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      <title>Local tastemakers hope to find love for Kansas's sustainable grain Kernza</title>
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      <description>A group of chefs in Wichita spent their Earth Day trying their hand at a new ingredient. Now, there may be a future on their menus for a perennial grain designed for sustainability called Kernza.</description>
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      <dc:creator>Meg Britton-Mehlisch</dc:creator>
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      <title>Bread dough by hand is best</title>
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      <description>Here’s a challenge: can you tell the difference between handmade and machine made bread? Handmade means no mixers, no dough hooks, and no electronic…</description>
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