School of Lunch/Training Academy
Multi Day Intensive
LEARN HOW TO INSTIGATE AND IMPLEMENT A WHOLE FOODS BASED PROGRAM IN YOUR HOME, SCHOOL OR BUSINESS
Gather with foodies and food activists from across the country who champion ancestral and whole-foods based meals. Get intimate access to those who have pioneered ‘the best school lunch program in the country.’ Leave with the mindset, skills and support needed to successfully launch a new food path in your home or business.
This course is perfect for home cooks, private and professional chefs and those who have a passion to change unhealthy food systems.
Purchase 1 of 12 spots available for our Summer 2022 intensive.
Here’s what’s included:
- 5 nights of lodging at a spectacular private property in Topanga, CA.
- All meals included (16 meals).
- Hands on, high level courses in deep nutrition and food systems.
- Direct access to program creator, Hilary Boynton and staff.
- Shuttles to/from all training sessions (no airport service).
- High impact sourcing lessons from the Santa Monica Farmers Market (rated ‘Best in US’).
- Private tour of Apricot Lane Farms(featured in The Biggest Little Farm).
- Daily breath-work instruction.
Maximum 12 spaces available.
Our 2022 summer intensive will be anchored in the rustic hills of Topanga, CA. A spectacular private property will function as your home base and provide lodging, meals, classroom space and amenities. The incredibly scenic location and quiet atmosphere will allow you to escape and unwind any time you’re not engaged in classes.
This years edition includes a private tour of Apricot Lane Farm, featured in the documentary The Biggest Little Farm. Recipes for the week will source extensively from Apricot Lane’s summer harvest. School kitchen programs are encouraged to have deep ties with local farms and Apricot Lane Farms is an exceptional partner here in Ventura and Los Angeles counties.
Lodging is casual and comfortable with shared rooms in retreat style. Private rooms are available at an extra charge. Select the Private Room option when purchasing your ticket. (Contact us at firstname.lastname@example.org with questions.)
Instructor Brando Farr in the kitchen.
Hilary Boynton with national partner, Primal Kitchen’s Annie Martin.
Fermenting Partner Chele Eades of Wildly Fermented.
Our Intensive will take you through the core tenants of ancestral and whole-food based menus, as well as the mindset tools that we have rolled out and refined over the past 5 years.
Sunday: 3:00 pm check-in at the retreat center. We will break the ice with a reception, introductions all around, philosophy and concepts that set this program apart and the launching of several multi-day food preparation projects.
Monday: Classes are anchored in Topanga and feature fermenting, soaking, raw dairy and grains. Guest instructors provide deeper knowledge of production and nutritional benefits.
Tuesday: We head to the rolling hills of Moorpark, CA and Apricot Lane Farms. After our private tour we spend the majority of the day in the kitchen. (If you have knives, please bring them.) We’ll be preparing lunch from our recipe book. Heading back to Topanga we wrap up by focusing on menu planning tools and the ability to scale up your recipes.
Wednesday: We take a deep dive into farmer’s markets and farmer relations. We spend time at the Santa Monica Farmers Market, learning the crucial dynamics at play for farmers and customers alike. This will change your mindset around sourcing locally and regionally. We then head back to the Pacific Palisades, working with all of our beautiful fresh ingredients to prepare a market dinner for a group of special guests.
Thursday: We spend our final day meeting with national and regional food partners that will be crucial to sustaining your pathway to solid health through food. These final class segments brings concrete evidence around the health benefits associated with our program. This IS the future of health! Finally, on Thursday night – we celebrate.
Friday: Your last morning includes breakfast with check out by 12:00 noon.
Some of the topics include:
- Proteins: Clean and close – regional and national.
- Contemporary Menus: Omnivore, Vegetarian, Vegan, Carnivore, Keto.
- Champions: Spotting the unknown support for the children.
- Science on your side: Knowing the tools that support your decision to take the ancestral path.
- Grains: The national sourdough revival, local milling and glyphosate free wheat.
- Sourcing: Bright spots and landmines.
- Zero Waste: The complete path of food through your kitchen.
This Multi-Day Intensive is designed to help you take action in a world that says you’re powerless. It’s not true! You can move the needle towards a better world for your children, your home, your school or your business. The change comes from you, and School of Lunch is here to support you on this path.
Please join us by attending.
Questions? Email: email@example.com