(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track deliver) # ============================= leadimageid: 31928 # The lead text leadtext: !fmt/block | h1. Dear Readers, Hothouse tomatoes perplex me. You can't tell how they'll taste just by looking at them, those perfect globes basking in the grocer's fluorescent light. Some of them taste horrible. Others really aren't so bad, although they can't compare with the fat beauties my grandmother has managed to grow in her backyard every summer for 47 years. So other questions arise. Are they grown with pesticides? And what about nutrients? Are hydroponic foods good for us? This week, Tracy Ilene Miller introduces us to the efficient world of modern hydroponics. It's clear that hydroponics have a central role in modern agriculture. But what will that role be? Leave a comment, and let us know what you think. Kim Carlson Editorial Director story1id: 34036 story1text: Meat lockers are due for a comeback, says Deborah Madison, as more people learn to source local meats. story2id: 33304 story2text: Storage onions, not bacon, are Matthew Amster-Burton's favorite ingredient. recipe1id: 34757 recipe1text: A moist apple cake with an icing that evokes maple bars. recipe2id: 2082 recipe2text: BLT in a bowl — with blue cheese —hold the bread, please! # The ad vad: | <a target="blank" href="https://www.nau.com/homepage/index.jsp?cid=[online][culinate][120600downshirt]#/homepage/index&0" ><img src="http://ads.culinate.com/nau/20070801/nauculinate_120x600.jpg" alt="nau ad" width="120" height="600" /></a> ]]