Nourishing Traditions Workshop with Sally Fallon

Pacific Rim College is proud to host renowned health advocate, author, and farmer Sally Fallon who will be giving a workshop titled “Achieving Optimal Health Through Nourishing Traditional Diets” on January 20-21, 2018.

This workshop will provide participants with a thorough understanding of  traditional foods and food preparation techniques that promote vibrant health and longevity. Specific topics to be covered include: why butter is the number one health food, dietary recommendations for infants, and the consequences of modern farming methods, among many more. Click here to read the full description of the workshop.

Sally is best known for her nutritionally informative cookbook titled, Nourishing Traditions. With over 700 recipes, this book is a powerhouse of information. Within it, Sally highlights how modern technologies have altered our food supply and the way we consume. To counteract this, she aims to maintain or reintroduce “nourishing traditions” and carry them forward for future generations. Sally advocates for homemade simplicity, with a focus on freshness, flavour, quality, and sustenance.

“These traditions require us to apply more wisdom to the way we produce and process our food, and, yes, more time in the kitchen, but they give highly satisfying results – delicious meals, increased vitality, robust children and freedom from the chains of acute and chronic illness” (Fallon, 2001). 

Below is a selection of Sally’s recommended foods, taken from her book.  To learn about the why behind these foods and how you can incorporate them into your diet, sign up for this workshop! 

All foods listed considered organic and pasture-fed when it applies.


  • Beef, lamb, game, chicken, turkey, duck and other fowl
  • Organ meats
  • Seafood of all types from deep waters
  • Eggs
  • Organic fermented soy products (small amounts)


  • Butter and cream (preferably raw and cultured)
  • Lard and beef, lamb, goose, duck fat
  • Extra virgin olive oil
  • Unrefined flax seed oil (small amounts)
  • Coconut oil


  • Raw, whole milk and cultured dairy products (yogurt, kefir, raw cheese)


  • Soaked / sprouted cereal grains, legumes, nuts and seeds
  • Fresh fruits and vegetables
  • Fermented vegetables


  • Unrefined sea salt
  • Raw vinegar
  • Spices in moderation
  • Fresh herbs
  • Naturally fermented soy sauce

Fallon, S. (2001). Nourishing traditions: the cookbook that challenges politically correct nutrition and the diet dictocrats. Washington, DC: NewTrends Publishing, Inc.

Text and Photography by Liza Couse.