Top | Newsletter 2011

Culinate Newsletter October 19

(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 delivery)
# =============================

leadimageid: 337325

leadtext: !fmt/block |
 h1. Dear readers,
 This week, the Center for Science in the Public Interest is sponsoring Food Day, 24 hours set aside to increase awareness of, and solutions to, our nation's food- and nutrition-related problems. 

 Some 2,000 Food Day events are taking place across the country next Monday, October 24. I urge you to take a look at their website; on the home page you can easily find events in your area. Maybe there's a panel discussion you won't want to miss — or a real-food tasting, or a work party at a community garden. I enjoyed looking at the variety of options in Portland.

 Food Day is an excellent occasion on which to re-examine our own diets. (And by "diets" I mean what we eat, not our weight-loss programs.) You subscribe to this newsletter because you care about what you eat. But I challenge us all to take this opportunity to ask hard questions: Are we demanding transparency and disclosure from those who provide our food? Are we giving positive feedback when they do a good job? Are we eating with as much awareness and intention as we could be? 

 Are we eating to our ideal?
 Kim Carlson
 Editorial Director

# The lead text
story1id: 348532
story1text: "In this excerpt from her latest book, Jennifer McLagan shares tips for choosing and roasting marrow bones."
story2id: 353508
story2text: "Deborah Madison cooks down the apple harvest — and makes a quick and easy sauce, syrup, and jelly." 

recipe1id: 4546
recipe1text: "Vegetables play a starring role this Richard Olney soup, perfect to make in the fall."  
recipe2id: 354318
recipe2text: "Maria Speck uses almonds and almond meal in her tiny, whole-grain biscotti."

# The ad
vad: |
 <a target='blank' href="">
 <img src="" " width="120" height="600" alt="" border="0"/></a>