The Nutritional Wisdom of Traditional Diets

In this 2-hour presentation, Jessica Prentice will offer an overview of the nutritional insights independently discovered by indigenous and non-industrial peoples around the world. She will cover:

Jessica Prentice is a professional chef, author, local foods activist, social entrepreneur, and sought-after speaker on issues related to healing our broken food system. Her book Full Moon Feast: Food and the Hunger for Connection (Chelsea Green, 2006) mythopoetically explores the connections between the environment, human communities, and traditional cycles through food. She is a co-founder of Three Stone Hearth, a community supported kitchen in Berkeley that uses local, sustainable ingredients to prepare nutrient-dense, traditional foods on a community scale. Prentice is also co-creator of the Local Foods Wheel, coined the word “locavore,” and is a regular contributor to Edible East Bay.

• The studies of Weston A. Price
• The eleven characteristics of traditional diets that kept people healthy for thousands of years before industrialization
• How traditional peoples cultured and fermented foods to increase enzymes and probiotic activity
• How traditional peoples processed grains and other seed foods to maximize nutritional benefit
• How traditional peoples incorporated animal products to support health
• Why traditional fats and Omega 3s are so important to our health