First we will learn about the traditional way of looking at how the elements of ether, air, fire, water and earth impact our bodies and look at where hot, cold, wet, and dry live in the body in health and in disharmony. These basic elements that make up our universe, internal and external, are how all traditional medicine people's have viewed the way our body interacts with our environment. We will look from both an Ayurvedic perspective and a Western Eclectic tradition at tissue states, the rhythms and cycles of the seasons, the moon, human development, and internal bodily functions. 

 Second we will talk about Flavors of plants and taste a number of medicinals. The flavor profiles of the plants tell us a lot about the medicine contained within each herb. We can use Flavors of plants to inform how we treat an illness, by balancing hot, cold, wet and dry of the tissues with opposing plant profiles. This is a great way to utilize our own bodies to understand the medicines on a different level. This tasting and experiential recognizing of the plants is called organoleptics, which is a legally scientific way of proving you have the plant in front of you that you claim for GMP standards of medicine making. 

This is a fun hands on class where we will learn to use medicinal herbs and apply their actions based on flavor profiles. 

Most of us have learned that bacteria and viruses are detrimental to our health. Research has finally caught up with ancient wisdom that we need microbes in and on our bodies for health. The Human Microbiome project is one study to document the diversity of microbes that live harmoniously with humans and how they impact our health on many levels. Diversity of microbes means better wellness for our entire being of physical emotional and spiritual health. Just as greater diversity in our gardens and in our  communities means greater health for the whole, so too greater diversity of microbes on our bodies can be for our deeper immunity. 

We will talk about problems with antibiotics including resistant strains of bacteria, new potential options of microphages, and immune-building herbs. By changing our language from "anti-microbial" to "microbe-composters" we  begin to reflect how herbs can work in our bodies to creat good "soil" on our skin and in our gut for beneficial bacteria to grow.  We will also look at how the macrobiome of our environment can benefit our microbiome- hugging trees IS good for your health. 

Finally we will talk about traditionally fermented foods and pre- and probiotic plants that feed and nourish our microbiome and thus our overall health.