This book isn’t necessarily locavorian, but it has to do with food, and I had to do with it, so here we are.
Back in March 2009, I had the pleasure of working as a prop and food stylist on a photo shoot for , by Stephanie Tourles, a book Dan was art-directing for . I’d dabbled in propping and food styling , but in this case, propping, excitingly, involved not only scouring the area for cool bowls, plates, and glasses, but also preparing the food.
Aside from a handful of trips to in New York, my experiences with raw food were pretty limited. So it was enlightening to be given the task of creating these no-cook recipes, many of which involved using a dehydrator — something I’d never even come across before.
Soon, our dining room table was taken over by two squat dehydrating towers, each of their little mesh shelves filled with various treats: chili-spiced nuts, coconut-apricot macaroons, sweet potato crisps, pepita and honey brittle. And then there was the vegan raw fudge — a smooth and shockingly addictive confection of dates, almond butter, carob powder, and honey. I think about that fudge a lot.
It was a long day of shooting, but great fun, especially the cover shot, which Dan composed of a swirl of fresh fruits and vegetables. There are some fun behind-the-scenes shots , if you like that sort of thing.
Raw food! Who knew it could be so good? Thanks for indulging me this little show-and-tell. Now, I’ll get back to thinking about that fudge.