Subject: GrandSpace co-housing seeks raw food residents and event producers
Mission: GrandSpace is an urban residence and event center for the exploration of holistic health, art, spirit, and sustainable community. Purpose: GrandSpace is a sanctuary for courageous self-expression that models a new paradigm of community. GrandSpace networks a community of communities, linking together a global family. Vision: GrandSpace is a self-sustaining intentional community of environmentally conscious artists, healers and educators whose cottage industry is holistic health services, events and programs. GrandSpace is a progressive, member-run community center that integrates the best qualities of an ashram, school, church, neighborhood center, recovery program, health club, nightclub, transition home, restaurant, temple, art studio, theater, music hall, wellness center and more.
GrandSpace programs are catered with raw foods.
GrandSpace has a few possible living spaces available ranging from $330-950.
A $330 sublet is available Feb. We will have one large shanty downstairs (12 by 15), or it will be divided in two. $950 for one, $475 each for two, Mar. 1st.
Gayle seeks a quite female to share her large room that has tall room dividers- a step up from Shanty Town in terms of privacy. $550 Mar. 1st.
If you wish to apply, write an essay to the residents and state which events you will be attending, so we can meet you. (Join the mailing list or view the calendar via the links given below.)
We are currently accepting applications to live at GrandSpace, a communal residence and event space for the exploration of holistic health, art, spirit and sustainable community. To apply, send a brief explanation of why and when you want to live at GrandSpace and what you have to offer the community. Please mention any communal living experience you may have.
We are looking for extraordinary people who have a passion for our mission. We are an eclectic group of artists and workers. We are men and women, straight and gay, ages 23 - 60. Healers, bodyworkers, artists, teachers, and dancers might be very happy here, however, we've had all kinds of people come here and get value out of the experience, as well as leave their indelible mark on the place. Preference is given to those who wish to design an internship offering for the duration of their stay. (i.e. raw food catering, permaculture design, web development, construction consulting, facility maintenance, event production.)
Our residential section, on two floors of an old industrial building, has 10 bedrooms currently housing about 19 residents. We share a big beautiful kitchen with 5 frig's and a 3-bay sink, black granite shower room w/ big bathtub and 2 shower stalls (very communal & not for shy folks), laundry room, a 2500 sq.ft. living room with sprung wood dance floor and piano, a home theater with wall projector TV and Cablevision, Optimum Online, WiFi and a huge roof garden that belongs only to us. The only other tenant in the building is a stuffed toy factory, only open during the day. (Sounds like something out of a movie, doesn't it?) We all have required house cleaning jobs, committee participation, and we have house meetings once every month. We sometimes get together for meals, meditation, or parties.
GrandSpace is a magical place. Built on a vortex of energy, it has a very positive and powerful vibe. Spirit has brought us here to doimportant healing work. In less than four years, thousands of people have come here for tribal dance parties, raw food and fasting workshops, healing circles, Green Party meetings, baby showers, musical performances, social and political benefits, networking groups, erotic adventures and shamanic journeys. Residents have the opportunity to take on leadership roles here, produce events and cater raw food.
Events of interest to the GrandSpace community held at various locations: (Add community events you feel GrandSpace should promote to this calendar by sending a guest invitation from your Google calendar to firstname.lastname@example.org)
I'm Eric Rivkin, the freelance rawfood chef and instructor. My dad was a pharmacist, so I got what he did best for treating my stuffed sinuses and allergies. Lots of drugs and more of the same SAD food that helped cause the diseases.
In all my last 10 years taking responsibility for my health, going raw and healing all my allergies and stuffy sinuses, I rarely come across a book with such a courageous, no holds barred truth telling information than DYING TO GET WELL. If you or someone you love is taking pharmaceuticals or thinking about it, this 160 page 3-book is really worth reading and can save lives.
"Dying To Get Well gives you information the medical communities and drug companies pray you'll never see! They want you to stay ignorant to these facts about the cause of and the natural cure to disease; because when you remain ignorant, they remain RICH!"
If you are lucky you will read Dying To Get Well before you have subjected yourself to harmful prescription drugs and/or surgeries. But even if you've been drugged for numerous years, and/or sliced open once or several times; it is almost never to late for you to apply the information given and reverse your disease!
Dying To Get Well is a book for those who want to take charge of their health and their life! It is a book for those who no longer want to poison their systems with the dangerous drugs their doctors are all too readily handing out."
Hats off to Erica of schoolofrawk for her enthusiastic reminder. This sharing is part of an ongoing effort by the Viva La Raw Project, a non-profit charity whose mission is rawfood education and research support.
We tested the effects of an uncooked vegan diet, rich in lactobacilli, in rheumatoid patients randomized into diet and control groups. The intervention group experienced subjective relief of rheumatic symptoms during intervention. A return to an omnivorous diet aggravated symptoms. Half of the patients experienced adverse effects (nausea, diarrhoea) during the diet and stopped the experiment prematurely. Indicators of rheumatic disease activity did not differ statistically between groups. The positive subjective effect experienced by the patients was not discernible in the more objective measures of disease activity (Health Assessment Questionnaire, duration of morning stiffness, pain at rest and pain on movement). However, a composite index showed a higher number of patients with 3-5 improved disease activity measures in the intervention group. Stepwise regression analysis associated a decrease in the disease activity (measured as change in the Disease Activity Score, DA with lactobacilli-rich and chlorophyll-rich drinks, increase in fibre intake, and no need for gold, methotrexate or steroid medication (R2=0.48, P=0.02). The results showed that an uncooked vegan diet, rich in lactobacilli, decreased subjective symptoms of rheumatoid arthritis. Large amounts of living lactobacilli consumed daily may also have positive effects on objective measures of rheumatoid arthritis.
During the past few decades there has been much research done in the area of nutrition. Some of this research casts light on some important insights regarding the foods which Mother Nature offers to us in its whole, raw state, and what happens when we tamper with it. What exactly happens to food when it is cooked? What happens to the body if we eat cooked food? Some key points are covered in this article. Due to space limitation, we can only but touch on the topic here; however, a brief overview is given below.
Key Points Regarding the Effects of Cooking on Food and Health
The food's life force is greatly depleted or destroyed. The bioelectrical (energy) field is altered and greatly depleted (as is graphically demonstrated with kirlian photography). Live and bioactive (raw) food is rendered dead and inert.
The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance which loses its broom-like and magnetic cleansing quality in the intestines.
Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.
The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation (which is a factor in heart problems).
The water content of the food is decreased. The natural structure of the water is also changed.
Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and hordes of free radicals are generated in cooked fats and proteins in particular.
Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. In an ordinary baked potato, there are 450 by-products of every description. They have even been named "new chemical composites".
Unusable (waste) material is created, which has a cumulative congesting/clogging effect on the body and is a burden to the natural eliminative processes of the body.
All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food usurps valuable metabolic enzymes in order to help digest the food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".
The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).
A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance which is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
A build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
Malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
Tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
From time to time the body experiences detoxification crises (also called purification or healing crises). This happens when toxins are released through the skin or dumped in the bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.
The body can become so toxic that all kinds of particles, such as pollen, can cause detoxification crises, called "allergies". An estimated 80 million Americans suffer from such "allergies".
The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
Some of the waste material builds up in the arteries and clogs them, leading to high blood pressure, atherosclerosis, arteriosclerosis, strokes, etc. - killing an estimated 50% of Americans.
The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
From cancerologist Bruce Ames (regarding "mutagenesis, carcinogenesis, and the degenerative diseases of aging")
Cooking food is plausible as a contributor to cancer. A wide variety of chemicals are formed during cooking. Four groups of chemicals that cause tumors in rodents have attracted attention because of mutagenicity, potency, and concentration:
Nitrosamines are formed from nitrogen oxides present in gas flames or from other burning. Surprisingly little work has been done on the levels of nitrosamines in fish or meat cooked in gas ovens or barbecued, considering their mutagenic and carcinogenic potency.
Heterocyclic amines are formed from heating amino acids or proteins.
Polycyclic hydrocarbons are formed from charring meat.
Furfural and similar furans are formed from heating sugars. Heating fat generates mutagenic epoxides, hydroperoxides, and unsaturated aldehydes, and may also be of importance.
References: International Agency for Research on Cancer (1993) Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins (International Agency for Research on Cancer, Lyon, France). Gold, L. S., Slone, T. H., Stern, B. R., Manley, N. B. & Ames, B. N. (1992) Science 258, 261-265. Gold, L. S., Slone, T. H., Manley, N. B. & Ames, B. N. (1994) Cancer Lett. 83, 21-29. [Dr. Ames is a Professor of Biochemistry and Molecular Biology and Director, National Institute of Environmental Health Sciences Center, University of California, Berkeley. He is a member of the National Academy of Sciences and was on their Commission on Life Sciences. He was formerly on the board of directors of the National Cancer Institute (National Cancer Advisory Board). He was the recipient of the most prestigious award for cancer research, the General Motors Cancer Research Foundation Prize (1983), the highest award in environmental achievement, the Tyler Prize (1985), the Gold Medal Award of the American Institute of Chemists (1991), and the Glenn Foundation Award of the Gerontological Society of America (1992). He has been elected to the Royal Swedish Academy of Sciences, the Japan Cancer Association, and the Academy of Toxicological Sciences. His 300 scientific publications have resulted in his being the 23rd most-cited scientist (in all fields) (1973-1984).]
Leukocytosis and Cooked Food In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented. Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells. Apparently, a well-known phenomena occurred immediately after a person ate. It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating. Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals. Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood. The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma. The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture). In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health. Reference: Kouchakoff, Paul, M.D.; "The Influence of Cooking Food on the Blood Formula of Man"; First International Congress of Microbiology; Paris, 1930.
After mounds of turkey, stuffing, cranberry sauce, and three kinds of pie for Thanksgiving, going raw for a week didn’t seem like such a bad idea. It did seem daunting, though. Raw food eating is the most extreme form of the vegan diet: in addition to all animal products, raw eaters say “no” to anything cooked at a temperature above 180 degrees. Buoyed by the support of yogis and environmentalists who enjoy normal body functions without a warm lunch, I embarked on this journey toward a cleansing and environmentally-friendly way of eating. I was optimistic and quite excited about a week of fresh and dry fruit, veggies, and raw nuts. Frary, have mercy!
Day One, Sunday:
Driving back from Thanksgiving break. I stock up on apples on my way out of the hotel and hope we can make it in time for dinner. A paper bag on the seat next to me contains sushi, smoked salmon, and two boxes of my friend’s grandma’s cookies. I am a good raw foodist (as they call it) and look out of the window.
Day Two, Monday:
I start the day with an apple, feeling healthy and optimistic. By 1 p.m. I am starving, and my condition is not the least changed by lunch at Frary. Where are the cranberries, and why are all the nuts roasted? Dinner at Scripps is particularly raw-friendly, and the fruit I manage to take out keeps me going until late at night. Meanwhile, my friends are getting worried: after class, I find a cup of raisins on the handle of my door.
Day Three, Tuesday:
I realize that good planning is crucial, and so is an open mind. My lunch consists of salad, mushrooms, and pineapple, and I actually leave Oldenborg full and content. Cranberries and apples are a good snack in the afternoon but a problem arises when my friends decide to go to In-N-Out around midnight. Fearing that my social life would suffer an immense damage if I let food restrictions keep me home, I join wholeheartedly and order a lemonade. Another lesson I learn: keep your awkward eating habits to yourself; not everyone would approve of a diet that excludes “the best hamburgers in the U.S.”
Day Four, Wednesday:
I discover the miracle of fresh mushrooms. A quick Google search makes me regret that I have not eaten enough of these tasty almost-vegetables before. Apparently, in addition to being low cal and low fat, mushrooms are full of various vitamins and nutrients. As I get past the middle of my raw food week, I feel healthy and optimistic. My gym schedule is unchanged and my sleepiness can surely be attributed to the post-Thanksgiving workload. I am looking forward to discovering more raw food options.
Day Five, Thursday:
My enthusiasm is dead and, honestly, I am bored. The mushrooms I was so happy about already make me sick. I feel as if I have been eating the same food forever. An interesting realization is that it is not meat and sweets that I miss, but rather cooked vegetables; you never realize how soothing and comforting they can be until you can’t have them. My moods are fickle, and I can’t wait for Sunday brunch.
Day Six, Friday:
I have to admit that I am not feeling well today. I woke up with zero energy and missed all my classes. I am not sure whether the deficiency of cooked food in my system has anything to do with this; it might be a result of my recently hectic schedule featuring loads of reading and almost no sleep. In any case, I feel like going to bed. No dinner.
Day Seven, Saturday:
Finally something exciting! Juliano’s RAW, a raw vegan restaurant in Santa Monica, proves that raw food eating can be delicious and fun. The place itself puts you in the mood for something eccentric and back-to-nature: decorated with colorful plants, the bar displays a variety of dried fruit and nuts for sale. The menu is very surprising. A Pesto Pizza Deepdish featuring “authentic walnut pesto, tomatoes, Italian herbs, olives, marinated onions & shrooms” on a buckwheat crust promises to be the “Best Pizza Ever!” and actually comes quite close; the cheese tastes so cheesy, I could swear it is real. The dish costs $11.09 and is perfect for a light lunch. I also try the Lightning Sushi Roll (“sun-dried & fresh tomatoes, avocado, cilantro, mint, onion, and nut chez&rdquo, a less satisfying but still interesting pick for $6.47.
I walk out of Juliano’s with the definite conclusion that a healthy raw food diet is possible and even enjoyable, but not in college. You need a significant amount of time and money in order to go raw without running low on energy. If you are feeling curious and experimental, try it out next summer.
In lesson 6, you spent some time looking at the options available in your community for buying local, organic and seasonal foods. That's the first step, of course, but unless you commit to incorporating greener food choices into your diet, it's easy to just continue the routine of buying what's available at the supermarket. Commit to incorporating more sustainable food into your diet with the following steps:
Identify a source of greener options for the food you buy. If you're lucky (and this may be the case), your grocery store already carries some of these items. If you unsure, ask the manager of the produce, dairy and/or meat sections.
If your grocery store doesn't offer such options, go back to the list you created from Local Harvest. Which of these farmers' markets or co-ops is convenient, and could be combined with other trips that you might make (don't want to add food miles on your own!).
Commit to spending a percentage of your regular food budget on local and/or organic foods. This doesn't have to be huge: 10% is a good place to start, and you may be surprised at how much you can buy.
Your Action for Today: Commit to Buying Greener Food
In your Green Journal, commit to spending 10% of your grocery budget on local and/or organic foods. Keep in mind that organic foods keep harmful chemicals out of the soil, and local foods keep CO2 emissions out of the air. Let others know where and how you plan to keep this commitment.
After you make that first shopping trip (or receiving your first allotment from a CSA), make another entry in your Green Journal about the experience. What did you buy? What did you think of the quality and prices? Will you continue shopping at this location, or try another?
Tomorrow: Review your progress and update your plan.
Huh? Food miles? While that may sound like one of those strange units of measurement we learned in high school physics, the concept of "food miles" is quite simple: how far has the food on our plate traveled to get there. It turns out that much of the food we buy at the grocery store has traveled much more than many of us ever will: produce like grapes and broccoli may have logged 2,000 miles in moving from farm to plate. The items you serve to your family and guests may have racked up quite a carbon footprint of their own.
Clearly, our food has an environmental impact that goes beyond the methods used to grow and harvest it (which we'll cover in a future lesson). Additionally, food purchased from local sources hasn't been stored in a shipping container for days or weeks, so you'll enjoy fresher and more flavorful fruits, vegetables, meats and dairy products.
Your Action for Today: Find Sources for Local Food
While you can find some locally-produced food at your grocery store, you'll have better luck (and more choice) at a farmer's market. As more people have started to think about the sources of their food, farmer's markets have sprung up all over the United States. Local Harvest provides a comprehensive listing of local food sources, including farmer's markets, co-operatives, farms that sell directly to consumers, and even restaurants that use local ingredients. Plug in your zip code and find out what's available to you.
List some of the places you can shop and eat locally in your Green Journal. If you've already patronized these businesses, let others know what you think about them.
Tomorrow: Create your plan for living a greener life!
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