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	<title>Road To… &#187; sustainable</title>
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	<description>The constant pursuit of flavor country!</description>
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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>
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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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		<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>
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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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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>Start with the primal cuts</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/#comments</comments>
		<pubDate>Thu, 09 Oct 2008 15:01:03 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Happy]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[whole animal]]></category>

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Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals.  While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined cut.  Keeping everything in primals and only portion what you need will give you a [...]]]></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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