Gigi Berardi reads FoodWISE, asks questions about science, and then mentions women in food production. Here, in the UK: women are the stewards Image: Gigi, milking sheep and making cheese—here, the first cut of curd
Tag: Cooking
FoodWISE, science, ideas about contagious disease
Gigi at her book launch in January (Bellingham Washington) What do we believe? Can we borrow from history to see where our ideas on contagion come from, and how we act on them? Gigi Berardi reads FoodWISE, on respectable science, and highlights “ancient” beliefs about contagious disease, as here: ancient wine windows
FoodWISE and successful “diets”
Gigi Berardi reads FoodWISE, continuing on with her section, “Believing Diets.” Provocative article from the Seattle Times: people living longer?
FoodWISE and eating fat to lose fat?
Eat fat to lose fat? Gigi Berardi reads FoodWISE, on the body’s daily nutrient requirements and how it very cleverly adjusts when we practice caloric restriction (via ketosis and more). And, two articles tonight, what’s a clean wine after what’s a clean wine after all? AND food security issues, again. Image, my preferred…
FoodWISE, the failure of diets, and my university doing the right thing
Gigi Berardi reads FoodWISE, and discusses the nonsensical nature of diets—food in/out does not equal the body you need/want. And—finally, her university is making a bold decision, doing the right thing—being online (mostly) in the fall: WWU this fall.
FoodWISE, the diet industry, and decisive coronavirus action in France
Gigi Berardi reads FoodWISE, beginning the section on diets, and mentions an article on France and its very decisive and all-inclusive actions to control the spread of coronavirus—a lesson in what it takes for the USA to do the same—Does France have it figured out?
FoodWISE, the taste of real food, and what’s happening with greenhouse gas emissions
Gigi Berardi reads FoodWISE, on food quality, and shares the story of her students in Italy, tasting olive oils—preferring a rancid sunflower seed oil (bland in taste) as their favorite “olive oil.” They prefer the mild taste (so do Italian students) of what is labelled “olive oil” in the experiments. Gigi talks about recent taste…
FoodWISE, raisins v. chocolate, and coronavirus pandemic beliefs—how do we change our understanding?
Gigi Berardi reads one of her favorite stories in FoodWISE, “The raisin that wasn’t,” and discusses why and how we believe what we do. Problems arise when we believe that we know everything there is to know, but we are wrong. See also, Coronavirus skeptics, deniers: Why some of us stick to deadly beliefs, at:…
FoodWISE, food beliefs, and what do we know about coronavirus spread?
Gigi Berardi reads FoodWISE, on food beliefs, and presents a debate on coronavirus spread: how is this virus spreading, after all.
FoodWISE, food choices, and the clear decision-making we owe our students and ourselves
Gigi Berardi reads FoodWISE, and suggests the framework for decision-making in the book—about food—extends to colleges and universities, see: https://www.seattletimes.com/seattle-news/education/a-covid-19-outbreak-on-uws-greek-row-hints-at-how-hard-it-may-be-to-open-colleges-this-fall/