Top | Newsletter 2008

Culinate Newsletter December 3 08

(mailing, James Berry)

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 h1. Dear readers,

 At Culinate, we're working to support the efforts of people who want to eat with more awareness. That's a mouthful, I know, but what it really means is that if you're looking to strike a balance between flavor and health — your personal health as well as that of the larger community — we're here for you. 

 Which brings me to the amazing sweet potato. This marvelous tuber tastes good (sweet-potato chips, anyone?) and packs a nutritional wallop. Sweet potatoes are often available at farmers' markets (remember, supporting local agriculture is healthy for the community) and are hearty enough to serve as a meat alternative (less meat means less livestock, which can help reduce carbon emissions). So I say, long live the sweet potato! 

 For more sugary treats, check out the Sweet 16 blog, where we'll put up a new candy or cookie recipe every day for the next few weeks and give away sweet daily prizes, too.

 Kim Carlson
 Editorial Director

 
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story1id: 189791
story1text: Learn a new knife technique, then serve your guests a butterflied boneless pork loin stuffed with fennel and onions.
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story2text: "Our December cookie-and-confection blog is full of how-tos and giveaways. Check back daily for new recipes and chances to win."

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recipe1text: "A seasonal combination of fruits in a partially whole-wheat treat."
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recipe2text: "This favorite wintry beverage is made with citrus, honey, and spirits."


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