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	<title>Hungry Magazine &#187; Podcasts</title>
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	<link>http://www.hungrymag.com</link>
	<description>All Things Tasty</description>
	<pubDate>Mon, 13 Sep 2010 05:04:53 +0000</pubDate>
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		<title>Workin&#8217; on the Nightwood</title>
		<link>http://www.hungrymag.com/2009/05/25/workin-on-the-nightwood/</link>
		<comments>http://www.hungrymag.com/2009/05/25/workin-on-the-nightwood/#comments</comments>
		<pubDate>Tue, 26 May 2009 04:14:16 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/?p=1170</guid>
		<description><![CDATA[
Nightwood (2119 S. Halsted St.), the second restaurant from Lula Cafe co-owner&#8217;s Amalea Tshilds and Jason Hammel and partners Kevin Heisner and Matt Eisler, is set to debut in Chicago&#8217;s Pilsen neighborhood.  I sat down with Hammel last December in anticipation of the opening to talk about Lula, his cooking philosophy, and the new [...]]]></description>
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		<title>Strollin&#8217; Down the Avenues</title>
		<link>http://www.hungrymag.com/2009/05/20/strollin-down-the-avenues/</link>
		<comments>http://www.hungrymag.com/2009/05/20/strollin-down-the-avenues/#comments</comments>
		<pubDate>Wed, 20 May 2009 21:41:18 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/?p=1159</guid>
		<description><![CDATA[
Is getting four hours of sleep a night the secret to staying young?  What does snail caviar taste like?  Can you wear a punk rock t-shirt and jeans to dinner at the four star restaurant Avenues at the Peninsula hotel? All these answers and more can be found in our recent podcast interview [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2009/05/20/strollin-down-the-avenues/feed/</wfw:commentRss>
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		<item>
		<title>A Dive in the L20 with Laurent Gras</title>
		<link>http://www.hungrymag.com/2008/11/24/a-dive-in-the-l20-with-laurent-gras/</link>
		<comments>http://www.hungrymag.com/2008/11/24/a-dive-in-the-l20-with-laurent-gras/#comments</comments>
		<pubDate>Mon, 24 Nov 2008 06:29:33 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/11/24/a-dive-in-the-l20-with-laurent-gras/</guid>
		<description><![CDATA[
L20 was recently named best restaurant in America by Esquire magazine.  I sat down with L20&#8217;s chef Laurent Gras recently to see how things are going post-award.  In this podcast, Gras talks about why French chefs come to America, his life-threatening bicycle accident, his gadget obsessions, and the technical and creative inspiration behind [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/11/24/a-dive-in-the-l20-with-laurent-gras/feed/</wfw:commentRss>
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		<item>
		<title>The Captain of C-House</title>
		<link>http://www.hungrymag.com/2008/10/22/the-captain-of-c-house/</link>
		<comments>http://www.hungrymag.com/2008/10/22/the-captain-of-c-house/#comments</comments>
		<pubDate>Thu, 23 Oct 2008 04:32:43 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/10/22/the-captain-of-c-house/</guid>
		<description><![CDATA[
If, as restaurant lore suggests, many chefs come from the ranks of artists, bandits and miscellaneous misfits, then Marcus Samuelsson, executive chef of C-House (166 E. Superiorr) and Marc Burger at Macy’s on State is, by comparison, a prince. The youngest chef to receive three stars from the New York Times, he’s also an entrepreneur, [...]]]></description>
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		<title>A Province All His Own</title>
		<link>http://www.hungrymag.com/2008/10/09/a-province-all-his-own/</link>
		<comments>http://www.hungrymag.com/2008/10/09/a-province-all-his-own/#comments</comments>
		<pubDate>Fri, 10 Oct 2008 04:49:56 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/10/09/a-province-all-his-own/</guid>
		<description><![CDATA[
Everyone knows drummers are different, and Randy Zweiban, former cymbal sockin&#8217; chef of the upcoming Province, is no exception. He&#8217;s no Food Network driven flash-in-the-pan blowing through job after job.  Zweiban&#8217;s a serial monogamist who spent 7 years working with Norman Van Aken in Miami and a decade at Nacional 27.  Now he&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/10/09/a-province-all-his-own/feed/</wfw:commentRss>
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		<title>The Publican of The Publican</title>
		<link>http://www.hungrymag.com/2008/09/02/the-publican-of-the-publican/</link>
		<comments>http://www.hungrymag.com/2008/09/02/the-publican-of-the-publican/#comments</comments>
		<pubDate>Wed, 03 Sep 2008 05:17:27 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

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		<description><![CDATA[]]></description>
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		<title>Market Fresh Mixology</title>
		<link>http://www.hungrymag.com/2008/08/28/market-fresh-mixology/</link>
		<comments>http://www.hungrymag.com/2008/08/28/market-fresh-mixology/#comments</comments>
		<pubDate>Fri, 29 Aug 2008 00:54:37 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/28/market-fresh-mixology/</guid>
		<description><![CDATA[
You wouldn&#8217;t throw a summer bbq and break out a can of Niblets for your guests during sweet corn season, would you?  So why do you still drink that way?  In this podcast I sit down with Bridget Albert, chief mixologist for Southern Wine and Spirits, and most recently author of the newly [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/28/market-fresh-mixology/feed/</wfw:commentRss>
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		<item>
		<title>Commander of the Kitchen</title>
		<link>http://www.hungrymag.com/2008/06/16/commander-of-the-kitchen/</link>
		<comments>http://www.hungrymag.com/2008/06/16/commander-of-the-kitchen/#comments</comments>
		<pubDate>Mon, 16 Jun 2008 20:37:53 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/16/commander-of-the-kitchen/</guid>
		<description><![CDATA[
Founded in 1880, Commander&#8217;s Palace in New Orleans is one of the most celebrated and revered restaurants in the United States.  Paul Prudhomme, Emeril Legasse, and Jamie Shannon are just a few of the chefs to helm its storied kitchen.  Chef Tory McPhail is the current captain of the ship.  He was [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/16/commander-of-the-kitchen/feed/</wfw:commentRss>
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		<item>
		<title>Gabbin&#8217; with Garces</title>
		<link>http://www.hungrymag.com/2008/03/19/gabbin-with-garces/</link>
		<comments>http://www.hungrymag.com/2008/03/19/gabbin-with-garces/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 05:21:04 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/19/gabbin-with-garces/</guid>
		<description><![CDATA[ 
Chef Jose Garces trained under Nuevo Latino master Douglas Rodriguez (chef/owner of DeLaCosta in Chicago) and Buddakan and Morimoto owner Stephen Starr forging an incredible knowledge of both the business and culinary sides of the restaurant industry.  Now he&#8217;s building a boutique empire of his own.  After a few restaurant openings in [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/19/gabbin-with-garces/feed/</wfw:commentRss>
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		<title>TRU: The Next Generation</title>
		<link>http://www.hungrymag.com/2008/02/18/tru-the-next-generation/</link>
		<comments>http://www.hungrymag.com/2008/02/18/tru-the-next-generation/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 07:16:58 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Grape Pun: All Things Wine]]></category>

		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/18/tru-the-next-generation/</guid>
		<description><![CDATA[

TRU sommelier Chad Ellegood. Photo by Lara Kastner 
With sommelier Scott Tyree&#8217;s departure for Hart Davis Hart last year and Rick Tramonto splitting time on his Cenitare restaurant projects (though he&#8217;s still very much involved at TRU), we wondered how TRU restaurant was faring.  Turns out it&#8217;s in the able hands of chef de [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/18/tru-the-next-generation/feed/</wfw:commentRss>
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		<item>
		<title>From California Surf to Chicago Turf</title>
		<link>http://www.hungrymag.com/2008/01/29/from-california-surf-to-chicago-turf/</link>
		<comments>http://www.hungrymag.com/2008/01/29/from-california-surf-to-chicago-turf/#comments</comments>
		<pubDate>Tue, 29 Jan 2008 06:01:30 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/01/29/from-california-surf-to-chicago-turf/</guid>
		<description><![CDATA[ 
This month, I sit down with Chef Carol Wallack of Sola.  On the eve of Sola&#8217;s second anniversary, we spoke about her old schoolmate, Nancy Silverton of La Brea Bakery and Mozza fame, the challenges women chefs face in a male dominated world, and Wallack&#8217;s attempts to become a pro surfer.
If you have [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/01/29/from-california-surf-to-chicago-turf/feed/</wfw:commentRss>
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		<item>
		<title>The Man with the Mediterranean Plan</title>
		<link>http://www.hungrymag.com/2008/01/15/the-man-with-the-mediterranean-plan/</link>
		<comments>http://www.hungrymag.com/2008/01/15/the-man-with-the-mediterranean-plan/#comments</comments>
		<pubDate>Wed, 16 Jan 2008 02:13:54 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/01/15/the-man-with-the-mediterranean-plan/</guid>
		<description><![CDATA[ 
Chef Sean Eastwood earned unanimous critical acclaim with his first spot, suburban Geneva&#8217;s Isabella Estiatorio.  Now he&#8217;s bringing his Mediterranean/Greek inspired cuisine to the big city.  He and his partner Dean Georgelos are expected to unveil OLO (stands for Olives, Lemons, and Oregano - the holy trinity of Greek/Med cooking) in mid-February [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/01/15/the-man-with-the-mediterranean-plan/feed/</wfw:commentRss>
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		<item>
		<title>You&#8217;re Hired</title>
		<link>http://www.hungrymag.com/2007/11/30/youre-hired/</link>
		<comments>http://www.hungrymag.com/2007/11/30/youre-hired/#comments</comments>
		<pubDate>Fri, 30 Nov 2007 18:29:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/11/30/youre-hired/</guid>
		<description><![CDATA[

Trump&#8217;s man in Chicago 
Chef Frank Brunacci was slinging shark bacon and olive oil ice cream at a restaurant in New Orleans way before most of today&#8217;s molecular gastronomists broke out the lasers and liquid nitrogen.  Despite his innovative approaches, he&#8217;s more of a haute comfort food purveyor than a food scientist.  One [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/11/30/youre-hired/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/FrankBrunacciInterview.mp3" length="16029589" type="audio/mpeg" />
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		<title>Top Brasserie</title>
		<link>http://www.hungrymag.com/2007/10/29/top-brasserie/</link>
		<comments>http://www.hungrymag.com/2007/10/29/top-brasserie/#comments</comments>
		<pubDate>Tue, 30 Oct 2007 05:02:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/10/29/top-brasserie/</guid>
		<description><![CDATA[

Old Town Brasserie Chief Bob Djahanguiri 
Like a baby boomer Justin Timberlake, Old Town Brasserie owner Bob Djahanguiri is on a quest to bring sexy back, or in his parlance, &#8220;romance.&#8221; In the &#8217;80s and early &#8217;90s, Djahanguiri—who opened hot spots like Toulouse and Yvette—was the grand master of the Chicago night circus, hosting visiting [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/10/29/top-brasserie/feed/</wfw:commentRss>
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		<title>Sepia</title>
		<link>http://www.hungrymag.com/2007/10/09/sepia/</link>
		<comments>http://www.hungrymag.com/2007/10/09/sepia/#comments</comments>
		<pubDate>Tue, 09 Oct 2007 18:26:48 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/10/09/sepia/</guid>
		<description><![CDATA[

Sepia&#8217;s chef Kendal Duque and owner Emmanuel Nony 
Sepia restaurant (123 N. Jefferson) is located right around the corner from Blackbird and Avec.  Based on the incredibly smoky octopus and creamy pork rillete with bacon pistachio brittle alone, we have the feeling Sepia might just join these two spots as another local fave.  [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/10/09/sepia/feed/</wfw:commentRss>
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		<title>Hot Mexx</title>
		<link>http://www.hungrymag.com/2007/08/30/hot-mexx/</link>
		<comments>http://www.hungrymag.com/2007/08/30/hot-mexx/#comments</comments>
		<pubDate>Fri, 31 Aug 2007 04:15:36 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/08/30/hot-mexx/</guid>
		<description><![CDATA[
For this month&#8217;s podcast, I sit down with chef Richard Sandoval of Mexx Kitchen at the Whiskey (1015 N. Rush St.) a man noted for Asian-inflected and modern Mexican flair at spots like Zengo in Denver and Maya in New York City.  Sandoval&#8217;s genius is in his willingness to punch you with the heat [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/08/30/hot-mexx/feed/</wfw:commentRss>
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		<title>Sweet Something</title>
		<link>http://www.hungrymag.com/2007/07/31/sweet-something/</link>
		<comments>http://www.hungrymag.com/2007/07/31/sweet-something/#comments</comments>
		<pubDate>Tue, 31 Jul 2007 06:38:15 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/07/31/sweet-something/</guid>
		<description><![CDATA[
This month I sit down with Natalie Zarzour, Andersonville’s Sicilian pastry queen. Zarzour breathes life into cannoli at her shop Pasticceria Natalina located at 5406 N. Clark St..  In this podcast, we talk about how native Sicilians respond to her pastry, her love of Sophia Loren, and the struggle to achieve authenticity.
If you have [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/07/31/sweet-something/feed/</wfw:commentRss>
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		<title>Jerry&#8217;s Wicker Park</title>
		<link>http://www.hungrymag.com/2007/07/06/jerrys-wicker-park/</link>
		<comments>http://www.hungrymag.com/2007/07/06/jerrys-wicker-park/#comments</comments>
		<pubDate>Fri, 06 Jul 2007 06:27:14 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/07/06/jerrys-wicker-park/</guid>
		<description><![CDATA[

Mindy Friedler and Mark Bires, owners of Jerry&#8217;s 
Monday, July 9th, Jerry&#8217;s Wicker Park (or as we&#8217;re calling it: Jerry&#8217;s 2:Electric Bugaloo) opens. While owners Mindy Friedler and Mark Bires derisively refer to Jerry&#8217;s  I as a &#8220;Super Subway,&#8221; their attention to detail—like using an iceberg and arugula lettuce blend for both crunch and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/07/06/jerrys-wicker-park/feed/</wfw:commentRss>
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		<title>Mon Ami Gabi</title>
		<link>http://www.hungrymag.com/2007/07/02/mon-ami-gabi/</link>
		<comments>http://www.hungrymag.com/2007/07/02/mon-ami-gabi/#comments</comments>
		<pubDate>Tue, 03 Jul 2007 04:27:15 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/07/02/mon-ami-gabi/</guid>
		<description><![CDATA[
Ambria closed on Saturday after a strong 27 year run.  This podcast is a tribute to the chef who built Ambria, and who also brought us Spanish tapas at Cafe Babareeba and French Bistro at Mon Ami Gabi, Gabino Sotelino.
If you have Adobe Flash installed, you can play the file right on this site, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/07/02/mon-ami-gabi/feed/</wfw:commentRss>
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		<item>
		<title>Kickin it with Kleiner</title>
		<link>http://www.hungrymag.com/2007/05/31/kickin-it-with-kleiner/</link>
		<comments>http://www.hungrymag.com/2007/05/31/kickin-it-with-kleiner/#comments</comments>
		<pubDate>Fri, 01 Jun 2007 05:03:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/05/31/kickin-it-with-kleiner/</guid>
		<description><![CDATA[

Jerry Kleiner and his bud, Michael.  Photo credit: Chicago Scene
Chicago restaurant impresario Jerry Kleiner (Marche, Red Light, Opera, Carnivale) makes PT Barnum look like a cheap sideshow hack.  Every spot he opens nowadays is a multi-million dollar extravaganza outfitted with his personal design aesthetic, one which I like to characterize as Moulin Rouge [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/05/31/kickin-it-with-kleiner/feed/</wfw:commentRss>
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		<title>Little Five Happiness</title>
		<link>http://www.hungrymag.com/2007/05/27/little-five-happiness/</link>
		<comments>http://www.hungrymag.com/2007/05/27/little-five-happiness/#comments</comments>
		<pubDate>Sun, 27 May 2007 22:48:25 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/05/27/little-five-happiness/</guid>
		<description><![CDATA[

Mike Nagrant interviews, Dave Hammond, Michael Morowitz, Cathy Lambrecht, and Michael Gebert from LTHforum.com.  Photo: Gary Wiviott
Lthforum, the Chicago food forum, is big in Sweden.  How big?  You&#8217;ll just have to listen to find out.  During this podcast I sit down with five of Chicago’s culinary tastemakers to celebrate the three [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/05/27/little-five-happiness/feed/</wfw:commentRss>
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		<title>Smokin&#8217; with Sorkin</title>
		<link>http://www.hungrymag.com/2007/04/29/smokin-with-sorkin/</link>
		<comments>http://www.hungrymag.com/2007/04/29/smokin-with-sorkin/#comments</comments>
		<pubDate>Mon, 30 Apr 2007 05:47:38 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/04/29/smokin-with-sorkin/</guid>
		<description><![CDATA[

Smoque&#8217;s brisket and fries
Assert your opinions on BBQ amongst of group of food minded folks, and you&#8217;ll likely find yourself embroiled in an Iraq like quagmire regarding the merits of regional variations, spice rubs, and sauce preferences. In an attempt to pitch our own culinary grenade, we caught up with Barry Sorkin of Irving Park&#8217;s [...]]]></description>
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		<title>Suds Master</title>
		<link>http://www.hungrymag.com/2007/03/30/suds-master/</link>
		<comments>http://www.hungrymag.com/2007/03/30/suds-master/#comments</comments>
		<pubDate>Fri, 30 Mar 2007 07:18:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/03/30/suds-master/</guid>
		<description><![CDATA[

photo: Serena Stucke
Beer, Chicago, Goose Island brewmaster Greg Hall. Enough said.  
Enjoy this month&#8217;s podcast interview over a glass of suds. If you&#8217;re enjoying the pod during your commute as some of you like to do, you might hold off on the beer &#8217;til you get home.  On the other hand, we have [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/03/30/suds-master/feed/</wfw:commentRss>
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		<title>Bayless on the Grill, Frontera That Is</title>
		<link>http://www.hungrymag.com/2007/03/01/bayless-on-the-grill-frontera-that-is/</link>
		<comments>http://www.hungrymag.com/2007/03/01/bayless-on-the-grill-frontera-that-is/#comments</comments>
		<pubDate>Thu, 01 Mar 2007 06:10:27 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/03/01/bayless-on-the-grill-frontera-that-is/</guid>
		<description><![CDATA[
Twenty years ago, one of Frontera Grill&#8217;s first customers walked in, perused the menu, slammed it shut, walked up to Rick Bayless, told him &#8220;This isn&#8217;t Mexican food.  You&#8217;re never gonna make it.&#8221;  Nonetheless, with his mother and his mother-in-law&#8217;s retirement money on the line, Bayless adhered to his vision of authentic regional [...]]]></description>
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		<title>Fish Tales</title>
		<link>http://www.hungrymag.com/2007/01/30/fish-tales/</link>
		<comments>http://www.hungrymag.com/2007/01/30/fish-tales/#comments</comments>
		<pubDate>Tue, 30 Jan 2007 06:47:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/01/30/fish-tales/</guid>
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This month I sit down and talk shop with Chicago&#8217;s top fishmongers, Dirk Fucik (Dirk’s Fish and Gourmet Shop, 2070 N. Clybourn Ave.; 773-404-3475), and Bill Dugan (The Fishguy Market, 4423 N. Elston Ave.; 773-283-7400), who have a combined 60 years of experience in all things aquatic.
If you have Adobe Flash installed, you can play [...]]]></description>
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		<title>Eat Like a Rock Star</title>
		<link>http://www.hungrymag.com/2007/01/04/eat-like-a-rock-star/</link>
		<comments>http://www.hungrymag.com/2007/01/04/eat-like-a-rock-star/#comments</comments>
		<pubDate>Thu, 04 Jan 2007 07:46:29 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2007/01/04/eat-like-a-rock-star/</guid>
		<description><![CDATA[

 
What do Axl Rose, UB40, and Paul McCartney have in common? Debra Sharpe cooked for them all at one time.  Sharpe, still a caterer to rock stars, set down roots in Chicago in the early &#8217;90&#8217;s, and opened a slew of restaurants, including long running Feast in Bucktown.  She currently relaunched her [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2007/01/04/eat-like-a-rock-star/feed/</wfw:commentRss>
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		<title>Spice Queen</title>
		<link>http://www.hungrymag.com/2006/12/22/spice-queen/</link>
		<comments>http://www.hungrymag.com/2006/12/22/spice-queen/#comments</comments>
		<pubDate>Fri, 22 Dec 2006 23:30:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/12/22/spice-queen/</guid>
		<description><![CDATA[

Photo: Lisa Levert
Madhur Jaffrey, an actress, a writer, and a cook, is a true Renaissance woman.   Born in Delhi, India, she moved to the UK to study acting.  While there, she pined for an authentic home cooked Indian meal.  While growing up she never really cooked, so she wrote her mother [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/12/22/spice-queen/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/MadhurJaffreyInterview.mp3" length="22699909" type="audio/mpeg" />
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		<title>Rhapsodic Return</title>
		<link>http://www.hungrymag.com/2006/12/05/rhapsodic-return/</link>
		<comments>http://www.hungrymag.com/2006/12/05/rhapsodic-return/#comments</comments>
		<pubDate>Wed, 06 Dec 2006 05:48:09 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/12/05/rhapsodic-return/</guid>
		<description><![CDATA[
Steve Chiappetti made his bones at Mango, Grapes, and Rhapsody.  He was really one of Chicago&#8217;s first celebrity chefs.  In 2000, he closed all of his restaurants and took some time off to raise his kids, pursue photography, work on a book, and start a bakery with his wife.  He returned in [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/12/05/rhapsodic-return/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/SteveChiappettiInterview.mp3" length="40371223" type="audio/mpeg" />
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		<title>A Singular Gastronomy</title>
		<link>http://www.hungrymag.com/2006/11/13/a-singular-gastronomy/</link>
		<comments>http://www.hungrymag.com/2006/11/13/a-singular-gastronomy/#comments</comments>
		<pubDate>Mon, 13 Nov 2006 10:49:24 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/11/13/a-singular-gastronomy/</guid>
		<description><![CDATA[
A scene from the movie Blow between Johnny Depp (George), who plays a drug dealer, and his father Ray Liotta (Fred):
FRED
I just don&#8217;t know what you&#8217;re thinking. I don&#8217;t understand your choices.  You know, the police are looking for you.
GEORGE
I know.  I&#8217;m great at what I do, Dad.  I mean, I&#8217;m really [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/11/13/a-singular-gastronomy/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/GrantAchatzInterview.mp3" length="57154792" type="audio/mpeg" />
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		<title>Red Hot</title>
		<link>http://www.hungrymag.com/2006/11/01/red-hot/</link>
		<comments>http://www.hungrymag.com/2006/11/01/red-hot/#comments</comments>
		<pubDate>Thu, 02 Nov 2006 04:39:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/11/01/red-hot/</guid>
		<description><![CDATA[

Chef Maneet Chauhan - photo credit: Tuan Bui
40 men were interviewed, but only she was hired.  Chef Maneet Chauhan is burning it up with a new fusion of spicy Indian and Latino fare at Vermilion restaurant.  In this podcast, Chauhan talks about Indian food in America, where she likes to eat in Chicago, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/11/01/red-hot/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/ManeetChauhanInterview.mp3" length="42038880" type="audio/mpeg" />
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		<title>Black Truffle Explosion is Back</title>
		<link>http://www.hungrymag.com/2006/09/29/black-truffle-explosion-is-back/</link>
		<comments>http://www.hungrymag.com/2006/09/29/black-truffle-explosion-is-back/#comments</comments>
		<pubDate>Fri, 29 Sep 2006 20:53:10 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/09/29/black-truffle-explosion-is-back/</guid>
		<description><![CDATA[
Don&#8217;t call it a comeback, it&#8217;s been there for years.  Grant Achatz&#8217;s signature black truffle explosion, the dish that launched his career at Trio is back on the Alinea menu, at least for tonight.  It&#8217;s not quite like Michael Jordan&#8217;s multiple returns to the NBA, but in culinary terms it&#8217;s close.  Achatz [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/09/29/black-truffle-explosion-is-back/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/GrantAchatzTruffle.mp3" length="5432343" type="audio/mpeg" />
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		<title>TRU Character</title>
		<link>http://www.hungrymag.com/2006/09/28/tru-character/</link>
		<comments>http://www.hungrymag.com/2006/09/28/tru-character/#comments</comments>
		<pubDate>Fri, 29 Sep 2006 02:17:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/09/28/tru-character/</guid>
		<description><![CDATA[
One of America&#8217;s best chefs launched his career at Wendy&#8217;s Hamburgers.  It&#8217;s been a long road since those early days.  Rick Tramonto has worked at Tavern on the Green, Gotham Bar and Grill, and Charlie Trotter&#8217;s.  He&#8217;s opened up some of Chicago&#8217;s best restaurants including Brasserie T, Trio  and the award [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/09/28/tru-character/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/RickTramontoInterview.mp3" length="48713286" type="audio/mpeg" />
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		<title>Cheap Wine, Oh So Fine</title>
		<link>http://www.hungrymag.com/2006/08/18/cheap-wine-oh-so-fine/</link>
		<comments>http://www.hungrymag.com/2006/08/18/cheap-wine-oh-so-fine/#comments</comments>
		<pubDate>Fri, 18 Aug 2006 06:15:37 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Grape Pun: All Things Wine]]></category>

		<category><![CDATA[Podcasts]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/08/18/cheap-wine-oh-so-fine/</guid>
		<description><![CDATA[

This week I sit down with Cameron Hughes, the man some folks are dubbing the robin hood of wine. Hughes owns no vineyards, makes no wine, but he has an inside connection to some of the best wineries that do.  The way the model works is many top wineries produce wine that either doesn’t [...]]]></description>
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<enclosure url="http://www.hungrymag.com/podcasts/CameronHughesInterview.mp3" length="47126279" type="audio/mpeg" />
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		<title>Toro, Toro, Toro</title>
		<link>http://www.hungrymag.com/2006/08/16/toro-toro-toro/</link>
		<comments>http://www.hungrymag.com/2006/08/16/toro-toro-toro/#comments</comments>
		<pubDate>Wed, 16 Aug 2006 19:58:09 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/08/16/toro-toro-toro/</guid>
		<description><![CDATA[

Andrew Zimmerman plates Octopus Terrine
Andrew Zimmerman once played music for 10,000 people, recorded with famed Producer Steve Albini who’s recorded PJ Harvey, Nirvana, and the Pixies, and played a guitar Kurt Cobain once used.  He gave up his music career, and now rocks it out in the kitchen at Chicago’s Del Toro restaurant, a [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/08/16/toro-toro-toro/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/AndrewZimmermanInterview.mp3" length="45192382" type="audio/mpeg" />
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		<title>It&#8217;s All Greek</title>
		<link>http://www.hungrymag.com/2006/08/04/its-all-greek/</link>
		<comments>http://www.hungrymag.com/2006/08/04/its-all-greek/#comments</comments>
		<pubDate>Sat, 05 Aug 2006 01:38:15 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Podcasts]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/08/04/its-all-greek/</guid>
		<description><![CDATA[
This week we try something different, with a little reporting piece on the history of greek restaurant staples the gyro and flaming saganaki.  Believe it or not, flaming saganaki, Opaa, and the whole theatrical production was invented in Chicago on Halsted St in the 1960’s at the Parthenon.  The Parthenon also played a [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/08/04/its-all-greek/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/GyrosSaganakiHistory.mp3" length="8288461" type="audio/mpeg" />
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		<title>Seasonal Spirits</title>
		<link>http://www.hungrymag.com/2006/07/28/seasonal-spirits/</link>
		<comments>http://www.hungrymag.com/2006/07/28/seasonal-spirits/#comments</comments>
		<pubDate>Fri, 28 Jul 2006 18:33:28 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/07/28/seasonal-spirits/</guid>
		<description><![CDATA[

Adam Seger is the Charlie Trotter of cocktails. Actually, Trotter doesn&#8217;t serve spirits in his Lincoln Park restaurant, so it might be more appropriate to call Seger the Grant Achatz of spirits. The important thing is that Seger, also the general manager and sommelier at the Nuevo Latino restaurant Nacional 27 in Chicago, is blurring [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/07/28/seasonal-spirits/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/AdamSegerInterview.mp3" length="49236137" type="audio/mpeg" />
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		<title>Dirty Sugar Cookies</title>
		<link>http://www.hungrymag.com/2006/06/28/dirty-sugar-cookies/</link>
		<comments>http://www.hungrymag.com/2006/06/28/dirty-sugar-cookies/#comments</comments>
		<pubDate>Thu, 29 Jun 2006 05:58:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/06/28/dirty-sugar-cookies/</guid>
		<description><![CDATA[This week I speak with Ayun Halliday, a saucy, hip New York City mama.  She&#8217;s written a food memoir called Dirty Sugar Cookies, which is a  wry romp chronicling Halliday’s path from fussy childhood eater with a “pinched” sense of culinary adventure, to wanderlusting adult chomping on Bahn Mi in Vietnam and Mangosteens [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/06/28/dirty-sugar-cookies/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/AyunHallidayInterview.mp3" length="36768833" type="audio/mpeg" />
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		<title>Grape Conversation</title>
		<link>http://www.hungrymag.com/2006/06/10/grape-conversation/</link>
		<comments>http://www.hungrymag.com/2006/06/10/grape-conversation/#comments</comments>
		<pubDate>Sun, 11 Jun 2006 03:50:45 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/06/10/grape-conversation/</guid>
		<description><![CDATA[
This week, we catch up with Master Sommelier Alpana Singh.  Singh is the director of wine and spirits for Chicago&#8217;s Lettuce Entertain you restaurant group in Chicago.  She&#8217;s also the host of Check Please, Chicago&#8217;s popular PBS restaurant review show.
At 26, Singh was the youngest person ever to garner the Master Sommelier title. [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/06/10/grape-conversation/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/AlpanaSinghInterview.mp3" length="54289682" type="audio/mpeg" />
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		<title>Cool Beans</title>
		<link>http://www.hungrymag.com/2006/05/22/cool-beans/</link>
		<comments>http://www.hungrymag.com/2006/05/22/cool-beans/#comments</comments>
		<pubDate>Tue, 23 May 2006 05:58:56 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

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		<description><![CDATA[
Throw away the Folgers.
If your coffee comes from metal cans or has been sitting in the icebox for months next to that freezer burned box of Fudgsicles, throw it out, and then listen to this week&#8217;s podcast. 
This week I sit down with Thomas Meinl, the fourth generation from Vienna&#8217;s Julius Meinl coffee roasting family, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/05/22/cool-beans/feed/</wfw:commentRss>
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		<title>The Kitchen Economist</title>
		<link>http://www.hungrymag.com/2006/05/11/the-kitchen-economist/</link>
		<comments>http://www.hungrymag.com/2006/05/11/the-kitchen-economist/#comments</comments>
		<pubDate>Fri, 12 May 2006 04:55:00 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/05/11/the-kitchen-economist/</guid>
		<description><![CDATA[

In this week&#8217;s podcast interview we sit down with Bruce Sherman of Chicago’s North Pond Restaurant.  Bruce Sherman was named Food and Wine Best New Chef in 2003.  He&#8217;s a graduate of Penn, the London School of Economics, and spent years living in India learning to cook seasonally from what was available each [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/05/11/the-kitchen-economist/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/BruceShermanInterview.mp3" length="46784807" type="audio/mpeg" />
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		<title>Surgeon of Saltaus</title>
		<link>http://www.hungrymag.com/2006/04/27/surgeon-of-saltaus/</link>
		<comments>http://www.hungrymag.com/2006/04/27/surgeon-of-saltaus/#comments</comments>
		<pubDate>Thu, 27 Apr 2006 20:03:03 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

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		<description><![CDATA[
Sometimes it&#8217;s easier to save a life than serve a diner.
This is some of the wisdom I recieved from Nader Salti, a Jerusalem born practicing surgeon, who owns and operates Saltaus restaurant in Chicago&#8217;s West Loop neighborhood in his free time.
In this week&#8217;s podcast we talk about street food in Jerusalem, the challenges of restaurant [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/04/27/surgeon-of-saltaus/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/NaderSaltiInterview.mp3" length="34281558" type="audio/mpeg" />
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		<title>Blackbird Cooking in the Dead of Night</title>
		<link>http://www.hungrymag.com/2006/04/21/blackbird-cooking-in-the-dead-of-night/</link>
		<comments>http://www.hungrymag.com/2006/04/21/blackbird-cooking-in-the-dead-of-night/#comments</comments>
		<pubDate>Sat, 22 Apr 2006 03:25:18 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/04/21/blackbird-cooking-in-the-dead-of-night/</guid>
		<description><![CDATA[
If Paul Kahan was a musician, he&#8217;d be a critic&#8217;s indie darling.  Kahan makes a career of flying below the radar, all the while turning out sublime cuisine.  Even though he won the James Beard award for Best Chef Midwest and was named Food and Wine Best New Chef in 1999, he skipped [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/04/21/blackbird-cooking-in-the-dead-of-night/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/PaulKahanInterview.mp3" length="67401061" type="audio/mpeg" />
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		<title>Soul of a Food Writer</title>
		<link>http://www.hungrymag.com/2006/04/14/soul-of-a-food-writer/</link>
		<comments>http://www.hungrymag.com/2006/04/14/soul-of-a-food-writer/#comments</comments>
		<pubDate>Fri, 14 Apr 2006 23:49:11 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

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		<description><![CDATA[

Writer Michael Ruhlman - Photo by: D.T. Ruhlman


If the writer thing didn&#8217;t work out, Michael Ruhlman could have always opened a restaurant. On the afternoon I interviewed the writer and James Beard Award winner, he cooked a lunch of sweet cured confit pork belly which we ate on crusty French bread with Dijon mustard and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/04/14/soul-of-a-food-writer/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/MichaelRuhlmanInterview.mp3" length="42155491" type="audio/mpeg" />
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		<title>Symon Says</title>
		<link>http://www.hungrymag.com/2006/04/07/symon-says/</link>
		<comments>http://www.hungrymag.com/2006/04/07/symon-says/#comments</comments>
		<pubDate>Fri, 07 Apr 2006 06:19:43 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

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		<description><![CDATA[Besides my Polish grandmother, no one, except Chef Michael Symon, has done more for the humble pierogie.  Using his father&#8217;s recipe, Chef Symon incorporated the lowly dumpling into gourmet cuisine by stuffing it with lobster and crab.  Chef Symon calls upon his heritage, whether it&#8217;s his mother&#8217;s Greek and Sicilian ancestors, or his [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/04/07/symon-says/feed/</wfw:commentRss>
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		<title>It Takes Matzo Balls</title>
		<link>http://www.hungrymag.com/2006/03/27/it-takes-matzo-balls/</link>
		<comments>http://www.hungrymag.com/2006/03/27/it-takes-matzo-balls/#comments</comments>
		<pubDate>Tue, 28 Mar 2006 05:09:09 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

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		<description><![CDATA[ 

No gutbombs or paperweights allowed.  You need fluffy matzo balls, the kind that suck up rich chicken broth.  You also need freshly steamed moist corn beef, peppery handcut pastrami.  Throw in a syrupy frothy egg cream, a couple of crusty charming countermen, deep vinyl booths, and a healthy dose of chrome, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/03/27/it-takes-matzo-balls/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/BradRubinInterview.mp3" length="30223592" type="audio/mpeg" />
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		<title>Good Eats</title>
		<link>http://www.hungrymag.com/2006/03/20/good-eats/</link>
		<comments>http://www.hungrymag.com/2006/03/20/good-eats/#comments</comments>
		<pubDate>Mon, 20 Mar 2006 07:14:39 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/03/20/good-eats/</guid>
		<description><![CDATA[ 

Alton Brown attacks - Photo by Tuan Bui
We don&#8217;t swoon at the feet of food celebrities.  In fact, everytime Giada De Laurentiis pops up on our tv screens with her carefully orchestrated cleavage and soft focus kitchen, we feel a little ill.  It&#8217;s not that we don&#8217;t think she can cook, because [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/03/20/good-eats/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/AltonBrownInterview.mp3" length="11957940" type="audio/mpeg" />
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		<title>Zen Master</title>
		<link>http://www.hungrymag.com/2006/03/15/zen-master/</link>
		<comments>http://www.hungrymag.com/2006/03/15/zen-master/#comments</comments>
		<pubDate>Wed, 15 Mar 2006 08:32:48 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/03/15/zen-master/</guid>
		<description><![CDATA[

Chef Noah Bekofsky - Photo by Tuan Bui
Chef Noah Bekofsky&#8217;s first food memories were a macrobiotic diet of brown rice and miso soup, and he didn&#8217;t start eating meat until he was 14.  Chef Bekofsky of Aria restaurant in Chicago&#8217;s Fairmont hotel grew up in the hippie confines of Eugene, Oregon, where it was [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/03/15/zen-master/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/Noahbekofskyinterview.mp3" length="49967984" type="audio/mpeg" />
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		<title>Old School</title>
		<link>http://www.hungrymag.com/2006/03/03/old-school/</link>
		<comments>http://www.hungrymag.com/2006/03/03/old-school/#comments</comments>
		<pubDate>Fri, 03 Mar 2006 07:46:20 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/03/03/old-school/</guid>
		<description><![CDATA[ Chef Virant Works his Grandfather&#8217;s Sausage Stuffer

Paul Virant, of Vie restaurant in Western Springs, is a new school chef focusing on old school ways.  Lots of chefs talk about cooking in season, using local products, and cooking from the heart.  Many of those chefs are just throwing out buzzwords.  Chef Virant, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/03/03/old-school/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/PaulVirantInterview.mp3" length="42751919" type="audio/mpeg" />
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		<title>Big Red</title>
		<link>http://www.hungrymag.com/2006/02/24/big-red/</link>
		<comments>http://www.hungrymag.com/2006/02/24/big-red/#comments</comments>
		<pubDate>Sat, 25 Feb 2006 00:23:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Serve: All Things Sustainable or Charitable]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/02/24/big-red/</guid>
		<description><![CDATA[ Chef Noah Bekofsky serves lamb chops at Big Red

It was a low carb dieter&#8217;s dream.  
Wednesday night, some of Chicago&#8217;s finest chefs joined St. Francis winery to offer up a feast of red meat and wine.  The Big Red event, a fundraiser to benefit the Boys and Girls Clubs of Chicago, was [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/02/24/big-red/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/Bigredevent.mp3" length="15599200" type="audio/mpeg" />
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		<title>Sweet Science</title>
		<link>http://www.hungrymag.com/2006/02/20/sweet-science/</link>
		<comments>http://www.hungrymag.com/2006/02/20/sweet-science/#comments</comments>
		<pubDate>Mon, 20 Feb 2006 23:12:17 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/02/20/sweet-science/</guid>
		<description><![CDATA[ Chef Roche Works the Moto Laser  - Photo: Tuan Bui

If the whole physics thing didn&#8217;t pan out, and Albert Einstein pursued a career as a pastry chef, he&#8217;d probably would have been a lot like Chef Ben Roche.  Chef Roche, pastry chef at Moto restaurant in Chicago&#8217;s Fulton Market neighborhood, employs an [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/02/20/sweet-science/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/BenRocheInterview.mp3" length="34754270" type="audio/mpeg" />
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		<title>Zebra of a Different Stripe</title>
		<link>http://www.hungrymag.com/2006/02/13/zebra-of-a-different-stripe/</link>
		<comments>http://www.hungrymag.com/2006/02/13/zebra-of-a-different-stripe/#comments</comments>
		<pubDate>Tue, 14 Feb 2006 02:35:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/02/13/zebra-of-a-different-stripe/</guid>
		<description><![CDATA[ Chef McClain Plates  - Photo by: Tuan Bui

Shawn McClain is one part Steve Jobs, one part Charles Barkley, and just a dash of Jeff Spicoli.  Chef McClain, like Jobs, is restless with ideas and vision.  McClain focuses on the essence of an ingredient. Whether it&#8217;s Asian-inspired seafood at Spring, seasonal and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/02/13/zebra-of-a-different-stripe/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/ShawnMcClainInterview.mp3" length="44101091" type="audio/mpeg" />
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		<title>The Sausage King</title>
		<link>http://www.hungrymag.com/2006/01/30/the-sausage-king/</link>
		<comments>http://www.hungrymag.com/2006/01/30/the-sausage-king/#comments</comments>
		<pubDate>Mon, 30 Jan 2006 22:27:03 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/01/30/the-sausage-king/</guid>
		<description><![CDATA[The many faces of Doug Sohn


If Dorothy Parker, the irreverent wit of the Algonquin round table, and Elvis Costello, the British rocker, conceived a love child, Doug Sohn would be their offspring. Sohn, the owner of Hot Doug’s restaurant in Chicago, wears thick black square frame glasses and peppers everything he does with a tiny [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/01/30/the-sausage-king/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/hotdougsohninterview.mp3" length="46699961" type="audio/mpeg" />
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		<item>
		<title>A Podcast Postcard (of a chef)</title>
		<link>http://www.hungrymag.com/2006/01/22/a-podcast-postcard-of-a-chef/</link>
		<comments>http://www.hungrymag.com/2006/01/22/a-podcast-postcard-of-a-chef/#comments</comments>
		<pubDate>Sun, 22 Jan 2006 19:37:27 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/01/22/a-podcast-postcard-of-a-chef/</guid>
		<description><![CDATA[ This week we sat down with Graham Elliot Bowles of Avenues restaurant in Chicago&#8217;s Peninsula hotel. Chef Bowles has worked at some of the finest restaurants in the country including the Mansion on Turtle Creek, Charlie Trotters, Tru, and the Jackson House Inn. Chef Bowles earned a nod as one of Food and Wine&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/01/22/a-podcast-postcard-of-a-chef/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/GEBowlesInterview.mp3" length="38806802" type="audio/mpeg" />
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		<title>Smooth Like Butter</title>
		<link>http://www.hungrymag.com/2006/01/11/smooth-like-butter/</link>
		<comments>http://www.hungrymag.com/2006/01/11/smooth-like-butter/#comments</comments>
		<pubDate>Wed, 11 Jan 2006 23:11:15 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2006/01/11/smooth-like-butter/</guid>
		<description><![CDATA[ Butter in the West Loop was recently named one of the best new restaurants in America by Esquire magazine.  Ryan Poli, the 28 year old head chef, has apprenticed in some of the finest restaurants in the world including Le Francais, The French Laundry, and La Broche in Madrid, Spain.  
In our [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2006/01/11/smooth-like-butter/feed/</wfw:commentRss>
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