Kitchen Medicine
Upcoming Short Courses
Update: In 2013, Kitchen Medicine classes will be offered singularly so that everyone can get a taste of these wonderful classes! Classes are held on Tuesdays from 5:30 to 8:30 pm. Each class is $30 for members/$35 for non-members. See schedule below.
36 hours, 3 hour classes held 4 times each season, Spring, Summer, and Fall/Winter, for total of 12 classes; taught by Lisa Masé, Annie McCleary, and Erica Koch, ND.
According to all traditional medical systems, our physical, emotional, and spiritual health is dependent on the food we eat and the way we prepare and enjoy our meals. All traditional cuisines also include a wide variety of herbs and spices–now considered “culinary” herbs, but known to be powerful medicines as well.
Through this seasonal, hands-on series, learn where to find affordable high-quality food, how to stock your kitchen, create balanced meals, follow and improvise recipes, and prepare healing foods for everyday enjoyment. There will also be time spent considering the use of culinary herbs for specific healing purposes, as well as learning the energetic and healing properties of food plants.
Enjoy a meal together during each class and leave with recipes, meal plans and awareness about how to choose the foods best suited for you during each season.
Shared meal and materials included.
Kitchen Medicine Schedule
May 14 – Fermented Vegetables and Spring Foods
with Lisa Masé
Discover the medicinal qualities of spring foods and fermented vegetables! Make healing spice blends for spring, start a lacto-fermented vegetable culture, and blend herbed butter and coconut oil. Take home detailed handouts with recipes and the healing properties of ingredients.
June 25 – Sourdough Starters and Summer Spices
with Lisa Masé
Explore the benefits of summer spices on digestion, assimilation and elimination. Use these spices to craft herbal energy balls and create sauces and spreads to change your meal experience. The art of the sourdough starter will also be discussed. Take home recipes and handouts.
July 9 – Wild Edibles
with Annie McCleary
Take a journey to Wisdom of the Herbs School and learn to identify and harvest wild edibles and explore their habitats. The importance of sustainable harvesting and offering gratitude will be discussed. Prepare milkweed, elder and day lily flowers, marinated dandelion greens and enjoy the savory delights of the forest harvest.
July 23 – Making Local Food Affordable
with Lisa Masé
Gain shopping suggestions for whole, seasonal, local food and learn how to eat well on a budget! Practice menu planning, discover local food sources, and prepare recipes with our local bounty. Take home recipes and handouts.
August 13 – Re-localizing the Food System
with Annie McCleary
Explore the re-localization of our food system and the role of wild edibles. Learn strategies for tending and encouraging wild edibles near our homes and storing them for winter use. Make dandelion and lamb’s quarters pesto, sumac berry tea, and sheep sorrel spread. The culinary use of milkweed pods and nettle and comfrey leaves will also be discussed.
August 20 – Preserving the Abundance Part One:
Drying, Freezing, and Fermenting
with Lisa Masé
Learn how to grow, harvest and dry herbs such as parsley, sage, rosemary, thyme, basil, and cilantro. Look ahead to fall and winter and begin preparing for the seasonal transition with food. Use a food dehydrator, practice blanching greens and freezing food, and make home-made yogurt in this Kitchen Medicine class. Take home recipes and handouts.
September 10 – Preserving the Abundance Part Two:
Canning, Pickling, and Jamming
with Lisa Masé
To work towards year-round local eating, learn to preserve the harvest for health of people and planet. Practice easy techniques such as oven canning, blanching, freezing, pickling, and fermenting. Explore the gleaning concept and learn how to set up a food swap! Take home handouts and recipes.