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Cheryl Boiko, John Michelotti & Paul Tappenden

Teaches at Milton Art Center

Cheryl Boiko is a community herbalist based in Carroll Gardens Brooklyn and owner of Remedies Herb Shop. She studied The Wise Woman Tradition of Herbal Medicine and her training and experience includes herbal and nutritional consulting, plant identification, herbal medicine making and being on the front lines of her little herbal shop! Cheryl completed an herbal apprenticeship at Flower Power Herbs & Roots and the advanced immersion program at the Institute for Integrative Nutrition where she was certified as a Holistic Health Practitioner.

John Michelotti is the founder and devotee of Catskill Fungi whose mission is to empower people with fungi though educational walks and workshops and mushroom health supplements which he produces from mushrooms foraged and grown on and around his family farm in the Catskill Mountains. John is a Former President of the Mid-Hudson Mycological Association (MHMA). He served on the Mushroom Advisory Panel for Certified Naturally Grown to develop ecological standards in mushroom production. His goal is to educate and inspire people to pair with fungi to improve health, communities, and the environment.

Paul Tappenden is an environmental educator, specializing in wild edible and medicinal plants. As a forager, Paul spends much of his time gathering “weeds”, which he turns into tasty dishes or medicinal remedies. As an educator, he runs regular workshops on identifying, harvesting and preparing wild foods and medicinal herbs. Paul has been gathering wild foods for more than 60 years. He considers himself a devotee of nature, always ready to learn and to share, which he does through his Facebook page, his walks and programs, presentations and videos. He is always happy to share his knowledge, and to teach others how to make use of the many plants that are here to serve us. He believes that we have much to learn from our ancestors and from primitive peoples, that we have sadly forgotten, and that this knowledge is essential, despite the technological world in which we live. A background in gourmet food preparation and a knowledge of nutrition, has been a great benefit in Paul’s wild foods culinary ventures, such that he has catered many events, using foraged ingredients. He includes cooking wild foods among his workshops, especially with groups of children.

Classes taught by Cheryl Boiko, John Michelotti & Paul Tappenden

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