Page 99 - Fall2011

International Chapters

PAKISTAN
Dr. Shagufta Feroz & Feroz Sharfuddin 92-321-8439362, drsferoz@gmail.com
PHILIPPINES
Manila: Tess Young 02536-0398, tyoung1160@yahoo.com
PUERTO RICO
Rocio Lopez, MD, (787) 502-0607, lopezrmd@gmail.com
SCOTLAND
Edinburgh: Robert Jardine 0131 442 2243, robbie4wp@yahoo.co.uk
SPAIN
Mallorca: Liliana Verd Rodriguez, MD & Matthew Barrett, MD 34 971 764161 or 615 373811, verdliliana@yahoo.com
UNITED KINGDOM
Cambridgeshire: Ben Pratt 07952 555811, ben@nutritions-playground.com, www.naturalfoodfinder.co.uk,
http://www.meetup.com/Weston-A-Price-Foundation-Cambridge-Chapter/
Cheshire: Carol Dines & Tracy Wood, 01270 873322 wap.cheshire@yahoo.co.uk
London: Philip Ridley 01962 620910, westonaprice.london@gmail.com, meetup.com/westonaprice-london
Manchester: Tom Godwin 0161 610 0354, info@foresight-fitness.co.uk & Elizabeth Wells 7970 690 233, naturallywells@googlemail.com,
http://www.facebook.com/pages/Weston-APrice-Foundation-Manchesterchapter/155649897791548
Surrey: Madeleine & Tim Frankel 07980 000346, wapfgaps.surrey@gmail.com
UK resource list: www.naturalfoodfinder.co.uk

EUGENE, OREGON CO-CHAPTER LEADER IN MEXICO

Victoria Schneider, co-chapter leader in Eugene, Oregon has been giving classes on WAPF principles in San Miguel de
Allende, Mexico. In her classes, she observes that the country farmers and poor villagers who have adhered to their age old
traditions have beautiful teeth. She explains the benefits of ancient food preparation techniques, such as soaking whole corn
in limestone water and mixing the corn meal with lard to make tortillas. She explains the threat of vegetable oils, sugar and
soy, with heads nodding in agreement. Heads also nod in agreement when she explains the ancient way of making tamales.
Tamales of soaked corn meal wrapped in corn husks were cooked, packed in clay jars, buried in the ground and left to ferment
for two weeks. A delicious corn fungus coats the tamales like a cheese.
Below left, sale of raw cows milk from the local dairy. Raw milk is much more popular than pasteurized; the villagers
usually transform it into cultured cream, yogurt or queso fresco (fresh cheese). Below right, Victoria teaches classes on lacto-
fermentation using local fruits and vegetables.

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