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Maintaining a blog and a website takes time and commitment, especially when the focus is food. Follow me around for a week and you’ll see me scouring local farmer’s markets for the season’s freshest produce, working in my organic garden, and testing recipes in the kitchen with my toughest critics, my son, Kenya (4), and daughter, Chloe (2). Why do I have such a love affair with food? It’s been in my blood for as long as I can remember.
Cherie Soria is the founder and director of Living Light Culinary Arts Institute, the world’s premier raw culinary school. She is considered by many the "mother of gourmet raw vegan cuisine". She has been teaching raw vegan culinary arts to students and teachers from around the world since 1992, and is the author of several books including Raw Food Revolution Diet and Angel Foods. Cherie and her husband, Dan Ladermann, also own three other award-winning green businesses: Living Light Café and Cuisine To Go, Living Light Marketplace, and the eco friendly, Living Light Inn in Fort Bragg, California. Visit her at RawFoodChef. 
Chef Jackie graduated from the Schoolcraft College, one of the leading culinary arts programs in the nation. She immediately started working with gourmet restaurants and caterers throughout the Metro-Detroit area and teaching at Schoolcraft College. Chef Jackie has shared her expertise with culinary students there for over a decade.
After years of yo-yo dieting, Chef Jenny turned her major struggle in life (food) into her passion (FOOD!) and is on a mission to help people feel great in their bodies while eating delicious food! She’s a graduate of the Natural Gourmet Institute for Health & Culinary Arts in New York City and has a Masters degree in Nutrition. Her recipes have appeared on numerous websites and publications and she is a regular contributor to Delicious Living magazine.
I’ve learned about food and feasting in all kinds of kitchens, starting with my grandmother’s Italian-American one in New England, where large family gatherings set around a dinner table were the norm. Over the years, I’ve felt myself drawn to cooking and entertaining, both personally and professionally. I strongly believe that the connections made over and around a dinner table are profound and important – even if dinner is as simple as a bowl of soup and some warm, crusty bread.