Mark Blackburn">

Davis Co-op Interviews Mark Blackburn (In May 2004 Tom Wickersham of the Davis Food Co-op requested an interview with Mark Blackburn for an article in their June Newsletter Below is the Transcript)     Mark Blackburn, MBA, of Sacramento and Ft. Lauderdale has eaten 99% raw foods for 6 years.  He has been quoted in the Sacramento Bee, Sacramento Magazine, The Sacramento Business Journal,  Alternative Medicine Magazine, and is the developer of a number of websites, including Raw Sacramento.     1.  What prompted you to start eating raw and how long ago did you begin this transition?  What percentage of your diet would you say is raw? In 1986 I came to appreciate the sanctity and fragility of life by my Father's announcement that he was dying of cancer at 56. So I began extensive research on human health and the connection between health & diet…a connection that I fear is deliberately murky in the USA. Initially I became a vegetarian (18 years ago). After a couple years I became a vegan. (Many vegans still manage to eat a very unhealthy diet of primarily processed foods, however, and this is borne out statistically). By 1994 I was eating a diet of 80% raw foods, along with steamed vegetables. Six years ago I accepted the challenge to go 100% raw. I now consider myself 99% raw because once in a great while I will sample a vegetable entree that is cooked. 2.  What are some of the benefits you've experienced from eating raw? Were any benefits unexpected? When I finally embraced a 100% raw food diet, I was eating about 90% raw. And, due to this, I had already overcome a number of health problems such as chronic sinusitis. I did not, therefore, expect much benefit from changing to 100% raw from 90%. However, I immediately felt more energy. I do very intense technical work that requires great concentration. I found I was able to think more clearly, and be more creative all day long. I felt as though I had more energy than when I was a teenage athlete.   My body seemed to function perfectly. I no longer felt any digestive distress or turbulence. My feet did not smell. When I woke up my mouth and breath were fine…(I used to sprint to the bathroom to brush my teeth each morning before this). I quit using deodorant (and kept most my friends). I no longer experienced any congestion…. I was not blowing my nose any more. I had increased stamina. I can happily say that in 6 years I have not had a cold, a headache, a sore throat, hiccups, stomachache, diarrhea, or any of the maladies that are caused or exacerbated by our standard American diet.  This has allowed me to live a very productive, high-quality life. 3.  I see you are associated with the Raw Sacramento support group.  Do you  have a specific role with this organization? Are there other resources -- books, Web sites, restaurants, etc. -- that you turn to for support of your raw diet? In 1998 I was traveling monthly to Sacramento on business from Monterey. At this time I began attending a fledging Raw Potluck group in Carmichael. I moved here permanently in ’99 and in 2000 I took over the organizational leadership of the group from Ruby Marie Palmer, the founder of the group, who moved away.  I have recruited a Steering Committee in the last year and we are currently reorganizing the group’s leadership. We have over 230 individuals on our email event notification list.  There are fifty or more really excellent major raw food sites on the Internet offering recipes, suggestions, nutritional guidance, practical advice, kitchen equipment, and prepared raw foods. Two of the largest are www.rawfoods.com and http://www.rawfood.com/. There are raw food caterers in Sacramento, and raw restaurants as close as Berkeley.  We have information on many restaurants on www.rawsacramento.net. Living in a town with a raw restaurant would be wonderful. Curiously, Las Vegas has 2.  There are about Twelve such restaurants in California. 4.  How would you encourage others to switch from cooked to raw foods? This can be a very tough transition. Some folks come to it because they have a severe health problem.  Going raw is not as daunting if death looms as the only ‘alternative.’  Being connected with a support group is really helpful—so much so, it might better be called essential. At one of our monthly potlucks you can see, taste, and sample how delicious raw foods can be. We have offered periodic raw foods preparation classes.  Many people wish to ‘replicate’ their SAD (Standard American Diet) standbys such as burgers, pizzas, lasagna, etc. These can be done, but they are not trivial pursuits. After a year of greater efforts creating raw ‘replicas’ I think most people move towards simpler eating. Did you know, for instance, that it is perfectly legal (and nutritious) to have nothing but 1 large melon for breakfast? Or, to have a simple salad for dinner? These simple meals end up being much easier to digest, prepare, and clean up afterwards. For local support and information, I encourage people to peruse www.rawsacramento.net.   5.  Do you have a favorite recipe that you might be willing to share? The Raw Sacramento site has over 100 recipes. I make an incredible milk shake out of frozen bananas, dates, and almond milk. I especially love the raw desserts since they are made without fattening or toxic cooked fats that become carcinogenic. Therefore, you can really make a meal out of them if you wish.  I have had a number of raw desserts that taste far better than any cooked dessert I’ve ever had. One of my favorites is a ‘Raw Apple Pie.’   SARA JOHNSON'S  RAW APPLE PIE - Better than any baked pie you've ever had!   You may use any apple variety. I use a quality date variety: the Davis Co-op has wonderful dates…especially the black sphinx available seasonally.  (Caution: like many raw or living dishes you need to start this recipe the night before you wish it to be ready by soaking your raisins and nuts). Raisins for this recipe should soak ideally for 10 hours. Nuts are okay if soaked from 4-8 hours. Please note: precision in measures and parameters is not strictly necessary…we’re not baking a cake that must rise due to a chemical process.   Ingredients:              (Only 8) Crust: 2 cups walnuts, almonds, or sunflower seeds (I prefer walnuts) 1 1/2 cup dates 1/3 cup dried coconut Filling: 6 medium sized apples peeled and cored 1 T Cinnamon juice from 1/2 lemon 1 T ginger 1 C Raisins (soaked) (Quantity should make about 2 medium pies). Directions: Set out the nuts to dry a bit (1 hour or more). Put the raisins in a colander so they won’t be ‘dripping.’ Make the crust by placing the walnuts, dates, and coconut in a food processor and process with the "S" blade until finely the mixture gets ‘sticky.’ You can leave the crust more grainy or make it creamier to your own preference. Don’t grind too long, though, as it will heat up…and we are trying to avoid cooking our food to the point of nutrient loss— (which occurs at about 115 degrees).   Line a 9" pie pan with this mixture and form the crust.  With your food processor’s shredder blade shred ½ the apples & set aside in a bowl.   Using your S-blade mix the other ½ of the apples, the cinnamon, chopped ginger, and lemon juice together. Add this applesauce mixture to your bowl of shredded apples & mix thoroughly but gently by hand. (Sample at this point & add more cinnamon or ginger to taste).   Scoop the mixture into the piecrust. Level out with a spatula.  Sprinkle the raisins on top of the mixture.   For best results, place in refrigerator for 1 hr to allow pie to set. 6.  Can I tell the readers what you do for a living? The Sac Bee article says you are a computer consultant. Is that still correct? Yes, that is still correct. I have several occupations, but primarily am a database analyst.  I took the winter off and took my boat on a 700-mile cruise through the Bahamas.   7.  Anything else you'd like to share about raw/living foods? If we eliminate deaths attributable to doctors, 6 out of the 6 leading causes of death are, according to the surgeon general, caused by diet. The data suggests Americans eat a toxic diet. I believe we kill ourselves with our forks, eating dead, overly processed ‘food.’ The Raw Food movement is a conscientious effort to empower people to take back responsibility for their own health and well-being. It recognizes the failure of government propaganda such as the 4-food groups or the food pyramid, as exactly that: corporate welfare propaganda that enriches corporate sponsors and the medical industrial complex at the expense of all the Johnny Lunchbuckets in America. Our personal effectiveness, success, & happiness are all dependent upon our health. Many Co-op members are ethical vegetarians—rejecting the suffering of animals. I salute them!  And, many other folks have chosen vegetarianism due to health concerns, or concern for the environment.  Over 1/3 of the fossil fuel energy used on our planet every day powers devices used to cook or process food! When I throw away my uncooked raw food scraps (such as a banana peel or a young coconut husk) I am literally feeding the earth. Cooked food is rejected by bacteria, and will not compost properly.  We who do not cook and devitalize our foods answer all these concerns. We optimize our health, we cause no suffering to animals, and we create a much smaller ecological footprint.  There is a spiritual harmony that results from living responsibly on Earth and at peace with its extraordinary inhabitants. It may strike your readers as odd that an MBA feels this way.  But, I encourage everyone to achieve and maintain the best health and quality of life they possibly can and to protect our imperiled habitat. At least 20,000 Californians have achieved a higher quality of life through raw foods. I encourage anyone with concerns for their health, longevity,  quality-of-life, or for the Earth & its creatures to consider increasing the percentage of food they eat in it’s healthiest state--RAW.  We of course extend a warm welcome to all Co-op members to attend our Raw Sacramento potlucks, dinners, and classes. Mark S. Blackburn, MBA Sacramento, CA www.markblackburn.org organizer of www.rawsacramento.net