<?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>FOODBYTES &#187; Gilhooley&#8217;s San Leon</title>
	<atom:link href="http://foodbytes.blogs4businesses.com/tag/gilhooleys-san-leon/feed/" rel="self" type="application/rss+xml" />
	<link>http://foodbytes.blogs4businesses.com</link>
	<description>Foodie journalist Jennifer Litz give you the dish on the world of vittles</description>
	<lastBuildDate>Tue, 26 Jan 2010 02:53:33 +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>Culinary Confidential</title>
		<link>http://foodbytes.blogs4businesses.com/featured/culinary-confidential/</link>
		<comments>http://foodbytes.blogs4businesses.com/featured/culinary-confidential/#comments</comments>
		<pubDate>Fri, 05 Jun 2009 18:43:03 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Famous Foodies]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[105 Grocery & Deli]]></category>
		<category><![CDATA[Blue Point oysters]]></category>
		<category><![CDATA[food writer]]></category>
		<category><![CDATA[Gilhooley's San Leon]]></category>
		<category><![CDATA[James Beard award winner]]></category>
		<category><![CDATA[oyster season]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[Robb Walsh]]></category>
		<category><![CDATA[Sex Death and Oysters]]></category>
		<category><![CDATA[Texas oysters]]></category>

		<guid isPermaLink="false">http://foodbytes.blogs4businesses.com/?p=69</guid>
		<description><![CDATA[
Commissioned for Texas Magazine in Boerne, Texas (find the article on page 62)
Texas cuisine historian and incognito critic for Houston Press gives Litz the scoop on his upcoming book about oysters.
]]></description>
			<content:encoded><![CDATA[<p><a href="http://texas.idigitaledition.com/issues/1/" title="Click to read the article on page 62"><img src="/scripts/timthumb.php?src=wp-content/images/culconfidential.jpg&#038;h=332&#038;w=500&#038;zc=1" img alt="Click to read the article"/></a><br />
Commissioned for Texas Magazine in Boerne, Texas (find the article on page 62)</p>
<p>Texas cuisine historian and incognito critic for Houston Press gives Litz the scoop on his upcoming book about oysters.</p>
]]></content:encoded>
			<wfw:commentRss>http://foodbytes.blogs4businesses.com/featured/culinary-confidential/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

