Hi! I'm Heather Woskey, and I love placentas! Not only did I experience the benefits first hand when I encapsulated my own, but I am fascinated by the anatomy and physiology of them, I enjoy performing placenta exams and reports, and I am in awe of the life they have sustained. Providing this service is not only my job - it is my passion and honor.
I live in the Wallingford neighborhood in Seattle with my amazing partner and my beautiful 9 year old son. After birthing my son and placenta, I hemorrhaged significantly. My midwife was able to stop the bleeding, but it left me with a difficult postpartum healing period. I was very weak and anemic from the blood loss. I was amazed at how quickly my iron levels went back up after taking my placenta pills. With the nourishment from my placenta, I truly feel that I was able to heal faster. I also suffered from postpartum anxiety, and I can only imagine how I would have felt if I did not have the power of my placenta to assist in regulating my emotions.
Why Choose Me?
I'm not just a "placenta hobbyist" - I'm a placenta professional! I continuously study the most up to date information when it comes to placentas, encapsulation, and safety. I love my work, I respect placentas, and I care deeply about my clients. The results that I received through placenta encapsulation in 2008 were so rewarding that I began to further study the process and benefits. I decided that I wanted to make myself available to families in their birthing journey by providing this incredible service. I was initially trained in 2010 through Big Belly Services in Seattle. Five years later, my passion for placentas has only continued to grow. To better serve my work and my clients, I have recently decided to further my placenta studies by taking advanced courses. I am currently enrolled in a certification program with the Association of Placenta Preparation Arts. They hold the highest standards in education, preparation, and safety for placenta encapsulation. I am also certified in Blood Borne Pathogens in accordance with OSHA, and have a current food worker card.
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