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…

Coronavirus or no, it is spring

In my previous post, I discussed potatoes and peas (as in, it’s a FoodWISE time to plant both). But it also is time to forage. Here, nettles. Nettles are not only a good source of certain vitamins and minerals, but also carbohydrates and protein. See: “Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour…

Coronavirus Resilience and FoodWISE!

I’m sharing this piece on Lummi Nation, who is taking contagion and containment very, very seriously: Lummi Nation quarantines and note that food resilience is moving up front and center: Land battalions for food resilience. This is exactly what is going to bolster our food supplies and ability to withstand threats. As I say in…

We are resilient!

This has been a very challenging week, for sure, as institutions around the world, including in our own country, have implemented coronavirus-containment measures–and that includes cancelling a lot of events. As for my own institution, Western Washington University, I’m pleased that it is doing the sensible thing with isolation procedures for the entire community of…

Next up: Whatcom Writers and Publishers Mar 11…all welcome, but you do need to RSVP (for dinner) (postponed)

To RSVP, write to: WhatcomWritersReservations@gmail.com Nikki’s Bella Marina Dinner at 5:30, talk at 7:00pm ……………………………………………………………………………………………………………………………………………. Whatcom Writers and Publishers A supper club connecting Whatcom writers and industry speakers March 11th meeting “Publishing big, publishing small” Little did Gigi Berardi know when she signed on with North Atlantic Books that she would be backed by publishing giant…

The Raisin That Wasn’t

It’s amazing how our ideas change around food. When writing FoodWISE, I had to choose from many family stories to retell. What follows is one of my favorite family stories—and I retell it at almost all my readings. I probably should think abut a new story! Clearly, ideas we have about food influence our eating…

Some FoodWISE thoughts on bread!

See here for a lively discussion of bread! Bread? Yes, commercial vs…well, what you might make at home… http://thebreadlab.wsu.edu/redefining-bread/ This is from Stephen Jones. The best way to think about the difference between store-bough bread and all the variations you might make… is in terms of the length of fermentation (slow fermentation usually involves “the…