April-August 2012

The Upper Delaware Chapter of the Weston A Price Foundation and the Upper-Delaware Chapter of Slow Food USA present a Five-Part Series on Traditional Cooking. Learn the basic principles of healthy diets and build community through potluck meetings and celebrations.

The workshops cover how to transition to a healthy, delicious diet based on traditional food preparation methods. We will present an introduction and theory on how to maximize the nutritional value of local, fresh meat, vegetables, milk and eggs. We will discuss how to stock your pantry with appropriate ingredients on a limited budget using locally produced ingredients wherever possible. There will be samples to taste and recipes to take home.

SUNDAYS 12:30-3:30 p.m.

$150.00 for the course.
$30.00 per session
Membership discount for Weston A. Price Members, Slow Food members, NOFA-NY and PASA members: $125. for the course, $25.00 a session.

Hills Country Inn
6 Hills Resort Road
Callicoon Center, New York 12733

Broth is Beautiful and Fats are Sacred!
Broth is a nutrient dense food that serves as a base for many healthy dishes. It is also a healing food for all ages. Eat healthy fats and prepare delicious and nutritious soups, broths and stews using traditional methods. We will discuss chicken, beef, and fish broth, and use grass fed meats from local farms. Check out the Perpetual Broth of the Nourished Kitchen. Handouts: Fats Basics / Broth Basics.

MAY 20
Grains, Nuts, Beans, and Seeds: Gift to Humankind?
It’s all in the Preparation!
Traditional methods of preparing whole grains, seeds, nuts, and legumes to maximize digestion and absorption of nutrients. Be Kind to Your Grains / No Knead SourDough / Three Seed Porridge. Handout: Grain Basics.

Raw Dairy/Cultured Dairy: Friend or Enemy?
It Depends on the Milk!

We will discuss the health benefits of cultured dairy such as yogurt, kefir, and butter, and learn about local, raw milk regulations and sources of cow and goat milk. Raw Milk Guide / 101 Uses for Soured Raw Milk. Handouts: Butter Basics / Milk Basics.

Fermentation: The Oldest Culture on Earth!
Lacto Fermentation is the traditional method of pickling your garden produce with salt, not vinegar. Homemade fermented beverages is a way to drink your minerals and replenish your gut with healthy flora. Come learn all about sauerkraut, pickles, kimchee, gingerale, beet kvass, water kefir, and kombucha. You will be amazed at what you can make at home! Who needs soda pop with these bodacious beverages?. An interview with Hannah of Kombucha Kamp. Handout: Fermentation Basics.

Traditional Treats for Children and Adults
Can we make treats without processed and refined sugars? We will explore chocolate, muffins, cake icing, beef jerky, and crispy nuts. Two children may accompany each adult to this one! Healthy Snacks Video by Sarah Pope. Handout: Treats Basics

Instructors: Lucia Ruedenberg-Wright, Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter Leaders)

Membership discount for NOFA-NY members, Weston A. Price Members and Slow Food members. $125. For the course $25.00 a session.

Call for reservations and information Maria Grimaldi 845-482-4164

Recommended Reading:

Nourishing Traditions, Sally Fallon
Full Moon Feast, Jessica Prentice
Wild Fermentation, Sandor Ellix Katz
From the Soil to the Stomach, Penny Kelly
With Love From Grandmother’s Kitchen, Monica Corrado
Cure Tooth Decay, Ramiel Nagel
Rebuild From Depression, Amanda Rose
Gut and Psychology Syndrome, Natasha Campbell-McBride, MD

WAPF website: Principles of Healthy Diets
WAPF website: Modernizing your Diet with Traditional Foods
WAPF website: Healthy Eating Shouldn’t Cost an Arm and a Leg
Sarah Pope’s website and blog: The Healthy Home Economist
Hannah Springer’s website and blog: Earth Body Balance
Jenny McGruther’s website and blog: The Nourished Kitchen
Monica Corrado’s website of traditional techniques: Cooking for Well Being

This entry was posted in Information. Bookmark the permalink.


  1. Lucia says:

    Thank you to everyone who came to our first Traditional Cooking Class on Broths and Fats! How is your broth coming? Have you added any new fats to your diet?
    Tried out a new recipe? Please use this workshop as a forum for your growth and development. Even if you don’t come to all the sessions! You can leave comments and questions here.

    Lucia & Maria

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>