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The growth of authenticity

Vanessa's blog post, located at Green Chef Editorials, is another amazing example of the growth of authenticity in the raw food community.

I'm noticing that as the community matures, that we are all slowly letting go our agendas of right & wrong, and realizing that there is no ONE way to health. That sort of old-school-stubbornness and rigidity about raw foods is probably why many of the past health leaders and educators died early and/or were depressed.

We've all come a long way since the early days of "cooked food = poison" ;).

Confession time

I eat cheese. I drink beer, wine, and coffee. I hate carob and squash. Um, what else? Well loads really, but it will all come out in good time! There, I said it. The raw food gods haven’t struck me down, so I guess I’ll be ok.

So why the need to confess? I suppose because of the fact that I have a business centered on raw food (I am a raw foods personal chef in the Chicago area) I feel that I need to be a ‘perfect’ raw foodist, whatever that may be. But you know what- no one is perfect and there is no one person who has all the answers about what’s good or bad for you. What works for one person, doesn’t necessarily work for another. I just hope that people can appreciate my non-fanatical view on things.

Full posting here

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Comments

Vince

On the topic of your observation about the maturing of the community; I just read a great description of how groups can act and react to the shifting of paradigms.

“Stage 1 is the old paradigm, the old mental map or way of seeing things. Over time, it becomes increasingly cramped and feels more like a prison than freedom.
Stage 2 is the early transition period, where there is a high degree of frustration and reaction. An individual or group in this phase turns against the old paradigm and can’t stop talking about how wrong, inhumane, or insupportable it is.
Stage 3, people gradually turn from deconstructing the past to constructing the future and begin the hard work of designing a new paradigm to take place of the old one. This is a time of creative exhilaration, challenge, and perhaps anxiety—because the discovery of a new paradigm that will be superior to the old is by no means assured and because the wrath of the defenders of the old is likely to be unleashed on those who dare propose an alternative. If the creation of a new paradigm succeeds, the group moves to…
Stage 4, where the new era develops and expands freedom and possibilities.”

I hope this is appropriate to the conversation. I think we may all go through these stages when discovering and becoming Raw. I feel, as a very new Raw Foodist, that I am in a few of these stages at once.

PS I love this site! I check it every day. I’ve been raw 3 weeks and feel the best I ever have.

Jason

Great posts. Really got me thinking. I liked the "stages of shifting paradigms" and I kept thinking about the stages of metamorphosis, like the caterpillar inside a restrictive cocoon emerging into something different, something more expansive and freer from the change. Yes, it is exciting to see the changes occuring around us, in everything.

Though I do think the raw food movement has many a grey area. The trick (or illusion?)within the raw food movement I'm trying to uncover is: how do we continue to be so diverse and unique but keeping our message and beliefs somewhat connected? Or will we eventually not need to define what "Raw" is anymore? I think it's more difficult to categorize raw/living foodists because of that infamous "percentage factor". Whereas, the definitions of vegetarians and vegans tend to be more black and white, you either eat dairy and eggs and omit meat or don't consume or wear any animal products period, respectively. Looking back, when I was a vegan cooked foodist, I don't recall seeing too much variety or being confused and bombarded by so much info, it seemed easier to do.

Now, though, I am learning to love the complexity of the raw food movement. There seems to always be something new to learn. I guess mother nature is the ultimate teacher.

sh

My impression is that New York City is a step ahead of the Southern California raw food community which I think is still stuck in step 2 in terms of 'paradigm shift.'

Emi

In Japan it's way behind then. There is only one book available on raw food in Japanese. Most of the info we get here is in English or raw foodies share info on some community site.
I have realized that it is very difficult to continue to be raw in Japan because Japanese food is traditionally cooked food and people will for sure look at you as if you were some religious related if you only eat raw.
I think I am only in the beginning of the stage one. Hard as I try to eat raw, I only find it difficult to do so. I feel I am struggling from the gap between the ideal life and the reality.
Anyways, I will be moving to Holland very soon.
I will see what will happen in my half-raw life.

hillary

Thanks for that! It's so easy to get caught up in the whole 100% raw trend and feel as though you are so slack if you eat anything cooked. I think that we should get as much raw foods as possible and in a perfect world I would love to eat 100% raw. However, being 24 in graduate school and living abroad--I don't see myself living in that utopia anytime soon. Plus I love traveling and the last thing I want to do when on holidays is obsess about what I am eating and how I can get something raw. Thank you for not being one of the many gurus out there and for adding your realistic and positive outlook to the mix! Keep up the great work.

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