Page 40 - Continuing Studies Calendar 2012-2013

Of Interest
This was the most amazing experience.
I found the love of learning again.
Continuing Studies student, 2010
storytelling, movement, and sharing a meal together. Rediscover eating as a spiritual and sacred act connecting us to the web of life.
Facilitator: Margo McLoughlin. See bio on page 48.
Length: 3 hours
Date: Sat, Apr 6, 2013
Time: 1pm – 4pm
Cost: $55 + applicable taxes
Best to Register by: Sat, Mar 23, 2013
Plant-Based and Alive for Life
PEHL3043
Discover how to transition to a live, whole-food, plant-based lifestyle. Learn what it takes
to shift from the Standard American Diet (SAD) to a raw living foods diet/lifestyle. Find out what equipment is needed, how to set up a raw kitchen, and what you’ll need to stock in your cupboards and refrigerator. Learn about great books, simple, nutritious recipes, and sample a delicious selection of raw food treats.
Facilitators: Chris Gay. See bio on page 44. And Jim Maurice. See bio on page 47.
Length: 1 day
Date: Sun, Oct 21, 2012
Time: 10am – 3pm
Cost: $95 + applicable taxes
Best to Register by: Sat, Oct 7, 2012
Tending to Your Digestive and Total Health PEHL2999
The billions of microorganisms in our bodies are an ecological community. When these microorganisms become imbalanced, in ammation
runs rampant, digestion and absorption are compromised, and the whole body suffers. We need bioavailable nourishment, proper pH maintenance, protection from toxic chemicals, and plenty of water. Explore ways to keep the digestive tract healthy from top to bottom and how to treat digestive ailments naturally, using diet, targeted nutrients, and medicinal herbs.
Facilitator: Maureen Williams. See bio on page 52.
Length: 1 half day
Date: Sat, Mar 2, 2013
Time: 9am – 1pm
Cost: $50 + applicable taxes
Best to Register by: Sat, Feb 16, 2013
Wild Edible Foods of Southern Vancouver Island PEHL2993
Discover the wild edible foods that are available in both
urban and rural areas around Victoria, with an emphasis on foods that are in season. Learn foraging safety and how to identify plants, how to harvest sustainably, and about the seasonal availability of foods. Harvest and prepare select wild edibles as well as enjoy slide show presentations and lectures to supplement your hands-on experiences.
Facilitator: Abe Lloyd. See bio on page 47.
Length: 2 half days
Date: Sat & Sun, Apr 27 & 28, 2013 Time: 12pm – 5pm
Cost: $95 (tax exempt)
Best to Register by: Sat,
Apr 13, 2013

Best of BC Wines
PEOI3008
Building on the foundation covered in Introduction to Wine Appreciation class
(see page 39), but suitable
for new learners, you’ll examine the history and growth of wine making in British Columbia. Develop a better understanding of the wide range of quality wines being crafted in our very own province and learn about the latest winemaking trends. Sample a variety of new products that showcase BC’s ne contributions to the world of wine.
Facilitator: Deborah Wickins. See bio on page 52.
Length: 1 half day
Date: Sat, Apr 20, 2013
Time: 1pm – 4pm
Cost: $75 + applicable taxes
Best to Register by: Sat, Apr 6, 2013
Discovering Your Family History: An
Introduction
PEOI3001
38 Royal Roads University Continuing Studies 2012-13
PERSONAl ENRichMENT