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 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!
Guess These Nutrient-Dense Foods!
Ounce for ounce:
- 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?….
- What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
- 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!
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
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
At the door $65 (Checks or Cash Only – May 18th, 2013)
For more info see:
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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).
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
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
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!
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.
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!
Register Now for Classes 2 and 3!
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.
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!
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Disclaimer The information on this website is provided for informational purposes only... read more |
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.
Please tell us what you thought of the class:
“It was a very organized and prepared class. It was a very interesting topic to learn for our health!”
Favorite Samples?:
“Thymus, Heart Gizzard, Kidney, Tongue, Liver”
“All of them! It’s hard to decide.”
What can we do better in the future?
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