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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.
Join Online Meeting Live on April 17th at 6:00 PM:
(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!
Wednesday, November 7th, 2018
6:30 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Topic: “Ask the Butcher”
We are pleased to announce that Daren King, butcher from Long’s Meat Market will be joining us! Please bring all your questions about meat!
We will learn about types of meats that are available, how they are cut and aged. What cuts are best cooked in what manner. We will discuss what the animals are fed, and what different odd bits and organ meats are available. We will learn what kinds of custom mixes can be special ordered at Long’s, and anything else you want to ask!
Follow Daren on Instagram: @butchkin_616
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!
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
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!
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!
Thinking about attending our upcoming Variety Meats class? Register now to save $20 over the price at the door!
The Early-Bird pricing ends October 26th!
Variety Meats Class
Saturday, November 9, 2013
CrossFire Church
12:00 to 3:00 PM
Register Now!
Early-Bird Registration $45 (Ends October 26th)
Pre-Registration $55
At the door $65
For more info see: Nov 9: Variety Meats Class
Guess These Nutrient-Dense Foods!
Ounce for ounce:
- What food has more protein than beef tenderloin, more Magnesium than kale, and overall is higher in Thiamine, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, and Vitamin A than any other food?….
- What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
- What food has more Vitamin C than spinach, apples, carrots, or bananas? And has more Iron, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamin B-12, Vitamin A, and Vitamin D than spinach, kale, apples, carrots, bananas and oranges?…. COMBINED!
Organs and variety meats contain more vitamins and minerals than any other foods. Come learn about these powerful nutrient-dense foods. We will teach delicious ways to eat, heart, tongue, liver, sweetbreads (thymus), and more.
See what attendees of our May class had to say about it: Varitey Meats Class – In Review (with photos!)
In this class you will have the opportunity to taste and experience delicious ways to include these foods in your diet! Class attendees will go home with a beautiful recipe booklet containing all recipes covered in the class.
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.
Bring your appetite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!
Variety Meats Class
Saturday, November 9, 2013
CrossFire Church
12:00 to 3:00 PM
Register Now!
Pre-Registration $55
At the door $65
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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.
Guess These Nutrient-Dense Foods!
Ounce for ounce:
- What food has more protein than beef tenderloin, more Magnesium than kale, and overall is higher in Thiamine, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, and Vitamin A than any other food?….
- What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
- What food has more Vitamin C than spinach, apples, carrots, or bananas? And has more Iron, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamin B-12, Vitamin A, and Vitamin D than spinach, kale, apples, carrots, bananas and oranges?…. COMBINED!
Come learn about these nutrients and others in these powerful nutrient-dense foods. And more importantly, taste and experience delicious ways to include these foods in your diet!
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.
Variety Meats Class
Saturday May 18th, 2013
CrossFire Church
12:00 to 3:00 PM
Register Now!
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
Cost:
Pre-Registration $55
Register Now!
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.
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