Professional Development Meetings

Please join us for an engaging and informative discussion!

Topic: Probiotics & Fermented Foods

Date: Tuesday, March 14th, 2017

Time: 5:30-6:00 pm Dinner, Networking, Membership Sign-up

         6:00-8:00 pm Presentation with fermented food samples.

This month we will be hosting Julie O'Brien from Firefly kitchens for an exciting and interactive presentation on probiotics and fermented foods. Included in this interactive presentation are samples of Firefly products such as olive tapenade, sauerkraut and peanut sauce, and nut milk with fiber and probiotics.

 

Julie will be covering the history of fermented foods, nutritional benefits, and how to incorporate fermented foods into daily diet. Additionally, she will be demonstrating how to make sauerkraut and incorporating it into foods!

 

Aside from this exciting presentation, professional development meetings are a great opportunity for nutrition professionals, students, and interns in the North Sound region to network, mingle, and earn CEU credits. Don’t miss this one!



About The Speaker: Julie O’Brien is an experienced fermented foods expert, well known in the Puget Sound area for her nourishing and delicious fermented foods. Julie was first introduced to the healing benefits of fermentation in 2008 when she received her Nutrition Therapy certificate,  and in 2010 Julie opened Firefly kitchens where she produces her own line of fermented products. Julie continues to teach fermentation classes and in 2014 her cookbook “Fresh and Fermented” was published.  Her book and products can be found at: http://www.fireflykitchens.com or at local PCC, Central Market, or Whole Food’s Markets. Julie will also be bringing copies of her book to sell at the meeting, be sure to check them out!

*Please note: NSDA is printing only a small number of handouts for the meetings.

  1. You can find the speaker’s handouts online. Please find the handouts here.

  2. You can also use wifi at the member meetings to access all these materials at the meetings.

You may also renew your NSDA membership at the meeting either by investing in the full year (5 Continuing Education Meetings, 10 total CEU’s)  or by paying for a single meeting. Membership access to all 5 professional development meetings.

Learning Codes:

  • 8060 Culinary skills and techniques
  • 8015 Cultural/ethnic food and culinary practices
  • 8018 Environmental, agricultural & technologic influences on food systems

Date

Topic & Speaker

September 13, 2016

Dealing with Difficult People – Challenges and Opportunities by Rick Prinnerbow

November 17th, 2016

Being a Preceptor: Getting the Most Benefits for You and Your Intern, by Rana Nelson, MS, RD: SeaMar Dietetic Internship Director

January 10th,2017

A Clinical Review of Gluten Intolerance and Celiac Disease, by Nadine Grzeskowiak, RN BSN CEN

March 14, 2017

Fermented Foods & Gut Health, by Julie O’Brien of Firefly Kitchens

May 19, 2017

Controversies in Cancer: Food, Supplements and Lifestyle to Prevent, Support and Maintain, by Ginger Hultin, MS, RDN, CSO



Shawn O’Donnell’s 122 – 128th Street SW Everett, WA 98208. 

The 2 hour lectures begin promptly at 6:00 pm.  Please arrive at 5:30 pm to enjoy a networking
dinner.  Earn 2 CEUs by attending these presentations. 


Meeting Location:


Shawn O'Donnell's
122 128th Street SE, Everett, WA 98208