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Journal, Fall 2004, Men's Health PDF Print E-mail

Wise Traditions, Volume 5, Number 3

FEATURES

DEPARTMENTS

President’s Message: Patience and Progress

by Sally Fallon

We are just getting our feet back on the ground after a wonderful conference. We had over 600 attendees, including more than 50 who received CEU certification. There were many newcomers to our work, along with members who had attended every single conference we have held. It was great to meet so many chapter leaders at the event --more than 60 were there.

We are now sifting through the various suggestions for improving the event and already planning the 6th annual conference, scheduled for November 11-13 at a beautiful and spacious new location, the Westfields Marriott near Dulles Airport. We have chosen a later date because November is a slow month for large hotels and they are therefore more likely to offer rate reductions. The November date is also better for farmers. The hotel will work with Chef John Umlauf on the food to ensure the same quality as in previous years. We’ll keep you posted on the list of speakers as plans progress.

We are now trying to catch up after a tremendously busy year --Mary Enig and I were taken up with writing our new book, Eat Fat Lose Fat (a diet book based on coconut oil and traditional foods, due out late December 2004) and we unfortunately fell behind with the magazine. Thank you all so much for your patience at the lateness of the Fall issue. We hope to catch up with the Winter issue, which you will receive (if all goes well) early January 2005.

We have also taken steps to put all our operations on a more professional basis. We now have office hours and are answering the phone between 10 and 3, Monday through Friday. Membership is growing rapidly and we have made changes that allow us to respond more quickly to queries and requests. Again, I want to thank you for your patience as we deal with our rapid growth and increasing interest in our work.

Unfortunately, I must end on a sad note. Chef Bank Szerenyi of the Sheraton National Hotel, passed away on October 24. Chef Bank worked closely with Chef John Umlauf to produce the delicious food at our conference lunches and banquet. He appeared on stage with John at our banquet to proclaim the value of real, traditional food, and then stayed up that night to prepare the paté for the Sunday lunch. On Wednesday following the conference he suffered a brain hemorrhage and succumbed from complications after surgery about two weeks later. We have lost a great supporter and friend. Chef Bank brought very high standards to the Sheraton and he was loved and respected by all the staff. As John Umlauf stated: "Your passion for great food was exceeded only by your deep heart and respect for the people around you."

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Last Updated on Monday, 31 December 2012 16:24