Six weeks in Kenya has been, literally, fruitful. Many vegetables are grown around Nairobi ..and in a small duka there… and points around Nairobi due to the less humid environments and greater availability of water. A case in point is Sakuma Wiki, pictured in the top back row, and below. A popular vegetable—for it’s taste…
Cheese, glorious cheese
I still consider fermented foods such as yogurt, cheese, and sauerkraut to be wholefoods. Natural processes of fermentation are everywhere. Milk wants to be cheeseand sour cream: it starts to sour soon after it exits the animal unless properlyrefrigerated and handled. Cultures aid the transformation. That is the origin story of cheese: probably discovered millennia…
Good Crackers
Even if you have some gluten sensitivity, I invite you to consider trying these long-fermentation, whole-grain breads and crackers. I myself have a laboratory-certified gluten sensitivity, and my bread doesn’t arouse that sensitivity at all. These days we enjoy own home-baked bread, but also tortillas and crackers—consuming grains mostly whole and unprocessed.
A Fall harvest of art and science
Here, in the Northwest, we enjoy a weather pattern that is conducive to grazing and growing. Hard work in spring and summer pays off in fall. And, at Western Washington University in Bellingham, WA young legumes peek through the soil. They’ve made great progress since their October seeding.
NYCB: 75th ANNIVERSARY PROGRAM
Featured Image—Symphony in C with Morgan Fairchild and Joseph Gordon Photo: Erin Baiano WEDNESDAY EVENING, OCTOBER 11, 8:00 PM The October 11, 2023 Anniversary Program mirrored the inaugural one 75 years earlier. Balanchine’s Concerto Barocco displayed the poetry, sensitivity and dramatic reach of arms and legs of Emilie Gerrity and Unity Phelan, partnered by Andrew…
NYCB performs Serenade, Orpheus, Theme and Variations
All photos, courtesy of NYCB. Featured Photo, Indiana Woodward in Serenade. Photo: Erin Baiano TUESDAY EVENING, OCTOBER 10, 7:30 PM Serenade, an early Balanchine ballet, famously begins with the dramatic chords of Tchaikovsky’s Serenade for Strings and hand gestures of the dancers on stage. With its long tulle skirts, evocative lighting, and dancer speed and…
New York City Ballet’s 75th—Concerto Barocco, Prodigal Son, Symphony in C
Symphony in C with Morgan Fairchild and Joseph Gordon Photo Credit: Erin Baiano In 1948, Concerto Barocco appeared on the first program of the New York City Ballet—exemplifying the Balanchine choreography that would become its trademark—showcasing energetic arms and legs, upright torso, flexible hands and feet. Quick and precise, the dance is a clear reflection…
New York City Ballet’s 75th anniversary season—Apollo, La Sonnambula, and Tchaikovsky Piano Concerto No. 2
Balanchine’s Apollo. Pictured here, Chun Wai Chan and Mira Nadon. Photo Credit: Erin Baiano October 7 matinee In its 75th anniversary season this fall, NYCB offered a matinee performance of the company’s foundational work with Balanchine’s Apollo, La Sonnambula, and Tchaikovsky Piano Concerto No. 2—allegorical, mysterious, and glorious looks, respectively, into the prolific creativity of…
San Miguel de Allende, Gigi’s Global Learning Program—one year ago today
Just one year ago this September, an incredible group of ten students and I plus able-bodied assistant Hazel, spent two weeks in a study program in San Miguel de Allende, Mexico. We couldn’t have done any of the trip without our amazing guide, Monserrat. Here, students are on the Otomi archaeological site of Cañada de…
Fermenting sheep milk from frozen—cheeses, whey lacto-fermentation, ricotta cheesecakes
Fermenting sheep milk from frozen milk is a marvel. It’s why we have dairy sheep, the milk is a perfect protein-fat mix so that it freezes beautifully—even for months. We freeze the milk to make fresh and hard cheeses later in the summer or in the winter.