Food as Medicine Workshop Intensive – 2019

APOTHECARIST ON-SITE INTENSIVES: This is a 3-day on-site intensive for students to have even greater depth of training in certain specialty areas.  These are designed for herbal medicine makers that would like to create a product line or specialize in a certain area of herbal preparations, for health care providers looking for new approaches to [...]

By |2018-11-05T22:59:23+00:00February 1st, 2019|0 Comments

The Apothecarist: Food As Medicine 3-Day Intensive January 2018

  ON-SITE INTENSIVE: INTERNAL PREPARATIONS This is a 3-day on-site intensive for students to have even greater depth of training in certain specialty areas.  These are designed for apothecarists that would like to create a product line or specialize in a certain area of herbal preparations. Food As Medicine: This is very different than any [...]

By |2017-09-02T19:27:10+00:00January 26th, 2018|0 Comments

The Apothecarist: 3-Day On-Site Intensive for Food As Medicine

ON-SITE INTENSIVE: INTERNAL PREPARATIONS This is a 3-day on-site intensive for students to have even greater depth of training in certain specialty areas.  These are designed for apothecarists that would like to create a product line or specialize in a certain area of herbal preparations. Food As Medicine: This is very different than any cooking [...]

By |2016-08-19T20:26:25+00:00September 9th, 2016|0 Comments

Sustainable Skills Series: Intermediate Fermentation (Nov 2015)

Intermediate Fermentation aka 'Fermentation Everyday'. Ok, you’ve got a crock of sauerkraut bubbling away on your counter, yogurt in your fridge, and maybe you’ve tried your hand at a fresh cheese or two.  You know fermented foods are good for you, and they taste great, but, seriously, there are only so many pickles one person [...]

By |2015-10-09T04:19:40+00:00November 7th, 2015|Comments Off on Sustainable Skills Series: Intermediate Fermentation (Nov 2015)

Sustainable Skills Series: Intermediate Fermentation

Intermediate Fermentation aka 'Fermentation Everyday'. Ok, you’ve got a crock of sauerkraut bubbling away on your counter, yogurt in your fridge, and maybe you’ve tried your hand at a fresh cheese or two.  You know fermented foods are good for you, and they taste great, but, seriously, there are only so many pickles one person [...]

By |2015-03-15T00:19:07+00:00April 18th, 2015|0 Comments

Sustainable Skills Series: Beginning Fermentation

This class will be a basic introduction to the fundamentals of fermenting food and beverages. This is the “what,” “why,” and “how” of fermentation. We will cover a brief history, the benefits and the processes of fermented items, as well as taste a variety of ferments. Students will get hands-on experience making a vinegar, sauerkraut, [...]

By |2015-03-14T23:48:49+00:00April 4th, 2015|0 Comments

Sustainable Skills Series: Fermentation Basics

This class will be a basic introduction to the fundamentals of fermenting food and beverages. This is the “what,” “why,” and “how” of fermentation. We will cover a brief history, the benefits and the processes of fermented items, as well as taste a variety of ferments. Each student will receive a ferment starter to take [...]

By |2014-07-04T20:40:23+00:00September 6th, 2014|Comments Off on Sustainable Skills Series: Fermentation Basics