Vieux Farka Toure Launches

by Derek Beres

Vieux Farka Toure @ Pachita. Pic by Derek Beres

Malian artist Vieux Farka Toure is touring America for the first time, to rave reviews, such as this piece on Afropop by Senior Editor Banning Eyre. Last Friday’s show at Pachita, the upstairs lounge at Pacha, proved an extremely special evening. DJ performances by Nickodemus, Chris Annibell, DJ Center, Fabian Alsultany, Eccodek and the GOONDA crew, as well as live percussion by Jimmy Lopez and Baye Kouyate and trumpet by Maurice Brown, set the night ablaze. A special impromptou vocal performance by the soulful Maya Azucena and, of course, Vieux’s half-hour set, kept bodies rocking til the late hours. Keep it tuned here for more info on his upcoming release, UFOs Over Bamako: Vieux Remixed. For a pictorial wrap-up of the Pachita gig click here.

Raw Deal continued…

By Derek Beres

Continuing from Friday’s mailer to Organic Food Bar, I received the following response to my query:

The new Raw bars do not contain 100% ingredients. They are approximately 75% raw.
Thanks,
OFB, Inc.

I replied asking them why they have a green stamp that says RAW on the label if it’s not 100% raw. They have not yet responded. It’s unfortunate to see a great company going this route. Of course, anyone who is completely raw will recognize that these bars, after checking the label, does not fit into their diet. Yet many people do not know what constitutes a completely raw diet, and to be told that something fits into that dynamic while it does not is unfortuante. Running through agencies like the FDA is an arduous and long process, for sure, but there are benefits of having a governing body that recognizes the importance of labeling. Considering there is so much legislation over just what “organic” is and means, I do not expect the raw food movement to be at the top of their list of priorities anytime soon. That means the responsibility is up to the consumer, both in where to support with their buying power, and to let the company know their product is not living up to the standard they proclaim. I’ve been a big fan of the excellent Lara Bars for years, and on their website they offer information about what the term raw means, and that their bar lives up to that standard. I’m hoping Organic Food Bar can follow this practice, or at least make an amendment to their current packaging to let consumers know their product is not completely raw.

Six Less Weeks of Winter

By Jill Ettinger

Growing up in Pittsburgh - just an hour drive from Punxsutawney - Groundhog Day always enjoyed more media attention than most any other newsworthy story of the day. Like the movie starring Bill Murray, local news channels foam at the mouth for the opportunity to do a fun feature instead of the boring morning traffic report. And I’m sure most of us will admit, we look forward to this peculiar celebration, eager to hear the prediction of an animal we probably know nothing else about. Interestingly enough, the meaning of this superstition has its roots in German folklore. Thought I know little about my German ancestors, this type of belief fits the bill of the strange stories my grandfather would often tell. The legend goes: any hibernating creature that sees its shadow predicts six more weeks of winter, and if they do not, an early spring awaits. Since 1886, there have only been 15 calls to an early spring, and Friday’s news eludes to quick relief from the winter chill, perhaps confirming the ominous prediction on our climate’s inevitable shift.

Being the optimist, I can’t help but hold out for the happy ending. Perhaps too many fairy tales have spoiled me - Han, Luke and Leia’s victory over the dark side, offers me a lasting hope that the underdog has an unbreakable will, a tool no amount of corrupt power or greed is capable of defeating.

Speaking with some friends Thursday night, one made an observation how it is so much easier and rewarding to work within a community that, although only coming together only once a year, extends their heart-centered commitment year round. Compassion and respect for each other, as well as those parts of our living world that one lifetime may not be enough to ensure a visit, nonetheless commands a graceful regard in our every action.

Thinking forward to the generations that will inherit many more of these premature springs, perhaps nothing more important than ensuring they have some shade, shelter and food to help sustain their journey. The Fruit Tree Planting Foundation taking big heart warming steps in this direction, an especially profound mission this winter as we prepare ourselves for its early thaw.

Raw Deal

By Derek Beres

I’m a big fan of the Organic Food Bar.  They have certainly created my favorite quick nutrition on the market, and when I’m in a store that is the first I look for. While a few of their products can be a bit oily, their use of almond butter, to my taste buds, is unmatched. I was happy recently to notice they are putting out a Organic Raw Bar line, and immediately grabbed a few to try out. While they too are tastey, I noticed a few suspect ingredients, like chocolate chips (made with chocolate liquor). While not an expert on the process of creating and “uncooking” raw foods, I work with enough people and have eaten enough of this cuisine to know this was a bit odd. I sent the following email to customer service at Organic this morning; we’ll see what they come back with…

Hello,

I’ve enjoyed your Organic Food Bars since I’ve first started seeing them on shelves in New York. Recently I was happy to see your new Raw food line, and find these bars equally tasty. I’m not exclusively a raw food eater, though I do enjoy that form of nutrition. But reading your label, I see things like brown rice protein and chocolate chips, made with chocolate liquor, in what you are advertising as raw. How are you creating these bars in accordance to what raw food denotes while using those ingredients? Are these foods being created without cooking over 116 degrees - each ingredient as well as the overall bar? This is not so much a concern for myself, as I can taste and feel the benefits while eating them. But as someone that spends a lot of time with nutrition, I feel it would be unfortunate if people trying to undergo a completely raw diet were misled. Many thanks for your time and answer…

Unearthing Earth

By Jill Ettinger

Though it’s often difficult to see beyond the modern world, and our dependency on industrialized foods, humans have sustained a lengthier existence as agrarians and wild-crafters than fast food junkies.

Without a second thought, millions of us place one foot in front of the other over concrete that suffocates the earth beneath, staring to vacant skies as city lights blind the stars above. Its no wonder we’ve lost touch with the true nature of the foods we consume. The provident kingdom we have removed ourselves from is viewed with limited visibility.

As our disconnect expands, diseases proliferate our cultures, advancing their own life cycles, seeking adaptation in order to survive. Scientists are constantly researching ways of combat, finding more and more that the best cures seem to be the oldest, and most unadulterated. One that comes as no surprise: our good friend tea. And of course its South American cousin, yerba mate, always an impressive resource for good health. And what goes better with tea than chocolate? Quite possibly nothing….no surprise it too is gaining significant praise as the sweetest health food. While we are clearly in the midst of an unprecedented relationship with the natural world, it continues to remind us that the simplest treasures are still the most valued.