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Culinate Newsletter Apr 16 08

(mailing, James Berry)

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 h1. Dear readers,

 In the last few months, there's been a lot of talk about food prices going up, both at home and abroad. No one likes feeling that pinch, and yet the optimist in me looks for the upside to this challenging situation. Maybe we'll eat smaller portions, less meat, more grains, and -- just maybe -- more people will plant gardens, which might translate into more fruits and vegetables on more plates. 

 I've been accused of seeing the world through rose-colored glasses on occasion, and this could be one of those times. But the alternative seems even less palatable.

 So in an effort to stretch our meat (literally) and our dollar (figuratively), last weekend I cooked chicken piccata, using Kelly Myer's simple technique for pounding meat flat, thus making dinner go a little farther. It was delicious; I hope you'll give it a try, too.

 Kim Carlson
 Editorial Director

 P.S. We're happy to be the Culinary Digital Media Partner for the inaugural Slow Food Nation, coming up Labor Day weekend in San Francisco. Stay tuned for special announcements and even a chance to be Culinate's guest at this exciting event.

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story1text: Eight flours, all from wheat. Ellen Jackson sorts out the differences. 
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story2text: "No flour here: A primer on Passover traditions and kosher food."

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recipe1text: Make one sheet cake or 24 cupcakes with this foolproof recipe.
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recipe2text: Simple enough for a weeknight dinner; elegant enough for guests.

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