Food Is Medicine: Fermentation, Gut Health, and the Herbalist's Kitchen
with Grace Yoon, Clinical Herbalist & Founder of Qi Alchemy and Ginkgo & Co.

Happening- August 25th @ 4pm PST

Food is medicine. It's a phrase we throw around a lot in the herbal world, but Grace Yoon lives it in the most literal, delicious, and deeply rooted way possible.

As a clinical herbalist, AADP certified health practitioner, author of The Korean Herbal Apothecary, and founder of two herbal and fermented food businesses, Grace brings a rare cross-cultural perspective that bridges Korean and Western herbalism, nutrition science, and generations of food-as-medicine wisdom.

In this class, Grace will take us into the world of fermentation, exploring why fermented foods have been central to Korean culture (and cultures around the world) for thousands of years, and what that means for the people we serve as community herbalists.

You'll learn:

• The history and tradition of fermentation as medicine across cultures
• What actually happens during fermentation and why it matters for our health
• The gut microbiome and why it's central to overall health and wellbeing
• Live cultures, probiotics, and how to maximize their benefits through traditional fermentation methods
• How to ferment at home with accessible, everyday ingredients
• Kimchi and beyond including other fermented foods worth knowing as an herbalist
• How to recommend fermented foods to clients and integrate them into your herbal practice
• The difference between traditional fermentation and shortcuts (and why it matters)

Grace's Korean-American roots give her a perspective on food and medicine that you won't find in most Western herbalism programs. Her family recipe for kimchi has been passed down through generations, and her businesses Qi Alchemy and Ginkgo & Co. are built on the same simple belief she'll bring to this class: what you eat is one of the most powerful choices you make for your health.

She's been featured in Vogue, Forbes, Oprah Magazine, and Well+Good, and forages edible plants near her family farm in South Korea in her spare time. Basically, she's the real deal.

Come curious, and be ready to think about food in a whole new way.