Easy cooking with cauliflower! But first, a little tidbit from FoodWISE, “Cooking is one of the most radical things we can do—especially given the huge time-saving appeal of prepared foods. Many convenient foods masquerade as Whole—like breads and wraps that have never undergone a real yeast fermentation, crunchy vegetable chips, and sweet carb- and protein-loaded…
Eat more vegetables? Squeeze-and-sauté leafy greens
August greens are some of my favorite—collards, mustards, kale. They’re especially yummy with potatoes. We’re told that leafy greens are good for us, but why? They’re nutritious (think, for kale: vitamin K, vitamin A, vitamin C, fiber, folate, and more) and delicious. In FoodWISE, I talk about experiments with leafy greens, like here: I idolized…
Favorite roasted potato recipe—light and fluffy!
FoodWISE cooking today is about roasting light and fluffy potatoes! From Easy Oven Roasted Potatoes. It’s at: https://www.spendwithpennies.com/simple-herb-oven-roasted-potatoes/ I’ll share the trick right now, which is really a step—soak the potatoes (cut into cubes) in water! Basically, all you do is cut the potatoes into 1-inch cubes, and soak in water to remove some of…
Eat This—Cooking my favorite pea recipe
In this vlog, I talk about the best peas to eat fresh, and what to cook—and what to save for planting. I include a favorite recipe! Summer Bounty: Potato and Shrimp Salad with Peas Eat fresh peas! In this vlog, I talk about the best peas to eat fresh, and what to cook—and what to…
FoodWISE foods that begin with E
For this month, I present a series of four videos, featuring a food beginning with W, I, S, E. I say a few things about the food I’ve selected, give a recipe link, and then some sources for you to follow up with! For more, see: https://gigiberardi.com/ Let’s look at “E.” I’m going with “Eggplant.”…
Another FoodWISE review…
This, from Gastronomica https://online.ucpress.edu/gastronomica/search-results?page=1&q=foodWISE&fl_SiteID=1000055
Guacamole, with homegrown cilantro
For years in Los Angeles, I took avocados for granted; I lived with a huge avocado tree in the backyard, and had a dancer’s big appetite to go with it. Avocado featured prominently in just about everything I cooked: egg frittata with gobs of avocado and cream cheese (the industrial kind—before I discovered cows and…
Favorite veggies—and how to roast them
Prepared and cooked well, this recipe gives you wedges of slightly firm beets, potatoes, carrots, and onions. But, if you’re not careful in preparing (that is, cutting to the right sizes)—and roasting—these succulent morsels, you run the danger of ending up with sweet, mushy, charcoal-like vegetable tidbits, rather than the sizeable chunks of delectable vegetables…
Wondrous Potatoes
My idea of Experience includes cooking. Cooking can be boiling the water, stirring the beans, or peeling the potatoes you dug up that morning or bought from the local convenience store or Costco. And, at the end of the day, sitting down to a meal—and enjoying the tastes, no matter how simple or familiar—with the…
Sustainable Crab in the Salish Sea
Sustainable fish, as I discuss in FoodWISE, is challenging. With a few exceptions (e.g., Pacific salmon, freshwater fish elsewhere), overfishing (think some species of tuna, or Chilean Sea Bass), and pollution and toxicity (think farmed shellfish) are serious socio-environmental problems. So I want to avoid ordering it out. But, in the Salish Sea—responsible crabbing is…
La Gloria Bodega, food trucks in Whatcom County
Just a week or so ago, Petra Sarabia, guest lectured in my Business and Sustainability class at Western Washington University, offering delicious food and telling a deeply personal story of a successful Latina business in Whatcom County. The parsley is fresh, as is all the food, much of which is vegan. For Petra, reducing food…
The legacy of Balanchine—and the power of Pacific Northwest Ballet
One legacy of Balanchine is evidenced in the major ballet companies headed by former Balanchine dancers. These include: the New York City Ballet with founders Lincoln Kirstein and George Balanchine, and then Peter Martins, Jonathan Stafford, Wendy Whelan; San Francisco Ballet, with the Christenson brothers at the helm (Lew Christenson had joined George Balanchine’s new company, American…
Missoula Montana and Ramen Eggs
A short trip to Missoula brought unexpected delights—walks and new foods (for me). Best, of course, was the delicious chili and salads, cornbread prepared by Drewsy. Next best was intricate Ramen.
An October conference of evolving science and delicious foods
Early October took me to the annual conference of the Natural Sciences section of the Goetheanum in Dornach, Switzerland—and delicious food. A stop in the UK along the way yielded a traditional roast Sunday dinner (here, with chicken), My destination, though was Dornach, and the Goetheanum campus—a research and performing site for music, dance (eurythmy),…
A cheesy fall field trip
Fall is the perfect time for visiting local creameries‘ cheeses—especially when it’s an auction item, and we have quite a few auctions on Shaw Island! Here are the “winners” for this year’s field trip: Our adventures took us to Larry and Debbie Stap’s Twinbrook Creamery and also to LIndsay Slevin’s Twin Sisters Creamery. Lindsay and…