Top | Newsletter 2013

Culinate Newsletter January 30

(mailing, James Berry)

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 h1. Dear readers,

 I just checked out the food options in the jury room here at the Multnomah County courthouse, where I'm spending a couple of days on jury duty. It's the fare you would expect: Coca Cola products, chips, licorice, Starburst. None of those fancy vending machines with fresh fruit or vegetables, just salt, sugar, and high-fructose corn syrup. 

 The selection is quite a contrast to that over on the Oxfam America site: seven families with all the food they eat in a week. Sure, there are a few packages of processed food here and there (especially in the photo from Britain), but no M&Ms, no Twizzlers, no Cheetos. In some cases, not much at all. 

 Koalas are notoriously picky eaters; we humans are not. The stuff that sustains us the world over is varied in every way from provenance to taste to nutrients. No wonder there's always so much to talk about when it comes to food.

 Kim Carlson
 Editorial Director

 
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story1id: 433438
story1text: "More kitchen remodeling insights from Caroline Cummins — this time on how to cook during construction."
story2id: 431988
story2text: "Ever since she was a child, kitchen know-how has gotten Martha J. Miller through tough times."

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recipe1text: "Kim O'Donnel pairs Greek yogurt with caramelized onions for a delicious twist on the classic."
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recipe2text: "An excellent all-occasion cake: Easy to make and delicious alone or with fruit and a dollop of whipped cream." 




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