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  <url>
    <loc>https://www.goldenco.life/journal/what-is-goldenco</loc>
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    <lastmod>2026-06-26</lastmod>
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  <url>
    <loc>https://www.goldenco.life/journal/slowfood-summersolstice</loc>
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    <priority>0.5</priority>
    <lastmod>2026-06-26</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/697a6781460e7b00f2aa0275/ce8303b0-c3d0-4e12-a2f8-ea3db725c339/sourbutterflygif.gif</image:loc>
      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>The gorgeous butterfly pea flowers have color-changing effects once acid is introduced.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>My favorite result: the 5 cloves infused for an hour in this red blend (Green Fin is an affordable organic napa wine)</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Lucky for us in Southern California the farmer's market is quite the rainbow.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Spirit is optional. My go-to citrus mix is half lemon half lime juice.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>I might have discovered a summer mulled wine hack: add a stick of cinnamon into wine then chill.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Some, not all, of the bounty • Shoutout to my friend Annamaria who brews the best tangy, meatless borscht for special occasions – we added Great Northern beans making it hearty.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>I use garnishes strategically. Single guests get a blue bachelor's button flower (alchemical wayfinding ) and mocktails get marigolds or another bright fun color.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>All chilled wines were equally great as spritzers or tinto de veranos (I used blood orange San Pellegrino)</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>I tend to choose rich pigmented food for their higher polyphenol content (antioxidants).</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Fresh thyme pairs so well with gin. I like to harvest the sprig from a tabletop plant.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Lemongrass steeped inside a biodynamic chardonnay and a crisper white blend bottle for almost two weeks • interesting...</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Sour Butterfly (full details in the section below)</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>A few drops of Wonderfoam in any liquid creates a frothy concoction, perfect for cocktails. (I make a sweetened water)</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>I fell in love with a panzanella at Felix Trattoria in LA and lately I've been experimenting with adding in cherries, peaches, and nectarines • This nut-based creamy dip is a fan fav whenever I make it for parties.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>They're flowers from a vining legume plant (clitoria ternatea) native to Southeast Asia.</image:caption>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Coconut whipped cream with pecan cookies and berries 3 ways (fresh, macerated, dehydrated)</image:caption>
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    <image:image>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>I try to order all my culinary teas, flowers, herbs, spices, and essential oils from mountainroseherbs.com</image:caption>
    </image:image>
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      <image:title>Journal - Slow Food Summer Solstice</image:title>
      <image:caption>Wonderfoam is made from tree bark. The Quillaja saponaria aka soapbark tree is native to Chile and has been used for thousands of years for natural cleaning and medicinal properties.</image:caption>
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