The Raw Spirit Festival will be held during the weekend of May 20-22nd in Sedona, Arizona at Avalon Gardens (a 17-acre, organic garden farm).

The price seems reasonable ($75), and if you live close to Arizona, you should consider going. Looks like there will be some great speakers.

I would love to hear Hira Ratan Manek speak. He is a solar breatharian from India. Manek has lived on solar energy and water for 411 days while scientifically observed by medical teams.

David Wolfe and Gabriel Cousens will also be speaking. I've never been to Sedona, AZ, but it looks beautiful.

According to a recent news article, organic food is becoming easier to find. This news article (text re-printed below) describes how grocery stores and restaurants in Wichita, Kansas are offering a wider selection of organic foods.

Organic Matters
From the Wichita Eagle

Organic food is becoming easier to find in Wichita — and finding its way to more cooks and diners. Devotees of organic food know what's in store for them in Wichita: Their options for dining out are severely limited. They pay more for the food they prepare at home. Some people think they're, well, a little flaky. But for a growing number of people, the cost and inconvenience of going organic is outweighed by the belief that they're helping both their bodies and the environment.

"I feel great when I eat them," said Debbie Margerum, who was buying organically raised eggs at the GreenAcres natural foods store last weekend. "You become healthier, and you're not spending your money on doctors and prescriptions." Such beliefs, while unprovable, are nonetheless what help drive the organic food business. Food industry sources estimate that sales of organic food have been growing nationwide at a rate of about 20 percent a year, though those sales still represent only about 3 percent of all sales.

Interest in organic foods is highest on the coasts, but Wichita seems to be partaking of the trend, too. Green Acres, in Bradley Fair, recently more than doubled the space devoted to organic produce and other foods, giving it the largest such selection in the city, and added seating for its deli. A local chain, Whole Foods, added a third location at Maize and 21st several years ago. Supermarkets such as Dillons and Food 4 Less have begun carrying a limited amount of organic food products. And other longtime purveyors of organic foods, such as Food For Thought and the Taste of Health restaurant, show no signs of slowing down.

Organic food fans aren't a homogeneous lot. Some are also vegetarians, vegans and even raw food enthusiasts, but others cheerfully eat meat. Many who have had health problems view organic food as part of an alternative, holistic approach to healing, while others are more concerned about the effects that modern agricultural practices have on the environment as a whole. Wichita artist Chris Brunner became a vegan — one who eats no meat or dairy products –"cold turkey" while reading an article about the cattle and poultry industries 20 years ago. That made finding a place to dine out in Wichita difficult enough, but when he also embraced organically raised foods about 1 ½ years ago, the situation became nearly hopeless. Fortunately, Brunner is a talented cook who enjoys entertaining at home.

"Most of the time if somebody wants to get together for dinner, I'd just as soon make dinner," he said. Like many vegetarians and vegans, Brunner says he originally found himself trying to "replace" meat in recipes. But these days, he prefers to let the flavors of fresh vegetables and fruit stand on their own. He grows some of his own produce during the summer and buys certified organic products whenever possible. He acknowledges that the latter cost more but says, "You're getting at least 40 percent more nutrients out of food, and it's much better for the environment, and that's worth considering. It's kind of like the old adage: 'Pay me now or pay me later.' "

Sherill Miles, a Nebraskan who comes to Wichita for alternative medical treatment at the Center for the Study of Improvement in Human Functioning, says she is convinced that pesticides caused many of the serious medical problems she has experienced through the years. She stays away from foods with labels full of "things you can't even read." She has nothing against meat, buying a whole cow — organically raised — for her family each year. Beyond that, she hasn't converted any family members to the organic food cause. Miles said her husband "thinks this is quackery." To be sure, there's also a political and economic aspect to the organic food movement that dates back to its founding in the 1960s counter culture.

"Our bodies are overwhelmed by toxins," said Kim Bannon, who blames pesticides and genetically modified seeds produced by huge multinational food companies. About three years ago, Bannon started eating only organically raised vegetables in their raw state after hearing a talk in California by David Wolfe. She has helped bring the colorful Wolfe (he describes himself as a "nudist, Buddhist and raw foodist") to Wichita for two appearances since then. During his most recent visit, at First Unitarian Universalist Church, tables were set up offering everything from mesquite meal ("made of seed pods from the mesquite tree") to fresh coconut juice to something called maca –"ancient Peruvian superfood."

"Our only vote really is with our dollar," Bannon said. Peter Horsley takes a less extreme approach, buying organic versions of foods that are otherwise heavily sprayed with pesticides, lack taste (free-range chicken "is more moist") and aren't too costly. "I get what tastes good and seems reasonable," he said.

This article is from The Rocky Mountain News, and it's focused on Doug Walsh's raw food hike (which I've already written about in an earlier entry).

Raw Food Power Behind This Hike
Advocate tackling Great Divide to spotlight eating style

Between the sleeping bag, tent and extra socks in Doug Walsh's backpack, there will be a tiny, 4-ounce food grinder and half-pound seed sprouter. Not your average backpacker's load. But this is not your average backpacking trip, either. Eating only raw foods, with a mission to raise awareness for his alternative diet and money for some of its biggest advocates, Walsh set out last week on Earth Day to hike the entire Continental Divide Trail over the next five months, starting in New Mexico and ending in Canada.

Walsh has been a raw-foodist, someone who does not eat cooked or heated foods, for the past 10 years. He is determined to prove that even the most stringent of regimens can be supplemented with a raw-food lifestyle. "There's no comparison. I feel better at 41 than I did at 24," he said about his health. In addition to raising funds and drawing attention to the benefits of raw foods, the outdoorsman also will be fueling his love of the wilderness and passion for exploring it. "I'm in love with the Earth," he said. "So I like to eat food that's full of the Earth's energy."

Walsh will use his miniature grinder and sprouter to preserve and produce raw foods that have what he describes as the "life principle." He used a sunflower seed as an example to explain the concept. In raw form, the seed can sprout into a plant. After it is cooked, he argued, the seed won't sprout. "There's some kind of information present in raw foods that is no longer there when we heat it," he said. "It's something that's essential to our life."

Walsh, a graduate of the Living Lite Culinary Arts Institute in Fort Bragg, Calif., a gourmet chef's school for raw foods preparation, is walking to raise money for the school's new building. He has raised more than $5,000 and wants to give his alma mater as much money and attention as he can. During the 3,000-mile trek along the trail, Walsh will stop at 30 previously planned resupply points. His food will be shipped to him at post offices at those locations. "I'll just hitchhike into town and pick up my box of new food," he said. Staples for the trip include nuts, dried fruits and sprouts.

Walsh made himself crackers – by mashing nuts and other ingredients into a paste, spreading them thin and drying them out in a dehydrator – as well as raw bread and even pizzas. Walsh will be carrying a digital camera, cell phone and portable e-mail device to send updates to sponsors and fans. Walsh expects to encounter snow and cold, dehydration and heat, unmarked trails, numerous stream crossings and other unexpected wilderness adventures during his time on the divide. While he's taking his raw-food diet to the extreme, Walsh said anyone can enjoy the same without being an adventurer.

Steve Phillips, a raw-foodist and owner of the Longmont Co-op Market, has been eating raw foods exclusively for about a year and a half. He said they are as appetizing as cooked foods, and better for you. The secret is developing proper preparation skills, Phillips said, noting he and his family made a wonderful pizza recently with dried tomatoes on top. "Yes, it takes a little time, but once you figure out how to make a few things, you just go from there," he said.

A southwest Florida raw food group was recently profiled in The Herald Tribune. It seems raw food is making more headlines daily. The text of the article is re-printed below…

Eat Your Vegetables

When your mother told you to eat your vegetables, she probably didn't realize just how good they really could be for you.

So believes a new group forming in the South County [Florida] area called The Raw Food Group.

The raw food enthusiasts offered the public a look-see recently at how far raw food preparation has come when it presented a Mexican raw food dinner at the Venice United Church of Christ. Approximately 40 people attended the event to not only learn how raw food can benefit them, but also how to prepare a full course dinner made entirely of raw food.

It was both an amazement and a delight. Chefs for the evening were raw food specialists Johanna Farias of Sarasota and Alice Gilmartin of Venice. Gilmartin is hoping to create enough interest in raw foods in the Venice area to offer monthly meetings and potlucks. The pair prepared the entire meal, which included a salad, soup, entree and dessert without baking, broiling, boiling, frying, steaming or microwaving. "I try to make the foods that people are familiar with such as tacos," said Farias, adding, "only I make them using only raw foods."

Why only raw foods? "It's all in the enzymes," said Gilmartin. "Enzymes are essential to all activity in living organisms. By eating foods raw, you are keeping the enzymes intact for your body to digest and use to regain health and vitality." Gilmartin believes that there are many more people open to eating a raw food diet now than just a decade ago."A hundred years ago, Americans were living much more naturally and eating foods that were, on the whole, acquired locally," said Gilmartin. "As Americans are looking for more ways to achieve better health there is a growing interest in a raw food lifestyle."

Farias, who is raising her three children on a totally raw food diet, is writing a book titled, Raw Babies to help other mothers make the decision to go natural with their children. "I'm not fanatical," said Farias, who is in charge of a raw food group that meets in Sarasota. "It is important for people not to be extreme when changing their lifestyle. Sometimes you have to take things slowly and adjust to the change."

Gilmartin agrees. She has used an 80 percent raw food diet on her mother who was suffering from diabetes, arthritis pain and more. "In just three weeks, I saw her balance her sugar levels, relieve constipation, and even her wrists were symptom free," said Gilmartin, who made raw food soups, salads and smoothies for her mother. "An American diet is a very addictive type of diet, as everyone can attest to," stated Gilmartin, as heads around the room nodded in agreement. "If you start by just eliminating the most toxic foods from your diet and then eat more of the foods that are closest to nature, you can help your body to heal from all kinds of diseases."

Gilmartin continued by telling the audience stories of witnessing people in a macrobiotic class healing themselves from tumors, cancer, diabetes, arthritis and obesity. "I am so impressed with what food can do to help the body heal," she said. "I have seen it do such wonders. I have been in natural foods forever." Gilmartin said she began taking macrobiotic cooking classes when she was 12. "I want to offer workshops and give lectures to help other people make raw food choices for their diet," she added.

Sari Middaugh, owner of Veggie Patch Produce in Englewood, attended the gathering to learn more about raw food preparation. "It is nice to know more ways to prepare raw foods so that when people ask me, I can tell them," said Middaugh. Jean Ost came to the event at the encouragement of her friend Lavon Burtnett. "I came tonight because I like to experience the unusual," Ost said.

Judy Pokras, editor and founder of Raw Foods News Magazine, attended the event to meet other people with similar interests.

"The magazine is growing as more and more people become health conscious and are taking a new interest in raw foods," said Pokras.

If you're living in Australia, you should sign up for Raw-Pleasure's recipe testing program, where you get to try out new raw food recipes. The text of the press release from kntimes.com. is below…

Raw Food Diet Explodes Across Australia with Startling Health & Weight Loss Results

After a barrage of short term diets aimed more at boosting revenues than improving health, the raw food diet — or living foods as its often known — is a nutritional breath of fresh air. At last, pills, potions and protein powders have been dropped in favour of foods that doctors, nutritionists and common sense have been clamoring to be increased for years: fresh, unprocessed, fruits, vegetables, nuts and seeds.

Living foods has taken this age old advice for improved health and taken it to the next level; famous chefs like Charlie Trotter, Roxanne Klein and Cherie Soria create sumptuous, varied feasts entirely from these ingredients -– no cooking required. Ordinary people all over Australia and the world have discovered the flavours and ease of living foods, often reporting a wide range of dramatic health benefits such as weight loss, disease remissions, increased immunity and improved complexions.

Sheryl and Piers Duruz, co-founders of Australia’s leading raw food education website Raw-Pleasure dropped 32 kg (that’s 70 pounds) and halved body fat from 21% to 9.6%, respectively, by changing their way of eating. “The weight loss was a wonderful surprise,” Piers relates “but feeling alive, energetic and alert enough to see the world as a wonderful place instead of tired and negative is worth more than I ever could have imagined before. It’s a truly hidden gift of life. Raw-Pleasure.com is our gift back to say thank you and help make it easy for others.”

Subscribers to Raw-Pleasure.com’s free Taste Tester recipe testing program regularly receive recipes such as curries, cakes, biscuits, sandwiches, cookies, snacks and more and are quickly developing a country-wide support network on their forums with a uniquely Australian flavour. Many doctors, such as Dr Doug Graham, are giving living foods the thumbs up. Dr Graham has trained many sports legends such as tennis Player Martina Navratilova, NBA pro basketball player Ronnie Grandison, track Olympic sprinter Doug Dickinson, as well as the United States Olympic Diving team and the Norwegian National Bicycling team.

Dr Graham states that “People thrive on the raw diet, often telling others how it has improved their health and their lives. Fruits, vegetables, and leafy greens not only contain sustainable amounts of carbohydrates, protein and fat, they have them in the percentages, ratios, and quality that are optimum for human health. When people integrate a proper raw diet with other healthful living practices, they rarely, if ever, develop weight control problems, chronic or even short-term illnesses.” Even conservative groups such as the US governments National Cancer Institute concur with living foods, such as fruit and vegetables, anti cancer properties stating “Fruit and vegetable consumption have generally been found in epidemiologic studies to be associated with reduced risk for a number of different cancers”.

“All I know is that it’s the most delicious, time proven way of eating out there… and we feel great!” says Piers. Maybe we would all benefit from taking another bite at nature’s original fare.

The BBC just published the results of a U.S. research study that compared people on raw food diets to people on regular, standard American diets. The article is re-printed below…

Raw Food Eaters Thin But Healthy

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. The lower bone mass is down to raw food eaters being slim, the authors believe.

The researchers compared the bone health of 18 people who had been following strict raw food diets for up to 10 years with that of people who ate a more typical American diet, including refined carbohydrates, animal products and cooked foods. The raw food diet is different than more typical vegetarian and vegan diets, which do not exclude cooked, processed or otherwise refined foods. The groups were matched according to age, sex and socioeconomic status. To gauge bone health, the researchers looked at each person's body weight, bone weight and mineral density, markers of bone turnover, levels of vitamin D and inflammatory markers.

Bone Health

The raw food vegetarians in the study had lower body weights (BMI) and total body fat than the other volunteers. They also had lower bone mass and bone mineral density. "It is well documented that a low BMI and weight loss are strongly associated with low bone mass and increased fracture risk, while obesity protects against osteoporosis," said the researchers. But the people who followed raw food diets did not have any other biological markers that typically accompany osteoporosis and had normal rates of bone turnover. Lead researcher Dr Luigi Fontana, from Washington University School of Medicine in St Louis, said: "We think it's possible these people don't have increased risk of fracture but that their low bone mass is related to the fact that they are lighter because they take in fewer calories."

Dr. Fontana said the raw food diet group also had higher vitamin D levels than people on a typical Western diet, even though they did not consume dairy products which are known to be a good source of vitamin D. He said this was probably due to sun exposure. Dr Stephen Walsh, nutrition spokesperson for the Vegan Society, said it was to be expected that people who ate only raw foods would be slimmer and that this would in turn have an effect on bone mass.

Balanced Diet

He stressed that raw food vegetarians account for only a minority of people who are vegan and vegetarian, and that some might find it difficult to get enough calories to maintain a healthy weight eating only raw foods. "We recommend a varied, healthy, balanced diet which includes raw fruit and vegetables as well as other foods," he said. A spokeswoman from the Vegetarian Society said the study was interesting, but given that only 18 people were studied, its usefulness to those wishing to follow a vegetarian or vegan diet was very limited.

A spokesman for the National Osteoporosis Society said: "This is an interesting study which highlights the fact that low bone density is just one part of our overall risk of breaking bones. "We would recommend that raw food vegans make sensible food choices to ensure they are taking in an adequate amount of calcium from a variety of foods and ensure they obtain good amounts of vitamin D from sensible exposure to sunlight."

Elaine Bruce, experienced naturopath, homeopath and director of the UK Centre for Living Foods, said calcium was important for building bones, but that inorganic calcium in the form of supplements would not do the job. "You have to have organic calcium as it occurs in fresh green leafy vegetables." What we do in our programme is maximise that intake by having it in juice form." She said that the chlorophyll found in green plants and vegetables also contained right amount of magnesium that is essential for the uptake of calcium for healthy bones. "The chemical composition of chlorophyll and blood is very similar which further facilitates this uptake," she added.

I stumbled across a very interesting site about an all-raw 3,000 mile hike along the Continental Divide. The Raw Food Hike-A-Thon (created by Doug Walsh) wants to spread the message of raw food to the world and demonstrate that raw food can provide all the energy one needs for strenous activity (not to mention, just day-to-day living, which can also be pretty stressful at times).

Way to go Doug for coming up with such a unique idea to increase awareness of the benefits of raw foods. Learn more about what Doug ate on one of his past hiking trips.

Here's an interesting article about how raw foodists are thin, but healthy. Excerpted below from The Times of India.

Raw Food Vegetarians Are Thinner But Healthier

People on strict raw food vegetarian diets are thin but healthy, US researchers reported on Monday. Although nutritionists and the food industry have warned that a diet without dairy foods can lead to the bone-thinning disease osteoporosis, the team at Washington University School of Medicine in St Louis found the vegans they studied had many of the signs of strong bones.

Dr Luigi Fontana, who led the study, said they had thin bones but none of the other signs of osteoporosis. "We think it's possible these people don't have increased risk of fracture but that their low bone mass is related to the fact that they are lighter because they take in fewer calories," Fontana said. He said he would continue to follow them to see if they develop osteoporosis later.

"Raw food vegetarians believe in eating only plant-derived foods that have not been cooked, processed, or otherwise altered from their natural state," Fontana's team wrote in this week's issue of the Archives of Internal Medicine. "Because of their low calorie and low protein intake, raw food vegetarians have a low body mass index (BMI) and a low total body fat content. It is well documented that a low BMI and weight loss are strongly associated with low bone mass and increased fracture risk, while obesity protects against osteoporosis."

Fontana's team studied 18 strict raw food vegans aged 33 to 85. All ate a diet that included unprepared foods such vegetables, fruits, nuts, and sprouted grains. They had been on this diet for an average of 3.6 years. The team compared them to 18 more average Americans. The raw food group had an average body mass index of 20.5, while the average group were slightly overweight with a BMI of 25.