The Herb society of America

Frankenmuth mid-Michigan unit

Established 1983

The Herb Society of America

Frankenmuth Mid-Michigan unit

 

36th Annual

 Spring Herbal Luncheon

 

 THE HERB SOCIETY OF AMERICA,

FRANKENMUTH MID-MICHIGAN UNIT

36th ANNUAL

HERBAL SPRING LUNCHEON

 

Shawna Coronado

THERAPEUTIC GARDEN WELLNESS

GARDEN, EAT, AND EXERCISE

YOUR WAY TO BETTER HEALTH

 

 

 

 

 

 

 

 

 

 

 

 

 

WEDNESDAY, APRIL 18, 2018

ZEHNDER’S OF FRANKENMUTH

 

                                                                       

                                                                                      MEET OUR

                                                              SPEAKER

                                                  Shawna Coronado

 

 

 

Shawna Coronado’s life changed the day she up ‘n left her stressful fancy-pants job in sales and marketing.

Inspired by a medical diagnosis of degenerative joint disease, Spinal Osteoarthritis, Shawna will share with us her dramatic personal story of how she used garden therapy, an anti-inflammatory diet, and exercise to overcome the daily pain she suffered. Her efforts have resulted in healthier food choices, weight loss, improved mood, pain reduction,

 increased mobility, and a beautiful garden!

While on her journey to better health and happiness, Shawna also discovered a new career path. She is now a successful author, professional photographer, and popular on-line

and on-camera media host.

Along with her gardening and green-lifestyle initiatives, Shawna will be sharing stunning photos of her garden. She will also share tips she has learned about gardening, exercise, and food choices that have changed her life and helped her

reap even more the joys of gardening.

 

 Luncheon Menu

Ø Asparagus ale soup

 

Ø Haus-made pretzel rolls served with a creamy beer

 and artichoke cheese dip

 

Ø Artisanal spring greens, candied pecans, blue cheese, and strawberries, tossed with a strawberry

wheat beer vinaigrette

 

Ø Porchetta* garnished with hop shoots, and served with a truffled cauliflower mash

and tri-colored carrots

 

Ø Hop-infused flourless chocolate cake

*Porchetta is a savory and moist boneless pork roast of Italian culinary tradition. The loin is stuffed with a variety of herbs and spices, usually including rosemary, fennel, and thyme. Our rendition will be stuffed with rosemary, fennel, and hops

 Program Schedule

10 am Garden Market Opens*

11 am Book Signing

11:50 am Welcome & Invocation

Noon Lunch Served

1:30 pm Guest Speaker

2:30 pm Drawings

 

*JUST A REMINDER

 

WE CAN ONLY ACCEPT CASH

OR CHECKS

RESERVATION GUIDELINES

· Reservations will be accepted March 1 thru April 1, or until we are sold out; whichever comes first

 

· Group seating is offered to parties of ten; however to assure your table, a list of all the ten names and their payments must be received at the same time

 

· Seating is not guaranteed until both the reservation form and payment has been received, and our registrar confirms your reservation by telephone

 

· Cost of tickets: $38 per person

 

· Checks and money orders should be made payable to HSA-FMMU and mailed with your reservation form to:

 

Registrar

Debbie Sparschu

5 Mary Lane Court

Frankenmuth, MI 48734

 

· Contact Information

 

Email: frankenmuthherbsociety@gmail.com

Website: frankenmuthherbsociety.org

· SORRY, NO REFUNDS

Telephone

Debbie Sparschu

989-652-2852

                                                                                          2018 Herb of the Year - Hops

                                                                                                                                    Humulus lupulus

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hops are the flower heads of Humulus lupulus, used primarily to flavor beer. Depending on the cultivar used, sometimes the smell, and especially the taste, reveals citrus notes or intense bitterness.

Hop plants need support, and rhizomes should be planted 3-5’ apart on twine, pole, or trellis, attached to allow approximately 12’ of growth. Hops prefer a sunny, moist location, and will die back to the ground each fall and re-sprout early in spring.

The female flower (also called a cone or strobili) is the part of the plant used to make beer. Lupulin is the substance in the cone that contains the oils and resins which give hops their aroma.

Hop flowers can be used in cooking and can infuse flavor into a dish much like a bay leaf, or the flower can be grated and sprinkled on top of a dish.

Hops were used medicinally by several native North American tribes for insomnia and pain, and were well established in European medicine by the 17th century

 

It is the policy of The Herb Society of America not to advise or recommend herbs for medicinal or health use. This information is intended for educational

purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.