At Raw Rag™, I write about my journey into the world of raw foods. Armed with my VitaMix and saladacco, I've taken the first steps. After the first breakfast which was nearly inedible, I am hoping the cuisine improves.
Withdraw ends in raw!
Note added several months later: I am now high-raw, but not all-raw. No processed foods; no beef or poultry raised on factory farms; no pesticides, antibiotics, or hormones; just high-quality food. I call myself high-raw, high-qual.
The Foreword of What I Eat: Around the World in 80 Diets is entertaining and informative. Click to read what 25 people (most of whom you will recognize) have to say about diet, nutrition, and eating habits [pdf]. The range of topics is wide, and includes yoga, temptation, taste, pornographic food, hunger, health, and cooking.
With many eye-catching photos, the book is beautiful. I'm not surprised it is ranked #1 in the category of "Photojournalism" at Amazon. Most of the photos can be viewed at the book's Web site.
Part Food, Inc., part FridgeWatcher, the project is a potent antidote to Neil Burgess’s recent rant about the death of photojournalism — What I Eat: Around the World in 80 Diets is a bundle of storytelling and humanity that unravels itself before your eyes, leaving you hungry to better understand the correlation between food, environment and quality of life.
When I tell people they can easily cook meals on their car engine as they drive along, I am frequently not believed. So I simply recommend the cookbook Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine. The book is entertaining and it contains all the instructions you need to cook using your engine's heat while driving. (This fun yet wholly practical cookbook also comes in a Kindle edition.) If you try this method of cooking, please let me know how your car cuisine tasted.
NOTE: For those among you who are high-raw, this technique can make those small segments of your menus that are non-raw both convenient and delicious. Enjoy!
I have not been blogging as much due to a trip to University of California at Santa Barbara for the Learning and the Brain Institute. Being out of town in a conference setting can be quite a raw-food challenge; more about that soon. In the meanwhile, here are some video clips from Santa Barbara. See the clips that begin at the bottom of the first page of this YouTube playlist.