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	<title>Table Matters</title>
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		<title>Go Green</title>
		<link>http://tablematters.com/2013/05/20/go-green/</link>
		<comments>http://tablematters.com/2013/05/20/go-green/#comments</comments>
		<pubDate>Mon, 20 May 2013 14:32:09 +0000</pubDate>
		<dc:creator>Marisa McClellan</dc:creator>
				<category><![CDATA[The Larder]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[in season]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[salad dressings]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[veggies]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10316</guid>
		<description><![CDATA[ShareGreen garlic is one of the true joys of spring. It’s immature hardneck garlic, plucked from the rows to give the rest the space they need to grow into heads of garlic that will last through the winter. It’s typically picked before the cloves or their papery layers have formed, and so is entirely edible [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/20/go-green/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rarebit Dreams</title>
		<link>http://tablematters.com/2013/05/17/rarebit-dreams/</link>
		<comments>http://tablematters.com/2013/05/17/rarebit-dreams/#comments</comments>
		<pubDate>Fri, 17 May 2013 14:36:45 +0000</pubDate>
		<dc:creator>Meg Favreau</dc:creator>
				<category><![CDATA[Forgotten Foods]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[british]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[snacks]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10148</guid>
		<description><![CDATA[ShareMy father does not have an illustrious history with cooking. You wouldn&#8217;t know that looking at him in the kitchen now – when my grandmother&#8217;s health was failing, he studied with her so that he could make her classic desserts, like fluffy cream cake, spiraling jelly rolls, and not-too-sweet apple pies. But before that, I [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/17/rarebit-dreams/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Undercooked</title>
		<link>http://tablematters.com/2013/05/16/undercooked/</link>
		<comments>http://tablematters.com/2013/05/16/undercooked/#comments</comments>
		<pubDate>Thu, 16 May 2013 15:22:15 +0000</pubDate>
		<dc:creator>Sara Davis</dc:creator>
				<category><![CDATA[Bookshelf]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[issues]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10216</guid>
		<description><![CDATA[ShareWhat do we make of Michael Pollan’s seventh book, Cooked? Is it, as the subtitle suggests, a “natural history” which examines the science and paleoanthropology of cooking? Is it, as many of Pollan’s promotional interviews suggest, a polemic and a manual which tells us how and when to cook in order to repair the social [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/16/undercooked/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Here Comes the Sunchoke</title>
		<link>http://tablematters.com/2013/05/15/here-comes-the-sunchoke/</link>
		<comments>http://tablematters.com/2013/05/15/here-comes-the-sunchoke/#comments</comments>
		<pubDate>Wed, 15 May 2013 15:05:26 +0000</pubDate>
		<dc:creator>Shelby Vittek</dc:creator>
				<category><![CDATA[Ingredient]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gratin]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[root veggies]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[veggies]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10077</guid>
		<description><![CDATA[ShareCelebrities go through identity crises and need to reinvent themselves all the time. Rarely do vegetables face the same problem. But for the Jerusalem artichoke, the rebranding process has been crucial to its revival. The first step? A new, friendlier name: Everyone, meet the sunchoke. Will sunchokes steal the spotlight away from kale, become the [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/15/here-comes-the-sunchoke/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Jumping Ship</title>
		<link>http://tablematters.com/2013/05/14/service-at-sea/</link>
		<comments>http://tablematters.com/2013/05/14/service-at-sea/#comments</comments>
		<pubDate>Tue, 14 May 2013 14:23:56 +0000</pubDate>
		<dc:creator>Erica Hope</dc:creator>
				<category><![CDATA[First Person]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[service]]></category>
		<category><![CDATA[travel]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9735</guid>
		<description><![CDATA[ShareSelf: “Hello, my name is Erica.” (Insert handshake). Prospective Employer: “Erica, nice to meet you. Tell me about yourself.” Self: “I just finished working on a cruise ship in Hawaii.” Prospective Employer: “A cruise ship! Doesn&#8217;t everyone on the ship have to be analyzed by a shrink? Who knows whom you may be living with!” [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/14/service-at-sea/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Early Bird</title>
		<link>http://tablematters.com/2013/05/13/early-bird/</link>
		<comments>http://tablematters.com/2013/05/13/early-bird/#comments</comments>
		<pubDate>Mon, 13 May 2013 14:16:07 +0000</pubDate>
		<dc:creator>Marisa McClellan</dc:creator>
				<category><![CDATA[The Whole Chicken Project]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[entrées]]></category>
		<category><![CDATA[mayo]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10048</guid>
		<description><![CDATA[ShareWhen you hear the words “boiled dinner,” chances are good that the image that springs to mind is one of a heavy cut of beef, surrounded by a bevy of mealy, overcooked root vegetables. It’s something best eaten in the deep winter, when the nights are long and bone-chilling. However, I’m about to suggest a [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/13/early-bird/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>As American as Aperitif</title>
		<link>http://tablematters.com/2013/05/10/as-american-as-apertif/</link>
		<comments>http://tablematters.com/2013/05/10/as-american-as-apertif/#comments</comments>
		<pubDate>Fri, 10 May 2013 15:08:42 +0000</pubDate>
		<dc:creator>Derek Brown</dc:creator>
				<category><![CDATA[Booze]]></category>
		<category><![CDATA[american]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[new world]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[spirits]]></category>
		<category><![CDATA[vermouth]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9965</guid>
		<description><![CDATA[ShareOh, poor vermouth. It&#8217;s been the brunt of an ongoing joke in the United States for some time. It was once an essential cocktail component but, following the lead of writers and statesmen from the mid-20th century, it was either swirled and dumped or left out all together, until finally, vermouth was relegated to a [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/10/as-american-as-apertif/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Hail Seitan</title>
		<link>http://tablematters.com/2013/05/09/hail-seitan/</link>
		<comments>http://tablematters.com/2013/05/09/hail-seitan/#comments</comments>
		<pubDate>Thu, 09 May 2013 14:04:06 +0000</pubDate>
		<dc:creator>Meg Favreau</dc:creator>
				<category><![CDATA[DIY]]></category>
		<category><![CDATA[do it yourself]]></category>
		<category><![CDATA[fake meat]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[weekend project]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9435</guid>
		<description><![CDATA[ShareIf I was in charge of All Food Everywhere, I would fire whoever made the decision to name tofu the ambassador of meat substitutes. Now, I don&#8217;t want to insult tofu — like a child who gets a puppy instead of a kitten for a pet, I have learned to love tofu after spending a few [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/09/hail-seitan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fast Food Nation</title>
		<link>http://tablematters.com/2013/05/08/fast-food-nation/</link>
		<comments>http://tablematters.com/2013/05/08/fast-food-nation/#comments</comments>
		<pubDate>Wed, 08 May 2013 15:20:47 +0000</pubDate>
		<dc:creator>Tony Perrottet</dc:creator>
				<category><![CDATA[Culinaria]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[history]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=6154</guid>
		<description><![CDATA[ShareAmerica was booming in the Gilded Age, the era after the Civil War when robber barons hammered out vast empires and enormous fortunes were made overnight in New York, Baltimore and Philadelphia. At the same time out West, American chefs were refining their own contribution to international culture: Fast food. Of course, they were drawing [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/08/fast-food-nation/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cellaring Suds</title>
		<link>http://tablematters.com/2013/05/07/whats-in-storage/</link>
		<comments>http://tablematters.com/2013/05/07/whats-in-storage/#comments</comments>
		<pubDate>Tue, 07 May 2013 15:29:41 +0000</pubDate>
		<dc:creator>Emma Janzen</dc:creator>
				<category><![CDATA[The Brew]]></category>
		<category><![CDATA[aging]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[drinks]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9792</guid>
		<description><![CDATA[ShareWalt Powell’s beer cellar is a carefully crafted library of rare and curious brews. Beer bottles of various shapes, colors and sizes line the shelves like volumes of classic novels, stacked in repetition so there’s always a copy available, and the closet is packed with cardboard boxes brimming with bottles, tucked into every available nook [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/07/whats-in-storage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Age of Asparagus</title>
		<link>http://tablematters.com/2013/05/06/age-of-asparagus/</link>
		<comments>http://tablematters.com/2013/05/06/age-of-asparagus/#comments</comments>
		<pubDate>Mon, 06 May 2013 14:43:02 +0000</pubDate>
		<dc:creator>Marisa McClellan</dc:creator>
				<category><![CDATA[The Larder]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[in season]]></category>
		<category><![CDATA[puff pastry]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[veggies]]></category>
		<category><![CDATA[whole grains]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9609</guid>
		<description><![CDATA[ShareEach spring, when the first local asparagus arrives in the farmers markets, I go a little bit overboard. Those fat, green-verging-on-purple stalks mean that the season of abundance has finally arrived. I binge on asparagus, buying several pounds at a time without any kind of a plan, a little bit fearful that it will disappear [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/06/age-of-asparagus/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>After Dinner Blues (and other cheesy pairings)</title>
		<link>http://tablematters.com/2013/05/03/after-dinner-blues-and-other-cheesy-pairings/</link>
		<comments>http://tablematters.com/2013/05/03/after-dinner-blues-and-other-cheesy-pairings/#comments</comments>
		<pubDate>Fri, 03 May 2013 14:43:07 +0000</pubDate>
		<dc:creator>Tenaya Darlington</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[digestifs]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[pairing]]></category>
		<category><![CDATA[spirits]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9640</guid>
		<description><![CDATA[ShareFew things are lovelier than ending a meal with a spot of cheese. The French have done it for years without any trauma to their collective girth, which suggests that indulging in a morsel or two of cheese after supper, instead of a brownie sundae, just might be better for all of us. In fact, [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/03/after-dinner-blues-and-other-cheesy-pairings/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tickled Pink</title>
		<link>http://tablematters.com/2013/05/02/tickled-pink/</link>
		<comments>http://tablematters.com/2013/05/02/tickled-pink/#comments</comments>
		<pubDate>Thu, 02 May 2013 14:02:43 +0000</pubDate>
		<dc:creator>Shelby Vittek</dc:creator>
				<category><![CDATA[Wine 101]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[rosé]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9737</guid>
		<description><![CDATA[Share“That just might be the girliest thing I’ve seen you drink all year,” said my friend as I sipped on a vibrant pink glass of rosé at a local wine bar recently. This friend of mine trained in the army, still wears her sturdy combat boots, and doesn’t own makeup — the least “girly” girl [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/02/tickled-pink/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It&#8217;s all Fenugreek to Me</title>
		<link>http://tablematters.com/2013/05/01/its-all-fenugreek-to-me/</link>
		<comments>http://tablematters.com/2013/05/01/its-all-fenugreek-to-me/#comments</comments>
		<pubDate>Wed, 01 May 2013 14:01:07 +0000</pubDate>
		<dc:creator>Kanan Gole</dc:creator>
				<category><![CDATA[First Person]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[indian]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9635</guid>
		<description><![CDATA[Share“First you add the crushed fenugreek seeds,” I crinkled my eyebrows and frowned, clueless. “What?” I asked. My mother pointed at a small tin cup filled with the seeds. She pinched a few and I heard the crackling and popping of the oil as she threw them in the pan. The long process that is [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/01/its-all-fenugreek-to-me/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Not A Wrap</title>
		<link>http://tablematters.com/2013/04/30/not-a-wrap/</link>
		<comments>http://tablematters.com/2013/04/30/not-a-wrap/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 13:56:00 +0000</pubDate>
		<dc:creator>Meg Favreau</dc:creator>
				<category><![CDATA[DIY]]></category>
		<category><![CDATA[cinco de mayo]]></category>
		<category><![CDATA[do it yourself]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[weekend project]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=9374</guid>
		<description><![CDATA[ShareI don’t know the life expectancy of a food product like the flour tortilla. What I do know is that, in the early 2000s, that poor bugger had a midlife crisis. Like an &#8217;80s pop star who doesn&#8217;t realize a new generation of fans only like him ironically, the flour tortilla became famous again, but [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/04/30/not-a-wrap/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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