““Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

- Doug Larson

Welcome to the August issue of Seasoned Cooking. In an effort to help life expectancy, we bring you both green vegetables and bacon in this month's issue. We begin with the ultimate in fresh vegetables … something just picked from the garden. The Kitchen Focus takes a bit of time to look at the contents of a Community Sponsored Agriculture share and how some breath-taking summer salads are borne of it. Fresh veggies and bacon come together in the Rise 'n Shine column with some delightful omelets that will have you looking forward to the weekend but not for sleeping in! Finally, you'll want to make sure you add bacon to the great baked bean recipe that's found at the Through the Kitchen Window column. Focused on summer entertaining, you'll also be graced with a great grilled ribs recipe.

This issue is all about freshness. Whether it's wrapping a great Asian filling in lettuce leaves with a recipe from the Rush Hour column, or sprinkling fresh blueberries into an easy oatmeal bar from the Happy Endings column, August gives us many opportunities to use the best of the season. If spicy is more your style, consider the gems you can find at the Ingredient SpotLight. This month's focus is on hot peppers and a selection of spicy recipes from around the world await you. If you are looking for something fruity to help cool you down, check out our special feature on smoothies and frozen drinks. You'll be glad to find a way to cool off in the summer heat. Finally, we're saving the freshest for last. Phil's just back from Alaska and is sharing his recipe for King Salmon Sashimi, made with fresh king salmon! Find that at Phil's International Flair.

There is a lot more to be discovered in this issue. Enjoy it and share it with your friends. And don't forget to tell us about what you like and don't like by using our feedback forms in every article. Enjoy the opportunities to spend time with friends and loved ones that August brings and here's to a seasoned lifestyle.

Ronda L. Carnicelli Editor-in-Chief