Top | Newsletter 2009

Culinate Newsletter May 27 09

(mailing, James Berry)

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 h1. Dear readers,

 In February we introduced the Culinate [/culinate/faqmemberpages?utmsource=NL20090527&utmmedium=email&utmcontent=Memberpages&utmcampaign=Pleasureoffood "member pages"] and — for each member — blogging capabilities. In that time, we've hosted a few [/articles/ourtable/thealmost-springbloggingcontest?utmsource=NL20090527&utmmedium=email&utmcontent=Bloggingcontests&utmcampaign=Pleasureoffood blogging] [/articles/ourtable/springfeverbloggingcontest?utmsource=NL20090527&utmmedium=email&utmcontent=Bloggingcontests&utmcampaign=Pleasureoffood contests]; in fact, we're hosting [/articles/ourtable/blogforfameandfortune?utmsource=NL20090527&utmmedium=email&utmcontent=Bloggingcontests&utmcampaign=Pleasureoffood one] now. All of us at Culinate have loved reading what you're writing on your blogs. There's remarkable variety in people's experiences, and at the same time, there's a shared sense of wonder and curiosity about food. These blogs often reflect the nation's awakened sense that food matters.

 People everywhere — not just "foodies" but others who identify simply as "eaters" — are giving over to the pleasure of cooking, the challenges of gardening, the satisfaction of putting real food on the table. Read a few recent member blogs — Eddie's on [/user/edlakin/blog/peoriapackingbutchershopinchicago?utmsource=NL20090527&utmmedium=email&utmcontent=Butchershop&utmcampaign=Pleasureoffood "the paradox of meat"], Rachael's [/user/CareFree0722/blog/talesfromthelunchlady?utmsource=NL20090527&utmmedium=email&utmcontent=Lunchlady&utmcampaign=Pleasureoffood 'experience as "The Lunch Lady,"'] and Diane's [/user/Diane+Lassen/blog/morethanthevegetables--workingatthecsa?utmsource=NL20090527&utmmedium=email&utmcontent=WorkingatCSA&utmcampaign=Pleasureoffood "tale of working on her CSA farm,"] and you'll begin to get a sense of the changes people everywhere are making in the realm of food.

 Kim Carlson
 Editorial Director

 P.S. Kim O'Donnel's talking about meatless dining tomorrow on [/columns/tabletalk/tt20090528 "Table Talk."] Tune in at 10 a.m. PT, 1 p.m. ET. 
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story1text: "Hank Sawtelle suggests rethinking the ways in which you store and use spices."
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story2text: "Soy sauce unpacked: Matthew Amster-Burton, on one of his favorite ingredients."

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recipe1text: Ditch the boxed mix! An uncomplicated recipe that will become a household favorite.
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recipe2text: "Simple and elegant, this appetizer — with lemon-kissed mascarpone — can be put together in a hurry."

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