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I found a fantastic family-owned farm out by my house that operates in the same fashion as Polyface Farms. They have grass fed beef, chicken, turkey, eggs and produce packs and are looking to expand into other areas. They deliver all over Phoenix but told me that they would love to have our group come for a farm tour and some delicious food. Their beef and eggs are the BEST I have ever tasted and I am so thrilled they live right by me so I would like to share them with you. (They also offer grass fed fat and suet and organ meats!!!) If you're not interested in a tour, you can check them out at www.farmergoose.com, otherwise I hope you'll consider joining us! Kids welcome, very family friendly place.

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Farmer Goose Update:

We are so excited to see everyone!! Just a few details. We will see you at 10am – call us if you have questions about how to get here but there is a link to a map above.

Cost is $5/adult and $1/child. Cost goes down to $4/adult with 20+ attending and $2.50/adult.

We look forward to seeing you then!

Warmly,
Farmer Goose
[masked]
www.FarmerGoose.com

 

Saturday, March 16, 2013…

5:30 pm Meat & greet, set out your delicious dish(es) with a list of what is in each one.

6 pm, We eat!

Don't tempt fate by showing up late…the good stuff may be gone! 🙂 Don't worry, this has never happened (there's always plenty of food!), but it does allow time to get all the food laid out, drinks served, and get to know each other!

RSVP and let us know how many people will be coming with you. The more the merrier!

Bring enough of each dish to serve 6 to 8 people.

Use safe food handling practices! Bring perishable on or packed with ice in an insulated tote or warm and in a crock pot or wrapped in insulating material.

After you RSVP, let us know what category of food you plan to bring in the comments section. This helps prevent overlap and facilitates coordination of dishes, making for a well-balanced meal. You may bring more than one dish if you like! If you need suggestions to fit your cooking skills, budget, or time constraints, please contact Chef Rachel for ideas. This can be done through the comments section, or by email through meetup.com

Food Categories

* Fish, poultry, or meat * Egg dish * Soup

* Green salad * Sea vegetable dish * Cooked starchy vegetable

* Cooked fibrous vegetable * Dessert * Fruit  * Other

Label it: On an index card, please write the name of each dish with all of the ingredients, so people with food allergies or intolerances will know if they can eat it. If you like, bring copies of your recipe to share. We love learning how to make new dishes.

Goodies to go: feel free to bring your own containers to take home whatever leftovers are available! Trading leftovers adds to the fun.

 

(**Not strictly a Paleo Meetup, but the topic is especially applicable to Paleo)

Presented by Maya Nahra, RD (Registered Dietitian) and Behavioral Nutritionist:

What is sugar?
– Overview of carbohydrates
– What impact it has on the body.

Different types of sugar including artificial sugars & how to eat them to reach your goals such as:
– Weight loss
– Diabetes management

And much more! Education, insights, trips, and tricks!

Plus, Maya will be taking questions at the end, so come ready with any burning nutrition questions you have.

We expect to pack out the room so get there early to secure a seat!

(Presentation + Q&A should last about 60-75 minutes, followed by networking.)

About Maya Nahra:

Maya is the leading behavioral nutrition expert helping the yo-yo dieter with the all-or-nothing mindset break free from the addictive cycle, shifting the diet mindset. She is a registered dietitian, holistic nutritionist, and founder of My Intentful Life, a company whose mission is to help no less than 1 million women move out of the life of ‘pizza & cake' or ‘carrots & celery' and into their middle road to LIVE their authentic, true beauty and their extraordinary life.

Maya is a highly sought-after speaker, having appeared on Good Morning Arizona, Arizona Midday, Sonoran Living and Tucson News 4 at 4.

While this event is free, if you found value in it, we ask you to offer a donation to cover event costs, visit our sponsor tables, and/or visit Maya's website to thank her for speaking http://www.mayanahra.com/

Sunday, February 17, 2013…

Arrive at 5:30pm to meet and greet each other, and to lay out the delicious dishes.

Dinner at 6pm!

Don't tempt fate by showing up late…the good stuff may have already been ate! 🙂 Don't worry, this has never happened (there's always plenty of food!), but it does allow time to get all the food laid out, drinks served, and get to know each other!

RSVP and let us know how many people will be coming with you. The more the merrier!

Traditional Paleo/Primal Potluck: Bring enough of each dish to serve 8 to 10 people.  Always use safe food handling practices!

After you RSVP, please let us know which category of food you plan to bring in the comments section. This will help prevent overlap and can facilitate coordination of dishes, making for a well-balanced meal. You may bring more than one dish if you like! If you need suggestions to fit your cooking skills, budget, or time constraints, please contact Chef Rachel for ideas. This can be done through the comments section, or by email through meetup.com.

Food Categories

* Fish, poultry, or meat * Egg dish * Soup

* Green salad * Sea vegetable dish * Fruit

* Cooked vegetable * Dessert * Other

On an index card, please write the name of each recipe and all of the ingredients so that people with food allergies or intolerances will know if they can eat the dish without problems. If you like, bring copies of your recipe to share: We always love learning how to make your delicious dishes!

Eco-Friendly Potluckers: feel free to bring your own containers to take home whatever leftovers are available!

 

Kenny Aschbacher considers himself a modern day hunter-gatherer. He's a €“part time grassfed beef farmer, fisherman, purveyor of wild honey, and full-time lover of local and fresh foods. Find out what, why, and how he does what he does. Learn about the factors that contribute to varying flavors, textures, and fat contents in different grassfed beef and wild salmon sources. They're not all alike and the more you know, the better off you'll be.

Enjoy light samples of beef broth, baked wild salmon from the Kodiak Islands, fragrant raw honey, and other assorted foodstuff. Bring your questions, your friends, your family, and insulated tote bags or coolers if you would like to purchase any Fish Hugger foods at this free educational event.

Kenny Aschbacher Ph# [masked] or [masked]