Last night I was up writing, pen and paper - about 14 pages of ideas for our new venture, at about 3 am.
I often get inspired in the middle of the night. Sometimes first thing in the morning.. but if there are a lot of things on my mind, sometimes I wake up & have to write them all down so I can fall back asleep.. which I usually do right away.
The night before I was up late from partying : ) - cd release party for Jay Douglas at the Revival club @ College & Shaw, for his new cd - A Touch of Magic. It was great, Jay has such a great voice & so much soul! .. he was backed by Sly & Robbie. We had such a fun night.
Yesterday Jay, a regular & friend from work, brought in Sly & Tony Greene - sax player.
from wikipedia - http://en.wikipedia.org/wiki/Sly_and_Robbie :
Sly and Robbie are reggae's most prolific and long lasting production team. The rhythm section of drummer Lowell Dunbar (nicknamed Sly after Sly Stone, one of his favorite musicians) and bass guitarist Robert Shakespeare started working together in the mid 1970s, after having established themselves separately on the Jamaican music scene. They are humorously also sometimes referred to as Sly Drumbar and Robbie Bassspeare.
Sly and Robbie may well be the most prolific recording artists ever. One estimate is that they have played on or produced some 200,000 songs , considering that some of their riddims such as "Revolution" have been used on over 100 songs.
Sly & I got talking - he's raw also, about the same amount of time as me, just over 2 years.
I told him of some of my ideas and that it included raw travelling and asked if he had a good connection in Jamaica. He hooked me up with this guy: Dr Aris Latham of Sun Fired Foods.
This guy is huge! He was the head chef at Hippocrates. He's been raw for 30 years.
The 2004 Oxford Encyclopedia of Food and Drink in America acclaims: ‘…the raw food movement owes much to Aris LaTham, a native of Panama, he is considered to be the father of gourmet ethical vegetarian raw foods cuisine in America. He debut his raw food creations in 1979, when he started Sunfired Foods, a live-foods company in New York City. In the years since he has trained thousands of raw food chefs and added innumerable recipes to his repertoire…’
He is currently engaged in the training of vegetarian and raw food chefs for other major international resorts and hotels. ‘Sunfired Edible Arts’, education, nutrition, detox, catering, and consulting services are available through The VegSoul Retreats and Sunfired Food Health Institute in Negril, Jamaica. Aris is featured every Wednesday, 8-10pm London time on www.villageradio.com
from his website - on the Benefits page:
There are many other benefits of a Sunfired Food Cuisine:
1. INCREASED ENERGY LEVEL
People commonly experience sleepiness and lethargy after consuming a large cooked meal. Many people run out of energy by evening time. This indicates that the body is struggling with something with which it should not be challenged. A meal that has not been cooked does not produce this lethargy, but actually gives the body the natural energy that it needs.
2. REDUCED MINOR HEALTH AND PHYSICAL WORRIES
Many people are overweight. It is difficult to maintain an attractive, healthy weight on the typical SAD (Standard American Diet) food consumption. However, weight is virtually no concern to those on a gourmet Sunfired Food Cuisine.
B. Hair Loss:
Many previously balding men and women have reported new hair growth, even to near normal, on a fresh-raw food diet.
C. Colds & Flu:
The frequency of colds, flu, minor infections, etc. is substantially reduced if not completely eliminated.
D. Sexual Impotency:
There is a dramatic increase in the number of operations and other medical treatments for male sexual dysfunction. Many women suffer from infertility, premature menopause and other reproductive ailments. Normal, vital sexual function is enhanced on a Sunfired Food Cuisine.
3. AVOID MOST MAJOR HEALTH CONCERNS
Nearly everyone agrees that diet affects our health and that most people should change what they eat. What is not as well known is that a mineral-rich, fresh-raw food diet all but assures us that we will not suffer from cancer, heart disease, osteoporosis, arthritis, diabetes and many other crippling or fatal diseases that plague us.
4. ENHANCED LONGEVITY AND AVOIDANCE OF GENETIC DETERIORATION
People live longer, feel better, and have a higher quality of life on a fresh-raw food diet, avoiding minor and major diseases and deterioration. There is much scientific and anthropological evidence showing this.
B. Genetic Deterioration:
There is an increase in evidence being reported – for instance a NY Times front page article – that unexplained genetic deterioration is occurring from one human generation to the next. It was proven in an earlier published, 10-year research project by Dr. Robert Pottinger on animals and humans that the processed, western diet leads to genetic degeneration in newborn children.
5. REDUCE SOCIAL AND ECONOMIC COSTS
Medical costs have become a major element in the economy of many nations as well as families. As costs soar, everyone's well being is threatened. A large part of these expenditures, as well as the lost productivity and human suffering, can be avoided by consistently eating and enjoying a varied fresh-raw food cuisine.