Top | Newsletter 2009

Culinate Newsletter July 8 09

(mailing, James Berry)

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 h1. Dear readers,
 
 Increasing one's own food awareness means different things to different people, but almost always it is a process. Sometimes it involves paying more attention to the food we're buying; other times it means growing more food ourselves. Usually it means learning to prepare more from scratch — that is, ditching many of the processed foods we've taken for granted. Always, it involves gathering information.

 We at Culinate want to be a reliable resource for people looking to know more about real food. Kim O'Donnel's Thursday morning [/columns/tabletalk?utmsource=NL20090708&utmmedium=email&utmcontent=TT2009July8&utmcampaign=Onlinechats chats] help us reach that goal. A trained chef and longtime advice-giver whose focus is on eating sustainably, Kim is full of helpful ideas. 

 Next Tuesday, we will host a similar sort of event, this one a [/articles/features/HankandMatthewchat?utmsource=NL20090708&utmmedium=email&utmcontent=HankMatthew&utmcampaign=Onlinechats conversation] between Culinate columnists Matthew Amster-Burton and Hank Sawtelle. Both terrific cooks, they'll be comparing kitchen notes, with a nod to science in the kitchen. \
 
 Sign up for an [/articles/features/HankandMatthewchat?utmsource=NL20090708&utmmedium=email&utmcontent=HankMatthew&utmcampaign=Onlinechats "email reminder"] about the Hank and Matthew confab, or send Hank a question or comment that the two of them might ponder (askhank@culinate.com).
 
 Kim Carlson
 Editorial Director

 P.S. We're in the midst of our July [/articles/ourtable/Julybloggingcontest?utmsource=NL20090708&utmmedium=email&utmcontent=Julymemberblogcontest&utmcampaign=Onlinechats "blogging contest."] Post on your member page, and you may win $100 in farmers' market spending money!
 
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story1text: "Removing the pesky bones in a salmon filet isn't difficult, writes Hank Sawtelle. Here's his technique."
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story2text: "Local in the country: Deborah Madison discovers a new place to eat in Marin County, California."

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recipe1text: "Tapioca custard adds richness to a summertime berry purée. Adapted from Gourmet."
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recipe2text: "A hot weather delight: Scallops in lime juice and tequila, enlivened with cilantro. From Joanne Weir's book Tequila."


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