Aug 29: Fermentation Party

Community Food Preparation Event

SUNDAY, August 29, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)

I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. We held an “Old Fashioned Fat Rendering Party” in February. Our local holistic veterinarian, Teri Sue Wright, has volunteered her home once again.

This time we will be making sauerkraut, kimchi, pickled garlic, ginger carrots, pickled cucumbers, fruit chutney, or other fermentations.

How it works:
During the first half hour there will be an overview of lacto-fermentation and instructions. The rest of the time will be spent, chopping, pounding, learning, talking, laughing and maybe taking some photos (we have bloggers on the loose!).

This is not a class!
It is a BYOI (Bring Your Own Ingredients) party! Everyone is encouraged to choose a recipe that you would like to make. Bring all of your own ingredients, such as vegetables, or fruit, salt, whey or probiotics (we will have salt, whey and probiotics available) and jars. We will have a few knives, Kraut Pounders and cutting boards, however a few more good knives or boards might be helpful. We will provide the space and experienced fermenters of whom to ask questions. Most of all this is an opportunity to gather with other like-minded folk, ask all of your fermentation questions and talk about food.

Directions:

“South Chambers straight through the 28th Street intersection (blinking light). Take a right onto McLean (3rd street passed that intersection). Take the 1st right on McKendrick. My house is about 8 houses down (1/2 way) on the right. A large telephone pole marks the top of my driveway. Tan house w/ black trim and red doors; the house sets down off the road. Feel free to park in the driveway, OK to park on the right side of the driveway a little ways onto the grass.”

 

Phone:
Teri Sue’s number is 541-343-5028

Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.

Recipes for fermented vegetables can be found in Nourishing Traditions by Sally Fallon Morrell, Wild Fermentation by Sandor Katz, in the Sept ’07 Newsletter, and online.

Cost:
There is no charge for this event. Donations to the Eugene Chapter are always gratefully accepted.

Posted Date: 08.01.10 Tags: , , | Category: Workshops |

Feb 27: Old Fashioned Fat Rendering Party

Community Food Preparation Event

Saturday, February 27, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)

Directions:
“South Chambers straight through the 28th St intersection (blinking light). Take a right onto McLean (3rd street passed that intersection). Take the 1st right on McKendrick. My house is about 8 houses down (1/2 way) on the right. A large telephone pole marks the top of my driveway. Tan house w/ black trim and red doors; the house sets down off the road. Feel free to park in the driveway, OK to park on the right side of the driveway a little ways onto the grass.”

Phone:
Teri Sue’s number is 541-343-5028

About This Event:
This is a BYOJ party (Bring Your Own Jars).

I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. Teri Sue has volunteered her home, and a whole bunch of fat for this event.

I don’t know if a “Fat Rendering Party” is a traditional event, but it sounds like something you would be more likely to hear about happening in pioneer days than in modern America. This is not a class so much as a get-together and an opportunity to prepare food in the company of other like-minded people. Experience hands-on participation and discussion about rendering beef, lamb and pork fat into useful lard and tallow.

Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.

Posted Date: 02.01.10 Tags: , , , , , , | Category: Food Demo, Workshops |

August 2009: From the Editor

Community Food Preparation Events

At the Weston A. Price Foundation we talk about traditional foods and we learn how to make foods that our grandmothers and great-grandmothers would recognize. But in past eras the preparation of food was not a singular event taking place in individual kitchens, but rather the harvesting, preserving and preparation of food was frequently a community event that involved many hands.

In that spirit, I am proposing a sauerkraut-making event. This is not a class per-se but an opportunity to visit, laugh, learn, and prepare food in the company of others. Everyone will go home with a jar (or two) of sauerkraut or kimchi for his or her own use. In the future we might do canning, preparing foods for freezing, harvesting fruit or vegetables, making large batches of meatloaf, or anything else we can dream up.

The time and place are not yet decided; details will be in upcoming newsletters. I need a volunteer to host the first community food preparation event in September. Anyone with a large table in their kitchen or covered patio interested?

Please Send Feedback

A recent conversation with a new member reminded me of the need to keep asking for feedback.

What events would you like to see presented by the Eugene Chapter? Tell me how we are doing, or what you would like to see us do. What do you think of our current schedule of potlucks on Monday evenings and DVDs on Fridays? What days/times work best for you? (P.S. If you like our current schedule be sure to vote for it, because if there are more suggestions for another day we might change it!) Do you have suggestions for a community food preparation event? Take a moment to share your thoughts and ideas about Eugene Chapter activities.

~ Lisa

Posted Date: 08.03.09 Tags: | Category: From the Editor |