Thanks to everyone who attended our WAPF chapter meeting Friday night. Also thanks to Whole Foods for giving us free use of their community room and providing cultured dairy, lacto-fermented vegetables, and kombucha for sampling. With 25 people in attendance, we packed the room. We’ll be sure to reserve a more spacious location for our July meeting.
I enjoyed sharing the overview of Dr. Price’s research along with the important principles he found operating in the diets of healthy traditional peoples. Dr. Price believed that returning to nutrient dense traditional foods would reverse the trend of physical degeneration he was observing in America in the early to mid-1900s. Unfortunately, the degeneration has continued as more and more modern processed foods have been added to the standard American diet.
If you missed this presentation, or you would like to share it with a friend or family member, we plan to show a condensed version about 20 minutes before the start of our next meeting. Those who would like to see it should plan to come early.
For the topic of that meeting, I intend to choose a specific aspect of traditional diets to explore in more detail. If you have suggestions for topics you would like to know more about, your comments are welcomed.
I enjoyed sharing the overview of Dr. Price’s research along with the important principles he found operating in the diets of healthy traditional peoples. Dr. Price believed that returning to nutrient dense traditional foods would reverse the trend of physical degeneration he was observing in America in the early to mid-1900s. Unfortunately, the degeneration has continued as more and more modern processed foods have been added to the standard American diet.
If you missed this presentation, or you would like to share it with a friend or family member, we plan to show a condensed version about 20 minutes before the start of our next meeting. Those who would like to see it should plan to come early.
For the topic of that meeting, I intend to choose a specific aspect of traditional diets to explore in more detail. If you have suggestions for topics you would like to know more about, your comments are welcomed.
The picture above is of some of my recent ferments. From left to right you can see a bottle of kombucha, lemons, garlic, a radish/leek/onion mix, sauerkraut, and dill pickles. These probiotic foods are preserved by the traditional process of lacto-fermentation.
If you would like to learn more about making your own lacto-fermented vegetables, kombucha, and cultured dairy (like kefir and yogurt), there will be a Culturing and Fermenting Workshop on June 10 from 7pm. to 9pm. I will be teaching at a friend's home in West Little Rock. The cost is $25. Six spots are still available. If you want to attend, please e-mail me (lisa8 AT sbcglobal DOT net). I will give you the location and tell you where to send $25 to hold your spot.
If you would like to learn more about making your own lacto-fermented vegetables, kombucha, and cultured dairy (like kefir and yogurt), there will be a Culturing and Fermenting Workshop on June 10 from 7pm. to 9pm. I will be teaching at a friend's home in West Little Rock. The cost is $25. Six spots are still available. If you want to attend, please e-mail me (lisa8 AT sbcglobal DOT net). I will give you the location and tell you where to send $25 to hold your spot.
No comments:
Post a Comment