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 WAPF Cooking Volume 1 - Wise Traditions Collections $59.00   
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Presentations recorded at Wise Traditions Annual Conferences from 2008-2011. Includes audio, slides, and videos on a USB flash drive - play MP4 video files on your computer, tablet or smartphone.

Includes the presentations live audio synchronized with PowerPoint slides recorded at Wise Traditions Annual Conferences! Some sessions also include video of the presenter: .

Watch and listen to the leading experts in the Weston A. Price philosophy of achieving optimal heal through proper nutrition.


INCLUDES ALL OF THE PRESENTATIONS:

Cooking Class Demos - Making Cheese & Crock Pot Cooking - Parts 1 - 4
Katherine Mowbray & Jessica Prentice
Format: Video
Year: 2008


Katherine Mowbray has been making cheese for 20 years, and sharing her knowledge and love of cheesemaking courses around New Zealand. Even as a small child Katherine and her family had a Jersey house-cow that was hand milked and the cream churned into butter. Once she finished school she attended agricultural college in Devon to learn the skills of milking cows and the management of dairy farming. For many years she worked in different countries, milking cows and rearing calves. So it has been a natural progression into making cheese within the boutique cheesemaking industry in England and in New Zealand. However, her first hands-on home cheesemaking was as an 11 year old when a Greek Cypriot friend of her father demonstrated Halloumi and Ricotta cheeses in his kitchen, from a bucket full of fresh milk from the farm.

Then, in 1987, Katherine found herself working on a Milking-Sheep farm in Sussex. Since then she has developed many recipes using small amounts of milk – ie 2 – 10 litres – encouraging hundreds of people throughout New Zealand to take the opportunity to make their own cheesey delights and share with and impress their families and friends. Her greatest passion is promoting and educating the public about cheesemaking so they have the confidence and the skills of their own and bring community back into their kitchens.

Jessica Prentice is a professional chef, author, local foods activist, and social entrepreneur. Her first book, Full Moon Feast: Food and the Hunger for Connection, was released by Chelsea Green Publishing in 2006.  Prentice is a co-creator of the Local Foods Wheel, and coined the word “locavore.” Jessica is also a co-founder of Three Stone Hearth (www.threestonehearth.com), a Community Supported Kitchen in Berkeley that uses local, sustainable ingredients to prepare nutrient-dense, traditional foods on a community scale.  She lives, works, and writes in the San Francisco Bay Area.

Ferment Anything!
Scott Gryzbek
Format: Audio
Year: 2009

Lacto-fermentation is one of the easiest but least understood food preparation methods described in Nourishing Traditions. Scott will show you a few easy-to-make vegetable, fruit and fish ferments so you can easily go home and ferment anything you wish! Recipes to be demonstrated will include sauerkraut and other vegetable ferments, fruit chutney and gravlax. In addition, Scott will discuss the history, science and health benefits of this extremely healthy, tasty and easy food preservation method, so you can make fermented foods an everyday part of your diet.

The Magic of Kefir
Amanda Love
Format: Audio
Year: 2009

Come on an insightful nutritional journey exploring this ancient, healing food with Amanda Love, The Barefoot Cook. This comprehensive presentation will take you on an amazing voyage back to the intriguing origins of kefir and will bring you all the way forward to today's scientific understanding and use of this magical elixir! Learn about the amazing health properties of kefir as well as its many uses including dairy beverages, water beverages, cheese, body scrubs and more. Learn the difference between water and dairy kefir grains and how to use them. Also learn about some alternative cultures including Fil Mjolk from Sweden and Viili from Finland. Class includes demonstrations and take-home recipes.

Food, Mood, and Behavior for Children and Adolescents
Jennette Turner
Format: Audio
Year: 2009

What your kids eat has a big impact on their moods, ability to concentrate and learn, and their social interactions. Learn how to avoid "bad mood" foods, and how to incorporate nourishing sacred foods that support healthy moods and behaviors into your family's diet. We'll also discuss tips for getting your kids to actually eathealthful foods.

Pulling it All Together: Fitting Nourishing, Traditional Food Into Your Busy Life! - Parts 1 - 3
Monica Corrado
Format: Video
Year: 2010

Love the idea of cooking nourishing, traditional food for your family, but just can’t seem to fit it in to your busy life? This class will give you the techniques and the timing in just one day! A crash course in Pulling it All Together. A tour de force of “how”: lacto-fermentation, traditional soaking techniques, making stock, and more, and then go through the “when”. You will leave feeling confident and with an easy to follow plan!

Real Recipes to Win Friends and Influence Others
Tara Rayburn
Format: Audio & Slides
Year: 2011

Recipes guaranteed to create positive first impressions, and lasting health.
Tara Rayburn, the Healthy Habit Coach - Looking for simple REAL food recipes that will create positive first and lasting impressions? Do you have picky eaters at home or finicky guests coming for dinner? Whether you are new to REAL food preparation or a seasoned pro, come join us for a fun, energizing look into simple recipes that have created instant cuisine converts. You will leave inspired to cook, as well as motivated to create “ripples” of health for your family and friends.

Broth-Based Soups and Stews
Jessica Prentice
Format: Audio & Slides
Year: 2011

Learn the essentials for making mineral-rich broths and delicious broth-based soups and stews. Home-scale, commercial-scale, and community-scale approaches will be covered, including sourcing, techniques, equipment, and basic recipes--as well as photos and first-hand experiences from Three Stone Hearth Community Supported Kitchen in Berkeley.

 





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