Culinate Newsletter Apr 9 08

(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,

 Gardening, for many of us, is a chore. But foraging, with its camaraderie and sense of adventure, is altogether different. 

 I have early memories of gathering chokecherries, huckleberries, and elderberries -- and dandelions, which my father turned into wine. Nearly 20 years ago, just after the Soviet bloc dispersed, I went hunting for chanterelles in Finland with friends who told tales of hapless foragers inadvertently wandering over the Finnish-Russian border, never to be seen again (or at least, not for a very long time). 

 Ellen Zachos forages in Central Park, and I know she's not alone in doing so. But pesky knotweed? Tastes like asparagus? Brilliant.

 Just be sensible: If you're new to foraging, maybe go with an expert that first time.
 Kim Carlson
 Editorial Director

story1id: 46931
story1text: She followed her dream, to Le Cordon Bleu -- and then put it down for the rest of us to read. An interview.
story2id: 36523
story2text: The Naked Chef feels as if this should have been his first cookbook, but in fact, it's his seventh.

recipe1id: 74977
recipe1text: Cook dried apricots with lemon and honey for a tasty topping that brings you one step closer to summer fruit.
recipe2id: 5282
recipe2text: Filled with shrimp, vegetables, and vermicelli, these delicate rolls make a delicious snack or light meal.

# The ad
vad: |
 <a target='blank' href="" target="_top">
 <img src="" width="120" height="600" alt="" border="0"/></a>