About Us

Feast Not Fast is an on-going series of Natural Food Care workshops that are social, fun and entertaining. Guests who join us chat and laugh as they explore super grains, cleansing herbs, and tasty new dishes. They discover that slicing and dicing is fun and easy. Each workshop is hands-on and includes food I.D., knife skills, cooking and a sit down meal. Guests leave with new recipes, new friends and new inspiration to Feast not Fast. We invite you to come back often to sign up for upcoming workshops and blog about your Feast Not Fast experience. Feast Not Fast was created by Pamela Ferrell N.D and Ebeth Johnson, Food Educator.

Our Video

Below please find a video of our work that gives you a clear idea of what to expect in one of our workshops!

Wednesday

Our Men Only Workshop


The Men Only workshop was a success. Men gathered together and learned about foods that keep them healthy and fit. They spoke to each other about strengthening our ties to the community and connecting to our youth while they dined on a meal made with their own hands. Following is one recipe everyone enjoyed.



Slam Dunk Crunch Sticks with Peanut Sauce:

This is a great way to serve crisp veggies and dipping sauce without the mess and in individual servings. And this peanut sauce can be tossed with rice noodles or served with chicken or fish for great flavor. Enjoy!


Ingredients:
Raw veggies of your choice (sweet potato, broccoli, peppers, celery etc) cut like french fries
1/4 cup Soyaki sauce
1 tablespoon +1 teaspoon creamy peanut butter
1 tablespoon + 1 teaspoon fresh lime juice
2 teaspoons chili oil
2 teaspoons sesame oil

Procedure:
In a medium bowl, using fork, combine all ingredients except sesame oil. Add the sesame oil mix well to combine.

Serve sauce at the bottom of a heavy bottomed cup or bowl. Fill the bowl with veggie crunch sticks. It’s sure to be a slam dunk!


Saturday

A Day on the Farm


Welcome to another day of wellness!
On Tuesday Pamela and I went to visit Mad Cap farm to get away from the city and check on the fruits and veggies that Pamela planted there. The drive out was peaceful. We passed plush green trees and rolling hills blanketed under blue cloud filled skies. At the farm we changed from our summer sandals into high top rubber boots and prepared to get dirty!

In the garden we found things growing: little yellow squashes and their tender, tasty blossoms, fresh mint, green bell peppers, fennel, yellow beans and more. We stood surrounded by nature discussing the beauty, magic and miracle of live foods growing in rich soil.

Later Pam and I planted some carrots for the horses. I must admit that though I know a fair amount about cooking, I’m not known around town to have a green thumb. So I was excited to have a chance to redeem myself and help plant something. I also look forward to spending more time on the farm and learning how to grow the foods I want to eat. I realize that these days, gardening to grow food for ourselves and our families is a dying art in need of restoration. Because growing our own food cuts costs and teaches us how to nurture living things. Working with elders in community gardens, who know the old ways of growing food (which, by the way, were always organic and needed no special label to deem them so), helps connect us to our roots both ancestral and earthly. Back yard herb plots, award us access to just-picked herbs. In fact, the lavender, lemon mint and thyme used to infuse the water we drank in last week’s Feast Not Fast workshop came straight from Pamela’s home garden (recipe follows).

Reflecting on our farm experience, Pamela and I decided to create a Feast Not Fast workshop that will include a field trip out to the farm where we will use freshly harvested veggies and herbs to make a meal that we will eat between the rows surrounded by Earth’s energy. Stay tuned for a “Save the Date”. Look forward to seeing you there.

Be well, eat well,
Ebeth and Pamela

Herb Infused Water
1 gallon spring water
2 sprigs fresh lavender (flowers and all)
2 sprigs fresh lemon mint
1 sprig fresh thyme

Procedure:
In a large glass pitcher combine all ingredients. Allow to rest at room temperature for at least one hour. Serve whenever you are thirsty!

Tuesday

Greetings and welcome to another day of wellness! Things are going well for us here at Feast Not Fast. We have delivered two fantastic "Food Workshops" and the feedback is good. Guests who came ate a variety of raw and cooked veggies, touched and tasted super grains and took home new recipes. We all sat down and ate together sharing our stories, questions, concerns and successes. Many people left with the promise of new friendships.


As Pam and I packed leftovers and cleaned the space we reflected on our experience. For us both, Feast Not Fast is about more than just food. It's about the revival and remembrance of the rituals of our ancestors who routinely shared and passed down information about the healing power of fresh food. It's about creating a space where people can eat together and experience the nurturing affect of sharing food with friends. And Feast Not Fast is about empowering others with skills and information that allow them to take responsibility for their health

Pam and I are both grateful that we are able (finally) to bring these workshops to our friends, family and community.


Be well, eat well,
Ebeth and Pamela