December 13: Potluck & Tallow Balm Demo

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

Posted Date: 12.05.19 Tags: , , , , | Category: Potluck / Meeting |

Sept 28th: DVD – Fat Rendering

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:

Posted Date: 08.22.18 Tags: , , , , , , , | Category: DVD Showing - "The Popcorn Review" |

Beef Tallow French Fries

I just posted this to the Eugene Chapter Instagram account.

French fries

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:

Posted Date: 09.20.16 Tags: , , , , | Category: Instagram |