Top | Newsletter 2013

Culinate Newsletter April 19

(mailing, James Berry)

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 h1. Dear readers,
 Megan Scott, who has contributed to our Dinner Guest blog for more than a year, this week reflects on the nature of phases — both in life and in cooking. Some of those phases we abandon pretty quickly (I recall my attempt at wine-making in college); others we integrate into our lives (witness my husband's muesli phase, which has gone on for many years now). 

 The energy we get from trying new things and reframing old ones keeps cooking and food-related work interesting and fun. Maybe this is the weekend you'll forage nettles, forego meat, or ferment a couple of heads of cabbage. 

 Watch out: Any simple experiment can become a new phase — and then, as Megan observes, it could become a way of life.
 Kim Carlson
 Editorial Director

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story1id: 437702
story1text: "The Indian subcontinent is home to many, many types of flatbreads; Devorah Lev-Tov gives details on eight of them."
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story2text: "In soups, salads, and spreads, Deborah Madison cooks with the whole radish — leaves and all."

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recipe1text: "If you can, soak the wheat berries overnight for this incredibly satisfying Lorna Sass recipe."
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recipe2text: "Simple, delicious fare from physician Daphne Miller, who has written about longevity and the Icelandic diet." 

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