Reconnect with cooking and eating practices that nourish body and spirit
According to author Gigi Berardi, Ph.D., “We all eat, but we make different choices about what to eat and how.” Improving how we make these choices can mean the difference between continued frustration with what we put in our bodies and a more healthful, meaningful relationship with food and nourishment.
Food “Wise” stands for: Whole, Informed, Sustainable and Experienced-based thinking. Berardi avoids prescribing what we should and should not eat and the book does not home in on “beneficial” foods or nutrients. Instead, she invites readers to think holistically about how we can procure and produce incredible meals, and draw deep nourishment from the foods we prepare and consume. FoodWISE is both scholarly and scientific (with over 250 references) and accessible to all interested in our personal and shared worlds of food and food choices.

FoodWISE
A Whole Systems Guide to Sustainable and Delicious Food Choices
The definitive food lover’s guide to making the right choices amidst a sea of ever-changing information…
We live in a culture awash with advice on nutrition and eating. But what does it really mean to eat healthy? FoodWISE is for anyone who has felt unsure about how to make the “right” food choices. It is for food lovers who want to be more knowledgeable and connected to their food, while also creating meaningful dining experiences around the table. With more than thirty years of experience in farm and food studies, Gigi Berardi, PhD, shows readers how to make food choices and prepare meals that are WISE: Whole, Informed, Sustainable, and Experience based. She offers practical guidance for how to comb the aisles of your local food market with confidence and renewed excitement and debunks the questionable science behind popular diets and trends, sharing some counterintuitive tips that may surprise you—like the health benefits of eating saturated fat! FoodWISE will revolutionize how you think about healthy, enjoyable, and socially conscious cuisine.
Awards

First Place
Lifestyle/Cooking/
How To/Home

First Place
Literature/Health-Diet-Nutrition

First Place
Literature/Food-Related

Finalist


Silver Medal

First Place
Nellie Bly / Journalistic Nonfiction

Finalist
Instructional & Insightful Nonfiction

Finalist
Health

Gold Winner
Informational
Gold Winner
Medical and Health Issues

Finalist
The Wishing Shelf Book Awards
FoodWISE: The Film
FoodWISE Reviews
Blog
A Fall harvest of art and science
Here, in the Northwest, we enjoy a weather pattern that is conducive to grazing and growing. Hard work in spring and summer pays off in fall. Drewsy works her magic with hearty grains and rustic bread in Missoula, Montana Spring cheese ready to cut—aged 6 months 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,...
Fermenting sheep milk from frozen—cheeses, whey lacto-fermentation, ricotta cheesecakes
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 winter.
Recent Press
- KMUD Radio! podcast
- Real Food Real People Podcast
- Farm to Table Talk: Experience is Everything
- Gigi Berardi in Conversation with Chef Christy Fox, FoodWISE