Top | Newsletter 2008

Culinate Newsletter October 8 08

(mailing, James Berry)

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 h1. Dear readers,
 I love Vermont — which is strange, because I've never even been there. It's Vermonters and their endeavors that intrigue me: Christopher Kimball, of Cook's Illustrated magazine, with his covered bridges and neighborly pig roasts, and the magazine Eating Well, which helped bring healthful eating to my attention in the mid-1990s. The state is also home to amazing-sounding restaurants and a town that's redefining the meaning of "food town."
 And then there's Vermonter Bill McKibben. A researcher, writer, and deeply thoughtful human being, McKibben is one of my food heroes . . . in fact, all-around heroes. On Culinate this week, [/articles/theculinateinterview/billmckibben?utmsource=NL100808&utmmedium=email&utmcontent=McKibben&utmcampaign=LoveVermont "Miriam Wolf talks with McKibben"] about local eating, the Farm Bill, and ways we all can bring about change in how we eat.
 Kim Carlson
 Editorial Director

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story1text: How women can shift their diets to eat best from ages 30 to 60.
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story2text: "Beyond green and black: Eight types of tea to warm you this autumn."

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recipe1text: This recipe's not difficult, but you'll be rewarded with amazing flavor if you can marinate the salmon for several hours.
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recipe2text: This delicious soup, from chef Aaron Barnett of 23Hoyt, tastes mostly of sweet corn, with hints of cilantro, cumin, jalapeño, and lime.

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