KEYNOTE: Whole Grain Foods – Life Insurance You Eat, Bob Moore, Bob’s Red Mill

Throughout his life Bob Moore has felt a profound concern for the health of his family and the health of his community.  As a young husband and father Bob was exposed to a number of books written by J. I. Rodale and Adelle Davis, among others, who wrote from the 1940s – 1960s about the problems with America’s food supply.  Bob learned two things:  first, that most of what should have been whole grain food was not whole grain, and secondly, there were precious little whole grain foods to be found in the marketplace.

Bob will share the things he’s discovered about wholesome, healthy foods from those early days up to this present time – that food should be medicine to our bodies to keep us healthy and that highly processed food fails to accomplish that important need.

Bob Moore’s business – Bob’s Red Mill Natural Foods – is successful in his mind in that over the past 42 years he has been able to greatly expand the availability of minimally processed whole grain foods throughout the communities of our country, Canada and 80 other countries around the world.

Avoiding Inflammatory Foods and Cooking Methods, Jessica Black, ND

Presentation description to come….

Breast Milk: The Original Super Food, Joanne Edwards, RN

There are messages everywhere that breast is best but what makes breast milk and breastfeeding so important, can we consider it to be a super food or a medicine and is breastfeeding something more than that. If we accept breastfeeding as the ideal nutrition for infants, how can we ensure more infants and women are supported to breastfeed and when do alternatives have a place? This talk will examine the evidence that supports breastfeeding and offer practical tools for supporting breastfeeding women including the appropriate to use of alternatives.

Celiac disease, Gluten-Free Nutrition and Avoiding “Junk” GF Foods, Lisa Shaver, ND

Deciphering the gluten-free diet is more than just avoiding wheat. And what is in wheat that causes so many symptoms? Crack open gluten to discover the protein elements that cause all sort s of problems: from brain to skin to gut to mood issues. A healthy, nutritious and delicious gluten-free diet is feasible, or is perchance terribly unhealthy. Learn the difference a as we navigate this puzzle of gums, nut flours, bean flours and grain flours and even grain-free options.

Death by Food Pyramid, Denise Minger

The Food Guide Pyramid remains our most memorable icon of federal dietary advice — with its grain-based, fat-reduced message still steering the nation’s beliefs about what to eat. Yet the pyramid’s construction was driven by more than just human health, and its recommendations were ultimately as political as they were nutritional. This presentation discusses the pyramid’s little-known origins, exploring the limitations and potential harm of its advice — with special focus on how individual variation subverts the possibility of a single, optimal diet working equally well for all people.

Foods that Detoxify the Body, Bonnie Nedrow ND

Dr. Bonnie Nedrow will share the inconvenient truths about the toxic world we live in, and seven empowered steps you can take in order to live well and be healthy in spite of the toxicants. You will walk away with instructions for ten easy daily detox habits you can start right away, as well as an overview of a 28 day naturopathic cleanse.

Healing Power of Bone Broth, Chef Tressa Yellig

Bone Broth is a staple in Chinese Medicine and is becoming more popular in alternative medicines as a powerful component of gut restorative therapies. Traditional Food advocates tout Bone Broth as foundational as peasant medicine. This talk will focus on how to make Bone Broth, where to source your bones, what micronutrients make this is such a powerful healing food and for whom, as well as how to incorporate it into your clients’ diets.

“Inclusive” Cooking and the Food Experience, Chef Abby Fammartino

Join Chef Abby Fammartino, owner of Abby’s Table, in a presentation about the powers of cooking from scratch and embracing an “inclusive” food style as a tool to empower a person’s overall health. Discuss why the food experience is a vital asset the health of the individual as well as the health of the community overall. Leave inspired, with ideas for how you can contribute to the growth of a healthy food culture, one shared meal at a time.

What you will learn:

  • Define an “inclusive” food style, and why it’s important to health and community
  • Explore the powers of cooking from scratch as a connective health tool for all people
  • Discuss the “food experience,” and why it’s a vital component to a new food culture