<?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/"
		>
<channel>
	<title>Comments on: Can with the Master</title>
	<atom:link href="http://www.thelocalbeet.com/2009/07/07/can-with-the-master/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thelocalbeet.com/2009/07/07/can-with-the-master/</link>
	<description>A practical guide to eating local, in and around Chicago</description>
	<lastBuildDate>Thu, 29 Jul 2010 20:25:09 -0700</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
		<item>
		<title>By: Rob Gardner</title>
		<link>http://www.thelocalbeet.com/2009/07/07/can-with-the-master/comment-page-1/#comment-300</link>
		<dc:creator>Rob Gardner</dc:creator>
		<pubDate>Wed, 08 Jul 2009 11:37:50 +0000</pubDate>
		<guid isPermaLink="false">http://www.thelocalbeet.com/?p=2338#comment-300</guid>
		<description>Yes, on an absolute level, those seem like high prices.  I should add though, that the price includes a Vie lunch, and having been there for one of those lunches, I can say it&#039;s pretty darn good lunch.  Still, it&#039;s not just about the lunch.  It is a chance to hang with one of the best area chefs, an Iron Cheffer, and someone who&#039;s been featured more than a few times in Food and Wine Magazine.  Chef Virant is on the vanguard of keeping a local menu year round.  Learning to can with him is not just about how to seal jars but about how to think like him.  Just as eating a meal at Vie is a lot more pricey than a trip to Chipotle, so is a canning class at Vie more pricey.  Does not mean that there is not value in either.</description>
		<content:encoded><![CDATA[<p>Yes, on an absolute level, those seem like high prices.  I should add though, that the price includes a Vie lunch, and having been there for one of those lunches, I can say it&#8217;s pretty darn good lunch.  Still, it&#8217;s not just about the lunch.  It is a chance to hang with one of the best area chefs, an Iron Cheffer, and someone who&#8217;s been featured more than a few times in Food and Wine Magazine.  Chef Virant is on the vanguard of keeping a local menu year round.  Learning to can with him is not just about how to seal jars but about how to think like him.  Just as eating a meal at Vie is a lot more pricey than a trip to Chipotle, so is a canning class at Vie more pricey.  Does not mean that there is not value in either.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Kathleen</title>
		<link>http://www.thelocalbeet.com/2009/07/07/can-with-the-master/comment-page-1/#comment-299</link>
		<dc:creator>Kathleen</dc:creator>
		<pubDate>Wed, 08 Jul 2009 00:05:04 +0000</pubDate>
		<guid isPermaLink="false">http://www.thelocalbeet.com/?p=2338#comment-299</guid>
		<description>I was searching for local canning classes or workshops, these are the first I have seen but wow!  The cost would negate any financial benefit of canning for me, and that is part of why I do it.  I would love to hear if you learn of any other local workshops.</description>
		<content:encoded><![CDATA[<p>I was searching for local canning classes or workshops, these are the first I have seen but wow!  The cost would negate any financial benefit of canning for me, and that is part of why I do it.  I would love to hear if you learn of any other local workshops.</p>
]]></content:encoded>
	</item>
</channel>
</rss>

<!-- Dynamic Page Served (once) in 0.980 seconds -->
