Living Food

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Interested in booking one of our courses? Call our office on 01453 759 034

Fri 11Oct
Sat 12Oct

The interwoven relationships between soil, food & health

Facilitator: Daphne Lambert

Food that truly nourishes us involves a myriad of relationships. From the diversity of soil micro-organisms, to our own body’s microbes. From the traditional wisdoms, passed down through the generations, of growing, harvesting and seed saving, to the art of preserving food and the joy of sharing.  These interwoven relationships are a rich mosaic of traditions and culture, sitting at the heart of our wellbeing.

If you wish to book a shared residential place, then please contact our Bookings Manager, Cathy on

Limited Early-Bird places available until 18th July.

Event time: Fri 11th Oct 2024 at 9:30am - Sat 12th Oct 2024 at 4:00pm

At a Glance

  • Everything we eat has a story to tell
  • Connecting the soil and gut microbiomes and how they share common functions
  • Sense of community through preparing food together
  • All in the beautiful surroundings of Hawkwood with a biodynamically managed kitchen garden and onsite farm, Stroud Community Agriculture
22-383 Preserving Workshop: Folkloric Food Daphne Lambert

Participants Will Gain

  • Overview of the immune system and simple ways to improve your immunity
  • A store of autumn delights: wild gathered tea blends, blackberry & sage shrub,  rosehip chutney, nettle seed condiment, herbal mead elixir
  • Energy efficient ways of producing food
  • Sense of community through preparing food together

The Relationships of Food

Two days of conversations, demonstrations and hands-on preparation highlighting the multiple layers of relationship that brings good food into our bodies. Throughout our time together we will explore a range of food topics with a focus on healthy soil, healthy food and healthy people and in particular the importance of consuming a diverse range of natural foods for immunity and overall health.

22-113 Foraging and Fermenting

The Importance of Gut Bacteria

Eating a wide range of natural foods supports the quality, quantity and diversity of gut bacteria which we now know is fundamental to our mental and physical health.Scientists estimate that there are more than 400,000 species of plants on earth, and at least half of them are edible for humans. Yet we consume barely a fraction of these. 61% of our calories come from just 12 crops. On the second day we will set ourselves the challenge of creating a salad of 30 species, so be ready to do a little foraging!

Abundant Autumn Harvest

During our time together we will look at the benefits of and how to use the abundant autumn harvest. Different ways of preserving the plentiful fruits. How to harness the power of nutrient dense seeds like hemp, walnut and linseed. Ensuring we use the healing compounds stored in roots like Jerusalem Artichokes, horseradish and galangal.

You will discover plenty of ideas on how to preserve wild and cultivated foods and once you master some basic techniques like fermenting, dehydrating & elixirs there will be no end to your creativity.

"...full of very practical knowledge... Every detail was thought through and we felt held, inspired and nourished"

What Our Participants Say

"We really gained a huge amount from our time with you and it's already changing our lives”
"This is just what I was looking for I so enjoyed the whole day"
"This course is so informative I can't wait to
start fermenting at home"
"You are an inspiration - I have learnt so much"


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Early-Bird Non-Residential Deposit
£ 150.00
3 available
Early-Bird Residential Single Deposit
£ 150.00
3 available

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Practical Information

Please bring an apron and comfortable shoes are you may be standing for much of the course and a notebook and pen.
Equipment to bring: 1 medium-sized, sharp kitchen knife; 2 x 0.5 litre Clip Top Kilner Jars with rubber seal (not screw-top)

Price includes all meals.

Daphne Lambert

Daphne Lambert is an eco-nutritionist, chef & author who has cooked, studied, taught & written about food all her adult life. She was the chef and co-owner of the first organic restaurant and eco hotel on the Welsh - Hereford borders for over 30 years. Her work as an eco-nutritionist shares how deeply soil, food and health are intertwined. She is the founding member of the charity, Greencuisine Trust, where she works with young children, university students and organisations finding ways to lower the impact our food choices have on the environment.

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