<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	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:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Taste of Tomorrow &#187; Aquaculture 2.0</title>
	<atom:link href="https://www.tasteoftomorrow.org/category/aquaculture-2-0/feed" rel="self" type="application/rss+xml" />
	<link>https://www.tasteoftomorrow.org</link>
	<description>Dispatches from the Future of Food</description>
	<lastBuildDate>Fri, 10 Jan 2025 23:01:28 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	
	<item>
		<title>My Favorite Chef &amp; Some Tips on Canned Pink Salmon</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/my-favorite-chef-some-tips-on-canned-pink-salmon</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/my-favorite-chef-some-tips-on-canned-pink-salmon#comments</comments>
		<pubDate>Tue, 23 Apr 2013 02:28:20 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>
		<category><![CDATA[Things We HEART]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=820</guid>
		<description><![CDATA[&#160; Barton Seaver is my favorite chef.  It&#8217;s not necessarily because of his food.  I&#8217;ve never been to Cafe Saint-Ex or Bar Pilar or Blue Ridge or Hook, his DC-restaurant that had 78 species of seafood on the menu in one year.  And I haven&#8217;t had a mind-blowing, life-altering experience with his cookbook, For Cod [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/uncategorized/my-favorite-chef-some-tips-on-canned-pink-salmon/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Open Ocean-Raised Cobia Comes to Boston &#8212; At Last</title>
		<link>https://www.tasteoftomorrow.org/aquaculture-2-0/update-on-key-character-ohanlons-cobia-comes-to-boston</link>
		<comments>https://www.tasteoftomorrow.org/aquaculture-2-0/update-on-key-character-ohanlons-cobia-comes-to-boston#comments</comments>
		<pubDate>Thu, 01 Mar 2012 17:41:00 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=493</guid>
		<description><![CDATA[One of the unique challenges in writing a book —  for a short and middle-distance journalist like myself — is time. Everything takes exponentially longer — the reporting stage, the drafting stage, the revising stage, the editor feedback stage, the legal review stage.   And then, when The Book is done, you enter this next-production stage that [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/aquaculture-2-0/update-on-key-character-ohanlons-cobia-comes-to-boston/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Salad of the Future Gets Some Play</title>
		<link>https://www.tasteoftomorrow.org/aquaculture-2-0/the-salad-of-the-future-gets-some-play</link>
		<comments>https://www.tasteoftomorrow.org/aquaculture-2-0/the-salad-of-the-future-gets-some-play#comments</comments>
		<pubDate>Fri, 03 Feb 2012 13:01:10 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>
		<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=412</guid>
		<description><![CDATA[Quick: What food is highly nutritional, abundant, renewable and possibly the answer to global warming? Quick #2:   What was the foodstuff that the ToT author most regretted not featuring in the book with its own chapter? (see previous mea culpa posts, &#38; &#8220;About Us&#8221;) &#160; Seaweed, the perfect sustainable food, has long been a [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/aquaculture-2-0/the-salad-of-the-future-gets-some-play/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clean Energy from Trash &amp; Cow Manure &#8211; It&#8217;s Coming</title>
		<link>https://www.tasteoftomorrow.org/aquaculture-2-0/clean-energy-from-trash-cow-manure-its-coming</link>
		<comments>https://www.tasteoftomorrow.org/aquaculture-2-0/clean-energy-from-trash-cow-manure-its-coming#comments</comments>
		<pubDate>Thu, 08 Dec 2011 14:28:44 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>
		<category><![CDATA[Things We HEART]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=344</guid>
		<description><![CDATA[We have some really great news from Wisconsin (ancestral home of the TofT author) – and it has nothing to do with the Packers, the Badgers,  or the effort to recall governor Scott Walker. The first anaerobic dry fermentation biodigester in the United States is up and running at the University of Wisconsin Oshkosh. Now, [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/aquaculture-2-0/clean-energy-from-trash-cow-manure-its-coming/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>One word: Seaweed</title>
		<link>https://www.tasteoftomorrow.org/aquaculture-2-0/one-word-seaweed</link>
		<comments>https://www.tasteoftomorrow.org/aquaculture-2-0/one-word-seaweed#comments</comments>
		<pubDate>Wed, 23 Nov 2011 01:48:10 +0000</pubDate>
		<dc:creator><![CDATA[t0t_admin]]></dc:creator>
				<category><![CDATA[Aquaculture 2.0]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[marine]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=131</guid>
		<description><![CDATA[Consider the fact du jour, on October 30, 2011, the day the world’s population breached 7 billion:
Oceans cover 70 percent of the Earth, yet yield two percent of our total food. 2 percent? That’s puny, and that’s not because oceans are unproductive. It’s because they’re untapped. We humanoids don’t use what the ocean offers us — and I’m not talking about obscure fish or shellfish species.]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/aquaculture-2-0/one-word-seaweed/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
