October 20: Potluck & “Food Security” Discussion

Date:

Friday, Oct 20, 2023

Schedule:

5:30 – visit, set up food & socialize
5:45 – Potluck
6:30 – Presentation

Location:

Natural Grocers
201 Coburg Road
Eugene, OR 97401

Topic: Food Security

Our discussion topic is “food security”.  Please come share your experience with growing, raising, storing, preserving food and making connections with others who have these skills and resources.

The Weston A. Price Foundation has many resources about the topic online.  Here are just a few:

Local Resources:

Potluck:

For those new to Weston Price food recommendations and potlucks, check out: http://eugenewestonaprice.org/potlucks/  

Recipe of the Week: Moroccan Preserved Lemons

This comes to us from the Weston A. Price Foundation.  I haven’t made this yet, but I did preserve lemon slices once and they were very good.  Salt and lemon, yum, tasted like a margarita!


Moroccan Preserved Lemons

This recipe is taken from the recently published article The Nourishing Traditions of Morocco and based on a recipe provided by Jacqueline Hahn.


Ingredients

5 Meyer lemons
2 tablespoons finely ground unrefined sea salt or mined salt

Instructions

  1. Trim the very tips from the lemons but don’t expose the flesh. Slice the lemons lengthwise into quarters without slicing completely through, so that you keep the quarters connected at the base.
  2. Sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a 24-ounce (or 750-ml) glass jar. Sprinkle each layer of lemons with additional salt.
  3. Press the lemons down tightly in the jar so that they release their juices and combine with the salt into a brine that submerges the lemons completely. Place a weight over the lemons and seal the jar. Use an airtight container to help prevent mold formation. A weight to keep the lemons submerged and a fermentation seal will help even more. Allow the lemons to ferment at least a month before opening the jar to taste them and ensure the pith is no longer bitter. It may take two months!

View all Weston A. Price Recipe of the Week


I just noticed that this is my 777th post to this newsletter over the last 13 years!  Must be luck number 7.

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!

March 4th: DVD “Food Preservation”

Food Preservation
by Maureen Diaz

A Presentation from Wise Traditions 2010, 11th Annual Conference

February 25 Changed to Friday, March 4, 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

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

A Preservation Primer: Canning, Freezing, Drying, Fermenting, Curing. Which Method is Best? In this workshop we will look at the benefits and disadvantages of each of these methods of food preservation. You will have the opportunity to try your hand at fermenting, experience the ease of drying, and sample foods preserved using these methods.

Maureen Diaz is a Liberation Wellness educator, WAPF chapter leader, writer, and producer of several DVD’s teaching WAP principles. She tries to keep up with her family and many projects from her home near Gettysburg, Pa. Check out her resources at www.nourishingtraditionalcook.com

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 anyone who feels they need it is $1-4, 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.