<?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>Bodega: Adventures in Spanish Food &#38; Wine &#187; Food</title>
	<atom:link href="http://www.bodegaspanishwine.com/tag/food/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.bodegaspanishwine.com</link>
	<description>&#34;Good wine ruins the purse; bad wine ruins the stomach.&#34; (Spanish saying)</description>
	<lastBuildDate>Mon, 30 Jan 2012 03:29:39 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Basque-ing in the City: Cooking Basque in New York City</title>
		<link>http://www.bodegaspanishwine.com/2011/11/basque-ing-in-the-city/</link>
		<comments>http://www.bodegaspanishwine.com/2011/11/basque-ing-in-the-city/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 01:30:57 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Basque]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pais Vasco]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1985</guid>
		<description><![CDATA[Nothing compares to the aromas and tastes assaulting one as he walks the streets of San Sebastian on any given day. Perusing the massive counters of any number of Pintxos bars in the city will bring a grown man to his knees &#8211; in adoration, not defeat. So, when an opportunity to learn the art <a href="http://www.bodegaspanishwine.com/2011/11/basque-ing-in-the-city/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/11/basque-ing-in-the-city/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Horchata: Spain&#8217;s Non-Alcoholic Answer to Summer</title>
		<link>http://www.bodegaspanishwine.com/2011/08/horchata-spains-non-alcoholic-answer-to-summer/</link>
		<comments>http://www.bodegaspanishwine.com/2011/08/horchata-spains-non-alcoholic-answer-to-summer/#comments</comments>
		<pubDate>Thu, 11 Aug 2011 01:52:14 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Valencia]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1797</guid>
		<description><![CDATA[Spanish lore is replete with anecdotes of the origin of horchata. Probably the most popular describes a young woman from L&#8217;Horta in Valencia who offered King Jaume I a white, sweet drink. The King was very pleased and asked the young woman, &#8220;&#191;Qu&#233; es aix&#242;?&#8221; (&#8220;What is this?&#8221;). She answered, &#8220;Es llet de xufa&#8221; (&#8220;It <a href="http://www.bodegaspanishwine.com/2011/08/horchata-spains-non-alcoholic-answer-to-summer/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/08/horchata-spains-non-alcoholic-answer-to-summer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jamóning It Up In London</title>
		<link>http://www.bodegaspanishwine.com/2011/06/jamoning-it-up-in-london/</link>
		<comments>http://www.bodegaspanishwine.com/2011/06/jamoning-it-up-in-london/#comments</comments>
		<pubDate>Wed, 29 Jun 2011 11:32:33 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Wine Travels]]></category>
		<category><![CDATA[Extremadura]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1767</guid>
		<description><![CDATA[I am always searching for truly unique food and wine experiences. I am no Andrew Zimmern or Anthony Bourdain, but I do seek to step out of the norm from time to time. A recent trip to London&#160;allowed me just the unique opportunity for which I have been searching. Happening upon the site for a <a href="http://www.bodegaspanishwine.com/2011/06/jamoning-it-up-in-london/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/06/jamoning-it-up-in-london/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bodega at the Table: Contigo (San Francisco)</title>
		<link>http://www.bodegaspanishwine.com/2011/06/bodega-at-the-table-contigo-san-francisco/</link>
		<comments>http://www.bodegaspanishwine.com/2011/06/bodega-at-the-table-contigo-san-francisco/#comments</comments>
		<pubDate>Mon, 13 Jun 2011 00:13:57 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Wine Travels]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1719</guid>
		<description><![CDATA[Finding something new and avante garde can be a challenge when visiting a city in which one has spent quite a bit of time &#8211; especially if one is searching for something new in the world of Spanish food. I am very much a traditionalist when it comes to Spanish food and cannot get enough <a href="http://www.bodegaspanishwine.com/2011/06/bodega-at-the-table-contigo-san-francisco/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/06/bodega-at-the-table-contigo-san-francisco/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Foreigner’s Guide to Spanish Cheese: Mixed/Mixto (Part 5 of 5)</title>
		<link>http://www.bodegaspanishwine.com/2011/04/a-foreigner%e2%80%99s-guide-to-spanish-cheese-mixedmixto-part-5-of-5/</link>
		<comments>http://www.bodegaspanishwine.com/2011/04/a-foreigner%e2%80%99s-guide-to-spanish-cheese-mixedmixto-part-5-of-5/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 00:12:18 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Pairing]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1666</guid>
		<description><![CDATA[Our journey has taken us through mountainous terrain and spacious pastures; it has introduced us to the sprightly goat, the demure cow, and the helpless sheep. We have also eaten some of the most amazing cheeses produced in the world today. Our final gaze turns to those cheeses produced from a combination of two or <a href="http://www.bodegaspanishwine.com/2011/04/a-foreigner%e2%80%99s-guide-to-spanish-cheese-mixedmixto-part-5-of-5/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/04/a-foreigner%e2%80%99s-guide-to-spanish-cheese-mixedmixto-part-5-of-5/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Foreigner’s Guide to Spanish Cheese: Sheep/Oveja (Part 4 of 5)</title>
		<link>http://www.bodegaspanishwine.com/2011/03/a-foreigner%e2%80%99s-guide-to-spanish-cheese-sheepoveja-part-4-of-5-2/</link>
		<comments>http://www.bodegaspanishwine.com/2011/03/a-foreigner%e2%80%99s-guide-to-spanish-cheese-sheepoveja-part-4-of-5-2/#comments</comments>
		<pubDate>Fri, 18 Mar 2011 00:07:58 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Pairing]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1652</guid>
		<description><![CDATA[Our gallivants through the pastures of the Iberian countryside now turn our gaze from the quiet and inert cow (vaca) to the timid and vulnerable sheep (oveja). I might even say that I am thankful for the animal&#8217;s reputation of stupidity &#8211; follow the shepherd and eat and drink to your heart&#8217;s content for the <a href="http://www.bodegaspanishwine.com/2011/03/a-foreigner%e2%80%99s-guide-to-spanish-cheese-sheepoveja-part-4-of-5-2/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/03/a-foreigner%e2%80%99s-guide-to-spanish-cheese-sheepoveja-part-4-of-5-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Torrefacto and the Perfect Cup of Espresso</title>
		<link>http://www.bodegaspanishwine.com/2011/02/torrefacto-and-the-perfect-cup-of-espresso/</link>
		<comments>http://www.bodegaspanishwine.com/2011/02/torrefacto-and-the-perfect-cup-of-espresso/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 17:23:41 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1610</guid>
		<description><![CDATA[Have you ever sat down in a little corner shop in Spain and found out that the cup of espresso (caf&#233;) you are sipping is not only delicious but the best you have ever tasted? I have. Growing up in Florida my only memories of coffee was the smell of Folgers Crystals brewing in the <a href="http://www.bodegaspanishwine.com/2011/02/torrefacto-and-the-perfect-cup-of-espresso/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/02/torrefacto-and-the-perfect-cup-of-espresso/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Foreigner’s Guide to Spanish Cheese: Vaca/Cow (Part 3 of 5)</title>
		<link>http://www.bodegaspanishwine.com/2011/02/a-foreigner%e2%80%99s-guide-to-spanish-cheese-cow/</link>
		<comments>http://www.bodegaspanishwine.com/2011/02/a-foreigner%e2%80%99s-guide-to-spanish-cheese-cow/#comments</comments>
		<pubDate>Sun, 06 Feb 2011 22:44:34 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Pairing]]></category>
		<category><![CDATA[Wine Tasting]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1477</guid>
		<description><![CDATA[Traversing the craggy mountaintops and mountainsides of the Iberian terrain we descend to the lush, green pastures of the mountains and valleys of (predominantly) Northern Spain. Our gaze turns from the agile and energetic goat (cabra) to the more docile and passive cow (vaca). They graze primarily on the stretch of land that extends from <a href="http://www.bodegaspanishwine.com/2011/02/a-foreigner%e2%80%99s-guide-to-spanish-cheese-cow/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/02/a-foreigner%e2%80%99s-guide-to-spanish-cheese-cow/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Foreigner’s Guide to Spanish Cheese: Cabra/Goat (Part 2 of 5)</title>
		<link>http://www.bodegaspanishwine.com/2011/01/a-foreigner%e2%80%99s-guide-to-spanish-cheese-goat/</link>
		<comments>http://www.bodegaspanishwine.com/2011/01/a-foreigner%e2%80%99s-guide-to-spanish-cheese-goat/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 00:34:24 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Pairing]]></category>
		<category><![CDATA[Wine Tasting]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1356</guid>
		<description><![CDATA[Growing up in Florida during the 1970&#8217;s and 1980&#8217;s I rarely, if ever, saw a cheese from an animal other than a cow. Our refrigerator was full of Cheddar, Swiss, and Jack cheeses but nary a cheese from any other animal.&#160; I suspect that most people living in the U.S. during that time&#160;were&#160;experiencing a similar <a href="http://www.bodegaspanishwine.com/2011/01/a-foreigner%e2%80%99s-guide-to-spanish-cheese-goat/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2011/01/a-foreigner%e2%80%99s-guide-to-spanish-cheese-goat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Foreigner’s Guide to Spanish Cheese: An Introduction (Part 1 of 5)</title>
		<link>http://www.bodegaspanishwine.com/2010/12/a-foreigner%e2%80%99s-guide-to-spanish-cheese-1/</link>
		<comments>http://www.bodegaspanishwine.com/2010/12/a-foreigner%e2%80%99s-guide-to-spanish-cheese-1/#comments</comments>
		<pubDate>Fri, 31 Dec 2010 18:21:25 +0000</pubDate>
		<dc:creator>Rick Fisher</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Pairing]]></category>
		<category><![CDATA[Wine Tasting]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bodegaspanishwine.com/?p=1211</guid>
		<description><![CDATA[Most Americans familiarity with Spanish cheese lies somewhere in the realm of understanding of Spanish wines a decade ago. Ask anyone then to name a Spanish wine and the response was invariably, “Rioja.” The undisputed Queen of Spanish cheese, Manchego, would likely be the response to the same question today regarding cheese. Are you a <a href="http://www.bodegaspanishwine.com/2010/12/a-foreigner%e2%80%99s-guide-to-spanish-cheese-1/"><b>...Full Story</b></a>]]></description>
		<wfw:commentRss>http://www.bodegaspanishwine.com/2010/12/a-foreigner%e2%80%99s-guide-to-spanish-cheese-1/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

