The Vermont Traditional Foods and Health Symposium to Explore Core Principles of Traditional Diets

FOR IMMEDIATE RELEASE

Media contact: Vera Chang, vchang@shelburnefarms.org, 917.846.1865

Shelburne, VT, May 30, 2013 — The Vermont Traditional Foods and Health Symposium will be held Thursday June 13 - Saturday June 15 at the Main Street Landing Film House in Burlington, VT and at the Coach Barn at Shelburne Farms in Shelburne, VT. Presentations, food learning stations, exhibitor booths, and a film screening will explore how traditional – or non-industrial – foods and healthy diets can contribute to wellness and longevity.

Thursday’s program includes a showing of Genetic Roulette: The Gamble of Our Lives, a film by Jeffrey Smith and narrated by Linda Oz, at the Main Street Landing Film House. Genetic Roulette offers a deep look into genetically engineered foods’ role in rising disease rates in the U.S.  

On Friday at Shelburne Farms, family physician and author of Deep Nutrition, Why Your Genes Need Traditional Food and Food Rules, A Doctor's Guide to Healthy Eating, Dr. Catherine Shanahan will present “The Genetics of Success: How Diet Shapes a Child’s Future.” In her work, Shanahan addresses the social, emotional, physical, and cognitive costs of diet.

Nora Gedgaudas, neurofeedback specialist, Certified Nutritional Therapist, and best-selling author, will share “Primal Body, Primal Mind: Lessons from the Past and a Diet for our Future.” One of the world’s leading experts on paleo nutrition, Gedgaudas discusses the benefits and importance of eating like our ancestors.

On Saturday at Shelburne Farms, Cathy Eason will present “Get Cultured! Enjoy Traditional Ferments and Heal the Gut with the GAPS Diet.” Eason is a Certified Nutritional Therapy Practitioner, Master Certified Healing Foods Specialist, Certified GAPS Practitioner (Gut and Psychology/Physiology Syndrome), and Director of Education and a Lead Instructor for the Nutritional Therapy Association. Eason explains the difference between healthy and leaky gut and how to use diet to build and restore symbiosis in the body.

Sally Fallon Morell will present “Nourishing Traditional Diets: The Key to Vibrant Health,” about the key principles of traditional diets and the pioneering work of Dr. Weston A. Price. Founder and President of the Weston A. Price Foundation, Fallon is a journalist, chef, nutrition researcher, author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, and co-author of The Nourishing Traditions Book of Baby and Child Care.

Food catered throughout the symposium will include locally and organically grown vegetables, pastured and grass–fed meat and raw dairy products. Provided by the Farmhouse Group and locally sourced, a “grazing” dinner will demonstrate the simplicity of eating whole, nutrient-dense foods including charcuterie, fermented vegetables, raw milk cheese, grass-fed beef, bone marrow and broth, and pastured pork. Local producers will lead hands-on learning stations about fermented foods, organ meat, sprouted nut and grain, bone broth, traditional fat, and raw milk.

In order to make this program accessible, the symposium is being offered at a sliding scale. Space is limited. Register at https://www.wepay.com/events/traditional-diets-and-health-symposium. For more information visit the event’s Facebook page (https://www.facebook.com/events/467786993293365/) and join the conversation on Twitter using the handle #VTTradFoodHealth and following the handle, @TradFoodHealth.

The Traditional Foods and Health Symposium is made possible by the generous support of The Forrest C. and Frances H. Lattner Foundation and co-sponsors, Aqua Vitea, Burlington School Food Project, Burlington Weston A. Price Chapter, Family Cow Farmstand, the Farmhouse Group, Healthy Living, Intervale Foundation, Northeast Organic Farming Association of Vermont, Rural Vermont, Shelburne Farms, Urban Moonshine, Vermont Fresh Network, and Weston A. Price Foundation

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