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, January 27, 2015

Welcome to Italy!

Hello students -- we are now 11 strong, and it is well time to get your air tickets...both Anna and I can help. Use this blog, or our group Facebook page, or email. Alla prossima "potluck" -- coming soon.

One of many potlucks

Preparing for departure, our own cooking class
Arntzen Hall

All accounted for

A surprise, glorious lunch -- Florence's finest pizzaria

Father and daughter, options for family members
At a biodynamic farm

Mangia! After cooking class

Prior to June 14, 2-5 meetings (to be scheduled) Logistics and readings, discussion
Sun., June 14, 6-9 Cooking intensive
Mon., June 15, 9-4 Discussion and Exam-writing
SWITZERLAND (optional)
Wednesday, June 17, arrive by pm in Dornach
Thursday, June 18, tours and gardens, communal meals
Friday, June 19, biodynamic beekeeping, castle rental
Saturday, June 20, clinic tours, hikes
Sunday, June 21, depart for Florence
June 21, 2012 -- arrive at your host family's home
June 22, 2015 Morning language course in elementary Italian (to converse with your home
families and the Florentines!): ISTITUTO GALILEI, Via degli Alfani 68, 50121
Florence, Italy -- your host family will help you get there!
Language at Istituto Galileo Galilei 9am - 12am, Guided tour 15pm - 17pm,
Cooking class at A Tavola (18 pm - 20.30pm)
June 23 – Ceramics (excursion) 9am - 12am, Language at Istituto Galileo Galilei
15pm - 18pm cooking pottery
June 24 - Language 9am - 12am at Istituto Galileo Galilei, University of Florence
June 25 - Language 9am - 12am at Istituto Galileo Galilei, University of Florence
June 26- Language 9am - 12am, Italiano at Istituto Galileo Galilei 15pm - 18pm
excursion to Santa Croce
June 27-28, free days (return home to families in evening for more instruction)
June 29 - Language at Istituto Galileo Galilei 9am - 12am, Fiesole excursion, Cooking
class at A Tavola (18 pm - 20.30pm)
June 30 - Language at Istituto Galileo Galilei 9am - 13am, Visit to the Uffizi Museum
(Louvre of Italy), Biodynamics class 16.30 -18.30
July 1 - Language at Istituto Galileo Galilei 9am - 11am, Countryside excursion, San
Giminiano (farm visit!)
July 2 - Language at Istituto Galileo Galilei 9am - 12am, University of Florence
July 3 - Language at Istituto Galileo Galilei 9am - 12am, University of Florence
July 4 - Excursion and class dinner, Palagio castle
Weekend in July (July 15-16) Farm and Food Intensive (Artisan Foods)
Weekend in August (July 31-August 1) Permaculture Intensive
Term Papers are due August 14, two weeks after the Bellingham field trips.
It is expected that students will meet with Gigi Berardi in Bellingham several times
before the due date

Please note the info session times below...this is the best way to get more information. ..but I'm happy,  also,  to answer any and all questions. Just email me.

Please look at the ppp, photos,  blogs,  and testimonials -- all about the program (this is its sixth year).

Then.... apply to the program...Just take a look at the home page. TA Annabelle Connelly and I are happy to talk with you about this.

You also could connect with us on Facebook.

Just send your Facebook ID to Anna – she has put together our 2015 Group Page.

Here's a few particulars...June 21 to July 5...Switzerland part is the 4 days previously.

$4950 includes almost all costs (not air fare,  but students are now getting $670 tickets to Switzerland) and 10 credits. Some independent study credits also possible.

Study is at the prestigious University of Florence, and Istituto Galileo Galilei. We also study at the Goetheanum in Switzerland.

Info sessions coming up….

8:30 a.m. Wednesday, January 28 | AH219
5 p.m. Wednesday, January 28 | AH219
And 3:00 Tuesday, Feb 3  CH 137

Cheesemaking 101, 201, 301, and more

Some new cheeses -- with fresh milk, I'm son to make my 20th from Gianaclis Caldwell's Mastering Artisan Cheesemaking.

This summer, our class begins.

Four different cheeses -- some raw goat, some raw cow milk -- WA state allows purchase of fresh milk.
A goat cheese, for air-drying and pressing
A finished goat (brined) cheese -- terribly delicious
Cheddaring cheese, layering and settling -- a lengthy process
The finished cheddar, ready for aging

Sunday, September 28, 2014

Welcome to Italy 2015 -- view the blog for the newest updates!

Getting ready for Italy 2015, stay posted!

Harvest on Summer Street

 Many neighborhood gardens and small market garden farms could use help at harvest -- check out Craig's list!
Harvest in the Cornwall Park neighborhood
Processing milk into cheese -- making Mozarella
Just before stretching --  Mozarella

Norwegian lefsa, paper thin -- for fall Scandinavian Fair

Tuesday, May 27, 2014

Summer capstone -- Agroecology and Sustainable Agriculture

Field-based Agroecology and Sustainable Ag courseENVS 410 (Huxley capstone)July 27-August 2overnight camping, weekends and afternoonsSpace limitedContact 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

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.