During a struggle with post concussion syndrome from a snowboarding crash, Richard found a book about the gut microbiome and the gut brain connection. After changing consumption habits he noticed profound improvement to concussion symptoms, change to mental health and mental acuity that changed his perspective on food, our gut microbiome, and how we all think about food. 

In the midst of the pandemic and after losing his job in the middle of school, Richard was given a kefir culture after his Ukrainian step mother found store bought kefir in his fridge at home. Richard was instructed not to touch fake grocery store kefir and start making kefir from scratch because it was a totally different healing remedy, Richard investigated more and was inspired by the craft brewed appeal of kefir fermentation. By September 2020 the LIVEN name was registered and after many iterations, the protein kefir formula emerged! 

Richard brought samples to class and was encouraged by PhD professor Neil Maltby to represent St. F.X., pitching LIVEN in a provincial startup fundraising competition, SPARK Nova Scotia. Where LIVEN won first place and critical funding to expand. After Launching at the Antigonish Farmers Market and selling clean out of kefir every other week Richard knew he had to share LIVEN Protein kefir with the world!