Class 2: Sep. 27 – Laura Button – Raw Food Expert

As Laura and Steve set up their food processors and other cooking equipment, I asked my classmates about their reading for the week, “The Pleasure of Eating,” by Wendell Berry. Scott had suggested I read it when we first met at the place where the farmer we both support drops off organically grown vegetables.

Laura began her presentation by affirming that raw fruits, vegetables, grains, and nuts possess so much life and nourishment needed by our bodies. Rather than killing that life by heating foods through baking, frying, and cooking, we find strength by eating at least fifty percent of our food raw. However, our bodies will only be able to use that raw food effectively if we grate, mince, or process it first to begin the digestive process.

As she talked, she began preparing a dish made with broccoli, sunflower and carroway seeds, onion, garlic, raw soy sauce, and olive oil. She discussed each ingredient and its properties along with the necessity of buy organically grown produce for a raw cuisine.

With his background as an advocate for organic growers, Steve talked to us about current issues related to organic certification and to the question of high prices.