We are excited to share our exciting NEW program with you!
Join us on a 13 month journey in inspiring, healthy, nourishing, practical and tasty meals right in the comfort of your own home. Many different traditions and approaches to eating will be highlighted through out our time together, and many different eating preferences will be showcased as well including everything from vegan to omnivore and beyond. Most recipes can be adapted with your creativity to your eating preferences. With purchase of the program you will get 13 LIVE Classes, held the second Wednesday of every month from 6:00pm-9:00pm, access to streamable class recordings and recipe card files for each class.
This program will be held online via Zoom. Participants are welcome to join each class live, or are welcome to view the streamable recordings which will be posted to the programs webpage. Streamable recordings will be available for one year from the end of the program- through April 2023. Participants will gain access to the Home Cooking Webpage where ingredients and recipe cards will be available ahead of time if you plan on cooking along with the class.This course will be primarily webinar lecture and presentation style focusing on the course content shared by the presenter.
There will be time for Q&A at designated times during the live session.
Additional feedback and questions are always welcome to [email protected]
Join us on a 13 month journey in inspiring, healthy, nourishing, practical and tasty meals right in the comfort of your own home. Many different traditions and approaches to eating will be highlighted through out our time together, and many different eating preferences will be showcased as well including everything from vegan to omnivore and beyond. Most recipes can be adapted with your creativity to your eating preferences. With purchase of the program you will get 13 LIVE Classes, held the second Wednesday of every month from 6:00pm-9:00pm, access to streamable class recordings and recipe card files for each class.
This program will be held online via Zoom. Participants are welcome to join each class live, or are welcome to view the streamable recordings which will be posted to the programs webpage. Streamable recordings will be available for one year from the end of the program- through April 2023. Participants will gain access to the Home Cooking Webpage where ingredients and recipe cards will be available ahead of time if you plan on cooking along with the class.This course will be primarily webinar lecture and presentation style focusing on the course content shared by the presenter.
There will be time for Q&A at designated times during the live session.
Additional feedback and questions are always welcome to [email protected]
Early Bird ENDS March 15th!
Course Cost is $111, deposit of $22 to sign up, $89 balance due March 31, 2021. All payments are final, non-transferable and non-refundable.
Schedule
Wednesdays from 6-9pm EST LIVE
Recordings Posted and Available 24 hours After LIVE Class
April 14th, 2021 - The Wonderful World of Nettles with Angel Shockley of Herb Angel
May 12th, 2021 - Vegan DIY Falafal Bar with Danni Gaulden of DAM GoodVegan
June 9th, 2021 - Eating Well on a Budget with JuJu Harris
July 14th, 2021 - Fermentation for Liberation with Aylén Maquehue
August 11th, 2021 - Meal Prep Class with Jennifer Bongiorno of Farm Kitchen
September 8th, 2021- Tiny Kitchen Meals for the Soul with Thainna Washington
October 13th, 2021 - Feeding the Movement with Ayo Ngozi Drayton of the Creative Root
November 10th, 2021 - Polynesian Inspired Nourishment with Cori Achi
December 8th, 2021 - Holiday Tamales with Alda & Luba Cook
January 12th, 2022 - Sourdough Crackers, Biscuits and Pancakes with Lacey Walker of Fox Haven Learning Center
February 9th, 2022- Herbal Cocktails & Mocktails with Molly Meehan Brown of Wild Ginger Herbal Center
March 9th, 2022 - Fermenting with Herbs for Gut Health with Erika Galentin of Sovereignty Herbs
April 13th, 2022 - Chickpeas A-Z with Lottie V. Spady of Earthseed Detroit
May 12th, 2021 - Vegan DIY Falafal Bar with Danni Gaulden of DAM GoodVegan
June 9th, 2021 - Eating Well on a Budget with JuJu Harris
July 14th, 2021 - Fermentation for Liberation with Aylén Maquehue
August 11th, 2021 - Meal Prep Class with Jennifer Bongiorno of Farm Kitchen
September 8th, 2021- Tiny Kitchen Meals for the Soul with Thainna Washington
October 13th, 2021 - Feeding the Movement with Ayo Ngozi Drayton of the Creative Root
November 10th, 2021 - Polynesian Inspired Nourishment with Cori Achi
December 8th, 2021 - Holiday Tamales with Alda & Luba Cook
January 12th, 2022 - Sourdough Crackers, Biscuits and Pancakes with Lacey Walker of Fox Haven Learning Center
February 9th, 2022- Herbal Cocktails & Mocktails with Molly Meehan Brown of Wild Ginger Herbal Center
March 9th, 2022 - Fermenting with Herbs for Gut Health with Erika Galentin of Sovereignty Herbs
April 13th, 2022 - Chickpeas A-Z with Lottie V. Spady of Earthseed Detroit
Class Descriptions and Teachers Bios

Aylén Maquehue Ober
Aylén (she/they) is an Indigenous (Mapuche) Latinx herbalist currently based out of Baltimore, MD (Piscataway land). She holds a Masters degree in Clinical Herbalism from the Maryland University of Integrative Health. Aylén’s work as a healer is informed by her indigenous worldview, background as an artist and formal education. By weaving traditional healing arts from her ancestry with an evidence informed approach, she helps clients to explore all facets of their being to identify where they may need nourishment and support in their lives in a way that honors their story and identity. She has over a decade of experience working with fermented foods, both in a personal and professional capacity, working with plant-based living medicinal foods and elixirs every day. She is enthusiastic about sharing these skills and strives to help make herbal medicine and fermented foods accessible to all.
Fermentation for Liberation
Traditionally, fermentation has been used throughout the world as a way to preserve various types of food. The process of fermentation promotes the growth of beneficial microbes and transforms the flavors, bioavailability and medicinal value of ingredients. With the advent of modern food preservation methods, the consumption of fermented foods have waned in our society and with this we have lost the nourishment of *good* bacteria. Research indicates that gut dysbiosis can be an underlying factor for many chronic conditions and mental health imbalances. In this workshop, we will explore how fermented foods can have an important role in maintaining diversity in our gut microbiome (as well as other areas of the body). Participants will learn the basics of lacto-fermentation as we create a fermented vegetable recipe together. The multi-sensory nature of this work is part of the medicine and folks will leave with the skills and understanding to continue forward in re-introducing our microbial elders back into our bodies.
Aylén (she/they) is an Indigenous (Mapuche) Latinx herbalist currently based out of Baltimore, MD (Piscataway land). She holds a Masters degree in Clinical Herbalism from the Maryland University of Integrative Health. Aylén’s work as a healer is informed by her indigenous worldview, background as an artist and formal education. By weaving traditional healing arts from her ancestry with an evidence informed approach, she helps clients to explore all facets of their being to identify where they may need nourishment and support in their lives in a way that honors their story and identity. She has over a decade of experience working with fermented foods, both in a personal and professional capacity, working with plant-based living medicinal foods and elixirs every day. She is enthusiastic about sharing these skills and strives to help make herbal medicine and fermented foods accessible to all.
Fermentation for Liberation
Traditionally, fermentation has been used throughout the world as a way to preserve various types of food. The process of fermentation promotes the growth of beneficial microbes and transforms the flavors, bioavailability and medicinal value of ingredients. With the advent of modern food preservation methods, the consumption of fermented foods have waned in our society and with this we have lost the nourishment of *good* bacteria. Research indicates that gut dysbiosis can be an underlying factor for many chronic conditions and mental health imbalances. In this workshop, we will explore how fermented foods can have an important role in maintaining diversity in our gut microbiome (as well as other areas of the body). Participants will learn the basics of lacto-fermentation as we create a fermented vegetable recipe together. The multi-sensory nature of this work is part of the medicine and folks will leave with the skills and understanding to continue forward in re-introducing our microbial elders back into our bodies.

Angel Shockley
Angel is a perennial experimenter, gardener, and medicine maker. She is the creative and curatorial force behind Herb Angel, which offers an eclectic array of plants, plant medicine and naturally dyed textiles.
www.herb-angel.com
The Wonderful World of Nettles
Nettles is a plant that dances between the worlds of food and medicine. Come explore this incredible green ally and learn to identify, harvest, cook and preserve! We’ll make a simple infusion with fresh plants, go over preservation methods, and make a soup.
Angel Shockley
Angel is a perennial experimenter, gardener, and medicine maker. She is the creative and curatorial force behind Herb Angel, which offers an eclectic array of plants, plant medicine and naturally dyed textiles.
www.herb-angel.com
The Wonderful World of Nettles
Nettles is a plant that dances between the worlds of food and medicine. Come explore this incredible green ally and learn to identify, harvest, cook and preserve! We’ll make a simple infusion with fresh plants, go over preservation methods, and make a soup.

Ayo Ngozi
Ayo is an community herbalist, artist, historian, and a descendant of professional cooks and at-home gourmets. She documents Black herbal practices and foodways, teaches at community-based herbal schools and conferences, and is the visionary of Planting Reparations, a reparations-based mutual aid initiative that redistributes plants and healing resources to Black people.
Feeding the Movement
From the Depression-era cafeterias of Sweet Daddy Grace to Georgia Gilmore's hot plates (which raised funds for Civil Rights activism in Alabama) to vegan cafes in cities around the country, Black folks have maart of preparing delicious meals that are nourishing and based in culture, resistance and liberation. In this session, we'll prepare a meal inspired by Black Folks' social movements in the US (and beyond), which have historically included the important act of nourishing communities.

Alda and Luba
Sisters Alda and Luba Cook love sharing their Costa Rican traditions through their cooking classes and medicinal plant walks. They keep their ancestral healing and foodways alive in their village in Costa Rica- Luba by continuing to bake traditional dishes over coconut husk fire, and Alda by passing on the medicinal plant knowledge taught to her by her grandmother.
Holiday Tamales
Join sister Alda and Luba for this fun class creative this holiday favorite, Tamales! They will prepare the tamales from scratch, wrap them in banana leaves and cook them over fire!
You won’t want to miss this class!
Sisters Alda and Luba Cook love sharing their Costa Rican traditions through their cooking classes and medicinal plant walks. They keep their ancestral healing and foodways alive in their village in Costa Rica- Luba by continuing to bake traditional dishes over coconut husk fire, and Alda by passing on the medicinal plant knowledge taught to her by her grandmother.
Holiday Tamales
Join sister Alda and Luba for this fun class creative this holiday favorite, Tamales! They will prepare the tamales from scratch, wrap them in banana leaves and cook them over fire!
You won’t want to miss this class!

Erika Galentin
Erika, MNIMH, RH (AHG) a Clinical Herbalist, aromatherapist, distiller, grower, and medicine-maker, consulting from Sovereignty Herbs in Athens & Columbus, OH. She holds a degree in Herbal Medicine from the University of Wales, Cardiff, UK and Scottish School of Herbal Medicine, Glasgow, UK. She is a professional member of the National Institute of Medical Herbalists (UK) and the American Herbalists Guild (USA).
Fermenting with Herbs for Gut Health
Learn how safe, easy, and health-promoting fermenting with herbs can be! One of the greatest advantages of lacto-fermentation is high-density nutrition coupled with probiotics at a very low price! Adding herbs into the mix creates delicious flavor and can also provide additional health benefits. This class will begin by setting the stage with a brief overview of the gut microbiome and how incorporating fermented foods into our daily diet can support health and wellness. We will then cover all the basics of lacto-fermentation of vegetables and herbs including equipment, safety & hygiene, ingredients, step by step instructions, and a few fun recipes to get you started.
Erika Galentin
Erika, MNIMH, RH (AHG) a Clinical Herbalist, aromatherapist, distiller, grower, and medicine-maker, consulting from Sovereignty Herbs in Athens & Columbus, OH. She holds a degree in Herbal Medicine from the University of Wales, Cardiff, UK and Scottish School of Herbal Medicine, Glasgow, UK. She is a professional member of the National Institute of Medical Herbalists (UK) and the American Herbalists Guild (USA).
Fermenting with Herbs for Gut Health
Learn how safe, easy, and health-promoting fermenting with herbs can be! One of the greatest advantages of lacto-fermentation is high-density nutrition coupled with probiotics at a very low price! Adding herbs into the mix creates delicious flavor and can also provide additional health benefits. This class will begin by setting the stage with a brief overview of the gut microbiome and how incorporating fermented foods into our daily diet can support health and wellness. We will then cover all the basics of lacto-fermentation of vegetables and herbs including equipment, safety & hygiene, ingredients, step by step instructions, and a few fun recipes to get you started.

Jennifer Bongiorno
As the co-founder of Farm Kitchen, a catering company providing uniquely hyper-local food experiences, you could say that (local) food is Jennifer's love language. Working to support mutually beneficial food systems that uplift communities, farmers, and the environment is at the core of her professional and personal journey. She is humbled and supported by the vast network of meaningful relationships that have been cultivated as she's worked alongside Michigan farmers and challenged modern ways of being in this world.
Website - https://www.farmkitchengr.com/
Meal Prep Class ~Prep all dinner meals for a week in the class~
This fun and flexible style of meal prepping will save you time, money, and energy during the busy week! This class is great for people who want to incorporate meal planning into their weekly routine without the stress of planning exact meals for exact nights (because we all know life has its own plans!). You will learn how to prep seasonal, healthy, whole foods into ready-to-go "staples" that can be used throughout the week to quickly put together meals that you can feel good about. Quick, easy, and delicious!

Lacey Walker
Lacey manages the education garden and builds community programs at Fox Haven Learning Center, but considers her true career to be that of a lifelong student. Her studies include herbalism, farm based education for adults and children, plant based cuisine, meditation, caring for and expanding the troop of ferment “children” she raises for gut health, the science of soil and composting, the mysterious life of companion plants, monthly wanderings to new corners of the country and the indispensable, incomparable joy of community potlucking.
Lacey engages with her passion for writing by authoring Fox Haven’s monthly contribution to The Environment is You in the Frederick News Post and can sometimes be seen toting her camera around, a throwback to her time in art school pursuing a BFA in Photography at Shepherd University. More often these days she likes to keep her hands free for playing in the dirt.
Sourdough Crackers, Biscuits and Pancakes
Maybe you've heard of using your "discard" to bake things other than bread? We'll explore some alternative uses for sourdough in this class together and learn how to keep your starter healthy so it can go from bread baking to savory pastry with ease.
Lacey manages the education garden and builds community programs at Fox Haven Learning Center, but considers her true career to be that of a lifelong student. Her studies include herbalism, farm based education for adults and children, plant based cuisine, meditation, caring for and expanding the troop of ferment “children” she raises for gut health, the science of soil and composting, the mysterious life of companion plants, monthly wanderings to new corners of the country and the indispensable, incomparable joy of community potlucking.
Lacey engages with her passion for writing by authoring Fox Haven’s monthly contribution to The Environment is You in the Frederick News Post and can sometimes be seen toting her camera around, a throwback to her time in art school pursuing a BFA in Photography at Shepherd University. More often these days she likes to keep her hands free for playing in the dirt.
Sourdough Crackers, Biscuits and Pancakes
Maybe you've heard of using your "discard" to bake things other than bread? We'll explore some alternative uses for sourdough in this class together and learn how to keep your starter healthy so it can go from bread baking to savory pastry with ease.

Danni Gaulden
Danni is a plant-based nutrition coach, author, and vegan chef who is passionate about educating individuals on the principles of a plant-based diet and vegan lifestyle. She enjoys developing new recipes and veganizing cuisine classics and she shares these new recipes on her recipe site, The Vegan Skillet. Outside of the kitchen, she expresses her passion for helping others through her nutrition coaching program and courses where she empowers individuals to take the necessary steps to improve their lifestyle habits. For more information, please visit her website at DAMGoodVegan.com
DIY Falafel Bar
During this cooking class, we will make falafel from fresh chickpeas and homemade flatbread plus all the toppings to pile your falafel sandwich with. This falafel bar is so much fun to make and even more fun to enjoy with your family and friends because everyone gets to build their own sandwiches and try different variations. Recipes prepared during this class includes: Falafel, Flat Bread, Baba Ganoush, Tabbouleh,Vegan Tzatziki, & Pickles Cucumber and Onion Salad.
Danni is a plant-based nutrition coach, author, and vegan chef who is passionate about educating individuals on the principles of a plant-based diet and vegan lifestyle. She enjoys developing new recipes and veganizing cuisine classics and she shares these new recipes on her recipe site, The Vegan Skillet. Outside of the kitchen, she expresses her passion for helping others through her nutrition coaching program and courses where she empowers individuals to take the necessary steps to improve their lifestyle habits. For more information, please visit her website at DAMGoodVegan.com
DIY Falafel Bar
During this cooking class, we will make falafel from fresh chickpeas and homemade flatbread plus all the toppings to pile your falafel sandwich with. This falafel bar is so much fun to make and even more fun to enjoy with your family and friends because everyone gets to build their own sandwiches and try different variations. Recipes prepared during this class includes: Falafel, Flat Bread, Baba Ganoush, Tabbouleh,Vegan Tzatziki, & Pickles Cucumber and Onion Salad.

Juliet “JuJu” Harris’
Juliet “JuJu” Harris’ passion for the connection between health and food was sparked when she saw her father successfully manage high blood pressure, high cholesterol, obesity, and borderline diabetes through diet and exercise. A self-taught cook and organic gardener, JuJu knows firsthand that it is possible to easily and inexpensively prepare delicious, healthy food, as she once received food assistance benefits of WIC and SNAP. Juju teaches community cooking classes, with a special focus on eating well on a budget and post-partum nutrition and care. JuJu’s book, Healthy and Homemade: Eating Well On A Budget, is available for purchase at www.nanajujurocksfood.com
Eating Well on a Budget
Learn to make a delicious meal using readily available, inexpensive ingredients. These are sure to become recipes that you return to time and again! Black bean patties, spicy tortilla soup, fruit crumble--Winter Roasted squash soup, Spinach pear salad--Winter. Black bean salad, salmon patties, fruit parfait.
Juliet “JuJu” Harris’ passion for the connection between health and food was sparked when she saw her father successfully manage high blood pressure, high cholesterol, obesity, and borderline diabetes through diet and exercise. A self-taught cook and organic gardener, JuJu knows firsthand that it is possible to easily and inexpensively prepare delicious, healthy food, as she once received food assistance benefits of WIC and SNAP. Juju teaches community cooking classes, with a special focus on eating well on a budget and post-partum nutrition and care. JuJu’s book, Healthy and Homemade: Eating Well On A Budget, is available for purchase at www.nanajujurocksfood.com
Eating Well on a Budget
Learn to make a delicious meal using readily available, inexpensive ingredients. These are sure to become recipes that you return to time and again! Black bean patties, spicy tortilla soup, fruit crumble--Winter Roasted squash soup, Spinach pear salad--Winter. Black bean salad, salmon patties, fruit parfait.

Lottie V. Spady
Lottie , Community Educator, Wellness Media Maker, and Practicing Herbalist is the founder of Earthseed Detroit, an educational community health program that is focused on imagining and co-creating the afro-future of our health through love, wellness, respect, and deep joy. Earthseed Detroit centers social justice, community empowerment, health, local access and affordability through healthy media making, herbalism for healing, medicinal plant identification, foraging, gardening and the creation of wellness supports such as tea blends, tinctures, elixirs and salves. Lottie currently teaches “Do It Yourself Community Health” classes in seasonal plant identification, herbal formulations and medicine making, and wild edible cooking. Other courses include herbs and tarot, plants as spiritual allies, and self-development through vision collage. She also holds sacred space for nature based healing retreat work, camping/glamping, outdoor education and botanical studies in rural Michigan.
Chickpeas A-Z
Let's dig in to the benefits and bounty of chickpeas! In addition to being inexpensive, chickpeas are quite versatile and tasty! This class will explore all things chickpeas: from Aquafaba to Za'atar! The class will touch on many such as Curry, Faux Tuna, use in Pesto for a nut free version, Snacks, Desserts..etc. Lottie LOVES chickpeas, can you tell?
Lottie , Community Educator, Wellness Media Maker, and Practicing Herbalist is the founder of Earthseed Detroit, an educational community health program that is focused on imagining and co-creating the afro-future of our health through love, wellness, respect, and deep joy. Earthseed Detroit centers social justice, community empowerment, health, local access and affordability through healthy media making, herbalism for healing, medicinal plant identification, foraging, gardening and the creation of wellness supports such as tea blends, tinctures, elixirs and salves. Lottie currently teaches “Do It Yourself Community Health” classes in seasonal plant identification, herbal formulations and medicine making, and wild edible cooking. Other courses include herbs and tarot, plants as spiritual allies, and self-development through vision collage. She also holds sacred space for nature based healing retreat work, camping/glamping, outdoor education and botanical studies in rural Michigan.
Chickpeas A-Z
Let's dig in to the benefits and bounty of chickpeas! In addition to being inexpensive, chickpeas are quite versatile and tasty! This class will explore all things chickpeas: from Aquafaba to Za'atar! The class will touch on many such as Curry, Faux Tuna, use in Pesto for a nut free version, Snacks, Desserts..etc. Lottie LOVES chickpeas, can you tell?

Thainna Washington
Thainna, pronoun She/her, was born in Los Angeles, CA but raised as a Texas native true and true. She is a mother, home school teacher, photographer, and a student of herbalism and natural medicine. She is currently pursuing a Bachelor’s degree in Ayurveda Wellness in hopes to create her own recipes with all of the knowledge she has learned and will continue learning. She has formal training and professional experience in the culinary arts industry where she has worked with a variety of multi-cultural cuisines. She is a passionate artist in the kitchen that believes in the limitless exploration of food not only to bring life to one’s pallet but also to bring different cultures together and as a vessel to help heal her family and those around her.
Tiny Kitchen Meals for the Soul
This class is for people on the move or for those who live in spaces with smaller kitchens that lack adequate storage to have a lot of groceries on hand or for anyone who loves to get in the kitchen and create! It’s great to learn flexible delicious meals that are nourishing for the body and soul. In this class you will learn how to cook bomb, cross-cultural meals using limited supplies and ingredients but with no limitations. You can cook these anywhere with anyone you feel like sharing this sacred space with.
Thainna, pronoun She/her, was born in Los Angeles, CA but raised as a Texas native true and true. She is a mother, home school teacher, photographer, and a student of herbalism and natural medicine. She is currently pursuing a Bachelor’s degree in Ayurveda Wellness in hopes to create her own recipes with all of the knowledge she has learned and will continue learning. She has formal training and professional experience in the culinary arts industry where she has worked with a variety of multi-cultural cuisines. She is a passionate artist in the kitchen that believes in the limitless exploration of food not only to bring life to one’s pallet but also to bring different cultures together and as a vessel to help heal her family and those around her.
Tiny Kitchen Meals for the Soul
This class is for people on the move or for those who live in spaces with smaller kitchens that lack adequate storage to have a lot of groceries on hand or for anyone who loves to get in the kitchen and create! It’s great to learn flexible delicious meals that are nourishing for the body and soul. In this class you will learn how to cook bomb, cross-cultural meals using limited supplies and ingredients but with no limitations. You can cook these anywhere with anyone you feel like sharing this sacred space with.

Molly Meehan Brown
Molly (she/her/hers) is an herbalist, gardener, and organizer passionate about community based herbal and food systems and specifically working cooperatively to keep the knowledge of our food, herbal medicine, seeds, and our healing traditions alive and vital within our communities! Molly and her family manage Wild Ginger Community Herbal Center programs while they live half the year in the DC Area and the other half the year in Talamanca, Costa Rica. She coordinates and teaches as part of the community based herbal apprenticeship program, facilitates youth programming, and coordinates the annual Chesapeake Herb Gathering, Ylang Ylang Gathering & more! Molly enjoys spending time with her family and kids in the garden or at the beach, facilitating workshops as well as connecting people and plants, and building in community.
Herbal Cocktails & Mocktails
Join Molly Meehan Brown for a fun evening creating artisanal cocktails and mocktails. We will incorporate ingredients grown in our gardens as well as locally sourced fruits and herbs to create the perfect beverage for your special event or just for relaxing at home. We will incorporate both alcoholic as well as non alcoholic beverages.
Molly (she/her/hers) is an herbalist, gardener, and organizer passionate about community based herbal and food systems and specifically working cooperatively to keep the knowledge of our food, herbal medicine, seeds, and our healing traditions alive and vital within our communities! Molly and her family manage Wild Ginger Community Herbal Center programs while they live half the year in the DC Area and the other half the year in Talamanca, Costa Rica. She coordinates and teaches as part of the community based herbal apprenticeship program, facilitates youth programming, and coordinates the annual Chesapeake Herb Gathering, Ylang Ylang Gathering & more! Molly enjoys spending time with her family and kids in the garden or at the beach, facilitating workshops as well as connecting people and plants, and building in community.
Herbal Cocktails & Mocktails
Join Molly Meehan Brown for a fun evening creating artisanal cocktails and mocktails. We will incorporate ingredients grown in our gardens as well as locally sourced fruits and herbs to create the perfect beverage for your special event or just for relaxing at home. We will incorporate both alcoholic as well as non alcoholic beverages.

Cori Achi
Herbalist, Birthkeeper and Homebirther. As a mother of 6 children (3 homebirths), Cori believes that birth can be a source of healing & empowerment for women. As a Hawaiian Native, she has a deep respect for the placenta and was taught that this life giving organ and the umbilical cord or “piko” is what binds a child to the “ʻĀina” or land. Cori is a Birthkeeper trained at Centro Ashe & is a survivor of Birth Trauma, Hyperemesis Gravidarum and Post-partum Depression. It is her mission to use indigenous wisdom to support, nourish, empower, and celebrate motherhood.
Polynesian Inspired Nourishment
Description Coming Soon!
Herbalist, Birthkeeper and Homebirther. As a mother of 6 children (3 homebirths), Cori believes that birth can be a source of healing & empowerment for women. As a Hawaiian Native, she has a deep respect for the placenta and was taught that this life giving organ and the umbilical cord or “piko” is what binds a child to the “ʻĀina” or land. Cori is a Birthkeeper trained at Centro Ashe & is a survivor of Birth Trauma, Hyperemesis Gravidarum and Post-partum Depression. It is her mission to use indigenous wisdom to support, nourish, empower, and celebrate motherhood.
Polynesian Inspired Nourishment
Description Coming Soon!