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document.write('<p class="rss-title"><a class="rss-title" href="http://www.splendidtable.org" target="_blank">The Splendid Table</a><br /><span class="rss-item">American Public Media\'s The Splendid Table is public radio\'s culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Francis Lam leads listeners on a journey of the senses and hosts discussions with a variety of writers and personalities who share their passion for the culinary delights. Updated every Friday.</span></p>');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/5jQYZcdTVdM/splendidtable_20180622_64.mp3" target="_blank">633: The Unexpected South</a><br />');
document.write('<span class="rss-date">Fri, 22 Jun 2018 00:00:00 CDT</span><br />');
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document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/5jQYZcdTVdM/splendidtable_20180622_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
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document.write('John T. Edge on Southern hippie farmers, Dinner at the Patel Motel, America&#039;s Test Kitchen on SC Fresh Smoked Ham, Southern food in Pacific Northwest');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/cM-V1JH3uk0/splendidtable_20180615_64.mp3" target="_blank">660: Barbacoa, Boniato, and Ceviche</a><br />');
document.write('<span class="rss-date">Fri, 15 Jun 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/cM-V1JH3uk0/splendidtable_20180615_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
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document.write('An episode dedicated to pinnacle dishes and ingredients from Peru, the Caribbean, and Mexico.');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/e40Qq76SG28/20180614_bourdaintributepodcast_20180613_64.mp3" target="_blank">Anthony Bourdain Remembered</a><br />');
document.write('<span class="rss-date">Thu, 14 Jun 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/e40Qq76SG28/20180614_bourdaintributepodcast_20180613_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
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document.write('The Splendid Table with Anthony Bourdain: chef, industry booster and critic, world traveler, and adventurous eater.');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/BW4zdMzvLMg/20180612_stselects_10_vedgeonveganism_20180612_64.mp3" target="_blank">Vedge on Veganism</a><br />');
document.write('<span class="rss-date">Tue, 12 Jun 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/BW4zdMzvLMg/20180612_stselects_10_vedgeonveganism_20180612_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
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document.write('In our Splendid Table Selects, Kate Jacoby and Rich Landau, of Vedge, talk about the ever-expanding world of vegan food.');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/MI3_T0SDiOo/splendidtable_20180608_64.mp3" target="_blank">638: The Future of Urban Farming</a><br />');
document.write('<span class="rss-date">Fri, 08 Jun 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/MI3_T0SDiOo/splendidtable_20180608_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
document.write('</div>');
document.write('Caleb Harper on urban farming, Rachel Khong on eggs, America&#039;s Test Kitchen on grill tongs, Patrick Comiskey on American Rhône, and Miami Gas Stations');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/50p1y91cI9Y/splendidtable_20180601_64.mp3" target="_blank">659: Vegging Out</a><br />');
document.write('<span class="rss-date">Fri, 01 Jun 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/50p1y91cI9Y/splendidtable_20180601_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
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document.write('The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/hkcndu0N8jg/20180529_stselects_melissaclarkspring_20180529_64.mp3" target="_blank">Cooking & Eating in Spring</a><br />');
document.write('<span class="rss-date">Tue, 29 May 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/hkcndu0N8jg/20180529_stselects_melissaclarkspring_20180529_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
document.write('</div>');
document.write('The New York Times food writer Melissa Clark talks about springtime recipes - from Green Goddess dressing to a tangy take on new potatoes and peas.');
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document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/ynnHd_G_JNs/splendidtable_20180525_64.mp3" target="_blank">632: Food Myths</a><br />');
document.write('<span class="rss-date">Fri, 25 May 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/ynnHd_G_JNs/splendidtable_20180525_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
document.write('</div>');
document.write('America&#039;s Test Kitchen on busted food myths, Trine Hahnemann on hygge, Ole Mouritsen on mouthfeel, Burmese cuisine, and classic vegetarian cookbooks');
document.write('</li>');
document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/7KocNmmulW4/splendidtable_20180518_64.mp3" target="_blank">658: Nigella Lawson Defends the Honor of Home Cooking</a><br />');
document.write('<span class="rss-date">Fri, 18 May 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/7KocNmmulW4/splendidtable_20180518_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
document.write('</div>');
document.write('Food world superstar Nigella Lawson embraces the pleasure of home cooking, speaks against food elitism, and approaches cookbooks like conversations');
document.write('</li>');
document.write('<li class="rss-item"><a class="rss-item" href="http://feedproxy.google.com/~r/TheSplendidTable/~3/ij14V4cB99Y/20180515_stselects_patti_labelle_20180515_64.mp3" target="_blank">Patti LaBelle in the Kitchen</a><br />');
document.write('<span class="rss-date">Tue, 15 May 2018 00:00:00 CDT</span><br />');
document.write('<div class="pod-play-box">');
document.write('<a class="pod-play" href="http://feedproxy.google.com/~r/TheSplendidTable/~5/ij14V4cB99Y/20180515_stselects_patti_labelle_20180515_64.mp3" title="Play Now" target="_blank"><em>Play</em> <span> mp3</span></a> ');
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document.write('Legendary singer and cookbook author Patti LaBelle talks about cooking from the soul and keeping it basic.');
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document.write('</ul></div>');