(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, This week, Christina Eng writes about her stone-fruit obsession — one that I share. Christina's description of eating a peach made me salivate, and I was so glad to see Columbia Blossom peaches on my next trip to our co-op; they're organic, they're the size of softballs, and they taste like heaven. Here's Christina's description of eating her first-ever perfect peach: "Nice and bright, ripe and golden and slightly sinful, it was gloriously sweet and juicy and syrupy. I was stunned. Bite after bite, its juices dribbled down my chin and across my hand. I found myself licking my fingers, shamelessly, hoping to savor every drop of glorious excess." Have you been there? Excellent food is stunning, whether it's a single item or a chef's artful creation. Perhaps taste is the sense that can bring us closest to a perfect experience. Kim Carlson Editorial Director story1id: 183809 story1text: Confronting the massacre that is the garden. story2id: 184109 story2text: Iced green tea from Japan will refresh and restore you. recipe1id: 184577 recipe1text: Transport your dining table to France with this summer salad. recipe2id: 32896 recipe2text: This pale golden soup refreshes the palate on a hot day. # 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> ]]