Today, we see a lot of backsliding with COVID precautions and infection rates. Our food supply is vulnerable. As I wrote in FoodWISE, our food system is like an interconnected web, “All the farmers, millers, butchers, bakers, grocery clerks, and cooks are the people who inhabit the web—making it work, and depending on it for…
Tag: cheese
FoodWISE and milk that just wants to be cheese!
Gigi Berardi reads FoodWISE, the final part—recipes. What’s the deal with cheese? Milk wants to be cheese—and fresh milk starts to sour soon after it is left out! The image is of some of Gigi’s sheep cheeses. Visit gigiberardi.com for recipes and book giveaways, in December! #food #foodie #instafood #foodphotography #foodstagram #yummy #instagood #love #foodblogger…
FoodWISE simplified with some delicous vegan dishes—and a note about Fall Family Weekend at Western
Gigi Berardi reads FoodWISE, a few closing paragraphs about Our Shared World of Food, and shares here an image of a beautiful Vegan meal—she helped to cook many during her 5 months in Dornach, Switzerland (two years ago). She mentions Fall Family Weekend, where she will be speaking on cheese.
FoodWISE, “health,” and, more is not necessarily better—& two wise universities in my own WA state
Gigi Berardi reads FoodWISE, on “advertising health,” and explains how “more” is not necessarily better. meanwhile, two universities in WA state doing the right thing for the fall: universities doing the right thing. Bravo to WSU and Seattle U! Image: Gigi with her cheeses—a feast for weeks—just a little goes a long way!
FoodWISE—Chicken McNuggets vs Sheep Cheese
Today, I read about efficiencies in processing and creating novel foods like Chicken McNuggets—but that’s not the food for me. Some of my supply chains are shorter, local, regional—even micro (when I am milking my own sheep, and making my own cheese, as in this image of fresh Manchego). But some of my supply chains…
“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…
Interview with Gigi Berardi and Tanisha Rule (Foreword Reviews)
Here is a fun interview with Tanisha Rule. Read about maggot cheese and other food adventures….Tanisha Rule’s interview with Gigi Berardi for Foreword Reviews
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…