Food Feature: Crisp Lemon Calf Liver

This recipe comes to us from our co-chapter leader, Victoria.  If you try it, please let us know how it turns out.

Crisp Lemon Calf Liver:
Both chicken liver and calf liver are mild tasting and nutritious.  As with all liver, it is a quick and easy to prepare. Always best to have fresh organic liver. Only takes about 10 minutes of preparation time and another 20 minutes of cooking. This amount serves 2.

  • 6 slices bacon
  • 1/4 cup flour
  • 2 teaspoons dried dill weed
  • salt and pepper
  • 1/2 lb calf liver, cut into bite size bits
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest, grated

1. Cook bacon until crisp. Remove from skillet to cool.
2. You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
3. Crumble bacon.
4. Combine flour, dill, salt& pepper in a paper bag.
5. Add liver and coat well, shake off any excess flour.
6. Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
7. Remove liver but keep warm.
8. Discard fat from skillet but do not scrape the pan.
9. Over medium heat melt butter scraping in all the brown bits.
10. Stir in lemon juice, parsley and crumbled bacon.
11. Put liver back in the pan to ensure it is hot.
12. Sprinkle with grated lemon and enjoy.

Food Feature: Chicken Liver with Apples

This recipe is provided by our co-chapter leader, Victoria Schneider:

Chicken Liver Divine
Serves 4 or 5 people
Preparation time: 15 minutes

  • 1 lb of chicken livers (organic and local if possible)
  • 2 to 4 Golden Delicious or other sweet apple depending on the size
  • Butter, salt and pepper

Begin by gentle sautéing the cleaned chicken livers in a skillet just until they are light pink when cut. Salt and pepper them as you like. Remove from the pan and keep warm. Wipe out the skillet and put in fresh butter. Cut the apples into flat round slices (as if drying) and remove the seeds if you wish. Sauté the apples in the warm butter until golden but still firm.  As the apples are gently cooking, take the livers and keeping one end connected; slice them so they can be splayed out on the plate. When the apples are done, take a slice of apple and slide it into each one of the slices where you have cut into the liver. Remember to keep it connected so the finished liver looks something like an apple flower. Salt and pepper as desired. Work fast to keep them warm for serving. Place 3 to 4 on each plate.  The sweetness of the apple coupled with the rich flavor of butter creates a very complementary way to enjoy chicken liver.

Food Feature: Easy Roasted Chicken

Roasted Chicken:

  • 1 whole Chicken (preferably locally raised pastured, but any will do)
  • Unrefined Sea Salt
  • Poultry seasoning
  • Chicken fat (or butter, lard, tallow, coconut oil, etc.)

Rinse chicken under cold water and pat dry.  Slather with chicken fat.  I usually do this with my hands.  Chicken fat is nice in that even when it is cold it is still spreadable.  If you haven’t collected chicken fat yet, just use another good fat, but you may need to warm it first.  Sprinkle generously with salt and organic poultry seasoning.  Poultry seasoning is available in bulk from many local natural food stores.  If you prefer you can make your own mixture of sage, marjoram and thyme, or other herbs and spices.  Coat the chicken well with salt and seasoning.

Place chicken breast-side down on a baking rack.  I use a stainless steel cookie cooling rack set over a casserole dish, but if you have a good roasting pan by all means use that.

Preheat oven to 350 degrees F, and bake for about 2.5 to 3 hours.  After the first hour, remove the bird from the oven and baste using the drippings at the bottom of the pan.  Use a silicone brush, turkey baster, spoon or natural bristle painting brush .  When the chicken starts looking nice and golden on the top, flip over using two large spoons or forks.  Baste other side.  Check after another hour and then every half hour until done.

When the skin is golden and crispy all around remove from oven. Set the chicken aside while you pour the drippings at the bottom of the pan into a small glass jar.  To remove bits, strain this liquid through a stainless steel strainer.  Place the jar in the refrigerator for later use.  There will be some fat on the top and juices on the bottom.  These can be used to make gravy, flavor sauces or soups, and when the fat has cooled it can be scooped off to use for cooking vegetables or basting your next chicken.

Enjoy the crispy chicken skin while it is fresh out of the oven.  And the crispy tail piece is a special treat for the cook!

When the meat has all been removed from the bones, place the bones in the freezer.  When you have 2-3 carcasses, make chicken stock!

Newsletter – September 2007

From the editor:

Welcome, to the September newsletter. We have lots of wonderful events planned for this month!

Below you will find descriptions of our fall membership drive, the upcoming potlucks, cooking class and other events in September, plus a letter from our foreign correspondent (bet you didn’t know we had one, did you?) and our featured recipe.

This is our second month of the newsletter. So far the feedback I got on the first newsletter was all positive, so it looks like I will keep with the newsletter format. Please write me a quick note to let me know what you think. And feel free to forward the newsletter to anyone who you think would enjoy it.

~ Lisa

Membership Drive

September is our fall membership drive for The Weston A. Price Foundation.

By joining WAPF you will:

  • Receive the quarterly journal Wise Traditions. An information packed publication.
  • Support a wonderful organization that is one of the few groups speaking the truth about our need to return to traditional diets.
  • If you put my name (Lisa Bianco-Davis) as the person who referred you, you will help me win a free membership to the national conference in DC this November (I only need 8-10 more!).

This membership form has my name already on it. Please download the form, print it out, enclose your payment and give it to us at an event this month, or send it to our mailing address.

We are mailing the forms in together at the end of September to ensure that they are all counted towards the contest.

If anyone has been waiting to become a member,
now is the time!

Memberships are $40 (or $25 for students and seniors).

Membership forms are also available at our local events and on the WAPF website.


September Events:

Eugene Celebration

    • Saturday & Sunday, September 8th & 9th
      The Eugene Chapter of the Weston A. Price Foundation will have a booth at the Eugene Celebration in the non-profit area. We will be giving away information and free samples of sauerkraut and kimchi. 

      Bring your friends and come by and say “hi”. We will also have Kraut Pounders and membership forms available.


Meeting & Potluck lunch

    • Monday, September 10, 2007
      Meeting & Potluck Lunch
      12:30 to 3:00 PM
      At the home of Victoria Schneider
      3245 West 16th, Eugene


      Our daytime meetings are regularly held on the second Monday of each month. We have a different topic each month, and the potluck usually has wonderful foods. If you need driving instructions call Victoria


Meeting & Potluck Dinner

    • Monday, September 17, 2007
      Meeting & Potluck Dinner
      6:00 to 9:00 PM
      At the home of Victoria Schneider
      3245 West 16th, Eugene


      This will be our last evening potluck of the Summer. Come enjoy the patio in the garden before the weather drives us inside. If you need driving instructions call Victoria at 343-3699.


HTML Class

An Introduction to HTML for the Absolute Beginner.
Learn How To Make E-Newsletters and Webpages.

I’ve had a number of people ask me to show them how I made this newsletter and the website, so I am offering an introductory class.

      • Tuesday, September 25, 2007
        Time: 7:00 – 8:30 PM
        Place: Oso Eco
        115 W. 8th Ave
        Suite 290
        (The corner building on Pearl and Broadway)Electronic newsletters, webpages and fliers such as this one can be created using simple tags that allow you to add color, backgrounds, columns, hotlinks and more.Use either a Mac or PC computer. No special software required!

        Use any web browser, such as Netscape, Explorer or FireFox, and a simple text editor such as Notepad, Word or SimpleText. In this class we will cover a basic introduction to HTML, including how to add:

        • background colors
        • headings
        • text
        • images
        • lists
        • tables
        • horizontal rules
        • buttons
        • hotlinks


        Suggested to bring:

        • Laptop computer
        • A little text to use for practice
        • A couple of small images
        • Ideas about what you would like to create

        The laptop computer is highly recommended, but these items are optional. If you don’t have a laptop computer you can still come and then do the exercises at home.

        Pre-register = $35
        At the door = $45

        Pre-Register for HTML Class Now

        You may pre-register online at: or by sending a check to our mailing address. Must be postmarked by Sept. 22nd to receive pre-registration discount. Please make payable to:

        For more information contact Lisa.


        Fermented Foods & Cooking Class

      • Sunday, September 30, 2007
        Cooking Class
        1:30 – 3:00 PM
        Washington Park CenterSample and learn how our ancestors made:

        • Traditionally prepared Sourdough Bread
        • Healthy Sesame Crackers
        • Fruit Kim Chi and traditional Kim Chi
        • Healing Bone Broth Soup Chicken and Beef

        Location: Washington Park Center
        2025 Washington Street.
        (West 20th Ave & Washington Street – On-street parking only)

Pre-register $10


      Day of event $15

Pre-Register for Cooking Class Now

      You may


      online or by sending a check to our

mailing address.

      Must be postmarked by Sept. 27th to receive pre-registration discount.


News from Our Foreign Correspondent:
Raw Dairy in Paris

I received the following letter from one of our local members. I loved the quote from the owner of the cheese shop!

Hi Lisa,

I am one of your members who has been spending the summer in Paris, and thought you might be interested in hearing what my experience has been shopping for raw, organic dairy products here.

I had been led to believe raw milk was more widely available than seems to be the case. In the large central supermarket there is organic milk, but not raw. In the smaller shops you will not even find organic. I go to the weekly outdoor Organic Market, which is a fantastic resource, but requires a special effort to get to. There you will find every kind of product, including grass-fed meats, poultry & wild fish and raw, organic milk, cheese, yogurt, creme fraiche and butter, made of cow, goat and sheep’s milk. Many Americans shop there.

However, I stopped buying the milk because the sell-by date was usually only 1 or 2 days away and the milk turned sour too quickly. Also, the small cheese shops carry raw cheeses from all over Europe, and sometimes butter. Once I asked the proprietress whether all of her cheeses were “cru” or raw. “Madame,” she replied with surprise, “if you want pasteurized cheese you can go to the supermarket!”

Next week will are heading to the countryside, and then Greece & Italy-

– I will let you know if I find out anything of interest! I hope all is going well in Eugene. The website looks fantastic!



Featured Recipe

Here is a recipe for a beautiful pink kimchi. It is flavorful, but very mild. You can add hot peppers if you prefer it spicy!

Pink Kimchi

Makes 2 quarts

  • 1 medium head green cabbage
  • 2 turnips (Scarlet variety if available or substitute red radishes)
  • 1/2 cup grated dikon radish
  • 1 cup grated beet root
  • 1 TBS grated fresh ginger
  • 2 cloves garlic
  • 1/4 cup whey (liquid strained from yogurt)
  • 1 TBS unrefined salt

Directions: Coarsely chop cabbage, grate turnips, dikon radish, beet and ginger. Mix all ingredients in a large mixing bowl. Let sit for a few minutes to allow the salt to soften the vegetables. Pound with Kraut Pounder until vegetables have released their juices. Pack into 2 quart (1/2 gallon) jar, and press down with Kraut Pounder until vegetables are below level of juices. Leave at least 1″ headroom. Cap with lid, label and date jar.

Fermentation: Let sit at room temperature for 2-3 days. In cooler weather fermentation may take longer. Taste kimchi after 2-3 days and ferment longer if needed.

Store kimchi in the refrigerator or cool location. It will last for several months and improves with age. Serve with anything you like. It goes well served as a side with a cooked meat dish.


That’s all for now

Please join us at one of our upcoming events!