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Friday, October 11, 2019
6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic: Fermentation Demo & Discussion
Before the era of refrigeration, fermentation was used extensively in traditional societies to preserve foods. Fermentation also improves vitamin content and makes foods easier to digest. Cultures all around the world developed fermented foods unique to their region.
Come sample and discuss several fermented foods. If there is interest, Lisa will demo making sauerkraut!
- Sauerkraut
- Beet Kvass
- Kombucha (with SCOBYs available)
- Pickled Garlic Whistles
This is part of our introductory series. Please bring a guest!
For more information:
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please try to bring a dish from a different category every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
Children and guests welcome. Please bring dishes and serving utensils for your dish. Thanks!
For more information see: Potlucks
“Taking the Fear Out of Fermentation”
Friday, August 23rd, 2013
Presentation begins at 6:30 PM
Please come around 6:15
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
For a change of pace, instead of a DVD, this month Lisa will be doing a PowerPoint presentation on Fermentation. She will present the reasons for eating and making fermented foods, and go through step by step recipes and procedures for making basic Sauerkraut, Kimchi, Beet Kvass and a lacto-fermented Quinoa drink.
We will have time for Q&A after the presentation. Bring all your fermentation questions!
Monday, June 10, 2013
6:00 to 8:00 PM
Location:
At the home of Leeanne
3495 Sussex St.
Eugene, OR
Food Demo:
By special request, Lisa will demonstrate making Beet Kvass. This recipe comes from Nourishing Traditions. Beet Kvass is a delightfully tart and sometimes bubbly beverage. It is simple to make, and yet an important health tonic. Former Chapter Leader, Victoria, says it is the first thing she teaches to her clients, as drinking it helps them improve digestion. She also says that people will frequently have a positive reaction to it, as if their bodies are saying: “Yes, this is what I needed!”
Directions:
From Downtown Eugene, Go north on Coburg Rd. Turn right on Willakenzie. Go 1 mile to where Willakenzie ends at Manchester, and turn right at Manchester. Leeanne’s house is in 3 blocks at the corner of Manchester and Sussex.
3495 Sussex St.
Phone: Leeanne’s number is 541-343-5276
Bring a Dish:
Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party. For food ideas see our Notes on Potlucks page.
New to all of this?
For those of you who are new to The Weston A. Price Foundation principals please see our Notes on Potlucks page.
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.
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!
Learn How To Make Sauerkraut,
Kimchi, Beet Kvass and more…
Sunday, March 28, 2010
1:00 to 4:00 PM
Location:
Daneland Community Center
1199 N Terry, Eugene
Fermented Foods in This Class Include:
- Sauerkraut – Traditional and a few variations
- Kim Chi – Both Hot and Sweet
- Beet Kvass – Traditional and Spicy
- Ginger Carrots – (we like slices and chunks instead of grated)
- Apple/Pear Chutney
- Kefir – Both Coconut and Dairy
- Quinoa Beverage
Many samples will be available to experience what well-prepared traditional fermented foods are supposed to taste like. Come join the fun!
Learn the basics of making your own fermented vegetables. Traditional Societies around the world have used beneficial bacteria to enhance and preserve their food through out the ages. Benefits include: ~ Improved digestibility ~ Vegan friendly ~ Natural probiotics ~ Immune support ~ Thyroid support ~ Healthy elimination.
Cost:
Pre-register $25
Day of event $35
Pre-Register for the March 28th Fermentation Class Now
You may pre-register online using all major credit cards, checks by PayPal, or by sending a check to our mailing address. Payments must be received by March 25, 2010 for pre-registration.
Why Eat Fermented Foods?
The single most important reason is to keep your digestive system happy! There is a war going on in your intestines every single day and you want the good guys to win! Friendly bacteria do many wonderful things for our health. It aids digestion, increases vitamin and enzyme content, facilitates assimilation of nutrients and even releases the trace mineral Glucose Tolerance Factor (GTF) chromium. GTF compound improves sensitivity to insulin for pre-diabetic and diabetic people.
Fermented foods colonize the intestinal tract with friendly gut flora which control putrefactive bacteria. It maintains proper pH balance in the colon and increases the bulk and frequency of bowel movements. This flora creates a living shield that covers the small intestines inner lining and helps inhibit pathogenic organisms. Most fermented foods create powerful antioxidants including the all-important glutathione and superoxide dismustase, which scavenge free radicals that can be a causal factor in cancer, diabetes and heart disease.
A little recognized benefit is healthy gut flora also transitions the inactive thyroid hormone T-4 into active T-3, which is important for energy, weight loss and healthy metabolism.
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