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Raw Deals 

Side Dishes: What The Heck Is "Living Food"?

Published March 12, 2008 at 9:03 a.m.

There's nothing like a cracker smeared with a hefty spoonful of "egg-less egg salad." Unless it's a celery stalk piled high with "not tuna" made from walnuts, local produce and a sea vegetable called dulse. What may sound like an exercise in culinary surrealism is actually a new line of raw, oddly named vegan food products you can buy at Hunger Mountain Co-op, L.A.C.E., Sweet Clover Market and City Market. This week, the stuff will be on sale at Healthy Living, too.

The hyper-healthy alternatives to traditional lunch salads are the brainchild of raw foodist Linda Wooliever of Worcester, who teaches courses in "cooking" with so-called "living foods." Wooliever doesn't let her products reach temperatures higher than 105 degrees, which, she claims, allows them to "retain their enzymes." "It's living food for the living body," she enthuses. Hey, and "super mint fudge" and dark chocolate "goddess butter" sound pretty good.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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