Wise Ways Cooking School

Traditional foods for modern living, healthy families, and a sustainable future.

Wise Ways Cooking School
Midtown West
W. 51st St. and 8th Ave.
New York, NY
ph: 718-490-2839
alt: 646-522-9540
info@wisewayscookingschool.com

Class schedule

Summer 2010

Healthy Mother, Healthy Baby

Fall 2010

Foundations of Traditional Foods: Five Principles for Excellent Health

Please download and share our summer 2010 flyers!

For eligible health practitioners click here.

For the general public click here.

Information about our locations:

Seminars are held at TRS Professional Suites, 44 East 32nd St., 11th floor, Manhattan, as well as other locations around NYC. Please check each class listing for the location.

Cooking classes are held in home kitchens throughout the Tri-State Area, and at 306 West 51st St. (garden level), Manhattan. Please check each class listing for the location.

Scroll down for class descriptions. Please register for classes and lectures on our Registration page. For a calendar view of our events, click here. Check above for address information for our public lectures and cooking classes.

July 2010

Seminar: Foods for Fertility, Pregnancy, and Nursing

Date: Sat. 7/10, 2:00-4:30 pm...................Fee: 25.00 (free for eligible practitioners)

Seminar: Timeless Principles of Infant & Child Nutrition, and Baby's First Foods

Date: Sat. 7/17, 2:00-4:30 pm...................Fee: 25.00 (free for eligible practitioners)

August 2010

september 2010

Cooking class: Fertility & Pregnancy Foods

Date: Sat. 9/11, 10-12:30pm...............Fee: 75.00 (10% off for eligible practitioners) Location: 306 West 51st St. (garden level), Manhattan

Cooking class: Baby's First Foods

Date: Sat. 9/11, 1:30-4:00pm..............Fee: 75.00 (10% off for eligible practitioners) Location: 306 West 51st St. (garden level), Manhattan

Class descriptions

Foods for Fertility, Pregnancy, and Nursing -- seminar

Date: Sat. 7/10, 2:00-4:30pm................Lecture fee: 25.00 (free for eligible practitioners) Location: 44 East 32nd St., 11th floor, Manhattan

Throughout history, humans have prized certain foods that were known to provide the special nourishment needed for creating -- and raising -- healthy children. In this presentation, we discuss what these traditional foods are and why they are of vital importance for fertility, pregnancy, and lactation. We cover the pioneering work of Dr. Weston A. Price, his study of healthy traditional communities, and the underlying factors in a variety of traditional diets that conferred fertility, beauty, strength, and freedom from disease. Come learn how you can transition to a way of eating that will help maximize your chances of conceiving a healthy baby, how to eat for the growing child within you, and which foods will increase the nutritional value and quantity of breast milk.

Timeless Principles of Infant & Child Nutrition, and Baby's First Foods -- seminar

Date: Sat. 7/17, 2:00-4:30pm.........Lecture fee: 25.00 (free for eligible practitioners) Location: 44 East 32nd St., 11th floor, Manhattan

Date: Tues. 8/3, 12:30-2:30pm.........Suggested donation: 15.00 (pre-register here) Location: Bend & Bloom Yoga, 708 Sackett St., Brooklyn, NY 11217

mother and baby laughing If you're a new parent and getting ready to introduce solids you're probably wondering about a lot of things. Should I feed my baby rice cereal? Organic "puffs?" Juice? What about Cheerios, cow's milk, soy, and wheat? When can I introduce meats? Is raw milk safe for my child? What about food allergies? Iron supplements? Does organic matter??

Let's face it: transitioning to solid foods is a time of exploration, conflicting information, trial-and-error, and just plain confusion. It's time to go way beyond the conventional wisdom and learn what your baby really needs to be healthy and well, what she can digest at these early stages, and what she needs for proper growth, steady development, and a strong immune system. We will cover the principles of child nutrition discovered by Weston A. Price in his study of healthy traditional communities, and will offer guidance on how to prepare your child for a balanced, varied traditional-foods diet, while preventing and addressing issues like food allergies, frequent infections, digestive problems, and pickiness. This presentation is a must for new parents, parents-to-be, and parents of toddlers.

Foods for Fertility and Pregnancy -- cooking class traditional foods pregnant woman

Date: Sat. 9/11, 10:00am-12:30pm.............Class fee: 75.00 Location: 306 West 51st St. (garden level), Manhattan

Around the world, it has been traditional for parents-to-be and pregnant women to eat special or "sacred" foods to support conception and healthy growth of the developing baby. These foods often included butter, liver, egg yolks, and seafood. And modern science proves what older generations and traditional peoples instinctively knew - these foods provide essential nutrients to support conception. After all, a woman cannot conceive without adequate quantities of vitamins A and D, iodine, and omega-3 fats. In this class, you will learn how to prepare a sampling of traditional foods that provide essential nutrients that will maximize your chances of conceiving a healthy baby and nurture the healthy growth and development of your baby. Qualities of the foods highlighted include: probiotic, easily-absorbed, enzyme-rich, fat-soluble vitamins A and D, vitamin K, iodine, omega-3 fats. We will discuss how to apply these important fertility principles to your overall diet and meal preparation, and will explain the optimal diet for pregnancy.

Menu: Cultured Dairy Morning Smoothie; Deviled Eggs with Wild Salmon Roe; Cashew-Crusted Chicken Livers; and Seasonal Green Salad with Green Goddess Fertility Dressing

A comprehensive handout of recipes, ingredient sourcing recommendations, and health information is included, as well as guidelines for a traditional fertility and pregnancy diet. All ingredients used are local and organic, from small family farms.

Nutrient-Dense Foods for Babies and Toddlers -- cooking class

Date: Sat. 9/11, 1:30-4:00pm.......................................................Class fee: 75.00 Location: 306 West 51st St. (garden level), Manhattan

Transitioning a baby to solid foods is one of the most confusing times in the lives of new parents. In this workshop, we take the mystery out of making baby food that will properly nourish your little one, while safely introducing her to new tastes and textures. Participants will learn to make an array of foods that are easily-digested and offer superior nourishment. We cover issues like salt and spices, supplements, juice and other beverages, introducing potential allergens, watching for signs of intolerance, improving digestion, and addressing and preventing food allergies. Parents will learn which foods tend to damage a baby's undeveloped gut lining and which cause a spike in blood sugar, while discovering how to prepare sustaining meals and snacks for a growing toddler. Foods covered are highly nourishing, easily-digested, and simple to prepare; several also boast probiotic benefits. Instructions for preparing many other foods are included in the handout: meatballs, fish spread, stracciatella, vegetable juices, and much more.

Menu: Chicken Liver & Cream Pâté, Egg Yolk for Baby, Probiotic Smoothie, 24-hour Yogurt, Basic Bone Broth, Apple-Coconut Butter, "Cream" Cheese, and Beet Kvass.

A comprehensive handout of recipes, ingredient sourcing recommendations, and health information is included, as well as guidelines for making a whole foods formula and feeding a growing toddler. All ingredients used are local and organic, from small family farms.

The “Whole” Truth Workshop Series

Part I. Grains and Dairy: Friend or Foe?

Sponsored by Momasphere

Date: Thurs. 8/5, 6:30-9pm

Location: 377 1st St., Apt. 4 (Park Slope, Brooklyn)

Workshop fee: 50.00

These days, a host of health problems can be blamed on the consumption of dairy and gluten-containing grains, especially wheat. Many substitutes are available commercially for these foods, from pasta made out of brown rice, to milk made from almonds. However, one of the healthiest populations in the world, the Swiss in the Loetschental Valley, were discovered in the 1930s to be living largely on these exact foods. What were they doing differently from us?

In this evening workshop, held in a spacious home kitchen in Park Slope, Brooklyn, we will discuss the historical relevance of whole grains and dairy in the diets of cultures around the world. Participants will learn about time-honored preparation methods that rendered potentially harmful whole grains both digestible and nutritious, and will learn how to source, prepare, and consume dairy products that are well-tolerated and deeply nourishing.

This workshop includes a complete overview of solutions for grain and dairy allergies, gluten intolerance, Celiac's disease, and lactose intolerance, as well as a discussion of soy and other alternative milks, low-fat and skim, grass-fed vs. factory farmed dairy, goat's milk vs. cow's, and the effects of pasteurization on nutrient content. The harmful effects of breakfast cereals, puffed and extruded grains, and refined grain products will be discussed as well.

A cooking demonstration and sampling of an array of delicious and healthful grain and dairy (and substitute!) dishes will be the central focus of the evening. Foods cooked and/or served include: traditional oat cakes, sourdough bread, cashew crackers (grain-free, dairy-free), raw milk "sun" cheese, 24-hour yogurt, garlic-thyme cream cheese, ghee (casein- and lactose-free butter), and raw ice cream with summer fruit served over buttermilk waffles. A special nutrient-dense smoothie will be made and sampled as well. Emphasis will be on dairy and grain products that are nourishing and easily tolerated by most people, with alternatives for those with severe allergies or who are following GFCF diets. Participants will learn to introduce grains and dairy to their young children in an appropriate way, or switch older children to more healthful versions.

The workshop fee includes a comprehensive handout of recipes, ingredient sourcing recommendations, and health information, as well as guidelines for healing from wheat/gluten and dairy intolerance. All ingredients used are local and organic, from small family farms.

Please register on our Registration page.

Nourishing Our Children: Traditional Foods for the Modern Child A full-day lecture & workshop sponsored by the Upper Delaware Chapter of the Weston A. Price Foundation.

Tentative date: Sun. 10/10, 10:00am-4:00pm children playing in a field

Location: Unity Grange, 554 Galilee Road, Galilee PA

Workshop fee: 35.00 (lunch included; childcare is available for an additional 5.00 fee)

This all day workshop answers the question “Can children be well-fed but malnourished?” by offering an in-depth look at the true nutritional needs of the growing child and the dangers of depleted modern foods, including many labeled as “natural” and “organic.” We examine why rediscovering a traditional, nutrient-dense diet is crucial for returning our youngest generations to health and vitality. In collaboration with Lucia Wright, PhD, and Weston A. Price Foundation Upper Delaware chapter leader, we will present dietary principles to create optimal nutrition, behavior, and learning for children, followed by a cooking demonstration of traditional, nutrient-dense foods to guide parents in creating meals that nourish their children, rather than merely feeding them. The menu includes raw milk yogurt, lacto-fermented condiments, beet kvass, fermented vegetable medley, basic bone broth, chicken liver pâté, fruity coconut butter, and oatmeal breakfast cakes. There will be time for a group discussion of raising healthy eaters.

We require a group of 15-20 people to hold this event. If you would like to be on the waiting list please email Lucia@LRW.net.

This site is for informational purposes only. We make no claim or guarantee regarding health outcomes. Please speak with a licensed health care practitioner for treatment of specific health conditions. If you would like to work with a practitioner who uses a foundation of traditional foods and natural healing, please visit our Resources page.