Shelburne Farms hosts Vt Traditional Foods and Health Symposium!

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Posted: September 22, 2014

Have you ever noticed how significantly different you feel when your body gets the nutrients and energy it needs from food? Have you wondered about that mind-body connection, and about how our emotions are impacted by what we eat? Now is your chance to learn more!

The Vermont Traditional Foods and Health Symposium is being hosted this week at Shelburne Farms. There are some really interesting and important workshops coming up during September 25th and 26th.

  • Primal Mind: Connecting the Dots between Nutrition and Mental Health
  • Fueling the Ancestral Athlete
  • Traditional Foods and Home Remedies for the Modern Child’s Chronic Disorders
  • What are the Symptoms? Chinese Medicine and Health and Healing

Learn more and Register Here. In addition to workshops, there will be traditional foods learning stations on Saturday:


Fermented Beverages, Jason Frishman, Folk Foods
Fermented Vegetables, Kara Buchanan
Sauerkraut & Kimchi, Doug Flack, Biodynamic Farmer, Flack Family Farm
Traditional Fats/Rendering Lard, Eric Garza, Burlington Chapter Leader, Weston A. Price Foundation
Organ Meat Preparation, Colin Driscoll, Butcher, Healthy Living Market
Beef Bone Broth, Common Roots
Raw Milk Cheese, Cheesemaker, Shelburne Farms
Mozarella & Yogurt making, Kalyn Campbell, Family Cow Farmstand
Sourdough Bread, O’Bread
KombuchaMike Kin, Aqua Vitea Kombucha
Herbal Medicine preparation, Colleen Dando, Urban Moonshine
Grassfed butter, buttermilk & ricotta, Lindsay Harris, Mountain Home Farm


SPONSORS include:

Aqua Vitea Kombucha
Burlington Chapter of WAPF
Cedarwood Natural Health Center
Common Roots
Edible Green Mountains
Family Cow Farmstand
Flack Family Farm
The Farmhouse Group
Healthy Living Market
Intervale Center
Nutritional Therapy Association
Rural Vermont
Shelburne Farms
Urban Moonshine
Vermont Fresh Network
Weston A. Price Foundation


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