(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 236480 leadtext: !fmt/block | h1. Dear readers, Last week's issue of Time magazine featured a special section about organic food. Many questions arise: Is organic food a good investment? What organic foods are worth the higher cost? Are issues of personal nutrition more or less important than environmental stewardship? And what about taste? My father, who made a career in the study of plants — and is a hobbyist in the area of semantics — likes to razz anyone who will listen about the organic label (even as he sometimes purchases food bearing it). All produce, meat, and dairy is 'organic' he insists — that is (to follow the definition on my dashboard dictionary), "of, relating to, or derived from living matter." But that strict definition of organic misses the very real nuances of food that carries the organic label: It's grown with limited pesticides and herbicides; it contains fewer synthetic additives than conventional food; and, if it's animal-based, it's from animals raised without routine use of antibiotics, without growth hormones, and with a generally healthy diet. Whether we choose organic or not, it's incumbent upon each of us shoppers to educate ourseves about the food we're buying — and notice that price isn't the only marker of "good value." One key thing, it seems to me, is to cook and eat with intention; to understand the decisions you are making about food. On that note: Jan Chozen Bays, author of Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food, wrote awhile back in Psychology Today about mindful eating. Worth a read. Kim Carlson Editorial Director # The lead text story1id: 293212 story1text: "Jennifer Fields looks in depth at these too-often-taken-for-granted seasonings." story2id: 295706 story2text: "Fried rice is nice, but Bacon Fried Rice is even nicer, says Matthew Amster-Burton." recipe1id: 296770 recipe1text: "An addictive, herby addition to your repertoire, from Marnie Henricksson. And it's vegan." recipe2id: 291926 recipe2text: "Lose the processed marinades; one bite of this chicken and you will be a DIY-teriyaki convert." # The ad vad: | <a target='blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/CUL-HTCE-Skyscraper-v0.4.png" " width="120" height="600" alt="" border="0"/></a> ]]