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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.

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!).

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!

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.

   

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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 at 343-3699

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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.

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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.

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

  Pre-Register for HTML Class Now
  

   

  You may pre-register online at:
  http://krautpounder.com/inv-pages/HTML_Class.html or by sending a check to our mailing address. Must be postmarked by Sept. 22nd to receive pre-registration discount. Please make payable to:
  
  Lisa Bianco-Davis
  965 Tyinn St. #19
  Eugene, OR 97402
  
  For more information contact Lisa.
  email: uncommon_interests@yahoo. com.
  
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  Fermented Foods & Cooking Class

• Sunday, September 30, 2007
  Cooking Class
  1:30 - 3:00 PM
  Washington Park Center
  
  Sample 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 pre-register online or by sending a check to our mailing address. Must be postmarked by Sept. 27th to receive pre-registration discount.

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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!

Sara

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

• 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!