Category Archives: Traditional Food

Austin Fermentation Festival 2015

Austin Fermentation Festival 2015



MEDIA CONTACT: Kate Payne, 347-933-0403

Austin Fermentation Festival, October 25th, 2015, Austin, TX

Keynote Speaker: Jennifer McGruther of Nourished Kitchen

October 25, 2015 (AUSTIN, TX) – Texas Farmers’ Market and Presenting Sponsor Barr Mansion announce the 2015 Austin Fermentation Festival with keynote speaker, blogger, author, and traditional foods advocate Jennifer McGruther.

The Austin Fermentation Festival is an educational event that celebrates all things fermented in Central Texas and will run from 9am – 4pm at Barr Mansion (10463 Sprinkle Road, Austin, TX 78754). Proceeds from this event will benefit the Texas Farmers’ Market Farmer Emergency Fund, which offers financial assistance to TFM farmers and ranchers in times of environmental, personal or other crisis.

The day will include a series of fermentation workshops (covering topics such as kimchi, kefir, cheese making, charcuterie, beer, sourdough, vinegars and lacto-fermented vegetables); a community culture swap; a kraut mob; fermented foods and product vendors; book sales; festival-inspired lunch for purchase from local purveyors; fermented beverages and alcohol; a mini farmers’ market; and live music.

Attend by securing general admission or VIP tickets at, where online donations to this fundraiser event are also accepted. Vendor applications are accepted here and workshop presenter applications accepted here

For more information, please visit

Chef Rick Bayless’ Stewardship Helps Farm to Table Take Flight

By Bob Benenson and Jim Slama, FamilyFarmed

Rick BaylessChicago on Monday hosted the annual James Beard Foundation culinary awards ceremony for the first time, and Rick Bayless — one of the city’s most decorated and highest profile chefs — was frequently on the stage as one of the event’s co-chairmen.

He has a long-running public television show (Mexico: One Plate at a Time), won the Bravo network’s Top Chef Masters competition in 2009, and has written several cookbooks, including More Mexican Everyday, which was just released on April 27.Famed for popularizing regional Mexican cuisine in the city at his Frontera Grill and Topolobampo restaurants, Bayless won his first James Beard award — Best Chef Midwest — at the organization’s inaugural ceremony in 1991, and his most recent this year for Best Podcast (The Feed, which he co-hosts with Chicago food critic Steve Dolinsky). In between, he received James Beard medallions as National Chef of the Year in 1995 and Humanitarian of the Year in 1998, and Frontera Grill received the organization’s Outstanding Restaurant award in 2007.

Yet it is Bayless’ role as a pioneer in helping establish a market for local, sustainably produced — and delicious — food in the Chicago region that, to advocates of the Good Food movement, is one of his greatest lifetime achievements.

Help Build a Community Food Processing Center

Virginia Food Enterprise Centers (VAFEC)

Let’s Bring Professional Food Processing to Virginia’s Northern Piedmont

Virginia Food Enterprise Centers (VAFEC), a project of the Carver-Piedmont Agricultural Institute, is working to bring value-added food processing to Virginia’s Northern Piedmont region.

We have an opportunity to build a regional food processing center at the historic George Washington Carver Regional High School in Culpeper County.  The center will help provide farmers, food-related businesses, and entrepreneurs with an opportunity to expand or begin creating and selling locally grown, value-added products.

Our Mission: To restore underutilized facilities and establish new food processing centers to create value-added products using Virginia’s diverse produce and agricultural products.

To better understand the feasability of a regional food processing center, we would like to hear from area producers and growers, individuals and organizations, as well as potentialbuyers and other clients that would welcome a food processing facility in this region.  Please contact us to learn more about this initiative and how you can become involved.

  • Strengthen Local Food Systems
  • Provide Fair Markets for Farmers
  • Address Food Insecurity
  • Encourage Healthier Food Choices
  • Create Jobs and Inspire Entrepreneurism
  • Spur Economic Development

The community’s input is vital to creating a sustainable center that will benefit our local foods economy!
Virginia Food Enterprise Centers
138 Willow Way Lane
Haywood, Virginia 22722
(540) 923-4124

The Big Fat Surprise

Listen to an intro by the author

Paperback: 496 pages
Publisher: Simon & Schuster; Reprint edition (January 6, 2015)
Language: English
ISBN-10: 1451624433
ISBN-13: 978-1451624434


The Big Fat SurpriseIn The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.

For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?

In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.

With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

Digging In

“In the seed and the soil, we find the answers to every one of the crises we face. The crises of violence and war. The crises of hunger and disease. The crisis of the destruction of democracy.” – Vandana Shiva

Click to learn more

Watch the Exclusive Worldwide Premiere of Origins

Find out who’s hijacking your health…
and how to reclaim it!

Origins (movie)

About the Filmmakers

Pedram Shojai, OMD, is the founder of Well.Org, the editor of BeMore! Magazine, the author of Rise and Shine, and the producer and director of the documentary films “Vitality” and “Origins.” It was when he ran a large medical practice treating patients with the same lifestyle-induced ailments again and again, that Dr. Shojai began his mission — to help people understand the intrinsic connection between their lifestyle, their health and the vitality of our planet. He works to preserve our natural world and wake us all up to our fullest potential.

Mark van Wijk is a filmmaker based in Cape Town, South Africa. He studied Photography at Port Elizabeth Technikon, specialising in travel. After 4 years of travel he then made a natural progression onto film and television.

“The great outdoors gives me energy – the earth and nature inspires me in my work and in my life! Respect for all is my only rule! People need to understand that they are actually a part of nature and my dream is for my work to bridge the divide that civilization and technology have created”

The message in the film – Origins – kept me inspired throughout the entire project. I am so happy and privileged to have been able to make this film with Pedram and I believe it carries a message that all of us need to understand and live towards!