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		<title>Afternoon Delight</title>
		<link>http://tablematters.com/2013/06/18/afternoon-delight/</link>
		<comments>http://tablematters.com/2013/06/18/afternoon-delight/#comments</comments>
		<pubDate>Tue, 18 Jun 2013 13:58:39 +0000</pubDate>
		<dc:creator>Jennifer Fisher Wilson</dc:creator>
				<category><![CDATA[Snack Break]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[focaccia]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10992</guid>
		<description><![CDATA[ShareThere are times in life when, for brief moments, everything seems perfect in the world. One of those times, for me, was one late summer afternoon on my honeymoon, sitting on the upstairs patio of a café overlooking a busy outdoor market. There was chilled, slightly fizzy white wine on the table, and a small [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flat Out Tasty</title>
		<link>http://tablematters.com/2013/06/17/flat-out-tasty/</link>
		<comments>http://tablematters.com/2013/06/17/flat-out-tasty/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 14:09:49 +0000</pubDate>
		<dc:creator>Marisa McClellan</dc:creator>
				<category><![CDATA[The Larder]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=11265</guid>
		<description><![CDATA[ShareWhen I was a kid, we always had at least two or three packages of crackers in the pantry for snacks and quick lunch prep. There would be my mom’s ruggedly healthy Ak-Maks, a box of kid-friendly Wheat Thins, and a plastic sleeve of rice cakes (to this day, I like to spread a couple [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Back to the Grind</title>
		<link>http://tablematters.com/2013/06/14/back-to-the-grind/</link>
		<comments>http://tablematters.com/2013/06/14/back-to-the-grind/#comments</comments>
		<pubDate>Fri, 14 Jun 2013 14:03:46 +0000</pubDate>
		<dc:creator>Meg Favreau</dc:creator>
				<category><![CDATA[DIY]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[do it yourself]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[whole grains]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=11181</guid>
		<description><![CDATA[ShareWhite flour is like a ghost: if we don&#8217;t think about it, we&#8217;re fine. But when we do start to think about it, we get a little creeped out. Oh, it might not look like we&#8217;re scared of it when we wolf our restaurant bread baskets or take forkfuls of cream cheese-frosted carrot cake, but [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/14/back-to-the-grind/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Equine Dining</title>
		<link>http://tablematters.com/2013/06/13/equine-dining/</link>
		<comments>http://tablematters.com/2013/06/13/equine-dining/#comments</comments>
		<pubDate>Thu, 13 Jun 2013 18:57:19 +0000</pubDate>
		<dc:creator>Jessica Allen</dc:creator>
				<category><![CDATA[Dispatches]]></category>
		<category><![CDATA[controversy]]></category>
		<category><![CDATA[horse]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[mongolia]]></category>
		<category><![CDATA[travel]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=11207</guid>
		<description><![CDATA[ShareA few weeks ago I ate horse. On purpose, while a scandal erupted in Europe regarding the presence of horse DNA in frozen meals and processed meat products. Traveling in Mongolia, my husband, Garrett, and I wanted to eat like locals. So we ponied up to a table in Ulaanbaatar, Mongolia’s capital, scanned the restaurant’s [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Raw Deal</title>
		<link>http://tablematters.com/2013/06/12/raw-deal/</link>
		<comments>http://tablematters.com/2013/06/12/raw-deal/#comments</comments>
		<pubDate>Wed, 12 Jun 2013 14:01:59 +0000</pubDate>
		<dc:creator>Dori Molozanov</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[issues]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=11082</guid>
		<description><![CDATA[ShareBelieve it or not, there are some days when I welcome a lunch that smells like sweaty gym socks. At least that’s how Alex Greene, cheesemonger at Valley Shepherd Creamery, described the creamy, pungent block of Hudson Red he cut for me at the New Jersey cheesemakers’ Reading Terminal Market outpost in Philadelphia. But my [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/12/raw-deal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coming August 2013</title>
		<link>http://tablematters.com/2013/06/11/coming-august-2013-planet-of-the-grapes/</link>
		<comments>http://tablematters.com/2013/06/11/coming-august-2013-planet-of-the-grapes/#comments</comments>
		<pubDate>Tue, 11 Jun 2013 15:55:57 +0000</pubDate>
		<dc:creator>Table Matters</dc:creator>
				<category><![CDATA[Planet of the Grapes]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=11173</guid>
		<description><![CDATA[ShareIn August, Table Matters will be launching a series of digital wine guides called Planet of the Grapes by Jason Wilson, award-winning columnist and author of Boozehound. Stay tuned for updates via Twitter and Facebook, and sign up here for sneak peeks and our latest news.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Olé, Omelette</title>
		<link>http://tablematters.com/2013/06/11/ole-omelette/</link>
		<comments>http://tablematters.com/2013/06/11/ole-omelette/#comments</comments>
		<pubDate>Tue, 11 Jun 2013 14:07:02 +0000</pubDate>
		<dc:creator>Kanan Gole</dc:creator>
				<category><![CDATA[DIY]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[do it yourself]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[spain]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10974</guid>
		<description><![CDATA[Share“Un pincho de tortilla y un café con leche, por favor.” It was an almost-daily order. The café near my little casa in Madrid had the best tortilla española around. And with a cup of espresso with milk, I was a happy girl. My options at such cafés were usually limited because I was a [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/11/ole-omelette/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Off the Grill</title>
		<link>http://tablematters.com/2013/06/10/off-the-grill/</link>
		<comments>http://tablematters.com/2013/06/10/off-the-grill/#comments</comments>
		<pubDate>Mon, 10 Jun 2013 14:02:19 +0000</pubDate>
		<dc:creator>Marisa McClellan</dc:creator>
				<category><![CDATA[The Whole Chicken Project]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[easy dinners]]></category>
		<category><![CDATA[entrées]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[salad dressings]]></category>
		<category><![CDATA[salads]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10876</guid>
		<description><![CDATA[ShareFor the last 11 years, I’ve lived in the same apartment in Center City Philadelphia. It has many admirable qualities, including good neighbors, giant closets, and a dreamy location. The one thing it does not have is any outdoor space. This means that when summer rolls around, I have two options when it comes to [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/10/off-the-grill/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>An Oyster&#8217;s Best Friend</title>
		<link>http://tablematters.com/2013/06/07/an-oysters-best-friend/</link>
		<comments>http://tablematters.com/2013/06/07/an-oysters-best-friend/#comments</comments>
		<pubDate>Fri, 07 Jun 2013 14:42:07 +0000</pubDate>
		<dc:creator>Jason Wilson</dc:creator>
				<category><![CDATA[Planet of the Grapes]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[pairing]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10944</guid>
		<description><![CDATA[ShareIn August, Table Matters will be launching a series of digital wine guides called Planet of the Grapes. Stay tuned for updates. There are powerful wines and hedonistic wines. There are oaky wines and wines bursting with fruit. There are thrilling wines and profound wines. There are wines with beautifully-designed labels and wines with cute, [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/07/an-oysters-best-friend/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>From the Lobster Palace</title>
		<link>http://tablematters.com/2013/06/06/from-the-lobster-palace/</link>
		<comments>http://tablematters.com/2013/06/06/from-the-lobster-palace/#comments</comments>
		<pubDate>Thu, 06 Jun 2013 14:46:43 +0000</pubDate>
		<dc:creator>Meg Favreau</dc:creator>
				<category><![CDATA[Forgotten Foods]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10907</guid>
		<description><![CDATA[ShareI am from New England stock. (I&#8217;m tempted to call us “hearty New England stock,” but the truth is that my immediate family skews more to the side of thin, independent, and quiet weirdos. Which is its own New England archetype, I suppose.) But a childhood in New England means that certain things are in [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/06/from-the-lobster-palace/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>News at Elevenses</title>
		<link>http://tablematters.com/2013/06/05/news-at-elevenses/</link>
		<comments>http://tablematters.com/2013/06/05/news-at-elevenses/#comments</comments>
		<pubDate>Wed, 05 Jun 2013 15:37:43 +0000</pubDate>
		<dc:creator>Jennifer Fisher Wilson</dc:creator>
				<category><![CDATA[Snack Break]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[snacks]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10831</guid>
		<description><![CDATA[ShareIn the many years since our revolution, we Americans have turned our backs on so many British influences—the royalty and pageantry, big hats and bows, pearls and plaids, clotted cream and smoked herring, Spice Girls and Phil Collins. Good riddance to all of it, you might say. But what about elevenses? How did we let [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/05/news-at-elevenses/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Dutch Country Waffle Dinner</title>
		<link>http://tablematters.com/2013/06/04/the-dutch-country-waffle-dinner/</link>
		<comments>http://tablematters.com/2013/06/04/the-dutch-country-waffle-dinner/#comments</comments>
		<pubDate>Tue, 04 Jun 2013 14:58:46 +0000</pubDate>
		<dc:creator>William Woys Weaver</dc:creator>
				<category><![CDATA[Culinaria]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[pa dutch]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[waffles]]></category>
		<category><![CDATA[weekend project]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10772</guid>
		<description><![CDATA[ShareThere is an old Pennsylvania Dutch saying: weeche Waffle sin Dudelarwet ferlore, which means &#8220;soft waffles are love&#8217;s labor lost.&#8221; In the Pennsylvania Dutch universe, there is probably nothing worse than a soft waffle, a bedroom euphemism for male dysfunction. So ingrained are waffles in our culture that less-than-perfect specimens are ready objects of contempt. [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/04/the-dutch-country-waffle-dinner/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Strawberry Shortlist</title>
		<link>http://tablematters.com/2013/06/03/strawberry-shortlist/</link>
		<comments>http://tablematters.com/2013/06/03/strawberry-shortlist/#comments</comments>
		<pubDate>Mon, 03 Jun 2013 13:48:27 +0000</pubDate>
		<dc:creator>Marisa McClellan</dc:creator>
				<category><![CDATA[The Larder]]></category>
		<category><![CDATA[berries]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[in season]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[strawberries]]></category>
		<category><![CDATA[sweets]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10742</guid>
		<description><![CDATA[ShareWhen I was very young, I was entirely preoccupied by the color pink. I wanted all my clothes to be pink, played only with my Strawberry Shortcake doll, and longed for my meals to be exclusively pink. My parents responded to this phase by dyeing my pajamas pink, buying me a pair of inexpensive Strawberry [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/06/03/strawberry-shortlist/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Reading the Label</title>
		<link>http://tablematters.com/2013/05/31/reading-the-label/</link>
		<comments>http://tablematters.com/2013/05/31/reading-the-label/#comments</comments>
		<pubDate>Fri, 31 May 2013 15:14:10 +0000</pubDate>
		<dc:creator>Shelby Vittek</dc:creator>
				<category><![CDATA[Wine 101]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[packaging]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10673</guid>
		<description><![CDATA[ShareI recently received a sample of a rather eye-catching bottle of wine. Included in the shipment was a news release. It invited me to celebrate the wine’s “bold new label,” which was “sure to grab attention at the next summer barbeque.” It also informed me that the wine was both “fun and unconventional” and that [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/31/reading-the-label/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Working for Peanuts</title>
		<link>http://tablematters.com/2013/05/30/working-for-peanuts/</link>
		<comments>http://tablematters.com/2013/05/30/working-for-peanuts/#comments</comments>
		<pubDate>Thu, 30 May 2013 16:53:51 +0000</pubDate>
		<dc:creator>Meg Favreau</dc:creator>
				<category><![CDATA[DIY]]></category>
		<category><![CDATA[do it yourself]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[peanuts]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://tablematters.com/?p=10656</guid>
		<description><![CDATA[ShareAs recently as 15 years ago, peanut butter was nothing but wholesome. It was rubbed on Mr. Ed&#8217;s teeth, slathered on sandwiches, tucked into lunch boxes across the country, and stuck to celery and covered with raisins for “ants on a log” (a treat that always sounded more awesome than it tasted). Peanut butter was [...]]]></description>
		<wfw:commentRss>http://tablematters.com/2013/05/30/working-for-peanuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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