Dear Aris:
I would like to thank you for a job well done on Wednesday, May 11th. The time and effort that you and your assistant Sandy Geller displayed was certainly appreciated and enjoyed by me and my fellow colleagues.
If there is ever a time when I may need your services I will not hesitate to call on you or recommend someone to visit The Green City Cafe.
Sincerely,
Lane Evans
Member of US Congress
SB: “Aris talked about food for about two hours, and then we prepared and ate delicious food for two hours. When I returned to my home, I threw everything out of my refrigerator: the butter, the cheese, and the eggs. I threw out all the cereals, all the rice, and everything went out of the closets as well. Knowing the raw food diet was so good, I thought 'Let me just give this a fresh start,' and I gave my pots and pans away.
So I adopted the live food diet, starting with lots of fresh juices. When I would get hungry for something special, I would take a cab to Aris' cafe. I took his food with me to all of our gigs. When I went out of town, I had Aris send the food to me by overnight express mail. This was a great connection. Soon I noticed that I was losing weight, and it was coming off really fast.
1999 through 2001 were the detox years. Because I did not do a gradual transition (as is typically advised) and I went 100% raw right away, I detoxed at a very fast rate, which is not always comfortable. Actually, my detox proceeded at supersonic speed! Three suppurating ulcers developed in my leg. I understood that God created the ulcers for the release of some of the stored up toxins, and that once I was cleansed out, they would heal.
From September 1999, to September, 2000 I lost 130 pounds.
It has been quite a journey. I'm glad I went through it, and I thank Aris every day.”
DK: “I had the pleasure of meeting Aris. He does a superb raw food demo on the Vitalities video we sell called Simply Delicious. Aris is a great teacher and chef, and from what you've told me, a fine mentor.”
David Klein interviewing Stanley Banks (Jazz Bassist) in Living Nutrition Magazine, Volume 15
“Aris uncompromisingly created a retreat that served only the most sensational food in the correct combinations for the order of the day. Freshly squeezed juice and fabulous tropical fruit were for breakfast and the most amazing salads from mouthwatering buttery ackee and callaloo were presented for lunch. I could literally feel my bones light up from the strengthening quality of the callaloo. Knowing what is the piece of resistance, Paradise Pie, makes your taste buds sing with the explosion of euphoria in the mouth and your mind still with the understanding that even Paradise Pie is healing and guilt free.
Aris, thank you for this most enlightening experience. I love you, Robin”
Robin, Annapurna Retreat & Spa
“If you had the patience to stand in line for fifteen minutes (during non-mealtime hours), you would know why Sunfired Food’s display could only be called “astounding.” There were more than a dozen original salads, colorful vegetable loaves, thick soups, and unfired cakes and pies, each of which was a true work of art. You could select exotic yam chops, a pate' made from chopped beets and corn, carrot cactus soup, kush tabuleh, and a fresh vegetable salad made with kelp and hiziki. The Sunshine burger (made with crushed sunflower seeds, fresh chopped veggies, wild rice, and herbs) was a popular item, as was the banana-nut-grape-apple salad with a halo of strawberries. And the pastry! There was a rich carob cake, unfired fruit pies in a sprouted whole wheat crust, and a luscious banana coconut cream pie worthy of a spread in Gourmet magazine. The enthusiasm, love, and care that went into the preparation and presentation of these dishes were an inspiration.”
Nathaniel Altman (author of Total Vegetarian Cookin) about Sufired Foods at the Whole Life Expo
“Food is the most important aspect of life of the true natural health advocate! Food is life! When it is of the highest quality, having been prepared with the greatest concern and care by the hands of an artist, food is a supreme experience.
Aris LaTham makes the best food I have ever eaten! I first met him at the Whole Life Expo in Los Angeles and was mesmerized by the artistic beauty of his food presentation. After sampling his stir fry, I was a little giddy. After a few return trips, trying out his juices and his raw fruit and vegetable dishes, I became slightly delirious. When I devoured the raw mango pie, I fell into a deep euphoric state from which I still reminisce.”
James Rick, Health Options Promotions
“Tall and lean, LaTham is a walking promotion for the vegetarian foods that he labels Sunfired Cuisine.
'I tapped into a particular energy within,' he said.
Although he has had no formal training in foods or health, LaTham has racked up enough experience to be recognized among many vegetarians as the country's top-ranked vegetarian chef as well.”
The Philadelphia Enquirer
“Perhaps these are the Nectar of Gods? Paradise Pies are delicious beyond imagining. Their chewy crust and luscious fillings are made entirely from raw fruits, nuts and seeds.
It would be inaccurate to describe Aris as a cook or a chef. He prefers to be called a 'food artist, someone who creates edible art.' In fact, customers at Green City are often so dazzled by the sheer beauty of his masterpieces that they hesitate to eat them, especially the Paradise Pies. But Aris, feeling this is a healthy indulgence, encourages them to take the first bite. 'Think about it. Edible art – you are what you eat. Just imagine how beautiful you're going to be!'”
Vegetarian Gourmet Magazine
Dear Aris,
On behalf of Ruth Otte and Ed Huling, I want to thank you for helping to make their Wedding Reception so memorable. The food was both beautiful and delicious. The Fruit Smoothie Bar was a big hit with the guests, as were the incredible pies.
It was a pleasure working with you. I appreciated all your attention to the many details involved. There were many compliments from the guests about how special a reception it was and your contribution certainly insured that it was.
Thanks again for everything.
Most sincerely,
Marinda Freeman Follett
President of Event Full International
“If God came back to this planet, I would locate God and find out if God was eating and, if God was eating, I would look for Sunfired Food because this food is exactly what Godliness is about.”
Dick Gregory
Dear Aris,
Just a note to let you know how much we appreciated your being here at our Earth Fair. Aside from your delicious pies and drink your booth looked great!
Eileen Parker, Special Events Coordinator for Audubon Naturalist Society
“Nutrition: Dispel the Myths,” from a cultural perspective and discover the best features of Black cuisine. Grasp food preparation techniques designed to showcase appealing meals that encourage Black Americans to enjoy healthy foods that reduce risk factors associated with food consumption. Alexander Grant, (former) Associate Commissioner for Consumer Affairs, U.S. Food and Drug Administration, will moderate a panel of experts on these and related health concerns about eating behaviors that increase risk factors for heart disease and cancer, diseases of greatest impact on minorities.
All forum participants are invited to an AMMA food preparation demonstration and tasting session by Aris LaTham, Master Chef. Mr. LaTham will share healthy food preparation tips about how to prepare “everyday” foods nutritiously in order to improve eating habits that lead to better health.
National Medical Association Convention
