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	<title>Team Ham</title>
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	<link>http://www.teamham.com</link>
	<description>Everything but the squeal</description>
	<pubDate>Wed, 02 Jan 2008 14:32:00 +0000</pubDate>
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			<item>
		<title>Meat Poster from Etsy</title>
		<link>http://www.teamham.com/2007/12/20/meat-poster-from-etsy/</link>
		<comments>http://www.teamham.com/2007/12/20/meat-poster-from-etsy/#comments</comments>
		<pubDate>Thu, 20 Dec 2007 13:14:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Art]]></category>

		<category><![CDATA[Product]]></category>

		<category><![CDATA[etsy]]></category>

		<category><![CDATA[meat]]></category>

		<category><![CDATA[poster]]></category>

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		<description><![CDATA[ I don&#8217;t know much about art, but I know what I like&#8230;
Link: Etsy :: MEAT-LARGE ARCHIVAL PRINT - reproduction of 6 original oil paintings
]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/12/20/meat-poster-from-etsy/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Manolo Food: Mr. Henry does a pork roast</title>
		<link>http://www.teamham.com/2007/10/30/manolo-food-mr-henry-does-a-pork-roast/</link>
		<comments>http://www.teamham.com/2007/10/30/manolo-food-mr-henry-does-a-pork-roast/#comments</comments>
		<pubDate>Tue, 30 Oct 2007 13:20:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Recipe]]></category>

		<category><![CDATA[pork roast]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/30/manolo-food-mr-henry-does-a-pork-roast/</guid>
		<description><![CDATA[Funny and delicious both&#8211;can&#8217;t ask for much more than that:
Undeterred by inexperience, Mr. Henry bought five pounds of blade roast, slapped it on the kitchen counter, and massaged it with his own concoction of dry spices: brown sugar (lots and lots), cumin (a good heaping), cayenne (a smidge), paprika, (a smidge more), a big pinch [...]]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/30/manolo-food-mr-henry-does-a-pork-roast/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Esposito&#8217;s Porchetta - Classic Italian Pig Roast</title>
		<link>http://www.teamham.com/2007/10/30/espositos-porchetta-classic-italian-pig-roast/</link>
		<comments>http://www.teamham.com/2007/10/30/espositos-porchetta-classic-italian-pig-roast/#comments</comments>
		<pubDate>Tue, 30 Oct 2007 13:14:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Source]]></category>

		<category><![CDATA[pig roast]]></category>

		<category><![CDATA[pork roast]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/30/espositos-porchetta-classic-italian-pig-roast/</guid>
		<description><![CDATA[ It’s a grand phenomenon: the sight of an entire beast, the glistening pile or pork, the intensity of the flavor. There’s a salty tang, with soft, suffusing black pepper, generous rosemary and garlic that has worked its way into every fiber of the meat.
Rick Nichols, The Philadelphia Inquirer
]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/30/espositos-porchetta-classic-italian-pig-roast/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Saving the Mulefoot Pig</title>
		<link>http://www.teamham.com/2007/10/24/saving-the-mulefoot-pig/</link>
		<comments>http://www.teamham.com/2007/10/24/saving-the-mulefoot-pig/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 19:38:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Farming]]></category>

		<category><![CDATA[Pigs]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/24/saving-the-mulefoot-pig/</guid>
		<description><![CDATA[Mike Sula over at Chicago Reader has a must-read series on Blanchardville, WI farmers Linda Derrickson and MarkKessenich and their efforts to save the dwindling population of mulefoot pigs by raising them for food on their 154-acre Hillspring Farm. Says Derrickson:
“If you treat them just like precious zoo animals that’s how they get extinct&#8230;.That does [...]]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/24/saving-the-mulefoot-pig/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tattooed pigs by Wim Delvoye</title>
		<link>http://www.teamham.com/2007/10/24/tattooed-pigs-by-wim-delvoye/</link>
		<comments>http://www.teamham.com/2007/10/24/tattooed-pigs-by-wim-delvoye/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 16:51:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Art]]></category>

		<category><![CDATA[Pigs]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/24/tattooed-pigs-by-wim-delvoye/</guid>
		<description><![CDATA[Belgian conceptual artist Wim Delvoye tattooed and stuffed pigs as part of a project on the Art Farm in China.  While Team Ham doesn&#8217;t advocate animal cruelty, we do think Louise&#8217;s tats look great.

via Brand Spanking New
]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/24/tattooed-pigs-by-wim-delvoye/feed/</wfw:commentRss>
		</item>
		<item>
		<title>As American as Pressed Ham</title>
		<link>http://www.teamham.com/2007/10/24/as-american-as-pressed-ham/</link>
		<comments>http://www.teamham.com/2007/10/24/as-american-as-pressed-ham/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 16:35:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Art]]></category>

		<category><![CDATA[Ham]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/24/as-american-as-pressed-ham/</guid>
		<description><![CDATA[
The art&#8217;s all well and good, but we think the best part of artist Cosimo Cavallaro&#8217;s 2004 &#8216;bed of ham&#8217; installation is this comment in a BBC article on the 140kg piece:
He said he had decided to use processed ham because it was &#8220;a pure form of America: all kinds of parts, boiled and pressed [...]]]></description>
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		</item>
		<item>
		<title>Pig Racing by Ham Bone Express</title>
		<link>http://www.teamham.com/2007/10/18/pig-racing-by-ham-bone-express/</link>
		<comments>http://www.teamham.com/2007/10/18/pig-racing-by-ham-bone-express/#comments</comments>
		<pubDate>Thu, 18 Oct 2007 21:34:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Event]]></category>

		<category><![CDATA[Pigs]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/18/pig-racing-by-ham-bone-express/</guid>
		<description><![CDATA[Forget discus and luge&#8211;here comes &#8220;Olympig Racing.&#8221;
The Ham Bone Express outfit, operated by the Boger family out of Fayatteville, Arkansas, will provide a fleet of 16 vet-certified racing piglets for your next event.  And that&#8217;s not all:
         Bright colors and professional sound tell your audience they [...]]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/18/pig-racing-by-ham-bone-express/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chow Times: Pork Floss</title>
		<link>http://www.teamham.com/2007/10/18/chow-times-pork-floss/</link>
		<comments>http://www.teamham.com/2007/10/18/chow-times-pork-floss/#comments</comments>
		<pubDate>Thu, 18 Oct 2007 21:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Product]]></category>

		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/18/chow-times-pork-floss/</guid>
		<description><![CDATA[
Chow Times: Pork Floss
* 3 lbs pork shoulder
* 1.5 cups water
* 1.5 tablespoons dark soy sauce
* 6 tablespoons light soy sauce
* 2 teaspoons white pepper powder
* 1.5 teaspoons salt
* 250g sugar

Making pork floss at home falls under the way-more-trouble-than-it&#8217;s-actually-worth  category, but it could make the centerpiece of an all-floss meal, rounded out with some [...]]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/18/chow-times-pork-floss/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Porcelain Salt Pig</title>
		<link>http://www.teamham.com/2007/10/18/porcelain-salt-pig/</link>
		<comments>http://www.teamham.com/2007/10/18/porcelain-salt-pig/#comments</comments>
		<pubDate>Thu, 18 Oct 2007 19:46:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Pigs]]></category>

		<category><![CDATA[Product]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/18/porcelain-salt-pig/</guid>
		<description><![CDATA[If you like your pigs high-concept rather than represenational, Williams Sonoma is flogging this thing as a &#8220;porcelain salt pig.&#8221;  Apparently the large opening is supposed to be the snout.  We think it could benefit from some hocks and a curly tail, but at $17 one can&#8217;t have everything.
And though Team Ham is [...]]]></description>
		<wfw:commentRss>http://www.teamham.com/2007/10/18/porcelain-salt-pig/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pig + Pinata = Par-tay</title>
		<link>http://www.teamham.com/2007/10/18/pig-pinata-par-tay/</link>
		<comments>http://www.teamham.com/2007/10/18/pig-pinata-par-tay/#comments</comments>
		<pubDate>Thu, 18 Oct 2007 17:28:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Pigs]]></category>

		<category><![CDATA[Product]]></category>

		<guid isPermaLink="false">http://www.teamham.com/2007/10/18/pig-pinata-par-tay/</guid>
		<description><![CDATA[Hells yeah.  For $19.99 plus shipping, you can get a pig pinata big enough for 8 kids or one Team.  Pork not included, but I&#8217;m thinking this would go great with a picnic shoulder.
via  Pinatas.com
]]></description>
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