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9:00 am-12:15 pm
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NOURISHING
TRADITIONAL DIETS: The Key to Vibrant Health�Room G/H
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 you need these foods too. Beginning with a presentation of Dr.
Weston Price�s unforgettable photographs of healthy traditional peoples,
Sally explains the underlying factors in a variety of traditional diets that
conferred beauty, strength and complete freedom from disease on so-called
primitive populations.
� Sally Fallon Morell, The Weston A.
Price Foundation
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11:00 am - 12:15 pm
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Yes, We Can!�Room
D/E
How to can, freeze, pickle, dry, and store local, seasonal food.
� Terra Brockman, Henry�s
Farm, Land Connection
� Rob Gardner, thelocalbeet.com
� Paul Virant, Vie
Restaurant
� Vicki Nowicki, Liberty
Gardens (moderator)
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Better Food,
Better Communities, Better Planet�Room F
How to make a positive change in your community through food
activism.
� Mari Gallagher, Mari
Gallagher Research & Consulting Group
� Julia Govis, Illinois
Farm to School
� Leah Ray, The
Peterson Garden Project
� Bianca Alexander, Conscious
Living TV, (moderator)
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The Buzz on
Bees�Room I
How to raise bees for fun and profit.
� Cleetus Friedman, City
Provisions
� Michael Thompson, Chicago
Honey Coop
� Bronwyn Weaver, Heritage
Prairie Farm
�
Richard McGinnis, Mindful Metropolis
(moderator)
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12:30-1:45 pm
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Is Vertical
Farming the Future of Agriculture?‑Room D/E
Learn about cutting edge practices like aquaculture,
hydroponics, soil-less farming.
� Erika Allen, Growing Power
� Ken Dunn, Resource
Center Chicago
� John Edel, Plant Chicago
� Myles Harston, Aqua Ranch
� Arash Amini, Aquaponics,
LLC (moderator)
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FoodSpeak 101�Room
F
Find out the true meaning of food labels such as organic,
humane, free-range, cage-free.
� Chris Cubberly, Tempel Farms Organics
� Andrew Gunther, Animal Welfare Approved
Program
� Beth Unger, Organic Valley
� Ann Wright, USDA
� Kim Hack, American
Institute for Wine and Food (moderator)
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The Conscious
Carnivore�Room G/H
How to use the whole animal to promote sustainability, avoid
waste, and dazzle your tastebuds.
� Bartlett Durand, Black Earth Meats
� Herb Eckhouse, La Quercia
� Paul Kahan, Blackbird, avec, Big Star,
and Publican
� Rob Levitt, The Butcher and Larder
� Ellen Malloy, Restaurant Intelligence
Agency (RIA) (moderator)
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Please Your
Palate and Your Purse�Room I
How to prepare and eat local and sustainable food on a budget.
� Laura Bruzas, Healthy
Dining Chicago
� John Peterson, Angelic
Organics
� Dave Rand, Green City
Market
� Peggy Ryan, Kendall
College
� Melissa Graham, Purple
Asparagus (moderator)
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2:00-3:15 pm
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Antiques
Roadshow: The Heirloom on Your Plate�Room D/E
Why preserving heirloom varieties of vegetables, fruits, grains,
and heritage animal breeds is important.
� John Caveny,
Caveny Farms
� Gene Mealhow, Tiny
But Mighty Food
� Dave Snyder,
Chicago Rarities Orchard Project
� Grant Kessler, Grant
Kessler Photography (moderator)
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New
Wave Composting�Room F
Explore options to incorporate composting into your life.
� Stephanie Davies, Urban
Worm Girl
� Aaron Durnbaugh,
Chicago Department of the Environment
� Cathy Scratch, Feed
Earth Now
� Ken Dunn,
Resource Center Chicago (moderator)
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No
Yolk! Chickens in Your Back Yard�Room G/H
Enjoy fresh eggs every day by raising chickens in your own
backyard.
� Martha Boyd,
Angelic Organics Learning Center�s Urban Initiative
� John Emrich,
Backyard Chicken Run
� Jennifer Murtoff, Home
to Roost Urban Chicken Consulting
� Sarah Elizabeth
Ippel, Academy for Global Citizenship (moderator)
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Small-Space
Gardening�Room I
How to grow food in your back yard, on rooftops, back porches,
and in containers, both indoors or out.
� Milton Dixon,
Permaculture Productions
� Ron Nowicki, The
Land Office
� Jeanne Pinsof Nolan, The
Organic Gardener
� Mike Nowak, WCPT
(moderator)
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3:30-4:45 pm
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Fresh
in Four Seasons�Room D/E
How to grow fresh food year-round.
� Gregory Bratton,
Intergenerational Growing Projects
� Kelly Larsen, Windy
City Harvest
� Bill Shores,
Shores Garden Consulting
� Connie Weaver,
Community Winter Marked Sponsored by the Geneva Green Market, NFP
� Angie Mason,
Chicago Botanic Gardens (moderator)
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Cheap
Food is Not Healthy Food�Room F
Find out how sustainably raised food benefits public health, the environment, and
animal welfare.
� Dr. James M.
Galloway, Assistant U.S. Surgeon General
� Karen Hudson, Families
Against Rural Messes
� Bob Martin, Pew
Foundation
� Sarah Lovinger,
Physicians for Social Responsibility (moderator)
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Beyond
Broccoli: A Meat-Eaters Guide to Eating Vegetarian�Room G/H
Learn how to prepare vegetarian meals to improve your health and
tread lightly on our planet.
� Jill Barron, Mana
Food Bar
� Karyn Calabrese,
Karyn's Raw
� Markus Schramm, Manna
Organics, LLC
� Dan Staackmann,
Upton's Naturals
� Michael Alexander,
Conscious Living TV (moderator)
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Home
Cheesemaking�Room I
How to make fresh cheeses at home
� Don
Larson, Pine Row Farm
� George Rasmussen, Swan
Creek Farms
� Michael Staver,
Kendall College
� Keighty Alvarez, thelocalbeet.com (moderator)
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