From the Editor:
Giving Thanks
Maybe I’ve been a “foodie” my whole life. While as a child I am sure I would have told you that Christmas and my Birthday were my favorite holidays, I’ve always had a fondness for Thanksgiving. Now, as an adult, I have a deeper appreciation for the holiday. When else does our culture value traditional foods, preparing and eating a meal with loved ones, and giving thanks for the bounty from the Earth?
Even during my years of vegetarianism I made special foods for the occasion. I thought my roast “tofu-beast” tasted OK at the time, but is not something I would recommend anymore. Now I realize that traditional foods are wonderfully tasty and naturally filling. Thanksgiving is the one meal each year when you could serve a meal cooked entirely from Nourishing Traditions to any junk-food-junky and they would not think it was out of place.
Forget about the sugary store-bought cranberry sauce, marshmallows, and commercial pie. Roast a turkey stuffed with whole grain bread crumbs, vegetables, nuts or even fruit, roast squash and other vegetables, make a simple cranberry relish and pumpkin pie using natural sweeteners, share the meal with your loved ones, and cultivate an attitude of appreciation and thanks. Now there is a recipe for a wonderful holiday!
Enjoy!
~ Lisa
November Events:
Wise Traditions 2008 Conference
The Wise Traditions 2008 conference is this month, and is the first West Coast conference!
Dates:
Friday, November 7 to Sunday, November 9, 2008
(with additional special events on Monday, November 10th)
Location:
Hyatt San Francisco Airport,
1333 Bayshore Highway
Burlingame, California 94010
(650) 347-1234
www.sanfranciscoairport.hyatt.com
Full Conference Registration for WAPF members is $400. Full Conference Registration for Student or Senior WAPF Members is $300. Register online here, or at the door.
We still have space available in my minivan for additional drivers/riders. We are planning to leave from Eugene Wednesday night, and return home Monday after the last of the events.. We may also still have room for one more person in the hotel room. Let me know if you are interested in carpooling or sharing a room.
More details about the conference can be found at: www.westonaprice.org/conference/2008/index.html
Meeting & Potluck Dinner
Monday, November 17, 2008
6:00 to 8:00 PM
Location:
At the home of Sara Reilly
2455 Emerald Alley, Eugene
(just south of the university)
Directions: From the corner of 24th and Hilyard, go East on 24th about 5 blocks. Pass University Ave, and Onyx Street. Turn right in the first alley after Onyx (it is unmarked). 2445 Emerald Alley is a big house on the left with a stone wall in front of it. It is about half way down the alley.
Please park on 24th or 25th street because there won’t be room for everyone in front of the house.
Phone: Sara’s number is 345-6770
Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party and your recipe on a 3×5 card or notepaper.
RSVP if you think you will be attending so that we have a rough idea of how many people to expect (but feel free to just show up).
Our potluck meetings are regularly scheduled on the second Monday of each month. We have changed the day of the meeting this month, as the second Monday falls on the same day as the Wise Traditions 2008 Conference.
We also need volunteers to host the next few potlucks. Let us know if you would like to host one.
“The Popcorn Review”
“Making Food Storage a Life Style”
by Russ Silver
Friday, November 21, 2008
7:30 to 9:00 PM
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
This is a recording of Russ Silver, a Utah WAPF chapter leader, presenting a class on the topic of putting away food for long term storage. He says in this presentation that at one time he and his wife stored enough food to last them 7 years!
“Making Food Storage a Life Style” DVD was given a thumbs up review in the current issue of the Wise Traditions journal. Below is an excerpt. Please see the Fall 2008 issue for the full review.
He starts off with a brief summary of Dr. Price’s work, then discusses the need for soaking grains. Next, he talks about which are the good fats and explains how to render suet into tallow. At the top of his list of food storage recommendations is cod liver oil (good choice), coconut oil, ghee, and lard (not from the store). Other recommendations include dehydrated fruit and vegetables, canned fish, hard cheese coated with paraffin, jerky, pemmican and seaweed or kelp. He points out that seeds and nuts do not last very long in storage. He also goes into how to make no-kneed bread.
The presentation includes basic information about the principals of the Weston A. Price Foundation with an emphasis on storable foods. So, whether you are serious about food storage, as he is, or just putting away some food to always have on hand or in case of a winter power-outage this DVD has some interesting tips.
We are requesting a $5-10 donation to the Eugene Chapter at the door.
Space is limited, so please contact us to reserve your seat.
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Featured Recipe
Fermented Cranberry Relish
This is a recipe I came up with last year. It got very good reviews from everyone I served it to. The fermentation is optional, but should make it keep longer (if you can keep from eating it all). Recipe makes about 1 pint.
- 1 bag (12 oz) fresh cranberries
- zest of 1 orange
- juice of 1 orange
- 1/4 tsp ground cinnamon
- 1/4 c. honey or other natural sweetener
- 1/2 tsp fresh grated ginger
- 1/4 tsp unrefined salt
- 2 TBS whey (optional)
Directions: Place all ingredients except whey (and honey* if using) in saucepan. Cook until cranberries pop and soften and mixture thickens. Let cool until tepid. Add whey and honey and stir. Place into 1-pint jar. Leave about 1/2” headspace. Screw on lid. Label and date.
Optional Fermentation: Let sit at room temperature for 1-2 days. Then place into refrigerator and enjoy.
Variations: adjust spices or add other spices to taste. Add more sweetening if needed, or leave tart by using about 2 TBS sweetener.
* In order to preserve enzymes, I prefer to keep my raw honey unheated.
Note: In the original recipe I used agave syrup as the sweetener, but after reading an article on the making of agave syrup in the summer issue of Wise Traditions I question the use of it. I am planning to try a cooked down pear or apple sauce as the sweetener this year. I’ll let you know how it turns out!
