Top | Newsletter 2010

Culinate Newsletter May 19 10

(mailing, James Berry)

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 h1. Dear readers,
 The concept behind the word  "diet" has the ability to turn perfectly reasonable people into depressed and maniacal nutcases. We watch our weight, contemplate a reduction effort, imagine boring food routines involving grapefruit or steak, shore ourselves up, and plunge into the effort, usually knowing on some level that we will fail.
 And usually we do.

 No wonder we hate the word and the idea of the word. After all, dieting, the verb, means holding back on one of  the things we love best in life: Eating. 

 However, the Mediterranean Diet — with its emphasis on whole grains, fruits, vegetables, and legumes, is one that most of us can live with. As it's layed out by Oldways, we may even live longer eating this way.

 Tomorrow on Table Talk, Kim O'Donnel explores the Mediterranean Diet, and talks with [/author/RobinAsbell "Robin Asbell,"] author of The New Whole Grains Cookbook. Join the chat at 1 p.m. ET, 10 a.m. PT. 
 Kim Carlson
 Editorial Director

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story1id: 279406 
story1text: "Paula Wolfert is a cooking hero to many who love Mediterranean — especially Moroccan — food."
story2id: 275755 
story2text: "Farming isn't a one-way endeavor. Here's one farmer's account of what he gains from the people buying his food. "

recipe1id: 280573
recipe1text: "If you like eggplant, Joanne Weir's rich and piquant spread may become one of your favorites."
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recipe2text: "Only four ingredients go into Rachel Allen's cookies; raspberry jam is an optional, but tasty, addition."

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