We are pleased to announce the upcoming workshop “Culturing Dairy Products” on Wednesday, April 7, 2010 at 6:45pm.

Organic, raw milk is a whole food. It is not processed and still contains all of its probiotic bacteria, enzymes, and fat. The process of culturing or fermenting dairy products results in numerous beneficial changes. Many of the recipes in Nourishing Traditions call for fermented dairy products in the form of yoghurt, kefir, yoghurt cheese, whey, and cultured cream. An evening of culturing demonstrations from beginning preparation stage to finished product.

The workshop fee is $25. Pre-registration required and must be received by Thursday, April 1.

Join us on Wednesday, March 17, 2010, for a lively discussion on digestion and elimination, presented by Frances Farmer.

Contrary to conventional wisdom, which encourages a high fiber, low fat diet, Frances will counter with the facts supporting the importance of a low fiber, low starch diet and the need for a higher percentage saturated fat in our diet. Constipation, irritable bowel syndrome, diverticulitis, and Crones disease are examples of digestive issues related to diet.

To understand what happens in digestion it is important to understand healthy intestinal flora. The manifestation of our health is evident in the state of our stools. With sensitivity and clarity Frances will present information which will empower each of us to diagnose our own stools and understand what is happening in our own bodies. Suggestions for increasing healthy, robust gut flora will be included.

When: Wednesday, March 17, 2010 6:45pm – 8:30pm

Where: At the Ann Arbor Center for Natural Healing, 2433 Oak Valley Drive, Suite 100B, Ann Arbor (behind Target store on Ann Arbor-Saline Rd., and just down the road from the AA library)

Yummy, nutrient-dense snacks will be provided. This event is free and open to all!