Here are some links to articles found in the online media about raw foods and related topics. Feel free to contact us if you find articles not listed/linked here!
Gannett News Service
Raw food diets might seem intimidating, but California-based chef Ani Phyo brings raw food back to the basics.
"Raw is easier than cooked," said Phyo, who has been on a raw foods diet for about eight years. Since starting the diet, Phyo hasn't gotten sick and the diet has also improved her mental clarity and focus, she says.
Phyo's new cookbook, "Ani's Raw Food Kitchen" (Marlowe & Company, 2007, $19.95), features some of the raw food recipes she' s created for herself, her company called SmartMonkey Foods and her cooking classes. She's also developed cooking shows, which appear on her Web site (www.aniphyo.com).
Plant-based cooking approach means not heating food above 115 degrees to keep the nutrients intact
By Katy Budge - Special to The Tribune
Posted on Wed, May. 16, 2007
Debbie Bennett and Paula Sigman are giving food a raw deal, but in a good way.
The pair recently launched Naked Food Live Cuisine in San Luis Obispo, a lunch delivery service featuring dishes made according to the “raw food” philosophy.
As Bennett explained, this culinary approach “is all plantbased, traditionally a vegan way of eating,” with nothing brought to a temperature above 105 to 115 degrees F because “if you cook it you’ll kill the nutrients.”
By Carol Ness, San Francisco Chronicle
Glenn Anderson is having a tough time swallowing the almond industry's new rules that require heat treatment or chemical fumigation of the nuts he grows on 12 organic acres in the Central Valley of California.
"Most of our customers have called me and said, 'We don't want pasteurized almonds, we want them raw, directly from the field,' " says Anderson, 72, an organic pioneer whose farm in Hilmar, near Turlock, Calif., has been in his family since 1912. "I think it's being shoved down all of our throats."
...Consumers will be none the wiser, since no labels are required to say whether, or how, the nuts have been treated _ even those labeled raw. Already, many almonds are pasteurized voluntarily, especially by large producers.
By Brian Henderson And Stephanie Merry, Columbia News Service
May 13, 2007
When Joe Bernstein meets friends for a dinner out, he knows ahead of time that there will be nothing on the menu for him to eat.
"They do accommodate me, though," he says. "I just ask for a dish of sliced avocado."
You could say Bernstein is mad about fruit. He is a fruitarian, or frugivore, and he adheres to a lifestyle that is a niche within a subset of vegetarianism. Bernstein, who lives in New York City, eats only raw fruit, a diet that includes some nuts and non-sweet fruit like avocado and tomato. A typical day's meals may include sunflower seeds with a few servings of fruit, such as pears or plums, for breakfast; a coconut shake with bananas for lunch; and Brazil nuts with tomatoes and avocado for dinner.
May 12, 2007
By Megan Prusynski
Eating lower on the food chain is a great way to curb global warming and reduce your footprint on the earth. Even reducing your intake of meat by a little bit is a big step for the environment.
...My green living journey began with going vegetarian and later vegan, and now my partner and I have been exploring going even further with a vegan diet by experimenting with raw and living vegan foods. Raw foods are in a more natural state and contain beneficial enzymes that are normally killed by high temperatures. The main benefits of a raw diet are health ones, but there are environmental benefits as well. Since there is no cooking involved, less energy is used
He might not convert you, but after hearing him speak you’ll definitely have a fresh perspective on raw food — and quite possibly crave a cashew cacao smoothie. Known as David “Avocado” Wolfe by fans, this 13-year raw foodist drinks only water for breakfast and “has been around the sun 36 times” — his response to the question of how old he is. The author of a handful of nutrition books, including his latest, Naked Chocolate, Wolfe — who maintains his raw food diet keeps him depression-free — has made his life’s work spreading the raw word. A superstar on the raw lecture circuit, he is the cofounder of Sunfood Nutrition (sunfood.com), an online distributor of exotic raw foods, books and products all geared toward helping health seekers live a more “plant-food-based lifestyle.” Wolfe, who studied at Oxford University and holds a law degree from University of San Diego, will be the first to tell you that humanity’s “fall from grace is the cooking of food” and that keepin’ it raw could change the world and save the planet. True to his global and green vision, he is the President of the nonprofit Fruit Tree Planting Foundation (ftpf.org) — its stated goal is to plant an ambitious 18 billion fruit trees.
We Like it Raw
The ultimate fringe food culture sexes it up for the mainstream
By Becca Campbell and Ritzy Ryciak
Even within the natural food movement’s inner core, Raw foodists can’t get no love. Tell most folks you limit your diet to just fresh, uncooked fruits, veggies, nuts and seeds, and responses range from bewildered admiration (“Wow. You do that?!? I could never deal”) to bemused skepticism (“uh, whatever floats your boat, I guess”) to snark bordering on hostility (“what are you, a f’ing rabbit?”). Even the possibility of “increased energy and vitality” — the raw foodie’s beckoning promise — couldn’t persuade most of us to consign to a lifetime of carrots and celery. And so the “Raw Way” has largely remained a path for only the most disciplined zealot and/or narcissistic celebrity with the disposable funds to bankroll a personal chef.
But like any great idea whose time is nigh, raw food is maturing beyond its uncooked beginnings to a lifestyle choice that allows for flexibility, creativity, and above all — (dare we say?) great taste. Glossy cookbooks, fresh new restaurants, raw chocolate smoothies and healthy, happy raw enthusiasts — who are anything but cultish or militant — are moving Raw out of the fringe and into the mainstream.
“I have the longest standing raw food restaurant in the country,” states Karyn Calabrese, owner of Karyn’s Inner Beauty Center, Raw Vegan Gourmet and Fresh Corner Café. “I’m so proud of that because I’m in Chicago, a meat-packing town.”
Through private diet counseling sessions and raw food prep classes out of her home, Calabrese supported her restaurant until it could stand on its own. 20 years later, Karyn’s, a gorgeous 7500 square foot raw mecca in Lincoln Park, provides nutritional counseling, food preparation classes, detoxifying services and mouthwatering living food everyday. “It was just a dream and I stuck to it.”
Raw foods make a delicious mealLucette Moramarco
A year and a half ago, Angelena Bosco of Rainbow went on a raw food diet to try to lose weight. Eight months and 45 pounds later, she decided she had found a better way to live. “The human body is meant to process plant foods [not meat or refined, processed foods],” she said.
By Christine Muhlke
April 18, 2007
I AM Luscious. Say it. Now try it on a stranger.
Unable to bring myself to say those three little words to the waitress, I jabbed at the menu. A few minutes later, she presented me with a smoothie made with hazelnut milk, figs, dates, vanilla and raw cacao, making eye contact as she said: “You are luscious!”
And so it goes at Cafe Gratitude, a raw-food restaurant in San Francisco, where every order is a self-affirmation — I Am Open, I Am Beautiful, I Am Powerful — mirrored back to you by your server.
If it sounds like “The Secret: The Restaurant,” you might not be far off: the positivity-preaching millionaire owners (“although there is no solid evidence that his wealth is a result of his practice,” their Web site says) have opened four Bay Area locations in three years, and plan to expand.
“All of our food is local, sustainable, organic, vegan and raw,” begin the well-programmed servers, “except for our rice and quinoa, which are steamed. Quinoa is an ancient....” But that’s the tip of the menu.
By Curt Hopkins, For the Tidings
April 17, 2007
Victoria Boutenko's family was a mess. Victoria had arrhythmia and edema and was obese and depressed. Her husband Igor had rheumatoid arthritis and hyperthyroid problems. Her son Sergei was diagnosed with juvenile diabetes and was supposed to go on insulin and her daughter Valya had asthma.
But their ill-health was not due to a diet of burgers and ice cream.
"We were eating a standard diet, according to the (nutritional) pyramid that existed at the time," she said. "We actually considered we were eating better than most others."
Victoria's arrhythmia was the fulcrum for the change. Her doctor told her there was nothing more that could be done for her condition, a condition that had claimed her father.
"I believe in my heart it's not right to die at 38," she said. "First I cried all night and it didn't help. I prayed but didn't hear anything. So, I went out on the street and asked people who looked healthy what they did."
After two months of such on-the-ground research Victoria met a woman in her sixties who told her about raw food, though it was another four months before she made transition to raw foods.
in the raw: The ultimate natural diet [archive fee?]
Raw-foods advocate says key to health lies in collard-greens smoothies and goji berries
Thu, Mar. 08, 2007
I HAVE ALWAYS been an adventurous eater, freely experimenting with my diet, enjoying the culinary favorites of various cultures and eating styles.
So when raw-foods lifestyle coach Cherron Perry-Thomas introduced me to a collard-greens smoothie in January when we were both speakers at a spa retreat at the Hershey Hotel, I was gung-ho to try it.
I've been hooked on green shakes ever since. Cherron also introduced my palate to new culinary treats like goji berries, acai berries and more. Not surprising for a woman who calls her consulting business Dandelion Bunch.
Get rid of the toxins and parasites that have taken over your body
Jenn Gearey, Sun Media
March 5, 2007
I didn't eat meat, but slurped sodas, downed Irish cream coffees, shovelled fries and bit into warm jelly donuts on a regular basis.
I was a 'junk vegetarian', saving my furry friends but acquiring high cholesterol and excessive sodium levels at the same time.
Then Natasha Kyssa, creator of the SimplyRaw Detox Program, wrote me and proposed I do a story about her regime.
I could never forfeit a good story so I accepted the four-week challenge.
February 28, 2007—Rotten fish with custard, a dead dog, private parts. These are just some of the words used to describe the unique aroma of one of the most popular foods in Southeast Asia.
Like fine cheese in France, the pungent durian is considered a prized delicacy in Malaysian Borneo, and a single fruit can sell for the equivalent of $50 (U.S.).
Get a nose-safe view of the smelly treat some consider worth killing for, and find out why Malaysian hotels are waging a war with their guests over the beloved seasonal food.
lust for life
Raw food fanatics chow down on ‘living’ food
Ryan Gehring doesn’t eat anything canned or cooked. “Eating raw connects me with…life. I become more sensitized to the energies within and without me,” says Gehring, a raw food practitioner, chef, consultant and incidentally, my housemate. The term “raw food” is something of a misnomer. “Anything can be raw. All of nature is raw. It doesn’t mean that you should eat it.”
Dr. Diana Joy Ostroff, an O‘ahu-based naturopathic physician/acupuncturist, says her dictionary of raw foods includes fruits, vegetables, nuts, uncooked seeds, sprouts and sprouted legumes. Ostroff adds that some raw foods, such as quinoa, can actually be “cooked” as long as they’re heated at temperatures below about 118, the holy maximum temperature in the raw food world
Food: Rx for Health?
Playa del Rey chef says a vegetarian, raw food diet changed her life and she wants to share its benefits with the world.
By Muhammed El-Hasan, Staff Writer
February 27, 2007
Two years ago, Vicki Rosenthal felt rundown as she struggled with her weight.
The actress, producer and Playa del Rey resident also noticed little red bumps all over her body. Rosenthal, 50, said she solved her problem with a simple switch. She stopped eating cooked food.
As a result, she lost 25 pounds and raised her energy level dramatically.
After taking raw-food cooking classes, Rosenthal teaches the culinary practice from her apartment, where she recently prepared mock salmon pate, pesto mushrooms, carrot pecan burgers and chocolate cookies.
Rosenthal, who describes herself as a raw foodist, teaches recipes developed by raw-food chef Alissa Cohen
Eva Podaras, Staff Reporter
Wednesday, January 31, 2007
Ahimsa, a new vegetarian restaurant that specializes in raw food that will open next week, increases New Haven’s variety of establishments geared toward the health-conscious.
Raw food may not sound appealing, but for the owners of Ahimsa — a new restaurant on Chapel Street that is set to open next week — it is the cutting edge in the fast-growing market of vegetarian and vegan gourmet food.
By Juli Steadman Charkes, Columbia News Service
Wednesday, January 17, 2007
A raw food diet is no longer an underground trend. Devotees say it offers unparalleled health benefits.
How Woody Harrelson's healthy lifestyle motivated him to return to the big screen
January 16, 2007
By Siobhan Synnot
Hollywood star Woody Harrelson swears by his diet of raw beans, nuts and veg. His eyes are bright, his skin is clear and he says he feels great.
But there is a drawback - his eating habits also made his Prairie Home Companion co-star Lindsay Lohan a little bit wary of him.
By Claire Heald
BBC News Magazine
What if humans cast aside processed foods and saturated fats in favour of the sort of diet our ape-like ancestors once ate? Nine volunteers gave it a go... and were glad they did so.
Raw food is full of vital nutrients and enzymes. Once food has been kept too long, or if it has been cooked or processed then its nutritional value plummets.
is the law Raw is the law in this diet
by Juli Steadman Charkes, Columbia News Service
December 31, 2006
On a cold fall night, students sat shoulder to shoulder
in rapt attention at New York City’s Institute
for Integrative Nutrition as their instructor led them
through a cooking class that was missing some standard
appliances. There were no ovens, stovetops or microwaves
Absent were any references to roasting, broiling or baking. Even steaming was verboten. What was turning up the heat among this group of health and nutrition enthusiasts, it turned out, were all things raw.
Sunday, 10 December 2006, 06:00 CST
By Martha Quillin, The News & Observer, Raleigh, N.C.
SHELBY -- Sharon Surratt Robbs' heart is full of the Holy Spirit. Filling up her belly takes a little work. For the past several weeks, Robbs has been following a faith-based, strict vegan regimen: 85 percent raw food, 15 percent cooked. No meat, no seafood, no dairy, no animal products of any kind. No refined sugar, no white flour or white rice.
Nov 1, 2006
(CBS 13) SACRAMENTO Victoria Boutenko is a national expert on the Raw Food Diet. She says we eat ourselves into obesity because our bodies crave nutrients that cooking kills.
“Humans have never been more malnourished than the last 200 years,” said Boutenko.
By Richard Chin, Pioneer Press
Posted on Thu, Oct. 12, 2006
On the day we went to dinner at Ecopolitan in Minneapolis, my 15-year-old daughter, Robin, had eaten leftover pizza for breakfast and leftover steak for lunch. So, for dinner, I thought it might be a good time for something a little more healthful, like Ecopolitan's menu of all-organic vegan dishes.
We were joined by my friend Heidi, who doesn't eat red meat, and her kids, Ethan, 11, and Hannah, 14, who are accustomed to noncarnivore concoctions like walnut burgers and the fungus protein Quorn.
The restaurant takes its commitment to what it says is a more healthful plant-based diet a step further. Not only are there no meat, fish, eggs, butter or dairy products but also no wheat, corn or soy. And nothing is cooked.
'Living foods' guru Roxanne Klein saw her marriage and restaurant crumble. Now she's dishing up a comeback.
By Shawn Hubler, Shawn Hubler is a senior writer for
October 8, 2006
It isn't easy to get philosophical while ramming raw beets into a juicer, but the lunch hour is waning and Roxanne Klein has a lot to say.
"It's about evolution, I think," the onetime queen of the raw food movement is musing, knife in one hand, vegetable in the other. RRRrrrrrRRRRR!! She plants her bare feet on the checkerboard floor of her Mill Valley kitchen and shoves another chunk into the machine. "The food, the business," she says, smiling. "My own life."
Perhaps you remember Klein. Two years ago, she was the hottest thing on the American food scene. People called her a revolutionary. Comparisons to Alice Waters were made.
out some raw facts about good health
Scents sink in to revive skin, spirit
Nothing's cooking in plant-based diet
Sep. 30, 2006
Sharon Mcdonnell,Special to the Star
Trelawny, Jamaica—Vowing to sniff my way to wellness, I inhale deeply the aroma of lavender, jasmine and carrot seed oil as they are massaged into my feet.
Dieting with raw foods, reflexology, shiatsu, tai chi, repairing emotional wounds through psycho-kinesiology, preventing diabetes naturally, traditional Chinese medicine like acupuncture, and "Oriental visual diagnosis" — figuring out health problems from the eyes and face — were also taught by experts in Jamaica.
A plant-based diet of vegetables, fruits, nuts and
seeds — but no dairy products, caffeine or refined
sugar — is healthy because cooking destroys nutrients
and enzymes in live foods and brings toxins into the
body, and can be tasty as well, Latham explains.
Latham trains vegan and raw-foods chefs for various hotels, and offers consulting, catering, and nutrition education.
with food, no stoves allowed
Restaurant caters to special diets
Daily Record/Sunday News
Sep 28, 2006 — It's every dieter's dream to pick up a restaurant menu and not have to ponder over which dish is going to put the least flab on their abs.
At Loving Life Café in New Oxford, weight watchers can abandon calorie counting for the day - even with the list of rich desserts. Everything on the menu is made of fruits, vegetables, nuts and seeds.
"The ladies can have dessert and it's not cheating," said Jody Allen.
In July, Jody and her husband, Joey Allen, along with chef Tom Bibb opened the café, which is vegan and vegetarian, non-dairy, gluten free and organic as possible. They only serve living foods, which means no stoves, no grills and no ovens. They use dehydrators and food processors to prepare their food. It's the way Joey eats and counsels others to eat through his nonprofit ministry Essene Wholeness. From his experience, he says he's much healthier.
How about a sprout burger? A sprout burrito? At this Kapahulu eatery, nothing gets cooked
By Michelle Ramos, Star-Bulletin
Wednesday, July 1, 1998 (very old)
Off Kapahulu's main drag of fast-food eateries, there sits a small brick building serving homemade burgers, sandwiches, cookies, brownies, fresh juices and other morsels that, besides being edible, have one thing in common. They are all raw.
Instead of ovens and microwaves, the store uses dehydrators and sprouters. Instead of chemically processed ingredients, the store uses living plants, which can be seen growing out of black plastic containers sitting on wire shelves behind the cash register.
By Connie Korbel Of the Advocate
The concept of a raw foods lifestyle is likely a new one, and possibly a conundrum for many, but familiar to the 200 or so attending the Vibrant Living Expo last weekend. Multiple events were held from 9 a.m. into the evening at Fort Bragg Town Hall and The Company Store, where the Living Light Culinary Arts Institute is located, from Friday through Sunday.
Whether a food fad or a sustainable life choice, there is a movement — some say a revolution — afoot. Scan the dozens of referenced pages on Google and the raw foods concept unfolds as less eccentric and vaguely squeamish to more tolerable and perhaps prudent, if pursued sensibly and in moderation.
"Living Nutrition" magazine, with subscribers in over 40 countries, asserts itself as the world's most progressive natural health periodical that teaches how to succeed at eating a diet of raw foods, how to self-heal using the body's natural ability to restore itself, and how to build sustainable vibrant health.
chef enjoys warm welcome
By Lisa Lucero
Tuesday, July 18, 2006
Sentinel Staff Writer
When the doctor can't prescribe something that works, maybe
trying a raw fruits and vegetables diet will cure the sickness
Internationally acclaimed author, educator and raw food chef, Paul Nison, 35, recently brought his knowledge and skill to McPherson at the upper floor of the Button Hole and Health Food Market.
Nison spends 10 months of the year traveling, mostly in the United States. The results of the raw diet with all the people he has interviewed is 100 percent cureable.
(Hartford-WTNH, July 10, 2006) _ What started out on the West Coast is gaining in popularity here in Connecticut.
We're talking about a new way to eat healthy.
It's called raw food.
June 22, 2006
“Raw food is the only diet I have found that simultaneously nourishes the mind, body and soul. I know I am eating in a way that has minimal impact on the planet. It really is in harmony with the environment, the natural order, and it lets me support my community eating local organic produce,” Dave Elberg of Makawao.Making the switch to eating only raw foods is easy and fun says local raw food chef, Dave Elberg of Makawao.
“In general, people are so amazed with what you can do with raw foods. Last night at a potluck in Huelo, we made a raw coconut ice cream banana split with raw chocolate syrup and goji berries, a veritable tropical eruption, akin to Haleakala, in terms of the size of its success as a crowd pleaser,” says Elberg.
By Lisa Gross
Jennifer Cornbleet is the Rachael Ray of raw food. Her new cookbook, Raw Food Made Easy for 1 or 2 People promises to teach you how to make delicious and simple, uncooked, vegan dishes in less than thirty minutes.
By: Louise Esola
Wednesday, June 7, 2006
A "Royale Cheeseburger" with all the trimmings.
It's not what you think. Nothing's been touched by heat or flame, and everything came from a plant, served cool and raw.
Raw food restaurants win over hippies and hipsters alike.
June 1st, 2005
By Annie Wilner
Since luxury well-being is the new urban chic, where health and peace of mind are the ultimate status symbols, a sprinkling of vegetarian raw food restaurants have cropped up across the country—from Bryan Au’s restaurant Pa-raw-dise in San Francisco, to Quintessence and Counter Vegetarian in New York and Karyn’s in Chicago.
Olivia Wu, Chronicle Staff Writer
March 29, 2006
Like all canny cooks, Cherie Soria knows how to hook her audience: with desserts.
But Soria doesn't pull out the stops with butter, sugar, eggs and flour, baking them into fluffy confections.
She makes her magic with avocado and agave syrup -- and no baking at all. By the time her students taste her creations, they don't mind that those unexpected ingredients are the major components of their chocolate mousse.
As Soria would say, "If you can make a raw vegan cheesecake better than regular cheesecake, why would you eat regular cheesecake?"
by Myra Chanin
The purest of Manhattan food purists are currently down on elaborately-prepared cooked foods. So what are they up on? Elaborately-prepared raw foods like the resplendent meals prepared by Matthew Kenney and Sarma Melngailis, co-owners and co-chefs of Pure Food and Wine near Gramercy Park and Union Square. According to Melngailis, eating raw foods makes people feel light, clean, lively, and sexy. And is as cute and trim as a teenager, though he admits to being in his early 40s. Could it be that raw broccoli is better than Botox?
Delicious and dogma-free Jade Café needs only a more seasoned staff
~ By REBECCA EPSTEIN ~
The first great thing about Jade Café – a raw, organic, vegan fusion restaurant near Sunset Junction in Silver Lake – is its relaxed, nonconfrontational atmosphere. The small dining room beckons with dark wood furniture and warm red lighting; the staff is calm; and the menu offers no self-righteous mission statement.
By Harry Porterfield
December 1, 2005 - Karyn Calabrese has turned a personal health issue into a successful career as a unique restaurateur. She is a raw foodist and her Chicago restaurants were among the first of their kind in the country.
She's a restaurateur who operates with a kitchen that doesn't have a grill, oven, microwave unit or fire. For Karyn Calabrese none of the above is necessary because her restaurant -- Karyn's Fresh Corner -- serves only raw food.
Lunch crush is coming and the deli crew is busy making burgers, lime tarts and pizza dough. Things are really cooking -- at least figuratively.
In fact, none of the food being prepared at In The Raw will touch a flame or a griddle. None of it will encounter a temperature higher than a sweltering summer day. All of it, from the vegan cakes to vegan burgers, is served raw.
"No ovens," said owner Barbara Banfield. "Just dehydration. No flames."
The recently opened organic vegetarian deli and juice bar in this artsy tourist town is another outpost marking the mainstreaming of raw food diets.
Canada's 'princess of punk' says her self-deprecating lyrics are autobiographical in nature ... and she's cool with that
By Sherri Wood, Toronto Sun
Up at 5:30 a.m., feed the dogs a homemade organic breakfast, pack the briefcase for the office, hit the dog park, then the gym, off to work, then home for a 9 p.m. bedtime.
Welcome to a day in the life of Bif Naked, Canada's "princess of punk," in town Saturday for a show at The Phoenix.
The 34-year-old tattooed Can-rock vet (born an orphan in India and later adopted by U.S. missionary parents who eventually settled in Western Canada), leads a surprisingly non-rockstar lifestyle. The singer, who says her biggest vice is bubblegum, stays focused on her raw food vegan diet, her two dogs and her work -- namely, her new album, Superbeautifulmonster.
By Steve Billings
Yes, rah, rah, raw! Santa Cruz embraces the raw food aesthetic at the overnight sensational Café La Vie.
Interesting information on acrylamide, found in cooked foods, which may cause a health risk when consumed. This is further evidence supporting the consumption of foods in their raw state
By Peggy Townsend, Sentinel staff writer
September 28, 2005
Matt Samuelson moves through the kitchen of Cafe La Vie like a ricocheting bullet.
He zigs into a back room to show off the cold-pressed coffee that takes all night to make, then zags to the prep area to test a marinara sauce made of raw and sun-dried tomatoes and sample a bit of his homemade hummus.
All that energy may be a testament to the health benefits of the mostly raw, vegan food he prepares at one of Santa Cruz's newest restaurants.
K. Srinivas Reddy
Saturday, Sep 17, 2005
HYDERABAD: Who wouldn't agree that eating vegetables is good for health. But Jaggavarapu Rama Reddy would further qualify this statement. He would like you to eat raw vegetables and shun eating cooked ones. And you cannot disagree with him.
He has been on a raw vegetable diet for over a decade and is now a perfect picture of good health.
A look at the uncooked-food movement
by Starre Vartan
Will the oven become a passé appliance? Increasing numbers of health-conscious individuals are eating most of their food uncooked. Raw foods—food that is not heated above 120ºF—are being touted as one of the newest ways to eat healthfully and have a low impact on the environment, but can a person get all the nutrients they need without cooking?
By Leah Mclaren And Tralee Pearce
Saturday, August 20, 2005
Live Organic Food Bar
264 Dupont St., Toronto, 416-515-2002. Lunch for two with vegetable juice, tax and tip, $55.
Nothing is quite as it seems at Live Organic Food Bar. The turf floor is actually linoleum printed with photographs of green grass. The giant apples on the shelf above the cash are decorative faux. And the food, well, give us a second and we'll explain.
The reason we're here is Leah's digestive tract. Apparently there was too much bad stuff living in it, so she has gone on a two-week herbal cleanse. For the past week, to Tralee's amusement and occasional disgust, she has raved about the detoxified state of her liver, kidneys and colon.
Aug. 6, 2005, Knight Ridder Newspapers
PHILADELPHIA - Just a few years ago, chef Matthew Kenney was ascending to the height of success and celebrity, with a string of thriving New York City eateries, two well-received cookbooks, and, early on, a ranking by Food & Wine as one of the "Ten Best New Chefs in America."
But after Sept. 11, 2001, his empire collapsed in the economic fallout. And the French-trained chef took a surprising turn.
He gave up cooking. For raw food.
By Theresa Churchill - H&R Senior Writer
Thursday, July 14, 2005
Cindy Sawyer felt sick after almost every meal and had so much arthritis in her legs, stairs were almost insurmountable.
"I decided 47 was too young to feel this bad," she said.
That decision led the Lovington woman and her husband, Aaron, to make a life-transforming one to go on a vegan diet consisting primarily of raw vegetables and fruits. Known as the Hallelujah Diet, it's based on the diet God intended for Adam and Eve.
By Erin Madison, Gazette-Times reporter
Friday, July 1, 2005
Professional body builder and vegan Robert Cheeke, right, works in a few sets while Tonya Kay, left, and Brendan Brazier stretch before filming for a movie about vegan athletes at Gold's Gym on Tuesday afternoon.
Three Corvallis residents are making a movie that will track a week in the lives of three vegan athletes.
[SoyStache Note: Tonya Kay is a raw foodist]
By Jean Enersen / King 5 News
Wednesday, June 29, 2005
Four-year-old Gabe is learning how to become a racecar driver, just like his dad, Jerrod Sessler.
Jerrod races on the regional NASCAR circuit. It's his passion. But he was told he was about to lose everything because of an annoying mole.
June 15, 2005 By Sarah Skidmore, The San Diego Union Tribune
It's raw, but it's hot.
Interest in eating food in its pure form, uncooked and unprocessed, is growing. Celebrities swear by the raw diet and local stores scramble to keep raw products in stock.
And at the uncooked heart of it all, are San Diego natives David Wolfe and Thor Bazler, the founders of Nature's First Law.
Eating raw and organic food isn't just for hippies
by Kristi Eaton, Thursday, April 14, 2005
The Rawsome! Cafe at Gentle Strength Co-op in Tempe sells raw and organic foods. People from all different walks of life are beginning to consume this healthier food. Not just hippies anymore.
The movement toward uncooked food appears to be here to stay. Local workshops and menus that mimic mainstream meals can feed the curious.
By Jill Ann Perrino, April 6, 2005
CLEARWATER - A mere taste of a well-prepared uncooked pizza may have you reconsidering the notion that the raw food diet is a wacky trend on its way out.
Okay, it is a bit extreme and does require more equipment than a can opener, but that doesn't mean the food isn't fabulous. Especially when raw food mimics favorite foods such as pad Thai, pancakes and pies.
March 29, 2005
Fresh vegetables are a good source of vitamins
People who follow a raw food vegetarian diet are light in weight but healthy, according to US researchers.
It has been suggested that eating only plant-derived foods that have not been cooked or processed might make bones thinner and prone to fractures.
But a study in Archives of Internal Medicine found although bones were lighter on this diet, turnover rates were normal with no osteoporosis.
Writer Wins `Proggy' for Dishing Up `Vice Cream' That Isn't as Sinful as it Tastes
For Immediate Release:
Seattle In recognition of his trailblazing efforts to provide conscientious cooks with healthy, humane alternatives to cholesterol- and saturated-fat-laden dairy frozen desserts, Seattle resident Jeff Rogers, author of the Vice Cream cookbook, has won People for the Ethical Treatment of Animals' (PETA) Proggy Award for Best New Dessert Cookbook. Proggys (short for "progress") are presented to animal-friendly people, companies, and organizations. Rogers will receive a commemorative plaque and will be featured on PETA's Web site PETA.org, which is visited by thousands of people every day.
Raw food fad sprouting nationwide
Vegan diets eschew animal, dairy products ... and cooking
Sept 1, 2004
WOODSTOCK, N.Y. - Lunch crush is coming and the deli crew is busy making burgers, lime tarts and pizza dough. Things are really cooking — at least figuratively.
In fact, none of the food being prepared at In The Raw will touch a flame or a griddle. None of it will encounter a temperature higher than a sweltering summer day. All of it, from the vegan cakes to vegan burgers, is served raw.
Blenders, Sprouters, and Mashers Process Food in the East Village
by Debra DeSalvo
June 28 - July 4, 2000
"Yo! Any vegetarians in the house?" hollers Stic.man of hip-hop's radical duo Dead Prez. A roar and dozens of fists rise up in CBGB, which is packed. It's 3 a.m. and the young, mostly Latino crowd has been hanging all night for a showcase of politically conscious Latin bands booked by Ricanstruction. Despite the late hour, the air is strangely smoke-free.
"Any vegans?!" More shouts from the crowd. "All right!" Stic nods enthusiastically, dreads bouncing as he hops back and forth.
"What about the raw foodists? Any raw foodists in the house?" A few whoops and hands shoot up, waving wildly. "Yeah!" Stic shouts. "That's the shit!" as Dead Prez slam into "Be Healthy," from their Loud debut album, Let's Get Free.
Mon Dec 27, 1999
TORONTO-- A new food fad has dethroned veganism as the most rigid diet in North America. Some people thrive on a diet of uncooked foods, and a new study has found that eating this way actually reduces cholesterol to the same extent as cholesterol-reducing drugs.
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