Can't Help But Love Linda!
Pictured above, Linda Bazinet is captured teaching a Body Metabolism lecture to students mid-class. At that moment, the discussion was on the detoxification pathways of the liver. It's hard to forget the angst one felt when preparing for "the liver question" on the final exam. As complex as this course was for most who have taken it, one can never say it wasn't entertaining! Linda is a one-of-a-kind educator that makes a challenging course easier to assimilate with her mixed passion analogies of birdwatching, basketball, dogs (particularly her Chocolate Lab) and Star Trek. Ask her about the scientific accuracies and inaccuracies of the show and she may respond in Klingon.
Linda joined IHN’s faculty in 1996—the year IHN was founded. She is still as bubbly and exacting as ever with the material taught in the diploma program courses: Bio Chem, Anatomy and Physiology, Body Metabolism, Research and her Con Ed course—Applied Endocrinology. To this day Linda incorporates a variety of learning styles in her lectures to cater to visual, auditory, and kinesthetic learners. Students leave this course feeling inspired and ready to dive deeper into the world of nutrition, science, and the human body.
We asked Linda what the IHN Family might not know about her.
"My students know a lot about me because I am very open in class. They probably know that I make a lot of my own bread and that I knit my own shawls. They may not know how passionate I am about knitting and that socks are my favourite type of knitting project. In fact, I only wear hand-knit socks. In addition, they may not know that when I am dressed casually, I most often am wearing an animal t-shirt from The Mountain T-Shirt Company (Mike [husband], Matthew [son] and I have a large collection)." The animal thing runs deep with Linda. One of her degrees is "with specialist in Zoology".
Join Linda for a refresher that offers plenty of quirks to help you bring Body Metabolism back into focus. It's always half off the regular course fee for all graduates.
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Kathrin Brunner Shares Material From The Con Ed Course
Join us Wednesday, October 20 at 7:00 pm ET/4:00 pm PT for a 1 hour webinar, as Kathrin Brunner brings us in her kitchen—as you follow along in yours—to ferment “Lime Curtido Kraut” and take an in-depth look at the deeply therapeutic benefits of fermented foods. While fermentation has gained in popularity over the years, there are many misconceptions about how they impact our microbiomes and are used to improve health. Knowing which type of ferment would benefit which type of condition, is essential to recommending them successfully in clinical practice.
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An Excerpt From IHN's Nutrition According To Traditional Chinese Medicine Con Ed Course!
On Monday, October 4, IHN hosted a 1 hour webinar with Olivier Barré to discuss the intrinsic thermal properties of food and body constitution. He introduced and discussed the different views between Western and Eastern food, and how the differences or similarities can be used to your advantage in meal preparation. Learn a new approach to meal prepping and cooking, and help your clients get faster results.
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Check us out on YouTube for Webinar Replays you may have missed!
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View The Full Continuing Education Course List For 2021
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Learn Holistic Techniques For Food Preparation!
This is your last chance to register for the Holistic Food Preparation—Around The Globe Continuing Education course which begins on Sunday, October 17. This post-grad course is for practitioners interested in culinary nutrition! All dishes will be fully vegan and completely free of processed ingredients. Each class will explore a few advanced food preparation techniques or concepts to enhance your food preparation skills. Learn the creative processes, concepts, and ideas to craft unique delicacies that will adhere to both holistic principles and world traditions!
Highlights include:
• 3 LIVE classes with Eva
• Sessions on the Holistic Taste of Italy; Local Harvest Feasts; French Immersion
• All recipes and instructions
• Family-style cooking – create delicacies with members of your household!
• A Certificate of Completion
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Faculty Feature | Erika Weissenborn
“I teach Professional Practice, where we focus on building a clientele and how to conduct nutrition consultations. I want to inspire students about the rewards (and challenges!) of building their own practice and business. I often find the business side is the most overwhelming for new graduates, so my aim is to make that approachable and show them what that journey can look like one step at a time.”
We asked Erika what she loves about IHN and teaching her course:
“Interacting with up-and-coming nutritionists keeps me fresh in the nutrition world and inspired in my day-to-day life. I’ve been in the health industry for 14 years, so I feel reinvigorated by interacting with students. I hope that by sharing my experiences I have the same effect on them!”
“I love IHN because it feels like a community, even when I’m not there frequently. I’ve taught at IHN in different aspects for over 6 years now, so…I guess it’s like family!”
Teaching at IHN since 2014
Vancouver Campus
Currently Teaching: Professional Practice
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A study from Stanford University has produced beneficial results supporting fermented food. The incorporation of sauerkraut, kimchi, and kombucha led to a reduction of the inflammatory protein interleukin-6, found in diseases like rheumatoid arthritis. In an August 13, 2021 article (4 minute read) written by Anahad O’Connor, research scientists are optimistic about study outcomes. Dr. Suzanne Devorka says that “[I’d] probably switch a little more toward encouraging people to consume fermented foods because now I have data to point to that suggests there are some anti-inflammatory properties.” Ferments are a staple of holistic nutritional protocols.
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It is believed that the origin of shiitake mushrooms can be traced back to the cretaceous period, over one hundred million years ago. Before being cultivated, the shiitake mushroom grew wild in the mountainous regions of China, Japan, Indonesia, and Taiwan. Shiitake mushrooms have a rich and earthy flavour and contain some of the highest amounts of natural copper. Copper is an important mineral that supports the formation of healthy blood vessels, bones, and immunity, making shiitake mushrooms a great ingredient to boost vitality. Try this Gluten-free Crispy Chicken Tender Salad with Honey Mustard Dressing and Shiitake Bacon by IHN graduate Mandy King.
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