SPEAKER DETAILS
VANESSA HARGROVE
Vanessa Hargrove is a wife and mother of two sweet kiddos. They are part of the Denver WAPF chapter. In 2007, Vanessa had horrible joint pain and her mother, a WAPF member, suggested trying the GAPS diet, which changed the course of her life. Vanessa has spent the last twenty years learning all she can about health and wellness. Vanessa makes many things in her home from soap to dishwasher powder, sourdough bread and all the fermented foods. Inspired by her friend's chemical sensitivities and her children's allergies, she founded Hargrove General Goods to craft chemical-free goods.
Vanessa's journey into bread-making began four years ago, driven by a passion for health and community. Specializing in sourdough, she focuses on organic, long-fermented loaves known for their gut-friendly properties and exceptional taste. She believes living low tox and nourishing our bodies are the most important keys to health and happiness! Find her on Instagram.
PRESENTATIONs
TARGETED MICROBIAL THERAPY - 8 POWERFUL FOODS THAT HEAL YOU FROM THE INSIDE OUT
FRI, OCT 17 at 4:00 PM
During this talk, Vanessa Hargrove will guide you through the transformative power of eight fermented foods that you can easily make. These foods are packed with beneficial microbes that work magic in your body, aiding in reducing inflammation, healing leaky gut, supporting digestion and more. Together, we’ll explore how these key microbes contribute to a healthier, balanced life from the inside out. Join Vanessa to delve into the symbiotic relationship between fermentation and wellness, discovering simple yet potent ways to harness the healing power of nature’s tiniest healers.
UNLOCKING THE SECRETS OF SOURDOUGH: HEATLH BENEFITS, GUT MICROBES AND ANCIENT GRAINS
SAT, OCT 18 at 4:00 PM
Join Vanessa Hargrove for an in-depth exploration of sourdough bread—its rich history, incredible health benefits, and its powerful impact on gut health. This talk will break down the science behind fermentation explaining how naturally occurring microbes transform grains into a more digestible, nutrient-dense food. Learn why traditional sourdough stands apart from commercial breads, how it interacts with your microbiome and what makes it easier to tolerate for those sensitive to gluten. Vanessa will also compare the nutrient profiles of ancient grains like spelt, emmer and einkorn to modern hybridized wheat, revealing how they support overall wellness. Whether you're a sourdough baker, a health enthusiast or just curious about fermented foods, this discussion will deepen your understanding of the connection between bread, microbes and your body.