Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 I recently reviewed a copy of The Successful Chinese Herbalist from Blue Poppy press. I can wholeheartedly recommend this book to all students, recent grads and anyone who has joined this list in recent months. The book covers what I consider to be the most important issues facing a practicing herbalist. The book is largely an exposition of Bob Flaws' well developed thoughts on these crucial matters. He is joined by his wife Honora in this endeavor, sharing her expertise in matters ranging from the business of running a pharmacy to the art of patient compliance. Longtime members of CHA will be pleased to note that just about every chapter in this book has also been a topic of intense discussion on this list in years past. From pattern differentiation to dosage to drug-herb interaction and toxicity to problem based learning, our conversation is reflected in this book. For those of us who take some comfort in seeing this profession mature, this book reflects a degree of growing consensus in an always diverse and often fragmented field. Such consensus is always the foundation of further sustained growth and development. Bob Flaws has always led the way in promoting standards of excellence and rational thinking in our practice. The extent to which many of us see ourselves in his work is a testament to his success. ADGP Web-Online Coordinator Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 Todd & Cara, Thanks for the kind words. Bob & Honora P.S. Anyone who'd like to see another side of Bob might check out: drbobsbikeworld.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2005 Report Share Posted October 27, 2005 Cara, I have not thought of this crock pot idea before Have you found there is any change in the nature of the herbs after cooking them all night vs. an hour? This seems like it'd be better for tonifying herbs, etc.. but what about herbs like BoHe that are put in for the last bit of the cooking time? Kristy Garry >I also reviewed the book and ditto to your comments, Todd. I plan to put it >on the book list for my next class. It¹s very useful/ >But I did email Honora about taking advantage of modern technology: i.e. >crock pots for cooking large bags of herbs and refrigerators for storing it >for the week. I get tremendous compliance because they only need to cook >weekly. Crock pot: put the herbs in on low overnight and strain. Voila! >It¹s >done! >Even if herbs only take as long as a pot of rice to cook- the theme in >today's world is prepared food, extracurricular activities, etc. > >Cara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2005 Report Share Posted October 27, 2005 I agree: better for the thicker herbs, but I deal w/ bo he, mu xiang , etc in two ways: one is to add them for about 30-60 minutes before straining ( crock pots lose a lot of heat when they are opened, more when the contents are stirred around). Or I just throw them in at the end- turn off the crock pot and let them steep for 15-20 minutes. It works fine. and even if you do add the aromatics earlier, the crock pot's steam seal holds in a lot of the volatile oils. The trade off in precision is worth it because of increased compliance. if you email me privately, I can send you the cooking instructions C > Cara, I have not thought of this crock pot idea before > Have you found there is any change in the nature of the herbs after cooking > them all night vs. an hour? This seems like it'd be better for tonifying > herbs, etc.. but what about herbs like BoHe that are put in for the last bit > of the cooking time? > > Kristy Garry > > > >> I also reviewed the book and ditto to your comments, Todd. I plan to put it >> on the book list for my next class. It¹s very useful/ >> But I did email Honora about taking advantage of modern technology: i.e. >> crock pots for cooking large bags of herbs and refrigerators for storing it >> for the week. I get tremendous compliance because they only need to cook >> weekly. Crock pot: put the herbs in on low overnight and strain. Voila! >> It¹s >> done! >> Even if herbs only take as long as a pot of rice to cook- the theme in >> today's world is prepared food, extracurricular activities, etc. >> >> Cara Chinese Herbal Medicine offers various professional services, including board > approved continuing education classes, an annual conference and a free > discussion forum in Chinese Herbal Medicine. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2005 Report Share Posted October 28, 2005 Cara, I'd like the cooking instructions too. Thank you! Acupuncture and Chinese Herbal Medicine 753 N. Main Street, Suite C-1 Cottonwood, AZ 86326 (928) 274-1373 Cara Frank <herbbabe wrote: I agree: better for the thicker herbs, but I deal w/ bo he, mu xiang , etc in two ways: one is to add them for about 30-60 minutes before straining ( crock pots lose a lot of heat when they are opened, more when the contents are stirred around). Or I just throw them in at the end- turn off the crock pot and let them steep for 15-20 minutes. It works fine. and even if you do add the aromatics earlier, the crock pot's steam seal holds in a lot of the volatile oils. The trade off in precision is worth it because of increased compliance. if you email me privately, I can send you the cooking instructions C > Cara, I have not thought of this crock pot idea before > Have you found there is any change in the nature of the herbs after cooking > them all night vs. an hour? This seems like it'd be better for tonifying > herbs, etc.. but what about herbs like BoHe that are put in for the last bit > of the cooking time? > > Kristy Garry > > > >> I also reviewed the book and ditto to your comments, Todd. I plan to put it >> on the book list for my next class. It¹s very useful/ >> But I did email Honora about taking advantage of modern technology: i.e. >> crock pots for cooking large bags of herbs and refrigerators for storing it >> for the week. I get tremendous compliance because they only need to cook >> weekly. Crock pot: put the herbs in on low overnight and strain. Voila! >> It¹s >> done! >> Even if herbs only take as long as a pot of rice to cook- the theme in >> today's world is prepared food, extracurricular activities, etc. >> >> Cara Chinese Herbal Medicine offers various professional services, including board > approved continuing education classes, an annual conference and a free > discussion forum in Chinese Herbal Medicine. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 See my post today on CHA. or go to carafrank.com, articles > Cara, > > I'd like the cooking instructions too. Thank you! > > > Acupuncture and Chinese Herbal Medicine > 753 N. Main Street, Suite C-1 > Cottonwood, AZ 86326 > (928) 274-1373 > > Cara Frank <herbbabe wrote: > I agree: better for the thicker herbs, but I deal w/ bo he, mu xiang , etc > in two ways: one is to add them for about 30-60 minutes before straining ( > crock pots lose a lot of heat when they are opened, more when the contents > are stirred around). Or I just throw them in at the end- turn off the crock > pot and let them steep for 15-20 minutes. It works fine. > > and even if you do add the aromatics earlier, the crock pot's steam seal > holds in a lot of the volatile oils. > The trade off in precision is worth it because of increased compliance. > > if you email me privately, I can send you the cooking instructions > > C > > > > >> > Cara, I have not thought of this crock pot idea before >> > Have you found there is any change in the nature of the herbs after cooking >> > them all night vs. an hour? This seems like it'd be better for tonifying >> > herbs, etc.. but what about herbs like BoHe that are put in for the last >> bit >> > of the cooking time? >> > >> > Kristy Garry >> > >> > >> > >>> >> I also reviewed the book and ditto to your comments, Todd. I plan to put it >>> >> on the book list for my next class. It¹s very useful/ >>> >> But I did email Honora about taking advantage of modern technology: i.e. >>> >> crock pots for cooking large bags of herbs and refrigerators for storing it >>> >> for the week. I get tremendous compliance because they only need to cook >>> >> weekly. Crock pot: put the herbs in on low overnight and strain. Voila! >>> >> It¹s >>> >> done! >>> >> Even if herbs only take as long as a pot of rice to cook- the theme in >>> >> today's world is prepared food, extracurricular activities, etc. >>> >> >>> >> Cara >> > >> > >> > >> > >> > >> > >> > Chinese Herbal Medicine offers various professional services, including >> board >> > approved continuing education classes, an annual conference and a free >> > discussion forum in Chinese Herbal Medicine. >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
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