Potluck Dinner Guidelines

In preparing for the potluck dinner, please use the guidelines outlined below, or the Dietary Guidelines as posted by the Weston A. Price Foundation.  You may contribute whatever course you like.  On Ethnic Nights (see schedule), please bring a dish to represent the culinary culture of the evening.  Feel free to modify any recipe to comply with the guidelines below.  We also highly recommend contributing dishes made from recipes out of Nourishing Traditions by Sally FallonInternal Bliss by Dr. Natasha Campbell McBride, Tender Grassfed Meat by Stanley Fishman, and Wild Fermentation by Sandor Ellix Katz.

Produce – GMO-free & pesticide-free or organic/beyond 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!

Fats for Cooking
Organic tropical oils (Coconut, Palm)
Fats from pastured animals (beef tallow, lard, duck fat, chicken fat)

Fats for Use with Raw Foods
Organic Extra-virgin Olive Oil
Organic Avocado Oil
Organic Expeller-pressed nut & seed oils

Salt – Sea salt
Herbs & Spices – Organic, beyond organic, or pesticide-free
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 – Organic and fresh-squeezed or fermented
Milk & Cream – Raw or cultured
Alcoholic Beverages – Naturally fermented with no preservatives