Joni Sare, cooking instructor

Paleo potluck, Saturday, Sept 22nd

Our monthly Paleo potluck will be Saturday Sept 22nd, 6pm to ??pm.

FEATURED GUEST will be Steve Fowkes, pH balancing, reprising his talk he did last weekend at the Quantified Self conference.


WHAT TO BRING for the potluck

See guidelines of what food to bring, towards the end of this announcement.

Click here to see images of past potlucks.

During our paleo potlucks our conversations range from: being a vegetarian or vegan on a Paleo diet, to adapting Paleo to you/your lifestyle, the various degrees of being Paleo. …where do you draw the line? …will Paleo be 100%? 80%? 60% of your diet? …wild game only? …no milk products? …little-to-no processed foods? …will you follow an ‘upgraded paleo diet’ – such as the Bullet Proof Diet (


Please RSVP. It’s important to me as a host to know how many people are coming. And it’s especially helpful to know what type of food you’ll bring so that me and others can plan accordingly. Contact me if you want to arrive early to prepare your dish, an hour or two earlier is most times okay — let’s cook together! I have all types of cookbooks, kitchen gadgets, and of course pots, pans.


The potlucks are free (see note about donations at the end of this announcement).



We’ll meet at my home in Cupertino, near 280 and Foothill Blvd. I have a large meeting area: a ‘great room’ with a 10-person kitchen and big dining room. Bring warm clothing and we can hang out in the backyard with a waterfall, creek and lots of space, complete with a small and loving cocker spaniel and his 2-dozen-some tennis balls.

My tele # is: 408-320-5664



These potlucks are open to anyone who:

  • is eating mostly vegetables (lots of raw and cooked veggies)
  • eats occasionally — or everyday — poultry, fish, eggs, butter, beef, lamb, pork
  • occasionally eats wildgame who get it themselves or order online
  • is interested in learning more about a PALEOLITHIC diet
  • wants to connect with others who are interested in health and wellbeing
  • wants to learn and share ideas and experience in food and cooking
  • are health practitioners, professionals, athletes who want to support and connect with our community

Please share this announcement with others.


Arrive anytime during these hours:

  • 6pm: arrival (actually, you can arrive anytime after 5:30pm)
  • 6:15: introductions, eat, have conversation
  • 8pm: goodbyes

Past speakers and topics include:

“The importance of a slow-carb diet,” by Brad Mouroux, DC. His discussion included the importance of a low/slow carb diet as it enhances your immune system, decreases the stress on your body, balances your hormones and, keeps you feeling energized instead of tired and lethargic all day. In short how a Paleo Diet could change you life! See website, above.

“Why Paleo – why try it, should you adopt it?” by Steve Fowkes, neurobiochemist. Steve will share his insights to help you decide if Paleo is right for you. What constitutes “Paleo.” He will also talk about the problems of nonpaleo foods: milk, phytotoxins, grain allergies, and so much more. Read blog posts about Steve here, scroll down to the post called “About Steve Fowkes” to see the links to his website and YouTube channel.

“Adapting Paleo to you, your lifestyle,” by Steve Fowkes and Joni Sare, Nutrition Educator and Therapeutic Chef. The Paleo discussion included various degrees of being Paleo.

Future speakers TBA. If you would like to be a speaker, please contact me.


WHAT TO BRING to the potluck

Bring a paleo dish to share for 4 to 6 people.

Best to bring your own plate, flatware and cup. We will have dishes on hand, however, you bringing your own would really help out, in many ways. Thank you. Napkins and water will be provided.

Bring the right serving utensils for the dish you bring.

Bring a list of the ingredients, you must indicate if the food is conventional or organic, see food guidelines, below. Best to write on a post-it note (a small-ish piece of paper.

We encourage you to get creative, make your own, bring a favorite dish from your favorite cook book, or blogger, or other. It can be hot, cold or raw (meat/fish dishes should be cooked, except for – see note about fish, below).

Need ideas? Feel free to write to me, the group or go online, here are a few of my favorite sites:


If you want/need to keep it simple, if you are new to the paleo diet – you can bring: (be sure to follow the guidelines, above)

  • trail mix (no chocolate pieces, chocolate nibs are okay)
  • a pre-made meat dish or veggie dish (i.e. from Whole Foods)
  • cut veggies w/dipping sauce (I encourage you to make your own Palo-friendly dip)
  • salad w/dressing (be sure the dressing has natural ingredients)
  • fruit (local, seasonal, organic is best)
  • Produce – best (not mandatory) to use seasonal, local, organic, sustainable, biodynamic, fair trade (please avoid conventionally grown produce that are on the Dirty Dozen list, frozen foods on the Dirty Dozen list is okay).
  • Meats/fish – best (not mandatory) to use clean meats, fish, poultry:
  • Free of anti-biotics, free of added hormones
  • 100% grass-fed, grass-finished beef, buffalo, lamb, pig, goat, etc
  • Free-range chicken, duck, goose, etc
  • Wild-caught fish, please choose from this Seafood Watch list
  • Eco-friendly farm-raised fish (no conventional farm-raised fish, see below)
  • Sushi is okay, if you make it yourself be sure it is sushi-grade fish (colored wasabi and soy sauce is prohibited)
  • You’ll get laaaaahotttssss of points for bringing a dish with:
  • home-grown produce/meats
  • line-caught fish, and better yet – your own line-caught fish
  • wild game, and better yet – your own wild game
  • Avoid – yes, these foods are prohibited:
  • highly processed foods (sugars, breads, breaded products, cheese, drinks, etc)
  • foods with artificial dyes, artificial flavors
  • anything from fast-food joints: KFC, the taco places, the burger places, etc
  • farm-raised grain-fed fish (note: there are some eco-friendly farm-raised fish)
  • grains (wheat, rye, oats, etc) … pasta, breads, cakes (i.e. no grain products)
  • genetically engineered food (GMOs) ( click here to see list of 10 foods )
  • most canned foods are prohibited (coconut milk is okay)
  • best to avoid conventionally grown produce, esp those on the Dirty Dozen list
  • most pre-made condiments (such as salad dressings, BBQ sauces, soy sauce, spreads)
  • Okay – some processed foods are okay, yet keep them to a minimum – like:
  • milk (please choose organic, no added hormones, antibiotics)
  • ice cream (please choose products with natural ingredients)
  • yogurt (simple, natural is best, no flavored yogurts)

The list, above, might change over time and could be very extensive, so, I’ll stop here and if you have questions, just send me an email.


We’ll celebrate all the creations (both food and drink), and will give a special nod to:

  • the dish/drink that exceeds in flavor, texture and/or looks
  • the dish/drink that exceeds in creativity (feel free to bring props, b/c creativity includes flavor, the process and the presentation)
  • the person who stretched the most (we’ll give a bow to the one(s) who went waaay outside their comfort zone)
  • the most s i m p l e, yet tasty and creative dish/drink (this could be a single food item that came from your backyard)
  • the dish/drink that falls under the ‘difficult’ category (qualifiers for this category are too toooo many to name)
  • the dish/drink that falls under the ‘most outrageous’ category (qualifiers for this category are unknown to name)
  • the dish/drink that _______. I’m sure – at the table – we’ll come up with more special nods.

I will put out a ‘donation jar’ to help pay for the monthly MeetUp fee, this donation is optional and the amount you put in is totally up to you.

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