Want some good news? Then send for it.
The Good News newsletter offers vegetarian tips and recipes for those hungry for such stuff.
Created by Bethanye McNichol, a writer, cook and teacher, The Good News is affiliated with the Good Heart Cooking School she started two years ago in Portland, Ore. Her recipes are vegan, meaning they use no meat or dairy products.
Recently published recipes include Fresh Tomato Bouillabaisse, Arugula & Rose Petal Salad With Summer Fruit Vinaigrette and Broccoli and Basmati Salad. Also included are literary excerpts about cabbage (and you probably thought there weren’t any).
To get a sample copy, send $1 to The Good News, 7419 SW 36th Ave., Portland, Ore. 97219. A year’s subscription (10 issues) is $18.50.
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