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	<title>Comments on: The Quest For The Best Homemade Za&#8217;atar Bread Recipe</title>
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	<description>Reflections on life and work by Devon Akmon.</description>
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		<title>By: Mark Loveland</title>
		<link>http://www.devonakmon.com/food/quest-homemade-zaatar-bread-recipe/comment-page-1/#comment-164</link>
		<dc:creator>Mark Loveland</dc:creator>
		<pubDate>Sun, 11 Apr 2010 01:31:57 +0000</pubDate>
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		<description>Dear Devon,

In the Green Mountains of Vermont, U.S.A., we have a township called Norwich.  Within Norwich, we have a flour mill and bakery complex called King Arthur Flour, which has a WWW site, within which is this formula: ... 



I personally am seeking a formula for Za&#039;atar with the ingredients measured by weight as opposed to volume for professional production.

If I could at all ask you for help in my efforts, it would be immeasurably appreciated.

Thanking you for your generosity in posting your findings:-)

Best always,
Mark Loveland
mlvlndeducation@aim.com</description>
		<content:encoded><![CDATA[<p>Dear Devon,</p>
<p>In the Green Mountains of Vermont, U.S.A., we have a township called Norwich.  Within Norwich, we have a flour mill and bakery complex called King Arthur Flour, which has a WWW site, within which is this formula: &#8230; </p>
<p>I personally am seeking a formula for Za&#8217;atar with the ingredients measured by weight as opposed to volume for professional production.</p>
<p>If I could at all ask you for help in my efforts, it would be immeasurably appreciated.</p>
<p>Thanking you for your generosity in posting your findings:-)</p>
<p>Best always,<br />
Mark Loveland<br />
<a href="mailto:mlvlndeducation@aim.com">mlvlndeducation@aim.com</a></p>
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