Tamara Wolfson graduated Magna Cum Laude with a B.S. in research psychology and completed a second major in mental health psychology at Southern Connecticut State University. She attended Tristate Institute of Traditional Chinese Medicine, a 3-year Chinese medical institute in New York City and received her first diploma in acupuncture. She obtained her second degree, an M.S. in Oriental Medicine after attending a 4-year program at the American College of Traditional Chinese Medicine in San Francisco. Her osteopathic training has been an integration of two Japanese based neuromuscular reeducation systems, Sotai-ho and Anma, and the powerful Chinese system of Tui-na.

During Tamara’s oriental medical training, she studied healing foods from an energetic perspective with a highly respected teacher, Jeffery Yuen, who is the 88th generation lineage holder of the Jade Purity school of Taoism. Master Yuen discussed defining and categorizing food as a healing tool much the same way we Chinese practitioners categorize and treat with Chinese herbs. She found this approach to food to be absolutely fascinating and over the past two decades has devoted herself to understanding how we heal through food. She has incorporated recipes and lifestyle suggestions into her healing work to support eating the best foods possible according to seasonal changes and constitutional health.

Tamara has brought this information to the San Francisco Culinary Academy where she taught vegetarian cooking classes in addition to places like Whole Foods Market, Rainbow Grocery, and Good Earth Natural Foods. In addition, she has taught for San Francisco State University’s department of continuing education at the Embarcadero Farmer’s Market and for University of San Francisco General Hospital’s Cancer Awareness, Resources, and Education Program. She was also an instructor for over a decade at John F. Kennedy University where she taught introduction to Asian Healing Modalities, Food Politics, and Seasonal Healing Food classes.