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	<title>Green Mountain Mustard &#124; Gourmet Local Vermont Mustard</title>
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		<title>Friday FAQ: How do you Make Mustard?</title>
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		<pubDate>Fri, 13 Jan 2012 09:30:02 +0000</pubDate>
		<dc:creator>Michael</dc:creator>
				<category><![CDATA[Company Ramblings]]></category>

		<guid isPermaLink="false">http://greenmountainmustard.com/?p=606</guid>
		<description><![CDATA[Occasionally, people ask me if it&#8217;s hard to make mustard. My standard response has always been: &#8220;If you can read you can make mustard&#8221;. However, our family recipes involve almost four years of tweaking. Now it&#8217;s perfect. If you want to tweak your recipe for four years, then by all means go for it! I&#8217;m [...]]]></description>
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		<title>Friday FAQ: Where in Vermont are you located?</title>
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		<pubDate>Fri, 06 Jan 2012 10:00:04 +0000</pubDate>
		<dc:creator>Michael</dc:creator>
				<category><![CDATA[Company Ramblings]]></category>

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		<description><![CDATA[A lot of people want to know where Green Mountain Mustard calls home. We don&#8217;t exactly say it proudly in our displays and marketing materials, but we run the company out of our house in Richmond, VT. It&#8217;s a town of just over 4,000 people, a lot of young families, and enough views of fields [...]]]></description>
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		<title>Three Ways Mustard Saves You in a Snowstorm</title>
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		<pubDate>Wed, 04 Jan 2012 07:05:21 +0000</pubDate>
		<dc:creator>Michael</dc:creator>
				<category><![CDATA[Company Ramblings]]></category>

		<guid isPermaLink="false">http://greenmountainmustard.com/?p=565</guid>
		<description><![CDATA[It&#8217;s Monday afternoon, and since I have the day off from my full-time job, I have written up multiple blog posts. This, is one of them. While I write this, snow is coming down at a pretty fast rate, and from what I&#8217;ve been reading, it&#8217;s only supposed to snow harder as the day progresses. [...]]]></description>
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