Top | Newsletter 2011

Culinate Newsletter August 17

(mailing, James Berry)

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 h1. Dear readers,
 Recently Michael Pollan's daily link alerted me to Snacks of the Great Scribblers, Wendy MacNaughton's whimsical feature in the New York Times Book Review. 

 There you can see that F. Scott Fitzgerald ate canned meat and apples while he wrote, while Truman Capote was on more of a liquid diet (actually, so were Kafka, Lord Byron, and Proust). Meanwhile, contemporary writer Daniel Handler (aka Lemony Snicket) noshes on fresh carrots, and Joyce Maynard on lime popsicles.

 While certainly there are tasty, not-overly-processed foods that make excellent snacks — think fruit, nuts, and popcorn — our recipe editor Carrie Floyd has come up with one that's only slightly more complicated: Salty Lassi with Cumin and Mint, a refreshing blend of yogurt, ice, and fresh mint, with a kiss of cumin and salt. Sona Pai's Mango Lassi is a similar, sweeter option.

 If you have the ingredients on hand, you can blend up a lassi in three minutes. And you should. You never know where such an inspired snack might lead you — on the page, or in life.
 Kim Carlson
 Editorial Director

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story1text: 'Adam Reid, "the milkshake man," branches out with sodas and floats designed to delight.' 
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story2text: "Steve Holt had been making guac for years, but this time he had competition."

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recipe1text: "From Mixt Greens comes this hearty meat-and-potatoes salad, one of the most popular items on their menu."
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recipe2text: "Coconut milk adds richness to this curry-scented summer soup."

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