From Our Editors
Chef Penni Royston credits nature’s bounty, specifically colorful fruits and veggies, as the inspiration for Nature’s Table Cooking School. A certified Natural Foods Chef, Penni ousts processed junk from recipes and instead uses healthy foods preferred by any serious crafter of edible art. During her classes, chef Penni rounds up a rainbow of ingredients to craft raw dishes, gluten-free fare, or vegan soup and pizza made from scratch. She shifts between demonstration and student participation as she teaches, sending each pupil home with a recipe and a packet of nutritional info so they can calculate how many graves they’ll have to dig in the backyard to burn off the calories.
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