"The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch
of grapes as if it had nothing else in the universe to do."
-Galileo Galilei

IN THIS ISSUE
1. Current News and Insights (new raw guru's, new raw quiz, potluck book, fruit of the month, joke of the month, free raw journal)
2. NEW Interviews with Joseph Custer and Philip Madeley from the Tree of Life!
3. New Recipes (Lettuce, Pomegranates, and Pine nuts, Oh my!, "Chicken" Soup for the Raw Soul, Pistachio Passion Ice Cream, Mango Syrup)
4. Informative Articles (I'm Nuts!, Amina's Raw Journey, Raw Food Chef's Kitchen, Bread is Dangerous, Uncooked better? You say Tomato, I say it's Patented!, Proteins for lay people)
5. Raw Cuisine Made Easy! Raw Lasagna 101 DVD's! Free video clips below and more!
6. Equipment Store (Really Low prices on blenders, dehydrators, and juicers!)
7. Q and A with RawGuru!

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1. Current News and Insights

- Check out some of the new raw guru's added to the raw guru section! Click here

-Test your raw knowledge with a new raw food quiz! Click here

- This months chat was supposed to be with Paul Nison but he had to cancel due to car problems. (long story) The chat is rescheduled for next month. For more info and to sign up please visit www.rawfoodchat.com.

-Raw Potluck recipes wanted for a new RAW recipe book! We are still in need of raw potluck recipes! Please send all your favorite original raw potluck recipes to alex@rawguru.com Please include your name, the recipe and a sentence on why you chose it! You will be automatically entered into a raffle for a chance to win a brand new Vitamix 4500, a 9 tray excalibur dehydrator, or a saladacco! If your recipe is chosen your name will be in the book!

- Buy the original 100% organic cotton "got cacao?™" shirt and other rawguru apparel! Only at www.cafepress.com/rawguru

- Are cooked foodists making fun of you? Click here to watch a mini flash movie on how to handle them.

- Joke of the month:
Knock,knock
Who's there,
Orange,
Orange who?
Orange you thirsty?

-Random Joke of the month:
Airline Food
It was mealtime on a small airline and the stewardess asked the passenger if he would like dinner.
"What are my choices?" he asked.
She replied, "Yes or No."

-Fruit of the month: The Orange! (seeded of course)
Did you Know? Sour varieties of oranges have been cultivated since well before the Middle Ages, the sweet ones appearing only in the 15th Century. From Southern Asia, the orange spread to Syria, Persia, Italy, Spain and Portugal, and then on a voyage of Columbus, to the West Indies. Spanish explorers took it to Florida and Spanish missionaries took it to California.
The word "orange" stems from Arabic and Persian terms for the fruit. Click here for more info!

-Start your Free raw food journal here !

- You think this newsletter is great? Stay tuned for next month's when I make a layered raw chocolate wedding cake that will feed 70 people!

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2. Interviews

-Click here to read the an interview from one of today's leading raw food chefs, Joseph Custer!

-Click here to read the best interview with Philip Madeley from the Tree Of Life!

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3 . Gourmet Recipes (the following recipes are from my uncook book, "Mastering the Art of Live Food" which will be available mid-next year)

Lettuce, Pomegranates and Pine Nuts, Oh my! by Alex Malinsky
A very simple yet elegant and tasty salad!

3 tbs. pine nuts
2 handfuls of baby spinach
5 cups of green lettuce, torn
1/2 tbs. olive oil
1/2 an avocado (cut in cubes)
1/4 cup Pomegranate seeds
2 tablespoons Lemon juice
Salt to season

How to: Roll spinach leaves into a tight cigar shape & cut crosswise into 1/8" chiffonade or shreds. Combine lettuce & spinach in a salad bowl. Drizzle with oil, season with salt, toss to mix. Sprinkle with pomegranate seeds, pine nuts, avo & lemon juice. Very easy!

"Chicken" Soup for the Raw Soul by Alex Malinsky
This soup is very cleansing and perfect for a chilly evening!

Broth:
2 cups warm water (100 degrees F.)
1/2 cup macnuts or almonds (soaked for 6 hrs.)
1 tsp. freshly ground celery seeds
1-2 whole black peppercorns
1/2 tsp. sea salt or to taste
1 sprig of fresh or dried thyme
1 tsp. fresh dill
1 tbs. olive oil
1/2 tsp. lemon juice

How to: Blend everything up until smooth, let this mixture sit for 5-10 mins then strain through a nut milk bag or a strainer. Warm it back up if you want and enjoy!

To make this a more heartier soup add the following:

2 tbs. carrot (fine dice)
2 tbs parsnip (fine dice)
1-2 tbs. sweet red onion (fine dice)
1 clove garlic (fine dice)
4 shitake mushrooms (julienne)
2-3 tbs. broccoli florets

How to: Combine everything in a bowl, add a little salt to taste and scatter these veggies on teflex sheets and dehydrate for 4-6 hrs. (dehydrating will concentrate the flavors and remove some of the bitterness) Add this mixture to the broth and enjoy!

Want chicken noodle soup?!

Add a half cup of julienned young coconut meat or parsnip pasta (peel parsnips with a vegetable peeler)

For an Asian Flare - add 1-2 kefir lime leaves, 1/2 tsp. white miso, 1 tbs. green onion and 1/2 tsp. minced ginger to the broth.

For a Mexican Flare - add some chili flakes, a little ground cumin, 1 tsp. of fresh or dried sage, coriander, cilantro, marjoram, oregano, and a sprinkle of cinnamon.

Enjoy!

Pistachio Passion Ice Cream by Alex Malinsky
This will get anyone hooked on raw foods!

1 cup coconut water
1 ½ cup pistachio milk (blend 1 cup soaked pistachios with 2 1/2 cups water, strain through nut milk bag)
1 cup chopped young coconut meat
2 tbs. coconut oil
¼ cup agave nectar
¼ cup chopped dates
Seeds from ¼ sun dried vanilla bean
2 pinches of salt

How to: Blend everything till smooth. Pour batter in ice cube trays and freeze until frozen. Using a Champion juicer with the blank attachment, feed the juicer the frozen ice cream cubes. Watch how it transforms into soft serve ice cream! Garnish with chopped pistachios and mango syrup.

Mango Syrup

1 cup dried mangos (soaked for 4 hrs.), save the soak water
2 tbs. agave nectar

How to: Blend the mangoes with 3/4 cup of the soak water and agave nectar. Add more water if too thick, and strain through a strainer or leave thick. Pour into a squeeze bottle and garnish your ice cream!

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4. Articles of the Month!

I'm Nuts! (that's not me in the picture... just some crazy person)
by Alex Malinsky

Are nuts addictive or is it just me? I have been raw for quite some time and I still reach for the nuts and seeds. What the heck is going on? Is it that fatty satisfying taste we all crave or is it that crunch that we miss? Maybe we should eat more fruit! I don't know, I'm no raw guru. :)
However, I did a little survey and most raw foodists eat nuts because they "feel satisfied" afterwards. I think when one is hungry they don't want to wash their veggies or fruits, they want food now! So, if they have nuts and seeds on hand, they eat a few, then a little more and in 5 mins or so they eat the whole bag and then don't want to eat their salad cause their "full". I have a few ideas one can do to stop or minimize this habit.

1. Plan ahead. Wash your fruits and veggies a few days before and keep them in the fridge.
2. Drink water! Most people are thirsty and don't even know it.
3. Don't buy so many nuts and seeds. (common sense, but I had to say it)
4. Soak your nuts and seeds. You will eat less this way, and they will be more digestable.
5. Get out more! If you are busy, you don't have time to think of food.
6. Buy your nuts and seeds in the shell! They will be fresher and you'll eat less!

If you want to add some crunch to your salads add some minced cauliflower, chopped radish, cubes of apple or a little carrot..

What about nut butters?
What about them? How raw are they? Who knows? I sure don't. I don't stand next to the cooked foodist that puts them through the nut grinder. So, don't eat them. Make your own and save some money. Soak some nuts, and blend them up. It's that simple. But...if you can't resist a little nut butter, get some from the Rejuvenative Co. They make superior nut butters.

How do I know if my nuts are truly raw?
The best way to know is if you pick them yourself or you know someone that has nut trees and all. A lot of the people don't have access to nut trees and buy their nuts either in a health food store or "reliable" sources online. I say reliable because you still don't know exactly at what temp. they are dried. One day a farmer can dry nuts at 115 degrees F. and the next day some other guy can dry them at 125 degrees F, cause he probably hates his job and thinks to himself, "If I dry these nuts at 125 degrees F. they will dry faster and I will go home earlier..."

You know what? Some people just don't care if their nuts and seeds are truly raw! I don't blame them. In this strange world we just don't know for sure. So...my mission is to source out the most freshest, rawest, nuts and seeds and bring them to you! I want to visit these organic and bio-organic farms and see how my nuts are harvested and dried! I want to know the facts! I want to see the process!

So, my little nut lovers, all I can say is to be happy. If it ain't raw, no worries. Just be conscious and don't get too obsessed about your nuts and seeds. You are the nut!

Here are some nuts and seeds that are really raw (even in Health Food Stores)

1. Almonds
2. Sunflower Seeds
3. Sesame Seeds
4. Flax Seeds

Here are some nuts that you should be wary about.

1. Pecans
2. Walnuts
3. Pine Nuts
4. Pumpkin Seeds
5. Hazelnuts
6. Macadamia Nuts

Nuts that are not raw, or rare to find raw!

1. Cashews
2. Brazil Nuts
3. Pistachios

Here are some interesting facts about nuts and seeds! Enjoy!

In a study by Rogelio Almario et al. the addition of walnuts in the diet did not influence the body weight.
Despite an significant increase of 400 calories daily in a regular diet and 360 calories in a low fat diet, individuals in both groups (regular and low fat diet) did not see an increase in their body weight.

K. McManus et al. have recently published in the International Journal of Obesity a study comparing the weight loss of individuals either on moderate-fat diet and low-fat diet.
In both groups, the daily energy intake was similar but the energy from fat was different. 35 % of energy came from fat in the moderate-fat diet and 20 % only in the low-fat diet. The moderate fat diet was richer in polyunsaturated fatty acids but equal in saturated fatty acids to the low-fat diet.

People on the moderate diet were recommended to use nuts, nut butters and nut oils.
After 18 months of diet, the body weight in the moderate fat diet was more important than in the low-fat diet.

Nuts consumption, when the diet is controlled in energy, does not increase the body weight.

Nuts are rich in fats and that is the main reason why they are not really appreciated. Nowadays, many people are on a low calorie diet or are really concerned by their weight. Eating nuts in reasonable amounts will not increase your weight.

60 % of the calories in nuts come from fats. Macadamias and pecan are the richest with more than 70 g of fats per 100 g. Cashews and pistachios are the least caloric.

Being rich in fats does not mean that nuts are bad for our health. On the contrary, their fats are mostly unsaturated and are beneficial in the prevention of coronary heart disease and in lowering LDL cholesterol.
However, Brazil nuts, macadamias, cashews and pine nuts also contain large amounts of saturated fats.

Brazil nuts, pine nuts and walnuts provide also polyunsaturated fatty acids with the two essential fatty acids: linoleic and alpha linolenic acids. Walnuts are especially rich in alpha linolenic acid with 9 mg per 100 g.

Nuts are high in proteins, providing between 8 and 21 grams of proteins per 100 g. However, like cereals, nuts are deficient in lysine, one of the essential amino acid. Their protein is therefore called incomplete. Legumes or dairy products eaten along the day will provide this amino acid.

Nuts contain approximately 100 mg of calcium per 100 g. Almonds, hazelnuts and Brazil nuts being the richest in this mineral. Pine nuts are the poorest with only 8 mg of calcium per 100 g.

They are also good sources of iron and zinc, providing respectively 4 and 3 mg per 100 g.
Almonds, hazelnuts, peanuts and pistachios are the richest in iron with a little bit more than 4 mg per 100 g.

Cashews are the winner for the zinc content. They contain 6 mg of zinc per 100 g. Brazil nuts, pecan and pine nuts are next after cashews.

Magnesium, phosphorus, potassium, B vitamins, vitamin E and fiber are also well represented in nuts.

Amina's Raw Journey!


Hi! My name is Amina, I'm 15 years old and I've been a raw vegan for almost 2 years. My journey started when I was 12 years old when I got
interested in vegetarianism, due to my interest in animal rights and my dislike of finding veins in meat. After I found out about PETA, it got me
interested in veganism and in a few months I was vegan. Once I became vegan I started finding out about raw foodism, mostly from one of my pen-pals. My mom and I were experiencing many health problems and becoming raw vegan seemed like the perfect solution! Since being 100% raw vegan, health problems like asthma, allergies, sinusitis, eczema, and weight problems have disappeared for me and my mom as well. Detoxing was so hard to go through, and I had lots of cravings for my favorite cooked foods!! We definitely cheated a lot in the beginning of our transitioning but we were determined enough to keep on trying and now we don't want to go back to cooked food ever again!! Freedom is not having to go to the doctors or take any medications anymore!!



The Raw Food Chef's Kitchen
by Alex Malinsky

Below is a list of items most raw food chefs have to create all those yummy and elegant raw dishes you see and eat!

Equipment
1. Champion Juicer or a Solostar or a Greenstar or
2. Food processor (Cusinart)
3. A high speed blender (Vita-Mix or K-tec)
4. Excalibur Dehydrator ( The 9 tray ofcourse)
5. Ice cream maker (not always)
6. Heavy duty wooden or plastic cutting boards
7. Garnishing tools (little knives, etc..)
8. Coffee grinder
9. Saladacco or Spirooli
10. Citrus Juicer

Appliances and Cutlery
1. Chef's Knife
2. Pairing Knife
3. Serrated Knife
4. Vegetable Peeler
5. Melon Baller
6. Kitchen Shears (great for fresh herbs)
7. Salad Spinner
8. Garlic Press
9. Graters
10. Lemon Reamer
11. Glass and Wooden Bowls
12. Thermometer
13. Dry Measuring Cups
14. Mandolin
15. Cheesecloth/nut milk bags
16. Strainer
17. Spatula
18. Cherry Pitter
19. Pastry bag
20. Microplane Zester
21. Strainer
22. Scraper
23. Sushi mat
24. Tomato Core-it
25. V-slicer
26. Aprons
27. Jars
28. Teflex Sheets
29. Wax or Parchment Paper
30. Tooth Picks
31. Whisks
32. Rolling Pin


Pots and Pans
1. Quiche Pans
2. Tart Pans
3. Spring-form pans (perfect for cheesecakes!)
4. Cake Pans

The Pantry
1. Extra virgin really raw olive oil
2. Sesame Oil
3. Hempseed Oil
4. Flax Seed Oil
5. Apple Cider Vinegar
6. Almond Butter
7. Tahini (Sesame Seed Butter)
8. Honey
9. Agave Nectar
10. Dates
11. Celtic Sea Salt and other fine salts
12. Raisins
13. Dried Apricots
14. Other Dried Fruits (Figs, plums, mango, etc.)
15. Almonds
16. Sesame Seeds
17. Hazelnuts
18. Brazil Nuts
19. Macadamia Nuts
20. Pine Nuts
21. Sunflower Seeds
22. Pumpkin Seeds
23. Walnuts
24. Truly raw cashews
25. Mesquite Pod Meal
26. Carob
27. Cacao
28. Pistachios
29. Pecans
30. A variety of grains
31. Golden and Brown Flax Seeds
32. Dry herbs (oregano, thyme, mint, basil, lemon grass, chili flakes, cayenne, celery seed, cumin, parsley, cilantro, mustard seeds, poppy seeds, turmeric, whole nutmeg, cinnamon, fenugreek, black and white pepper, rosemary, etc... Buy whole herbs and grind them yourself.
33. Sun dried vanilla beans
34. Sea Vegetables
35. Nori Sheets
36. Raw cured and uncured olives

That's basically it. For produce, always try to buy, organic and super fresh! If a recipe calls for tomatoes, and you go to the HFS and see unripe tomatoes, don't get them. Do another recipe or use soaked sun-dried tomatoes. Always use a sharp knife. Dull knives are dangerous. And...always have fun in the kitchen!

>>>Check out rawsome pictures from the country's first gourmet raw food restaurant specializing in organic food and the leader of a new trend in fine cuisine.! Click here! Wanna work at one of the best raw kitchens on the planet!? Visit the Tree of Life !


Bread is Dangerous

Important Warning for those who have been drawn unsuspectingly into the use of bread:

More than 98 percent of convicted felons are bread users.
Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever, and influenza ravaged whole nations.
More than 90 percent of violent crimes are committed within 24 hours of eating bread.
Bread is made from a substance called "dough." It has been proven that as little as one pound of dough can be used to suffocate a mouse. The average American eats more bread than that in one month!
Primitive tribal societies that have no bread exhibit a low incidence of cancer, Alzheimer's, Parkinson's disease, and osteoporosis.
Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after as little as two days.
Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter, and even cold cuts.
Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.
Newborn babies can choke on bread.
Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.
Most American bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.
In light of these frightening statistics, we propose the following bread restrictions:

No sale of bread to minors.
A nationwide "Just Say No To Toast" campaign, complete celebrity TV spots and bumper stickers.
A 300 percent federal tax on all bread to pay for all the societal ills we might associate with bread.
No animal or human images, nor any primary colors (which may appeal to children) may be used to promote bread usage.
The establishment of "Bread-free" zones around schools.


Is uncooked better?
by Lindsey LaFon

A child eyes the apple raisin cookies on display at the Raw Truth Café in Las Vegas. Made with raw fruit and "baked" in a dehydrator instead of an oven, the cookies get a thumbs-up from Mom and four are placed in a bag. Only three make it home.

Meals at this family's home have taken a noncooked turn, too. Raw squash soup, mango salad, and leafy spring rolls are the new fresh favorites. Sometimes the kitchen stove remains off for days. By adding a moderate number of raw dishes to its more traditional American diet, this family has joined the raw-foods movement.

Raw foods, also called living foods, are currently riding a wave of popularity, with celebrity devotees including supermodel Carol Alt and actress Alicia Silverstone, feature spots on daytime talk shows promoting raw foods, and dining intelligentsia from Los Angeles to New York talking up the trend. Promoted with near-evangelical zeal, the movement has developed an international following, with organizations in North and South America, Europe, Asia, and the Middle East. But just what, exactly, is a raw foodist—and what foods are considered live?

To finish reading this article click here

You say Tomato...I Say "it's Patented!"
by Andy Griffin

Roma tomatoes are like Kleenex. That is to say the name Roma, like the name Kleenex, is a registered trademark for a specific company's product. And Roma, like Kleenex, has succeeded too well as a marketing tool. Trademark lawyers are moved to itch and scratch when a brand name whose integrity they represent is tossed around by the public as though it were a generic label. I'm discomfited, too, when the sauce tomatoes I grow are referred to as Romas, if only because some growers’ Roma tomatoes taste like Kleenex. I'm proud of the San Marzano sauce tomatoes I grow. This year's tomato season still has a few weeks yet to run and it's a good time to make sauces or fresh salsas. It's also a good time, while the whole range of tomatoes are still hanging from the vine or showing themselves off at market tables, to review a brief glossary of tomato terminology.

To finish reading this article click here


What are proteins? For lay people.

Every cell and tissue in the body contains protein. It is in the muscles, bones, hair, nails and skin, accounting for 20 percent of total body weight. In addition, different proteins work as enzymes, hormones, neurotransmitters, antibodies and specialised proteins such as haemoglobin and others, constantly repairing body tissues to keep it healthy.

Proteins are made of amino acids. There are 20 amino acids. Rather like the alphabet, the amino acid 'letters' can be arranged in millions of different ways to create 'words' and an entire protein 'language'. Depending on the sequence in which they are combined, the resulting protein carries out specific functions in the body.

To finish reading the article click here

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5. Raw Cuisine Made Easy with Raw Food Chef Joseph Custer - Raw Lasagna 101 DVD's!



You are in for a treat! For the first time available on DVD....watch Raw Food Master Chef Joseph Custer as he prepares raw lasagna that will tantalize your taste buds! This DVD was recorded at Natures Food Patch in Clearwater, Florida!

You will learn how to make...

• A classic sun-dried Marinara Sauce
• A creamy MacPine Nut Cheese
• A delicious Vegetable Marinade
• Parmesan Cheese Flakes
• A Raw Living Lasagna
• And as an added bonus, chocolate rounds!

During the workshop Joe will share...

• How he got started on the raw food path!
• The importance of fresh and organic produce!
• Ways to save time in the kitchen!
• Knife tips!
• What food products are really raw?
• How to use a Vita-mix, Saladacco and a Cuisinart!
• Simple and helpful tips that you will never get in a raw recipe book and much more!

This DVD is perfect for people starting out the raw food lifestyle and for those that know it all! Even I learned a few things! ;)

Check out the below sample clips from the DVD. (Note: The quality of these samples have been minimized for online viewing, the DVD has high quality picture and sound! To view the sample videos you must have flash installed, if you don't please click here to download it now.

Click here to see the 1st video sample! Click here to see the 2nd video sample! Click here to see the 3rd video sample! Click here to see the 4th video sample!

When you order, you will receive 1 DVD (over 60 mins. of recipes and information!), 2 recipe sheets, and automatically be entered in a raffle for a free copy of the next DVD...Raw Chili 101 !

You will get all this for only $12.95 plus free shipping! That's less than a jar or organic almond butter!

What others are saying about the DVD...

"Joe! You are the best! I loved the workshop! The recipes are so simple and fun to make! Highly recommended!
-Gina Thomas, Clearwater Fl.

"Hey Joe, I just received your DVD and am very impressed by your skill and knowledge! Keep it up!
-Carol B, CA.

"Hi Joe, my boyfriend ordered your dvd for my birthday... I can't wait to watch it!
-Jennifer P, New York


"Just what we were looking for! Simple recipes that taste wonderful! Thanks Joe!
-Heather and Jim Philips from Chicago

Click on the buy now button to place an order!

Raw Cuisine Made Easy! Raw Lasagna 101 DVD. Price: $12.95 includes free shipping!

Now accepting credit card orders over the phone or email. Call 1-800-577-4RAW or email alex@rawguru.com

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7. Q and A with RawGuru

Below are just a few questions I receive in my email. I Hope it helps you!

Question #1: "What do you think is the best juicer on the market?"
Answer: I think the Solostar is a superior juicer and is very affordable compared to the twin gear juicers. It makes great nut butters, wheatgrass juice, fruit juices, ice cream and more!

Question #2: "When is your raw recipe book coming out?"
Answer: My book will be out mid-next year. The wait is worth it.

Question #3: What do you think about fermented foods?"
Answer: I think they are a great addition to the raw food diet. Fermented foods support your overall nutrition, promote the growth of friendly intestinal bacteria, aid digestion and support immune function, including an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells.

Question #4: What is your daily diet like?
Answer: I eat very simply. Mainly blended salads, fresh ripe fruits, nut and seed cheeses and fresh green juices.

Question #5: How do you come up with a recipe?
Answer: Very simply! Recipes to me are just flavors and textures. So when I want to create a new recipe...say for example an apple pie. I look at a cooked apple pie recipe and substitute the cooked ingredients for raw ones. It can be a little tricky; If you want to achieve that cooked apple filling. I would dehydrate cubes of apples until dry but yet moist and then mix that in a mixture of blended fresh apples, cinnamon, nutmeg, allspice, etc.. I will soon come out with a poster that will explain it all in details! You will also be able to hang it in your kitchen for a quick reference.

Until next time!
Have the best day ever!
Alex

PS: Any comments or suggestions are welcome!
If you would like to advertise your website or company on this newsletter email alex@rawguru.com

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Disclaimer: Alex nor the staff at RawGuru, Inc. are medically trained physicians and do not diagnose, prescribe for or treat any disease, nor do they dispense medical advice. My mission is to empower you with information so you can apply it according to your own free choice.
RawGuru Inc. is not affiliated with any physician or health practitioner.

RawGuru, Inc.
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Tampa, Fl. 33609

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