This, from Gastronomica https://online.ucpress.edu/gastronomica/search-results?page=1&q=foodWISE&fl_SiteID=1000055
Category: FoodWISE blog
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…
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…
Sustainable Crab
As I write in FoodWISE, sustainable fish, as we saw in Part 1, is challenging. With some 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 from some countries) can be serious problems. Harvesting crab in the San Juans From…