What if you could make a living sharing your passion for wholesome, unprocessed food? The type of food that has sustained people -and communities-around the world for generations?
Imagine if, instead of just explaining to friends and family why REAL FOOD WILL SAVE OUR HEALTH- (and maybe even the planet), you could teach it?
Instead of spending your spare time answering questions about how (and why) you make that sumptuous broth, sassy (yet simple) sauerkraut, or sensational sourdough bread, you could say:
“Why don’t you come to my class?…”
Or maybe *you* would like to increase your repertoire of hands-on skills so you can teach others. Because you have been imagining a career with meaning – and flexibility. One with the freedom that allows you to set your own hours- so that you can still give your family the attention they need…
What if your work didn’t feel like *work*, because you were doing what you love…And living in alignment with your beliefs?
Ok. I know what you’re thinking. ‘Sure. That sounds GREAT.’
But right now:
Maybe you have even taken a few baby steps toward your dream. Read the books. Started a blog. Taught a small class (or a group of friends)….
But you are still waiting for the piece that will make it all click…
It wasn’t that long ago that I *knew* what lit me up (real food that nourishes families, communities and the earth)…But I had no idea how I could make a living at it (short of leaving my family behind and heading back to university or college).
And you know what?
Going back to school just didn’t feel right…
Not just because I already had oodles of credential and a young family, but also because none of the programs were actually teaching what I really wanted to know…
What I really wanted to know was how to truly nourish my family according to the food wisdom that had served so many generations around the world (before marketers, multinational food corporations and the latest scientific study made it all seem so complicated…)
I wanted to know how to make food that took nutrition-but also sustainability and community- into account.
And I wanted to know how families today could bring these traditional and time-tested concepts, into their modern lives…without having to quit their job or spend *all day* in the kitchen.
If you are anything like I was, you have been thinking, “I’ll know the right thing when I see it.”
That’s why, after filling classes both online and in person, I created this teacher training program.
It was exactly what I was looking for ten years ago…when I started my own journey…
Traditional Wisdom, Modern Kitchen was designed with busy, (but committed) people like you in mind. The kind of people that find a way to cook meals between running the kids to soccer and piano. Who believe food is medicine. And that our food choices really do matter.
The kind of people who give so much to others that they haven’t had time to focus on building a truly satisfying business of their own…
It’s all here. The research…The handouts…The step-by-step class outlines- all DONE FOR YOU.
All you have to do is show up…
Traditional Wisdom, Modern Kitchen Teacher Training was created especially for the “I-know-we-can-make-a-difference” mothers like you.
The ones willing to go the extra mile.
It’s meant to help you transform your passion for food and health, into a business.
One that feels just as warm and nourishing as the meals you most love preparing…
The benefits of teacher training:
Traditional Wisdom, Modern Kitchen begins with a luscious 6 month experience (1 hands-on class per month) of immersing yourself in the delicious and satisfying world of traditional food.
In Level 1 you will learn the practical hands-on food preparation skills (the ‘how) and the some of the nutritional science (the ‘why) of everything from fat rendering to fermentation (see more here).
Then, in Level II we’ll meet up for a special, 3-day retreat where we dive into additional kitchen, nutrition, teaching and business skill-building.
During that time, we will also explore how to fully nourish ourselves so that we can continue to give to our families, communities and business.
We’ll leave plenty of time to get to know each other – the women who will become North America’s first Traditional Wisdom, Modern Kitchen Traditional Foods teachers...
Of course…your teacher training wouldn’t be complete without sumptuous and nourishing meals in an inspired setting…
If that little voice said, ‘this is it’ when you found this course, maybe now is *your* time.
There are 10 6 spots left in the teacher training. The class is small and intimate so we can spend plenty of time getting to know each other and perfecting these delicious and important techniques.
Level I: begins September 2013 and runs through February 2014
Level II: April 4-6 2014
You have a few options.
Make your payment online and secure your spot immediately:
Level I (teacher training pre-requisite) and Level II
Dates:
Level I: September 2013- February 2014
At the farm:
Sept 14, Oct. 26, Nov. 9, Dec. 14, Jan. 25, Feb. 15
At the Food Studio in Winnipeg:
Sept. 26, Oct. 19, Nov. 16, Dec. 7, Jan. 18 and Feb. 22
Level II: April 4-6, 2014
Location: Level I runs at the farm and in Winnipeg (your choice). 12 spots in each course.
Level II: In Winnipeg (7 spots remaining)
Course fee (Level I and II): $1800 (Earlybird. Ends Sept 1.)
Need to arrange a payment plan? Still have questions? Get in touch with me at [email protected]
Note: This is the first-ever course of its kind in North America…The first group of teachers will be limited to a very small, intimate group who I will personally work with to get their traditional foods business up and running….You will go on to be ambassadors for the traditional food movement. The first ones to light the torch for others…
I would highly recommend any class that Adrienne has to offer…
“Adrienne is an inspiration to me. Her ability to connect with all walks-of-life and to share her passion for traditional nourishing foods is contagious. She breaks down seemingly complicated and overwhelming skills into easy step-by-step tasks. It makes you wonder what you thought was so difficult in the first place.”
~ Michelle Card McNeill
…stellar job of connecting the wisdom of traditional health food techniques with the day-to-day realities of modern family life….
“Adrienne has taught an on-going series of traditional food skills courses at Sage Garden, earning consistently positive feedback from her students.
Adrienne does a stellar job of connecting the wisdom of traditional health food techniques with the day-to-day realities of modern family life. She is often praised for her depth of knowledge and hands-on approach, which reflect her personal commitment to the techniques shared in class, and Adrienne’s broader involvement in the real food movement. I highly recommend her courses for an in-depth learning experience.”
~ Dave Hanson, Founder, Sage Garden Herbs
For those of you who like to do the math (like I do 
)…
Let’s sharpen our pencils and see what your investment could return.
Let’s say, for example, you decide to teach 6 classes this year…(Maybe 3 on fermentation and 3 on fat rendering?)
Each class participant paid $40/class. (Think you could get 10 participants in each class?)
Well, 10×40= $400
And you then teach six classes this year….
$400×6=$2,400
That means after only six classes you have already fully recovered the cost of teacher training PLUS your level 1 training. And you’ll actually take home some additional cash.
With just a few hours of teaching…
…little did I realize how much this course would change the way I look at food and my health!
“When I started [Adrienne's course], I was mostly just interested in finding an alternative to canning. I like having home-made preserves and storing produce away for winter, but I was not enjoying the process! Fermenting foods sounded a lot easier, and more creative. I was especially drawn in by [her] encouragement to experiment with ferments and suit the recipes to my own tastes. But little did I realize how much this course would change the way I look at food and my health!
The seminars provided in this course gave me a whole new roadmap for understanding my body and released me from many of the ‘diet’ fears of our age. For years, I had always been careful about how much oil and animal fats I consumed, not only for fear of gaining weight but also because these foods usually led to painful stomach cramps, gas and nausea. However, this seemed to change overnight once I started drinking kefir and eating fermented foods. What’s more, cravings that I usually had for salty and sour foods were finally satisfied! I’m no longer fighting with my body and I actually understand what my body needs to be well-nourished. In a way, I have also found peace with food itself and feel free to be more creative and really love what I eat.
On top of these health benefits, I have found cultured foods to be a way of growing the community around me. I always seem to be running in to people who want to know more and want to start learning these skills for themselves. Often, these people have also struggled with health problems that seem to disappear once they get ‘hooked’! I especially love overhearing my husband (who was initially cautious about fermenting) singing the praises of kefir to his friends and family. Teaching others about fermented foods has enriched many of our relationships and brought new people into my circle, and I’ve been blessed to see them support one another and myself as we work towards greater health in our community.”
~Andrea Wheeldon – Manitoba, Canada
~Adrienne
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