Top | Newsletter 2008

Culinate Newsletter August 6 08

(mailing, James Berry)

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 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.
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story2text: Too hot for baking pizza? No problem; just put it on the grill.

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recipe1text: A symphony of flavors and textures make this a fine accompaniment to grilled meat — or fine by itself.
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recipe2text: Make this dessert when summer’s apricots are at their ripest, and serve with a glass of Riesling.

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