RECIPES BY CHEF TONE ANTHONY - Tone Anthony was born in Sandefjord, Norway, in 1959. She discovered her passion for raw food in the early ‘90s, settling in Taos, New Mexico, and working with raw food expert Victoria Boutenko. She became a raw food teacher and chef at retreats and restaurants including: The Ann Wigmore Foundation, San Fidel; Yogi Bhajan’s Ashram, Española; Longevity Café, Santa Fe; and Mana Foods, Maui. She also invented the dehydrated Nori Cracker, which became well known as the trademark of her wholesale crackers business, Art of Raw Food (est. 2003).
Moving to Maui in 2007, Tone lived a full, healthy and happy life before she passed away in 2011. Her spirit lives on through the recipe collection she wrote alongside her daughter Guri, as represented in Heart of Raw Food. (See Tone’s full bio in Introduction.)
PHOTOGRAPHY & TEXT BY GURI BIGHAM – Guri Bigham, co-founder of Sovereign Way, was born in Oslo, Norway, in 1991. She spent her childhood in some of the most enchanted spots on Earth, from Taos, New Mexico, and Chamonix, France, to the North Shore of Maui. Shortly after her high school graduation in 2009, she helped her mother write the recipes and stories from a 20-year exploration of raw food. After Tone’s passing, Guri remade, tested and photographed each and every recipe in the book, compiling a collaborative work. First publishing Heart of Raw Food at the age of 22, she is honored to continue to share her mother's legacy.
Guri is a new mother of one son and currently lives on Maui, while enjoying her passions of surfing, yoga, food, and travel. She is also a learner of language and has studied in French, English, Norwegian, and currently Hawaiian at the University of Hawaii, Maui College.
DESIGN & CONTRIBUTIONS BY MARISSA MACIAS – Multi-disciplinary artist Marissa Macias met the authors in Pāʻia, Maui, in 2009. She returned to their home in 2013 to design Heart of Raw Food, leading to the co-creation of Sovereign Way together with Guri Bigham.
Marissa is a BFA Graduate in Photography from Parsons the New School of Design in New York City. Her work has been made, exhibited and collected internationally. Currently, she migrates between Los Angeles, NYC, Maui, the Mojave Desert, and Taos. http://www.heartofrawfoodbook.com
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