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  <title><![CDATA[Culinary Network News]]></title>
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  <articles count="12">
    <bigarticle id="13390">
      <title><![CDATA[Morocco's Ramadan culinary and lifestyle experience]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1281974086" delta="2 weeks ago"><![CDATA[8/16/2010]]></createdate>
      <image><![CDATA[i68384.jpg]]></image>
      <text><![CDATA[The holy month of Ramadan, one of the five pillars of Islam, begun on August 11 in the ninth month of the Muslim calendar all across the Muslim world. During this holy month, Muslims must abstain from eating, drinking or engaging sexual relations from sunrise to dusk. In Morocco, this month comes with its own culinary experience and a celebration that is second to none.In Morocco in particular and Muslim ...]]></text>
    </bigarticle>
    <bigarticle id="13389">
      <title><![CDATA[aarti sequeira emerges as the next food network star winner]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1281973898" delta="2 weeks ago"><![CDATA[8/16/2010]]></createdate>
      <image><![CDATA[i43336.jpg]]></image>
      <text><![CDATA[Los Angeles based food blogger Aarti Sequeira was declared the winner of the sixth season of the highly-popular cooking reality show on Food Network “The Next Food Network Star” in the finale that was aired last night. The contestant who earned accolades with her culinary skills from the judges as well as the viewers throughout the season, ultimately turned out to be the winner of the reality series by beating ...]]></text>
    </bigarticle>
    <article id="12471">
      <title><![CDATA[Seattle Food & Culinary Arts Show Premieres November 20-21 at Key Arena]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1278520560" delta="8 weeks ago"><![CDATA[7/7/2010]]></createdate>
      <image><![CDATA[i88966.jpg]]></image>
      <text><![CDATA[Seattleites love their food and wine, whether that means creating a fabulous meal at home, dining at a farmstead restaurant, finding that one-of-a-kind cooking gadget or learning a new culinary technique. Come Nov. 20 and 21, a unique celebration of food and the culinary arts will unveil at KeyArena in Seattle Center. Open wide for the new Seattle Food and Culinary Arts Show, a showcase of food, beverage, people, retailers, ...]]></text>
    </article>
    <article id="12470">
      <title><![CDATA[Le Cordon Bleu Schools in North America Offer New Online Degree]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1278520069" delta="8 weeks ago"><![CDATA[7/7/2010]]></createdate>
      <image><![CDATA[i82405.jpg]]></image>
      <text><![CDATA[SCOTTSDALE, Ariz., Jul 6, 2010  - Le Cordon Bleu Schools (LCB) in North America today announced the expansion of its online offerings by introducing an Associate of Occupational Studies degree in Le Cordon Bleu Hospitality and Restaurant Management. Designed for students who are just starting out and those looking to advance their careers, this program focuses on specialized training in the business aspects of hospitality and restaurant management, while ...]]></text>
    </article>
    <article id="12469">
      <title><![CDATA[Inside the world's wackiest new culinary creations]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1278519876" delta="8 weeks ago"><![CDATA[7/7/2010]]></createdate>
      <image><![CDATA[i92118.jpg]]></image>
      <text><![CDATA[Queen Elizabeth I used to eat whale-vomit flavored Jell-O, and that's apparently reason enough to revisit the dish. Chefs at a central England castle created a 300-dish banquet last week to reenact a 1575 feast, according to FOX.  Jell-O sculptor Sam Bompas said, 'One of my particular favorites is Ambergris, otherwise known as whale vomit. When you are trying to impress someone like Queen Elizabeth I, you just want ...]]></text>
    </article>
    <article id="12189">
      <title><![CDATA[Enlist in my culinary boot camp this weekend]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1275083765" delta="14 weeks ago"><![CDATA[5/28/2010]]></createdate>
      <image><![CDATA[i76078.jpg]]></image>
      <text><![CDATA[Memorial Day has evolved into a three-day weekend with different strokes for different folks. Sure, it kicks off summer and grilling season and allows white clothing to come out of protective closet custody, but the heart and soul of the holiday has to do with not only white, but red and blue as well.Formerly known as Decoration Day, the holiday is a patriotic celebration in remembrance of the brave soldiers ...]]></text>
    </article>
    <article id="11994">
      <title><![CDATA[Culinary-wise: DO sweat the small stuff]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1273182686" delta="17 weeks ago"><![CDATA[5/6/2010]]></createdate>
      <image><![CDATA[i34283.jpg]]></image>
      <text><![CDATA[Cooking is like life: It's the small things that matter. Big thing in life: graduation day. Small thing in life: helping your child with her homework, going to parents' night at school, asking her what she learned today, a nudge of encouragement - in other words, constant attention - so she can get to graduation day.Big thing in cooking: a soup so savory that even the chef takes seconds. Small ...]]></text>
    </article>
    <article id="11993">
      <title><![CDATA[Olathe district team wins national culinary competition]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1273182552" delta="17 weeks ago"><![CDATA[5/6/2010]]></createdate>
      <image><![CDATA[i63457.jpg]]></image>
      <text><![CDATA[The Kansas high school culinary team set several firsts Sunday when it won the National ProStart Invitational. The team is the first Kansas team to win the competition since it started nine years ago. 'It hasn't quite sunk in yet,' said Mike Chrostowski, Olathe North High School culinary instructor and coach of Team Kansas. 'It's just overwhelming.'The five-member team of Olathe and Blue Valley students competed against 300 students from ...]]></text>
    </article>
    <article id="11582">
      <title><![CDATA[Refried beans and tortilla chips- in my sweet spot]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1272565450" delta="18 weeks ago"><![CDATA[4/29/2010]]></createdate>
      <image><![CDATA[i55584.jpg]]></image>
      <text><![CDATA[Legume week continued in Cuisine Across Cultures class on Wednesday, with a plunge into the uses for beans and peas in the Americas. Class members made split pea soup, succotash, moros y cristianos (black beans and white rice), New England baked beans and hoppin john cakes. I took on refried pinto beans and made tortilla chips to accompany the salsa and guacamole made by classmates.Those items are in my sweet ...]]></text>
    </article>
    <article id="11581">
      <title><![CDATA[Medical Lake Army reservist wins silver in culinary competition]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1272565111" delta="18 weeks ago"><![CDATA[4/29/2010]]></createdate>
      <image><![CDATA[i73856.jpg]]></image>
      <text><![CDATA[Butter-poached lobster accompanied by leek salad with beet essence doesn't sound much like an MRE (Meal Ready to Eat), the much-maligned military food ration. But military cooking isn't all pre-packaged food or slop from a chow line. That elegant lobster dish was just one recipe that a local soldier prepared last month for the 35th U.S. Army Culinary Arts Competition in Fort Lee, Va. Army Reservist Spc. Erich Doud from ...]]></text>
    </article>
    <article id="11580">
      <title><![CDATA[Jessica Seinfeld wins NY culinary copycat claim]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1272564644" delta="18 weeks ago"><![CDATA[4/29/2010]]></createdate>
      <image><![CDATA[i5760.jpg]]></image>
      <text><![CDATA[NEW YORK - A federal appeals court has sided with comedian Jerry Seinfeld's wife in her trademark dispute with another cookbook author. Missy Chase Lapine had claimed Jessica Seinfeld copied her secrets on how to get children to eat vegetables.The New York appeals court said Wednesday that "stockpiling vegetable purees for covert use in children's food is an idea that cannot be copyrighted."Both books were published in 2007.Seinfeld's is called ...]]></text>
    </article>
    <article id="10925">
      <title><![CDATA[Soup Kitchen Turned Culinary School Helps Homeless Learn To Cook]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1268936975" delta="24 weeks ago"><![CDATA[3/18/2010]]></createdate>
      <image><![CDATA[i41715.jpg]]></image>
      <text><![CDATA[A community soup kitchen, run by the nonprofit Dorothy's Place in Salinas, Calif., has been feeding the homeless for over 25 years. The soup kitchen is operated by the Franciscan Workers of Junipero Serra and local volunteers, serving hot meals to dozens of people in need on a daily basis. This year, this traditional soup kitchen is being converted into the Red Artichoke Culinary School, to engage poor and homeless ...]]></text>
    </article>
  </articles>
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