Food, Fermentation, and Right Livelihood The Eco-Institute at Pickards Mountain
Photo by @katischy
Food, Fermentation, and Right Livelihood The Eco-Institute at Pickards Mountain
Food, Fermentation, and Right Livelihood
By donation  .  Saturday, August 24th, 4:15p - 5:45p

Food, Fermentation, and Right Livelihood

By donation  .  Saturday, August 24th, 4:15p - 5:45p

Ge yourself centered going into Fall

Join us for a conversation about food and fermentation as vehicles for personal, cultural, and planetary transformation. This talk will center on the concept of right livelihood in the food system, charting out the many pathways for deeper engagement with social and ecological change. We will explore the alignment of personal passions with professional careers and develop tools and practices for a healthier relationship to work. Participants are invited to come prepared to engage in open dialog about the intersection of life and livelihood.


About the Presenter

Mark Phillips is an independent writer and researcher focused on ecological sustainability and economic democracy in local and regional food systems. He has written for the Capital Institute, Kosmos Journal, and currently with Hudson River Flows, a collaborative research and story-telling project exploring the emergence of a regenerative food economy in New York’s Hudson Valley. He is a team member at Hosta Hill, a Massachusetts producer of fermented vegetables, and facilitates memorable educational experiences on food, fermentation, and human health through @EarthCultures.

The Eco-Institute at Pickards Mountain
8519 Pickards Meadow Rd
Chapel Hill, NC 27516
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Saturday, August 24th, 4:15p - 5:45p
By donation
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