Top | Newsletter 2010

Culinate Newsletter June 16 10

(mailing, James Berry)

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 h1. Dear readers,
 
 The things we think of as normal or odd are often just the result of the cultural baggage we carry, and nowhere is that more apparent than in the realm of food. Ingredients that we label "exotic" (or, less generously, "weird") aren't exotic to people who eat them all the time; similarly, foods we take for granted — peanut butter, for example — are considered bizarre elsewhere. 

 Sophia Markoulakis explores eight Asian greens this week on Culinate. Several of them may be familiar to many Americans — pea shoots and mizuna, for instance — while others are yet to be discovered — like chrysanthemum greens or betel leaves. All are nutritionally sound and tasty. 

 Thanks to increasing numbers of immigrant farmers and ethnic marketplaces, these greens, and other lesser-known Asian vegetables, such as those Cathy Erway wrote about a few years ago, are becoming more readily available in communities across the country. 

 What remarkable greens have you unearthed in your garden or at the farmers' market? Leave a comment on Sophia's post and tell us what you're eating. 

 Kim Carlson
 Editorial Director

 P.S. Join Kim O'Donnel and her guest, Eddie Gehman Kohan, of the blog Obamafoodorama, to discuss current legislation that will have a big effect on school lunches. The chat takes place on Table Talk tomorrow, June 17, 1 p.m. ET, 10 a.m. PT.


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story1id: 285436 
story1text: "Marissa Lippert gets to the grainy truth about salt and looks at why the government wants us to eat less of it. Statistics fill out the story."
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story2text: "When she met her future husband, Carolyn Banfalvi discovered Hungarian food, a cuisine that she'd previously hardly noticed but now loves."

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recipe1text: "It seems silly to have a recipe for such a simple dessert, but if you’ve never tried this combination, here at least is a place to start."
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recipe2text: "Deborah Madison roasts asparagus to achieve a surprisingly robust flavor, and accompanies it with lemon edges. More serving ideas, too!"



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