(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, My longtime colleague Caroline Cummins is confused — indeed, a little frustrated — about the health aspects of fats, specifically animal fats: In a recent [/user/Caroline/blog/fatfrustration "blog post,"] she asks whether we should be eating fats at all, and if so which ones? Reports on this topic in the media are all over the place, and there's a lot of contradictory information being published. What's an eater to do? When balance and moderation seem like the only way to go, don't fret; your menu doesn't have to turn dull — full of umami one day and lacking it the next. Kim O'Donnel, who for years managed our [/columns/tabletalk "Table Talk chats,"] has, in the last few years, turned her attention toward creating [/author/kimodo "satisfying meatless dishes."] Her latest book, The Meat Lover's Meatless Celebrations, is full of luscious-sounding recipes. Kim, a trained chef, found that when she began cooking fewer meat-based dishes, she discovered a host of plant-based but umami-rich ingredients, such as molasses, mushrooms, mustard, roasted vegetables, smoked paprika, and soy sauce — and these days, she makes ample use of those. This week on Culinate, Marygrace Taylor, an Austin, Texas-based writer, developed a brunch menu for us that's just a little lighter than standard brunch fare (no bacon, for instance). Oh, you'll still find lots to smack your lips over — you just might be a little less heavy-feeling, afterwards. Kim Carlson Editorial Director # The lead text story1id: 437446 story1text: "Marygrace Taylor devised a brunch menu that's lighter than the usual fare — but just as delicious." story2id: 435337 story2text: "Even if you can't do it yet, soon it will be time to amend the soil in your garden. Caroline Lewis offers tips." recipe1id: 436274 recipe1text: "From the book 'Mad Hungry,' by Lucinda Scala Quinn, comes this take-out favorite — to make at home." recipe2id: 436259 recipe2text: "Roasted squash and Cheddar cheese embellish this mighty salad, from the book 'In Season.'" # The ad vad: | <a target='blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCE-iPad-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]