Ken is a Raw Food Chef, Facilitator at The Optimum Health Institute in Lemon Grove, CA. and Public Speaker who is passionate about the nutritional and healing properties of a whole food plant-based lifestyle. One of his specialties is in researching and combining the most beneficial living plants in simple yet flavorful gourmet dishes. He is also passionate about feeding the body’s flora through fermenting, culturing and sprouting dishes. Kale University is a resource site that Ken loves to participate in and share with others through the outreach programs, like the many social events, round table discussions (through Meetup), one-on-one coaching and writing on-line articles. Speaking out is something he will always stay true to and helping others with their own health journey is a cause worth pursuing in his opinion. “Our body, mind and spirit has a wonderful opportunity to thrive if we learn and teach ourselves and others what is truly needed”. Ken and the Founders of KALE U. Volunteer their time to education and prevention.
“Humans and all creatures have a natural right to consume clean, organic, food and water. It is our responsibility to make sure those rights are not taken for granted or abused.”
He is a big believer in only eating and growing Organic fruits and vegetables and loves to garden here in San Diego.
He grows organic Lettuce, Apples, Bananas, Oranges, Limes, Lemons, Pomegranates, Avocados, Goji Berries, Blueberries, Raspberries, Blackberries, Macadamia Nuts, Tomatoes, Lettuces, Zucchini, and many Herbs. The climate here in San Diego is ideal all year round for gardening.
His other creative passion is in the Arts and he’s spent over 40 years creating photographic art and mixed media.
Kenario is a combination of Ken and Mario Marchiaro from Italy, who combined their talents to create a collection of photography with a mix of media and an added flare of romanticism. Their distinctive eye and interest in using photography, watercolors and oils with a combination of techniques makes their work stand out in the art world.
One of the photographic techniques has evolved into a style they call “Sculpted Photography”. After creating an original photograph using a Polaroid SX-70 camera, they create a new work of art by lightly sculpting the soft developing emulsion with a variety of tools. The result is an impressionist painting-like quality for which they have been recognized among few artists worldwide.
Some images are then taken to a further step by applying oils to the picture itself or watercolors to a print on hand molded acid free cotton rag paper creating the final original mixed media art piece.
Having traveled the world in search of new images, their body of work represents many countries and most continents. Some of Kenario’s clients are equally as varied and includes celebrities such as: Marvin Hamlisch, Lily Tomlin, Chita Rivera and Tracey Ullman; corporations such as IBM, Ralston Purina, MCA Records, Ruth’s Chris Steak House; also a variety of galleries such as the Exposure Gallery (Palm Springs), The Artisans (San Francisco), Memories Gallery (Provincetown, MA.), Isis (Corte Madera CA), Photo Metro Gallery (San Francisco), the Museo Italo-Americano (San Francisco), Polaroid Permanent Collection and the Palm Springs Desert Art Museum; and interior decorator firms like: D-Zign (Canada), Oberon Design (San Francisco), Eaton Fine Arts (Dallas) and Dugall Design (Pasadena CA).
Their vision is to present illuminations of the planet in a way which combines many artistic mediums, foresight and a touch of magic.
Kenario’s work, which has been recognized with many awards of excellence, is published by Kenario Publishing.
“2011 was the year I did my 30 day juice fast. I prepared for a major cleanse and over the 30 days of detoxing on pure fresh juices I lost 40 lbs. My blood pressure which was in a high range came down into the normal range and since these pictures were taken I’ve lost another 10 lbs. by just enjoying a mostly (85 %) raw vegan diet and I learned that I really didn’t need as much food, so my portions got cut down, only because I felt full with less food. I feel amazing! My energy, blood pressure, clarity of mind and overall internal health is at a level I haven’t experienced in over 30 years.”
“Another passion of mine is as a Raw Food Chef and I worked for years as a Raw Pastry Chef creating a variety of raw diabetic friendly vegan cheesecakes. I also host a few Meetup sites to bring together other like minded people and share potlucks and workshops together.”
“I love to learn and share my findings with others, so as a co-founder of Kale University, it was most exciting to begin the journey. Being of service and teaching others how to more easily transition and thrive on a whole food plant-based diet is an ongoing goal of mine. Having fun is also paramount here at Kale U.”
“I enjoy coaching people on Juice Fasts and also those who are making the transition to a whole food plant-based diet for the first time.
Nutrition and the study of healthy eating is my Kale University Major.
We have as a part of our core values the words Kind, Alive, Learning and Exploring. They help drive KALE U.”
Below is a video he made to give you a little insight into who he is.
This next video of the old crazy man is about “what’s in the food these days”. He’s also older than dirt.