<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Gourmand &#38; the Peasant &#187; Meet Your Food</title>
	<atom:link href="http://www.thegourmandandthepeasant.com/category/meet-your-food/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thegourmandandthepeasant.com</link>
	<description>A website about good food and the people who make it.</description>
	<lastBuildDate>Sat, 28 Jan 2012 13:45:24 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.1</generator>
		<item>
		<title>How To Roast Beets</title>
		<link>http://www.thegourmandandthepeasant.com/2011/06/20/how-to-roast-beets/</link>
		<comments>http://www.thegourmandandthepeasant.com/2011/06/20/how-to-roast-beets/#comments</comments>
		<pubDate>Mon, 20 Jun 2011 13:23:58 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian & Vegan]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[farmers market]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=2536</guid>
		<description><![CDATA[Beets are in season from June to October and have many beautiful varieties and colors to choose from. They can be eaten raw (cut into fine julienne and tossed with balsamic vinegar, orange zest &#038; sea salt is a delicious summer salad), juiced, boiled, steamed, or roasted, my preferred method.  <a href="http://www.thegourmandandthepeasant.com/2011/06/20/how-to-roast-beets/"><br /> Read More...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2011/06/20/how-to-roast-beets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>On Cheese</title>
		<link>http://www.thegourmandandthepeasant.com/2011/03/01/on-cheese/</link>
		<comments>http://www.thegourmandandthepeasant.com/2011/03/01/on-cheese/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 14:39:09 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Cheese, Ice Cream & other Dairy]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cottage cheese]]></category>
		<category><![CDATA[Food Network]]></category>
		<category><![CDATA[fresh cheese]]></category>
		<category><![CDATA[how to make cheese]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[nutrition label]]></category>
		<category><![CDATA[queso fresco]]></category>
		<category><![CDATA[ricotta cheese]]></category>
		<category><![CDATA[the view]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=2102</guid>
		<description><![CDATA[The other day I tuned in to The View and a certain "celebrity" chef from a particular food-focused network was teaching Sherri how to healthy-up her lasagna. This included replacing white flour lasagna noodles with whole wheat ones (fine) replacing the ground meat with seared salmon (um...) and the ricotta cheese with no-fat cottage cheese. Sherri asked the person preparing the dish why they would sub cottage cheese for ricotta. A brief pause betrayed a moment of "I have no idea. QUICK! Make something up!!" And the reply? To millions of ladies trying to slim down? "Its better for you." Oh, really? <a href="http://www.thegourmandandthepeasant.com/2011/03/01/on-cheese/"><br /> Read More...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2011/03/01/on-cheese/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>My Quest To Find Duck Fat</title>
		<link>http://www.thegourmandandthepeasant.com/2011/02/22/my-quest-to-find-duck-fat/</link>
		<comments>http://www.thegourmandandthepeasant.com/2011/02/22/my-quest-to-find-duck-fat/#comments</comments>
		<pubDate>Tue, 22 Feb 2011 16:04:16 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Rabbit, Venison & Other Game]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[duck fat]]></category>
		<category><![CDATA[goose confit]]></category>
		<category><![CDATA[goose legs]]></category>
		<category><![CDATA[new jersey]]></category>
		<category><![CDATA[wild goose]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=2097</guid>
		<description><![CDATA[To live out here in suburban New Jersey has its upsides. The wildlife, the parking lots at the grocery store, not having to interact with nannies taking up Park Slope sidewalks with triple-wide strollers. Culinarily speaking, I may as well be living on the moon. There is no real food culture here. There are a handful of decent-to-good restaurants, but most appeal to a pedestrian palate that still thinks California Chardonnay is it in the wine world. Sigh. <a href="http://www.thegourmandandthepeasant.com/2011/02/22/my-quest-to-find-duck-fat/"><br /> Read More...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2011/02/22/my-quest-to-find-duck-fat/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>How to Cook a Wild Goose Stew</title>
		<link>http://www.thegourmandandthepeasant.com/2011/01/27/how-to-cook-a-wild-goose-stew/</link>
		<comments>http://www.thegourmandandthepeasant.com/2011/01/27/how-to-cook-a-wild-goose-stew/#comments</comments>
		<pubDate>Thu, 27 Jan 2011 23:20:07 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Chicken & Other Birds]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Rabbit, Venison & Other Game]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[game]]></category>
		<category><![CDATA[game meat]]></category>
		<category><![CDATA[goose stew]]></category>
		<category><![CDATA[how to butcher goose]]></category>
		<category><![CDATA[wild goose]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=2044</guid>
		<description><![CDATA[You can’t buy wild Canadian Geese at any store as its illegal to sell anything wild, even your “wild” boar at fancy restaurants is not actually wild. The FDA requires provenance as to diet and exercise and so for real wild goose, get a gun. Or in my case, a friend with a gun. And a license and a lesson or two. Head out to legal pasture and git you some dinner. Getting wild game usually feels like a drug deal. "Dave's got some geese, you guys want in?" "I've got a friend with some yak, ten pounds is $100, interested?" Tales of midnight poaching venison from glamorous golf estates are out there, but unlike fish stories, no one ever uses their "friend's" name. <a href="http://www.thegourmandandthepeasant.com/2011/01/27/how-to-cook-a-wild-goose-stew/"><br /> Read More...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2011/01/27/how-to-cook-a-wild-goose-stew/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Hitting the Road to the Finger Lakes</title>
		<link>http://www.thegourmandandthepeasant.com/2010/07/27/hitting-the-road-to-the-finger-lakes/</link>
		<comments>http://www.thegourmandandthepeasant.com/2010/07/27/hitting-the-road-to-the-finger-lakes/#comments</comments>
		<pubDate>Tue, 27 Jul 2010 12:12:18 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[buttermilk falls]]></category>
		<category><![CDATA[Cayuga Ridge Estate winery]]></category>
		<category><![CDATA[cornell]]></category>
		<category><![CDATA[Finger Lakes]]></category>
		<category><![CDATA[Glenwood Pines restaurant]]></category>
		<category><![CDATA[Hosmer estate winery]]></category>
		<category><![CDATA[Ithaca]]></category>
		<category><![CDATA[just a taste]]></category>
		<category><![CDATA[lively run goat farm]]></category>
		<category><![CDATA[McGregor Winery]]></category>
		<category><![CDATA[New York]]></category>
		<category><![CDATA[Ravines]]></category>
		<category><![CDATA[Sheldrake point winery]]></category>
		<category><![CDATA[Taughannock Falls]]></category>
		<category><![CDATA[The State Diner]]></category>
		<category><![CDATA[wine tasting]]></category>
		<category><![CDATA[winery]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=1703</guid>
		<description><![CDATA[Mark and I are taking a few days up in the Finger Lakes region of New York to celebrate three years of marriage. Here&#8217;s a repost of our trip from our last Finger Lakes trip. I&#8217;ll let you know if... <br /><a href="http://www.thegourmandandthepeasant.com/2010/07/27/hitting-the-road-to-the-finger-lakes/">Read On...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2010/07/27/hitting-the-road-to-the-finger-lakes/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>In Memoriam: Mrs. Farquar</title>
		<link>http://www.thegourmandandthepeasant.com/2010/07/23/in-memoriam-mrs-farquar/</link>
		<comments>http://www.thegourmandandthepeasant.com/2010/07/23/in-memoriam-mrs-farquar/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 23:23:19 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken death]]></category>
		<category><![CDATA[farming]]></category>
		<category><![CDATA[gardening]]></category>
		<category><![CDATA[raising chickens]]></category>
		<category><![CDATA[urban farm]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=1699</guid>
		<description><![CDATA[As I write this, my husband is in the backyard, in the evening on a Friday, trying to figure out the best way to humanely put down our Red Star chicken, Mrs. Farquar. I poured him a big glass of... <br /><a href="http://www.thegourmandandthepeasant.com/2010/07/23/in-memoriam-mrs-farquar/">Read On...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2010/07/23/in-memoriam-mrs-farquar/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Whole Fish 101</title>
		<link>http://www.thegourmandandthepeasant.com/2010/07/22/whole-fish-101/</link>
		<comments>http://www.thegourmandandthepeasant.com/2010/07/22/whole-fish-101/#comments</comments>
		<pubDate>Thu, 22 Jul 2010 14:13:23 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[whole fish]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=1674</guid>
		<description><![CDATA[<a href="http://www.thegourmandandthepeasant.com/wp-content/uploads/2010/07/fish1.jpg"><img class="size-full wp-image-1675 alignnone" title="fish1" src="http://www.thegourmandandthepeasant.com/wp-content/uploads/2010/07/fish1.jpg" alt="" width="500" height="350" /></a>

I bought this Black Sea Bass at the Union Square Farmers market for $7.99 a pound. The same fish, already filleted, was twice that much money! A few simple steps and you can create a dramatic dinner presentation that's cheap, healthy, summery and cooks in minutes. You also get the added bonus of eating the cheeks and the eyeballs... <a href="http://www.thegourmandandthepeasant.com/2010/07/22/whole-fish-101/"><br /> Read More...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2010/07/22/whole-fish-101/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Rainbow Chard Quiche</title>
		<link>http://www.thegourmandandthepeasant.com/2010/07/07/rainbow-chard-quiche/</link>
		<comments>http://www.thegourmandandthepeasant.com/2010/07/07/rainbow-chard-quiche/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 14:07:02 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Vegetarian & Vegan]]></category>
		<category><![CDATA[chard]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[rainbow chard]]></category>
		<category><![CDATA[swiss chard]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[tarte]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=1659</guid>
		<description><![CDATA[Who turns on the oven when its 103º in the shade? This chef does! I had my reasons though, and I figured, its already this hot, I won't even notice that I'm standing over a hot sauté pan in front of a preheating oven! Well, I did notice. Even got a little lightheaded for a moment and took a break with a strawberry lemonade, but the dinner, the finished product, was so deliciously worth it! <a href="http://www.thegourmandandthepeasant.com/2010/07/07/rainbow-chard-quiche/"><br /> Read More...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2010/07/07/rainbow-chard-quiche/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Happy Clam Reprise</title>
		<link>http://www.thegourmandandthepeasant.com/2010/07/03/the-happy-clam-reprise/</link>
		<comments>http://www.thegourmandandthepeasant.com/2010/07/03/the-happy-clam-reprise/#comments</comments>
		<pubDate>Sat, 03 Jul 2010 14:14:16 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Appetizers & Hors D'oeuvres]]></category>
		<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[baked clams]]></category>
		<category><![CDATA[cherrystone]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[grilled clams]]></category>
		<category><![CDATA[littleneck]]></category>
		<category><![CDATA[raw clams]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=1637</guid>
		<description><![CDATA[Have a wonderful Independence Day Weekend! Here are three recipes from a rerun of a July 2008 article to enjoy! I&#8217;ll be back next week with some fresh ideas for you! Clams just might be the ocean’s perfect food. Simple,... <br /><a href="http://www.thegourmandandthepeasant.com/2010/07/03/the-happy-clam-reprise/">Read On...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2010/07/03/the-happy-clam-reprise/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Blackened Fish &amp; Grilled Vegetable Salad</title>
		<link>http://www.thegourmandandthepeasant.com/2010/06/28/blackened-fish-grilled-vegetable-salad/</link>
		<comments>http://www.thegourmandandthepeasant.com/2010/06/28/blackened-fish-grilled-vegetable-salad/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 14:05:04 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Appetizers & Hors D'oeuvres]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Meet Your Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[black sea bass]]></category>
		<category><![CDATA[blackened fish]]></category>
		<category><![CDATA[blackening spice]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.thegourmandandthepeasant.com/?p=1618</guid>
		<description><![CDATA[I hate to admit this to you, but I have a minor confession to make. I know I&#8217;ve spoken endlessly about cooking your own food and growing whatever you can. I know I&#8217;ve been all the way through culinary school... <br /><a href="http://www.thegourmandandthepeasant.com/2010/06/28/blackened-fish-grilled-vegetable-salad/">Read On...</a>]]></description>
		<wfw:commentRss>http://www.thegourmandandthepeasant.com/2010/06/28/blackened-fish-grilled-vegetable-salad/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
	</channel>
</rss>

