Top | Newsletter 2011

Culinate Newsletter March 9 11

(mailing, James Berry)

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 h1. Dear readers,

 Here's a radical notion: Cut the amount of food you purchase by 25 percent. That's one idea pitched by Jonathan Bloom, the writer — and, OK, activist — who's spent years bringing awareness to the subject of wasted food in the United States. 

 Jonathan's new book, American Wasteland, outlines the problem he touched on in [/articles/features/wastedfood  "a post for Culinate"] back in 2007, namely that we waste 40 percent of the food we produce, squandering all the resources — human, oil, water, etc. — that go into its production. It's also environmentally damaging: Decomposing food waste in landfills releases methane, a greenhouse gas that contributes to global warming. Finally, the bottom line — tossed food is a huge waste of money, billions of dollars a year in the United States.

 Other ideas for eliminating food waste, courtesy Jonathan and the writer Allison Arieff, appear over on Good Magazine today. And for our Oregon-based readers: Tomorrow, March 10, Bloom will be in Portland, reading from his book at Powell's on Hawthorne. (His full schedule of appearances around the country is posted on his website.)

 But back to that 25 percent figure — and buying less food. The suggestion seems to be in lock-step with the idea of cooking with what you have on hand, rather than buying ingredients for one recipe at a time. As we strengthen our cooking muscles, we become more confident in the kitchen with the ingredients we've already stashed in the fridge — and less reliant on others telling us exactly what a dish needs.
 Kim Carlson
 Editorial Director

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story1text: "She may have taught America the difference between chutney and chapati, but she wasn't always a gifted cook." 
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story2text: "They're full of nutrients, plant-based protein, and flavor. Here are eight clever ideas for cooking with nuts and seeds." 

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recipe1text: "A how-to for this simple family classic from the 'River Cottage Family Cookbook.'"
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recipe2text: "Serve this uncomplicated, luxurious sauce hot, cold, or at room temperature." 

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