Nutrient-dense vs. sugar-dense, a table-food of real food vs. 3 cookies

How do you want your 600 calories? Fresh milk, full-cream yogurt, traditional bean soup (garden scarlet runner beans, simmered with ham bones), kim chee, beets with a bit of rice and feta, baked wild salmon, pumpkin soup with chicken broth.......................................or three cookies?

(Much) More importantly than the calories, is the refined carbs count.................so high in those cookies

Nutrient-dense Foods for 100, including all those who help teach

A final pot luck for 100 -- with students bringing foods FLOSS-Y -- Fresh, Local, Organic, Sustainable, and/or Seasonable, as well as nutrient-dense!  Students' favorite classes -- fermentation with Sandor Katz and WAPF's Daravan Mirith.

and of course a special meal after for all those who taught ....

Italy Food intensive

Anyone interested in the summer food intensive, please contact me at any time...remember that pre-req classes may be taken as independent studies —  best, Gigi

See http://www.acadweb.wwu.edu/eesp/summer/swissitaly/index.shtml

Winter gardening and cooking

Delicious salad greens (harvested today)

and also hock-bone broth, with our winter greens

Thanksgiving!

At Inspiration Farm.....

Produced form the farm

Not heritage, but very tender

The art and science of pie crusts

My own personal bake-off...trying to find the most tender pie crust -- all-butter (some lard), and without hydrogenated vegetable shortening. Four different recipes, but the best is the one I'll try next -- a crust with vodka instead of water...the alcohol evaporates and liquid isn't available then to form as much gluten (making for a tough pie crust).

Beautiful pumpkin and apple, and also blueberry-raspberry (from the summer garden).

Tortilla the cat licks her mouth eyeing the two apple and one berry pie.

This is an everything crust --
four different crust recipes (leftovers)

Two different crusts, two different pie filling -- Silver Palate
and Sally Fallon's beautiful Nourishing Traditions

Daravan Teaches Fermentation

A beautiful class session Monday, Nov. 21 -- kim chee, saurkraut, cultured dairy. Thank you!

Summer Italy/Food Intensive 2012!!!!!!

Join us for another summer of food at WWU and in Italy -- June 19-July 8. Enrollment limited to 20. See http://www.acadweb.wwu.edu/eesp/summer/swissitaly/index.shtml

First informational session for this ecogastronomy intensive is Tuesday, Nov. 29 in CH 131, 3pm....please spread the word.

A beautiful summer, 2011...............................   ALSO SEE MEAGHAN, SARAH, NOLAN, JENALYN ON FACEBOOK!!!!

Traditional Foods and Wise Traditions in Cooking

Fava, Fall planting

Different textures, apple ciders

Making pate, fresh pig liver

Fermented doughs, low sugar

cooking in saturated fats

WAPF meeting

Artichokes, small (carciofini)

Ecogastronomy at WWU

Working in the gardens, potlucks for 100. A brilliant fall.