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Sally in the Raw has run out of food almost every day it's been open. "I had no idea that so many people here were already educated and practicing raw food," Bragonier says. "It's incredible to see." Those people include Mars's disciples and habitués of the small number of local establishments that cater to the raw-foods crowd, including the Boulder Co-operative Market, which is the source of most of Sally in the Raw's raw ingredients.
Diners drop by for both culinary and cultural reasons. "People do speak about the spiritual element of the food," Bragonier says, and the fact that "it's only vegetables whose lives are being taken." He chuckles at that, but then points out that raw cuisine not only supports local farmers, it's more resource- efficient. He adds that it takes as much as 5,000 gallons of water to produce a pound of meat, but only 23 gallons to produce a pound of zucchini. "When you're in a water-deprived state, that's something you've got to consider," he notes.
But Bragonier's not a complete purist. He's now eating raw to cooked food at about a 60/40 ratio. "I can eat a little more bacon if I eat twice as much raw," he says.
For Taylor, their food venture delivers the same sort of physical and philosophical sustenance that she's been finding in her music of late. "Music can just absolutely slaughter you as a business," she says. "I feel like it ruins the spirit of it. Music is food for the soul, and I feel like reserving it for something that is soulful." These days, that means using her voice to further the Tranquility Project, the non-profit she and Bragonier run to raise money and awareness about the ravages of land mines in southeast Asia. They've traveled there with other musicians, and performed for the locals. "That's where my music career is heading," she adds. "It feels really nice, and less ego-based."
Taylor also teaches gyrokinesis, a form of exercise that helps create flexibility while releasing toxins from the body. Taken altogether, her pursuits make her sound more like a native of Boulder than Martha's Vineyard. "Absolutely," she admits, laughing.
But Sally in the Raw won't be laid back for long. Taylor and Bragonier are already turning up the heat on their business, and they're having a second modified VW kiosk built. Once they have more help and can reduce the time spent preparing and selling the food from the twelve hours she's now putting in each day, Taylor even hopes to bust out a guitar and do a little crooning on the mall. Her music and her meals, she says, "are all geared toward health and compassion. Eating raw foods is such a healthy way to eat. If we can make it available to people in Boulder, we can give back some of the beauty we've taken in by living here."
Until she has time to offer her own musical selections, there's always the troubadour just down the block, who starts his lunchtime busking with a swing at "Fire and Rain."