Nutrient Dense Meats available from Eugene Local Foods

This comes to us from a local Eugene Chapter volunteer:

I’ve been emailing the farmers that sell meats at Eugene Local Foods (the online farmer’s market here in Lane County).

They are starting to offer nutrient dense meat parts and I request your help by purchasing them and feeding them to you family.
Here are the new offering and some of my favorites:
  • Duck Feet  ($6.25/5 lb)  makes amazing bone broth, cook 48 hours on simmer then strain after beating all the parts a bit with a spoon.
  • Chicken Feet  same as duck feet
  • Duck Gizzards   they are looking into selling them
  • I’m asking about Chicken Gizzards
  • Duck Hearts    I’ve just gotten the first order (3.90 LB)

They sell all these livers:

  • Beef, Duck, Chicken, Lamb
  • I purchased Pork Kidneys   they were delicious ($.63/pair)
  • Lamb Hearts   OMG, I’m in love
I always freeze these items for a minimum of 12 days before eating. I’ve learned to NEVER over cook any of the organ meats. 
Please consider checking out this resource. I find most of these items to be reasonably priced. They also sell bones, and the prices for bones have been going up. Meaty Lamb Bones were $.95/lb, now they are $1.95/lb :((
Deck Family Farm sells a ground mixture of organ meats for $6 a pound (in the pet section). It’s very good, I just find it a bit expensive.
Thanks,  Rouanna
For more info go to: Eugene Local Foods

Varitey Meats Class – In Review

The Eugene Chapter held a Variety Meats Class on May 18, 2013. This was our first time doing a class solely devoted to nutrient-dense organs and variety meats. We demonstrated and sampled recipes that included Thymus, Heart Gizzard, Kidney, Tongue and Liver.

The class was a great success! We ate wonderful food, and the feedback on our anonymous class survey form was 100% positive! Below are some quotes from our class attendees.

Please tell us what you thought of the class:




“Great. Lots of very good recipes

“It was a very organized and prepared class. It was a very interesting topic to learn for our health!”

“I thought it was wonderful. I did NOT expect to eat so well.”

“It was great! So inspiring. The food was very tasty.”

Favorite Samples?:

“It is very hard to choose one dish.”

“Thymus and soup”

“Everything, sweetbreads, heart & watermelon salad”

“Thymus, Heart Gizzard, Kidney, Tongue, Liver”

“There was nothing I wouldn’t eat again.”

“There are a lot of useful tips and information.”

“Potato, bacon & liver, kidney & onion in wine sauce, beef heart & watermelon salad, sweetbreads in coconut oil”

“I loved everything! Thank you for nourishing my body and organs!”

“All of them! It’s hard to decide.”

“Thymus, gizzards, tongue”

“I really like the mincemeat.”

“Excellent, liked the meeting space.”

“Appreciated the artful presentation of foods too! Liked this location!”

What can we do better in the future?

“Please keep up good work!”


“Name tags for teachers.”

“Can’t think of a thing – great job!”

“Nothing. It was a wonderful class!”

“Very inspiring & tasty. I really needed the “kick in the pants” to get going on organ meats!”

Sorry you missed it?
We’ll be teaching this class again, watch for details!

May 11: Variety Meats Class

Inexpensive vitamin and mineral supplements:
Variety meats and organs contain the richest concentration of vitamins and minerals of any foods.  They were considered sacred in many traditional cultures, and common in American recipe books a mere 3 to 4 generations ago.  Prized for their nutrient content, they were fed to pregnant women and growing children to ensure a healthy population.

Come learn what makes these foods valued by traditional people the world over. Sample and learn to make delicious meals that include Sweet Breads (thymus), Gizzards, Tongue, Heart, Liver and more!

If you have been curious to try them, but not ready to do it on your own, this is the class for you!

Variety Meat Class
Date: Saturday, May 11th, 2013  Changed to: Saturday May 18th, 2013
Location: Network Charter School  Changed to: CrossFire Church
Time: 12:00 to 3:00 PM

Pre-Registration $55

Register Now!

  Checks also accepted at local events or by mail. Contact us for details.

Class registration includes booklet with all recipes covered, educational materials, demonstrations, Q&A and LOTS of yummy samples!

Volunteers Needed:
We are also in need of 3 volunteers who will be admitted for 1/2 price.  Volunteers need to come one hour early for set up and stay one hour late for clean up.  Volunteers have full access to handouts, samples and class time.  Limited to first 3 volunteers. Contact us soon to reserve your space!

Bring your apatite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!

March 23rd: Variety Meats Class

Every time we ask participants at the end of one of our classes what other topics they would like us to cover, someone says: Organ Meats.  For years we have wondered… Are we were ready to teach an organ meats class?…  Are you all ready to attend one?

We teachers have been trying out recipes from Nourishing Traditions and old cookbooks, and have been meeting to sample the results.  They are good!  We all agreed that we will eat these foods and serve them to our families.  Yes, we are ready to teach them, and we think you are ready to taste and learn to use these nutrient-dense foods.

Variety meats and organs contain the richest concentration of  vitamins and minerals of any foods.  Come learn what makes these foods valued by traditional people the world over.  Sample and learn to make delicious meals that include Sweet Breads (thymus), Gizzards, Heart, Liver and more!

You asked for it!  We are finally teaching a class on using variety and organ meats! If you have been curious to try them, but not brave enough to do it on your own, this is the class for you!

Variety Meat Class
Date: Saturday, March 23rd, 2013 Postponed until May!
Time: 12 noon to 3 PM
Location: Network Charter School

Early registration opens by March 3rd.