(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: 224274 leadtext: !fmt/block | 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. # The lead text story1id: 226703 story1text: "Hank Sawtelle suggests rethinking the ways in which you store and use spices." story2id: 225529 story2text: "Soy sauce unpacked: Matthew Amster-Burton, on one of his favorite ingredients." recipe1id: 1806 recipe1text: Ditch the boxed mix! An uncomplicated recipe that will become a household favorite. recipe2id: 227838 recipe2text: "Simple and elegant, this appetizer — with lemon-kissed mascarpone — can be put together in a hurry." # The ad vad: | <a target='_blank' href="http://www.opb.org/programs/oregonexperience/programs/21-A-Cuisine-of-Our-Own"> <img src="http://ads.culinate.com/opb/cuisine-of-our-own-banner-0905.jpg" width="120" height="600" alt="" border="0"/></a> ]]