May 18: Variety Meats Class

Guess These Nutrient-Dense Foods! 

Ounce for ounce:

  1. What food has more protein than beef tenderloin, more Magnesium than kale, and overall is higher in Thiamine, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, and Vitamin A than any other food?….
  2. What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
  3. What food has more Vitamin C than spinach, apples, carrots, or bananas?  And has more Iron, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamin B-12, Vitamin A, and Vitamin D than spinach, kale, apples, carrots, bananas and oranges?…. COMBINED!

Come learn about these nutrients and others in these powerful nutrient-dense foods.  And more importantly, taste and experience delicious ways to include these foods in your diet!

This class is specifically designed for the person who is a novice to organ meats. All of the recipes are easy introductions to organs and variety meats.

Variety Meats Class
Saturday May 18th, 2013
CrossFire Church
12:00 to 3:00 PM

Register Now!

Pre-Registration $55

At the door $65 (Checks or Cash Only – May 18th, 2013)

Volunteers Needed:
We are still in need of volunteers for this class. Volunteers will be admitted for 1/2 price. Volunteers need to come one hour early for set up and stay one hour late for clean up. Volunteers have full access to handouts, samples and class time. Limited to first 3 volunteers. Contact us soon (email Lisa: to reserve your space!

Inexpensive vitamin and mineral supplements:
Variety meats and organs contain the richest concentration of vitamins and minerals of any foods.  They were considered sacred in many traditional cultures, and common in American recipe books a mere 3 to 4 generations ago.  Prized for their nutrient content, they were fed to pregnant women and growing children to ensure a healthy population.

Think that all organ meats taste like liver?
They don’t!  We are preparing recipes to tickle your taste-buds.  Many are mild and delicious.

Think liver has to be tough and strong flavored?
Most people overcook liver, bringing out its strong flavor. Come taste recipes that you will be able to serve to family and guests without them knowing they have liver in them.

All of our instructors have been there. We’ll help you get over your fears of buying and handling these unfamiliar meats.

Don’t like organ meats?
If you never thought you’d like organs and variety meats, but are curious to taste some delicious recipes.  This is the place to broaden your horizons, and take the leap!

Already eat liver & onions?
If you are already comfortable with liver and onions, but need some new ideas to slip these nutrient-dense foods into your family’s meals, come get inspired!

Why eat organ meats?

  • Nutrient-Dense – large amount of nutrients in a small package.
  • Economical – some of the lowest priced meats available.
  • Versatile – easily go from simple recipes to elaborate and gourmet.
  • Variety – not the same old thing.  Try something new for dinner!

Variety Meats Class
Saturday May 18th, 2013
CrossFire Church*
4060 West Amazon Drive
Eugene, OR, 97405
12:00 to 3:00 PM

Bring your appetite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!
* The Eugene Chapter, Weston A. Price Foundation is not affiliated with any religious organizations, and is renting this facility solely for the use of our class.

1 comment to May 18: Variety Meats Class

  • faye primka

    sorry i cannot make it as i am having out of state company. hope to again if another class is available in the future. please keep me on your mailing list !hanks