The preparation of authentic food that is culturally and metabolically appropriate for individuals and their communities is central to all our activities. Food provides a window into culture, and the healthful preparation of live whole food sustains good health. Our work involves research and education about culinary histories, practices and native nutrition for the 21st century.
Our culinary educational programs in the Pacific northwest also provide a hands-on approach to learning about indigenous cuisines in the context of culture, history medicine and nutrition.
Our focus is on teaching about nutrient dense, whole foods and metabolic typing, a scientific method to determine the appropriate types and ratios of foods for each individual. Metabolic typing is linked to evolutionary nutrition and to our clinical work with individuals and our philosophy of community healing rooted in following authentic cultural food ways as a path to health and recovery.
Integration of authentic foods, nutrition and stress reduction form the core of training for educators and clinicians who attend our programs on the prevention and treatment of diabetes and other chronic preventable diseases that we deliver in the USA and Canada.
Our certificate program in EthnoNutrition and EthnoBotany provides a comprehensive approach to food and plants and includes and option to complete clinical training as a Certified Nutritional Therapist with the Nutritional Therapy Association in Olympia.
Among the organizations and people who also promote similar approaches as we do are:
- Nutritional Therapy Association
- The Weston A. Price Foundation
- Nourishing Traditions, by Sally Fallon and Mary Enig
- Slow Food
