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	<title>Mary Crimmins&#187; Restaurant</title>
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	<link>http://marycrimmins.com</link>
	<description>Local Food, Natural Lifestyle</description>
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		<title>Juicing Comes to Nashville</title>
		<link>http://marycrimmins.com/juicing-comes-to-nashville/</link>
		<comments>http://marycrimmins.com/juicing-comes-to-nashville/#comments</comments>
		<pubDate>Thu, 09 May 2013 14:38:38 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Local]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Seasonal]]></category>
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		<category><![CDATA[Coconut Water]]></category>
		<category><![CDATA[Farmers Market]]></category>
		<category><![CDATA[first 30 minutes]]></category>
		<category><![CDATA[goodness]]></category>
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		<category><![CDATA[nashville]]></category>
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		<category><![CDATA[nutrients]]></category>
		<category><![CDATA[photo source]]></category>
		<category><![CDATA[premier place]]></category>
		<category><![CDATA[pulp]]></category>
		<category><![CDATA[stephanie waring]]></category>
		<category><![CDATA[suckers]]></category>
		<category><![CDATA[twitter]]></category>
		<category><![CDATA[vui]]></category>

		<guid isPermaLink="false">http://marycrimmins.com/?p=5382</guid>
		<description><![CDATA[God Bless the South. We are so behind the times. LA has had juice bars on every corner for decades I imagine. Nashville, less than a year. In fact, only within the past month have 2 of the 3 juice bars in Nashville swung open their doors. For those of you who know me, I [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Barcelona, Spain? Nope. Catbird Seat</title>
		<link>http://marycrimmins.com/barcelona-spain-nope-catbird-seat/</link>
		<comments>http://marycrimmins.com/barcelona-spain-nope-catbird-seat/#comments</comments>
		<pubDate>Sat, 26 Jan 2013 07:59:16 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[award winning restaurants]]></category>
		<category><![CDATA[barcelona spain]]></category>
		<category><![CDATA[best restaurants]]></category>
		<category><![CDATA[blackberry farm]]></category>
		<category><![CDATA[catbird seat]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[comerc 24]]></category>
		<category><![CDATA[culinary tour]]></category>
		<category><![CDATA[devotees]]></category>
		<category><![CDATA[el bulli]]></category>
		<category><![CDATA[elevator]]></category>
		<category><![CDATA[erik anderson]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[matthew meadows]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[oreo]]></category>
		<category><![CDATA[palillos]]></category>
		<category><![CDATA[restaurants barcelona]]></category>
		<category><![CDATA[seat restaurant]]></category>
		<category><![CDATA[sous chef]]></category>

		<guid isPermaLink="false">http://marycrimmins.com/?p=4547</guid>
		<description><![CDATA[Last March Chris and I had the privilege of visting Barcelona, Spain for two weeks. It was a culinary tour of some of the best restaurants Barcelona and the world had to offer. The city was full of ex- El Bulli chef&#8217;s who had gone on to open their own award winning restaurants including Dos Palillos, Comerc 24, and [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>A Tour with Allan Benton</title>
		<link>http://marycrimmins.com/a-tour-with-allan-benton/</link>
		<comments>http://marycrimmins.com/a-tour-with-allan-benton/#comments</comments>
		<pubDate>Thu, 08 Nov 2012 19:51:23 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Local]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[30 minutes]]></category>
		<category><![CDATA[atkins]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[blackberry farm]]></category>
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		<category><![CDATA[chef]]></category>
		<category><![CDATA[esquire]]></category>
		<category><![CDATA[fishing trip]]></category>
		<category><![CDATA[fly fishing]]></category>
		<category><![CDATA[food uses]]></category>
		<category><![CDATA[forefront]]></category>
		<category><![CDATA[gratitude]]></category>
		<category><![CDATA[hams]]></category>
		<category><![CDATA[heritage animal]]></category>
		<category><![CDATA[heritage breed]]></category>
		<category><![CDATA[hogs]]></category>
		<category><![CDATA[hole in the wall]]></category>
		<category><![CDATA[humble country]]></category>
		<category><![CDATA[joints]]></category>
		<category><![CDATA[local food]]></category>
		<category><![CDATA[memphis]]></category>
		<category><![CDATA[old arthur]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[pigs]]></category>
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		<category><![CDATA[southern foodways alliance]]></category>
		<category><![CDATA[studs]]></category>
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		<guid isPermaLink="false">http://marycrimmins.com/?p=3709</guid>
		<description><![CDATA[If you live in the South, read articles in Gourmet or Esquire or perhaps visited acclaimed restaurants from New York to Portland, chances are you have heard of Benton&#8217;s Country Ham and Bacon. It seems that every restaurant in Nashville that champions local food, uses and proudly displays Benton&#8217;s bacon on their menu. So you [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Chefs and Farms</title>
		<link>http://marycrimmins.com/chefs-and-farms/</link>
		<comments>http://marycrimmins.com/chefs-and-farms/#comments</comments>
		<pubDate>Wed, 26 Sep 2012 15:56:24 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Food System]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[amazon]]></category>
		<category><![CDATA[antithesis]]></category>
		<category><![CDATA[back door]]></category>
		<category><![CDATA[blue hill stone barns]]></category>
		<category><![CDATA[chef eric ripert]]></category>
		<category><![CDATA[chickens]]></category>
		<category><![CDATA[commercial farming]]></category>
		<category><![CDATA[couple of days]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[flavor profiles]]></category>
		<category><![CDATA[grass]]></category>
		<category><![CDATA[hulu]]></category>
		<category><![CDATA[husbandry]]></category>
		<category><![CDATA[manure]]></category>
		<category><![CDATA[memory]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[sheep]]></category>
		<category><![CDATA[subtle flavor]]></category>
		<category><![CDATA[surprise]]></category>
		<category><![CDATA[talented chefs]]></category>

		<guid isPermaLink="false">http://marycrimmins.com/?p=3516</guid>
		<description><![CDATA[Chef Dan Barber: Image Source It&#8217;s no surprise that truly talented chefs will seek out the best ingredients. They value the subtle flavor profiles. They value the story of the food. This is why more and more chefs are sourcing their food out the back door, or perhaps up on the rooftop. I have been [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Farm Supper at Burger Up</title>
		<link>http://marycrimmins.com/farm-supper-at-burger-up/</link>
		<comments>http://marycrimmins.com/farm-supper-at-burger-up/#comments</comments>
		<pubDate>Mon, 23 Jul 2012 15:17:09 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Local]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Seasonal]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[dining room]]></category>
		<category><![CDATA[Farmers Market]]></category>
		<category><![CDATA[farmers markets]]></category>
		<category><![CDATA[fixe dinner]]></category>
		<category><![CDATA[ground beef]]></category>
		<category><![CDATA[guest speaker]]></category>
		<category><![CDATA[hamburgers]]></category>
		<category><![CDATA[local food]]></category>
		<category><![CDATA[miranda]]></category>
		<category><![CDATA[new friends]]></category>
		<category><![CDATA[pimm]]></category>
		<category><![CDATA[prix fixe]]></category>
		<category><![CDATA[purveyor]]></category>
		<category><![CDATA[resturants]]></category>
		<category><![CDATA[Strawberries]]></category>
		<category><![CDATA[typography]]></category>
		<category><![CDATA[urban dwellers]]></category>
		<category><![CDATA[whitcomb]]></category>

		<guid isPermaLink="false">http://marycrimmins.com/?p=3237</guid>
		<description><![CDATA[Last night I had the privilege of eating at the first ever Farm Supper hosted by Burger Up here in Nashville. The idea is that each month, Burger Up will host a dinner celebrating a local purveyor that they feature at the restaurant. And each time they will bring in a new chef that values great food [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>The Local Burger</title>
		<link>http://marycrimmins.com/the-local-burger/</link>
		<comments>http://marycrimmins.com/the-local-burger/#comments</comments>
		<pubDate>Thu, 05 Jan 2012 16:35:50 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Food System]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[bacon burger]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[grassfed meat]]></category>
		<category><![CDATA[local burger]]></category>
		<category><![CDATA[local farm]]></category>
		<category><![CDATA[local meat]]></category>
		<category><![CDATA[nashville restaurants]]></category>
		<category><![CDATA[organic cheese]]></category>
		<category><![CDATA[organic sauces]]></category>
		<category><![CDATA[protein beef]]></category>

		<guid isPermaLink="false">http://marycrimmins.com/?p=2140</guid>
		<description><![CDATA[Photo by Leah of So, How&#8217;s It Taste.com &#38; Burger Up Restaurant This week I have seen 2 more Nashville restaurants boast their grass fed, locally sourced meat for their menu hamburgers. And it&#8217;s not just happening in Nashville, but all around the country. This is a trend that I hope is here to stay. [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Portland Day 4</title>
		<link>http://marycrimmins.com/portland-day-4/</link>
		<comments>http://marycrimmins.com/portland-day-4/#comments</comments>
		<pubDate>Mon, 08 Aug 2011 23:07:00 +0000</pubDate>
		<dc:creator>Mary Crimmins</dc:creator>
				<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Travel]]></category>

		<guid isPermaLink="false">http://marycrimmins.com/?p=1000</guid>
		<description><![CDATA[On our fourth day in Portland, we took it easy and went to the weekday PSU Farmers Market and then did the Food Truck tour. I was amazed at how many people came out to a weekday Market that was from 10-2. It was packed! &#8211; Local Mushrooms, Green Beans, Peppers Pita with Chickpeas and [...]]]></description>
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		<slash:comments>0</slash:comments>
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