The Present Moment Cafe » St. Augustine http://www.thepresentmomentcafe.com Natural, Organic, & Raw Food Restaurant, Cafe & Market in Saint Augustine, Florida Sat, 04 Sep 2010 18:49:10 +0000 en hourly 1 SUMMER/FALL 2010 *Thanks-Living Foods Classes! *3 Classes in Sept. & Oct. http://www.thepresentmomentcafe.com/living-foods-classes/ http://www.thepresentmomentcafe.com/living-foods-classes/#comments Tue, 20 Jul 2010 21:04:47 +0000 Yvette http://www.thepresentmomentcafe.com/?p=629 logo_classes_hr
Quick~Easy~Tasty Hands on Cooking Classes!
****


Sunday September 5
September 19
October 3
*************

Held on Sundays from 2pm – 5pm

Limit 4 students per session

Located in the kitchen of The Present Moment Cafe


Join us on Sunday September fifth at two p.m. for our dehydration living foods class. Learn how to make hummus, corn chips, kale chips & much more out of your own home! The class costs $185 per person and includes a plentiful amount of food, a recipe book & a certificate of completion! Call the cafe at 904.827.4499 to reserve your spot!

Includes: Recipe booklet, Certification of Completion, hands on instruction in a commercial raw food kitchen, a gourmet living meal, plus an oppurtunity to ask one on one questions!

Casey Marshall
Certified Raw Food Instructor

“Many believe that the raw food diet began in Paleolithic times, and got lost in translation as man discovered fire and began cooking their food. It wasn’t until the 19th century that doctors began looking at the benefits of eating raw foods, and their research has continued today. As processed foods become more prevalent, many feel that the only way to remain healthy is to eat a whollistic diet consisting mainly of raw foods.”


salad

]]> logo_classes_hr
Quick~Easy~Tasty Hands on Cooking Classes!
****


Sunday September 5
September 19
October 3
*************

Held on Sundays from 2pm – 5pm

Limit 4 students per session

Located in the kitchen of The Present Moment Cafe


Join us on Sunday September fifth at two p.m. for our dehydration living foods class. Learn how to make hummus, corn chips, kale chips & much more out of your own home! The class costs $185 per person and includes a plentiful amount of food, a recipe book & a certificate of completion! Call the cafe at 904.827.4499 to reserve your spot!

Includes: Recipe booklet, Certification of Completion, hands on instruction in a commercial raw food kitchen, a gourmet living meal, plus an oppurtunity to ask one on one questions!

Casey Marshall
Certified Raw Food Instructor

“Many believe that the raw food diet began in Paleolithic times, and got lost in translation as man discovered fire and began cooking their food. It wasn’t until the 19th century that doctors began looking at the benefits of eating raw foods, and their research has continued today. As processed foods become more prevalent, many feel that the only way to remain healthy is to eat a whollistic diet consisting mainly of raw foods.”


salad

]]> http://www.thepresentmomentcafe.com/living-foods-classes/feed/ 1 First Friday Artwalk – October 1st – Live Music! http://www.thepresentmomentcafe.com/first-friday-artwalk/ http://www.thepresentmomentcafe.com/first-friday-artwalk/#comments Thu, 15 Jul 2010 18:47:44 +0000 Yvette http://www.thepresentmomentcafe.com/?p=456

LIVE FOLK & FUN WITH ASLYN & THE NAYSAYERS 10PM-12MIDNIGHT


Band Interview – Aslyn and The Naysayers
* Feb 9, 2009 in Drift Magazine

By Ant Perrucci

Aslyn and the Naysayers is one of the most noteworthy bands in St. Augustine’s folk scene. Fueled by two guitars (Matt Armstrong, Jim Johnston) and the hauntingly distinctive voice of Aslyn Barringer, the trio – formerly a weekly fixture at the now-closed Rockin’ Bean downtown – have a monthly presence playing First Friday at Present Moment Café.

Drift: How did the band form?
Matt Armstrong: It was very organic. [We] just kind of ended up becoming the band it is now.
Aslyn Barringer: I don’t really know how it happened. I met them when I came [to Flagler]. They were really nice and it kind of just worked out.
Jim Johnston: In high school me and Matt played, we did bands and played acoustically like we do now, we kept doing it through college.

D: What are your musical influences, personally?
JJ: I listen to all sorts of jazz. A lot of different influences. We cover a lot of different styles, we go from old-timey jazz to bluegrass to pop. We do a cover of a techno song. MA: My dad’s been a big influence, because he plays in a bluegrass band, [but I’m] really influenced by the Florida folk scene.
AB: In high school, I was actually in a punk band. But I love bluegrass. We all have different passions but it all comes together really well.

D: How did you come up with the name?
AB: Naming your band is always trouble. One night we were making the most ridiculous names ever and they were nay saying.
JJ: It just kind of stuck.
MA: We’re mean to Aslyn, supposedly. But she’s a really good sport about it.

D: Aslyn has a distinctive, almost smokey voice. How has it influenced your sound?
MA: She’s a very charismatic singer. When Aslyn does a cover, she does a really good job of making it distinct. She doesn’t have to imitate anybody.
JJ: She’s [got] a really, you know, versatile voice, she can go from kind of breathy jazz to good bluegrass harmonies.
AB: I get a lot of influence from blues singers. Nina Simone’s my favorite … Etta [James], Billie [Holiday]. I think the reason that, especially Matt and I, work together is because I sing low harmony, and Matt can hit those high notes. Matt has this sweet voice, and I have this raspy thing. [But we] complement each other really well.

Music_image001

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LIVE FOLK & FUN WITH ASLYN & THE NAYSAYERS 10PM-12MIDNIGHT


Band Interview – Aslyn and The Naysayers
* Feb 9, 2009 in Drift Magazine

By Ant Perrucci

Aslyn and the Naysayers is one of the most noteworthy bands in St. Augustine’s folk scene. Fueled by two guitars (Matt Armstrong, Jim Johnston) and the hauntingly distinctive voice of Aslyn Barringer, the trio – formerly a weekly fixture at the now-closed Rockin’ Bean downtown – have a monthly presence playing First Friday at Present Moment Café.

Drift: How did the band form?
Matt Armstrong: It was very organic. [We] just kind of ended up becoming the band it is now.
Aslyn Barringer: I don’t really know how it happened. I met them when I came [to Flagler]. They were really nice and it kind of just worked out.
Jim Johnston: In high school me and Matt played, we did bands and played acoustically like we do now, we kept doing it through college.

D: What are your musical influences, personally?
JJ: I listen to all sorts of jazz. A lot of different influences. We cover a lot of different styles, we go from old-timey jazz to bluegrass to pop. We do a cover of a techno song. MA: My dad’s been a big influence, because he plays in a bluegrass band, [but I’m] really influenced by the Florida folk scene.
AB: In high school, I was actually in a punk band. But I love bluegrass. We all have different passions but it all comes together really well.

D: How did you come up with the name?
AB: Naming your band is always trouble. One night we were making the most ridiculous names ever and they were nay saying.
JJ: It just kind of stuck.
MA: We’re mean to Aslyn, supposedly. But she’s a really good sport about it.

D: Aslyn has a distinctive, almost smokey voice. How has it influenced your sound?
MA: She’s a very charismatic singer. When Aslyn does a cover, she does a really good job of making it distinct. She doesn’t have to imitate anybody.
JJ: She’s [got] a really, you know, versatile voice, she can go from kind of breathy jazz to good bluegrass harmonies.
AB: I get a lot of influence from blues singers. Nina Simone’s my favorite … Etta [James], Billie [Holiday]. I think the reason that, especially Matt and I, work together is because I sing low harmony, and Matt can hit those high notes. Matt has this sweet voice, and I have this raspy thing. [But we] complement each other really well.

Music_image001

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