This group is the Meetup for the Ballard Chapter of the Weston A. Price Foundation.  We are currently the only active chapter in Seattle, so we are also known as the Seattle WAPF.  You do not need to be a member of the Weston A Price Foundation to attend these meetings.

We focus on the whole, nutrient dense and traditionally prepared foods that have nourished healthy societies around the globe for countless generations.  We utilize the research of nutrition pioneer Dr. Weston A. Price, whose studies of isolated nonindustrialized societies established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price's research demonstrated that humans achieve their finest physical form and robust health throughout the generations only when they were consuming nutrient-dense whole foods and the vital fat-soluble activators found in animal fats.

This group supports the "Nourishing Traditions" style diet, which includes plenty of rich, properly prepared bone broths, pastured eggs, grass-fed meat, full fat and raw dairy products, soaked and soured grains, fermented raw foods, roe, organ meats, lard, tallow, etc.  Our diet is considered "politically incorrect" in the current social mileau.  However, Julia Child would have been pleased.

Our main goals are to:

• Help our members learn what these nutrient dense traditional foods are
• Teach how to prepare them using the time-tested methods that maximize flavor and nutrition
• Share where to obtain these nourishing foods in today's world of low fat, commercially processed, and nutritionally depleted fare

We encourage and support local family farms, pasture-feeding of livestock, organic and biodynamic farming, artisan producers, alternative healing therapies, prepared parenting/healthy children, and community activism. Meetings are open to the general public and are free of charge (though donations are gratefully accepted).

Chapter meetings are fun and dynamic, with monthly potlucks based on traditionally prepared/nutrient dense foods (free range/grass-fed animal products, soaked/sprouted grains, fermented foods and drinks, , etc.) Each meeting is different, with host speakers, nutrition instruction, culturing medium swaps (kefir, komobucha, sourdough, etc.), video screenings, community kitchen activities and more.

Members are not required to join the Weston Price Society, but are highly encouraged to do so. The $40 yearly dues help support many important projects, such as on-going research and the Farm-to-Consumer Legal Defense Fund. WAPF members also receive the annual "Buyer's Guide" and the highly informative quarterly journal "Wise Traditions". Weston A. Price society information: http://www.westonaprice.org/splash_2.htm

IS ALL OF THIS NEW TO YOU?

If you are new to this and are curious about the Weston A. Price Foundation principals, go to these links: Dietary Guidelines ( http://www.westonaprice.org/basicnutrition/dietguidelines...) and Characteristics of Traditional Diets ( http://www.westonaprice.org/basicnutrition/characteristic...) and read the brief overviews. You can also get a copy of the book Nourishing Traditions ( http://www.westonaprice.org/bookreviews/nourishing_tradit...) for more information and recipes.

RESOURCES ONLINE

The greaterseattlewapf Yahoo group is our discussion group. We have hooked up many of the local Weston Price chapters (Seattle, Redmond, Tacoma, Snohomish, etc.) on this yahoo group. Our Yahoo group shares lists of local resources, such as where to find local grass-fed meat, raw milk, pastured eggs, Price/Pottenger supportive health care practitioners, etc. We also post information on upcoming meetings, classes, tips, recipes, Q&A, etc. Go to http://health.groups.yahoo.com/group/greaterseattlewapf/ to request an invitation.

Ideas for potluck foods

Since one of our main goals is to teach people about traditionally prepared, nutrient dense foods, quite a few of our members are new to this way of eating.  It's not uncommon for them to feel unsure about what kinds of food to bring to the potlucks at first.  So we've created a few suggestions below for quick and easy dishes that should help you get started.

Sally Fallon and Mary Enig's cookbook "Nourishing Traditions" (aka NT) is a great guide.  You can buy a copy of NT or borrow one from the public library.  We suggest that you purchase one, because most of us find that we use our copies frequently.  NT is filled with recipes and sidebars containing history, detailed explanations of why each traditional method was used,  interesting historical tidbits and a lot more.  It's fun and educational reading and a great way to get started. 

As a general rule, any grass-fed, pastured, raw, fermented and organic items are great.  If you can't find these kinds of foods, don't worry.  We’re not a rigid group, and we know from personal experience that it can be difficult at first to find many of these nourishing ingredients, like raw dairy, pastured animal products, fish roe, etc.   That's why we started a buying club, so that our members can have access to these great foods (at good prices).

Here are a few suggestions -

• A fruit or vegetable platter with cultured sour cream, cultured cheese dip, etc.
• Sprouted or sourdough bread (Ezekiel, etc.) with cultured butter or olive oil/herb dip

• Bottled raw kombucha from a health food store.

• Cheese platter.

• Meat, dairy or egg dishes.

• Steamed veggies drizzled with butter and sprinkled with a good quality sea salt.

• Salads with raw vinegar and olive oil dressing.

• Potato dishes with cultured butter, cheese or cream.

• Any grain recipe - just soak the grains for a day in a warm spot with water and a few tablespoons of whey, raw vinegar or lemon juice to make them more digestible.  Then rinse the grains and cook.

• Raw fermented veggies.

We hope this gives you some ideas and helps you feel more confident.  Feel free to contact the organizers if you have any other questions. 

We look forward to meeting you!

Love,

Linda