The Wild Rose College of Natural Healing was conceived through a series of workshops held in Calgary, Alberta by Terry Willard, Ph.D. in 1975, and is now a center for both the casual and the serious student to learn a broad range of therapies, techniques and natural health concepts. Our emphasis is on the wholism of the individual – the integration of the body, mind and spirit. We believe wholistic healing is an art to be cultivated through a sound investigation. Each of our courses reflects this approach.
BodyMind Institute offers comprehensive online certificate programs with natural health visionaries. Students engage in an interactive virtual learning environment with mentors, teachers and fellow students.
Dr. Terry Willard, Cl.H., Ph.D, is a world-renowned leader and pioneer in the field of herbal medicine, author of 12 books including Flower Essence: Emotional Alchemy and Spiritual Evolution. He is founder and director of the Wild Rose College of Natural Healing, which has achieved the Canadian Health Food Association’s Hall of Fame.
Fermentation for Life
with Terry Willard ClH, PhD and Malcolm Saunders
Come join two expert fermenters in this fun, fast passed, and fact-filled course on why fermenting can change your life.
This 13-module course will show you a full array of fermenting ideas, tricks and skills.
Select Monday evenings (7:30 – 9:30) from Sept 23th 2013 onwards
Dates: Sept 23, 30; Oct 7, 28; Nov 11, 25; Dec 9;
2014 dates to be announced
Cost: $25 per session on a drop-in basis per class (pre-registration required – please call 403 453 1343)
Or $297 for all sessions, including course manual
To register for all sessions: call 403 453 1343
Fermentation is a highly rewarding and nourishing skill to have it is something real, nutritious and authentic, as well as an ancient art and craft which can connect you to your life’s essence and human ancestry at the core.
The age-old practice of fermentation, which preserves, enhances and transforms your food, goes far back into human history, spanning the globe, crossing cultures and utilizes just about any and all food-mediums imaginable to create such culinary delights.
Though a bare thread of fermented food still exists in our culture today with common items like yogurt and cheese, many have been prepared on an industrial scale then pasteurized, only to lose their most health-giving and ennobling qualities.
Small-scale artisan producers are helping keep the traditions and the foods themselves – literally alive, but the true revolution is taking place in the homes and kitchens of people like us.
By fermenting your own food you are participating in the maintenance of your own health and making steps towards individual food sovereignty. But probably the best of all, is initiating and co-creating in an alchemical transformation that increases your foods nutrition so it becomes imbued with an array of enzymes, friendly bacteria, protein, B vitamins, and so much more…
Once you become skilled and confident in the craft of fermentation the potentials are endless! Suddenly you are able to preserve just about any food, creating your own fermented delicacies, condiments, effervescent drinks and more …
But to get started, you’ll need a little guidance, and to go deeper it helps to explore examples of many things you didn’t know would be possible, edible or even delicious.
Join us for a 13 module series that is an in-depth exploration of the history, art, science and craft of fermentation.
These classes are for the beginner as well as the seasoned fermenter alike, as it is a unique opportunity to learn directly from two experts on fermentation in an intimate and fun context.
Topics and course outline include:
1. History of Fermentation, Yogurt & Non-Dairy Milk Yogurts – Monday Sept 23rd
2. Background of Culturing, Wild Dairy Ferments – Monday Sept 30th
3. Kefir, Ginger Ale, Sparkling Beverages- Monday October 7th
4. Kombucha, Kvass & Probiotic Tonics – Monday October 28th
5. Probiotic Condiments – Monday November 11th
6. Cultured Vegetables – Monday November 25th
7. Shredded Vegetable Ferments like Sauerkraut – Monday Dec 9th
8. Brine pickling
9. Simple Cheeses
10. Natural Cured Meats
12. Legumes, Soy
13. Beers, Wines, Meads, Ciders
The live version of this course is only being offered this one time while each session is filmed to create one of the most comprehensive online courses on the subject.
So not only will you receive all the information and lessons covered in a course manual, but you’ll also greatly benefit from the ability to ask questions, be interactive AND you will get to first-hand, TASTE everything prepared and showcased!