<?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>Bauhaus&#8217; Atlas Meat-Free Delicatessen &#8211; SaintPetersBlog</title>
	<atom:link href="https://saintpetersblog.com/tag/bauhaus-atlas-meat-free-delicatessen/feed/" rel="self" type="application/rss+xml" />
	<link>https://saintpetersblog.com/</link>
	<description>Life and politics from the Sunshine State&#039;s best city</description>
	<lastBuildDate>Fri, 14 Apr 2017 00:50:08 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=6.7.1</generator>

<image>
	<url>https://saintpetersblog.com/wp-content/uploads/2016/09/cropped-spb-browser-icon-32x32.png</url>
	<title>Bauhaus&#8217; Atlas Meat-Free Delicatessen &#8211; SaintPetersBlog</title>
	<link>https://saintpetersblog.com/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Plant butchers use charcuterie techniques, mimic meat flavor</title>
		<link>https://saintpetersblog.com/plant-butchers-use-charcuterie-techniques-mimic-meat-flavor/</link>
		
		<dc:creator><![CDATA[Associated Press]]></dc:creator>
		<pubDate>Sat, 15 Apr 2017 10:30:08 +0000</pubDate>
				<category><![CDATA[Apolitical]]></category>
		<category><![CDATA[Top Headlines]]></category>
		<category><![CDATA[Bauhaus' Atlas Meat-Free Delicatessen]]></category>
		<category><![CDATA[gluten]]></category>
		<category><![CDATA[Herbivorous Butcher]]></category>
		<category><![CDATA[Kansas City-style BBQ]]></category>
		<category><![CDATA[Plant butchers]]></category>
		<category><![CDATA[vegans]]></category>
		<category><![CDATA[vegetarians]]></category>
		<guid isPermaLink="false">https://saintpetersblog.com/?p=279579</guid>

					<description><![CDATA[When Ryan Bauhaus first experimented with faux meats, he fixated on recreating that taste of blood, settling on a tomato paste blend to mimic the acidic, iron flavor. For the fat, Bauhaus boiled down mushrooms until he got the desired texture similar to the fat cap on a roast. Calorie counting, gluten banning and tofu bean patties aren&#8217;t happening at Bauhaus&#8217; Atlas Meat-Free Delicatessen in Miami. On the contrary, there&#8217;s six ounces of peppery pastrami and two kinds of kraut&#8230;]]></description>
		
		
		
			</item>
	</channel>
</rss>
