Become immersed in sustainable food practices through a year-long program from The Institute of Sustainable Nutrition (TIOSN). Participants of the program move through life changing, hands-on practices in the science of nutrition, local/sustainable gardening practices, culinary skills, kitchen medicine and sustainable foraging.

Housed at the Holcomb Farm in West Granby, TIOSN has become a haven in the field of sustainability and food. Students learn how the body and food work together and change with the seasons. Additional teaching include the cycles of plants/weeds, soil, bees and planets; preparing and sharing food in the kitchen; making traditional remedies, teas, tonics and brews; and exploring outdoors for wild food.

Students learn and change their relationship with themselves, food and the outdoors. Many guest speakers join the TIOSN community throughout the year to teach specialty topics such as fermented sourdough bread making, growing microgreens, sea vegetables, sauerkraut, miso, cheese making, mindful eating, fermented drinks and more.

TIOSN is also now accepting applications for the second year of the 10-month Herbal Intensive. Last year’s class sold out in two days with all slots going to alumni.

This year, because of popular demand, the school is offering workshops that are open to the public. These will be in the areas of sustainable gardening, foraging, kitchen medicine and culinary. The first of these will be Planting Your Healthcare: A Tea, Culinary and Medicinal Herb Garden. See the TIOSN web page for more information and to register.

For more information, applications or to register for any of the programs, visit TIOSN.com or call 860-764-9070. See ad, page 32.