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<title>Luxist - Comments for Pig Dinners and Offal Still Delight Across America</title>
<link>http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</link>
<description>Luxist Comments for Pig Dinners and Offal Still Delight Across America</description>
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<generator>Blogsmith http://www.blogsmith.com/</generator><item><title><![CDATA[Comments on Pig Dinners and Offal Still Delight Across America]]></title><link>http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</link><guid isPermaLink="true">http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</guid><description><![CDATA[Interesting article.  I am bit of a foodie myself, and don't know if I would call this a trend, but I will admit to being intrigued by the whole bacon ice cream bit.]]></description><dc:creator><![CDATA[Tracy]]></dc:creator><pubDate>Mar 16th 2010 8:11PM</pubDate></item><item><title><![CDATA[Comments on Pig Dinners and Offal Still Delight Across America]]></title><link>http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</link><guid isPermaLink="true">http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</guid><description><![CDATA[This kind of dining is the complete opposite of consuming livestock manufactured in massive factory farms filled with antibiotics to stave off infection. Not only is the food fantastic, it's relevant too. In securing the livestock from local farms, Chef Johns is encouraging other restaurants to rethink where their food comes from.]]></description><dc:creator><![CDATA[robb]]></dc:creator><pubDate>Mar 16th 2010 10:07PM</pubDate></item><item><title><![CDATA[Comments on Pig Dinners and Offal Still Delight Across America]]></title><link>http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</link><guid isPermaLink="true">http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</guid><description><![CDATA[What a fascinating piece. I feel as if I've been let in on a secret. <br><br>Pork is such an underrated meat in the US and Chef Johns' video explanation of his butchering is fascinating. I will certainly look for meat from Tamworth pigs in the future. I might even consider trying some offal the next time I see it on a menu. ]]></description><dc:creator><![CDATA[Lisa K.]]></dc:creator><pubDate>Mar 17th 2010 12:56AM</pubDate></item><item><title><![CDATA[Comments on Pig Dinners and Offal Still Delight Across America]]></title><link>http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</link><guid isPermaLink="true">http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</guid><description><![CDATA[Pork has taken a P.R. beating over the years.Probably does'nt help that two major religions condemn the eating of pork.Too bad.I love my lean,low-fat pork chops.Chops are as low in fat as chicken or turkey...and mighty tasty when I grill 'em.]]></description><dc:creator><![CDATA[DR.VEGAS]]></dc:creator><pubDate>Mar 17th 2010 3:59AM</pubDate></item><item><title><![CDATA[Comments on Pig Dinners and Offal Still Delight Across America]]></title><link>http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</link><guid isPermaLink="true">http://www.luxist.com/2010/03/15/pig-dinners-and-offal-still-delight-across-america/</guid><description><![CDATA[Love the video  I attended the dinner at Grange and it was a memorable evening. I loved every single bit of each course, my favorite being the Bo Saam. Chef Johns was great, explaining the courses in pithy form so we could get to our plates and chow. It was the first time I'd ever tried head cheese and it was fantastic. It deserves a better name, though. Nice write-up!]]></description><dc:creator><![CDATA[Jules]]></dc:creator><pubDate>Mar 17th 2010 9:17AM</pubDate></item></channel></rss>