FoodWISE…….Whole, Informed, Sustainable, Experienced

I wrote my new book, FoodWISE (out in January, 2020 with North Atlantic Books), in Dornach, Switzerland these past 6 months. Immersed in a landscape — both physical and cultural — of immense beauty. Some of that beauty can be seen in the images below. There, I was duly inspired to produce the two drafts…

Lovely Chèvre

Pretty little Deruta dish, with the creamy goat cheese, from Jewels and Fauna This beautiful chevre has a unique texture – neither creamy nor overly dry. I milk into a pail or cup and then empty the milk into a ½ gallon jar that already has a minute bit of culture in it (about 1/16…

Global Learning: Intensives in the United States and in Switzerland

Summer in Switzerland is a tremendously enriching time. Our destination is invariably a most mystical place — Dornach, Switzerland. To prepare for the Europe trip in general, students read and then respond to questions in a classroom at our university, Western Washington University. This, and potlucks, is how we begin to form our learning community….

Mozzarella supreme

I make cultured mozzarella, but in this picture, you can see a kind of hybrid long method-less long method — with citrus acid (I use lemon juice) added to increase the acidity. Critical to achieving a good mozzarella “stretch” is the appropriate pH. Recipe from Mastering Artisan Cheesemaking by Gianaclis Caldwell. Unsalted version.

Mushroom hazelnut pate (nutrient-rich)

  My recipes are nutrient-dense.Recall that foods that typically contain saturated fatty acids are butter, red meats, coconut oil, and palm oil. Unsaturated fatty acids are found in plant foods; examples of monounsaturated fatty acids are olive oil and peanut oils. Examples of polyunsaturated fatty acids (two or more carbon bonds along the carbon chain)…

Different disciplines, different ideas, different foods

  Different disciplines of study can combine to spin a story that is elegant in terms of confronting convention wisdom — in this case, regarding saturated fat. Certainly, journalists like Gary Taubes are tirelessly writing about this, advocacy organizations (like the Westin A Price Foundation,), too. And just what kind of voice is palatable enough…

What’s the deal with sulfur?

  What’s the deal with sulfur (again)? To review, sulfur is a most critical nutrient and some medical/health geology. It is as cholesterol sulfate that the steroid works its magic. Sulfur is, in fact, widely discussed in medical geology. Others discuss it in biodynamics, as the silky element, wise and enduring. Environmentalists call it one…

Food choice and consumption

  Clearly, food choice and consumption is related to how much is wated on school trays.  Source: Net Of course, Wansink is not alone, and other scientists have entered into the sensory studies and food waste arena – in particular, Erminio Monteleone of the University of Florence. Monteleone heads the European Sensory Sciences Association and…

gigi’s dance blog: Some Enchanted Evening — Kent Stowell’s Swan Lake at PNB

FEB 2018 It was quite thrilling to attend a full dress rehearsal of Pacific Northwest Ballet performing Kent Stowell’s Swan Lake (https://www.pnb.org/repertorylist/swan-lake/), on Thursday, Feb 1. The venue was the Marion Oliver McCaw Hall (https://www.mccawhall.com/home) in Seattle, the company was Pacific Northwest Ballet (www.pnb.org). The astute, unshakable Gary Tucker, media relations, warned that the dress…

Whim W’him Soars with CONFIGURATE

JAN 2018 Whim W’him delivered its best mixed program yet with its January, 2018 production of Configurate. The program consisted of compelling works by 2014 Princess Grace Awardee Gabrielle Lamb (making a company debut), Sadler’s Wells Global Dance Contest winner Ihsan Rustem, and 2012 Princess Grace awardee and artistic director Olivier Wevers. His 6 Love…