Traditional Food Preparation Series

Deep into the bowels of ancestral cuisine!

8439157_origGrease… vital saturated fat and cholesterol
Guts…  organ meat & offal
Bones…meat on the bone & bone stock
Grass… safe to consume raw animal food
Shoots… proper seed preparation
Pickles… wild fermentation & culturing

In this six-week series we will shadow a real life Indiana Jones character, in the person of Dr. Weston A. Price, as he traverses the globe in search of healthy, disease-free populations. Along with the visionary doctor and his intrepid wife and assistant Florence, we’ll visit indigenous groups in fourteen different countries still in existence in the early part of the last century, enjoying a rare bird’s-eye view of a culture as it relates to it’s ancient nourishing traditions.

We will come to understand the wisdom of building a cuisine around such unlikely sounding ingredients as:  grease, guts, bones, grass, shoots and pickles, as well as the high price a culture pays when they abandon their ancestral food-ways.

We will gain an understanding of the six principles of healthy indigenous diets that transcend global position, historical context and specific food availability, and develop the skills necessary to integrate them into our modern existence.

Each 3 hour class will be divided between exploration/discussion and hands on kitchen technique building. The series tuition is $300, payable before the first class. To maintain a consistent class experience for all, I require a series commitment; you pay for all six classes regardless of attendance. However, each student is entitled to make-up one missed class due to illness or personal emergency.

We will learn to:

Preserve and enhance the nutrient content of food while simultaneously replenishing our own ‘gut ecology’ through the ancient alchemy of lacto-fermentation in recipes like sauerkraut, kombucha, crème fraiche, and yogurt cheese

* Create an unparalleled digestive elixir in the form of old-fashioned meat stock and bone broth to use in soups, stews, sauces and gravies

Prepare grains and other seed foods for maximum digestibility/nutrient absorption and minimal anti-nutrient interference in recipes your family will love, like buttermilk soaked granola, sprouted spelt butter crackers and chocolate/almond ‘nookies’

Appreciate the unequalled repairing and rebuilding properties of organ meat prepared in recipes like gourmet French chicken liver pate and old-fashioned ‘hearty’ meatloaf

Consume raw/rare animal food daily to enjoy an unprecedented increase in energy in mouth-watering recipes like seared filet of beef with Marsala reduction sauce

Revere sacred animal fats and tropical oils to finally experience true satiation when consuming recipes like homemade ice cream with chocolate ‘magic shell’

6 responses to “Traditional Food Preparation Series

  1. Pingback: Explore the ‘Six Principles’ @ a Free PPNF Lecture | Lardmouth.com·

    • Hi Kristin,

      Unfortunately this lecture has passed, however, I facilitate ancestral cuisine series on a regular basis. In fact, will begin a six week GAPS Intro Series on October 1st. Leave a message on the ‘contact’ page, and I’ll send you more information.

  2. Hi Annie,

    Do you have an upcoming class that is in the evening or weekend? I am unable to attend for 6 weeks during the day due to my work schedule. Thanks!
    Cheers,
    Samantha

    • Hi Samantha,

      I’m sorry to say that I don’t offer much in the way of evening or weekend classes. That being said, keep an eye on the calendar, as I sometimes do an evening presentation at PPNF or elsewhere.

      Best wishes,

      Annie

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