Gigi Berardi reads on food quality and why it matters in FoodWISE—and reflects on how “why quality matters” can extend to the whole of higher education. Author Masha Gessen writes, quite optimistically, in The New Yorker, most colleges plan on a face-to-face experience in the fall. Maybe. If the colleges let students in on the planning of such an experience—probably. See, https://www.newyorker.com/news/our-columnists/what-do-college-students-think-of-their-schools-reopening-plans food quality—the freshest cherries (ours)
- Venice 1558
- San Miguel de Allende, Gigi’s Global Learning Program—one year ago today
- Fermenting sheep milk from frozen—cheeses, whey lacto-fermentation, ricotta cheesecakes
- Copland Dance Episodes at Saratoga Springs
- NYCB Saratoga 2023 performances, July 18-22 at the Saratoga Performing Arts Center: Swan Lake, Fancy Free, and Firebird