Meeting Schedule & Directions

2011 Winter & Spring Presentations

Jan. 18   Don’t be Chicken about a Whole Pastured Chicken
How to prep. a chicken from your local farmer- butterfly the meat, braise and stew tough parts, make stock, and enjoy recipes such as cordon blue, a roux sauce and more!
Chef Jana Deppe Real Food activist with Tilling to Table

Feb. 15  Grow your own Salad
Tips on kitchen gardens, mineral rich soil, and growing nutrient dense food.
Katie Brandt Groundswell Farm  www.groundswellfarm.org

Mar. 15 Nourishing Our Children
A dynamic presentation to parent groups that explains why many traditional foods now considered unhealthy are, in fact, vital to the growth and intellectual development of our children.
Donielle Baker  www.nourishingourchildren.org

Apr. 19 Real Food for Autism: Learn What's Missing from Gluten Free Diets
Dan Corrigan  www.corganic.com

May 17 Stress and your Health
The deep connection between our emotional well being and our health.
Micah McLaughlin of Continuum Healing  www.continuumhealing.com

June 21 Condiment Class
Learn how to replace the corn syrup and unknown ‘spices’ in your ketchup, mayonnaise, etc.
Laurie Tanis

July 19 Planning Meeting
All are Welcome.  We need your Ideas for Next Year’s Presentations!!

Time: 7:00 - 8:30PM When: Meetings are every 3rd Tuesday of the month from January to July Where: St. Mark's Episcopal Church 134 N. Division Grand Rapids, MI 49503 (corner of Pearl and Division) 1-click directions

Mission Statement

Nourishing Ways of West Michigan (NWWM) is a non-profit organization dedicated to educating our community about nutrient-dense foods.  This education embraces the ancient wisdom of traditional cultures as show by the research of the Weston A. Price Foundation and written about in Sally Fallon’s book, Nourishing Traditions.  As a local chapter of the Weston A. Price Foundation we work to connect local farmers with consumers.  We provide information on local sources of organic fruits, vegetables, grains, pasture-fed livestock, eggs, dairy products, and how properly prepared foods may be integrated into your life.