MT: You used to be a carnivore. What caused the change in your diet?

Poupore: My personal health. When I was a teenager, I had 42 sick days. I was raised on processed foods. Fast food and frozen food were convenient. Once I understood the premise of eating fresh food, eating salads, learning that there was more than white bread and white rice, I took steps to educate myself, asking a lot of questions, seeking other alternatives. That led me down a path of good nutrition, wheat grass and sprouts and what greens can do to promote healing of the body. 

MT: Is everything you serve organic?

Poupore: About 85 or 90 percent. Most of the stuff we use is for a reason if it's not organic. We have a specific organic produce company that delivers weekly. They try to get as many regional products as they can. Most everything is vegan. Everything is non-dairy. The only thing we have that some vegans won't eat is raw honey.

MT: Where is the raw food movement most prevalent?

Lang: Mostly in the UK and the U.S. It started in California where they have a long growing season. The 1 percent of us that are experimenting with raw foods are finding that they taste good and make you feel better.

Jeff Broder interviews food folks for Metro Times. Send comments to letters@metrotimes.com.

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