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    <about><![CDATA[I'm a freelance writer, food historian, and world traveler (35 countries on six continents, and counting). I love the interconnections between food, culture, history, and people's lives. My foodie writing tends to appear mostly in Hungry Magazine (<a rel="nofollow" target="_blank" href="http://hungrymag.com">hungrymag.com</a>), though I also helped edit and write the cookbook, The South American Table. I write U.S. History for Colonial Williamsburg, but the greatest joy of my life (at least at the moment) is my book Waltzing Australia -- not just because it's my book, but because it was such an amazing adventure, and just thinking about it still blows me away.]]></about>
    <age>58</age>
    <gender>female</gender>
    <location>Arlington Heights, IL</location>
    <website><![CDATA[http://www.waltzingaustralia.com]]></website>
    <joined>04/2008</joined>
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    <interests><![CDATA[food, history, travel]]></interests>
    <favorite_books><![CDATA[Near a Thousand Tables, Narnia: A Horse and His Boy, Moby Dick, Small is Beautiful, Tracks, Outback, Waltzing Australia]]></favorite_books>
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    <action_text><![CDATA[gave 5 stars to: <a href="http://www.goodreads.com/book/show/3160099.Getting_Out_of_Debt">Getting Out of Debt (Cliffs Notes)</a> by <a href="http://www.goodreads.com/author/show/1065359.Cynthia_Clampitt">Cynthia Clampitt</a>]]></action_text>
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    <updated_at>Tue, 26 May 2009 17:12:05 -0700</updated_at>
        
      
        
    
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    <action_text><![CDATA[gave 5 stars to: <a href="http://www.goodreads.com/book/show/252124.The_Man_Who_Ate_Everything">The Man Who Ate Everything (Paperback)</a> by <a href="http://www.goodreads.com/author/show/65466.Jeffrey_Steingarten">Jeffrey Steingarten</a>]]></action_text>
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    <updated_at>Tue, 14 Oct 2008 10:49:26 -0700</updated_at>
        
      
          <body><![CDATA[Wry, witty, informed, fascinating, this book ricochets like a pinball machine between topics, from baking bread in France to making pefect mashed potatoes, diet fads to pheremone research to why butter is good and raw vegetables are questionable. Almost every page offers facts you'll want to underli...<a href="http://www.goodreads.com/review/show/33034503">more...</a>]]></body>
        
    
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    <updated_at>Wed, 08 Oct 2008 10:26:15 -0700</updated_at>
        
      
        
    
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    <action_text><![CDATA[gave 5 stars to: <a href="http://www.goodreads.com/book/show/1950434.Release_Your_Writing_Book_Publishing_Your_Way">Release Your Writing: Book Publishing, Your Way (Paperback)</a> by <a href="http://www.goodreads.com/author/show/886517.Helen_Gallagher">Helen Gallagher</a>]]></action_text>
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    <updated_at>Fri, 04 Apr 2008 15:57:42 -0700</updated_at>
        
      
          <body><![CDATA[I'd already published my own book before Helen came out with this amazingly helpful little volume, but even without needing the info on &quot;how to get there,&quot; I've found the marketing information, which makes up the last third of the book, to be invaluable. Helen has a wonderfully clear and w...<a href="http://www.goodreads.com/review/show/19474615">more...</a>]]></body>
        
    
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    <action_text><![CDATA[gave 5 stars to: <a href="http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen">On Food and Cooking: The Science and Lore of the Kitchen</a> by <a href="http://www.goodreads.com/author/show/58484.Harold_McGee">Harold McGee</a>]]></action_text>
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    <updated_at>Fri, 04 Apr 2008 08:45:40 -0700</updated_at>
        
      
          <body><![CDATA[Before there was Alton Brown, there was Harold McGee. This is a smart, dazzling, fabulously eclectic collection of information about what we eat. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and choco...<a href="http://www.goodreads.com/review/show/19441000">more...</a>]]></body>
        
    
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