(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, You may have noticed that we've published lots of veg-centric posts on Culinate lately — about the season's lesser known veggies, about garlic scapes, about coleslaw, and about that fleeting treat with a loaded heritage — the ramp. It's spring, and there's a bounty of [/columns/deborah/greenfood "green food"] right now; it's easy to veg out. Beyond any seasonal interest we have in vegetables, though, is our ongoing effort to eat more of them always — and sometimes to forego meat entirely. A new book, The Meat Free Monday Cookbook, advocates eating no meat at least one day a week. This book, published in Great Britain, with a foreword by Paul, Stella, and Mary McCartney, is just one example of how the Meatless Monday campaign is gaining steam; it's now in 23 countries. When we do decide to cook beef, we seek meat from reputable sources — and that often means grassfed beef. Frequent Culinate writer and friend Lynne Curry has a new book called Pure Beef; it's loaded with information about selecting and cooking artisanal beef and contains 150 recipes — including the delectable Grilled Top Blade with Arugula Salad and Scorched Croutons, which we've just added to Culinate. Kim Carlson Editorial Director # The lead text story1id: 376630 story1text: "More than just cabbage: Nathan Krishnamurthy deconstructs a classic American salad." story2id: 385476 story2text: "Megan Scott examines the exploitation of a coveted, pungent vegetable in Appalachia." recipe1id: 383723 recipe1text: "Judith Jones has mastered cooking for one. Here’s her ‘scrumptious’ soufflé." recipe2id: 387268 recipe2text: "This is a beautiful, fail-safe cobbler from Annie Somerville of Greens Restaurant." # The ad vad: | <a target='_blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCEV-iPhone-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]