bright, tart flavor, rigid texture and long storage life. This homemade recipe* swears by Granny Smith as the best variety for pies, especially when paired with sweeter varieties.]]></image:caption>
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			<image:title><![CDATA[Apfel_Goldrausch_03_(fcm)]]></image:title>
			<image:caption><![CDATA[A relatively new variety, GoldRush was derived from the Golden Delicious, with crosses with many other varieties, including the Winesap, also on this list. It has a rich, spicy flavor with a lot of acidity and sweetness and makes for an attractive smooth-skinned dessert apple. While it may be new on the market, some chefs already claim it makes the best apple pie* ever. Photo: Frank C. Müller]]></image:caption>
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			<image:title><![CDATA[large group of Group of Empire apples]]></image:title>
			<image:caption><![CDATA[Empire apples have bright white flesh, a crisp texture and a sweet flavor profile indicative of its parents - the Red Delicious and McIntosh. Derived from a seed grown at Cornell University, it was bred to have a low likelihood of developing fireblight, which may make it a more common variety in the future. Martha Stewart recommends Empire for her tried and true recipe, but if you’re looking for something a bit different, we recommend Farm Star Living’s mini cinnamon Empire apple pies*.]]></image:caption>
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			<image:title><![CDATA[Bramley cooking apples or Malus domestica 'Bramley's Seedling' a popular British variety for making pies and desserts]]></image:title>
			<image:caption><![CDATA[When you take that first bite into your freshly-baked pie, hard apples tend to slide away from each other and often turn your hard work into a steamy mess. That’s why British bakers have used huge, tart, green Bramley’s Seedling apples for more than 200 years, as they melt when baked and help bind together harder apples. Give this time-tested strategy a go in this tasty recipe* from the BBC.]]></image:caption>
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			<image:title><![CDATA[Cortland Apples]]></image:title>
			<image:caption><![CDATA[With its bright red color and unique flat shape, New York’s apple pie aficionados love the Cortland apple for what it brings to the table. Its crisp, finely grained flesh will help your pie keep its shape and slices won’t brown when exposed to the air. For a visually unique, fresh and slightly tart dish, give Cortlands a try in these award-winning apple pie recipes*.]]></image:caption>
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			<image:title><![CDATA[Virginia Beauty 2]]></image:title>
			<image:caption><![CDATA[The treasure of the mountainous Appalachian region of the United States, a local farmer has described the Virginia Beauty apple as having a flavor that “lingers in the memory for a lifetime.” Inside its glossy red skin is tender, sweet flesh. If you can get your hands on this rare variety, it will bring a rich, sweet, unique character to your everyday apple pie*. Photo: Vintage Virginia Apples]]></image:caption>
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			<image:title><![CDATA[King of the Pippins - Apple]]></image:title>
			<image:caption><![CDATA[A favorite French dessert variety since the 18th century, the King of the Pippins (or “Reine des Reinettes”) is a russet apple, a family of thick-skinned apples bursting with sweet flavor. The skin is the star for this variety, which adds a sweet, bright tang to any of your favorite desserts. May we suggest something like a rustic French apple pie?*]]></image:caption>
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			<image:title><![CDATA[Verse appels in groene fruitschaal op oud hout]]></image:title>
			<image:caption><![CDATA[A 20th-century cross between the Jonathan and Golden Delicious varieties, Jonagold apples bring the best of both varieties to your oven. The Golden Delicious apple’s greenish-yellow color and honeyed flavor meets the bright red color and bolder taste of the Jonathan variety. In the same hybrid spirit, mix tradition with a modern twist with Jonagold apples in this traditional apple pie recipe*.]]></image:caption>
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			<image:title><![CDATA[Manzanas Red Rome en Arbol]]></image:title>
			<image:caption><![CDATA[The appeal of the Red Rome apple is obvious: its rich red skin and perfectly spherical shape have earned it the crown of the “most beautiful apple.” Looks aside, though, this variety doesn’t pack much of a flavor punch. But since we eat first with our eyes, the Red Rome can kick your old-fashioned apple pie recipe* up a notch by mixing in some bright, appealing color.]]></image:caption>
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			<image:title><![CDATA[Wooden plate with ripe yellow apples on table]]></image:title>
			<image:caption><![CDATA[You probably recognize these bright yellow apples from the supermarket, and perhaps you pass them by when you want a crispy, sweet snack. When eaten raw, Golden Delicious apples have a somewhat mealy texture and unremarkable flavor, but the heat of the oven brings out a delicious, honey-like sweetness. That makes this variety great for a tasty custard apple pie*.]]></image:caption>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_180110953-e1589354586891.jpeg</image:loc>
			<image:title><![CDATA[Fresh Aomori Fuji apple on sackcloth]]></image:title>
			<image:caption><![CDATA[Another Japanese variety, the Fuji apple got its name from the city of Fujisak, where it was developed by growers in the 1930s and brought to market in the early 1960s. It was developed as a cross between the Red Delicious and another American variety, the old Virginia Ralls Genet. It’s now one of the most popular apple varieties in the world, particularly in Japan, where it holds the position of unrivaled champion given its similarity to the beloved Nashi Pear. Given its crisp texture and delicate sweetness, it has the power to stand alone without added sugar in a number of recipes, including our favorite, this Fuji apple crumb pie recipe*.]]></image:caption>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_239645785-e1589354532382.jpeg</image:loc>
			<image:title><![CDATA[Fresh Mutsu Apples]]></image:title>
			<image:caption><![CDATA[Also known as Mutsu apples, the Japanese Crispin variety is perfect for baking a mouthwatering pie. Its moderate sweetness is gentle and mixes well with your favorite spices without overpowering them. Throughout the baking process, Mutsu apples stay solid, resulting in a lovely, balanced apple pie*.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/Esopus-Spitzenburg-e1589355127996.jpg</image:loc>
			<image:title><![CDATA[Esopus Spitzenburg]]></image:title>
			<image:caption><![CDATA[Considered by many to be the most flavorful apple America has ever produced, the Esopus Spitzenberg, was discovered in the 18th century near Esopus, New York. Equally balanced between sweetness and tartness with a buttery yellow flesh, it’s one of the few American varieties that can match the complexity of English aromatic apples. Widely planted across the country at the time, rumor has it that it was the favorite apple of President Thomas Jefferson. Despite its popularity, its celebrity status has waned over the years, likely due to its susceptibility to common diseases. It’s now only available in a few nurseries and cultivated by home gardeners. Should you find this little gem, we recommend savoring every bite in this naked apple pie recipe*, so that nothing detracts from its unique flavor. Photo: Vintage Virginia Apples]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_216741454-e1589355064641.jpeg</image:loc>
			<image:title><![CDATA[The collection of the earliest maturing apples, the Yellow Transparent variety.]]></image:title>
			<image:caption><![CDATA[The Yellow Transparent apple is the perfect example of a variety with international origins, widely adopted into American orchards. In an effort to introduce cold-hardy varieties into production, the USDA brought the Yellow Transparent apple from Russia. Now, it’s grown all over the US from Vermont to Florida, and can be baked into delicious apple pies* anywhere in between.]]></image:caption>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_220608930-e1589355031337.jpeg</image:loc>
			<image:title><![CDATA[Pink Lady apples isolated on wooden background]]></image:title>
			<image:caption><![CDATA[Hailing from Australia, the Pink Lady apple has a complex flavor that mixes a tart first bite with a sweet aftertaste. Farmers take this variety very seriously, with strict criteria regarding sweetness and acidity. If it makes the cut, the Pink Lady is a super crisp addition to a flavorful dessert, especially when mixed with cranberries* or other tart fruits.]]></image:caption>
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		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_216061059-e1589354998511.jpeg</image:loc>
			<image:title><![CDATA[Raw Red Organic Honeycrisp Apples]]></image:title>
			<image:caption><![CDATA[A 20th-century variety whose name gives it all away: it’s sweet, it’s crisp, it’s a favorite for apple pie. The Honeycrisp apple is a seasonal fall fruit whose flavor intensifies in the oven and holds its texture. This apple is the official fruit of the US state of Minnesota, where a cold autumn makes a great time for baking a warm, delicious apple pie*.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_59181830-e1589354966449.jpeg</image:loc>
			<image:title><![CDATA[Cox's Orange Pippin apples ripening on a tree branch.]]></image:title>
			<image:caption><![CDATA[Considered by many the quintessential English dessert apple, this variety has a long, prestigious history in Britain. Cox’s Orange Pippin was first grown in Buckinghamshire in 1830, and has long been prized for its vibrant orange-red coloring and aromatic, crisp flesh. Wrap it in pastry and pour some cream on top and it’s only natural this variety makes its way into a classically British apple pie*.]]></image:caption>
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			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_48864265-e1589354903708.jpeg</image:loc>
			<image:title><![CDATA[Wooden bowl of fresh ripe cameo apples]]></image:title>
			<image:caption><![CDATA[The Cameo apple was found by chance in a Washington orchard among Red and Golden Delicious apples. As a result, this variety blends the rich flavors of its parents into an irresistible, crisp hybrid of sweet and sour. It holds up well when baked, so try subbing it into a recipe for a balanced, textured apple pie*.]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://www.food4ever.org/wp/wp-content/uploads/2020/05/AdobeStock_224943871-1-e1589354867368.jpeg</image:loc>
			<image:title><![CDATA[closeup of a apple tree with ripe apples (boskoop)]]></image:title>
			<image:caption><![CDATA[For an apple pie that beautifully balances the sweet and the tart, look no further than the Braeburn apple. Native to New Zealand, the orange-yellow Braeburn has natural hints of cinnamon and nutmeg, which makes it a natural choice for celebrating Apple Pie Day. With such a flavorful variety, maybe this could be your excuse to be adventurous and try this unique and cheesy apple pie recipe*.]]></image:caption>
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