Hi Dean,

Did you see my posting on Garden Taste restaurant in Del Mar?  Also, the Raw
Restaurant in San Francisco is looking to open another in L.A.!   So if and
when I hear anything I'll let everyone know.  Other than that, I don't know
of any raw or mostly raw restaurants in Southern California.   I eat out at
health food places where they make a decent salad and have avocado or the
Soup Plantation (when I eat here I sometimes take nuts or an avocado, or,
since I don't eat all raw, have a baked potato).

Re Braggs - Patricia Bragg says it's unheated but it's obvious that it's
processed quite a bit since it doesn't look anything like the soybean it
originally came from.  Still, I do use it but not daily (any longer) and in
smaller and smaller amounts.  I don't like vinegar but I know the Braggs
vinegar is again, supposed to be raw.  Re the sprouted Essene type breads - I
used to really be into that, it is yummy.  I wrote to one of the companies
and asked at what temperature it was baked.  They wouldn't say exactly
(secret info!) but did say that even though it was  baked at a low
temperature, it needed to be considered a cooked food.  I think it's moist
just like my brownies used to be moist in the old, old days - the heat on the
outside forms a crust which keeps the inside from drying out.  My dehydrator
crackers have been dry and tasteless but somehow the Raw Restaurant in S.F.
made a dehydrator pizza crust which was not quite as dry and very tasty.

Sandy