<?xml version="1.0" encoding="UTF-8"?>
<rss xmlns:npr="https://www.npr.org/rss/" xmlns:nprml="https://api.npr.org/nprml" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:media="http://search.yahoo.com/mrss/" version="2.0">
  <channel>
    <title>NPR: williamsburg</title>
    <link>https://www.npr.org/templates/story/story.php?storyId=693509493</link>
    <description>williamsburg</description>
    <language>en</language>
    <copyright>Copyright 2024 NPR - For Personal Use Only</copyright>
    <generator>Story API Shim 1.2.24</generator>
    <lastBuildDate>Wed, 13 May 2026 20:01:35 -0400</lastBuildDate>
    <image>
      <url>https://media.npr.org/images/podcasts/primary/npr_generic_image_300.jpg?s=200</url>
      <title>NPR: williamsburg</title>
      <link>https://www.npr.org/tags/693509493/williamsburg</link>
    </image>
    <item>
      <title>Colonial Williamsburg Serves Up The Past So You Can Try A Taste Of History</title>
      <description>The living-history museum in Virginia re-creates 18th-century recipes in its restaurants using ingredients grown in the traditional way onsite. But some modern palates aren&apos;t too keen on the taste.</description>
      <pubDate>Sun, 17 Feb 2019 07:00:24 -0500</pubDate>
      <link>https://www.npr.org/sections/thesalt/2019/02/17/693507713/colonial-williamsburg-serves-up-the-past-so-you-can-try-a-taste-of-history</link>
      <guid>https://www.npr.org/sections/thesalt/2019/02/17/693507713/colonial-williamsburg-serves-up-the-past-so-you-can-try-a-taste-of-history</guid>
      <content:encoded><![CDATA[<img src='https://media.npr.org/assets/img/2019/02/11/williamsburg1_wide-3f6ebb6b9367e2adb532471e64b6ebe385ca629e.jpg' alt='At Colonial Williamsburg's garden and nursery, which is open to guests, staff grow items that would have been found in gentry pleasure gardens: herbs, flowers and seasonal greens.'/><p>The living-history museum in Virginia re-creates 18th-century recipes in its restaurants using ingredients grown in the traditional way onsite. But some modern palates aren't too keen on the taste.</p><img src='https://media.npr.org/include/images/tracking/npr-rss-pixel.png?story=693507713' />]]></content:encoded>
      <dc:creator>Tove Danovich</dc:creator>
    </item>
  </channel>
</rss>