Top | Newsletter 2009

Culinate Newsletter September 30 09

(mailing, James Berry)

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 h1. Dear readers,
 Some of you who've been tuning in for awhile might remember the Whole Grain Challenge on Culinate last year, when our food editor, Carrie Floyd, vowed to eat whole grains at every meal for a month. The challenge was a great way to generate ideas for eating grains, and Carrie's whole grain glossary remains a fabulous resource on the site.

 Now we've come up with a new challenge — the Naked Grains Recipe Challenge. This time, we're asking each of you to submit a recipe you've created for a grain-based salad. How you interpret that is up to you, but we're thinking something that satisfies both taste buds and bellies (with bonus points if it looks good). That's the thing about whole grains; not only are they nutritionally sound, they have a stick-with-you quality we all can appreciate.

 Check out the contest and submit your recipe before October 13; then we'll pick our five favorite submissions and let you all vote on the winner — who will win a $100 shopping trip to a local farmers' market.
 Kim Carlson
 Editorial Director

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story1text: "Matthew Amster-Burton makes Japanese Fried Chicken, and now you can do it too."
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story2text: "Can't-miss ways to cook prized wild salmon — and a mouth-watering suggestion for the leftovers too."

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recipe1text: "A terrific autumn-inspired waffle-and-syrup combo, from Mani Niall's book 'Sweet.'"
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recipe2text: "A dessert in two seasons: Use nectarines still in the market and berries and cherries from the freezer."

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