Friday, October 11, 2019
6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic: Fermentation Demo & Discussion
Before the era of refrigeration, fermentation was used extensively in traditional societies to preserve foods. Fermentation also improves vitamin content and makes foods easier to digest. Cultures all around the world developed fermented foods unique to their region.
Come sample and discuss several fermented foods. If there is interest, Lisa will demo making sauerkraut!
- Sauerkraut
- Beet Kvass
- Kombucha (with SCOBYs available)
- Pickled Garlic Whistles
This is part of our introductory series. Please bring a guest!
For more information:
- Kraut Pounder – Eugene Chapter, WAPF
- Fermented Foods – Eugene Chapter, WAPF
- Lacto-Fermentation – Weston A. Price Foundation
- Fermented Foods – Weston A. Price Foundation Recipe of the Week
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please try to bring a dish from a different category every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
Children and guests welcome. Please bring dishes and serving utensils for your dish. Thanks!
For more information see: Potlucks
