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)
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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.

March 2010: From the Editor

Fermentation Class

After two-year hiatus, our Eugene Chapter Co-Chapter Leaders (Lisa and Victoria), have two food preparation classes planned. The first is on making your own fermented foods!

With Victoria spending most of her time in Portland these days, it is a rare treat that they are able to team up once again to bring their culinary knowledge and experience to the folks of Eugene. You won’t want to miss this opportunity, as they don’t know when another one can be scheduled. See the March Fermented Foods Class below for more info.

They are planning one additional class on April 25th. Stay tuned for topic details.

Fat Rendering Party

Our Fat-Rendering Party in February was a success. About 8-10 people showed up at the home of our local holistic veterinarian for some chopping, cooking, straining, tasting, learning and laughing. Everyone who wanted some went home with a sample of rendered beef tallow, lamb tallow and pork lard, plus raw pork fat to try at home.

We also tried some salted cracklings (or if you prefer, “cracklins”) after the fat had rendered out. I really liked the lamb. Yummy. I ate most of them myself after everyone else left. Nice part is I lost half a pound by the next day.

Two of our attendees even blogged about the event!

http://gnowfglins.com/2010/03/03/fat-rendering-event/
http://preparetoeat.blogspot.com/2010/03/tuesday-twister.html

Earlier Starting Time for DVDs
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Six thirty PM is now our regular starting time for the DVD showings. I’ve had some people say that the 7:30 PM starting time was too late, and I’ve had other people say that it was too early. I realize that I cannot satisfy everyone, but I hope this new earlier starting time will work for most people. Let me know what you think.

Naturally Reared Dogs

In the back of the current issue of the Wise Traditions Journal (Winter 2009) I noticed an ad for AuNaturelK9s and just had to check it out. As you know, I lost my beloved dog Ashke last fall, and have been searching for my next perfect dog. I was impressed to learn that there are dog breeders who have embraced natural methods of raising dogs. From their website:

We practice Natural Rearing and Breeding which means: No Vaccinations, (rabies is required by law in many states), No Flea, Tick, Heartworm, lawn/yard chemicals, No toxic chemicals in our homes, and above all Feeding a Species Appropriate Diet. We embrace homeopathic/holistic veterinary care and rearing methods.

Ashke came from a shelter, and I fully support rescuing a dog whenever you can, but I believe that these dedicated breeders will one day hold the future for many dog breeds, just as parents following the Weston A. Price Foundation diet hold the future health of humanity (see the Healthy Babies Gallery). Through the AuNaturelK9s site I found a number of online dog health forums. I haven’t chosen my next dog yet, but I have “met” some kindred souls in these lists. If you want to improve your dog’s health, learn to feed raw food, learn to use natural methods of health care, or are interested in finding a naturally reared puppy, I recommend checking out these lists.

AuNaturelK9s – http://pets.groups.yahoo.com/group/AuNaturelK9s
Jstsayno2vaccs – http://pets.groups.yahoo.com/group/jstsayno2vaccs
RawK9s – http://pets.groups.yahoo.com/group/rawk9s
ClassifiedDogsNR – http://groups.yahoo.com/group/ClassifiedDogsNR

I still have the thought that somewhere nearby, maybe on a local farm, there are some puppies being raised on raw or farm-fresh food. So keep your eyes open in your travels around Oregon. I am willing to drive and willing to pay for my perfect puppy.

If anyone knows of any puppies or a pregnant dog, please let me know.

~ Lisa

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.