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How about caesar salad with raw egg in the dressing? With a raw anchovy? Ewww!

Lox (or caviar) and cream cheese spread on cucumber rounds. Carpacchio Pickled herring with sour cream and onions Fresh coleslaw All sorts of fresh, raw veggies Myra ____________________ Please direct e-mail to myra [at] primenet [dot] com

and a jar of honey from a local beekeeper. You can buy raw honey in health food stores. The stuff people normally buy has been heated so it can be filtered. Buy the honey still in the comb. Miche

Lox (or caviar) and cream cheese spread on cucumber rounds. Carpacchio Pickled herring with sour cream and onions Nope, dairy products have been heated when they were pasteurized. And cheese is cooked, though soft cheeses at a lower temperature. Only raw diary is acceptable on a raw foods diet. Due to laws this is very hard to find, and wouldn't be worth the trouble for your luncheon. I don't know anything about carpacchio. Don (at panix com).

Nope, dairy products have been heated when they were pasteurized. And cheese is cooked, though soft cheeses at a lower temperature. Only raw diary is acceptable on a raw foods diet. Due to laws this is very hard to find, and wouldn't be worth the trouble for your luncheon. But pasteurization doesn't entail boiling, if I recall. My own definition of rawism allows heating as long as their is no boiling. For example, many have grown accustomed to enjoy the taste of warmed foods. A raw pizza with sprouted grain is just as raw if heated to say 100 degrees in a conventional oven (microwaves cook from the inside out). It's simple chemistry that if boiling does not occur, there is little to no actual change in most food substances' general nature. I would consider homogenization to be much worse for milk than pasteurization. In fact, homogenized is more or less a classy term for partially hydrogenated . The best milk I've ever tasted is non-homogenized yet pasteurized.

I would consider homogenization to be much worse for milk than pasteurization. In fact, homogenized is more or less a classy term for partially hydrogenated . The best milk I've ever tasted is non-homogenized yet pasteurized. Possibly. I have never seen them discuss homogenization. I gather this is because raw milk is never homogenized. If you want to research more, the raw-food archives are public and have an excellent search facility. It is for this search facility that they moved to St. Johns.   http://maelstrom.stjohns.edu/archives/raw-food.html Don (at panix com).