Click here for the event timetables.
Most workshops are limited to 40 delegates and prices may increase, depending on demand; book early to avoid disappointment. They will be held in the racecourse’s luxurious private boxes, overlooking park land and London and are a great way to meet new people and come home with fun and useful practical skills. Additional charges are required to cover the cost of rooms and materials.
TRAVELING HEN HOUSE: Pammy Riggs of organic Providence Farm is author of “Keeping Chickens for Dummies“. She teaches about keeping chickens and about locally sourced foods. Her traveling hen house will be at the exhibition all weekend and Pammy will be available throughout the conference to take questions and answers about keeping chickens at home. There is no need to book ahead to see Pammy and her chickens.
PRIMAL POSTURE WORKSHOPS: Saturday & Sunday, 9.00am to 9.45am by John Carter, a Gokhale Method teacher. No booking or fees required for these workshops. The Gokhale Method, developed by Esther Gokhale, author of “8 Steps to a Pain-Free Back” uses primal posture and movement, using knowledge of how primitive people and babies know how to to help you re-establish your body’s structural integrity and regain a pain-free life. This workshop will give an introduction to primal posture and techniques for making the conference a comfortable experience.
PRIMAL FITNESS EXERCISE WORKSHOPS: 13.15 13.45, Saturday and Sunday lunch with talk and outdoors exercise. Numbers limited to 30 for each session and cost £15.
Simon Whyatt is the founder of the alternative outdoor fitness training provider PrimalFitness.co.uk, and director of GreenPastureFarms.co.uk – a website dedicated to bringing the highest quality pasture raised meat and dairy direct from farm to fork at an affordable price. He is a published health and fitness writer and public speaker, with articles for Survival Fitness magazine, and talks for The 21 Convention and The Kindling Trust. You can follow his view and insights on his website LiveNowThriveLater.co.uk, which is dedicated to dispelling the many myths and controversies which surround the areas of training and nutrition. Its aim to help guide people towards a lifestyle which is not only good for the body, but is also fulfilling and rewarding in its own right.
Saturday Lunch: The Benefits of Minimalist HIT Exercise
Short talk (around 10 mins) dispelling many fitness myths – most notably the need to spend lots of time and money slogging away in the gym.
Go over the latest research showing the benefits which can be gleaned from just a few short sessions per week of “High Intensity Training”, which can be done anywhere, with no equipment.
This will be followed by a 30 Min workout comprised of:
10 Min Mobility Warm Up, 15 Min HIT Bodyweight Strength Training, 5 Min HIIT Conditioning Drll
Sunday Lunch: The benefits of NEPA and Play
There is more to rounded health and wellbeing than simply preventing heart disease and joint problems.
The benefits of physical activity are as much for the mind as they are for the body. A minimalist routine is a great starting point to get you out of a rut, and make rapid changes to your physique and health, but to truly thrive you need to move!
NEPA = Non exercise physical activity – we’ll have a brief talk about how to include it into your daily routine.
Play – A brief talk on the definitions of play, and why and how we should be doing it.
A 30-40 min play based session!
SOURDOUGH BREAD WORKSHOPS with Jane Mason. The workshop repeats twice each day. 10am to 12.30 and 14.00 to 16.30. Pre-order required along with an additional £10 fee.
In this hands on Workshop we will teach you how to bake sourdough bread so that you leave the class with an intuitive understanding of what it is, how it works and how to do it at home. At the end of the Sourdough Bread Workshop we will have answered the following questions: how do I make and keep a sourdough starter, how do I bake sourdough bread in my busy life.
During the workshop you will get very sticky and floury as you learn how to bake 100% rye sourdough bread. You will get to kneed your own dough and sourdough starter will be available to take home for an additional £5. Once your dough is kneeded, we can will bake it for you and you can bring the dough home to bake yourself. The workshop numbers are limited so you learn in a cosy and intimate environment. This enables you to ask lots of questions and receive a great deal of individual attention. You will need to bring a mixing bowl. There is an additional £10 charge for this workshop and pre-booking is required.
STARTING A MICRO BAKERY Sunday 17.00 to 18.00. Jane Mason, who is providing our sourdough bread workshops, will bring along some of her Bread Angels who have set up a home bakery business through her Virtuous Bread network. This will be an interactive session with stories of success and challenge, sharing the joys and pitfals of running a home bakery business. Those interested in running small businesses in other sectors of the food industry may also find this session inspiring and useful.
Bread Angels is a project of Virtuous Bread, which seeks to change the world by baking excellent quality bread! Virtuous Bread are developing a network of people up and down the land running their very own home baking businesses and teach others how to bake bread. They call these people Bread Angels and believe there will come a time when every community has a Bread Angel! If you would like to know how to start a food related business look no further.
FERMENTED VEGETABLES WORKSHOP Maria Tarantino, who’s workshop at our 2012 conference was featured on BBC Radio 4’s “The Food Programme“. The workshops have not yet been decided, but it looks like we will have four 2.5hr workshops with topics that include, Introduction to fermented foods, Making Korean style fermented vegetables such as Kimchi and Fermentation classics: how to make mustard, ketchup and Indian style chutney. There will be an additional charge and workshops will be limited to 40 for each one.
Full details of the fermentation workshops are on the following page:
GETTING STARTED WITH OFFAL, Karen Maidment CHEK HLC III, CMTA II. Saturday 13.30 to 15.30. Pre-booking required. £10 fee. Karen Maidment is a Functional Medicine and Nutrition Advisor, Personal Cookery Coach and Author, is the Co-Founder of Pure Body Balance Integrated Health Clinic, and WAPF Chapter Leader for Gloucestershire. She is author of “Anti Inflammatory Healthcare and Free From Cooking” and “Meals That Heal” which received a thumbs up review from Sally Fallon Morell. Visit her website, End IBS Naturally.
Join Karen for a nose to tail cooking demonstration and tasting experience with recipes from her book, “Meals That Heal”. It received a Thumbs Up review from WAPF. Numbers for this workshop are limited to 40 and the workshop costs an additional £5.
Liver Loather’s Pate (from my book, Meals That Heal)
Offaly Good Wild Burgers (taken from my Meals That Heal Cookery Workshop)
- Sourcing good quality organ meat
- Getting started with organ meat, which types to go for and how best to use them
- Tips and techniques for cooking organ meat including how to hide the taste, texture for those who aren’t keen and for kids!
- Resources for recipes, cook books etc.
ENERGY MEDICINE, CLENDINNING TECHNIQUE WORKSHOP, Geoffrey Morell. Saturday 16.45 to 18.00. No charge, but seat reservations recommended as numbers are limited to 40. Acclaimed energy healer, demonstrates the fundamentals of his Clendinning Technique of Energy Medicine, used to pinpoint areas of disharmony in the body and restore energy balance as the first step in healing. But for complete restoration of balance, the patient must change their way of thinking and of eating. Geoffrey is a founding board member of the Weston A. Price Foundation. Visit Geoffrey’s website at clendinningtechnique.org
PRACTICAL TALKS AND DISCUSSIONS
BIODYNAMIC BEEKEEPING Sunday, 10.00 to 11.10. No booking or fee required. Heidi Herrmann and Peter Brown from the Natural Beekeeping Trust. Peter Brown is the Chairman of the Biodynamic Association and the farmer at Tablehurst Biodynamic Farm in Sussex. Visit the Trust’s website for details of the Trust’s activities.. (naturalbeekeepingtrust.org)
The Natural Beekeeping Trust was established in order to be of assistance to anyone seeking advice and tuition in bee-friendly practice and to demonstrate sustainable bee husbandry in the context of organic/biodynamic horticulture because no insecticides or pesticides are safe for bees. They explore methods of beekeeping that respect and encourage the bees’ natural behaviour.
The talk includes a discussion of the Trust’s Sun Hive, an innovative hive design based on an ingenious combination of skep baskets made of rye straw and wooden support structures. The shape of the hive harmonises with the movement gesture of the bee colony and enables the bees to design their brood nests according to their own innate criteria. The Trust provides workshops on how these hives can be made at home. An example hive will be available and the Trust will have a table at the exhibition.
Watch footage of the spectacular first swarm for a Sun Beehive on 30 April 2012:
KEEPING A FAMILY GOAT Saturday 11:20 to 12:30 by Debbie Vernon from Ellie’s Dairy . She will also be exhibiting and selling raw milk at the event. Debbie will speak about the differences between intensive commercial goat farms and family sized grass based farms that better respond to the needs of the goats. She will discuss the keeping of a family goat, animal husbandry, milking and other routines and responsibilities that the family must consider, what to do with the milk including cheese making and raising the male goats for meat. The talk will conclude with a panel discussion and Q&A from a number of dairy farmers present at the event.
KEEPING RABBITS FOR MEAT Sunday, 14:00 to 16:00, by Ruth Tudor and James Swift from Trealy Farm. Together they run The Meat Course alongside producing artisan charcuterie, which will be for sale at the exhibition. One of their courses is Rabbit in a Day of which you will experience an insight at this workshop, recalling a time when most families kept animals to provide nourishment. Transforming plant matter humans cannot eat into nutritious foods.
They also will have rabbits at the exhibition and be there to answer questions throughout the conference about keeping them for meat production at your very own micro-farm.
The first part of this presentation will connect you directly with issues of farming for meat and – if this is your interest – will give you a good start for raising your own meat rabbits. Ruth will introduce basic farm animal husbandry and how to achieve this with limited space in a backyard or smallholding. The talk will explain humane slaughter and the emotional issues connected with it.
In the second half of the presentation, James will discuss skinning and gutting your rabbit. He will cover the preparation of rabbit and pork products such as pate, rillettes or confit and will discuss the differences between wild and farmed rabbits, for those interested in hunting wild rabbits. There will be opportunity for tasting of some of the dishes discussed.
This course would suit those who want to connect very directly with what it takes to raise rabbits, slaughter and dress a carcase. It would also suit those who might want to raise their own meat rabbits and / or those who wish to gain practical skills in all aspects of raising and preparing farmed or wild rabbits for the table.