Grokfeast in Augusta, Georgia

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.

Plans for the picnic started when a wellness committee member at work (Nikki Rebernak) read about the Grokfeast challenge and visions of cow patties danced in her head. Our company has two main buildings on a large plot of land. In between the buildings is a cow pasture and a walking path. She came to me with the idea of suckering our wellness committee into having a picnic with the cows… and it was all downhill from there. In a flurry of e-mails we had 12 people agree to have lunch together. Some brought their own food, Nikki made up a salad and some fresh berries, and others trusted me to provide something tasty.

Our Primal Picnic started with me replacing my work shoes and shirt with flip flops and a t-shirt. I picked up some good soul food from a local restaurant including meatloaf, chicken and veggies. I even let them give me cornbread (for later use). I also grabbed a sack full of fresh fried pork skin to surprise some of the fat-phobic folks out there.

We all met at the picnic tables and promptly began our 1/4 mile trek up the “cow path” to hunt some cattle and work up an appetite. Once at the top of the hill we found many cow patties and our cows, snapped a picture and headed back down to EAT. On the way down we encountered a 5 foot long rat snake in the grass and an urban cowboy (Dustin arrived on his bike).

Once everyone got settled we chowed down on good food and had good conversation. A few people tried fat back for the first time, and no one asked where the dessert was. Oh, and the cornbread muffins? Well, we used those and leftover bagels (the free ones left by our kind vendors at work) to have a little game of launch the bagel. Thank you Chad for providing the golf clubs.

After lunch we had our Wellness Committee meeting outside (the first outside meeting I’ve held), discussed all of our great ideas for our current wellness event (the 2010 Poker Run – Complete Challenges to earn cards) and had a pleasant and productive meeting. I went back to my office, reluctantly cleaned the dirt off of my feet and my shoes and work shirt back on. I must say, today’s meeting was the best meeting I’ve had at work, and unless someone stops me I’ll be having all the wellness committee meetings outside.

The Feast

  • Big Honkin’ Salad
  • Cucumber salad
  • Fried Fat Back strips (aka Primal French fries….yummy)
  • Baked chicken on the bone
  • Meatloaf (no bread crumbs)
  • Collard Greens cooked with fat back
  • Green Beans
  • Broccoli
  • Black Eyed peas (just a small portion)
  • Muscadine grapes (picked fresh)
  • Berries (picked fresh)
  • Some others brought their own food

Recipe: German Not Potato Salad

  • 1 lb carrots peeled and cut into pieces (round or small chunks)
  • 1 chopped onion
  • 3-6 strips of bacon (to taste…)
  • Brown sugar
  • Salt and pepper

Slightly cook carrots in boiling water, just until tender. Remove from heat and drain. While carrots are cooking, cook bacon in skillet.

Remove bacon and cook onions in grease (remove some grease if needed) for 3-min or until onions are clear mix carrots and onions together.

Crumble bacon and spread in a layer on bottom of 9″x 9″ casserole dish. Spread carrot, onion and grease mixture over bacon. Sprinkle with brown sugar, salt and pepper to taste.

Cook in oven at 350 degrees Fahrenheit for 25 min or until carrots are cooked.

The Tribe

Brian Prochaska (me), Nikki Rebernak, Dustin Hanson, Billy Roberts, Darlene Thomas, John Lowe, Gail Hildreth, Chad Thompson, Pam Welty, Kaye Rogers, Michael Jacobs, Leland Curtiss, Two Cows, One Snake, Many ants

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending more than three decades educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates flavorful and delicious kitchen staples crafted with premium ingredients like avocado oil. With over 70 condiments, sauces, oils, and dressings in their lineup, Primal Kitchen makes it easy to prep mouthwatering meals that fit into your lifestyle.

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