<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Oyster Food and Culture &#187; culture</title>
	<atom:link href="http://oysterfoodandculture.com/tag/culture/feed/" rel="self" type="application/rss+xml" />
	<link>http://oysterfoodandculture.com</link>
	<description>a place to exchange ideas and learn about culture through food</description>
	<lastBuildDate>Mon, 26 Jul 2010 02:19:57 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0</generator>
		<item>
		<title>Lucky Pineapple</title>
		<link>http://oysterfoodandculture.com/2010/02/05/lucky-pineapple/</link>
		<comments>http://oysterfoodandculture.com/2010/02/05/lucky-pineapple/#comments</comments>
		<pubDate>Sat, 06 Feb 2010 01:38:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[celebrations]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[symbol]]></category>
		<category><![CDATA[traditions]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[symbolism]]></category>

		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=5385</guid>
		<description><![CDATA[This question has been on my mind:  &#8221;Why is the pineapple so appealing that people want to use its image all over the home?&#8221;  Don&#8217;t get me wrong, I love pineapple, with a passion, but I also love bacon, and I have no desire to dress my home with porcine images.  So I decided to dig a bit into what is the appeal of this delicious fruit. Not So Fuzzy Math Native to southern Brazil and Paraguay, the pineapple (Ananas comosus) spread throughout South America, eventually reaching the Caribbean. Columbus discovered it in the Indies and brought it back to Europe.  The Spanish introduced the pineapple to the Philippines, Hawaii, Zimbabwe and Guam. The fruit was cultivated successfully in European hothouses beginning in 1720. The pineapple is a herbaceous perennial plant and is an example of a multiple fruit (it looks like one fruit, but is actually many merged together): arranged in two interlocking helices, eight in one direction, thirteen in the other, each being a Fibonacci number.  Apparently this sequence is very common in nature, and this link speaks to it in a variety of plants.  I cannot believe I wrote a food post and got to mention a mathematical [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2010/02/05/lucky-pineapple/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>San Francisco&#8217;s Fancy Food Show</title>
		<link>http://oysterfoodandculture.com/2010/01/26/san-franciscos-fancy-food-show/</link>
		<comments>http://oysterfoodandculture.com/2010/01/26/san-franciscos-fancy-food-show/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 16:03:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[China]]></category>
		<category><![CDATA[Phillipines]]></category>
		<category><![CDATA[San Francisco]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[United Kingdom]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[candy]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[libations]]></category>
		<category><![CDATA[traditions]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[countries]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[fancy food show]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Japan]]></category>

		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=6871</guid>
		<description><![CDATA[I had no plans to write about my experience at the Fancy Food Show that recently took place in San Francisco; I intended to incorporate what I discovered in future posts, but after receiving many requests to identify what I tried, I reconsidered.  After all, is not food something of an ambassador of a county&#8217;s culture?  If so, based on my time spent in the International section, there is some rumblings, literal chest thumpings as countries showcased  the best and the brightest of their culinary products.  So here&#8217;s a quick overview, of what we might expect to find in our grocers and specialty stores in the near future. First, if you have never been to a Fancy Food Show, any description I provide will certainly not prepare you for the real thing.  Its H-U-G-E! It filled both halls in San Francisco&#8217;s Moscone Convention Center, which is no small feat &#8211; hundreds (some claim over 1,000) of food related vendors showcasing their wares.  I attended expecting that the attendees would be somewhat jaded to this sampling and having plates of food handed to them, but that was certainly not the case, they were as intrigued as any I&#8217;d ever seen to [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2010/01/26/san-franciscos-fancy-food-show/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>When is bread more than bread?</title>
		<link>http://oysterfoodandculture.com/2009/11/01/when-is-bread-more-than-bread/</link>
		<comments>http://oysterfoodandculture.com/2009/11/01/when-is-bread-more-than-bread/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 04:23:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[Mexico]]></category>
		<category><![CDATA[Portugal]]></category>
		<category><![CDATA[United Kingdom]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[celebrations]]></category>
		<category><![CDATA[country]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[religion]]></category>
		<category><![CDATA[traditions]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Germany]]></category>
		<category><![CDATA[Sweden]]></category>
		<category><![CDATA[Thailand]]></category>

		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=4367</guid>
		<description><![CDATA[A topic  smoldering in the back of my mind for some months as I&#8217;ve seen variations on this theme for months because of numerous holidays. When is bread more than bread?  Or perhaps a bit more generally, when do baked goods serve a higher purpose? I&#8217;ve unearth a few instances, and I am sure there are more, in fact I know there are.  I thought with the Mexican celebration of Day of the Dead and the preparation of Pan de Muertos this was the perfect time to consider the possibilities.  This glimmer of an idea took hold when I saw several articles on bread shaped like people, or at least various body parts; specifically the post of a baker in Thailand that created some of the most disturbing lifelike creations I&#8217;d seen.  Around the world bread fashioned to convey something more than calories and nutrition has held cultural significance.  The following are a few samples of what I&#8217;ve encountered. Ecuador On November 2 (Día de los Difuntos, literally Day of the Deceased, or All Soul’s Day) families gather at cemeteries to clean gravesites and feast with their deceased. Blueberry-based colada and bread &#8220;babies&#8221; (guaguas) are traditionally served. Families remember their deceased loved ones [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/11/01/when-is-bread-more-than-bread/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Street food from around the world</title>
		<link>http://oysterfoodandculture.com/2009/06/17/street-food-from-around-the-world/</link>
		<comments>http://oysterfoodandculture.com/2009/06/17/street-food-from-around-the-world/#comments</comments>
		<pubDate>Wed, 17 Jun 2009 22:18:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Africa]]></category>
		<category><![CDATA[Britain]]></category>
		<category><![CDATA[Canada]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Iran]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[Middle East]]></category>
		<category><![CDATA[New York]]></category>
		<category><![CDATA[Peru]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[United Kingdom]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[country]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[street food]]></category>

		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=4302</guid>
		<description><![CDATA[As I previously mentioned, I think street or fast food can go a long way to providing a multi-sensory cultural experience that accurately captures the current culture of the country, region, or city in question.  Every time I bite into a conchita pilbil taco, I am transported back to Merida, Mexico, or a gelato reminds me of my meanderings in Italy, or a bit of cheese, lovingly applied to a good baguette reminds me of Paris, well you get the idea. Street food provides an immediate connection to where ever you are.  If you were to ask me what to eat in San Francisco, its the sourdough bread, the burritos, or the dim sum that defines the place not the restaurants.  People have an easier time reaching consensus deciding the food that defines the place and not who makes it. Africa Street Food Zanzibar (Tanzania) Street Food Zanzibar, part 2 Street Food Cairo (Egypt), part 1 Street Food Cairo, part 2 Street Food Nairobi (Kenya) p1 Street Food Nairobi, part 2 Street Food Mumbai (India), p1 Street Food Mumbai, part 2 Street Food Jerusalem, part 1 Street Food Jerusalem, part 2 Street Food Fez (Morocco), p1 Street  Food Fez, part 2 Europe Street Food Palermo (Sicily) Street Food Palermo, [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/06/17/street-food-from-around-the-world/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Mead: sweet, sweet nectar</title>
		<link>http://oysterfoodandculture.com/2009/06/05/mead-sweet-sweet-nectar/</link>
		<comments>http://oysterfoodandculture.com/2009/06/05/mead-sweet-sweet-nectar/#comments</comments>
		<pubDate>Fri, 05 Jun 2009 16:15:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Britain]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[celebrations]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Germany]]></category>
		<category><![CDATA[mead]]></category>
		<category><![CDATA[Slovakia]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://oysterculture.wordpress.com/?p=4002</guid>
		<description><![CDATA[Mead is a fermented beverage also know as &#8220;honey wine&#8221; because that is frequently made where grapes are not grown and has the simple ingredients of  water and yeast.  Although, mead is not technically a wine.  It has a long history and has been the stuff of legends, literally, having been featured in Beowoulf.  Mead&#8217;s alcoholic content ranges from the equivalent of a mild ale to a strong wine. It may be still or sparkling.  It runs the gamut from dry → semi-sweet → sweet.  If you want to know what to look for when you sample mead, Michael Hall developed a treatise on mead tasting. The diversity of this beverage is as endless as the possible combinations, depending on local traditions and recipes, it may be brewed with spices and fruits, or flavored with hops producing a bitter, beer-like flavor.  The type of honey also has a significant impact on the flavor and color of the final product. History Mead, while not necessarily a world traveler enjoys consumption and recognition on a global scale.  While its exact origins are unknown, its consumption has been documented in ancient times from Europe to Africa to Asia.  &#8221;It can be regarded as the ancestor of all [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/06/05/mead-sweet-sweet-nectar/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Special Ingredients:  Avocado Leaves</title>
		<link>http://oysterfoodandculture.com/2009/05/30/special-ingredients-avocado-leaves/</link>
		<comments>http://oysterfoodandculture.com/2009/05/30/special-ingredients-avocado-leaves/#comments</comments>
		<pubDate>Sat, 30 May 2009 23:25:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mexico]]></category>
		<category><![CDATA[Special Ingredients]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[avocado leaves]]></category>
		<category><![CDATA[cuisine]]></category>

		<guid isPermaLink="false">http://oysterculture.wordpress.com/?p=3969</guid>
		<description><![CDATA[In a recent bout of Mexican cooking (I go through periods, I just wrapped up a long stretch of Italian).  I encountered, or more specifically, paid attention for the first time to the ingredient &#8211;  avocado leaves (hojas de aguacate).  In most cases, they list this ingredient as &#8220;optional&#8221;, but I had to wonder what authentic flavor have I sacrificed in my acceptance of a short cut, and perhaps more importantly what exactly are avocado leaves? Please note, that when I refer to avocado leaves in this post, I refer specifically to Mexican avocado leaves, not Haas, or any of the other varieties.  They have a toxicity issue, which I&#8217;ll expand on.  Besides, the desired taste in the leaves applies only to the Mexican variety, the more tropical varieties of which Haas is one, lack this aroma. Harold McGee tells us theses avocado leaves are of the laurel family, and so are related to bay leaves and sassafras or filé.   Its can be used fresh or dried.  This ingredient is common in the dishes of south central Mexico. Fresh leaves are used in Oaxaca as abed for barbecuing meat and flavoring tamales. Dried leaves are common additions to soups, stews [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/05/30/special-ingredients-avocado-leaves/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Peru &#8211; Land of Plenty</title>
		<link>http://oysterfoodandculture.com/2009/05/24/peru-land-of-plenty/</link>
		<comments>http://oysterfoodandculture.com/2009/05/24/peru-land-of-plenty/#comments</comments>
		<pubDate>Sun, 24 May 2009 17:58:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[China]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[Peru]]></category>
		<category><![CDATA[San Francisco]]></category>
		<category><![CDATA[country]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[featured]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[cerviche]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[ethnic food]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Spain]]></category>

		<guid isPermaLink="false">http://oysterculture.wordpress.com/?p=3831</guid>
		<description><![CDATA[photo from sfgate.com In preparing a recent post on raw fish, I developed a craving for cerviche, and really who could blame me?  Living in San Francisco, there was one restaurant on my radar that I knew could offer me an authentic, or at least close proximally, of the Peruvian cerviche I desired: that restaurant is La Mar Cebicheria Peruana, the first US foray for Chef Gaston Acurio.  Immediately after I pressed the &#8220;publish&#8221; button for that post, I booked my reservations.  I had the added privilege of having Daily Spud, a potato aficionado, accompany me on my exploration, and a more perfect lunch is hard to imagine. I knew that Peruvian cuisine had amazingly range, but its diversity is hard to comprehend.  The challenge is determining how to approach Peru&#8217;s food &#8211; by the diverse cultures that made their mark on its culture, with their food preparation and choices assimilated into the cuisine?  Or, by the incredible food stock that exists in Peru and has incorporated into its recipes, such as corn, tomatoes, potatoes, quinoa?  If ever a place was at the cross roads of diversity, it is Peru. To appreciate the cuisine, some knowledge of Peru&#8217;s culture, history and geography is required. Geography Peru is physically isolated [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/05/24/peru-land-of-plenty/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Brunico: weinerschnitzel or pesto?</title>
		<link>http://oysterfoodandculture.com/2009/05/16/brunico-weinerschnitzel-or-pesto/</link>
		<comments>http://oysterfoodandculture.com/2009/05/16/brunico-weinerschnitzel-or-pesto/#comments</comments>
		<pubDate>Sun, 17 May 2009 01:33:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[featured]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[bikes]]></category>
		<category><![CDATA[Giro]]></category>

		<guid isPermaLink="false">http://oysterculture.wordpress.com/?p=3632</guid>
		<description><![CDATA[When we landed in Brunico, I was confused.  Not necessarily a unique state for me, but you must understand, Brunico is in Italy &#8211; the map clearly says so.  Yet, I felt we had taken a wrong turn at a mountain pass and and arrived at a village in Austria.  I knew we had crossed no international borders, as I had not flashed my passport, since leaving Milan.  But German was the language spoken on the streets, and the menus posted outside the restaurants were not only written in German, but also had German dishes liberally sprinkled with only a few Italian favorites.  Finally, the town&#8217;s name was just as often spelled as Bruneck &#8211; oye! According to Wiki, the 2001 census for this area of Italy claims 83% of the population speak German, 15% Italian and ~ 2% Ladin as their first language.  (Ladin resulted from Latin melding with the local language, oh about 15BC when the Dolomites were conquered by the Romans)  This explains so much.  Brunico, I discovered, was in a region that was a bit of a hot potato, bouncing frequently between what is now Austria and Italy, and as recent as World War I part of Austria. On [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/05/16/brunico-weinerschnitzel-or-pesto/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Stalking the Tour and discovering the delights of Chalon sur Saone</title>
		<link>http://oysterfoodandculture.com/2009/05/02/stalking-the-tour-and-discovering-the-delights-of-chalon-sur-saone/</link>
		<comments>http://oysterfoodandculture.com/2009/05/02/stalking-the-tour-and-discovering-the-delights-of-chalon-sur-saone/#comments</comments>
		<pubDate>Sat, 02 May 2009 15:00:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[featured]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[bikes]]></category>
		<category><![CDATA[Bourgone]]></category>
		<category><![CDATA[Chalon sur Saone]]></category>
		<category><![CDATA[Tour de France]]></category>

		<guid isPermaLink="false">http://oysterculture.wordpress.com/?p=3065</guid>
		<description><![CDATA[Robert-Gilles of Shizuoka Gourmet commented on my recent post of Dijon and Creme de Cassis that I was remiss in not including his hometown of Chalon-sur-Saôn, which is close to Dijon.  I intend to correct that oversight.  When my husband and I traveled through Burgundy, we had a mission &#8211; we were stalking the Tour de France (TdeF) and checked out strategic stages &#8211; we were the extreme groupies.  We may not have rented campers but I have trekked up a &#8220;beyond category&#8221; slope to secure a good viewing location.  While our primary focus was the TdeF, we were easily distracted by the incredible cultural and culinary bounty this region offered, so the focus is deservedly on Chalon-sur-Saône.  The photos of this town were generously provided by Robert-Gilles.  The Tour de France photos are by yours truly! Before we continue, Robert-Gilles left me some cryptic hints that I&#8217;ll share &#8211; they whetted my appetite to further educated myself on Chalon-sur-Saône. -The first camera and photography were invented in Chalon sur saone! Check Musee Nicephore Niepce. -Major company: Areva (formerly Framatonne) which produces 74% of electicity in France. -Rue de Strasbourg across island in the middle of the saone river: 20 restaurants! -La Maison des [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/05/02/stalking-the-tour-and-discovering-the-delights-of-chalon-sur-saone/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Is fast food the pinnacle of civilization?</title>
		<link>http://oysterfoodandculture.com/2009/01/22/is-fast-food-the-pinnacle-of-civilization/</link>
		<comments>http://oysterfoodandculture.com/2009/01/22/is-fast-food-the-pinnacle-of-civilization/#comments</comments>
		<pubDate>Thu, 22 Jan 2009 19:47:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mexico]]></category>
		<category><![CDATA[Singapore]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hong kong]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[San Francisco]]></category>

		<guid isPermaLink="false">http://oysterculture.wordpress.com/?p=275</guid>
		<description><![CDATA[I recently read an article in the Globe and Mail which posed the question, &#8220;Is fast food the pinnacle of civilisation?&#8221;  My knee jerk, visceral reaction was &#8220;Absolutely not!&#8221;  I thought &#8220;what crazy writer asks such a question?&#8221;, as visions of  Whoppers, Big Macs, and KFC reverberated in my head.  But I calmed down as he described one of the best meals of his life as the three fish tacos he bought for $0.79 USD in East LA. His description of the meal, and I quote, was an &#8220;exquisitely fried piece of fish, warmly couched in white Mexican crema and something red and smokey, brightened with tomatoes and surrounded with airy tortillas.  He went on to say &#8220;It did something to your mouth, that I cannot begin to describe.&#8221;  Now this experience I can relate to. Some of the best food memories I have centered around fast food: tacos of conchita pilbil from Merida, Mexico bahn mi from Eden Center (Virginia) anything from the hawkers of Singapore dim sum in Hong Kong burritos from the Mission District in San Francisco pizza slices from just about anywhere in New York fish and chips from a vendor in London pomme frites in Amsterdam last, but definitely not least [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2009/01/22/is-fast-food-the-pinnacle-of-civilization/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
