(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 deliver) # ============================= leadimageid: 31928 # The lead text leadtext: !fmt/block | h1. Dear readers, When Debra Gwartney sent us her moving essay about how little salmon she ate as a girl growing up in the deliciously named Salmon, Idaho, I recalled my own first experience with that fish: canned by my grandmother and served well hidden in a creamy noodle casserole or straight up in "salmon patties" with bits of pesky cartilage. As a child, I wasn't a salmon fan either. But that all changed when I tasted grilled salmon. I wish I could recall my first encounter with that amazing food, which, like Debra, I now love. Did I note the flavor and color of the fish -- taking the time to really taste it -- or did I take it for granted? This year chinook season will probably remain closed in Oregon and California because of dwindling numbers of fish, and as a result prices for other wild West Coast salmon are predicted to be around $30 per pound. Salmon, even for families in Salmon, will be a delicacy. Kim Carlson Editorial Director story1id: 73771 story1text: Domestic fair-trade has a movement and, now, a label. story2id: 74633 story2text: What does it mean to eat the same foods again and again? recipe1id: 2184 recipe1text: Chipotle-lime sauce ups the flavor quotient in these tacos. recipe2id: 40997 recipe2text: As a main dish (with beans) or as a side dish (think tacos), this rice is versatile. # The ad vad: | <a target='blank' href="http://www.kqzyfj.com/email-2331216-10481530" target="_top"> <img src="http://www.ftjcfx.com/image-2331216-10481530" width="120" height="600" alt="" border="0"/></a> ]]