Top | Newsletter 2010

Culinate Newsletter July 21 10

(mailing, James Berry)

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 h1. Dear readers,
 Portland, Oregon, and Brooklyn, New York, are on opposite coasts, but foodwise at least, they have much in common. Both are home to plenty of good food — and plenty of people working to make it even better. 

 A few examples: Portland has cooking teacher Katherine Deumling; Brooklyn has cooking teacher Cathy Erway. Portland has Ruby Jewel; Brooklyn has The Brooklyn Ice Cream Factory. Portland gave Brooklyn Curt Ellis; Brooklyn gave Portland Isa Chandra Moskowitz. 

 And both have new food guides: Food Lover's Guide to Portland, by one-time Culinate contributor [/columns/blogfeed  "Liz Crain,"] and Food Lovers' Guide to Brooklyn, by Brooklyn native Sherri Eisenberg. Published by different publishers (Sasquatch Books and Globe Pequot, respectively), the two books differ in their feel and organization; the Portland book lists by type of food and drink; the Brooklyn guide, by neighborhood. (As for the differing placement of the apostrophe in the titles — well, I'm going to steer clear of that.) 

 But notably, both are rich, dig-beneath-the-surface guides to the communities they focus on, and we book-loving eaters — locals and visitors alike — are all the more fortunate for it.

 Kim Carlson
 Editorial Director

 P.S. Have you had a chance to sit in on a [/columns/TableTalk "Table Talk"] chat with Kim O'Donnel? If so, you know it's a good time, and if not, [/columns/tabletalk/tabletalkjuly22 "this week's discussion"] — on food and travel (even of the armchair sort) — will be a good one to check out. Join the one-hour confab on Thursday, July 22, at 1 p.m. ET, 10 a.m. PT. 

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story1id: 289928 
story1text: "Giovanna Zivny is happy to have found Kim Boyce's new book on baking with whole grains."
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story2text: "Deena Prichep helps you plan your next party — a jam-making jamboree." 

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recipe1text: From the Bob's Red Mill Baking Book, our new favorite weekend waffle.
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recipe2text: Summer recipes don't come more refreshing than this.

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