Salish Wolf
Salish Wolf
Jun 21, 2021
#36 Stephanie Wang on Healing with Psychedelics, Natural Herbal Confectionaries, and How Things Connect
Play • 1 hr 32 min

A native of Hong Kong, Stephanie Wang spent her formative years in a traditional culture steeped in mysticism, herbal medicine, and consciousness, and, on a personal level, one rife with challenges such as family unrest and emotional suppression. Eventually settling in New York City and later leaving behind a successful career in corporate finance, Stephanie found true alignment through plant medicine. She served as the president of The Alchemist’s Kitchen, which is dedicated to plant-based wellness and personal transformation, and Director of Evolver Holdings Corp, a leading conscious lifestyle company serving the post-new age transformational market.

This conversation is strongly rooted in plant-spirit medicine, and specifically Stephanie’s healing journeys with ayahuasca, and psychedelic healing in general. We also explore the new herbal line of confectionaries that Stephanie is creating, which is a nod back to traditional plant-based “candies” such as marshmallow, licorice, and ginger that promoted health rather than today’s toxic and addictive sugar-laden, synthetic versions.

Explorations in consciousness, which for Stephanie have included work with mediumship and channeling in addition to plant medicines, have always reinforced for her concepts of connection, unity, and love to all beings, not just humans. She shares these explorations in her podcast, How Things Connect, where she promotes authentic empowerment and conscious transformation with incredible guests.

Stephanie is travelling a powerful path of healing and is dedicated to broadly sharing her insights for the benefit of all. I think you will enjoy the “sweetness” of life that she has to offer.

Please enjoy this episode of Salish Wolf with Stephanie Wang.

Episode Links:

How Things Connect Podcast

Instagram @stephaniewang5d

Anchor Point Links:

Men’s Retreats at Anchor Point Expeditions

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