Upcoming Classes

Foundations of Vibrant Health Class Series

Traditionally Prepared Foods

Experience the foods of our ancestors: rich soup stocks, sauerkraut, fruit chutneys, kefir and more…

Class 1 is over, but there is still time to register for the next two classes!

Class 2: Probiotic Drinks and Fermented Condements - Saturday, October 20th, 1:00–3:30 PM $30 ($45 at the door)

Incorporate cultured foods into your daily life, including cultured everyday condiments, healthy beverages, and more.

• Salsa
• Dijon Mustard
• Beet Kvass
• Ketchup
• Dill Pickles
• Sweet pickles
• Mayonaisse
• Water Kefir
• Dairy Kefir
• Kombucha

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Class 3: Holiday Dishes – Saturday, December 1st, 1:00–5:00 PM $35 ($50 at the door)

Learn the power of stocks and broth, holiday sausage, egg custard, and the vital role of fat soluble vitamins. Good and Bad Fats, and the roll they play in immune health, mineral absorption and joint health.

Fats are the most controversial and misunderstood nutrient. What makes them good or bad? Come learn delicious ways how to include these vital nutrients in your diet. Learn the power of stocks and broth, good and bad fats and the roll they play in immune health, mineral absorption and joint health.

We will be sampling and showing how to make:

• Why eat fats and organ meats
• Bone Broth/Stock and Bone Marrow
• Crispy Nuts
• Yogurt cheese & caramelized onions
• Creamy Buternut Squash Soup
• Mash Potatoes or Cauliflower with Gravy
• Holiday Sausage
• Fermented Cranberry Sauce
• Egg Custard
• Lemon Verbena Soda
• Sluberkins (Delicious danish pasties)
• Probiotic Whipped Cream

For those who are sensitive to gluten we are including gluten-free gravy and sluberkins! Yummy!

All classes include delicious samples, full demonstrations and time for questions.  Students receive class booklet with articles and recipes.

Experts show you step-by-step how to make these timeless foods! Tasty samples of everything presented!

"Awaken Your Genetic Memory"

Register Now!

Choose an option

Class 2 (Oct 20th) $30.00 USD Class 3 (Dec 1st) $35.00 USD

Free or reduced tuition available to volunteers.

Location:

Network Charter School
2550 Portland St.
Eugene, OR 97405
(less than 2 blocks from Capella Market)

Directions:
Heading South on Willamette Street, turn right (West) on 25th at the corner by Down to Earth. Take next left (South) onto Portland St.  Network Charter School is less than one block on the right.

For more information about these classes and other events please see our newsletters: http://krautpounder.com/Newsletters/.

To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com

Download our WAP flier for 2012 Classes and invite a friend!

 

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Past Classes

 

* * * October 6, 2012 * * *

Basic Whey, Probiotic and Apple Alternative, Sauerkraut, Kimchi, Corn Relish, Garlic Carrots, Pickled Garlic, Apple Pear Chutney

* * * October 29, 2011 * * *

Sourdough Bread, English Muffins, Breakfast Cereals, Lentil Soup, Seed and Nut Crackers, Nut Milks, Crispy Nuts, Grain-free Brownies, Nut-based "Cheesecake"

* * * October 15, 2011 * * *

"The Oiling of America", Mary's Oil Blend, Posole Broth, Soup Stock, Chicken Liver Divine, Danish Bone Marrow Pasties "Sluberkins"

* * * October 1, 2011 * * *

Beet Kvass, Sauerkraut, Cortido, Kimchi, Pink Powerkraut, Dill Pickles, Pickled Green Beans, Fermented Bean Paste, Corn Relish, Water Kefir, Milk Kefir, Fruit Chutney

* * * September17, 2011 * * *

Introduction to the work of Dr. Weston A. Price, Mayonaisse, Salad Dressing

* * * March 2010 * * *
Sauerkraut, Kimchi, Fruit Kimchi, Beet Kvass, Spicy Beet Kvass, Ginger Carrots, Apple/Pear Chutney, Dairy Kefir, Coconut Kefir, Quinoa Beverage

* * * February 2008 * * *
Fermented Vegetables - Sauerkraut, Kimchi, Beet Kvass

* * * November 2007 * * *
Pet-food for Dogs and Cats, Spicy Meatballs, Mayonnaise, Curry Mayonnaise, Fermented Ketchup, Mustard

* * * October 2007 * * *
Roasted Fowl, Apple and Sausage Dressing, Fermented Cranberry Relish,Hazelnut crust Pumpkin Pie, Real Ice Cream

* * * Setember 2007 * * *
Kimchi, Fruit Kimchi, Sourdough Bread, Bone broth (Chicken & Beef)

* * * July 2007 * * *
Lacto-Fermented Beverages: Kombucha, Kefir, Quinoa Milk, Ginger Ale, and Root Beer

* * * June 2007 * * *
Fermented Vegetables: Sauerkraut, Tsatsiki, Ginger Carrots, Beet Kvass and Cortido

 

Read what our attendees had to say about the classes:

"Great - Thank you for offering this opportunity to learn."

"It was great! You are doing a fantiastic job."

"Fantastical! I can't think of any improvements."

"Great. You were so available to answere questions. Good demo. Tasting everything was great."

"Well organised and great speakers. The samples were great to see and taste."

"Very good information."

"Helpful. Presenters well organized."

"Great - Good opportunity to try things before you make them. Also to know what tastes right."

"Great!  Informative.  Loved the informal Q/A style throughout."

"Very good.  Liked three people working as a team, with slightly different perspectives."

"Excellent.  The informal atmosphere was excellent."

"Great."

"I really enjoyed the class.  It was informally informative, if you will."

"Excellent! Very supportive to our carrying through with super demos, tasting and handouts. 
Thank you!"

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Naturally occurring wild organisms thrive and
grow in fermented foods, and so do we!

We appreciate yourcomments and suggestions.  Please send us additional feedback by .

Learn more about Lacto-Fermentation on the Weston A. Price website.

 

 

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For most people, incorporating the WAPF Dietary Guidelines and Characteristics of Traditional Diets involves learning many new techniques and using some unfamiliar foods.  Check out the ABC's of Nutrition on the Weston A. Price Foundation website for a wealth of information.