Making flour from wheat we have grown Rosalinda Guillen Henning Sehmsdorf Scott Meyers Inspiration Farm Brian Kerkvliet, glass artist At Twin Brook Dairy At Hopewell Farms

Gentle saute — all farm products Stewing With a bouquet of herbs

Our chickens eat our cultured milk, and have survived attacks by owls and other animalia. Cutting up the kambucha “mothers”  Eggs, with the protective film missing (if washed)

We have great bounty and also great opportunity for competition.

Making Cheese, with the freshest of milk  The rounds, before aging Cutting the curd Beautiful, cooked curd After pressing, the curds knit together                                                   Making ricotta cheese with the whey  …

Upstate New York’s Melanie J — the cow whisperer par excellence in Schuyler County, milking 800 cows, and handmilking a trio that’s all her own — she does it all. Each and every cow responds to her (and only her).

A short intensive, but very well received.Here we are at BelleWood Acres, planting trees and enhancing salmon habitat.

 Professor George Conneman, my Farm Business Management professor in the 1970s, at Cornell  My name appears in his roll books — he keeps track of every student he has had, for decades Moosewood Restaurant, started just before I arrived at Cornell — an icon.

HI everyone, I’ll be reading from the new book on Monday. Limited edition hard cider (BelleWood Acres and Honeymoom) available. Best, Gigi  See http://www.communityfood.coop/product/slow-food-and-nourishing-traditions-with-gigi-berardi-phd/ Slow Food and Nourishing Traditions at the downtown Community Food Co-op with Gigi Berardi, Monday March 11 6:30-8:30  Florence class 2013 . Florence class 2012

Join us for local real food and beverage — Book Fare Cafe and Bellewood Acre’s finest! See http://www.communityfood.coop/product/slow-food-and-nourishing-traditions-with-gigi-berardi-phd/…and also: it’s time to think about summer in Italy!