A few weeks ago, I discovered that one of our members, Lynn C., makes delicious kombucha at home. When she divulged this fact over (raw) dinner and insisted it was easy to make and quick to learn, everyone wanted to learn how. Lynn said sure to these new-found meetup friends. Once she saw how enthusiastic everyone was, it didn't take much arm-twisting for her to agree to offer a class to anyone who wants to make their own. She says it tastes better than anything made commercially. Can you imagine the cost savings?

So, next Sunday, you can acquire this skill. Plus, if you'd like, you can go home with a SCOBY (symbiotic culture of bacteria and yeast) so you can begin immediately.

Lynn sent me the following description.

Making Kombucha is so easy and rewarding. You can learn how to make it at home for just pennies. I'll show you the most cost-effective and convenient way to make this delicious drink. I know you all want to save some money in this current economy. So if you're addicted to Kombucha as much as I am, come on by to sample some homemade brew and learn how it's made.

I started my culture from a bottle of store bought GT's Original Kombucha about a year ago. I personally think homemade tastes much better than store bought. GT's tastes like diluted vinegar in comparison to my own even though they both came from the same culture. Making it at home allows me to adjust it to my own tastes.

All you need to bring is your curiosity and, if you would like a free SCOBY, a container with the following specifications:

1. Glass preferably. Food safe plastic is acceptable, but absolutely no metal please.
2. At least 3 cups capacity.
3. Wide opening to put in the SCOBY.
4. Fitted lid.

My demonstration is going to be very short because it's literally that easy! I'm guessing it would take an hour at most. You can hang out longer if you have more questions of course.

We are so lucky! I wanted to have Philip McCluskey present his story to us right after he spoke at Raw Food Festival, but, unfortunately, he didn't have enough. Never fear! He's returning to Southern California be on a raw food segment of a new CBS show and will be here for another day just to be with us! I first met Philip when I hosted Matt Monarch's talk in LA several months ago and I was won over. Philip exudes such sincerity, honesty, openness and joy that I wanted to be sure he would speak to our group the next time he visited Southern California.

Of course, Philip fell in love with Au Lac (and Chef Ito) the last time he was here. So, at his request, I have booked this event into the banquet room at Au Lac where, immediately after Philip's talk, Chef Ito will be preparing a special fixed price menu just for us. I know that once you've read about Philip, you'll be thrilled to join us there.

Here's Philip's bio:

Making his West Coast debut, New Yorker Philip McCluskey is already well-known among the East Coast raw fooders. Also famous for his weblog in which he details his experience going and staying raw, Philip is a 31-year-old entrepreneur, motivational speaker, blogger, and is incredibly passionate about raw foods! Having been overweight his entire life and with 30 failed diet attempts, he surpassed morbid obesity and skyrocketed to a maximum weight of 400 lbs. After hitting rock bottom, he had decided to have gastric bypass surgery when he discovered raw foods. Instead of the surgery, he switched to a 100% raw vegan diet overnight. So far, he's lost nearly 200 lbs and is on the fast track to rediscovering his new superhero existence.

Everything in his life changed, including health, mental clarity, spirituality, a new purpose, and a passion for spreading the raw food word. He shares his message through inspirational blogs, videos, pictures, and advice at www.lovingraw.com, as well as touring the country speaking about his experiences, inspiring countless people everywhere. He has also begun writing his first book, which should be available in stores next year.

Philip also participated in a marathon juice fast/feast. So, if you have questions about juicing and/or about fasting, you'll want to be there!

NOTE: The talk will begin promptly at 6 p.m. and the dinner will begin at 7:00 p.m.

The deliciously-unique fixed-price dinner is PRE-PAID ONLY.

You can pay by Amazon Payments or by sending a check directly to Diana, the organizer who is producing this event. She can be contacted at 562-472-7005. Please do not attempt to pay at Au Lac. They are merely the venue at which we're holding this event; they are not involved in taking reservations or money.

Beginning Raw Food Class -- taught by Diana Harrelson, certified Living on Live Food trainer (me - your friendly Organizer!)

This is a popular six-hour class - Level 1 - that covers everything from easy breakfasts through extremely simple-to-make desserts. You'll be making 8 to 10 recipes yourself with me coaching you through every step. I guarantee that you'll be ready to make a variety of raw meals with confidence when you return home. Also, you will be certified as a home chef through Alissa Cohen's Living on Live Food program.

I deliberately keep the classes small so it is truly a hands-on experience and so that everyone gets their individual questions answered. This is not a demo. However, if you feel more comfortable watching, you certainly can.

This class is scheduled soon -- on Friday, September 26th from 10 a.m. to 4 p.m. -- so be sure to register right away. I have left a few more spaces open for meetup members.

(The RSVP number shown here isn't accurate. People who are not members of this meetup group have signed up directly with me.)

The cost is $125

For more details about it, go to: http://www.dianaharrelson.com, then click on Certification Dates & Times, and then click on September 26th.

To read testimonials from previous participants, they appear under Who Attended at: http://rawfood.meetup.com/202/calendar/7097917/?from=list&offset=0

Email me at diana.harrelson.com or call 562-472-7005 with any questions and to register.

And ... yes, you'll be just as happy when you're finished as these students were who are pictured here! Even though this particular class was only women, the classes are usually balanced with men, too. It's always a great bonding experience among wonderfully-diverse attendees.

**** Note: This Level 1 class is immediately followed by the 2-day Level 2 class, an intense, advanced 16-20 hour experience making numerous dehydrated gourmet entrees, sides, and desserts. You will also learn about food combining, sprouting, how to balance flavors in your own creations, the basics of raw nutrition, treating medical conditions, and how to build a business teaching raw food classes yourself.

Upon successful completion, you will be certified as a raw food teacher and will have your own website advertising the Level 1 classes that you will have been trained to conduct.

A popular way of immersing yourself in raw food is to enroll in the two classes back-to-back. You will then have an intensive training from Friday through Sunday, ending up with two certifications. Read more about this class at: http://www.dianaharrelson.com, then click on Certification Dates & Times, and then click on September 27th and 28th.

Another Location for the Boutenko Presentation -- San Diego County!

We've had such wonderful speakers in the last year that I've continued booking the most popular and, hopefully (!), knowledgeable authors/speakers/experts in the living foods world. I am excited to tell you a very exciting presentation is set for next month.

Valya & Sergei Boutenko, the now-grown up children of The Raw Family are starting their world tour right here in Southern California. Following their presentations here, they will head over to Arizona as featured presenters at the Raw Spirit Festival in Sedona, and then on to Europe. These are prolific and creative people who are expert at getting the word out about living foods. One of their documentaries won a prestigious award at the 2nd Annual Raw Film Festival in Hollywood. When much younger, they wrote Eating Without Heating.

Now, their second book, Fresh, has been published. I bought it right away and found that it has important information, written with a personal touch, on a wide range of subjects from what to do to get your kids/family to eat raw to how to harvest wild edibles including pictures of them. They are down to earth and able presenters who pride themselves on relating to their audience and answering all questions. I hope you're able to come and meet these long-time raw fooders who are dedicated to spreading the word about the transformational and healing aspects of the living foods lifestyle with a credibility that few others can claim.

Fresh Living: 15 Years of Raw Food

- Wild edibles - nature's true superfood
- Helping children eat healthfully
- Common mistakes that occur on a raw food diet
- Green smoothies - an easy way to enjoy greens
- And much more ...

Valya and Sergei Boutenko
Authors of three best-selling books on raw and living foods, producers of award-winning documentaries, and popular speakers form Ashland, Oregon will present their inspiring new lecture, packed with revolutionary information.

You must pay for this event in advance. If you don't have a PayPal account and you don't wish to open one, contact me for the address to which you should send your check.

You may want to get there early to eat lunch at this newest raw food restaurant in the area. Please answer the questions below to let me know if you want to eat there. I need to let them know in advance so they can be prepared.

NOTE: I have organized several other presentations by the Boutenkos in different areas of Southern California: Los Angeles, Orange County, and the Inland Empire. If one of these is closer to you, contact me for information and how to register for it.

It's time for another potluck!

A time to meet new raw people, have some fun, and eat some really good food. This time it's in Hollywood. Lots of you folks live close enough to make to this one, for sure.

The potluck will be at Lori's house. She's generously offered her place, especially her big backyard, for the potluck. The address is above. Note that it is street parking only on Wilcox or Cole Ave. N. Hudson is one block south of sunset. It is between Sunset and DeLongpre. If you mapquest it, use just 1407 and drop the 1/2 part of the address.

Bring a folding chair or beach chair if possible, since the potluck will be outdoors. Don't forget to bring some yummy raw vegan food. At the last potluck, there was delicious fresh apricot pie (among other things). Can you top that?

I won't be there -- or I'll be late -- because I'll likely still be teaching the raw food class at that time. If I am able to make it, I'll probably have some extra, delicious gourmet dishes that the students made. But, whether I'm there or not, Lori will be a wonderful hostess.

Mark your calendars for Sunday the 27th. Or just use our meetup Calendar (-- hint, hint -- on the left of our meetup site where you'll find lots of raw things to do, especially classes). http://rawfood.meetup.com/202/calendar/

As always, email me with any questions, concerns, comments, or ... compliments.

Your friendly Organizer,
Diana