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“Taking the Fear Out of Fermentation”
Friday, August 23rd, 2013
Presentation begins at 6:30 PM
Please come around 6:15
Location:
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!
Monday, March 11, 2013
6:00 to 8:00 PM
Location:
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.
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
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.
RSVP:
Please let us know if you plan to attend, so that we have some idea of how many people to expect (email Lisa: info@krautpounder.com). 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 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
honors@uoregon.edu
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.
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.
Free or reduced tuition available to volunteers.
Location:
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
email: cherieanello@gmail.com
Directions:
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!
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 honors@uoregon.edu. 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!
Saturday, June 30, 2012
1:00 to 4:00 PM
Location:
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!
Costs:
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: info@krautpounder.com
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!
Prices:
- 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
ourtownpottery.com
I just found out about this. In the winter issue of Take Root Magazine there is an article on Fermented Foods, written by our own South Lane County Chapter Leader, Yaakov Levine!
Links:
http://www.magazooms.com/reader/index.php?mzID=111217090100
http://www.takerootmagazine.com/
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!
Community Food Preparation Event
SUNDAY, August 29, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)
I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. We held an “Old Fashioned Fat Rendering Party” in February. Our local holistic veterinarian, Teri Sue Wright, has volunteered her home once again.
This time we will be making sauerkraut, kimchi, pickled garlic, ginger carrots, pickled cucumbers, fruit chutney, or other fermentations.
How it works:
During the first half hour there will be an overview of lacto-fermentation and instructions. The rest of the time will be spent, chopping, pounding, learning, talking, laughing and maybe taking some photos (we have bloggers on the loose!).
This is not a class!
It is a BYOI (Bring Your Own Ingredients) party! Everyone is encouraged to choose a recipe that you would like to make. Bring all of your own ingredients, such as vegetables, or fruit, salt, whey or probiotics (we will have salt, whey and probiotics available) and jars. We will have a few knives, Kraut Pounders and cutting boards, however a few more good knives or boards might be helpful. We will provide the space and experienced fermenters of whom to ask questions. Most of all this is an opportunity to gather with other like-minded folk, ask all of your fermentation questions and talk about food.
Directions:
“South Chambers straight through the 28th Street 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
Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.
Recipes for fermented vegetables can be found in Nourishing Traditions by Sally Fallon Morrell, Wild Fermentation by Sandor Katz, in the Sept ’07 Newsletter, and online.
Cost:
There is no charge for this event. Donations to the Eugene Chapter are always gratefully accepted.
Learn How To Make Sauerkraut,
Kimchi, Beet Kvass and more…
Sunday, March 28, 2010
1:00 to 4:00 PM
Location:
Daneland Community Center
1199 N Terry, Eugene
Fermented Foods in This Class Include:
- Sauerkraut – Traditional and a few variations
- Kim Chi – Both Hot and Sweet
- Beet Kvass – Traditional and Spicy
- Ginger Carrots – (we like slices and chunks instead of grated)
- Apple/Pear Chutney
- Kefir – Both Coconut and Dairy
- Quinoa Beverage
Many samples will be available to experience what well-prepared traditional fermented foods are supposed to taste like. Come join the fun!
Learn the basics of making your own fermented vegetables. Traditional Societies around the world have used beneficial bacteria to enhance and preserve their food through out the ages. Benefits include: ~ Improved digestibility ~ Vegan friendly ~ Natural probiotics ~ Immune support ~ Thyroid support ~ Healthy elimination.
Cost:
Pre-register $25
Day of event $35
Pre-Register for the March 28th Fermentation Class Now
You may pre-register online using all major credit cards, checks by PayPal, or by sending a check to our mailing address. Payments must be received by March 25, 2010 for pre-registration.
Why Eat Fermented Foods?
The single most important reason is to keep your digestive system happy! There is a war going on in your intestines every single day and you want the good guys to win! Friendly bacteria do many wonderful things for our health. It aids digestion, increases vitamin and enzyme content, facilitates assimilation of nutrients and even releases the trace mineral Glucose Tolerance Factor (GTF) chromium. GTF compound improves sensitivity to insulin for pre-diabetic and diabetic people.
Fermented foods colonize the intestinal tract with friendly gut flora which control putrefactive bacteria. It maintains proper pH balance in the colon and increases the bulk and frequency of bowel movements. This flora creates a living shield that covers the small intestines inner lining and helps inhibit pathogenic organisms. Most fermented foods create powerful antioxidants including the all-important glutathione and superoxide dismustase, which scavenge free radicals that can be a causal factor in cancer, diabetes and heart disease.
A little recognized benefit is healthy gut flora also transitions the inactive thyroid hormone T-4 into active T-3, which is important for energy, weight loss and healthy metabolism.
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