Soil to Plate for Optimal Health
This year we expanded our culinary training beyond the classroom to outside in the glorious
This year we expanded our culinary training beyond the classroom to outside in the glorious
[su_youtube url="https://youtu.be/xsl5UhBNb5k"] Leighton Thomas-Shorter shares his experience at Living Light Culinary.
Creative & Culinary Director, James Sant interviewed by Living Light Graduate, Cristina Archilla, for her
This year we will offer more than just culinary training inside the classroom. With
BY JAMES SANT | YIELD: 25-30 SERVINGS 1 ounce dry Sea Palm seaweed 2 pounds
How to describe Martine Lussier? She’s a petite, highly energetic, determined, dedicated advocate of health
Blake Gardner has worked at Living Light for a relatively short time, but we are
Maria Martin was raised in Spain on a relatively health-conscious “omnivore” diet that included plenty
By Dr. Karin Dina, D.C.Living Light Inn is an eco-friendly lodging choice for Living Light
In our most recent blog post, we talked about managing your raw food kitchen and