Resilient Farms Nourishing Foods

Friday, November 18, 2011

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)

Gigi Berardi: Gigi’s courses and programs at Huxley College of the Environment www.wwu.edu/huxley in ecogastronomy, agroecology, sustainability and rural development, environmental toxins, and environmental studies include the popular Food Studies in Europe program. Gigi currently is coordinating the Resilient Farms Project. She has several decades of experience in lecturing on health and diet, and is excited to combine her experience in homesteading with her longtime interest in nutrition and cooking. A proud parent of teen-aged twins, she works carefully to provide the Berardi-Allaway home with nourishing foods. You can find related publications HERE, under "Food Security!"

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