On September 8th I asked my readers to host picnics and to send me the results. The following is one of 27 amazing submissions, the best of which will win an entire cow, courtesy of US Wellness. Vote for your favorite on October 8.
What We Did
- Moved Frequently at a Slow Pace
- Sprint Once in a While
- Lift Heavy Things
- Swimming in the cold SF Bay
We started off the NorCal Paleo Grokfeast at our local rockclimbing gym in San Francisco. While we waited for participants to show up we weightlifted, did pull-ups, sit-ups and stretching. Sophia and Justine both unexpectedly showed up in their Vibram Five Finger Toe Shoes — Toe mates!
Next, we headed to Aquatic Park about 2 miles away for our cold water swim. We lightly jogged while chatting and at some points sprinted. We arrived at the location, stripping down to our swimsuits/wetsuits (while tourists nearby were gawking) to do laps. We came out of there shivering but warmed up with the sun at our backs.
As we walked back to the rockclimbing gym (2 miles), Igor carried Sophia on his back while walking — a good heavy weight workout which caught the attention of strangers walking by. We then held a primal picnic outside the gym.
We tried out Wooly Pig products (heritage mangalitsa pigs) which was donated by Heath Putnam (some pig fat that was cured and pig pork belly bacon). We were surprised at how good the fat tasted raw and how flavorful and creamy it was. The fish cakes were eaten very quickly and I think was one of the most favorite dishes. Sophia is trying to sell her own line of paleo products and she shared her beef jerky and dried fruits. After such a meal we felt satiated, and also pretty tired from the cold water swimming.
However, we continued our fun-filled day by rockclimbing at the gym with some additional friends that showed up. Alas we were so pooped from all the days activities that we conked out in the sauna and just relaxed. I think our ancestors would approve!
Throughout the day, we talked about other activities we wanted to try next: archery, bow-hunting, trapeze, and more. Our Grokfeast gave us a great excuse to get together and find others that liked the same activities.
What We Will Do with the Cowshare
We will hold a BBQ at one of our member’s homes or at a park nearby to cook a portion of our winnings. Celebrating with friends and family and getting them excited about living primally.
Sophia would use it to make jerky to send to troops in Afganistan, where there is no access to primal food. Igor would take a week off work to eat his share lol!
Others plan on using the meat to eat more healthily throughout the next months, using sous vide cooking techniques. We all need to get larger freezers!
It was difficult to get all participants to be part of an all-day event like the Grokfeast. Luckily, folks were able to drop in and out throughout the day.
- Cauliflower and Cucumber Dish
- Fruits (apples, plums, bananas)
- Beef and onion
- Raw meat from WoolyPigs.com: bacon belly fat and lardo
- Fish Cakes and Lemon Caper sauce*
- Strawberry and nut dessert (Raw fruit pie)*
- Snacks: dried apples and home-made beef jerky
Recipe: Fish Patty Cakes and Lemon Caper Sauce (From Primal Blueprint Cookbook)
- 2 cans wild caught salmon
- 2 eggs beaten
- 1/4 c. minced onion
- 2 Tbsp chopped dill
- 1 tsp mustard
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 c. coconut flour
- Bacon fat for cooking
Place drained fish in a large bowl and flake with a fork.
Add eggs, onions, herbs, mustard, salt, and black pepper.
Stir to mix well. Add coconut flour a little at a time, stopping with the mixture will hold together in patty shape.
Heat a wide skillet with some fat over medium heat.
Shape mixture into 3 inch patties. Keep them the same diameter and thickness.
Place patties in hot pan (don’t crowd them) and cook until golden brown about 5-7 minutes. Try not to disturb them or turn prematurely for the best outer crust formation.
Use flexible thin pancake turner to flipover fish cakes. Cook the other side.
Serve with Lemon Caper Sauce (mayonaise, capers, lemon juice, dijon mustard to taste)
Justine Lam, Sophia Dubrovina, Dave Johnson, Luke Ekkizogloy, Igor Markorov, John Gabriel, Jason Cyril, Chris Chan, Cheryl Cline