Top | Newsletter 2011

Culinate Newsletter May 4 11

(mailing, James Berry)

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 h1. Dear readers,

 This week, a grab bag:

 Folks behind the educational initiative Nourish are spreading the word about food and sustainability, especially in schools and communities. Learn more from their website and from the trailer for their film, which features inspiring eaters and teachers [/author/JamieOliver "Jamie Oliver"], [/author/BryantTerry  "Bryant Terry"], [/author/AnnaLappe "Anne Lappé,"] and others. (More heavy hitters: [/author/MichaelPollan "Michael Pollan"] and [/author/AliceWaters "Alice Waters"] are on the advisory board.) We applaud their efforts and will be cheering for their success. 

 Even if you're a beginning gardner, you can grow Swiss chard — or so says Caroline Lewis of Verdura Culiary Gardens. In this week's post on Culinate's Dinner Guest blog, Caroline offers [/mix/dinnerguest/swisschard "growing and cooking tips"] for this powerhouse vegetable, along with a couple of must-try recipes. 

 One of the ways we pay the bills at Culinate is by creating [/app/htce "apps for iPhone and iPad."] For the last year or so, we've focused on adapting a couple of Mark Bittman's incredible cookbooks to the mobile platform: [/ "How to Cook Everything"] and, released just last week, How to Cook Everything Vegetarian. Even if you aren't a vegetarian, I'm betting you'll appreciate the variety and depth of this cookbook, and now is a perfect time to check it out — digitally or in book form — just as spring produce is finally coming on in much of the country. 

 Finally, tomorrow, May 5, please join Kim O'Donnel and her guest, Dr. Wendy Bazilian, for a one-hour online chat about the healing properties of herbs and spices. The conversation takes place at 1 p.m. ET, 10 a.m. PT; sign up now for an email reminder. 
 Kim Carlson
 Editorial Director

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story1id: 331735
story1text: "Kerry Newberry, our new wine columnist, highlights a few vineyards that are also working farms." 
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story2text: "It's Kentucky Derby week, and, like many others, Vera Westbrook is making mint juleps to celebrate." 

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recipe1text: "We like to include this tasty and easy vegan spread — made with raw cashews — on an appetizer tray."
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recipe2text: "Comfort food with veg, from Jamie Oliver's 'Jamie's Food Revolution.'"

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