Introduction to Fermented Dairy Class: April 23

Hi all,

Sorry about sending an additional email, but  Tara Whitsitt of Fermentation on Wheels said there were some technical difficulties with the online ticket sales.  If you tried to sign up and had problems please try again.  It should be working now!

Buy Tickets Here

  • 4/23 – Introductory Dairy Fermentation: Kefir & Yogurt in Downtown Eugene, OR (351 W 10th Ave, Main House, Eugene, OR 97401) from 2 to 4pm / HANDS-ON / $35 RSVP HERE

She says she still has space available, but you need to sign up right away to ensure a space!

More info:


In other news, our DVD is tomorrow and our potluck is next week!  Don’t miss them!


– Lisa

Fermentation on Wheels – Fermentation classes

Fermenting classes in Eugene coming up:

Fermentation on Wheels is not a Weston Price event.  It is offered by Tara Whitsitt a local fermentation enthusiast.  We share the information here as a service to our members and invite you to check out this kindred spirit!


APRIL 2016

4/23 – Introductory Dairy Fermentation: Kefir & Yogurt in Downtown Eugene, OR (351 W 10th Ave, Main House, Eugene, OR 97401) from 2 to 4pm / HANDS-ON / $35 RSVP HERE

4/30 – Advanced Dairy Fermentation: Cheesemaking in Downtown Eugene, OR (351 W 10th Ave, Main House, Eugene, OR 97401) from 2 to 5pm / HANDS-ON / $35 RSVP HERE


MAY 2016

05/07 – Introduction to Legumes & Grains: Discovering the Miso-sphere in Downtown Eugene, OR (351 W 10th Ave, Main House, Eugene, OR 97401) from 2 to 5pm / HANDS-ON / price TBA

05/14 – Introduction to Legumes & Grains: Discovering the Miso-sphere in Downtown Eugene, OR (351 W 10th Ave, Main House, Eugene, OR 97401) from 2 to 5pm / HANDS-ON / price TBA

05/21 – Wild Vegetable Fermentation at A Place for Sustainable Living in Oakland, CA from 2 to 4 pm / HANDS-ON / price TBA


JUNE 2016

Advanced Legumes & Grains: Koji and Tempeh (2 Day Class) — TBA


More classes:

Sandor Katz in Eugene: March 6th, 2016

This is not a Eugene Chapter, WAPF event, but we include it here as a service to our local community. Sandor Katz is a well-known and loved fermentation enthusiast, who has spoken at our annual Wise Traditions Conference and received Thumbs Up reviews from The Weston A. Price Foundation for his books about fermentation.

March 6 @ 4:00 pm – 7:00 pm
Living Learning Center Performance Hall

Come learn how simple it is to make your own kraut, kimchi and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival!

We will begin by hearing from Sandor about just what is so artful about fermentation. He will then lead a hands-on workshop where you can learn how to ferment your favorite (or winter appropriate) veggie!

More information on ticket sales and items to bring with you will soon be available!


For more info:

Portland Regional Conference – In Review

The Portland Regional Wise Traditions conference was September 21-22.  At least 11 local Eugene Chapter members attended.  I (Lisa) gave a presentation on Fermentation on Saturday.  There were probably over 200 people in the audience (many more than I’d ever spoken in front of before).  I was very nervous before it began, but once I started talking I was fine.  I was sorry that we ran out of time and I wasn’t able to show all of my photos.  I will be adding some of them to our website.

We sold Kraut Pounders and books at our booth to benefit the Eugene Chapter, and former Eugene Chapter Leader, Victoria, sold Sauerkraut Kits ( to benefit the first Mexican WAPF chapter in San Miguel de Allende, Mexico.

Below are some photos:

Click on a photo to see larger image.

Aug 23: Fermentation Presentation

“Taking the Fear Out of Fermentation”
Friday, August 23rd, 2013

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

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

For a change of pace, instead of a DVD, this month Lisa will be doing a PowerPoint presentation on Fermentation.  She will present the reasons for eating and making fermented foods, and go through step by step recipes and procedures for making basic Sauerkraut, Kimchi, Beet Kvass and a lacto-fermented Quinoa drink.

We will have time for Q&A after the presentation.  Bring all your fermentation questions!

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

March 11: Potluck/Fermentation Demo

Monday, March 11, 2013
6:00 to 8:00 PM

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

Food Demo: Fermented Mixed Veggies
For a little variety we are doing a food demo at our monthly potluck this month.  Lisa will demonstrate how to make fermented mixed veggies, then we will all enjoy the wonderful food that everyone brings to these events.

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


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, and your recipe on a 3×5 card or notepaper.

Please let us know if you plan to attend, so that we have some idea of how many people to expect (email Lisa: If your plans change, feel free to just show up.

New to all of this?
For those of you who are new to The Weston A. Price Foundation principals please see our Notes on Potlucks page

Sandor Katz at UO – Nov 16th

Sandor Katz is speaking in Eugene!  We wrote about this back in September, and now he is here:

University of Oregon
FREE PUBLIC LECTURE: “Fermentation: Coevolution, Culture, and Community”
No tickets for reservations necessary

Friday, November 16, 2012
6:00 p.m.
Columbia Hall, Room 150
1215 E. 13th Avenue
University of Oregon campus

A book signing will follow the lecture and Q&A, and books will also be on sale 5:30–6 p.m.
Cosponsored by the Robert D. Clark Honors College, Oregon Humanities Center, and the UO Food Studies Program Initiative

Sandor Katz is the author of several books, including Wild Fermentation, and his new book The Art of Fermentation.  He has spoken at the annual Wise Traditions Conference several times, including the 2012 WT Conference this month.

October 6th: Class 1 – Favorite Ferments

Saturday, October 6th, 1:00 to 3:30 PM (2 1/2 hours)

  • Introduction to Fermentation
  • Fermenting with Whey
  • Probiotics and Apple Fermenting Alternative
  • Classic Sauerkraut
  • Kimchi
  • Corn Relish
  • Garlic Carrots
  • Pickled Garlic
  • Apple Pear Chutney

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Choose an option

Free or reduced tuition available to volunteers.

Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)

To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646

Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.

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

Download our WAP flier for 2012 Classes and invite a friend!

Nov 16th – Sandor Katz (Author of Wild Fermentation) in Eugene!

Thi s comes to us from a local Eugene Chapter member:

Hello Community,
Sandor Ellix Katz will be lecturing in Eugene on November16th at 5:30 pm at the University of Oregon, 150 Columbia Hall.  The title of his lecture is “Fermentation:  Coevolution, Culture, and Community.”  Sandor is the author of The Art of Fermentation and Wild Fermentation:  The Flavor, Nutrition, and Craft of Live-Culture Foods.  For more info, e-mail  Spread the word!!!  I would love to see an exceptionally large “home grown Eugene” turn-out at this event.
Hope to see y’all there!

June 30th: Fermentation Workshop & Knife Sharpening

Saturday, June 30, 2012
1:00 to 4:00 PM

Washington Park
2025 Washington Street, Eugene, OR
(Tables outside)

Workshop on Making Your Own Fermented Foods

Come Learn How to Make Your Own Sauerkraut and Have your Knives Sharpened Too!


Fermentation Workshop: $10.00
Knife Sharpening: prices listed below

RSVP: Please let us know you are coming, so that we know how many people to prepare for. Email Lisa:

Fermentation Workshop:

Bring your ingredients to make your own foods, and have your questions answered!  Workshops are a chance for people to come and make their own products. Instruction is given and everyone can experience for themselves how to make these recipes.  Please bring your own equipment: knife, cutting board, big mixing bowls and jars or crocks. (if you have a folding table, please bring it too).

We will be making traditional Sauerkraut, Beet Kvass and Fruit Chutney.

Please bring the listed ingredients. You may participate by bringing ingredients for one or all of the recipes.

  • Sauerkraut: 2 heads of cabbage, 2 quart jar, 1 food-grade plastic lid (such as from a yogurt container), salt, whey or probiotic or both.
  • Beet Kvass: 3 to 4 medium beets scrubbed clean and ready to cut up, salt, whey and/or probiotic caps. 2 quart jar and lid.
  • Fruit Chutney: About 3 cups of any kind of fruit and a peeler (3 apples & 3 pears for example) 1/2 cup previously soaked nuts and 1/2 cup of some kind of dried fruit, 2 lemons and a lemon peel grater, whey and probiotic, salt. A mix of firm to soft fruit is nice like apples and pears or cherries and apples.

The Chapter will supply extra spices and demonstrations and instruction for each of the recipes.  A few items will be available for sale, or you may bring your own tools and jars.

Knife Sharpening:

Our special guest will be Michael Baines who manages a Mobile Sharpening business called A New Edge!


  • Paring Knife: [small] $3.00
  • 4″-8″ [med] $5.00
  • 9″-12″ [lg] $6.00
  • Hand pruners, machetes, loppers etc. $5.00 and up
  • Scissors $5.00 and up

A New Edge
Michael Baines
phone: 541-731-7240