In this workshop, you can learn how to make Fire Cider. As this is a hands‐on workshop you can also take home the Fire Cider that you make. In the Winter 2020 workshop, the Fire Cider was made with the following:
* ‐ Grown by Obiora Embry in 2019
** ‐ Foraged by Obiora Embry in 2019
*** ‐ Foraged by Obiora Embry in 2020
If you are interested in having this traveling workshop in your neck of the woods, please contact us for pricing and traveling fees.
Disclaimer: In the Fire Cider ‐ "Let Thy Food Help You Heal" workshop some of the ingredients were foraged but may not be growing when your workshop happens.
My name is Obiora Embry. I have a B.S. degree in industrial engineering and have dabbled in "herbalism" through various means off and on for about 30 years. Even though this is the case, I am not classically trained but rather have perused books, articles, listened to videos, learned from others (including Nature), and most importantly have gained firsthand experience helping myself and close friends to heal with herbs and food (i.e., let thy food be thy medicine). I am a firm believer that our physical bodies can heal themselves if given the opportunity to do so.
I started researching healing foods and herbs to heal at the request of an ex‐girlfriend when her maternal grandmother was dying of colon cancer in 2003. I learned a lot through this research and started applying the newfound knowledge with my then girlfriend (and her children) to help her become healthier. As I befriended more single mothers over the years, I introduced many of them to growing food and have helped to facilitate healing in their physical bodies primarily through food and also by getting their hands into the healing soil.
I have not stopped but have continued to allow the plants and the Universe to lead the way in helping me to better understand how to use our abundant plant allies. As I have been an avid food grower since 2003 or 2004, many of the food and herbs that I use have been grown by me. However, as I have started to delve more into foraging a lot of what I use these days is foraged from our two acres at Martin Acres and elsewhere.
I have been tossing around the idea partly through the encouragement by my cousin, Tiffany Bellfield (of Ballew Estates), to teach hands‐on classes/workshops for some of the food that I create. I am not a vegetarian but most of the food that I prepare and/or cook is vegetarian, but more importantly, I try to add various layers (including but not limited to herbs and spices) to what I create along with LOVE.
Some of my lacto‐fermentations include the following: