Yum…Banquet at the Conference!

One of the highlights of the WAPF conference each year is the Farm-to-Table Legal Defense Fund banquet. It’s a great chance to meet other exhibitors, speakers, and visitors and share experiences. I enjoyed introducing myself as being with Cultures for Health, and finding that almost everyone I spoke to either sells or uses our products, or knows someone who does!

As always, the dinner was delightful, featuring organic, grass-fed meat, locally grown vegetables, and of course a little culture in the way of sour cream with dessert. The pre-dinner meet-and-greet showcased a variety of artisan cheeses (the raw milk chevre was delicious!), grilled vegetables with yogurt dip, and a kombucha bar. My favorite was the “root beer” style, flavored with sarsaparilla, burdock, star anise, dandelion root, vanilla, and a few other interesting ingredients. I can’t wait to experiment at home… I’ll bet it would make a great ice cream float!



Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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