June 18: Cabbage Rolls Demo

Date:

Thursday, June 18th, 2020

5:00 PM (Pacific Time)

Details:

Keto Cabbage Rolls with Cauliflower Rice

If you’re going keto or low carb, you’re going to want to master the skill of making riced vegetables. We’ll show you how to make this versatile keto staple from cauliflower, celery root, and turnips. Then we’ll stuff it into a keto cabbage roll simmered in bone broth and stuffed with shrimp and thymus! ”

If you’ve never tried thymus (also called sweetbreads), give it a try!  It is a very mild tasting variety meat.  Everyone loved it at the Variety Meats class we held a few years ago.

This recipe is suitable for low-carb, keto, GAPS and anyone following a Wise Traditions diet.  If you are not low-carb, GAPS or Keto and do well with grains, you can certainly substitute properly prepared rice in place of the cauliflower rice.

Download handout:

Topic: Keto Cabbage Rolls with Cauliflower Rice
Time: Jun 18, 2020 05:00 PM Pacific Time (US and Canada)

 

On June 18th click to join Zoom meeting:

Meeting ID: 370 331 9121

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

Sign up for text reminders

Presented by: Aurora and Brian Gerber

Aurora and Brian Gerber have loved cooking all their adult lives. They have been cooking all their meals from scratch according to Weston Price principles for three years. Treating SIBO and parasites, they have been on many healing diets together including the candida diet, the low FODMAP diet, the GAPS diet, and keto. Brian and Aurora have been on keto for 1 ½ years.

For more information see:

Preparation of Organ Meats Demo in Review

On April 17th, 2020, Janice Blair and chef Justin Blaricobb presented the Preparation of Organ Meats as an online Zoom meeting.  We recorded the meeting for those of you who were unable to attend.

Download slides:

Watch video:

April 17: Preparation of Organ Meats

Friday, April 17, 2020

6:00 PM

Presented by: Janice Blair

Janice will review the preparation of organ meats using her slides from the 2007 conference seminar that she and Chef Justin Blaircobb presented.  This presentation will be presented via ZOOM, so everyone can attend and see the pictures on your computer, tablet or smart phone.  We will discuss what the organs are, compare organs from different animals, how to cook them using Sally Fallon’s recipes in Nourishing Traditions and some twists.  She will also go over quality issues and where to get the best options currently.  Chef Justin is expected to be there and answer your cooking questions and offer more suggestions for special situations.

(Click the blue button above to access the meeting. Just click and follow the instructions.)

 

Janice is a CPA , currently living in Vancouver, WA, who helps with our group’s accounting.  She was the WAPF chapter leader for La Crosse,WI where she operated her Organic, Biodynamic, Eco-Farm & Ranch.  She was fortunate enough to meet Sally Fallon when she started her farm in 2000 and has been involved with WAPF since then.  Justin grew up on their farm and became a chef at Le Cordon Bleu in MN. He apprenticed with Monica Hooker, from PBS, and obtained his BS in Hospitality Management in Hawaii where he worked for several restaurants groups in Honolulu.

COVID-19 Relief Money Issues:

If you have questions about the government Covid-19 relief checks or small business loans, including self-employed, independent contractors and gig workers please email Janice at jblair@janiceblaircpa.com .  If there is wide interest in this topic she is willing to set up a ZOOM meeting to answer questions from our group.  ALSO, IMPORTANT: If you have not filed for your EDIL Business Loan with the Emergency Advance Loan/Grant, please email Janice ASAP if you have questions on that or need help.  There is a limited number of funds available and the applications are being submitted fast!

December 10: Potluck and Pâté Demo

Wednesday Monday, December 10th, 2018

6:30 PM

Location:

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

Food Demo: Pâté

For the modern palate, a traditional French pâté is probably one of the easiest ways to enjoy the many benefits of nutrient dense pastured liver and vitamin rich pastured butter.

In this demo, Courtney from the recipe blog Butter For All will demonstrate her technique for soaking and cleaning poultry liver, preparing ingredients and making and serving a delicious French style Duck Liver pâté.

Visit Courtney’s website: Butter For All or follow on Instagram: @butterforall

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!

April 9: Potluck and Demo

April 9: Potluck & Demo

Photo from March potluck.

Monday, April 9, 2018
Demo at 6:00 PM
Dinner at 6:30

Cooking Demo:

Please come at 6:00 for our demo before dinner begins.  Rouanna will be demonstrating how to cook lamb heart!

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!

 

June 18: Potluck & Food Demo

Wednesday, June 18, 2014
6:00 to 8:00 PM

Food Demo: Beef Heart & Watermelon Salad

Our topic for this month is Organ Meat. We will be making a wonderful recipe from our Variety Meats Class, called “Beef Heart & Watermelon Salad”.  It was voted favorite dish by several of the class attendees! (For photo, see: Varitey Meats Class – In Review).  Please bring your organ meat questions, we will try to answer them all.

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.  For food ideas see our Notes on Potlucks page.

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.

Variety Meats Class – Discount for Pregnant and Nursing Mothers!

We would like to offer the special price of $22.50 for pregnant and nursing mothers who would like to attend our Variety Meats Class.  Nutrient-dense organ meats are a vital component of a healthy diet for growing children. 

Until fairly recently, organ meats were commonly served to children.  In a 1949 recipe book we found a page that outlined a 7-day menu plan for children.  The recipes “For the School Child” contain four servings of organ meats per week!

It was expected that children would eat these foods without issue, and recognized that they provided excellent nutrition for growing children.

We know that raising healthy children in this modern toxic world is a chalenge.  It is also one of the most important jobs that anyone can have for bringing about a better future for the world.  Thank you.

We will cover WHY to eat variety meats, WHERE to buy locally, and HOW to prepare and enjoy these wonderful foods.  All partisipants receive a recipe booklet, tasty samples, demos of recipes and time for Q&A.

Variety Meat Class
Date: Saturday November 9th, 2013

Location: CrossFire Church
4060 West Amazon Drive
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Time: 12:00 to 3:00 PM

Pregnant and Nursing Mothers Register Today!

Special price $22.50

For all others please register here: Nov 9: Variety Meats Class

Nov 9: 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 November 9th, 2013

Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405

Time: 12:00 to 3:00 PM

Cost:
Pre-Registration $55
(Registration at the door $65)

Register Now!

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

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

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

Nov 9: Variety Meats Class

Variety Meats Class
Saturday, November 9, 2013
CrossFire Church
12:00 to 3:00 PM

Register Now!

Pre-Registration $55
At the door $65

Favorites? “Everything, sweetbreads, heart & watermelon salad”

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

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

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See more photos and reviews by class attendees: Varitey Meats Class – In Review

Why eat organ meats?

  • Nutrient-Dense – large amount of nutrients in a small package.
  • Economical – some of the lowest priced meats available.
  • Versatile – easily go from simple recipes to elaborate and gourmet.
  • Variety – not the same old thing. Try something new for dinner!

This class is specifically designed for the person who is a novice to organ meats. All of the recipes are easy introductions to organs and variety meats.

Volunteers Needed:

We are in need of volunteers for this class. Volunteers 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!

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.

Think that all organ meats taste like liver or that liver has to be tough and strong flavored?

They don’t! We are preparing recipes to tickle your taste-buds. Many are mild and delicious.  And most people overcook liver, bringing out its strong flavor. Come taste recipes that you will be able to serve to family and guests without them knowing they have liver in them.

Squeamish or don’t like organ meats?

All of our instructors have been there. We’ll help you get over your fears of buying and handling these unfamiliar meats.   If you never thought you’d like organs and variety meats, but are curious to taste some delicious recipes. This is the place to broaden your horizons, and take the leap!

Variety Meats Class
Saturday November 9th, 2013
CrossFire Church*
4060 West Amazon Drive
Eugene, OR, 97405
12:00 to 3:00 PM

Register Now!




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

* The Eugene Chapter, Weston A. Price Foundation is not affiliated with any religious organizations, and is renting this facility solely for the use of our class.

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:

“Excellent”

“Awesome!”

“Excellent.”

“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!”

“Nothing.”

“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!