Top | Newsletter 2008

Culinate Newsletter October 15 08

(mailing, James Berry)

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 h1. Dear readers,
 As we bump along this month's rocky road of economic uncertainty, there's plenty of advice out there about eating on a budget, some of it better than others: Buy in bulk, eat less meat, plant a garden, put up food, [/mix/dinnerguest/thegenerosityoftheneweconomy?utmsource=NL101508&utmmedium=email&utmcontent=SarahGilbert&utmcampaign=EconomicUncertainty "barter"].

 Underlying these suggestions is a basic premise: You've got to know how to cook. For many of us, that didn't happen at home when we were growing up — or if it did, we've ignored the impulse for too long, and now we've forgotten the fundamentals.

 Begin where you are is a great place to start. 

 This week on Culinate, Giovanna Zivny writes that she [/articles/firstperson/teachingkidstocook?utmsource=NL101508&utmmedium=email&utmcontent=TeachingKids&utmcampaign=EconomicUncertainty "forgot to teach her daughter to cook"] — at least in the manner she intended. It's a lovely piece about what happens when people care about what they eat. 
 I like to think that eating sustainably — and seeking out food that will keep us healthy, that's raised and harvested fairly, and whose production won't harm the planet — is where pleasure and politics meet. 

 While others sort out the banking crisis, I'll be in the kitchen. It's work I can sink my teeth into.

 Kim Carlson
 Editorial Director

 P.S. I heartily recommend Michael Pollan's memo to the next president: "Farmer in Chief," published in last Sunday's New York Times Magazine.  

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story1id: 187522
story1text: Everything you've ever wanted to know about vinegar — and some things you didn't think to ask about this staple ingredient. 
story2id: 187631
story2text: "Keri Fisher reminds us that pumpkins are not just for jack o' lanterns: Recipes and tips for eating the whole thing."

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recipe1text: Autumn color and flavor from Ina Garten.
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recipe2text: A free-form tart of buttery pastry and orange-kissed apples.

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