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Food at our last in-person potluck.
Monday, April 6, 2020
Begins promptly at 6:00 PM
This was originally planned as our regularly scheduled potluck. We decided to keep the day and time and have it as a “Virtual Potluck”. What is a virtual potluck? you might ask. Well, we’ll find that out together as I just made it up! As at our regular potlucks, we will check in with everyone to see what they’ve brought (or made recently). We will discuss foods and in particular how you are feeding yourself during this current situation. How do you cook from stored foods? How do you safely go to the grocery store? How do you locate locally grown nutrient-dense foods? What foods are you growing at home?
  This meeting will be fully interactive! Please hook up camera and microphone if possible so that you may fully participate. Bringing food to the virtual potluck is not required, but it is highly encouraged (unfortunately there will be no sharing bites). If you don’t have a camera on your computer you can photograph something you’ve made recently and share it with us as a still photo.
Local Eugene Chapter volunteer and chef, Courtney Queen, from the recipe blog Butter For All will be demonstrating making cultured butter!
Join Online Meeting Live on April 6th at 6:00 PM:
(Click on the blue button above, and follow directions)
Hope to see you there!
More info:
Culturing Dairy for Everyone (even the Lactose-intolerant)
by Monica Corrado
We will show a portion from this presentation, recorded at the Wise Traditions 2019 Conference
Friday, April 24, 2020
Begins at 6:00 PM
Join Online Meeting Live, April 24 at 6:00 PM:
(Click the blue button above to access the meeting. Just click and follow the instructions.)
Description:
Liquid milk can be hard to digest even in its most natural state: fresh from the cow, aka “raw”. Pasteurized milk is always hard on the digestive tract. Traditional peoples all over the world have cultured their milk in order to make it easier to digest and to increase its nutrient content. Culturing also pre-digests milk proteins (casein) and milk sugar (lactose), adds probiotics and increases live enzymes. Lactose intolerant? You can enjoy yogurt and kefir and sour cream again! Throw out those calcium pills and learn how to make easily digested, bio-available cultured dairy products, including yogurt, kefir, sour cream and creme fraiche. (Culturing dairy for GAPS will also be covered.)
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Monica Corrado, MA, CNC, CGP is a teaching chef, certified nutrition consultant and certified GAPS practitioner who is passionate about illuminating the connection between food and well-being. A member of the honorary board of the Weston A. Price Foundation since its inception, Monica is a dynamic teacher, speaker, consultant and author. She lives to share the tools, knowledge and inspiration to cook nourishing, traditional food. Monica has been involved in the sustainable and local food revolution for more than twenty years, forming CSAs and connecting people to farmers and real food. She has been teaching food as medicine throughout the U.S. and internationally for more than thirteen years after eighteen years in sustainable food sourcing and preparation, menu design and management. Over the past ten years, Monica’s work has focused on the gut-brain connection and she is an authority on cooking to heal a leaky gut via the GAPS (Gut and Psychology Syndrome) nutritional protocol. Dubbed “the GAPS chef”, Monica teaches GAPS cooking in the GAPS practitioner training with Dr. Natasha Campbell-McBride. For more information about Monica, her books, charts, online courses and Cooking for Well-Being Teacher Training program, see www.simplybeingwell.com Facebook: Simply Being Well: Cooking for Wellbeing.
Cost: Free – Donations requested
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also volunteer to help the Eugene Chapter).
Want to see the DVD, but can’t attend?
Purchase your own copy from Fleetwood Onsite Recording:
32989 – Culturing Dairy for Everyone (even the Lactose-intolerant) $18.00
More info:
This comes to us from a local Eugene Chapter member. The New York Times recently had an article on real buttermilk:
“Many home cooks keep buttermilk on hand for pancakes, ranch dressing or corn bread. They might know that it makes more tender cakes (because it softens the gluten in flour), loftier biscuits (its acid boosts leaveners like baking soda and baking powder) and thicker dressings (lactic acid in buttermilk gently curdles proteins into a smooth mass).
But what few cooks know is that commercial buttermilk isn’t really buttermilk. It is made from regular low-fat or skim milk, usually low-grade rejects from cheese and butter companies. The milk is inoculated with cultures to make it acidic, and thickened with additives like locust bean gum and carrageenan. The result is a flattened facsimile of the real thing, as a ring tone is to a song.”
Read the whole article here: http://www.nytimes.com/2012/09/12/dining/buttermilk-often-maligned-begins-to-get-its-due.html
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