(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, 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. # The lead text 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." recipe1id: 74641 recipe1text: Autumn color and flavor from Ina Garten. recipe2id: 2171 recipe2text: A free-form tart of buttery pastry and orange-kissed apples. # 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> ]]