A final pot luck for 100 — with students bringing foods FLOSS-Y — Fresh, Local, Organic, Sustainable, and/or Seasonable, as well as nutrient-dense!  Students’ favorite classes — fermentation with Sandor Katz and WAPF’s Daravan Mirith. and of course a special meal after for all those who taught ….

Anyone interested in the summer food intensive, please contact me at any time…remember that pre-req classes may be taken as independent studies —  best, Gigi See http://www.acadweb.wwu.edu/eesp/summer/swissitaly/index.shtml

Delicious salad greens (harvested today) and also hock-bone broth, with our winter greens

At Inspiration Farm….. Produced form the farm Not heritage, but very tender

My own personal bake-off…trying to find the most tender pie crust — all-butter (some lard), and without hydrogenated vegetable shortening. Four different recipes, but the best is the one I’ll try next — a crust with vodka instead of water…the alcohol evaporates and liquid isn’t available then to form as much gluten (making for a…

A beautiful class session Monday, Nov. 21 — kim chee, saurkraut, cultured dairy. Thank you!

Join us for another summer of food at WWU and in Italy — June 19-July 8. Enrollment limited to 20. See http://www.acadweb.wwu.edu/eesp/summer/swissitaly/index.shtml First informational session for this ecogastronomy intensive is Tuesday, Nov. 29 in CH 131, 3pm….please spread the word. A beautiful summer, 2011………………………….   ALSO SEE MEAGHAN, SARAH, NOLAN, JENALYN ON FACEBOOK!!!!

Fava, Fall planting Different textures, apple ciders Making pate, fresh pig liver Fermented doughs, low sugar cooking in saturated fats WAPF meeting Artichokes, small (carciofini)

Working in the gardens, potlucks for 100. A brilliant fall.

And the brilliant educational leader Bill Daggett Dr. Bill Daggett…..  For more information, visit http://www.LeaderEd.com Daggett Christine Gregoire