Before there were pharmacies, there was the kitchen.
WHAT THIS COURSE IS
An Eight-Week Short Course from The New England School of Bioenergetic Medicine
The kitchen has always been a place of medicine. The pot of bone broth simmering for someone with a cold, the apple cider vinegar stirred into warm water for an unsettled stomach, the honey and lemon in hot tea for a sore throat, the ginger for nausea, and the garlic that carries a household through a long winter are the remedies that held people together for centuries, and they still work.
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Kitchen Remedies returns you to that tradition. Across eight weeks, you will learn to recognize the medicine already in your pantry, your fridge, and your garden, and to prepare a small repertoire of remedies you can actually use. You will work with vinegars and broths, with honeys and oils, with teas, infusions, and ferments, and with the spices, plants, and everyday foods that turn an ordinary kitchen into a place of care.
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This is not about adding one more wellness routine to a full life. It is about recognizing that the medicine has been there all along, and learning how to work with it for body, mind, and soul.
A Living Lineage
Kitchen medicine is older than any school, any system, any textbook. It moves from grandmother to grandchild, from one culture to the next, from one season to the season that follows. When you simmer bone broth for someone who is sick, stir honey and lemon into hot water for a cough, or grate fresh ginger into tea for a queasy stomach, you are participating in a tradition that has held people together for thousands of years. Kitchen Remedies brings you into that tradition with care and gives you a way to keep it alive in your own home.
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Across eight weeks, you will move through the kitchen's most important categories of remedy and learn the simple preparations that bring them into daily life. You will work with vinegars and oxymels, with bone broths and nutrient-dense stocks, with honeys, electuaries, and folk syrups, with teas, infusions, and decoctions, and with the warming and cooling foods that have anchored seasonal care for centuries. Each week introduces a new layer of skill and a new set of remedies, and each week ends with something you can hold in your hands and bring to the people you love.
Inside the Eight Weeks of Remedies
Week 1: The Kitchen as Apothecary
You begin where every kitchen tradition begins, by learning to see your own kitchen as the apothecary it has always been. We set up your pantry, walk through the principles of working with food and plants as medicine, and introduce the body, mind, and soul registers that every remedy speaks to. Your first remedy, the daily apple cider vinegar tonic, is the simplest in the entire course and one you can begin on day one.
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Week 3: Broths and Stocks, Deep Nourishment
Every healing culinary tradition in the world has its own broth. This week, you will make a long-simmered bone broth, a mineral broth (or both), and learn the contemplative practice of tending a fire across hours. Broth is the universal healing food, foundational for gut repair, immunity, recovery, and the deep nourishment of anyone in the household who needs it. Your freezer will hold quart jars of medicine by the end of the week.
Week 5: Teas, Infusions, and Decoctions
Plants in water are the most ancient kitchen medicine in the world. This week, you will learn the three core methods of preparation, standard infusion, long infusion, and decoction, and you will build two tea blends. A daily heart blend with hawthorn, rosehips, rose petals, oat straw, and nettle for cardiovascular and nervous system support. And a sick-day tea blend, ready on the shelf for the moment someone in your household begins to feel a cold coming on.
Week 7: Ferments and the Living Kitchen
Fermentation is one of the most relational of all kitchen practices, because the food is alive, the cultures are alive, and the relationship between the cook and the jar is alive too. This week, you will make sauerkraut by hand, the gateway preparation to the entire world of vegetable lacto-fermentation, with the gut-mood-immune support that has made fermented foods the subject of so much modern research. Your jar will tend on the counter through the final week of the course.
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Week 2: Vinegars and Oxymels, the Sour Medicine
The oxymel is one of the oldest preparations in Western herbal medicine, going back at least 2,500 years to Hippocrates and the Greek oxymeli. This week, you will make a fire cider oxymel in the lineage of Rosemary Gladstar, finished with raw honey to align it with the older folk form. Your jar will infuse for four to six weeks while the rest of the course unfolds, and you will learn the story of how the herbalist community defended fire cider as folk medicine that belongs to the people.
Week 4: Honeys & Electuaries, the Sweet Medicine
Honey has been used as medicine for at least 4,000 years across every culture that ever encountered a beehive. This week, you will make fermented honey garlic, an iconic remedy of Russian, Eastern European, and Chinese folk medicine, almost forgotten outside the herbalist community and one of the most reliable preparations in the entire kitchen apothecary for the cold and flu months.
Week 6: Spices and Aromatic Medicine
Aromatic medicine arrives through the air. You breathe it before you taste it. This week, you will make Four Thieves Vinegar, the legendary plague-era folk preparation of medieval Europe, infused with garlic, sage, rosemary, thyme, lavender, and clove. We touch into the lineage of Hildegard von Bingen and the medieval European herbal tradition, and we discuss the differences between the warming roots of fire cider and the aromatic herbs of Four Thieves.
Week 8: The Home Apothecary, Inside and Out
The closing week completes the home apothecary by adding external remedies. A bottle of garlic-infused ear oil for the children's nighttime earaches, the most archetypal grandmother remedy in the kitchen tradition. A small repertoire of skin remedies for burns, sunburns, scrapes, and chapped skin. And a closing ritual recipe, a honey facial in the spirit of gathering with friends around a fireplace. We close with the teaching of seasonal rhythm and how to keep your apothecary alive across every year that follows
Who This Course Is For
Kitchen Remedies is for anyone who already cooks and wants to understand the medicine inside the cooking. It's also for anyone who doesn't cook but wants to explore wellbeing in the kitchen. It is for parents who want to care for their families with what is already on the shelf. It is for practitioners who want to ground their work in the everyday wisdom that came before clinical training. It is for the person who has always sensed that the kitchen is more than a kitchen and is ready to learn what that actually means.
You do not need a background in herbalism, nutrition, or clinical care. You need a kitchen, a willingness to pay attention, and curiosity about what is already in front of you.
How This Course Works
Kitchen Remedies lives inside our online course community on Mighty Networks, where you will have access to all eight weekly lessons, recipe cards, reflection prompts, supplemental readings, and a private community feed for sharing your work, asking questions, and learning from other students.
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Each week includes:
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A substantial written lesson, including a personal note from Stephanie on her own relationship with that week's remedy
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A clear recipe card with ingredients, instructions, traditional uses, dosing, and storage
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A reflection prompt to help the teaching settle into your own life
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Two optional extensions for students who want to go further
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A community space for sharing photos, asking questions, and learning alongside others making the same medicine
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A Weekly Live Call
You can move through the lessons at your own pace. The course material is yours to keep, and most students return to it across many seasons as the home apothecary becomes part of their working life.
A Note:
The most powerful medicine in your kitchen… is you. First, and foremost, the care and attention that you bring to your ‘hearth’ will be the most critical ingredient. That's what makes this course dear to my heart. The kitchen tradition, the simple act of caring for the people in our households with what is already in the pantry and the garden, has been quietly disappearing from modern life for several generations now, and I do not think we have fully reckoned with what we have lost. We have outsourced our nourishment. We have outsourced our small medicines. We have outsourced the texture of everyday care that used to live in kitchens and was passed forward, hand to hand, grandmother to grandchild, friend to friend, season to season.
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My answer to that loss, the one this course is built around, is that we begin to reclaim what was taken or lost. Not all at once, and not heroically. Quietly, in the kitchen, one preparation at a time. We reclaim ourselves by remembering that our bodies were not built for the speed and the disconnection most of us live inside. We reclaim community by feeding people again, by inviting them into our kitchens, by teaching the children what we are doing and why. We reclaim the way we nourish each other by understanding that nourishment is not just food, it is also presence, intention, attention, time, and the willingness to stand at a counter for someone we love and prepare what they need with our own hands.
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I built this course because I believe we need to find our way back, in small, ordinary, kitchen-sized ways, to the practices that held people together for thousands of years and that can hold us together again, if we are willing to remember how.
Welcome.
The Investment
This exploration asks something of you — not just resources, but readiness. Choose the rhythm that honors both your commitment and your circumstances.
Pay In Full
$497
A One Time Investment
3-Month Plan
$185
Per month for 3 months
12-Month Plan
$45
Per month for 12 months
Check your email after enrollment.
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The Field
$44/mo
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Content, community, monthly live calls, one free short course per year. Discounts.