Top | Newsletter 2012

Culinate Newsletter March 14

(mailing, James Berry)

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 h1. Dear readers,
 Most of us at Culinate are not classroom-trained cooks — although some of our amazing writers have been to culinary school (and a few of them are cooking teachers now). But even those of us who've taken only the occasional class know our way around the kitchen. The thing is, we cook — nearly everyday — and if you're reading this newsletter, you probably do too.
 Welcome to the minority. Too often anymore, cooking is a rarity. At dinner time, we Americans get takeout, open frozen entrées, go to restaurants, eat cereal — do anything but cook. 

 Over the last decade, as we in the Culinate office have asked more and deeper questions about the sources of our food, it's become apparent to us that cooking itself is integral to eating well — and eating well is key not only to well-being but to pleasure, too. (And what is life without its pleasures?)

 But I'm not suggesting we pat ourselves on the back; instead, let's evangelize a little on the promise of cooking. Harriet Fasenfest is one of the best food evangelists I know; her recent blog post on creating what she calls a '"Householder is an example of that.

 Kim Carlson
 Editorial Director

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story1id: 374189
story1text: "Joe Hansen has eight tips for those wanting to eat local year-round — including the good suggestion to preserve summer's harvest."
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story2text: '"People don’t know what American cuisine is; it’s very broad, and it celebrates many cultures, but people tend to see it through a Eurocentric lens."'

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recipe1text: "Ribollita is a rich Italian soup that makes delicious use of dried bread — this version is from the River Cafe Cook Book."
recipe2id: 374183
recipe2text: 'Maggie Green included this hearty, vegetable-rich main course in her book, "The Kentucky Fresh Cookbook."'

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