| The Salish Cultures, Foods and Medicine
workshop brings together community members, students, traditional healers, health practitioners, health educators,
traditional foods chefs, elders and herbalists to share knowledge and wisdom used for
promoting balanced health and prevention of chronic disease.
This is a workshop designed to
reinforce current knowledge and build toward more advanced programmatic, clinical and community organizational approaches to
preventing and treating diabetes and associated preventable
diseases. We shall:
>
EXAMINE the use of blood-type and metabolic typing
approaches to preventing disease through appropriate choices of
foods and nutrients according to individual body requirements.
>FOCUS
on the development of a personal, family and community action
planning for better health with appropriate introduced foods and
natural foods and medicines.
>Consider
approaches to affordable access to Salish foods and medicines
and introduced substitutes.
> PROVIDE
materials for use in designing, conducting and evaluating
community education activities.
> SHARE
meals and recipes (each person is invited to bring to the
workshop a recipe for a dish using natural Salish or Sahaptian
foods to consider for proposed inclusion in the Salish &
Sahaptian cook book - including historical use information and
reason for design of the dish. The cook book will be published
by the CWIS DayKeeper Press.)
>View demonstrations
of Salish Food preparation for the modern Salish kitchen.
Our workshop uses an
approach focusing on the kitchen,
food selection, preparation techniques, nutrition, the appropriate use of
supplements, stress reduction and specialized massage techniques to enhance
circulation in people with diabetes or individuals susceptible to diabetes.
We address research on the role of blood type, metabolism typing and
digestion/assimilation. Each participant will have the opportunity to learn
her/his blood type and to take measurement of one's blood glucose levels. We also
discuss how we understand the use of refined foods (metropolitan) and their addictive
effects on psycho-physiological processes. The seminar discusses an
holistic approach to health including the balance of emotional,
spiritual and physical well being.
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Presenters:
Dr.
Leslie E. Korn, Ph.D., M.P.H.
Center
for Traditional Medicine, specialist in
Natural Medicine and Public Health
Rudolph
C. Ryser, Ph.D., Cowlitz
Center
for World Indigenous Studies
specialist
in Authentic Foods and Native Traditions
Dolly
Watts, BA, Gitksan
Liliget
Feast House
Authentic
Salish foods chef
We
take no responsibility for choice of hotel or place to
eat. We encourage, of course, that you choose the
healthiest options. |
Diabetes is a metabolic dis-order emblematic of the
physical social, psychological and spiritual disruption of the “metabolism”
of daily life among many native peoples. Refined foods such as flour and
sugar, canned foods that are denatured, a sedentary lifestyle and stress has produced
profound disruption to healthy bodies and minds of Fourth World people,
resulting in an epidemiology of pathological conditions leading to early
mortality, disability, and dysfunction. The sweet taste of “bear candy”, wild
carrots, salmon berries, and huckleberries represented among many Salish peoples has been lost to many of the current and future generations
of native people who suffer from the chronic intergenerational stresses and
traumas endemic in native communities – most graphically seen in the epidemic
that is diabetes.
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