Today in Los Angeles, you cannot drive a mile without seeing a new vegan raw juice bar.
Inside you will undoubtedly find a variety of green concoctions made palatable with copious amounts of apple juice, and seed and nut bars sweetened with agave and dried fruit. While this may seem like a thoroughly new eating trend, it is not. The mother of raw vegan dining arrived in L.A. 100 years ago, ready to start a raw food revolution. And she was much more hard-core than any modern-day goji berry enthusiast could ever imagine.