<?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: The Grubstake: Restaurant Info</title>
	<atom:link href="http://blogs.kqed.org/food/2007/04/26/the-grubstake-restaurant-info/feed/" rel="self" type="application/rss+xml" />
	<link>http://blogs.kqed.org/food/2007/04/26/the-grubstake-restaurant-info/</link>
	<description>Restaurant Reviews by Bay Area Foodies</description>
	<pubDate>Sun, 22 Nov 2009 12:27:00 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.7</generator>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
		<item>
		<title>By: Holly</title>
		<link>http://blogs.kqed.org/food/2007/04/26/the-grubstake-restaurant-info/#comment-8667</link>
		<dc:creator>Holly</dc:creator>
		<pubDate>Sat, 02 Feb 2008 06:06:02 +0000</pubDate>
		<guid isPermaLink="false">http://mail1.kqed.org/wpmu/food/2007/04/26/the-grubstake-restaurant-info/#comment-8667</guid>
		<description>Love, luv, Grubstake - best place to go after the city shuts down and you have a belly full of alcohol.  Always great service and reasonably priced. </description>
		<content:encoded><![CDATA[Love, luv, Grubstake - best place to go after the city shuts down and you have a belly full of alcohol.  Always great service and reasonably priced. ]]></content:encoded>
	</item>
	<item>
		<title>By: Thomas A. Goulart</title>
		<link>http://blogs.kqed.org/food/2007/04/26/the-grubstake-restaurant-info/#comment-7956</link>
		<dc:creator>Thomas A. Goulart</dc:creator>
		<pubDate>Mon, 26 Nov 2007 08:11:22 +0000</pubDate>
		<guid isPermaLink="false">http://mail1.kqed.org/wpmu/food/2007/04/26/the-grubstake-restaurant-info/#comment-7956</guid>
		<description>I would greatly appreciate your recipe for caldo verde.  I am also interested in where I may locate the chifnade machine you used for the kale.  Of course I usually cut it with ...</description>
		<content:encoded><![CDATA[I would greatly appreciate your recipe for caldo verde.  I am also interested in where I may locate the chifnade machine you used for the kale.  Of course I usually cut it with ...]]></content:encoded>
	</item>
	<item>
		<title>By: Kevin Cooke</title>
		<link>http://blogs.kqed.org/food/2007/04/26/the-grubstake-restaurant-info/#comment-5929</link>
		<dc:creator>Kevin Cooke</dc:creator>
		<pubDate>Wed, 22 Aug 2007 18:30:48 +0000</pubDate>
		<guid isPermaLink="false">http://mail1.kqed.org/wpmu/food/2007/04/26/the-grubstake-restaurant-info/#comment-5929</guid>
		<description>I love this place!  The fact that they're open so late is awesome. </description>
		<content:encoded><![CDATA[I love this place!  The fact that they're open so late is awesome. ]]></content:encoded>
	</item>
</channel>
</rss>
