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Food Security

  • Subject: [cg] Food Security
  • From: "Honigman, Adam" <Adam.Honigman@Bowne.com>
  • Date: Thu, 1 Nov 2001 10:26:28 -0500

Friends,

It usually takes about 2 months to a year for the NY Times to pick up on
what the average man or woman in the street has been thinking. Attached is a
NY Times piece by their "healthy eating" journalist, Marian Burros. 

Idea: You know me, I'm a cockeyed optimist -  Maybe letters from our food
security and locally based agriculture experts to the NY Times Op-Ed page
(referencing this article)  might make a small ripple now.

Eating Well: A Vulnerable Food Supply, a Call for More 
Safety

Even before terrorism became a fact of American life, many 
were deeply concerned over the fragmented way food is 
regulated in this country. Marian Burros discusses the new 
realities of food safety.
http://nyt.com/2001/10/31/dining/31WELL-WEB.html?rd=hcmcp?p=041M4A041M5P47mo
g012000mJ_kvJ_jm

IF YOU CAN'T OPEN THIS LINK, YOU CAN ACCESS THE ARTICLE BY GOING TO:
http://www.nytimes.com

Best wishes,
Adam Honigman


-----Original Message-----
From: The New York Times Direct [mailto:NYTDirect@nytimes.com]
Sent: Wednesday, October 31, 2001 7:01 PM
To: adam.honigman@bowne.com
Subject: Wine & Dine: Rediscovering Lasagna 


 
Wine & Dine from NYTimes.com
Wednesday, October 31, 2001
--------------------------------------------------

Rediscovering Lasagna 

1. Main Course: The Noodle and I -- A Face-Off at the Oven
2. Recipe of the Week: A Southern Burger, Hold the Beef
3. Wine List: Boldly, Off With Its Head
4. N.Y.C. Restaurants: An Italian Master in a New Groove 
5. Knowledge Sharing: Comfort Food Called 'Pot of Slop'?


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1. Main Course: The Noodle and I -- A Face-Off at the Oven
================================================

Lasagna, an Italian food for feast days that has become as 
American as chili, is the quintessence of home cooking. 
Regina Schrambling rediscovers the classic dish, and 
provides tips and recipes.
http://nyt.com/2001/10/31/dining/31LASA-WEB.html?rd=hcmcp?p=041M4N041M5P47mo
g012000mJ_kvJ_jm

-----

Eating Well: A Vulnerable Food Supply, a Call for More 
Safety

Even before terrorism became a fact of American life, many 
were deeply concerned over the fragmented way food is 
regulated in this country. Marian Burros discusses the new 
realities of food safety.
http://nyt.com/2001/10/31/dining/31WELL-WEB.html?rd=hcmcp?p=041M4A041M5P47mo
g012000mJ_kvJ_jm


2. Recipe of the Week: A Southern Burger, Hold the Beef
================================================

Shrimp burgers, found in small coastal villages in the 
Carolinas, are simply cakes of shrimp and seasonings served 
on a bun, with lettuce, tomato and tartar sauce. Try this 
recipe and you may never want red meat in your burger again. 
http://nyt.com/2001/10/31/dining/31SHRI-WEB.html?rd=hcmcp?p=041M49041M5P47mo
g012000mJ_kvJ_jm

-----

The Minimalist: Braising Veal to Loveliness

Mark Bittman says there are no tricks to this gentle, 
delicious, easygoing dish (veal stew with endive and 
carrots), only the wonder that is braising.
http://nyt.com/2001/10/31/dining/31MINI-WEB.html?rd=hcmcp?p=041M46041M5P47mo
g012000mJ_kvJ_jm


3. Wine List: Boldly, Off With Its Head
================================================

The latest thing from New Zealand? Screw caps for fine wine. 
Scoff if you want, but Frank J. Prial says it may not be 
such a bad trend.
http://nyt.com/2001/10/31/dining/31WINE-WEB.html?rd=hcmcp?p=041M44041M5P47mo
g012000mJ_kvJ_jm

-----

Tastings: Washington's Balanced Reds, With a Bow to 
Irrigation

It may surprise some people to learn that, after California, 
no state devotes more acres to growing wine grapes than 
Washington. Eric Asimov lists some of his favorite 
Washington selections.
http://nyt.com/2001/10/31/dining/31TAST-WEB.html?rd=hcmcp?p=041M43041M5P47mo
g012000mJ_kvJ_jm

-----

Wine Picks: Leslie Sbrocco's Cellar Suggestions
 
Learning your enological ABC's? (In wine lingo that would 
mean Anything But Chardonnay and Cabernet.) Uncork these 
wines and you'll soon be speaking like a wine pro:

A = Albarino, the red-hot white grape variety from Spain's 
Rias Baixas region. 
B = Beaujolais, the food-friendly red from southern Burgundy 
(we're not talking about that Nouveau stuff, either). 
C = Collioure, the rustic red made in the Collioure 
appellation of France's Languedoc-Roussillon region. 

1999 Bodegas Pazo de Barrantes
Albarino
$16 -- Albarino is white wine's latest darling. It is 
different -- kind of a cross between sauvignon blanc and 
marsanne -- with zesty citrus notes and a rich, exotic 
character. This one is a spice rack in a bottle.

2000 Louis Jadot
Beaujolais-Villages
$9 -- Louis Jadot is synonymous with quality in every price 
range. This affordable bottle is seriously fun and makes 
diners say, "pour me more!" It's succulent and juicy 
bursting with black cherry and raspberry flavors, yet 
sports enough power and complexity to raise an approving 
eyebrow . . . or two. 

1998 Domaine du Mas Blanc
Collioure, "Clos du Moulin"
$30 -- Collioure is a place where the wines reflect the 
rugged, sun-baked landscape. Made from syrah and mourvedre, 
this unique red is earthy and elegant at the same time. It's 
a bit like an unshaven, yet handsome face; appealing and 
full of character. 


4. N.Y.C. Restaurants: An Italian Master in a New Groove
================================================

With Centolire, Pino Luongo is back, and he's bringing two 
gimmicks with him. William Grimes is pleased with the 
results.
http://nyt.com/2001/10/31/dining/31REST-WEB.html?rd=hcmcp?p=041M40041M5P47mo
g012000mJ_kvJ_jm

-----

$25 and Under: The Pyrenees, Alive With Fish, Figs and 
Lentils

The menu at Euzkadi, a Basque restaurant that has opened in 
the East Village, is not so much unusual as subtly 
different.
http://nyt.com/2001/10/31/dining/31UNDE-WEB.html?rd=hcmcp?p=041M3$041M5P47mo
g012000mJ_kvJ_jm

-----

Bar of the Week: Cellar Bar

Drinks cost a fortune at this stylish, much-hyped bar in the 
depths of the Bryant Park Hotel.
http://nyt.com/guests/nytoday/bin/bar?st=bar&bid=1004382586508

Find a Restaurant
http://nyt.com/guests/nytoday/bin/rst?st=cat_nei&cat=All%20Restaurants&nei=M
anhattan&toppick=yes

Find a Bar
http://nyt.com/guests/nytoday/bin/bar?st=cat_nei&cat=All%20Listings&nei=Manh
attan&toppick=yes


5. Knowledge Sharing: Comfort Food Called 'Pot of Slop'?
================================================

Q. What do you cook when you want to, ah, rest near the 
food? -- ossobuco

From making a comfort food called "Pot of Slop" to pouring 
vintage port, readers share their insights and answer fellow 
readers' questions.
http://nyt.com/2001/10/30/dining/30KNOW.html?rd=hcmcp?p=041M3x041M5P47mog012
000mJ_kvJ_jm


I hope you've enjoyed this email. Bon appetit! 

Dan Saltzstein
Producer, Dining
New York Times Digital
daniel@nytimes.com



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