Cooking for GAPS and Medical Diets

This comes to us from a local GAPS-knowledgeable person who is offering her cooking services!

Are you thinking about starting a medical diet but are overwhelmed with the thought of all of the cooking you will need to do, or are you already on one and having a hard time keeping up?

I am here to help!

I have spent a lot of time cooking in my life and I really love to put my heart and soul into my culinary creations. I am on the GAPS diet myself and am familiar with cooking under those guidelines as well as Ketogenic and Paleo and can adjust any recipe to meet your specific needs or meal plan.

I can make anything from snacks, treats and ferments to one time meals or meals for a week at a time.

Please feel free to reach out and let me know what you are looking for and I am sure that we can work something out!

Katie Rose

Email: yogirose19@gmail.com
Phone: (925)708-2945

Potluck in Review – Sources for Traditional Foods

Hi all,

We had a wonderful potluck in February, great food and lots of lively discussion!  Our topic was where to find traditional foods.  I had several requests for notes from people who couldn’t make the meeting, so I wrote down the following highlights:

Weston A. Price Foundation Shopping Guide

Our annual shopping guide summarizes our nutritional principles and categorizes different types of foods into “Best,” “Good,” and “Avoid” categories. It includes brand names for finding the healthiest foods in supermarkets, health food stores, and by mail order or online.
I also gave away a few free copies of the 2015 Shopping Guide.  If you’d like a copy, be sure to come to one of our upcoming events and remind me.

findrealfoodapp.com

The Find Real Food Mobile App has been completely rebuilt from scratch and now includes the ability to find store locations near you (using GPS enabled interactive maps), which sell WAPF approved products from the Shopping Guide! No matter where you are in the US, you can find where to go to buy over 13,000 nutrient dense foods with no additives or processing which have been meticulously researched, pre-approved by the Weston A. Price Foundation.

The mobile app and website are free for the first 30 days, and $5.99 per year thereafter. Your subscription payment for “Find Real Food Locations” will allow you to login using any computer or use the app via your mobile phone or tablet!
Website:

Locally Grown Directory

Locally Grown is your premier guide for sourcing local foods.

Available in both a printed Directory available around Eugene and an online searchable guide at lanefood.org.

Hummingbird Wholesale

Hummingbird Wholesale is a full service wholesale distributor that incorporates humanity into the business relationship. We choose our products carefully, considering the sustainability of farming practices, nutritional value, and special dietary needs. We buy local and directly from the farmers whenever possible.

They are open for retail sales Tuesdays and Thursdays from 10-2 PM, and have information about buying clubs.

Fill Your Pantry

An annual event in the fall in Eugene.  Order foods at discount prices from local farms and fill your pantry with items that will keep through the winter. Presented by Willamette Farm & Food Coalition

That’s My Farmer

An annual event in Eugene.  Meet local farmers and join a CSA.

lanelocalfoods.com

“The online Farmers Market” Presented by Willamette Farm & Food Coalition

eatwild.com

Eatwild.com provides research-based information about “eating on the wild side.” This means choosing present-day foods that approach the nutritional content of wild plants and game—our original diet. Evidence is growing on an almost daily basis that these wholesome foods give us more of the nutrients we need to fight disease and enjoy optimum health.

Local Natural Foods Stores

Eugene has an abundance of local natural food stores to chose from.  Listings for these stores can be found in the Locally Grown Directorys.

Local Butchers & Markets

Our Eugene Chapter, WAPF website has a list of local sources for meat and bones with my comments about sources.

GoBioFood Gelatin

One of our partisipants mentioned the source she has been using for organic gelatin.  She said that this brand was the only one she found that uses vinegar rather than harsh chemicals to extract the gelatin.

WAPFEugene

The Eugene Chapter, Weston A. Price Foundation has a Yahoo! Group so that all of our local participants can communicate with each other.  We encourage everyone to join and jump right in with your questions and suggestions.  This group can be used for coordinating larger buying of food items to share, discussing where to buy particular items, discussing experiences with different farmers or stores (both good and bad), and much more.

If you tried to join earlier and never got in, please try again.  I am back to approving members myself.  Just let me know that you are local.  I am always on the lookout for “spiders” bots” and all those automated programs that want to fill our inboxes with junk!

Find Nutrient-Dense Foods

Another page on our local website.  I have put together links and resources here.

Raw Milk List

The Eugene Chapter maintains a list of Eugene area farms that produce milk.  These farmers are operating within Oregon law, but for the safety and privacy of the farms we do not post this list online.  We do not accept any payment for this service.

Please Contact Us for the raw milk list.

RealMilk.com

RealMilk.com is a project of the Weston A. Price Foundation.  On this site you can find much information about the health, safety, and laws about raw milk.  They also maintain a list of raw milk suppliers.  If you are searching for real milk, check out the Real Milk Finder on RealMilk.com.  We do not have the same lists.

Here are some photos of some of the food at the potluck (and one really cute puppy):

(Click on a photo to see larger version)

Stock up at Fill Your Pantry, Sunday Nov 16

 This comes to us from one of our local members:
 

    Stock up at the Eugene/Springfield FILL YOUR PANTRY

    Farm Direct Community Bulk Buying Event!

 

    SUNDAY, NOVEMBER 16, 1-5pm

 

    LANE EVENTS CENTER, EXPO HALL #1

    796 West 13th Ave, Eugene

 

 

Don’t miss your chance to buy large quantities of staple and storage crops directly from farmers. Order together with a friend or neighbor … the larger the quantity, the better the price!

 

Pre-order for best product availability.

Online pre-ordering is open through midnight Sunday, November 9th.

 

 

Come meet the farmers and learn about food storage techniques for your home.

 

Credit/Debit/SNAP accepted at event.

 

Questions? Call (541) 341-1216

 

 

Staple crops:

Variety of Dry Beans, Garbanzos, Lentils, Wheat Berries, Emmer, Barley, Barley Flakes, Oat Groats, Rolled Oats, Quinoa, Wild Rice*, Popcorn, Corn Flour, Polenta, and a variety of Fresh Whole Grain Flours (hard red wheat, hard white wheat, whole wheat pastry, rye, emmer, red fife)

 

*Wild Rice is availalbe at the event only.

 

Storage crops: Apples, Asian Pears, Pumpkins, Winter Squash, Onions, Garlic, Carrots, Beets, Parsnips, Turnips, Rutabagas, Celeriac, Potatoes, Cabbage, Hazelnuts (in shell), Honey

 

 

Eugene/Springfield Fill Your Pantry is sponsored by:

 

Willamette Farm and Food Coalition

 

Connecting Farmers and Consumers since 2002

 

 

And Hummingbird Wholesale

 

Providing organic foods sourced with integrity to the Pacific Northwest

 

              

Hummingbird Wholesale

And now for some good news!
Thanks to everyone who voted for Hummingbird Wholesale in the Green Business People and Planet Award. They won!!!

They will receive $5000, which they will use to purchase a new delivery bike cart!

Green Business People and Planet Award:
http://www.greenamerica.org/green-business-people-and-planet-award/Winter2013/HummingbirdWholesale.cfm

Hummingbird Wholesale:
If you are not familiar with Hummingbird Wholesale, let me introduce you.  Hummingbird is a bulk food distributor offering organic, local and regional food crops to over 500 wholesale customers from Seattle to San Francisco.  Their products are carried in many of our local natural food stores, and they are open to the public on Tuesdays and Thursdays from 10 AM to 2 PM.  The more you buy the greater your discount.  I believe they also give discounts to seniors and people who come in using alternative forms of transportation.

Connection to The Eugene Chapter, Weston A. Price Foundation:
Hummingbird is owned by Julie and Charlie Tilt, and some of you may remember that Julie started the Eugene Chapter as our first Chapter Leader in 1999!  She was instrumental in getting Sally Fallon to stop by Eugene in 2001, and give one of the first presentations of The Oiling Of America.

For More Info:
Check out their website: hummingbirdwholesale.com

Hummingbird Wholesale
Suite 104
150 Shelton-McMurphey Blvd.
Eugene, OR 97401
(541) 686-0921
(541) 686-6168 (fax)
Will-Call (Open to the Public): 10am—2pm, Tue and Thu only

Local humanely raised meat

This comes to us from one of our local members. Janet raises a small herd of cows, and has brought the most wonderful dairy products to some of our potlucks. I know that she takes excellent care of her animals.

Local humanely raised meat — Jersey heifer to be butchered — please forward to your friends!
Saturday, January 5, 2013 3:15 PM
From: “Janet Russell” janetdr@comcast.net

SELLING WHOLE ANIMAL, SIDES OR QUARTERS OF A MOSTLY GRASSFED JERSEY HEIFER (4 years old and apparently infertile). NO ANTIBIOTICS OR GROWTH HORMONES USED!

I’m asking $2.00/lb hanging weight for myself plus kill fee and cut & wrap to Four Star Meat Company. Using “worst case” estimates I came up with a final cost to the customer of about $5.67/lb for finished freezer-packed meat, cut to your specifications (except that no spinal bones are allowed to be sold so some cuts would have to be boneless, and there will be no oxtail). The fat may be yellower that you are expecting — that is typical of the Jersey breed. This heifer is about 4 years old so the meat might be better in moist & slow-cooked pot roasts and hamburger than steaks. She’s lived in a herd of four bovines and has been fed pasture, hay, apples, a salt & mineral supplement, organic vegetable garden trimmings and about 1.5 lbs of grain (14% protein corn, oats, barley & molasses sweet feed) per day to bribe her to go where I needed her to go. This quantity of grain is only about 5-10% of the amount recommended on the feed sack!
I’m willing to sell the entire animal, halves, or quarters. She will be butchered on site next Saturday, January 12, 2013 ( to reduce the stress of transporting her to an abattoir or feedlot}. Please email me,
Janet Russell, at janetdr@comcast.net or call me at (541) 485-1699 if you are interested in this meat.
This explanation of how to order a side of beef is coped from something Deck Family Farm wrote online about a year ago. I have put my version in brackets following Deck’s.
——————————————————————————————————————————————————————————————————————————————————
Once you have placed your order and made a $200 deposit we will call Four Star Meats (or the butcher of your choice). When the carcass is in their facility, they will give us the exact hanging weight. At this time, Four Star Meat Company (541-689-1350) will call you to ask how you would like your cuts (such as how much ground beef or sausage or how thick you would like your steaks). The beef will be dry-aged for up to 2 weeks and the pork, hams, and bacon will be smoked. Allow 2-3 weeks from butchering for pickup.
The customer pays for cutting, wrapping, and butchering fees. Actual weight of delivered meat product will be approximately 65% of the hanging weight. Since you are purchasing a live animal, it is impossible for us to give a precise cost per pound of final product. However, the final cost can be estimated, as we do in the following example.

{Once you have placed your order and made a $200 deposit to Janet & Jerry Russell, we will call Four Star Meats. When the carcass is in their facility, they will give us the exact hanging weight. At this time, Four Star Meat Company (541-689-1350) will call you to ask how you would like your cuts (such as how much ground beef or sausage or how thick you would like your steaks). The beef will be dry-aged for up to 2 weeks. Allow 2-3 weeks from butchering for pickup.The customer pays for cutting, wrapping, and butchering fees. Actual weight of delivered meat product will be approximately 65% of the hanging weight.Since you are purchasing a live animal, it is impossible for us to give a precise cost per pound of final product. However, the final cost can be estimated, as we do in the following example.}

Assume you purchase a steer with a “live weight” of 1000 pounds. After the head, viscera, hide, and blood are removed we are left with the “hanging weight” of the animal, which is approximately 60% of the total live weight. Deck Family Farm charges you by the pound based on the hanging weight. Assuming a hanging weight charge of $3/lb of 600 pounds, the total to pay to Deck Family Farm is $1800. Butchering charges and cutting and wrapping are paid directly to the processor. Assuming butchering charges of $50 per animal and approximately 45cents /lb for cutting, and wrapping, the overall butcher costs will be around $340. The final cost for the entire steer to you will be $2140 for 390 pounds of meat (there is some loss in weight at the butcher for de-boning and removing fat) for $5.48/pound. This price is about 20% less than our CSA prices for cut-meats and 40% less than our retail prices for cut meats. If you order a 1/2 or 1/4 side then all of the costs and amount of meat will be halved or quartered accordingly. Please note that the figures above vary 10-15% for each animal.

{Assume you purchase the Jersey heifer who has a “live weight” of between 800 and 1000 pounds. We’ll figure this on 1000 pounds. After the head, viscera, hide, and blood are removed we are left with the “hanging weight” of the animal, which is approximately 50% of the total live weight {I’ve seen estimates of only 50% of live weight for older dairy animals as opposed to steers.} Janet Russell charges you by the pound based on the hanging weight. Assuming a hanging weight charge of $2/lb for 500 pounds hanging weight, the total to pay to Janet is $1000}. Butchering charges and cutting and wrapping are paid directly to the Four Star Meats. Assuming butchering charges of $50 per animal and approximately 45cents /lb for cutting, and wrapping, the overall butcher costs will be around $275. I’ve seen estimates of only a 50% yield of meat from the hanging weight for an “older” animal than your typical beef steer (there is some loss in weight at the butcher for de-boning and removing fat, and there may be more than usual fat on this heifer) , so using that percentage, Janet’s heifer at 500 lbs hanging weight would yield 225 lbs. of take-home meat. The final cost for the entire Jersey heifer to you will be about $1275 for 325 lbs of meat, for $5.67/lb.}. If you order a 1/2 or 1/4 side then all of the costs and amount of meat will be halved or quartered accordingly. Please note that the figures above vary 10-15% for each animal.}

Local Pasture-Raised Thanksgiving Turkeys Available

This comes to us from local Eugene Chapter members Pam & Andy from Lake View Farm:

Plan early for your farm-fresh, pasture fed, hormone and antibiotic free holiday celebrations.  Our turkeys are raised on green grass and lots of Willamette Valley bugs to produce the most delicious and healthy holiday meals. These birds usually dress between 12 and 30 lbs. and are available for pick-up a few days prior to Thanksgiving for fresh turkeys!  Price is $5.00/lb for birds under 14 lbs and we bring the price down to $4.00/lb for birds up to 14 lbs and over.  Price is based on pick up at the farm.  Please add $.25/lb to pick your fresh turkey up at a handy Eugene location, to be determined.
We raise a limited number of these specialty birds and they go fast on a first-come first-serve basis, so order your fresh holiday turkey early!  To reserve your turkey, please send a $5.00 check made out to “Lake View Farm”.

Thank you,
The Walton Family



29540 Crook Drive
Halsey, OR 97348
541-409-4497

lvf.realfood@gmail.com
www.lakeviewfarmoregon.com

More than just food to eat,
Food to live on

Oregon Raw Milk Producers Association

This is  letter I received from a raw milk farmer in St. Paul, Oregon:

Hello Oregon WAPF Chapter Leaders –

I have founded the Oregon Raw Milk Producers Association, we are applying for non-profit status, and our main goal is to educate raw milk producers in the state of Oregon so we can insure safe raw milk for consumers.  Before this group there was no education or resources whatsoever.  We are offering quarterly educational seminars.

The reason I’m writing is this next seminar we are offering would be great for chapter leaders and all consumers of raw milk.  The presenter, Tim Wightman, wrote the Raw Milk Handbook that you may have seen before – both Weston A. Price and Farm To Consumer sell it and you can also download his “Chore Time” videos here.  He owned a raw milk dairy for 14 yrs. and is president of the Farm to Consumer Foundation.  You can read more about him and the topics for the day on the attached flyer.  The topics he covers – soil health, how to identify failing soil and what to do, herd health, proper milking practices and milk handling – and more – are all crucial to raw milk businesses as well as it’s great info for you chapter leaders to know in your quest and promotion of raw milk dairies.  Education of consumers will also help raise the bar for raw milk producer’s standards, as consumers will start to demand safer practices as they learn.

There is an attached flyer to give you more info.  Feel free to forward the flyer to lists you may have of interested parties.  Also, I do not know all the producers out there – if you know a producer, milk or goat, please encourage them to contact me to get on our mailing list for future educational opportunities.

Let me know if you have any questions.

Sincerely,

Charlotte Smith

Champoeg Creamery
7798 Champoeg Rd NE
St. Paul, OR 97137

www.champoegcreamery.com
follow us on twitter: @champoegcreamry
Milking Video

I was very excited to read about the Oregon Raw Milk  Producers Association, and would like to encourage everyone on this list who eats to become members of both this group and the Farm to Consumer Legal Defense Fund.

Information about the upcoming seminar is in the post: Raw Milk seminar in Junction City.


Pastured Poultry in Southern Oregon

This comes to us from a local farmer:

 

Hi Lisa, Hensel Family Farms raised pastured poultry in Rogue River this season.  You can see more here www.henselfamilyfarms.com

The poultry is processed in a ODA licensed facility at the farm. Happy to provide more information to your group as needed. If there was a group order we would be happy to deliver them to Eugene. Winter is coming and he will likely be sold out by the end of October.

Jim

 

If anyone would like to coordinate a group order, our WAPFEugene list would be a great place to do it.

Pastured Eggs – GMO/Soy/Corn-Free Eggs Available!

This comes to us from a local member:

June 30, 2012

Hi All in about 10 days we will have an abundance of GMO/Soy/Corn free eggs for $4.25 a dozen. The chickens roam the property, no sprays or anything used on the field. Some of us got the family to switch and of course prices went up and now they are losing several of their existing customers. These egg yolks are much darker than the ones i have bought from farms that are certified OG, or that feed GMO free, etc…. this is private family who’s younger sons wanted to raise hens for a business. So you are keeping the young guys in business with your purchase. I will have several dozen available on Monday’s for the co-op – when people pick up their milk or produce, etc. i can add on some more for anyone on here. I live in the Royal Ave area of W Eugene.

Let me know if you are interested. I took a picture of some of their conventionally fed eggs if you would like to see the color of their yolks. It takes about 10 days for soy to detox so i won’t have any before then unless you want some during that time.

Julia

Contact Julia at: beauty4ashesisaiah61@yahoo.com

Pasture-Raised Chickens Available

This comes to us from one of our local Eugene Chapter members:

We are they Dealy Family from Lorane.  We live on a 22-acre farm w/ milk goats, beef cows, meat rabbits & an assortment of poultry.

We have raised meat chickens for ourselves for 7 years & this year decided to raise a batch to sell.  The chickens are pasture-raised to give them access to lots of bugs & grass.  Their feed is certified organic.  The water is from a pure spring.  We live next to an organic farm; their are no commercial farms in the area that use chemicals.

These chickens are Red Broilers, which are slower growing than the standard Cornish Cross.   We plan to butcher on Sat. June 23.  The birds will be available after that for  $4.75/lb. bagged & frozen.  They will be about 4 lbs. each.  We have 24 available.

If this goes well, we will consider doing it again in the fall.  If you have questions or suggestions, please call Elaine at 541.942.6914.  ~~ We also have fresh eggs, raw goat milk, organ meats, chicken feet & butchered rabbit for sale.

Elaine Dealy
541-942-6914