Julia Braun

Julia Braun is a Clinical Western Herbalist, forager, educator and former chef born and raised on the Southern Oregon Coast. Moving back to her hometown in 2020, she nurtures a deep love and respect for the land that she once again calls home. She first fell in love with wild foods while working as a Nutrition Educator for the Bad River Band of Lake Superior Ojibwe, in Northern Wisconsin. Here, she learned how food and medicines were growing all around, and realized that she wanted to study this for the rest of her life. After moving to Berkeley, California in 2012, she began to explore the intersections of food and cultural identity, launching Noshland, a Jewish food education and pop-up catering business. Several of her recipes can be found in the cookbook King Solomon’s Table. Her passion for plants led her to the Berkeley Herbal Center in 2017, completing a two year Clinical Western Herbalist training program. She now combines her passions of plant medicine, wild foods and creative culinary expression throughout her daily life. She works as an herbalist with clients both in person, and virtually through her website: Juliabraunbotanicals.com. You can find her roaming the woods and beaches with her dog by her side, hunting for elusive edible mushrooms, and cooking elaborate dinners with friends and family.