Top | Newsletter 2008

Culinate Newsletter October 8 08

(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: 185670

leadtext: !fmt/block |
 
 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

# The lead text
story1id: 187294
story1text: How women can shift their diets to eat best from ages 30 to 60.
story2id: 181597
story2text: "Beyond green and black: Eight types of tea to warm you this autumn."

recipe1id: 2115
recipe1text: This recipe's not difficult, but you'll be rewarded with amazing flavor if you can marinate the salmon for several hours.
recipe2id: 187599
recipe2text: This delicious soup, from chef Aaron Barnett of 23Hoyt, tastes mostly of sweet corn, with hints of cilantro, cumin, jalapeño, and lime.



# The ad
vad: |
 <a target='blank' href="http://www.foodalliance.org/">
 <img src="http://ads.culinate.com/foodalliance/certified200805_120x600.gif" width="120" height="600" alt="" border="0"/></a>

]]