Resilient Farms Nourishing Foods

Monday, June 17, 2013

The next set of improvisations.

The brine

Four very different cheeses

Making ricotta from whey

Proteins in the fresh whey solidifying

Curd before pressing

Curd after pressing

Fresh ricotta

Bounty

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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