Food Security
- Subject: [cg] Food Security
- From: H* A*
- 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 [N*@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'?
/----------------------Advertisement-----------------------\
Explore the ultimate wine destination
Looking for wine information online? Winepros.com
has everything you'll ever need - reviews, articles
and more from leading international wine writers including
Bruce Cass, Dan Berger, Bob Thompson, Jancis Robinson MW
and James Halliday.
http://ads.nytimes.com/RealMedia/ads/click_lx.ads/email.nytimes.com/winedine
/text/217/Position3/wd-winepros3/wineprostext.html/?_RM_REDIR_=http://www.wi
nepros.com?ref=nytd
\----------------------------------------------------------/
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
HOW TO CHANGE YOUR SUBSCRIPTION
------------------------------------------------------
You received this message because you signed up for the New
York Times Wine & Dine newsletter. To cancel delivery,
change delivery options, change your e-mail address or sign
up for other newsletters, see:
http://www.nytimes.com/email?rd=hcmcp?p=041M3w041M5P47mog012000mJ_kvJ_jm
HOW TO ADVERTISE
--------------------------------------------------------
For information on advertising in e-mail newsletters or
other advertising opportunities with NYTimes.com, contact
Alyson Racer at alyson@nytimes.com) or visit our online
media kit at:
http://www.nytimes.com/adinfo?rd=hcmcp?p=041M3v041M5P47mog012000mJ_kvJ_jm
For information about advertising in The New York Times
newspaper, visit the newspaper's online media kit at:
http://nytadvertising.nytimes.com
Powered By Annuncio
http://www.annuncio.com
_______________________________________________
The American Community Gardening Association listserve is only one of the organization's services for community gardens. To learn more about the ACGA and to find out how to join, please go to www.communitygarden.org.
community_garden maillist - community_garden@mallorn.com
https://secure.mallorn.com/mailman/listinfo/community_garden
