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Find irresistible Jamaican patties in Hartford, Connecticut; an entire vegan food hall in Providence, Rhode Island; and a must-try banana cream pie in Burlington, Vermont
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Academy Award-winning actor Joaquin Phoenix just bought the movie rights to Free the Animals, a 1992 book written by PETA president Ingrid Newkirk.
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Stop Fighting Veganism, It Has Already Won
by
Damien Clarkson
February 6, 2017
We live in a time of tremendous environmental and social decay. Veganism affords us the opportunity to slow down climate change. Additionally, scientists have found that vegetarians and vegans generally live longer healthier lives. It’s a way to live a kinder life, and one not contributing to the 150 billion animals killed each year for food.
Raw flavors draw foodies to Vegan Cafe
by Vickie Jurkowski
January 12, 2017
If eating healthier is a new year's resolution or trying something new is your thing, the Vegan Café in downtown Lockport will hit the spot.
And if you like businesses that give to charity, the café will more than satisfy you there, too.
Carcinogens and cooking
by Vesanto Melina
March 2010 (2/28/10)
Have you ever thought of going mainly or entirely raw? You’d likely shed a few pounds. And that’s not all. Some of our favourite tastes are linked to by-products of cooking that are bad, bad, bad for us. When food is cooked, especially at high temperatures, by-products can form that pose a threat to health. Among the most notorious are heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), advanced glycation end-products (AGEs) and acrylamide. Let’s see what’s cooking.
Ani's Raw Food Essentials: Durian
Ani Phyo, Raw Food Author
February 21, 2010
My love for this strange, spiked, aromatic fruit took me on a journey across the globe to Bali, Indonesia, where durian season is only during the months of January and February, and sometimes early March.
This fruit is a fatty fruit, like avocado, is rich and smooth in texture, similar to a custard, and is rich in sulfur, which gives it a scent some people find offensive. I think it smells sweet and delicious. But, don't even think about bringing it on a subway in Singapore, or you'll be fined.
Food, Virtuous Food
By: Jane Kokernak
February 15, 2010
My friend Betsy and I weren’t looking for redemption — we’re grownups who work hard to make the world better than we found it, take both vitamins and good advice, and are not given to debauchery — and yet we found it.
At a restaurant.
Grezzo, a warm and intimate place in Boston’s foodie and famous North End, specializes in raw food cuisine. It’s no salad bar, however. On a cold February night, we sampled the chef’s lively tasting menu that featured Mushroom Tea Soup, Gnocchi Carbonara, Greek Pizza, and a Chocolate Torte, among other treats. There was not a leaf of lettuce in sight.
Established by Alissa Cohen, a raw food expert, Grezzo Restaurant presents a health-based menu of vegan foods that are pressed, pureed, chopped, fermented, sliced, dehydrated, slightly warmed (not above 112 degrees), and chilled but never heated, cooked, or roasted. Cohen and her staff believe that a raw, vegan diet increases energy and youthfulness and alleviates illness, even chronic ones like arthritis, migraines, and diabetes.
Going vegan: A life-long carnivore gives up meat, eggs, dairy
By Grant Butler, The Oregonian
February 01, 2010, 12:01AM
Oregonian file photoA future full of fresh veggies: Going vegan means carrots are my new best friend.Meat has always been a part of my life. I grew up eating steaks and burgers, and at least once a week my mom made a seriously good tuna casserole. As an adult, I've spent years exploring Portland's dining scene, digging into the city's pork-centric kitchens while becoming a barbecue enthusiast at home.
But no more. I've gone vegan ... for a while, at least.
The Value of Eating Raw Foods
Thursday, February 04, 2010
When you think of eating a raw food diet, the thought of raw eggs and meat may come to mind, however, Beth Aldrich, the Green Mom and Healthy Lifestyle Expert, has a different take on it. She shares some interesting information about raw foods as well as a couple of recipes that will leave you asking for more.
Raw foods workshop demos cooking meals without the stove
By Katie Freeman - Lifestyle & Arts Reporter
Wednesday, February 3, 2010
Raw food is expensive, takes ample time to prepare, and is difficult to find on-the-go, but for über health food eaters, it’s the Mount Everest of diets.
On Jan. 30, the Elk Grove Library in Old Town hosted a Raw Foods workshop in the Community Room.
Lori Easterwood and Jessica Zaker, programming librarians for the Sacramento Public Library, prepared raw foods for sampling and hosted a group discussion.
Eating vegetarian, vegan raw
By Janice De Jesus, Correspondent
02/03/2010
in the raw
PLEASANT HILL — Sisters Carol Brotman and Valerie Brotman-Loe have worked side by side in the kitchen almost since childhood.
Raised in Chicago and Las Vegas, the sisters grew up around the herbs, spices and rich sauces that were part of the Italian cuisine served in their father's Italian restaurant.
"We have been cooking and chopping garlic our whole lives," said Brotman-Loe.
While they garnered daily experience in the restaurant business, the siblings didn't particularly care for the heavy, meat dishes. Instead, a love of animals and the environment inspired the siblings to turn to a vegetarian lifestyle and the rest, as they say, is history — Planet Raw history, that is.
"We combined Mom's healthy, homemade style of cuisine with Dad's herbs and spices," said Brotman-Loe. "We've always wanted to open a healthy, vegetarian restaurant in Contra Costa County."
Taking the lead from their brother, Juliano, whose reputation earned him a place in the pantheon of the vegetarian raw food movement by catering to such celebrities as Cybill Shepherd and Lisa Marie Presley, the Brotman sisters opened a Pleasant Hill branch of their brother's popular Santa Monica restaurant.
Some like it cooked, they like their food raw: Kalamazoo food group meets to share recipes, learn from each other
By Channon Mondoux, Special to the Kalamazoo Gazette
July 26, 2010
KALAMAZOO — For him it started as a menu item where he worked. For her it was a deviation from the Standard American Diet (SAD) she grew up on. But for the both of them it soon became a passion and a way of life.
Matthew Kurzava and Sarah Kozminske are raw food chefs in Kalamazoo.
Raw-food Fridays come to D.C.
By Jane Black
Wednesday, July 28, 2010
For 22 years, Washington caterer Elizabeth Petty has been serving elegant dishes such as lamb carpaccio with goat cheese and herb-grilled poussin with spinach custard and morels. Until last year, one of the perks was getting to taste them all.
In April 2009, Petty, then 49, learned she had breast cancer. By August, she put herself on a strict raw-food diet that meant no meat, dairy, caffeine, processed sugar and alcohol, or even fruits and vegetables with high levels of natural sugar. What was still permitted could not be heated above 105 degrees.
Petty didn't especially miss those foods; the subsequent treatment took away most of her appetite. But, she says, "I had to change my whole psyche. So many people live to eat. I was eating to live."
Farmers’ Market offers raw vegan delights
By Farah Dosani, Contributing Writer
July 22, 2010 at 12:30 pm
Seated on a picnic table bordering Grand Avenue, Jude Diaz takes a bite of the ice cream he purchased a few feet away. His eyes widen and light up.
“You need to try this- it’s made out of nuts,” he tells his wife Rachel, shoving the cup in her face. “No dairy!”
“No dairy?” she asks.
No dairy. Like many other food products sold at the Coconut Grove Farmers Market, it’s also raw vegan and organic. Foods considered ‘raw vegan’ have no trace of animal origin and have not been cooked at more than 118 degrees Fahrenheit.
Each Saturday, about 1,000 people attend the farmers market, which USA Today named as one of the best in the nation. The market sells organic produce, raw vegan concoctions, and other rare food products of this nature that can solely be found at this venue.
Raw foods become a way of life for mother, daughter
By Cailley Hammel of the Journal Sentinel
Posted: July 6, 2010
Diets come and go, but the followers of one diet claim it has existed since the beginning of time. That would be the raw food diet, built around uncooked meals consisting of fruits, vegetables, nuts, herbs, grains and sprouts.
For raw foodists Caroline Carter and Shenita Ray, it's not just a diet - it's a way of life.
The mother-daughter duo owns Eden's Market, a line of food products (most of them raw) including crackers, granola, dips and smoothies that are wheat-, gluten- and dairy-free. And now, as hosts of a new MPTV show titled "Cooking Raw," the pair aspires to spread the message of raw food and its benefits throughout Milwaukee and, eventually, beyond.
Hold the heat: Raw-food fans tout health benefits
By Alexandra Nicolas, Globe Staff Writer
July 1, 2010
JOPLIN, Mo. — Their “spaghetti” is made from zucchini and the bowl that looks to be filled with french fries is actually filled with sliced jicama, a root vegetable, covered with cayenne.
None of it has been cooked.
Christa Tullis and her boyfriend David Burt have been on an almost entirely raw food diet since October 2009. To be considered a raw foodist, like Tullis and Burt, 80 percent or more of what one eats must be kept under 120 degrees. That means, for the most part, very little meat, no conventionally prepared breads, crackers or pasta, no coffee, no roasted nuts and no pasteurized dairy products. According to Tullis, the diet concentrates on not killing the natural enzymes in food through cooking.
Since starting the diet, both Tullis and Burt have lost weight, though that wasn’t their goal, and both say they feel better physically, mentally and have more energy.
Fighting fast food: How vegans, raw foodists survive in South Texas
Aprill Brandon
June 17, 2010
Driving down Navarro Street, it's easy to see why a recent study put Victoria County at almost 80 percent obese.
On every block, there is a fast food restaurant, sometimes two or three. Chain restaurants with high fat fare dot the landscape with almost as much frequency. Grocery stores have aisles upon aisles filled with highly processed, pre-made and pre-packaged meals.
Welcome to South Texas, the land of the fried and home of the barbecued.
But just like it is across the rest of the country, there is a movement afoot in the area where people are battling increasing waistlines and decreasing health, not through fad diets, but instead through a complete lifestyle change.
More girls are starting puberty at the age of nine
By Daily Mail Reporter
June 13, 2010
A Danish study has found that increasing numbers of girls are hitting puberty before the age of 10 (file picture)
Increasing numbers of girls are reaching puberty before the age of 10, leading to fears of more sexual activity in that age group.
The trend is thought to be linked to obesity or exposure to certain chemicals in food.
The changes in development are also exposing younger girls to a greater long-term risk of breast cancer, the Sunday Times reported.
A study by the Department of Growth and Reproduction at the University Hospital in Copenhagen has found that the breast development in a sample of 1,000 girls began on average at the age of nine years and 10 months.
A similar study in 1991 found the same developments taking place a year later.
Girls with a high meat diet more likely to start periods early AND increase risk of breast cancer and heart disease
By Daniel Martin
Last updated at 3:20 AM on 12th June 2010
Research: Girls who start puberty early are believed to be at higher risk of breast cancer, ovarian cancer and heart disease
A diet high in meat may put girls at higher risk of breast cancer and heart disease by bringing on early puberty, according to scientists.
A study of 3,000 girls found that girls with higher intakes of meat and protein were more likely to have started their periods by the time they were 12 and a half.
Eco Eatery Review: Saf
June 10, 2010
Nudged into action by a growing trend for sustainable dining, Londonist has embarked on an eco eating crawl...
As far as vegan, raw food eateries go, Saf is pretty swish. Absolutely guilty of stereotyping, when we think of such places we think hippy and wholesome rather than slick. But slick Saf is and we love it for that reason. This is a place to convert a sceptical someone to the more eco way of eating, with gourmet grub and potent but oh-so-inventive (and organic, of course) cocktails. Service is attentive and staff smart, the menu is suitably poetic and food presentation impeccable.
Life in the raw
By Sara Bunny - The Press
Karen Brown's morning ritual involves stuffing spinach, kale, dandelions and fruit into a blender, a concoction she swears is delicious.
When you first start, make it 60 per cent fruit - it makes it more palatable, she says.
Brown has followed a 95 per cent raw food diet for about three years and says the green smoothies are a mainstay of her daily menu.
Two years ago, she founded the Christchurch raw vegan group, and has since seen the diet gain momentum in the city. There are more than 100 names on the mailing list and her regular potluck dinners are popular social events for the diverse, all-ages group.
The raw food philosophy is built around the notion that food loses a lot of nutrients and enzymes during the cooking process, and that fresh, raw fruits and vegetables carry the highest benefits for health. Raw foodists believe uncooked food is easier for the body to process, and that nothing should be heated above 45 degrees Celsius.
Dining Out: The Green Boheme
Thursday, June 10, 2010
Ordering at The Green Boheme is like entering an alternate universe. We split the tuna sandwich ($7.95) and the burger ($8.75). But neither contained meat, and neither was cooked.
But both still approximated their namesakes. The tuna was particularly good - whatever was in there really tasted like tuna. The bread was a kind of pressed nutty thing, almost like a kind of snack chip but softer. The burger was a sort of pressed vegetable protein thing with homemade ketchup and excellent Dijon mustard on it. It tasted far more like an actual burger than any cooked veggie burger I have ever had. And it came with these really tasty little onion ring things that were made with onion, but somehow without cooking.
I should explain, Green Boheme serves raw food. The raw food movement is a reaction to the over-processed, artificial nature of modern “food.” Part of the idea is that the mere act of refraining from cooking food pushes you in several healthier directions. For one thing, it forces you to eat things that are actually food in their most basic forms; you know, the whole “eat food, not too much, mostly plants” mantra. Veggies, grains and nuts are mainstays in this sort of diet. Many things - meat, pasta, bread and so forth - can be approximated with various combinations of ingredients cleverly mixed.
Go green at Cafe 118
By Brittni Johnson, Guest Reporter
May 13, 2010
A Winter Park restaurant hopes to not only serve up delicious food, but a healthier lifestyle choice, too.
Cafe 118, located right off Park Avenue, offers raw vegan cuisine. Nothing on the menu contains animal products, and true to the restaurant's name, nothing is heated above 118 degrees, which supporters of the diet say is the temperature at which the enzymes in food are broken down, reducing its nutritional value. Owner and raw vegan Joe Diaz's goal is to expose locals to a new, healthy way to eat.
Getting a Raw Meal: Is an Exclusive Diet of Uncooked Food Good for Personal--and Planetary--Health?
Although humans have been eating raw foods since they first began foraging for their sustenance, the diet really began to catch on in recent years when some high-profile celebrities began touting its health- and weight-maintenance benefits
May 12, 2010
Dear EarthTalk: A friend with many minor health problems recently switched to a diet of only raw plant foods and reports feeling much better. She also insists her new eating habits are better for the environment. Does this make sense or is the strange diet making her crazy?
Continued next collumn...
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