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	<title>Food and Dining &#187; dan huntley</title>
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		<title>An 18th-century hog-butchering</title>
		<link>http://davidsonnews.net/foodanddining/2012/01/25/an-18th-century-hog-butchering/</link>
		<comments>http://davidsonnews.net/foodanddining/2012/01/25/an-18th-century-hog-butchering/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 21:38:39 +0000</pubDate>
		<dc:creator><![CDATA[David Boraks]]></dc:creator>
				<category><![CDATA[local food]]></category>
		<category><![CDATA[restaurant news]]></category>
		<category><![CDATA[brattonsville]]></category>
		<category><![CDATA[dan huntley]]></category>
		<category><![CDATA[hog butchering]]></category>
		<category><![CDATA[wfae]]></category>

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		<description><![CDATA[&#8220;I dig pig,&#8221; says Tanner Latham of WFAE-FM. He recently led a group of co-workers to Historic Brattonsville, in York County, S.C., for an old-fashioned hog-butchering &#8211; once a common sight in hog country at this time of year. Historical interpreters demonstrated the skills and activities of an 18th-century hog butchering. Among those in on [&#8230;]]]></description>
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