Carla Witham teaching about fermented beverages. Terrific ways to process garlic (from Canadian Allaways) Not Real Food

Slowest Food imaginable — cooked to perfection, and nutrient-dense! A burst of flavor (Finest French onion soup, in a bite) Finest Vichysoisse Delicate skate

Soon, we will be studying food at the Goetheanum in Switzerland and at the University of Gastronomic Sciences in Pollenzo. In Italy, with Carlo Petrini Food Studies 2010 Lectures Good food at Boccandivino Local lentils Hand-crafted sorbet from Bellingham’s Ciao Thyme, such food serves as a warm-up to the culinary intensive in Italy.

See     http://www.bellinghamherald.com/2011/06/03/v-print/2044372/alert-consumers-committed-to-protecting.html

Agroecology class, in the field with farmers, and specialists At Randy Honcoop’s berry operation With Steve Groen With WSU’s Colleen Burrows With Brian Kerkvliet Also, teaching each other, in the classroom (amidst, literally, buckets of food) Teaching double-digging techniques (not to scale!)

Although the WCC-sponsored cheese-making class was quite lovely several weeks ago — I find this well-known website also quite good …. http://biology.clc.uc.edu/fankhauser/cheese/cheese.html I find that one gallon of high-quality milk makes almost 2 pounds of cheese  Checking that the whey has started to separate (after heated- and rennet-treated- milk has settled overnight) Checking for the “clean-break”…

Garden planning, farm planning is a focus of our agroecology work, bearing in mind physiography and other constraints. Here, planning discussion in progress. Our food system: where everything has a price and nothing has value — except…..with value-ful food providers here such as Ciao Thyme — is it possible to provide such Slow food for…

A glorious field trip this past weekend for the WWU/Huxley agroecology practicum course! Thanks to our farmer-partners for making this happen! And a special thanks to our cooks!  At the Bullock Brothers’ Homestead on Orcas Thick planting of peas Comfrey (bio-accumalator) and color-spot tulips Grafting…..with unlikely companions Onto Rhonda Barbieri’s La Campesina project (Orcas) OLR…

Today is the first day of Celtic summer, and it was celebrated with Maypole Dancing and good music. It’s also a good time to make Dandelion Wine — the spring tonic of choice for those of legal age and sound mind. I’m often asked for my recipe, which I’ve used for many years — some…

It’s a warm May Day and spring is finally here, even though summer is officially beginning (for all those Celts out there). Use the most robust medium for repotting any starts still too immature for outside. Today I stirred some barrel compost (from Inspiration Farm) and celebrated warmer days. I used the spray on my…