<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	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:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" xmlns:media="http://search.yahoo.com/mrss/"
		>
<channel>
	<title>Comments on: Just call me &#8220;Teach&#8221;</title>
	<atom:link href="http://tripesoup.com/2008/05/15/just-call-me-teach/feed/" rel="self" type="application/rss+xml" />
	<link>http://tripesoup.com/2008/05/15/just-call-me-teach/</link>
	<description>Jennifer Brizzi's thoughts on eating, cooking and food-writing</description>
	<lastBuildDate>Wed, 01 Dec 2010 21:35:29 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.com/</generator>
	<item>
		<title>By: George Erdosh</title>
		<link>http://tripesoup.com/2008/05/15/just-call-me-teach/#comment-88</link>
		<dc:creator><![CDATA[George Erdosh]]></dc:creator>
		<pubDate>Sun, 25 Jan 2009 16:19:39 +0000</pubDate>
		<guid isPermaLink="false">http://tripesoup.wordpress.com/?p=28#comment-88</guid>
		<description><![CDATA[I also teach food and cooking to groups, both adults and children (9-12). Both are fun a different way. Children are simply not afraid to try anything, they have no preconception of difficulties. But the cleanup work after a hands-on cooking class, particularly baking things, is grueling even when I spread a large plastic tarp on the floor and cover the chairs with garbage bags.

Check out my latest (Nov/08). It’s already getting great reviews:

Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

On Amazon.]]></description>
		<content:encoded><![CDATA[<p>I also teach food and cooking to groups, both adults and children (9-12). Both are fun a different way. Children are simply not afraid to try anything, they have no preconception of difficulties. But the cleanup work after a hands-on cooking class, particularly baking things, is grueling even when I spread a large plastic tarp on the floor and cover the chairs with garbage bags.</p>
<p>Check out my latest (Nov/08). It’s already getting great reviews:</p>
<p>Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods</p>
<p>On Amazon.</p>
]]></content:encoded>
	</item>
</channel>
</rss>

