A limited edition of Better Homes and Gardens “New Cook Book” (Meredith, $29.95) is now available. It’s distinguished by its cover design, a pink plaid background that has been substituted for the familiar red plaid of other editions of the publication.

The change to pink denotes support for the fight against breast cancer. The limited edition has all the recipes and information from the regular 12th edition 0f 2002, plus a 64-page “pink” section filled with healthful dietary and lifestyle recommendations, and 60 recipes featuring foods associated with reducing the risk of cancer.

The publishers, Meredith Books, say they plan to “make a minimun donation of $250,000 to the Susan G. Komen Breast Cancer Foundation,” a foundation they describe as “an international organization dedicated to eradicating breast cancer as a life-threatening disease.”

A card inside the book invites readers to honor survivors “by sharing a story of inspiration and a favorite recipe with Better Homes and Gardens editors.” These may be submitted by mail to: Pink Plaid Publishing Project, Attn: Connie Taylor, Mail stop LN 102, 1716 Locust St., Des Moines IA 50309-3023, or on the Web at: www.pinkplaidcookbook.com

As worms turn, food returns to campus

ANN ARBOR, Mich. (AP) – Hungry red worms plus food waste from a campus restaurant, the warmth of the sun, and a little rain: That recipe has brought signs of success to University of Michigan’s pilot program in a closed-loop food system.

The system takes food scraps from the University Club, feeds them to worms housed in the gardens, and uses their waste to fertilize produce and herbs that are delivered back to the club.

Cultivating Community, a group of U-M students who are supported in their efforts by faculty, staff and community members, created the system. The group’s long-range vision is to link the gardens and composting program to courses, research and improvements in human and environmental health.

Collaborations have come from engineering students, recycling and botanical gardens staff, and the culinary skill of chefs. Cantaloupes, mesclun greens, lettuce, tomatoes, cabbage, carrots, beets and greens and herbs ranging from sweet and lemon basil to marjoram and dill are among the items grown and used by chefs on their menus. Chef Rob Sutch says everything that comes from the gardens is better than what he could purchase from suppliers, because it is picked fresh and brought directly to the U-Club.

Cultivating Community: www.cultivatingcommunity.com/