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Friday, December 13, 2019
6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic:
Lisa will demonstrate making tallow balm. The topic of natural skin care using tallow came up at our October potluck. Lisa has been making tallow-based hand/body cream as well as lip balm for several years. She will share her methods for both a smooth balm and whipped (peppermint cream!) recipe. She includes some additional tips she learned from Andrew Gardner at the Wise Traditions Conference this year.
Want to make some tallow balm for yourself or for gifts this year, come learn how!
More info:
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What to bring?
If you have been coming regularly, please consider upping your game! Bring more food or something different or special. If this is your first time, its fine to bring something easy.
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.
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
Friday, November 15, 2019
 Butter For All on Instagram 6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic:
The conversation topic this month will be an Introduction to Sourdough Breads Baking Basics. Courtney Queen from the website Butter For ALL will explain what sourdough is, what makes it nutritionally superior to modern bread, why many people with gluten sensitivity can eat sourdough, how to start a sourdough culture from scratch, how to maintain a vibrant thriving culture, and how to bake amazing sourdough bread with a variety of local heirloom grains. She will also discuss gluten free sourdough options and where to find those resources, and why eating plenty of saturated animal fats (with or without bread) is important for our wise traditions.
As a special bonus, we will check-in with Lisa, who will be sending us live video from the 20th Anniversary Wise Traditions Conference in Dallas, TX.
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.
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
Date:
Wednesday, October 17, 2018
6:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Topic:
Protein? Fat? Carbohydrates?
In this meeting we will delve into the subject of calculating macros. We will look at the questions: How much protein, fat and carbohydrate does it take to reach my target macros? What does that food look like in the real world? How do I make natural whole food meals based around these numbers? We will discuss methods of measuring carefully and also tips for “eyeballing” amounts.
by Becca Griffith
New Speaker
Friday, September 28, 2018
DVD begins at 6:30 PM
Please come around 6:15
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Description:
Ready to incorporate more nourishing animal fats from pastured animals? Becca has rendered thousands of pounds of fat from animals in a variety of ways. When you find out how easy it is to do and the benefits it offers, you’ll be begging your farmers to save some of the extras for you! You’ll learn the most efficient ways to render the most fat along with the edible and non-edible uses that each kind of fat provides!
Becca Griffith is a longtime food educator, foraging enthusiast, experimenter and food and history tour guide in the Twin Cities. She also serves as a WAPF co-chapter leader in the Minneapolis/St. Paul area.
Becca first discovered her zeal for the time-honored cooking practices when confronting her own health challenges in college. Growing up, she had a complicated relationship with the ‘F-words’, but now wholeheartedly embraces Foods, Fat and Foraging. Through her ongoing food adventures, Becca has created her own quirky, but memorable, methods to share with others when using the bounty of nourishment surrounding them!
Cost: Free (Donations requested)
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also volunteer to help the Eugene Chapter).
For more info about fats:
I just posted this to the Eugene Chapter Instagram account.
 French fries cooking in grass-fed beef tallow I made real French fries using grass-fed beef tallow!
My son says they taste as good as restaurant food. I’ve read that McD cooked their French fries in tallow until 1983, and that is what made them taste so good. In the 1980s everyone was convinced that animal fats were the source of all dietary evil and restaurants moved away from these traditional fats in favor of cheap industrial oils. Now that the problems with the industrial oils is coming to light I hope to see a move back to traditional fats and oils.
Here are some articles you might enjoy:
Saturated Fat Does a Body Good
(The Biological Function of Saturated Fats )
by Chris Masterjohn
Recorded at the 2015 Wise Traditions Conference.
Friday, September 23rd, 2016
DVD begins at 6:30 PM
Please come around 6:15
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
Description:
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Chris Masterjohn, PhD
is assistant professor of health and nutrition sciences at Brooklyn College in Brooklyn, NY. In 2012, he obtained his PhD in nutritional sciences from the University of Connecticut, where he studied the role of vitamin E and other antioxidants in regulating the metabolism of methylglyoxal, a potentially toxic byproduct of energy metabolism that appears to contribute to diabetes and cardiovascular disease. From the fall of 2012 through the summer of 2014, he worked as a postdoctoral research associate at the University of Illinois in Urbana, where he studied interactions between fat-soluble vitamins A, D, and K. He is now continuing this research at Brooklyn College. Chris created and maintains a website Cholesterol-and-Health.Com which is home to his blog, The Daily Lipid. He has published eight peer-reviewed scientific papers and has contributed regularly to the pages of Wise Traditions since 2004.
Cost: Free
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also help carry supplies to the car after the movie or volunteer to help the Eugene Chapter in other ways).
Want to see the DVD, but can’t attend?
Purchase your own copy from Fleetwood Onsite Recording: 26180 – Saturated Fat Does a Body Good: Exploring the Biological Roles of These Long-Demonized Yet Heroic Nutrients $25
More Questions?
Please see our Notes on Popcorn Review page for more info.
Community Food Preparation Event
Saturday, February 27, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)
Directions:
“South Chambers straight through the 28th St 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
About This Event:
This is a BYOJ party (Bring Your Own Jars).
I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. Teri Sue has volunteered her home, and a whole bunch of fat for this event.
I don’t know if a “Fat Rendering Party” is a traditional event, but it sounds like something you would be more likely to hear about happening in pioneer days than in modern America. This is not a class so much as a get-together and an opportunity to prepare food in the company of other like-minded people. Experience hands-on participation and discussion about rendering beef, lamb and pork fat into useful lard and tallow.
Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.
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