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Shtetl Skills Workshop Series: Intro to Herbalism with Baruch Shapiro

Jewish Farm School

Sunday, June 15, 2014 from 1:00 PM to 4:00 PM (EDT)

Shtetl Skills Workshop Series: Intro to Herbalism with...

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Event Details

Develop the basic skills to make your own herbal tinctures, salves and discover the basic principles and healing powers of herbs that grow in and around Philadelphia.


Taught by Baruch Shapiro, Clinical Herbalist, and Founder and Director of the Israel Herb School. Baruch has been involved with nutrition, herbs, and healing for over 20 years and has been certified to teach and practice by leaders of the American Herbal Medicine guild and Native American Elders, including Michael Moore, Tierraona Low Dog, M.D, James Green, and David Hoffman, MNIMH. After studying Permaculture with Bill Mollison in the 90s and ecological community building in Permaculture with Jan Bang, he has been active in healing, grassroots peace and environmental action for the last 15 years in Israel. During this time he built an ecological home with his family, and an educational center where he offers courses on Herbal Medicine, Jewish Healing, and Deep Ecology in the winter and spring. He also leads retreats in the United States both in natural settings and at fine institutions of learning, as well as being the Herb Program Director at Eden Village Camp in upstate NY.


Have questions about Shtetl Skills Workshop Series: Intro to Herbalism with Baruch Shapiro? Contact Jewish Farm School

When & Where

Ahimsa House
5007 Cedar Avenue
Philadelphia, PA 19143

Sunday, June 15, 2014 from 1:00 PM to 4:00 PM (EDT)

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Jewish Farm School

The Jewish Farm School is dedicated to teaching about contemporary food and environmental issues through innovative trainings and skill-based Jewish agricultural education. We are driven by traditions of using food and agriculture as tools for social justice and spiritual mindfulness. Through our programs, we address the injustices embedded in today's mainstream food systems and work to create greater access to sustainably grown foods, produced from a consciousness of both ecological and social well being.

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