<?xml version="1.0"?>
<rss version="2.0">

<channel>
	
<title>October 2008 - Relish</title>
<description></description>
<link>http://www.relishmag.com</link>

<item>
<title><![CDATA[Bistro Chicken]]></title>
<description><![CDATA[Over the last 20 years, Hamersley figures he's served more than 280,000 roast chickens.]]></description>
<link>http://www.relishmag.com/article/29361.html</link>
<pubDate>Wed, 01 Oct 2008 00:00:00 -0500</pubDate>
</item>	
<item>
<title><![CDATA[Abracadabra]]></title>
<description><![CDATA[Trick or treating-it's that time again. As the kids have probably driven you crazy assembling their outfits, we've taken care of dinner.]]></description>
<link>http://www.relishmag.com/article/29362.html</link>
<pubDate>Wed, 01 Oct 2008 00:00:00 -0500</pubDate>
</item>	
<item>
<title><![CDATA[Nantucket Bay Scallops]]></title>
<description><![CDATA[Nov. 1 is the opening of scallop season, which runs through the end of March, and no scallop found anywhere in the world is more highly prized than the unique Nantucket Bay Scallop.]]></description>
<link>http://www.relishmag.com/article/29365.html</link>
<pubDate>Wed, 01 Oct 2008 00:00:00 -0500</pubDate>
</item>	
<item>
<title><![CDATA[Spiffy Pop]]></title>
<description><![CDATA[Who doesn't love the miracle of popcorn-dried kernels that build up steam until they explode into airy, sweet and nutty nothingness?]]></description>
<link>http://www.relishmag.com/article/29366.html</link>
<pubDate>Wed, 01 Oct 2008 00:00:00 -0500</pubDate>
</item>	
<item>
<title><![CDATA[Striking Oil]]></title>
<description><![CDATA[Just down the road from the two dozen wineries of Southern California's Temecula Valley sits a different kind of tasting room. ]]></description>
<link>http://www.relishmag.com/article/29367.html</link>
<pubDate>Wed, 01 Oct 2008 00:00:00 -0500</pubDate>
</item>	
	
</channel>

</rss>	