by Gigi | Apr 3, 2021 | FoodWISE
Today, we see a lot of backsliding with COVID precautions and infection rates. Our food supply is vulnerable. As I wrote in FoodWISE, our food system is like an interconnected web, “All the farmers, millers, butchers, bakers, grocery clerks, and cooks are the people... by Gigi | Dec 29, 2020 | FoodWISE
Gigi Berardi reads FoodWISE, the final part—recipes. What’s the deal with cheese? Milk wants to be cheese—and fresh milk starts to sour soon after it is left out! The image is of some of Gigi’s sheep cheeses. Visit gigiberardi.com for recipes and book... by Gigi | Oct 9, 2020 | FoodWISE
Gigi Berardi reads FoodWISE, a few closing paragraphs about Our Shared World of Food, and shares here an image of a beautiful Vegan meal—she helped to cook many during her 5 months in Dornach, Switzerland (two years ago). She mentions Fall Family Weekend, where... by Gigi | Jul 27, 2020 | FoodWISE
Gigi Berardi reads FoodWISE, on “advertising health,” and explains how “more” is not necessarily better. meanwhile, two universities in WA state doing the right thing for the fall: universities doing the right thing. Bravo to WSU and Seattle U!... by Lisa Dailey | May 10, 2020 | FoodWISE
Today, I read about efficiencies in processing and creating novel foods like Chicken McNuggets—but that’s not the food for me. Some of my supply chains are shorter, local, regional—even micro (when I am milking my own sheep, and making my own cheese, as in this...
FoodWISE Blog