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Food as Medicine in Chinese Cooking
with Tsueyhwa Lai
ABOUT THE PROGRAM:
Smart food choices are essential to living a long life and staying healthy. Medicinal food therapy can be used to help prevent illness and activate the body’s healing energy. Join us to learn how the color of food, the taste of food and how it is prepared reflect its healing properties. Find out how adding more vegetables and cooking food during the proper season and time of day can also impact your health. Licensed acupuncturist and Oregon College of Oriental Medicine’s resident medicinal food expert Tsueyhwa Lai, will provide a cooking demonstration and an explanation of how the ingredients promote health and wellness.
ABOUT THE SPEAKER:
Tsueyhwa Lai, DAOM, LAc is originally from Taiwan. She received her BFA in graphic design from Minnesota State University ‐ Moorhead, her MFA in visual communication from University of Washington ‐ Seattle, and her Doctor of Acupuncture and Oriental Medicine degree from Oregon College of Oriental Medicine. In addition to her private practice, she coordinates OCOM’s Weekend Specialty Clinics and teaches courses in Chinese Nutrition and Language & Culture and works as a Clinical Supervisor in the OCOM Acupuncture & Herbal Clinic.
Wednesday, May 27, 2009, 6:00-7:30 PM Northwest China Council Conference Room
127 NW 3rd Avenue, Portland, OR 97209Free to members. $5 donation requested of non-members. Space is limited, please register [click here]
