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	<title>Comments on: The Fearless Mr. Foss: Unlocking the man at Lockwood</title>
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	<link>http://newcity.com/2009/03/24/the-fearless-mr-foss-unlocking-the-man-at-lockwood/</link>
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		<title>By: Gonna Buy 5 Copies for My Mother&#8230; &#124; The Pickled Tongue</title>
		<link>http://newcity.com/2009/03/24/the-fearless-mr-foss-unlocking-the-man-at-lockwood/comment-page-1/#comment-6</link>
		<dc:creator>Gonna Buy 5 Copies for My Mother&#8230; &#124; The Pickled Tongue</dc:creator>
		<pubDate>Sun, 29 Mar 2009 12:57:15 +0000</pubDate>
		<guid isPermaLink="false">http://newcity.com/?p=353#comment-6</guid>
		<description>[...] I&#8217;ve been going back and forth as to whether or not to post this article because I do believe in the art of being humble and modest. That said, it&#8217;s not everyday that I&#8217;ve had the cover of a publication to myself. So I&#8217;m swallowing my pride and have decided to showboat the article that was featured this week in the widely distributed &amp; free publication, New City. After all, I have linked to reviews before. Somehow - though I&#8217;m not sure how -  reviews are less personal. Aside from this, I really like the angle that Michael Nagrant took to the interview and it&#8217;s not everyday I&#8217;m called &#8216;fearless&#8217;. The timing and scope of it really couldn&#8217;t be better as I&#8217;ve been getting some flack from HR for some of the PG-13 content in some of my postings (the NC-17 mussel post has been edited to be appropriate for all ages) . The buzz this has created around the restaurant and hotel says more about the subject more &#8216;appropriately&#8217; than I&#8217;d manage. One quick misinterpretation in the article though&#8230; the aioli I spoke of using in mousses in the kosher kitchen of the King David was meant for savory purposes and not for desserts. Click here for the article [...]</description>
		<content:encoded><![CDATA[<p>[...] I&#8217;ve been going back and forth as to whether or not to post this article because I do believe in the art of being humble and modest. That said, it&#8217;s not everyday that I&#8217;ve had the cover of a publication to myself. So I&#8217;m swallowing my pride and have decided to showboat the article that was featured this week in the widely distributed &amp; free publication, New City. After all, I have linked to reviews before. Somehow &#8211; though I&#8217;m not sure how &#8211;  reviews are less personal. Aside from this, I really like the angle that Michael Nagrant took to the interview and it&#8217;s not everyday I&#8217;m called &#8216;fearless&#8217;. The timing and scope of it really couldn&#8217;t be better as I&#8217;ve been getting some flack from HR for some of the PG-13 content in some of my postings (the NC-17 mussel post has been edited to be appropriate for all ages) . The buzz this has created around the restaurant and hotel says more about the subject more &#8216;appropriately&#8217; than I&#8217;d manage. One quick misinterpretation in the article though&#8230; the aioli I spoke of using in mousses in the kosher kitchen of the King David was meant for savory purposes and not for desserts. Click here for the article [...]</p>
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