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	<title>The Artist Eats</title>
	<link>http://theartisteats.com</link>
	<description>An intersection of art, food, and culture.</description>
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		<title>The Raw Stuff: Mid-Summer Harvest</title>
		<description><![CDATA[&#160; We’re working hard. The weather’s hot. It’s all worth it for the produce. &#160; &#160; &#160; &#160; If nothing else, we’re eating well. Yes those are pimientos de padrón.]]></description>
		<link>http://theartisteats.com/2010/07/the-raw-stuff-mid-summer-harvest/</link>
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		<title>Giant in the Kitchen: Strawberries, Two Ways</title>
		<description><![CDATA[Grits are one of those down home delicacies of which non-southerners seem to be blissfully unaware. If the runny white stuff served at Waffle House is the extent of your gritty knowledge, you should give them another chance.]]></description>
		<link>http://theartisteats.com/2010/05/giant-in-the-kitchen-strawberries-two-ways/</link>
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		<title>The Raw Stuff: Three Weeks in May</title>
		<description><![CDATA[&#160; I woke up 3 hours before my alarm this morning. I don’t understand why, but I’m suddenly wide awake and happy. I’m going to go with it ‘cause I’ve got an 11-hour-day of hustle ahead of me bookended on both sides by a two mile walk. We’ve been getting some really beautiful produce in [...]]]></description>
		<link>http://theartisteats.com/2010/05/the-raw-stuff-three-weeks-in-may/</link>
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		<title>The Raw Stuff: Ameraucana Eggs</title>
		<description><![CDATA[So the new season started at Fair Shares (the CSA where I work) this week. We’ve added ninety new shares, which takes us up to 315 total. It was super busy getting everybody new into the system and explaining how it all works, but everyone seemed to be patient and generally happy to be getting [...]]]></description>
		<link>http://theartisteats.com/2010/04/the-raw-stuff-ameraucana-eggs/</link>
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		<title>The Artist Drinks: Top Notch Limoncello</title>
		<description><![CDATA[I started making my own limoncello four or five years ago, and make a batch about once a year. It’s a dead simple process and the end result is a million times better than the stuff you buy in the stores.]]></description>
		<link>http://theartisteats.com/2010/03/the-artist-drinks-top-notch-limoncello/</link>
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		<title>Giant in the Kitchen: Sausagefest!</title>
		<description><![CDATA[There's something really invigorating about trying something new in the kitchen. It's so  easy to get stuck in the same old same old - and I really think that boring eating makes for a boring life. It's not that standard fare is bad, but if you make it the same way week in and week [...]]]></description>
		<link>http://theartisteats.com/2009/11/giant-in-the-kitchen-sausagefest/</link>
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		<title>I&#8217;m Up To My Ears In Fennel!</title>
		<description><![CDATA[Ok, I'm swamped right now. I'm working full time for two weeks at Fair Shares, picking up my aunt Lindy's hours while she's out at Telluride. I'm also still doing my Google quality rater gig, so I'm pushing it in terms of hours in the day. I'm really busy, so I need you to do [...]]]></description>
		<link>http://theartisteats.com/2009/06/im-up-to-my-ears-in-fennel/</link>
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		<title>Giant in the Kitchen:Quick Strawberry Jam</title>
		<description><![CDATA[So I've been absent for a week, but I promise you that I haven't stopped eating - or thinking about eating. Arianna and I moved to St. Louis this past weekend, and what with packing, loading and cleaning, I never got around to posting. It's okay though, I can't imagine that you'd be all that [...]]]></description>
		<link>http://theartisteats.com/2009/06/giant-in-the-kitchenquick-strawberry-jam/</link>
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		<title>The Artist Roasts: Garlic</title>
		<description><![CDATA[I bake weekly. I haven't bought bread in close to a year and my cheap pizza stone has taken up permanent residence on the lower rack of my oven. I don't say this as a judgment of people who buy bread, I just really like baking. I'm fortunate to have a flexible schedule as a [...]]]></description>
		<link>http://theartisteats.com/2009/05/the-artist-roasts-garlic/</link>
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		<title>Giant in the Kitchen: Sweet Potato Griddlecakes with Field Greens and Poached Eggs</title>
		<description><![CDATA[For me, the one unifying trait shared by all great food writers is their ability to inspire culinary creativity in their readers. I've found that reading stuff by Molly Wizenberg or Francis Lam can really help me to get out of my everyday cooking ruts. It's easy for me to get stuck futzing with a [...]]]></description>
		<link>http://theartisteats.com/2009/05/giant-in-the-kitchen-sweet-potato-griddlecakes-with-field-greens-and-poached-eggs/</link>
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