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	<title>Road To… &#187; Ryan Farr</title>
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	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
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		<title>On the Radio!</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/12/30/on-the-radio/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/12/30/on-the-radio/#comments</comments>
		<pubDate>Fri, 30 Dec 2011 18:19:37 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2821</guid>
		<description><![CDATA[Hey all, over the past month we have been having a great time promoting the book, check out some of the interviews below. I had a wonderful conversation with Helen Hollyman over at U Look Hungry Radio on Heritage Radio &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/12/30/on-the-radio/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>2</slash:comments>
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		<title>The first copy has arrived.</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/09/23/the-first-copy-has-arrived/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/09/23/the-first-copy-has-arrived/#comments</comments>
		<pubDate>Fri, 23 Sep 2011 21:45:36 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Whole Beast Butcehry]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2714</guid>
		<description><![CDATA[The book feels great, exactly what I wish I had when I was learning. It&#8217;s made to be used over and over again as reference, inspiration, and a road map to FLAVOR! All of the hard work and dedication is &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/09/23/the-first-copy-has-arrived/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2011/09/23/the-first-copy-has-arrived/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Foie Gras Torchon</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/#comments</comments>
		<pubDate>Wed, 11 May 2011 11:02:53 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[simmer]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=563</guid>
		<description><![CDATA[Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Whole Beast Butchery</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/04/13/whole-beast-butchery-2/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/04/13/whole-beast-butchery-2/#comments</comments>
		<pubDate>Wed, 13 Apr 2011 18:46:02 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Whole Beast Butcehry]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2454</guid>
		<description><![CDATA[For the past year and a half, I&#8217;ve been busy with many things, but the one thing I&#8217;m most excited to share with you is my upcoming book: Whole Beast Butchery, the complete visual guide to Whole Pig, Lamb, and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/04/13/whole-beast-butchery-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2011/04/13/whole-beast-butchery-2/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
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		<title>Viva la Turducken!</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/#comments</comments>
		<pubDate>Fri, 15 Oct 2010 23:30:57 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[turducken]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=340</guid>
		<description><![CDATA[Today&#8217;s re-post is from 2 years ago and is a good example of what we love to do.  We&#8217;ll have a updated version soon with ordering instructions etc., in the meantime please enjoy! Its that time again folks!  Turducken is &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>You got to be in it, to win it!</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/07/09/you-have-to-be-in-it-to-win-it/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/07/09/you-have-to-be-in-it-to-win-it/#comments</comments>
		<pubDate>Fri, 09 Jul 2010 16:39:10 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2028</guid>
		<description><![CDATA[Hey all, check out Protein University, it&#8217;s from our good friends from Cochon 555 national tour. PROTEIN U is creating the first sustainable butcher network in the United States, supporting responsible farms and heritage species of livestock. Our mission is &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/07/09/you-have-to-be-in-it-to-win-it/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/07/09/you-have-to-be-in-it-to-win-it/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butcher Classes are a perfect gift for Father&#8217;s Day</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/#comments</comments>
		<pubDate>Sun, 13 Jun 2010 17:47:02 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2020</guid>
		<description><![CDATA[Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>FACT: Butcher class gift certificates have been getting people laid for centuries</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/12/16/fact-butcher-class-gift-certificates-have-been-getting-people-laid-for-centuries/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/12/16/fact-butcher-class-gift-certificates-have-been-getting-people-laid-for-centuries/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 08:14:20 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1968</guid>
		<description><![CDATA[Ho Ho Ho, just in time for the holidays, 4505 gift certificates are available for all announced and unannounced butcher classes.  If you cant find a class or date that is right for the one that receives the gift, we &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/12/16/fact-butcher-class-gift-certificates-have-been-getting-people-laid-for-centuries/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/12/16/fact-butcher-class-gift-certificates-have-been-getting-people-laid-for-centuries/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Liver, fatty blood line, kama and more</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/11/29/liver-fatty-blood-line-kama-and-more/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/11/29/liver-fatty-blood-line-kama-and-more/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 06:12:55 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1536</guid>
		<description><![CDATA[Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji.  All of these methods work great with any other fish, but are spectacular with fatty white fish.]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/11/29/liver-fatty-blood-line-kama-and-more/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Join us at CUESA&#8217;s Sunday Super</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/09/18/join-us-at-cuesas-sunday-super/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/09/18/join-us-at-cuesas-sunday-super/#comments</comments>
		<pubDate>Sat, 19 Sep 2009 06:13:31 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[CUESA]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1854</guid>
		<description><![CDATA[The Center for Urban Education about Sustainable Agriculture&#8217;s 7th annual Sunday Supper fundraiser on October 4th, 2009, convenes farmers, chefs, artisans and farmers&#8217; market lovers for a  gala reception and five-course feast to benefit their work in educating eaters and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/09/18/join-us-at-cuesas-sunday-super/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/09/18/join-us-at-cuesas-sunday-super/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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