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	<title>Road To… &#187; Community</title>
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	<description>The constant pursuit of flavor country!</description>
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		<title>Its on! Tuesday July 28th</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/#comments</comments>
		<pubDate>Sun, 19 Jul 2009 19:42:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[whole animal]]></category>

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		<description><![CDATA[Please join us for another amazing event at Bloodhound on Tuesday, July 28th.  We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters.  As the slab hangs Taylor Boetticher of Fatted Calf and I will butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!
Get TICKETS here
]]></description>
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		<title>Cochon 555 San Francisco</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/#comments</comments>
		<pubDate>Mon, 08 Jun 2009 18:19:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[Cochon 555]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1445</guid>
		<description><![CDATA[
Taste Network&#8217;s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and brought widespread attention to heritage pigs nationwide. We are humbled by the positive response when [...]]]></description>
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		<title>Join us in Berkeley for The Art of the Butcher</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 22:56:37 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[whole animal]]></category>

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		<description><![CDATA[

Hosted in collaboration with Meatpaper
Thursday, March 5
Reception at 6:45 pm.  Lecture starts by 7:30 pm sharp.
105 North Gate Hall, UC Berkeley Campus [directions]
No tickets necessary!  Suggested $10 donation at the door.  No one will be turned away for lack of funds.
With panelists Ryan Farr (Ivy Elegance, CHEFS Program), Nate Appleman (A16, SPQR, Urbino), Melanie Eisemann (Avedano&#8217;s), David Budworth [...]]]></description>
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		<title>CHEFS Thanks Meatpaper</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/01/24/908/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/01/24/908/#comments</comments>
		<pubDate>Sat, 24 Jan 2009 15:06:04 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CHEFS]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[pig]]></category>

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		<description><![CDATA[
 On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard [...]]]></description>
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		<title>CHEFS</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/07/chefs/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/07/chefs/#comments</comments>
		<pubDate>Wed, 08 Oct 2008 01:21:23 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Community]]></category>
		<category><![CDATA[CHEFS]]></category>

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I am very excited to be involved with CHEFS.  CHEFS (Conquering Homelessness through Employment in Food Service) is a great program that teaches the culinary arts to some of San Francisco’s homeless and formerly homeless adults.  The 24 week program starts with 12 weeks of hands-on training followed by a 12 week internship program.  The goal of [...]]]></description>
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		<title>At the market with the good people from NEXTCOURSE</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/30/at-the-market-with-the-good-people-from-nextcourse/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/30/at-the-market-with-the-good-people-from-nextcourse/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 08:17:55 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Community]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[sustainable]]></category>

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Nextcourse is a non profit in the bay area, they are really doing a great job promoting local and sustainable products.  
The beginning of this month I did a dinner with Nextcourse and we documented our travels to the Alemeny farmers market.  During the dinner our guests watched this video of us picking out the [...]]]></description>
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