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	<title>Food for Thought</title>
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	<link>http://blogs.gloucestertimes.com/foodforthought</link>
	<description>Celebrating the power of food to nourish, inspire, and cheer up the world</description>
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		<title>A Ligurian Dinner from Lula&#8217;s Pantry</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/12/21/a-ligurian-dinner-from-lulas-pantry/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/12/21/a-ligurian-dinner-from-lulas-pantry/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 17:07:01 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[Heather Atwood]]></category>
		<category><![CDATA[Heather Atwood: Food for Thought]]></category>
		<category><![CDATA[Ligurian pasta]]></category>
		<category><![CDATA[new blog]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5846</guid>
		<description><![CDATA[To read about this pasta and more check out my new blog:  Heather Atwood:  Food for Thought.]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/12/21/a-ligurian-dinner-from-lulas-pantry/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>A New Blog &#8211; and Cilantro Ginger Margaritas.</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/30/a-new-blog-and-cilantro-ginger-margaritas/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/30/a-new-blog-and-cilantro-ginger-margaritas/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 11:06:46 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[Food for Thought]]></category>
		<category><![CDATA[Ginger Cilantro Margaritas]]></category>
		<category><![CDATA[Heather Atwood]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5843</guid>
		<description><![CDATA[To see my new blog and to find out how to make Cilantro Ginger Margaritas (they&#8217;re delicious!) go to Heather Atwood, Food for Thought.]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/30/a-new-blog-and-cilantro-ginger-margaritas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Raw Food Turnaround and Gluten Free Chocolate Chip Pancakes</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/23/raw-food-turnaround-and-gluten-free-chocolate-chip-pancakes/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/23/raw-food-turnaround-and-gluten-free-chocolate-chip-pancakes/#comments</comments>
		<pubDate>Wed, 23 Nov 2011 13:25:38 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[diets]]></category>
		<category><![CDATA[Philipe Wells]]></category>
		<category><![CDATA[Prana Yoga Studios]]></category>
		<category><![CDATA[raw food]]></category>
		<category><![CDATA[Taylor Wells]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5829</guid>
		<description><![CDATA[The day before Thanksgiving, most people have decided on their pie and stuffing recipes, so I’m going to talk about diets. Cruel?  Maybe not.  Read on. I recently wrote about Taylor and Philipe Wells, who own Prana Power Yoga Studios, and who have been eating a raw food diet  &#8211; avocados, raw cacao, soaked nuts, [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/23/raw-food-turnaround-and-gluten-free-chocolate-chip-pancakes/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Sorghum Molasses Pies</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/20/5805/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/20/5805/#comments</comments>
		<pubDate>Sun, 20 Nov 2011 23:55:51 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[authentic foods]]></category>
		<category><![CDATA[sorghum molasses]]></category>
		<category><![CDATA[sorghum molasses and sweet potato pie]]></category>
		<category><![CDATA[sorghum molasses pie]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5805</guid>
		<description><![CDATA[It doesn’t get more Appalachian than Sorghum Molasses Pie, which I decided to try out for Thanksgiving even though I live in New England. Google Sorghum Molasses and find a long trail of wistful posts, transplanted Tennesee-ans longing for the Smokey Mountain breakfasts of their childhoods:  sausage and biscuits soaked in Sorghum Molasses. A native [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/20/5805/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wild Game</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/16/wild-game/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/16/wild-game/#comments</comments>
		<pubDate>Wed, 16 Nov 2011 10:59:53 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[D'Artagnan]]></category>
		<category><![CDATA[hunting on Cape Ann]]></category>
		<category><![CDATA[Nate Grace]]></category>
		<category><![CDATA[Wild Boar and Apple Stuffing]]></category>
		<category><![CDATA[Wild Scottish Game]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5790</guid>
		<description><![CDATA[What began as a stroll through the D’Artagnan website ended for me as a romance with wild game birds. D’Artagnan, the first domestic purveyor of foie gras in this country was started in 1985 by Ariane Daquin, heir to seven generations of chefs working in one of the world’s most famous food cultures, Gascony, France. [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/16/wild-game/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Profile of a MasterChef Hopeful</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/12/profile-of-a-masterchef-hopeful/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/12/profile-of-a-masterchef-hopeful/#comments</comments>
		<pubDate>Sat, 12 Nov 2011 22:34:55 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[2old2play]]></category>
		<category><![CDATA[bluefish and black-eyed peas croquettes]]></category>
		<category><![CDATA[casting calls]]></category>
		<category><![CDATA[Dane Tullock]]></category>
		<category><![CDATA[Fox Masterchef]]></category>
		<category><![CDATA[profile of a masterchef contestant]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5765</guid>
		<description><![CDATA[Dane Tullock showed up at last week’s Masterchef casting call carrying a small cooler packed with the ready-to-plate ingredients for his signature dish. Fox starts taping this season’s MasterChef show in February; scouts are everywhere right now, setting up weekend casting calls across the country for the next 100 real estate agents/surfing instructors/housepainters, etc., who [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/12/profile-of-a-masterchef-hopeful/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Charcutapalooza and Candied Bacon</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/10/charcutapalooza-and-candied-bacon/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/10/charcutapalooza-and-candied-bacon/#comments</comments>
		<pubDate>Thu, 10 Nov 2011 17:20:12 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[Bite Me New England]]></category>
		<category><![CDATA[Camont]]></category>
		<category><![CDATA[Charcutapalooza]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[Everything but the Oink]]></category>
		<category><![CDATA[Food 52]]></category>
		<category><![CDATA[Janis Tester]]></category>
		<category><![CDATA[Kate Hill]]></category>
		<category><![CDATA[Mrs. Wheelbarrow's Kitchen]]></category>
		<category><![CDATA[Truffle Pig Travel]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5748</guid>
		<description><![CDATA[Charcutapalooza is the merry affinity of a culinary relic and the social media:  Charcuterie, the French art of curing and preserving meats, openly celebrated upon the vast but friendly expanses of Twitter.  The 15th century methods of curing, salting, and generally keeping proteins has triumphed quietly in French culture &#8211; particularly the region of Gascony [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/10/charcutapalooza-and-candied-bacon/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Open Door and donating a Holiday Basket, this week&#8217;s column</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/04/the-open-door-this-weeks-column/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/04/the-open-door-this-weeks-column/#comments</comments>
		<pubDate>Fri, 04 Nov 2011 14:38:22 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[food deserts]]></category>
		<category><![CDATA[food insecurity]]></category>
		<category><![CDATA[Food Pantry]]></category>
		<category><![CDATA[Jen Perry]]></category>
		<category><![CDATA[Julie La Fontaine]]></category>
		<category><![CDATA[The Open Door]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5740</guid>
		<description><![CDATA[Access to food is a public health issue, Julie La Fontaine, executive director of the Gloucester’s Open Door, emphasizes. In 2009 the United States Department of Agriculture initiated a study of how far away from healthy food people in this country live.  Based on census tracks that identified the number of people with limited income, [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/04/the-open-door-this-weeks-column/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>What Gwyneth Paltrow knows about Halibut Point Restaurant in Gloucester</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/02/what-gwyneth-paltrow-knows-about-halibut-point-restaurant-in-gloucester/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/02/what-gwyneth-paltrow-knows-about-halibut-point-restaurant-in-gloucester/#comments</comments>
		<pubDate>Wed, 02 Nov 2011 22:30:47 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[Farina]]></category>
		<category><![CDATA[Fish Chowder]]></category>
		<category><![CDATA[Genovese Food]]></category>
		<category><![CDATA[Gwyneth Paltrow's blog]]></category>
		<category><![CDATA[Halibut Point Restaurant]]></category>
		<category><![CDATA[Mercedes Flavin]]></category>
		<category><![CDATA[Paolo Laboa]]></category>
		<category><![CDATA[San Franciso Italian Restaurants]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5717</guid>
		<description><![CDATA[Amazing food stories happen in this crazy city of Gloucester.  The BBC was just in town filming a story about Cape Ann Fresh Catch.  Alice Waters has been known to enjoy local fare at The Market on Lobster Cove.  Stay-at-home-dad, Gloucester-born and raised, Christian Colllins climbed all the way to #3 on Fox MasterChef. Add [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/02/what-gwyneth-paltrow-knows-about-halibut-point-restaurant-in-gloucester/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Umm Ali, or Egyptian Bread Pudding</title>
		<link>http://blogs.gloucestertimes.com/foodforthought/2011/11/01/5693/</link>
		<comments>http://blogs.gloucestertimes.com/foodforthought/2011/11/01/5693/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 11:36:29 +0000</pubDate>
		<dc:creator>Heather Atwood</dc:creator>
				<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[David Tanis]]></category>
		<category><![CDATA[Egytian Bread Pudding]]></category>
		<category><![CDATA[Maura Kilpatrick]]></category>
		<category><![CDATA[Oleana]]></category>
		<category><![CDATA[recipes for swiss chard]]></category>
		<category><![CDATA[Sofra]]></category>
		<category><![CDATA[swiss chard Umm Ali]]></category>
		<category><![CDATA[Umm Ali]]></category>

		<guid isPermaLink="false">http://blogs.gloucestertimes.com/foodforthought/?p=5693</guid>
		<description><![CDATA[Umm Ali is the certain result of some Cairo mother (Ali’s) who felt exactly as I do about phyllo pastry &#8211; she didn’t want to bother. . Literally translated as “Ali’s mother,” judiciously described as Egyptian Bread Pudding, Umm Ali is a Middle Eastern dessert in which sheets of phyllo are brushed with melted butter, [...]]]></description>
		<wfw:commentRss>http://blogs.gloucestertimes.com/foodforthought/2011/11/01/5693/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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