but yes, i knew (as ladyinred and erosan also posted) that brigitte mars had already written *that* (not different enough) book, as i’m well-acquainted with her writings from a local indie new-age magazine i follow (‘nexus’, published in the colorado market, where i am), but the word ‘raw’ i’m sure can be used in many other ways and contexts…

however, just to point out, that ‘eating in the raw’ is also taken, by ex(?) model carol alt. sigh.

but just plain ‘in the raw’ seems too be open. also many inferences to ‘naked’ and ‘raw’ seem to be. (you know, just trying to help…ooh! can i get royalties?) ;)

this market is nothing new, tho, really…i know for example david wolfe and shazzie have been writing on this for a long time and are pretty well-established, so it could be a hard niche to break into.

i do look forward to the progression of the project… just yesterday a coworker shared a hail merry brand raw ‘chocolate miracle tart’ with me and it was beyond words but also waaay beyond budget…why do good foods have to be so expensive…especially when raw foods are so simple to prepare…um, hello…they’re *raw!* (no cooking required)? (yeah, yeah, i know. a rhetorical question…i work at a natural food store…i should know better, silly me.)

@ ladyinred – Well, poop. I had no idea. I wonder if my publishers are aware? (it’s spelled a bit differently so I wonder . . . ) I will definitely be inquiring about this, thanks so much for bringing it to my attention!

@ Monika – The chefs are all selected by the publishers, man I wish I could just pull from the whole raw community. That would be pretty amazing!

@ sara – HOW DID YOU KNOW???

@ Meghan – There’s only one thing that I can foresee coming between me and blogging, and it’s not fame or fortune – it’s family (and the time I devote to them). As long as I can keep my family life balanced, you better believe I’ll be here!

@ Kate – Yay about the torte, so glad you liked it!

@ Rae – There will definitely be “quick and easy” recipes. Just in my own experience, I find most of the raw gourmet stuff is crazy intensive, but there’s a lot you can do with a more simple approach. A raw soup takes about 5 minutes to throw together. Salads (if you like them, which I do but I know many people don’t) are quick and incredibly versatile. Dips and spreads are the other key for me. I always have one in the fridge to stand in as a dip for veggies, a spread on wraps (collards or nori or cabbage leaf) or even as salad dressing. Also, a little advance prep goes a long way. If you can make a batch of raw bread and a batch of granola over the weekend, it makes things soooo much easier! Just a few thoughts, hope that helps!

@ erosan – Man, I had the same thought (about the name). I even Googled it. (her rawsome is spelled differently) Guess we were both wrong!

@ Brie – Great comment, totally made me smile. =)

@ Dani – Oh man, these are big questions! Bigger than I can answer here. Meghan linked to my About page which will answer the practical stuff, but it seems you’re really looking for more abstract answers . . . like, how to live the dream! And man, I’ve been thinking a lot about this lately. I’ve written a bit about it in the past (here) but I sense that there’s more to say. Problem is, right now I can’t put my finger on the answer! But I’m thinking about it a lot. Working on it . . .

Answers to many of those questions are here: http://bonzaiaphrodite.com/about/