Natural Herbs + Supplements on Thought For Food

The concept of food as medicine has been around for ages – from medicinal mushrooms, to bitter herbs as digestive aids, to simply adding extra thyme in chicken soup if you’re feeling sick. So how do herbs and supplements fit into our contemporary food cycle? On the latest Thought for Food, host Tim Buckingham explores these concepts with Chanté Wiegand, director of research and development for The Synergy Company, and Emily Stock, herbalist and proprietor of Sundial Medicinals.

First, Chanté discusses the history of the Castle Valley-founded Synergy Company, giving insight into their various nutrient blends, and how they aim to retain the vitality of foods in supplement form. Next, Emily talks about her interest in food and sustainability that led her to her career as an herbalist, eventually founding Sundial Medicinals in Moab. She details how medicinal herbs overlap with kitchen craft, the use of tinctures, and studying different remedies across cultures. 

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Show Notes

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The Synergy Company

Sundial Medicinals