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I am a wife (36 years), mom, avid gardener, cook,and passionate reader/writer. Holding a bachelor’s degree in both nursing and English literature and language, I have worked in the healthcare industry for over 35 years as a registered nurse in critical care, emergency, and flight nursing. I was a Certified Critical Care Nurse (CCRN) and taught classes on a variety of critical care subjects. It was my patient's desire for knowledge on traditional healing that redirected my focus. Over the last 20 years I have studied and taught on a variety of modalities in "alternative healing" including; aromatherapy, acupressure, reflexology, medical intuition with Caroline Myss, Healing Touch, Reiki, meditation and my favorite, herbalism. I have most recently completed a course of study with Rosemary Gladstar on the "Ecstasy of Teaching" and completed her Science and Art of Herbalism course. I have also studied the works of Guido Mase, KP Khalsa, Donald Yance, David Hoffman, Stephen Brunner, Amanda McQuade, Hilledegard von Bingen, Rosalee de la Forte, Dr. Martha Libster and Aviva Romm. I have completed herbal apprenticeships with two local herbalists, Jess Conaway and Carol Jacobs, as well. After spending the last 3 years caretaking my elderly parents disillusioned with the healthcare system, I decided to make a major change in my career. I am now following a dream working outside with plants, writing and teaching. I am a member of the Winona Herbal Education Society, United Plant Savers and Herbalists Without Borders. I have been published in United Plant Savers Journal and Journal of Nature and Forest Therapy. I am presently working on my first book using herbs as a part of care for the grieving. I have taught at Sage Mountain Herbal Retreat Center in Vermont, Midwest Women's Herb Conference, United Plant Savers Regional event and many local events. My goal is to educate people about good health from a variety of sources empowering them to make wise choices for themselves.
Red berries are especially colorful this time of year and these three; Highbush Cranberry, Rose Hips and Sumac Berries are more than a glowing red face. Each of these are important as good winter foods, good winter medicines and can be part of your landscape. High Bush Cranberry High Bush Cranberry (Viburnum opulus) is a […]Read more »
Fall is the time of year for crisp air, sweaters, bonfires, colored leaves and it’s the perfect time to fall in love with ROOTS! It is traditionally one of the best times of year to gather these powerhouses of herbal goodness. There are so many different roots to dig, who can resist? Many roots can […]Read more »
Speed date with nettles; you will either love them or hate them but the more you know, the more you will fall for this one! As an herb: Nettles is an excellent diuretic helping to flush the kidneys. Being hemostatic and astringent, it helps to tighten and tone tissues and stop bleeding. Nettles is an […]Read more »
Herbs can be a benefit to an Olympian or the Olympian in us all and peak athletic performance starts with sound nutrition. A diet full of fruits, vegetables, and protein are essential to build and maintain the body. Small, nutrient dense meals both before and after a workout can help maintain energy and facilitate quick […]Read more »
The cold winds and snow are upon us making it the perfect time for some warming winter beverages! This time of year it is easy to forget to maintain our fluid intake. We may not be as thirsty as in the heat of summer but that does not mean we should not keep up on […]Read more »
I recently received a wonderful book entitled, “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman and Beth Dooley. http://sioux-chef.com/ These 2 fabulous cooks are at the forefront of food in the Minneapolis, Minnesota area. They are quickly gaining popularity for their use of fresh, local foods but what I love best about this book is its […]Read more »
Pesto, it’s not just for basil anymore! By adding a variety of wild and cultivated plants, you can change this old favorite into something new and fabulous! I like to add pesto to a pasta or quinoa salad, to mayonnaise or aioli to change the flavor of a sandwich spread, as part of a summer […]Read more »
Borage, the Brave! The title reminds me of a children’s book but this beautiful plant is anything but child’s play. I have known of Borage for many years and eaten the flowers as part of a salad or a simple snack as I walk past my garden. The leaves sauteed in a stir fry are […]Read more »
June 21, the official beginning of summer and with it, the plant herald, St. John’s Wort, (Hypericum perforatum, L). Full of magic and folklore, this plant has a wonderful bit of story associated with it and the summer solstice. In Medieval days, the Catholic holy day of St. John fell close to the summer solstice. […]Read more »
Yes, I said it, garlic mustard as a gourmet food! I firmly believe with some successful rebranding, garlic mustard could be the new seasonal food craze up there with the likes of morel mushrooms or leeks and is MUCH easier to find. Its heart shaped leaves and white flowers carry that garlic smell making them […]Read more »