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Traditional Foods and Health Symposium at Shelburne Farms

September 25, 2014

Each year, The Vermont Traditional Foods and Health Symposium brings together an impresive roster of speakers and workshops to help people learn how to heal themselves through traditional diets. Their philosophy is based on the teachings of the Weston A. Price Foundation which advocates for a diet of nutrient-dense foods like pasture raised meat, raw and cultured dairy, organic vegetables and fermented foods. This year's event, September 25th-27th, brings six impressive speakers covering a diverse range of topics; the Paleo Diet, Chinese Medicine, Nutrition Response Testing, GAPS Diet and Fueling an Athlete.

There is a free opening-night screening of The Greater Good at the Film House at Main Street Landing (Thursday the 25th). The speakers and workshops on Friday and Saturday will all take place at the Coach Barn at Shelburne Farms, along with a special Friday night grazing dinner created by the team at Farmhouse Group featuring traditional foods.

Registration fees are on a sliding scale - all are welcome! Browse the line-up and register.

Member Spotlight: Healthy Living Market and Cafe at the Traditional Foods and Health Symposium
Saturday, September 27th from 12:15 - 2 p.m.

New this year on Saturday afternoon the symposium will host Traditional Food Learning Stations featuring educational demos and tastings from local makers of traditional products like Flack Family Farm's fermented veggies, O Bread's Sourdough and a special booth from Healthy Living featuring Organ Meat Preparation with Butcher, Colin Driscoll.

We asked Healthy Living Owner, Eli Lesser-Goldsmith how the philosophy behind Weston A. Price and Traditional Foods blends with the philosophy of his local food market and Eli shared:

"When we first started Healthy Living, meat was not part of the mix--those were the days of tofu and brown rice, but as time went on, we were asked by many customers for locally sourced meats, and since we’re a Vermont company with deep roots in the farming community, it made sense! We discovered a group of farmers raising fantastic animals, dedicated to the same standards we hold and now, we’re proud and glad to offer a true nose-to-tail butchery starring locally grown poultry and meats, delivered to us by farmers we know, and employ an on-site staff of talented, professional butchers who cut meat and create wonderful house-made products. 

We believe this is best way to offer meat because we're:

  -  sourcing animals straight from farmers with whom we’ve forged lasting relationships.  We know their farms thanks to our busy Farm Visit Program where groups of staff take time to travel to local farms.

  - purchasing whole animals which ensures fresher cuts and a streamlined approach for farmers

  -  creating jobs for skilled butchers practicing the traditional art of butchery and custom cuts

  - striving for zero waste, turning all parts of the animal the products we’re known for

  - making house made products: sausage, bone broths and stocks, pates, duck confit, meat sauces, freshly rendered pork lard, chilies, meatballs, and ready-to-grill items like kebabs and burger patties

  - introducing people to organ meats and how to use them

  - able to take and fulfill special orders

  - supporting a local economy and small-scale farming which keeps our state green and environment healthy.

and it’s important to us to stay away from feed-lot meat production"

Learn about utilizing animals, from nose to tail, with Healthy Living at the 2014 Traditional Foods and Health Syposium

September 25th-27th - Each year, The Vermont Traditional Foods and Health Symposium brings together an impresive roster of speakers and workshops to help people learn how to heal themselves through traditional diets. Their philosophy is based on the teachings of the Weston A. Price Foundation which advocates for a diet of nutrient-dense foods like pasture raised meat, raw and cultured dairy, organic vegetables and fermented foods. This year's speakers cover a diverse range of topics like Primal Mind: Connecting the Dots Between Nutrition and Mental Health to Traditional Foods, Home Remedies for the Modern Child’s Chronic Disorders and What are Symptoms? Chinese Medicine and Health and Healing. There is an opening night film, six speakers, learning workshops and a special Friday night grazing dinner created by the team at Farmhouse Group featuring traditional foods. Registration is open and fees are on a sliding scale - all are welcome! Browse the line-up and register.
Member Spotlight: Healthy Living Market and Cafe at the Traditional Foods and Health Symposium
Saturday, September 27th from 12:15 - 2 p.m.
New this year on Saturday afternoon the symposium will host Traditional Food Learning Stations featuring demos, tastes and education from local makers of traditional products like Flack Family Farm Sauerkraut, O Bread's Sourdough and a special booth from Healthy Living featuring Organ Meat Preparation instructor from Healthy Living Butcher, Colin Driscoll.
We asked Healthy Living Owner, Eli Lesser-Goldsmith how the philosophy behind Weston A. Price and Traditional Foods blendid with the philosophy of his local food market and he shared:
"When we first started Healthy Living, meat was not part of the mix--those were the days of tofu and brown rice, but as time went on, we were asked by many customers for locally sourced meats, and since we’re a Vermont company with deep roots in the farming community, it made sense! We discovered a group of farmers raising fantastic animals, dedicated to the same standards we hold and now, we’re proud and glad to offer a true nose-to-tail butchery starring locally grown poultry and meats, delivered to us by farmers we know, and employ an on-site staff of talented, professional butchers who cut meat and create wonderful house-made products. 
We believe this is best way to offer meat because:
-  we’re sourcing animals straight from farmers with whom we’ve forged lasting relationships.  We know their farms thanks to our busy Farm Visit Program where groups of staff take time to travel to local farms.
- we’re purchasing whole animals which ensures fresher cuts and a streamlined approach for farmers
-  we’re creating jobs for skilled butchers practicing the traditional art of butchery and custom cuts
- we’re striving for zero waste, turning all parts of the animal the products we’re known for
- we’re making house made products: sausage, bone broths and stocks, pates, duck confit, meat sauces, freshly rendered pork lard, chilies, meatballs, and ready-to-grill items like kebabs and burger patties
- we’re introducing people to organ meats and how to use them
- we’re able to take and fulfill special orders
- It’s important to us to stay away from feed-lot meat production
- we’re supporting a local economy and small-scale farming which keeps our state green and environment healthy."
Learn about utilizing animals, from nose to tail, with Healthy Living at the 2014 Traditional Foods and Health Syposium! 
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