(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 31928 # The lead text leadtext: !fmt/block | h1. Dear readers, Liz Crain is [/articles/features/pickling?utmsource=NL080608&utmmedium=email&utmcontent=ArticleOnPickling&utmcampaign=Pickling "making her own pickles these days"] — and as soon as I get my hands on some pickling cukes, I'm going to be doing it, too. Liz doesn't bother canning the pickles; she uses a [/recipes/collections/Contributors/lizcrain/marysspicygarlicdills?utmsource=NL080608&utmmedium=email&utmcontent=PicklingRecipe&utmcampaign=Pickling "quick-pickling method"] and keeps them for months in the refrigerator. My daughter loves pickles, and this seems like a tasty — and economical — way to satisfy her appetite. I've been thinking a lot lately about that question of economy. Food prices are climbing faster than incomes, and many people are curtailing their purchases significantly. At our house, we planted a bigger (but admittedly still small) garden; we eat at home more; and we eat less meat. How have your shopping/cooking/eating habits changed lately? (Some people have vowed not to shop at Whole Foods, for instance, although the company is determined to win them back. [/articles/sift/wholefoodsloveitorleaveit?utmsource=NL080608&utmmedium=email&utmcontent=WholeFoodsLoveItOrLeaveIT&utmcampaign=FoodBudgets "Will you go?"]) Savannah Naffziger, our intrepid summer intern, has [/mix/dinnerguest/dosanddontsforeatingwellonabudget?utmsource=NL080608&utmmedium=email&utmcontent=SavannahPost&utmcampaign=FoodBudgets "suggestions of her own"] for eating on a budget; head over and tell us what you've done to maximize your food dollar. Kim Carlson Editorial Director story1id: 181270 story1text: Terroir may be the basis of eating locally, but it's also about taste, says this expert. story2id: 181410 story2text: Too hot for baking pizza? No problem; just put it on the grill. recipe1id: 31888 recipe1text: A symphony of flavors and textures make this a fine accompaniment to grilled meat — or fine by itself. recipe2id: 32009 recipe2text: Make this dessert when summer’s apricots are at their ripest, and serve with a glass of Riesling. # The ad vad: | <a target='blank' href="http://www.slowfoodnation.org/" target="top"> <img src="http://ads.culinate.com/slowfood/200804/SFN120x600.gif" width="120" height="600" alt="" border="0"/></a> ]]