©2014 Raul Dawson's Unfiltered Travel. Proudly created in accordance with Healthy & Yum

Santé, Cook from life!

Let medicine be our food and food be our medicine
-Ayurvedic proverb.


Food, a Form of Art

Cultural artifact is a term used in the social sciences, particularly anthropology, ethnology, and sociology for anything created by humans which gives information about the culture of its creator and users. Food provides the perfect lens for understanding social and cultural traits. Food is easy to understand. Food styles to me is an artifact of culture, no one can deny the reality of food or how important it is to us. it mends starvation, provides nutrition, food is a source for gatherings and celebrations. 
As a food blogger and photographer, I find all these attributes fascinating and tasteful. I grasp the beauty in the food I eat, through my photography before and after. Food evoke more human emotions than a painting or sculpture, good food can relate, invigorate, and excite us with a kind of warm feeling of joy. I eat for health and fun, food is the bridge that connects us to the earth, if eaten properly. I like clean food, no preservative, no by products, no pesticides, or chemicals. I want to know my food is sustaining or benefiting me. Food is the source of all things good


Raul Dawson:

Food is a great language

I am a Food Photographer, Food Blogger, Health Coach, and Foodie.

I balance myself with yoga, Pilates, kickboxing, and just taking in the sights and sounds of the street, from kids playing in the park, the sounds of birds chirping outside my window at 5:30 am, hitting the pavement for an early morning run, and sitting at La Bouche Cafe in Hoboken having a coffee and maybe a croissant w/ ham & brie.

I believe food is the language people speak, it is how we express ourselves to one another. Food is the expression of love, thanks, gratitude, and welcome.

We sit down every day for a meal and never take notice of how the food is prepared or who prepared it. I believe you must bring your whole self to the table, not just your taste buds; but your personality, your sense of humor, and most importantly, your heart. All these elements brought me to start Healthy & Yum's "Unfiltered".


I am a cook that uses cooking to signify a way of living, you must respect every dish. Prior preparation prevents poor performance.

Every dish should be made with the best organic ingredients possible; it should open the flavor receptors of the one who is eating and making the food. Fine dining is not about the price of the food, but the quality of that food, which should be a holistic experience, that remains with the cook and the quest long after the food is eaten. A clean sustainable feeling is what food should be, as for medicine for the soul.

When you layer flavors from around the world on a plate, not only do you have that orgasmic experience, but you mentally travel the world and experience that culture, that feeling of what the world feels. Eating foods that you know where it came from is knowledge, we should always ask, What’s new, What’s good, and What’s local? American cuisine today is not cuisine, it’s poor ingredients and the portions are in large amounts.

I try to be an activist for better eating and what I try to get across is, if you are for ethical farming, you are already for better ingredients. Cooking with passion is what is lost in some restaurants and in homes. If you already took the time to gather your spices and herbs along with grass feed meats and free-range chicken and egg, you are ahead of the curve and your food will always taste better and you will feel sustained.

-Raul Dawson

Sustainable Food, Sustainable Living.


New York history

What is better than Brunch?

Ask anyone and they can tell you New York City has one hell of a food and drink scene. But as millennials track the trendy hot spots, it can be hard for a tourist and non New Yorkers to get a feel for the old-school heart of the city.
But there are hundreds of worthwhile historic places throughout the five boroughs. For instance, The Alwyn Court is a 12-story apartment building located at 180 West 58th Street on the corner of Seventh Avenue in Midtown Manhattan, New York City, one block south of Central Park. Which houses the great Petrossian restaurant, a brunch all day on Saturday and Sunday and features Petrossian's renowned caviar, foie gras, and smoked fish. They have expanded their repertoire to include organic breads alongside their pastries and tarts, perfect for dining in or for taking home.

weekend past time

Organic markets in NYC

The Chelsea Farmers Market is a grower-producer market, meaning that vendors must be farmers or make food with ingredients purchased from local farms. The few exceptions to this rule are olive oil, chocolate and coffee vendors who are able to document their sourcing. This season, shoppers can look forward to a wide variety of fruits, vegetables and meats from area farms, including organically grown produce from Echo Creek Farm in Salem, NY. Market favorites American Pride Seafood, PickleLicious and Grown in Brooklyn (NYC-made tempeh) will all be back along with many others. New vendors this year include Taconic Distillery with a range of whiskeys made with New York grown grain and Patisserie Vanessa with French macarons and other fine baked goods.

Smooth sounds

Through the sound of music

Smalls Jazz Club was created in 1994. Founded by Mitchell Borden, a former Navy submariner, registered nurse, philosopher & jazz violinist, his initiative was to create an environment that was conducive to Jazz Music and Jazz culture. Borden, who booked and managed the club, approached business from a stance of generosity rather than profit. Borden’s concern was only with the music and the musicians who created it. Under his generous care, a culture of vibrant and newly energized young musicians claimed Smalls as their home base and began to develop their individuality in the music.

Local Jersey City Heights spot

A Real Success


"Never become too busy to sit and enjoy a drink with a friend"

Inspired by the simplicity of Neapolitan cuisine, Olio é Piu and Chef Dominick Pepe bring Italian tradition to the vibrant intersection where Sixth and Greenwich avenues meet Christopher Street. First opened in the summer of 2010, the 74-seat restaurant fronted with a 45-seat open patio surrounded by flowers and greenery, overlooking the magnificent Jefferson Market Library. Olio é Piu offers a true sense of Mediterranean liveliness in the heart of Greenwich Village. This place is ideal for Sunday brunch with a friend, a day-time date, or just a drop in for a great meal of authentic taste.



A glimpse through the lens from my eyes


Randall's Island was the star of the evening with it's White Event. Hundreds of people signed up and made this evening spectacular, the flowing of wine, the food, the laughter, the dancing, the music, and just a night to forget everything else.

Signature Society

Evening in White