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."

Sunday, January 29, 2012

Resilience website is up and running

....just a few more edits to make....see:

Resilience, simulated, in Agroecology and Sustainable Agriculture 2012

Class -- simulation game, Acres USA

What does it take to be a farmer -- especially when profits are down?

Herbs in winter

Bellingham, WA

Santolina, sage, rosemary

Rendering Lard, the product -- a lovely pie (using sprouted flours)

The process is quite easy -- and much information is available on the web on this -- cut the fat (from 1/4 pig I bought), cover with water in a pot, and parboil. The lovely, clear fat then solidifes and separates from any remaining water into a gelitinous substance (which we feed to the animals); the fat I use for pies. I freeze the extra lard until I am ready to use it.
Blackberry pie

Pressing water from the fat

Making the pie crust

Sunday, January 22, 2012

To Italy! Information session Tuesday, Jan. 24 at 4:00pm, 131 College Hall, WWU campus

Interested in Italian food and Italian travel? There is an information session this Tuesday (Jan 24, 4pm, College Hall 131)…it is for students considering signing up, but it also is a great opportunity to meet the other students going on the trip ..... or, if you're just thinking of traveling in Italy, you may find some good advice there.

Here, Alex Dembergh (left) and Dan Nessly (center) (two of our students going on the Florence 2012 trip), with Amber Peralta (right) -- get ready to tackle questions about farming.

Sunday, January 8, 2012

Local, in January

 Thanks, Hopewell Farms and more, Whatcom County

Tortilla, the piano-playing cat

What are you buying -- with organic?

See Bananas!* by Swedish film director Fredrik Gertten

Thursday, January 5, 2012

Community Supported Agriculture

Check out the recent article on an exciting (and essential) idea for foodies -- linking sourced food with cooking. The Slow Food movement couldn't say it better. See AF + K (Acme Farms + Kitchen) is featured.

Really great, also, of course is food coming directly from one farm -- 100% farmsite and 100% oversight
see the list for Whatcom county at If you live elsewhere, just google "list of CSAs" and your county/country's name!

...and not to forget our small- and mid-sized farms that contribute to local economies, as well as the local food base (directly and indirectly)...for more, see

Wednesday, January 4, 2012

Holiday Food!

Much to be thankful for -- especially a network of traditional-foodies. Including my house (well, most of us).

Venison Lasagne and Desire Salmon


Roasted Chicken (local)

Slow-cooked Inspiration Farm Ham

Mashed Potatoes (from our gardens)