This month we welcomeDavid Plante, Pamela Angulo, and Aimee Perrin
An exciting teaching workshop which will place into our hands the keys to fermenting traditional and non-traditional food and beverages. Fermenting Kefir, Kimchi, and Kombucha will be featured, and SCOBYs will be available for you to bring home for Kombucha fermentation.
A brief bio of our presenters:
Pam Angulo
A fan of fresh, local foods since attending my first market in Takoma Park, MD, around 1992, I started my first organic garden from seed in 1999 (mainly to have “free” sundried tomatoes!). However, didn’t become active in the local foods movement until much later. Since 2006 I have volunteered for Slow Food Seacoast, Seacoast Eat Local, and Heirloom Harvest Project; helped organize and participated in many local food events (Down-on-the-Farm Picnic, Heirloom Harvest Dinner); and frequented many local farms and farmers’ markets. As a local foods advocate, I encourage food producers and consumers to connect; as a consumer, I enjoy whole-foods cooking with traditional methods, fermentation, and food preservation. I have been active in a local Weston A. Price Foundation (WAPF) chapter and enjoy gathering to share food with people who appreciate it!
Dave Plante
Around 2004 through 2008, I was intensely involved with a variety of fermentation activities. I became a WAPF chapter leader in 2006. I drove down to Chantilly, VA, with over a hundred bottles of naturally fermented sodas to help out with fundraising for the national WAPF conference in 2006 and 2007, and then at the Four Fold Healing Conference in Nashua in 2009. I was a speaker at the 2007 National conference for naturally fermented home soda making techniques. I’ve presented several sauerkraut workshops, with the last being held at the Stone Turtle Bakery in Lyman in 2010. Besides that, this will be my 6th year managing the WAPF booth at the Common Ground Fair. Today I concentrate on goat milk kefir, sauerkraut, and goat cheese.. I am also involved with The Real Food Campaign (now known as the Bionutrient Food Association) workshops that I participated in during 2011 and 2012. I’ve became passionate about my new gardening hobby and spendcountless hours learning, learning, learning about the soil and related nutritional principles.
Aimee Perrin
I’ve been on a quest for a true, healing diet for 37 years, and used myself as subject and scientist throughout. After a long stint as a vegetarian, and even a raw vegan, I discovered the principles of real food, traditional food, and local food, and have been refining my understanding of these foods and their relationship to health. Through my study of the teachings of Weston A. Price, Natasha Campbell-McBride, and others, I discovered the healing powers of fermented foods and incorporated them as an integral part of my healing regimen. I am currently working on a book about my journey and discoveries, The Happy Healing Live-it, due out in the summer of 2013, concentrating on the healing properties of fermented foods, meat stock and bone broths, and foods from local farms, farmers, and fishermen. Active as a blogger about all things health-related, my blogs can be read at http://liveinmagic.com/ .
