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These are collaborative practical training sessions intended to help and empower people to develop practical skills and intution to prepare traditional healing foods based the research of Dr. Weston A Price, made popular by written by Sally Fallon. Each session will be 4 days in duration 10-5pm each day. As a participant, you will be part of hands-on classes, lectures, meal planning and preparation, as well as demonstrations each day. You will receive an informative binder full of articles, recipes and troubleshooting information to help you continue to develop your skills outside of the program. All classes are collaboratively taught by Amanda Love, the Barefoot Cook, and Tressa Yellig of Salt, Fire & Time.
Facilitators
Amanda Love, The Barefoot Cook, is a natural foods chef and nutrition educator. She emphasizes eating fresh, local, seasonal, organic, and nutrient rich food. Her vision and work has helped many integrate nutritionally sound and uniquely delicious food into their daily lives to maintain optimal health. As a teacher, Nutrition Consultant, Workshop Facilitator and Passionate Cook, Amanda Love knows food from the seed to the table intimately. All over the United States, farmers, growers, educators, food vendors and chefs know the committed and passionate Barefoot Cook, and appreciate her as someone who also advocates politically for organic growers and consumer rights.
Tressa Yellig is the executive chef and owner of Salt, Fire & Time, a Community Supported Kitchen in Portland, OR. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York and specializes in a variety of health supportive cooking styles including Vegan, Macrobiotic, and Ayurvedic traditions but mostly advocates the Weston A. Price Foundation’s nutritional philosophy. In addition, she has experience managing farmer’s markets, working with a variety of artisan food producers, in restaurants, consulting, business management and organizations promoting urban food sustainability, local food economies and seasonality. She has a special affinity for traditional food preparations and loves teaching them as well as introducing people to the nostalgic simplicity of whole foods.
You will learn:
- How to prepare bone broths
- How to work with pastured meats, fish, eggs and organ meats
- The essentials of lacto-fermentation
- How to create cultured dairy and work with different cultures
- How to make nut milks
- How to create a sourdough starter and basic bread making
- About pro-biotic sodas like kombucha, kefir, ginger-ale, kvass
- How to render fats and work with a variety of animal and vegetable fats
- Soaking & sprouting beans, nuts, grains and seeds
We will also discuss: buying clubs, sourcing, seasonality, preservation techniques, nutritional information, and practical applications of traditional foods in everyday menu planning.
Cost $950/person
Suggested Reading List:
Nourishing Traditions, Wild Fermentation, Primal Body, Primal Mind, Full Moon Feast, Living Cuisine, The Grassfed Gourmet, Know Your Fats
Schedule of Classes
Day 1: Lacto-fermentation, Cultured Dairy, Pastured Meats, Foundations of Nutrition & Seasonality
Day 2: Organ Meats, Eggs, Bone Broth, Fish, Basic Preservation Techniques
Day 3: Fats, Sauces, Condiments, Soaking & Sprouting, Nut Milks, Buying Clubs
Day 4: Sodas, Menu Planning, Troubleshooting/ Resources
Dates:
Portland, OR April 7-10 at Salt Fire & Time
Contact: pdxcsk@gmail.com or call 503-208-2758
Austin, TX May 19-22 at Yoga Vela, hill country retreat
Contact: thebarefootcook@gmail.com or call 800-250-4718
Register by March 15th for a $50 discount
To register: Please email Amanda Love or Tressa Yellig to reserve your space! Payment will be required in full before the start date of the class. Tuition does not include transportation expenses. Lunch will be provided each day as part of the curriculum. Suggestions for lodging and transportation will be provided once registration is completed. Please note that this is not an introduction to cooking, the focus will be on specific preparations — basic knife skills training will be offered in course with classes. All participants will be expected to sign a liability waiver.
