Gigi Berardi reads a page from FoodWISE (Reading Resilience in FoodWISE), talks about her “virtual book events,” and introduces an article recent published on her work—resilience in the age of coronavirus. Article: Gigi’s “Bite of Wisdom”
Tag: Cooking
Farming and Fishing in the Age of Coronavirus
Gigi Berardi reads about technology, farms, and communities in FoodWISE. She mentions Marjorie Spock, whose work and role in the environmental effects of DDT was uncovered in research conducted by Dan McKanan of the Harvard Divinity School, and then wonders about challenges in the fishing industry in the era of coronavirus—can the fishing industry stay…
FoodWISE eating on a budget
I read from FoodWISE, introducing whole farming systems (Gigi reads FoodWISE). I mention speaking with a wonderfully inquisitive, knowledgeable, and articulate group of students today—Net Impact at Western Washington University—about eating on a budget. It’s not difficult to do! And, yes, it can be FoodWISE! • Many of us can get by with less food….
FoodWISE Sheep
Gigi Berardi reads about whole in FoodWISE, including the pastured sheep products that she and her partner, Jim, produce. Managing the grass itself is a full-time job! She talks about some of the challenges this represents. See: Gigi reads about whole, sheep, cheese. There’s something very calm, though, about being a shepherd. The New…
FoodWISE and coronavirus in the news—so much news
Gigi Berardi reads about Steve Ettlinger’s Twinkies detective work and searing (and highly readable) narrative in Twinkie, Deconstructed. See: Gigi reads FoodWISE and Twinkies Following up on recent news in The Seattle Times, “The Apollo program of our times,” this is another excellent article, Coronavirus realities in Washington state But not all good news is…
FoodWISE and whole—bacon or hazelnuts
Here is another FoodWISE installment—Gigi reads FoodWISE—where I’ve just discussed the FoodWISE guidelines: W for Whole, I for Informed, S for Sustainable, and E for Experienced—and an interesting article I’d like to draw your attention to—one from The Seattle Times: https://www.seattletimes.com/business/with-restaurants-closed-a-bacon-backup-is-building-and-hog-prices-are-plunging/ Hog prices may be plummeting but egg prices are doubling (“Eggs are flying off…
FoodWISE, coronavirus, and is this our new normal with food?
Gigi reads FoodWISE, and shares how an entire food system is somehow getting more flexible—overnight. She gets a little personal and then talks about two broad types of reactions to coronavirus. The article she then discusses is from The New York Times, which reports on how markets for farm-to-table producers—the “true blue” she talks about…
Gigi Berardi reads FoodWISE in the age of coronavirus, and asks, “Is this the New Normal?” And what is it—are people hunkering down with junk food or planting tomato starts? Some news can’t make up its mind.
I’m switching gears a bit in my video series, with the title—Gigi Berardi reads FoodWISE, and asks, “Is this the new normal?” The New York Times (and gosh, the newspaper seems to go back and forth between “We-are-all-digging-a-big-hole-and jumping in with a year’s supply of cupcakes and potato chips, read: comfort food” AND everyone’s planting…
FoodWISE and experience—convenience in the age of coronavirus?
Here is another FoodWISE installment—where I mention the FoodWISE guidelines: W for Whole, I for Informed, S for Sustainable, and E for Experienced—and some interesting articles I’d like to draw your attention to—one from The Seattle Times, and one from The New York Times. First, The Seattle Times talks about a big bump in numbers…
Gardening as part of the agricultural web
This is the next installment in the “FoodWISE and resilience series”-—about how we can all become more resilient. In the video, I discuss the agricultural web, and how we can become part of it, the Washington Post has an interesting take on this: Victory gardens for all? At the same time, recognizing the challenges, especially…