Conference Programme

The cafe is open from 8am with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Dr Micheal Antoniou is Head of the Gene Expression and Therapy Group at King's College, London School of Medicine. He is replacing Jeffrey Smith who cannot attend due to unforeseen circumstances, with an exciting talk on GMO's. More details to follow 

Sir Julian Rose is an early pioneer of UK organic farming, a social entrepreneur, international activist, writer, actor and President of The International Coalition to Protect the Polish Countryside. He owns and manages the Hardwick Estate in South Oxfordshire, which he converted to mixed organic farming starting in 1975.

Julian will speak about GMO and the battle which Jadwiga Lopata and he led to create a GMO Free Poland. He will also speak about the European Union's position on GM seeds and food and the current position in the UK. Julian, with Jadwiga and other colleagues, recently drove his tractor down to his local town, Pangbourne in Berkshire, and organised a demonstration outside the organic store in solidarity with Polish farmers. At the entrance to his Estate Julian has mounted a big sign declaring the Estate to be a "GMO Free Zone".

He is author of the just published book "In Defence of Life - A Radical Reworking of Green Wisdom" available at the conference:  www.julianrose.info

STEPHANIE SENEFF PHD (USA) is a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory. She received the B.S. degree in Biophysics in 1968, the M.S. and E.E. degrees in Electrical Engineering in 1980, and the Ph.D degree in Electrical Engineering and Computer Science in 1985, all from MIT. For over three decades, her research interests have always been at the intersection of biology and computation" developing a computational model for the human auditory system, understanding human language so as to develop algorithms and systems for human computer interactions, as well as applying natural language processing (NLP) techniques to gene predictions. She has published over 170 refereed articles on these subjects, and has been invited to give keynote speeches at several international conferences. She has also supervised numerous Master’s and PhD theses at MIT. In 2012, Dr. Seneff was elected Fellow of the International Speech and Communication Association (ISCA).

In recent years, Dr. Seneff has focused her research interests back towards biology. She is concentrating mainly on the relationship between nutrition and health. Since 2011, she has written 10 papers (7 as first author) in various medical and health-related journals on topics such as modern day diseases (e.g., Alzheimer, autism, cardiovascular diseases), analysis and search of databases of drug side effects using NLP techniques, and the impact of nutritional deficiencies and environmental toxins on human health. http://people.csail.mit.edu/seneff/


“GMOs and Roundup: a Marriage Made in Hell” Glyphosate, the active ingredient in the weedkiller, Roundup, is claimed by its manufacturer, Monsanto, to be almost nontoxic to humans.  The usage of Roundup in the US has risen sharply in step with the widespread adoption of genetically engineered “Roundup-Ready” monocrops. In parallel, we’ve seen a sharp rise in autism rates and in digestive problems like gluten intolerance and inflammatory bowel disease.  Is there a connection?  In this talk, I will present strong evidence that glyphosate’s known biological effects disrupt gut bacteria, leading to an overgrowth of pathogens and a cascade of far-reaching consequences that can easily be linked to the health issues we see today, including autism, Alzheimer’s disease, obesity, digestive disorders, depression, and breast cancer.

Our pre-ordered lunches this year showcase WAPF principles to creative international dishes. All ingredients are locally sourced with organic meat from Laverstoke Park Farm, freshly cooked by Dan, Jo and their team at realcooking.co.uk . Meal tickets are £10.

Each meal includes a nourishing soup and salad box and will be served in priority ques so that you can enjoy more of your day.

There is also a cafe open all day with delicious food that does not require pre-ordering
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Also, find out more about our exhibitors who can be seen during lunch:
http://chapters.westonaprice.org/londonuk/exhibitors/

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FRIDAY & SATURDAY LUNCH – Eastern European Theme £10
Żurek Soup: A Polish soup traditional eaten at Easter, made with broth and soured rye flour (akin to sourdough). Served with vegetables and egg. The meat option is with chicken and gluten free pork sausage. The seafood option is with flaked, smoked mackerel and the vegetarian option has wild mushrooms. The soup is served with sourdough croutons cooked in lard for the meat and fish options and ghee for vegetarians.

Russian Beet Salad: Grated beet, raw fermented sauerkraut and sprouted pulses. The meat option is served with brawn. The seafood option is served with smoked fish roe paste and the vegetarian option is served with Lincolnshire Poacher smoked cheese.

Beverly Rubik, PhD (USA), earned her Ph.D. in biophysics in 1979 at the University of California at Berkeley.  She is internationally renowned for her pioneering research in frontier science and medicine. Her main focus is research on the subtle energetics of living systems, including the human energy field, energy medicine devices, and whole-person health and healing.  She has published over 100 papers and 2 books.  Dr. Rubik presently serves on the editorial boards of Journal of Alternative  & Complementary Medicine; Evidence-Based Integrative Medicine; and Integrative Medicine Insights. Dr. Rubik was a member of the Program Advisory Board to the Office of Alternative Medicine at the US National Institutes of Health (NIH) from 1992-1997, and chaired the NIH panels on bioelectromagnetic medicine and energy healing.  This was a precursor to National Center for Complementary and Alternative Medicine (NCCAM).

In 1996, Dr. Rubik founded the Institute for Frontier Science (IFS), a nonprofit corporation for research and education.  She has received NIH grants and foundation funding to support her research on energy healing, diet and nutrition, and water.  She teaches in Integrative Health Studiesat the California Inst. of Integral Studies and in the College of Mind-Body Medicine at Saybrook University, both of which are in San Francisco, and also at Energy Medicine University, in Sausalito, CA. Beverly Rubik has won several awards for her pioneering research, including the Integrity in Science award from the Weston A Price Foundation.  She serves as a consultant in the health care industry on maverick health and wellness products and as an integrative health advisor to clients.

Health under the microscope. Saturday, 14:00 to 16:00: Dr Beverley has carried out a number of studies of blood and natural whole foods using microscopy to demonstrate the efficacy of a natural wholefoods diet and the ingredients that form a part of it. In this compelling double bill, Beverley will show you, from a microscopic perspective, compelling evidence of the vast differences between natural wholefoods and the standard modern diet. Articles include a live blood analysis of adults , micography of raw and pasteurised milk , the effects of pork and analysis of the synergy between sausages and fermented vegetables.

Part 1: Diet Under the Microscope; Comparing the Weston A. Price Diet with the Conventional Modern Diet.  This talk involves discussions around a fascinating series of slides showing how blood is altered, at the microscopic level by the food we eat, demonstrating how other types of diets miss the mark.

Beverly Rubik, PhD (USA), earned her Ph.D. in biophysics in 1979 at the University of California at Berkeley.  She is internationally renowned for her pioneering research in frontier science and medicine. Her main focus is research on the subtle energetics of living systems, including the human energy field, energy medicine devices, and whole-person health and healing.  She has published over 100 papers and 2 books.  Dr. Rubik presently serves on the editorial boards of Journal of Alternative  & Complementary Medicine; Evidence-Based Integrative Medicine; and Integrative Medicine Insights. Dr. Rubik was a member of the Program Advisory Board to the Office of Alternative Medicine at the US National Institutes of Health (NIH) from 1992-1997, and chaired the NIH panels on bioelectromagnetic medicine and energy healing.  This was a precursor to National Center for Complementary and Alternative Medicine (NCCAM).

In 1996, Dr. Rubik founded the Institute for Frontier Science (IFS), a nonprofit corporation for research and education.  She has received NIH grants and foundation funding to support her research on energy healing, diet and nutrition, and water.  She teaches in Integrative Health Studiesat the California Inst. of Integral Studies and in the College of Mind-Body Medicine at Saybrook University, both of which are in San Francisco, and also at Energy Medicine University, in Sausalito, CA. Beverly Rubik has won several awards for her pioneering research, including the Integrity in Science award from the Weston A Price Foundation.  She serves as a consultant in the health care industry on maverick health and wellness products and as an integrative health advisor to clients.

Health under the microscope. Saturday, 14:00 to 16:00: Dr Beverley has carried out a number of studies of blood and natural whole foods using microscopy to demonstrate the efficacy of a natural wholefoods diet and the ingredients that form a part of it. In this compelling double bill, Beverley will show you, from a microscopic perspective, compelling evidence of the vast differences between natural wholefoods and the standard modern diet. Articles include a live blood analysis of adults , micography of raw and pasteurised milk , the effects of pork and analysis of the synergy between sausages and fermented vegetables.

Part 2: Lifestyle Choices Under the Microscope; Lifestyles that Harm and Those That Heal: In the second part, Dr Beverley will show effects on blood, at the microscopic level, regarding various lifestyle choices, showing various manifestations of inflammation and chronic disease and how to deal with these on a daily basis to improve one’s health. She will address enhanced self-care, how it has been neglected in education, summarising key elements of preventing illness.

Professor Ton Baars (Netherlands) is a researcher for milk quality in relation to animal and human health aspects. Since 2011 he held a position at The Research Institute of Organic Agriculure (FiBL) in Frick (CH) as well as a research position at the biodynamic farm Juchowo Farm (Silnowo, Pl). In Poland he is building up a research institute for applied organic research.

As a trained agronomic ecologist he worked 25 years in The Netherlands at applied research in organic animal husbandry, and later he held a position as Professor for biodynamic Agriculture at Kassel University (2005-2011). At Kassel University research projects have been taken up about raw milk quality and human health. His main focus is on ways to develop raw milk products, which are safe for direct consumption and has a high inner quality to protect and support human health. Websites: www.fibl.org; www.rawmilkandhealth.com; www.juchowo.org

“Identifying raw milk benefits and distinctions” Saturday 16:45 to 18:00. In this presentation attention is paid on the possibilities to distinguish between milks from different origins (organic, grass-based, mountains, seasons, etc). Additionally an update will be presented on scientific evidence about if and how raw milk protects our health. Both large scale studies and case study reports will be used to show the impact of the raw milk consumption. Special attention will be paid to fermented raw milk products, known over centuries by shepherds and farmers and which act like probiotic food.

New research methods no longer analyse single milk components, but analyse milk as an orchestra. Due to these methods, milk origins can be distinguished and therefore we should speak of milk in plural, just as Inuit people can distinguish over 20 qualities of snow, necessary for their survival in the Arctic. Research will be presented to demonstrate that raw milk products, like raw milk kefir and raw milk cheeses improve the quality of life of a range of people suffering on bowel and digestion problems, asthma, skin problem, etc. We will discuss a range of bio-active peptides, fatty acids plus an unchanged enzyme pattern are contribute to these positive health effects.

The cafe is open all day with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Also, find out more about our exhibitors who can be seen during the breaks:
http://chapters.westonaprice.org/londonuk/exhibitors/

Jane Levi received an MA in Gastronomy from Adelaide (Online). She is now consultant spending most of her time working on a PhD about food and utopias at King’s College London (formerly with the London Consortium), combining three passions –  food, history and writing. Her blog, “Silphium Food“, is a way for her to think aloud about some of her adventures with food.

“The smoke-cured fermented milk of Northern Kenya’s Samburu” The nomadic pastoralist Samburu culture has traditionally revolved around the management of herds of cattle, supplemented with goats, sheep and, more recently, camels, and the milk of these  animals has been their most important staple food. But simply to say ‘milk’ – a word that for most people conjures up a cold, fresh product in a carton or glass bottle – in no way describes the smoked, fermented food stored in a wooden calabash that the Samburu consume as milk. Their milk is a complex, subtle and varied food, prepared in a particular manner, matured before consumption, and valued as the fundamental cornerstone of diet. Redolent of the people’s knowledge of their animals, their pasture, and the different woods involved in the preparation of the milk, Samburu milk is not simply sustenance, but a cultural artefact with a rich associated language.

This talk will discuss the complexity of the various processes associated with milk preparation – from animal to container to food preparation – using words, images and video to bring alive a rich and fascinating cuisine and culture.

The cafe is open all day with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Also, find out more about our exhibitors who can be seen during the breaks:
http://chapters.westonaprice.org/londonuk/exhibitors/

SALLY FALLON MORELL MA (USA) is founding president of the Weston A. Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. In 1996, Mrs. Fallon Morell published the best-selling “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats” (with Mary G. Enig, PhD), the cookbook that launched her career in alternative health. Her other books include “Eat Fat Lose Fat“, also written with Mary Enig, about losing fat with coconut oil and she has just released “The Nourishing Traditions Book of Baby & Child Care” with Dr Thomas Cowan MD. Visit her website at www.newtrendspublishing.com.

This session is recommended to all those attending the conference for the first time

“Nourishing Traditional Diets” This seminar is highly recommended for both laymen and health professionals newly introduced to the work of the Weston A. Price Foundation and makes an excellent introduction to the main conference speakers.

• Part I: Introduction to the work of Dr. Price and discussion of the underlying characteristics of healthy traditional diets.

• Part II: Learn about the basics of lipid biochemistry and how to choose good fats and avoid the bad.

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 these are vital factors for maintaining good health today. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Ms. Fallon explains the underlying factors in a variety of traditional diets, which 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, sauces, snack foods, high-enzyme condiments and soft drinks that are actually good for you.

Learn about:

• Butter, the number one health food


• Vital role of high-cholesterol foods


• Why lowfat and vegan diets don’t work


• The magical powers of raw whole milk from pasture-fed cows


• 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

SALLY FALLON MORELL MA (USA) is founding president of the Weston A. Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. In 1996, Mrs. Fallon Morell published the best-selling “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats” (with Mary G. Enig, PhD), the cookbook that launched her career in alternative health. Her other books include “Eat Fat Lose Fat“, also written with Mary Enig, about losing fat with coconut oil and she has just released “The Nourishing Traditions Book of Baby & Child Care” with Dr Thomas Cowan MD. Visit her website at www.newtrendspublishing.com.

“Nourishing Traditional Diets” This seminar is highly recommended for both laymen and health professionals newly introduced to the work of the Weston A. Price Foundation and makes an excellent introduction to the main conference speakers.

• Part III: How to change your diet for the better. Practical advice for busy parents including easy recipes for snacks, soups, breakfasts, desserts and enzyme-enriched beverages and condiments.

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 these are vital factors for maintaining good health today. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Ms. Fallon explains the underlying factors in a variety of traditional diets, which 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, sauces, snack foods, high-enzyme condiments and soft drinks that are actually good for you.

Learn about:

• Butter, the number one health food


• Vital role of high-cholesterol foods


• Why lowfat and vegan diets don’t work


• The magical powers of raw whole milk from pasture-fed cows


• 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

DAVID WETZEL (USA) started Green Pasture Products™ with Barb Wetzel in 2000. Their business focus is to provide high-quality sacred-food oils just as they were made prior to the industrialized food and farming revolution. High-Vitamin Butter Oil is their foundation product that all our work has blossomed through. Dr. Weston Price discovered High-Vitamin Butter Oil back in the 1930′s but the pinnacle of his discovery was when he combined Cod Liver Oil with High-Vitamin Butter Oil.

Today, Green Pasture produces the High-Vitamin Butter Oil, and ferments the historically sacred cod and skate liver oils. Fermenting the livers of fish to extract the oil is an old world practice that may go back as far as biblical times. During the 1850s was the beginning of the industrial food revolution and the first time cod liver oil manufacturing changed from it’s historical sacred roots to an industrialized food.

Part 1: “Fish and Cod Liver Oil History & Production” The talk will present the historical character of fish oils from biblical times to present day.  And describe the variety of the tests and problems associated with attempting to put a historical food into today’s label requirements and drug like language typically associated with present day cod liver oil.

DAVID WETZEL (USA) started Green Pasture Products™ with Barb Wetzel in 2000. Their business focus is to provide high-quality sacred-food oils just as they were made prior to the industrialized food and farming revolution. High-Vitamin Butter Oil is their foundation product that all our work has blossomed through. Dr. Weston Price discovered High-Vitamin Butter Oil back in the 1930′s but the pinnacle of his discovery was when he combined Cod Liver Oil with High-Vitamin Butter Oil. Today, Green Pastures produces the High-Vitamin Butter Oil, and ferments the historically sacred cod and skate liver oils. Fermenting the livers of fish to extract the oil is an old world practice that may go back as far as biblical times. During the 1850s was the beginning of the industrial food revolution and the first time cod liver oil manufacturing changed from it’s historical sacred roots to an industrialized food.

Part 2: “Cod Liver (S)oil” Green Pasture use a by-product from cod liver oil as a soil conditioner and this talk explores the concepts of nourishing bacteria in the soil by adding small quantities of feed for them. The center of the discussion will involve raw milk as a fertilizer, pesticide and anti fungal (including on tall fescue).  In addition, David discusses experiences adding liquid fish, molasses and other real foods to the soil, in small quantities, and results from these practices. Soil has x lb’s of bacteria in the top 6″ .  Lets call it 3000 lb’s per acre of bacteria for a starting value (soil will be different depending on the amount of chemical used, soil type and weather).  When bacteria die off they give  15% of their weight in nitrogen, 3% phosphorus and 1% potassium.  When conditions and food are perfect bacteria can double in count every 15 min.

It does not take much  to put out 200 lb’s of nitrogen through bacteria if you feed your soils/bacteria.’ What is the perfect foods for bacteria?  They need protein, sugars, water.  For explosive bacterial growth vitamin B’s and enzymes need to be considered.

David will also discuss the use of cod liver oil products in animal husbandry, discussing experiences with their cod liver oil salt lick for cattle and feed grade cod liver oil as a livestock supplement.

BEN PRATT has worked in nutrition, physical fitness and strategic behavioural change since 1995 and works for Premier Training International, training hundreds of personal trainers and has developed a number of DVD home study courses in fitness and nutrition. In 2009 Ben authored two advanced 1 day nutrition courses on weight management and physical performance. Ben runs the popular “Natural Food Finder website” which contains food advice and blogs from Ben. He is and is author of “Nutritions Playground” and a WAPF Chapter Leader for North Wales.

“An alternative approach to sports nutrition” Ben will reviews current dogma with high carbohydrate approach, ingredients in sports drinks and protein shakes, exploring the growing research base showing benefits of fat for cardio vascular exercise.

Chris Masterjohn PhD (USA) is creator and maintainer of Cholesterol-And-Health.Com, a web site dedicated to extolling the benefits of traditional, nutrient-dense, cholesterol-rich foods and to elucidating the many fascinating roles that cholesterol plays within the body. When visiting the site ensure you sign up to Chris’s newsletter. Chris is a frequent contributor to Wise Traditions, the quarterly journal of the Weston A. Price Foundation, and is a perennial speaker at the annual Wise Traditions conference. He has published six peer-reviewed publications, and has submitted one additional experimental paper for peer review. Chris has a PhD in Nutritional Sciences from the University of Connecticut and is currently working as a Postdoctoral Research Associate at the University of Illinois where he is studying interactions between vitamins A, D, and K.

“Fat Soluble Vitamins: Good Fats, Bad Fats: Separating Fact From Fiction” In the modern era, the nutritional establishment has created the tall tale of a mythical transition from a low-fat diet associated with poverty to a high-fat diet associated with affluence and has considered this mythical increase in fat intake to be the scourge of modern, disease-producing diets. The establishment has likewise promoted the use of polyunsaturated vegetable oils to supply our needs of “essential fatty acids” and to lower blood cholesterol. Others have maintained with equal vigor that using large amounts of fat is necessary to displace harmful carbohydrates, and that this is the key to vibrant health. Traditional, health-promoting diets, however, varied widely in their composition, some being very low in fat, others deriving over 50 percent of their calories from saturated fat alone. Healthy, non-pregnant, non-lactating adults require essential fatty acids in infinitesimal amounts. Growing children, pregnant or lactating women, and adults who are recovering from injury or suffering a degenerative disease require greater amounts of these fatty acids, but acquire them best from animal products. The use of vegetable oils likely promotes heart disease despite lowering cholesterol. Saturated and monounsaturated fatty acids play essential roles in our bodies, but we can synthesize them from carbohydrate, an option on which many healthy groups have relied. Fats provide essential nutrients and aid in the absorption of nutrients from other foods. It is the overall nutrient density and nutrient bioavailability of the diet, however, and not the specific content of fat, that produces health.

Chris Masterjohn PhD (USA) is creator and maintainer of Cholesterol-And-Health.Com, a web site dedicated to extolling the benefits of traditional, nutrient-dense, cholesterol-rich foods and to elucidating the many fascinating roles that cholesterol plays within the body. When visiting the site ensure you sign up to Chris’s newsletter. Chris is a frequent contributor to Wise Traditions, the quarterly journal of the Weston A. Price Foundation, and is a perennial speaker at the annual Wise Traditions conference. He has published six peer-reviewed publications, and has submitted one additional experimental paper for peer review. Chris has a PhD in Nutritional Sciences from the University of Connecticut and is currently working as a Postdoctoral Research Associate at the University of Illinois where he is studying interactions between vitamins A, D, and K.

“Meat, Bones, Organs, and Skin: Nutrition for Mental Health” Dr. Weston A. Price documented the ability of nutrient-dense diets to promote not only vibrant physical health, but vibrant mental health as well. Many of the nutrient-dense foods Price emphasized were animal foods, such as organs, bone broths, liver, and cod liver oil. Numerous studies in the modern era have associated vegetarianism with an increased risk of mental disorders, suggesting that animal foods may support mental health. This talk will review the synergistic interactions between sulfur amino acids, glycine, and B vitamins in supporting mental health, with special attention to the role of dopamine in maintaining the proper balance between mental stability and mental fluidity, which in turn supports optimal mental health.

 

Chris Masterjohn PhD (USA) is creator and maintainer of Cholesterol-And-Health.Com, a web site dedicated to extolling the benefits of traditional, nutrient-dense, cholesterol-rich foods and to elucidating the many fascinating roles that cholesterol plays within the body. When visiting the site ensure you sign up to Chris’s newsletter. Chris is a frequent contributor to Wise Traditions, the quarterly journal of the Weston A. Price Foundation, and is a perennial speaker at the annual Wise Traditions conference. He has published six peer-reviewed publications, and has submitted one additional experimental paper for peer review. Chris has a PhD in Nutritional Sciences from the University of Connecticut and is currently working as a Postdoctoral Research Associate at the University of Illinois where he is studying interactions between vitamins A, D, and K.

“Heart Disease, Molecular Degeneration, and the Nutrient Synergy Solution” Saturday 11:20 to 12:30. When researchers first produced atherosclerosis in rabbits by feeding them cholesterol, they argued that atherosclerosis was of an “infiltrative” rather than “degenerative” character. That is, cholesterol was so abundant that it infiltrated the blood vessel wall. Over the decades it has become clear, however, that atherosclerosis is an attempt to protect the lining of the blood vessel from toxic waste generated by the degeneration of vulnerable lipids. The process of molecular degeneration can be likened to breaking glass, and the formation of atherosclerosis can be likened to the process of cleaning up the broken shards. The danger is not gone forever, though, because these toxic waste management sites (or barrels of broken glass) can eventually burst and spill their contents into the blood, leading to clotting, oxygen starvation, and the death of local tissue that can result in a heart attack or stroke. The key to preventing heart disease according to the new paradigm is preventing the molecular degeneration in the first place, and harnessing the synergistic power of the fat-soluble vitamins, as well as synergies between B vitamins, antioxidants, and other nutrients, play a large role in conferring this protection.

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.

Dr Natasha Campbell-McBride, MD,  MMedSci (neurology), MMedSci (human nutrition) holds two postgraduate degrees in neurology and human nutrition and serves on the Honorary Board of the Weston A Price Foundation. Natasha has become recognised as one of the world’s leading experts in treating learning disabilities, mental disorders, as well digestive and immune disorders and runs the Cambridge Nutrition Clinic. Her website is gaps.me. Dr Natasha’s books include “New Edition: Gut and Psychology Syndrome” , “Put Your Heart in Your Mouth” and “GAPS stories: Personal Accounts of Improvement and Recovery Through the GAPS Nutritional Protocol” and also a DVD, “Cooking with GAPS“

“Gut and Psychology Syndrome (GAPS)” Autism, attention deficit hyperactivity disorder (ADHD/ADD), schizophrenia, depression, dyslexia, dyspraxia, obsessive-compulsive disorder, bipolar disorder – what do these conditions and many other widespread psychological and psychiatric problems have in common? Clinical practice shows that the majority of patients with these conditions suffer from digestive problems. Has the state of the digestive system in these patients got anything to do with their mental state? In other words has the gut got anything to do with the functioning of the brain?

Dr Campbell-McBride will be talking about Gut And Psychology Syndrome (GAPS for short), what it is and how to treat it with a sound nutritional protocol based on common sense and dietary traditions, used by people for millennia all over the world. For more on GAPS, visit Natasha’s website: gaps.me.

Ease yourself in the morning with this talk about Primal Posture and how it can help you reduce back pain and hopefully experience a more comfortable conference. This workshop repeats both days.

The workshop is presented 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.

There will be an additional charge of £35 and numbers will be limited to 48 each.

After a short intro, we will cover three recipes, of which we will bring samples that people can try samples of the following:

• A fast Japanese style preparation (tsukemono);


• Korean kimchi;


• Garlic preserved in tamari (our sample will be 4 months old);

People will make home a jar of kimchi to take home.

Listen to coverage of our 2012 fermentation workshop by Maria Tarantino on BBC Radio 4′s “The Food Programme“

Jane Mason: In 2010, after an MBA and career in business consulting, Jane woke up one morning and realised she could change the world through bread.  She set up Virtuous Bread to make it fun and easy for people all over the world to make, find and learn about good bread and in so doing to forge the link between bread and virtue. Jane offers baking courses privately and support for those planning to set up a bakery business. http://www.virtuousbread.com/

The workshop repeats once each day. Pre-order required along with an additional £10 fee.

Sourdough Bread Workshop: 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 will provide guidance for you to bake it at home 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.

Karen Maidment CHEK HLC III, CMTA II 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.

"Getting Started with Offal" Cooking Demonstration (Only 40 spaces - £10)
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.

Recipes include:
Liver Loather’s Pate (from my book, Meals That Heal)
Offaly Good Wild Burgers (taken from my Meals That Heal Cookery Workshop)

Talk content:
- Sourcing good quality organ meat
- Getting started with organ meat, which types to go for and how best to use the.
- 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.

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 - £15 fee, limited to 40 participants
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.
We will review 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

Make sure you come prepared for the February weather! We have changing facilities in the venue.

Our pre-ordered lunches this year showcase WAPF principles to creative international dishes. All ingredients are locally sourced with organic meat from Laverstoke Park Farm, freshly cooked by Dan, Jo and their team at realcooking.co.uk . Meal tickets are £10.

Each meal includes a nourishing soup and salad box and will be served in priority ques so that you can enjoy more of your day.

There is also a cafe open all day with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Also, find out more about our exhibitors who can be seen during lunch:
http://chapters.westonaprice.org/londonuk/exhibitors/

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SUNDAY LUNCH – South East Asian Theme £10
Sweet and Sour Soup : Served with stock, coconut cream, lime juice, lemon grass, shallots, tomatoes, spinach, palm sugar, kaffir leaf, cherry tomato, chilli & tamarind. The meat option is served with pork bone stock, slow cooked pork and fermented fish sauce. The seafood option is served with flaked seasonal wild white fish and fermented fish sauce and the vegetarian option is served with wild mushrooms.

Larb Salad : Regarded as the national dish of Laos and popular in northern Thailand. Served with black glutinous steamed rice with a salad comprised of sprouted pulses, coriander, mint, cherry tomato, cabbage, lime and toasted rice. The meat option is served with black pudding and fermented fish sauce. The seafood option is served with wilds shrimps and fermented fish sauce and the vegetarian option is served with walnuts.

The cafe is open from 8am with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

The exhibition hall is open from 09:00 to 19:00 with a wide range of exhibitors, food and drink.

The cafe is open all day with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Also, find out more about our exhibitors who can be seen during the breaks:
http://chapters.westonaprice.org/londonuk/exhibitors/

The cafe is open all day with delicious food that does not require pre-ordering:
http://chapters.westonaprice.org/londonuk/wapf-gaps-cafe/

Also, find out more about our exhibitors who can be seen during the breaks:
http://chapters.westonaprice.org/londonuk/exhibitors/

SALLY FALLON MORELL MA (USA) is founding president of the Weston A. Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. In 1996, Mrs. Fallon Morell published the best-selling “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats” (with Mary G. Enig, PhD), the cookbook that launched her career in alternative health. Her other books include “Eat Fat Lose Fat“, also written with Mary Enig, about losing fat with coconut oil and she has just released “The Nourishing Traditions Book of Baby & Child Care” with Dr Thomas Cowan MD. Visit her website at www.newtrendspublishing.com.

“Health Secrets” Sally completes our conference by discussing her personal story about what has worked for her, in her life’s journey towards health.

Natural Bee Keeping: 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 where Heidi Hermann is Head Beekeeper. 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.

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.

Ruth Tudor and James Swift run The Meat Course alongside producing artisan charcuterie from Trealy Farm, 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.

Part 1: Keeping Rabbits for Meat: The first part of this presentation Ruth 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.

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.

KEEPING RABBITS FOR MEAT, by Ruth Tudor and James Swift. They run The Meat Course alongside producing artisan charcuterie from Trealy Farm, 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.

Part 2: Preparing & Cooking Rabbits: 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.

Jane Mason: In 2010, after an MBA and career in business consulting, Jane woke up one morning and realised she could change the world through bread.  She set up Virtuous Bread to make it fun and easy for people all over the world to make, find and learn about good bread and in so doing to forge the link between bread and virtue. Jane offers baking courses privately and support for those planning to set up a bakery business. http://www.virtuousbread.com/

STARTING A MICRO BAKERY Jane Mason, who is providing our sourdough bread workshops, finishes the conference with an inspiring discussion with 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.

Philip Weeks is a Master Herbalist, Acupuncturist, and Naturopath. He is a lecturer, a writer and has been a consultant in his clinic in Hereford for over 14 years, and central London clinic at Regents Crescent.  Philip’s expertise and heart lies deeply in the exploration of ancient medicine and nutrition. He is currently undertaking an MSc in Nutrition, at Worcester University.

Philip first book “Make Yourself Better, A Practical Guide to Restoring Your Body’s Wellbeing Through Ancient Medicine” was released in January 2012. Philips second book “Painful Bladder Syndrome, Controlling and Resolving Interstitial Cystitis Through Natural Medicine” was released in January 2013.

“Adrenal Fatigue” This is a popular talk, about how people are exhausted as a result of modern lifestyle and inadequate nutrition.  This links in to many modern ‘syndrome’ such as chronic fatigue, M.E etc. Strategies on how to restore your core level of health, through nutrition, herbal medicine.

Stefan Chmelik MSc MRCHM MBAcC LicOHM DipAc DipCHM (Dermatology) ClinAc (Nanjing) CST I/II founded the New Medicine Group team ten years ago who will exhibit at the conference. He has worked in integrated healthcare for the last 22 years. Stefan has been a senior lecturer for many years, and set up the UK’s first Masters degree in Chinese Herbal Medicine. His Masters research study was into herbal toxicology. Stefan is a keen advocate of traditional food, cooking and eating. Stefan’s website is: thrivehealth.co.uk

“Incorporating Tonic Herbs in Cooking” 11:10 to 12:30. Following on from Philip’s talk about the use of herbs and fats to treat adrenal fatigue, Stefan will present an engaging discussion of how to incorporate legendary tonic herbs in cooking to boost energy, prevent illness and increase longevity. Stefan brings together a profound understanding of traditional Chinese medical wisdom and the changing needs of the modern world. This talk will show you how to use specific herbs and spices in cooking and tonic wines to keep you well. You will learn how to make recipes and dishes taken from traditional cultures to a new level of therapeutic benefit.

Glyn Wainwright is a chartered Engineer having had a career in computing and 12 years teaching experience as a Head of Chemistry at a Secondary School. His first biochemical-medical paper was in defence of Cholesterol and is classed as seminal, being the 2^ndmost cited paper in the journal Archives of Medical Science. After publication, Stephanie Seneff invited Glyn to collaborate on two more review papers about the damaging role of sugars in Metabolic Syndrome and Dementias. Subsequently he has given talks to organisations such as U3A and Café Scientifique in defence of an amazing cell membrane component called Cholesterol, together with warnings about AGE & RAGE (Sugar-Damage in Proteins).

Cholesterol, the Essential Sterol for Health
Part 1: “Cholesterol is for Animals as Chlorophyll is for Plants”

What is the function of cholesterol in our bodies?

What would happen if we stopped eating and making cholesterol?

Having explored and published on these questions for over a decade, Glyn will discuss his insights into the role and value of our cellular cholesterol. The functional roles of cellular fats and cholesterol will be explained using examples from the pancreas, the brain, muscles, skin and bone. Extensive reviews of published lipidolgy research have led Glyn and his associates to fundamentally challenge clinical orthodoxy and dogma affecting cholesterol management in cardiology. Glyn will explain how excessive consumption of new forms of refined sugars (e.g. HFCS) may interfere with our vital lipid nutrition. This illustrates how lipid, through association, was mistaken as the cause of cardiovascular disease

STEPHANIE SENEFF PHD (USA) is a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory. She received the B.S. degree in Biophysics in 1968, the M.S. and E.E. degrees in Electrical Engineering in 1980, and the Ph.D degree in Electrical Engineering and Computer Science in 1985, all from MIT. For over three decades, her research interests have always been at the intersection of biology and computation" developing a computational model for the human auditory system, understanding human language so as to develop algorithms and systems for human computer interactions, as well as applying natural language processing (NLP) techniques to gene predictions. She has published over 170 refereed articles on these subjects, and has been invited to give keynote speeches at several international conferences. She has also supervised numerous Master’s and PhD theses at MIT. In 2012, Dr. Seneff was elected Fellow of the International Speech and Communication Association (ISCA).

In recent years, Dr. Seneff has focused her research interests back towards biology. She is concentrating mainly on the relationship between nutrition and health. Since 2011, she has written 10 papers (7 as first author) in various medical and health-related journals on topics such as modern day diseases (e.g., Alzheimer, autism, cardiovascular diseases), analysis and search of databases of drug side effects using NLP techniques, and the impact of nutritional deficiencies and environmental toxins on human health. http://people.csail.mit.edu/seneff/


Cholesterol; The Essential Sterol for Health
Part 2: “Cholesterol Sulfate Deficiency in Diabetes and Heart Disease”
In the second half of this session, Stephanie Seneff will discuss how both diabetes and heart disease can be characterized as a natural consequence of an insufficient supply of cholesterol and sulfate to muscle cells — in the heart, the vasculature and the skeletal muscles.  She will argue that insulin resistance is a direct consequence of impaired glucose metabolism due to these deficiencies.  She will also show how atherosclerotic plaque can be viewed as a sophisticated biological strategy to supply cholesterol sulfate to the heart muscle, derived from oxidized LDL and homocysteine.

Developing this story, she will premiere a revolutionary theory that the cascade of events associated with a heart attack generates sulfate from taurine and is in part the body’s last ditch attempts to resolve these deficiencies, as she argues is also the case with encephalitis. This opens up the possibility of an entirely new approach towards preventing and treating heart disease. It suggests a new approach based on replacing the demonisation of cholesterol and saturated fat with attempts to resolve nutritional deficiencies, and it points towards working with rather than battling against heart disease. Stephanie will recommend specific lifestyle and dietary changes aimed at repairing the deficiency in cholesterol sulfate, as the best means to prevent both diabetes and heart disease.

SALLY FALLON MORELL MA (USA) is founding president of the Weston A. Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. In 1996, Mrs. Fallon Morell published the best-selling “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats” (with Mary G. Enig, PhD), the cookbook that launched her career in alternative health. Her other books include “Eat Fat Lose Fat“, also written with Mary Enig, about losing fat with coconut oil and she has just released “The Nourishing Traditions Book of Baby & Child Care” with Dr Thomas Cowan MD. Visit her website at www.newtrendspublishing.com.

“Healthy Pregnancy” In addition to attention to diet, pregnant women confront many challenges to the health of the baby in the womb, and they face many important decisions.  Modern medicine promotes drugs and vaccinations for pregnant women, pre-natal screening, antibiotics for staph aureus and a host of other interventions that could jeopardize the optimal development of the infant.  This talk presents the many challenges to the pregnant women with an emphasis on good nutrition for protection against the dangers that she cannot avoid.

Dr Natasha Campbell-McBride, MD,  MMedSci (neurology), MMedSci (human nutrition) holds two postgraduate degrees in neurology and human nutrition and serves on the Honorary Board of the Weston A Price Foundation. Natasha has become recognised as one of the world’s leading experts in treating learning disabilities, mental disorders, as well digestive and immune disorders and runs the Cambridge Nutrition Clinic. Her website is gaps.me. Dr Natasha’s books include “New Edition: Gut and Psychology Syndrome” , “Put Your Heart in Your Mouth” and “GAPS stories: Personal Accounts of Improvement and Recovery Through the GAPS Nutritional Protocol” and also a DVD, “Cooking with GAPS“

"How to have healthy immunity” Dr Campbell-McBride will be talking about human immune system and how it works. The modern world presents many challenges for our immune systems. As a result many people are suffering from allergies and autoimmune disease. Why are autoimmune conditions and allergies becoming more common and what can we do to prevent these diseases in ourselves and our loved ones? Dr Campbell-McBride will be talking about how to treat allergies and autoimmunity using correct nutrition and natural remedies used by traditional people for centuries.

 

Geoffrey Montague Smith D.O. qualified from the British School of Osteopathy in 1989 with the prize for Osteopathic Technique and has been in practice for over 24 years. Geoffrey founded the Atman Clinic in 1995 as a centre of excellence for Holistic Medicine. Here practitioners from many different disciplines have been brought together to work as a team. The team include medical doctors, holistic dentists, osteopaths, physiotherapists, acupuncturists and many others. Geoffrey’s unique holistic approach to his patients’ health combines advanced osteopathic techniques and naturopathic advice. He is an advanced practitioner of EAV, and has a special interest in bio-resonance and vibrational medicine. These integrated approaches are used for the treatment of a wide variety of conditions, often succeeding where allopathic medicine may have failed. He has lectured extensively both here and abroad and is a regular speaker at international medical conferences.

Geoffrey specialises in the treatment of expectant mothers and babies and has spent years developing and refining specific protocols for antenatal birth preparation, which in many cases have been shown to reduce time spent in labour and improve the outcome of natural childbirth, without intervention. Geoffrey has written several articles for the press on the subject of Optimal Foetal Positioning and has lectured to midwives at Sussex University.

“Conception, birth and beyond: Health strategies for the early years”
Many women are unaware of how they can prepare for the arrival of a child into the family. They are bombarded by messages via mainstream media which often present conflicting views. Conscious natural conception using holistic methods to enhance fertility, osteopathic management of a healthy pregnancy, treatment of pregnancy related pain, optimal foetal positioning for an easy birth, causes and treatment of infant colic and inability to breastfeed, management of infant health issues in the early years. These topics will be considered in light of the growing problem of ill health and disease in the young. From conception, through birth and beyond, osteopathic and naturopathic medicine can make a great contribution.

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.

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!

Make sure you come prepared for the February weather! We have changing facilities in the venue.

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.

SUNDAY FERMENTATION DEMONSTRATION / Tasting
NUT CHEESE, REJUVELAC AND ESSENE BREAD

We begin with explanation on how to make rejuvelac (from sprouted kamut grains), there is also a recipe in Nourishing Traditions. We will have kamut at the different stages (sprouted and not-spruted) and rejuvelac to see.

Then we progress to a demonstration of the making of the nut cheese.

Next step, we show how to make Essene bread with the sprouted grains.

People will try ready Essene bread. They will also try the fermented cheese we will have made in advance and the rejuvelac.

Maria Tarantino's workshop at our 2012 conference was featured on BBC Radio 4′s “The Food Programme“.

There will be an additional charge of £35 and this demonstration is limited to 40 spaces.

Jane Mason: In 2010, after an MBA and career in business consulting, Jane woke up one morning and realised she could change the world through bread.  She set up Virtuous Bread to make it fun and easy for people all over the world to make, find and learn about good bread and in so doing to forge the link between bread and virtue. Jane offers baking courses privately and support for those planning to set up a bakery business. http://www.virtuousbread.com/

The workshop repeats once each day. Pre-order required along with an additional £10 fee.

Sourdough Bread Workshop: 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 will provide guidance for you to bake it at home 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.