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	<title>Road To… &#187; bacon</title>
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	<description>The constant pursuit of flavor country!</description>
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		<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>
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		<category><![CDATA[ham]]></category>
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		<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>
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		<title>Bacon Mayo&#8230; the new black</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/22/bacon-mayo-the-new-black/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/22/bacon-mayo-the-new-black/#comments</comments>
		<pubDate>Mon, 23 Feb 2009 04:00:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[bacon]]></category>
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		<category><![CDATA[render]]></category>
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		<slash:comments>27</slash:comments>
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		<title>Mmmmm&#8230;   Bacon</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 00:47:43 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[belly]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[smoke]]></category>

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		<slash:comments>8</slash:comments>
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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>
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		<category><![CDATA[bacon]]></category>
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		<category><![CDATA[CHEFS]]></category>
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		<category><![CDATA[face]]></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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/01/24/908/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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