FoodWISE and doing the right thing—climate, universities, farms

Gigi Berardi reads on climate change, and just why banana-production “isn’t that bad.” It’s all about—really—doing the right thing. What is clear is that colleges and universities are not—clear, as here, in the New York Times (colleges and universities opening in the fall?, talking about a hodge-podge of opening strategies in the fall: “But opening…

Freedom to choose in the age of coronavirus—wither lockdown

Gigi Berardi reads FoodWISE and the kinds of convenience that she prefers with her foods—readily accessible ricotta from the leftover whey in cheesemaking from the sheep, in her front yard. Packaged food is also part of her menu, especially in the age of coronavirus—but it doesn’t need to be all of it: Are convenience foods the…

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…

So, agriculture and climate change

There is no doubt that environmental and political narratives around climate change and agriculture are going to be considered seriously in 2020. As I write in FoodWISE,           One of the biggest threats to agricultural webs is climate change. Current patterns of food production will change around the world as seasonal…

“Thanksgiving” is about more than food

My “Thanksgiving” break this year was memorable for one reason: I enjoyed it with all my family—daughter Emily in from graduate school in New York City and son Ian from Bellingham, and all our partners. The food was grand (see below), but also the vista—our little farmstead on Shaw Island, and then the more public…

Consider cheese for holiday baking and cooking

This holiday, consider cheese for baking and cooking. But first, is cheese even something you want to put on your menu? As I write in FoodWISE (with an eye on some history and cultural geography), The trick here is to stop—think—then act; consider all the factors in play and make your decision from there. For…