Light Cellar

  Just bottled up a tremendously successful dry hopped wild mint mead. This one is a winner having used Light Cellar hops and honey as well wild mint from my garden. I made the mead plain with a wildflower honey and 3/4 of the way through the ferment added fresh wild mint to sit in the bottle, then strained that out after 2 days and added the dry hop cones for several days for their flavour to come out. strained it and bottled it today. and it is mighty fine! I'll be aging this one away for my November Mead Making class - if you're around and want to learn how to make mead and have a taste, join me. Class details are here: http://thelightcellar.ca/be-your-own-brewer-byob-activate-the-art-craft-alchemy-of-the-mead-making-november-17/...

https://www.youtube.com/watch?v=X9MtUIi90_I&t=8s I believe that being an entrepreneur is one of the most powerful ways we can help change the world. This is a spontaneous talk I gave at my Toastmasters on July 4th 2017 sharing my journey of how I became an entrepreneur and came to see business as a force of good. It's really all about solving problems and helping others. Have a listen and let me know what you think as I haven't shared this story before and being unplanned it came put as it did and one day with more time I can share more. Let me know what else you would like to hear and have me elaborate on. Enjoy...

Take a listen to a recent interview done with Andrew Mackie owner of Goldgrass Home and creator of the Beautiful Futurist podcast. Here is what Andrew had to say as a preview and window into our conversation: "Today on the show we’re talking with Malcolm Saunders, intuitive chef, superfood alchemist, expert raw chocolate maker and teacher, owner and creator of the amazing superfood store, The Light Cellar. In this episode we go through Malcolm’s journey in food, his ups and downs and experiments that took him from vegetarianism, to raw veganism, to rediscovering traditional nutrition and ancestral eating. We talk about fasting, fermenting, psychedelics and the search for the perfect diet. (Hint: it’s not just one thing. it’s not the same for everybody. And it definitely changes and shifts over the seasons, and over the years.) I really enjoyed chatting about what he considers to be the actual four food groups, which are totally different than...