Rosemary Parkinson, Contributor

Reshaun (left) and Peter - raw food friends for life! - Rosemary Parkinson/Gleaner Writer

Reading Omnivore's Dilemma and In Defence of Food was a cupcake compared to Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser. It was well documented that Texas cattlemen, led by billionaire Paul Engler, owner of Cactus Feeders, Inc, sued Oprah Winfrey for saying that having learned about meat production in her country, she would never eat another burger. Now I am a complete wreck!

Our fast-food outlets should take note; United States franchises are now under tremendous pressure, and have begun allowing 'freedom' of acquisition for those set up 'outside' of their territory. This means they can now buy 'local' meat. Based on what I read in Fast Food Nation, consumers have every right to know.

Are our cows, pigs, sheep and chickens being fed their own entrails, corn, dead cats and dogs, chicken feathers and even newspaper, all churned up in 'feed'?

Are we using only Jamaican beef in our burgers and patties?

Is this meat (imported or not) being tested for E Coli 0157:H7 that can kill us?

Are home-grown animals treated humanely?

Are they alive and healthy when they reach our abattoirs?

Are they washed down properly before actual cutting begins to stop cross-contamination of waste to meat?

I pray our meats are what they are supposed to be; organic, hygienic, well processed and bacteria free. The entire Caribbean must listen, this is the time to save ourselves from epidemics. We have to clean up our act with organic farming, bacteria-free meats, well planned healthy meals on our tables in sanitary and loving environments.

The Peter principle

I've never been a proponent of raw food as a total diet. I make no bones about that (pardon the pun!) but I give Jack his due when it's deserved. And it is.

The last time I saw Peter Wright, he was doing boot-camp at my home years back. His mother, Pat Wright, was receiving every kind of trouble a young rebellious boy could hand out.

Peter's only interest during this period appeared to be food. He was put to work in the kitchens of Sunset Beach Resort. Moving to Kingston, he did a stint at Norma's On The Terrace but because his brother Saj (living in the US) was involved in the music industry, he wanted to follow suit and left the food industry to begin deejaying. At 16, he still had not found his path, but then life took a turn.

Here's Peter's story; "Watching my mother battle cancer and her decision to give up the chemotherapy, showed extreme strength in changing her lifestyle and diet (she was a fast-every-kind-of-food freak). I saw how this change of diet freed her from cancer and renewed her life. And then I met live-food chef Ray Tyndan in Ocho Rios. From the time I watched him with the live organic food, I knew I would be a good raw-food chef. I started on the live foods and my whole thinking changed. I became energised, my complexion improved, I felt good about myself, strong, and mostly stopped behaving bad."

Peter's best friend and 'partner in crime', Reshaun Haase, went to a raw-food seminar with him. He said, "I fell in love wid it, so it was all the way with Peter."

Veggin out

It was at Veggin Out on the Ochi Rios main road that I caught up with these two. I was starving and not looking forward to eating raw food. After a glass of fresh coconut water with a touch of lime, out came the appetiser - pineapple salad with red sweet peppers, basil, drizzled with olive oil. What a delight! Fresh, clean, tasty. I was getting interested now. The main course was: curried plantains, green veggie combo with okra, seaweed and callaloo, jerk ackee with a side of broccoli.

I could not believe it. The food was sweet and tasted cooked, so I wasn't missing out on a ting! To top it off, dessert was an ice-cream that Peter made right in front of me on a machine called The Champion: fresh pawpaw, pineapple and almonds, no milk. It was like a fine Italian gelato. Unbelievable. "I even make dehydrated fruits for snacks," he said.

Peter sees himself as 'the singing living food chef. Both he and Reshaun continue with their music. Their message? Pure goodness. Peter's vision? "To one day own my own live-food restaurant and studio with only positive messages for the youth being recorded." Peter's message? "Eat live food, no fas' food, stop de crime and violence, live life fully and just love." Not bad for an 18-year-old who's working on his own life story with recipes!

Today, the 'Peter Principle' is catching on - people from Kingston and Montego Bay order daily, live lunches that Peter prepares from home with organics from Janice Duhaney in Montego Bay (also found at JoJo's in Kingston). His meals are delivered via the Knutsford Express. For orders, call: 829-9748. Walk and eat good!

Your best is going to change from moment to moment; it will be different when you're healthy as opposed to sick. The Four Agreements, Don Miguel Ruiz.

Curried plantain

2 ripe plantain cut in circles

1 scallion, finely chopped

2 tablespoons of hot Indian curry

2 teaspoons olive oil

2 teaspoons lime juice

Mix well without mashing plantain. Allow to sit for 15 minutes to cook in its own juices.

Jerk curry

1 dozen ackee, deseeded, cleaned, cut in halves

1 ripe plantain, deseeded, chopped finely

1 stalk scallion, chopped finely

2-3 tbs fresh thyme leaves

2 teaspoons nori and dulse flakes (both types of seaweed)

Drizzle of cayenne pepper, all-purpose seasoning (no msg)

1 tablespoon Walkerswood Jerk seasoning

Mix the above in a bowl ensuring that ackee is not mashed up. Serve.