My idea of Experience includes cooking. Cooking can be boiling the water, stirring the beans, or peeling the potatoes you dug up that morning or bought from the local convenience store or Costco. And, at the end of the day, sitting down to a meal—and enjoying the tastes, no matter how simple or familiar—with the…
Tag: resilience
Sustainable Crab in the Salish Sea
Sustainable fish, as I discuss in FoodWISE, is challenging. With a few exceptions (e.g., Pacific salmon, freshwater fish elsewhere), overfishing (think some species of tuna, or Chilean Sea Bass), and pollution and toxicity (think farmed shellfish) are serious socio-environmental problems. So I want to avoid ordering it out. But, in the Salish Sea—responsible crabbing is…
La Gloria Bodega, food trucks in Whatcom County
Just a week or so ago, Petra Sarabia, guest lectured in my Business and Sustainability class at Western Washington University, offering delicious food and telling a deeply personal story of a successful Latina business in Whatcom County. The parsley is fresh, as is all the food, much of which is vegan. For Petra, reducing food…
Sustainable Crab
As I write in FoodWISE, sustainable fish, as we saw in Part 1, is challenging. With some exceptions (e.g., Pacific salmon, freshwater fish elsewhere), overfishing (think some species of tuna, or Chilean sea bass), and pollution and toxicity (think farmed shellfish from some countries) can be serious problems. Harvesting crab in the San Juans From…
A month of good food—good to think and good to eat—in Tuscany
Actually, I should say, “months” of good food in Tuscany— a week in June and several weeks in July. This year, 20 of us enjoyed the adventure—18 students, able-bodied and brilliant assistant, Chloe, and myself. The weather cooperated, and, mostly, we kept Covid at bay. We enjoyed the food—its provenance and terroir, the locale, the…
Sustainable Food–Living off the land, the garden, the ferment
Now almost a month after our Western Washington University “cook-in” and “dig-in,” our class is finally over and I’m posting a few pictures of sustainable food. Below, “natural” yoghurt drains, releasing its nutritious whey (for other lacto-fermentation projects), with soft cheese remaining (for spreads). Many recipes for this can be found in both FoodWISE and…
San Miguel de Allende, Gigi’s Global Learning Program—one year ago today
Just one year ago this September, an incredible group of ten students and I plus able-bodied assistant Hazel, spent two weeks in a study program in San Miguel de Allende, Mexico. We couldn’t have done any of the trip without our amazing guide, Monserrat. Here, students are on the Otomi archaeological site of Cañada de…
Beautiful vegetables
Taking a little time from research and writing, beautiful vegetables are a must-have. if we all can agree on one thing, it’s eat more veggies! Here, cabbage and beets…other root veggies. Gentle roast, not scorch! True also for the pizza, dough from La Fiamma, mushrooms grown in our house. For more, see my FoodWISE (https://gigiberardi.com/foodwise-3/#book).
My favorite restaurant food (ever): Spinach Greens, Italian Greens!
Especially when I’m travelling, including staying in Italy, my favorite food to order is spinach greens (even if they’ve been frozen)—with a little olive oil, salt, and cheese (my preference: my own parmesan)…and maybe some garlic, it’s a completely satisfying meal. Recipe for “Italian greens” is on p. 184 FoodWISE!
Favorite roasted potato recipe—light and fluffy!
FoodWISE cooking today is about roasting light and fluffy potatoes! From Easy Oven Roasted Potatoes. It’s at: https://www.spendwithpennies.com/simple-herb-oven-roasted-potatoes/ I’ll share the trick right now, which is really a step—soak the potatoes (cut into cubes) in water! Basically, all you do is cut the potatoes into 1-inch cubes, and soak in water to remove some of…