Now almost a month after our Western Washington University “cook-in” and “dig-in,” our class is finally over and I’m posting a few pictures of sustainable food. Below, “natural” yoghurt drains, releasing its nutritious whey (for other lacto-fermentation projects), with soft cheese remaining (for spreads). Many recipes for this can be found in both FoodWISE and Nourishing Traditions.

Here, I’m making bread using fermented/sprouted flours—increasing their digestibility. What you see is a “sponge,” using the Tassajara Bread book recipe. Also see FoodWISE, for full recipe.

Students make pestos with herbs from the Arntzen gardens.

After many weeks, potatoes and kale emerge, and cover crops, herbs, and flowers—bountiful harvest in the gardens.