<?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; Uncategorized</title>
	<atom:link href="https://www.tasteoftomorrow.org/category/uncategorized/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>TIME, National Geographic, &amp; Flipboard</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/some-new-stuff-time-national-geographic-flipboard</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/some-new-stuff-time-national-geographic-flipboard#comments</comments>
		<pubDate>Wed, 19 Nov 2014 21:02:12 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=916</guid>
		<description><![CDATA[Dear TofT Readers:  Sorry for the woefully belated update! My New Year&#8217;s resolution is &#8220;better web site feeding.&#8221; There are a couple of new developments to report&#8230; First, in September, I started writing about the future of food and agriculture for TIME.com. One recent piece &#8220;The Frankenburger is Coming Sooner Than You Think&#8221; takes a look [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/uncategorized/some-new-stuff-time-national-geographic-flipboard/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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>The Saskatchewan Show</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/the-saskatchewan-show</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/the-saskatchewan-show#comments</comments>
		<pubDate>Tue, 06 Nov 2012 03:07:08 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=662</guid>
		<description><![CDATA[Saskatchewan, a province of the North American nation of Canada, is not home to Sasquatch. But it is home to a surprisingly ridiculous amount of our food. Your beer, your bread,  your cooking oil, your lentils, your frozen peas, your pasta&#8211; there’s a good chance that you can trace all of it back to some [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/uncategorized/the-saskatchewan-show/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Perfect Sustainable Meal 1.0</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/the-perfect-sustainable-meal-1-0</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/the-perfect-sustainable-meal-1-0#comments</comments>
		<pubDate>Tue, 03 Jul 2012 11:14:03 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=599</guid>
		<description><![CDATA[In a Slate piece,  &#8220;Why You Should Love Grasshopper  Tacos and Kelp Pasta: How Overcoming the Yuck Factor Can Help Save the World&#8221; I briefly amended the Perfect Sustainable Meal, introducing version 2.0. For those of you who haven&#8217;t read The Taste of Tomorrow yet, you might be wondering  &#8220;What is version 1.o? Well, here [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/uncategorized/the-perfect-sustainable-meal-1-0/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Welcome Slate Readers &#8212; Join the ToT Newsletter!</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/welcome-on-point-listeners-join-the-tot-newsletter</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/welcome-on-point-listeners-join-the-tot-newsletter#comments</comments>
		<pubDate>Fri, 04 May 2012 12:14:29 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=570</guid>
		<description><![CDATA[Dear Slate Readers: If you&#8217;ve heard about  The Taste of Tomorrow  for the first time today, or if you&#8217;ve devoured the book—and you&#8217;re curious, interested in more conversation and information about foods and food-making technologies of the future — sign up for The Taste of Tomorrow&#8217;s email newsletter. You can also like us on Facebook. Sincerely, The [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/uncategorized/welcome-on-point-listeners-join-the-tot-newsletter/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Washington Post Reviews The TofT</title>
		<link>https://www.tasteoftomorrow.org/uncategorized/the-washington-post-reviews-the-toft</link>
		<comments>https://www.tasteoftomorrow.org/uncategorized/the-washington-post-reviews-the-toft#comments</comments>
		<pubDate>Wed, 25 Apr 2012 02:38:03 +0000</pubDate>
		<dc:creator><![CDATA[The Taste of Tomorrow]]></dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thetasteoftomorrow.com/?p=563</guid>
		<description><![CDATA[The Washington Post&#8217;s Jonathan Yardley  &#8212; that&#8217;s the esteemed, frequently bluntly critical, Pulitzer Prize-winning Jonathan Yardley &#8212; likes The Taste of Tomorrow! Read Yardley&#8217;s nice review in last weekend&#8217;s Book World. (And yes, as was conceded on the TofT Facebook page,  getting a nice word from Yardley is creating a Christmas/Hannukah/Packers-win-Super Bowl-type of vibe here at [&#8230;]]]></description>
		<wfw:commentRss>https://www.tasteoftomorrow.org/uncategorized/the-washington-post-reviews-the-toft/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
