Fiber-packed bread—coarse, home-milled flour

One sure way to have fiber-packed “real” bread (actually, fermented) is to make your own. I write about this in my book, FoodWISE, and share how I used to make (and freeze) 20 small loaves a week. I’m back to making bread, and this time with...
Shout out to ace-student and food writer Ian Lewis

Shout out to ace-student and food writer Ian Lewis

Ace-student and food writer Ian Lewis has just published a story on Big Picture agroecology. You can find it here: https://www.theplanetmagazine.net/fall-22-sound/sounds-like-regrowth It addresses many of the questions in my book, FoodWISE—the same questions many of...
Monastery cheeses: Trappist, Ale-washed

Monastery cheeses: Trappist, Ale-washed

Branching out into monastery cheeses—with our sheep milk.* Besides the famous Bethlehem Cheese from the Abbey of Regina Laudis in Connecticut, there are a number of Trappist cheeses I am working on. this first experiment was a delight—aged with regular washings of...
Fighting for Ukraine with Classical Ballet

Fighting for Ukraine with Classical Ballet

On the West Coast in fall, 2022, Pacific Northwest Ballet premiered a moving work by world renowned choreographer Alexei Ratmansky—Wartime Elegy. It is his first ballet since the Russian invasion of Ukraine. Critics call it not so much a political ballet, as a tribute...

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