Top | Newsletter 2011

Culinate Newsletter February 23 11

(mailing, James Berry)

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 h1. Dear readers,

 Usually, when I think about food, it's through a filter — the filter of cuisine, or politics, entertainment or health. But sometimes it's just sustenance — and this is one of those times. 

 Last fall, I attended an earthquake preparedness meeting at our local grade school and came home determined to assemble an emergency kit, pronto. Somehow, though, it hasn't happened yet (although I'm grateful to my husband, who set aside gallons of water and some useful tools). 

 Now the latest earthquake in Christchurch, New Zealand, has rattled me anew — perhaps because there are striking similarities between that quake and one that's expected here in Portland.

 So my resolve is firm: This weekend I'll create a box of supplies and food to stash just inside the garage. The San Francisco Chronicle, from the West Coast city that knows earthquakes, has helpful ideas about how to make such a kit, including a section on food.

 Some suggestions include ready-to-eat canned meats, fruits, and vegetables; high energy foods such as peanut butter, trail mix, crackers; and comfort foods, — tea, instant coffee, hard candies. Avoid, they say, foods that make you thirsty (tricky, with the amount of sodium that's in a lot of canned foods) and foods that take much water to prepare (pasta, dried beans, and grains). Of course, there are always [/articles/features/MREmilitaryfood MREs], but why bother with those when you can pull together your own selection without much trouble?

 Join me in building a food kit? 

 And to our faraway readers in New Zealand: Our hearts are with you now. 

 Kim Carlson
 Editorial Director

 P.S. Michael Straus, a friend and longtime eco-food promoter, is looking anew at the idea of sustainability. Read his [/articles/opinion/burmaproject "account of traveling in Burma,"] where a gift of fish led him to an epiphany about feeding a whole village. 
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story1text: "Making sweet and crunchy cannoli at home is a festive way to celebrate Carnival time." 
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story2text: "Deborah Madison wrestled with cardoon and came up with several ways to enjoy it, including in a risotto." 

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recipe1text: "A dab of Julie Sahni's easy chutney enlivens everything from dal and rice to goat cheese on a cracker."
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recipe2text: "Make this tangy, spicy dish by Madhur Jaffrey with chickpeas you've precooked."

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