I just came back from a weekend in Lummi Island where I produced a photography workshop for Gentl & Hyers. Really beautiful adventure and I hope they will blog about it soon. I hardly had time to pick up my camera but I did share my experience on Instagram.
I am so happy to share with you that I have partnered with GapKids and Bon Appétit on their collaboration with Ellen DeGeneres’ new lifestyle brand, ED, to spread the word about the importance of giving our girls a strong sense of self. For me that means cooking with my children! Embracing who they are, being tolerant with others and also themselves.
For this, Miren and I had a fun afternoon in my studio kitchen baking a pear and hazelnut cake. You can find the recipe at the bottom of this post.
We had quite the hot summer and honestly, it feels as the sun drained all my energy. I am ready for fall.
Some projects I have been working on will see the light and others will start.
A couple of years ago I traveled to Tuscany to teach a workshop. Remember that story? During that trip, we visited Francesco Bagnoli in his cheesemaking farm. Francesco, a scientist turned cheesemaker, is deeply involved with the Italian Slow Food movement. His small herd of cows roams freely around the property overlooking the Tuscan hills. A beautiful sight. But now, the lease for the farm is up and Francesco and his family are asking for help to raise funds to help continue with his passion for making cheese and these cows.
When I moved to Seattle, one of the things that struck me the most is how many amazing cheese and ice cream makers there are in the area and how much of their products are featured in restaurants across the city. Dairy is abundant in Washington and when you drive around you see why. There is a lot of available farming land just minutes outside of the city, pastures, and lots of farming tradition. In fact, Washington ranks ninth in total milk production in the United States and here, people like their milk with the most fat.