About the Speakers:

  • Bevin Clare

M.S., R.H., CNS, is a clinical herbalist and nutritionist appointed as an Associate Professor and Program Manager of the Post-Master's Certificate in Clinical Herbalism at the Maryland University of Integrative Health. She holds a MSc in Infectious Disease from the London School of Hygiene and Tropical Medicine, serves on as an adjunct Assistant Professor at the Massachusetts College of Pharmacy and is an Adjunct Associate Professor at the New York Chiropractic College. Bevin has studied herbal medicine around the world and blends her knowledge of traditional uses of plants with modern science and contemporary healthcare strategies. Bevin is the president of the American Herbalists Guild, the largest body of professional clinical herbalists in the US.  She is founder of the Herbal Clinic for All program, providing cost-free herbal medicine healthcare since 2007.  She is a board member of the United Plant Savers, a group working to protect at-risk medicinal plants in North America. You can find Bevin’s musing on a variety of Clinical Herbalism topics, including infectious disease, at www.bevinclare.com

  • Sandor Katz

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and In 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out Sandor's website www.wildfermentation.com

  • Kirsten Shockey

Kirsten and Christopher Shockey got their start in fermenting foods with their farmstand food company, where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops. They host a website for lovers of vegetable fermentation at http://www.fermentista.us/

They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. 

Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars.  At the end of the day they go to bed exhausted and knowing life is good.


About Nutrition Therapy Institute 

Our community at Nutrition Therapy Institute is on a mission! Our students, graduates, faculty and staff are dedicated to revolutionize the way our country eats, and raise the standard of health for all who wish to live life with vitality. We teach many research based points of view that value whole, local, unprocessed, organic, grass fed, free range, culturally traditional, nourishing food. We believe that this is what will heal us and lead us to live to our full potential.

Since 1999, NTI has offered cutting-edge professional programs in holistic nutrition and culinary arts.  Our nutrition courses present a variety of views and research regarding different aspects of nutrition, geared for the student dedicated to academic excellence. Courses are based on holistic, naturopathic, and Western scientific principles.

Our courses are intensive and our students achieve a sophisticated level of knowledge in becoming Certified Nutrition Therapy Practitioners (1 year program) and Master Nutrition Therapists (2 year program).  Our four month long culinary program combines basic nutrition science with culinary skills and gastronomic creativity. And we have a blast doing it! Our Natural Food Chefs become the leaders in applying good nutrition to a variety of opportunities, such as entertainment cooking, catering, personal chef, menu experts, culinary teachers and much more.  Our graduates are equipped to practice nutrition with confidence through the expertise and skills they have gained at NTI.