Kirsten Shockey and Christopher Shockey got their start in fermenting foods with their farmstand food company, where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They now teach classes at their farm and host small farm workshops. Kirsten maintains their blog at www.fermentista.us They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.
Cooking Class Instructor
Braden Hitt is a passionate spokesperson in our community for sustainable, organic food and farming. He originally moved to Southern Oregon to help Neil Clooney open the nose to tail, meat-centric restaurant, Smithfields, and has since found himself teaching and working at various venues throughout the valley. From Executive Chef at Elements Tapas Bar, feeding the masses at Farm to Fork events, and performing live cooking demos at the farmers markets, Chef Hitt now cooks for the new Lark’s restaurant in Medford.
Rebecca Wood, author of The New Whole Foods Encyclopedia, a classic that has remained in print for 30 continuous years, studied at the College of Traditional Chinese Medicine in 1974 in England. She has taught about the medicinal and energetic properties of foods both corporately and privately for over four decades. Currently she resides in Williams. Her eBook, Read Your Face, is a how to text based on the Five Elements that includes illustrations and 76 photos depicting various facial indicators from the hairline to the chin and what they reveal.
Lisa is a holistic health coach with a diverse background. She attended the Institute for Integrative Nutrition, where she was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Lisa also has a degree in Environmental Studies and has been trained as a Wilderness Emergency Medical Technician. As a health coach, she creates a supportive environment for her clients and uses practical lifestyle coaching methods to guide each person to the approach that works best for them.
At sixteen Roanne’s first job was as a baker’s assistant. Later she started Wild Ro’s Organic Catering, cooking for dude ranches, resorts and retreats. After studying macrobiotics and serving as one of the head chefs of the Kushi Institute, she was a private chef for individuals with serious health issues. Roanne is a certified macrobiotic cook, counselor and trained nutritionist with a specialty in healing whole foods diets, food preparation and cooking.
Cameron loves educating people on how they can engage the health promoting qualities of medicinal fungi. Cameron’s interest and passion for mycology sparked when he saw Paul Stamets - a leading expert on medicinal mushrooms - speak at the Bioneers conference ten years ago. Immediately hooked, Cameron has since worked in Paul's cultivation and research laboratories, managed another 4,000 square foot oyster mushroom production facility, taught many workshops and seminars, and has built sterile tissue laboratories, one of which he currently manages.
Karen is a graduate of The Culinary Institute of America, in Hyde Park and has been baking for most of her life. She has worked as a pastry chef and caterer and enjoys the challenge of cooking for those with special dietary needs.
Karen has spent many years in Ashland and has volunteered for the Ashland Rotary, The Elks, and The Ashland Schools Foundation. She and her husband Emile, are the proud parents of Alexandra and Francesco.