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	<title>Thai Food and Travel Blog &#187; Kasma Loha-unchit</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Whole-Grain Rices Make a Comeback in Thailand</title>
		<link>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/</link>
		<comments>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 07:05:48 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Aw Taw Kaw]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[Thong Lo]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4350</guid>
		<description><![CDATA[In Thailand, the movement back to consuming whole-grain rice is picking up steam. Just a decade ago, it&#8217;s almost unthinkable that Thais would ever give up the white rice they have become so accustomed to eating and regard as a refinement of their taste for the rough-and-tumble brown rice relegated to a small subset of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Snorkel Thailand Now, Before the Reefs are Gone!</title>
		<link>http://thaifoodandtravel.com/blog/snorkel-thailand-now/</link>
		<comments>http://thaifoodandtravel.com/blog/snorkel-thailand-now/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 07:05:01 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Travel]]></category>
		<category><![CDATA[coral reefs]]></category>
		<category><![CDATA[Koh Surin]]></category>
		<category><![CDATA[Krabi]]></category>
		<category><![CDATA[Phi Phi]]></category>
		<category><![CDATA[snorkel]]></category>
		<category><![CDATA[southern Thailand]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4323</guid>
		<description><![CDATA[Global warming has taken its toll on the world&#8217;s tropical reefs, Thailand included. 2010 saw one of the most serious coral bleaching events in recorded history affecting most of the reefs in the tropical regions of the world, from the Indian Ocean and the South Pacific to the Caribbean. I was in shock myself to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>In Search of the Best Sour Fish (Pla Som)</title>
		<link>http://thaifoodandtravel.com/blog/the-best-sour-fish/</link>
		<comments>http://thaifoodandtravel.com/blog/the-best-sour-fish/#comments</comments>
		<pubDate>Sat, 23 Jul 2011 07:05:15 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Aw Taw Kaw]]></category>
		<category><![CDATA[Don Wai]]></category>
		<category><![CDATA[Isan]]></category>
		<category><![CDATA[NE Thailand]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[pla som]]></category>
		<category><![CDATA[sour fish]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4110</guid>
		<description><![CDATA[Pla som, or sour fish, is one of my very favorite foods from the northeastern Isan region, which is also known for its sour sausages. It&#8217;s made in a similar way as the Isan sour sausages, using fermented rice as the souring agent. I&#8217;m partial to fish and a perfectly fermented and crispy-fried sour fish [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>A Hidden Treasure at Pha Taem National Park</title>
		<link>http://thaifoodandtravel.com/blog/pha-taem-hidden-treasure/</link>
		<comments>http://thaifoodandtravel.com/blog/pha-taem-hidden-treasure/#comments</comments>
		<pubDate>Thu, 23 Jun 2011 07:05:10 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Travel]]></category>
		<category><![CDATA[isaan]]></category>
		<category><![CDATA[national park]]></category>
		<category><![CDATA[Pha Taem]]></category>
		<category><![CDATA[trips]]></category>
		<category><![CDATA[wildflowers]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3833</guid>
		<description><![CDATA[Pha Taem National Park in Thailand&#8217;s northeastern (Isaan) region is best known for its enormous three- to four-thousand-year old petroglyphs, adorning the steep vertical wall of a sandstone cliff overlooking the Mekong River and Laos. Known to be the world&#8217;s largest grouping of prehistoric cliff paintings, more than 300 pictographs in red and ochre colors [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Nakhon Thong &#8211; Portrait of a Thai Community</title>
		<link>http://thaifoodandtravel.com/blog/nakhon-thong/</link>
		<comments>http://thaifoodandtravel.com/blog/nakhon-thong/#comments</comments>
		<pubDate>Fri, 03 Jun 2011 07:05:04 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Markets]]></category>
		<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[Nakhon Thong]]></category>
		<category><![CDATA[Samrong]]></category>
		<category><![CDATA[Samut Prakan]]></category>
		<category><![CDATA[street food]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3566</guid>
		<description><![CDATA[The Nakhon Thong community is situated just north of Sukhumvit Road and across the canal from the large municipal market and bustling town center of Samrong in Samut Prakan province. (Note: scroll down for a slide show of images from Nakhon Thong.) My sister moved to this community about a year and a half ago [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cha-Om – A Delicious and Nutritious Tropical Acacia</title>
		<link>http://thaifoodandtravel.com/blog/cha-om/</link>
		<comments>http://thaifoodandtravel.com/blog/cha-om/#comments</comments>
		<pubDate>Fri, 13 May 2011 07:05:04 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[cha-om]]></category>
		<category><![CDATA[sontepheap]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3667</guid>
		<description><![CDATA[Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. It has a particular fragrance that may seem unpleasant [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Thai Jasmine Rice &#8211; Kao Hom Mali &#8211; Part 2</title>
		<link>http://thaifoodandtravel.com/blog/thai-jasmine-rice-2/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-jasmine-rice-2/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 07:05:12 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[hom mali]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[kao]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3291</guid>
		<description><![CDATA[Jasmine rice is Thailand&#8217;s top export rice. In fact, most of the jasmine rice the country grows is exported to foreign markets far and wide. Has Thailand always grown jasmine rice? When and how did it come about? To answer these questions, a little bit of history would be helpful. (Note: This article is a [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/thai-jasmine-rice-2/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Jasmine Rice &#8211; Kao Hom Mali &#8211; Part 1</title>
		<link>http://thaifoodandtravel.com/blog/thai-jasmine-rice-1/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-jasmine-rice-1/#comments</comments>
		<pubDate>Sun, 03 Apr 2011 07:05:38 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[hom mali]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[kao]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3278</guid>
		<description><![CDATA[Thai Jasmine Rice &#8211; Hom Mali &#8211; Thailand&#8217;s best-known rice, is something increasing numbers of people are becoming familiar with and have come to love eating, as the popularity of Thai food continues to soar worldwide. In fact, it has become so widely distributed and so synonymous with Thai cuisine abroad that some people have [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/thai-jasmine-rice-1/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Selecting &amp; Using Coconuts</title>
		<link>http://thaifoodandtravel.com/blog/selecting-using-coconuts/</link>
		<comments>http://thaifoodandtravel.com/blog/selecting-using-coconuts/#comments</comments>
		<pubDate>Fri, 04 Mar 2011 07:05:34 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[maprao]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1512</guid>
		<description><![CDATA[How to buy a coconut at the store? Most Americans know coconuts primarily as the highly processed, sweetened products they&#8217;ve had sprinkled over coconut cakes or in mixes for piña coladas. Neither is a fair representation of what fresh coconuts really are like with their rich and nutty taste and mild, naturally sweet flavor. Though [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/selecting-using-coconuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Culture &#8211; Heart Culture</title>
		<link>http://thaifoodandtravel.com/blog/thai-culture-heart-culture/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-culture-heart-culture/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 07:05:37 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[heart]]></category>
		<category><![CDATA[jai]]></category>
		<category><![CDATA[Thai people]]></category>
		<category><![CDATA[values]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2759</guid>
		<description><![CDATA[The language of a people reveals a lot about their culture. I was reminded of this when a tour member on one of my trips asked me one day what the word jai meant. He had been hearing it repeatedly in the lyrics of Thai contemporary and folk music. Jai means “heart.” The word appears [...]]]></description>
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