(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, 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 # The lead text story1id: 437702 story1text: "The Indian subcontinent is home to many, many types of flatbreads; Devorah Lev-Tov gives details on eight of them." story2id: 451290 story2text: "In soups, salads, and spreads, Deborah Madison cooks with the whole radish — leaves and all." recipe1id: 444518 recipe1text: "If you can, soak the wheat berries overnight for this incredibly satisfying Lorna Sass recipe." recipe2id: 440724 recipe2text: "Simple, delicious fare from physician Daphne Miller, who has written about longevity and the Icelandic diet." # 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> ]]