REMINDER – Cooking Class this Saturday!

Only three more days left to get a great discount on this Saturday’s class!  “Getting the Most from Whole Grains” is jam-packed with 4 hours of instruction, demos and wonderful samples!

Early-Bird Special Extended!

Instead of raising the price as I usually do, I’m leaving the “Early-Bird Special” going!  Register now for a $20 savings!

Cooking Class: “Getting the Most from Whole Grains”

Date: Saturday May 3rd, 2014

Location: CrossFire Church*
4060 West Amazon Drive
Eugene, OR, 97405

Time: 12:00 to 4:00 PM

Cost: $45 (Early Bird Discount)
$65 at the door
We will be covering both Gluten and Gluten-free recipes.
For more information see: eugenewestonaprice.org/classes

Volunteers Needed!

We also have room for 1 or 2 volunteers to help with setup and clean up.  We are offering volunteers half price discount.  Contact us for details (info@eugenewestonaprice.org).

Invite a Friend!

Download our flier or trifold and invite a friend!


* The Eugene Chapter, Weston A. Price Foundation is not affiliated with any religious organizations.

May 3: Getting the Most from Whole Grains

Are you getting the best nutrition from the grains you eat?

All grains, nuts, seeds and legumes contain natural substances that block mineral absorption.  If you are not soaking, sprouting, sour leavening or fermenting grains and seeds you are not getting the most out of your grains, and may actually be causing harm.

Traditional people took great care in the preparation of grains, nuts, seeds and legumes. Come learn preparation techniques that enhance digestion and increase nutrients!

Cooking Class: “Getting the Most from Whole Grains”

Date: Saturday May 3rd, 2014

Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405

Time: 12:00 to 4:00 PM

Cost: $45 (Early Bird Discount)
  $65 at the door

Sign up today for an Early Bird Discount!

In “Getting the Most from Whole Grains”you will learn:

  • How to Get the Most from Whole Grains
  • Soaking, Sprouting and Sour Leavening
  • Waffles
  • Cream Puffs
  • Quinoa Salad
  • Buckwheat Egg Noodles
  • Oat Anise Cookies
  • Cinnamon Scones
  • Date Spice Muffins
  • Fig Newtons
  • Whole Wheat Sourdough Bread
  • Emmer Farro English Muffins
  •   and more!
The class will cover both gluten-free and gluten-containing recipes.

Class registration includes: Four hours of Demos, Recipe Booklet and LOTS of Yummy Samples!

“Excellent”

“Awesome!”

“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.”

“Excellent – exceeded my expectations.  Absolutely awesome.”

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

“Please keep up good work!”

Download the class flier & invite a friend!

Register Now!

Variety Meats Class – Discount for Pregnant and Nursing Mothers!

We would like to offer the special price of $22.50 for pregnant and nursing mothers who would like to attend our Variety Meats Class.  Nutrient-dense organ meats are a vital component of a healthy diet for growing children. 

Until fairly recently, organ meats were commonly served to children.  In a 1949 recipe book we found a page that outlined a 7-day menu plan for children.  The recipes “For the School Child” contain four servings of organ meats per week!

It was expected that children would eat these foods without issue, and recognized that they provided excellent nutrition for growing children.

We know that raising healthy children in this modern toxic world is a chalenge.  It is also one of the most important jobs that anyone can have for bringing about a better future for the world.  Thank you.

We will cover WHY to eat variety meats, WHERE to buy locally, and HOW to prepare and enjoy these wonderful foods.  All partisipants receive a recipe booklet, tasty samples, demos of recipes and time for Q&A.

Variety Meat Class
Date: Saturday November 9th, 2013

Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405

Time: 12:00 to 3:00 PM

Pregnant and Nursing Mothers Register Today!

Special price $22.50

For all others please register here: Nov 9: Variety Meats Class

Nov 9: 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 November 9th, 2013

Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405

Time: 12:00 to 3:00 PM

Cost:
Pre-Registration $55
(Registration at the door $65)

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!

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

Variety Meats – Early-Bird Pricing Ends Oct 26th!

Thinking about attending our upcoming Variety Meats class?  Register now to save $20 over the price at the door!

The Early-Bird pricing ends October 26th!

Variety Meats Class
Saturday, November 9, 2013
CrossFire Church
12:00 to 3:00 PM

Register Now!





Early-Bird Registration $45 (Ends October 26th)
Pre-Registration $55
At the door $65

For more info see: Nov 9: Variety Meats Class

Guess These Nutrient-Dense Foods! 

Ounce for ounce:

  1. What food has more protein than beef tenderloin, more Magnesium than kale, and overall is higher in Thiamine, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, and Vitamin A than any other food?….
  2. What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
  3. What food has more Vitamin C than spinach, apples, carrots, or bananas?  And has more Iron, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamin B-12, Vitamin A, and Vitamin D than spinach, kale, apples, carrots, bananas and oranges?…. COMBINED!

Organs and variety meats contain more vitamins and minerals than any other foods.  Come learn about these powerful nutrient-dense foods.   We will teach delicious ways to eat, heart, tongue, liver, sweetbreads (thymus), and more.

See what attendees of our May class had to say about it: Varitey Meats Class – In Review (with photos!)

In this class you will have the opportunity to taste and experience delicious ways to include these foods in your diet!  Class attendees will go home with a beautiful recipe booklet containing all recipes covered in the class.

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. 

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

Nov 9: Variety Meats Class

Variety Meats Class
Saturday, November 9, 2013
CrossFire Church
12:00 to 3:00 PM

Register Now!

Pre-Registration $55
At the door $65

Favorites? “Everything, sweetbreads, heart & watermelon salad”
“I thought it was wonderful. I did NOT expect to eat so well.”
“I loved everything! Thank you for nourishing my body and organs!”
 

See more photos and reviews by class attendees: Varitey Meats Class – In Review

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!

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.

Volunteers Needed:

We are in need of volunteers for this class. Volunteers 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 (email Lisa: info@eugenewestonaprice.org) to reserve your space!

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.

Think that all organ meats taste like liver or that liver has to be tough and strong flavored?

They don’t! We are preparing recipes to tickle your taste-buds. Many are mild and delicious.  And 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.

Squeamish or don’t like organ meats?

All of our instructors have been there. We’ll help you get over your fears of buying and handling these unfamiliar meats.   If you never thought you’d like organs and variety meats, but are curious to taste some delicious recipes. This is the place to broaden your horizons, and take the leap!

Variety Meats Class
Saturday November 9th, 2013
CrossFire Church*
4060 West Amazon Drive
Eugene, OR, 97405
12:00 to 3:00 PM

Register Now!




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

* The Eugene Chapter, Weston A. Price Foundation is not affiliated with any religious organizations, and is renting this facility solely for the use of our class.

Cooking Classes in the Works!

Quinoa Salad

We teachers are at it again.  We’ve been meeting to plan the next cooking class!  We’ve had a number of requests for a Grains Class, so that’s what we’re planning!

We’ve been experimenting with recipes and meeting to taste the results.  Yummy!

Spelt Sourdough Bread

So far we’ve made and sampled:

  • Quinoa Salad
  • Spelt Sourdough Bread
  • Sourdough Egg Noodles
  • Gluten-free Pizza (yogurt dough
  • Spelt Scones
  • Gluten-free Cornbread
  • Breakfast nut bar
  • Waffles
  • Quinoa beverage
  • Pancakes
Gluten-free Cornbread – Oops… we ate it all before I got the camera ready!

We will continue to sample recipes and choose the best ones to serve at our class!

We are planning to repeat our Variety Meats Class and have the Grains Class in the Fall or Winter.  Stay tuned for more details.

Here are some photos of some of our experiments.

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:

“Excellent”

“Awesome!”

“Excellent.”

“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!”

“Nothing.”

“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!

May 18: Variety Meats Class

Guess These Nutrient-Dense Foods! 

Ounce for ounce:

  1. What food has more protein than beef tenderloin, more Magnesium than kale, and overall is higher in Thiamine, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, and Vitamin A than any other food?….
  2. What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
  3. What food has more Vitamin C than spinach, apples, carrots, or bananas?  And has more Iron, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamin B-12, Vitamin A, and Vitamin D than spinach, kale, apples, carrots, bananas and oranges?…. COMBINED!

Come learn about these nutrients and others in these powerful nutrient-dense foods.  And more importantly, taste and experience delicious ways to include these foods in your diet!

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.

Variety Meats Class
Saturday May 18th, 2013
CrossFire Church
12:00 to 3:00 PM

Register Now!


Pre-Registration $55

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

Volunteers Needed:
We are still in need of volunteers for this class. Volunteers 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 (email Lisa: info@krautpounder.com) to reserve your space!

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.

Think that all organ meats taste like liver?
They don’t!  We are preparing recipes to tickle your taste-buds.  Many are mild and delicious.

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.

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 place to broaden your horizons, and take the leap!

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!

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!

Variety Meats Class
Saturday May 18th, 2013
CrossFire Church*
4060 West Amazon Drive
Eugene, OR, 97405
12:00 to 3:00 PM

Bring your appetite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!
* The Eugene Chapter, Weston A. Price Foundation is not affiliated with any religious organizations, and is renting this facility solely for the use of our class.

Variety Meats Class Date Changed to May 18th

Due to a death in my family, those of us teaching have decided to postpone the class one week to May 18th.

We sincerely hope that everyone who has signed up will still be able to attend on this new date. And if you are now able to make it to the class because it has moved, that is wonderful, we welcome new attendees!

We have also taken this opportunity to change the location to CrossFire Church, which has a lovely kitchen and meeting room they are willing to rent to us. I think you will enjoy the space.

Variety Meat Class
Date: Saturday, May 18th, 2013
Time: 12:00 to 3:00 PM
Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405
(In South Eugene, at the corner of West Amazon and Fox Hollow)

We have some wonderful recipes waiting for you, and are excited about the class.  See you there!

– Lisa