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?
You are a food-aware mama…a health coach…nutritionist… chiropractor… or massage therapist.
Now, imagine if, instead of just explaining to friends, family and your clients why REAL FOOD WILL SAVE OUR HEALTH (and maybe even the planet), you could teach it. Hands on.
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?…”
Whether you are a professional looking to increase your repertoire of hands-on skills so you can teach others, or are feeling ready to embrace a career with deeper meaning, this training could help you create transformation for yourself, others and the environment…
your kitchen (of course). Learning the techniques that people have been using to make healthy, nourishing food since the time of our great, great, grandmothers. And the grandmothers that came before them…
Being a busy mom, teaching and running a homestead has inspired me to take anything that seems complex- and boil it down to its simplest, most practical, form. To make traditional foods totally and completely accessible in today’s kitchen….
All *you* really need is a desire to learn. To embody the culinary wisdom of our ancestors. To live and eat in sync with what’s been woven into the tapestry of our collective DNA.
Luckily, there is a blueprint – a roadmap per se.
It’s the same one people around the world have used for a very long time- before marketers, multinational food corporations and ever-changing nutrition advice made it all seem so confusing.
“I signed up to learn some skills – hands on style.
Reading about what and how to do things has worked for me (for some things), but other things seemed intimidating… This class was the perfect solution – I could hear it, read it and DO IT! Adrienne’s classes have solidified my knowledge and skills and I’ve gone back into my own kitchen and incorporated these new skills month by month with ease!”
~ Danielle Nykoluk
1. Lacto-fermentation: Lacto-fermentation has been used by people around the world to preserve food long before freezers, pressure cookers and canners ever made their way into our lives…You would be hard-pressed to find a region of the world that doesn’t have an history of consuming fermented foods.
2. Nourishing bone broths: Find out why the healing properties of broth have been well documented throughout history. Learn how to make your own nourishing bone broths from chicken, beef and fish.
3. Proper preparation of beans, nuts and seeds. It’s more important than you think. Learn how preparation affects digestion and nutrient assimilation. We will sample plenty of great recipes like seed crackers and honest-to-goodness good for you granola.
4. Nose to tail eating. How eating *more* parts- think oxtail and organs could save your pocket book – and your health. Find out why grandma ate liver at least once a week and why pate needs to make a comeback in your kitchen.
5. Sourdough. So much more than ‘friendship bread’. We’ll take a walk back through time to find out why cultures around the world made naturally leavened bread- and you will learn the joy and health benefits of properly preparing sourdough breads, muffins, crackers and cookies.
6. Traditional fats: How lard, butter, ghee, coconut and olive oil are different from modern fats like canola oil, soy oil and margarine. You’ll learn how to render fat simply how to use it. We will also take a look at what fats to use in what situations- baking, frying, sauteeing etc.
BONUS MODULE:
Good-for-you probiotic sodas. Including kombucha, kefir water and ginger ale.
“Adrienne has found a way to bring traditional wisdom into my busy and hectic lifestyle.
This class was fun, educational and showed me just how easy it is to implement these new skills into my own kitchen. It has also helped me find affordable ways to take care of my family. Our health has improved from introducing cultured foods into our daily diet, and I am so thankful for all of my new found knowledge.”
~ Ashley Pharazyn
This is the essential class for anyone who wants to:
Traditional foods teacher training- is it for you? from Adrienne Percy on Vimeo.
Make a payment online and secure your spot immediately:
Note: This is the final teacher training of 2014
Note: Level 2 is delivered in a series of modules throughout October when you complete Level 1 and the accompanying assignments
Note: Level I begins May 22 and is REQUIRED for Level II certification set for October 10, 11 & 12
*Airfare and accommodations not included
*Are you a Level 1 alumni? Email us for alumni pricing.
*U.S. friends: Program is priced in CDN dollars so you receive the benefit of an *American dollar* discount…
The TWMK tribe is full of committed, passionate women whose work is a catalyst for change in their community.
That’s why, if you are not completely satisfied with the class, I will refund your tuition- *no questions asked.
*Please note: Refunds are not available before the class starts or after the release of Module 2.
Note: This course is unique and each class is limited to a small, intimate group. This ensures you are able to get support when you need it. Class materials are professionally designed and have been tested in live class settings with groups and individuals to ensure they are easy to use (both by you and your clients).
“With a stick of butter in one hand, and a kraut pounder in the other, Adrienne brings passion and tradition to the kitchen.
I learned so much in this class – and had so many questions answered.”
~ Reta Chapman
Let’s sharpen our pencils and see what your investment *could return.
Let’s say, for example, you decide to teach 5 classes this year…(Yes, only 5.)
Each class participant paid $60/class. (Think you could get 10 participants in each class?)
10 x 60= $600
And you teach 5 classes this year….
$600
x 5
______
Total: $3,000
This, in less hours than most people put in at the average office job in a week…
Have questions? Feel free to email me at [email protected].
tweet
like
+1