For the past 30 years, Jim Adkins has raised over 50 breeds and varieties of standard-bred poultry—that includes chickens, ducks, geese, and turkeys—and taught poultry field days and workshops around the world. His interest in poultry started when he was a student in 4-H, raising and exhibiting poultry in southwest Washington state. In 1994, he received his poultry judging license from the American Poultry Association which has taken him to more than 30 U.S. states, Canada, and Australia to judge standard-bred poultry. For several years he worked in the commercial turkey industry, supervising several ranches that raised over 450,000 turkeys annually. Because of the popular demand for the old heirloom breeds of standard-bred poultry, he founded the Sustainable Poultry Network USA in 2010. He continues to travel the country speaking, instructing, coaching, and mentoring poultry enthusiasts. He is a passionate, effective communicator who loves poultry and loves to teach people about the available opportunities with poultry.
Monica Corrado, MA, CNC, CGP has many roles—dynamic teaching chef, speaker, author, Certified Nutrition Consultant, Certified GAPS® Practitioner, and member of the Honorary Board of the Weston A. Price Foundation for many years. Monica is passionate about illuminating the connection between food and well-being and lives to share the tools, knowledge, and inspiration to cook nourishing, traditional food. Monica has been teaching food as medicine throughout the United States for more than 12 years (after 18 years in sustainable food sourcing, preparation, menu design, and management). She started her own Cooking for Well-Being Teacher Training program in 2012 and has graduates all over the globe, including Mexico, Hong Kong, Canada, and the U.S.
Over the past 10 years, Monica’s work has focused on the gut-brain connection, and she is considered an authority on cooking to heal a leaky gut via the GAPS (Gut and Psychology Syndrome™) nutritional protocol. She is writing a four-part series called Cooking Techniques for the Gut and Psychology Syndrome™ Diet published by Selene River Press. The parts include meat stock and bone broth, culturing dairy, lacto-fermentation, and nuts and seeds. Monica has had tremendous results in her private practice with people living with autism spectrum disorder, ADHD, infertility, autoimmune disorders, and with people who are failing to thrive. Monica guides clients through the GAPS diet and helps them add nutrient-dense foods to their diet. Visit Monica’s website for more information about Monica, her books, charts, in-person and online classes, and her traditional foods Teacher Training program.
I enjoyed Monica’s high-energy, down-to-earth teaching and techniques. Because of her passion and her clear, memorable explanations, I will be able to remember and pass on what I learned. Any resources invested in learning cooking with Monica is well worth it–whether changing your diet or assisting others. I would recommend this course to anyone!Amy Mihaly
Tradd Cotter is a microbiologist, professional mycologist, and organic gardener who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than 22 years. In 1996, he founded Mushroom Mountain which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries. They maintain over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. Tradd is also the author of Organic Mushroom Farming and Mycoremediation (Chelsea Green, 2014). His primary interest is in low-tech and no-tech cultivation strategies so that anyone can grow mushrooms on just about anything, anywhere in the world. Mushroom Mountain is expanding to a 42,000 square-foot laboratory and research space near Greenville, SC to accommodate commercial production and mycoremediation projects.
Mushroom cultivation should be playing a much bigger role in our gardens and farms. Tradd Cotter’s Organic Mushroom Farming and Mycoremediation provides low-cost, easily accessible techniques for growing mushrooms indoors and outdoors, from home to commercial scale.Eric Toensmeier
For more information on this program, please contact Sera Deva, Farmer Programs Associate & Conference Coordinator at firstname.lastname@example.org
Author: Lee Warren
Lee Warren has been homesteading and farming for more than 25 years. She is the Executive Director of Organic Growers School and the manager of Imani Farm, a pasture-based cooperative farm in Rutherford County, NC. Lee is also an herbalist, writer, teacher, and food activist, with an avid interest in rural wisdom, sustainable economics, and social justice issues.