Varitey Meats Class – In Review

The Eugene Chapter held a Variety Meats Class on May 18, 2013. This was our first time doing a class solely devoted to nutrient-dense organs and variety meats. We demonstrated and sampled recipes that included Thymus, Heart Gizzard, Kidney, Tongue and Liver.

The class was a great success! We ate wonderful food, and the feedback on our anonymous class survey form was 100% positive! Below are some quotes from our class attendees.

Please tell us what you thought of the class:




“Great. Lots of very good recipes

“It was a very organized and prepared class. It was a very interesting topic to learn for our health!”

“I thought it was wonderful. I did NOT expect to eat so well.”

“It was great! So inspiring. The food was very tasty.”

Favorite Samples?:

“It is very hard to choose one dish.”

“Thymus and soup”

“Everything, sweetbreads, heart & watermelon salad”

“Thymus, Heart Gizzard, Kidney, Tongue, Liver”

“There was nothing I wouldn’t eat again.”

“There are a lot of useful tips and information.”

“Potato, bacon & liver, kidney & onion in wine sauce, beef heart & watermelon salad, sweetbreads in coconut oil”

“I loved everything! Thank you for nourishing my body and organs!”

“All of them! It’s hard to decide.”

“Thymus, gizzards, tongue”

“I really like the mincemeat.”

“Excellent, liked the meeting space.”

“Appreciated the artful presentation of foods too! Liked this location!”

What can we do better in the future?

“Please keep up good work!”


“Name tags for teachers.”

“Can’t think of a thing – great job!”

“Nothing. It was a wonderful class!”

“Very inspiring & tasty. I really needed the “kick in the pants” to get going on organ meats!”

Sorry you missed it?
We’ll be teaching this class again, watch for details!

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