Top | Newsletter 2011

Culinate Newsletter April 13 11

(mailing, James Berry)

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 h1. Dear readers,

 Often I write about cookbooks in this newsletter but never about books of poetry. Inspired by National Poetry Month, however, I'm making an exception today. 

 It's true, after all, that food and drink sustain us, but poetry offers its own kind of nourishment. 

 Here are a couple of stanzas from Billy Collins' poem "Table Talk," which appears in his latest book, Horoscopes for the Dead. There's more to it, of course, but this is a taste:
 The theories of Zeno floated above the table
 like thought balloons from the 5th century before Christ,
 yet my fork continued to arrive at my mouth
 delivering morsels of asparagus and crusted fish,

 and after we ate and lifted our glasses,
 we left the restaurant and said goodbye on the street
 then walked our separate ways …

 Join me in lifting a glass to the poets, who sit among us and season our lives with words.

 Kim Carlson
 Editorial Director

 P.S. On her [/columns/tabletalk/tabletalkapril14 "Table Talk chat"] this week, Kim O'Donnel welcomes Amy Pennington, author of Urban Pantry and Apartment Gardening, to discuss cooking and gardening. That's Thursday, April 14 at 10 a.m. PT, 1 p.m. ET. (Sign up on the event page for an email reminder of the chat.)
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story1text: "Paired with fresh herbs, celery is the key ingredient in Deborah Madison's favorite early spring salad." 
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story2text: "Mark Scarbrough, author of 'Goat: Meat, Milk, Cheese,' on the challenge of a goat-cheese maker." 

recipe1id: 329952
recipe1text: "Prep the other ingredients while the meatballs bake, in this adapted version of a gyro."
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recipe2text: "Prunes, marinated overnight in Madeira, add lovely flavor to this easy-to-make quick bread." 

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