The Birthing of Vibrance
Truly Alive Magazine article by Chef Karen Hammer
In High School, I got interested in vegetarian cooking and the principles behind eating vegetarian. For some time, I continued eating more mainstream/traditional foods, but in the last year of High School, I committed to it and remained a vegetarian for about a year. After that I stayed as close to vegetarian as I could while raising my children. For me (and some people), changing diet is a process…seesawing back and forth can be common.
In college, my passion for creating vegan dishes bloomed. My college roommates loved them! I was an art major and was enjoying vegan cooking tremendously. I saw the food creation process as creating art.
After college, I kept making vegetarian and vegan food while pursuing an art career in textiles. Over time, I found my real passion was in creating nutritious, delicious food.
Then, my mom was diagnosed with breast cancer. I knew that chemo was poison and wished I could have helped her with food before her cancer advanced to the point where she could not swallow, but it was too late.
When my dad was diagnosed with cancer, I was focused on helping him with healthy food. Again, however, it was too late and he passed.
After attending a Raw Health presentation, I was compelled to become a raw vegan and even more excited about creating raw, healthier food choices. I went on to attend a Raw Food Chef School in California: Living Light.
Ever since my passion for creating food was ignited, I wanted to open a restaurant. The timing unfolded perfectly to launch Vibrance in July, 2016 and the feedback has been amazing. Prices are very affordable and portions are generous. Come see what everyone is raving about (and don’t forget dessert). Scrumptious raw vegan desserts have become Vibrance favorites!