Nourishing Traditions

with Sally Fallon Morrel, October 4-5, 2014

Course Information

Animal fats, properly prepared whole grains, enzyme-enriched foods and nourishing bone broths kept our ancestors healthy. Sally Fallon Morell, author of Nourishing Traditions, explains why you need these foods too. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Sally explains the underlying factors in a variety of traditional diets that conferred beauty, strength and complete freedom from disease on so-called primitive populations. Then she presents a step-by-step plan to put nourishing traditional foods – foods that your family will actually eat – back into your diet including easy breakfast cereals, soups, snack foods, high enzyme condiments and soft drinks that are actually good for you!

Participants will learn about:

  • Butter, the number one health food
  • Vital role of high cholesterol foods
  • Dangers of modern soy foods and soy infant formula
  • The conspiracy to promote vegetable oils and hydrogenated fats
  • Foods that help babies grow up smart and strong
  • Old fashioned foods that give limitless energy and vibrant health
  • The unfortunate consequences of modern farming methods

Morning Topic:
How the false cholesterol theory caused Americans to abandon traditional whole foods and created an epidemic of chronic disease.
Participants will learn about:

  • The history of the diet-heart theory of heart disease
  • Fraud and manipulation in medical research
  • The vital role of cholesterol in human health
  • Other theories of heart disease

Afternoon Topic:
Having trouble getting started with a traditional diet? Here are suggestions for no-fuss, economical meals. Includes a summary of nourishing traditional principles plus meal plans for three weeks of lunches and dinners.

For the final hour, Sally sums up her own health philosophy, providing fascinating and incredibly useful information to participants.

Course Instructor

Sally Fallon Morell is the founding president of the Weston A. Price Foundation and the author of the best-selling cookbook Nourishing Traditions. She is a world-renowned advocate for a return to traditional foods such as butter, whole raw milk, organ meats, bone broth and cod liver oil.

Course Dates

Saturday and Sunday, October 4-5, 2014, 9:00am-5:00pm

Course Tuition

Regular – $300 (Early Bird – $285, until August 15)
Students* – $275 (Early Bird – $250, until August 15)
PRC Alumni – $285 (Early Bird – $265, until August 15)
*PRC diploma students will receive 1 NU academic credit for this workshop.

Course Registration

To register, please click on the registration button below. Full payment is due at time of registration to confirm placement in the course. Payment can be made via MasterCard or Visa, debit, cash and cheque.

Withdrawal Policy

For course withdrawals submitted in writing or in person 30 days or more before the start of the course, registrants will receive a full tuition refund less a $40 non-refundable registration fee. For course withdrawals submitted in writing or in person more than 14 days but less than 30 days before the start of the course, registrants will receive a 50% tuition refund. Without exception, no refunds will be given for course withdrawals less than 14 days before the start of the course.

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