Dec 10: Fermentation Demo

I will be doing a live demo on making sauerkraut, kimchi, and other fermented foods at the Freedom Market.

Come by and have your fermentation questions answered!

Freedom Market
Crow Grange
85994 Territorial Hwy.,
Eugene, OR 97402

Sunday, December 10, 2023
12:00 – 4:00 pm

(Demo will be at the break between music sets)

Oct 4: Sustainers – Sauerkraut Demo

I’ve been invited to give a sauerkraut demonstration at Sustainers!  The Sustainers hold monthly meetings the first Wednesday of each month, and have guest speakers.

Where:
Natural Grocers
201 Coburg Road
Eugene, OR 97401

Date:
Wednesday, October 4, 2023

Time:
4:00 – 6:00pm

Topic:

I will give a demonstration on making sauerkraut and other fermented foods!

For more info:

https://krautpounder.com/recipes/
Fermentation Handouts

Our vision is to sustain health, mental well-being, and mutual support through our activities in cooperation with others. We believe that in order to create freedom and happiness in our lives, we must learn community reliance regardless of the “shifting tides” of political mandates and the greater economy. Therefore, we focus our vision on growing and preserving healthy food, holistic health practices and open communications. We meet on the second Wednesday of every month, and host other projects at other times as well.

All are welcome!

May 15: Pink Powerkraut Demo

“Vitamin C: Your best source is fermented veggies like sauerkraut–there is ten times more vitamin C in sauerkraut than in fresh cabbage!”

~ Sally Fallon-Morell

Friday, May 15, 2020
Begins promptly at 5:00 PM

Pick Powerkraut

Consuming fermented veggies is an integral part of the Wise Traditions diet. Fermented foods contain greater amounts of vitamins, enzymes, probiotics and nutrients that provide your body with the nutrients it needs in order to keep your body healthy and fight off any virus.

I (Lisa) will be demonstrating live how to make my favorite sauerkraut variation I call Pink Powerkraut. This beautiful pink ferment is delicious and easy to make. I will also discuss how to make traditional sauerkraut and kimchi. I will talk a little about why to make your own ferments, and show you in detail how to make fermented veggies.

If you would like to follow along, have these ingredients ready:

  • 1 medium head green cabbage
  • 2 turnips (or substitute red radishes)
  • 1 piece daikon radish (about 1/2 cup grated) (or substitute red radishes)
  • 1 medium beet root (about 1 cup grated)
  • fresh ginger (1 TBS grated)
  • 2 cloves garlic
  • 1/4 cup whey (liquid strained from yogurt) – Optional
  • 1 TBS unrefined salt

3 lbs of vegetables makes about 2 quarts

Recommended Tools:

  • cutting board
  • knife
  • 1/2 gallon glass jar
  • grater or food processor
  • Kraut Pounder
  • glass weights – Optional

Watch demo and ask me all your fermentation questions, or follow along to make my Pink Powerkraut, Traditional SauerkrautGinger Veggies, Kimchi or any other vegetable combination (see recipes).

 

On May 15th (at 5:00 PM) click to join meeting live:

(A few minutes before meeting time, click the blue button above to access the meeting)

Sign up for text reminder

 

More info:

October 11: Potluck and Fermentation Demo

Friday, October 11, 2019
6:00 – 8:00 PM

Location:

Natural Grocers
201 Coburg Road
Eugene, OR 97401

Topic: Fermentation Demo & Discussion

Before the era of refrigeration, fermentation was used extensively in traditional societies to preserve foods.  Fermentation also improves vitamin content and makes foods easier to digest.  Cultures all around the world developed fermented foods unique to their region.

Come sample and discuss several fermented foods.  If there is interest, Lisa will demo making sauerkraut!

  • Sauerkraut
  • Beet Kvass
  • Kombucha (with SCOBYs available)
  • Pickled Garlic Whistles

This is part of our introductory series.  Please bring a guest!

For more information:

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 dishes and serving utensils for your dish.  Thanks!
For more information see: Potlucks

August 14: Potluck & Pickled Veggie Demo

Tuesday, August 14th, 2018

6:00 PM

Potluck & Pickled Vegetable Demo

Have you ever wanted to make pickled asparagus, pickled cauliflower, green beans, cucumbers, carrots or other naturally fermented pickled vegetables?  Come join us for a short demo on making pickled veggies.

Location:

Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene

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!

July 14: Potluck & Sauerkraut Presentation

Saturday July 14th, 2018

1:00-3:30 PM

This is our first Saturday potluck since 2016!  If you have been wanting a weekend potluck, don’t miss this opportunity!

Lisa, long-time fermentation enthusiast and creator of KrautPounder.com, will be giving a presentation on making sauerkraut.  This talk is based on her 2013 presentation from the Wise Traditions Regional Conference in Portland, Oregon.

Please arrive on time. We will serve ourselves food, then settle down to enjoy the demo.

Location:

Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene

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!

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: http://eugenewestonaprice.org/2016/04/07/fermentation-classes/

 


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

Enjoy!

– 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:

http://www.fermentationonwheels.com/schedule/

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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!
http://www.friendsoffamilyfarmers.org/event/fermentation-fever-sandor-katz-workshop/

 

For more info:

Portland Regional Conference – In Review

The Portland Regional Wise Traditions conference was September 21-22, 2013.  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 krautpounder.com website.

We sold Kraut Pounders and books at our booth to benefit the Eugene Chapter, and former Eugene Chapter Leader, Victoria, sold Sauerkraut Kits (sauerkrautkit.com) 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.