by Gigi | Sep 4, 2023 | FoodWISE
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,... by Gigi | Aug 31, 2023 | FoodWISE
Fermenting sheep milk from frozen milk is a marvel. It’s why we have dairy sheep, the milk is a perfect protein-fat mix so that it freezes beautifully—even for months. We freeze the milk to make fresh and hard cheeses later in the summer or in the... 
by Gigi | Jul 20, 2023 | FoodWISE
Each year, I take students to Europe….where we cook, as below…. And tour the countryside, as here, in San Gimignano: But, exciting, too, is returning home to milk sheep and make cheese…and chickens that love cheese rinds and cats that love... 
by Gigi | Jun 24, 2023 | FoodWISE, FoodWISE blog
This was pre-departure, cutting three different cheeses: Manchego I, Manchego II, Buttery Jack, Washed-rind style Télème… …and, in South Carolina… by Lisa Dailey | Jun 20, 2023 | FoodWISE
I read FoodWISE (with a nice selection of paper towels used for my sheep as a setting) on being informed and making good decisions—one of which has to do with social distancing, needed now more than ever:... 
by Gigi | May 30, 2023 | FoodWISE, FoodWISE blog
It’s quite wonderful to milk our own sheep and make fresh milk cheese—in our animal ecosystem of sheep, chickens, cats. Cheese making in May, fresh sheep milk…below…Lindsay Slevin of Twin Sisters Creamery opening her caves for a Back-2-Bellingham...