Bauman College Programs

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Community Calendar / Farm to Fermentation Festival
« Last post by KarenD on August 13, 2014, 09:41:59 PM »
Hello BC Community,

Come join in on the hottest food movement that doesn't involve fire.  It's fermentation!
It's happening on August 24, 2014 in Santa Rosa.
Your's truly will be doing a presentation there at 2:30.

2:30 Karen Diggs:  “Making Sauerkraut: Sexy to Exotic” Learn to “sexy-up” your sauerkraut with stimulating spices, healing herbs and and other unique ingredients to improve your health and please your palate. Karen is a Certified Nutritionist, Therapeutic Chef and culinary instructor at the Bauman College. In addition, Karen has recently co-founded Kraut Source ([/url], which is a stainless steel lid system to fit on any wide mouth jar. Join Karen to talk about fermenting in small and large batches, and varying your recipes! Hope to see you there! :D
Karen Diggs

Thanks for sharing!  I am excited to share that I will be their new Nutrition Educator   :D
Community Calendar / 14-Day Fertility Prep Program - begins September 19
« Last post by Emily A. on August 13, 2014, 08:05:53 AM »
Boost your fertility and improve your chances of having a healthy baby - without spending a fortune.
 The priming the bump 14-Day Fertility Prep Program nourishes your reproductive system with fertility-enhancing foods while cleansing your body of toxic substances that could prevent you from conceiving (or lead to birth defects & developmental disorders like autism).
  • BOOST YOUR FERTILITY naturally by eating foods that support your reproductive system
  • PREPARE YOUR BODY for your baby to improve her chances of being born smart & healthy
  • DETOXIFY to protect your baby from chemicalsthat can cause birth defects and developmental disorders
  • HEAL reproductive health issues like irregular cycles, painful periods, PCOS and endometriosis
  • LOSE WEIGHT by balancing your hormones - and improve your moods and libido in the process
  • LEARN which foods help (and which harm) your fertility
  • BE SUPPORTED by a community of participants who relate to your experience
For more information or to join, visit Next session begins September 19.
Chef Opportunities / Need caterer for birthday party Sept. 27
« Last post by Helayne Waldman on August 12, 2014, 01:19:07 PM »
Looking for help for a party for 40-50 people, Sat. afternoon Sept. 27.  Will need buffet style dishes, service/set up/clean up help, and some additional tables and chairs.    We will provide all beverages and desserts.  Please contact Helayne @ 510 482 4599.
After realizing that the NC program at Bauman wasn't right for me, I've decided to sell my textbooks.

All of the books I have are the current, up-to-date editions that an incoming NC student will need to complete the program.
They are in great shape, and because I left the program very early on, most of them weren't opened and used! I am willing to part with them for less than I payed, so that you can save some money and I can get some of my investment back.

The first 3 books listed, and the pH testing strip (Hydrion Paper) are the first books issued to incoming students and charged under "Materials," totaling $132.50. I am asking $125 for these (save 7.50).

Foundation of Nutrition Book - (Bauman price: 75)
Foundation of Nutrition Workbook - (25)
Flavors of Health Book (25)
Hydrion Paper (7.50)

Bauman Total: 132.50   - Used price: 125.00

Additional Required Texts:

Flavors of Health Cookbook - 20$ (29.95 New)
The Clinician's Handbook (Murray and Pizzorno) - 45$ (49.95 New)
A-Z Guide to Drug-Herb-Vitamin Interactions (Gaby) - 10$ (15-20 New)
Clinical Nutrition - A Functional Approach (Bland, et. all) 60$ (65 New)

Total: 135 (Save 30$ compared to new price)

If you purchase ALL books, I will give a larger discount. Instead of 270 total, I'll ask for 250.

My name is Morgan Dees, I live in Santa Cruz, California.
If you have questions, please contact me at Please title email "Bauman Textbooks"

Thank you, and have a beautiful day!
Be Well,
Nutrition Talk / Re: Cracking the Spine
« Last post by Marlina E on August 11, 2014, 11:00:55 AM »
Wow Jodi!  This sounds exciting. I know that reading your husbands blogs in the past were very entertaining and exciting.  It definitely takes an Eating for Health lifestyle to maximize your success on such an endeavor!

Recipe Exchange / Re: dehydrated chips
« Last post by Lizette Marx on August 11, 2014, 10:31:01 AM »
Hi Tarica,

It is possible to get a crisp banana chip with your dehydrator (temporarily, that is right after you take them out of the dehydrator). Unfortunately, even if a veggie or fruit chip has  a crunchy texture after being dehydrated or baked, it will soften the longer you keep them. Thinner slices stay crisper longer, sometimes up to three days. : ) I still highly recommend the dehydrator. It is a great and versatile tool.
Chef Opportunities / Natural Chef: Adecco Hospitality (Cupertino, CA)
« Last post by Lori Cottrell on August 11, 2014, 10:17:52 AM »
Natural Chef

Healthy Cuisine Prep & Line Cook Jobs ($15-$18 Per Hour) at a Corporate Cafe (Cupertino)
compensation: $15 - $19 Per Hour - DOE

Adecco Hospitality is currently recruiting for healthy cuisine prep and line cook jobs with a high profile client in the Silicon Valley, CA Area.
An ideal candidate would be knowledgeable in any of the following cooking styles:
Vegetarian and/or vegan cooking, juicing or juice bar experience, cooking with raw foods, Paleo experience, or alternative/new age healthy cuisine cooking style methods.

Previous experience in a fast paced commercial kitchen and a fair knowledge of working with alternative ingredients are a must.

Must be comfortable executing large volume recipes and have an extremely strong attention to detail.

This position requires NO late nights and NO weekends. Pay for Prep and Line Cooks is $15.00-$18.00/hr (depending on experience) plus overtime as needed. This is a full-time opportunity for a dynamic and innovate company!

Culinary Prep and Line Cook jobs will perform the following duties:
  Prepares all food items for the execution of the line cooks including all hot, cold and baked products.
 Understands and complies with standard portion sizes, cooking methods, quality standards and kitchen practices.
 Prepares equipment and obtains supplies as needed.
 Maintains the cleanliness and sanitation of the kitchen including all floors, equipment, workstations and walls.
 Performs additional responsibilities, as requested by the Chef, Sous Chef or Kitchen or Station Lead

Experience required for prep and line cooks:
 2 years minimum of prior kitchen preparation experience required
 A corporate food services operation, restaurant, and/or dining facility is required Formal education can be substituted for working experience
 This position will spend 100% of the time standing
 Occasional environmental exposures to cold, heat, and water.
 Ability to lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly.
 Must have a food handler card or Serv-Safe certification or be able to obtain one prior to first day of assignment.
 Ability to pass a background check
 Must have reliable transportation.

Adecco provides one of the most comprehensive benefits package in the industry to contract workers. Benefits available to you as a contractor after one week of employment including basic Medical Coverage and a 401K Option.

Also, you are welcome to watch this informational video online regarding these great hospitality opportunities:

If you meet the qualifications below please send your resume to Sama
Nutrition Talk / Cracking the Spine
« Last post by jodi f. on August 11, 2014, 05:49:01 AM »
No, this isn't about chiropractic or a broken back. This is the title of the book my husband Scott just finished writing about our 2012 3 month epic pedaling adventure from Jasper, Alberta, Canada to the Mexican border in New Mexico. With our 55 lb faithful hound Django (the photo of him on the back cover is worth the price of admission). The book is self-published but is well-written and well edited, and not to sound too biased, but I think Scott might actually be a good writer, judging by what others have said about his previous book about his solo ride across the country.

So, if any of you who know me have ever wondered to exactly what lengths we're willing to go to hurt, suffer, and have our very special kind of fun, this should take care of your needs. I refer to our adventures as the Eating for Health lifestyle. Honestly, who could do stuff like this at our ages (50s & 60s) without good nourishment? Here's the link:
Nutrition Talk / Re: Detox without Supplements
« Last post by Susan B. on August 09, 2014, 04:49:25 PM »
Hi Miriam. Glad you are working on detox with your clients! When I introduce the idea of detox to my clients, I try to establish the idea that detox is a process you want to do gradually, and repeat cyclically. Depending on the client's nutritional status, degree of vitality (or lack of it) and the severity of their condition, I OFTEN start with Round One of the detox process as a food-only detox, adding plenty of the antioxidant culinary herbs, along with some gentle herbal teas for extra support. Just by getting people off their damaging foods, increasing hydration and adding more vegetables you are starting the detox process. They will form some new habits that hopefully they will carry forward. If Round One goes well then the next time we will go deeper using herbs and nutrients.

If you do not trust the commercial products that are available, perhaps you can tap into the traditional healing community where you live. You might learn of local herbs that are used for detox and make some good connections at the same time.

Good luck!
Susan Blanc, N.C.
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