Meet the Speakers
Joel calls himself a, “Christian libertarian environmentalist capitalist lunatic farmer.” Many him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Others who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.
Joel, his wife Teresa and family own and run Polyface Farm, the most famous farm in the world! He is the author of 15 books (so far) and speaks all around the world on the benefits and need for regenerative farming, the rights of farmers and consumers to freely exchange goods and services for capital, and advocates for personal freedom in food, health, and more. You can follow Joel and his thoughts at his blog, The Lunatic Farmer .
Sally Fallon Morell, founding and current president of the Weston A. Price Foundation, is best known as the author of Nourishing Traditions®: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. This well-researched, thought-provoking guide to traditional foods contains a startling message: animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease, and optimum energy levels.
Sally’s lifelong interest in the subject of nutrition began in the early 1970s when she read Nutrition and Physical Degeneration by Weston A. Price. Called the “Charles Darwin of Nutrition,” Price traveled the world over studying healthy primitive populations and their diets. The unforgettable photographs contained in his book document the beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. Price noted that all of these diets contained a source of good quality animal fat, which provided numerous factors necessary for the full expression of our genetic potential and optimum health. Sally applied the principles of Dr. Price’s research to the feeding of her own children, and proved for herself that a diet rich in animal fats—and containing the protective factors in old-fashioned foodstuffs like cod liver oil, liver, raw milk, butter, and eggs—make for sturdy cheerful children with a high immunity to illness.
Sally and her husband Geoffrey now reside on a beautiful farm on Maryland’s Eastern Shore, where Sally can be found making her award-winning raw milk cheeses, writing her many articles and books, and generally enjoying the gentile, country life.
James Barry is the founder of Pluck, an organ-based, all-purpose seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their family's diet.
Chef James has spent 17+ years in the culinary field starting as a
private chef. He’s been the vegan/vegetarian Chef on the Van’s
Warped Tour, traveled to 50 North American cities, started a food
delivery company, and cooked for various well-known personalities including Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.
James and his wife Margaret live in Portland, Oregon with their two
beautiful daughters, cooking and eating and living a very full life!
Mike Dickson (aka, “The Fit Farmer”), wife Lacie and 3 sweet children have taken the plunge into farming. Formerly a professional bodybuilder, Mike and his family sold their house in the city, moved into a yurt and started a farm in North Carolina!
Mike is passionate about food and where it comes from and strives to
use sustainable practices in order to ensure healthful products. You can follow Mike and his family’s adventures on their YouTube channel where you will find that there is never a dull moment, and always another lesson to be learned and shared!
Pork Rhyne, The Pork Evangelist, has been widely recognized across the country and overseas in East Africa for his work as an international livestock educator and local meat marketing professional. As a former multi-species livestock & dairy farm manager, Pork Rhyne’s calling is to train and mentor new and beginner farmers and homesteaders across the globe, on how to not make the same mistakes countless new farmers have during their first 3 years of farming. He has demonstrated success in guiding farmers towards developing confidence, proficiency, and peace of mind in their production, business, and marketing techniques. Currently he serves as a board adviser for the Niche Meat Processors Assistance Network & NC Choices (Niche Meat Initiative).
Pork Rhyne has been featured on ABC News's "Localish", PBS-NC's "Resilient Agriculture", Leah Penniman's "Farming While Black,” and he has been a featured speaker for Homesteaders of America, Mother Earth News, and The Livestock Conservancy. He also has a Bachelors in Agricultural Education from North Carolina A&T State University with a working background in local food systems supply chain. You can find out more about Pork Rhyne at PorkRhyne.com, as well as on YouTube (Pork Rhyne TV).
Maureen Diaz, wife to George and mother to 9 incredible human beings, has spent most of her adult life searching for accurate nutrition information and natural healing modalities which correspond with biblical principals; typically this information contradicts what we have been taught for the last 50 years or more. About 25 years ago this search led her to the Nourishing Traditions Cookbook, the Weston A. Price Foundation, and Sally Fallon Morell - all of which she is most grateful for!
The Diaz family homesteaded, homeschooled, and home birthed for 26 years where they milked cows, managed a large garden and orchard, raised and butchered their own meat and fowl, while making nearly all of their food from scratch. They also practiced their own doctoring, learning many valuable lessons along the way. Thankfully, everyone survived!
Maureen and her family now live on a Virginia mountaintop where she
continues to explore, learn, raise a vegetable garden, but sadly there no longer are animals to raise-at least for the moment…
She and her eldest, Erin, formed God’s Good Table in 2021 in order to
satisfy their lives’ passion: to share the critical information they have learned over the years with others who so desperately need it!
Friday, August 12, 2022 | 8am-5:30pm
Saturday, August 13, 2022 | 8am-4:30pm
Sunday, August 14, 2022 | 9am-12:00pm
Early Bird Pricing ends July 16th - register today!
Full Event Non-Member: $265 per person
Full Event Member: $240 per person
One Day Non-Member: $160 per person
One Day Member: $140 per person
Saturday VIP Dinner: $100 per person
Children's Program: $125 per child
3-12 years old - 0-2 are free - limited seating
Please note that we originally planned this event to take place over 2 days, but we have added a 3rd bonus day to the event! Sunday we will serve breakfast and have Worship with Joel Salatin delivering the message. There is no charge to attend Sunday, but donations will be accepted to help cover breakfast prepared by the GGT crew.
Friday - Breakfast and Lunch prepared by the Polyface Crew
Saturday - Breakfast and Lunch prepared by the Polyface Crew
Sunday - Breakfast provided by GGT, donations welcome
Registration form with credit card payment available here.
Prefer to pay with a check or money order? Email PDF form to hello@godsgoodtable with your info and we'll send you an invoice so you can mail payment.
Friday, August 12, 2022
8:00-9:00 am Registration, Exhibits, & Breakfast by Polyface!
9:00-9:30 am Opening Remarks and Introduction with Maureen Diaz
9:30-11:30 am Sally Fallon Morell on the importance of animal foods in the human diet
11:30-1:00 pm Lunch by the Polyface Crew, visit exhibits
1:00-2:45 pm Nourishing Traditional Diets: The Key to Vibrant Health with Sally Fallon Morell
2:45-3:15 pm Visit Exhibits
3:15-4:45 pm Mike "The Fit Farmer" Dickson on the Scriptural Call for a Complete Diet, Including Nose-to-Tail Nutrition
5:00 pm Close
Saturday, August 13, 2022
8:00-9:15 am Registration, Exhibits, & Breakfast by the Polyface crew!
9:15-9:30 am Morning Greetings and overview of the day
9:30-11:00 am Chef James Barry on Incorporating Organ Meats Into Your Family's Diet
11:00-11:15am Break & Visit Exhibits
11:15-12:30 pm Pork Ryne
12:30-1:15pm Lunch by the Polyface crew & visit Exhibits
1:15-2:45 pm Three-way Options:
1. Polyface Farm Tour with Joel (limited to 100)
2. Chicken Butchery Demo by Daniel Salatin (limited to 50)
3. Nose-to-Tail in the Kitchen with Chef James Barry & Maureen Diaz
2:45-3:15 pm Break and last opportunity to visit Exhibits
3:15-4:00 pm Panel discussion with Joel, Mike & Lacie Dickson, James Barry, Pork Rhyne, and Maureen Diaz
4:00-4:15 pm Closing remarks - thank you!
6:30-9:00 pm VIP DINNER! Limited tickets, orders yours soon!
Sunday, August 14, 2022
9:00-9:45 am Breakfast prepared by the God's Good Table crew
*Donations are welcome, RSVP requested
10:00-11:30 am Worship with music and singing, the message from Joel Salatin, and the Lord's Supper together