Debating raw food.

There were some truths and some misses in the letter from Arjen Hoekstra published in the November/December 2004 issue of E (Advice and Dissent). Hoekstra states that "most raw foodists get the bulk of their diet from the tropics," and argues (accurately) that the "fancy raw food meals are prepared with a lot of electrical equipment, like dehydrators, juicers, blenders and food processors." I have to disagree with the statement about the bulk of the diet coming from the tropics.

Perhaps in the writer's circle of "raw food" friends that may be true, but my experience has shown more of a balance, depending on the time of year. Yes, during the winter we in the cooler Pacific Northwest tend to rely on imported produce to bridge the gap when we are unable to grow things locally. But during the spring, summer and fall, the "raw fooders" in the Northwest tend to rely more on the locally grown produce found at farmers markets. In keeping with the overall philosophy of the raw food movement, the food that is grown locally has a higher level of nutrients, enzymes and flavor than that which is grown farther away.

Those who have the space grow their own produce as much as possible. Yes, we have to import our citrus, dates, avocadoes, bananas and coconuts, but some only from as far away as California. Yes, if there is a "cult food," durian is it; I eat them once in awhile, only as a treat. Yes, there are exotic (expensive) fruits sold through the online marketplaces aimed at raw fooders. These are advertised as being some kind of wonderful superfood, and every person is vulnerable to being tempted by these come-ons, and they are, indeed, grown oil the other side of our planet. Having tried dried Tibetan Goji berries, I quickly decided that locally grown, dried raspberries are much tastier, and are just as nutritious. One makes choices depending oil one's conscience and leanings.

I have to agree that the "fancy raw meals" do require a "lot of electrical equipment." But then so does the fancy cooked vegan meal, which would draw much more electricity than would many hours of dehydrator use. Fancy meals are generally the exception in the raw food home, certainly in my home, because they are too much work.

Once I adjusted to the raw lifestyle (I've been raw for three and a half years), I found that I used electrical gadgets much less. I'll use a dehydrator to make some nutburgers or crackers or a quick flip of the blender switch or food processor for a salad dressing or nut pate. I use a juicer much less than I did during my transition, when I juiced daily. People who have been doing this for many years get even simpler with their food preparation, often using only a knife and cutting board, if that, and relying more on locally grown produce. With good dehydrating and a year-round farmers market, it would, indeed, be possible to live year-round, even in the Pacific Northwest, on what is grown locally.

Sue Aberle,

Battle Ground, WA