Teacher (visiting from California): Benjamin Zappin, L.Ac, Dipl OM

Sunday, February 12^th, 2:00-6:30pm

This course aims to impart a foundation in medicine making skills to the Chinese herbalist with an emphasis on topical applications. Learning these tools will enable the practitioner to custom formulate for clients conditions and deliver remedies that are more potent than those commercially available.

Participants will learn a repertoire of formulas and methods for treatment of a variety of dermatological, gynecological and orthopedic conditions. There will also be an introduction to a collection of very useful Western herbs to complement the methods used.

In addition to the topical methods taught, we will introduce methods for making tinctures, or alcohol extracts, and explore their role in Chinese herbal therapy. This will be a fun and interactive class that will give participants very practical and clinically relevant information.

Note from Mitch:  This class was a huge success. Ben has promised us he will be back and we have all taken away great information for our own lives and to help our clients.  The class may be limited to Chinese medicine practitioners and herbalists in the future. But everyone will come away impressed by Ben’s grasp of his subject matter.

Teacher (visiting from California): Benjamin Zappin, L.Ac, Dipl OM

Time: Saturday, February 11^th,  2:00-6:30pm

and

        Sunday, February 12^th, 2:00-6:30pm

The objective of this class is to provide participants with an understanding of theory and methods for integrating Chinese herbs into cuisine in a way that is both esthetically pleasing and therapeutically valuable.

The lecture portion will include a review of principles of Asian principles of digestive health and establish a repertoire of methods for delivering herbs for balancing the body and for the treatment of specific conditions. An emphasis will be placed on how to impart this in a clinical setting.

The demonstration portion will provide participants with a foundation for constructing stocks, soups, and sauces that can be used in versatile settings while concurrently creating a flight of sumptuous and nourishing food to enjoy.

Note from Mitch:  This class was a huge success. Ben has promised us he will be back and we have all taken away great information for our own lives and to help our clients.