This three-month program (Feb 7-April 26, 2017) is a deep exploration of wild edible and medicinal plants, living food nutrition, permaculture design and holistic health. It is an experiential journey of internal and external health. We will cover practical applications of topics including: harvesting wild foods for our daily diet, creating simple to gourmet living food recipes, making herbal medicines, building solar dehydrators, learning about soil mycology, making cultured and fermented recipes, as well as integrating holistic practices into our daily lives. Each morning begins with a centering movement practice such as yoga, tai chi or meditation. The program dives into healing modalities such as natural therapeutics, Eastern philosophies, and detoxification cleanses. It will prepare students to be competent as local, wild, and living food chefs, to offer education on nutrition and holistic health, to lead wild food identification and medicinal preparation workshops, to practice permaculture design, to integrate healing modalities and incorporate deep earth-centered skills into daily life practices.