June Potluck In Review

We had a nice potluck this week. I got there late so I missed the beginning. But there was still plenty of great food.


On my plate is: lamb meatloaf, deviled eggs, pickled cucumber, cole slaw, green salad with strawberries and homemade dressing, two kinds of pate’, fermented veggies, tomato and feta cheese salad and dessert.

After filling up our plates Dr Krautsack gave a presentation on Cholesterol (hint, it’s not the evil substance drug manufacturers would have you believe) and how chiropractic supports nutrition.

We hope you’ll join us for our next event.

Beef Tallow French Fries

I just posted this to the Eugene Chapter Instagram account.

French fries

French fries cooking in grass-fed beef tallow

I made real French fries using grass-fed beef tallow!

My son says they taste as good as restaurant food. I’ve read that McD cooked their French fries in tallow until 1983, and that is what made them taste so good. In the 1980s everyone was convinced that animal fats were the source of all dietary evil and restaurants moved away from these traditional fats in favor of cheap industrial oils. Now that the problems with the industrial oils is coming to light I hope to see a move back to traditional fats and oils.

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