<?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>Food Gal &#187; Going Green and Sustainable</title>
	<atom:link href="http://www.foodgal.com/category/going-green/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.foodgal.com</link>
	<description>Musings on food, wine, laughter, and life</description>
	<lastBuildDate>Tue, 07 Sep 2010 13:25:14 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.1</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Whole Foods Showcases Sustainable Swordfish &amp; A &#8220;Next Iron Chef&#8221; Contestant</title>
		<link>http://www.foodgal.com/2010/07/whole-foods-showcases-sustainable-swordfish-next-iron-chef-contestant/</link>
		<comments>http://www.foodgal.com/2010/07/whole-foods-showcases-sustainable-swordfish-next-iron-chef-contestant/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 13:25:13 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Going Green and Sustainable]]></category>
		<category><![CDATA[Health/Nutrition]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=12984</guid>
		<description><![CDATA[
Through August or until supplies last, Whole Foods Markets are selling fresh, harpoon-caught Novia Scotia swordfish that have been certified by the Marine Stewardship Council as sustainable.
Whole Foods is the only major grocery store selling the MSC-certified swordfish, which retails for $18.99 per pound.
The Monterey Bay Aquarium&#8217;s &#8220;Seafood Watch Guide&#8221; lists harpoon-caught swordfish as a [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2010/07/whole-foods-showcases-sustainable-swordfish-next-iron-chef-contestant/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>A Taste of Jia &#8212; Google&#8217;s Chinese Cafe</title>
		<link>http://www.foodgal.com/2010/06/a-taste-of-jia-googles-chinese-cafe/</link>
		<comments>http://www.foodgal.com/2010/06/a-taste-of-jia-googles-chinese-cafe/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 13:25:17 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Going Green and Sustainable]]></category>
		<category><![CDATA[Google/Tech Cafes]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=11858</guid>
		<description><![CDATA[
It&#8217;s some of the best tasting Chinese food around, made with organic vegetables, organic soy sauce and sustainable seafood. It&#8217;s available in unlimited quantities. And it&#8217;s all free.
But you can&#8217;t eat it &#8212; unless you work at Google&#8217;s Mountain View campus or know someone there who will invite you in as their guest.
That&#8217;s how the [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2010/06/a-taste-of-jia-googles-chinese-cafe/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>When Did Eating Get So Complex?</title>
		<link>http://www.foodgal.com/2010/05/when-did-eating-get-so-complex/</link>
		<comments>http://www.foodgal.com/2010/05/when-did-eating-get-so-complex/#comments</comments>
		<pubDate>Wed, 26 May 2010 13:25:09 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[Food TV]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Going Green and Sustainable]]></category>
		<category><![CDATA[Health/Nutrition]]></category>
		<category><![CDATA[More Food Gal -- In Person]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=11745</guid>
		<description><![CDATA[
It&#8217;s complicated.
Boy, is it.
When it comes to eating these days, it seems like it&#8217;s never been harder to try to do the right thing.
This past weekend at the Monterey Bay Aquarium, a bevy of journalists, scientists, environmentalists, farmers, chefs, and yours truly gathered together for the annual &#8220;Cooking For Solutions&#8221; event that&#8217;s dedicated to promoting [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2010/05/when-did-eating-get-so-complex/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Take Five with Chef Rick Moonen, On &#8220;Top Chef Masters&#8221; and Saving the World&#8217;s Seafood Populations</title>
		<link>http://www.foodgal.com/2010/05/take-five-with-chef-rick-moonen-on-competing-on-top-chef-masters-and-save-the-worlds-seafood-populations/</link>
		<comments>http://www.foodgal.com/2010/05/take-five-with-chef-rick-moonen-on-competing-on-top-chef-masters-and-save-the-worlds-seafood-populations/#comments</comments>
		<pubDate>Tue, 25 May 2010 13:27:53 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[Food TV]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Going Green and Sustainable]]></category>
		<category><![CDATA[Health/Nutrition]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=11715</guid>
		<description><![CDATA[
In person, talking a mile a minute, and jumping up from his chair to make a point with arms gesturing wildly, Chef Rick Moonen is a blur of frenetic energy just as he is as a competitor on this season’s “Top Chef Masters.’’
The 53-year-old chef jokes that he gets mistaken for fellow bespectacled, facial-scruffed Chef [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2010/05/take-five-with-chef-rick-moonen-on-competing-on-top-chef-masters-and-save-the-worlds-seafood-populations/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Tofu Turnaround</title>
		<link>http://www.foodgal.com/2010/03/tofu-turnaround/</link>
		<comments>http://www.foodgal.com/2010/03/tofu-turnaround/#comments</comments>
		<pubDate>Wed, 31 Mar 2010 13:25:27 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Going Green and Sustainable]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[Health/Nutrition]]></category>
		<category><![CDATA[More Food Gal -- In Other Publications]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=10588</guid>
		<description><![CDATA[
Let&#8217;s face it, not many of us are that tickled by tofu.
But Oakland&#8217;s new organic tofu producer, Hodo Soy Beanery, might just make you bonkers for bean curd.
That&#8217;s because Hodo&#8217;s products are made by hand, using much thicker soy milk to create its products. The results are tofu products with a very rich, creamy and [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2010/03/tofu-turnaround/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
	</channel>
</rss>
