IHN Graduates Making A Difference In Our Community!
Maya Eid specializes in working with those seeking to improve their relationship with food, digestive health, female hormonal rebalances, and sports nutrition for athletes. As part of her company, Maya Eid, Maya offers 1-on-1 coaching, and runs a self-paced program designed to aid in moving beyond trendy diets, body stress, and food guilt to build a sustainable way to nourish oneself and build self-confidence.
Toni Pigeon is the founder of River Of Health, where she focuses on finding natural solutions for allergy-type symptoms, and aiding those with environmental and food intolerances. She does this by using symptomatology, iridology, and biofeedback analysis testing to normalize her clients' bodies, so they can build on their innate ability to heal themselves, and restore the joyous quality of the health they deserve.
Marie-Therese Langlotz runs a comprehensive online course through her company, Soulistic Endeavor, that enables individuals to become their own healers in recovering from past trauma, limiting beliefs and chronic pain. Marie-Therese also runs yoga classes, workshops, talks, and offers private coaching rooted in Trauma-Informed Care and Cognitive Behavioral Therapy with a customized nutrition and lifestyle plan.
See the inspiring work of our graduates in the field of holistic nutrition!
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In-Class Toronto, Mississauga, Vancouver or Online Pacific or Eastern
We have until September 22 to soak up summer rays (officially) but only until September 12 to settle back into classes. That means the month of August is vacation-free for the admin teams at IHN. Our excitement is amplified by the return to campus at our Toronto and Mississauga locations. Learning in the physical space is something IHN's Vancouver campus has been doing for most of this year. Bringing the student dynamic back, carries more joy for us than you can imagine. Classrooms too, have waited patiently to be imbued by aligned, energetic souls!
We accept applications for September, throughout the month of August. We encourage you to submit yours sooner, rather than later, to secure your seat. That will give you access to the booklist to begin your readings early. Class schedules for the upcoming semester are available for new students to review with administration at the campus or online that best suits your needs.
In-Class Program:
On-Line Program:
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Taking Part In Practices That Sustain Us
After a long pandemic-made hiatus, one of the favourite components in the Nutrition & The Environment (NE) course, is when students attend our Organic & Biodynamic Farm Trips. One of our instructors, Kathrin Brunner, has been teaching at IHN since 2014, guiding students to a deep understanding of sustainable and regenerative farming. Kathrin grew up on a dairy and crop farm, leading her to pursue studies in Urban Container Gardening and a Certificate in Permaculture Design. Her extensive knowledge, along with Farm director, Zahra Noorani, at Fresh City Farms (Toronto), provided students a revelatory experience.
IHN added these trips, over a decade ago, when previous NE instructor and CNP, Sarah Dobec, had the brilliant suggestion. The farms we now visit have expanded with students even more eager to get their hands into good earth. The guide, Zahra, showed them the farmyard, greenhouse, and farming fields. Students learned about the spring seeding process and had the opportunity to tour current growing crops. Students participated in seeding, woodchip and compost spreading, transplanting, and the all important weeding! Kathrin discussed the importance of farming in cities, backyards, rooftops, balconies, and community gardens. She shares the benefits of growing your own food, attracting pollinators, and building healthy soil. She loves to support local farmers and inspires our students to do the same.
The walks are open to all students, in Toronto, Mississauga and Vancouver, regardless of the learning model they enjoy. Whether in-class or online, students can connect with their peers in beautiful outdoor spaces. This year, farm trips had been put on hold in the Vancouver area, while IHN's BC farm partners continue to recover from the pandemic. They have yet to be reequipped with what they need to welcome visitors. Vancouver In-class and Pacific online students, can instead, complete an In Lieu of Assignment.
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The In Lieu of Assignment allows students who are not able to join us in the physical space to learn in a parallel way by calculating the food miles of a main meal that they prepare in their home. Students also have the option to visit a local farmers' market to complete this assignment. The In Lieu of Report offers students the option of completing the independently organized organic Farm Trip and then submitting their experience notes. With the support of IHN's Farm Trip Coordinator, students locate an organic (and ideally biodynamic) sustainable farm in their area to participate in volunteer work experience that gives them first-hand insight into the nature of farming. Students are encouraged to join public farm tours. These Assignments and Reports maintain the integrity of the learning found in our in-person adventures.
Since the landscape in most of Canada, North Eastern USA and other parts of the world are not always conducive to these trips, year-round, the supported In Lieu of Assignments and Reports nicely help facilitate more students joining us in the virtual space, from all over the world!
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Students share their experience on behalf of their group:
Amanda G (Online) “I loved learning about urban farming and meeting the farmers, who were so incredibly enthusiastic about farming techniques, from soil prep to the vegetables they grow. I also enjoyed the hands-on approach to the visit, with an hour spent weeding the onion patch and filling up the paths and increasing the mycelium network with mulch.”
Liana P (In-class) “Fresh City Farm Downsview is literally right across the street from my house in a beautifully reconstructed urban park. We had a great time! We got to see how organic produce is grown. The staff were all really friendly, helpful and very knowledgeable, and we even got to try some of the produce. We met Jessy from Zawadi Farms that rents a space at the farm, and boy oh boy, he was SO informative. We learned how they regenerate the soil and manage the health of the soil, by using organic matter to enrich the soil, rotating crops to prevent pests and diseases, and using companion planting to deter pests. We got our hands dirty and pulled weeds and laid mulch down. We learned that the mulch, over time, releases nutrients into the soil, helps to improve soil fertility, promotes healthy plant growth, reduces the need for chemical fertilizers, helps to suppress weeds and prevent water evaporation, making it an essential tool for any organic farmer. I had no idea mulch did all those things for farming. I LOVE it! We were all so glad we got to share in this experience. Thank you, IHN!”
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Taking A Walk On The West Side
Last week we featured IHN's Wild Herb & Weeds Walk field trips, part of the Herbal Medicine course in our Diploma program. Have a look-back at the experience had by the students able to make it, from our Toronto and Mississauga campuses, along with some Online Eastern students. Notice anything missing? We were remiss in featuring our glorious West Coast students! In our IHN This Week developer's defense, we received these beautiful photos after our send. :) We are happy to see, and share, the smiles of the Vancouver campus and Pacific Online students who joined beloved Herbal Medicine faculty member, Dr. Fiona Smulders, ND.
A student shares their experience on behalf of their group:
Amber B (Online): “The Herb Walk with Dr. Smulders was truly delightful. Being with her and seeing her passion and knowledge for all the herbs had me smiling from ear to ear the entire time. I felt this walk was one of the highlights of the program as we had a chance to see the many herbs that surround us here locally and learn about their many uses. I would redo the whole program again just to get to this herb walk, honestly - as it was nothing short of amazing. I feel like I learned a couple of months of herbal knowledge during that walk and I left there feeling empowered by all the plant knowledge that I could share with my loved ones. Thank you Dr. Smulders for making this walk a memorable one.”
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Faculty Feature | Antonina Bureacenco
"The main takeaway from the course I teach that I wish for my students to take with them is learning critical thinking skills, and having the ability to analyze and asses a client's conditions from multiple perspectives."
We asked Antonina what she loves about IHN and teaching her course:
"I love that IHN's program, in general and the course I teach, provides most relevant, up-to-date and applicable professional skills in our industry. I love the school's high integrity and intent, the openness, diversity and adaptability."
Teaching at IHN since 2017
Vancouver Campus and Online Pacific
Currently Teaching: Preventive Health Care
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Inflammation not only increases your risk for numerous diseases, but is related to smaller brain volume and reduced gray matter. A July 19, 2022 article (3 minute read), reveals inflammatory foods to avoid, anti-inflammatory foods, drinks and herbs that are supportive of healthy brain aging and memory, and other ways to support brain health. Joe Boland explains how “a pro-inflammatory diet not only increases the risk for several physical diseases, but it also can negatively impact aging of the brain.” As if you don't have enough reasons to stay away from inflammatory foods before, you can add this one to the list.
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This cruciferous vegetable is a nutrition powerhouse, containing more protein than most other veggies. It belongs to the mustard family, is a form of cabbage, and is native to the Mediterranean and Turkey. It is high in vitamins C, K, and potassium, and is an excellent source of non-heme iron and fibre. Although broccoli can be eaten raw, studies show that a light steaming of the vegetable has digestive benefits, and those with low thyroid function can still enjoy it when cooked it on high heat. Enjoy this Broccoli Power Salad recipe by IHN graduate, Claire Keating.
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