FoodWISE—which colleges will be open in the fall?

Gigi  reads FoodWISE and begins the discussion of farm labor in the agricultural web. She looks at a newspaper story on what is going to happen to colleges in the fall? Open or not? Her own university is open—but with many caveats. To her mind, online for the fall looks like the best bet. It’s…

Join me May 6 at Book Larder!

https://www.booklarder.com/events/info/author-talk-foodwise-a-whole-systems-guide-to-sustainable-and-delicious-foo   about shop events blog podcast wishlist register log in   « BACK TO LIST Gigi Berardi GIGI BERARDI: AUTHOR TALK: FOODWISE: A WHOLE SYSTEMS GUIDE TO SUSTAINABLE AND DELICIOUS FOOD CHOICES MAY 6 @ 2pm, Instagram Live  

FoodWISE efficiencies

Gigi Berardi reads FoodWISE—on size, scale, and resilience of our food system. For a real eye opener on what that system looks like, see: What the food system really looks like.

Resiliency and efficiency

Gigi Berardi reads about efficiency in FoodWISE. She mentions how new COVID cases are not really slowing down in the USA, but food demand. is.

FoodWISE and Food Revolution Summit

Gigi Berardi continues reading a page of FoodWISE, shedding light on conundrums around organic, and highlights today’s speakers of the Food Revolution Summit—David Katz, MD (Prescription for a Healthier Planet), the writer/novelist Jonathan Safran Foer (We Are the Weather: Saving the Planet Begins at Breakfast), and writer/activist Vandana Shiva (author of numerous books critiquing industrialized…

FoodWISE, resilience, farm programs

  Gigi Berardi reads some from FoodWISE—on organic, certification and farm programs, and farms contributing to community. As a follow up to previous vlogs, she highlights the USDA’s official, consensus forecast for agricultural markets, known as the  World Agricultural Supply and Demand Estimates with Dr. Andrew Novakovic commenting (USDA’s Latest Dairy Forecast, and also on…

Sustainability and information

Gigi Berardi reads on Our Shared World of Food and Farming—and what we really mean by “sustainable.” As we “stay home, stay healthy” here in Washington state, I am comforted by the fact that our governor refers to epidemiological models from the University of Washington. Modelling provides data, information—much needed now as we plan for…

Gigi Berardi reads FoodWISE in the age of coronavirus, and asks, “Is this the New Normal?” And what is it—are people hunkering down with junk food or planting tomato starts? Some news can’t make up its mind.

I’m switching gears a bit in my video series, with the title—Gigi Berardi reads FoodWISE, and asks, “Is this the new normal?” The New York Times (and gosh, the newspaper seems to go back and forth between “We-are-all-digging-a-big-hole-and jumping in with a year’s supply of cupcakes and potato chips, read: comfort food” AND everyone’s planting…

Sustainable Connections keynote, Tuesday, Feb 25 2020

Thank you to Sustainable Connections for featuring my work! I thoroughly enjoyed the keynote. Shout out to student Eun-hee who was in attendance, with several hundred others.     I presented some of the mantras of FoodWISE:     And speculated on why the book had garnered so much attention. This, from pulitzer prize winner…

“The cheese nun” will be speaking in my class at WWU Feb 20—Tales from the Cheese Caves of France: at the Intersection of Cultural and Natural History

All welcome! Thursday, Feb. 20 Sister Noella Marcellino—the Cheese Nun will be speaking in my Ecogastronomy class! Thursday….Here is the 10-11:40 schedule … 10:00-10:25 Q&A with Gigi Berardi 10:25-10:30 break 10:30-11:25 Sister Noella Marcellino talk 11:25-11:40 Q&A with Sister Noella Marcellino FH 102, WWU campus. Feb 20. Sister Noella Marcellino OSB, PhD. Cheesemaker of the…