Interview with Francis Brinker N.D.

Can you talk a little about your background? How did growing up on a farm in Kansas influence your future career path?

Basically, I had a wonderful childhood that was sp­ent roaming in the country on a farm in Kansas. We had rows of trees, a couple farm ponds and a lot of pastures, a big garden, and an orchard. My dad at various times raised sheep and dairy cattle, and he later got into the grass seed business. Just having the opportunity to be outside running around, and using my imagination to think about what life was like in the days of the Native Americans, inspired a lot by our close proximity (two and a half miles) to the historical Waconda Springs, would influence me a lot.

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Freeze-Drying 101

Freeze-drying can preserve the product for up to 25 years, remaining fresh as the day it was dried. Along with the preservation time, it also retains the nutritional value, flavor and texture. In many cases, the simple addition of water will transform the freeze-dried product back to its original, fresh form.

Freeze-drying is by far the best way to dry and preserve, essentially remaining fresh and natural, the same as it was before drying. What distinguishes freeze-drying from traditional drying is the quality, benefits and properties displayed by the finished product, obtainable only through freeze-drying. 

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Revitalization Retreat

In 2012, a group of students from the National University of Natural Medicine wanted to explore modalities and approaches from traditional Nature Cure. Nature cure was a movement from 19th century Europe that included hydrotherapy, dietary changes, and herbal medicine to restore the healing processes of the body. Nature cure was brought to America and eventually was refined and transformed into the basis for naturopathic medicine.

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