Our monthly meetings are a great way to connect with other health-conscious, food-loving people. We share potluck dinners as a way to express our respect for real food and its basic importance to our health. Featured films or guest speakers in the areas of food, farming, and the healing arts further nourish our minds and spirits.
We know it can be a bit intimidating for newcomers. Don’t worry — we were all newbies at one time! If you are not sure what to bring, here are some ideas:
- sauerkraut and kombucha from Whole Foods
- raw milk, kefir, or cheese from Sprouts or Granny’s Pantry
- organic fruit or veggies from Trader Joe’s
If you’re more of a recipe person, these books are great:
- Nourishing Traditions by Sally Fallon
- Internal Bliss by Dr. Natasha Campbell McBride
- Tender Grassfed Meat by Stanley Fishman
- Wild Fermentation by Sandor Ellix Katz
We encourage all attendees to bring food, i.e. main or side dish, to ensure there is enough for everyone. If at all possible, please bring enough food to cover yourself and your party.
Unless otherwise announced by email, meetings take place at:
Nature Friends Lodge (map)
568 Yucca Trail
Sierra Madre, CA 91024
$3 cash per person for facility rental is collected after the meal. Donations to our chapter are welcome but not required.
If you need a ride, please post a request in our Facebook group.
Meetings take place the last week of every month on rotating Tues/Wed/Thurs as follows:
- the last Tuesday in January / the last Wednesday in February / the last Thursday in March
- the last Tuesday in April / the last Wednesday in May / the last Thursday in June
- the last Tuesday in July / the last Wednesday in August / the last Thursday in September
- the last Tuesday in October / the last Wednesday in November / the last Thursday in December
Click here to see a list of currently reserved dates.
Typical Meeting Format
Meetings start at 6:30pm with a time of gathering and welcoming of newcomers. Around 7:00, we briefly introduce ourselves and the dishes we brought before sitting down to dinner. In order to respect everyone’s time, especially the speaker’s, we begin clearing and washing dishes around 7:45 so the presentation can begin no later than 8:00. We also have community and local chapter announcements immediately before the presentation. Depending on the speaker and the amount of Q&A’s and discussion, the meeting usually ends anywhere from 9:00 to 9:30.
Potluck Dinner Guidelines
All nourishing dishes that follow Weston A. Price dietary guidelines or our potluck dinner guidelines as described below are welcome regardless of experience level. You can contribute any course (main, side, dessert, beverage), but please bring enough food to cover yourself and the members of your party.
- Produce – GMO-free & pesticide-free or organic or biodynamic
- Grains, nuts, seeds & beans – GMO-free, sprouted (soy: fermented!)
- Meat & poultry – GMO-free, wild or pastured, either uncured or naturally cured
- Organ Meats – GMO-free, wild or pastured, either uncured or naturally cured
- Fish – wild caught
- Dairy – GMO-free, raw, pastured
- Fermented/Cultured Foods – any of the above!
- Salt – sea salt
- Herbs & Spices – pesticide-free or organic
- Fats for cooking – fats from pastured animals (beef tallow, lard, duck fat, chicken fat) or organic tropical oils (Coconut, Palm)
- Oils – (do not heat!) extra-virgin organic olive oil, or other organic expeller-pressed oils
- Vinegar – raw, organic
- Relish – HFC-free & preservative-free, homemade or fermented
- Ketchup – HFC-free & preservative-free, homemade or fermented
- Mayo – made with extra-virgin olive oil or other expeller-pressed oils
- Water – filtered with added minerals (eg. sea salt)
- Juice – fresh-squeezed or fermented
- Milk & Cream – raw or cultured
- Alcoholic Beverages – naturally fermented with no preservatives
Past Films and Speakers
See our list of past meetings to get an idea of the topics we have covered.