Top | Newsletter 2010

Culinate Newsletter March 10 10

(mailing, James Berry)

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 h1. Dear readers,
  For awhile now, [/content/2770?utmsource=NL20100310&utmmedium=email&utmcontent=HTCEbook&utmcampaign=Animal-Vegetable cookbook] guru Mark Bittman has eaten '"vegan Awhile back, Tara Parker-Pope wrote on her New York Times Well blog about her colleague Bittman's choice: "Mark says he’s not trying to promote a particular diet, but does want people to realize that a simple evaluation of your diet can lead to meaningful changes." In Bittman's case the choice was about his personal health β€” by altering his diet he lost weight and lowered his cholesterol. But it has ramifications beyond that.

 The Web is full of advice about  limiting meat and avoiding factory farmed meat. Says Culinate member Trista Cornelius, [/articles/opinion/eatinganimals?utmsource=NL20100310&utmmedium=email&utmcontent=Eatinganimals&utmcampaign=Animal-Vegetable "writing on the site"] about Jonathan Safran Foer's [/books/collections/allbooks/eatinganimals?utmsource=NL20100310&utmmedium=email&utmcontent=Eatinganimalsbook&utmcampaign=Animal-Vegetable "Eating Animals"], even if we as individuals stop eating factory-farmed meat, that's not enough. The whole system needs to change.

 [/columns/tabletalk/tabletalkmarch11?utmsource=NL20100310&utmmedium=email&utmcontent=TTMar102010&utmcampaign=Animal-Vegetable "Tomorrow on Table Talk,"] Kim O'Donnel β€” who's written a soon-to-be-published cookbook on meatless eating β€” is leading a live chat on the topic. There will be recipes, advice, and more; join the discussion at 10 a.m. PT, 1 p.m. ET. 

 Kim Carlson
 Editorial Director

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story1text: "Caroline Cummins wants real talk about frugally minded good food."
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story2text: "Learn why pasta e fagioli is one of Kelly Myers' go-to casual dinner dishes."

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recipe1text: "Deborah Madison creates a memorable vegetable dish for the end of winter."
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recipe2text: "Use the last of the season's Meyer lemons for this citrus-kissed dessert."

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