Beef Tallow French Fries

I just posted this to the Eugene Chapter Instagram account.

French fries

French fries cooking in grass-fed beef tallow

I made real French fries using grass-fed beef tallow!

My son says they taste as good as restaurant food. I’ve read that McD cooked their French fries in tallow until 1983, and that is what made them taste so good. In the 1980s everyone was convinced that animal fats were the source of all dietary evil and restaurants moved away from these traditional fats in favor of cheap industrial oils. Now that the problems with the industrial oils is coming to light I hope to see a move back to traditional fats and oils.

Here are some articles you might enjoy:

September 2016 DVD showing

Saturated Fat Does a Body Good

(The Biological Function of Saturated Fats )

by Chris Masterjohn

Recorded at the 2015 Wise Traditions Conference.

Friday, September 23rd, 2016

DVD begins at 6:30 PM
Please come around 6:15

Location:

Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

Description: 

Saturated fat has long been demonized as the energy source most likely to raise “bad cholesterol” and thereby contribute to heart disease. Only recently is this beginning to change in the mainstream. Despite this, the disciplines of biochemistry and of cellular and molecular biology have been elucidating the positive and essential biological functions of saturated fatty acids for decades. Among these are included the following: regulating the fluidity of cellular membranes, anchoring proteins to membranes, and ensuring that proteins properly interact with one another and thus that proper communication takes place within and between cells. A number of specific saturated fatty acids also provide energy in unique ways that aid in improving body composition and intestinal health. Saturated fats, in fact, are so important that we synthesize many of them in large amounts from carbohydrate. This talk will explore the specific biological roles of saturated fats and conclude by discussing the health implications that these rules suggest for consuming saturated fat in the diet.

Chris Masterjohn, PhD
is assistant professor of health and nutrition sciences at Brooklyn College in Brooklyn, NY. In 2012, he obtained his PhD in nutritional sciences from the University of Connecticut, where he studied the role of vitamin E and other antioxidants in regulating the metabolism of methylglyoxal, a potentially toxic byproduct of energy metabolism that appears to contribute to diabetes and cardiovascular disease. From the fall of 2012 through the summer of 2014, he worked as a postdoctoral research associate at the University of Illinois in Urbana, where he studied interactions between fat-soluble vitamins A, D, and K. He is now continuing this research at Brooklyn College. Chris created and maintains a website Cholesterol-and-Health.Com which is home to his blog, The Daily Lipid.  He has published eight peer-reviewed scientific papers and has contributed regularly to the pages of Wise Traditions since 2004.

Cost: Free

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 help carry supplies to the car after the movie or volunteer to help the Eugene Chapter in other ways).

Want to see the DVD, but can’t attend? 

Purchase your own copy from Fleetwood Onsite Recording:  26180 – Saturated Fat Does a Body Good: Exploring the Biological Roles of These Long-Demonized Yet Heroic Nutrients $25

More Questions?

Please see our Notes on Popcorn Review page for more info.

January 13: Potluck & Demo

Monday, January 13, 2014
6:00 to 8:00 PM

Location:

At the home of Megan & Richard
2210 Floral Hill Drive, Eugene

Discussion & Demo:

Our topic is Fats & Oils.  Want to know about tallow, lard, suet, coconut oil, olive oil, sesame oil, and more?  We will discuss the properties of different fats & oils, where to find them, how to use them, etc.  For our demo I (Lisa) will make lip balm.

Directions:

Go EAST on 19th past the University of Oregon campus. Follow signs directing you towards Hendricks Park. When 19th ends at Fairmount Blvd., turn RIGHT. In one block, turn LEFT on Summit and go to the top of the hill where you can see the Hendricks Park Picnic Shelter. (Do not turn left on Birch.) Stay on Summit as it curves right, becoming Floral Hill Drive. (Do not turn right onto Fairmount Drive back through the woods.) In one block, when you exit the park where the houses are, Floral Hill Drive curves right at the yield sign. (Do not keep going downhill onto Sylvan.) 2210 Floral Hill Drive is the 7th house on the right that you can see; aqua, orange and gray.

Phone:

Megan and Richard’s number is 541-344-7604 (or email: richmeg@efn.org)

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 Potlucks page.

New to all of this?

For those of you who are new to The Weston A. Price Foundation principals please see our Potlucks page.

March 30th: DVD – Fat Myths

“Fat Myths”
by Chris Masterjohn
A Presentation from Wise Traditions 2011, 12th Annual Conference

Friday, March 30th, 2012
DVD begins at 6:30 PM
Please come early.

Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

Conventional medicine and the main stream media all agree: dietary fat is the cause of all health ills.  Yet traditional the diets of healthy traditional people varied greatly in the amount of fat, some going to considerable risks to obtain saturated animal fats.

Are low-fat diets healthy?  Are high-fat diets healthy?  What about the dangers of arachidonic acid or benefits polyunsaturated oils?  What about studies that report to show that dietary fat causes heart disease?  What did those studies show?  What does the science really say?  Chris Masterjohn tackles these difficult questions with humor and a well-grounded basis in science.  This is a “must see” presentation for anyone following a low-fat diet or confused about fats.

Good Fats, Bad Fats: Separating Fact From Fiction
In the modern era, the nutritional establishment has created the tall tale of a mythical transition from a low-fat diet associated with poverty to a high-fat diet associated with affluence and has considered this mythical increase in fat intake to be the scourge of modern, disease-producing diets. The establishment has likewise promoted the use of polyunsaturated vegetable oils to supply our needs of “essential fatty acids” and to lower blood cholesterol. Others have maintained with equal vigor that using large amounts of fat is necessary to displace harmful carbohydrates, and that this is the key to vibrant health. Traditional, health-promoting diets, however, varied widely in their composition, some being very low in fat, others deriving over 50 percent of their calories from saturated fat alone. Healthy, non-pregnant, non-lactating adults require essential fatty acids in infinitesimal amounts. Growing children, pregnant or lactating women, and adults who are recovering from injury or suffering a degenerative disease require greater amounts of these fatty acids, but acquire them best from animal products. The use of vegetable oils likely promotes heart disease despite lowering cholesterol. Saturated and monounsaturated fatty acids play essential roles in our bodies, but we can synthesize them from carbohydrate, an option on which many healthy groups have relied. Fats provide essential nutrients and aid in the absorption of nutrients from other foods. It is the overall nutrient density and nutrient bioavailability of the diet, however, and not the specific content of fat, that produces health.

Chris Masterjohn is creator and maintainer of Cholesterol-And-Health.Com, a web site dedicated to extolling the benefits of traditional, nutrient-dense, cholesterol-rich foods and to elucidating the many fascinating roles that cholesterol plays within the body. Cholesterol-And-Health.Com is home to his blog, The Daily Lipid. Chris is a frequent contributor to Wise Traditions, the quarterly journal of the Weston A. Price Foundation, is a perennial speaker at the annual Wise Traditions conference, and writes a second blog on the foundation’s web site, Mother Nature Obeyed. Chris is a doctoral candidate in Nutritional Sciences at the University of Connecticut. He has authored three peer-reviewed publications including a hypothesis on the molecular mechanism of vitamin D toxicity published in Medical Hypotheses, a letter to the editor published in the Journal of the American College of Cardiology challenging the conclusions of a widely publicized study claiming to show adverse effects of eating coconut oil, and a letter to the editor published in The American Heart Journal arguing that drugs used to raise HDL-cholesterol should not be considered safe until their potential adverse effects on vitamin E metabolism have been studied. He has also recently authored a human study on the effects of vitamin E on sugar metabolism that has been accepted for publication in the Journal of Nutritional Biochemistry, and a review on nonalcoholic fatty liver disease accepted for publication in Nutrition Reviews. Chris plans on graduating with his doctorate in the summer.

RSVP:
Please RSVP if you think you will be attending(email Lisa at: info@krautpounder.com). If your plans change, always feel free to just show up.

Cost:
Suggested donation of $4-10 per person
(Or please volunteer to help the Eugene Chapter).

Links:

Chris Masterjohn’s website & blogs:

Articles by Chris Masterjohn:

If this is your first time attending our Popcorn Review:
Please see our Notes On Popcorn Reviews for more information.

Foundations of Health – Class 3 – Vital Fats

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.

The Oiling of America: Cherie will present how ‘good’ fats got labeled ‘bad’ and the ‘junk science’ that drives the corporate agenda to take away our food rights and keep us sick.

“Mary’s Oil Blend”:
Claudia will demonstrate this healthful blend created by lipids researcher Mary Enig.

Posole broth and Soup Stock: Victoria will show you the secrets of making healing bone broth. Taste Thai Coconut Soup, and her coveted Pozole soup stock.

Chicken Liver Divine: Lisa will show how to make a chicken liver mousse so delectable even your children will gobble it up.

Sluberkens: Delicious danish pasties. They’re the ultimate healthy dessert.

Bring your friends and a fresh appetite to this cool day of enjoyable treats!

Class #3 ~ Vital Fats
October 15th, 1 to 5pm
$35 (1 class)

Please note that we have extended the class time to 5:30!

Class #4 ~ Healthy Grains
October 29th, 1 to 5pm
$35 (1 class)

More info about Healthy Grains class.

Pre-Register Now: Classes will be $45 each at the door.

Location:
Tamarack Wellness Center
3575 Donald St, Eugene, OR 97405
541-683-7506

We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.

For more information contact:

Victoria Schneider
veebioenergy@gmail.com
541-954-4939
(Please do not call Tamarack for information about the program.)

Foundations of Health – Class One

Class One: The Foundations

What Constitutes a Healthy Diet?

Food fads come and go, leaving many people confused about nutrition. Dr. Weston Price found that traditional cultures worldwide share fundamental dietary principles that establish and maintain health. When people understand the science behind traditional wisdom, they can make educated decisions.

Educate Your Friends and Family

Does your sister not understand Weston A. Price cooking principles? Does Uncle Harry ask “Why do you guys eat so much butter?” Or Aunt Minn ask you “Why go to all the trouble to make sauerkraut when you can just buy it in a jar?” Now’s your chance!!

The Foundations of Health Series starts soon and they can all come! Download the attached flyer and trifold brochure for the Foundations of health class series.  Encourage your friends and relatives to attend!

Something for Everyone!

The prices have been kept deliberately low to encourage more participation.  Only $7.50/hr for all 16 hours of education, tasting, and demonstrations!  Where can you beat that bargain?!  Even if you think you know this stuff, come anyway.  There will be plenty of great samples and demonstrations of new recipes we have never offered before.

Special Incentive!

If you sign up 3 people, you get to come free! Email us the names of your 3 attendees, when they have paid, you will receive a notice for a free registration notice for yourself!

Pre-Registration Offer Ends Soon!

Limited time. Pre-registration payment ($120 for all classes or $35 for one) must be received by the Deadline of Thursday Sept 15th, at midnight.

Don’t Wait, Register Now:

$120 for full series of 4 classes

Classes will be $45 each at the door:
Anyone can register for an individual class at the door.

Location:
Tamarack Wellness Center
3575 Donald St, Eugene, OR 97405
541-683-7506

Time:
1:00 – 5:00 PM

Dates (Saturdays):
September 17th – The Foundation
October 1st – Cultured Foods
October 15th – Vital Fats
October 29th – Healthy Grains

Class One: The Foundations

• Learn from studies of indigenous cultures
• Good & Bad Fats: the roll they play in immune health, mineral absorption and joint health
• Cultured foods: good bacteria, healthy digestion
• Remove naturally occurring plant toxins in grains, nuts, & legumes
• Experts show you step-by-step how to make these timeless foods
• Tasty samples of everything presented!

The classes are designed to be attended as a series, and build upon the information in previous classes. However, classes may be purchased individually if space allows. Register now to reserve your space. Pre-register single class: $35.00, or $45.00 at the door.

Class #1 ~ The Foundation
September 17th, 1 to 5pm
$35 (1 class)

Class #2 ~ Cultured Foods
October 1st, 1 to 5pm
$35 (1 class)

Class #3 ~ Vital Fats
October 15th, 1 to 5pm
$35 (1 class)

Class #4 ~ Healthy Grains
October 29th, 1 to 5pm
$35 (1 class)

For more information contact:

Victoria Schneider
veebioenergy@gmail.com
541-954-4939

The Foundations of Health – Class Series

Registration is Now Open!

Wake up your genetic memory with classes on traditional food preparation!  Each class includes recipes, samples, demonstrations and addresses the question of why it is important to eat this way.

You will have the opportunity to sample many recipes, including:

  • Sauerkraut
  • Pickles
  • Garlic Carrots
  • Sourdough bread
  • Crackers
  • Thai Coconut Soup
  • Chocolate Dessert
  • and much more!

We have an exciting curriculum with vital information for health and longevity. Our classes are loaded with great information coupled with food preparations and demonstrations.   Download the class flier and invite a friend!

Location:
Tamarack Wellness Center
3575 Donald St, Eugene, OR 97405
541-683-7506

Time:
Saturdays, 1-5 PM

Dates:
September 17th – The Foundation
October 1st – Cultured Foods
October 15th – Vital Fats
October 29th – Healthy Grains

Register now:

The Foundations of Health Class Series
Saturdays, 1 to 5pm
(September 17th, October 1st, October 15th, October 29th, 2011)
All 4 classes = $120 (Only $30 per class!)





The classes are designed to be attended as a series, and build upon the information in previous classes.  However, classes may be purchased individually if space allows. Register now to reserve your space.  Preregister single class: $35.00 or $45.00 day of class.

Class #1 ~ The Foundation
September 17th, 1 to 5pm
$35 (1 class)





Class #2 ~ Cultured Foods
October 1st, 1 to 5pm
$35 (1 class)





Class #3 ~ Vital Fats
October 15th, 1 to 5pm
$35 (1 class)





Class #4 ~ Healthy Grains
October 29th, 1 to 5pm
$35 (1 class)





For more information contact:
Victoria Schneider
veebioenergy@gmail.com
541-954-4939

Come learn what fats are vital for your health, how to prepare grains, nuts and seeds so as to maximize their nutrition, learn what foods help promote a healthy digestive system, and how you can boost the vitamins in common vegetables.  Learn the secrets of good health and be empowered to take charge of your health with the knowledge of our ancestors wisdom!

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.

Save the dates!  REGISTRATION OPENS SOON!

April 29th: DVD Re-run "Fat: An Endocrine Organ"

We had technical difficulties during our last DVD showing (pictures but virtually no sound).  After trying everything we could at the Market of Choice, without success, we moved our showing to a local member’s house.  Many of us stayed late to watch the DVD, but we all agreed to show this excellent DVD again.

If you missed it the first time, here’s your second chance to join us!

Fat: An Endocrine Organ
by Stephanie Seneff, PhD
A Presentation from Wise Traditions 2010, 11th Annual Conference

Friday, April 29, 2011
DVD begins at 6:30 (ends approximately at 8:30 PM)
Discussion time before and after movie – 6:00 to 9:00 PM

Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

Read full DVD description >>

Next month we plan to show Dr. Seneff’s other presentation “Cholesterol, Statins and the Brain”.

March 25th: DVD “Fat: An Endocrine Organ”

Fat: An Endocrine Organ
by Stephanie Seneff, PhD
A Presentation from Wise Traditions 2010, 11th Annual Conference

Friday, March 25, 2011
DVD begins at 6:30 (ends approximately at 8:30 PM)
Discussion time before and after movie – 6:00 to 9:00 PM

Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

In January we asked for feedback on which of the presentations the Eugene Chapter should show in upcoming months.  This was one of the winners.  Please continue to review the presentations and send in your votes.

Body Fat is an Endocrine Organ That Modulates Appetite Based on Nutritional Deficiencies While fat (adipose) tissue had originally been viewed as a passive storage containers for fats, it has increasingly become apparent that it plays an active role in modulating appetite, as well as liver, and pancreatic function, to maintain homeostasis and assure adequate supplies of fuel sources in the blood stream. Fat cells release several peptides that play powerful regulatory roles, such as leptin and adiponectin. Fat tissue also releases cytokines such as IL-6 and TNF-alpha in response to stress, as part of the inflammatory response. I will explain how adipose tissue orchestrates energy management in skeletal muscle cells based on the nutritional profile, and how the distribution of fats and carbohydrates in the diet can powerfully influence body mass index.

I will also develop a theory that obesity and the metabolic syndrome arise from nutritional deficiencies of four principal nutrients: cholesterol, fatty acids, calcium, and vitamin D, in conjunction with excessive high-glycemic index carbohydrates in the diet. I will show how a high-carb, low fat diet, along with excessive sun avoidance, leads to a cascade of events ultimately culminating in atherosclerosis and heart disease.

Stephanie Seneff, PhD received her Bachelor’s degree in Biology with a minor in Food and Nutrition in 1968 from MIT.  She received her Master’s and PhD degrees in Electrical Engineering and Computer Science in 1979 and 1985, respectively, also from MIT. Since then, she has been a researcher at MIT, where she is currently a Senior Research Scientist in the Department of Electrical Engineering and Computer Science, and a Principal Investigator in the MIT Computer Science and Artificial Intelligence Laboratory. Throughout her career, Dr. Seneff has conducted research in diverse areas including human auditory modeling, spoken dialogue systems, natural language processing, human language acquisition, information retrieval and summarization, computational biology, and marine mammal socialization.  She has published over 150 refereed articles on these subjects, and has been invited to give keynote speeches at several international conferences. She has also supervised numerous Master’s and PhD theses at MIT.  She has recently become interested in the effect of drugs and diet on health and nutrition, and she has written several essays on the web articulating her view on these topics. She is the first author of a paper on the metabolic syndrome which will appear in the journal, “Archives of Medical Science,” and on two other papers on nutrition currently under review.

RSVP:
Please RSVP if you think you will be attending. If your plans change, always feel free to just show up.

Cost:
Donations of $5-10 donation to the Eugene Chapter are suggested and appreciated.
Sliding scale for low-income people is $0-4 or volunteer to help the Eugene Chapter.
(No one should miss a showing because of cost. Please join us).

Discussion:
We have had such interesting conversations before and after recent DVDs that we now offer time for discussion. We will have the room available from 6:00 until closing.

Dinner and a Movie:
You are welcome to buy food downstairs in Market of Choice or (shh, don’t tell them I told you this) bring something from home to eat in the room.