<?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:ymaps="http://api.maps.yahoo.com/Maps/V2/AnnotatedMaps.xsd" xmlns:media="http://search.yahoo.com/mrss/"
		>
<channel>
	<title>Comments on: On the Bubble with Golden Star Tea</title>
	<atom:link href="http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/feed/" rel="self" type="application/rss+xml" />
	<link>http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/</link>
	<description>Culinary Rants &#38; Raves from Bay Area Foodies and Professionals</description>
	<lastBuildDate>Wed, 08 Feb 2012 19:41:57 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.2.1</generator>
	<item>
		<title>By: Fred Farnsworth</title>
		<link>http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/comment-page-1/#comment-7363</link>
		<dc:creator>Fred Farnsworth</dc:creator>
		<pubDate>Thu, 17 Jul 2008 04:48:42 +0000</pubDate>
		<guid isPermaLink="false">http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/#comment-7363</guid>
		<description>Pair Golden Star with whatever you’d pair with champagne. Specifically, try it out on appetizers, leafy green salads, and seafood. Carden particularly recommends paring the tea with raw fish or any sort of seafood that carries with it that briny breath of the sea. You can even drink this glass of tea with desserts. Not as cloyingly sweet as a Sauternes or a port, Golden Star is a remarkably refreshing accompaniment to fruit desserts and cheeses.</description>
		<content:encoded><![CDATA[<p>Pair Golden Star with whatever you’d pair with champagne. Specifically, try it out on appetizers, leafy green salads, and seafood. Carden particularly recommends paring the tea with raw fish or any sort of seafood that carries with it that briny breath of the sea. You can even drink this glass of tea with desserts. Not as cloyingly sweet as a Sauternes or a port, Golden Star is a remarkably refreshing accompaniment to fruit desserts and cheeses.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Denise Clarke</title>
		<link>http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/comment-page-1/#comment-6724</link>
		<dc:creator>Denise Clarke</dc:creator>
		<pubDate>Sun, 22 Jun 2008 11:54:53 +0000</pubDate>
		<guid isPermaLink="false">http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/#comment-6724</guid>
		<description>WOW, it sounds terrific.  When will it be making it to Florida?

Denise
http://www.WineFoodPairing.blogspot.com</description>
		<content:encoded><![CDATA[<p>WOW, it sounds terrific.  When will it be making it to Florida?</p>
<p>Denise<br />
<a href="http://www.WineFoodPairing.blogspot.com" rel="nofollow">http://www.WineFoodPairing.blogspot.com</a></p>
]]></content:encoded>
	</item>
</channel>
</rss>

