Top | Newsletter 2011

Culinate Newsletter July 27

(mailing, James Berry)

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 h1. Dear readers,
 I hope you'll make time to read Cassandra Funsten's account of shopping for fish in Sicily. A former Los Angelean, Funsten now lives on that Italian island in the Mediterranean, where shopping for a meal means visits to the green grocer, butcher, baker, and fishmonger. This is a big change from her shopping habits in Southern California, where "buying fish for dinner meant picking up neat little shrink-wrapped blocks of protein stacked in a supermarket cold case." 

 Funsten's delight in the practice of shopping is contagious; I want to visit Tonino the fishmonger for tastes of jewel-colored fish. There's something restorative in that personal exchange, and if you shop regularly at the farmers' market, you know the feeling; it's the same pleasure many of us Portlanders take in buying hazelnuts from Barb, or a bit of pork from Chris. 

 Here's another quote of note, this one from the  New York Times website, in a story about Barbara Kingsolver's husband's business, a local-foods restaurant in a small town in Virginia: “My motive is not that I love the restaurant business or that I want to create a fine-dining restaurant with local ingredients,” he said. “We want to design a business that maximizes the benefit to the most local people that it possibly can.”

 There's nothing wrong with giving business to people far away, whom you'll never meet; they have to make a living too. We do it all the time when we buy clothing or cars or kitchen equipment. But if we can buy food that's close to the source, or that is sold to us by a person who knows just where it came from, there's added satisfaction, on lots of levels.
 Kim Carlson
 Editorial Director

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story1id: 342792
story1text: "Kerry Newberry talks to five chefs about their signature burgers and the wines to drink with them." 
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story2text: "A new book offers plenty of advice for home-based cheese makers. The first tip? Start with good milk."

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recipe1text: "Fresh vanilla beans and apricot pits are the secret ingredients in these preserves."
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recipe2text: "Based on a Scandinavian classic, this salad can be the centerpiece of a meal." 

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