Top | Newsletter 2011

Culinate Newsletter August 10

(mailing, James Berry)

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 h1. Dear readers,
 Not to get too racy in this particular forum, but let me just say that when Ellen Kanner [/mix/dinnerguest/thechiofthetomato writes] that commercial tomatoes — you know, the ones you buy in February that taste like wet cotton balls — are "utterly lacking in sex drive," I know exactly what she means. They're a turn-off. 

 At the height of summer, though, tomatoes are heartthrobs. Right now, they're sumptuous, full of flavor, and gorgeously bright. As Ellen writes, "A fresh, ripe, local, honest tomato is erotic, yes, but also inspiring."
 Inspired we are. There are many ways to [/articles/culinate8/freshtomatoes "eat tomatoes,"] although sometimes the best way is simply sliced, with just with a drop of olive oil and a light sprinkle of salt. 

 Many of us in the Pacific Northwest are still waiting for garden tomatoes, but last week, when I was in the South, I got my first taste of this summer's sun-ripened tomatoes, and honestly, I didn't want to stop eating them. For the next month or two, I won't have to — and fellow tomato lovers, neither will you. 
 Kim Carlson
 Editorial Director

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story1text: 'One of the leading authorities on the foods of the African diaspora, she calls food studies "a deep adventure."' 
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story2text: "Emily Horton suggests ways to enliven your cooking with eight different spice combinations."

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recipe1text: "This beautifully simple Scandinavian dish is an elegant accompaniment to a piece of salmon."
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recipe2text: "Quick! Make cobbler while blueberries are at their peak — and substitute huckleberries if you have them." 

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