Hi Dhrumil,
I am glad my pictures put smile on your face :)
How are you doing this: having interview with so many people, hosting the page, checking facebook... what do you do? is there anything I can do for you,
you are great
Thank you so much :) The coolest people ever huh? How could I not be interested?? Definitely keep me posted. I have been here for two years now. And you?
Yes, I do live here and would be great to meet the core NYC tribe. :)
I believe I've already met some of them online, but not in person yet...
My schedule gets busy at times... On Friday I'm flying to Florida to live at an Ashram for two weeks, then back independence day for two weeks and after that leaving for a photography trip to Arizona. Should be here most of August though (I don't plan that long ahead, so that's why.)
Gotten several opinions since my post: Most say ok w/credit to author and book and not publishing in your own book; regardless it's throughout the net people do share recipes from books, etc. I was curious but super prevalent to post on net. I can say for me I own lots of books and more is another choice. However online recipes has increased my learning curve and appreciate with credit going to where credit is due always. Appreciate your thoughts Dhrumil.
Just want to say that I appreciate the way you handle situations on here, value everyone's opinion, and make yourself so open to all. You're doing a great job.
Got a question for Dhrumil or anyone to chim in. I found a recipe on line that is posted at a website, not author of new books however. I reposted it and gave credit to the author and book name. Some was questioning me about if that is legal to post a recipe online without asking permission directly from the author. Anyone know. May twitter that.
My pleasure to choose to be here too. Thank you Dhrumil for welcome. I've been into raw foods for tons of yrs. Was 100% for long time, didn't feel different then now 98% give and take. I feel great however as I mature with my bud, Brigitte Mars, Rawsome author and my bud who attends our rawlucks that I put the word out for in Boulder, CO. Why not come see for yourself what is happenng here? There is talk of Kevin and AnneMarie, Renagade show, relocating here as of very recently on his videos. Now that proves we can really be great even without a raw food restaurant yet to be birthed in Denver or Boulder, CO.
I love keeping the raw thing simple and let everyone else do the gourmet stuff. Never gotta into making raw cakes, but I'm a Pickle Queen by everyone's standards. Yes, raw, uncooked, based on Victoria Boutenko's recipe she published years back in her newsletter. I love making green kraut too. Wow, summer is smelly around here: Got Pickles? Got Kraut? Thanks again for the welcome. I may not always be here, but I get my emails and reply. From here in Denver/Boulder, CO...howdy from the Mile High city where my gorgeous sprouts cooked by my negligence: leaving it in the glass bottle outside in sun the last minute before it was ready for refrigerator visitation, but instead decided to take a leap towards death for some. Rest was saved. Gosh golly....................
carolg
Hey Dhrumil,
I just met with a friend here in Germany who told me about his WWOOFing experiences and I was reading the wwoof article on Salon and saw your comment and thought I'd show you this recent article, not completely the same but similar vein. Very interesting how this is all popping up so much now :) http://www.nytimes.com/2009/05/24/dining/24interns.html. Talk soon* Abigail
Hey Dhrumil, I have plans to be in LA sometime in mid-June and NY in late July. Do you have any suggestions as to how I can find out on raw meetups or some sort of list of events?
Q&A Episode #3 || http://www.RawMatt.com || TOPICS: *How much exercise is good so you don't have hair loss/baldness? *What ab exercises are good for people with back pain? *Info request on RawMatt training/coaching
I was at a red light. Same thing also happened to me when Rudy Guiliani crossed in front of my car. Hitting the gas did occur to me for a second or two.
Sure, too much fat is bad for the liver. But fat isn't per se bad for the liver, is it?
Not only in 811 but also other people say to limit the fat but maybe raw plant fat helps to flush out some stuff out of the liver?
When you've been on a fat fr...
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I am glad my pictures put smile on your face :)
How are you doing this: having interview with so many people, hosting the page, checking facebook... what do you do? is there anything I can do for you,
you are great
What does spiritual player mean anyway?
I believe I've already met some of them online, but not in person yet...
My schedule gets busy at times... On Friday I'm flying to Florida to live at an Ashram for two weeks, then back independence day for two weeks and after that leaving for a photography trip to Arizona. Should be here most of August though (I don't plan that long ahead, so that's why.)
Thank You ~~~
thank you
I love keeping the raw thing simple and let everyone else do the gourmet stuff. Never gotta into making raw cakes, but I'm a Pickle Queen by everyone's standards. Yes, raw, uncooked, based on Victoria Boutenko's recipe she published years back in her newsletter. I love making green kraut too. Wow, summer is smelly around here: Got Pickles? Got Kraut? Thanks again for the welcome. I may not always be here, but I get my emails and reply. From here in Denver/Boulder, CO...howdy from the Mile High city where my gorgeous sprouts cooked by my negligence: leaving it in the glass bottle outside in sun the last minute before it was ready for refrigerator visitation, but instead decided to take a leap towards death for some. Rest was saved. Gosh golly....................
carolg
Next on my list: persuading my way into getting a VitaMix for the low, low. Point me in the direction to rich kids wanting to donate to my health! :)
I just met with a friend here in Germany who told me about his WWOOFing experiences and I was reading the wwoof article on Salon and saw your comment and thought I'd show you this recent article, not completely the same but similar vein. Very interesting how this is all popping up so much now :) http://www.nytimes.com/2009/05/24/dining/24interns.html. Talk soon* Abigail
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