FoodWire offers a monthly update on what’s cooking on
In the wake of the disastrous oil spill—and Hurricane Katrina before that—the residents of the Gulf Coast are once again picking themselves up and rebuilding their lives and businesses. At The Food Channel we are bringing our readers some of the best articles from around the Web that tell the stories of what we believe will shape up as an inspiring comeback of the cooking, culture and spirit of the Gulf region. We’ve featured the views of people such as restaurateurs Ralph Brennan and Mario Batali discussing the future of seafood. You’ll find stories about creative fundraisers, a BlogHer Gulf Auction, and news about a new four-state coalition that says the Gulf is “ready 4 takeoff.” While many media news crews and cameras have moved on to cover other stories, The Food Channel will continue to monitor the story of a region’s resilience as it unfolds. So stay with us for ongoing updates.
Harvest season is upon us, and for many of us that means it’s time to “put up” some of summer’s bounty so we can savor the season a little longer. Canning, pickling and other forms of fresh preserving are enjoying a renaissance in the U.S. that’s been building for the last few years. Our feature story, “Time to Jam, Pickle and Preserve,” touches on this renewed interest and offers a cornucopia of easy-to-make recipes for “refrigerator preserving” that will let you stretch the summer season into fall. You’ll also find links in this article to a number of other helpful stories and videos on canning and preserving.
|Find more recipes now at www.foodchannel.com ©2010 Food Channel, LLC. All rights reserved.|
The Food Channel® FoodWire® newsletter is published by The Food Channel. Editorial comments, advertising and subscription inquiries may be directed to Kay Logsdon at firstname.lastname@example.org. Additional food-focused editorial comment and recipes are available at www.foodchannel.com. The FoodWire® newsletter is distributed electronically monthly, or 12 times a year. Its content, in whole or in part, may be copied or reproduced with permission and a credit or link to http://www.foodchannel.com. All quotations must credit The Food Channel® FoodWire® as the source. Comments are the opinion of the editor and do not necessarily represent the views of Food Channel, LLC, its parent company, Noble Communications Company, and/or its subsidiaries or associates. The Food Channel® Foodwire® and The Food Channel® logo are trademarks of, and used under license from, Noble Communications Company. The trademarks, service marks, logos, pictures and other content used herein are the property of their respective owners, and such owners do not necessarily support or endorse The Food Channel, Noble Communications Company or its subsidiaries. References to products or services herein shall not be construed as a recommendation or endorsement of any such products or services by Food Channel, LLC, Noble Communications Company, or its subsidiaries. The Food Channel
33 West Monroe, Ste 300
Chicago, IL 60603
If you no longer wish to receive FoodWire, you may unsubscribe here.