Author: Gail Nickel-Kailing

Eating on the Wild Side by Jo Robinson

Jo Robinson – not a next-door neighbor, but a neighbor nonetheless – lives on Vashon Island in the middle of Puget Sound. Until this year, Jo was known as a grass-fed beef expert for her research and collection of data about the nutritional value of beef raised on grass rather than grain. With the publication of Eating on the Wild Side, Jo turned her expertise to fruits and vegetables in order to “reclaim the nutrients and flavor we’ve lost” over millennia of natural selection and selective breeding.

Washington State University: Big Ideas for Food

The Washington State University, Pullman WA, has been teaching and practicing organic agriculture for more than 30 years. WSU-Pullman was one of the first universities to do research in organic and sustainable agriculture. More and more young people are interested in organic food production, and staff and students from WSU describe their “Big Ideas for Food” in this video.

Stop the Leak Between Farmer and Consumer!

Food and farm prices have been a major concern for politicians and pundits alike for more than a century, and the food supply chain has become ever more complex. How things change and how they remain the same!!

Restoration Agriculture With Mark Shepard

Take a tour of New Forest Farm with Mark Shepard, and learn how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.

The Mad Baker in the Bread Lab

Walk past any college laboratory and you could probably identify the subject at hand by the smell. The chemistry lab reeks of chlorine and sulfur, the biology lab sends off whiffs of formaldehyde, and even the botany lab smells earthy, fruity, and sometimes sweet. But never have such wonderful odors come from a lab until you pass something called the Bread Lab!

Flour Water Salt Yeast by Ken Forkish

From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

The Bread Lab: Why Your Flour Should Be Lively

Freshly ground whole grain flour is alive – and lively – according to Dr. Steven Jones, WSU Wheat Breeder and founder of The Bread Lab. Age, processing, and chemicals will “kill” your flour, and will give you flour that is “nothing of interest other than to carry other flavors.”