The Eugene Chapter, Weston A. Price Foundation is pleased to announce that our Fall Class Series starts in October!
Fall Class Series:
October 6th: Class One – Fermentation
October 20th: Class Two – Fermentation part 2
December 1st: Class Three – Holiday Meals
This year we’ve added two new teachers, and a bunch of great new recipes!
Class One: 2 1/2 hours – Saturday, October 6th, 1:00 to 3:30
Introduction to Fermentation, Making whey, Apple Fermenting vs. whey, Sauerkraut / Kimchi / Garlic Carrots / Chow-chow
Class Two: 2 1/2 hours – Saturday, October 20th 1:00 to 3:30
Fermenting Drinks and Condiments; Salsa, Mustard, Beet Kvass, Ketchup, Dill Pickles/Sweet Pickles, Water Kefir, Dairy Kefir, Kombacha, Mayo
Class Three: 4 hours – Saturday, December 1st 1:00 to 5:00
Holiday Dishes; Introduction to healthy fats and organ meats, how to render fats, and use bone marrow, Basic Bone Broth & Soup Stock, Creamy Squash Soup, Crispy Nuts, Yogurt cheese & caramelized onions, Mashed Potatoes/ Cauliflower with Gravy (gluten and gluten-free options), Holiday Sausage, Fermented Cranberry Sauce (2 versions), Egg Custard, “Sluberkins” (marrow pasties), Whipped Cream /yogurt topping.
All classes include delicious samples, demos and time for questions. Save the dates! Early registration will open soon.
Download our WAP flier for 2012 Classes and invite a friend!
