Workshop – How Foods Work & the Art of Fermentation

WORKSHOP based on the book
“How Foods Work” with Damaris Lienhard – Vegetable Fermentation with Lydia Hehli

What if breakfast improved concentration and mood? What if lunch helped reduce stress? What if dinner promoted better sleep? … Did you know that eggs are a real source of energy? That chicken supports well-being? That potatoes ease the workload of the liver? That lentils strengthen self-confidence?

In this workshop, we will learn to understand the power of food and how to use it positively. The book “How Foods Work”, published in September 2025, combines scientific knowledge with practical experiences that can be applied in everyday life. In addition, you will learn how to ferment vegetables correctly, both from a theoretical and practical perspective.

20–22 March 2026
6–8 November 2026

From CHF 490.– per person in a double room
From CHF 570.– in a double room for single use

Limited number of participants

Friday

• Individual arrival at Ascona Lodge
• 5:00 pm
  Welcome and welcome aperitif
• Workshop – Part 1
• 6:30 pm
  Dinner at Osteria Nostrana

Saturday

• Breakfast
• Workshop – Part 2: nutrition according to the body’s daily rhythm
• 1:00 pm
  Light lunch (preparation of a lentil-based dish)
• 2:00 pm – 5:00 pm
  Vegetable fermentation: theory and practice
• 6:30 pm
  Dinner at Grotto Broggini

Sunday

• Breakfast and morning walk
• Workshop – Part 3: activating and regenerating foods and practical tips for everyday life
• 1:00 pm
  Light lunch
• End of the workshop and individual departure

Included

• Book “Wie Lebensmittel wirken”
• 3 jars of fermented vegetables

The tourist tax of CHF 4.20 per person per night is not included in the price and will be charged separately. Service and VAT are included.

Flyer PDF

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