People making a markRayne KuntzSage plant cuisineFermentation, Pai, Thailand, Fermenting, cultures, Good Life Dacha, KonstantonTopchi, Lance Hancherow, Wild fermentation class, Wild fermentation, kombucha, water kefir, milk kefir2 Comments

An unexpected type of culture in Thailand

Wild fermenting in Pai

 

 

People making a markRayne KuntzSage plant cuisineFermentation, Pai, Thailand, Fermenting, cultures, Good Life Dacha, KonstantonTopchi, Lance Hancherow, Wild fermentation class, Wild fermentation, kombucha, water kefir, milk kefir2 Comments
An unexpected type of culture in Thailand
People making a markRayne KuntzSage plant cuisineLiving Light Culinary Institute, raw, raw food, Fort Bregg, Guadeloupe, St. Martin, raw chef, colon therapy, Laure BrumierComment

Bound by love and healing food

Laure, Anaia and Aline Brumier travelled from the French West Indies to Fort Bragg, California so Laure could take her raw chef training at Living Light Culinary Institute. 

People making a markRayne KuntzSage plant cuisineLiving Light Culinary Institute, raw, raw food, Fort Bregg, Guadeloupe, St. Martin, raw chef, colon therapy, Laure BrumierComment
Bound by love and healing food