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Archive: 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002
Chapter leaders: If you have an event to post, please
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If you would like to represent the Weston A. Price Foundation at a fair, conference or show, please contact us at (202) 363-4394.
WAPF Calendar 2011
2012
April 19
Temecula, CA: Raw Milk: The Benefits Abound
Sponsored by the Temecua Weston A. Price Foundation (WAPF)
Come learn how to build and nourish your immune system by drinking raw milk!
Organic Pastures Dairy founder, Mark McAfee, will share the benefits of drinking raw, organic, unpasteurized, unhomogenized milk combining colorful PowerPoint slides, free raw milk samples and high energy speaking to enlighten and inform. Armed with truth and knowledge, your health will never be the same again. Join the 50,000 raw milk consumers in CA who have made this choice and have never looked back.
Time : 11:30 AM
Location : Assistance League of Temecula Valley, 28720 Via Montezuma, Temecula, CA 92590
RSVP : Chapter Leaders
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or Linda Frick
Sponsor: The Weston A. Price Foundation is a nonprofit charitable organization, co-founded in 1999 by Sally Fallon Morell and nutritionist, Mary G. Enig, PhD, to disseminate the research of nutrition pioneer Dr. Weston A. Price, whose studies of isolated, nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. For more information about the Temecula WAPF Chapter click HERE.
April 21
Santa Cruz, CA
Apr 21/12 Workshop: Nature Perception: A day-long interactive presentation by Goethean phenomenologist Laura Liska . Learn to use observation, exploration and imagination in deepening our understanding of Biodynamics and the cosmos itself.
Apr 22/12 Workshop: BD Preparations & Secrets of Compost: A day-long presentation with Matias Baker .
For more information please visit www.bdintensive.com
Santa Cruz Mountains Biodynamic Four Seasons Intensive
Summer workshop/Weekend 03
Location: Bonny Doon, Santa Cruz CA
April 21-22
London: CNM OPEN WEEKEND - The College of Naturopathic Medicine (CNM) is hosting a weekend of fantastic talks, relevant to natural health. We have speakers from around the globe from April Renée from the USA’s Vaccination Information Coalition (VIC), Fabrice Leu a naturopath from Switzerland and also Juliet Gellatley founder of VIVA! For a full list of speakers and time visit www.naturopathy-uk.com
10am – 5.30pm Saturday & Sunday, open to all, £10 per day.
To book email
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, call 01342 410 505 or visit http://www.naturopathy-uk.com/shop/Open-Weekend-April-2012.html
April 22
Callicoon, New York: Choosing the right fats and preparing delicious and nutritious soups, broths and stews using traditional methods. Using grass fed meats from local farms.
Transitioning to a truly healthy and delicious diet (introduction and theory) based on traditional cooking and food preparation methods.
Hands-on preparation methods that maximize the nutritional value of local, fresh meat, vegetables, milk and eggs.
Shopping wisely and stocking your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible.
Take home samples and recipes made in classes.
Classes: 5 part series
Sundays
12:30-3:30 p.m.
Includes a light lunch (potlucks are always welcome to share!)
Place:
United Methodist Church Hall
9290 Route 97
Callicoon, New York 12733
(Held in Cooperation with the Blessing Food Pantry of the United Methodist Church)
Instructors: Lucia Ruedenberg-Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter) Jennifer McGlashen, Sally Anne Parsons, Slow Food UpDeRiva
Cost: $150.00 for the course.
$30.00 per session
Membership discount for NOFA-NY members, Weston A. Price Members and Slow Food members. $125. For the course $25.00 a session.
Credit cards accepted through PayPal on the Upper Delaware Chapter of The Weston A. Price Foundation website
http://upperdelaware-wapf.org/
April 24
Johnstown, PA: The Johnstown, PA Chapter will be having a meeting on Tuesday, April 24th at 7:00 pm at Panera Bread at the Richland Town Center.
May 6
Pasadena, CA: Third Annual Real Food Symposium (9am - 7pm)
Come for a full day of community and learning through workshops and talks on subjects including the GAPS Diet, making fresh raw milk cheese at home, brewing beer, "the raw milk secret," and much more. Details are online at http://www.realfoodsymposium.com/.
May 19-20
St. Louis, MO
First Regional Conference - click here for details.
May 20
Callicoon, New York: Properly-prepared whole grains, nuts, and legumes using organic, local whenever possible.
Transitioning to a truly healthy and delicious diet (introduction and theory) based on traditional cooking and food preparation methods.
Hands-on preparation methods that maximize the nutritional value of local, fresh meat, vegetables, milk and eggs.
Shopping wisely and stocking your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible.
Take home samples and recipes made in classes.
Classes: 5 part series
Sundays
12:30-3:30 p.m.
Includes a light lunch (potlucks are always welcome to share!)
Place:
United Methodist Church Hall
9290 Route 97
Callicoon, New York 12733
(Held in Cooperation with the Blessing Food Pantry of the United Methodist Church)
Instructors: Lucia Ruedenberg-Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter) Jennifer McGlashen, Sally Anne Parsons, Slow Food UpDeRiva
Cost: $150.00 for the course.
$30.00 per session
Membership discount for NOFA-NY members, Weston A. Price Members and Slow Food members. $125. For the course $25.00 a session.
Credit cards accepted through PayPal on the Upper Delaware Chapter of The Weston A. Price Foundation website
http://upperdelaware-wapf.org/
June 7 - 9
Burlington, VT
Thursday, June 7 – Saturday, June 9
Link to Flyer
Join Sally Fallon Morell, author of NOURISHING TRADITIONS: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, for three days of programming including lectures, seminars and workshops in which she will explain and demonstrate the importance of organic farming, pasture-fed livestock and a diet of traditional foods. Sally Fallon Morell is the founding president of the Weston A. Price Foundation and a founder of A Campaign for Real Milk. Co-sponsored by Aqua Vitea Kombucha, The Burlington Weston A. Price Chapter, Dealer.com, Flack Family Farm, Healthy Living Market, Main Street Landing, NOFA-VT, Rural Vermont, Shelburne Farms and Vermont Fresh Network. To register: Go to the calendar at www.shelburnefarms.org or contact Tre McCarney,
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The Oiling of America/The Cholesterol Myths
Lecture: The consequences of abandoning a traditional foods diet and the connection with chronic disease.
Date: Thursday, June 7
Time: 7 pm
Location: Main Street Landing Theater, Burlington
Fee: FREE
REAL Milk
Workshop: An interactive workshop on the safety, health benefits and economics of raw milk as the cornerstone of a traditional diet. An open discussion welcoming questions from milk producers, people making products from raw milk and those wanting to know more about this versatile food.
Date: Friday, June 8*
Time: 9-11AM
Location: Shelburne, site TBA
Fee: FREE
Traditional Diets
Seminar: An exploration of the importance of animal fats and other elements for a healthy traditional diet; includes the pioneering work of Dr. Weston A. Price.
Date: Friday, June 8*
Time: 1 – 5 pm
Location: Coach Barn at Shelburne Farms
Fee: FREE
Breakfast, Lunch and Dinner
Lecture: Get started with a traditional diet, including suggestions for no-fuss, economical meals. Afternoon includes hands-on demonstrations by local producers and chefs.
Date: Saturday, June 9*
Time: 9 am – 2 pm
Location: Burlington High School
Fee: FREE
All programs made possible with the generous support of The Forrest C. and Frances H. Lattner Foundation.
*Childcare available. Space limited. Reservations recommended.
June 9
Seattle, WA
Beyond the Basics Cheese Making: Feta, Cheddar and Gouda
Join veteran Home Cheese Maker Linda Conroy as we focus on 3 styles of cheese that you can easily make at home. Participants will be guided through the process of making each cheese, as well as instruction on how to cure and store them. From curd to press, you will be inspired to go home and try these yourself. Making a “home” cheese cave will be discussed and participants will leave with recipes, cheese and inspiration. $85.00 plus a $15 fee is payable to the instructor.
For more information and/or to register see: http://www.campusce.net/nscc/course/course.aspx?C=1874&pc=16&mc=17&sc=
June 24
Callicoon, New York: Cultured dairy (yogurt, kefir, buttermilk) using local, licensed raw milk sources of cow and goat milk.
Transitioning to a truly healthy and delicious diet (introduction and theory) based on traditional cooking and food preparation methods.
Hands-on preparation methods that maximize the nutritional value of local, fresh meat, vegetables, milk and eggs.
Shopping wisely and stocking your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible.
Take home samples and recipes made in classes.
Classes: 5 part series
Sundays
12:30-3:30 p.m.
Includes a light lunch (potlucks are always welcome to share!)
Place:
United Methodist Church Hall
9290 Route 97
Callicoon, New York 12733
(Held in Cooperation with the Blessing Food Pantry of the United Methodist Church)
Instructors: Lucia Ruedenberg-Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter) Jennifer McGlashen, Sally Anne Parsons, Slow Food UpDeRiva
Cost: $150.00 for the course.
$30.00 per session
Membership discount for NOFA-NY members, Weston A. Price Members and Slow Food members. $125. For the course $25.00 a session.
Credit cards accepted through PayPal on the Upper Delaware Chapter of The Weston A. Price Foundation website
http://upperdelaware-wapf.org/
July 7
Santa Cruz, CA
July 7/12 Workshop: A day-long presentation on The Farm Individuality by master biodynamic practitioner and director of the Raphael Garden at the Rudolf Steiner College, Harald Hoven . July 8/12 Workshop: Therapeutic Gardening - A multi-session day with presentations on Food as Medicine , Garden as Healer . Held at Camphill Communities in Soquel, CA with David Schwartz .
For more information please visit www.bdintensive.com
Santa Cruz Mountains Biodynamic Four Seasons Intensive
Fall workshop/Weekend 04
Location: Bonny Doon, Santa Cruz CA
July 25
Callicoon, New York: Lactic fermentation and homemade beverages (including Kombucha) You will be surprised at what you can make at home! No bottles to return!
Transitioning to a truly healthy and delicious diet (introduction and theory) based on traditional cooking and food preparation methods.
Hands-on preparation methods that maximize the nutritional value of local, fresh meat, vegetables, milk and eggs.
Shopping wisely and stocking your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible.
Take home samples and recipes made in classes.
Classes: 5 part series
Sundays
12:30-3:30 p.m.
Includes a light lunch (potlucks are always welcome to share!)
Place:
United Methodist Church Hall
9290 Route 97
Callicoon, New York 12733
(Held in Cooperation with the Blessing Food Pantry of the United Methodist Church)
Instructors: Lucia Ruedenberg-Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter) Jennifer McGlashen, Sally Anne Parsons, Slow Food UpDeRiva
Cost: $150.00 for the course.
$30.00 per session
Membership discount for NOFA-NY members, Weston A. Price Members and Slow Food members. $125. For the course $25.00 a session.
Credit cards accepted through PayPal on the Upper Delaware Chapter of The Weston A. Price Foundation website
http://upperdelaware-wapf.org/
July 29
Viroqua, WI (9am-5pm)
Fermented Beverages: Beer, Wine, Soda Making and more!
Join John and Linda for this fun and inspiring day. Learn how easy it is to make beer, wine, mead and soda in your own kitchen. Learning the basics participants will leave feeling confident in making their own beverages at home. Discussions about influencing your beverages with herbs for promoting health will be included. Each person will leave with a bottle that we cork together. A whole and wild food lunch will be included. $60 and $15 material fee. For information and/or to register: http://driftlessfolkschool.org/courses/fermented-beverage
August 4
Viroqua, WI (9am-5pm)
Introduction to Home Cheese Making
Join cheese maker and whole food cook Linda Conroy and find out how simple it is to make cheese in your own kitchen. This introduction will offer an opportunity to explore this lost art. We will create and sample several simple cheeses that can be cultivated at home. We will make cultured butter, feta cheese, mozzarella and several varieties of soft cheese. After learning to make kefir, we will transform this fermented milk beverage into soft spreadable cheese and a soft condiment that can be used in place of sour cream. You’ll also learn some cooking ideas for whey, a byproduct of cheese making. Students can build on this introduction to create many varieties of cheese at home. Includes: samples, cheese to take home, recipes and a cheese culture to get you started. $60 plus a $15 material fee. For more information and/or to register see: http://driftlessfolkschool.org/courses/intro-to-cheese-making
August 5
Viroqua, WI (9am-5pm)
From Curd to Press: Cheese Making: Cheddar, Gouda and Feta
Join Home Cheese Maker Linda Conroy as we focus on 2 styles of cheese that you can easily make at home. Participants will be guided through the process of making each cheese, with a focus on details. From curd to press, you will be inspired to go home and try these yourself. Making a “home” cheese cave will be discussed and participants will leave with recipes, cultures and bottle of rennet to get them started. Samples will provided during lunch and during the presentation. $60 plus $15 material fee.
For more information and/or to register see: http://driftlessfolkschool.org/courses/more-cheese-making-from-curd-to-press
August 19
Callicoon, New York: Healthy quick lunches and snacks that children and adults will love. (Two children may accompany each adult to this one!)
Transitioning to a truly healthy and delicious diet (introduction and theory) based on traditional cooking and food preparation methods.
Hands-on preparation methods that maximize the nutritional value of local, fresh meat, vegetables, milk and eggs.
Shopping wisely and stocking your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible.
Take home samples and recipes made in classes.
Classes: 5 part series
Sundays
12:30-3:30 p.m.
Includes a light lunch (potlucks are always welcome to share!)
Place:
United Methodist Church Hall
9290 Route 97
Callicoon, New York 12733
(Held in Cooperation with the Blessing Food Pantry of the United Methodist Church)
Instructors: Lucia Ruedenberg-Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter) Jennifer McGlashen, Sally Anne Parsons, Slow Food UpDeRiva
Cost: $150.00 for the course.
$30.00 per session
Membership discount for NOFA-NY members, Weston A. Price Members and Slow Food members. $125. For the course $25.00 a session.
Credit cards accepted through PayPal on the Upper Delaware Chapter of The Weston A. Price Foundation website
http://upperdelaware-wapf.org/
Sept. 15-16
Buffalo, NY
Second Regional Conference - details to follow.
Nov 10
Santa Cruz, CA
Nov 10/12 Workshop: Dennis Klocek’s Day-long Presentation : Stay tuned for more details on this wonderful, culminating presentation. Nov 11/12 Sunday Wrap-up and Celebration: Presentations on the Consciousness of Water and Associative Economics along with The Secret Life of Bees and Honorable Animal Husbandry . Speakers tba. And, a scrumptious feast and community gathering to celebrate our time together.
For more information please visit www.bdintensive.com
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Thanks for your help
Jessica
midwifetobe@hotmail.com