Like the graphic? Paint.net is fun. Anyway, at the raw class I attended over the weekend, I met a range of people interested in raw from hardcore raw foodies to overwhelmed first timers. I sat next to an older gentleman was new to raw and there by himself because he could not get wife to go and admitted she’ll hardly touch friuts or vegatables and he was hoping to learn healthier recipes she’ll enjoy, which I thought was sweet. But there was also another “student” that I found, well, irritating. He was very obviously an extreme raw foodie that has been doing it for awhile and not only felt the need to add his 2-cents to everything the instructor was covering, but also judge the equipment she was using and her techniques. She had a Vita-Mix and he was a Blendtec fan, so he made comments on the container shape challenges, etc. The instructor was being very polite and tolerating it beautifully, but other students seemed to be getting tired of him as well. I suppose there are extremists in everything, but I never want to get that into it where I feel the need to judge everyone else. I confess that is a bit of a challenge now, I might need to bite my tongue when a co-worker expresses interest is loosing weight and eating better, but brings in fast food every day, etc. Watching this guy in the class was a great reminder to never be that person, eat the way I want, but never judge or force uninvited advice on anyone.
I finally watched Food, Inc. and wow, where to start there. I imagine most vegans and raw foodists have no need to watch, but it was huge eye opener on the food industry and what cheap fast food has done to people’s perception of quality food and what they should pay for it. Great story from an owner of a small-scale farm about customers stopping by his booth at the local farmer’s markets and complain about paying $3 for a dozen quality eggs while holding a sugary soda that cost $1. And a low-income family that could get Burger King burgers cheaper and easier for their kids than fresh produce at a market which they couldn’t afford. I could write pages, but I’ll just say see it if you haven’t yet.
Not too much new and adventurous in raw recipes today, I did try that zucchini pesto sauce from the weekend class in my Vita-Mix and it was good, but the basil was a bit off because I was using a sweeter variety from my garden. So I will continue to experiment with different types of basil. And something I sampled at the raw class did not entirely agree with me, I suspect it was the super-dry raw pizza crust, it was too dry I think and confirms why I’m not too into dehydrating breads and crusts yet. I would be interested in moister raw breads containing veggie pulps down the road.