A FoodWISE moment: Organics, carbon, climate change, and the future of food

“Is organic food really better for the environment?” That was the title of a recent blog post recent blog by Anuradha Varanasi writing for Columbia University’s Earth Institute. This is a great question, and it refers to a study reported on in Nature in 2018  (See original article).   Dozens of commentaries have been published…

So, agriculture and climate change

There is no doubt that environmental and political narratives around climate change and agriculture are going to be considered seriously in 2020. As I write in FoodWISE,           One of the biggest threats to agricultural webs is climate change. Current patterns of food production will change around the world as seasonal…

Locally-sourced in Seattle

Pacific Northwest Baallet’s November program highlighted “local” Seattle talent in three impressive pieces—Eva Stone’s Foil (see my earlier blog on Eva Stone’s FOIL), Donald Byrd’s Love and Loss, and Miles Pertl’s Wash of Gray. Byrd’s piece was bold and purposeful. As reported here Byrd/PNB Blog, What drives the work that I do at Spectrum [Dance…

“Thanksgiving” is about more than food

My “Thanksgiving” break this year was memorable for one reason: I enjoyed it with all my family—daughter Emily in from graduate school in New York City and son Ian from Bellingham, and all our partners. The food was grand (see below), but also the vista—our little farmstead on Shaw Island, and then the more public…

Bye-Bye Bolle

The June 2019 Dance Magazine noted the great Roberto Bolle’s “retirement.” And also here: Dancer retirements. His special farewell performance with American Ballet Theatre was June 17, 2019. But he continues to perform in and produce ballet spectacles in Italy—which I get to see each summer that I’m working there. In Italy, Roberto Bolle is literally a…

Be WISE this Thanksgiving

For those of us who celebrate Thanksgiving in the USA, please remember my generous definitions of cooking in FoodWISE. Just a little bit of cooking goes a long way. And try to keep it WISE: “I like to eat real food—I like to know where it came from, I like to think about the county…

Consider cheese for holiday baking and cooking

This holiday, consider cheese for baking and cooking. But first, is cheese even something you want to put on your menu? As I write in FoodWISE (with an eye on some history and cultural geography), The trick here is to stop—think—then act; consider all the factors in play and make your decision from there. For…

Pacific Northwest Ballet: Eva Stone’s FOIL—a genius of programming

Pacific Northwest Ballet’s November program was remarkable—and unforgettable—and I’ll be writing soon on separate pieces. But first, just one shout-out: Eva Stone for her masterful Foil and to artistic director Peter Boal for commissioning and programming it. Foil is perhaps best known for the Seattle-area dance festival she’s curated since 2008—CHOP SHOP. But this fall,…

World Kindness Day–begins with you

Today is “World Kindness Day”–and I’m thinking that that kindness begins with us, to and for ourselves, around food. There’s a lot that goes into making the “right” food choices–for ourselves, for the planet. First up, though, is the inherent goodness in the food itself–and just how nourishing it is.  But eating is a social…