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DTSTART:20170315T020000Z
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SUMMARY:The Nutritional Wisdom of Traditional Diets
DESCRIPTION:In this 2-hour presentation\, Jessica Prentice will offer an overview of the nutritional insights independently discovered by indigenous and non-industrial peoples around the world. She will cover:\n\nJessica Prentice is a professional chef\, author\, local foods activist\, social entrepreneur\, and sought-after speaker on issues related to healing our broken food system. Her book Full Moon Feast: Food and the Hunger for Connection (Chelsea Green\, 2006) mythopoetically explores the connections between the environment\, human communities\, and traditional cycles through food. She is a co-founder of Three Stone Hearth\, a community supported kitchen in Berkeley that uses local\, sustainable ingredients to prepare nutrient-dense\, traditional foods on a community scale. Prentice is also co-creator of the Local Foods Wheel\, coined the word "locavore\," and is a regular contributor to Edible East Bay.\n\n\n	The studies of Weston A. Price\n	The eleven characteristics of traditional diets that kept people healthy for thousands of years before industrialization\n	How traditional peoples cultured and fermented foods to increase enzymes and probiotic activity\n	How traditional peoples processed grains and other seed foods to maximize nutritional benefit\n	How traditional peoples incorporated animal products to support health\n	Why traditional fats and Omega 3s are so important to our health
X-ALT-DESC;FMTTYPE=text/html:<p>In this 2-hour presentation\, Jessica Prentice will offer an overview of the nutritional insights independently discovered by indigenous and non-industrial peoples around the world. She will cover:</p>\n\n<p><strong>Jessica Prentice</strong>&nbsp\;is a professional chef\, author\, local foods activist\, social entrepreneur\, and sought-after speaker on issues related to healing our broken food system. Her book&nbsp\;<em>Full Moon Feast: Food and the Hunger for Connection</em>&nbsp\;(Chelsea Green\, 2006) mythopoetically explores the connections between the environment\, human communities\, and traditional cycles through food. She is a co-founder of&nbsp\;<a href="http://threestonehearth.com/" style="padding: 0px\; margin: 0px\; color: rgb(142\, 37\, 18)\; text-decoration: none\;">Three Stone Hearth</a>\, a community supported kitchen in Berkeley that uses local\, sustainable ingredients to prepare nutrient-dense\, traditional foods on a community scale. Prentice is also co-creator of the Local Foods Wheel\, coined the word &ldquo\;locavore\,&rdquo\; and is a regular contributor to Edible East Bay.</p>\n\n<ul>\n	<li>The studies of Weston A. Price</li>\n	<li>The eleven characteristics of traditional diets that kept people healthy for thousands of years before industrialization</li>\n	<li>How traditional peoples cultured and fermented foods to increase enzymes and probiotic activity</li>\n	<li>How traditional peoples processed grains and other seed foods to maximize nutritional benefit</li>\n	<li>How traditional peoples incorporated animal products to support health</li>\n	<li>Why traditional fats and Omega 3s are so important to our health</li>\n</ul>\n
LOCATION:
UID:e.1344.14001
SEQUENCE:3
DTSTAMP:20260407T180848Z
URL:http://business.srchamber.com/events/details/the-nutritional-wisdom-of-traditional-diets-14001
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