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Culinate Newsletter Sep 5 07

(mailing, James Berry)

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 h1. Dear Readers,

 This is the time of year many of us turn our thoughts to the start of school -- and Deborah Madison is no exception. On a recent trip to France, Deborah was mightily impressed by a school-lunch program there; she reports what she saw in "newpage=true." 
 
  On Culinate there's more yet on the subject of school food: Josey Duncan tells us how to eat well in a dorm, and next week we'll publish a feature on school lunches, as well as a Sift item about a company in Seattle that's doing school lunch just a little differently.
 
 Fortunately, awareness about the dismal state of school lunches in this country is growing; at my children's school, the head of the food program has been on the job for only a year, but in that time has established relationships with local farmers, broadened the menu substantially, and even pushed for integrating food knowledge into the curriculum. Any local school-lunch victories you know about? Please add your success stories in the comments on Deborah's piece.
 
 Speaking of Deborah Madison, she's commemorating the 10th anniversary of newpage=true by visiting various cities this fall -- including Portland, Oregon (our hometown), in late November. Stay tuned for details about a Culinate event that brings together Deborah's passion for good eating with school-lunch reform. 

 Kim Carlson
 Editorial Director

story1id: 32852
story1text: Summer fruits preserved in alcohol are an easy-to-make grown-up treat for winter.
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story2text: The Elzingas are raising grass-fed cows -- and seven daughters -- on their Idaho ranch.

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recipe1text: These luscious peanut-butter cookies have a crumbly, melt-in-your-mouth texture.

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recipe2text: Beets give this one-dish meal its unforgettable color and intriguing flavor.
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