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	<title>Road To… &#187; Events</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>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>
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		<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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		<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>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1789</guid>
		<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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Butcher Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/#comments</comments>
		<pubDate>Tue, 12 May 2009 20:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1282</guid>
		<description><![CDATA[Sausage Making 101 Sausage Making 101 at La Cocina, Saturday May 30th and Sunday June 7th The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>9</slash:comments>
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		<item>
		<title>Post Pig Butchering Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/#comments</comments>
		<pubDate>Thu, 23 Apr 2009 22:15:08 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[shank]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[smoke]]></category>
		<category><![CDATA[trotter]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1267</guid>
		<description><![CDATA[Next class May 30th and June 7th, RSVP here! Below is a email from one of the students that participated in last weekends Butcher class and it&#8217;s a awesome testimonial.  Thanks to everyone that participated, I had a blast and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Plans for Easter?</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/04/03/plans-for-easter/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/04/03/plans-for-easter/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 05:30:06 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[rabbit]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1225</guid>
		<description><![CDATA[Wondering what you are doing for Easter? Join yours truly and Taylor of Fatted Calf at Bloodhound for a rabbit feast.  $30 per plate, each plate will include a rabbit sausage, grilled rabbit and Taylor&#8217;s smoked ham, beans, salad, bacon chocolate peanut butter &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/04/03/plans-for-easter/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/04/03/plans-for-easter/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1071</guid>
		<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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=908</guid>
		<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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/01/24/908/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/01/24/908/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Be there or be square!</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/22/252/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/22/252/#comments</comments>
		<pubDate>Wed, 22 Oct 2008 11:51:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Cochon 555]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=252</guid>
		<description><![CDATA[Amuse Cochon Napa                       “Five Chefs, Five Pigs, Five Winemakers” November 2nd, 2008 WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/10/22/252/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/22/252/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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