It's time to plan your day at the Good Food Festival during the FamilyFarmed EXPO on Saturday, March 19th. Saturday features cooking demos from celebrity chefs, educational workshops including the three-hour Nourishing Traditions workshop by  Sally Fallon, the interactive Kids Corner, Good Food Court, and the bookstore!  Also, enjoy 150 Good Food exhibitors, including farmers and food artisans, who will be offering a wide selection of local food, gifts, Community Supported Agriculture memberships, and lots of useful information to help you eat locally and healthy year-round. More here.  

Sally Fallon's bestselling and thought-provoking book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, helped launch the paradigm shift in America towards nutrient dense foods. Fallon was an early proponent of whole animal consumption, raw milk, fermented foods, local, and organic food. This 3-hour workshop kicks off the Good Food Festival at 9 am.

Thanks in part to Sally Fallon, snout to tail meat consumption is being widely adopted. James Beard Award Winning Chicago Chef Paul Kahan headlines a remarkable group of speakers in "The Conscious Carnivore" workshop. Learn how to use the whole animal to promote sustainability, avoid waste, and dazzle your tastebuds.

Dickson Despommier's bestselling book, The Vertical Farm, makes the argument that we can grow a substantial portion of the food we need indoors in large-scale production facilities. The workshop, "Is Vertical Faming the Future of Urban Agriculture," includes four pioneering Chicagoans who are growing food in the city using creative techniques such as aquaculture, hydroponics, and soil-less farming.

Food Preservation is hot once again, and you too can employ many of these time-tested techniques in your very own home. Chef Paul Virant, of the Michelin Award winning restaurant Vie, headlines the workshop "Yes We Can," which explores techniques in pickling, freezing, canning, drying, and more! Chef Virant says, "One of the most appealing things about preserving fruits and pickling vegetables is that you capture the peak flavors of each season so you can enjoy them all year long."