From the Editor:

Welcome back to another issue of the newsletter presentation of the Eugene Chapter, Weston A. Price Foundation^®

I hope you all enjoyed the snow. We had quite a bit at our place. Beautiful. We were snowed in for several days. It seemed like a good time to sit back with a bowl of hot soup.

Perfect time for bone-broth

Winter is the perfect time to make gelatinous mineral-rich bone broth. I was very pleased with my recent batch. It was the first time I’ve been able to get beef stock to gel. Usually I have no trouble with chicken stock, but my beef stock stubbornly remains liquid even in the fridge. The secret this time was using lots of knuckle bones for the gelatin-rich cartilage.

I used an assortment of large knuckle and marrow bones, and threw in a bag of rib bones and T-bones from the freezer. These bones were bagged and frozen whenever we had some left over after dinner. I didn’t bother to put vegetables into my stock this time (knowing I would put lots into the soup). I simply roasted the bones, then filled a large stock pot with as many bones as it would hold, filled it with water and a few tablespoons of vinegar to help pull minerals into the water, and then left it at a low simmer for well over two days.

I made a Italian-style soup with using the stock, hamburger, roasted tomatoes, onions, veggies, salt, pepper, herbs and of course lots of garlic! Yummy!

Eat Here Now

In January the Eugene Chapter participated in the “Eat Here Now” Farmer Appreciation & Local Foods Community Potluck. We had a table with information and several local members attended.

Before the event Victoria said: “I think it would be really great if one of our members WON the grand prize for the best locally produced potluck dish.” AND SO SHE DID! Victoria won first prize for her fermented vegetables in the vegan category. Way to go Victoria! Victoria will discuss her award winning recipes in the upcoming class.

And finally, I want to welcome those of you who recently found us recently at “Eat Here Now” or other local events. We hope you enjoy the newsletter. Please let us know if you have any suggestions to make it better. Enclosed you will find information on the upcoming local events presented by the Eugene Chapter.
~ Lisa

February Events:

Meeting & Potluck Lunch

Monday, February 11, 2008
12:00 to 3:00 PM

Location:
At the home of Carla Burkhart
2087 Todd St., Eugene

Please note change of address.
Victoria will be out of town this day, so Carla has graciously agreed to host this month’s meeting & potluck again.

Directions: Take 18th Ave West. Turn left onto Todd Street. Todd St. is west of Oakpatch, and east of Bailey Hill Drive. The house is on the left.

Our potluck meetings are the second Monday of each month. Please bring a Nourishing Traditions style dish and join us for some great food and great conversation!

RSVP is appreciated, but feel free to just show up.
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“The Popcorn Review”

“The Future of Food”

Friday, February 15, 2008
7:30 to 9:00 PM

Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

This month we will be presenting “The Future of Food”, a film by Deborah Koons Garcia.

From the website: www.thefutureoffood.com

There is a revolution happening in the farm fields and on the dinner tables of America — a revolution that is transforming the very nature of the food we eat.

THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade.

From the prairies of Saskatchewan, Canada to the fields of Oaxaca, Mexico, this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications, government policies and push towards globalization are all part of the reason why many people are alarmed by the introduction of genetically altered crops into our food supply.

Shot on location in the U.S., Canada and Mexico, THE FUTURE OF FOOD examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world’s food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis today.

We are requesting a $5-10 donation to the Eugene Chapter at the door.
Space is limited, so please contact us to reserve your seat.
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Food Preparation Class

Lacto-Fermented Vegetables

Saturday, February 23, 2007
2:00 to 3:30 PM

For this class we are returning to one of our most requested food preparation topics; Lacto-Fermented Vegetables.

We will have samples and demonstrations on making:

• Sauerkraut
• Kimchi
• Beet Kvass

Societies around the world have traditionally used beneficial bacteria to enhance and preserve their food. Benefits of lacto-fermentation include improved digestibility, increased vitamins, a natural probiotic supplement, and food preservation.

Learn the basics of making your own lacto-fermented vegetables. Discuss details with instructors who have had many successful batches of fermented vegetables. We will also discuss options for making the Nourishing Traditions recipes without the use of whey, and by request we will be covering fewer recipes and leaving extra time for questions.

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

Cost:
Pre-register $10
Day of event $15

Pre-Register for Cooking Class Now

You may pre-register online using all major credit cards, checks or PayPal, or by sending a check to our mailing address.
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Volunteer Opportunity

As we announced last month, the Eugene Chapter has started a program of offering Volunteer Credits in exchange for work done for the local chapter. These Credits may be used at the end of the year towards registration and/or transportation to the Wise Traditions 2008 Conference held in California this year.

We have many opportunities for you to help the local chapter. Right now the most useful volunteer we need is someone who will contact the local newspapers, find out deadlines and details for submitting an event listing, and then submit our listing for classes and DVD showings. This task will only require some phone calls, a little note taking, and possibly email correspondence. Please contact us if a few hours of your time is a gift you can give to your local chapter.
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Future Class Topics

We are currently planning our Food Preparation Class schedule for the next few months, and would like your feedback.

For most people, incorporating the WAPF Dietary Guidelines and Characteristics of Traditional Diets involves learning many new techniques and using some unfamiliar foods. Please share with us which ones you would like to see offered in future classes.
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Support the Eugene Chapter

Buy a Kraut Pounder^©

As a fundraiser, the Eugene Chapter manufacturers and sells Kraut Pounders. These beautiful maple pounders are perfect for making sauerkraut, kimchi and other lacto-fermented foods. Kraut Pounders make great a gift for yourself or the fermentation fanatic in your life!

We have them available at many of our local events, or they can be ordered online and shipped anywhere. Made in Eugene, Oregon. All proceeds go to the Eugene Chapter, Weston A. Price Foundation^®

For details see: www.krautpounder.com