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

Thursday, January 15, 2015

Resilient Farms and Nourishing Foods Pot luck for 90: Feeding the Masses

Ecogastronomy is the art and science of food shopping, preparation, cooking, and presentation – with an awareness of the cultural, social, and physical environment in which all of the above occur. Cooking is an integral piece, whereby the students can marvel at both the chemical mélange and the artful timing, the real differences in cooking times and textures as a result of the maturity of the raw ingredients, and the high quality of the wondrous concoction (when the cook tastes it throughout).

Students in my Ecogastronomy class cook. They shop and they cook. And they eat – together. One of the most important components of the course is our rather large potlucks (the class next winter will boast 120 students). What this means is that each week, 30-40 students are cooking for themselves, as well as 5-6 others. They do this three times during the quarter, being careful to label their foods when they present them to the class.

Students are encourages to ascribe to one or more components of farmer-writer Henning Sehmsdorf’s FLOSS (Fresh-Local-Organic-Seasonal-Sustainable) or my WISE (Whole-Inexpensive-Slow-Experienced), in the production/selection/cooking of the foods. These delightful potlucks are a tribute to the ingenuity around and the commitment to real food  -- that the students create each week.

"Smaller" potluck, in the discussion sections