April 9: Potluck and Demo

April 9: Potluck & Demo

Photo from March potluck.

Monday, April 9, 2018
Demo at 6:00 PM
Dinner at 6:30

Cooking Demo:

Please come at 6:00 for our demo before dinner begins.  Rouanna will be demonstrating how to cook lamb heart!


Natural Grocers
201 Coburg Road
Eugene, OR 97401

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 serving utensils for your dish.  Thanks!


Free guided traditional foods class until Aug 13, 2016

This comes to us from the Weston A. Price Foundation (our parent organization).  I just got the email, and it says that it “starts” on August 1st, but there is still time to get all of the information.  Just sign up now, before Aug 13, 2016.

Overwhelmed by “traditional cooking”? If you’re just getting started or have been struggling along, the idea of lacto-fermenting stuff or making bread from sourdough starter can be intimidating. (And if you’re dependent on any processed foods, breaking up can be difficult!)

But traditional foods don’t have to be difficult or stressful. You can start right where you are — and follow in the footsteps of people who have been where you are.

Starting August 1st, Laurie Smith and Jamie Fiene — longtime Weston A. Price chapter leaders and food activists with 60 years of combined teaching experience — are leading a FREE guided online class that will give you the clear strategy and the tools you need to transition to a traditional food table, simply and peacefully.

This online class is called PROCESSED FOODS TO REAL FOODS.  And if you’ve been struggling to make this traditional food thing work, this is the class you’ve been waiting for.

You can sign up right now, free, by clicking this link:  https://ea281.isrefer.com/go/P2RF/WestonAPrice/ .

Frequently Asked Questions:

  1. Where and when is this class? Answer: Online! It starts on August 1st and you can take it at your own pace (with help from Laurie and Jamie, of course.)
  2. How do I get access to class materials! Answer: All materials will be delivered directly to the email you sign up with, and you will be able to interact directly with your teachers and your classmates via an online discussion group. What fun!
  3. How much does it cost? Answer: Free. No money. Absolutely costless.
  4. Do I need a big budget and fancy foods to complete this class? Answer: Absolutely NOT. Unlike many other classes, this class is focused on helping you to bloom where YOU are planted, with the resources and budget available to YOU. No guilt allowed.


Because this class is personally guided by Laurie and Jamie, it only opens a few times a year. And it’s open now for a short time. You can be a part of it.

Just click HERE: https://ea281.isrefer.com/go/P2RF/WestonAPrice/

Whatever your situation, this class makes traditional foods doable. Don’t miss it.

We hope you will support the Weston A. Price Foundation in its efforts to restore nutrient-dense foods to the human diet through education, research and activism. westonaprice.org

The Foundations of Health – Class Series

Vibrant Health With Traditional Foods

The Eugene Chapter is very pleased to announce our upcoming class series!  You will learn  the Why, What, and How of a healthy diet.  Every class includes recipes, sources, demonstrations and samples to taste.

Class One:
An Introduction to the Foundations of Health
September 17, 2011
1:00-5:00 PM

Class Two:
Cultured Foods
October 1, 2011
1:00-5:00 PM

Class Three:
Healthy Fats
October 15, 2011
1:00-5:00 PM

Class Four:
Preparation of Grains, Nuts, Seeds and Legumes
October 29, 2011
1:00-5:00 PM

Classes are designed to build upon the information covered previously, but can be attended as a stand-alone if space permits.  More details will be posted in the August Newsletter.