Variety Meats Class – Early Bird Pricing Extended!

Thank you to everyone who has signed up for our class already!

We figured many of you were doing taxes up until the 15th, and the announcements sent out by the Weston A. Price Foundation went out late, so we’ve decided to give you a little while longer to sign up at this great price!

Early Bird Registration $45 Closed

Pre-Registration $55
Register Now!

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

For more info see:

We also have space for two more volunteers. Volunteers pay half price, and need to come an hour early and stay an hour late. Contact us for info (info@krautpounder.com).

Variety Meats Class – Early Bird Price Ends Monday!

We had a great turnout for the potluck last week. There were many wonderful foods to try. Claudia (one of our class instructors) brought turkey meatballs. They were delicious, and people were surprised to learn that they had chicken heart and liver in them. That reminded me again to tell you more about our Variety Meats class coming up on May 11th.

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.

Think that all organ meats taste like liver?
They don’t! Sweetbread (beef thymus) is mild and delicious (tastes like chicken!). Heart is really a muscle; it has a rich meaty flavor. Gizzards are chewy and mild in flavor. Tongue has its own unique flavor and a rich marbling of fat. It was considered a delicacy in times past, and is still popular in other cultures.

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.

We will be presenting:
Benefits of Organ Meats
Traditional Uses
Nutritional Components
Where to Find Quality Meats
Recipes and Samples:

  • Tacos de Lengua (tongue tacos – served in Mexican restaurants around town)
  • Chicken Liver Mousse (comparable to expensive mousse you can buy at gourmet markets)
  • Meatballs (several recipes – a great place to hide variety meats)
  • Ron’s Cajun Dirty Rice (another great place to sneak in some variety meats)
  • 50 Ways to Love Your Liver (soon to be a top 10 song!)

And more…

Early Bird Registration is now open!
Save $20 over the at the door price by registering before April 15th!

Cost:
Early Bird Registration $45

Early Bird Registration Ends April 15th!  Extended!

Squeamish?
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 class for you!

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!

Download the attached flier and post it at a bulletin board near you. Invite a friend!

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!

 

Date: Saturday, May 11th, 2013  Changed to: Saturday May 18th, 2013
Time: 12 noon to 3 PM
Location: Network Charter School  Changed to: CrossFire Church
Eugene, Oregon
Cost:
Early Bird Registration $45 (closes April 15th!)
Pre-Registration $55 (Opens April 16th – Closes May 9th)
At the door $65 (Checks or Cash Only – May 11th, 2013)
Register Online Today!

Cost:
Early Bird Registration $45

Checks also accepted at local events or by mail. Contact us for details.
Class Includes:
Registration includes booklet with all recipes covered, educational materials, demonstrations, Q&A and LOTS of yummy samples!
Bring your appetite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!

For more info see:
May 11: Variety Meats Class

See you there!

– Lisa

May 11: Variety Meats Class

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.

Come learn what makes these foods valued by traditional people the world over. Sample and learn to make delicious meals that include Sweet Breads (thymus), Gizzards, Tongue, Heart, Liver and more!

If you have been curious to try them, but not ready to do it on your own, this is the class for you!

Variety Meat Class
Date: Saturday, May 11th, 2013  Changed to: Saturday May 18th, 2013
Location: Network Charter School  Changed to: CrossFire Church
Time: 12:00 to 3:00 PM

Cost:
Pre-Registration $55

Register Now!

  Checks also accepted at local events or by mail. Contact us for details.

Includes:
Class registration includes booklet with all recipes covered, educational materials, demonstrations, Q&A and LOTS of yummy samples!

Volunteers Needed:
We are also in need of 3 volunteers who 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 to reserve your space!

Bring your apatite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!

March 23rd: Variety Meats Class

Every time we ask participants at the end of one of our classes what other topics they would like us to cover, someone says: Organ Meats.  For years we have wondered… Are we were ready to teach an organ meats class?…  Are you all ready to attend one?

We teachers have been trying out recipes from Nourishing Traditions and old cookbooks, and have been meeting to sample the results.  They are good!  We all agreed that we will eat these foods and serve them to our families.  Yes, we are ready to teach them, and we think you are ready to taste and learn to use these nutrient-dense foods.

Variety meats and organs contain the richest concentration of  vitamins and minerals of any foods.  Come learn what makes these foods valued by traditional people the world over.  Sample and learn to make delicious meals that include Sweet Breads (thymus), Gizzards, Heart, Liver and more!

You asked for it!  We are finally teaching a class on using variety and organ meats! If you have been curious to try them, but not brave enough to do it on your own, this is the class for you!

Variety Meat Class
Date: Saturday, March 23rd, 2013 Postponed until May!
Time: 12 noon to 3 PM
Location: Network Charter School

Early registration opens by March 3rd.

December 1st: Class 3 – Holiday Dishes

Saturday, December 1st 1:00 to 5:00 (4 hours)

Fats are the most controversial and misunderstood nutrient. What makes them good or bad? Come learn delicious ways how to include these vital nutrients in your diet. Learn the power of stocks and broth, good and bad fats and the roll they play in immune health, mineral absorption and joint health.

We will be sampling and showing how to make:

  • Why eat fats and organ meats
  • Bone Broth/Stock and Bone Marrow
  • Crispy Nuts
  • Yogurt cheese & caramelized onions
  • Creamy Squash Soup
  • Mash Potatoes or Cauliflower with Gravy
  • Holiday Sausage
  • Fermented Cranberry Sauce
  • Egg Custard
  • Lemon Verbena Soda
  • Sluberkins (Delicious danish pasties)
  • Whipped Cream/Yogurt Topping

For those who are sensitive to gluten we are including gluten-free gravy and sluberkins! Yummy!

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Class 3 – Holiday Dishes (December 1st) $35


Free or reduced tuition available to volunteers!

Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)

To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com

Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.

Bring some money (cash or checks accepted). We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale!

Download our WAP flier for 2012 Classes and invite a friend!

Class 1 was a great sucess!

Register Now for Classes 2 and 3!

Choose an option

Here are some photos from Class 1: Favorite Ferments

Read what some of our attendees had to say after the class:

“Great! Inspiring.”

“I really liked it.”

“I enjoyed this event.  It was nice to listen to other peoples ideas and suggestions.”

“Very well presented.  Very knolegeable presenters.”

“Good!  Could have been longer.”

“Very informative.  Well done with many teachers.  Moved right along.  Very organized.”

“Great.  I liked all the different people making different things.  Great summary of W. Price’s research, diet, goostuff.  Very informative, short and valuable.”

“Excellent – exceeded my expectiations.  Absolutely awesome.”

“Loved it!  Nice pacing.  Loved all the samples.  Nice printed materials.  It was great to taste a sample of each food being prepaired.”

More details:

Download our WAP flier for 2012 Classes and invite a friend!

October 6th: Class 1 – Favorite Ferments

Saturday, October 6th, 1:00 to 3:30 PM (2 1/2 hours)

  • Introduction to Fermentation
  • Fermenting with Whey
  • Probiotics and Apple Fermenting Alternative
  • Classic Sauerkraut
  • Kimchi
  • Corn Relish
  • Garlic Carrots
  • Pickled Garlic
  • Apple Pear Chutney

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Choose an option

Free or reduced tuition available to volunteers.

Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)

To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com

Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.

We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.

Download our WAP flier for 2012 Classes and invite a friend!

October 20th: Class 2 – Probiotic Drinks and Fermented Condiments

Saturday, October 20th 1:00 to 3:30 PM (2 1/2 hours)

Incorporate cultured foods into your daily life, including cultured everyday condiments, healthy beverages, and more.

  • Salsa
  • Mustard
  • Beet Kvass
  • Ketchup
  • Dill Pickles
  • Sweet pickles
  • Mayonnaise
  • Water Kefir
  • Dairy Kefir
  • Kombucha

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Choose an option

Free or reduced tuition available to volunteers.

Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)

To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com

Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.

We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.

Download our WAP flier for 2012 Classes and invite a friend!

December 1st: Class 3 – Holiday Dishes

Saturday, December 1st 1:00 to 5:00 (4 hours)

Fats are the most controversial and misunderstood nutrient. What makes them good or bad? Come learn delicious ways how to include these vital nutrients in your diet. Learn the power of stocks and broth, good and bad fats and the roll they play in immune health, mineral absorption and joint health.

We will be sampling and showing how to make:

  • Why eat fats and organ meats
  • Bone Broth/Stock and Bone Marrow
  • Crispy Nuts
  • Yogurt cheese & caramelized onions
  • Creamy Squash Soup
  • Mash Potatoes or Cauliflower with Gravy
  • Holiday Sausage
  • Fermented Cranberry Sauce
  • Egg Custard
  • Lemon Verbena Soda
  • Sluberkins (Delicious danish pasties)
  • Whipped Cream/Yogurt Topping

For those who are sensitive to gluten we are including gluten-free gravy and sluberkins! Yummy!

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Choose an option

Free or reduced tuition available to volunteers.

Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)

To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com

Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.

We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.

Download our WAP flier for 2012 Classes and invite a friend!

Foundations of Health Class Series

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.

Choose an option

Download our WAP flier for 2012 Classes and invite a friend!