“the foods that are best for us are . . . living whole foods, not ... long-shelf-life, sterilized food"
Pasadena, CA (PRWEB) April 30, 2012
In the last few years there has been a groundswell of individuals and organizations rebelling against the industrialization of our food supply. Shelves in book stores are now filled with publications advocating a return to pre-Industrial Revolution methods of growing, processing and preparing the food that winds up on our dinner tables. Audiences have flocked to see documentaries such as Food Inc, Supersize Me and Farmageddon in theatres usually reserved only for big budget action films.
Many at the heart of this surging trend are now saying we are in the midst of a major revolution that will drastically change every aspect of the modern-day food supply chain. They are boldly claiming the title of “Real Food” to describe the products of this movement and distinguish them from the products that line the shelves of the average supermarket.
A local Pasadena woman is one of the soldiers in this growing army of real food advocates. “We are committed to bringing back into awareness the food traditions of the past that were useful and beneficial to human health and vitality,” says Elaina Luther, founder and president of Culture Club 101 in Pasadena, California.
Luther is the organizer of the Real Food Symposium, an annual event in Pasadena which teaches attendees about the wide array of benefits that come from eating naturally produced “living” foods. Living foods, according to Luther, are foods that are not highly processed or sterilized for long shelf life. Many of them involve fermentation processes that produce living cultures which are beneficial to the digestive system and subsequently the health of the entire body.
This year will be their third conference and will feature lectures and classes discussing grass-fed beef, raw milk, organic backyard gardening, natural beer brewing and even how to become a beekeeper and produce honey right in one’s own backyard. Attendees will not only hear lectures about the benefits of these foods but will also attend live demonstrations and receive instruction in how to prepare them.
The symposium will take place on Sunday, May 6, at the Pasadena Sheraton. The sessions begin at 9:00 a.m. and wrap up at 7:00 p.m. Vendors will be on hand sampling and selling their food products and a raffle will be held at the end of the day to give away some “Real Food” prizes.
One of the returning speakers to this year’s symposium is Mark McAfee, a passionate advocate of the health benefits of raw, unpasteurized milk. According to McAfee, “the foods that are best for us are . . . living whole foods, not the long-shelf-life, sterilized food that the industrial paradigm promotes so much.”
Contact: Elaina Luther