Gigi is an Oblate of Our Lady of the Rock and has a home here on Shaw Island
Gigi is a professor at Western Washington University in Bellingham and the author of the newly published book FOODWISE.
Gigi is a professor at Western Washington University in Bellingham and the author of the newly published book FOODWISE.
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| Western Washington University |
Posted by GIGI BERARDI(ALLAWAY) on MARCH 14, 2020
WE ARE RESILIENT
Certainly, the situation is changing daily, and in a month, much less two, things will be very different. What’s been happening recently just highlights this world of uncertainty and risk in which we live. There are ways to reduce risk, though, and build adaptive capacity and resilience. This is especially important around food, and I’ve included a link to an article on a “catastrophe” (subduction zone earthquake? Flooding? Coronavirus?) happening in our own corner of the world—the Pacific Northwest , and what we could due to plan for it: Our Pacific Northwest–food in times of disaster (downloadable for WWU).
Does the global food system have an Achilles’ heel? How regional food systems may support resilience in regional disasters:
Journal of Environmental Studies and Sciences
Rebekah Paci-Green and Gigi M. Berardi, W W University
Read it, if you like, that’s all part of being informed (yes, that “I” in WISE). But, if academic stories is not your thing, try this for a light-hearted response to coronavirus: Quarantined Italians sink to coronavirus
I know that information overload is a problem (a very FoodWISE theme), and that’s what we’re living with right now. But, I do think that information is very powerful, and it’s useful, too! I am quite interested, for example, in these articles.
This article looks at the decline of new cases in China
This article essentially describes that the epidemic can be brought under control with a stringent enough response, and after a while: Lessons on containment