It’s Alimentary: Learning more about healthful foods helps all of us to make better choices.

I offer several presentations on nutrition and food preparation for  community and parent groups.

“Food for Thought” is a multi-session slide-show presentation that describes ways that parents can help their children to learn by paying attention to their diets.

• Part One discusses the dangers of food additives in the modern diet, including the specific mechanisms whereby additives damage our brains and the specific ways in which we may ingest these additives without realizing it. Part One concludes with a brief description of how low blood-sugar affects the brain, and how low blood sugar levels can be moderated by a diet low in carbohydrates.   Time: about 1-1/2 hours, including time for questions.
• Part Two describes how healthful and harmful fats affect brain development and brain health, including a discussion of the dangers of polyunsaturated vegetable oils.  Part Two concludes with a description of the fat-soluble vitamins A, D3, E, and K2, and the fatty acid DHA, focusing on their contribution to brain health.  Time: about 2 hours, which includes time for questions.
• Part Three addresses the specific nutrients found to be helpful for the brain, on the basis of studies of children with learning difficulties as well as elders with memory issues. Time: about 1 and a half hours, but I’m currently revising this one and it will get longer.

The Cheapest and Most Powerful Supplement for you and your family.  Time: 1 and 1/2 hours (I really want you to know, and it takes time to tell the story!)  This includes time for questions.

The Dangers of Genetically Engineered Foods. Slides included that the FDA hopes you will never see. Time: 1 and 1/2 hours, which includes time for questions.

I also offer cooking demonstration/workshops:

• preparing lacto-fermented vegetables, such as salsa, pickles, gingered carrots, and caraway cabbage
• preparing bone broths
• preparing and using soaked grains, legumes, and nuts, including a no-grain “granola” that gets rave reviews at every folk festival that my son takes it to. Tastings available.
• baking with  home-ground grains, including soda-raised biscuits, cakes, and pancakes as well as pizzas, cakes, and sourdough breads.  Tastings available.