Lisa Herndon http://photos4.meetupstatic.com/photos/member/b/7/8/1/member_12226977.jpeg

Member

East Bay Raw Food Meetup Group http://photos1.meetupstatic.com/photos/event/d/d/2/e/global_350216622.jpeg 20081112
Oakland, CA 94601

Location:

Palo Alto, CAUSA 94306
Hometown: Palo Alto

Member since:

July 19, 2011

Introduction

Hi, I am wildly passionate about real food - especially fermenting! I love teaching how to prepare these traditional foods that are full of probiotics - check out my website www.lisascountercult­ure.com Next workshop is July 26, Kombucha!

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  • Daniele Rosman

    Thanks for the message Lisa! I'm not really sure exactly what foods I'm interested in cooking right now, just maybe an all-around better feel for the kitchen and how to make things on the fly without a recipe book. It's also nice to find a primal group nearby. Looking forward to meeting you and the other members at some events!

    Feb 11, 2014 1:16 AM
  • Fieldwork San Francisco

    Paid Market Research for Gluten Free Individuals in SOMA! Taking place on Thursday, May 16th, for 2 hours. Those who participate will be compensated $125 for their time! If interested, please contact Hannah at [masked] and reference the "Products Study". Thank you!

    May 07, 2013 5:18 PM
  • Lindsay

    thank you Lisa! your cookbook sounds like it will be fantastic. I really want to get involved in the local traditional/pal­eo community since I want to become a nutritional therapist. I look forward to enrichment with you and this group!

    Aug 13, 2012 11:53 AM
  • Brian Heithaus

    Hi! :) I'm trying to learn more about "Paleolithic" diet...I mostly eat fruit for calories and nutrients, and I've noticed having overwhelming amounts of energy and clarity! is that to be expected on this way of eating?

    Jul 29, 2012 8:22 PM
  • Debbie Show

    Hi Lisa,
    I have started making kraut and pickles. The kraut came out great; the pickles not as crispy as Bubba's so it's back to the drawing board. I hesitate making the fermented mushroom beverage because of potential SIBO issues. And I've been making a lot of bone broth lately. All this good food is changing my 16-year-old's palate. We went to Fresh Choice Thursday night and he grabbed the soup and said, "They changed their soup. It tastes so processed now!" I know you are fermenting a lot!

    Jun 03, 2012 1:02 PM
  • Olga

    Hi Lisa, Thanks for the greeting. I've made sauerkraut successfully. What about you? What do you ferment?

    Apr 14, 2012 10:34 AM
  • Mamie

    Hi Lisa!
    I pretty much follow Sally Fallon. I make bone broths once a week, eat good fats, grassfed meats, organ meats, raw milk, CLO, etc... I also make my own raw butter. This week, I started making raw milk kefir. Kraut, kvass, kombucha and ginger beer are next. I am part of the WAP south bay group and get tons of ideas from them. I see your postings sometimes and class announcements. Always interested in learning more. For me, it is always finding more time.

    Mar 17, 2012 2:05 PM
  • Ellen

    Thank you for the welcome, Lisa, and for steering me to local raw cream resources. I appreciate your work. It's great to see all these nutritious foods getting popular.

    Mar 08, 2012 9:54 PM
  • Jennifer James

    Hi Lisa,
    Thank you for the welcome greeting:-) The kombucha making has gone well, though I don't make it as often as I'd like. I do make kefir regularly though. I look forward to taking another class this year!
    best,
    Jennifer

    Jan 23, 2012 7:59 PM
  • Steve Omohundro

    Thanks Lisa! Great info! I've been trying the Green Pastures FCLO/butter oil and finding it powerful. Would be great to find the best price. I'm also looking forward to coming to one of your workshops!

    Best,
    Steve

    Dec 11, 2011 8:07 PM
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