The PracticallyRaw Approach

Here at PracticallyRaw, we approach making food, educating people, and conducting business from the primary foundation of PRACTICALITY. The name of our company is somewhat of a "double entendre", in that it has 2 meanings (that we know of so far!):

• Our approach to eating Raw Foods is a practical one. We look for the easiest, most direct way to do this without engaging in unfruitful speculation or abstraction, and base our choices on experience (ours or others we trust) as much as anything else.
  
• Our commitment to Raw Foods is almost, or nearly Raw. The concept here is to address the reality that unless one has mitigating circumstances (primarily sickness), or is adhering to some specific belief system (i.e. environmentalism, veganism etc…) that would require 100% Raw Foods, the overwhelming majority of people engaging Raw Foods do it without an all or nothing commitment.
  

The results of this approach are very positive and tangible:

• It provides an easy onramp to Raw Foods. It isn't black or white, all or nothing. You can jump on where you want, and do your best.
  
• It makes it more sustainable. Eating out, travelling, dealing with others isn't nearly as hard. I know people who are successful in 100% Raw Foods that navigate these problems easily, but you need to realize they are Professional Raw Foodists. They make a living at the business of Raw Foods, and their lives are oriented around it.
  
• It works well in the majority of the U.S. We don't all live where farmers markets, backyard fruit trees, and organic produce is available the majority of the year.
  

Here is a list of practical values we adhere to when it comes to Raw Food:

1. We strive for eating Raw Foods, at the highest percentage.
   
2. We try to use Organic products at every opportunity.
   
3. When the decision is between more Raw Foods with a compromise on the above, or less Raw Foods, More Raw Foods wins.
   
4. If possible, we want to use small businesses, and/or locally owned and operated farms and suppliers.
   
5. We always make food with a heart toward giving. Giving product, knowledge, or finances towards the poor, the widow, and the orphan.