(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, I'm writing this a little early because when you receive it, I will be a couple of days into a backpacking trip — far away from plumbing, a soft bed, and the Internet. I hope we'll find huckleberries; in any case, there will be dried noodles and dried fruit and dried hummus. There will be couscous and lots of painstakingly filtered water. There will be lemon drops (the candies, not the cocktails). Obviously, this trip's not about the food. This one's about walking, wildflowers, the wind in the trees. And the stars. Our trip in two weeks? That one's about food — and how. And if you too are in the Bay Area over Labor Day weekend, you may [/read/alerts/GreensMALTdinner?utmsource=NL081308&utmmedium=email&utmcontent=GreensDinnerTickets&utmcampaign=SFN-Promo "win a chance" newpage=true] to join Deborah Madison at a Greens benefit dinner. We'd love to see you there. Kim Carlson Editorial Director story1id: 183567 story1text: Don't forsake the plentiful, versatile zucchini. story2id: 182115 story2text: Here's how you can have your cake and eat it, too — even in August. recipe1id: 32505 recipe1text: Red ripe tomatoes, good bread, and sherry vinegar are key to this sublime seasonal soup. recipe2id: 2195 recipe2text: Pair this salad with a piece of grilled wild salmon and have yourself the perfect August supper. # The ad vad: | <a target='blank' href="http://www.slowfoodnation.org/" target="top"> <img src="http://ads.culinate.com/slowfood/200804/SFN_120x600.gif" width="120" height="600" alt="" border="0"/></a> ]]