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A Skeptic’s Guide to Eating Offal
I have to confess. There I was, a homesteader who has been raising and butchering our meat for well over a decade, but I didn’t even know the proper way to pronounce “offal,” not alone how to process organ meats to make nutritional meals out of them.
And I didn’t know if I wanted to know.
Today I’m talking about the liver and the heart and lots of other good stuff with Ashleigh Vanhouten, the author of It Takes Guts and Carnivore-ish and the host of Muscle Maven Radio. Trust me, you’ll see offal in a whole new way (and know how to pronounce it).
Podcast Episode Highlights
- Why people should try offal products
- Beginner steps and tips for starting to get into offal products
- Why offal products fell out of popularity in America
- How meat is SUPPOSED to taste
- Where to get organ meats
- Using “Good, Better, Best” motto for Real Food
- It’s okay to feel squeamish at first, how to overcome that
- Why offal products are so good for you
- Women’s diets: plant-based vs. adding organ meats
- Figuring out what foods to eat: what’s REALLY good for you
- Finding and building confidence in figuring out what to eat
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Podcast Episode Resources and Links Mentioned
Follow Ashleigh on Instagram: https://www.instagram.com/themusclemaven
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Follow Ashleigh on YouTube: https://bit.ly/3IMQjyM
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More Heritage Kitchen Tips:
- My Heritage Cooking Crash Course will help you gain confidence in bread making, fermented food, dairy making, and more.
- Cooking with Salt
- Wheat Berries and Grinding Your Own Flour
- Cooking from Scratch with Limited Time