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	<title>RadioGastronomy &#187; Seafood</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>Panko-Crusted Wild Salmon Burgers with Watercress Salad &amp; Miso Dressing</title>
		<link>http://radiogastronomy.com/2011/11/13/panko-crusted-wild-salmon-burgers-with-watercress-salad-miso-dressing/</link>
		<comments>http://radiogastronomy.com/2011/11/13/panko-crusted-wild-salmon-burgers-with-watercress-salad-miso-dressing/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 03:39:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Salmon]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Brioche]]></category>
		<category><![CDATA[Burger]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Canola Oil]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Poached]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Rice Vinegar]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sesame Oil]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Superbowl]]></category>
		<category><![CDATA[Tahini]]></category>
		<category><![CDATA[Vegetable Oil]]></category>
		<category><![CDATA[Watercress]]></category>
		<category><![CDATA[White Miso]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4971</guid>
		<description><![CDATA["Everybody is a genius.  But if you judge a fish by it's ability to climb a tree, it will live its whole life believing that it is stupid."  -Albert Einstein, German-born patent clerk, scientific visionary, and enviably humble human]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/11/13/panko-crusted-wild-salmon-burgers-with-watercress-salad-miso-dressing/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Classic Spaghetti Alle Vongole</title>
		<link>http://radiogastronomy.com/2011/08/16/classic-spaghetti-alle-vongole/</link>
		<comments>http://radiogastronomy.com/2011/08/16/classic-spaghetti-alle-vongole/#comments</comments>
		<pubDate>Wed, 17 Aug 2011 02:48:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta & Noodles]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Clam]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pinot Grigio]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Red Pepper Flakes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spaghetti]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4110</guid>
		<description><![CDATA["Yes the world may stop and the world may spin.  It's all the same to the clam." -The brilliant and prolific children's book author (among other things) Shel Silverstein, from his beloved collection A Light In The Attic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/08/16/classic-spaghetti-alle-vongole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lettuce Wraps with Wild Shrimp, Mango, &amp; Vanilla Bean Salad</title>
		<link>http://radiogastronomy.com/2011/04/15/lettuce-wraps-with-wild-shrimp-mango-vanilla-bean-salad/</link>
		<comments>http://radiogastronomy.com/2011/04/15/lettuce-wraps-with-wild-shrimp-mango-vanilla-bean-salad/#comments</comments>
		<pubDate>Fri, 15 Apr 2011 22:29:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Boston Lettuce]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Gluten-Free]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Scandinavian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Superbowl]]></category>
		<category><![CDATA[Tropical]]></category>
		<category><![CDATA[Vanilla]]></category>
		<category><![CDATA[Vanilla Bean]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4042</guid>
		<description><![CDATA["Once, in college, I pooped my pants a little bit at a Country Steaks all-you-can-eat buffet and I didn't leave until I finished my second plate of shrimp." -Tina Fey as the lovable Liz Lemon, lover of junk food and Star Wars, on NBC's consistently funny hit comedy 30 Rock]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/04/15/lettuce-wraps-with-wild-shrimp-mango-vanilla-bean-salad/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Besugo a la Madrileña (Sea Bream in the Style of Madrid)</title>
		<link>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/</link>
		<comments>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 19:40:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Bream]]></category>
		<category><![CDATA[Dorade]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Paprika]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Porgy]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bream]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3964</guid>
		<description><![CDATA["Give a man a fish, and he will eat for a day.  Teach him how to fish, and he will sit in a boat and drink beer all day." -George Carlin, American comedian, potty-mouth, and mentor-from-the-future]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Albóndigas de Bacalao (Salt Cod Balls)</title>
		<link>http://radiogastronomy.com/2011/01/13/albondigas-de-bacalao-salt-cod-balls/</link>
		<comments>http://radiogastronomy.com/2011/01/13/albondigas-de-bacalao-salt-cod-balls/#comments</comments>
		<pubDate>Fri, 14 Jan 2011 03:12:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bacalao]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Cataluña]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Cod]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Filbert]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Hazelnut]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[Salt Cod]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[Vermouth]]></category>
		<category><![CDATA[White Wine]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3623</guid>
		<description><![CDATA["Fine, let’s take a vote. Who wants fish for dinner?...Yeah, democracy ain’t so fun when it f*&#s you, huh?” -Retired radiologist Sam Halpern on his son Justin's famous Twitter account "Shit My Dad Says"]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/01/13/albondigas-de-bacalao-salt-cod-balls/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai-Inspired Seafood Salad with Snow Pea Shoots, Napa Cabbage, &amp; Fresh Herbs</title>
		<link>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/</link>
		<comments>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 02:06:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Brown Sugar]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Napa Cabbage]]></category>
		<category><![CDATA[Pea Shoot]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Serrano]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Squid]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2286</guid>
		<description><![CDATA["Why does Sea World have a seafood restaurant???  I'm halfway through my fish burger and I realize 'Oh my God.....I could be eating a slow learner." -Lyndon B. Johnson, Democratic poverty and civil rights advocate, as well as 36th president of the United States, stepping into office upon the assassination of JFK]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/feed/</wfw:commentRss>
		<slash:comments>3</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[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></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>Home-Cured Gravlax</title>
		<link>http://radiogastronomy.com/2010/01/20/home-cured-gravlax/</link>
		<comments>http://radiogastronomy.com/2010/01/20/home-cured-gravlax/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 21:55:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cured]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Gravlax]]></category>
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		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Tarragon]]></category>
		<category><![CDATA[Tequila]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1175</guid>
		<description><![CDATA["You piss me off you Salmon.....You're too expensive in restaurants."  -Eddie Izzard, incredible British comedian, actor, and occasional transvestite]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/20/home-cured-gravlax/feed/</wfw:commentRss>
		<slash:comments>0</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[Seafood & Shellfish]]></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>
		<category><![CDATA[Fish]]></category>
		<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>Spaghettini with Shrimp Scampi</title>
		<link>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/</link>
		<comments>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/#comments</comments>
		<pubDate>Mon, 14 Sep 2009 01:26:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta & Noodles]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
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		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spaghettini]]></category>
		<category><![CDATA[White Wine]]></category>

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		<description><![CDATA["I think somebody should come up with a way to breed a very large shrimp.  That way, you could ride him, then after you camped at night, you could eat him.  How about it, science?" -Jack Handey, the endlessly quotable creator of Saturday Night Live's "Deep Thoughts"]]></description>
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