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…
Tag: Cooking
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…
FoodWISE Birthdays and Anniversary–making do with what we have
Mid-March to early-April is a big celebratory time for the Berardi/Allaways—four birthdays, one anniversary. We are making do cooking-WISE with what we have on hand. Case in point—the “fried Italian cauliflower” became “fried Italian broccoli” for dinner tonight. It’s one of my favorite recipes from the FoodWISE book—resilient in terms of brassica substitutions. The secret:…
Reading from FoodWISE, Day 3—Only 141 more days to go (+ recipes!)
I’m pleased to present the next video file, Gigi Berardi Reads FoodWISE I’m reading from the book (although the audio book was released yesterday—honestly, I get very emotional when I hear it read by Julie Slater), and commenting on personal resilience. Also, please take a look at this important article in the Guardian—building adaptive capacity…
The FoodWISE audiobook has just been released!
The FoodWISE audiobook has just been released! The audiobook was going to be released later in April. But, given the current public health crisis and with so many people isolating at home, we asked the distributor to fast track the release. I hope you will consider getting the audiobook—with Julie Slater’s beautiful narration. It is…
Art and Science of Food
Many would argue , there is no one right way to eat. If there was, there wouldn’t be a billion-dollar industry of fad diets or our own constant tinkering with experiments in eating. Finding Balance is certainly an attempt to find a healthy, commonsensical approach to selecting, preparing, and eating nutritious foods. More recently, however,…