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<channel>
	<title>Hungry Magazine</title>
	<link>http://www.hungrymag.com</link>
	<description>All Things Tasty</description>
	<pubDate>Wed, 03 Sep 2008 05:17:27 +0000</pubDate>
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			<item>
		<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>
		<wfw:commentRss>http://www.hungrymag.com/2008/09/02/the-publican-of-the-publican/feed/</wfw:commentRss>
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		</item>
		<item>
		<title>If Only I Weren&#8217;t Married&#8230;</title>
		<link>http://www.hungrymag.com/2008/09/01/if-only-i-werent-married/</link>
		<comments>http://www.hungrymag.com/2008/09/01/if-only-i-werent-married/#comments</comments>
		<pubDate>Tue, 02 Sep 2008 03:43:02 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/09/01/if-only-i-werent-married/</guid>
		<description><![CDATA[I mean, c&#8217;mon, a surprise trip to Alinea&#8230;
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/09/01/if-only-i-werent-married/feed/</wfw:commentRss>
		</item>
		<item>
		<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>
		<item>
		<title>Holy Mole</title>
		<link>http://www.hungrymag.com/2008/08/26/holy-mole/</link>
		<comments>http://www.hungrymag.com/2008/08/26/holy-mole/#comments</comments>
		<pubDate>Wed, 27 Aug 2008 03:44:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/26/holy-mole/</guid>
		<description><![CDATA[
Geno Bahena is like the boy who cried wolf, or, more particularly, the chef who cried &#8220;mole.&#8221; Every time Bahena, the executive chef of the new Logan Square regional Mexican spot Real Tenochtitlan, opens a new restaurant, he calls up the food-gossip mafia and regales them with tales of his famous mole sauce. Then he [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/26/holy-mole/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Crossing Jordan</title>
		<link>http://www.hungrymag.com/2008/08/24/crossing-jordan/</link>
		<comments>http://www.hungrymag.com/2008/08/24/crossing-jordan/#comments</comments>
		<pubDate>Mon, 25 Aug 2008 01:52:28 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Travel]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/24/crossing-jordan/</guid>
		<description><![CDATA[
Jordan was a real surprise. I’d just spent two weeks in Egypt, and, to be honest, I was kind of expecting a poorer version of Egypt—for indeed Jordan does have less income than its North African neighbor. But history has drawn sharp distinctions between the two countries—particularly in their capitals. Cairo has been continuously inhabited [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/24/crossing-jordan/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Yats All Folks</title>
		<link>http://www.hungrymag.com/2008/08/19/yats-all-folks/</link>
		<comments>http://www.hungrymag.com/2008/08/19/yats-all-folks/#comments</comments>
		<pubDate>Wed, 20 Aug 2008 04:37:58 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/19/yats-all-folks/</guid>
		<description><![CDATA[
Normally, when I write a restaurant review, I try to avoid indulging in blow-by-blow course descriptions, poor adjectives and Architectural Digest-style décor treatises, a feat I like to call the “Pat Bruno.” Instead, I try to look for the story behind the restaurant, personal memoir spurred by dining at the establishment or a cultural context [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/19/yats-all-folks/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Lettuce</title>
		<link>http://www.hungrymag.com/2008/08/18/lettuce/</link>
		<comments>http://www.hungrymag.com/2008/08/18/lettuce/#comments</comments>
		<pubDate>Tue, 19 Aug 2008 04:12:42 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/18/lettuce/</guid>
		<description><![CDATA[
Ancient Greeks and Romans were the people most responsible for what we in the West view as “what’s for dinner.” They were the ones who added lettuce-based salads and desserts to a menu that had previously focused on just getting enough calories to survive. I’ve actually noticed in my travels that, in areas outside the [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/18/lettuce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Journey to the Journeyman</title>
		<link>http://www.hungrymag.com/2008/08/12/journey-to-the-journeyman/</link>
		<comments>http://www.hungrymag.com/2008/08/12/journey-to-the-journeyman/#comments</comments>
		<pubDate>Wed, 13 Aug 2008 04:37:51 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/12/journey-to-the-journeyman/</guid>
		<description><![CDATA[
Living in a city with 6,000+ restaurants, why would you ever drive 150 miles to eat in a city with a population of 1,500?  For me, it’s a kind of a Hillary Clinton type thing.  She was right, it does take a village to raise a child.  Unfortunately for my wife and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/12/journey-to-the-journeyman/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spilling the Beans on Boston Eats (in Chicago)</title>
		<link>http://www.hungrymag.com/2008/08/11/spilling-the-beans-on-boston-eats-in-chicago/</link>
		<comments>http://www.hungrymag.com/2008/08/11/spilling-the-beans-on-boston-eats-in-chicago/#comments</comments>
		<pubDate>Tue, 12 Aug 2008 04:09:33 +0000</pubDate>
		<dc:creator>Matt Kirouac</dc:creator>
		
		<category><![CDATA[Food Memoir]]></category>

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

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/11/spilling-the-beans-on-boston-eats-in-chicago/</guid>
		<description><![CDATA[
Ah, colonial times. A simpler age when settlers wooed natives, Pilgrims popularized Turkey Day, and witches were hung like tinsel.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/11/spilling-the-beans-on-boston-eats-in-chicago/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Benediction</title>
		<link>http://www.hungrymag.com/2008/08/05/benediction/</link>
		<comments>http://www.hungrymag.com/2008/08/05/benediction/#comments</comments>
		<pubDate>Wed, 06 Aug 2008 05:02:55 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/05/benediction/</guid>
		<description><![CDATA[
They say you always remember your first. And were we talking about a kiss, I remember sitting on a recessed bench filled with orange life jackets on the second level of the Boblo Island ferry leaning towards my sixth grade “girlfriend” Monica. I remember the stench of rotting sea life from the Detroit River and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/05/benediction/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Breakfast of the Future</title>
		<link>http://www.hungrymag.com/2008/08/04/breakfast-of-the-future/</link>
		<comments>http://www.hungrymag.com/2008/08/04/breakfast-of-the-future/#comments</comments>
		<pubDate>Tue, 05 Aug 2008 04:25:44 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/08/04/breakfast-of-the-future/</guid>
		<description><![CDATA[
In Chicago you can score foie gras milkshakes and edible seaweed-flavored paper for dinner. Breakfast, though, has remained a relatively familiar selection of eggs, pancakes and bacon. Innovation usually comes in the form of sickeningly sweet towers of chocolate and fruit-infused pancakes or savory breakfast burritos as big as Jay Leno’s head. Breakfast is really [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/08/04/breakfast-of-the-future/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Down in the Drawing Room</title>
		<link>http://www.hungrymag.com/2008/07/28/down-in-the-drawing-room/</link>
		<comments>http://www.hungrymag.com/2008/07/28/down-in-the-drawing-room/#comments</comments>
		<pubDate>Tue, 29 Jul 2008 03:34:00 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/28/down-in-the-drawing-room/</guid>
		<description><![CDATA[
At 8:30pm on a Friday night, The Drawing Room at Le Passage is kind of a lonely hearts club. There’s a six-top of cargo-shorts-wearing sunburned dudes slurping down Coronas. There’s a bony bald-headed Nosferatu-like guy in a smart-looking suit making his way through some food. In the opposite corner, an employee, head-to-toe in black sporting [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/28/down-in-the-drawing-room/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cabbage</title>
		<link>http://www.hungrymag.com/2008/07/27/cabbage/</link>
		<comments>http://www.hungrymag.com/2008/07/27/cabbage/#comments</comments>
		<pubDate>Mon, 28 Jul 2008 05:29:05 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/27/cabbage/</guid>
		<description><![CDATA[
Cabbage is among the oldest of our cultivated vegetables. It has been high and low in the estimation of populations ever since it began being consumed. It was viewed as subsistence food in Ancient Greece (though not by Pythagoras, a vegetarian, who thought it a great treat). But in Rome, it was so much in [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/27/cabbage/feed/</wfw:commentRss>
		</item>
		<item>
		<title>All Good Things Come On Bread</title>
		<link>http://www.hungrymag.com/2008/07/25/all-good-things-come-on-bread/</link>
		<comments>http://www.hungrymag.com/2008/07/25/all-good-things-come-on-bread/#comments</comments>
		<pubDate>Fri, 25 Jul 2008 06:01:30 +0000</pubDate>
		<dc:creator>Matt Kirouac</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/25/all-good-things-come-on-bread/</guid>
		<description><![CDATA[


Imagine a tree-lined street dotted with rustic brick houses and brimming with songbirds. Freeze-frame this mental snapshot and wax nostalgic for those time-worn, jovial American neighborhoods: neighborhoods where pies cooled in the windowsill, children played hopscotch in the driveway, and mom laid out picnics filled with comfort food. Now that I’ve got you longing for [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/25/all-good-things-come-on-bread/feed/</wfw:commentRss>
		</item>
		<item>
		<title>My Bluegill Heaven</title>
		<link>http://www.hungrymag.com/2008/07/23/my-bluegill-heaven/</link>
		<comments>http://www.hungrymag.com/2008/07/23/my-bluegill-heaven/#comments</comments>
		<pubDate>Thu, 24 Jul 2008 04:51:52 +0000</pubDate>
		<dc:creator>Andie Thomalla</dc:creator>
		
		<category><![CDATA[Food Memoir]]></category>

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

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/23/my-bluegill-heaven/</guid>
		<description><![CDATA[


Despite all the nutritional and gourmet conveniences of the modern world, there remain among us stalwart hunter-gatherers. Folks who pride themselves on the hunt, the catch. People who have honed the quiet skill and infinite knee-cramping patience needed to take down a deer, or the botanist&#8217;s eye to separate &#8220;delicious edible mushroom&#8221; from &#8220;poison that [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/23/my-bluegill-heaven/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Man with the Golden Tongue</title>
		<link>http://www.hungrymag.com/2008/07/22/the-man-with-the-golden-tongue/</link>
		<comments>http://www.hungrymag.com/2008/07/22/the-man-with-the-golden-tongue/#comments</comments>
		<pubDate>Wed, 23 Jul 2008 03:15:09 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Food Literature Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/22/the-man-with-the-golden-tongue/</guid>
		<description><![CDATA[


In addition to Vernors ginger ale, Joe Louis, Nelson Algren, the MC5 and of course, the automobile, John King books might just be one of the greatest things Detroit has ever offered the world. Located in an old glove factory, this is the bookstore that a city like Chicago should have, but doesn’t. Located at [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/22/the-man-with-the-golden-tongue/feed/</wfw:commentRss>
		</item>
		<item>
		<title>One Harley Davidson, Finely Chopped</title>
		<link>http://www.hungrymag.com/2008/07/17/one-harley-davidson-finely-chopped/</link>
		<comments>http://www.hungrymag.com/2008/07/17/one-harley-davidson-finely-chopped/#comments</comments>
		<pubDate>Fri, 18 Jul 2008 03:47:58 +0000</pubDate>
		<dc:creator>Barry Strum</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/17/one-harley-davidson-finely-chopped/</guid>
		<description><![CDATA[


Anne Burrell made her debut on the Food Network recently. It was quite a performance. The only thing I can think of that was close was seeing Joe Cocker many years ago with his Mad Dogs &#038; Englishmen at the Fillmore East (re-issued as a CD, it holds up pretty well today). Mr. Cocker, for [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/17/one-harley-davidson-finely-chopped/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Kahan, Huston Gastropub to be called the Publican, Opens August 18th</title>
		<link>http://www.hungrymag.com/2008/07/17/kahan-huston-gastropub-to-be-called-the-publican-open-august-18th/</link>
		<comments>http://www.hungrymag.com/2008/07/17/kahan-huston-gastropub-to-be-called-the-publican-open-august-18th/#comments</comments>
		<pubDate>Thu, 17 Jul 2008 18:55:45 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/17/kahan-huston-gastropub-to-be-called-the-publican-open-august-18th/</guid>
		<description><![CDATA[Not to be confused with the name of the party of George W and John McCain, the new beer, pork, fish palace from Paul Kahan and Brian Huston at 845 W. Fulton is called the Publican, aka, &#8220;pub owner&#8221;.   August 18th is the tentative opening date to throw down some hops and get [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/17/kahan-huston-gastropub-to-be-called-the-publican-open-august-18th/feed/</wfw:commentRss>
		</item>
		<item>
		<title>A Benediction for Benihana</title>
		<link>http://www.hungrymag.com/2008/07/14/a-benediction-for-benihana/</link>
		<comments>http://www.hungrymag.com/2008/07/14/a-benediction-for-benihana/#comments</comments>
		<pubDate>Tue, 15 Jul 2008 05:31:25 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Food Memoir]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/14/a-benediction-for-benihana/</guid>
		<description><![CDATA[

For Rocky Aoki
I spent the better part of the last three years as a food writer lobbying against the likes of Benihana.  That is to say, I generally stay away from lauding global mass-market restaurant franchises that distill ethnic cultures into palatable stereotypes through cheap entertainment and the service of second rate food products. [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/14/a-benediction-for-benihana/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Calling for Culinary Common Sense</title>
		<link>http://www.hungrymag.com/2008/07/08/calling-for-culinary-common-sense/</link>
		<comments>http://www.hungrymag.com/2008/07/08/calling-for-culinary-common-sense/#comments</comments>
		<pubDate>Wed, 09 Jul 2008 03:10:06 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/08/calling-for-culinary-common-sense/</guid>
		<description><![CDATA[

Hmmm..how can I contradict myself next? Maybe I&#8217;ll totally bash that whole raw food movement I supported.  It never caught on anyway.
This article first appeared in Newcity&#8217;s common sense issue
Chefs are the new rock stars, and as such, some of them have been honoring that heritage by acting like first-class liquored-up self-indulgent retards. I [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/08/calling-for-culinary-common-sense/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Soybeans on Parole (and where to find them)</title>
		<link>http://www.hungrymag.com/2008/07/06/soybeans-on-parole-and-where-to-find-them/</link>
		<comments>http://www.hungrymag.com/2008/07/06/soybeans-on-parole-and-where-to-find-them/#comments</comments>
		<pubDate>Mon, 07 Jul 2008 04:37:35 +0000</pubDate>
		<dc:creator>Matt Kirouac</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/07/06/soybeans-on-parole-and-where-to-find-them/</guid>
		<description><![CDATA[
Recently, while channel surfing, I happened upon a rerun of “Friends.” Normally a years-old episode of a show well past its prime would not have caught my eye. What brought a halt to my remote however, was the dialogue exchange between always-witty Chandler and the loony vegetarian Phoebe. The episode, in which Phoebe battles pregnancy [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/07/06/soybeans-on-parole-and-where-to-find-them/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Just Ducky</title>
		<link>http://www.hungrymag.com/2008/06/30/just-ducky/</link>
		<comments>http://www.hungrymag.com/2008/06/30/just-ducky/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 04:24:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/30/just-ducky/</guid>
		<description><![CDATA[
When you see a gaggle of glistening glazed ducks hanging sentry over hotel pans full of steaming tripe and bell jars filled with fried chicken skin, you know you’ve found a good Chinese BBQ spot. Actually, I know I’m probably in the minority on this one. It’s more likely most folks, who’ve come to believe [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/30/just-ducky/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Trib Live Blogs the Taste of Chicago</title>
		<link>http://www.hungrymag.com/2008/06/27/trib-live-blogs-the-taste-of-chicago/</link>
		<comments>http://www.hungrymag.com/2008/06/27/trib-live-blogs-the-taste-of-chicago/#comments</comments>
		<pubDate>Fri, 27 Jun 2008 19:48:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

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		<description><![CDATA[The header says it all.
]]></description>
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		<title>Snapper in the City</title>
		<link>http://www.hungrymag.com/2008/06/24/snapper-in-the-city/</link>
		<comments>http://www.hungrymag.com/2008/06/24/snapper-in-the-city/#comments</comments>
		<pubDate>Wed, 25 Jun 2008 01:51:55 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

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

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/24/snapper-in-the-city/</guid>
		<description><![CDATA[
While I abhor Cosmopolitans, the one thing I do love about those ladies from “Sex and the City” is their camaraderie. I suspect their daily meetings, however, are nothing but TV mythology. There’s no way anyone with a real job and life has time to meet with their friends so often. Still, their gatherings duly [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/24/snapper-in-the-city/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tracing the Taste of Chiles Rellenos</title>
		<link>http://www.hungrymag.com/2008/06/22/tracing-the-taste-of-chiles-rellenos/</link>
		<comments>http://www.hungrymag.com/2008/06/22/tracing-the-taste-of-chiles-rellenos/#comments</comments>
		<pubDate>Mon, 23 Jun 2008 04:36:20 +0000</pubDate>
		<dc:creator>Matt Kirouac</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/22/tracing-the-taste-of-chiles-rellenos/</guid>
		<description><![CDATA[
Once upon a time, in a land not so far away (a little place called Mexico), the world came to taste a soon-to-be classic meal. Otherwise translated as “stuffed peppers” to the English linguist, chile rellenos are a damn fine creation born and bred in Mexico. Spoken by the god of Mexican cookery himself in [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/22/tracing-the-taste-of-chiles-rellenos/feed/</wfw:commentRss>
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		<item>
		<title>Hangin&#8217; with Mr. Cooper</title>
		<link>http://www.hungrymag.com/2008/06/17/hangin-with-mr-cooper/</link>
		<comments>http://www.hungrymag.com/2008/06/17/hangin-with-mr-cooper/#comments</comments>
		<pubDate>Wed, 18 Jun 2008 05:00:36 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bartender, Pour me a Drink: Alcohol and Spirits]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/17/hangin-with-mr-cooper/</guid>
		<description><![CDATA[
If Jose Cuervo is the patron saint of bad judgment and horrid hangovers, then Ron Cooper, purveyor of Del Maguey Mezcal, is the angel of discretion and good taste. Though sometimes his is a case of “Do as say, not as I do.” On the morning I interview Cooper, he chain-smokes and squints in the [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/17/hangin-with-mr-cooper/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Throwdown at the Drawing Room</title>
		<link>http://www.hungrymag.com/2008/06/17/throwdown-at-the-drawing-room/</link>
		<comments>http://www.hungrymag.com/2008/06/17/throwdown-at-the-drawing-room/#comments</comments>
		<pubDate>Wed, 18 Jun 2008 05:00:29 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/17/throwdown-at-the-drawing-room/</guid>
		<description><![CDATA[

Enjoy your victory dude.  I&#8217;ve got $100,000 dollars and international fame.
Stephanie Izard might be Top Chef America, but is she Top Chef Chicago?
On Sunday night, Executive Chef of The Drawing Room(937 N. Rush) Nick Lacasse edged out Stephanie Izard in a cooking throwdown battle.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/17/throwdown-at-the-drawing-room/feed/</wfw:commentRss>
		</item>
		<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>
<enclosure url="http://www.hungrymag.com/podcasts/ToryMcPhailInterview.mp3" length="19530203" type="audio/mpeg" />
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		<title>Sammy Sosa&#8217;s Alleged Wine Partnership</title>
		<link>http://www.hungrymag.com/2008/06/12/sammy-sosas-alleged-wine-partnership/</link>
		<comments>http://www.hungrymag.com/2008/06/12/sammy-sosas-alleged-wine-partnership/#comments</comments>
		<pubDate>Fri, 13 Jun 2008 04:31:41 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/12/sammy-sosas-alleged-wine-partnership/</guid>
		<description><![CDATA[This might be the funniest thing I read all week.  Of course, I&#8217;m a Sox fan. Then again Kerry Wood, aka Kid 401K, who allegedly smashed Sosa&#8217;s boombox with a bat back in the day, would also probably enjoy this.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/12/sammy-sosas-alleged-wine-partnership/feed/</wfw:commentRss>
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		<item>
		<title>On Savannah and Shrimp</title>
		<link>http://www.hungrymag.com/2008/06/12/on-savannah-and-shrimp/</link>
		<comments>http://www.hungrymag.com/2008/06/12/on-savannah-and-shrimp/#comments</comments>
		<pubDate>Fri, 13 Jun 2008 04:14:06 +0000</pubDate>
		<dc:creator>Andie Thomalla</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/12/on-savannah-and-shrimp/</guid>
		<description><![CDATA[
Somewhere between the Harry Truman Parkway and an arm of the intercoastal waterway in Savannah, Georgia, there&#8217;s a billboard on Victory Avenue that says &#8220;You didn&#8217;t come to Savannah to eat pond-raised shrimp from China.&#8221; Georgia, thanks for the reminder. I guess. Just past that stoplight, the Spanish moss-shaded mansions and gnarled boulevard trees on [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/12/on-savannah-and-shrimp/feed/</wfw:commentRss>
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		<title>30 Seconds on Top Chef: Finale Edition</title>
		<link>http://www.hungrymag.com/2008/06/11/30-seconds-on-top-chef-finale-edition/</link>
		<comments>http://www.hungrymag.com/2008/06/11/30-seconds-on-top-chef-finale-edition/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 03:15:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/11/30-seconds-on-top-chef-finale-edition/</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/11/30-seconds-on-top-chef-finale-edition/feed/</wfw:commentRss>
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		<title>Top Chef for the Dakota Fanning Set</title>
		<link>http://www.hungrymag.com/2008/06/11/top-chef-for-the-dakota-fanning-set/</link>
		<comments>http://www.hungrymag.com/2008/06/11/top-chef-for-the-dakota-fanning-set/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 02:36:46 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/11/top-chef-for-the-dakota-fanning-set/</guid>
		<description><![CDATA[Stage moms and precocious children everywhere rejoice as Top Chef has just announced &#8220;Top Chef Junior&#8221;, a cooking competition for teens.  Apparently Go-Gurt and Lunchables advertising didn&#8217;t fit into the regular &#8220;Top Chef&#8221; product placement opportunities.  First quickfire challenge: send a Twitter and text message your Fave 5 via a T-Mobil Sidekick while [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/11/top-chef-for-the-dakota-fanning-set/feed/</wfw:commentRss>
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		<item>
		<title>Bowles Breaks Out</title>
		<link>http://www.hungrymag.com/2008/06/10/bowles-breaks-out/</link>
		<comments>http://www.hungrymag.com/2008/06/10/bowles-breaks-out/#comments</comments>
		<pubDate>Wed, 11 Jun 2008 03:24:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/10/bowles-breaks-out/</guid>
		<description><![CDATA[
With his fierce tattoos, imposing frame and black lacquer glasses, chef Graham Elliot Bowles looks like the lovechild of Weezer frontman Rivers Cuomo and a bouncer from a death-metal bar. However, the aggressive-looking “innocence” tattoo on his left forearm is more a reflection of the artist who also did ink for Pantera than of Bowles’ [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/10/bowles-breaks-out/feed/</wfw:commentRss>
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		<title>An Ode to Eggplant Parmesan (and where to find some damn good versions in Chicago)</title>
		<link>http://www.hungrymag.com/2008/06/09/an-ode-to-eggplant-parmesan-and-where-to-find-some-damn-good-versions-in-chicago/</link>
		<comments>http://www.hungrymag.com/2008/06/09/an-ode-to-eggplant-parmesan-and-where-to-find-some-damn-good-versions-in-chicago/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 21:05:51 +0000</pubDate>
		<dc:creator>Matt Kirouac</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/09/an-ode-to-eggplant-parmesan-and-where-to-find-some-damn-good-versions-in-chicago/</guid>
		<description><![CDATA[
When Jesus and his apostles broke bread at their ceremonial “Last Supper,” I notice that there was one course blatantly missing: eggplant Parmesan. I’m admittedly not a food historian of ancient Israel, nor am I well-versed on the availability of produce in biblical times, but I do know that this cheesy, gooey, and fried casserole [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/09/an-ode-to-eggplant-parmesan-and-where-to-find-some-damn-good-versions-in-chicago/feed/</wfw:commentRss>
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		<item>
		<title>James Beard Results</title>
		<link>http://www.hungrymag.com/2008/06/08/james-beard-results/</link>
		<comments>http://www.hungrymag.com/2008/06/08/james-beard-results/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 04:24:38 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/08/james-beard-results/</guid>
		<description><![CDATA[Grant Achatz took home Best Chef honors overall, while Carrie Nahabedian took home Best Chef Great Lakes honors. Congrats, guys.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/08/james-beard-results/feed/</wfw:commentRss>
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		<item>
		<title>Huston, We&#8217;ve Got No Problems When You Have Tripe and Blood Sausage Gratin on the Menu</title>
		<link>http://www.hungrymag.com/2008/06/05/huston-weve-got-no-problems-when-you-have-tripe-and-blood-sausage-gratin-on-the-menu/</link>
		<comments>http://www.hungrymag.com/2008/06/05/huston-weve-got-no-problems-when-you-have-tripe-and-blood-sausage-gratin-on-the-menu/#comments</comments>
		<pubDate>Thu, 05 Jun 2008 23:40:12 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/05/huston-weve-got-no-problems-when-you-have-tripe-and-blood-sausage-gratin-on-the-menu/</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/05/huston-weve-got-no-problems-when-you-have-tripe-and-blood-sausage-gratin-on-the-menu/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Top Chef: Detroit Red Wings Win the Stanley Cup Edition</title>
		<link>http://www.hungrymag.com/2008/06/04/top-chef-detroit-red-wings-win-the-stanley-cup-edition/</link>
		<comments>http://www.hungrymag.com/2008/06/04/top-chef-detroit-red-wings-win-the-stanley-cup-edition/#comments</comments>
		<pubDate>Thu, 05 Jun 2008 04:49:50 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/04/top-chef-detroit-red-wings-win-the-stanley-cup-edition/</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/04/top-chef-detroit-red-wings-win-the-stanley-cup-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hot Links</title>
		<link>http://www.hungrymag.com/2008/06/01/hot-links-4/</link>
		<comments>http://www.hungrymag.com/2008/06/01/hot-links-4/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 04:24:40 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/01/hot-links-4/</guid>
		<description><![CDATA[Ave Maria Capitanini, the matriarch of Italian Village dies.
Raymond Sokolov was in town eating duck liver for the WSJ.
Chuck Sudo grills Stephanie Izard
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/01/hot-links-4/feed/</wfw:commentRss>
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		<item>
		<title>Welsh Eggs</title>
		<link>http://www.hungrymag.com/2008/06/01/welsh-eggs/</link>
		<comments>http://www.hungrymag.com/2008/06/01/welsh-eggs/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 04:17:26 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/06/01/welsh-eggs/</guid>
		<description><![CDATA[If you say “Welsh” when speaking of food, probably the first thing to come to mind is Welsh rabbit, a tasty treat that usually consists of toast topped with a cheddar sauce flavored with Worcestershire sauce and dried mustard. Of course, a few of you will have thought “Welsh rarebit.” But interestingly, “rabbit” is the [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/06/01/welsh-eggs/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Graham Elliot&#8217;s a Go</title>
		<link>http://www.hungrymag.com/2008/05/30/graham-elliot-a-go/</link>
		<comments>http://www.hungrymag.com/2008/05/30/graham-elliot-a-go/#comments</comments>
		<pubDate>Fri, 30 May 2008 22:02:54 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/30/graham-elliot-a-go/</guid>
		<description><![CDATA[
The trademark Stetson has been shelved, the tattoos are fierce, the black lacquered mod glasses and the red Chuck Taylor Converse shoes are bared, and tonight Chef Graham Elliot Bowles comes out swinging with a BYOB opening (a few days ahead of the June 2 expected opening) of his namesake restaurant (217 W. Huron) which [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/30/graham-elliot-a-go/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Measuring Up</title>
		<link>http://www.hungrymag.com/2008/05/29/measuring-up/</link>
		<comments>http://www.hungrymag.com/2008/05/29/measuring-up/#comments</comments>
		<pubDate>Fri, 30 May 2008 03:37:53 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/29/measuring-up/</guid>
		<description><![CDATA[There are a lot of terms used for what we’re seeing happen today—international village, globalization, shrinking world—but whatever the term, the result is we now have lots of stuff from somewhere else. That’s a wonderful thing. However, if some of that stuff happens to fall into the category of food preparation, it can become a [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/29/measuring-up/feed/</wfw:commentRss>
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		<item>
		<title>The Top Chef Scallop Situation, Part II</title>
		<link>http://www.hungrymag.com/2008/05/29/the-top-chef-scallop-situation-part-ii/</link>
		<comments>http://www.hungrymag.com/2008/05/29/the-top-chef-scallop-situation-part-ii/#comments</comments>
		<pubDate>Thu, 29 May 2008 16:54:42 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/29/the-top-chef-scallop-situation-part-ii/</guid>
		<description><![CDATA[Per Rick Tramonto:
&#8220;The Top Chef producers stocked and paid for the product that went into our coolers.  Unfortunately, due to editing and the whole reality tv way of filming, it was not conveyed that it was part of the challenge, nor is the conversation shown where Tom pointed out that they were not the [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/29/the-top-chef-scallop-situation-part-ii/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Tramonto Edition, aka, Were those frozen scallops planted?</title>
		<link>http://www.hungrymag.com/2008/05/28/30-seconds-on-top-chef-tramonto-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/28/30-seconds-on-top-chef-tramonto-edition/#comments</comments>
		<pubDate>Thu, 29 May 2008 04:27:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/28/30-seconds-on-top-chef-tramonto-edition/</guid>
		<description><![CDATA[

Antonia, I will break you.
Spoke with Tramonto and Cenitare Group PR guru Jeffrey Ward tonight. He says of the rogue scallops that brought Spike down. &#8220;&#8230;that was Top Chef&#8217;s product, not ours, for sure&#8230; &#8220;
1 – What’s with the crotch pads for butchering steaks?  
2 – I can’t believe all the meat in the [...]]]></description>
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		</item>
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		<title>If you didn&#8217;t think Blagojevich sucked before&#8230;</title>
		<link>http://www.hungrymag.com/2008/05/28/if-you-didnt-think-blagojevich-sucked-before/</link>
		<comments>http://www.hungrymag.com/2008/05/28/if-you-didnt-think-blagojevich-sucked-before/#comments</comments>
		<pubDate>Wed, 28 May 2008 13:49:59 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/28/if-you-didnt-think-blagojevich-sucked-before/</guid>
		<description><![CDATA[Lots of stuff on the new bill that restricts out of state wine purchases.  Bill Daley of the Tribune notes it takes effect June 1 and there&#8217;s a good editorial on the subject.
Finally, I wrote the following column when the bill was moving through the legislature:
I love champagne like fat kids love cake. Of [...]]]></description>
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		</item>
		<item>
		<title>Dippin&#8217; in the L20</title>
		<link>http://www.hungrymag.com/2008/05/26/dippin-in-the-l20/</link>
		<comments>http://www.hungrymag.com/2008/05/26/dippin-in-the-l20/#comments</comments>
		<pubDate>Tue, 27 May 2008 05:09:27 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/26/dippin-in-the-l20/</guid>
		<description><![CDATA[


Pour my beer in a Solo cup and give me a spit-roasted pork taco and I’m a happy man. It’s not that I don’t appreciate luxury dining, but the balance between food and other details at the high end has increasingly tipped toward silly. Given the current climate, it’s probably only a matter of time [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/26/dippin-in-the-l20/feed/</wfw:commentRss>
		</item>
		<item>
		<title>In and Out of Africa</title>
		<link>http://www.hungrymag.com/2008/05/26/in-and-out-of-africa/</link>
		<comments>http://www.hungrymag.com/2008/05/26/in-and-out-of-africa/#comments</comments>
		<pubDate>Mon, 26 May 2008 22:53:52 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

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

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/26/in-and-out-of-africa/</guid>
		<description><![CDATA[Chicago has long been a great town for exploring the cuisines of a wide range of cultures. However, the rate at which potential new food adventures are being added seems to be accelerating, and the culinary options are rapidly spreading into the suburbs, with Niles recently being identified in the Chicago papers as pretty much [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/26/in-and-out-of-africa/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hot Links</title>
		<link>http://www.hungrymag.com/2008/05/26/hot-links-3/</link>
		<comments>http://www.hungrymag.com/2008/05/26/hot-links-3/#comments</comments>
		<pubDate>Mon, 26 May 2008 22:40:02 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/26/hot-links-3/</guid>
		<description><![CDATA[Chuck Cowdery, Chicago&#8217;s resident whiskey expert and all around interesting dude tells you where to shop for and drink Bourbon in Chicago.  I&#8217;d add Lush as a nice spot to pick up some brown spirits in Chicago.  While they don&#8217;t have the selection of Sam&#8217;s or Binny&#8217;s, every once in a while they [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/26/hot-links-3/feed/</wfw:commentRss>
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		<item>
		<title>Patty Burger Promotes Waste</title>
		<link>http://www.hungrymag.com/2008/05/26/patty-burger-promotes-waste/</link>
		<comments>http://www.hungrymag.com/2008/05/26/patty-burger-promotes-waste/#comments</comments>
		<pubDate>Mon, 26 May 2008 20:00:35 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/26/patty-burger-promotes-waste/</guid>
		<description><![CDATA[Pattyburger is running a promotion where you can trade in any burger in return for a Patty Burger single with cheese, a regular order of fries and a regular drink. Normally, I&#8217;d be headed to White Castle to secure the cheapest burger around to reap the benefit, but I&#8217;m not really a fan of Patty [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/26/patty-burger-promotes-waste/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Watercress</title>
		<link>http://www.hungrymag.com/2008/05/22/watercress/</link>
		<comments>http://www.hungrymag.com/2008/05/22/watercress/#comments</comments>
		<pubDate>Fri, 23 May 2008 05:14:52 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/22/watercress/</guid>
		<description><![CDATA[
The Greek general Xenophon and the Persian King Xerxes ordered their soldiers to eat it to keep them healthy. Louis IX of France (St. Louis) found it so delightful that he placed it on a coat of arms. During the 14th-century, it had an important place on the menus at the courts of England’s Richard [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/22/watercress/feed/</wfw:commentRss>
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		<item>
		<title>30 Seconds on Top Chef: Restaurant Wars Edition</title>
		<link>http://www.hungrymag.com/2008/05/21/30-seconds-on-top-chef-restaurant-wars-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/21/30-seconds-on-top-chef-restaurant-wars-edition/#comments</comments>
		<pubDate>Thu, 22 May 2008 04:16:25 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/21/30-seconds-on-top-chef-restaurant-wars-edition/</guid>
		<description><![CDATA[

Dude, why did I give up smoking?
1-	Why doesn’t Tom Colicchio wear his chef’s coat in the Top Chef house kitchen?  He wears it in every other kitchen, even though he never cooks on the show.
2-	Lou Mitchell’s. Over-rated.  Look at the way the hash browns are stacked up and steaming on the grill, nothing [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/21/30-seconds-on-top-chef-restaurant-wars-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Unswayed</title>
		<link>http://www.hungrymag.com/2008/05/20/unswayed/</link>
		<comments>http://www.hungrymag.com/2008/05/20/unswayed/#comments</comments>
		<pubDate>Wed, 21 May 2008 04:54:04 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/20/unswayed/</guid>
		<description><![CDATA[


Angela Hepler-Lee is like the new Jerry Kleiner. Years after the Marche and Red Light impresario staked his claim to Randolph Street, Hepler-Lee, who opened Sushi Wabi, De Cero and now a new mod small-plates Indian spot, Veerasway, is taking it back piece-by-upscale-ethnic-piece.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/20/unswayed/feed/</wfw:commentRss>
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		<item>
		<title>Win a Date With Tad Hamil&#8230;.err, Spike from Top Chef</title>
		<link>http://www.hungrymag.com/2008/05/20/win-a-date-with-tad-hamilerr-spike-from-top-chef/</link>
		<comments>http://www.hungrymag.com/2008/05/20/win-a-date-with-tad-hamilerr-spike-from-top-chef/#comments</comments>
		<pubDate>Wed, 21 May 2008 04:35:43 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/20/win-a-date-with-tad-hamilerr-spike-from-top-chef/</guid>
		<description><![CDATA[That&#8217;s right boys and girls. You can put in an ebay bid for a night of cooking (thanks Jasmine) from your favorite porkpie hatted Top chef contestant.  The winning bid covers menu consultation and cooking appearance.  You also have to pony up for the ingredients.  If you win, I suggest you test [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/20/win-a-date-with-tad-hamilerr-spike-from-top-chef/feed/</wfw:commentRss>
		</item>
		<item>
		<title>First Sip: L20</title>
		<link>http://www.hungrymag.com/2008/05/15/first-sip-l20/</link>
		<comments>http://www.hungrymag.com/2008/05/15/first-sip-l20/#comments</comments>
		<pubDate>Thu, 15 May 2008 07:25:25 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/15/first-sip-l20/</guid>
		<description><![CDATA[


I always like when owners dine at their own restaurant.  It makes me feel like I&#8217;m not being poisoned.  And indeed, on opening night, of L20, the new Laurent Gras seafood super restaurant, Rich Melman, grandaddy of Lettuce Entertain You, and his son RJ (clad in suitcoat, jeans and canvas Vans style shoes) [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/15/first-sip-l20/feed/</wfw:commentRss>
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		<item>
		<title>30 Seconds on Top Chef: Cook for a Cop Edition</title>
		<link>http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/#comments</comments>
		<pubDate>Thu, 15 May 2008 07:23:37 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/</guid>
		<description><![CDATA[

Do you like burritos? 
1- Spike thinks Dale&#8217;s arrogance is going to haunt him?  Yeah, Hung Huynh really sucked it up last season.
2- Bringing salad sexy back&#8230;I smell a new Saturday Night Live short featuring Justin Timberlake and Andy Samberg.
3- How embarrassing, Spike wore that same hat last episode.
4- Yeah, Andrew, because Police cadets [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/feed/</wfw:commentRss>
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		<item>
		<title>Foie Gras is Dead.  Long Live Foie Gras!</title>
		<link>http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/</link>
		<comments>http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/#comments</comments>
		<pubDate>Wed, 14 May 2008 22:14:45 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/</guid>
		<description><![CDATA[Foie Gras ban overturned.
]]></description>
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		</item>
		<item>
		<title>Partners In Crime</title>
		<link>http://www.hungrymag.com/2008/05/13/partners-in-crime/</link>
		<comments>http://www.hungrymag.com/2008/05/13/partners-in-crime/#comments</comments>
		<pubDate>Wed, 14 May 2008 05:26:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/13/partners-in-crime/</guid>
		<description><![CDATA[

A full photo slideshow of the Original Rainbow Cone
Most people are familiar with the Taylor Street Twosome, but how many know about the Beverly-Bi? The Taylor Street Twosome is the tradition of sucking down a nutmeg-spiced Italian beef, with your knuckles slathered in gravy and flecked with stray giardiniera, at the original Al’s, followed by [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/13/partners-in-crime/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef:Wedding Wars Edition</title>
		<link>http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/#comments</comments>
		<pubDate>Thu, 08 May 2008 15:18:50 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/</guid>
		<description><![CDATA[

Don&#8217;t mess with me or I&#8217;ll cut you.
1.	Spike is depressed that his kiwi brofriend Mark is gone.
2.	Can you image being the intern that needs to put all those fork and spoon decals on those knives?
3.	With all those hats, Spike must be dating a milliner
4.	Dale asks the question I’ve been wondering for weeks: Why is Nikki [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Improbable Tomato</title>
		<link>http://www.hungrymag.com/2008/05/08/the-improbable-tomato/</link>
		<comments>http://www.hungrymag.com/2008/05/08/the-improbable-tomato/#comments</comments>
		<pubDate>Thu, 08 May 2008 13:59:14 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/08/the-improbable-tomato/</guid>
		<description><![CDATA[
I spent some time in Three Oaks, Michigan a few weeks ago checking out the hydroponic heirloom tomatoes of McWethy farm for the Sun Times.  Forget spring grocery store tomatoes.  Todd McWethy&#8217;s tomatoes are better than anything available at this time of year locally.  They&#8217;re even almost as good as late August [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/08/the-improbable-tomato/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tapped Out?</title>
		<link>http://www.hungrymag.com/2008/05/06/tapped-out/</link>
		<comments>http://www.hungrymag.com/2008/05/06/tapped-out/#comments</comments>
		<pubDate>Tue, 06 May 2008 06:10:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/06/tapped-out/</guid>
		<description><![CDATA[
Saying that the 77-year-old red-sauce joint Tufano’s Vernon Park Tap has seen a lot is like saying Magellan took a short boat trip. When the tap opened in 1931, Halsted was paved with brick and Taylor Street was the port of entry for Italian immigrants. Italian beef may have been drenched in gravy and sandwiched [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/06/tapped-out/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Achatz: A Man of Taste</title>
		<link>http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/</link>
		<comments>http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/#comments</comments>
		<pubDate>Mon, 05 May 2008 20:19:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/</guid>
		<description><![CDATA[Grant Achatz of Alinea gets the New Yorker treatment. For me, the most interesting part of this piece has nothing to do with the culinary stories.  Rather, it&#8217;s the idea that in society we tend to treat authority figures, doctors in this case, with undue reverence and infallibility.  If Achatz had listened to [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tipping and the Back of the House</title>
		<link>http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/</link>
		<comments>http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/#comments</comments>
		<pubDate>Mon, 05 May 2008 05:12:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/</guid>
		<description><![CDATA[
Chris Borrelli had a good article in the Chicago Tribune last week about tips and how they get disbursed.  I think the article made some great points, especially about what I consider an exploitative behavior of some restaurants which charge a percentage of the waiter’s tip to cover credit card processing fees, as if [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Eat This Art</title>
		<link>http://www.hungrymag.com/2008/05/01/eat-this-art/</link>
		<comments>http://www.hungrymag.com/2008/05/01/eat-this-art/#comments</comments>
		<pubDate>Fri, 02 May 2008 05:18:50 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/01/eat-this-art/</guid>
		<description><![CDATA[
I stopped in at Artropolis, Chicago&#8217;s mega modern art fair at the Merchandise Mart last weekend.  I documented as many food related pictures I could find.  Interestingly enough, even though food is rising in prominence on our country, it seems the current generation of artists hasn&#8217;t really escaped the Claes Oldenburg/Andy Warhol aesthetic [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/01/eat-this-art/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Uncle Ben&#8217;s Rice Edition</title>
		<link>http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/#comments</comments>
		<pubDate>Thu, 01 May 2008 15:23:55 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/</guid>
		<description><![CDATA[

This just in: I will no longer be terrorizing Chicago&#8217;s Whole Foods&#8217; Staff Any Longer
1 - Uncle Ben’s Rice quickfire challenge – Next week: Spam Throwdown
2 - I can’t figure out who’s bitchier in the quickfire judging, Art Smith or Padma 
3 - Spike’s Mark Twain meets Marc Jacobs porkpie is totally hobo couture
4 - [...]]]></description>
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		<item>
		<title>Zweiban of Nacional 27 Establishing His Own &#8220;Province&#8221;</title>
		<link>http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/</link>
		<comments>http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 21:28:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/</guid>
		<description><![CDATA[
Chef Randy Zweiban, the ceviche king of Nacional 27, is set to open &#8220;Province&#8221; in September at 161 N. Jefferson St.  The new concept is described as:

A new American restaurant influenced by the modern, evolving cuisines of South America and Spain. Housed in a certified green building, Province will incorporate green building materials, recycled [...]]]></description>
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		</item>
		<item>
		<title>Okra</title>
		<link>http://www.hungrymag.com/2008/04/30/okra/</link>
		<comments>http://www.hungrymag.com/2008/04/30/okra/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 15:07:11 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/30/okra/</guid>
		<description><![CDATA[
I find that most people are surprised to learn that there is a plant called the marshmallow. It grows in marshy areas and, like most mallows, has pretty flowers—though the flowers are not as showy or large as those of the related hibiscus and hollyhock. The marshmallow has a root that was at one time [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/30/okra/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Dancing With Tripe</title>
		<link>http://www.hungrymag.com/2008/04/28/dancing-with-tripe/</link>
		<comments>http://www.hungrymag.com/2008/04/28/dancing-with-tripe/#comments</comments>
		<pubDate>Tue, 29 Apr 2008 04:40:00 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/28/dancing-with-tripe/</guid>
		<description><![CDATA[
All I really know about Romania I learned from Nadia Comaneci, Dracula and those late-eighties/early-nineties commercials depicting squalid orphanages. And I might have kept on thinking that the country was populated exclusively by agile beauties, blood-sucking monsters and doleful children if my favorite burger spot, Kuma’s Corner, didn’t have a two-hour back-up last Friday.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/28/dancing-with-tripe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tentori, Poli Pour</title>
		<link>http://www.hungrymag.com/2008/04/28/tentori-poli-pour/</link>
		<comments>http://www.hungrymag.com/2008/04/28/tentori-poli-pour/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 14:46:24 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/28/tentori-poli-pour/</guid>
		<description><![CDATA[
Giuseppe Tentori and Ryan Poli do the guest bartender thing tonight at the Libertine.  Bring your clogs and the bourbon&#8217;s cheap.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/28/tentori-poli-pour/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Top Chef: Second City Edition</title>
		<link>http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/</link>
		<comments>http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/#comments</comments>
		<pubDate>Thu, 24 Apr 2008 04:47:39 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/</guid>
		<description><![CDATA[

Yeah, I&#8217;m a pastry chef, but I&#8217;m totally aggro, check out my wallet chain.
1 - Top Chef pimps its own cookbook during the quickfire challenge.
2 - After three previous seasons of Top Chef dessert disaster, anyone who doesn’t have a dessert or two planned for this quickfire competition is an idiot and should go home.
3 [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Making of a Neighborhood Restaurant</title>
		<link>http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/</link>
		<comments>http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/#comments</comments>
		<pubDate>Wed, 23 Apr 2008 05:00:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/</guid>
		<description><![CDATA[

Chef Rob Levitt makes pasta at mado
We’re the green-market dorks,&#8221; says Allison Levitt, chef and co-owner with her husband Rob of the just-opened Bucktown restaurant, mado. Levitt’s referring to the band of chefs who get up at dawn most every Wednesday and Saturday to scour the Green City Market looking for the best responsibly grown [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Tom Colicchio Beloved by the Bears Community</title>
		<link>http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/</link>
		<comments>http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/#comments</comments>
		<pubDate>Thu, 17 Apr 2008 03:40:26 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/</guid>
		<description><![CDATA[

Hey, you come here often?  Nice shoes&#8230;
According to some reports, Tom Colicchio is big in the bear community. This week he visits a different kinds of Bears community.  Apparently, according to the Top Chef cell phone poll,  50% of America wants to touch him in touch football too.
1 - Koren Grieveson is [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/feed/</wfw:commentRss>
		</item>
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		<title>mado Makes Debut</title>
		<link>http://www.hungrymag.com/2008/04/14/mado-makes-debut/</link>
		<comments>http://www.hungrymag.com/2008/04/14/mado-makes-debut/#comments</comments>
		<pubDate>Tue, 15 Apr 2008 03:11:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/14/mado-makes-debut/</guid>
		<description><![CDATA[
mado (1647 N. Milwaukee), Allison and Rob Levitt&#8217;s Bucktown restaurant makes it&#8217;s debut today.  The Levitt’s vision behind mado reflects the early 90’s DIY spirit of Wicker Park/Bucktown, rather than the hipster mag mile of boutiques hawking $200 shoes that it has become.  Their plans remind me of Avec crossed with Lula Café, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/14/mado-makes-debut/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cinful</title>
		<link>http://www.hungrymag.com/2008/04/14/cinful/</link>
		<comments>http://www.hungrymag.com/2008/04/14/cinful/#comments</comments>
		<pubDate>Tue, 15 Apr 2008 02:17:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/14/cinful/</guid>
		<description><![CDATA[
&#8220;You know Jerry Springer? I’ve inhaled with him more than a few times,&#8221; says Ed, a displaced Cincinnati architect nursing a glass of red wine at the end of the bar. On my left, a barrel-chested buzz-cut man, another former Queen City native, a national guardsman about to be deployed to Afghanistan, reminisces about lazy [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/14/cinful/feed/</wfw:commentRss>
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		<item>
		<title>Bleeding Heart Cooks Up Top Chef Cupcakes</title>
		<link>http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/</link>
		<comments>http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/#comments</comments>
		<pubDate>Mon, 14 Apr 2008 21:09:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/</guid>
		<description><![CDATA[
Each week, Bleeding Heart Bakery (1955 W. Belmont Ave.) plans to cook up cupcakes inspired by ingredients from the previous week&#8217;s episode challenges. Pictured above is fire, a spicy chocolate ganache cupcake with a &#8220;bacon&#8221; rose from the &#8220;earth, wine, and fire&#8221; episode.  
We&#8217;d like to see cupcakes representing each of the personalities and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>First Bite: Big Jones</title>
		<link>http://www.hungrymag.com/2008/04/09/first-bite-big-jones/</link>
		<comments>http://www.hungrymag.com/2008/04/09/first-bite-big-jones/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 04:52:02 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/first-bite-big-jones/</guid>
		<description><![CDATA[
Andersonville is hot.  The strip of Clark north of Lawrence and its surrounding blocks are home to Chicago’s best beer bar, Hopleaf, Chicago’s best pastry shop, Pasticceria Natalina, and of course its most beloved if not quite best cinnamon roll at Ann Sather.   In the last few months the strip has also [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/first-bite-big-jones/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: East Meets Midwest Edition</title>
		<link>http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/</link>
		<comments>http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 04:08:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/</guid>
		<description><![CDATA[1 - Ming Tsai might be the first guest judge who’s taller than Padma.
2 - Richard “I’m basically the executive chef” Blais and his faux-hawk is an affront to Dale Levitski.
3 - Lisa doesn’t like Dale and Stephanie’s seared beef and deviled egg dish.  She would rather pander by cooking Asian food for Ming [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hot Links</title>
		<link>http://www.hungrymag.com/2008/04/09/hot-links-2/</link>
		<comments>http://www.hungrymag.com/2008/04/09/hot-links-2/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 16:41:14 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/hot-links-2/</guid>
		<description><![CDATA[When nutritionists eat at TRU. [SACfoodies]
Kleiner finally opens Park 52 in Hyde Park [Tribune Stew]

Big Jones opening in Andersonville [Drive Thru]
Get Yer Fruit Beers[Chicago Tribune]
Gaetano DiBenedetto, definitely one of Chicagoland&#8217;s underrated chefs, opens a new spot [Forest Park Review]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/hot-links-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Trouble in the Henhouse</title>
		<link>http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/</link>
		<comments>http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 15:46:03 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/</guid>
		<description><![CDATA[As expected, Rosscoe&#8217;s chicken and waffles is getting legal heat from the original Roscoe&#8217;s in Los Angeles.   Kevin Pang over at the Chicago Tribune has the story.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Eaters Up!</title>
		<link>http://www.hungrymag.com/2008/04/07/eaters-up/</link>
		<comments>http://www.hungrymag.com/2008/04/07/eaters-up/#comments</comments>
		<pubDate>Tue, 08 Apr 2008 05:11:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/07/eaters-up/</guid>
		<description><![CDATA[
Growing up a Detroiter, there was no mustard-only hotdog religion. The only encased-meat principle that was inviolable was that you got your chili-slathered Coneys at gritty Lafayette, and not the theme-park-like American when you were downtown. With no cultural taboo to hold me back, there were days I ate ketchup on my hotdogs.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/07/eaters-up/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Restaurant Graham Elliot Menu</title>
		<link>http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/</link>
		<comments>http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/#comments</comments>
		<pubDate>Mon, 07 Apr 2008 17:31:30 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/</guid>
		<description><![CDATA[
Here&#8217;s a sneak peak at Chef Graham Elliot Bowles&#8217; working menu for his new restaurant.  As a working menu, it&#8217;s always subject to change, but it promises some serious whimsy, including brioche Twinkie croutons, Pabst glazed pearl onions, Budweiser froth, and peach schnapps foam.  Reading the menu reminds me of a undercover liquor [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/feed/</wfw:commentRss>
		</item>
		<item>
		<title>First Bite: Cinners</title>
		<link>http://www.hungrymag.com/2008/04/07/first-bite-cinners/</link>
		<comments>http://www.hungrymag.com/2008/04/07/first-bite-cinners/#comments</comments>
		<pubDate>Mon, 07 Apr 2008 06:18:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/07/first-bite-cinners/</guid>
		<description><![CDATA[
Stopped in at Cinner&#8217;s (4757 N. Talman, 773-654-1624), the new Cinci style chili joint and lounge in Lincoln Square on Saturday.  It&#8217;s a swank affair populated with leather banquettes, brushed steel bar chairs, and a red and black lounge lizard lair color scheme.  Owner Tony Plum mans the bar and tells stories of [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/07/first-bite-cinners/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Do Your Taxes. Get Hammered</title>
		<link>http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/</link>
		<comments>http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/#comments</comments>
		<pubDate>Fri, 04 Apr 2008 19:25:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/</guid>
		<description><![CDATA[Va Pensiero (1566 Oak Ave., Evanston, IL) is offering 15 cent martinis on April 15.  Only caveat, &#8220;you have to eat dinner&#8221;.  At 15 cents, even if they&#8217;re pouring rubbing alcohol and vermouth, it&#8217;s a pretty good deal.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Food and Wine Magazine Names Best New Chefs: Tentori and Grieveson</title>
		<link>http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/</link>
		<comments>http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 15:43:28 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/</guid>
		<description><![CDATA[Giuseppe Tentori of Boka and Koren Grieveson of Avec were named best chefs by Food and Wine magazine for 2008.  Interestingly, there&#8217;s only one NYC nod (Michael Psilakis of Anthos).
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Barcello&#8217;s &#8220;Brick&#8221; Oven</title>
		<link>http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/</link>
		<comments>http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 14:41:17 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/</guid>
		<description><![CDATA[
Yesterday, Chicago magazine&#8217;s Dish reported on Mado restaurant, a new venture from Robert and Allison Levitt (del Toro, La Tache, 312 Chicago, North Pond vets) opening in the old Barcello&#8217;s space (1647 N. Milwaukee). Two days ago, I was in the space working on a story (stay tuned) about the new restaurant, I was fascinated [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Laxmi and Roeper At the Movies Edition</title>
		<link>http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/</link>
		<comments>http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 04:09:04 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/</guid>
		<description><![CDATA[

Richard to Dale: &#8220;Hey bra, I&#8217;ll see you in the final.&#8221;

Andrew: &#8220;Guys, where&#8217;s that smoker?&#8221;
1 - Spike actually taught me something: how to make cool scallion curls.  And he seems like he’s gone straightedge this week.
2 - They clearly don’t run “A Christmas Story” twenty-four hours a day on TNT in New Zealand during [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>My Favorite Things:The Remix</title>
		<link>http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/</link>
		<comments>http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 03:58:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/</guid>
		<description><![CDATA[
Oprah’s weak. She only shares her favorite things once a year. I, on the other hand, am back with another edition of my favorite, food, wine and restaurant dishes. These goodies were sampled in the last few months, but I haven’t written about them because they didn’t work in the context of a full-blown column. [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Poli to Perennial</title>
		<link>http://www.hungrymag.com/2008/04/01/poli-to-perennial/</link>
		<comments>http://www.hungrymag.com/2008/04/01/poli-to-perennial/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 03:37:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/01/poli-to-perennial/</guid>
		<description><![CDATA[Ryan Poli&#8217;s Arizona restaurant is a no go.  He&#8217;s back in Chicago gearing up for a new project.  He said he couldn&#8217;t comment on the new project, but we investigated, and inside sources tell us he&#8217;s going to be fine tuning some things in the Boka kitchen with executive chef Giusseppe Tentori, before [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/01/poli-to-perennial/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Mulling Over Millet</title>
		<link>http://www.hungrymag.com/2008/03/31/mulling-over-millet/</link>
		<comments>http://www.hungrymag.com/2008/03/31/mulling-over-millet/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 04:33:01 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

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

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/31/mulling-over-millet/</guid>
		<description><![CDATA[
Most Americans, if they know the name of millet at all, will tend to think of it as birdseed, or, if they’re farmers, as pasturage. That said, in recent years, millet has begun to pop up in the American diet, generally sprinkled in some multi-grain bread (it adds a nice crunch) or even occasionally cooked [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/31/mulling-over-millet/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Goods on Restaurant Graham Elliot and other Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 04:22:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/</guid>
		<description><![CDATA[Ulterior Epicure has a sneak preview of what to expect from Chef Graham Elliot Bowles and his new digs.
Gourmet has a good interview with Grant Achatz and Heston Blumenthal about their new cookbooks.  
Crain&#8217;s Shia Kapos has the work on the Boka partners&#8217; new venture, Perennial and their interesting approach to populating a wine [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/feed/</wfw:commentRss>
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		<title>Walking Down the Avenues One Last Time</title>
		<link>http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/</link>
		<comments>http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 19:32:16 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/</guid>
		<description><![CDATA[
On the occasion of Chef Graham Elliot Bowles last night cooking at Avenues (before he leaves to open his own spot, Restaurant Graham Elliot), one of our readers, Jeannie Boutelle dropped in a sent us the following report:
I was fortunate enough to have dinner last night on Chef Bowles last night at Avenues. We sat [...]]]></description>
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		<title>David Chang, the Culinary Kurt Cobain?</title>
		<link>http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/</link>
		<comments>http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/#comments</comments>
		<pubDate>Sat, 29 Mar 2008 17:33:02 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/</guid>
		<description><![CDATA[New Yorker has a good profile of the Momofuku empire&#8217;s sire, chef David Chang. Unfortunately, you&#8217;ll have to buy the magazine, as the article&#8217;s only abstracted on the website.   I&#8217;d been a bit skeptical about Chang&#8217;s rise as the press has been fanboy fawning all over him as much as anyone since Barack [...]]]></description>
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		<title>Thomas Keller on Charlie Rose</title>
		<link>http://www.hungrymag.com/2008/03/29/thomas-keller-on-charlie-rose/</link>
		<comments>http://www.hungrymag.com/2008/03/29/thomas-keller-on-charlie-rose/#comments</comments>
		<pubDate>Sat, 29 Mar 2008 17:09:56 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

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		<description><![CDATA[An interview with the man, the myth, and the legend. He has some really nice stuff to say about Grant Achatz.
]]></description>
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		<title>Achatz&#8217;s Next Apprentice and Other Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/#comments</comments>
		<pubDate>Fri, 28 Mar 2008 14:57:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/</guid>
		<description><![CDATA[The newest of the Alinea brood, writes about his externship. [Common Chopsticks]
Brian Duncan of Bin 36 whips out the funky shirt to talk wine tasting. [Wine Taste TV]
Pat Bruno likes Sixteen. [Sun Times]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/feed/</wfw:commentRss>
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		<title>Does Marijuana Taste Better in an 82 Petrus Bong?</title>
		<link>http://www.hungrymag.com/2008/03/28/does-marijuana-taste-better-in-an-82-petrus-bong/</link>
		<comments>http://www.hungrymag.com/2008/03/28/does-marijuana-taste-better-in-an-82-petrus-bong/#comments</comments>
		<pubDate>Fri, 28 Mar 2008 13:43:35 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/28/does-marijuana-taste-better-in-an-82-petrus-bong/</guid>
		<description><![CDATA[We don&#8217;t exactly know the answer to this question, but maybe Mike Sula, who has an incredible story in this week&#8217;s Reader about the most exclusive of restaurants, Crib, and its wine bong smoking chef.  Crib makes Schwa look like TGI Fridays, and its chef, Albert D&#8217;Angelo sounds like most utterly fascinating rich arrogant [...]]]></description>
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		<title>30 Seconds on Top Chef: Block Party Edition</title>
		<link>http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/</link>
		<comments>http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/#comments</comments>
		<pubDate>Thu, 27 Mar 2008 04:00:49 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/</guid>
		<description><![CDATA[1 - I think Rick Bayless robbed Don Johnson’s Miami Vice wardrobe closet to get his purple shirt for the episode.
2 - Who knew Erik’s deflated nachos soufflé would be more haute than his street taco&#8230;.plus he says, “I don’t think fine dining and Mexican go together, so he (Bayless) can go screw himself.”  [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/feed/</wfw:commentRss>
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		<title>Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/26/hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/26/hot-links/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 15:00:54 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/hot-links/</guid>
		<description><![CDATA[Dave Hammond has a great radio piece on Easter cooking and the Locavore movement at Vie.  [WBEZ]
Kevin Nance searches for a True Taste of his old southern home [Sun Times]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/hot-links/feed/</wfw:commentRss>
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		<title>Restaurant Guan is No Joke</title>
		<link>http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/</link>
		<comments>http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 14:28:48 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/</guid>
		<description><![CDATA[

Guan&#8217;s Thai Basil Snapper
Time Out did publish real content this week too.  Check out my piece on Restaurant Guan.   Guan is one of those  spots where the personalities of the proprietors are just as important as the quality of the food (think Sushi Mike at Tanoshii, Susan and Drew Goss at [...]]]></description>
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		<title>Time Out&#8217;s Satire Still Better Than Most Local Food Writing</title>
		<link>http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/</link>
		<comments>http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 13:59:52 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/</guid>
		<description><![CDATA[Time Out Chicago releases their April Fools edition, giving Sixteen restaurant a whopping 11 stars!  
The rest of the review is a thinly veiled critical satire about how a lot of local food publications/websites rely on press websites and materials to write their reviews or previews of new restaurants.  It would be funny, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/feed/</wfw:commentRss>
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		<item>
		<title>How I Became a Food Freak</title>
		<link>http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/</link>
		<comments>http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 05:16:53 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Food Memoir]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/</guid>
		<description><![CDATA[ 
I was not a precocious genius, like, say, a 2-year-old Tiger Woods ripping a tee shot on &#8220;The Mike Douglas Show.&#8221; There was no crème brulee epiphany at the foot of my grandmother. It took me twenty-eight years of school and aimless work to discover food writing. 
Though my mother was a fine scratch [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/feed/</wfw:commentRss>
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		<title>Onions</title>
		<link>http://www.hungrymag.com/2008/03/24/onions/</link>
		<comments>http://www.hungrymag.com/2008/03/24/onions/#comments</comments>
		<pubDate>Tue, 25 Mar 2008 03:35:04 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

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

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/24/onions/</guid>
		<description><![CDATA[ 
The allium genus includes some of my favorite purveyors of flavor, including garlic, shallots, leeks, scallions, and onions. It is hard to imagine cooking without these fragrant, vibrant plants. And in fact, no one has ever really had to, because wild members of the allium genus grow worldwide. That’s why, even though onions as [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/24/onions/feed/</wfw:commentRss>
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		<title>James Beard Award Nominees</title>
		<link>http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/</link>
		<comments>http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/#comments</comments>
		<pubDate>Mon, 24 Mar 2008 17:39:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/</guid>
		<description><![CDATA[ 
James Beard award nominees were announced today at Mid-day.  As usual, Chicago has a host of representatives:
NEWSPAPER FEATURE WRITING WITHOUT RECIPES - Janet Rausa Fuller - Chicago Sun Times
TELEVISION FOOD SEGMENT, NATIONAL OR LOCAL - Vince Gerasole - CBS2 Chicago
TELEVISION FOOD SPECIAL - Geoffrey Baer and Dan Protess - WTTW
WEBCAST-Olivia Gerasole and Isabella [...]]]></description>
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