Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."



Tuesday, May 27, 2014

Summer capstone -- Agroecology and Sustainable Agriculture

Field-based Agroecology and Sustainable Ag course
ENVS 410 (Huxley capstone)
July 27-August 2
overnight camping, weekends and afternoons
Space limited
Contact Gigi Berardi or David Swayne

*   Principles and core concepts of regenerative and resilient food systems
*   Ecology of food (research and practice)
*   Raw foods, grass-based diets, and homesteading practices
*   Practical applications and field work
*   Field trips and field visits

*   Permaculture design principles










Sunday, April 20, 2014

Study Food in Italy

Florence, Italy
Study food this summer in Italy

ENVS 437L Ecogastronomy Intensive
 
10 credits
WWU: June 16, 2014 (online option available)
Florence, Italy: June 22 - July 6,2014
Optional excursion: Switzerland (June 19 - 22, 2014)
This food course begins with a culinary intensive in Bellingham, also available online, then moves to Florence, Italy, where students study Italian and food culture of Italy. Students also study at the prestigious University of Florence sensory taste sciences department.
Study is with renowned European faculty, Erminio Monteleone,Caterina Dinella, and Johannes Wirz (Switzerland excursion) as well as with Western professor, Gigi Berardi.


Info Session:

Tuesday April 22
3:00 PM | CH 231
Thursday, May 1
4:00 PM | CH 135 

Tuesday, January 28, 2014

6 food events in January and February -- to promote and to bond around Italy, good times, good books, and good food


The 
following are the February info sessions for the Food Cultures of Italy class, as well as events at the Co-op and Village Books in Bellingham, WA. The info sessions are more geared towards the student course in June and July -- but all of these are opportunities to meet up, talk, and answer questions.

Best Gigi
(1) Thursday, Jan 30
1:00-3:00 Viking Union (International Fair)
(2) Thursday, Feb 6
3:00 PM | CH 135
(3) Tuesday, Feb 18
3:00 PM | CH 135
(4) Tuesday, Feb 25
3:00 PM | CH 135

and also

(5) Slow Food and Nourishing Traditions at the downtown Community Food Co-op
with Gigi Berardi, Monday February 3 6:30-8:30 
(poster is attached)

(6) Readings Gallery of Village Books on Thurs., Feb. 13, 7-8pm.  Gigi Berardi, Western faculty and Global Discovery leader, will share her experiences and food background at the information session, including growing up in an Italian home and how that inspired her culinary passions. Berardi’s research in food culture and her belief in the importance of minerals, sun and Mediterranean fats in the diet strongly inspire her method of teaching about food. Global Discovery trips are non-credit and offer an opportunity for people to travel with Western faculty and immerse themselves in another culture. Enjoy slides of work at Slow Food hot spots in Europe, as well as in Bellingham and narrations by Gigi Berardi – who will be sharing excerpts from her newest book project- A Cultivated Life.




























Thursday, January 9, 2014

Information session for Italy Thursday, January 16 at 4:00-5:00

Hello all, the next information session is fast upon us --


An additional information/food session will be Monday, Feb. 3 at the downtown Community Food Co-op at 6:30. Fee $6-8.


 Italy program includes

  • 14 nights lodging
  • Most meals
  • 7 excursions, including 2 into the countryside (biodynamic farm, wine estate)
  • Daily instruction in Italian
  • Classes at the University of Florence
Grand Total: $4,500 payable in installments


Please note the following:
  • EESP  helps direct people to financial aid — over half the students have financial aid who enroll in the program.
  • Excursions are not given in great detail, but they include in Tuscany: Chianti country, castle winery (with tasting and meal in the courtyard), hands-on ceramics/pottery classes, cooking classes, biological farm. An optional Switzerland excursion also is available (cost, additional).
  • The weekend in between the two weeks of instruction and excursions is free, but sometimes we go as a group to Assisi, Perugia (this is another region — Umbria), or in Cinque Terra (region: Liguria) along the Italian riviera. 
  • Also included in the price are two optional field trips in Whatcom County and on Lopez Island, once we return.
  • Additional credits are available (you can talk to me about this).
Some of the best feedback can be found here: VISIT GINA'S BLOG, THE COURSE DAY-BY-DAYhttp://good4ugastronomy.blogspot.com/ and also: https://www.facebook.com/groups/629347747092601/









Wednesday, November 20, 2013

Italy information session Thursday, Nov. 21





The first info session for Ecogastronomy: Food Cultures of Italy will be Thursday, November 21. College Hall 137 (Western Washington University) at 4-5. Kindly spread the word.



Please note the following:
  • EESP  helps direct people to financial aid — over half the students have financial aid who enroll in the program.
  • Excursions are not given in great detail, but they include in Tuscany: Chianti country, castle winery (with tasting and meal in the courtyard), hands-on ceramics/pottery classes, cooking classes, biological farm. An optional Switzerland excursion also is available (cost, additional).
  • The weekend in between the two weeks of instruction and excursions is free, but sometimes we go as a group to Assisi, Perugia (this is another region — Umbria), or in Cinque Terra (region: Liguria) along the Italian riviera. 
  • Also included in the price are two optional field trips in Whatcom County and on Lopez Island, once we return.
  • Additional credits are available (you can talk to me about this).
Some of the best feedback can be found here: VISIT GINA'S BLOG, THE COURSE DAY-BY-DAYhttp://good4ugastronomy.blogspot.com/ and also: https://www.facebook.com/groups/629347747092601/




Best Gigi

Ps. Images appear below. For more, see: http://resilientfarmsnourishingfoods.blogspot.com/


ENVS 437L: Ecogastronomy Intensive (10 credits)

Bellingham: June 15-16, 2014 (online option available)
Italy: June 22-July 6, 2013 (in Florence)

This food studies course begins with a culinary intensive in Bellingham, also available online, then moves to Florence, Italy, where students study Italian and the food cultures of Toscany. Students also study in the University of Florence sensory taste sciences department.

Study is with renowned European faculty, Erminio Monteleone<http://www.e3sensory.eu/?page_id=213>,Caterina Dinella, as well as with Western professor, Gigi Berardi.<http://faculty.wwu.edu/gberardi/index.html>

Enrollment is limited to 20.

Register now<http://www.acadweb.wwu.edu/eesp/template/studyabroad/cost_florence.shtml> to reserve your place! You can also receive graduate credits for this program. Additional credits are available through independent study (later in the 2013-2014 academic year). Courses can be repeated for credit. Those without prereqs can enroll in the program; all you need to do is contact Gigi<mailto:gigi.berardi@wwu.edu>.