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	<title>Road To…</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>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 will honor all gift certificates for all upcoming classes.  FACT:  Gift certificate holders get first [...]]]></description>
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		<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>
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		<slash:comments>0</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 supporting farmers.
During the reception in the Ferry Building Marketplace, 26 Bay Area chefs will prepare [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Baby Lamb</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 18:32:45 +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[CVap]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1599</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>9</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 butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!
Get TICKETS here
]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Shimaaji</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/11/shimaaji/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/11/shimaaji/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 22:24:21 +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=1480</guid>
		<description><![CDATA[ 
Shimaaji is one of my all time favorite Japanese fish, very smooth in flavor and is best eaten raw.  If you must cook, do so on a coal hibachi or grill, dust with a little chili powder and salt.  Striped Horsemackerel and Striped Jack is part of the Aji/Horsemackerel-Saurel family.  Even though it is in the mackerel [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Bio Dome</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 04:53:01 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[clarify]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1642</guid>
		<description><![CDATA[Even though Pauly Shore should have won a Oscar for his role in the classic flick Bio&#160;Dome, you can&#8217;t &#8220;wheez the ju-uice&#8221; with this method. However, you can create very flavorful stocks and gastriques very easily.
This particular application is unique because, once the proteins cook, the broth clarifies. Stone fruits are also great; add a [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Basic Knife Sharpening 101</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 15:35:42 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1457</guid>
		<description><![CDATA[Taking care of your tools and equipment is one of the most important keys to success and is a reflection of the skills of the cook or chef.  Below is a brief how to sharpen and polish your knives, which should be done everyday before or after you use your knives. Once you are done sharpening your [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>We&#8217;ve Moved!</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/30/were-moving/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/30/were-moving/#comments</comments>
		<pubDate>Sun, 31 May 2009 00:52:04 +0000</pubDate>
		<dc:creator>jef</dc:creator>
				<category><![CDATA[Good Shit]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1335</guid>
		<description><![CDATA[Don&#8217;t worry, if you&#8217;re a fan of Chicharrones or any of the other great topics Ryan discusses here, you&#8217;re in the right place.
We&#8217;ve moved the bestbyfarr blog here so that it&#8217;s along with the other great 4505 Meats content. Over the next week we&#8217;re hoping to get in some new features that should make the [...]]]></description>
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		<slash:comments>0</slash:comments>
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