FROM THE KITCHEN
These classes are from the 2011 conference. Check back for 2012 classes.
Classes are grouped in sections for ease of understanding only. Participants may take classes in any section at any time without preregistration (except intensives which you must sign up for).
| Burdock Root with Thea Summer Deer Take a journey to under the soil with Arctium lappa. Discover how and where it grows; its chemistry, history, and botanical information; how it heals us; how to acquire it; and how to prepare it. Interactive demo, tasting, and take home recipes. |
| Fermentation with Charli Vogt Learn fermentation of food, one of the oldest forms of food preservation and health. We'll discuss the advantages, tools, and safety with demonstrations, recipes, and tasting of sauerkraut, Kim Chi, fermented fruit chutneys. Also discover Kefir, yogurt, & Kombucha. |
| Gluten-Free Meals with Charli Vogt Why cook without Gluten? Does everyone need to be Gluten-Free? Why is this suddenly such a big deal? What does Gluten-Free really mean? Learn to cook healthy & Gluten-Free and have your questions answered. |
| Herbal Pestos with Emily Ruff Learn how to make tasty, savory spreads incorporating all of your favorite herbs (and those not-so-favorites that you'd like to integrate more of but haven't found a fondness for the flavor yet). We'll discuss traditional and vegan variations of this tasty treat and sample a few varieties. |
| Herbal Soups with June Ellen Bradley Winter is coming and soup is the best way to nourish yourself with warmth, nutrition and tasty herbs for super-immunity. Add leaf, root, berry or mushroom to soups or put all your root veggies, greens and herbs into one big brew! |
| Nourishing Traditions with Dr. Susan DeLaney Based on the principles taught by Sally Fallon of the Weston A. Price Foundation, this talk will give you guidelines for improving your health and those you love. Using real food and simple techniques, these changes will help prevent chronic disease and improve your daily sense of well-being. |
| Seaweeds with Teresa Boardwine The benefits of eating seaweeds are many—trace minerals, medicinal effects (on thyroid issues, breast cancer, and more), protection from radiation, alkalinization. Learn to cook with these fabulous sea vegetables from Arami to Wakame and everything in between. |
| Sprouts with Ada-Belinda DancingLion The quality of food is going down while the cost of organics is going up. Have access to fresh, organic, high quality greens even if you live in the city. All with a 20 to 1 return on your investment. |
