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	<title>RadioGastronomy &#187; Potato</title>
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	<link>http://radiogastronomy.com</link>
	<description>The table as the gravitational center of our lives.</description>
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		<title>Potage Au Cresson (French-Style Watercress Soup)</title>
		<link>http://radiogastronomy.com/2011/12/13/potage-au-cresson-french-style-watercress-soup/</link>
		<comments>http://radiogastronomy.com/2011/12/13/potage-au-cresson-french-style-watercress-soup/#comments</comments>
		<pubDate>Tue, 13 Dec 2011 18:47:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetable Stock]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Watercress]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5222</guid>
		<description><![CDATA["We have so much in common, we both love soup and snow peas, we love the outdoors, and talking and not talking.  We could not talk or talk forever and still find things to not talk about." -Actress Jennifer Coolidge as voluptuous trophy wife Sherri Ann Cabot in Christopher Guest's hilarious mockumentary Best In Show]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Short Rib Hash with Tri-Color Potatoes &amp; Poached Egg</title>
		<link>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/</link>
		<comments>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/#comments</comments>
		<pubDate>Sat, 10 Dec 2011 05:44:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Poached Egg]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Short Rib]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5009</guid>
		<description><![CDATA["Only dull people are brilliant at breakfast." -Oscar Wilde, 19th century Irish trouble-maker, playwright, author, and style icon]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Erdäpfelsalat (Austrian-Style Potato Salad)</title>
		<link>http://radiogastronomy.com/2011/01/29/erdapfelsalat-austrian-style-potato-salad/</link>
		<comments>http://radiogastronomy.com/2011/01/29/erdapfelsalat-austrian-style-potato-salad/#comments</comments>
		<pubDate>Sat, 29 Jan 2011 04:26:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Alpine]]></category>
		<category><![CDATA[Austrian]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Cornichon]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dijon Mustard]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Grandma Rose]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Oktoberfest]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Vegetable Stock]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vinegar]]></category>
		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3804</guid>
		<description><![CDATA["I benefit from the Mr. Potato Head syndrome.  Put a wig and a nose and glasses on me, and I disappear." -Phil Hartman, immensely talented and sadly passed-before-his-time Canadian-American comedian, actor, and alum of such awesomeness as SNL, Pee-Wee's Playhouse, and The Simpsons]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/01/29/erdapfelsalat-austrian-style-potato-salad/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Hearty Wild Mushroom &amp; Barley Soup</title>
		<link>http://radiogastronomy.com/2011/01/20/hearty-wild-mushroom-barley-soup/</link>
		<comments>http://radiogastronomy.com/2011/01/20/hearty-wild-mushroom-barley-soup/#comments</comments>
		<pubDate>Fri, 21 Jan 2011 02:00:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Barley]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cremini]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Hen of the Woods]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Maitake]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsnip]]></category>
		<category><![CDATA[Polish]]></category>
		<category><![CDATA[Porcini]]></category>
		<category><![CDATA[Portobello]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Vegetable Stock]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3675</guid>
		<description><![CDATA["Thank you Mario, but our Princess is in another castle." -Toad the Mushroom Retainer, guardian of Mushroom Kingdom's Princess Peach, bumming out 1980's children everywhere in the wildly popular 8-bit Nintendo Entertainment System game Super Mario Bros.]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/01/20/hearty-wild-mushroom-barley-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Ragoût of Rabbit with Hand-Rolled Sweet Potato Gnocchi, Shiitake Mushrooms, &amp; Pan Jus</title>
		<link>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/</link>
		<comments>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/#comments</comments>
		<pubDate>Sat, 15 May 2010 02:47:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta & Noodles]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2144</guid>
		<description><![CDATA["Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen." -John Steinbeck, American novelist and writer of one of my most all-time most favoritest books (I have a lot of those), East of Eden]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wild Sea Bass Ceviche with Avocado, Purple Potatoes, &amp; Fried Plantains</title>
		<link>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/</link>
		<comments>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:58:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Plum Tomato]]></category>
		<category><![CDATA[Poblano]]></category>
		<category><![CDATA[Popcorn]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Purple Potato]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bass]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1875</guid>
		<description><![CDATA["It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it." -Lemony Snicket, pseudonym and alter-ego of American children's writer Daniel Handler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Classic Beef Stew</title>
		<link>http://radiogastronomy.com/2010/01/11/classic-beef-stew/</link>
		<comments>http://radiogastronomy.com/2010/01/11/classic-beef-stew/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 04:43:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beef Stock]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1250</guid>
		<description><![CDATA["If things start happening, don't worry, don't stew, just go right along and you'll start happening too." -Dr. Seuss, pseudonym of American writer/illustrator Theodor Seuss Geisel, writer of (hands, like, totally down) my most beloved and revered children's books ever in the history of.....ever]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/11/classic-beef-stew/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sautéed Skate with Grenobloise Sauce and Potato Vapeur</title>
		<link>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/</link>
		<comments>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 16:36:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brown Butter]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[Crouton]]></category>
		<category><![CDATA[FCI]]></category>
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		<category><![CDATA[French]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Skate]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=811</guid>
		<description><![CDATA["I think that fish is nice, but then I think that rain is wet, so who am I to judge?" -Douglas Adams, British satirist and mastermind of the incredible Hitchhiker's Guide to the Galaxy, which every human being should read at least once]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Classic Pot Roast</title>
		<link>http://radiogastronomy.com/2009/10/20/classic-pot-roast/</link>
		<comments>http://radiogastronomy.com/2009/10/20/classic-pot-roast/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 18:06:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Parsnip]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=719</guid>
		<description><![CDATA["Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American.  And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on Earth they think they're doing." -Kurt Vonnegut, Jr., American writer and satirist]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/10/20/classic-pot-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Ragoût of Lamb with Spring Vegetables</title>
		<link>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/</link>
		<comments>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/#comments</comments>
		<pubDate>Mon, 31 Aug 2009 16:48:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[String Bean]]></category>
		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[Turnip]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=459</guid>
		<description><![CDATA[&#8220;Ghostbusters. Yes, we&#8217;re back.&#8221; -American actress Annie Potts as quirky, bug-eyed secretary Janine Melnitz in &#8220;Ghostbusters 2&#8220; I&#8217;m proud to announce that we&#8217;re back online, coming to you live and direct from our new headquarters in a renovated firehouse in Prospect Heights, Brooklyn.  It&#8217;s just like Ghostbusters, sort of!  The new kitchen is amazing and I [...]]]></description>
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